HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place each piece of chicken between 2 sheets of wax paper. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper. Combine eggs and milk. Brush both sides of chicken with milk mixture. Place a piece of ham and a piece of cheese in center of each chicken piece. Brush top of cheese slices with milk mixture. Fold ends over ham and cheese. Roll up, beginning with long side. Secure with toothpicks. Dredge chicken in flour. Dip in remaining milk mixture and coat with bread crumbs. Cover and chill 1 hour.
In a bowl, combine mustard, cooking or salad oil and salt. Stir in boiling water; mix. Serve with egg rolls.
Bake brownies as directed in 9 x 13 pan. Cool; crumble. Prepare pudding mix with milk. Do not chill. In trifle bowl, layer 1/3 crumbled brownies, 1/3 pudding, 1/3 Cool Whip and 1/3 candy. Repeat twice. Cover. Chill at least 8 hours, up to 24 hours.
Brown hamburger and onions. Add other ingredients and put in crock-pot and cook for 3 to 4 hours.
In a plastic bag, combine flour, salt and pepper. Shake. Add chicken and shake to coat lightly. Remove chicken and reserve excess flour. In a large skillet, warm 1 tablespoon oil over medium heat. Add chicken and brown on one side, about 5 minutes. Add remaining 1 tablespoon oil; turn chicken and brown on other side, about 5 minutes. Transfer chicken to a plate and set aside. Coarsely chop onion. Add margarine to the skillet. When melted, add onion and cook, stirring, until softened, 2 to 3 minutes. Stir in reserved seasoned flour and cook, stirring until flour is completely incorporated, about 1 minute.
Make tea. Add spices; bring to boil. Remove from heat. Add juices and sugar; simmer or heat before serving.
Brown meat with onion. Add everything else in a large stockpot. Season to taste. Let simmer over low heat for 2 to 3 hours. Best if cooked the day before.
Combine first 4 ingredients in a saucepan. Cook until like a thin jam, about 10 minutes. Remove from heat. Add nuts and Rice Krispies. Mix well. Roll about 1 teaspoon at a time in coconut to form balls. Cool and store in airtight container. Makes 4 dozen.
Soften gelatin in 1/2 cup cold water. In 2-quart saucepan, combine sugar, corn syrup and 1/3 cup water. Cook to soft-ball stage, stirring only until sugar dissolves. Remove from heat and stir in gelatin until dissolved. Set aside to cool for 10 minutes. Beat egg white in small bowl to stiff peaks. Slowly add syrup, beating on high speed until candy stands in soft peaks. Pour onto plain brown paper and spread into 12 x 10 rectangle pan. Let stand overnight. Dust top with powdered sugar. Turn over onto another piece of paper. Moisten brown paper and peel off.
Combine all ingredients; toss gently. Chill for 1 hour before serving. Yields 8 servings.
Put pecans in groups of 4 on a microwave baking sheet lined with non-stick paper. Place a marshmallow on top of the pecans. Microwave on High for 15 to 30 seconds or until the marshmallows just start to puff. Place the chocolate chips and the vegetable shortening in a small bowl. Microwave on medium for 2 to 4 minutes, stirring frequently until the chocolate melts. Spoon over the top of each turtle to cover the marshmallow. Leave to set completely before serving.
Brown onions and celery in oil. Blend in flour and broth. Cook, stirring, until thickened. Add juice, Worcestershire sauce and seasonings. Add chicken; heat thoroughly. Serve over cooked rice.
Mix all ingredients. Bake in greased casserole at 350° for 1 hour.
Mix thoroughly (looks like a mess); pour into a greased and floured Bundt or tube pan.	Bake at 350° for 1 hour and 10 minutes.
Microwave caramels and water in 2-quart glass measure on 100% power for 3 minutes, stirring after 1 1/2 minutes. Stir well; mix in pecans and cereal. Drop mixture by teaspoonful onto greased waxed paper-lined baking sheets. Insert a toothpick in center of each candy; chill until firm. Microwave chocolate chips in 1-quart glass measure on 100% power for 2 minutes. Stir in vegetable shortening. Dip candies into chocolate. Place onto waxed paper. Chill. Store in an airtight container. Makes 4 dozen candies.
