HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg in 1 tablespoon lemon juice. Combine flour, garlic powder and paprika. Dip chicken in egg mixture, then in flour mixture. In skillet, brown chicken in margarine. Dissolve bouillon in water, add with remaining lemon juice to skillet. Cover and simmer 20 minutes or until tender. Garnish as desired.
Line a greased 9 x 5 x 3-inch loaf pan with wax paper. Set aside. Combine cranberries, 1 cup sugar and water in a saucepan. Cook over medium heat for 5 minutes, or until cranberry skins pop. Drain and set aside. Beat shortening at medium speed until creamy, gradually adding remaining 2/3 cup sugar. Beat well. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, soda and salt; add to shortening mixture, alternating with banana, beginning and ending with flour mixture. Mix after each addition. Fold in reserved cranberries and walnuts. Spoon batter into prepared pan. Bake at 350° for 1 hour, or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Remove wax paper and let cool completely on wire rack. Makes 1 loaf.
Mix together shortening, brown sugar, sugar and eggs; stir in sour cream, vanilla, flour and salt. Place on cookie sheet. Bake at 375° for 10 minutes.
Mix the first 5 ingredients and put in deep pie dish. Cover with optional items. Bake at 370° for 30 to 40 minutes.
Mix sugar and eggs together in a bowl. Set aside. In another bowl, cut shortening into flour, baking soda and powder. Mix by hand together. When mixed, add to beaten sugar and eggs. Knead until smooth. Chill for several hours. When ready to make cookies, roll quite thin on lightly floured board. Cut out cookies with cookie cutters. Place on cookie sheet. Sprinkle with sugar or decorate. Bake in 350° oven until creamy color and very crisp, approximately 15 minutes.
Let cheese and butter get to room temperature. With mixer, cream the cheese and butter together. Add other ingredients and mix until well blended. Great on pineapple cake.
Mix the sliced chicken with the salt, wine and cornstarch; marinate for 10 minutes. Place the almonds in a cold wok; stir over medium heat until the almonds begin to toast. Remove them from the wok and set aside. Heat the wok. Add the peanut oil; stir in the chicken, reserving any marinade. When chicken begins to turn white, stir in the onion. Stir a few times. Stir in the snow peas, stock and reserved marinade. Stir 2 minutes until the onion is translucent and soft. Stir in about 3/4 cup of the almonds. Serve immediately, sprinkled with the remaining almonds. Serve over rice. Makes 2 servings.
Remove packet of seasoning from Ramen noodles and mix with sugar, oil, salt, pepper, and hot sauce. Set aside. Crumble noodles and bake with almonds at 350° for 10 minutes, stirring occasionally. Remove from oven and cool. Toss together lettuce and celery. Add baked noodles, almonds, liquid mixture and mandarin oranges. Serve immediately.
Combine ingredients into a loaf pan (8 x 4 x 2-inch shallow pan). Bake at 350° for 1 hour. Let meat loaf stand 5 minutes before slicing. Makes 6 to 8 servings.
Combine all ingredients in a large kettle. Cover and bring to low boil on high heat. Reduce heat to simmer and cook very slowly, covered, for about an hour. For a chunkier version, cook 20 to 30 minutes. Serves 4 to 6. For low-fat, season with margarine or lean meat.
Mix all ingredients except cracker crumbs and margarine. Place mixture in buttered 9 x 12-inch casserole. Refrigerate overnight. Remove from refrigerator 1 hour before baking. Bake 40 to 45 minutes at 350°.
Mix the first 3 ingredients well and pat in a 9 x 13-inch pan. Bake until brown. Beat together the cream cheese, powder sugar and 1/2 carton Cool Whip. Put on cooled crust. Beat the pudding and milk together. Spread on cream cheese mixture, then put the other half of Cool Whip. Sprinkle with chopped nuts.
Cut up head of lettuce. Add chopped onion, pepper and celery. Mix in peas (uncooked) and mayonnaise with lettuce, etc. Put in refrigerator. When ready to serve, add cup of grated cheese on top. Make night before or a.m. before serving.
