HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small bowl, whisk together salad dressing and mustard; set aside. In medium skillet, saute chicken in butter until browned; transfer to dish. Keep warm. Pour wine into skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, about 5 minutes. Whisk in dressing mixture; blend well. Serve chicken with sauce over pasta; sprinkle with parsley.
Cut fruit and nuts into pieces (half cherry size); coat with flour and set aside. Beat egg whites until stiff; set aside. Cream softened butter and sugar. Add egg yolks and extracts. Beat until light and fluffy. Add sifted flour and egg whites; mix well. Pour over floured fruit and nuts and mix until all of fruit mixture is well covered. Spoon into well-greased and floured Bundt or tube pan. Bake at 250° for 3 1/2 to 4 hours. Put a pan of water on rack below cake for last hour of baking time.
Melt cream cheese and margarine over low heat. Add soup and onion; stir until smooth. Mix with potatoes. Sprinkle with cheese. Cover and bake 45 minutes at 350°.
Cream sugar and butter. Mix cocoa in well. Add beaten egg yolks. Fold in beaten egg whites and add nuts. Butter pan and spread layer of vanilla wafer crumbs on bottom. Pour in half of mixture by spoonfuls so it can be spread evenly over crumbs; add another layer of crumbs. Add rest of mixture and sprinkle top with remainder of crumbs. Let set in refrigerator 24 hours. Serve with whipped cream on top.
In 2-quart pan, combine the rice and oil. Stir over medium heat until rice is golden brown (5 minutes). Add stock, apple juice, onion, garlic, lemon juice and thyme. Reduce heat to low; cover pan and simmer until all liquid has been absorbed and rice is tender, about 20 minutes. Fluff with fork before serving. Serves 6.
Heat oven to 400°. Add butter to water; bring to rolling boil. Stir in flour vigorously over low heat. Beat 1 minute until mixture forms a ball. Beat in eggs, one at a time, until smooth. Drop 1/4 cup of the mixture onto ungreased cookie sheet, spacing 3 inches apart. Bake for 35 to 40 minutes. Remove from oven; keep away from drafts. Allow to cool.
Preheat oven to 350°. Blanch the squash whole in boiling water for 5 to 8 minutes or until tender. Drain and plunge into cold water to stop the cooking. Drain again. Cut off the stem end of squash, scoop out a small amount of pulp and discard. Melt the butter in large saute pan and saute the onion for 2 minutes. Add parsley, carrots, garlic and water. Cook, stirring constantly, until water evaporates. Add the herbs, cream cheese and lemon juice. Heat until cheese melts. Season to taste with salt and pepper. Spoon the filling into the squash on a baking sheet and bake for 15 to 20 minutes or until heated through. Yield: 6 servings.
Peel, dice and cook potatoes for 8 minutes. Cut cheese into small chunks. Mix together all ingredients and bake at 350° for 1 hour.
Preheat oven to 375°. Place oleo in baking dish and place in oven to melt. Put blueberries and 1 cup sugar in saucepan; bring to a boil. In meantime, mix remaining 1 cup sugar, flour and milk together. Pour this mixture over melted butter. Do not stir! Pour hot berries over flour mixture. Do not stir! Bake at 375° until brown.
Rinse chicken and pat dry. Spread with mayonnaise and sprinkle with Mrs. Dash seasoning. Place chicken in baking dish and bake at 350° for 45 to 60 minutes.
Simmer vegetables in chicken broth 30 minutes. Add tomato paste and seasoning. Simmer 10 minutes. Remove cartilage and shell from crabmeat. Stir in soup. Heat and serve.
Wash and drain chicken and place in a 9 x 13-inch pan. Mix together the cranberry sauce, dressing and onion soup and pour over chicken. Bake at 350° for 1 hour. Baste during baking time. Serve with rice.
Bake in 9-inch square pan at 350° for 30 minutes. Cover with powdered sugar.
Bake meat, water and beef cubes for 4 hours at 300°. Add vegetables and cook 3 more hours at 250°. Meat is very tender and delicious.
