HumbleIntelligence/food-ner-1-Million huggingface dataset:
Divide lettuce among 4 plates. Arrange chicken and remaining ingredients, except Vinaigrette, in rows over lettuce. Serve with Lemon Vinaigrette.
Cook rice per package directions. When rice is almost done, begin cooking the veggies. In large covered saucepan, melt the butter; add the sliced bell pepper, sliced squash and sliced onions. Sprinkle on the lemon pepper, tossing to coat. Cover and cook over medium heat for five minutes. Uncover and check for tenderness. Stir; turn heat to low and continue to cook, uncovered, until veggies are done, stirring occasionally. Pour rice in serving plate; add the veggies on top and sprinkle with Parmesan cheese. Serve with garlic bread and any meat.
Mix boiling water and Jell-O. Add orange juice and stir. Mix in fruit. Top with miniature marshmallows.
Grease 13 x 9-inch pan. Sprinkle coconut and pecans in pan. Mix German chocolate cake according to box. Pour over pecans and coconut. Mix butter, cream cheese and confectioners sugar. Pour over cake mix. Bake at 350° for 50 minutes.
Place unopened can of milk in a pan with enough water to cover top of can. Bring water to boil and reduce to simmer. Simmer for 3 hours. Remove can from water. Cool and refrigerate overnight.
Beat all together, about 10 to 12 minutes. Should be thick enough to spread. Do not cook.
Bring the water to a boil. Stir in gelatin until dissolved. Add remaining 1/2 cup water and juice. Gradually add gelatin to softened cream cheese mix until blended. Chill until thickened, but not set. Fold in pineapple, marshmallows and nuts. Pour into 1-quart mold. Chill until firm. Unmold onto serving plate. Surround with lettuce.
Cream butter; gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla. Combine flour and soda; add to creamed mixture, alternating with buttermilk and beginning and ending with flour mixture. Stir in 1 cup coconut and 1/2 cup pecans. Beat egg whites until stiff peaks form. Fold into batter; pour mixture into 3 greased cake pans. Bake at 350° for 25 to 30 minutes or until toothpick inserted comes out clean. Cool in pans 10 minutes; turn out onto wire racks and cool completely.
Melt bark. Stir in chocolate chips and blend in peanuts. Drop on waxed paper. Chill to harden.
In skillet, brown chicken in oil until all pieces are slightly browned. Remove from the oil and add 3/4 cup of flour. Stir until brown; add 1 cup of cold water. Transfer to a large pot; add the browned chicken and 3 quarts of hot water. Add the chopped onion, salt and pepper. While this is cooking, fry the okra in oil, salted and peppered slightly. Add to the gumbo pot. Sprinkle in green onion tops. Simmer until chicken is tender. File may be added to taste. Serve in a bowl over a mound of rice.
Cook chicken (boil or steam) and debone. Mix soup, mayonnaise, curry powder and lemon juice. While simmering, cook broccoli. Put chicken in baking dish. Top with broccoli. Pour on the sauce. Top with cheese and bake for 20 to 30 minutes at 350°.
Combine all and spread over sweet potatoes. Bake at 350° for 30 minutes.
Brown and drain sausage and put in pie crust. Add cheese. Mix well all other ingredients and pour over cheese and sausage. Bake at 375° for 40 minutes until pie is puffed in center.
Line cookie sheet with graham crackers. Melt butter. Add sugar. Boil 1 minute. Add pecans. Pour over crackers. Bake at 350° for 10 minutes. Remove from pan immediately.
Add water and vinegar to egg. Mix flour, sugar, salt and shortening in a large bowl. Mix in egg mixture. Knead to a soft ball. Do not overmix. Cover and let chill 10 to 15 minutes.
Saute cloves of garlic (chopped) with red pepper in butter. Add garlic, pepper and butter to drained pasta. Sprinkle thoroughly with Parmesan cheese. Serve immediately. Can be made in advance and warmed in microwave.
