HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dip breasts in crumbs. Brown chicken in garlic butter in large frypan. Arrange in large casserole, one layer. In same pan (do not wash), brown mushrooms; add white wine and simmer 3 to 5 minutes to get all juices from pan bottom. Pour over chicken in casserole. Add enough wine to 1/2 cover. Dot with small chunks of Mozzarella cheese. Bake at 350° for 1/2 to 1 hour. Cover if dish appears to be drying out. Can be made ahead except for baking.
Melt the first 3 ingredients together in a microwave; pat into a 13 x 9-inch pan. Melt milk chocolate and remaining 1/2 cup peanut butter together and pour over bottom layer. Refrigerate, then cut into small squares to serve. Great for a touch of something sweet and chocolate and soooo much easier than Buckeyes!
Saute onion and butter. Add remaining ingredients, except beef; simmer for 1/2 hour. Add cooked, thinly sliced beef and serve.
Combine Crisco, lemon peel, lemon juice, paprika, honey, garlic salt, ginger, oregano and hot pepper sauce in shallow baking dish. Stir well. Add chicken. Coat well. Refrigerate for 30 minutes or up to 4 hours. (The longer the chicken marinates, the better the chicken will taste.) Turn chicken occasionally. Broil or grill 3 to 5 minutes per side or until the center is no longer pink.
Boil noodles. Drain and add cream cheese, sour cream, onions and peppers. Set aside. Brown chuck, season with seasoned salt and teriyaki sauce. Add stewed tomatoes and simmer for approximately 10 minutes.
Combine the first 4 ingredients in a bowl; set aside. Combine mayonnaise and remaining ingredients. Add to cabbage mixture, tossing well. Cover and chill.
Mix all ingredients in large bowl. Cover. Refrigerate for 1 hour. Makes 4 servings.
Preheat oven to 325 degrees. Arrange ladyfingers in single layer on baking sheet. Toast in oven for 10 minutes and set aside. Whisk egg yolks with sugar until smooth and thick in medium bowl. Whisk in cream cheese. Fold in whipped cream. Stir Kahlua into Espresso mixture. Combine chopped chocolate and cocoa in cup. Place 2 tablespoons of cream cheese mixture in bottom of two (12 oz.) wine goblets or dessert dishes. Top each with 3 ladyfingers, 3 to 4 teaspoons of Kahlua mixture and 1/3 cup of cream cheese mixture. Cover each with 1/4 of chocolate mixture, 3 ladyfingers and 3 to 4 teaspoons of Kahlua mixture. Top each dessert with 1/2 of remaining cream cheese mixture; smooth top. Sprinkle with remaining chocolate mixture. Cover and refrigerate several hours before serving.
Place crackers in single layer in foil lined 15 x 10 x 1-inch pan. In saucepan, melt butter; add sugar and bring to boil, stirring constantly. Boil 2 minutes. Remove from heat; add vanilla. Pour evenly over crackers. Sprinkle with nuts or coconut. Bake at 350° for 10 to 12 minutes, until lightly browned. Immediately remove from pan, cutting between crackers. Cool. Store in airtight container.
Have potato water lukewarm. Add rest of ingredients and enough flour to make a stiff dough. Knead until firm. Let rise until double. Work down. Let rise again. Work into loaves. Bake at 350° until done.
With mixer beat butter, honey and vanilla till light and fluffy. Add flour a cup at a time, beat well after each. If dough becomes too stiff to stir, knead remaining flour by hand; work in nuts. Pat dough into shortbread mold on ungreased 9 inch cast iron skillet. Score the surface with a knife making 24 wedges; with a fork prick deeply into knife score. Bake at 350° for 35 - 40 minutes, cool 10 minutes.
In a medium sized bowl, dissolve jello, using 2 cups boiling water, then stir in cold water. In 1/2 cup boiling water, dissolve red hots, then add to jello. Stir in applesauce. Refrigerate until mixture gels. Serves 10.
Melt butter; add onion, potato, carrot, water, 1 teaspoon salt and pepper. Cover and simmer until carrot is almost tender, about 15 minutes. Add fish, milk, herbs and remaining 1 teaspoon salt. Heat to simmering. Cook until fish flakes easily.
