HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 3 tablespoons sugar and butter together. Add pretzels. Stir and press batter into pan. Bake for 8 minutes at 400°. Press batter down with spatula; let cool. Mix the cream cheese, 1 cup sugar and Cool Whip; don't leave long. Spread over pretzel mixture; seal good around the edges. Boil 1 1/2 cups water; stir in jello. Add frozen strawberries; mix with fork. Pour over cream cheese mixture.
Cut up 1 chicken; place in dish. Mix first 6 ingredients in dish (9 x 13-inch pan). Salt and pepper chicken. Put on rice mixture. Pour melted margarine over chicken. Bake at 375° for 1 hour.
Slice cabbage; put into a large bowl. Add carrots, peppers, cucumbers and radishes. Mix oil, vinegar, sugar, garlic powder and paprika. Add to vegetables. Cover and refrigerate. This will keep for several weeks in fridge. It is low-fat and low calorie.
Combine sugar, cornstarch and cocoa. Stir milk into egg yolks and combine with sugar mixture. Cook, stirring constantly, over medium heat until mixture thickens and boils. Boil one minute.
Cream together sugar, shortening, egg and vanilla. Add flour, salt and coconut; combine. Spread 3/4 of combined mixture on greased cookie sheet. Spread with apricot preserves. Crumble remaining mixture on top. Bake in 350° oven for 20 minutes. Cut into squares.
In a well oiled skillet or stir-fry pan, heat and cook salmon over medium heat for 5 minutes on each side. While salmon is cooking, chop 2 green onions and mince 1 clove of garlic. Add green onions and garlic to pan and cook with salmon for an additional 6 to 8 minutes, turning salmon as needed to cook evenly. When salmon is done, reduce heat. Using the back of a spoon, spread Thai red curry paste on each side. Heat salmon for 1 additional minute on each side. Squeeze the juice of half a lime on salmon and transfer to plates. Garnish each plate with 1/4 lime and a whole green onion.
Remove bones from pork chops and cut into bite-size pieces. Toss with salt, pepper and Italian seasoning. Flour meat and brown in hot oil. Drain well and set aside. Peel potatoes and onions; slice into rounds. Layer potatoes, then onions into baking dish. Sprinkle with salt and pepper. Dot with margarine. Place meat on top. Mix water and milk together and pour over meat. Bake at 375° for 1 hour or until potatoes are tender.
Peel and chop potatoes. Saute sausage and drain; add potatoes and onions and boil with enough water to cover potatoes. Cook until potatoes are done. Cool soup, then add cream of celery soup mixed with 2 cups of milk. Stir until creamy.
Peel and cook eggplant in salt water until tender; drain. Brown beef and onion. Stir in other ingredients. Sprinkle with Mozzarella cheese. Serve over hot rice sprinkled with Parmesan cheese.
Separate 3 eggs. Beat whites until stiff. Beat in 1/2 cup sugar; add yolks singley, beating throughly. Stir in lemon juice. Fold in 1 cup heavy cream, stiffly beaten. Roll vanilla wafers into fine crumbs. Sprinkle 1/2 the crumbs in bottom of buttered freezing tray. Pour in lemon mixture. Sprinkle remaining crumbs over top and freeze. Serves 6.
Mix cheese(s) and onion. Using 3 cups of mixture, fill center of tortillas. Roll into cylinders and place seam-side down in a 9 x 13-inch pan. Spread heated chili over top and sprinkle remaining cheese/onion mixture over top. Bake at 350° for 30 minutes or until bubbly.
Slice smoked sausage into 1/4-inch "coins." Place sausage, stewed vegetables, corn and green beans in crock-pot. Pour juice over all. Add water to fill. Cook on low setting for 8 hours.
Saute onion in butter. Mash squash and add onion and butter. Add slightly beaten eggs and cream of chicken soup. Add 1/2 can of water to soup. Mix all together. Put in greased casserole and bake at 350° for 30 to 40 minutes (until done).
Wash, trim and slice okra. Prepare buttermilk wash: 1/2 of 1 beaten egg, water, buttermilk and salt. Prepare seasoned mix: flour, meal, salt and pepper. Heat vegetable oil to 350° in deep-fry pot. Put okra slices into buttermilk wash. Lift okra out with slotted spoon. Place in seasoned flour and shake. Take out and place on cake rack to sift off excess flour. Drop into hot grease about 2 to 3 minutes and serve.