Slice enough sweet potatoes to cover 9 x 12-inch baking dish. Slice 1/4 to 1/2 inch thick. Mix the remaining ingredients together. Stir good and pour over the layer of potatoes. Cover with foil. Press around dish good so potatoes will cook. When cooked, remove foil and cook until syrup is thick as you like. Don't let syrup get too thick. Cook in oven at 325° to 350°.
Cut meat into pieces or strips; brown meat and salt. Push meat to one side of pan, add onion, cook and stir until tender, stir in broth, soy sauce and garlic. Cover and simmer 10 minutes. Add green peppers. Cover and simmer 5 minutes. Blend cornstarch in 1/4 cup water, gradually stir into meat mixture stirring constantly until mixture thickens. Cover for 5 minutes. Serve over cooked rice.
Cook noodles; set aside. Brown hamburger, onion and green pepper, then drain. Mix with corn, noodles and green beans or peas. Cut up cheese in chunks; put 3/4 of it in. Bake at 350° approximately 30 minutes, covered. Uncover for last 10 minutes. Add remaining cheese on top.
Put all ingredients together. Mix until creamy. Takes a long time to mix with hand mixer. Must be refrigerated.
Cream shortening with both cups of sugar. Add eggs. Cream in peanut butter and vanilla. Combine all dry ingredients and work with hands into the creamed mixture. Form desired size balls and press with a fork. Bake in a 350° oven for 10 to 16 minutes.
Cream shortening, sugars, eggs and vanilla until light and fluffy. Sift together dry ingredients; stir into creamed mixture; blend well. Add chocolate and nuts. Drop from teaspoon 2 inches apart on a greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Remove from sheet immediately. Place on cooling rack. Enjoy!
Combine water and yeast. Melt margarine and combine with sugar. Add flour and yeast mixture. Mix well. Refrigerate at least 2 hours. Spoon into greased muffin tins and bake at 350° for 20 to 25 minutes. Remainder of dough will refrigerate for several days.
Cook broccoli and cauliflower as directed on packages (I cook them together). Drain. Add 1 can of celery soup. Spread these ingredients in a baking dish; cover with cheese slices. Top with French onion rings. Bake 30 minutes at 350°.
Grind together the Spam, onion and green pepper. Add the tomato paste. Melt in saucepan the butter and cheese. Combine with meat mixture. Spread on hamburger buns and wrap individually in aluminum foil. Heat in oven 10 minutes at 425°.
Dissolve both jellos in hot water, then add cold water. Put in refrigerator and let set until it starts to jell good. Add pineapple and bananas. Return to refrigerator and let chill good. Cover with small marshmallows.
Combine the first 3 ingredients in a saucepan and cook slightly over low heat until smooth. Add remaining ingredients and mix thoroughly. Pour into dish and chill. If you want to make a mold, pour into mold that has been rubbed with salad oil and chill overnight. To help in removing from mold, place in warm water.
Place vanilla wafers in paper-lined muffin cups. Cream sugar, cream cheese, eggs and vanilla in mixer bowl until light and fluffy. Fill prepared muffin cups 3/4 full. Bake at 375° for 10 to 15 minutes or until set. Cool. Spread pie filling on cooled cheesecakes. Chill until serving time. Yield: 24 servings.
Marinate water chestnuts in soy sauce at least 30 minutes; drain and roll each in sugar. Wrap each water chestnut with a piece of bacon, securing with a toothpick. Arrange on cake rack in a shallow baking pan. Bake at 400° for 30 minutes or until golden brown. Drain on paper towels. Keep hot on warming tray. Yields about 16.
Mix pulp and sugar. Then add eggs and beat well. Combine flour, soda, baking powder and salt. Add to pulp mixture, alternately with buttermilk. Melt butter in a 9 x 13-inch pan. Add to mixture but leave enough to grease pan well. Bake 50 to 60 minutes at 350°.
Boil the first 3 ingredients together for 1 minute. Remove from heat and add butter, peanut butter and vanilla. Stir in oats. Drop by spoonfuls onto wax paper.