Cream margarine and sugar. Add vanilla and eggs. Blend in cocoa. Sift flour, soda and salt. Add to creamed mixture with the ice water. Bake in a greased and lightly floured pan at 350° for 30 minutes or until done.
Combine sugar and eggs; beat well. Add butter, water, vanilla and coconut; mix well. Pour into pie crust. Bake at 350° until firm.
Mix all ingredients well and pour into a ready made Oreo pie crust. Freeze for 6 hours before serving.
Sift flour. Mix raisins, nuts and flour. Cream butter and sugar. Add beaten egg yolks. Add soda and water. Add raisins, nuts and flour. Add lemon extract. Fold in stiffly beaten egg whites. Cook 2 3/4 hours at 250°. Put pan of water under cake when cooking and aluminum foil on top. Bake in a greased tube pan.
Mix first 5 ingredients. When mixture becomes lukewarm, add yeast, then add eggs. Mix well. Place dough in loaf pans; let rise until it doubles. Bake at 375° until golden brown and when tapped on top a hollow sound will result. Any extra dough may be stored in refrigerator for up to one week.
Using a 4 qt. pot, brown pine nuts in butter until golden brown. Remove nuts with slotted spoon. Saute meat in remaining butter. Add rice and all seasonings. Stir. Add water, tomatoes, pine nuts, garlic and cabbage. Bring to a boil and simmer with lid for 25-30 mins. until rice is done.
Melt butter in large skillet. Add onion; saute until soft. Add cabbage; saute 5 minutes. Stir in caraway seed, salt and pepper. Cook noodles as directed on package, then drain. Stir noodles into cabbage. Add sour cream. Cook 5 minutes longer, stirring frequently.
Mix oats, banana chips, pumpkin seeds, peanuts and raisins in ungreased rectangular pan (13 x 9 x 2-inch). Pour margarine over mixture and toss until evenly coated. Cook, uncovered, in 350° oven, stirring occasionally, for 15 minutes. Cool. Store in tightly covered container no longer than 4 weeks.
Cut 1/4-inch off the top of each tomato. Scoop out pulp and seeds. Reserve pulp; discard seeds. Finely chop 2 tomato shells; set aside. sprinkle the insides of the remaining tomato shells with salt. Invert on a paper towel and let drain 30 minutes. Pat dry. Combine orzo or rice, Feta, black olives, pine nuts, green onions, parsley, olive oil, basil, garlic, pepper and chopped tomato. Mix well. Spoon mixture into tomato shells. Cover with plastic wrap and chill at least 1 hour before serving. Serves 8.
Saute broccoli, margarine and onion. Mix all together and bake at 350° for 30 minutes.
Steam vegetables until tender. Place in casserole and top with soup, cheese and onion. Bake at 350° until bubbly (about 45 minutes). Serve hot.
Run hot water over frozen vegetables to thaw. Mix all ingredients. Bake, uncovered, in 2-quart baking dish for 35 minutes at 350°. (Sliced carrots may be added to make a more colorful dish.)
Preheat oven to 350°. Bread chicken wings. Fry chicken wings. Mix remaining ingredients in saucepan. Add chicken wings to sauce mix. Place wings on cookie sheet, top with cheese and put in oven until cheese is melted.
Bake cake according to box directions. Mix Eagle Brand milk and creamed coconut together in bowl; set aside. When cake comes out of oven, while hot, jab holes in cake and pour liquid mix over hot cake. Let cool. Top with Cool Whip and mix coconut flakes in Cool Whip.
Mix all ingredients and pour into an unbaked pie shell. Bake in 350° oven for 25 to 30 minutes.
If you are using charcoal, build a fire about 45 minutes before you plan to start cooking. If you're using a gas grill, turn it on about 10 minutes ahead of cooking.
Mix first 8 ingredients well. Bake at 400° for 40 minutes. The last 5 minutes of baking, cover top lightly with crushed potato chips. This should be mixed the day before and let set overnight.
