HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in nonstick skillet over medium-high heat. Toss chicken with lemon and pepper seasoning and garlic powder to evenly coat. Add to skillet and cook 4 to 5 minutes or until thoroughly cooked, stirring frequently. Remove from heat. Do not drain off fat. In a small bowl, combine vinegar, mustard and Worcestershire sauce with a whisk. Stir into chicken mixture. In a large bowl, toss lettuce with chicken mixture, croutons and cheese. Top with fresh grated Parmesan cheese, if desired. Makes 4 servings.
Cream Crisco and sugar; then add vanilla and coloring. Mix well on electric mixer. Add eggs, flour, cocoa and buttermilk. Mix well. Then add soda mixed with vinegar; foams up, mix well. Heat oven to 325°. Grease and flour 3 (9-inch) round cake pans. Pour batter equally into three pans (about 1-inch from the top) and bake 30 minutes. Cool layers and carefully remove layers from pans to cool completely.
Cream margarine and sugar together. Add eggs, flour and then bananas. Bake at 350° for 1 hour.
Preheat oven to 350°. In a medium bowl, beat egg yolks. Stir in sweetened condensed milk, ReaLime and food coloring. In a small bowl, stiffly beat 1 egg white. Fold into sweetened condensed milk mixture. Turn into shell.
Brown onions in butter in a large deep skillet until tender. Add dissolved bouillon water and seasoning. Heat thoroughly. Place a slice of toasted bread in each soup bowl and pour soup over it. Sprinkle with cheese. Yield: 6 servings.
Rinse scallops. Combine scallops, juice and parsley in glass dish. Cover; marinate in refrigerator while preparing sauce.
Boil jumbo shells 6 minutes and test. Do not overcook. Drain. Mix Ricotta, grated Mozzarella cheese, eggs, parsley, salt and pepper together for filling. Put spaghetti sauce on bottom of 9 x 13-inch glass pan. Fill each shell 1/2 to 3/4 full with cheese mixture and put in pan. Top with sauce and more grated cheese. Bake at 375° for 40 minutes, covered with foil. Uncover and bake 10 minutes longer.
Prepare cake mix as directed on package, baking in a 13 x 9-inch pan. Simmer pineapple and sugar in small saucepan until sugar dissolves. Poke holes in cake with long tined fork. Cover with warm pineapple mixture and chill until completely cool, at least 1 hour. Prepare pudding according to package directions. Stir in coconut. Spread over pineapple. Cover with whipped topping. Sprinkle with pecans. Keep covered in refrigerator. Serve chilled. Serves 12 generously.
Grate cheese in large bowl. Chop pimento with juice and mix with cheese. Mix rest of ingredients and stir well into cheese.
Preheat oven to 300°. Place roast, fat side up, in an uncovered pan. Sprinkle with salt and pepper. Roast in slow oven at 300°. Do not baste or turn. There will be less shrinkage than in a hot oven and the meat will be brown and juicy, never dry.
Mix sugar, butter, corn syrup, water and salt together. Microwave on High for 10 minutes. Stir after 5 minutes. Add soda and mix well. Pour over popped corn and toss, coating corn and peanuts well.
Cream butter and sugar. Add beaten egg and mix well. Add vanilla and flour in which has been sifted the baking powder and salt. Lastly, add the chopped nuts. Divide into two equal parts and make each into a 1 1/2-inch roll. Roll each in waxed paper and put in icebox overnight. Cut in 1/8-inch slices and bake at 325° for about 10 minutes.
First, use care in the selection. Not too young, but tender, with a potential for growth.
Mix mushroom soup, Cheez Whiz, pepper and milk well in bowl. (It helps to heat Cheez Whiz in microwave about 30 seconds.) Add tuna, then cooked shells. Put in casserole and top with cheese slices (break in half), then crushed potato chips. Bake 30 minutes at 350°. Yields 6 servings.
Combine all ingredients in a jar. Let stand at room temperature for 4 hours. Cover and refrigerate. Double recipe makes 1 quart.
Combine beans, brown sugar, chopped onion and green pepper in a 1-quart casserole. Garnish with onion and pepper rings. Bake at 400° for 20 minutes. Makes 4 to 6 servings.
