HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle chicken on both sides with salt and pepper. In a large frypan, place oil and heat to medium temperature. Add chicken and saute about 4 minutes, or until lightly browned. Turn chicken, cover and reduce heat to low. Cook 10 minutes or until fork can be inserted in chicken with ease. Remove chicken and keep warm; drain off oil and discard.
Combine fruit and 3/4 cup sugar. Let stand for 20 minutes. Melt margarine to pour over cobbler at the end. Sift together flour and sugar. Add milk. Stir briskly (lumps will remain). Pour butter over top. Top with fruit. Bake for 45 minutes in 350° oven.
Arrange in square or round pan the cut fruit. Sprinkle with mixture of flour, sugar and cinnamon. Dot with butter or margarine. Sift together into bowl the flour, sugar, baking powder and salt. Add oil, milk and egg. Stir with fork until blended. Drop by spoonful over fruit. If desired, dough may be spread with spatula. Bake 25 to 30 minutes in preheated oven at 350°. Cook until bubbly and light brown. Serve warm.
Combine egg, milk, salt and pepper. Soak the fish in this mixture for 15 minutes. Dip each fillet in the bread crumbs. Melt butter in skillet. Add fillets and saute on both sides until brown.
Let butter or margarine, eggs and cream stand at room temperature for 2 to 3 hours. Cook bacon in skillet until browned. Remove and drain on paper toweling. Beat together eggs and cream just until blended. Cook pasta until al dente (tender), about 15 minutes. Drain thoroughly; do not rinse. Toss pasta with butter. Pour egg mixture over and toss until pasta is well coated. Add bacon, cheese, pepper and parsley; toss to mix. Serves 6.
Tear lettuce; cut strawberries in fourths (if large, cut in sixths). Add cranberries; toss or layer in dish. Add nuts just before serving. Top with poppy seed dressing (page 37).
Preheat oven to 350°. Mix and bake 15 to 20 minutes. Remove cover. Top with 1 stick oleo, melted, and add Progresso bread crumbs, Italian-style. Bake 15 to 20 minutes more and serve.
Mix with your hands, adding more flour if dough is sticky and more water if crumbly. Wet the surface to add bits of decorative dough to cut-outs. After shaping, bake at 200° until thoroughly dry (about 1 hour). You may glaze with egg yolk/water for brown color. Varnish cooled ornament.
Add tomatoes, celery, green pepper, onion, parsley and bouillon cubes to chicken broth. Simmer 24 minutes or until vegetables are tender. Add chicken and okra; cook for 6 minutes longer. Add rice and corn. Heat and serve. Makes 6 servings, 1 cup each; 155 calories per serving.
Press cookie dough onto a greased pizza pan. Cook as directed. Do not overcook. Let cool. Mix softened cream cheese with 3/4 of the container of Cool Whip. Spread onto dough. Cut up fruit onto pan. Spoon heated preserves onto pizza. Let chill in refrigerator 2 to 3 hours before serving.
You will need an 8-inch round, 1 1/2 to 2-quart casserole.
Place all ingredients, except rice, in slow cooker in order listed. Cover; cook for 1 hour on high, then on low for 8 to 9 hours. One hour before serving, remove chicken and cook slightly. Remove meat from bones; return meat to slow cooker. Add rice; cover and cook for 1 hour on high.
In a bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda. Add egg, milk and corn; stir just until mixed.
Beat eggs and egg white until creamy. Add milk and cream. Sprinkle in salt and pepper. Stir in meats and cheese. Pour into an unbaked pie shell. Add mushrooms; layer tomatoes. Sprinkle with additional cheese, if desired. Bake for 10 minutes at 425°, then for 10 additional minutes at 350°. (You can also add 1/4 cup sauteed onions for more flavor.) Serves 8.
Cream butter, sugar and vanilla in large bowl. Gradually add flour. Beat on low until well blended. Chill 1 hour.
Mix oil and dry ingredients. Pour over oyster crackers; blend well. Dry on paper towels.
Blend dry ingredients. Add remaining ingredients and mix well. Pour into large rectangular pan or two 8-inch round layer pans. Bake at 350° for 45 to 50 minutes. May add chopped walnuts and/or raisins. Sprinkle top with powdered sugar after baking or frost with light chocolate frosting. Stores well.