Cut sirloin into small strips and brown in 1 tablespoon oil. Slice onion. Add to meat. Simmer about 5 minutes to let onions cook. Add all ingredients to meat and onions except the sour cream. Simmer until almost done. Add the sour cream, but do not bring to a boil (it will curdle). Simmer a few minutes and serve over noodles or rice.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. In large microwave-safe bowl, place butter. Microwave 2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts. Pour batter into pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely. Cut into bars.
Scald milk in top of double boiler over hot water or on very low heat. Beat eggs until slightly mixed, add sugar and salt. Stir the milk and vanilla slowly into the egg mixture. Pour custard into cups and sprinkle with nutmeg.
In bowl, combine graham cracker crumbs, margarine and 1/4 cup sugar. Press	on bottom and 2 1/2-inches up sides of 8-inch spring-form pan; set aside.
Cook potatoes and onions together until tender. Drain and save liquid. Butter 6 quart saucepan. Add parsley and basil, blend in flour, salt and pepper. Gradually stir in cold milk. Add scalded milk and potato water. Cook over low heat, stirring constantly until thickened. Add potatoes and onions; mix. Serve with sprinkled parsley or paprika on top.
Cut vegetables into bite-size pieces. Add other ingredients and let stand at least 48 hours before serving.
Beat eggs slightly; add to meat (or fish). Add mushrooms. Place in the bottom of a well-greased pie tin. Top with tomato slices and cheese slices. Spoon mashed potatoes over cheese. Bake at 375° for 30 minutes. Cut into wedges and serve hot.
Cook chicken in 3 cups water. Drain, reserving broth. Remove from bone, skin and dice. Break toasted bread into small pieces. Combine bread, chicken, eggs, oleo, celery and onion; mix well. Stir in broth, salt and pepper. Spread mushroom soup over top. Bake at 350° for 45 minutes in a 3-quart plate that has been greased with oleo.
In a shallow pan, blend all marinade ingredients together. Add turkey, turning to coat both sides. Cover. Marinate in refrigerator several hours or overnight, turning occasionally.
Combine cream cheese, peanut butter, sugar and milk. Beat until smooth. Gently fold in Cool Whip. Pour into pie shell. Freeze 4 to 6 hours. Thaw 10 minutes before serving.
Mix well the hash browns, soup, sour cream and butter. Add salt, pepper and onion. Pour into a 9 x 13-inch glass dish.
Fry bacon. Drain and crumble. Cook onion, stirring frequently, until soft. Add okra and cover. Stir occasionally until almost tender or until mixture is dry. Add tomatoes, salt and pepper. Mash tomatoes with a slotted spoon. Cook over medium heat until tender. Then add ketchup and bacon, stirring well. Adjust seasoning to taste.
Melt marshmallows with butter; add coloring, then pour over popped popcorn. Butter hands. Make balls; place on waxed paper.
Combine all of the ingredients, except corn flakes and butter. Mix corn flakes with butter and spread on top. Bake at 300° for 45 minutes.
Peel apples and cut into quarters. Wrap in crescent rolls. Mix sugar, orange juice and margarine. Pour over crescent wrapped apples and bake 1 hour in a 350° oven until rolls are brown.
Fry bacon strips; drain. Put onion, peppers, celery, zucchini and tomatoes in grease and saute until tender. Add tomato sauce, water, wiener, crumbled bacon and rice. Put lid on and simmer for 20 minutes.
Melt Velveeta cheese, mushroom soup and milk. Layer broccoli and rice in buttered casserole. Pour cheese mixture over top. Bake at 350° for about 1 hour, until brown on top.
Mix cream cheese, picante, grated cheese, olives and onions. Use for tortilla chips.
Combine potatoes, 1/2 cup butter, onion, pepper, soup, sour cream and cheese; stir well. Spoon into a greased casserole. Crush cereal; stir in remaining butter. Sprinkle over potato mixture. Bake at 350° for 50 minutes. Yields 10 to 12 servings.
Cook sugar, margarine and milk over medium heat, stirring constantly, until all is melted. Cook until soft ball stage. Remove from heat; quickly stir in marshmallow cream and peanut butter until all is melted. Pour into a buttered 9 x 13-inch pan. Set on wire rack until cool. Cut into pieces and remove from pan.
