HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare rice according to package directions, omitting butter and salt. Cut chicken into 1 1/2 x 1/2 x 1/2-inch strips. Heat oil in large nonstick skillet. Add chicken and garlic salt. Cook and stir over medium-high heat for 2 to 3 minutes. Add zucchini and soy sauce. Cover and cook until zucchini is crisp-tender, 2 to 3 minutes. Combine water and cornstarch; add to skillet. Cook, stirring frequently, until mixture is thickened and clear, 2 minutes. Stir onion into hot cooked rice. Serve chicken mixture over rice. Makes 4 servings.
Preheat oven to 375°. Lightly grease 12 to 14-inch pizza pan or 15 1/2 x 10 1/2 x 1-inch baking pan. In small bowl, combine flour, baking soda and salt; set aside.
Boil the zucchini in salted water and mash it coarsely. Saute the onion in butter. Combine all ingredients in a greased casserole; sprinkle bread crumbs and Parmesan on top. Bake for 1 hour at 350°.
Combine all ingredients; pour into casserole. Top with bread crumbs and Parmesan cheese. Bake for 30 minutes at 350°.
Mix ingredients together and put in a greased and floured 13 x 9-inch cake pan. Bake 36 minutes in a 325° oven.
Cream sugars, shortening, vanilla and eggs. Add remaining ingredients. Mold into 2 rolls. Wrap in wax paper and refrigerate 1 hour. Slice and bake 8 minutes at 350°.
Mix ingredients. Bake for 35 to 40 minutes at 350°. This can be baked in an oblong baking dish or loaf pan.
Place butter and spices in a glass custard cup; heat on full power 1 minute. Mix thoroughly. Slice bread crosswise in 1/2-inch slices, being careful not to slice through bottom crust. Brush herb spread on slices. Wrap in paper toweling and place in bread basket. Heat herb bread on roast for 1 1/4 to 1 1/2 minutes.
Peel and slice cucumbers in thin, round slices and place in a bowl. Sprinkle with salt and let stand for about 30 minutes. Squeeze out excess moisture.
Preheat oven to 350°. Mix all ingredients and form into a loaf. Bake 1 hour.
Cream butter and sugar; add eggs and vanilla. Beat well. Sift salt and soda in with flour. Add to mixture. Add chocolate bits last. Place in refrigerator overnight or until well chilled. Bake in a 350° oven. Makes about 6 dozen 2-inch cookies.
In a large mixing bowl, combine sweet potatoes and bananas. Add milk; mix well. Stir in brown sugar, eggs and salt until well blended. Spray eight 1/2-inch ramekins, souffle dishes or 6 ounce custard cups with nonstick spray coating. Divide mixture evenly among the ramekins or cups. Sprinkle raisins in each cup. Arrange ramekins or cups on a baking sheet. Combine sugar and cinnamon; sprinkle on top of each. Bake in a 325° oven for about 35 minutes or until a knife inserted comes out clean. Serve warm. Makes 8 servings.
Brown the beef; drain. Add barbecue sauce, onion and sugar. Press biscuits into ungreased muffin pan. Fill the depression with meat mixture. Sprinkle with cheese. Bake at 400° for 10 to 12 minutes.
Combine butter and sugar; blend well. Add egg yolk; blend well. Stir in flour and cinnamon. Press mixture into a greased wax paper-lined 15 x 10 x 1-inch jelly roll pan.
Brown meat and onions; drain off fat. Season with salt and pepper. Place this in Pammed 1 1/2 to 2-quart casserole dish. Top with potato tots. Combine soup with milk. Pour over potatoes. Bake at 350° for 30 to 40 minutes. Bake 25 minutes before adding cheese.
Combine ingredients and mix well. Divide the dough into 8-10 pieces. Place one piece at a time between 2 sheets of wax paper and roll into a circle. Place apple mixture in the center of dough. Dip finger in water and spread on bottom half of pastry. Fold other half over and crimp with fork. The water seals pastry and prevents the filling from cooking out. Place pies in cooking oil and fry until brown. Turn and brown second side. Remove and place on paper towel to cool.
