HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter; add lemon juice to taste. Sprinkle with oregano. Add chicken pieces and bake at 350° until chicken is crisp. Use sauce for dipping.
Boil sugar, cocoa, milk and butter for 3 to 5 minutes. Then add vanilla, oats and peanut butter. Drop by teaspoons on waxed paper to cool.
Wash baking apples and remove cores without extending hole all the way through the apples. Stuff with mincemeat. Place apples in open baking dish.
Rinse grated potatoes a couple of times. Combine potatoes and onion. Add salt, eggs and flour. Mix together. Add oil to a pan and ladle batter, making little pancakes. Fry on both sides until crispy around the edges. Makes 4 servings (about 20 pancakes).
Mix all ingredients well. Pour into greased dish. Bake at 400° for 20 minutes.
Combine all ingredients except pie shell and mix well. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
In small mixing bowl, combine all ingredients, except crescent rolls; blend well. Separate crescent dough into 2 rectangles. Press perforations to seal. Spread 1/2 of cheese mixture over each rectangle. Starting at long edge, roll up each rectangle, jelly roll fashion. Place on greased cookie sheet. Bake at 400° for 12 to 15 minutes, until golden brown. Serve hot.
Preheat oven to 400°. Cream margarine and sugar. Add egg yolk and continue creaming. Blend in flour and vanilla. Roll out thin and cut into desired shapes. Bake just until lightly brown, about 6 to 8 minutes. (The secret is not to add egg whites.)
Put confectioners sugar in bowl; add chocolate chips and milk. Add peanut butter and mix well. Drop spoonful onto waxed paper. Chill a short time. Eat and enjoy.
Sift flour with baking soda and salt. Set aside. In large bowl of electric mixer, on medium speed, beat butter until fluffy. Add sugar; continue beating, and add eggs and vanilla. On low speed, add half of flour mixture until smooth. Mix the rest by hand, forming stiff dough. Add nuts; mix well.
Mix together and spread on each side of smoked fish (salmon and sturgeon). Roll up and serve with toothpicks. Chill until ready to serve.
Put all in bowl and mix well. Put in 13 x 9-inch pan and bake 40 minutes at 325°.
Mix sour cream and seasonings. Dip chicken in mixture. Roll in dressing mix. Pour melted butter over chicken. Bake 1 hour in a 350° oven. Serves 6.
Mix the sugar, salt and cocoa. Add eggs, vanilla, Pet milk and melted butter; mix thoroughly. Pour into unbaked pie shells. Bake at 350° for 40 minutes. Makes 2 to 3 pies.
Put all ingredients into blender. Cover and process until well blended. Chill before serving for greatest taste appeal. Divide into 3 servings for a full day's menu.
Saute onion in butter until slightly browned; spoon into pie shell. Add milk and 1 1/4 cups of the sour cream. Blend flour and salt with remaining 1/2 cup sour cream.
Cut tortillas into wedges. Lay on cookie sheet. Spray with Pam. Salt lightly. Bake at 400° for 10 minutes or until golden brown. Store in an airtight container. Serve with salsa or Fat-Free Guacamole Dip.
Heat sugar, cocoa, milk and butter, slowly bringing to a boil. Boil for 1 minute. Remove and add oatmeal, peanut butter, vanilla and salt. Mix well. Drop by spoon on wax paper.
Mix pudding as directed on package. Mix peanut butter and powdered sugar and spread over warm pie shell. Top with vanilla pudding mix. Top with Cool Whip and chill. Mixture will be crumbly.
Saute onions in butter until they are transparent and add to boiled water. Blend water, egg and flour and drop (by 1/4 teaspoon measure) into boiling water. Egg Drops will float when they are cooked. (If you would like potatoes in this soup, you can dice and cook them before adding sauteed onions.) Serves 4.
Wash sliced potatoes. Brown pork chops in oil. Add potatoes, mushroom soup and milk to get consistency of gravy. Cover and simmer for 40 to 60 minutes or until chops are tender. Time varies with cut of chops.
Blend in cream cheese and peanut butter until smooth. Beat in confectioners sugar and Cool Whip. Pour into crust and freeze. When ready to serve, thaw and cut.
