HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 9 x 13-inch pan and put the rice on the bottom layer. Mix the soup and milk together and pour 1/2 over the rice. Sprinkle 1/2 of the onion soup mix over the soup mixture. Layer the chicken breasts (skinned) and pour the rest of the soup mixture on top of that. Sprinkle the rest of the onion soup mix. Cover and bake at 300° for 2 1/2 hours.
In a shallow bowl, combine bread crumbs, Parmesan cheese, parsley, oil and pepper. Mix well and set aside. Spread both sides of each pork chop with mustard, then press each chop into bread crumb mixture, coating both sides and using all of the mixture. Spray rack in broiling pan with cooking spray. Arrange chops on rack and broil 5 to 6-inches from heat source, turning once, until thoroughly and lightly browned, 5 to 6 minutes on each side.
Add tea bags to water and steep 20 minutes. Bring lemonade and sugar to boil and dissolve sugar. Add orange juice and brandy. Mix, freeze and scoop into glass. Add small amount of 7-Up, Sprite or ginger ale; add straw. Lock the door, sit back and enjoy.
In large bowl, combine 3 cups flour, yeast, sugar, salt and baking soda; set aside. In medium saucepan, combine milk and water and heat until very warm (115° to 120°). Add to flour mixture gradually, beating until batter is smooth. Gradually add the remaining flour.
Combine first 4 ingredients and place in baking dish. Crumble Ritz Crackers on top and slice stick of oleo on top of this. Bake at 350° for about 25 to 30 minutes.
Mix first 5 ingredients. Add blended eggs and oil. Add remaining 5 ingredients. Makes 2 loaf pans. Bake at 350° for 1 hour to 1 hour and 20 minutes.
Heat caramels and cream over hot water until the caramels are melted. Add remaining ingredients and mix well. Wet hands in cold water and roll in balls. Let set at room temperature until cool.
Preheat oven to 375°. Combine flour, soda and salt and set aside. Combine sugar, brown sugar and vanilla. Beat until creamy. Add egg. Mix in flour, then chocolate chips. Add nuts and spread evenly in the lightly greased pizza pan. Bake for 20 minutes.
Sprinkle cracker crumbs on greased spring-form pan (save some). Mix jello with 1 cup hot water. Add cream cheese, cottage cheese and Cool Whip. Mix until smooth. Pour into pan.
In a large bowl mix flour and sugar. In separate bowls or containers melt dry yeast in lukewarm water; melt shortening and a little water to make the shortening lukewarm. Beat egg; add all ingredients to flour mixture and mix thoroughly. Add more lukewarm water to mixture if needed. Cover bowl with cloth and let rise until dough has doubled in size, about 2 hours. Roll out dough and cut out rolls. Melt butter and pour in baking pan. Flip rolls over in butter to completely cover both sides. Cover pan of rolls with a towel and let rise again in pan about 2 hours or until they look ready. Bake in a 400° oven for 20 to 25 minutes.
Mash cold potatoes with a fork until soft. Add milk. Mix well. Add egg, salt, pepper and flour. Mix until well blended. Shape into patties. Fry in oil until golden brown on both sides. Yield: 4 servings.
Mix all ingredients together until smooth. Bake in 325° oven for 1 1/2 hours.
Mix all ingredients except vegetables. Pour over vegetables. Refrigerate 24 hours before serving. Crunchy and good!
Add the 2 cans of soup together. Put in microwave. Serve warm with tortilla chips and salsa.
Soak chicken in salt water. Brown chicken in oil or butter. Chop onion and garlic in a little oil. Place in bottom of Dutch oven. Place chicken on top. Add flour, paprika and wine. Simmer for 1 hour or until chicken is tender.
Melt butter in a large, deep pot over medium heat. Add onions and sugar, stirring to coat with butter. Cook 30 minutes, stirring occasionally, until golden brown; do not burn. Stir in stock and bring to a boil. Reduce heat to a simmer and add thyme, parsley, brandy, salt, and pepper. Simmer 20 minutes. Remove herb sprigs. Soup may be prepared up to 2 days in advanced.
