HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bread machine pan, place the first 9 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes mixing; add 1 teaspoon flour or water as needed). When cycle is completed turn dough onto lightly floured surface and punch down. Divide dough in half. Roll each portion into 3/4-inch thickness. Cut with 2 1/2-inch biscuit cutter. Place on lightly greased baking sheet. Cover. Let rise in warm place until doubled, about 1 hour.
Place soy sauce in a shallow dish; add chicken, turning to coat. Remove chicken from soy sauce; discard soy sauce. Combine sesame seeds and next 3 ingredients in a large zip-top heavy-duty plastic bag. Add chicken; seal bag and shake to coat chicken with sesame seed mixture. Place chicken in a 13 x 9 baking dish coated with cooking spray. Drizzle margarine over chicken. Bake at 400 degrees for 45 minutes or until done.
Clean all vegetables. Mix together sour cream and ranch dressing. Pour over cut up vegetables and let set in the fridge overnight. Eat 'em up! Yummy, yummy!!
Preheat oven to 400°. In first bowl, combine flour, pepper and paprika. In second bowl, beat egg whites and milk. In third bowl, mix bread crumbs and Parmesan cheese. Remove skin and fat from chicken, if using pieces that have skin. Coat chicken with contents of 3 bowls in order. Let stand 10 minutes. Put in baking pan. Bake 30 minutes. Turn chicken over. Bake 30 minutes.
Trim excess fat from chops. In ovenproof skillet, brown chops on both sides. Remove chops from pan and pour off drippings. Blend in soup, milk and thyme. Stir in green beans. Arrange chops on top and sprinkle with salt and pepper. Cover and bake in a moderate oven (350°) for about 45 minutes or until chops are tender. Remove cover and cook to desired consistency, about 5 to 10 minutes.
Mix at low speed 1 minute, then at medium speed for 4 minutes. Bake at 350° for 45 to 50 minutes in a greased Bundt pan. Cool 10 minutes. Remove from pan and glaze.
Saute vegetables in oleo. Add shrimp or crabmeat. Cook 15 minutes. Add jalapeno cheese until melted. Add half and half. Combine with cooked noodles in casserole dish. Top with grated American cheese. Bake until cheese melts at 350°.
Pat pork loins dry. Combine mustard and marmalade, jam or jelly. Coat loins with mustard-marmalade mixture. Tie with string if pork is in 2 sections. Put on grill and cook until done. Salt and pepper while cooking. Slice into 1/2-inch slices.
Cook 1/2 cup syrup, salt and water until it spins a thread. Beat egg whites until they are stiff. Pour syrup over egg whites, all this at the same time. After beating this until it begins to thicken or about ready to dip out, add your nuts and vanilla. Use the size spoon to dip according to size of pieces of candy you want.
Heat oven to 375°. Grease cookie sheet. Separate dough into 8 triangles. Cut each in half lengthwise to make 16 long triangles. Place 1 sausage on shortest side of each triangle. Roll up, starting with shortest side. Dip in milk; place on cookie sheet. Sprinkle with sesame seed. Bake at 375° for 10 to 14 minutes until golden brown. Remove immediately and serve warm. Makes 16 appetizers.
Boil chicken until done. Cool and pull off bone. Add onions, peppers, water and crushed tomatoes. Bring to simmer for about 30 minutes. Add remaining ingredients and simmer 1 hour (best next day).
Mix sugar and cornstarch together. Add 1/2 cup milk; mix until smooth. Add egg yolks; mix well. Add remainder of milk and vanilla. Cook until thick. Pour into baked pie shell and top with meringue. Brown in 425° oven for 4 to 5 minutes.
Slice loaves in half lengthwise. Brush cut sides of bread with olive oil (about 4 teaspoons). Combine remaining oil and vinegar and set aside. Arrange 1/4 of tomato on each bottom half. Brush with vinegar mixture. Arrange 1/4 of cucumber, cheese and onion over tomato. Brush with remaining vinegar mix.
Beat eggs well. Blend sugar and margarine and mix all other ingredients. Pour into pie shells and bake at 325° for 1 hour. This will make 3 bought pie shells.