Brown hamburger with onion. Cook wheel noodles. Add meat and onions to drained noodles. Add pepperoni, green pepper and mushrooms. Then add spaghetti sauce and cheese. Stir together and put in baking dish or cake pan (sprayed). Cover with the Mozzarella cheese. Bake at 350° for 1 hour.
Spread potatoes out in pan and sprinkle with salt. Mix next 5 ingredients and put on top of potatoes. Spread melted butter on top. Sprinkle crumbled cornflakes on top. Bake at 350° for 45 minutes to 1 hour.
Mix jello and boiling water. Add pineapple and pie filling. Mix well and refrigerate until firm.
Mix seasonings with corn and tomatoes. Pour all into a greased baking dish. Spread bread crumbs over the top. Dot them with the butter or margarine. Bake in a 350° to 400° oven for 30 minutes. A good way to use leftover corn or tomatoes.
Heat oven to 450°. Combine flour, baking powder, sugar and salt. With pastry blender, cut in butter until mixture looks like coarse crumbs. Stir 3/4 cup cider into mixture until soft dough forms that leaves the side of the bowl.
Put sugar, milk and butter in microwave and cook on High for 20 minutes. Stir every 5 minutes. Add chocolate chips and marshmallow and stir until dissolved. Add vanilla. Nuts may be added if desired. Peanut butter may be used instead of chocolate chips.
Preheat oven to 350°. Grease a 1 1/2-quart casserole. Put all ingredients into blender container in order listed; cover and run on speed 6 (or high) just until all potatoes go through the blades (do not overblend). Pour into casserole and bake for 1 hour. Makes 6 servings.
In a large bowl, combine mayonnaise, sour cream, cilantro, milk, lime juice, jalapeno pepper and salt. Add pasta, tomatoes, yellow bell pepper, zucchini and green onions; toss to coat well. Cover; chill. Makes 6 to 8 servings.
Combine cream cheese and brown sugar; mix well. Add pineapple and nuts. Fold in Cool Whip. Spoon into graham cracker crust. Place in refrigerator for 2 hours.
Butter dish, sprinkle crumbs for crust. Mix all ingredients into pan. Cover with cheese. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease 15 x 10-inch jelly roll pan. In large bowl, combine cake mix, pie filling, extract and beaten eggs. Gently stir by hand (preferably with a wooden spoon) until well mixed. Pour onto pan and bake 20 to 30 minutes (until toothpick comes out clean).
Combine fat, hamburger, onion and water. Make sure all ingredients are chopped fine. Simmer a half hour. Add salt, pepper and chili powder; simmer another half hour.
Combine in glass 9 x 13-inch Pyrex dish. Broil for 15 minutes. Serve with crackers or toast rounds.
Put sherbet in a punch bowl. Pour chilled juice and ginger ale over sherbet. Mix together.
Saute oil, onion and meat. Add garlic, salt, pepper, oregano, tomatoes, tomato sauce and 2 tablespoons Parmesan cheese. Simmer 30 minutes. Cook lasagna noodles; drain and cover with cold water. Add 1 tablespoon salad oil. Arrange 1/3 meat sauce, single layer noodles, Mozzarella cheese, cottage cheese and sprinkle Parmesan cheese. Repeat until 3 layers. Bake 30 minutes at 350°.
Mix well. Top with remaining Pepperidge Farm. Bake at 350° for 30 minutes.
Spread sugar cookie roll on pizza pan and bake 8 to 10 minutes. Cool completely. Mix cream cheese, 1 cup sugar and nuts. Spread on cookie. Combine jello, 1 cup sugar, cornstarch and water in saucepan. Cook until thick. Stir constantly once it starts boiling. Let cool. Combine fruit with jello mixture. Spread on cookie. Refrigerate.
Mix eggs, syrup, butter, sugar, salt and vanilla. Spread nuts over bottom of crust. Pour in pie filling. Bake at 350°. Makes 2 pies.
Preheat oven to 375°. Beat milk and peanut butter smooth. Add egg, Bisquick and vanilla; mix well. Shape into 1-inch balls. Place on ungreased cookie sheet for 6 to 8 minutes. When they come out of oven, immediately put chocolate Kiss on top and push it in.