Mix first three ingredients. Whip cream and then add pudding. Mix well. Add first ingredients to whipped cream. Mix well.
Cook broccoli in microwave. Mix all ingredients together. Bake at 375° until golden brown.
Boil chicken breasts with celery; cool, bone and cut in small pieces. Saute onion and green pepper in oil until tender. Mix the two soups, onion, green pepper, Ro-Tel tomatoes, chili powder and garlic salt in a mixing bowl.
Brown chicken in oil 4 pieces at a time. Pour off fat and add onions, stirring frequently. Cook 8 to 10 minutes. Stir in paprika, ginger, turmeric, salt and pepper. Add fresh lemons, chicken, accumulated liquid and water. Bring to a boil, reduce heat and simmer, covered, 30 minutes until chicken is tender. Add olives and salted lemons. Cover and simmer 4 to 5 minutes. To serve, arrange chicken on deep platter. Pour sauce over chicken and serve with rice.
Microwave jelly in a serving container until melted, about 30 seconds. Stir in mustard. Slice franks into bite-size pieces, then add to jelly mixture. Microwave for 3 to 4 minutes until heated through. Serve warm with toothpicks.
Prepare cupcakes; let cool. Prepare Filling; using super shooter or decorating bag, fill centers of cupcakes with Filling. Dip sparingly into chocolate coating. Place on waxed paper to cool, allowing coating to harden.
Dissolve Jell-O in boiling water. Stir until completely dissolved. Add enough water to apricot liquid to make 1 cup. Add to Jell-O mixture; mix well. Put in refrigerator until it's a soft set. Mix cream cheese and sugar together; mix well in blender. Add apricots and blend well. Add Jell-O mixture; mix well. Add Cool Whip; mix well. Refrigerate until well set. You can use peaches instead of apricots if you want.
Peel and slice potatoes. Put into baking dish that has been buttered on sides and bottom. Sprinkle with garlic powder, onion salt, salt and pepper and dot the top of potatoes with remainder of butter. Cover with foil, if using conventional oven, and bake 30 minutes at 350°.
Cook spaghetti noodles. Prepare sauce on stove top; cook ground beef until done and add sauce. When sauce is done, butter a 9 x 13-inch baking dish and put noodles first, then pour sauce on top and spread all over, then sprinkle Mozzarella cheese evenly on top and place in preheated oven at 350°. Bake until cheese has been melted on top.
Cream butter and sugar. Add eggs. Stir in flour, soda and cinnamon all mixed together. Last, add raisins and nuts.
Add soda to hot applesauce. Mix in melted butter. Mix in dry ingredients and add to applesauce mixture. Pour into greased muffin tins and bake at 350° for 10 to 12 minutes.
Saute onion, bell pepper and celery in 1 stick oleo. Place in casserole dish and add remaining ingredients. Cover and bake at 350° for 1 hour.
Line a cookie sheet with foil. Lay graham crackers on sheet. Melt butter and sugar. Cook 2 minutes. Add pecans. Mix well and pour over crackers. Bake for 10 minutes at 350° or until mixture bubbles.
Cook pineapple cake. Then punch holes in layers and pour juice from pineapple over the layers. Mix ingredients and frost cake.
Broil pork chops for 30 minutes. Remove from oven. Salt and pepper the pork chops and layer the chops and the soup in a casserole dish. Cover and bake at 350° for 1 hour.
Put chicken in a large Ziploc bag or bowl. Pour in enough marinade to coat chicken. Pour in flour. Seal bag and mix until chicken is well coated or mix in bowl. Coating will be gummy. Chill to set coating. Spray skillet with Pam. Add 3 tablespoons oil and heat. Fry chicken pieces until golden brown on both sides. Add 2 tablespoons water and cook, covered. If too much chicken to fit in the pan at one time, brown, then put in a baking pan and finish cooking in the oven at 350° for about 20 minutes. Use drippings from pan to make gravy.