Mix partially thawed potatoes, soup, cheese, salt and pepper. Put in a greased 9 x 13-inch pan. Pour the melted butter evenly over the top. Sprinkle with the cereal.
On waxed paper, combine flour, curry powder, salt and pepper. Use to coat both sides of pork chops. In 10-inch skillet over medium-high heat, in hot salad oil, cook pork chops 7 to 8 minutes until tender and golden brown on both sides, turning pork chops once. Makes 4 main dish servings.
Combine all ingredients. Mix with mixer. May be left chunky. Refrigerate several hours to blend flavors. Serve with crackers, chips or Bugles.
Roll out each half of biscuit, wrap each slice around apple piece and lay in large pan. Mix remaining ingredients together. Pour over apples. Melt 1 stick margarine; pour on top. Sprinkle with cinnamon. Bake at 350° for one hour.
Bring broth and oleo to a boil. Add noodles and simmer 45 minutes. Add 3 small cans or 1 large can white chicken chunks. Cook 15 minutes more. Serves 6 to 8.
Dot the center of a 20-inch sheet of heavy aluminum foil with 1 teaspoon butter or margarine. Shake half the contents of 1 envelope onion soup mix on the foil (dry). Over this, place chuck or round steak with remaining soup mix and 1 teaspoon butter. Add fresh mushrooms around steak. Bring foil up over meat and double-fold edges. Place in a shallow baking pan. Bake 1 hour at 375°.
In a mixing bowl, cream butter and sugar. Beat in egg. Add flour and baking soda, mix well. Stir in bacon, cornflakes and raisins. Drop by rounded tablespoon 2 inches apart onto ungreased baking sheet. Bake at 350° for 15 - 18 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Store in the refrigerator. Yield: 2 dozen.
Bake cake in 2 layers according to package directions and cool completely. Make pudding according to package directions. In large bowl, break one layer of cake into 4 or 5 large chunks and layer in bottom of bowl. Pour 1/2 of the pudding over the cake. Spread 1 carton of Cool Whip over pudding. Top with 5 broken candy bars. Repeat each layer and chill overnight. Garnish with maraschino cherries, if desired.
Cream butter, flour and cheese. Add other ingredients and roll mixture into little balls. Make a hole in the center of each and insert a stuffed green olive. Place on a tray in the freezer until ready. Bake for 15 minutes in a 400° oven. Serve with a good red wine and fruit cubes on picks. Serves 6.
Slice cake into 4 or 5 layers. Cream butter. Gradually add sifted confectioners sugar. Add salt, vanilla and egg yolks; beat for 2 or 3 minutes. Add baking chocolate, melted with coffee. Fold in egg whites. Spread this mixture between layers; chill overnight. Frost with whipped cream.
Combine corn and chicken broth in blender or food processor and puree. In a 3-quart saucepan, combine butter and corn mixture and simmer slowly 5 minutes, stirring to keep corn from sticking to bottom of pan. Add milk, garlic, oregano, salt and pepper and bring to boil. Reduce heat and add green chilies and chicken. Simmer 5 minutes. Remove soup from heat and add cheese and baking soda (to prevent curdling). Stir until melted.
Bring water, potatoes, carrots, celery, onion, salt and pepper to a boil. Cook for 8 to 10 minutes, until tender. Remove from heat. In another pan, melt butter. Blend in flour; add milk. Cook and stir until thick. Add cheese; stir until melted. Mix these together. Add corn and ham; heat thoroughly.
In medium saucepan, cook rice with water and Italian dressing until done. Refrigerate in a large bowl until cool. Fold in peas, mushrooms, scallions, water chestnuts, olives, artichokes and mayonnaise. Chill at least 24 hours. Gently stir in shrimp or chicken. Yields 6 to 8 servings.
Mix oats, wheat germ, coconut, cinnamon and brown sugar together. Add oil, honey and vanilla; mix with hands. Spread in 10 x 15-inch baking pan or jelly roll pan. Bake at 325° for 20 minutes; stir occasionally. Serve with milk.
