HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pound chicken breast halves to 1/4-inch thick between Saran Wrap using rolling pin. Mix egg, mustard and milk in bowl with fork; set aside. Mix bread crumbs and Parmesan cheese in bowl with fork. Set aside. Mix flour, salt and pepper in bowl with fork. Set aside. Dip chicken pieces first in flour mixture, then in egg mixture, then in bread crumb mixture. Place chicken on platter in refrigerator for 1 hour. Heat 3/4-inch oil in electric frypan at 350° for 5 minutes. Remove chicken from refrigerator. Cook in oil until brown on both sides (approximately 5 minutes on each side). Drain on paper towel and serve.
Freeze candy bar. Break the candy into tiny pieces with a knife handle before removing wrapper. Combine all of the ingredients in the blender and blend for 30 seconds on medium speed. Stop the blender to stir the mixture with a spoon; repeat until well mixed. Pour into a 16 ounce glass.
Mix butter and sugar until creamy. Add flavoring and zest; mix well. Add eggs, one at a time, mixing well after each egg. Mix flours and mix lemon juice and milk. Add flour and wet ingredients alternately, beginning and ending with flour. Do not overmix this part, just mix enough to make sure each is incorporated. Pour into buttered and floured large Bundt pan. Place into cold oven; turn on to 300° and bake for about 1 hour and 45 minutes. Do not open oven during the first 1 hour and 15 minutes after baking. You may check it after this time by gently opening the oven and placing a toothpick into the center. If clean when removed, the cake is done. Allow to cool about 10 minutes and extract from pan after cooling.
Combine water, cloves and cinnamon in a medium size saucepan and bring to a boil. Simmer 10 minutes. Refrigerate until very cold. Combine this syrup with all the other ingredients except sherbet.
Mix together the sugar, flour, butter and milk. Pour into long cake pan. Cook rhubarb, sweetened to taste. Pour into middle of pan. Cook until done.
Dissolve Jell-O in boiling water. Add sugar and lemon juice. When cool, add milk. Freeze. If needed, beat with mixer until smooth.
Trim excess fat from steak. Partially freeze steak. Slice across grain into thin strips. Combine flour and pepper, mixing well. Dredge meat in flour mixture; set aside. Coat a small Dutch oven with cooking spray. Add oil and place over medium heat until hot. Add mushrooms and onions to Dutch oven. Cover and cook 5 minutes or until onion is tender, stirring frequently. Remove vegetables from Dutch oven and set aside. Add meat to Dutch oven. Increase heat to medium-high and cook until browned. Stir in mushrooms, onion and remaining ingredients, except yogurt and noodles. Bring to a boil. Cover. Reduce heat and simmer 15 minutes. Uncover and simmer an additional 15 minutes. Remove from heat and stir in yogurt. Cook meat and sauce until thoroughly heated (do not boil). Serve over noodles.
Cook and stir garlic in oil for 1 minute. Add shrimp; stir-fry 1 minute. Add mushrooms, onion and wine; stir until shrimp are pink and vegetables are hot. Serve over rice. Serves 4.
Saute onion. Add meat and cook. Add rest of ingredients. Add 1/3 cup water. Cook until thick.
Saute hamburg, onions and peppers. Beat eggs, milk, salt, nutmeg, pepper and dry mustard. Add cooked hamburg mixture. Pour in pie crust. Add cheese. Bake in 350° oven for 30 to 40 minutes or until set and cheese is browned.
Combine all ingredients in a bowl and mix well. Pour into an unbaked pie shell. Bake at 300° for 40 minutes. Top with Cool Whip if desired.
Combine all ingredients and bake at 350° for about 1 hour or until done.
Mix ingredients together and form into balls. Roll in powdered sugar. Grease pan and place rolls 1 1/2-inches apart. Bake at 350° for 10 to 15 minutes.
Cream together margarine and cream cheese. Add sugar and beat well. Add eggs one at a time beating well after each. Add vanilla, stir in flour and salt; mix well. Bake in greased and floured Bundt cake pan at 300° for 90 minutes.