Mix half of thawed broccoli with onion, corn, 4 tablespoons of melted butter and beaten egg. Place bread stuffing in leftover butter. Mix with rest of broccoli and place on top of corn mixture. Then place cheese and bacon on top. Bake at 350° for 1 hour.
Cream oleo; add orange juice, powdered sugar and vanilla wafers that have been rolled into crumbs. Add pecans and mix well. Make into miniature balls and roll in coconut.
Combine all ingredients except chili powder. Knead well. Shape into rolls 4 inches long and 2 inches in diameter. Roll in chili powder on waxed paper. Refrigerate. Slice to serve.
Prepare pudding as directed on box. Refrigerate for 5 minutes. Combine whipped topping and condensed milk, stir into chilled pudding. Line bottom of 13 x 9-inch pan with vanilla wafers, then sliced bananas, then filling. Repeat, ending with crushed wafers.
Clean ham and while still damp, rub in honey. Place in crock-pot. Pour Coke over ham. Turn crock-pot on high for 1 hour, then reduce heat and cook until done.
Mix first 7 ingredients in blender for 5 minutes. Add coconut. Stir with a spoon. Pour in 9-inch pie pan. Bake at 350° for 45 minutes. Refrigerate.
Skin tomatoes and slice; dip tomatoes in flour seasoned with salt and pepper to taste. Melt butter in fry pan over low-medium heat. Place floured tomatoes in fry pan with butter. Sprinkle sugar on tomatoes and cook slowly. When tomatoes are fried, remove them and add milk and flour to fry pan to make gravy. Stir slowly until thick. Place tomatoes on platter and pour gravy on top.
Put rice evenly in 9 x 13-inch baking dish. Sprinkle dry soup mix over rice. Place chicken parts on top of mixture. Dilute soup with 1 can of warm water and pour over contents in dish. Sprinkle with salt and pepper. Cover with foil. Bake at 300° until chicken is tender, about 1 1/2 hours. May uncover and bake 15 minutes longer to brown.
Mix brown sugar, nuts, flour and butter. Set aside 1 cup. Pour rest in bottom of an 8-inch square pan; press firmly. Bake at 350° for 10 minutes.
In a large skillet, cook the meat, pepper and onion until the meat is browned. Drain. Add remaining ingredients. Bring to a boil, stirring frequently. Reduce heat. Simmer 10 minutes, stirring occasionally. Serve with tortilla chips and shredded Cheddar cheese. Makes 6 servings.
Cook shells. Mix ingredients; pour into shells. Let stand overnight. Makes 2 pies.
Mix with blender the Cool Whip and sour cream. Add 3 cans blueberries (in syrup), drained. Set aside.
Mix together thoroughly and fry in pan. Roll up with filling inside. Dip rolled pancake in egg; roll in bread crumbs and fry in butter or bacon fat.
Cut Spam into slices. Place slices in an oblong baking dish. Mix brown sugar, mustard and pineapple juice; pour over Spam. Bake in a 380° oven for 20 to 30 minutes. Garnish with pineapple slices.
Use a 13 x 9-inch Pyrex dish. Shred lettuce at least 1/2 dish full. Layer each of the following: celery, green peppers, spring onions, peas and water chestnuts. Spread over top at least 1 cup Kraft Miracle Whip dressing, more if desired or you may use mayonnaise. Sprinkle 1 teaspoon sugar over Miracle Whip. Use enough Cheddar cheese (shredded) to cover dish or salad. Fry crisp, 8 to 10 strips bacon, fried crisp and crumbled. Sprinkle over cheese. Refrigerate at least 2 hours before serving.
In mixing bowl, blend together brown sugar, granulated sugar, shortening and eggs. Add flour, baking soda and baking powder. Mix well. Add buttermilk and cherry juice, stirring well. Mix in nuts and maraschino cherries. Pour into greased and floured loaf pan. Bake in preheated 325° oven for 25 minutes or until golden brown.
Mix flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle 1 side of beef steak with half of the flour mixture; pound in. Turn beef and pound in remaining flour mixture. Cut beef into 4 or 5 serving pieces. Heat shortening in a 10-inch skillet until melted. Cook beef over medium heat until brown, about 15 minutes. Mix tomatoes (with liquid) and remaining ingredients; pour on beef. Heat to boiling. Reduce heat; cover and simmer until beef is tender, about 45 minutes. Makes 4 or 5 servings.