Dissolve flour in the milk. Add salt, sugar and eggs. Combine with corn and mix well. Pour into lightly greased 9 x 13-inch Pyrex dish. Bake at 350° for 35 to 40 minutes. When done, knife will come out clean.
Mix ingredients all together. Form into a loaf. Bake at 350° for 60 minutes.
Have cream cheese at room temperature. Combine with all ingredients except nuts. Form into ball or log. Place in refrigerator and chill. Take out and roll ball or log in nuts. Wrap in waxed paper or foil and place in refrigerator until time to serve.
In large bowl, cream butter and 2 cups sugar until fluffy. Add vanilla, then eggs, one at a time, beating well after each addition. In separate bowl, combine flour, baking powder, soda and salt. Add sour cream to butter and egg mixture; mix well. Slowly stir in flour mixture until batter is smooth. Spoon 1/2 of batter into a greased 10-inch tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle 1/2 over batter in pan. Spoon in remaining batter and top with cinnamon/nuts mixture. Bake at 350° for 50 to 60 minutes until tested done. Cool 15 minutes before removing from pan. Makes 16 to 20 servings.
Mix together the shortening, margarine and sugar. Add gelatin, eggs and vanilla. Blend in dry ingredients. Roll into small balls; place on cookie sheet. Flatten with bottom of a glass that has been dipped in sugar. Make sure glass has a bottom design on it that goes on cookie when pressed. Bake at 350° for 10 minutes.
Line an 8-inch square pan with cherry pie filling. Mix margarine, 1/2 cup sugar, baking powder, flour, salt and milk. Pour 1 cup sugar and 1/2 cup water over the batter. Bake for 40 to 45 minutes at 400°.
Beat eggs. Add flour and sugar. Mix well. Add pineapple. Pour into greased casserole and cover with white bread (cubed). Pour melted butter or margarine over all. Bake 45 minutes to 1 hour at 350°. Delicious!
Beat together with a fork and press into the bottom of greased and floured 9 x 13-inch pan.
Mix together yogurt, Cool Whip and puddings. Fold in pineapple and oranges. Makes 6 to 8 servings.
Peel and cut potatoes into 1/2-inch crosswise slices. Cook in boiling water until almost tender. Melt butter in shallow 9 x 13-inch pan. Add single layer of potatoes, turning once in butter. Mix remaining ingredients and sprinkle over potatoes. Bake 1/2 hour or until done and tops are crisp. Serve hot.
Mix meats thoroughly with bread which has been soaked in the milk, seasonings and beaten eggs. Put in a well-greased loaf pan. Spread with ketchup or chili sauce. Bake at 375° for 45 minutes.
Bring first 4 ingredients to a boil in a large sauce pan. Gradually stir in grits. Return to a boil. Cover, reduce heat, and simmer, stirring occasionally for 5 to 7 minutes until thickened. Add cheeses and hot sauce or red pepper, stirring until cheeses melt. Serve immediately.
Combine crumbs and butter; press onto bottom and sides of 9-inch pie pan. Bake at 350° for 10 minutes. Can use ready made vanilla wafer crust.
Peel garlic cloves and place with other ingredients in a medium-size saucepan. Heat to boiling, then reduce to simmer. Simmer for 30 minutes, breathing fumes during cooking. If desired, strain soup, discarding solid ingredients, or puree it after removing bay leaf. Divide the soup into 4 portions, each of which should be taken at the beginning of a meal, one to three times a day.
Beat egg whites stiff. Combine all ingredients in large bowl (including egg whites and yolks). Mix thoroughly. Use round deep pan. Start in cold oven; bake at 300° for 1 hour and 20 minutes.
Saute onion in butter. Stir in sour cream, dill weed, salt and half the Cheddar cheese (1/2 cup). In a separate bowl combine corn, milk, dry muffin mix, egg and hot pepper sauce. Put corn mixture in a buttered 9 x 13-inch dish. Spread onion mixture over top. Top with remaining Cheddar cheese. Bake in a 425° oven for 30 to 40 minutes. Serves 8 to 10.