Cut each potato in half lengthwise but not all the way through, leaving potato attached at the bottom. Push potatoes open and fluff pulp with a fork. Place on a microwave safe plate. Top each with the chili, onions, mushrooms, ham and cheese. Cover and microwave on high for 3 minutes or until cheese is melted. Top with sour cream if desired. Serves 2.
Melt together in a saucepan over medium heat the chili and cubed Velveeta cheese, stirring frequently. Serve with chips for dipping.
Mix tuna, mayonnaise and onions. For each sandwich, top English muffin half with lettuce, tomato slice and tuna mixture. Place on a cookie sheet or pizza pan. Broil 1 minute. Top with cheese slice. Broil for 1 minute or until cheese begins to melt. Makes 4 sandwiches. Each sandwich contains: 1.5 grams fat and 200 calories.
Put butter in the bottom of a long cake pan. Put a layer of potatoes, then layer with onions, salt and pepper. Then sprinkle with Parmesan cheese. Make another layer; then sprinkle with Parmesan cheese. Bake for 1 hour or until potatoes are tender.
Drain 2 cans pineapple and 1 can peaches. Mix juice with instant pudding. Pour over fruit from the cans. Then drain juice from other fruits (discard other fruit juice, don't add any more juice to the mixture). If you use frozen fruit, thaw completely. Drain before adding to mixture. Mixture will keep two weeks.
Cut the greens off the carrots. Juice the carrots and reserve 2 cups of the pulp. In a large skillet, heat the 1 tablespoon olive oil over low heat. Add the onion and zucchini and saut until the onion is translucent, about 5 minutes. In a small saucepan over high heat, boil the water. Remove the saucepan from the heat and add the bouillon cube, tamari and curry. When the cube is dissolved, stir the hot broth. In a large bowl, combine the hot broth and TVP. Let the mixture sit until the TVP is hydrated (10 minutes). Add the pulp and sunflower seeds and mix with spoon or hands. Add the sauted vegetables and green onion and mix again. Mix in salt. Pinch off a small piece of the mixture and form balls. In a large skillet, pour in just enough of the remaining oil to coat the bottom. Add the meatballs and cook them over low heat, turning to keep them from sticking, until golden brown on all sides, for 12 minutes. Remove from skillet with a slotted spoon.
Mix all ingredients. Roll crust thin (use pastry recipe Cream Cheese Pastry). Place 1/2 tablespoon mixture in center of pastry. Fold into a roll. Bake at 350° for 25 minutes. Makes 115 small rolls.
Beat pudding mix, mayonnaise, milk and lemon juice until smooth and thickened. Fold in remaining ingredients. Spoon into 13 x 9 x 2-inch pan. Cover; freeze. Let stand at room temperature 15 minutes before serving.
In a skillet, brown beef; drain. Stir in soup, spaghetti and vegetables. Transfer to ungreased 11 x 7 x 2-inch baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. If desired, sprinkle with cheese and let stand a few minutes until cheese is melted. Makes 4 to 6 servings.
Mix dry ingredients well, then add liquid ingredients. Beat well and pour in two greased and floured round cake pans. Bake at 350° for 35 minutes.
Mix and pour into unbaked crust. Sprinkle freshly grated nutmeg over top and bake at 300° until filling is set, about 40 minutes. Serves 6.
Put a little oil in frying pan. Add bell pepper and onion and brown. Flour round steaks, then add salt and pepper. Put in pan and brown. Pour 1 small can tomato sauce in and add water. Simmer for about 25 to 30 minutes.
Place croutons and cheese in the bottom of a greased 6 x 10-inch baking dish. Brown sausage and drain if needed. Beat eggs and add all other ingredients. Bake at 350° for 1 hour or until firm in center. Serve immediately. Serves 6.
In a large bowl, combine soup, sour cream, 1/2 cup butter, onion and salt. Stir in potatoes and cheese. Transfer to a greased 13 x 9 x 2-inch baking dish. Toss cornflakes and remaining butter; sprinkle over potatoes. Bake, uncovered, at 350° for 50 to 60 minutes or until heated through. Yield: 8 to 10 servings.
Mix all ingredients together. Spread a thin layer on each tortilla shell and roll up. Let stand 4 to 6 hours. Cut into pinwheels and serve with taco sauce.