Combine all ingredients. Quarter tomatoes for faster cooking. Cook until thick as desired. Usually reduces by 1/3 to 1/2. Can hot.
Melt caramels in Eagle Brand milk. Stir in pecans and spoon onto buttered pan. Let chill in refrigerator. Melt chocolate bark and dip and put on greased pan.
Bake any yellow cake mix per directions on package. Divide into 3 layers and bake at 350° for 20 to 25 minutes.
Wash and peel the asparagus with potato peeler. Cut spears diagonally in 1 1/2-inch lengths. Cook asparagus pieces in boiling water for 1 minute; drain and rinse under cold water to stop cooking.
Mix dry ingredients together. Set aside. Mix sugar, oil and eggs. Beat well. Add to rest. Pour 1 cup batter into 9-inch pan. Bake 350° 15 minutes make 5 or 6 layers. Cool completely.
*Add enough canned broth to broth where chicken was cooked to make the 2 quarts.
Heat oven to 400°; butter pie plate. Cook hamburg and onions; drain. Stir in seasoning mix; spread in pie plate and top with green chilies. Beat milk, Bisquick and eggs until smooth. Pour over meat mixture. Bake 25 to 30 minutes. Top with cheese and bake 8 to 10 minutes longer or until knife inserted comes out clean. Top with tomatoes and lettuce, if desired, and more cheese. Serves 6 to 8.
In a 13 x 9 x 2-inch pan, layer the sliced pineapple in bottom of pan. Put a whole cherry in center of each pineapple. Pour the crushed pineapple over the sliced pineapple. Melt brown sugar and margarine together in microwave. Pour over pineapple. Mix the cake mix as directed on box. Pour over pineapple. Cook at 325° for 1 hour or until done.
Mix flour, salt and pepper and coat chicken. Reserve flour. In a large skillet, heat oil over medium heat and brown chicken on both sides. Remove.
Preheat oven to 400°. Lightly oil muffin tins. Sift together flour, nonfat dry milk, baking powder and salt. Add cornmeal and mix well. Combine eggs, water and salad oil and add to dry ingredients, stirring just until moistened. Fill muffin tins 2/3 full. Bake for 20 minutes. Makes 16 muffins, 81 calories per muffin.
Mix beef with egg, onion, bread crumbs, ketchup, mustard, Worcestershire sauce and pepper. Shape into 4 patties, 1-inch thick. Brown in large skillet for 5 minutes on each side. Remove patties; drain fat. Stir soup and water into skillet and bring to a boil. Return patties to skillet, cover and simmer for 5 to 10 minutes. Serve over rice. Makes 4 servings.
Preheat oven to 400°. Line large shallow baking pan to aluminum foil. Cut wings at each joint. Discard tips. Melt margarine in lined pan. Combine flour, onion, salt and pepper in bowl. Add chicken pieces, a few at a time, and shake to coat. Place in pan. Bake 25 minutes at 400°. Turn wings over and bake an additional 20 to 25 minutes or until crisp. Drain on paper towels. Transfer to serving platter. Serve to barbecue sauce, Blue cheese dressing, buttermilk Ranch dressing or hot sauce.
Place chicken in bottom of 9 x 13-inch pan. Add carrots, peas, onions, mushrooms and potatoes. Mix broth, soup and cheese. Heat and pour over chicken mixture. Make batter of flour, melted margarine, pepper and buttermilk. Mix and pour evenly over top. Bake at 425° for 25 to 30 minutes.
Sprinkle salt on pork chops and brown. Discard fat in pan. Add the sliced onion. Mix sugar, catsup, vinegar and water. Pour over chops. Cover and simmer for 45 minutes or until sauce has thickened.
Brown beef with onions in oil in a heavy pan. Add about 2 cups boiling water and simmer until meat is tender. Add other ingredients and cook until vegetables are tender.