Bake 11 minutes at 350°. Roll in white sugar just before baking. Chilled dough works best. YUMMMMMM....
Arrange broccoli in a 1 1/2-quart shallow baking dish. Top with chicken. Combine soup and milk; pour over all. Sprinkle with cheese. Bake at 450° for 15 to 20 minutes or until hot. Makes 3 or 4 servings. Fresh broccoli or asparagus may be used.
Combine dry ingredients in a large bowl. Combine oil, honey and vanilla in a saucepan and bring to a boil. Mixture will froth up. Remove from heat. Add dry ingredients. Spread on 2 cookie sheets and bake at 350° until golden brown. Allow to cool. Store airtight.
Cook and drain hamburger. Drain pork and beans. Mix all ingredients thoroughly and bake 45 to 60 minutes in a 350° oven.
Stir margarine, sugar and milk in heavy 2 1/2 to 3-quart saucepan; bring to a full boil, stirring constantly. Boil for 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat. Gradually stir in peanut butter chips until melted. Add Marshmallow Creme, nuts and vanilla. Mix until well blended. Pour into a 13 x 9-inch greased pan. Cool. When firm, cut into squares. Makes about 3 pounds.
Mix all ingredients in large Dutch oven and cook over medium heat until thick and smooth, about 2 hours. Makes about 8 1/2 pints.
Beat eggs until lemon colored. Add sugar and salad oil; beat well. Stir in chocolate, vanilla and zucchini. Sift flours, salt, cinnamon and baking soda and add to above. Stir in nuts. Grease well two 9 x 5-inch loaf pans. Bake at 350° for 1 hour, or until done (tester comes out clean).
Mix all ingredients together. Divide and process in blender just a few seconds on grate. Repeat until all of the mixture has been blended. Store in a tightly covered container and chill. Keeps well for several weeks.
Layer in order given in a 9 x 13-inch pan. Do not stir. (Serve as is.) Cover and refrigerate overnight.
Cream sugar and shortening. Add mashed bananas and egg and beat well. Sift together other dry ingredients and add to creamed mixture, beating constantly. Add nuts and oatmeal. Blend thoroughly.
Preheat oven to 350°. Butter and flour 8 1/2-inch spring-form pan. In bowl with electric mixer, beat 3/4 cup sugar and eggs until thick and pale. Sift flour, baking powder and salt over mixture and fold in gently, but thoroughly. Turn batter into pan. Bake cake in middle of oven for 25 minutes. Cool on rack. Remove cake from pan and halve horizontally with a serrated knife. In a bowl with electric mixer, beat cream to soft peaks and beat in remaining 2 teaspoons of sugar and vanilla. Beat until stiff. In a bowl, fold 1/2 berries into half of cream. Spread mixture evenly onto bottom cake layer and top with remaining layer. Spread remaining cream on top and side of cake and arrange remaining berries on top.
Wrap each chicken breast with a piece of bacon. Cover bottom of flat greased baking dish (8 x 12 x 2-inch) with chipped beef. Arrange chicken breasts on chipped beef. Mix soup and sour cream and pour over all. Refrigerate. When ready, bake at 275° for 3 hours, covered. Uncover the last 15 minutes. Use more sour cream and mushroom soup if you want a sauce to pour over rice.
Filling: Brown ground beef and onion (drain grease if necessary) and add sauce. Add peas and simmer until peas are tender. Cool to lukewarm. Mix rice, cheese, 4 eggs and 1 1/2 cups spaghetti sauce. Using 1/2 cup rice mix, form a cup in your hand; fill with 2 tablespoons meat filling. Add more rice mixture, forming a ball.
Drain salmon and flake. Heat milk and add butter and bread. Mix well and let stand 5 minutes. Add salmon liquid. Beat until smooth. Add yolks, pepper, onion, lemon juice, green pepper and salmon. Fold in egg whites. Grease an 8 x 8-inch pan. Bake at 350° for 50 minutes.