Start glucose, sugar and paraffin boiling, then strain gelatin through cloth into mixture. Flavor while pulling.
Mix yeast, sugar and water. Let stand 10 minutes. Add salt and oil, then 2 1/2 cups plain flour. Place remainder of flour on table and pour dough out on it and knead and roll until no longer sticky. Place in bowl with 2 teaspoons oil. Coat with oil. Cover and let rise for 1 hour. Punch down and then spread in lightly oiled pizza pan. Let set 15 minutes, then top and bake at 425°.
Combine syrup, sugar and jello in saucepan. Stir over low heat for 5 minutes or until sugar and jello are completely dissolved. Combine peanuts and cereal in large mixing bowl. Add jello mixture. Mix well. Moisten hands in cold water. Form cereal mixture into 2-inch balls. Wrap each in plastic wrap.
Combine crab meat and mayo in medium-size bowl. Add finely crushed crackers. Add garlic. Add Old Bay seasoning to taste. Fry in 1/2-inch of hot oil until golden brown. Enjoy!!!!
Place bread on a large serving tray or platter. Cut off top of the bread and pick out center. Place bread pieces around the bread on the platter. Mix all ingredients, place inside hollow bread. Cut up the top of bread and place with the rest of bread pieces. Use these pieces to eat dip with your fingers.
Combine all ingredients and place in a 2-quart casserole dish. Bake at 325° for 1 hour.
Mix together and put in graham cracker crust. Bake at 325° for 20 to 25 minutes.
In a large saucepan, cook beef and sausage. Drain off fat. Stir in spaghetti sauce. In a mixing bowl, beat egg; then stir in Ricotta or cottage cheese.
Pan-fry sausage; drain and cut in pieces. Cook and drain macaroni. Add butter or margarine. Add tomato sauce, Worcestershire sauce and seasoned salt. Mix well. Add sausage. Bake at 350° for 20 minutes.
Grate cabbage, onions, celery and peppers. Heat oil, vinegar, salt and sugar. Bring to boil and add to cabbage. Let set until cool and refrigerate.
Combine flour, soda, baking powder, salt, orange peel and cinnamon. Mix well and set aside. Cream together shortening and sugars. Beat in eggs, then vanilla and orange juice. Add flour mixture, blending well. Stir in oats, cornflakes, rice cereal and raisins. Drop by heaping teaspoonfuls onto lightly greased cookie sheet. Bake at 325° for 12 to 14 minutes. Cookies will flatten when removed from oven. Cool slightly on cookie sheet. Remove to rack to cool completely. Makes 4 to 5 dozen.
Cook sugar, milk and margarine together to 236°. Add all other ingredients and pour into large buttered pan.
Drain canned pineapple and mix with cream cheese. Add green onion, green pepper, pecans and seasoned salt. Mix ahead 24 hours.
Crust: Moisten cookie crumbs with melted margarine. Divide mixture in half, pressing into two pie plates.
Preheat oven to 350° and grease a 13 x 9 x 2-inch baking pan.
Put pretzels on cookie sheet. Mix remaining ingredients. Pour over pretzels. Stir. Bake at 250° or 275° for 20 minutes.
Grease 6 x 8-inch baking dish with margarine. Slice apples and put into dish. Mix sugar, margarine, peanut butter and flour until crumbly. Spread over top of the apples. Bake in moderate oven until done (about 25 or 30 minutes). Serve with whipped cream or ice cream.
Melt butter in square cake pan. Add remaining ingredients in order given. Pour milk over mixture. Bake at 320° for 20 or 30 minutes or until brown on top. Cut into squares when cool.
Combine sugar and egg yolks. Beat until smooth. Stir in brandy and vanilla. Fold whipped cream in. Makes about 1 cup sauce.
Moisten potatoes with milk and beat well. Add ham and yolks of eggs. Season to taste. Fold beaten egg whites into mixture. Turn into buttered pan, like an 8-inch pie pan. Bake at 375° for 20 minutes or until puffed and brown.
Mix all ingredients together with as much Miracle Whip salad dressing as desired. Serve chilled.
Beat eggs well and mix with other ingredients. Place in buttered casserole. Set in pan of water. Bake 30 to 40 minutes at 350°.