Saute onions and green peppers. Add tomato sauce and seasonings to taste. Add celery, black olives and mushrooms to liquid mixture. Boil chicken breast halves. Cook spaghetti in the broth-water left from cooking chicken. Debone chicken and cut into large pieces. Place in bottom of greased 2-quart casserole. Add spaghetti. Pour sauce and 2 cups of broth over all. Sprinkle with Romano cheese. Bake for 1 hour at 350°. Let cool 5 minutes before serving. Serves 10 to 12.
Sift dry ingredients. Add liquid ingredients; mix just until moist and no lumps. Bake in a 10 x 10 x 2-inch greased pan until brown at 450°.
Toss together with mayonnaise or salad dressing thinned with juice from pineapple. Serve in lettuce cups.
Combine chicken, onion and pepper. Layer alternately with tortillas, which have been dipped into hot chicken broth just long enough to soften, in a shallow 3-quart greased casserole. Top with grated cheese and sprinkle with chili powder and garlic salt. Spoon over chicken soup, mushroom soup and tomatoes, which have been broken up into smaller pieces. Bake in preheated 350° oven for 30 to 45 minutes or until hot.
Mix egg yolks with sugar; add flour, baking powder and rind. Beat in stiffly beaten egg whites. Grease pan; bake 35 minutes in a 350° oven. After cool, slice cake in thirds to make 3 layers. (Use lasagna size pan.)
In mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in ReaLemon brand and vanilla. Pour into prepared crust. Top with Golden Lemon Topping. Chill for 3 hours.
Bring sugar and water to full boil. Remove from heat and add Kool-Aid. Cool and store in refrigerator. On a hot day, pour some over crushed ice for a cool treat.
Combine squash, onion, pepper, salt and pepper. Mix with flour and egg. Form into patties and fry in hot oil.
In 10-inch skillet, over medium-high heat, cook beef until browned, stirring to separate meat. Spoon off fat. Add broth. Heat to boiling. Stir in macaroni. Reduce to medium heat. Cook 10 minutes or until macaroni is tender, stirring often. Stir in soup and salsa. Heat through, stirring occasionally.
Make a little well in the center of meat. Cut the buttered bread in small diced pieces. Add milk to dampen bread. Add egg, beaten. Add diced onion, using about half. Add allspice and tomato paste. Make out into 4 large patties and fry in a little olive oil.
Preheat oven to 350°. Combine eggs, milk and vanilla; add bread and drained peaches. In small bowl, combine sugar, cinnamon and nutmeg. Reserve 1 1/2 teaspoons of sugar mixture; set aside. Add remaining sugar mixture to peach mixture; mix well.
Mix flour with baking soda. Combine butter, the sugars, vanilla and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually stir in chips and nuts. Batter will be stiff. Drop by rounded teaspoonfuls about 2 inches apart, onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes.
Soften cream cheese in large mixing bowl. Chop beef, olives, mushrooms and green onions in blender or food processor. (I put ingredients in blender separately, chop it, then add it to the bowl of cream cheese.) You can use part of the "green" in the green onions if you like. I always do.
Mix all ingredients in baking dish with fork until smooth. Bake about 25 minutes at 375°. Ice in pan or serve plain to save calories.
Prepare in a Dutch oven. Prepare the corn bread or corn muffin mix according to package instructions. Add to this mixture 1/3 cup grated Parmesan cheese. Place in a well-greased Dutch oven. Sprinkle over the top the peanuts, 1/3 cup grated Parmesan cheese and garlic salt. Melt the margarine in a separate can; drizzle over the top. Cover Dutch oven; bake over coals for 25 minutes, or until light brown.
Boil chicken; remove from broth and cut in small pieces. Cook spaghetti in chicken broth. Mix chicken, mushrooms (cut in small pieces), pimento, bell pepper and almonds. Mix with spaghetti and moisten all with cream of mushroom soup. Put in casserole dish. Sprinkle with paprika and bake at 325° for 30 to 40 minutes.