In large heavy saucepan, saute ground beef and onion lightly. Sprinkle with salt; add spaghetti sauce and remaining ingredients. Simmer 15 to 20 minutes until macaroni is tender. Stir once or twice. Makes 2 quarts.
Mix 3/4 cup flour, sugar, salt and undissolved yeast. Heat milk, water and butter until liquids are very warm (120° to 130°). Butter need not melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of mixer. Add 1/4 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough. On floured board, knead 2 to 3 minutes until smooth.
Bring all ingredients, except ground chuck, to a boil. Add raw ground chuck. Simmer for 3 to 4 hours, stirring frequently.
Mix all the ingredients together and put in a baking dish. Bake at 400° for 35 to 45 minutes.
In a sauce pan heat the chocolate chips and butter over low heat until melted. This will need to be stirred often. Set aside. In a heavy saucepan mix whipping cream and corn syrup. Bring to a gentle boil. Reduce heat and simmer for 2 minutes. Remove from heat and stir in chocolate mixture. Cut your favorite cake and drizzle over top of each serving. Good on any cake.
In a deep pan, brown stew beef. Add garlic salt to meat. Fill pan with water over half-full. Add tomato paste, tomato sauce, sugar and lots of garlic salt. Cook 2 1/2 hours.
Make pudding as directed, then fold Cool Whip into mixture. Line the bottom of 9x13 pan with graham crackers, then add half of pudding mixture. Place a second layer of graham crackers over pudding mixture and then add remaining pudding. Top of with another layer of graham crackers and then pour melted chocolate frosting over crackers. Refrigerate overnight. This is a favorite with all ages.
Drain vegetables and combine. Make dressing of sugar, vinegar, oil and seasonings. Pour over beans. Let set overnight. I add lima beans and chili beans.
Cook cabbage, carrots and celery first (a few minutes). Add rest of ingredients. Heat.
Brown sausage; add onion and garlic, then remaining ingredients. When serving, sprinkle with cheese.
Mix Kool-Aid, sugar, water, pineapple juice and ginger ale.
Place potatoes and chopped onion in baking pan. Sprinkle with salt, pepper and Cavender's seasoning. Pat stick of butter over top; cover with foil and bake at 350° for 1 hour.
Step 1: Sift flour (1/4 cup), salt and soda in bowl. Add meal and whole wheat flour.
Cook eggplant in salted water for 10 minutes. Drain. Combine with remaining ingredients. Put into 1-quart casserole. Bake in a 350° oven for 45 minutes. Makes 6 to 8 servings.
Chill the pineapple juice. Mix with limeade. Add a little sugar, if desired. Add ginger ale and spoon in lime sherbet.
Cover the beans with water 2 inches above the beans. Let stand overnight. Drain just before using. Place the ham hocks, 10 cups of the water, onions, bell peppers, bay leaves and seasonings in a 5 1/2-quart pan or large Dutch oven; stir well. Cover and bring to a boil over high heat. Reduce heat and simmer until meat is fork-tender, about 1 hour, stirring occasionally. Remove ham hocks from pan and set aside. Add the drained beans and 4 cups of the water to the pan; bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally. Add the remaining 2 cups water and simmer 30 minutes, stirring often. Stir in the sausage and continue simmering until the beans start breaking up, about 35 minutes, scraping pan bottom fairly often. (If beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any scorched beans into the mixture.) Take meat off of ham hock bones and add to the pot; cook and stir 10 more minutes.
Unfold pastry sheets into 14 x 12-inch rectangle on floured surface. Cut one sheet into 4 (7 x 6-inch) rectangles. Cut second sheet into two. Set aside. Shape into oval (cut off corners). Spread evenly with cheese.
Melt margarine in bottom of 13 x 9-inch pan. Mix sugar, flour, milk and baking powder in bowl. Dough will be thin. Pour dough in pan with butter. Pour fruit over dough and this bakes around the fruit like a cake. Bake 35 to 40 minutes or until done in a 350° oven.