Arrange fillets in a single layer ovenware dish. Sprinkle salt, pepper, onion, tomatoes and mushrooms over fish. Dot with butter. Cover. Cook in microwave oven 4 to 5 minutes. Sprinkle cheese over fish mixture. Cook another 2 minutes or until cheese is melted. Sprinkle lightly with paprika before serving. Total cooking time: 6 to 7 minutes. Recipe yields 2 to 3 servings.
In 5-quart Dutch oven, brown meat in salad oil on medium-high heat, turning frequently. Stir in undiluted onion soup, garlic, tomato paste, water, basil, salt and pepper. Cover and bring to a boil. Reduce to lowest heat and simmer 2 hours. Add vegetables and simmer for 2 hours. Makes 8 to 10 servings.
Work together flour, cheese and margarine. Add Rice Krispies to the pastry. Roll into small balls, about large marble size. Press to flatten with tines of a fork. Bake on ungreased cookie sheet at 350° for about 15 minutes. Makes about 6 dozen small biscuits.
Get some dough out. Make the dough. Put batter in the bowl. Make the cake. Put the bowl in the oven. When it is ready, you take it out, then you put frosting on the cake, then you put candles on the cake and light them up. Then you sing Happy Birthday.
Break sausage into small pieces and brown slowly in skillet. Add onion, garlic and celery and saute until soft. Spoon off any excess drippings. Stir in tomato paste and tomato sauce; add water, wine, salt and pepper. Simmer 20 minutes or up to an hour to blend flavors well. Spoon over spaghetti. Sprinkle cheese on top. Makes four servings.
Brown meat and onion; add remaining ingredients and simmer. Put in pie plate and sprinkle 1/2 pound grated cheese. Heat at 350° for 15 to 20 minutes. Remove and top with sour cream and 1/2 pound cheese. Return to oven for 5 minutes until cheese melts. Serve with chips or soft tortillas.
Mix all ingredients well and shape into balls. Brown in a skillet on all sides in hot oil (low to medium heat) until done. Use in spaghetti sauce, stroganoff, soup or meatball subs (any variety of uses). Can be cooled and frozen for later use.
Layer broccoli, chicken and cheese in casserole. Mix together soup, mayonnaise and seasoning. Pour over layered ingredients. Top with buttered crumbs. Heat in oven until bubbly and brown on top, about 20 minutes at 350°.
Sift together cornmeal, baking powder and salt. Blend in onion, egg and milk. Drop by spoonfuls into hot oil and fry until golden brown. Drain on paper towel.
Beat egg yolks and cream. Add sugar gradually and beat until thick. Dissolve chocolate in hot water; cool. Add to first mixture. Add flour, sifted 3 times with salt and soda. Fold in egg whites. Bake in two greased 8-inch layer pans in a moderate oven at 350° for 30 minutes.
Cream butter, sugar and add eggs. Add all other ingredients. Bake at 325° in loaf pan (greased) for 1 hour (3 small loaves about 40 minutes).
Cook eggs, sugar and juice until it thickens. Stir in Jell-O and dissolve and let cool. Whip one can Carnation milk and fold into mixture. Put in graham cracker crusts.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed until creamy. Beat egg into creamed mixture. Combine flour, salt and baking soda; mix into creamed mixture until just blended. Stir in chocolate chips. Drop rounded tablespoonfuls of dough, 3 inches apart, onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes for chewy cookies. Cool on baking sheet for 2 minutes. Remove to foil on countertop. Yields about 2 1/2 dozen cookies.
Dissolve yeast in warm water and set aside. In large bowl, pour boiling water over shortening. Cool. Add eggs, flour, sugar, salt and yeast. Refrigerate overnight. Next day, roll out on floured surface. Cut in circles and dip each roll in melted oleo. Layer in Bundt or angel food cake pan. Let rise 2 1/2 hours. Bake in 350° oven for 30 minutes. Recipe will make 2 pans of bread. The dough will keep in refrigerator 3 to 4 days.
Use food processor for chopping vegies and squeeze well to get juice out. Mix together. Great with crackers and on a bagel.
Mix first 3 ingredients and press into a baking dish. Bake at 350° for 8 to 10 minutes. Cool.
Melt oleo in boiler. Stir in milk and vanilla flavoring. Add cocoa and powdered sugar, stirring constantly. Cook until candy glazes or about 3 to 4 minutes. Add nuts. Pour into buttered dish. Cool and cut.