Mix sugar and water. Cook over medium heat until it spins a thread. While this mixture is cooking, put coconut and butter into a mixing bowl. When sugar mixture spins a thread, pour over the coconut and butter. Beat for a few minutes. Pour into a buttered platter. Cool. Cut into serving pieces.
Drain pineapple. In skillet, brown chicken in shortening. Pour off fat. Add syrup, broth, vinegar, sugar, soy sauce and garlic. Cover; cook over low heat for 40 minutes. Add green pepper and pineapple; cook 5 minutes more, or until done. Stir occasionally. Combine cornstarch and gradually stir into sauce. Cook, stirring, until thickened. Serve with rice.
Heat oven to 425°. Mix baking mix, cold water and pepperoni until dough forms. Beat 20 strokes. Turn dough onto surface dusted with baking mix; gently roll to coat and knead 5 times.
Put rice in a greased 9 x 13-inch baking pan. Mix soup and milk together. Pour over rice. Put onion soup on top. Put chicken on top. Cover with foil and bake 1 1/2 hours at 350°. Uncover to brown chicken.
In a pitcher, combine all ingredients except ice. Stir to dissolve sugar. Serve over ice. Makes 5 cups. Enjoy.
Mix first 4 ingredients together. Fill wonton with approximately 1 teaspoon of mixture. Deep fry approximately 6 seconds. Serve with orange marmalade.
Steam cabbage until tender. Combine rice, water and salt; cook for 20 minutes. Mix together cooked rice, beef, onion, 1 1/2 teaspoons Season-All, pepper and basil leaves. Place 1/3 cup of meat mixture in each cabbage leaf. Roll and tuck in ends. Fasten with a toothpick. Place rolls in frying pan. Cover with tomatoes and juice; simmer for 1 1/2 hours. Remove rolls.
Cut each biscuit into 4 pieces. Mix the first sugar and cinnamon in a bowl. Roll each biscuit piece in sugar mixture. Pile into a greased and floured tube or Bundt pan. Set aside. Melt the butter in a saucepan with the sugar and cinnamon. When sugar melts, pour mixture over biscuits. Bake for 30 to 35 minutes at 350°.
Mix dry ingredients in large bowl. Make a well in the center. In another bowl, mix oil, eggs, water and pumpkin, then pour into dry ingredients and blend well. Add nuts and raisins.
Cream butter; add sugar gradually and cream again. Add eggs, one at a time. Blend in vanilla. Add sifted dry ingredients alternately with milk. Fold in cherries, coconut and pecans. Spoon batter into greased and floured 10 x 4-inch tube cake pan. Bake in 350° gas oven 55 to 60 minutes. Remove from oven; cool on rack. Yield: 1 (10-inch) cake.
Drop dough by spoonfuls into 36 tart cups. Bake as directed on package.
Season chicken with salt; dip in salad dressing and roll in corn flake crumbs. Place skin side up in foil lined baking dish. Bake for 1 hour at 375°.
Line a 9 x 13-inch dish with whole graham crackers, cutting with knife to sit. Mix French vanilla pudding with 3 cups milk. Fold in Cool Whip. Pour on top of crackers. Top with another layer of graham crackers. Melt chocolate with margarine and add 3 tablespoons milk. When melted, add confectioners sugar and beat until smooth. Very quickly. Pour on top of assembly. If possible, let set overnight and the graham crackers will soften and taste just like a pate a chow eclair case.
Make white sauce with cream, butter and flour. Shell eggs. Chop yolks fine; add mustard, lemon juice and a small pat of butter. Chop egg whites fine and mix into white sauce. Add yolk mixture to white sauce. Season with salt, onion salt and Old Bay seasoning. Cook oysters separately until edges begin to curl. Add only oysters to white sauce. Save liquid; add a little to sauce. Heat very slowly before serving. Serve over sliced turkey, stuffing or plain.