Combine evaporated milk, sugar and salt. Drain pineapple and reserve 1/3 cup juice. Stir pineapple, juice and vanilla into milk mixture. Mix well and spoon into hand turned or electric ice cream freezer. Freeze according to instructions. Let stand 1 1/2 to 2 hours. Yield: 1 quart.
Beat eggs and sugar for 5 minutes. Add oil and beat 5 minutes more. Sift dry ingredients and fold in. Add nuts and apples. Use greased and floured 9 x 13-inch pan. Bake at 350° for 45 minutes or until done.
Mix the first 4 ingredients in a pint jar until mixed well. Add catsup and mix. Add vinegar and shake until well blended. Refrigerate for at least 1/2 hour prior to serving. Shake again before serving. Makes 1 pint.
Cook carrots 5 minutes and drain. Mix with remaining ingredients and refrigerate. Keeps 8 to 10 days.
Cut meat in 1/4-inch pieces. Brown in skillet and add onions, wine, salt, pepper and bouillon cubes. Lower heat, cover and simmer for 2 to 3 hours. Serve this as you would any pot roast.
Mix all ingredients, except cheese. Put into large shallow 1 1/2-quart baking dish. Sprinkle cheese on top. Chill several hours or overnight. Bake at 400° for 25 minutes.
Soak the beans in water overnight. The next morning, bring to a boil. Add the baking soda. Skim the foam and drain. Cover with water and bring to a boil. Add the butter, sugar and salt. Bake at 300° for 4 hours.
Empty cake mix and gelatin in bowl. Mix and add oil. Beat in eggs and 1 cup strawberries. Pour into greased pans and bake at 350° for 30 minutes or until done. When cake is cool, ice with mix of 1 stick melted butter, powdered sugar and 1/2 cup strawberries.
Chop nuts and mix with coconut and spread in bottom of 9 x 13-inch pan. Mix the cake mix as directed on box and pour over nuts and coconut. Mix cream cheese and margarine. Then add the sugar. Spoon this on top of cake mix. Bake at 325° to 350° for 30 to 40 minutes.
Brown sausage and drain off fat. Mix together beaten eggs, milk, salt and mustard. Break up bread; add cheese and sausage. Pour into greased glass baking pan, 11 x 7-inch. Refrigerate overnight. Bake 45 minutes at 350°. Serves 8 to 10.
Chill milk, beaters and bowl well. Whip milk stiff and fluffy or use Dream Whip. Fold in extract and preserves. Break cake into small pieces. Place layer of cake in bottom of 2-quart casserole. Top with whipped mixture and repeat layers ending with whipped mixture. Chill overnight.
Wash, peel and quarter apples. Cook until soft in covered saucepan, using just enough water to keep from scorching. Stir occasionally during cooking. Break up quarters with fork and sweeten to taste with sugar.
Soak bananas in pineapple juice for a few minutes. Mix all ingredients together and chill.
Combine crumbs, sugar and margarine. Press into 9-inch spring-form pan. Bake at 350° for 10 minutes. Combine softened cream cheese, sugar and flour. Blend well. Add eggs, one at a time. Blend in vanilla and chopped nuts. Pour over baked crumbs. Bake at 350° for 50 to 55 minutes. Loosen the rim and cool. Chill. Pour a little maple syrup over and garnish with pecan halves. Serves 12.
Prepare lime Jell-O; pour into 8-inch glass square baking dish. Chill until slightly thickened. Fold in crushed pineapple and chill until firm. Gradually add mayonnaise to softened cream cheese; blend well. Add nuts. Spread over molded Jell-O. Chill until firm. Prepare strawberry Jell-O; cool. Pour over cheese mixture and chill until firm. Cut in squares. Serve on lettuce and top with mayonnaise.
Mix first three ingredients (it should fizz). Mix next five ingredients and set 1 cup aside. Mix liquid and crumb mixtures together. Pour into a greased 9 x 13-inch pan. Sprinkle top with the cup of crumb mixture. Bake at 375° for 35 to 40 minutes.
Saute zucchini in oil in large skillet or wok 5 minutes or until tender-crisp. Add corn, garlic salt and Italian seasonings and saute 3 to 5 minutes until corn is tender-crisp. Add pimiento.