Grate Velveeta cheese; add cream cheese and mix well. Mix in pimentos. Stir in Miracle Whip to desired consistency. Salt and pepper to taste (optional). Serve on crackers or sandwiches. Better when served at room temperature. Refrigerate.
Drain peaches and reserve juice. Add water to juice to equal 3/4 cup. Chop peaches. Combine muffin mix, egg and 3/4 cup juice. Fold in peaches. Pour batter into 9-inch square, greased and floured pan. Knead swirl packet and squeeze contents on top of batter. Swirl with knife. Sprinkle topping over batter. Bake at 400° for 25 to 30 minutes.
Cook together sugar, cornstarch, orange peel, ginger, juice and soy sauce until thick. Broil chops, basting often with glaze.
Mix potatoes, cheese, butter and salt. Shape into balls and dip into egg. Then add bread crumbs and deep fry until golden brown.
Mix sugar and cornstarch. Add boiling water. Cook in double boiler until mixture starts to thicken. Add eggs and chocolate. Cook until mixture becomes thick. Add vanilla; pour into baked pie shell. Top with meringue.
Preheat oven to 350°. Add the apple slices to a 10-inch skillet with butter in it. Pour the batter over the center of apples (it won't cover all the apples or go to edges of skillet). Bake for 20 to 25 minutes. It should be golden brown and have reached the sides of the skillet. After it's done, place a plate over the skillet and turn the pancake out on the plate. Sprinkle with brown sugar and cinnamon and serve with maple syrup.
Boil zucchini for 6 minutes. Drain. Add pineapple, lemon juice and sugar. Stir and boil for 10 minutes. Add jello. Stir well. Place in jars and refrigerate. Makes 4 1/2 jars.
Mix wafers, cocoa, karo and rum well. Form into balls. Roll these in nuts and sugar. Keep in air tight container.
Cook the peas lightly (about 15 minutes). Add onions, lettuce and 1/3 cup of liquid in which the peas were cooked. Cream butter with flour; add to peas. Reheat to boiling, stirring gently. Season to taste. A pinch of fresh or dried chervil may be added. Serves 4.
Combine first four ingredients in mixing bowl; stir to blend. Cut in butter until the mixture resembles coarse crumbs. Add egg and cream all at once and stir until all flour is dampened. Then mix until the dough forms a soft ball and pulls away from sides of bowl. Turn out on lightly floured board and knead 30 seconds. Roll 1/2-inch thick and cut into squares or triangles. Place on ungreased baking sheet. Brush tops lightly with egg white and sprinkle with a little sugar. Bake in hot oven (450°) for 12 to 15 minutes. Makes 12.
Pour into greased and floured tube pan. Sprinkle remaining 1 cup of crumbs on top. Bake in preheated 350° oven for 1 hour.
Mix ingredients and shape in rolls about as long as your finger. Place on cookie sheet and place in refrigerator until they feel hard to the touch. Melt chocolate and paraffin. Dip fingers and chill. Store in airtight covered bowl or tin. Keep refrigerated.
Mix sugar and cornstarch in saucepan. Gradually stir in water. Boil 1 minute, stirring constantly. Stir in butter and lemon flavoring. Serve warm over bread pudding.
Sift dry ingredients in a bowl. Form a well in the center. Add remaining ingredients	and mix well.	Grease and flour three 1 pound coffee cans. Fill 2/3 full or up to 3rd ring. Bake at 350° for 1 hour.
You can substitute brand names. Mix together thoroughly in a very large container. Put a 1/4 cup of mix to a cup or mug. Add boiling water.
Combine all ingredients, except milk and butter. Scald milk and butter together and stir into mixture. Pour into greased 6 x 12-inch baking dish and bake for 1 hour at 350°. Serves 8.
Cook squash. Save half of bread crumbs. Beat all other ingredients together with electric mixer. Bake at 350° for 40 minutes. Sprinkle saved bread crumbs on top. Bake, uncovered, 5 minutes.