Wash and pick over beans. In a large pot combine meat, beans, cold water, onion, garlic, thyme, sugar, sweet pepper, hot pepper and celery. Cover pot. Bring to a boil and cook until beans are soft.	Add salt, oil and rice. Add water if necessary. Cook on low heat until rice is cooked and water is absorbed.
In 2-quart saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Stir in corn syrup and egg yolks. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat, stir in vanilla. Pour in large bowl and cover with plastic wrap. Refrigerate at least 2 hours until chilled. Stir in cream. Freeze in 2-quart freezer following manufacturer's directions.
Mix dry ingredients. Mix remaining ingredients. Pour into well-greased iron skillet and bake in preheated 450° oven until golden brown.
Cook beans for 8 minutes; drain and immerse in ice water. Drain and pack in quart jars endways. Add dill and garlic per quart jar. Bring to a boil the vinegar, water and salt. Pour in jars to cover beans and seal.
Sprinkle 1/3 cup of peanuts over baked pie shell. Prepare pudding as directed on package. Blend in peanut butter. Pour over nuts in pie shell. Sprinkle 1/3 cup of nuts over pudding. Chill until set. Prepare 1 package Dream Whip or use frozen whipped topping, thawed. Spread over set pudding carefully. Sprinkle with remaining nuts. Chill.
Combine sugar, corn syrup and water in a heavy saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Continue cooking, stirring often, until mixture reaches soft ball stage (240°). Remove from heat, but keep warm.
Mix mustard and vinegar; let set overnight or 8 hours. Add remaining ingredients; cook in double boiler until thickens. Stir constantly. Use only 1 ounce of mustard if you want it mild.
After soaking beans overnight, boil with pork, bacon drippings, garlic, salt and pepper. Cook until beans are barely tender, about 1 1/2 hours. In a large skillet, brown hamburger, onion, pepper and celery. Brown until onions begin to turn transparent. Add garlic powder, chili powder, tomatoes, salt and pepper. Simmer about 10 minutes and add to beans. Cool, ladle into 1 quart freezer containers. Label, freeze. To serve: Thaw and place in a Dutch oven. Simmer until juice is thick. Serve with cabbage slaw and cornbread.
Fry hamburger and onion; drain off grease. In a soup kettle, mix hamburger, onion mixture and cover with 3 cups water. Add frozen vegetables, celery, barley, V-8 juice and bouillon. Bring to a boil. Reduce heat, cover and simmer for several hours, the longer the better. Serves 6.
Cut meat up and dredge in flour. Brown meat on all sides. Add onion, salt, pepper, sugar, tomato sauce and water. Simmer, covered, 1 1/2 hours or until meat is almost tender. Add carrots and potatoes to meat. Cover and cook another 30 minutes. Add oregano and peas. Cook an additional 15 minutes, or until meat and vegetables are done. If desired, thicken gravy before serving.
Cook potatoes until tender. Combine onions, vinegar, water, sugar, salt, pepper and mustard in large pan. Bring to a boil. Add rest of ingredients and cook on low heat until heated through. Yields 6 servings.
Heat oven to 350°. Grease and flour Bundt-shaped pan. Process prunes and water in a blender or food processor until smooth. Scrape mixture into a large bowl. Stir in brown sugar, eggs, egg whites, orange peel, juice and oil. Stir in remaining ingredients. Fill Bundt pan with mixture. Bake for 1 hour or until a pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes, then remove from pan and cool completely.
Melt oleo with brown sugar so sugar melts. Cool 10 minutes. Add eggs one at a time and then other ingredients. Mix well. Put in greased 12 x 18-inch cookie sheet. Bake at 350° for 20 to 30 minutes until bars are lite golden color. Sprinkle confectioners sugar when bars are cooled.
Prepare red beans ahead, following cooking directions on package. Add onions, celery, parsley, garlic powder and sliced sausage and simmer for 30 minutes. Salt and pepper to taste. Serve over steamy rice. Serves 6 to 8.
Mix all ingredients together. Bake at 400° for 15 minutes. Serve with crackers.