Brown hamburger. Layer in a greased 9 x 13-inch pan or large casserole dish with potatoes and onions. Combine soup, tomato sauce, milk and spices. Pour over potatoes and hamburger. Cover with foil or cover casserole and bake at 375° for 45 to 60 minutes. Remove cover. Place on top a few slices of Mozzarella cheese. Bake for 15 minutes, until browned. Keeps well in refrigerator. Reheat in oven or microwave.
Mix beef, rice, salt, pepper and onion together. Form into 1-inch balls. In large skillet, mix soup and water; bring to a boil. Add meatballs gently. Cover; simmer for 25 minutes, turning once.
Spread each ingredient in a large pan in the order that it's written. Bake about one hour at 350°.
Empty chips into large serving bowl; set aside. Over low heat in small saucepan, mix remaining ingredients. Add a little more milk or salsa to achieve desired consistency. Stir constantly until thoroughly heated. Allow to cool a few minutes before serving. Dip and enjoy! Serves 2 to 4.
Steam broccoli and drain. Put half of it into a casserole dish. Beat 1 egg until light, add undiluted mushroom soup and mayonnaise; mix well. Pour 1/2 of this mixture over broccoli in the casserole and also half of the grated cheese. Repeat with layers of broccoli mixture and cheese. Melt 1/4 cup butter. Mix with crumbled crackers and sprinkle over entire casserole. Bake at 350° for 30 minutes or until bubbly. Recipe can be doubled.
In large saucepan, combine water, broth, soup, chicken, onion, garlic, basil and oregano. Bring to a boil; simmer uncovered 30 minutes. Add tortellini and vegetables. Simmer 10 minutes. Serve with cheese.
Beat together the peanut butter, sugar, vanilla and butter. Roll into small balls and chill them for about an hour. In top of double boiler set over hot water, melt chocolate and paraffin. Dip chilled balls into the mixture and place on wax paper to cool.
Cut broccoli into bite-size pieces. With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into 1/8-inch thick slices. In medium bowl, mix pork with next 5 ingredients.
Preheat oven to 350°. In a large bowl, cream together milk, shortening and sugar. Add eggs and beat well.
Mix dry ingredients together. Slowly add milk, while stirring. Cook over medium heat until it comes to a boil. Boil 1 minute and add oleo and vanilla.
In medium saucepan, bring 3 cups milk and broccoli to the boiling point, then simmer, stirring occasionally, for 5 minutes. Stir in Lipton chicken noodle soup mix and flour blended with remaining milk. Bring to the boiling point, then simmer 10 minutes or until soup is lightly thickened and broccoli is tender. Makes 4 servings.
Mix all the ingredients together, except butter and bread crumbs, and pour into a 13 x 9-inch pan. Sprinkle with bread crumbs and drizzle the butter over crumbs. Bake for 50 to 60 minutes at 350°.
Melt cheese and 1/2 stick margarine. Set aside. Drain broccoli and place in a 2-quart casserole dish. Cover with cheese/margarine mixture. Melt remaining 1/2 stick margarine and add to cracker crumbs. Sprinkle over cheese. Bake at 350° for 25 minutes.
Blend together cream cheese, green onions, black olives, pimentos and jalapenos. Spread on 10 flour tortillas. Roll jelly roll. Sash wrap and chill. Slice. Serve with salsa.
Bring butter and cheese to room temperature. Beat together the butter and cheese until well blended. Combine flour, oregano, salt and cayenne; add to cheese mixture, gradually. Add water; mix until well blended. Form dough into a ball. Roll out on floured surface to 1/4-inch thickness. Cut into 3 x 3/4-inch strips or cut into shapes with small cookie cutters. Bake on ungreased baking sheet in 400° oven for 8 to 10 minutes or until lightly browned. Serve warm or cold. Makes about 40.
Saute onion in butter until clear. Add broth and cut up squash; cook until tender. Puree squash when cool; season and add cream when cold. Sprinkle top with chives. Can be served hot or cold.
Line casserole dish with pieces of dried beef. Lay chicken breasts on top. Combine sour cream and undiluted soup. Spoon evenly over chicken. Bake, covered, for approximately 45 minutes. Check; if chicken is tender uncover and bake about 5 minutes more.
