HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse chicken; roll in flour. Fry in oil approximately 10 minutes on each side over medium heat. Salt to taste. Drain off oil; remove from heat. In separate container, mix mushroom soup with 1 cup water and diced onion. Place chicken back on stove on low heat. Pour mixture over chicken and simmer for 15 to 20 minutes, until mixture thickens. Serve topped with sauce. Serves 4.
Mix all ingredients well. Store in an airtight container. Use 1/3 cup milk with 1 cup water (boiling) per serving. Yields 4 quarts dry milk or 50 servings.
Pour off drippings and return 2 tablespoons to roasting pan. Stir in 2 cups liquid. Cook over medium heat, stirring to loosen browned bits. Remove from heat. Mix cornstarch and 1/4 cup water until smooth; stir into liquid in pan. Add seasonings. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Makes about 2 cups.
In saucepan, melt butter and add in flour, salt and pepper. Add milk; cook and stir until thick and bubbly. Add cubed cheese and stir until cheese in melted. Mix macaroni and cheese sauce and pour into 1 1/2 quart casserole dish. Bake for 30 to 40 minutes (or until light golden brown on top) at 350.
Melt margarine in Dutch oven. Add apples and onion; saute. Add cabbage, wine, cloves and sugar. Pour vinegar over cabbage first to prevent it from losing red color. Simmer, covered, for 1 hour. Makes 6 servings.
In large container, mix orange juice, lemon juice and pineapple juice. Add sugar, hot water and salt to mixture. Stir. Add water, ginger ale and ice cream.
Preheat the oven to 350°. Spray a 12-well muffin tin 3 times with the vegetable oil. Put the egg whites in a large mixing bowl and whisk until frothy. Whisk in the maple syrup, orange juice and milk. Add the vanilla, cinnamon, allspice, cloves, nutmeg and orange zest. Whisk to blend. Stir in the oats, flour and baking powder with a wooden spoon. Fold in the pecans and dried cranberries. Fill the muffin tin with the batter (each cup should be approximately 2/3 full). Bake for about 20 minutes, until the muffins are firm in the center. Yield: 12 muffins.
Blend all together. Put in glass pie pan. Microwave until cheese melts. Serve with Triscuits or bread sticks.
Saute garlic in olive oil until golden. Add drained clams and saute for 5 minutes. Add remaining ingredients. Bring to a boil and then simmer for about 15 minutes or until half the liquid evaporates. Season to taste. Serve over linguine. Top with grated cheese.
Combine caramels and 1/3 cup of the evaporated milk in microwave-safe dish and melt, stirring occasionally, until all are melted. Combine cake mix, butter and remaining 1/3 cup evaporated milk in bowl. Beat 2 minutes. Spread 1/2 batter in greased and floured 9 x 13-inch cake pan. Bake at 350° for 6 minutes. Cool 2 to 3 minutes.
Mix together salad oil, sugar, eggs and vanilla in bowl. Sift together dry ingredients. Add sifted ingredients to first mixture and blend together. Add diced apples and chopped nuts. Mix thoroughly. Pour into 2 greased loaf pans and bake at 300° for 1 1/2 hours. Cool bread slightly, then place on aluminum foil while still hot. Sprinkle with granulated sugar. Wrap tightly in foil until cool.
Mix together the water and soups. Put rice in 2-quart casserole. Pour soup mixture over rice.
Heat butter in heavy saucepan and stir in thinly sliced onions. Cook, stirring constantly, over medium heat until onions are almost transparent. Remove from heat and cool thoroughly. Stir in mushrooms. Stir in sour cream, mixed with 4 tablespoons of sherry and three well-beaten eggs. Season to taste with salt, pepper, nutmeg, thyme and cloves. Line a 9-inch pie plate with flaky piecrust. Fill shell with onion mixture and top with bacon squares. Bake at 350° until filling is firm and crust lightly browned. Serve hot. Serves 6 to 8.
Pour boiling water over Jell-O, stir until dissolved. Add apple juice and cinnamon. Place in refrigerator until slightly jelled, then add rest of chopped ingredients. Makes 6 to 8 servings.