Wash cucumbers and slice as thin as possible. Slice onions as thin as possible. Combine with cucumbers and salt. Let stand 3 hours and drain. Combine vinegar, sugar and spices in a large kettle and bring to a boil. Add drained cucumbers and onions. Heat thoroughly, but do not boil. Pack hot into jars to within 1/2-inch of top. Process in boiling water bath 10 minutes. Yields 14 pints.
Mix first 5 ingredients well and add milk and shortening. Pour into ungreased pan. Mix brown sugar and 1/4 cup cocoa and sprinkle over cake. Pour hot water over batter. Bake 45 minutes at 350°.
Preheat oven to 350°. Lightly grease 9 x 13-inch baking pan. Beat eggs in large bowl until light and fluffy. Add sugar and beat until thick. Stir in flour, pineapple, pecans, baking soda and vanilla; mix thoroughly. Pour into pan and bake until tester inserted in center comes out clean. Bake 40 to 45 minutes. Let cake cool in pan on rack.
Heat oven to 400°. Grease large pie plate. Sprinkle bacon, cheese and onion in plate. Beat remaining ingredients until smooth. Pour into plate. Bake until inserted knife comes out clean, 35 to 40 minutes. Cool 5 minutes and garnish with tomato slices and bacon strips if desired. Makes 6 servings.
Scald milk and add oleo. Dissolve yeast in warm water and add sugar. In a bowl, beat eggs, 1/2 cup sugar, salt and then add milk and yeast. Add flour and mix to soft dough. Let raise overnight. Next morning, roll out and cut into rolls. Place in pan and let raise 5 to 6 more hours and bake.
Mix dry ingredients. Cut in shortening, Dissolve dry yeast in warm water. Add to buttermilk. Add to dry ingredients. Roll out thin, fold over and roll again. Cut like biscuits. Saturate with butter. May be baked immediately or will keep in refrigerator in bulk. Cook as you would biscuits. This will keep for several days. You do not have to let rise before baking. Bake at 375°.
In medium bowl with fork, beat cream cheese until smooth. Gradually stir in crushed pineapple, 1 cup pecans, the green pepper, onion and salt. Shape into a ball. Roll in remaining nuts. Wrap in plastic wrap or foil. Refrigerate until well chilled.
Saute onion in butter until tender. Combine onion, butter, soup, mushrooms, almonds, water chestnuts, Worcestershire sauce, salt and pepper. Gently fold in peas. Place half this mixture in buttered casserole dish. Top with 1 sliced egg. Add remaining pea mixture. Top with remaining sliced egg. Bake at 350° for 15 minutes or until bubbly.
Cook meat in oil over low heat until tender, but not browned. Add onions, mushrooms, celery, green onions and bamboo shoots. Cover and cook five minutes, stirring occasionally. Add and dissolve bouillon cube in the hot water. Add and combine remaining ingredients with meat. Cook for 15 minutes longer. Serve with rice. Makes 6 servings.
Place chicken or turkey in greased 1 1/2-quart casserole. Drain mushrooms; reserve liquid. Top chicken with mushrooms and stuffing. Combine mushroom liquid, 10 3/4 ounce can cream of chicken soup and 1/2 cup water. Pour over stuffing. Bake at 325° for 40 to 45 minutes. Makes 4 to 5 servings.
Line a 9-inch quiche dish or pie plate with pastry, or use frozen pie shells. Prick bottom and sides with fork. Bake at 400° for 5 minutes. Let cool. Layer tomatoes, chiles, onion, pepperoni and cheeses. Beat eggs until foamy; stir in half and half. Add garlic, oregano and pepper to taste. Pour mixture into pie shells. Bake at 350° for 1/2 hour. Serve.
Drain the two cans of cherries. Place cherries in a bowl. Put the juice and the sugar in a saucepan and bring to a boil. Pull from heat and add the almond extract. Pour the cherry juice mixture over the cherries and cover with film. Refrigerate overnight in refrigerator.