Dissolve jello in hot water, stirring until completely dissolved. Add Coke and blend until smooth. Refrigerate until jello starts to set. Stir in celery and nuts. Mix well. Refrigerate until firm.
Cut potatoes into 1/8-inch square "sticks," then boil in 1 teaspoon salted water until half cooked (do not overcook). Drain in a large colander and immediately rinse potatoes with cold water until cool. Set aside. Cut carrots diagonally to form small carrot "toothpicks." Cut off the ends of the green beans, then cut them diagonally into 1/8-inch round pieces. Cut the mushrooms into small pieces. Chop onions and saute them with the mushrooms and vegetable oil in large saucepan. Add the cut green beans and carrots, then add black pepper and 1 teaspoon salt. Cook, stirring occasionally, until the beans and carrots are half cooked.
Mix dry ingredients with shortening until shortening is thoroughly mixed. Add enough milk to make a stiff, but stirable dough. Put on floured table or board and knead until not sticky. Roll out to 1/2 inch thick; cut biscuits and turn in melted fat in baking pan. Makes about 12 or 15 biscuits.
Wash berries. Boil in about 1 1/2-inches water for 5 minutes. Strain. Measure and combine with apple juice. Boil for 5 minutes. Add sugar and boil for 5 minutes more or until jelly sheets from the spoon. Pour into prepared jars. Seal.
Drain pineapple juice. Use 1 cup juice to make jello. Set aside to cool until nearly congealed. Whip the milk. Add sugar. Add cream cheese. Whip in cooled jello. Add pineapple and miniature marshmallows. Refrigerate.
You may use any vegetables you have on hand or fresh, frozen, canned or my favorite, leftovers (peas, green beans, corn, lima beans, okra, squash, mangoes, etc.). Brown the hamburger in a large kettle. Add potatoes, carrots, celery, onions and all fresh vegetables that must be cooked, except tomatoes. Cook over medium heat about 1 hour. When vegetables are almost tender, add all other ingredients (including tomatoes) and cook until done, usually about 20 minutes more.
Combine butter or margarine, quick oats and boiling water. Let stand for 20 minutes. Then add white sugar, brown sugar, eggs, flour, salt, baking soda, nutmeg and cinnamon. Pour into a 9 x 13-inch pan and bake at 350° for 30 minutes.
Blend milk and flour and cook until as thick as paste; cool. Cream butter and granulated sugar thoroughly. Add cool paste and beat well. Add powdered sugar and beat until light and fluffy; add vanilla.
Steam chicken with thyme, marjoram, 1/2 teaspoon salt, 1 tablespoon vinegar, 1/2 teaspoon sugar and 2 stalks celery. Chop veggies into coarse pieces. When chicken is just done, remove and discard celery. Allow liquid to boil away. Add olive oil, garlic and 1/3 of the onion. When onion begins to brown, add remaining veggies, other ingredients and cooked chicken. Chicken can be left as whole breasts or diced into small pieces. Cook until veggies are tender. Strain and reserve liquid. Add tomato juice to liquid and thicken with roux or cornstarch to make sauce. Serve over pasta cooked with 1/4 teaspoon whole cumin seed. Serves 4.
Mix all together and refrigerate overnight. Bake at 350° for 1 hour. Serves 4.
Mix together flour, baking powder, salt and sugar. Add blueberries, egg and milk. Stir. Pour into greased and floured loaf pan. Sprinkle with sugar. Bake at 350° for 50 minutes.
Stir together in saucepan 1 cup sugar and cornstarch. Gradually add water, stirring until smooth. Stir in egg yolks. Bring to a boil over medium heat. Boil 1 minute. Remove from heat; stir in lemon rind, juice and butter. Cool. Turn into pastry shell.
Preheat oven to 400°. Put spaghetti sauce, then other toppings on muffin halves. Bake 8 to 10 minutes. Serves 2. Easy for kids!
Melt butter on High for 30 seconds. Add salt and Worcestershire sauce; mix well. Pour cereals, nuts and pretzels in a large plastic bag. Pour butter mixture over cereal; shake to coat. Pour into a large bowl and microwave on High for 3 minutes, stirring every minute. Spread on paper towels to cool.