Preheat oven to 350°. Add yeast to warm water and mix until dissolved. Measure honey into water. Stir until dissolved. Measure olive oil into water. Stir for a few seconds to break it up, but it won't emulsify much. Stir in the salt. Add unsifted flour and mix. The dough will become somewhat stiff. Add another tablespoon of warm water if needed. Take a ball of raw dough and roll it out to 1/4-inch thick and 4 1/2-inches across. Make about 5 mini loaves. Place on oiled cookie sheet and let rise for 10 to 15 minutes on top of the oven. Then bake for 10 to 12 minutes.
Melt margarine. Add sugar. Stir until sugar is dissolved. Chop graham crackers. Pat into bottom of spring-form pan. Mix pudding and sour cream. Add Cool Whip. Put half pudding mixture on top of graham crackers. Slice all three bananas and put on top of pudding mixture. Put rest of pudding mixture on top. Sprinkle with pecans. Refrigerate 1 hour.
Mix all in a large bowl. Chill 1 hour. Form into a ball. Have hands wet and roll in chopped nuts and parsley flakes.
In large bowl, mix together the cilantro, sausage, red pepper flakes and five spice powder. Heat the oil in a large skillet and brown the gingerroot and garlic until fragrant and golden. Add sausage and saute until cooked. Drain the sausage mixture; arrange a few of the wonton skins on a clean surface. Use only one skin at a time. Keep the others covered with a damp towel. Spoon 1 or 2 tablespoons of the sausage mixture onto each skin. Crimp the edges and tie with a length of green onion. Pierce the bottom of each wonton with a skewer. In a deep pot, heat about 2 inches of oil. When the oil is hot enough, drop the wonton into it. Cook until light and crispy, about 7 to 10 minutes. Transfer to a paper towel to drain. Keep warm as you cook others. Serve immediately with red hot chili only, spicey mustard, honey or soy sauce.
Drain pineapple, save juice. Mix jello according to the box using the pineapple juices as part of the cold water. Allow to chill about 30 minutes. Add a capful or 1/2 tsp. vinegar.
Brown beef until crumbly; drain off fat. Add tomatoes and seasoning mix. Stir well, breaking up large pieces of tomatoes. Bring to boiling. Reduce heat and simmer 10 minutes. Spoon over toasted buns. Sprinkle with cheese and lettuce.
Put roast, mushroom soup and water into roasting pan. Bake at 350° for 2 hours. Put carrots, celery, onions, and potatoes into roasting pan. Bake for another 2 hours. Add more water if needed.
Prepare pastry and set aside in pie plate. Mix apples, apple juice, flour and spice. Stir until all apples are well coated. Add lemon juice and stir. Taste one piece of apple to check for spice. Pour into pie plate. Place pastry on top. Bake at 425° for 40 to 45 minutes or until golden brown. This tastes delicious. Just like a regular apple pie but without the sugar.
Fry pepperoni until edges curl. Add onion and green pepper; cook until tender. Add tomatoes and oregano; cook 5 to 10 minutes longer. Toss with spaghetti and combined cheeses.
Wrap chicken breast with sandwich ham and then wrap with sliced bacon. Place in baking dish. Mix cream of mushroom soup with sour cream. Spread over chicken. Seal with foil. Marinate overnight or for several hours. Bake 2 hours at 350°. The last 15 minutes, uncover and add grated cheese, if desired. Melt.
Mix together. Shape in melon size balls. Bake at 350° for 20 to 25 minutes.
Mix together chopped pecans, flour and soft butter. Put mixture in 9 x 13-inch pan and bake at 350° for 20 minutes. Let cool.
Place chicken, skin side up, in shallow baking dish. Combine remaining ingredients. Mix well. Brush evenly on top of chicken. Bake at 350° for 60 minutes or until tender and browned. Makes 4 to 5 servings.
Preheat oven to 350°. In a medium bowl, cream together butter and sugar. Stir in vanilla. Add remaining ingredients, mixing well.
Mix sugar, milk and peanut butter with hands or spoon. Then roll in graham cracker crumbs.