Cook carrots until tender; drain. Mix other ingredients. Add to carrots and let set overnight.
Preheat oven to 375 degrees. Using lightly floured dough roller, roll out pizza crust on a rectangle baking stone or pan. Sprinkle crust with 1 cup of the mozzarella cheese; set aside. Thinly slice tomatoes; arrange in a single layer over the mozzarella cheese on the crust. Mix all the remaining ingredients together in a mixing bowl. Then spread to cover evenly over the crust. Bake 15 to 20 minutes or until top is golden brown and bubbly.
Cut chicken into serving portions; steam until tender. Pat dry, refrigerate until time to fry. If a large quantity is cooked, steam the day before.
Tear lettuce into bite-size pieces. In a large bowl or 13 x 9-inch pan, layer lettuce and onion. Spoon 1/2 cup mayonnaise evenly over top. Layer chopped celery next. Then layer diced green pepper. Thaw and drain peas. Layer peas. Spread remaining mayonnaise over top. Sprinkle sugar and cheese. Fry the bacon slices and then drain and crumble. Add bacon over top. Cover and refrigerate at least 8 hours. If desired, add drained water chestnuts. Toss before serving.
Brown meat, onion and seasonings. Add 1 cup tomato sauce, 1/2 cup milk, egg, 1/4 cup catsup, 3/4 cup rice and 1/2 teaspoon Worcestershire sauce. Cover and simmer 15 minutes. Stuff peppers. Place in roaster or Dutch oven. Cover with 2 cups tomato sauce, 3/4 cup catsup and 1/2 cup water. Bake at 350° for 1 hour.
In sauce pan mix sugar, jello and pineapple. Heat just until dissolved. Whisk in buttermilk, Cool Whip and pecans. Pour into 9x13 inch casserole dish. Chill.
Slice bread in about 1-inch slices. Melt butter with garlic and butter bread. Mix cheese, green chiles and mayonnaise. Spread on bread. Bake in a 400° oven until bubbly. Serve at once. Great appetizers; you can't eat just one!
Dice potatoes and soak in salted, ice water for at least 20 minutes. In the meantime, saute the onion, bell pepper and garlic in the butter over low-medium heat for 20 minutes; don't brown. Drain the potatoes and add them to the onion and bell pepper; cook an additional 30 minutes or until potatoes are slightly browned and done. Salt and pepper to taste.
Bring beets to a boil. Tie spices in cheesecloth; add vinegar, sugar and boil 5 minutes.
Layer with shells on bottom of 10 x 13-inch dish. Spread beans, meat and cheeses. Repeat and pour can of sauce over entire dish. Top with remaining cheese, olives and peppers. Cook at 350° for 30 minutes.
Brown and drain beef. Stir in tomato sauce, onion and seasonings. Cook over low heat for 5 minutes, stirring frequently. Place biscuits in greased muffin tins, pressing to cover bottom and sides. Spoon about 1/4 cup of meat mixture into biscuit lined cups; sprinkle with cheese. Any other toppings may be added. Bake at 400° for 12 minutes, or until golden brown.
Brown steak in Crisco oil; when you turn your steak, add butter. Lay steak out. Mix flour in drippings; brown real brown and add salt and pepper to taste. Add water and stir continually until you get consistency you want. Place steak back in gravy and let simmer on medium for 30 minutes.
In frying pan, cook bacon until crisp. Remove bacon from pan. After washing the okra, cut into slices, taking off tops and bottoms. Add onion, okra and bell pepper to pan; cook until tender, stirring constantly to keep from burning. Add salt, pepper and Worcestershire sauce. Add in shrimp and cook until shrimp turn a bright pink, stirring often. Serve as a side dish or over rice.
In a 2-quart casserole dish, heat onion and butter 3 1/2 to 5 minutes until onion is tender. Add okra, tomatoes, Worcestershire sauce and pepper sauce. Heat, covered, 22 to 25 minutes until vegetables are tender, stirring twice. Season with salt and pepper. Let stand 5 minutes before serving.