Bake 15 minutes at 350° in an 8 x 8-inch pan.
Heat oven to 425°. Melt butter in skillet; toss in bread and cracker crumbs coating with butter. Spread half crumbs over bottom of baking dish. Drain oysters (keep liquid) and arrange in single layers over crumbs. Sprinkle with salt. Mix dash of Tabasco with the cream and 2 tablespoons of oyster liquid. Cover with remaining crumbs. Bake 25 minutes.
Mix the first 7 ingredients with a spoon. After mixing, bake in greased broiler pan at 325° for 20 minutes. Combine coconut and condensed milk. Spread gently over hot cake. Return to oven and bake 15 minutes.
Chop onion, 1/2 bunch cilantro, garlic and bell pepper. Add long grain rice. Add hamburger meat and mix well. Shape into meatballs, about 1-inch diameter. Set aside.
Cook broccoli until tender. Drain and arrange in greased 8x11 inch pan. Place chicken slices on top. Combine soup, mayonnaise, lemon juice, curry powder. Pour over chicken and broccoli. Sprinkle cheese and bread crumbs over all. Bake at 350° for 25-30 minutes.
Combine rice and sausage. Spoon rice into a greased shallow baking dish. Combine eggs, milk and salt. Pour over rice mixture. Top with grated cheese. Bake at 350° for 35 minutes. Cut in squares and serve. We like salsa spooned over the top.
Beat 5 eggs. Add sugar and blend. Sift flour and add baking powder. Add to eggs and sugar mixture. Add anise oil and softened margarine. Mix well. Knead until dough is smooth. Roll dough into oblong shape 3/4-inch thick. Brush 1 beaten egg over mixture. Sprinkle with sugar. Cut into 1-inch slices. Place in greased pan at 350° for 14 minutes until brown.
Mix all together and stir into oyster crackers. Stir about 5 times, once every hour. Put in tight covered containers.
Mix the first three ingredients together, layer in a serving dish with tomato, lettuce and cheddar cheese.
Combine sugar, figs and gelatin in a pot and bring to a boil. Turn heat down to a minimum and cook for at least 15 minutes. Remove pot from burner. Place mixture in jars and seal with wax.
With a paring knife, core apples and stand them, bottom down, in a baking dish. Spread a thin layer of honey inside and on top of the apple. Sprinkle cinnamon to taste, making sure some gets inside the apples. Stuff raisins into the center of the apples. Bake, uncovered, for 20 to 30 minutes or until apple skins start to split.
Slice pork or chicken across grain in 1/8-inch strips. Marinate in soy sauce, vinegar, sugar, sesame oil, garlic and ginger for 10 minutes. Heat vegetable oil in electric skillet or wok to 400°. Stir-fry pork for 3 to 5 minutes, until pork is no longer pink. Add vegetables, chicken broth and marinade. Stir mixture until tender-crisp. Serve over hot cooked rice. Sprinkle with toasted sesame seed. Makes 4 servings.
Combine vegetables and cheese. Mix sugar, water, oil, pepper and vinegar. Pour over vegetables. Mix and let set overnight. Mix several times. Just before serving, add croutons and mix once again.
Bring to boil over low heat, Karo syrup and white sugar. Remove from heat and add peanut butter and oleo. Mix well. Pour over corn flakes and walnuts. Mix to coat. Drop on cookie sheet. Cool and enjoy.
Mix pudding and sour cream together. Add pineapple, coconut and nuts; mix well. Can be frozen or refrigerated.
Put half of vanilla wafers in bottom of 9 x 13-inch pan. Cream butter and sugar together. Add eggs; beat well. Spread mixture into wafers. Spread strawberries over top. Spread whipped cream next; top with remaining crushed wafers. Refrigerate 24 hours before serving.
Mix grease and flour. Heat until mixture starts to brown. Reduce heat and add Milnot. Fill can with water. Add water, heat until thickened. Salt and pepper to taste. I use a wire whisk after adding Milnot and water to prevent lumps.