Mix cake mix, butter and 1 egg. Press out in 9 x 13-inch greased pan like pizza dough. Mix cream cheese, 2 eggs and 3/4 box of powdered sugar gradually to cheese and eggs. Spread over top of dough. Bake 35 to 45 minutes in 350° oven (until top is light brown). Cool; sprinkle rest of powdered sugar over top of cool cake and cut into squares.
Combine flour, soda, salt, sugar and nuts in large bowl and mix well by hand or large spoon. Set aside. Combine eggs with pinch of salt and beat well. Add cooking oil, pineapple, coconut, mashed bananas, vanilla and cherries. Beat slowly in large mixer bowl until combined slowly adding flour mixture. Bake in greased Bundt pan for 1-1/2 hours at 325° or in mini loaf pans at 325° not as long as for Bundt pan.
Heat oven to 425. Melt butter in large saucepan over low heat. Mix in flour and spices. Cook over low heat and stir until mixture is smooth and bubbly. Remove from heat. Add broth and milk. Heat to boiling stirring constantly. Boil and stir 1 minute. Remove from heat. Add chicken and vegetables. Pour mixture into pie crust bottom. Place refrigerated crust on top, trim, and seal edges. Cover edge of pie with foil strips and bake for 35 to 40 minutes. (Remove foil strips during last 15 minutes of baking.)
Cut the ribs into 3 cm. (1 1/3 inch) long strips. Blanch in boiling water and then drain. Pare the turnips, then cut them into bite-size pieces. Heat the wok, then add 1 tablespoon oil; stir-fry the green onion until fragrant. Fry the ribs, then add water, soy sauce, sugar and salt and stir to mix. Cook for 15 minutes over medium heat. Add the turnips and cook for another 10 minutes, then serve.
Separate eggs. Mix sugar, flour, Pet milk, water and egg yolks and put with oleo in pan cooking over slow heat. Stir constantly until thickened. Add vanilla. Remove from heat and let pudding cool. This keeps the bananas from turning brown. Once pudding is cooled, add the amount of sliced bananas and wafers that you like. Use egg whites to then make the meringue and brown in oven.
Mix together first 4 ingredients. Rounding tops, stuff mixture into washed and stemmed mushroom caps. Place in an 8 x 11-inch shallow baking dish. Add wine to cover bottom. Bake at 350° for 20 to 25 minutes. Garnish mushrooms with fresh parsley and serve.
Cut chicken and onion into pieces. Put in a casserole dish. Dab butter on top of chicken and onion. Cook until chicken is white. Add mushrooms. Cook 10 to 15 minutes. Cover chicken with cheese and melt.
Mix all ingredients well. Pour into greased iron skillet, muffin pans, etc. Bake in a 475° preheated oven about 20 minutes or until browned.
Mix soups, tomatoes, chicken, 1/2 bag tortilla chips, onion and cheese in a casserole dish. Bake at 350 degrees for 45 minutes. After 35 minutes, crush remaining tortilla chips and put on top. Bake for the final 10 minutes.
Sift flour once, measure, add baking powder and salt and sift again. Add shortening and cut into the dry ingredients until the mixture resembles fine meal. Add milk (amount depends on kind of flour used) and stir until flour is dampened and mixture forms a soft dough and follows the spoon about the mixing bowl. Turn out onto a lightly floured board and knead lightly one-half minute. Roll out 1/2 to 3/4 inch thick and cut with a floured biscuit cutter. Arrange on baking sheet and bake in a 450° oven for 12 to 15 minutes, or until golden brown. This will make 12 medium size biscuits.
Sift and measure dry ingredients. Cream sugar and shortening. Add eggs and beat. Add bananas and mix. Add flour, milk and vanilla alternately; mix well. Bake in two layers at 375° for about 25 to 30 minutes. Frost with Buttercream Frosting.
Heating cooking oil, add flour; cook slowly until golden brown, stirring constantly. Add onions, peppers, garlic and celery and cook slowly until transparent, stirring often. Add tomato sauce and Creole seasoning. Let cook until oil rises to top. Add rice, shrimp and 2 1/2 cups water. Cook, covered, over low heat until rice is tender. Add more water if mixture appears too dry. Just before serving, mince parsley and green onion tops and add to mixture.