Boil chicken and debone. Cut in bite size pieces. Save 1 cup of broth. Cook noodles in remaining broth. Combine remaining ingredients and add chicken and noodles. Bake in casserole dish at 350° for 30 minutes.
Mix ingredients together. Roll between wax paper. Makes enough for a double crust pie or two pie shells.
Mix all ingredients together and freeze in an 8 x 8-inch pan. To serve, let stand about 15 minutes and cut into squares. Serve on a bed of lettuce. Serves 9 to 12.
Fry bacon until crisp; drain and crumble. Saute onion in bacon fat until transparent. Drain beans, reserving liquid. Combine vinegar, sugar and bean liquid and pour over beans and onion in baking dish. Microwave or heat in medium oven, covered. Sprinkle bacon over beans prior to serving.
Press ground beef into 8-inch casserole and salt and pepper it. Spread soup and top with Tater Tots. Bake at 350° for 45 minutes. (This recipe can be doubled and bake in 9 x 13-inch pan.)
Combine 1 cup stuffing mix with the tomatoes, ground chuck, and egg, mixing well with your hands. Prepare remaining stuffing mix as directed on package, following directions as if you were using all the bread. Divide the meat mixture in half. Drop chunks of half of the meat into 8 x 8-inch pan. Top with the prepared stuffing and press down gently. Layer the rest of the meat mixture on top. Again in chunks. Bake at 350° for 45 minutes to 1 hour, depending upon the amount of meat used. Makes 9 servings.
Combine brown sugar, sugar and sour cream in a small saucepan. Cook over medium heat until it boils. Cook to the soft-ball stage (240° on candy thermometer). Stir in salt and vanilla. Pour hot candy over walnuts in a mixing bowl. Mix until walnuts are evenly coated. Spoon out onto waxed paper. Separate nuts. Allow to cool and set.
Saute onion, green pepper, celery, garlic and jalapeno pepper. Add meat and cook until it loses its redness. Combine chili powder, cumin, garlic salt, Tabasco, salt and pepper with 8 ounces beer (the other 4 ounces is for the cook!). Let stand 2 minutes. Add to meat along with the remaining ingredients. Simmer, covered, on low heat for 3 hours.
Heat the gravy. Add the canned roast beef. Just before serving, add the yogurt and mix. Serve immediately over cooked egg noodles.
Clean rind by removing red meat and green outer part of rind. Cut rind and lemon into small pieces. Mix fruit and sugar; let set overnight. Cook mixture for about 1 hour, until thickened. Remove mixture from heat. Add 1/2 cup pectin and enough food coloring to give an attractive color. Seal preserves in jars.
Cook pudding as per directions. Add to cake mix and mix well. Batter will be shiny. Pour mixture into greased and floured 9 x 13-inch pan. Sprinkle chocolate bits on top of cake. Bake at 350° for 30 minutes. One-half cup of chopped nuts can also be sprinkled on top of bits before baking. This is a most cake that keeps fresh for days.
Cook broccoli until tender; drain. Chop into small pieces. Combine soup, mayonnaise, egg, onion, salt and pepper. Add to the broccoli. Pour into casserole dish and cover with cheese and cracker crumbs. Dot with butter. Bake at 350° for 45 minutes.
Mix sauce well and pour over thin sliced beef. Let marinate at least 4 hours. Place strips on wire rack over cookie sheet. Bake at 150° for 11 to 12 hours. Blot excess grease. Store in container with a lid at room temperature.
Mix first 5 ingredients well. Shape into balls. Dip in well beaten egg; roll in crumbs. Fry in deep fat until crispy.
In a large skillet, fry meat in salad oil until tender. Add garlic, onion and rest of ingredients. Cook until desired tenderness. Serve mixture on warm tortillas topped with salsa and sour cream to your taste.
Bake cake as directed on package in three 9-inch layer cake pans. Boil sugar, milk, marshmallows and coconut until marshmallows melt. Cool. Put between layers. Use frosting on top and sides.
Make jello according to directions. Chill until slightly set. Chop cranberries, apples and oranges in food processor. Add sugar according to taste. Add nuts and mix with jello. Chill.