Preheat oven to 350°. Coat inside of 2 1/2-quart souffle dish with nonstick cooking spray. Separate eggs, placing yolks in small bowl and whites in large bowl. Place milk, sugar, flour and salt in 2-cup jar with lid. Shake until smooth. Pour into saucepan; stir in cocoa. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat. Add vanilla. Stir a little hot mixture into yolks; stir yolks back into saucepan. Beat together egg whites and cream of tartar at high speed until stiff, but not dry, peaks form. Gently but thoroughly fold yolk mixture and chocolate pieces into whites. With a rubber spatula, cut down through center of whites, across bottom of bowl and up side, turning bowl as you fold. Pour into prepared dish. Bake 35 to 45 minutes until puffy and souffle shakes slightly when rack is gently moved.
Mix the first 3 ingredients in a large bowl. Add food coloring, vanilla and vinegar. Mix well. Sift together the flour, sugar, soda and cocoa. Blend the dry ingredients with the cream mixture. Pour into 2 (9-inch) cake pans (greased). Bake for 30 minutes at 350°.
Heat oven to 400°. Toss crabmeat with lemon juice in medium bowl. Add the next five ingredients and mix well. Fill mushroom caps with mixture. Sprinkle with cheese. Rinse a baking sheet lightly with water, shaking off excess. Arrange mushrooms on sheet. Cover with foil and bake 12 to 15 minutes. Remove foil and continue baking until tips are golden, about 5 minutes. Serve immediately.
Heat oven to 350 degrees. Tear bread into pieces and place in a large bowl. Add milk and egg. Add meat and seasonings; mix well. Form lightly into loaf shape; place in shallow baking pan. Bake 1 hour.Can put catsup and/or include cheese cubes or stuffed olives.
Bring the carrots, with water	to cover, to a boil and boil 5 minutes. Drain and cool. In medium-sized bowl, mix the salt, pepper and mustard. Beat in a little of the oil to blend with the mustard. Add remaining oil and sugar, vinegar and soup and beat again	to blend well. Stir	in the cooled carrots, onion and green	pepper. Cover	tightly and chill overnight.	Makes 12 to 16 servings.
Cook roast and onion in a pressure cooker until very tender. Remove meat from pot and shred meat with a fork until very thin. Return to crock-pot; add other ingredients. Cook overnight on low temperature. Salt and pepper to taste. This can be frozen for later use. Very good at Christmastime.
Drain and flake tuna. Blend in cream cheese. Add salt, sour cream, chopped pickle and green onions; mix well. Garnish with parsley (optional). Serve with crackers, potato chips or cut up vegetables of your choice.
Rinse shrimp. Place in oblong baking dish. In small saucepan, mix butter, paprika, lemon juice, Worcestershire sauce, seafood seasonings and garlic salt. Cook until well blended. Pour over shrimp. Bake 10 minutes in preheated oven at 425°. Turn shrimp over and bake 10 more minutes. Serve. Cook corn and potatoes in water to which a packet of shrimp boil has been added.
Slice and cook carrots until tender; salt to taste. Drain and cool. Chop green pepper and onion. In large bowl, combine soup, oil, vinegar and sugar. Add mustard and Worcestershire sauce; mix well by hand. Use glass bowl; place carrots, green pepper and onions in layers. Pour marinade over all. Cover tightly; let stand in refrigerator for 24 hours.
Mix first 5 ingredients in a large bowl. Pour half into a large bowl or 8-cup mold. Set in fridge. Take out when set and spread all of sour cream over jello. Pour remaining jello mixture on top of sour cream. Return to fridge and allow to set up. Take out of mold or bowl onto plate.
Use 10 x 15-inch greased pan. Put half grated cheese in pan. Layer chili pepper on top, then another layer of cheese. Beat eggs, add chili powder, chili juice and paprika. Pour over mixture in pan. Bake at 350° for 30 to 40 minutes. Cut into squares. Can be frozen. Heat in oven 350° for 10 minutes.
Wash, drain and dice conch. Cook bacon. Saute onion in bacon fat. Pour all ingredients in Dutch oven to cook with 2 quarts of water for 3 1/2 hours or until done. Season with hot sauce or Worcestershire sauce.