Marinate fillets in Italian dressing for 1 hour. Take out. Spray broiler pan with Pam. Pour melted butter on fish. Sprinkle with seasoning *(can be found in seasoning section of grocery). Broil 15 to 20 minutes, no need to turn. Squirt with fresh lemon before serving.
Brown together ground beef, bacon and onion. Add all ingredients together and mix well. Bake at 350° for 1 1/2 hours.
Mix all ingredients and pour into two 9-inch pie shells. Bake at 350° for 35 to 40 minutes.
Cut pineapple in half lengthwise and remove fruit. Cut this into chunks and combine with other fruit. Combine other ingredients for dressing and pour over fruit. Toss gently and spoon back into the shells. Makes 4 to 6 servings.
Preheat oven to 400°. Brush the skins of the potatoes with the margarine and score them down the middle lengthwise. Bake them for 45 to 60 minutes or until tender. Steam broccoli stalks for 6 to 8 minutes or just until tender. Chop finely. Carefully slice the potatoes in half lengthwise and scoop the flesh into a bowl. (Reserve the skins.) Add broccoli, 1/2 cup of the cheese, milk, salt and pepper. Mash until the mixture is pale green with dark flecks. Spoon the mixture into the potato skins and sprinkle with remaining cheese. Place on a baking sheet and bake for 10 minutes. Heat broiler and broil potatoes for 1 minute, or until the tops are golden brown. Yield: 6 servings.
In large bowl, combine eggs, syrup, sugar, chips, batter and vanilla. Stir until well blended. Stir pecans in and pour in crust. Bake at 350° for 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean.
Add all ingredients and stir just enough to moisten. Bake one hour at 350°.
Salt and pepper chicken. Roll in flour and brown on both sides in skillet with oil. Remove from oil and place in baking dish. Mix soup, rice and water. Pour over chicken. Bake at 350° for 30 minutes.
Beat 4 minutes. Pour in Bundt pan. Bake at 350° for 45 minutes. Needs no icing.
Mix sliced cucumbers and salt. Cover with cold water (ice water, if possible) and let stand 3 hours. Drain well. Bring vinegar and spices to boiling. Add vegetables; reduce flame and simmer for a few minutes but not until cucumbers are soft. Pack in hot jars, leaving 1/2-inch of headspace. Adjust for lids. Process in boiling water bath canner. Makes 7 pints.
In a large, deep pan, cook onions in margarine until golden. Add water, bouillon cubes, Worcestershire sauce, paprika and pepper. Simmer 15 to 20 minutes.
Brown onion, pepper and hamburger in shortening. In large saucepan, combine hamburger mixture, tomato paste, sauce and soup. Mix well, adding a little water if too thick. Add garlic salt, sugar and cheese. Mix well. Let simmer for about 45 minutes. Serve over cooked spaghetti.
Crumble beef in 2-quart glass casserole. Stir in green pepper and taco mix. Cover; microwave on High power 5 to 6 minutes, or until beef is no longer pink. Stir and break meat apart. Stir in cheese, beans, tomato sauce and relish. Microwave, uncovered, on High power for 5 to 9 minutes, or until hot and cheese melts, stirring twice. Garnish with green onions and sour cream. Serve with tortilla or corn chips.
Fry hamburger in butter with onion. When done, add rice cooked in water. Add to meat. Add tomatoes, salt and spice. If needed, add more water. Bake until brown.
Combine egg, stuffing mix, onion soup mix and 2 tablespoons barbecue sauce. Add raw ground beef. Mix well. Shape into 5 small loaves. Cok covered for 8 to 10 minutes or until meat loaves are no longer pink. Spoon over remaining barbecue sauce on loaves.
Split fry bread into thin halves. Caramelize sugar; add water to make a syrup. Layer fry bread, raisins and cheese. Pour syrup over mixture and bake in 300° oven until all syrup is absorbed.
Melt marshmallows in milk and cool. Add whipped cream and vanilla; mix.
In baking dish, pour enough oil in to be able to coat each peeled potato. Use potatoes the same size. Rub each potato with oil. Sprinkle with salt, pepper, cheese and paprika. Turn once during baking and sprinkle the other side. Bake 1 hour at 400°.