Wash and dry mushrooms. Melt butter and add the garlic. Add the mushrooms to the butter, at the same time adding dill weed, salt, pepper, lemon juice and sherry. Cook for 20 minutes or until mushrooms are cooked through. Pour small amount of mushroom liquid into sour cream and blend. Then pour sour cream over mushrooms and mix to thoroughly coat mushrooms. Refrigerate 8 hours or overnight. When ready to serve, place in chafing dish and heat. Use toothpicks for serving as appetizers.
Wash the cranberries and discard the few that are too soft or too hard. In a large saucepan, bring to a boil water and sugar. Boil 5 minutes. Put the cranberries in the boiling water. Bring to a rapid boil so they will pop. When they begin to pop, reduce heat to medium and cook 5 minutes, stirring a few times. Remove from heat. When cool, refrigerate. Can be frozen.
Beat milk and sugar in mixer large bowl. Add remaining ingredients and beat. Pour into large container and freeze. Will keep several weeks. Leave in freezer until ready to serve.
Peel and dice potatoes. Boil on high until tender. Drain and spread on bottom of dish. Mix onion, soup and ham in pan. Pour over top of potatoes. Bake at 400° for 30 minutes. Top with leftover ham and shredded cheese. Put back in oven for about 8 minutes.
In a pan, mix all ingredients together. Bring to a brisk boil, then simmer for 10 minutes. Pour into clean jars. Water bath for 10 minutes (optional).
Combine all ingredients in a saucepan. Boil until mixture thickens, stirring constantly.
Trim tips and extra flap of fat on wings. Mix ingredients in stainless, plastic or glass bowl. Marinate wings 3 or 4 hours. (Overnight is better.) Pat dry on paper towels, both sides. In a single layer, saute in butter to brown both sides. Brush with more hot sauce. Preheat oven to 350°. Bake on a cookie sheet lined with foil (it gets messy) for 45 to 55 minutes. Don't overcook. Wings can be turned over, but it's not necessary. Serve with a Blue cheese dressing or dip.
Mix pudding and milk together in a large mixing bowl. Fold in Cool Whip until all one color. Line a 9 x 13-inch pan with graham crackers. Pour half of pudding mixture on top of graham crackers. Add another layer of graham crackers then pudding. Top with a final graham cracker layer. Top with chocolate frosting. Chill before serving.
Steam carrots until a fork pricks them easily. Boil the sugar, oil and vinegar together for 2 to 3 minutes. Pour carrots, onions and pepper into boiled mixture, stirring to coat them well.
Mix hash browns, onion, cheese, soups and water. Cube butter on top. Sprinkle with seasoned salt to taste. Bake 1 hour at 350°.
Beat eggs until light and fluffy; add sugar, orange juice, salt and oil and blend thoroughly. Add enough flour to form medium dough, which leaves bowl clean. Knead until smooth. Cut into large pieces of dough; place on flat surface sprinkled with flour and roll as thin as possible. Cut in strips 2-inches wide. Deep fry in hot vegetable oil, twirling strips immediately with fork to shape Diples. (May also be shaped into bows.) Deep fry until lightly browned. Serve with syrup, cinnamon and crushed walnuts.
Bring sugar and water to a boil. Set off heat. Add instant coffee. Let mixture cool to room temperature. Add vodka and vanilla bean. Let mixture set 2 weeks. Shake daily or add vanilla extract and use immediately.
Mix dates, milk and vanilla. Cook over low heat until melted and thick. Cool a little and spread on ritz crackers. Bake for 8 minutes in 350° oven. Cool and spread on cream cheese icing.
Mix together the first 5 ingredients; let sit for 15 minutes. Pour the Doritos in long pan. Pour sauce over Doritos. Sprinkle the shredded cheese over all. Put under broiler for 3 minutes, until cheese melts.
Press bread into greased pie pan. Spread mustard over bread. Place cheese, corned beef and sauerkraut on top. Pour egg mixture over pie. Bake in preheated 325° oven for 40 minutes.