In a large bowl, gently toss together pineapple, apple, celery, grapes, walnuts and kiwi. In a small bowl, stir together the mayonnaise, yogurt and honey. Fold gently into fruit mixture. Cover and chill for 2 hours. Makes 6 to 8 servings, each containing 210 calories and 2 grams saturated fat.
Mix crushed wafers and butter. Press into a 9-inch pie plate. Cover with softened ice cream. Top with hot fudge. Freeze for 10 minutes. Top with Cool Whip and almonds. Freeze any leftovers.
Put pears in mixer. Add 1/4 cup Crisco oil and cake mix. Beat, then add eggs, one at a time. Beat well. Bake in tube pan at 350° for approximately 1 hour.
Cook rice. Add chopped onion and pepper. Cook sausage until done. Add with remaining ingredients to rice mixture. Place in casserole and bake until bubbly at 350°.
Preheat oven to 350°. Wash potatoes, but do not peel them. Cut them into quarters. Wash the carrots and cut them into 2-inch chunks. Peel onions and cut into wedges.
Combine all ingredients in electric blender. Process until smooth. Store in refrigerator. This makes 1 1/2 cups. You may want to add a little more water as it makes a thick milk.
Mix together all ingredients; place in layer pans that have been greased and floured. Bake for 30 minutes at 350°.
Spread pie filling in bottom of 9 x 11-inch pan. Pour crushed pineapple over filling. Sprinkle cake mix over fruit mixture. Pour melted butter over all. Bake in 350° oven until top is brown, about 1 hour. Serve warm with ice cream.
Blend well. Put in Pyrex casserole dish. Bake at 375° for 15 minutes. Serve hot with crackers or French bread.
Combine eggs, sugar, corn syrup and butter. Cook over low heat until butter melts. Remove from heat and add vanilla and pecans. Pour into pie shell. Bake at 325° for 30 minutes.
Wash, peel and cut potatoes lengthwise into "French fries." Toss with oil in a large bowl. Spread in a single layer on baking sheet. Bake at 450° for 20 to 30 minutes, turning once. Salt before serving, if desired.
In a large bowl, combine water, cracker crumbs and salt. Add beef and mix well. Press into a 15 x 10 x 1-inch baking pan lined with waxed paper. Cover and refrigerate overnight. Cut the meat into 12 squares. Coat each square lightly with flour. Brown in oil in skillet, a few pieces at a time. Drain. Remove waxed paper from the baking pan. Spread the soup in bottom of pan. Place meat squares in a single layer over soup. Bake, uncovered, at 300° for 35 to 40 minutes. To serve, spoon some soup over each meat square. Yields 12 servings.
Combine chicken, celery, pineapple, salt, lemon juice and mayonnaise. Stir in salted almonds. Chill in refrigerator. Serve on lettuce or endive. Makes 6 servings.
Layer ingredients as listed in a 9 x 13-inch casserole dish. Bake, uncovered, at 350° for 30 minutes.
Combine flour, brown sugar, pecans and margarine. Bake at 350° for 20 minutes, stirring often. Let cool. Combine strawberries, sugar, lemon juice and egg whites; beat at high speed about 20 minutes or until fluffy. Fold whipped cream into strawberry mixture. Remove 1/3 of crumb mixture from pan. Pat remaining crumbs into smooth layer. Pour strawberry mixture over crumbs in pan and sprinkle reserved crumbs over top. Freeze. Yields 8 to 10 servings.
Peel eggplant, slice and boil in water until tender (5 to 10 minutes). Drain and mash. Saute meat and onion in skillet. Add meat mixture, eggs, bread crumbs, cheese and seasoning to eggplant. Mix well; pour into a 2-quart casserole. Bake at 300° for 35 to 40 minutes.
Grease 13 x 9 x 2-inch pan. In a small bowl, beat butter for 30 seconds.	Add sugars; beat until fluffy.	Add eggs and vanilla; beat well. Stir in flour. Stir in zucchini, coconut and nuts.	Spread	in pan. Bake at 350° for 30 minutes.	Cool completely in pan.	Drizzle with frosting; cut into bars.