Peel oranges; remove white membrane. Cut oranges crosswise into 1/8 inch thick slices. Drain pineapple, saving syrup. Combine syrup and Cointreau; set aside. Peel bananas. Cut diagonally into 1/8 inch thick slices. In attractive serving bowl, layer half the orange slices; sprinkle with 2 tablespoons sugar. Layer half the banana slices and half the pineapple chunks. Sprinkle with half the coconut. Repeat layers of fruit and sugar. Pour syrup mixture over fruit; sprinkle with remaining coconut. Decorate with maraschino cherries. Refrigerate several hours, until well chilled. Makes 10 servings.
Cut bacon and fry until brown. Add sliced zucchini and onion. Add enough water to cover zucchini. Add tomato sauce and cook until zucchini is tender. Just before serving, lay cheese over vegetables and cover until melted and serve.
Whip eggs; add other ingredients. Bake at 350° for 1 hour.
Spray a 13 x 9-inch Pyrex dish with Pam. Arrange potatoes and add onions. Crumble bacon. Sprinkle with cheese. Top with sliced butter, salt and pepper. Cover foil and bake 45 minutes to 1 hour or until done at 350°.
Mix ingredients with even consistency. Let cool. Dust top decoratively with powdered sugar. Serve with plum pudding, mince meat pies or brown bread.
Boil eggs. Set aside. Peel. Divide sausage roll into 4 pieces. Roll out 1 sausage piece on floured board. Place egg in center of sausage meat and mold to egg until egg is encased in sausage meat. Brush sausage egg with egg wash and roll in bread crumbs. Deep-fry sausage egg rolls in hot oil until deep brown in color.
Saute onions, green peppers, celery and mushrooms in melted butter until lightly browned. Add flour, salt and pepper and mix well. Gradually stir in evaporated milk, then water and cook until smooth and thickened, stirring constantly. Arrange layers of salmon, peas, white sauce and potato chips in buttered 2-quart casserole. Top with layer of potato chips and dot with butter. Cover and bake in 375° oven for 25 minutes. Uncover and bake 10 minutes longer or until top is brown.
In a small saucepan, bring 1 1/4 c water to a boil. Stir in rice and remove from heat. Cover and let stand 5 minutes. Meanwhile using a 10 in skillet, cook egg (slightly beaten) in 3 Tbsp, butter. Add 1/3 c chopped onion and the rice. Saute, stirring over medium heat until mixture slightly browned. Mix 1/4 c water with 2 to 3 Tbsp soy sauce and stir into the rice. Makes 4 servings.
Bake cake with mix. Crumble one of the layers in the bottom of a punch bowl. Mix pudding; when set, spread it over the cake. Drain pineapple and spread over pudding. Spread pie filling over pineapple. Spread Cool Whip over this. Sprinkle chopped pecans over this and repeat the layers again.
Cream oleo, Crisco, sugar and salt. Add egg yolks and add soda to buttermilk. Add flour and milk, alternating. Add vanilla, pecans and coconut. Beat egg whites until stiff and fold into batter. Bake in 3 layers at 325° for 25 minutes.
Melt chocolate chips in double boiler over hot water. Add corn syrup and rum. Combine crushed vanilla wafer crumbs, powdered sugar and chopped pecans. Add to the chocolate mix and mix well. Cover and let stand for 30 minutes. Make 1-inch balls. Roll in granulated sugar. Place in tight container to "ripen" for 3 to 4 days. Be sure to keep tightly covered.
Mix cocoa, flour, sugar and salt. Gradually add egg yolks and milk. Cook and stir constantly over medium heat until thickened. Filling will be slightly lumpy. Add vanilla and butter and beat with an electric mixer until smooth. Cool until lukewarm and pour into a baked pie shell. If you choose, you may top with meringue and bake until brown, or you may chill the pie and top with whipped cream.
In greased 13 x 9-inch baking pan, place bread. Layer with chicken, mushrooms and cheeses. Meanwhile in large bowl, whisk remaining ingredients. Pour over layered chicken mixture. Cover; refrigerate 6 hours or overnight. Heat oven to 325°. Uncover; bake for 50 to 60 minutes or until set in center. Let stand 10 minutes.