Lay meat out on cutting board. Spread thin layer of mustard. From left to right, place a piece of bacon, a pickle spear, then a couple of thin pieces of onion. Repeat bacon, pickle and onion all the way across the length of the steak. Sprinkle with salt, pepper and paprika. Roll up in tight roll; secure with toothpicks. When rolls complete, braise in 5-quart Dutch oven and 2 tablespoons oil. When rolls are nicely browned, add water to cover bottom (about 1 inch) and simmer meat on medium to low for approximately 1 to 1 1/2 hours, until tender.
Brown pork chops. Combine water, soup, onions and salt. Bring to a boil. In casserole, layer rice, soup and chops. Cover and bake at 350° for 1 hour.
Add garlic to vinegar; let stand for 20 minutes. Strain. Combine salt, pepper, paprika and sugar in a jar. Add tomato juice, water, vinegar and oil. Cover; shake vigorously. Store in refrigerator. Shake again before using. Yield: 1 cup.
Wash beans and break off ends. Break beans into 1 to 1 1/2-inch pieces. Place beans in 2-quart casserole. Stir water and salt until it is dissolved. Mix with beans. Microwave on High until beans are tender-crisp, 9 to 13 minutes. Drain. Mix in almonds, margarine, nutmeg and pepper until butter is melted. Microwave on High until heated through.
Mix together butter, sugar, eggs and vanilla. Sift together remaining ingredients. Add to butter and sugar mixture. Sprinkle with sugar. Bake at 325° for 8 to 10 minutes.
Grease casserole with part of margarine. Layer potatoes, dot with margarine and sprinkle with brown sugar and layer with apple slices. Repeat, ending with potatoes, margarine and brown sugar. Bake 30 to 45 minutes at 350° or until potatoes are tender and browned. Serves 8 to 10.
In bowl, combine soy sauce and oil; add beef and tangerine peel, tossing to coat. Set mixture aside for 30 minutes, stirring now and then. In a kettle, bring broth to a boil. Add cabbage, mushrooms and sugar and cook over low heat 10 minutes. Add beef mixture; cook 5 minutes (longer, if desired or until done). Serve at once.
Mix everything in order listed and put in mold greased with mayonnaise. Refrigerate.
Slice potatoes and onions and parboil 15 minutes in water barely to cover. Drain. To potatoes and onions, add butter; sprinkle with flour, salt and pepper. Add clams, clam juice and cream or milk; stir and bring to a boil. Put in pastry-lined pie pan. Cover with top crust; seal edges and slit top. Bake at 425° for 15 minutes, then at 400° for 35 to 40 minutes. Serve hot.
In a large kettle, combine gelatin with boiling water, stirring until gelatin is dissolved. Then fold in strawberries with juice, drained pineapple, bananas and walnuts. Turn half of strawberry mixture into 12 x 8 x 2-inch baking dish. Refrigerate until firm. Spread top with sour cream. Gently spoon on rest of strawberry mixture. Refrigerate.
In bottom of 6 x 9-inch (or 8 x 8-inch) baking dish, spread cream cheese. On top of cream cheese, spread can of chili. Top with Cheddar cheese. Microwave until Cheddar cheese melts (approximately 5 minutes on High). Serve with nacho chips.
In a large bowl, beat the eggs until foamy. Beat in the flour and the sugars until well blended and thick. Add melted margarine. Fold in chocolate chips and pecans and pour into pie shell. Bake at 350° for 50 minutes or until set.
Mix all ingredients together. Serve as a topping for baked potatoes or as a side dish. If the dressing is too thick, add a small amount of milk. If it is too thin, add more vinegar.
Mix all ingredients together, bake at 350° for 25 minutes. Cover. Makes 1 big casserole or 2 small ones, which can be frozen to be used at a later time.
Cook broccoli and onions until tender; drain. Melt oleo in saucepan; combine flour, salt, pepper and milk. Cook until bubbly; add cream cheese. Stir well. Combine broccoli and onions in 1-quart casserole. Pour sauce over; mix. Sprinkle cheese on top. Put bread crumbs on top. Bake at 350° for 30 to 35 minutes.