Boil chicken in salt water until tender. Debone and add back to broth; add soups, dry cream of chicken, bouillon, salt and pepper. Let simmer for a few minutes or as long as you wish. Add rice about 5 minutes before serving. It needs to be real soupy when mixed. After a few minutes it will become stiffer.
Combine cranberry juice and lemon peel and bring to a boil. Simmer 15 minutes, then add remaining ingredients.
Fry bacon until brittle, then chop into pieces. Drain off all but 2 tablespoons of grease. Combine potatoes, bacon, onion, salt and pepper; brown lightly. Add eggs, then mix. Top off with cheese.
Cream shortening and margarine with sugar and egg yolks, one at a time. Beat well. Add flour and baking soda alternately with buttermilk. Add vanilla, coconut and nuts. Fold in beaten egg whites. Bake in 2 or 3 (8 x 8 x 2-inch) layers at 350° for 35 to 40 minutes.
In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt. Set aside. In small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture. Stir until blended. Pour batter onto waffle iron. Bake until steaming stops. Makes 12 waffles, 4 squares each.
Pour melted butter or margarine into bottom of 8 x 8-inch pan. In mixing bowl combine flour, sugar and milk. Mix together and pour over margarine. Place fruit on top of batter. Bake at 350° for 35 to 40 minutes.
Dissolve yeast, sugar and 1/2 cup water; set aside to rise before mixing all together. Mix all together and put in buttered bowl. Let rise. Roll out and cut into biscuits. Dip in melted margarine. Fold over and place in pan. Place warm cloth over rolls and let rise. Bake at 425° for 25 minutes or until done. Brush with melted margarine.
Put applesauce in oblong 9 x 12-inch baking dish that has been generously greased with butter. Combine oatmeal, vanilla wafers (crushed) and brown sugar. Mix well. Melt butter and add to oatmeal mixture. Blend well and spread evenly over the applesauce. Bake at 400° for 10 to 15 minutes until brown. Serve hot.
Unroll one package of crescent rolls and place in bottom of pan. Mix together first 4 ingredients and spread on top of rolls. Unroll second package of crescent rolls and place on top of cheese mixture. Sprinkle lightly with cinnamon and sugar mixture. Bake at 350° for 28 to 30 minutes.
Chop cranberries until coarse. Chop pecans coarsely; reserve. In a bowl, cream sugar, butter and orange rind until smooth. In another bowl, combine the flour, baking powder, salt and baking soda. Mix the orange juice and egg together until well blended. Stir the flour mixture into the sugar mixture until blended. Add the orange juice and egg. Stir until blended but do not overmix. It will be rather stiff. Add the cranberries and pecans. Turn into a lightly greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean. Cool bread in pan 15 minutes. Remove from pan. Cool on wire rack.
Layer cauliflower, tuna and mushrooms in a 1-quart casserole. Mix together remaining ingredients. Pour over layers. Microwave on High (100%) for 6 to 8 minutes or until heated through.
Melt butter. Add the confectioners sugar, peanut butter and graham cracker crumbs and mix well. Melt the chocolate chips. Spread on top. Cool and cut in squares.
Melt margarine with peanut butter; add confectioners sugar. Mix well and pour into a buttered 9 x 13-inch baking dish. Melt Hershey bars and spread on top. Cool in refrigerator until set. Cut into bars.
Stir together the first 5 ingredients and 1/4 teaspoon salt. Combine the remaining ingredients and beat well. Add dry ingredients to beaten mixture, beating well. Form 1-inch balls. Roll in granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375° oven about 10 minutes. Makes 48.
Cream the butter, shortening and cream cheese; gradually add sugar. Beat well at medium speed. Add eggs one at a time. Combine flour, salt and baking soda. Add to creamed mixture, stirring just until blended. Stir in vanilla and coconut flavorings until blended. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours or until toothpick comes out clean. Cool in pan 10 to 15 minutes. Remove on wire rack and let cool.