Mix raisin bran, sugar, flour, soda and salt in large mixing bowl. Add beaten eggs, shortening and buttermilk. Mix well. Store in covered container and use as desired. For Muffins: Fill greased muffin tins 3/4 full and bake in preheated 400° oven for 15 to 20 minutes. Batter will keep for 6 weeks.
Brown meat; add spices and onions and cook until onions are soft. Add olives, corn and 1 can tomato sauce. Simmer for about 5 minutes. Add chips and mix, then put into large casserole dish. Pour remaining can of tomato sauce over the top and then the cheese. Bake at 350° for 45 minutes.
Beat 1 egg and combine with 1/2 cup milk and 2/3 cup sugar. Cook and stir over medium heat about 2 minutes. Add chocolate bar, broken in pieces. Reduce heat and cook until chocolate is melted and mixture thickens. Cool to room temperature.
Combine raisins, brandy or grape juice and enough water to cover raisins in a saucepan. Bring back to a simmer, cool and drain. Grease and flour three 5 x 9-inch loaf pans or muffins. Mash or chop strawberries. Combine with remaining wet ingredients and stir. Combine with dry ingredients and mix well. Divide evenly among pans and bake for about 1 hour.
Pour dry Jell-O mix in bowl and stir in drained pineapple. Add cottage cheese and stir well. Add Cool Whip. Mix well. Chill and serve.
Mix and store in tightly covered jar. Use on tomatoes, cold, raw or cooked vegetables or anything that needs a little extra flavor.
Smash bananas; mix all ingredients together. Bake on ungreased cookie sheet 10 minutes at 350°. Put rack up 2nd from the top. Cookies can easily get overcooked.
Preheat oven to 350°. Combine flours, sugars, cinnamon, soda and salt in large bowl. Beat eggs, oil and vanilla in small bowl; add to dry ingredients and blend. Stir in carrots, apple or zucchini, chips and walnuts. Pour into greased and floured 6-cup or 8-cup bundt pan. Bake 45 to 50 minutes. Cool 30 minutes; remove from pan. If desired, spread with Cream Cheese Glaze.
Melt butter; spoon in egg, cake mix and nuts. This will form a thick pastry. Press in greased cake pan.
Mix pie filling and pineapple in bottom of pan. Pour dry cake mix over this. Spread nuts on top of this. Melt butter; pour over top. Bake for 1 hour and 15 minutes at 350°.
Mix all ingredients together and pour into uncooked pie shells. Cook at 350° for 45 to 60 minutes. This makes 2 pies.
Mix first 5 ingredients until smooth. Roll into balls. Melt wax and chocolate until bubbly. Dip each ball into chocolate mixture. Cool on wax paper.
Heat oven to 350°. Heat cast-iron skillet and sprinkle with about one teaspoon corn meal. Mix together the corn meal, egg, milk and oil. Stir until well blended. Pour into skillet and bake 15 to 20 minutes.
Mix all ingredients together except chips and cheese. Put in an ungreased casserole dish. Put cheese on top and cover with crushed chips. Bake at 350° for 30 minutes, or until bubbly.
Carefully rinse and pat dry the baby greens. Place in a large salad bowl. Pour the 1/4 cup vinegar into a small mixing bowl. Pour the olive oil into the vinegar in a thin, steady steam, whisking continually until the olive oil has been incorporated into the vinegar. Whisk in the sugar and minced garlic. Toss gently into the greens. Serve the pine nuts in a small bowl on the side of the salad.
Mix corn and green beans in greased dish. Combine soup, sour cream, Cheddar cheese, onions and salt and pour over corn and beans. Spread crackers, almonds and margarine on top. Bake at 350° for 45 minutes.
In medium glass bowl, blend sugar and syrup. Microwave on High 2 1/2 or 3 minutes or until to a full boil. Stir in cereal and peanut butter. Drop by teaspoonfuls onto wax paper or shape into balls. Makes 36 cookies.
Brown ground beef, celery and onion. Add tomato soup and beans. Mix well. Add salt, pepper and chili powder to taste. Simmer for 15 minutes. Serve hot. Makes 4 servings.