Bring 1st 2 sugars and water to boil, reduce heat - simmer 5 minutes. Stir in vanilla and pour over berries in a casserole dish. Combine other ingredients as making biscuits, drop over berries. Sprinkle with 1 Tbsp. sugar. Bake @ 450 for 25 - 30 minutes.
Bring everything except corn and baking soda to a boil. Boil for 5 minutes. Add baking soda; blend and pour over corn. Mix well. Spread lightly on 2 large cookie sheets. Bake at 250° for 1 hour.
Cook noodles according to package. Fry onion, oregano and hamburger. Pour off grease. Add sauce and paste to hamburger. Layer bottom of 13 x 9 x 2-inch pan with cooked noodles. Sprinkle with cheeses and hamburger mix. Beginning with noodles, repeat. Bake at 350° for 25 or 30 minutes (until bubbly).
Place all ingredients in bowl and stir until blended. Turn into a slightly greased 8 x 8 x 2-inch pan. Bake 30 minutes at 350°. Cut into 16 (2-inch) squares while warm. Yield: 16 (2-inch) squares.
Combine potatoes, flour, egg, milk and onion in bowl; mix well. Drop by spoonfuls into hot oil in skillet. Brown on both sides, pressing with spatula to flatten. Yields 12 cakes.
In large mixing bowl combine flour, sugar, baking powder, baking soda and salt. Gently stir in yogurt and milk, blending just until dry ingredients are moistened. Fill lightly greased or paper lined muffin cups 3/4 full. Bake at 350° for 18 minutes or until browned. Yields 12 muffins.
Combine flour, ginger, cinnamon, baking soda and salt. With an electric mixer set at medium low speed, beat butter and sugar until fluffy. Beat in egg and molasses. Reduce speed to low and gradually beat in flour mixture until just incorporated. Chill until firm, about 1 hour. Heat oven to 350°. Shape into 1-inch balls. Roll in sugar and place about 2 inches apart on ungreased cookie sheet. Bake until edges just start to brown, about 15 minutes. Cool on cookie sheet 2 minutes before removing to racks. Cool completely. Makes 6 dozen.
Cream shortening and sugar. Add 2 beaten egg yolks. Sift together flour, baking powder and salt. Add raisins. Mix together, adding 1 cup milk and the extracts. Fold in 2 egg whites, stiffly beaten. Bake in tube pan in 350° oven for 45 minutes.
Remove skin from chicken. Dip into margarine, then roll in cracker crumbs. Place in a pan at 350° for an hour or until done. Serves 4.
Cream shortening and sugar. Add eggs and beat well. Add sifted dry ingredients with nuts. Add bananas. Pour into well-greased loaf pan. Bake at 350° for 45 to 50 minutes.
Simmer chicken in salt and water for 20 minutes. Shred breasts. In skillet, melt margarine, sour cream, Ro-Tel, soup, onion and half of cheese. Dip tortillas in mixture until one side is covered. Stuff with chicken, onion, olives and more cheese. Fold and place in 9 x 13-inch pan. Pour leftover mixture over stuffed tortillas. Add remainder of cheese over top. Bake uncovered 45 minutes at 350°.
Mix pineapple, fruit cocktail and pudding in a bowl. Add marshmallows; mix well, then fold in Cool Whip.
Beat pudding and milk in large bowl. Refrigerate for 5 minutes. Then add pumpkin and pumpkin pie spice. Mix well. Spoon into dessert dishes. Refrigerate at 10 minutes. Top with whipped cream. Makes 8 servings.
Cut ribs in serving pieces. Season with salt and pepper. Bake in oven until almost done. Remove from oven; add onions. Pour sauce and tomato sauce over ribs; add potatoes. Cook at 350° in oven until done completely.
In a blender, combine all ingredients (except coconut) and blend for	3 minutes. Spray a large pie plate with Pam. Pour mixture into plate and allow to set. Sprinkle coconut on top. Bake for 1 hour and 10 minutes. Do not preheat oven.