Preheat oven to 325°. Use a 9-inch tube pan and make sure it is free of any grease. Beat egg whites until frothy; sprinkle with cream of tartar; continue beating until just stiff, but not dry. Gradually beat in 1/4 cup fruit sugar and set aside. Beat egg yolks until thick; gradually beat in cold water; then beat in 3/4 cup fruit sugar. Blend or sift together flour and salt. Sift or sprinkle the dry ingredients over the egg yolk mixture, a little at a time, combining lightly after each addition. Fold in vanilla and lemon extract. Carefully fold in the meringue. Turn into pan. Cut through batter with a knife to eliminate air bubbles. Bake in preheated 325° oven for 60 to 75 minutes. As soon as the cake is baked, invert it and allow to hang suspended until cold. To remove from pan, loosen with a knife and shake carefully from the pan.
Soak beans in water in a heavy kettle. Add onion, green pepper, celery, ham, salt, red and black pepper. Bring to a boil and then simmer gently 2 1/2 hours. Stir in green onions and parsley. Cook very slowly, about 30 minutes. Serve over beds of hot fluffy rice.
Mix flour, sugar and butter with fingers until crumbly. Put apples in shallow baking dish. Mix water, vanilla and salt together. Sprinkle over apples. Sprinkle flour mixture evenly over apples. Bake at 350° until apples are tender and top is browned, about 40 minutes. Good with ice cream.
Thaw dough overnight in refrigerator. Line bottom of greased 9 x 13-inch pan with pecans or walnuts. Tear 1 loaf of bread into pieces and place on bottom of pan. Melt butter in milk, then add brown sugar and cinnamon. Remove from burner. Add dry pudding and stir until dissolved. Pour over dough in pan.
Mix sugar, butter, eggs and mashed bananas. Sift together flour, baking soda, baking powder and salt. Pour into batter and mix. Blend in 1/2 cup nuts. Bake in a greased loaf pan for 1 hour at 350°.
Place the apples in a large saucepan and pour in the cider. Simmer uncovered over medium-high heat for 40 minutes, stirring every 5 minutes or so to prevent sticking. Stir in the sugar, cinnamon and nutmeg and continue to cook, stirring to break down the apples, until it is a chunky sauce.
Mix all ingredients together except shrimp. When ingredients are thoroughly mixed, add shrimp. Stir all together. Spread on your favorite cracker.
Place chicken in a 9 x 13-inch pan. Put slice of cheese on each breast. Mix soup and water and pour over chicken and cheese. Combine dressing crumbs and melted butter and sprinkle over top of chicken. Bake at 325° for 1 hour.
Saute onion in oleo. Add remaining ingredients. Bake at 350° for 40 minutes.
Drain juice off 2 pints of either fresh or frozen strawberries (or use 2 cans of either blueberries or cherry pie mixture).
Add to tomatoes, chopped: green onions, black olives, green onions, jalapenos, garlic, vinegar, oil, salt and sugar. Put in clean jars. Seal and keep in refrigerator. Will keep several weeks. Very good with chips.
Mix together Eagle Brand milk and cream cheese until smooth. Set aside. Mix together pudding and milk. Add Cool Whip to mixture and set aside. In a glass casserole dish, alternate graham cracker crumbs, sliced bananas and pudding mixture. Top with crumbs.
Combine the first 7 ingredients (dry) in medium bowl; set mixture aside. Combine eggs, oil, sugar, yogurt and vanilla in a large bowl; beat well. Stir in zucchini. Add flour mixture and stir just until moistened. Pour batter into a 9 x 13-inch pan coated with cooking spray. Bake at 350° for 30 minutes or until toothpick comes clean. Cool completely in pan. Sprinkle with powdered sugar and cut into bars.
Crush up hash browns in baking dish. Saute onion and bell pepper with 1/4 cup butter. Mix soup, cheese, sour cream and salt with onion and bell pepper. Pour over hash browns. Top with corn flakes. Drizzle 1/4 cup butter over corn flakes. Bake, uncovered, at 350° for 45 minutes.
Drain macaroni; rinse with hot water. Mix all ingredients and cook in 2-quart round microwave-safe bowl. Cover; microwave on High 11 minutes, stirring twice. Uncover and cook 4 additional minutes. Let stand 3 to 4 minutes before serving.