In a large sauce pan, combine the ripe tomatoes, tomato paste, sugar, Italian seasoning, garlic, garlic salt and pepper. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove from heat; set aside. In a large skillet over medium heat, melt margarine. Dip green tomatoes slices in flour; brown in skillet on both sides. Remove to paper towels to drain. Spoon 3/4 c. tomato mixture into a greased 13 x 9 x 2 inch baking dish. Top with a third of the green tomatoes; sprinkle with 2 Tbsp. parmesan cheese. Repeat layers twice. Top with remaining tomato mixture and mozzarella cheese. Bake uncovered, at 350° for 15-20 minutes or until cheese is melted and sauce is bubbly. Let stand 5 minutes before serving. Makes 6-8 servings.
Mix all ingredients in container that contains a lid for storage for future use. Use 3 to 4 teaspoons of mixture per hot cup of water.
Mix dry ingredients; add butter, vanilla, eggs, sugar substitute and blend well. Stir in grated apples and walnuts. Bake in a 9 x 13 pan at 375° for 40-45 minutes.
Mix Cool Whip, milk and juice. Add fruit cocktail and pecans. Mix and pour into pie crust and chill. Top with whole cherries and pecans.
Crush graham crackers--add melted butter and mix together. Pour into 9 inch spring form pan and press onto bottom. Place crust in over at 375 degree for approximately 10 minutes. Let cool.
Drain liquid from carrots into saucepan; reserve carrots. Blend in orange juice, cinnamon, sugar, butter and vanilla. Bring to a boil. Stir in cornstarch mixture. Reduce heat and simmer, stirring continuously, until sauce is thickened. Remove from heat. Add carrots and let sit 10 to 15 minutes before serving. The hot sauce will heat and glaze carrots.
Core, peel and slice applies to bite size pieces. In Dutch oven combine apple juice (thawed), butter, and cinnamon. Mix cornstarch with 1 Tbsp. cold water to add to mixture on stove. Bring all ingredients to a good boil. Add apples at once, thoroughly coat and turn off burner. Filling is ready to put into shell and bake, or freeze for later use.
Mix all ingredients together and simmer for 20 minutes. Stir frequently. While warm, fill freezer bags with pineapple and liquid. Seal and freeze. Fill hot jars, leaving 1/2-inch headspace. Distribute evenly. Process in boiling bath 20 minutes for pints and 25 minutes for quarts.
Heat oven to 375°. Cook zucchini, onion and margarine in frying pan until tender, about 10 minutes. Stir in parsley and seasonings. In a large bowl blend eggs and cheese. Stir in vegetable mixture.
Grease and flour a 9 x 13-inch pan. Cream the oleo and sugar. Add beaten eggs and vanilla. Mix bananas and buttermilk and add alternately with dry ingredients. Add nuts. Spread marshmallows evenly over greased pan. Pour in batter and spread to edge. Bake 45 minutes at 350°.
Pour water over wheat or oats. Let stand 20 minutes. Cream margarine and sugars. Add eggs, rolled wheat and then add rest of ingredients. Bake at 350° for 30 to 35 minutes.
Cook pudding. Let cool thoroughly. Mix cake mix with pudding. Spread mixture in pan. Sprinkle top with morsels and nuts. Bake at 350° for 30 to 35 minutes.
Clean and dice potatoes. Heat oil in a nonstick pan or wok over medium heat. Add mustard seed and cumin. Brown for 1 minute then add potatoes. Then sprinkle turmeric and stir occasionally for the next 15 minutes. When potatoes are lightly brown and almost done, add coriander, chili powder, pepper and salt. Stir and cool for 1 to 2 minutes more.
Brown meat and onion until brown; drain off fat. Add can of mushroom soup and can of chicken soup until well mixed. Cook potatoes and mash; add butter, salt and pepper. Put meat in casserole and top with mashed potatoes. Bake in 350° oven for 30 to 45 minutes or until brown. This freezes well also.
Make patties out of ground beef. Sprinkle salt and pepper on each one. In a large Dutch oven or pot, place a layer of patties. Add a layer of all vegetables. Repeat layers until you have used all ingredients. Mix ketchup, mustard and water; pour over top. Cook on medium until it starts to boil. Turn stove on low heat; cook for 1 1/2 hours. May need to add more water, depending on stove variations.
Preheat oven to 400°. Cream together butter, shortening, sugar, eggs and vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. Mix the sugar and the cinnamon. Roll balls of dough in mixture. Place 2-inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set but not too hard. Remove immediately from baking sheets. Makes approximately 4 dozen.