Cream together the first 2 ingredients. Mix in the egg, vanilla and almond. Mix together the flour, soda and cream of tartar, add to creamed mixture. Refrigerate 2-3 hours. Heat oven to 375. Roll dough out and cut into shapes. Sprinkle with sugar. Bake on lightly greased cookie sheet for 7-8 minutes. These are my favorite sugar cookies.
Heat oil and saute onion, garlic, celery, cilantro and green chile. When vegetables are clear, add fish and stir-fry with vegetables. Add 1/2 glass of water or enough to make soupy. Simmer 10 to 15 minutes. This soup is quick and hearty but very spicy.
Brush 1 side of each slice of French bread with melted margarine or butter. Sprinkle buttered sides of bread with Italian seasoning, then with Parmesan cheese. Place bread slices, cheese side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until cheese is golden and bubbly. Makes 8 slices.
Drain green beans and place in casserole dish. Sprinkle with black pepper, garlic salt and a few dots of butter. Add mushroom soup and place French onion rings on top. Cover with foil. Bake about 30 minutes at 350°.
Spread chocolate chips in bottom of pie shell. Stir together butter, sugar and flour. Beat in eggs, one at a time, and pour over chips. Add pecans, pushing them down in the filling. Bake at 350° for 25 to 30 minutes. Can add a tablespoon of bourbon, if desired.
With mixer, blend cheese and butter. Sift flour and pepper. Gradually work into cream mixture with spoon. Roll out 1/2-inch thick. Cut into 1-inch rounds. Brush with egg white; top with pecans. Bake on ungreased cookie sheet in hot oven preheated to 425° for 10 to 15 minutes. Makes 8 dozen.
Fill greased pie plate with apples. Sprinkle apples with 1 tablespoon sugar and 1 tablespoon cinnamon. Combine remaining ingredients in mixing bowl and pour over apples. Bake at 350° for 45 minutes.
Cook grits in water with salt for 3 minutes. Add margarine and cheese and then eggs. Mix well and pour into a greased baking dish. Bake at 300° for 45 minutes. Top with Parmesan cheese and paprika. Let sit for a few minutes and cut into servings or spoon out. Serves 6 to 7 people.
Mix flour and sugar together. Stir in whipping cream, then rhubarb. Pour into crust. Bake at 425° for 10 minutes, then 375° for 30 to 40 minutes.
Mix and bake 15 minutes at 425°. Spread topping on and bake 15 minutes more at 400°.
Mix sugar and oil. Add eggs 1 at a time. Add flour and milk, 1/2 at a time, then add remaining ingredients and mix well. Prepare Bundt pan and bake 1 hour at 350°. When cool, ice with your favorite chocolate frosting.
Sift first 5 ingredients together into a well-greased 8 x 8-inch pan. Make 3 indentations in mixture. In one put 1 teaspoon vinegar. Put vanilla in the second and in the third put oil. Over all, pour 1 cup cold water and stir until blended. Bake in a 350° oven for 35 minutes or until done.
Wash and pick over beans; put in mixing bowl. Cover beans with cold water and soak overnight. Next morning, put beans and water into Dutch oven and bring to a boil; reduce heat. Cover and simmer 1 hour. Stir in remaining ingredients; cover and simmer 3 hours or until tender. Add more water if necessary. Serves 8.
Melt butter; add mustard, poppy seed and onion. Slice each roll with electric knife. Remove top and spread both sides with butter mixture. Combine ham and cheese and place on roll bottoms, then cover with tops. Bake in roll foil container for 10 to 15 minutes in 400° oven. May be frozen and reheated.
Cream sugar and eggs. Add oil; mix. Sift together flour, soda, salt, cinnamon, nutmeg and allspice; add to egg mixture gradually. Fold in apples, nuts and dates. Bake approximately 1 hour and 15 minutes at 350° (depending on your oven). Cook in tube pan; good with whipped cream.
Mix soup, sugar, lemon juice, oil, Worcestershire, garlic powder & thyme. Place steak on lightly oiled grill rack over medium- hot coals. Grill uncovered to desired doneness (allow 15 minutes for medium), turning once & brushing often with soup mixture. Heat remaining soup mixture to a boil & serve with steak.