Put cereal in big bowl. Melt bark. Pour over cereal and peanuts. Mix and cool. Break apart.
Dissolve Jell-O in boiling water, then add frozen strawberries. Beat until thickened (about 5 minutes). Add angel food cake, torn in small pieces, about the size of a quarter. Mix well with a spoon. Mold into angel food cake pan and refrigerate. Frost cake with Cool Whip.
Mix all ingredients together and pour into a greased 8 x 8-inch pan. Bake at 400° for 20 to 25 minutes.
On a cookie sheet, press both cans of crescent rolls flat so all the seams are closed. Brush with beaten egg. Bake at 375° for 10 minutes. If dough puffs up while baking, flatten with spoon. Let crust cool.
Cream sugar and butter together. Add eggs, one at a time, then add flour, whipping cream and vanilla. Flour and grease cake pan and bake at 375° until done. Test with toothpick and if it comes out clean, it is done.
Heat oven to 400°. Mix margarine, 1/2 cup powdered sugar and vanilla. Mix in flour, salt and nuts until dough holds together.
Follow directions on pizza crust mix. Cover with Ragu; mix bell pepper and onion; spread over crust. Shred cheeses and spread over crust. Fry bacon (or cook other meat) and crumble over top. Bake at 500° for 10 minutes.
In Dutch oven, cook onion and garlic in oil until tender. Add the undrained tomatoes, thyme, bay leaf, salt and pepper. Cover and simmer for 10 minutes. Discard bay leaf. Slice eggplant in half lengthwise, then crosswise into 1/2-inch slices. Add eggplant, zucchini, pepper and mushrooms. Sprinkle with salt and pepper. Cover; simmer for 20 minutes. Uncover; simmer 15 minutes longer.
Soften raisins and dates on stove with a bit of water and cool. Combine all ingredients. Form in balls and place on cookie sheets. Bake at 375° for 10 minutes. Store in refrigerator.
Melt margarine, chocolate chips and peanut butter in microwave 2 minutes. Pour over Rice Chex mix. Mix and place in clean small garbage bag. Add powdered sugar and shake. Lay out on small garbage bag to dry overnight. Put in airtight container.
Melt margarine in large saucepan over medium heat. Stir in onion and celery. Cook 4 to 5 minutes or until vegetables are crisp-tender, stirring frequently. Stir in flour; cook 1 minute, stirring constantly. Stir in chicken broth; cook 5 to 7 minutes or until thoroughly heated, stirring constantly. Remove from heat; stir in asparagus. Puree asparagus mixture. Return to saucepan; stir in half and half. Cook 5 to 8 minutes or until slightly thickened and thoroughly heated.
In a large bowl or dishpan, mix the cracker crumbs, fruit, coconut and pecans. In a separate bowl, melt marshmallows and milk together. Pour over the dry mixture. Mix together and form into a cake. This will make a large 7 pound cake or several small ones. This cake will seem dry while mixing, but no additional moisture is needed. Store covered in the refrigerator. Will keep well.
Preheat oven to 375°. In a large mixer bowl, beat sugar and butter until creamy. Beat in egg until light and fluffy. Blend in flour, baking soda and salt. Stir in chopped Butterfinger chips. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 11 to 13 minutes. Remove cookies quickly. Serves 30.
Dissolve Kool-Aid and sugar with 1 quart of water. Add lemonade and pineapple juice. Add 5 quarts of water. Freeze to slush in a 2 1/2-gallon container (about 9 hours). Add 1-quart 7-up or ginger ale right before serving. Makes 35 cups of punch.
Beat egg whites until stiff. Mix in egg yolks and shrimp. Drop by spoonfuls into hot oil. Drain and serve.
Place mushrooms in casserole. Melt butter with marjoram, scallion greens, salt and pepper. Add bouillon and wine. Stir and pour over mushrooms. Cover and bake at 350° for 20 minutes.
Place pork tenderloin in glass dish. Mix rest of ingredients for marinade. Pour over meat. Marinate for 6 to 8 hours or overnight; turn occasionally.
Combine orange juice, lemon juice and sugar. Stir until sugar dissolves. Add cranberry juice; mix well. Chill. Spoon scoops of sherbet on top of punch. Add ginger ale; gently stir to blend.