Beat shortening, sugars, vanilla and egg until light and fluffy. Mix flour with soda and salt. Blend into shortening mixture. Stir in nuts and chips. Drop 2 inches apart from teaspoon onto a greased baking sheet. Bake at 375° for 10 minutes or until golden brown. Makes 50.
Mix first 7 ingredients in saucepan. Bring to boil and simmer for 1 minute. Pour hot mixture over tomatoes, green pepper and onion. Cover and place in refrigerator to chill. Before serving, add cucumber. Serve very cold on lettuce. Serves 8 to 10.
Boil ingredients. Add to 1/2 head green and red cabbage, sliced. Pour hot over mixture and do not stir for 2 hours. Best 2nd day. Can be refrigerated 30 days.
Cut the meat in cubes and cut the onion in cubes, then cut the green pepper and cut the tomato in cubes and put the salt and pepper on the meat before cooking. Then get the barbecue sticks and put one cube of meat and one cube of onion and one cube of green pepper and one cube of tomato and repeat that until you finish all and then put them on the barbecue. Enjoy.
Cook chicken until soft; debone and cut into quarters. Add the rest of the ingredients. Put everything together in a pot.
Heat oven to 350°. Coat a 13 x 9-inch baking dish with nonstick cooking spray. Stir cake mix and evaporated milk in a bowl just until mix is moistened. Spread in prepared pan. Pour pie filling evenly over top (most fruit will sink). Bake 30 minutes. Sprinkle with walnuts and bake 20 minutes longer until nuts are toasted.
In a 6-quart saucepan, combine sugar, milk, cocoa and margarine. Bring to a boil. Boil 2 minutes, then add 1 1/2 cups peanut butter. Remove from heat. Add oatmeal and mix well. Drop on wax paper; set until firm.
Use only half the amount of water called for on the jello box. Pour into mold and chill.
Cook rice in 2 cups of chicken stock, following directions on package. Mix all ingredients. Stir well. Cook in preheated oven at 350° for about 40 minutes.
Tear 1/2 of cake into small pieces and layer bowl. Put 1/2 of prepared pudding mix over cake. Put 1 can of pie filling over pudding. Put 1/2 of drained pineapple over pudding. Repeat all 4 layers as above. Refrigerate over night and top with Cool Whip just before serving. If you want to make a smaller cake use, 1 large box pudding, 1 can pie filling and 1 large can crushed pineapple, drained.
Toss all ingredients except salad dressing and Fritos. Add dressing and Fritos when ready to serve.
Brown meat in oil. Drain. Add onion and cook until tender. Add tomatoes, soup, rice and seasonings. Let simmer about 5 minutes or longer if it seems too juicy. Remove bay leaf and pour into casserole dish. Top with sliced Cheddar cheese. Bake at 400° until the cheese is browned. Freezes well.
Melt butter and add to sugar in mixing bowl. Beat in eggs, one at a time. Add flour, salt and flavoring and mix well.
Saute pepper, onion and chicken until almost done. Put all in bottom of casserole. Add layer of picante. Top with cheese. Bake, uncovered, at 350° for 30 minutes. Serve with sour cream, tortilla chips or rice. Serves 4.
Place all ingredients in a blender and mix on medium-high speed until smooth and creamy. Use as a sour cream substitute.
Use 13 x 9 x 2-inch pan. Melt margarine in pan. Sprinkle crumbs, coconut and chips. Pour milk over all and sprinkle on nuts. Bake at 350° for 30 minutes. Cool in refrigerator before cutting.
Preheat oven to 425°. In a large mixing bowl, stir together oats and milk, then let stand 15 minutes.
Brush 1 tablespoon of oil on cod. Bake on greased baking sheet in 400° oven for 15 minutes or until fish flakes. Mix all ingredients together except red onions. Mix cod and juice mixture well, then spoon into individual servings and garnish with red onion rings.
In microwave on High, brown ground chuck and onion (covered); drain grease. Add mushroom soup, sour cream and milk. Mix well.
Heat oil in wok or large, heavy skillet. Stir-fry chicken over moderate heat for 5 minutes, until opaque. Skim chicken from pan. Set aside. Stir-fry broccoli, red bell pepper, mushrooms and scallions for 3 minutes.