Mix the mayonnaise, sour cream and taco seasoning. On a 16-ounce platter, layer the bean dip for first layer, avocado dip for second layer and sour cream mixture for third layer. Cover with remaining ingredients. Serve chilled or at room temperature with corn chips.
Mix first 4 ingredients separately. Mix mayonnaise, sugar and vinegar; mix with broccoli and marinate.
Crust: Grease bottom and sides of 15 x 10 x 1-inch baking pan. (Be certain sides of pan are 1-inch high.) Beat flour, 1/2 cup sugar, butter and salt into coarse crumbs. Press firmly into pan. Bake at 350° for 20 minutes.
Combine all ingredients except pecans. Put in baking dish. Melt 2 tablespoons butter in skillet. Stir in pecans. Sprinkle pecans on top of dip and bake 20 minutes at 350°. Serve warm with crackers.
Boil chicken until tender. Save broth. Drain Veg-All and mix with celery and chicken soups. Add 1 1/2 cans of chicken broth. Mix in a bowl. Chop chicken and line casserole dish. Pour vegetable mixture over chicken.
Brown chicken and put in casserole dish. Place peeled potatoes over the chicken. Mix all the remaining ingredients and pour over chicken and potatoes. Place in oven at 300° for 1 to 1 1/2 hours.
Fold butter into dry ingredients. Stir in buttermilk. Mix well. Put on a floured board; pat down until 1/2-inch thick, then cut into triangles. Cook in electric frypan at 375°, until brown on both sides. Makes 8 to 10. Serve with butter, jams or jelly.
Mix together sugar and shortening. Add egg, flour, salt and baking soda. Boil raisins in water for 5 minutes. Add raisins to rest of ingredients (water, too), when raisins cool. Pour in loaf pan. Bake at 350° for 50 to 60 minutes.
Cream margarine and Crisco. Add sugar, beating until well blended. Add eggs, one at a time. Sift flour and baking powder. Add alternately with milk to creamed mixture. Add flavorings. Pour into a large tube pan which has been greased and floured. Bake at 325° for 1 hour and 15 minutes.
Mix mayonnaise, sugar and vinegar and pour over broccoli flowerets, onion, sunflower seeds and bacon pieces. Do not stir. Refrigerate overnight. Stir well before serving.
Mix vanilla wafers, 6 tablespoons melted butter and sugar. Spread into pan. Set aside. Mix sugar, oleo, eggs and vanilla together until fluffy and spread over cookie mix. Roll bananas in lemon juice. Put on top of mix. Drain pineapple. Combine with one large container of Cool Whip. Spread over bananas. Top with nuts and cherries.
Grease and lightly flour a 9 x 13-inch cake pan. Mix pumpkin and eggs together on medium speed with mixer. Mix in sugar, milk and spices. Pour into pan. Mix together cake mix and butter to form crumb mixture. Spread over pumpkin. Top with nuts and press down gently. Bake at 375° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool and serve with whipped cream or vanilla ice cream.
In a large bowl combine the Jell-O and hot water. Add the pineapple and cherry pie filling. Pour into an 8 x 10-inch glass dish. Chill until set. Soften the cream cheese and mix well with the sugar. Blend in the sour cream and vanilla. Spread over the Jell-O mixture. Sprinkle with nuts.
Melt Hershey bars and margarine in microwave. Let cool. Stir in Cool Whip. Pour into crusts. Chocolate lover's dream!
Combine all ingredients except 1/2 cup crushed chips. Pour into buttered casserole dish. Bake at 375° for 15 minutes. Remove and cover with 1/2 cup chips. Bake 15 minutes longer. Serve hot.
Heat chocolate chips and corn syrup 4 to 4 1/2 minutes on power level 5. Gradually add milk; stir in vanilla and margarine.
Mix butter and sugar in mixer on very low power until evenly mixed. Melt chocolate and add chocolate and vanilla to mixture. Mix thoroughly until even. Add eggs, one at a time. Mix on medium power for 5 minutes after adding each egg. Pour into pie crust. Refrigerate for 3 hours (approximately) before eating.
Combine oil, sugar, catsup, vinegar and Worcestershire sauce. Wash spinach and add chopped onion. Fry bacon until crisp. Drain on paper towels and add to spinach. Slice eggs; add to spinach. Pour dressing over salad and toss.