Combine all ingredients; use to marinate any steak for about an hour. Use marinade to baste beef while cooking. Makes 1/2 cup.
Butter a 9 x 13-inch pan. Mix rice with undiluted soups, green pepper, onion, celery and pimento. Mix in bowl; then pour into pan. Place chicken on top and dab with butter, salt and pepper. Bake at 350° for 1 1/2 to 2 hours.
Mix ingredients only until blended. Add finely grated carrot, 1/2 red sweet pepper, chopped cucumber, chopped black olives, chives or chopped onion. (Use vegetable ingredients to desired taste.) Add chopped, fresh cooked and cooled shrimp.
Melt ice cream completely before you are ready to use it. Add 1 cup boiling water to Jell-O; dissolve Jell-O. Then, add pint of ice cream. After all ice cream is dissolved in Jell-O, add the rest of the ingredients and mix them with a spoon. Then pour Jell-O into a mold and let it set overnight in refrigerator. Do not use metal mold.
Blender Oatmeal: Measure and blend in a blender to a fine powder.
Cut beef into paper thin slices, sprinkle with tenderizer according to package. Heat salad oil in a large skillet over high heat, add the beef slices and cook until the red color dissappears. Add peppers, scallions, celery, cook 3 to 5 minutes. Blend water with cornstarch; stir in remaining ingredients except the rice. Stir quickly into beef mixture. Stir constantly until slightly thickened and boiling. Serve with rice or canned Chinese fried noodles. Serves 6.
Combine flour, sugar, cinnamon and salt in medium bowl. Cut in butter using pastry blender or 2 knives until mixture resembles coarse meal. Add water and toss mixture gently with fork until evenly moistened. Gather gently into ball. Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate. Ease pastry into pan and flute high edge. Set aside.
Cream sugar and margarine. Add eggs one at a time, beating after each addition. Mix in buttermilk, vanilla, and salt. Stir in coconut. Pour into 2 pie crusts, not deep dish. Bake at 350° for 35 to 40 minutes. Quicker: Pour wet ingredients into blender. Blend and add dry ingredients except coconut. Blend until thoroughly mixed. Stir in coconut by hand, and bake as above.
Dredge meat in flour. Brown in oil. Put meat and rest of ingredients in crock-pot. Cook on low all day.
Mix and stir together in bowl until smooth. Pour into two greased loaf pans. Bake at 350° for 50 to 55 minutes until toothpick comes out clean. Leave in pan and pour on glaze while warm.
In small mixer bowl, cream together cream cheese spread and butter. Sift together flour and paprika; stir in sesame seed. Blend flour mixture into cheese mixture. Form into 5-inch long roll, 1 1/2 inches in diameter. Wrap and refrigerate (for up to one week).
Mix soup and broth. Blend with a wire whip. Place over medium heat while preparing the dumplings. Mix baking mix and milk until soft dough forms. Drop by spoonfuls into boiling soup/broth mixture. Cook, uncovered, over low heat for 10 minutes. Cover and cook 10 minutes more. Makes 10 to 12 dumplings.
Dissolve yeast in warm water. Set aside. Mix flour, sugar and Crisco in large mixing bowl. Add yeast mixture and buttermilk. Make a soft dough. Store in refrigerator until needed. It is best to make out biscuits and let rise at room temperature for one hour before baking. If dough is too soft, you may need to work in more flour. Bake at 450° for 12 -15 minutes or until brown.
Using hands, squash mixture to blend thoroughly and shape into 1-inch balls. Set aside on plate. Fry balls in oil, turning until browned on all sides. Remove and drain on paper towels. Can be baked instead of frying to cook.
In a mixing bowl combine sugar, cornstarch, and salt. Add sugar mixture to berries; toss gently to coat fruit. Fill a pastry lined 9 inch pie plate with berry mixture; dot with butter or margarine. Adjust top crust. Seal and flute edge. Cover edge of pie with foil. Bake in a 375° oven for 20 minutes. Remove foil; bake for 20 to 30 minutes more. Cool on a wire rack. Makes 8 servings.