Combine spinach, stuffing mix, cheese, butter, scallions, 3 eggs and nutmeg. Shape into 1-inch balls. Refrigerate or freeze until ready to use. Bake on greased baking sheet at 350° until golden brown, 10 to 15 minutes, if thawed, and 20 minutes, if frozen. Makes 70 balls.
Heat oil; add all seasonings except lemon pepper. Drizzle over crackers; shake in lemon pepper. Let stand overnight in airtight container. Occasionally turn upside-down.
Mix and pour in a 13 x 9-inch pan. Bake in a 350° oven for 35 to 40 minutes. Cut while still warm.
Mix catsup and mustard. Add sugar and spices. Mix remaining ingredients. Bring to boil for 15 minutes. Bottle up. Makes a little over 8 pints.
Boil potatoes in skins and cool. Peel potatoes and chop in large 1/2-inch chunks. Add 1/2 mayo and mix carefully or with clean hands, if desired. Add veggies and salt and pepper to taste. Add remaining mayo and mix carefully. Chill and serve.
Cut bacon in half and wrap each chestnut. Secure with a toothpick. Bake 1 hour at 350° in a 9 x 13-inch pan. Place chestnuts in an ovensafe dish (but the one you want to serve them in). Mix ketchup, sugar and soy sauce and pour over chestnuts. Make sure they're all coated. Bake at 350° for 25 to 35 minutes. Great crowd pleaser!
Combine flour and baking powder in medium bowl and set aside. Blend sugars in a large bowl, using an electric mixer set at medium speed.
Place strawberries in blender. Cover and blend until smooth. Microwave marshmallows and milk in large mixing bowl on High for 1 to 2 minutes or until smooth when stirred, stirring after 1 minute. Gradually add strawberries to marshmallow mixture, beating until well blended. Blend in juice and peels.
Crush Oreo cookies. Mix pudding and milk and set aside. Mix cream cheese, margarine and powdered sugar. Fold Cool Whip into pudding mixture. Layer in an oblong dish alternating crumbs with pudding mixture.
Wash and remove stems from mushrooms. Chop stems. Set aside. Cook sausage until done. Drain well on paper towel.
Beat eggs; add sugar and milk, then flour. Mix all remaining ingredients. Pour into 9-inch pie pan. Bake at 350° for 30 to 40 minutes. This makes filling and crust.
In small saucepan, stir flour and milk smooth. Cook over low heat until thickened, stirring constantly. Remove from heat; let cool. In bowl, cream butter, Crisco, sugar and vanilla. Add milk/flour mixture to butter mixture and beat with electric mixer until smooth.
Butter a 9 x 13-inch pan and sprinkle 1/2 of the jar of peanuts on bottom. Melt	margarine and peanut butter chips. Add Eagle Brand milk and stir, then add marshmallows and stir until coated. Pour marshmallow mixture over peanuts and press down. Sprinkle rest of nuts on top and press down. Cool and cut into small pieces.
Place in a buttered baking dish by layers, half of the sweet potatoes, cover with half of the apples, sprinkle with half the sugar, dot with half of the butter and sprinkle with half of the salt. Repeat the layers. Bake in a 350° oven for 20 to 25 minutes, until apples are tender.
Mix margarine and peanut butter. Add vanilla. Gradually add sugar, working in as much sugar as possible. Dough will be stiff. Make nickel size balls. Line up on wax paper placed on cookie sheet and place on level surface in freezer for 1 hour.
Put oil in skillet. Add hamburger, onions and green pepper. Brown. Pour off excess grease. Add tomatoes. Simmer 1 hour. Add macaroni and cook another 20 minutes or until tender.
Combine ham, pork, ground beef, cracker crumbs, pepper, eggs and milk. Shape into 2 loaves and place in greased baking dish. Combine brown sugar, mustard and vinegar; pour over loaves. Bake 1 hour at 350°.
Grouse are rather dry birds and need to be larded to be palatable. Clean and wash quickly under running water. Cover bird entirely with thin slices of bacon, tying them in place with a crossing of soft string or toothpicks. Place the birds in a roasting pan and baste them with enough boiling water to use again and again. Roast in an oven (350°) for 45 minutes, basting frequently.