Butter 9 x 13 x 2-inch baking pan. Line bottom with 2 sheets of phyllo. Sprinkle with butter and chopped nuts. Put on another layer of phyllo. Sprinkle with melted butter and alternate layers of nuts and phyllo, sprinkling butter on each layer until about 1 1/2-inch thick. Finish with 3 layers of phyllo. With a sharp knife, cut through the first 3 layers. Bake at 350° for 30 minutes, then increase to 400°. Bake until golden brown. Let cool.
Combine all ingredients except noodles in a large skillet. Stir to mix. Bring quickly to a boil. Cover; reduce heat and simmer 4 minutes or until chicken is done. Remove from heat; stir. Serve with the noodles. Makes 4 to 6 servings.
Grease a 10-inch pie pan. Crush cookies and mix with melted margarine. Press cookie mixture into pie pan to form a crust. Save 2 tablespoons cookie mixture for top. Chill the pie crust. Dissolve jello in hot water. Add the lemon juice and sugar. Let stand while you whip the chilled milk to a stiff froth. Add jello and mix. Continue whipping until stiff peaks are formed. Mix in lemon rind and food coloring. Pour into crust and sprinkle crumbs on top. Chill until firm.
Combine in heavy pot first sugar and flour (blend them well), then add milk using a whisk. Add egg yolks. Turn on the stove burner, cook until thickened, continue stirring or it will lump up and stick. Pour over bananas and vanilla wafers alternately layered. Beat egg whites for topping or you can use whip cream for the topping. If using egg whites you have to bake the pie until egg whites are golden brown. Let cool and serve.
Beat eggs, milk, salt and pepper. Mix cheese, flour and broccoli and put into pie shell. Pour egg mixture over this and bake at 350° for 45 to 55 minutes.
Combine water, artichokes and celery in small saucepan. Simmer, covered, for 15 minutes. Drain artichoke mixture well. Finely chop ham, green onions, olives and artichoke mixture in food processor. Scrape into large bowl. Puree cottage cheese in processor. Add to bowl with mayonnaise and lemon juice.
In a medium saucepan put all ingredients. Stir and cook over medium heat until mixture resembles mashed potatoes and comes away from sides of saucepan. (If it is still sticky, it is cooked enough.) Dump dough onto kneading surface and knead until all lumps are gone.
Preheat oven to 350°. Spray a 9 x 13-inch pan with nonstick spray. Press one package crescent rolls on the bottom of the prepared pan.
In a large bowl, combine 3 cups flour, sugar, salt, soda and yeast. Heat liquids until very warm. Add to dry ingredients. Beat well. Stir in reserved flour to make a stiff batter. Spoon into 2 greased and cornmeal sprinkled loaf pans. Sprinkle tops with cornmeal. Cover and let rise 45 minutes. Bake in a 400° oven 25 minutes.
Crush cookies. Mix 3/4 of the cookies with the margarine (melted). Press into 9 x 13-inch pan. Mix 3/4 cup sugar and cream cheese. Spread on cookie mixture. Mix pudding and milk. Pour over mixture; add Cool Whip. Top with remaining cookie crumbs.
Dip steaks in salted milk, then in crushed cornflakes to coat thoroughly on both sides. Place on greased baking sheet. Drizzle tops of steaks with melted butter. Add dash of paprika. Bake in hot oven to 500° to 550° for 10 to 15 minutes.
Dissolve gelatin and salt in boiling water. Add lemon juice. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Blend in sour cream; add remaining ingredients. Chill, soft set in 30 minutes. Yields 6 servings.
Cook noodles as directed, drain and stir in other ingredients. Bake at 350° until casserole is dry, approximately 45 minutes.
Cook potatoes. Mash with butter when cool. Grind together onion, salt pork and crackers and add to potatoes. Add salt, pepper, sugar and Bells seasoning. Combine and stuff breast and tail cavities. Bake turkey according to package directions.
Dissolve the yeast in warm water and set aside. Cut shortening into the dry ingredients. Stir in the buttermilk and the water-yeast mixture. Blend thoroughly. Refrigerate or make into biscuits. Let the biscuits rise slightly and bake in a 400° oven until lightly browned.