Drain juice off of oranges. Bring juice to a boil and dissolve Jell-O. Add oranges and crushed pineapple. Chill overnight. Next morning, whip Cool Whip and mayonnaise to top Jell-O. Sprinkle with the grated cheese.
Mix all ingredients together and place in a shallow casserole. Top with three slices of crumbled bread. Place in oven and bake at 350° for 30 to 40 minutes.
Mix together. Let set 3 to 4 hours or overnight. Bake at 350° for 1 to 1 1/2 hours.
Peel potatoes and onion. Finely chop onion. Finely shred potatoes. Combine potatoes, onion and salt. Heat 2 skillets. Divide butter between them. Heat butter until slightly brown. Add half of potato mixture to each skillet. Cook for about 8 minutes, stirring once or twice. Add grated cheese and firmly press mixture. Cook, covered, for about 5 minutes until bottom is crisp. Quickly turn potato cakes over and cook on other side for 5 minutes. You may split potato cakes in half for easier handling. Serve immediately.
Brown hamburger meat (drain). Cook onion and bell pepper in grease from meat (drain). In large pan, spread half of rice. Top with half of meat. Top this with half of onion and bell pepper. Sprinkle some of both cheeses on top of this. Repeat steps, starting with rice. Bake in oven at 350° just long enough for cheese to melt.
Beat eggs; add sugar and mix. Add syrup and canned milk. Add bread, crumbled, and mix well. Add fresh milk and vanilla. Melt 2 tablespoons butter in a 9 x 12-inch pan. Pour half into batter. Pour mixture into pan. Sprinkle with raisins if desired, then sprinkle with nutmeg. Bake until center of pudding puffs, about 1 hour at 350°.
Mix all the ingredients together. Cook in microwave in a 1 or 2-quart casserole dish with lid for 6 1/2 or 7 minutes. Let set for about 7 minutes. Then they are ready to eat.
Cut roast into small pieces; simmer in a large pot with soup bone and suet until almost done. Add tomatoes; cut in pieces. Chop onions and add to pot. Dice celery, carrots and potatoes; throw in pot. Cook until vegetables are soft. Add corn, peas, lima beans and mixed vegetables; simmer. Add salt, pepper, red pepper seed and chili powder. Serves a large family.
Fry enough bacon for 3 tablespoons bacon grease. Cook potatoes and onions well covered in water until half done. Add juice from salmon and bacon grease. Crumble bacon into stew; salt and pepper to taste. Add a heaping tablespoon of catsup and chunks of salmon. Break 4 eggs onto top of stew. Cook 15 minutes. Believe it or not, it is delicious! Serves 3 to 4.
Wash and dry mushroom caps. Place on buttered jelly roll pan. Saute chopped stems, onion and garlic in butter until onion is clear. Blend the cream cheese with horseradish, milk, parsley and Gruyere. Add crumbs, onion mixture, bacon, salt and pepper to taste. Mix well. Spoon into mushroom caps, heaping full. Top with shredded Gruyere and sprinkle with Parmesan. Bake at 350° for 15 to 20 minutes or until mushrooms are tender. Then broil 3 to 5 minutes, until cheese is bubbly and slightly browned.
Mix together the first 3 ingredients and spread in a greased 9 x 13-inch pan. Combine the pumpkin pie mix, eggs and milk and pour over cake mixture. Mix the reserved cake mix, softened butter, sugar and cinnamon and put on top. Bake at 350° for 40 to 50 minutes. Good with Cool Whip or ice cream.
Cream margarine with powdered sugar. Blend in vanilla, flour and pecans. Chill. Make ball of dough. Bake on ungreased cookie sheet for 15 minutes in 350° oven. When cool, roll in powdered sugar.
Mix together first 7 ingredients and place in baking dish. Top with corn flakes. Bake at 350° for 45 to 50 minutes.
Cook squash, onion and carrot until tender in 1/2 cup water. Drain. Mix with other ingredients. Top with 1/4 cup stuffing mix. Cook at 350° for 25 minutes.