Have butter in bowl at room temperature. Add 1 cup sugar and all cocoa and some milk. Beat well. Add remaining ingredients, alternating wet/dry. Frosting should be fluffy and easy to spread.
Bring Karo and sugar to boil and stir in peanut butter. Pour over Rice Krispies and mix. Press mixture in pan, firm, but not too hard. Melt chips together and pour over for frosting.
Combine flour, sugar and salt in mixing bowl. In saucepan, mix 1 stick margarine, Crisco, 4 tablespoons cocoa and water. Bring to boil and pour over dry ingredients. Add eggs, buttermilk, soda and vanilla to mixture. Pour mixture into ungreased jelly roll pan. Bake at 400° for 20 minutes.
Cook rice and broccoli according to directions. Layer in 9 x 13-inch baking dish or other large casserole. Top with Velveeta chunks. Combine soup and egg; season to taste and pour over vegetable, rice and cheese. Top with Parmesan cheese. Bake at 350° for 30 minutes.
Melt oleo in large 4-quart pan. Stir in remaining ingredients except chocolate chips and wax. Use hands, dough is stiff; form balls.
Put the water in an enamel pan and heat slowly. Stir in the cloves, ginger, grated nutmeg, mace, coriander and cardamon seeds and boil for 5 minutes. Rub the sugar on the rind of the lemon to extract the zest and add this to the pan. Carefully stir in the sherry. Break the 3 eggs into a large basin and add the egg yolks, beat well and pour over them, a little at a time, 1 and 1/2 cups of the hot liquid from the pan. It must not be too hot. Bring the rest of the liquid to near boiling point and pour it into the basin, stirring vigorously until the mixture is light and frothy.
Flour and quickly brown pork chops in Crisco. While browning pork chops, wash and peel potatoes. Cut into medium size slices. Place potato slices in bottom of a 2-quart baking dish. Peel and cut onion into slices and place in a layer on top of potatoes. Salt and pepper to taste. Pour cream of soup on top and spread over entire casserole. Remove bones from pork chops and place them on top of casserole ingredients. Cover and bake 45 minutes at 400°.
Slice King's Hawaiian Bread and set aside. Allow slices to dry. Blend all ingredients well. Before dipping each slice rapidly on both sides, stir ingredients to keep spices blended. Do not soak! Place dipped bread into a heated skillet, turn when golden brown.
Mix oil, dill weed and dressing mix together. Dip crackers in mix. Lay out to dry on paper towels.
Cake Mixture: Melt 2 sticks margarine, 4 tablespoons cocoa and 1 cup water. Add to 2 cups sugar, 2 cups flour and 1 tablespoon baking soda. Add this to the 1 1/2 cups buttermilk, eggs and 1 tablespoon vanilla. Mix together well. Pour into greased and floured 17 x 11 x 3/4-inch jelly roll pan. Bake for 15 to 20 minutes at 350°.
Use one box of yellow cake mix; follow directions on package and bake. Let cake cool completely and then crumble half of cake into punch bowl. Mix pudding and pour over cake. Add a layer of crushed pineapple and a layer of fruit cocktail. Crumble the remaining cake over the fruit cocktail. Cover with cherry pie filling. Cover pie filling with Cool Whip and sprinkle with nuts. Refrigerate until ready to serve.
May also use for Swiss steak. Use round steak or chicken fry. Roll in flour and brown. Cover with sauce. May also add sliced onion. Use 9 x 12 Pyrex baking dish. Bake 1 hour in oven at 350°.
Mix all ingredients (first 7). Pour into 9 x 13 casserole dish sprayed with Pam. Top with corn flakes. Pour melted margarine on corn flakes. Bake at 325° for 1 hour.
Cream margarine and sugar. Stir in water and vanilla. Then stir in nuts and flour. Chill 3 to 4 hours or overnight. Form in thin long logs and form into crescents 2 to 3-inches long. Bake at 325° for 15 minutes on ungreased cookie sheet. Do not brown. When cool, roll in powdered sugar.