Cook hamburger and onion together. Cook cup of rice. Mix all ingredients together except Chinese noodles.	Cover and bake at 300° for 30 minutes. Then add Chinese noodles on top and bake 20 minutes uncovered at 300°.
Cut off and discard the large (tasteless) base of the celery stalks and chop the remainder into small pieces, including the leaves. Use a red bell pepper if possible. (Yellow will do and green is okay, if the others are not available.) Cut the pepper into small cubes. The important thing for this salad is to blend all of the ingredients thoroughly. Drain the tuna and place in a large salad bowl (you'll need room for blending). Blend in the lime juice, then the horseradish. Mix thoroughly. Blend in the sweet relish. Add the parsley, onions, celery and bell pepper, one ingredient at a time, and mix thoroughly after each addition. Serve with your favorite crackers and beer. This recipe will serve, all by itself, as a hardy meal for 2 hungry adults. Any leftovers can be safely stored in the refrigerator for a couple of days.
Cream together shortening and sugar; add egg and mix. In large bowl, mix together flour, salt, nutmeg, cloves, baking powder and cinnamon. Add applesauce, shortening and oatmeal. Mix well and add nuts and raisins, if desired. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375° for 10 to 15 minutes.
Cut potatoes into bite-size pieces. Dice the onions and mix the two together. Prepare 6 sets of foil. Place the potatoes and onions on the foil (equivalent of one potato). Place pads of margarine over mixture. Salt and pepper to taste. Wrap each set and bake at 450° until done.
Cook sugar, milk, cocoa and salt for 5 minutes. Add rest of ingredients and stir quickly. Pour into well buttered pan. Cool and cut in squares. Wrap to stay moist.
In saucepan, place milk, sugar and salt. Heat to boiling over a low heat; cook 5 minutes stirring constantly. Remove from heat, add marshmallows, chocolate chips, vanilla and nuts. Stir until marshmallows melt. Pour into buttered 8-inch square pan. Cool and cut.
Preheat oven to 350°. Saute onion and celery in one stick of butter; add Cheez Whiz and soups. Melt slowly. Add rice, broccoli and water chestnuts. Cover with crushed cracker crumbs and drizzle with 1/2 stick butter over top. Bake until bubbly. Freezes well.
Sift together flour, baking powder and salt; set aside. Beat with a mixer or spoon until smooth butter, sugar, eggs and vanilla. Now beat in flour mixture with mixer until smooth. Chill 1 hour until firm. Roll a small amount of dough at a time to 1/8-inch thickness. Use floured board. Cut dough in desired shapes with floured cookie cutter. Put on greased cookie sheets. Bake in preheated oven at 375° for 8 minutes or until brown. Remove to wire heat rack to cool. Decorate with your favorite colored frostings.
Bring bouillon granules and 1 1/2 cups water to a boil in a saucepan; add rice. Reduce heat and simmer, covered, until rice is tender. In a medium saucepan, combine 1/2 cup water and green pepper; bring to boiling. Reduce heat; cover and simmer for 2 minutes. Add zucchini or broccoli. Cover; simmer for 3 to 5 minutes until crisp-tender; drain well. Set aside. Combine eggs, milk, onion powder, basil, oregano and 1/8 teaspoon pepper in a large mixing bowl. To hot rice, stir in Cheddar cheese and cream cheese; stir the rice cheese/mixture into the egg mixture. Finally add cooked vegetables and pimiento. Spoon into a 10 x 6 x 2-inch baking dish and bake, uncovered, at 350° for 30 to 35 minutes or until center is set. Serves 4.
Blend cream cheese and yogurt until smooth. Stir in strawberries and their syrup. Pour into pie shell and place in freezer until hard.
Place chicken in casserole dish. Top with broth and soup. Combine flour, milk and margarine together. Pour over chicken. Bake 1 hour.
In mixing bowl, combine butter, sugar, corn syrup and eggs. Mix at medium speed. Stir in pecan pieces and chocolate chips. Pour mixture into pie shell and bake at 350° for 45 minutes.