Melt butter in saucepan and slowly add flour to make roux. Add milk and chicken stock, stirring constantly. Bring to a boil and let simmer for 15 minutes. Stir in Cheez Whiz and Swiss cheese. Stir constantly and simmer for an additional 5 minutes. Add salt and pepper. Just before serving, add Sauterne wine and let simmer for an additional minute. After dishing out into soup cups, put a dash of Kirschwasser on top of each serving. Yields approximately 2 quarts or 10 servings.
Crumble macaroons into a 9 x 13-inch pan (or large cheesecake pan with collapsible bottom). Whip cream and pour half of it over the macaroons. Put nuts over this mixture. Put softened sherbet over this mixture in order listed. Add remaining whipped cream and top with nuts, cherries or shavings of milk chocolate. Freeze. Cut into squares when ready to serve. Serves 8 to 10.
Combine dry ingredients in paper bag. Dip chicken into milk, then place into bag. Shake to coat well. Place in 13 x 9-inch shallow baking dish. Pour magarine or butter over chicken. Bake, uncovered, 1 hour at 350°.
Brown the ground meat. Add the salt and pepper. Add 1 small can tomato sauce. Mix with mixer the cottage cheese, cream cheese and sour cream. Add the green onions and green pepper. In a rectangular Pyrex dish, layer the buttered spaghetti, cream cheese mixture, meat and spread 1 small can tomato sauce on top. Refrigerate 24 hours. Bake at 350° for 45 minutes.
Heat sugar and water until dissolved. Cool. Combine with juice and ginger ale in punch bowl. Add ice cubes; drop sherbet in by spoonfuls. Makes 50 servings.
Mix all together and put into buttered 13 x 9-inch baking dish. Sprinkle with crushed potato chips. Bake at 350° for 1 hour. May be prepared day before and refrigerated. (Omit topping until ready to bake.) Serves 8 to 10 persons. Recipe may be cut in half.
Blend milk into soup; add salt, pepper and onions. Arrange layer of potatoes in greased casserole. Pour in 1/2 of Cheddar sauce. Repeat layers. Dot with butter, cover and bake at 375° for 30 minutes. Remove cover last 10 minutes.
Gradually add sugar to beaten egg. Beat until sugar is dissolved. Add sifted dry ingredients. Pour into greased 8-inch pan. Bake in moderate oven at 350° for 35 to 40 minutes.
Sift cocoa and sugar into a large microwave dish. Add milk, but do not stir. Lay margarine sticks on top. Do not stir. Cook on High 6 minutes. Remove from microwave and stir thoroughly. Add vanilla and nuts. Mix well. Pour onto buttered platter. Cool in refrigerator for one hour. Do not double recipe!
Preheat oven to 400°. Combine flour, sugar, baking powder, salt, cinnamon and Chex crumbs. Remove 1 1/2 cups. Set aside. Press remaining mixture firmly into bottom of 9 x 13-inch pan. Bake 5 minutes. Meanwhile, combine sugar, flour, salt and cinnamon. In another bowl, combine vanilla yogurt and vanilla. Add to flour mixture. Mix well. Stir in apples. Pour over crust. Bake 10 minutes. Sprinkle with reserved crumbs. Reduce oven to 350°. Bake an additional 20 to 25 minutes.
Preheat oven to 350°. Trace your hand or child's hand on thin paper. Cut out. Place flour and sugar together; mix well. Add butter (looks like cornmeal). Add egg and vanilla. Turn onto floured paper, pressing into a ball. Cut into 8 wedges. Roll out 1/4-inch thick. Place pattern over and cut out handprints. Transfer dough onto ungreased cookie sheet and bake until cookies are light brown. Cool after removing off sheet. Decorate with icing.
Cream brown and white sugar, oil and margarine. Add eggs and beat well. Add vanilla and flour. Mix well. Add oatmeal mix. Cut Macadamia nuts in half; stir in with chocolate chips. Refrigerate overnight. Bake at 350° until done, about 10 minutes.
Cream the oil, sugars, eggs and vanilla. Mix dry ingredients and combine with creamed mixture. Drop by teaspoonful on an ungreased cookie sheet. Flatten to not more than 2 inches in diameter. Decorate with 4 to 6 candies per cookie. If the cookies are for a party, it's wise to make sure all cookies have the same amount of candies. Bake at 375° for 8 to 10 minutes.