Flour nuts and raisins. Pour water over 2 cups cereal and set aside. Cream sugar and shortening. Add buttermilk and eggs. Fold in flour, salt, soda and cereal and mix until dry ingredients are moistened. Add raisins, nuts and chopped apples. Bake at 400° for 12 to 15 minutes in mini muffin tins or 20 minutes in regular muffin tins. Store in refrigerator and do not stir when ready to use. Keep 4 to 6 weeks in refrigerator. Makes 1 gallon.
Heat oven to 350°. Grease oblong pan (13 x 9 x 2-inch). Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Press dough in bottom of pan with floured hands.
Mix all batter ingredients together including liquids. Beat well. Then add fruit and nuts. Stir in. Pour into 1 tube pan, angel food type, that has been greased well. Bake at 350° for 1 1/2 hours or until done. Cool in pan.
Mix first 4 ingredients. Bring to a boil for 1 minute. Remove from heat and add instant oatmeal and vanilla.
Cut beef into thin slices about 1 1/2 inches across. In a medium bowl, combine sliced beef, a pinch of salt, pepper, sugar, soy sauce, wine or sherry, cornstarch and egg. Let stand 20 to 30 minutes. Cut each Chinese cabbage leaf into 2 or 3 pieces. Preheat a wok or large skillet over high heat. Add 2 tablespoons oil. When oil smokes, add cabbage pieces. Stir-fry 1 1/2 to 2 minutes, or until leaves become limp. Quickly remove with a slotted spoon; place cabbage in a serving dish.
Mix all together. Refrigerate overnight. Roll out on floured board. Cut out. Bake at 400° approximately 8 to 10 minutes.
Mix oil and sugar; add eggs and beat well. Stir in dry ingredients. Add apples, butterscotch chips, nuts and vanilla. Bake in 9 x 13-inch pan at 350° for 50 to 60 minutes. While cake is warm, prepare topping.
Combine cheeses, egg whites, thyme, oregano, garlic powder, salt and pepper in medium bowl. Set aside. Steam broccoli, onions, carrots and celery until broccoli is crisp-tender, about 5 minutes. Add pasta and oil to large pot of boiling water and cook until pasta is just tender, but still firm to bite, about 5 minutes. Drain. Return to pot. Add steamed vegetables and toss. Add cheese mixture and toss. Transfer to serving bowl. Spoon tomatoes in center of pasta. Garnish edges with parsley. Yield: 4 servings.
Mix first 3 ingredients. Then add the next 3. Put in lightly greased cake pan. Sprinkle brown sugar and pecan nuts (chopped) on top. Bake at 350° for 40 to 50 minutes.
Mix oil, ranch mix, dill in bowl. Put into shaker bag. Add crackers. shake to coat well. Enjoy!
Wash the rice and soak in salt water for about 2 hours. Combine the cherries and sugar in a 2 or 3-quart pan and bring to a boil over high heat while stirring gently. Reduce heat to low and simmer, uncovered, for 2 to 3 minutes. Remove from heat.
Brown onion in bacon grease. Add vinegar along with the rest. Simmer 20 to 30 minutes, until sauce thickens. Diced pepper may be added. Good for barbecue meat.
Cook cut peel in water until peel is tender, about 20 minutes. Add the sugar and cook 30 minutes longer with a very low heat. Let cool. Add milk, egg, fat and sifted dry ingredients. Mix well and turn into two well-greased bread pans. Let stand 25 minutes, then bake 1 hour at 375°. Brush top with soft butter when removed from oven.
Coat chicken breasts with egg and bread crumbs; fry in canola oil. Place breaded and fried chicken breasts in ovenproof pan. Saute onions in frypan until translucent. Cover chicken breasts with onions. Grate Mozzarella cheese and cover onions with cheese. Place pan in oven until cheese is melted to your liking, then serve.
Blanch broccoli and cauliflower. In a small mixing bowl combine all ingredients except pita and cheese, mixing well until thoroughly coated. Cut pita in half crosswise, making 2 halves. Open each half to form a pocket. Fill each pita half with half of the vegetable mixture and then with 1/2 ounce cheese. Set pita halves on paper plate and microwave on High for 40 seconds. Makes 1 serving. May be increased.