Heat sugar, cornstarch, water, cocoa and salt in microwave 1 1/2 minutes. Stir and add butter and vanilla. Put back in microwave until thickened.
Drop by teaspoonful on cookie sheet. Bake for 8 to 10 minutes at 400°.
Drain and rinse the tofu. Put the tofu in a plastic bag or container. Close it tightly and freeze until the tofu is frozen hard. Remove the tofu and put it in a bowl of hot water or let the tofu thaw at room temperature. Gently squeeze the water from the tofu by hand and then between two kitchen towels. Cut the tofu into 1/4 inch cubes. In a large bowl stir the tamari, peanut butter and tomato paste until blended. Heat the olive oil in a large frying pan over medium heat. Add the tofu, onions, bell pepper, chile pepper and garlic. Cook until softened, about 6 minutes. Stir into the tamari mixture. Stir in the corn. In a medium bowl combine the tomato sauce, tomato puree, chili powder, oregano and cumin.
Fill pie shell with sliced apples. Heat apple juice to boiling. Dissolve cornstarch in water. Stir into hot juice. Cook until thick. Add spices to juice mixture and pour over apples. Dot with butter. Cover with top crust. Bake at 425° for 45 minutes.
In large bowl, sprinkle gelatin over cold water; let stand 1 minute. Add boiling water and stir until gelatin is dissolved. Add soft drink mix; mix well. Stir in sweetened condensed milk, lime juice and yogurt; mix well. Fold in fruit cocktail. Pour into 8-cup mold. Chill 4 hours or until set. Unmold into lettuce leaves. Garnish as desired. Refrigerate leftovers. Yields 12 servings.
Drain corn, beans and peas. Mix with peppers, onions, celery and cucumbers.
Cut cabbage coarse, then cook until tender and drain. Grease a baking dish. Alternate layers of cabbage, grated cheese, then white sauce. Top with cheese and sprinkle with corn flake crumbs. Bake at 350° until heated through or until cheese is golden brown.
You need an electric frypan for this recipe. Put raw chicken in electric frypan. Mix the cola, sauce and catsup and pour over the chicken. Cook for 1 hour at 225°.
Mix yeast and sugar with 1/4 cup water. Set aside until bubbly. Place flour and yeast mixture into a mixing bowl and blend to form a dough. Knead on a floured surface for about 5 minutes, until smooth and elastic. Place in a greased bowl. Cover and let rise 1 to 1 1/2 hours. Punch down and shape the pretzels as follows: divide dough into 12 pieces and shape into sticks 6 inches long or divide dough into 10 pieces and shape into knots. Place on greased cookie sheets. Cover and let rise 45 minutes.
Brown ground beef. Then in a greased 2-quart casserole, arrange in layers first the meat layer, then a layer of each of the vegetables, one on top of the other in order given in listing, ending with hot water. Cover and bake in a slow 325° oven for about 2 hours. Add more water, if needed, during cooking period. Serves 5 or 6.
Combine sugar, water, salt, vinegar and salad oil. Let stand. Mix vegetables and add to liquid and refrigerate overnight.
Melt butter in a saucepan. Add sugar and blend. Remove from heat. Add pretzels; blend lightly. Reserve 1 cup for topping. Press remaining mixture into ungreased 9 x 13-inch pan.
Boil margarine, sugar, milk and cocoa for 2 minutes. Add 3 cups quick cooking oats and vanilla. Drop onto wax paper and cool.
Sprinkle 1/4 cup flour (taken from amount called for in recipe) over blueberries. Sift together remaining flour, baking powder, salt and sugar. Beat egg one minute, add milk and melted butter. Combine flour mixture and egg mixture together and beat just long enough to hold together. Fold in blueberries with spoon. Bake in muffin pan (greased) 15 to 20 minutes at 425°. Makes 12 muffins.
Beat eggs lightly. Add next 5 ingredients and mix well. Add pecans. Pour in pie shell. Bake at 350° for 45 minutes or until set in middle.
Combine all ingredients; spoon into a greased casserole dish. Cover; refrigerate for several hours or overnight. Bake for 1 hour in a 350° oven.