Arrange fish in shallow baking dish; sprinkle with parsley. Combine butter and lemon juice; sprinkle over fish. Cover and bake 10 minutes; uncover and bake until fish flakes, about 8 to 10 minutes longer.
Using hands, mix butter into powdered sugar and peanut butter. Make into small balls (about 150). Melt chocolate chips in paraffin. Dip balls (using a toothpick) into chocolate and put on cookie sheet to dry (or on wax paper). Leave small circle exposed for eye of buckeye.
Soak poppy seed in water; set aside. Mix cake mix, pudding, eggs and oil. Add poppy seed/water mixture. Bake in greased loaf pans at 325° for 40 to 50 minutes. Makes 2 loaves. In tea biscuit pan, bake for 20 minutes.
In large greased roasting pan, combine vegetables and sage. Combine oil, salt, and pepper. Drizzle over vegetables and toss.
Chop black olives, mushrooms, green olives and pepperoni. Use grated Cheddar cheese and shredded Mozzarella cheese.
Sift together first 4 ingredients. Mix in another bowl, eggs, milk and melted butter. Pour milk mixture over the flour mixture. Stir only enough to dampen the flour. The batter should have lumps. Add chocolate chips; fold in gently. Spoon into buttered or nonstick sprayed or paper lined muffin tins. Bake at 400° for about 15 minutes. Makes 10 large muffins or 12 medium.
In small bowl, mix lemon jello with boiling water. Set aside. In a separate large bowl, blend cream cheese, 1/2 cup Splenda, sour cream and heavy cream. Beat until very smooth. Add jello mixture and beat again to thoroughly mix and smooth. Pour into Pyrex or Corning dish sprayed with PAM. Refrigerate 2 to 3 hours. Whip additional 1 cup heavy cream with 1/4 cup Splenda and spread over the top of cheesecake. Top with sugar-free cherry pie filling. Serves 10. Total Carbs: 25. Carbs Per Serving: 2.5.
For pie, blend together cornstarch, sugars, cinnamon, and allspice in large mixing bowl. Add pears with any accumulated liquid. Toss gently and pour in pie shell. For topping, blend together ingredients and cut butter into mixture until it resembles a very course meal. Cover pie with streusel. Bake at 375 degrees for 1 hour.
Preheat oven to 350°. In large bowl, mix cheeses, sour cream, soup and onions. Add potatoes and mix well. Place in 9 x 12-inch baking dish. Mix corn flakes and butter and sprinkle over top of potato mixture. Bake 1 hour.
Saute mushrooms, onions, scallions and garlic in large pan with oil until opaque, 3 to 5 minutes. Add chili powder, cumin, basil, Tabasco or hot sauce to taste (a few drops of smoke flavor may also be added). Stir, then add chicken and stir until meat is tender and cooked.
Arrange potatoes in baking dish. Add pepper, paprika and cheese on top. Cover with soup and cook in 400° oven using a foil cover until potatoes are done, then remove and brown for about ten minutes. (This dish may be made the day before.)
Mix and pour over the wings in a crock-pot and cook on low for 7 to 8 hours.
Grease pan very lightly with oil. Use a 13 x 9-inch pan. Put one can of crescent rolls in bottom of pan going up side with rolls. Mix cream cheese, sugar, egg yolk, vanilla and lemon together. Place on top of crescent rolls. Put other can of crescent rolls on top of filling. Beat egg white slightly with fork. Cover top. Bake at 325° for 20 minutes.
Mix together all ingredients except onion. Bring to boil. Reduce heat and simmer 2 minutes. Remove from heat and add sliced onion.
Simmer turnip roots in margarine until tender. Add salt and pepper. Taste turnips. Add sugar as needed. Simmer about 5 minutes. Take up and sprinkle with parsley flakes (or fresh parsley). Serve immediately.
Cook chicken in sherry. Add butter. Fold in mushrooms. Mix soup, sour cream and all seasonings well, then fold in spaghetti. Add 1/2 cup Parmesan cheese. Fold in chicken and mushrooms; drain any juices. Toss gently. Put in greased 2-quart dish and sprinkle with remaining Parmesan cheese. Bake at 350° for 50 minutes.