In large heavy boiler combine flour, sugar, pineapple, and whipping cream. Cook over low heat until thick, stirring constantly. Remove from heat, add margarine, stir until melted. Refrigerate until cool. Fold apples, raisins, and nuts into flour-pineapple mixture. Chill 3 hours.
Sift flour and measure; sift again with baking powder and salt. Cream butter, sugar and extract until fluffy. Add eggs and beat milk alternately with dry ingredients. Mix thoroughly. Bake in well-greased tube pan for 1 hour or until pick comes clean in 350° oven. Keeps very well and is super with fruit, ice cream or as a base for trifle. (From Connecticut.)
Wash steaks in cold water and dry good with paper towels. Salt and pepper (season well). Spread mustard on one side. Slice onions in rings and cover steaks. Cut up small dill pickles and put on steaks. Wrap 1 wide or 2 narrow strips of bacon on steaks. Roll them (use toothpicks or thread). Fry in 4-quart kettle with margarine (over 1/2 stick margarine for 2 steaks). Let margarine get good and hot, and put steaks in to fry so they are golden brown on both sides. When done, put a little hot water in so the brown grease loosens from kettle, then add a little water as it cooks.
Wash and drain mushrooms; cut off stems, leaving 1/4-inch. Heat water to boiling. Add mushrooms. Reduce heat and simmer 5 minutes. Drain and cool mushrooms. Place in bowl. Pour marinade over mushrooms. Toss until well coated. Cover and refrigerate up to 1 week, stirring occasionally. To serve, drain mushrooms well, 7 calories per mushroom.
Beat eggs well and add to squash. Add 1/2 cup of Miracle Whip. Saute onion and peppers in a small skillet with butter. Pour peppers, onions and remaining butter into squash. Stir in grated cheese and salt and pepper to taste.
Mix flour and baking powder. Heat oven to 500°. Mix in buttermilk. Put 2 tablespoons butter into 1/4 cup measure and fill with shortening. Melt butter/margarine mixture in oven in iron skillet. Shape dough into biscuits with hands; add more flour if dough is sticky. Place biscuits into skillet and turn to coat. Bake 10 minutes at 500°.
Cut eggplant quarters into 1/2-inch slices. In colander, sprinkle with salt and drain one hour. In 1-quart saucepan over low heat, stir vinegar and sugar until dissolved. Stir in tomato paste, basil, olives and capers. Continue heating, stirring occasionally until thickened (about 20 minutes). In large skillet, heat 1/3 cup oil and fry single layers of eggplant (both sides) until brown, adding more oil as needed until all is cooked. In same pan, add 2 tablespoons oil. Over low heat, cook vegetables until tender. Add tomato mixture and eggplant. Toss gently. Chill. Serve with rye bread or pumpernickel. Makes 2 1/2 cups.
Pour water over oats and let stand 10 minutes. Add other ingredients. Put into a 9 x 13-inch pan and bake at 350° for 40 minutes.
Cook broccoli as directed on package. Mix in remaining ingredients, topping with crushed crackers. Bake at 350° for 45 minutes.
Mix brown sugar, butter and canned milk; heat on stove. Add coconut. Spread on cake and put under broiler in oven for 3 minutes. (Double ingredients for sheet cake.)
In a medium bowl, combine soup and sour cream. Cover. Refrigerate until serving time, at least 2 hours. Serve with chips or fresh vegetables. Makes 2 cups.
Place all ingredients in a large bowl and mix thoroughly with your hands. Shape into balls. Bake on ungreased cookie sheet at 350° for about 15 minutes.
Brown hamburger in large skillet until done. Drain well. Add brown sugar, mustard, ketchup and relish. Let simmer for about 10 minutes. Add cheese, cover and let stand for 5 minutes, then serve.
Chop vegetables into chunks. Mix everything together. Bake, covered, at 300° for 4 hours.
Cook beans until tender. Add lentils. Cook a little longer. While beans are cooking, dice and saute onions. Add tomatoes and salsa. Add sauce mixture to beans. Simmer over low heat until the cornbread is ready.