Slice flank steak lengthwise with the grain into 1/4-inch strips. Combine soy sauce, garlic, salt and pepper; mix with steak strips and let stand about 15 to 20 minutes. Drain. Arrange in single layer on a rack set in shallow baking pan. Bake in very slow oven (150°) overnight or 12 hours, until dried. Cut into 1-inch pieces. Store in airtight container.
Brown hamburger and onions. Drain off fat. Add salt and pepper to taste. Add taco seasoning mix (without water). Add hamburger to lettuce and tomatoes. Let stand at least 1 1/2 hours, then add cheese. Add chips and sauce when ready to serve.
In a large skillet, over medium heat, cook bacon until crisp. Remove from pan and set aside. Reserve 1 tablespoon of the fat. In the same skillet, saute the chicken, onion and garlic in the fat until tender. Stir in the rice, broth, tomatoes, lemon juice, sherry and peppers. Bring to a boil. Cover, reduce the heat and simmer 25 minutes or until rice is tender. Stir in the shrimp and bacon; cook and stir until the shrimp is cooked and pink, about 5 minutes. Makes 8 servings.
Soften ice cream and stir in frozen lemonade. Split cake into 3 layers and use "lemon" ice cream as filling in between layers. Freeze. Beat whipping cream with sugar until thick. Frost cake with whipping cream. Keep frozen.
Brown meat and onions; drain. Add tomato sauce, tomatoes, oregano, Italian seasoning, soul seasoning, spaghetti sauce mix and mushroom soup and cook until hot. Cook spaghetti according to package directions. Layer half of spaghetti, sauce and cheese. Repeat layers. Bake in slow oven (250°) for about 1 hour or until bubbly.
In blender put eggs, sugar, evaporated milk, cloves, ginger, cinnamon, nutmeg, pumpkin and Bisquick mix. Blend well 4 minutes at high speed. Pour into a greased 10-inch pie pan. Bake at 350° for 45 to 50 minutes. Serve hot or cold with whipped cream.
Bring all ingredients to a boil. Simmer for 5 minutes. Press the sauce through a sieve. Chill until ready to use, 15 minutes plus chilling time.
Scoop out insides of tomatoes. Mix mashed avocados with garlic, mayonnaise and/or sour cream to taste. Spoon mix into tomato shells and top with finely minced black olives. Salt optional.
Chop cabbage, onion, bell pepper and carrot. Add sugar and set aside. Boil 1/2 cup olive oil, vinegar, salt, pepper, celery seed and mustard until salt dissolves. Cool and pour over cabbage mixture.
In medium bowl, beat together butter, sugar, vanilla and salt until light and fluffy. Add flour, beating until well blended. Mix. Will be stiff. Stir in chocolate pieces. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet. Flatten with fork. Bake at 350° for 15 minutes or until edges begin to brown. Remove cookies from baking sheet. Cool on rack. While warm, sift powdered sugar over top.
Preheat oven to 350°. Spray nonstick cooking spray in a 9 x 13-inch glass baking dish. Place raw chicken in pan and set aside. Mix remaining ingredients in medium bowl. Pour over chicken and bake about 1 hour. The sauce is so tasty it would be good to use with chicken tenders to distribute the flavor more fully. It is also very good for pork tenderloins.
Stir together zucchini, Bisquick, cheese and onion in one bowl. Beat eggs with oil and salt in separate bowl. Mix all together with spoon until blended. Pour into a greased 2-quart casserole dish. Bake at 350° for 1 hour.
Preheat oven to 350 degrees. In large bowl, combine vegetables, soup, 1/2 c. cheese, sour cream, pepper, pimento and 1/2 can French Fried Onions. Pour into shallow 1-qt. casserole. Bake, covered, for 30 minutes or until vegetables are done. Sprinkle remaining cheese and onions in diagonal rows across top; bake, uncovered, 5 minutes or until onions are golden brown.
Select a large casserole dish. Put a layer of the okra at the bottom, then a layer of tomatoes, season with salt and pepper and sprinkle some of the chopped onions and bell pepper over top. Make another layer, beginning with the okra, then tomatoes. Season again with salt and pepper and use up the remaining onion and bell pepper. Cover top entirely with bacon, overlapping strips. Bake at 350° for 1 hour or until brown and tender.