Mix the first 5 ingredients together in a mixing bowl. Gradually add flour, cup by cup, until a soft dough is formed. Dough should not be sticky, so add more flour if necessary, tablespoon by tablespoon. Knead the dough and place in a greased bowl covered by wax paper. Place bowl into a warm area to rise for 2 to 3 hours. (To make dough rise more quickly, 3/4 hour, place the bowl of dough into another bowl of very warm water.) When fully risen, knead and divide dough into 3 equal parts and stretch onto 3 greased pizza pans. Put pizza sauce on the pizza, then bake at 400° until crust is golden, then put cheese and toppings on pizza. Bake again until cheese melts.
Grind together the cranberries, walnuts, orange, orange rind, celery and pineapple. Stir jello, sugar and water until dissolved. Add all ingredients. Let jell overnight or several hours.
Mix Cool Whip, yogurt and crushed pineapple (drained) together. Refrigerate for about 2 hours. Prepare cake as directed on box except substitute half water with half pineapple juice and maybe add some crushed pineapple. When cake cools, add Cool Whip mixture. Decorate with sliced pineapple and refrigerate.
Dilute soup with water or broth. Add diced chicken, onion, celery, nuts and 2/3 cup of noodles. Mix all together. Sprinkle rest of noodles over top and bake at 325° until bubbly and toasted. It is best to wait until casserole is bubbling before putting noodles on top so that they don't scorch.
Saute onion and bell pepper in the olive oil until tender. Put into a large bowl with the meat, eggs, salt, parsley and pepper. Blend very well with your clean hands. Roll the mixture into a loaf shape and put into a loaf pan. You should have a little room around all sides of the meat. Pour the spaghetti sauce over the meat loaf and bake at 350° for 1 1/2 hours.
Mix together milk, eggs, sugar and oil. Slowly add cornmeal. Blend thoroughly. Add onion, corn, peppers and cheese. Bake in 9 x 13-inch greased cake pan at 425° for 30 minutes (or until golden brown).
Coat chicken with flour. In skillet brown chicken in oil. Add onion, garlic, potatoes, pepper, salt, thyme and chicken broth. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Add green beans and simmer an additional 10 minutes or until done.
Blend first 2 ingredients well. Beat eggs slightly and add to mixture. Add baking soda, salt and flour. Add 2 teaspoons vanilla. Fold in apples and nuts. Grease and flour large tube or Bundt pan. Bake at 250° for 1 1/2 hours. Cool and invert. Add last 4 ingredients. Cook in saucepan to a full boil. Beat and cool. Spread on apple cake.
Cook potatoes in skin; cool, peel and shred coarsely. Combine cheese and butter over low heat, stirring occasionally, until almost melted. Remove from heat and blend in sour cream, onions, salt and pepper. Fold in potatoes. Pour into greased 2-quart casserole dish. Bake at 350° for 30 minutes. Serves 8.
Boil undiluted soup and add softened cream cheese; stir until smooth and creamy. Add gelatine and let thicken. Add remaining ingredients; mix until blended and pour into greased mold. Chill until set. Remove from mold. Serve on crackers and enjoy!
Mix all ingredients and put in 13 x 9-inch pan. Refrigerate overnight. Remove from refrigerator one hour before baking. May cover top with buttered bread crumbs just before baking. Bake one hour at 325° or 10 to 15 minutes longer is better. Let stand 10 minutes before serving. Serves 6.
Heat together vinegar, water and sugar until sugar is dissolved. Add seeds. Shred cabbage; sprinkle with salt. Let stand 30 minutes. Toss with cooled dressing. Let stand 24 hours.
Mix graham cracker crumbs and 1/2 cup melted butter. Press into bottom of a 13 x 9 x 2-inch pan. Beat remaining 1/2 cup butter until softened. Add powdered sugar; beat until fluffy. Beat in eggs. Spread egg mixture over crumb mixture. Slice bananas lengthwise into halves and arrange over egg mixture. Spoon pineapple over bananas. Spread with Cool Whip. Sprinkle with chocolate and nuts (if desired). Cover; refrigerate 4 hours before serving. Cut into squares and top with a cherry. Cover. Chill for storage. Serves 15.