In a large bowl, combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water; stir just until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in the pecans and chocolate chunks. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 35 to 40 minutes or until brownies begin to pull away from sides of pan. Yields 3 dozen.
Soften cream cheese. Mix ingredients. Cut celery into cubes/slices and fill with crab meat. Serve remaining crab meat with crackers.
Combine all ingredients and beat until well blended. Refrigerate several hours before serving to allow flavors to develop.
Sprinkle roast with seasoning. Top with bacon and onions. Wrap in tin foil; bake at 350° for 1 1/2 hours. Put water in bottom of pan.
Combine bread crumbs, salt, pepper, dry mustard, celery salt, nutmeg, chopped onion, egg, milk and ground beef. Put in 9 x 13-inch pan. Mix water, pickle juice and brown sugar. Put around meat. Rub catsup on meat and put pineapple on top. Bake 1 hour at 400°.
Mix sugar and oil. Cream with mixer. Add eggs one at a time. Add dry ingredients and mix well. Add apples with 2 tablespoons of buttermilk. Bake in Bundt pan at 350°.
Beat eggs well. Add sugar, butter, buttermilk and soda. Combine with flour and 1 cup jam. Add cinnamon, allspice, cloves and nuts. Bake until a toothpick comes out clean. You may use any frost you care for.
In a pie plate, dip chicken into egg; coat with bread crumbs. In a skillet over medium-low heat, in hot oil, cook chicken until browned on both sides and no longer pink. Keep warm. In same skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally. Spoon soup mixture over chicken. Serve with rice.
Mix all ingredients to a stiff dough. Roll very thin; let rest 20 minutes. Roll loosely; slice 1/4-inch wide. Unroll and cut into desired lengths. Dry 2 hours. Drop into boiling liquid. Cook, uncovered, for 8 to 10 minutes.
Mix together macaroni, bread crumbs, cheese (can also use some grated yellow Cheddar cheese with sharp cheese), minced onion, salt and pepper. Bacon bits or sweet red pepper can also be added to this mixture.
In a large soup pot, combine sausage, pinto beans, corn, garbanzo, hash browns, tomatoes, salsa, and cumin. Bring to a boil. Reduce heat to low and cook for about 30 minutes or until garbanzos are fork tender. Add water, as needed. Stir in cheese.
Combine corn, green beans, soup, sour cream, salt, onion, green pepper and celery in a bowl; mix well. Spray a 9 x 13 inch microwave-safe casserole with nonstick cooking spray. Pour in vegetable mixture. Mix margarine and cracker crumbs together in bowl. Sprinkle over vegetables. Microwave on high for 9 minutes, turning every 3 minutes. You can also bake at 350° for 30 minutes. Serves 10.
Remove contents of crabmeat from can. Separate into pieces; remove thin cartilage. Drain crabmeat; add to sauce and heat over low heat. Add sherry wine and stir constantly for a few minutes. Turn into well-greased casserole. Sprinkle with cheese and place under broiler to brown. Serve at once.
Mix in 9 x 13-inch pan the jello and water until dissolved. Add undrained pineapple and blueberry filling. Stir and let set.
Heat oven to 350°. Spread coconut in a single layer on an ungreased sheet pan. Toast coconut in oven 5 to 10 minutes or until light brown and crisp. Peel and slice kiwi fruit. In a small bowl, stir kiwi slices with pineapple chunks and mandarin oranges. Spoon 1/3 cup yogurt into four parfait glasses. Sprinkle 1/4 cup granola over yogurt; spoon in 2 tablespoons fruit mixture. Repeat once and top with a sprinkling of toasted coconut. Makes 4 servings.
Slice it real thin and put it in flour or cornmeal or an egg batter. Fry it in hot oil. Drain on paper towels.
Cut chicken crosswise into 1/2-inch wide strips. In large bowl, combine sour cream, lemon juice, celery salt, Worcestershire sauce, salt, pepper and garlic. Mix well. Add chicken to sour cream mixture; coat chicken well. Cover; refrigerate at least 8 hours or overnight.