Cream shortening with sugar; then with eggs, until very light and fluffy. Stir in bananas. Sift together flour, soda and salt. Blend into banana mixture. Add nuts. Turn into a greased 9 x -5-inch loaf pan. Bake at 325° for 1 hour or until done. Cool before slicing.
Put water in oil, do not stir. Add to flour & salt. Mix together and roll out between 2 sheets of waxed paper.
Mix ingredients and refrigerate 1 hour. Make into small balls and put into a mini-muffin tin. Use the pad of your thumb to indent into the center of each ball.
*Suggested Toppings: Pepperoni, broccoli, mushrooms and meat.
Mix Jell-O (dry) and drained pineapple. Add coconut, marshmallows and pecans; mix well. Add Cool Whip last and mix well. Chill thoroughly before serving.
Heat oven to 350°. In ungreased 9 x 9 x 2-inch pan, stir together flour, 3/4 cup sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and the 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Top with ice cream and spoon sauce over ice cream.
In a small bowl, stir together mustard, honey, soy sauce, garlic and ginger. Cover chicken pieces with mustard mixture. Bake in oven at 375° for approximately 45 minutes.
Grease pan. Preheat oven to 350°. Sprinkle flour in bottom of pan; layer with onions. Sprinkle with flour, then add a layer of potatoes. Continue layering until potatoes and onions fill pan. Pour milk over entire contents, then sprinkle with salt and pepper. Arrange pats of butter on top. Bake at 350° for 60 minutes. When potatoes are soft it is done.
Mix soup, sour cream and chilies. Combine onions and cheese. Fill tortillas with onion, cheese and/or meat mixture; roll. Arrange in large pan. Pour soup mixture over them and sprinkle leftover onion and cheese over all. Bake at 350° for 30 minutes.
Add 6 cups water to first 7 ingredients and bring to a boil. Cook until chicken falls off bone; remove chicken and continue to simmer broth 1 hour. Remove chicken from bones. Heat oven to 450°. Thaw frozen peas. Cook sliced carrots in boiling water 5 minutes and drain.
Slit hot dogs lengthwise almost to the end. Place a strip of cheese in each one. Separate crescent rolls. Place hot dog at the shortest end and roll up. Bake on greased pan at 375° for 12 minutes.
Rinse mushrooms, pat dry and remove stems. Place caps on greased baking sheet. Combine ingredients except 2 tablespoons Parmesan cheese. Mix well. Spoon mixture into mushroom caps. Sprinkle each with reserved cheese. Bake at 350° for 20 minutes.
In large nonstick skillet, heat oil over medium heat. Add onions, thyme and 1 tablespoon water. Cover; cook 5 minutes. Uncover; reduce heat to medium-low. Cook until onions are golden, about 15 minutes. Add garlic; saute for 1 minute. Add flour; reduce heat to medium. Cook, stirring, for 2 minutes. Stir in broth, remaining water and nutmeg. Bring to a boil; skim off foam. Cover and simmer for 30 minutes.
Preheat oven to 350°. Rehydrate the porcini by placing them in a small bowl with hot water; reserve the liquid. Saute the green onions and carrots in half of the butter for 10 minutes. Add rice and stir to coat with butter. Add the wine and 1/2 cup of the beef stock. Strain the porcini liquid through cheesecloth and add it to the rice. Remove any grit you find in the water. Simmer over low heat, stirring and adding more stock as it is absorbed by the rice. Cook until tender, about 30 to 40 minutes. While the rice is cooking, saute the garlic, porcini and mushrooms in the remaining butter.
Mix all ingredients, except the tortillas. Soften tortillas in microwave. Spread mixture on tortillas and roll up tightly. They should be 1 1/2-inches in diameter when rolled. Refrigerate (or freeze) until firm. Cut into about 1/2-inch long pieces and serve with picante sauce.
Slice Cheddar cheese, about 1/8-inch thick. Place cheese slices over slices of bread and sprinkle with garlic powder. Place slices in oven under broiler until cheese melts. Makes a delicious snack.