Blend in saucepan and cook over medium heat the first 4 ingredients . Stir constantly. Cook for 10 minutes or until mixture is well away from sides of pan. Remove from heat and add the Rice Krispies, pecans and vanilla. Make into balls and roll in coconut or chopped nuts.
Mix all ingredients except butter. Cook until thick; take off stove. Add butter and stir until smooth. Pour in pie shell. Beat egg whites. Add 6 tablespoons, two at a time. Put on pie and brown.
This makes 4 loaves. Bake at 325° for 35 to 40 minutes. Dissolve yeast and 2 teaspoons sugar in warm water. Set aside for 10 minutes. Mix hot water, shortening, salt and sugar in large mixer bowl; add milk. Add 2 cups flour to make sure the mixture is cool enough to add the yeast. Add enough flour to make a soft dough. Knead a few minutes. Let rise twice, then work out in loaves. Let rise and bake.
Cook hamburger meat; drain. Mix meat with spaghetti sauce; cook until hot. Pour into casserole dish. Layer with sour cream, then Cheddar cheese. Put rolls on top and bake for 1 hour at 350°.
Put a lettuce leaf on a plate. Put a peeled pear half upside-down on the leaf. Add 2 cloves for eyes and 2 almond halves for ears. Add 1 teaspoon cottage cheese for a tail.
Scrub unpeeled potatoes well. Cut each potato in half lengthwise. Then cut into even wedges. Boil potato wedges for 5 minutes in salted water; drain and pat dry. Spread wedges in a single layer on a lightly greased baking sheet. Brush with oil; sprinkle on spices and herbs. Bake at 425° for about 15 minutes. Sprinkle with cheeses. Bake for another 10 to 12 minutes or until golden brown and cheeses are melted. Serve as snack or with any meat dish.
Place the jello, pudding mix and water in a large saucepan and stir. Bring to a boil over medium-high heat, stirring constantly. Mixture will become thickened and transparent. Chill just until set, about 4 hours. Beat in the Cool Whip and stir in the mandarin oranges.
Mix dry ingredients in a pan. Add oil, water and food coloring. Stir until smooth. Cook over medium heat, stirring constantly with a wooden spoon. When it sticks together in a ball and seems cooked through, turn out onto a table and knead at once for at least 5 minutes. Store in a tight container. Do not refrigerate.
Preheat oven to 350°. Cook broccoli according to package directions; drain. Mix soup, cheese, mayonnaise and onion flakes. Blend in eggs. Toss lightly with drained broccoli.
Place shrimp in a shallow baking pan. Sprinkle with seasoning and lemon juice. Dot with butter. Broil on one side for 3 minutes; turn and broil for 3 minutes more. Serve with toast or garlic bread.
Mix sugar with cornstarch and add to egg. When well mixed, add 1/2 cup of liquid from pineapple and cook (low heat) over hot water until thickened. Remove from heat and add 1 cup of crushed pineapple and set aside to chill, then add 1/3 cup heavy cream and vanilla. Serve in sherbet glasses.
Bring syrup and sugar to a boil. Remove from heat and stir in peanut butter. Add cereal and mix well. Drop by teaspoonfuls onto wax paper.
Mix the cornstarch, powdered sugar and flour. Cut in the oleo. To make a soft dough, add almond and/or vanilla. Shape in small balls; roll in sugar. Place on baking sheet. Flatten with bottom of glass or cookie stamps. Bake for 15 to 20 minutes at 350°.
Melt chocolate and butter in saucepan. Remove from stove. Add rest of the ingredients. Stir until well blended. Pour into 9 x 13-inch baking pan. Bake 20 minutes in 350° oven. Cool. Cut into squares.
Combine softened cream cheese and remaining ingredients. Mix until well blended. Chill. Serve over fruit compotes or fruit kabobs.
Place butter in pan, heat until melted. Add sugar and cream; blend well. Cook 8 to 10 minutes until soft ball stage. Add semi-sweet morsels, marshmallow cream, vanilla and nuts. Pour in buttered pan. Mix well and chill.
Combine first 6 ingredients. Stir well. Combine remaining ingredients and toss with dressing. Chill 1 to 2 hours.