Mix first 6 ingredients together; add. Combine mix. Pour into well-greased 9 x 13-inch baking dish. Bake at 400° for 15 to 25 minutes.
Cut bacon strips in half. Wrap 1/2 bacon strip around each saltine cracker, lapping on top. Place in baking pan. Sprinkle light brown sugar over top of all. Bake at 300° for about 30 minutes or until bacon is done. Place on brown paper to absorb grease, then transfer to serving plate.
Mix butter, Crisco, sugar, eggs, cake flour, baking powder and milk. Add flavorings. Blend together well until smooth. Bake in tube pan at 325° for 1 hour and 15 minutes.
Soften cream cheese and combine with drained pineapple, 1 cup chopped nuts, bell pepper, onion and salt. Chill well. Then form into a ball and roll in remaining nuts.
Toss the corn flake crumbs with melted butter until well mixed. Set aside. In a large bowl, combine chicken, rice, celery, mayonnaise, almonds, soup, onion and chestnuts. Blend. Turn into an unbuttered shallow casserole dish. Sprinkle with cornflake topping. At this point, the casserole may be frozen or refrigerated until next day, or baked at 350° for 30 minutes or until hot, bubbly and crisp.
Melt cubed cheeses over low heat (a microwave works well at 1/2 to 3/4 power setting). Add next 4 ingredients. Start adding Tabasco sauce until dip is hot enough, keeping in mind that it gets hotter as it stands. Serve in crock-pot or chafing dish with tortilla chips.
Cook fettuccine. Heat butter and cream in a small pan until butter melts. Add Parmesan cheese, salt and pepper. Add crabmeat, scallops or shrimp and serve over fettuccine.
Preheat broiler. Place four fillets skinned side up on a flat surface. Sprinkle with salt and pepper. Blend crabmeat, egg yolk, parsley and breadcrumbs in a bowl. Center equal portions of filling on fillets. Spread out, leaving slightly more on edges. Top with remaining fillets skinned side down. Press lightly around the sides. Grease a baking dish and arrange fillets in it. Sprinkle shallots over fillets and pour melted butter over fillets. Pour wine over fillets. Place the baking dish on the stove and bring wine to a boil. Let simmer about 15 seconds. Place under broiler. Broil approximately 6 to 8 minutes, turning dish to prevent burning.
Melt margarine. Cream with eggs and sugar with mixer. Add vinegar. Stir in the rest. Pour into unbaked pie shell. Bake 45 minutes at 350°.
Cream butter with sugar and brown sugar. Add egg. Add soda, flour and salt, which have been mixed together. Add a few drops of hot water and mix until well blended. Add morsels and vanilla. Drop on greased cookie sheet and bake 10 to 12 minutes at 375°.
Combine all ingredients, reserving one cup of tomato sauce to heat and serve with meat loaf. Bake in a 9 x 5-inch loaf pan at 350° for 45 to 50 minutes. Makes 6 servings (290 calories per serving).
Peel and slice thinly the potatoes and place in a casserole dish. Thinly slice onion and pepper and mix with the potato slices. Add salt and freshly ground pepper to taste. Trim excess fat off the chops and lay chops on top of the vegetables. Add milk to top of potatoes. Cover and bake at 350° for 1 hour. Serves 4.
Cook grits in bouillon. Add salt. Cook sausage until crumbly; drain on paper towels. Mix sausage with grits. Add butter, milk, eggs and 1/4 cup of the grated cheese. Mix well. Top with remaining cheese. Bake at 350° for 30 to 45 minutes.
Shuck, clean and wash each ear of corn, being careful to leave shucks attached. Butter, salt and pepper and replace shucks. Wrap in foil and roast directly over hot coals for 20 minutes, turning ear one-quarter every 5 minutes.
Combine first 4 ingredients in large bowl. Blend thoroughly. Sift together dry ingredients. Add to first mixture and mix well. Stir in remaining ingredients. Pour into 2 greased and wax papered 9-inch cake pans. Bake at 350° for 35 to 45 minutes, until center of cake is firm to touch. Cool in pans for 10 minutes. Remove from pans and finish cooling on cake racks. Frost with Pecan Cream Cheese Frosting.