Line 15x10x1 inch jelly roll pan with aluminum foil or waxed paper; grease generously. Beat eggs in small bowl on high speed until very thick and lemon colored, about 5 minutes. Pour eggs into large bowl. Gradually beat in sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan.
Beat eggs until frothy. Beat in sugar, oil and vanilla until the sugar is dissolved. Sift together dry ingredients; toss in nuts until individually coated. Stir dry ingredients into egg mixture alternately with zucchini. Mix gently, but thoroughly. Spoon batter into 10 to 12 greased and floured tube pan. Bake in preheated oven at 350° for about 50 minutes to 1 hour or until cake springs back when lightly touched.
Cream cheese and milk together. Add pudding gradually; beat for 1 minute. Pour into crust. Chill. Crushed pineapple may be added for variation.
In Pyrex dish, layer the first 6 ingredients in order given. Cover with layer of mayonnaise. Sprinkle with sugar. Crumble bacon over top. Let set for 1 to 2 hours. Do not cook.
Combine meat, eggs, bread crumbs, juice, onion and spices; mix together. Spread hamburger mixture on top of a sheet of tinfoil; pat into a rectangle. Place ham slices on meat mixture, then top with a second layer of Mozzarella cheese. Use tinfoil to roll the meat loaf into a log. Place in bread loaf pan and bake in oven at 325° for 1 hour and 10 minutes.
Saute onions in margarine in skillet. Combine onion with spinach and seasonings in bowl, mixing well. Spoon half the mixture into buttered pie plate. Spread with cheddar cheese. Cover with remaining spinach mixture. Spoon eggs over layers. Top with Swiss cheese. Bake 375 degrees for 40 minutes.
Combine all ingredients in 1 1/2-quart casserole. Bake at 350° for one hour.
Cream the sugars and shortening. Add sifted dry ingredients alternately with pineapple. Stir in nuts. Drop by teaspoonful and bake at 350° for 10 to 15 minutes until done.
Lightly score fillets on skinned side. Place fillets around outside of a 9 or 12-inch round microwave-safe dish.
Prepare crust for top and bottom. Mix together sugar, cornstarch, Fruit-Fresh and cinnamon. Pour over apples and mix gently. Add lemon juice and put mixture into crust. Drop margarine pieces on top. Put on top crust and slit top crust. Bake at 425° for 50 minutes.
Combine uncooked sausage with cheese, removing any casing. Knead to blend. Add biscuit mix, fennel and oregano. Mix well until a dough forms. Shape into 1-inch balls. Place 1 inch apart on baking sheet. Bake at 375° for 15 minutes. Serve hot. Makes 9 dozen. May be frozen. Thaw and reheat at 375° for 3 minutes.
Precook the potatoes and zucchini in microwave. Wedge potatoes with skins on. Wedge zucchini lengthwise. Baste with the margarine. Roll in a mixture of the seasoned salt, garlic powder, Accent and black pepper. Place on grill with meats about 15 to 20 minutes (depending on size) before end of cook time. Great served with Ranch dressing for dipping.
Cream fat and sugar. Add rest of ingredients and beat 2 minutes. Pour into 2 layer cake pans lined with waxed paper. Bake 20 minutes in moderate oven. Frost with marshmallow frosting.
Combine jello and water. Add pie filling and pineapple. Refrigerate. Beat cream cheese, sour cream, sugar and vanilla well with mixer. Spread on top of jello mixture. Top with crushed nuts.
Mix instant pudding mix, sour cream and pineapple (with juice) in medium bowl. Pour mixture into pie crust. Top with layer of whipped topping. Cut and serve.
Place ground beef in Dutch oven. Break up and add cold water to just cover. Start cooking and break up meat with spatula until all meat is broken up fine. Cover and cook at least 10 minutes. Add tomato soup and spices, stirring and making sure meat is broken up fine. Simmer about 30 minutes.
Mix all ingredients in a non metal container. Refrigerate at least 4 hours. There will be liquid. Drain and use for salad dressing on other salads. This needs no dressing.