Preheat oven to 400°. Cut bread lengthwise. Mix butter, thyme and Tabasco and spread on both insides of loaf. Lay onion on bottom slice and sprinkle with cheese. Top with other slice and wrap in foil. Bake 20 to 25 minutes. Serves 8.
Cook chicken (boil). Combine chicken, green chilies, green onion and salsa. Heat tortillas in oil until limp. Place 1/4 cup of chicken into corn tortillas. Place in pan, seam side down.
Melt butter. Add flour. Remove from heat and add milk. Stir well. Return to heat and heat until thick. Mix remaining ingredients into the sauce mixture. Top with 2 cups bread crumbs and drizzle with 3 to 4 tablespoons melted butter. Bake at 350° for 30 minutes.
Do not add seasoning. Follow directions on box; add corn and mushrooms. Bake in moderate oven for 1 hour.
Break romaine leaves in 2 or 3-inch widths. At last minute before serving, place romaine in chilled salad bowl. Drizzle with Garlic Olive Oil, then vinegar. Squeeze lemon over. Break in eggs. Season with salt and Worcestershire sauce. Sprinkle pepper over all. Sprinkle with Parmesan cheese. Toss several times until every leaf is coated. Add croutons. Makes 6 servings.
Combine flour, sugar and salt in a mixing bowl. Make a hole in the center and put the eggs, shortening, buttermilk, soda and vanilla in the hole. Mix together just as you would biscuits. Chill dough for about one hour.
Mix meal, flour, salt, sugar and baking powder thoroughly. Add egg. Mix well with milk. Pour into greased hot pan. Cook at 450° in preheated oven.
Saute in butter the onion and garlic until light brown. Preheat oven 6 minutes. Mix soup, eggs and flour until well mixed and smooth. Put vegetable and cheese into pie crust. Pour mixture over vegetable and cheese. Bake 50 minutes in 350° oven. Cool 10 to 15 minutes.
Cook tomatoes and green onions in a saucepan (uncovered) for 10 minutes. Mash the tomatoes and add black beans and picante sauce. Cook 5 minutes; combine Cheddar, Ricotta and Parmesan cheese. Spread a scoop of black bean sauce over bottom of a 10 x 6-inch pan. Put two noodles at the bottom of the pan; layer with 1/3 of cheese mix. Add two more noodles and continue layer, ending with cheese mixture. Cover and bake at 375° for 1 hour. Uncover and sprinkle with Mozzarella cheese and green chilies cut in thin, long strips.
Divide into 4 parts; let dry 10 minutes. Shape into strawberries; dip in milk and roll in red sugar crystals. Put stems in green cake color and place in strawberries.
Slice kielbasa into bite size pieces. Add oil to frying pan, heat. When hot add kielbasa. Drain potatoes and add to pan. Slice onion and pepper and add to pan. Add spices to taste, fry until potatoes, onion and pepper are softened. Serve hot.
Mix all ingredients together in a large kettle. Cook for 10 minutes. Stir occasionally. Put in sterilized jars and seal.
Mix first 5 ingredients and add salt and pepper to taste. Butter a 2-quart dish. Sprinkle with bread crumbs and add squash mixture. Sprinkle with bread crumbs and dot generously with butter. Bake at 350° for 30 minutes. Serves 6 to 8.
Mix together. Pour over raw pork chops and bake in a covered dish. Bake at 375° for 2 hours.
Mix all but coconut and cook in top double boiler until thick. Add coconut and pour into pie crust and cool until set and pie crust is done. Bake at 350° for 30 minutes.
Finely chop tomato and onion and add to well drained corn and drained and rinsed beans. Add oil, vinegar, salt, pepper and garlic to taste.
Peel bananas; break into chunks. Place in food processor or blender container. Add orange juice concentrate, water, honey and vanilla; process until smooth. Pour banana mixture evenly into cups. Cover top of each cup with small piece of aluminum foil. Insert wooden stick through center of foil into banana mixture. Place cups on tray; freeze until firm, about 3 hours. To serve; remove foil; tear off paper cups (or slide out of plastic cups). Serves 8.
Cook first 6 ingredients and stir constantly until thickens. Cool in refrigerator. Boil noodles and rinse in cold water. Drain. Mix with custard mixture. Refrigerate overnight.