Mix cream cheese and milk until smooth. Gently stir in 2 cups Cool Whip and candy bar. Set aside. Pour 1 3/4 cups milk into a bowl. Add pudding mixes and beat. Stir in 1/2 cup Cool Whip. Spread 1/2 the pudding mixture on bottom crust. Spread cream cheese mix over pudding. Top with remaining pudding mixture. Refrigerate 4 hours.
Cook chicken in salted water until tender. Remove chicken, cool and bone. Add celery, carrots, onion and limas to broth and cook until just fork-tender.
Cook grits in salted water until done. Add butter, cheese, slightly beaten egg yolks and milk. Stir until melted and smooth. Beat egg whites until stiff; add grits mixture to egg whites. Place in 1 1/2-quart casserole and bake for 1 hour at 325°. Serves 6 to 8.
Combine crumbs, cheese, salt, pepper and parsley. Dip chicken breast or chicken strips in milk and breadcrumb mixture. Put in baking dish. Combine butter, garlic and lemon juice and drizzle over chicken. Bake at 350° for 40 minutes or until tender.
Combine and stir to mix all ingredients and put in pie crust. Bake at 475° for 5 minutes. Reduce heat to 425° and bake another 10 to 15 minutes. Cool.
Combine in a bowl 1/2 cup milk, egg and margarine. Add grated rind and juice of 1/2 orange, chopped apples and vanilla. Sift together cake flour, salt, sugar and baking powder. Stir in milk mixture with a spoon until blended. Drop batter by spoonfuls into 1/2 inch hot oil. Fry to a golden brown. Drain.
Cream butter, shortening and brown sugar thoroughly. Gradually add granulated sugar; continue creaming.	Add eggs, one at a time, beating thoroughly after each addition.	Sift baking powder and salt with flour; add alternately with milk, beginning and ending with flour. Add vanilla, then nuts, and blend well. Turn batter into a well-greased and floured 10-inch tube pan and bake at 325° for 90 minutes or until cake tests done. Cool in pan 15 minutes before turning out of pan.
Beat eggs with spoon. Add sugar and beat with spoon. Add flour and mix. Add Karo syrup and melted butter and cool. Add vanilla, salt and cream. Mix with spoon good. Put in pie shell and bake @ 350 degrees for 1 hour and 15 minutes.
Using large pot, cook the cabbage until you can remove the outer leaves without breaking them. (You may remove the thick stem in the center of each leaf to make for ease in rolling.) Keep steaming your cabbage until you can no longer use the smaller inner leaves, saving them for creamed cabbage.
In large kettle, combine potatoes, carrots, onion, pepper, parsley and bouillon cubes. Just cover vegetables with water and cook until tender, 15 to 20 minutes. Do not drain.
Melt the margarine in a large, heavy saucepan. Add the onion; saute until the onion is translucent. Add the chicken broth, water, carrots, rice, thyme, pepper and salt; cook over medium heat, stirring frequently, until the mixture comes to a boil. Reduce the heat to low; cover the pan and simmer for 30 minutes, stirring occasionally. Remove from the heat; let cool for 15 minutes. Place half of the mixture in a blender; puree until smooth. Transfer to a clean saucepan. Repeat the process with the other half.
Crumble cake and spread evenly in bottom of a large oblong pan. Pour pineapple evenly over cake.
Combine soup, mayonnaise, egg, onion, salt and pepper and broccoli. Pour into greased casserole dish. Sprinkle cheese on top. Melt 3/4 stick of butter, mix well with stuffing mix and sprinkle on top of cheese. Bake at 350° for 25 minutes.
Preheat oven to 350°. Mix all ingredients well except tomatoes. Cut thick slices of tomatoes and layer them on the bottom of baking dish (13 x 9-inch dish). Sprinkle tomatoes with garlic powder. Top tomatoes with spinach mixture. Bake for 20 minutes.
Melt butter in boiling water. Combine all ingredients in blender. Blend until smooth. This is equal to 1 can of Eagle Brand milk.
Mix all ingredients. Spread in a 9 x 13-inch pan. Pat 1 cup crushed potato chips on top. Bake 1 hour at 375°.