Fry hamburger, bacon and onions and drain. Put in casserole or Dutch oven. Add beans. Stir in remaining ingredients. Mix all together. Bake at 350° for 40 minutes.
Preheat oven to 375°. Mix cornbread mix, butter, eggs, whole kernel corn, cream-style corn and sour cream in bowl. Spoon into 1 1/2-quart baking dish. Top with cheese. Bake for 45 minutes.
Cook noodles. In separate pan, heat chicken soup, water and chunky white chicken. Add seasoning. Can be mixed with noodles or served separately.
Put butter in a shallow 8 x 8-inch baking dish. Arrange spears in dish. Combine other ingredients and pour over spears. Cover and bake at 375° for 1/2 hour.
Cook chicken until done. Take out to cool, then take chicken off the bone. Put cream of chicken soup in. Bring to a boil. Put rice, cook until done, then put chicken in. Salt to your taste.
Layer carrots. Sprinkle salt and pepper, the onion and green peppers. Mix remaining ingredients and pour over layers. Cover tightly and place in refrigerator. Let stand overnight. The dressing is good on tossed salad. Serves 6.
Cream the butter and sugar. Add flour and soda. Mix well. Stir in mashed bananas and nuts. Bake at 350° for 50 minutes or until done.
Cook potatoes and hot dogs in oil, until done. Saute onions & peppers. Place in sub roll in the following order. Roll, mustard, onions, peppers, hot dog, potatoes, ketchup.
Mash bananas and blend in 2 cups water. Set aside. In a large container, blend 3 cups sugar and 4 cups water. Add the pineapple juice, orange juice and 2 cups water. Stir in bananas and juice of lemons. Freeze in small containers. Remove from freezer 2 1/2 hours before serving. Place in a large punch bowl. Add 7-Ups. Blend to make ice slush.
Preheat oven to 350°. Combine all ingredients and mix well. Drop by teaspoonfuls on ungreased cookie sheet. Press a crisscross on each cookie with fork prongs that have been dipped in water. Bake 10 to 12 minutes, until golden brown. Cool on cookie sheet 1 minute, then remove.
Arrange the chicken breasts in a large Corning Ware dish that has been spread with margarine. Tilt lid for first 6 minutes. Add the water at the beginning. Cover completely and cook 8 more minutes or until done. Turn dish once during cooking.
Wash and drain rice. Melt butter in large skillet; add rice, almonds, onion and mushrooms. Cook and stir until almonds are golden brown, about 20 minutes. Heat oven to 325°. Pour rice mixture in ungreased 1 1/2-quart casserole. Heat chicken broth to boiling; stir into rice mixture. Cover tightly. Bake about 1 1/2 hours or until all liquid is absorbed and rice is tender and fluffy.
Cook tortellini in 3-4 chicken bouillon cubes, 1 Tbsp. oil for 7-10 minutes.
Bring tea bags and water to a boil. Let stand until cold. Add lemon juice and sugar. Set in fridge to keep.
Brown onion in skillet with margarine on medium heat. Add brown sugar, vinegar, Worcestershire sauce, mustard, ketchup and water. Simmer 5 minutes. Add wieners (optional, can cut wieners in half) and simmer for 20 minutes.
Cut beef into cubes, heat oil in Dutch oven. Put cubed meat into oil and stir to just brown. Add curry, oregano and garlic. Stir. Combine chili and flour, add to meat, then stir in the beef broth. Blend well, simmer 2 to 3 hours. Check for taste after an hour or so, more chili powder may be desired.
Saute chopped onion and celery in butter. Add crab meat. Add evaporated milk; add well beaten eggs. Cook for about 15 minutes over low heat. Add bread crumbs until desired thickness obtained. Season with salt, red pepper, parsley flakes and green onion tops. Add more butter if needed. Place mixture in artificial crab shells. Sprinkle with dry bread crumbs and bake at 375° until hot. (Freezes good for future use.)
Put all ingredients, except potatoes and carrots, into casserole. Cover and bake at 325° for 2 to 3 hours. Add carrots and potatoes. Cook for another hour.