Bring vinegar, water and sugar to a boil. Pour over cucumbers that have been packed in jars with 1 teaspoon of salt and pepper sprinkled over them.
Brown 3 tablespoons flour in about 5 tablespoons cooking oil. Add chopped celery, onion and bell pepper. Cook until tender. Add okra and 1 can tomatoes and enough water to make soupy mixture. Add peeled boiled shrimp, salt and pepper. Serve over rice.
Rinse chicken; pat dry with paper towels. In a 10-inch skillet, cook chicken strips, half at a time, in hot oil for 2 to 3 minutes or until no longer pink. Remove chicken from skillet. Add onion and garlic to skillet; cook until tender but not brown. Remove skillet from heat. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric. Bring to boiling. Reduce heat. Simmer, covered, about 15 minutes. Add undrained tomatoes, sweet pepper and frozen peas to skillet. Cover and simmer about 5 minutes more or until rice is tender. Stir in cooked chicken. Cook and stir about 1 minute more or until heated through. Makes 6 main dish servings.
Skin chicken and dry with paper towel. In bag, combine flour, salt and pepper. Shake chicken in mixture. Heat oil slowly. Brown chicken on both sides. Place in baking dish (13 x 9-inch). In small bowl, combine vinegar and sugar, stirring to dissolve sugar. Blend in remaining ingredients. Brush chicken with sauce and pour remaining over chicken. Bake, covered, for 30 to 45 minutes.
Blend Jell-O and pudding mixes with water and boil 10 minutes. Cool completely. Add oranges and Cool Whip to the cooled mixture and blend. Pour into a bowl and refrigerate.
Mix together the cake mix, eggs and oil. Make one inch balls. Flatten with a glass. Bake on an ungreased cookie sheet at 350° for 10 minutes. Cool one minute. Remove from cookie sheet and transfer to cooling rack.
Mix and press into pie plate. Mixture will seem greasy but it is not when it is cooked. You don't even have to roll out and make a mess!
Preheat oven to 350°. Combine flour, dry milk, garlic powder, salt and sugar. Cut in margarine until mixture resembles cornmeal. Mix in egg and enough water to form a ball. Pat out dough 1/2-inch thick. Cut with doggie biscuit cutter and place on lightly oiled cookie sheet. Bake for 25 to 30 minutes. Cool on cake rack.
Whip egg white packet with water and vanilla until stiff. Fold in dry ingredients packet and coconut. Line cookie sheets with tin foil. Drop by teaspoonful 2 inches apart on cookie sheet. Bake at 350 degrees for 10 - 12 minutes. Remove cookies from foil when completely cooled. Makes 4 to 5 dozen.
Thoroughly combine all ingredients, except lemon juice, and chill. Wash, core and slice fruit. Dip into lemon juice to prevent browning. Serve as an appetizer.
Melt margarine and cut up Velveeta (squares, cubes, whatever) in double boiler. In large bowl, mix cocoa and powdered sugar. Add melted stuff, vanilla and nuts. (You may have to use your hands for this.) Pat into 2 (12 x 9-inch) buttered cake pans. Freeze. The longer in the freezer, the better. (You can make in November and give for Christmas.)
Combine ingredients in a saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Cool. Refrigerate covered.
Beat egg whites until soft mounts form. Add 1 c. sugar and beat until peaks are stiff. Fold in remaining sugar and all other ingredients. Drop onto greased, floured cookie sheets. Bake at 325° for 15 minutes.
Mix Bisquick, Parmesan cheese, salt and pepper. Add eggs. Stir in zucchini. Pour a small amount of batter into hot oiled saute pan. Cook about 3 minutes on each side. Serve while warm.
Thaw broccoli. Saute the onion in the butter. Mix the rice and warm water together and let stand 10 minutes. Mix the Cheez Whiz, milk and soup together. After the 10 minutes are up, place all the ingredients in a casserole dish and bake at 350° for 30 minutes.
Make in long logs about 2-inches in diameter. Wrap in waxed paper and put in refrigerator for 2 hours. Slice and bake at 350° for about 10 minutes.