Blend and stir oleo and marshmallows over medium heat until melted. Add dry jello. Pour over the warm popcorn until well coated.
Grease a 13 x 9 x 2-inch pan. Mix all ingredients; spread in pan. Bake at 350° for about 25 minutes until golden brown. Cut into pieces (about 2 x 1-inch). Makes 24 appetizers.
Blend eggs, oil and sugar. Sift flour, salt and soda. Mix apples, nuts and vanilla. Bake in floured oblong pan 35 to 45 minutes at 350°. Remove from oven while hot. Pour on topping.
Mix egg, pecans, butter and cake mix together. Pour into the bottom of a 13 x 9-inch baking pan. Then mix powdered sugar, cream cheese and eggs. Pour over cake mixture and bake 35 to 40 minutes at 325°.
Mix all ingredients together. Cook on medium-high heat. Stir often until mixture no longer sticks to spoon or pan. Cool slightly. Knead until smooth. Store in airtight container.
Cook pasta according to package directions and drain. Rinse with cold water to cool quickly and drain well. Mix remaining ingredients in a large bowl. Add pasta and refrigerate several hours. Makes 8-10 servings.
Peel and slice apples. Mix well together and bake at 350° until golden brown.
Prepare 2 regular tube pans by lining with 1-3 thicknesses of well greased heavy brown paper. Add a layer of waxed paper. Chop candied fruits, dates and nuts coarsely and mix together. Set aside. Cream butter and sugar, add eggs, almond, vanilla and lemon extracts. Reserve 1-1/2 cups of flour. Sift remaining flour, baking powder and salt together and add to creamed mixture alternately with whiskey and preserves. Mix well.	Dredge fruits and nuts with reserved flour and add to creamed mixture. Mix well. Pour into prepared pans packing well. Bake at 250 degrees until cake tests done, approximately 3-4 hours of baking time. Cool and remove paper. Soak with apricot brandy or peach schnapps.
Mix dry ingredients; add liquids and mix until smooth. Add 1 can poppy seed and nuts; beat on medium for 2 minutes. Bake in loaf or sponge pan at 350° for 1 hour and 10 minutes or until tested done. Do not overbake.
Cream together the first 2 ingredients. Add the flour and salt and mix until crumbly. Press into a greased 15 1/2 x 10 1/2 x 1-inch pan and bake at 350° until golden, about 20 minutes.
Mix all cereals and nuts together in a large bowl. Melt 2 pounds white chocolate in a double boiler and then pour over cereal mixture. Mix until all are coated with chocolate. Spread on waxed paper to cool. Break into pieces and store.
Place chicken in large pot. Salt and pepper; boil until chicken is done. Remove from broth; bone and place boned chicken back in broth. Add onion, celery and potatoes. Cook until vegetables are done. Boil for 15 minutes at high temperature. This will give you a thick soup base.
Cook 1 cup raisins in 2 cups water until only 1 cup of water remains. Cream together 1 cup sugar and 2 tablespoons shortening. Add raisins and liquid. Sift together cinnamon, nutmeg, soda and flour. Add to raisin mixture. Bake in loaf pan until pick inserted comes out clean.
Place popcorn in a large roasting pan. In a 3-quart saucepan, combine remaining ingredients. Cook and stir over low heat just until mixture comes to a boil. Pour over popcorn and toss to coat. Cool. Store in an airtight container. Yields 6 quarts.
Do not stir while cooking. Cook to hard ball stage and pour in buttered pan. Cool and break apart.
Heat oven to 350°. Lightly grease cookie sheets. Mix all ingredients until well blended. Cover and let stand 30 minutes for oats to absorb liquid. Drop in rounded tablespoons 1 1/2-inches apart on cookie sheet. Bake 10 to 12 minutes until tops look crackled and satiny. Remove with spatula to a wire rack to cool. Makes 32 cookies (without nuts).
Heat Velveeta cheese, milk and salad dressing over low heat. Stir until sauce is smooth. Add remaining ingredients, mix well and pour into 2-quart casserole. Bake at 350° for 35 to 40 minutes or until hot. Serves 6.