Soften cream cheese. Mix with sugar, Cool Whip and peanut butter. Pour into graham cracker crust. Refrigerate; let cool for 2 or 3 hours before serving. (You may use a baked crust, if you wish.)
Boil zucchini until clear. Do not add water. Add sugar, lemon juice and pineapple. Boil for 6 minutes and remove from heat. Add peach and apricot jellos. Stir until dissolved. Put into hot jars and seal.
Drain pineapple, reserving juice. Add enough water to measure 1 cup. Stir boiling water into Jell-O in large bowl until dissolved. Stir in measured liquid. Refrigerate about 1 1/2 hours until slightly thickened. Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes until mixture will mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6 cup mold. Makes 8 to 10 servings.
Combine flour and 1/3 cup sugar; set aside. Beat egg yolks until thick and lemon colored (about 3 to 5 minutes). Add orange peel and juice; beat until very thick. Gradually add 2/3 cup sugar and salt, beating constantly. Sift flour mixture over egg yolk mixture a little at a time, folding just until blended. Wash beaters. Beat egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form. Thoroughly fold yolk mixture into whites. Bake in ungreased 10-inch tube pan at 325° for about 55 minutes. Invert cake in pan to cool.
Add onion, rice and beef. Stir over high heat until lightly browned. Add tomato sauce and remaining ingredients. Mix well. Bring to a boil. Cover tightly and simmer 25 minutes.
Put beef in 9 x 9-inch pan, fat side down. Add seasonings to taste, cover with foil. Bake at 275° to 300° for 1 1/2 to 2 hours. Test; cook longer if needed.
Mix all ingredients at medium speed with electric mixer until well blended. Refrigerate. Serve cold or hot with tortilla chips or vegetable dippers.
Mix together. Grease loaf pan. Bake at 350° until golden brown and has hollow sound when thumped.
Brown bacon and onion; add hominy. Saute a few minutes. Drain off excess grease. Blend in tomatoes, taco seasoning mix, cheese and Tabasco sauce. Heat thoroughly, stirring until cheese melts. Serves 6.
Mix cream cheese and dressing mix and spread on tray or plate. Layer red peppers over this, then artichokes over peppers. Chill and serve.
Combine ingredients in a small, heavy saucepan. Boil up, stirring constantly. Boil up several times until mixture nearly burns. Immediately pour into molds, i.e. ice cube trays or candy/lollipop molds. Soak the empty saucepan in hot, soapy water. Pick the hardened toffee out of the molds (around edges) and cool. Add flavors/spices: orange/tangerine pulp, half margarine/half peanut butter, etc. If liquified, boil over extra or you'll get caramel instead of hard candy.
In a 1 1/2-quart casserole dish, alternate macaroni in 2 layers with 2 cups of cheese in layers; set aside. Prepare sauce by melting butter in medium saucepan; remove from heat. Blend in flour; gradually stir in milk, then seasonings. Pour sauce over macaroni. Top with remaining cheese. Bake at 375° for 20 to 25 minutes or until cheese is melted and brown.
Cream the cream cheese; stir in remaining ingredients except green onions. Mix well. Stir in green onions. Serve with crackers or vegetables.
Put 1/2 box sugar in bowl. Add water and shortening. Blend on slow. Add vanilla, salt and rest of sugar. Blend until smooth. This recipe will frost a 9 x 13-inch cake, sides and top.
Place the ground beef in the bottom of an 8 x 8-inch square baking dish. Mix the undiluted soups together and place over ground beef. Place Tater Tots over this mixture. Bake at 350° until bubbly, approximately 30 minutes.
Mix all ingredients except 7-Up. Stir until dissolved. Add 7-Up just before serving. Yields about 50 servings.
In Dutch oven, brown roast on medium heat. Add onion soup mix, blended with water. Simmer, covered, turning occasionally, 2 1/2 hours or until tender. Makes 6 servings.
Boil sugar, milk, cocoa and margarine for 3 minutes. Remove from heat and add vanilla. Stir in oats and peanut butter. Drop with spoon on wax paper.