Saute short ribs and onion in hot fat until brown. Combine remaining ingredients and pour over ribs. Cover and cook slowly for 2 hours. Makes 4 to 5 servings.
Stir together the flour, baking powder, soda and 3/4 teaspoon salt; set aside. Beat together the sugar and shortening. Add eggs, one at a time, and milk; beat after each egg. Alternately add flour mixture and banana, beating until smooth after each. May fold in 1/4 cup nuts, if desired. Pour into lightly greased loaf pan. Bake for 60 to 65 minutes in a 350° oven.
Dissolve yeast in water. Cook onion in oil until tender. Add to milk with yeast, honey, salt and herbs. Mix in cornmeal and 2 cups flour, beating well. Add remaining flour and knead 3 to 5 minutes. Let rise until doubled, about 1 hour. Divide in half and shape into oval loaves. Place in 2 well-greased 1-pound coffee cans. Let rise until doubled, 30 to 45 minutes. Bake at 350° for 45 minutes, covering loosely with foil during the last 15 minutes.
Dissolve Jell-O in boiling water. Add marshmallows. Stir until dissolved. Add pineapple. When cool, add bananas.
Wet hands to mix ingredients. Keep hands wet to shape balls. Bake at 350° for half hour.
Grease and flour a 9-inch loaf pan. Mix first 8 ingredients. Beat remaining ingredients until smooth. Add dry ingredients; stir until moistened. Spoon into pan. Bake at 350° for 1 hour, until done. Cool in pan for 10 minutes. Remove and cool.
In saucepan, mix sugar and sour cream. Bring to a boil on low heat for 4 minutes, stirring constantly. Add vanilla and nuts to this mixture. Stir until nuts are coated. Spread on waxed paper, turning once to dry.
Mix all together and pour into pie shell. Bake at 375° for first 10 minutes and 350° for 45 minutes.
Mix all together. You can mix this cake with a spoon. Mix thoroughly. Pour batter in a greased sheet pan. Bake at 350° for 30 to 35 minutes.
Mix soup and sour cream. Add chicken cubes and mix well. Put in 9 x 13-inch baking pan. Mix crackers, poppy seed and butter. Spread on top of chicken mixture. Bake at 350° for 30 minutes. Makes 6 servings.
Mix together all ingredients except dry ???, baking powder and cocoa. Combine these 3 ingredients and stir into wet ingredients. Spread into a greased 8 x 8-inch pan. Bake at 350° for 30 minutes. Remove from pan. Cut into bars while still warm. You may sprinkle the top with powdered sugar.
Mash squash; add other ingredients and mix. Pour into greased dish. Bake at 375° for 40 minutes.
Cream butter and sugar until fluffy. Add eggs, pumpkin and water. Sift remaining ingredients; stir in nuts and dates. Pour in two pans. Bake at 350° for 1 hour.
In a 2-quart microwavable dish, cook hamburger and onion, covered, for 6 minutes on High. Break up hamburger; cover and cook 4 more minutes. Drain grease. Add remaining ingredients, except cheese. Stir, cover and cook 5 minutes. Cook 1 to 1 1/2 minutes on High or until melted.
Mix all in saucepan, heating on low. Stir constantly until dough pulls away from side of pan. Cool. Knead until smooth. Store in airtight container. Can be tripled.
Preheat oven to 425°. Combine flour with cornmeal, baking powder, cheese and bacon. Combine remaining ingredients in separated bowl; beat well. Add liquid ingredients to dry ingredients. Stir just until flour is moistened. Spoon into greased muffin cups, filling about 2/3 full or well-greased and heated heavy cornstick pan, filling almost full. Bake muffins at 400° for 15 to 20 minutes and corn sticks at 425° for 8 to 10 minutes.
Mix dry ingredients and wet with vinegar. Put in all chopped vegetables and cook until done. Add some hot green peppers or red shake pepper. Keep stirred, it will stick.
Cream the butter and sugar. Add eggs and beat until light and fluffy. Add remaining ingredients. Put in refrigerator for 1 hour. Drop by teaspoon on cookie sheet and bake for 8 minutes at 375°. Makes 6 dozen.