Cream butter and sugar together. Add egg and oil to mixture and mix well. Mix remaining ingredients thoroughly and add to butter mixture, then add 1 teaspoon each of the following to the mixture: soda, salt and vanilla. Form into balls the size of a walnut and place on ungreased cookie sheet. Flatten with fork dipped in water. Bake in preheated oven at 350° for 12 minutes if crispy cookies are desired. For chewy cookies, cut back time to 10 minutes. Cool on cookie sheet before storing. These are very crisp and store well.
Mix all ingredients together. Should chill overnight for best flavor. Great on celery sticks or crackers.
Mix all ingredients with mixer; will be pretty thick. Rub Bundt pan really good with butter or butter flavored Crisco and sprinkle real good with granulated sugar. Bake 1 hour or until cake is done. Ovens vary so use own judgment.
Beat egg slightly with fork. Stir in milk and corn oil. Sift together and add flour, sugar, baking powder and salt. Stir just until flour is moistened. Batter should be lumpy. Do not overmix. Fill greased muffin cups, 2/3 full. Bake 20 to 25 minutes in 400° oven. Yield: 12 medium muffins.
Mix all ingredients. Dough will be sticky. May add a little flour on hands and dough to make it easy to work. Squeeze into small balls about the size of a pingpong ball. Bake on greased cookie sheet. Biscuits are done when bottoms are beginning to brown. Bake at 350°.
Put milk in a double boiler. Beat eggs and sugar until mixed, then add hot milk, a cup at a time, and beat. Pour all back into rest of hot milk and cook until it coats the spoon. Add vanilla and chill.
Mix fruit and dressing. Fold in whipping cream. Allow to cool 24 hours in refrigerator.
Saute and drain the sausage. Mix in 1 tablespoon flour and place in the bottom of a casserole dish (9 x 1 4-inch or 1 1/2-quart). In a skillet, place margarine. Over low heat, partially cook, but do not brown, the zucchini and chopped onion. Mix 4 tablespoons of the flour into vegetables. Place 1/2 of vegetable mixture over the sausage; reserve the remainder. Add cottage cheese as the next layer. Mix together the Parmesan cheese, eggs and garlic salt. Place on top of cottage cheese, then add a layer of the remaining zucchini mixture. Bake at 350° for 35 minutes. Top with the grated cheese; bake 2 more minutes, or until cheese melts.
Combine ingredients. Place roast in large dutch oven. Pour ingredients over roast. Cover and cook at 350° for 2 hours.
Peel and devein shrimp; place in a single layer in a 15 x 10 x 1-inch jelly roll pan. Set aside.
Mix together. Bake in muffin tin sprayed with Pam at 350° for 15 to 20 minutes.
Cover mushrooms with water. Add sliced onion and salt. Boil slowly for 1/2 hour. Melt butter in top of double boiler. Add remainder of mushrooms, chopped. Cook for 3 minutes. Add flour and milk to make a smooth, thick sauce. Add mushroom liquid and mushrooms, rubbed through a sieve. Just before serving, add paprika and cream.
Toast pecans (250° for 20 minutes). Mix sugar, Milnot, syrup, butter and salt. Bring to a boil and boil for exactly 3 minutes. Add vanilla and cool. Beat until creamy. Add nuts and pour into a buttered pan. Cool. Cut into small pieces.
In a mixing bowl, combine first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix until dry ingredients are moistened. Stir in nuts, dates, or raisins. Fill 18 greased muffin cups 2/3 full. Bake at 400° for 12 minutes or until golden brown.
Cook the macaroni according to directions. Melt the stick of margarine in a saucepan. Add flour until mixture thickens. This could take more or less than the two tablespoons of flour. Add approximately four cups of milk. When this mixture becomes hot, not boiling, add the pound of Velveeta (cut into pieces; the smaller the pieces the quicker the cheese will melt into a sauce). Add salt according to taste. Stir this mixture constantly or it will scorch.
Brown beef; drain. Add taco mix with 1/2 cup water and simmer. Add all other ingredients. Slow cook 1 hour.
Cream together the eggs, brown sugar, oleo and orange peel. Sift together the dry ingredients and add alternately with the mixed milk and vanilla. Stir in the cranberries and nuts and bake at 350° for 10 to 12 minutes.
In mixing bowl, blend cream cheese, mayonnaise and salad dressing. Mix until smooth. Slice a thin slice off tops of tomatoes and carefully remove insides. Invert on paper towel to drain. Fill with cream cheese mixture. Serve on a bed of alfalfa sprouts, if desired. Yields 12 to 16 servings.
Beat butter with sugar for 5 minutes at low speed. Add egg yolks; beat 2 minutes at low speed. Beat egg whites 2 minutes at high speed with same beater, then beat creamed mixture 5 minutes longer at low speed. Sift 5 1/2 cups flour and baking powder together. Beat 1/3 of flour into bowl at low speed. Beat in milk until smooth. Beat in 1/3 of flour until blended. Add egg whites; beat until smooth. Reserve 1/4 cup flour. Add remaining flour to bowl; increase speed to medium and beat for 5 minutes more. Add vanilla and grated lemon rind. Beat at medium speed for 2 minutes.
Combine soup mix, preserves and water. Arrange chicken in pan. Top with soup mixture. Bake at 350° for 30 minutes. Turn once. Serve on hot rice.
In saucepan, place pineapple, water, sugar and gelatin. Cook until thickened. Let cool. Take half of the cake and break into small pieces. Line glass dish with pieces of cake. Add half of Cool Whip, coconut and pecans. Add half of pineapple mixture. Layer again.
Dip chicken pieces in egg. Roll in bread crumb mixture. Place in greased baking dish. Dot with margarine. Bake at 350° for 1 hour.
In large pitcher, combine punch and grapefruit juice; mix well. Slowly stir in orange soda. Add ice. Pour into glasses. Garnish with orange or lime slices; if desired. Makes about 2 quarts or enough for eight 8-ounce servings.
Blend in blender 3 minutes or beat with beater until smooth. Delicious on any tossed salad.
Brown hamburger with small amount of onion; drain well. Mix sugar and vinegar well. Add mustard, ketchup and Worcestershire sauce. Add to browned hamburger and cook slowly on low for 1/2 hour. Fast, easy and delicious.
Mix first 3 ingredients in saucepan. Add egg yolk and 1/4 cup milk; mix well. Stir in rest of milk and cook over low heat for 10 minutes or until thickened. Cool. Stir in vanilla. Pour into freezer tray. Freeze until almost firm. Turn into mixing bowl and beat until creamy. Add egg whites and beat until doubled in volume. Fold in berries. Refreeze. Makes 8 servings.
Peel and cut up pineapple in large chunks. Seed and cut up green peppers in large chunks. Peel and cut up onion into large chunks. Take half of this mixture and mix coarsely in food processor or blender. Set aside.
Mix cereal, pretzels, Cheez-Its, and peanuts together. Melt butter and mix in seasonings. Pour over cereal mix. Bake at 250° for 2 hours, stirring every 20 minutes. Cool on paper towels.
Prepare rice as directed. Meanwhile, remove skin and bones from chicken breasts; cut breast meat into 1 1/2-inch chunks. In 10-inch skillet over medium heat in hot butter or oleo, cook onion and garlic until onion is tender, stirring occasionally. Add chicken chunks and cook until slightly browned on all sides; stir frequently. Stir in undiluted tomato soup and remaining ingredients. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. To serve, spoon chicken mixture over rice in deep platter. Makes 4 servings.
Melt butter. Add Karo and sugar. Cook until sugar melts. Pour over cereal until well coated. Pour on cookie sheet and bake at 350° for about 15 minutes.
Mix dry ingredients. Add eggs and oil; stir to wet mixture. Do not beat. Add other ingredients and mix. Do not beat. Put in 3 greased and floured pans. Cook at 350° for about 25 to 35 minutes.
Trim off excess fat from beef. Cut meat off bone into chunks. Put meat and bone into a 4 to 5-quart heavy metal pan, along with 1/2 cup water. Cover; cook over medium-high heat until meat releases juices and turns gray, about 30 minutes. Uncover; cook juices away, then turn meat in rendered fat until well browned on all sides, 30 minutes more. Lift out meat; set aside.
Run Oreo cookies through a blender or food processor. Cream together the cream cheese and sugar. Set aside.