Brown onions in hot cooking fat. Combine with remaining ingredients. Season to taste. Pour into well oiled baking dish. Bake at 375° for 35 minutes.
Cut chicken into serving pieces. Place cut up chicken in a big casserole dish. Add all the ingredients; mix. Let boil and simmer until chicken is cooked. Add 2 tablespoons oil, if desired. Serve with steamed rice!
Preheat oven to 350°. Cook macaroni according to package directions, omitting salt and leaving slightly undercooked; drain. Combine egg whites, skim milk, cottage cheese, Cheddar cheese, salt, white pepper and parsley and blend well. Mix sauce with macaroni and spoon into 1-quart baking dish sprayed with vegetable cooking spray.
Quarter biscuits 1 tube at a time. Shake in sack with sugar and cinnamon. Put in tub pan that has been sprayed with Pam. Heat margarine, brown sugar and water in saucepan. Pour over biscuits. Bake at 350° for 30 to 35 minutes.
Combine the cornstarch and sugar. Add the beet water, vinegar, salt and bring to a boil, stirring until thick and smooth. Add the beets and cook over a low fire for 20 minutes. When ready to serve, add the butter and bring to a boil.
Mix onions, celery, peppers and garlic with some of the fat taken from broth. Add lump of butter. Saute until lightly browned. Add broth, tomato paste and mushroom soup. Cook slowly 40 minutes. Add diced chicken and heat 10 minutes or so.
In a saucepan, combine sugar, sour cream, butter and salt. Butter sides of pan and mix cocoa and water and stir into saucepan. Bring to a boil. Boil until 238° on a candy thermometer or until a small amount of syrup when dropped into cold water, forms a soft ball. Remove from heat and cool to lukewarm. Stir in nuts and beat until mixture thickens. Spread into a foil lined 8-inch square pan. In a saucepan, combine condensed milk and chips. Stir until smooth and melted. Spread mixture evenly over cocoa fudge. Chill until firm. Using foil, pull from pan and cut into squares.
Mix first 4 ingredients with mixer. Then add tiny shrimp by hand. Chill.
Dissolve gelatin in boiling water. Refrigerate until partially set. Add beets and pineapple; stir well and pour into individual serving cups or serving dish. Unmold cups on lettuce leaf, if desired.
Partially peel a cucumber and cut in 1/4-inch slices. Top each slice with 1 teaspoon creamed cottage cheese. Garnish each with a parsley sprig and sprinkle with seasoned salt. Contains about 6 calories each.
Combine first 6 ingredients in a shallow dish. In another dish, combine milk and oil. Dip chicken pieces into milk mixture, then roll in the Parmesan mixture. Place chicken, skin side up, in a shallow baking pan. Bake uncovered at 375° for 1 hour or until chicken is tender and no longer pink.
Mix all ingredients well, except whipped cream. Add cream last, gently folding together. Chill at least an hour.
In a medium bowl, crush raspberries to measure 2 cups. Finely chop cherries to measure 1 cup. In a 4-quart bowl, combine crushed raspberries, chopped cherries, sugar, corn syrup and lemon juice. Mix well. Let stand 10 minutes, stirring occasionally. Meanwhile, add water to reserved cherry liquid to measure 3/4 cup.
Line pan with pie pastry. Place sliced fresh peaches in pie shell. Mix together sugar, flour, salt, cinnamon and cream; pour over peaches. Bake 35 to 45 minutes at 400°.
In a large bowl, combine corn, eggs, milk, 3/4 cup cracker crumbs, butter, sugar, onion, salt and pepper. Put in greased 1 1/2-quart baking dish. Sprinkle with remaining cracker crumbs. Bake, uncovered, at 325° for 1 hour or until a knife inserted near the center comes out clean. Serves 6.
Make jello; let set until thick. Then add fruit and marshmallows. When set, spread with whipped topping. Sprinkle with 1/2 pound grated sharp cheese and crushed nuts.
Cut chicken into pieces. Put chicken in a pot. Cover chicken with water. Add several pieces of fatback. Add desired salt and pepper to stock. Add one stick of butter.
Marinate chicken breast, mayonnaise, Cool Whip and onion overnight. Mix together and serve on lettuce leaf.