HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, heat the oil. Saute garlic 1 minute until golden, stirring constantly. Add chicken strips and saute until white, about 7 to 10 minutes. Add broccoli and saute until crisp-tender. Add tomatoes, basil, red pepper flakes, salt and pepper. Add wine, chicken broth and butter. Cook 3 to 5 minutes, stirring constantly. Toss pasta with chicken mixture. Serve with grated cheese. Makes 4 servings.
Tear lettuce into bite size pieces, combine with green onions and green pepper, chill. Prepare and chill tomatoes, cheese and olives. Brown beef and chopped onion, spoon off fat. Stir in salt, taco seasoning mix and corn. Cool to a little warmer than lukewarm. While meat mixture is cooling, cube avocado and toss with small amount of lemon juice. When ready to serve, place 1/2 lettuce mixture in large salad bowl; layer with 1/2 the corn chips and remaining meat mixture. Top with 1/2 each of the tomatoes, cheese, olives and avocado. Repeat with remaining salad ingredients. Drizzle taco sauce over salad and serve with additional taco sauce if desired.
Place popcorn in large well-greased broiler pan. In a heavy saucepan, melt butter. Stir in sugar, corn syrup and salt. Boil for 5 minutes over medium heat. Stir in vanilla and soda. Pour syrup over corn, mixing well. Bake at 250° for 1 hour, stirring every 15 minutes. When cool, separate kernels. Store tightly covered. Makes 3 1/2 quarts.
Mix all ingredients together. Grease pan and bake at 350° for 1 hour.
Coat chops with flour; set aside remaining flour. Brown chops on both sides in fat in an ovenproof frypan. Remove pan from heat. Remove excess fat. Cover chops with mushrooms.
Put tea bags into a clear gallon container. Bruise the herbs by crushing in your hands and add. Fill the container with water and set in the sun for at least 4 hours. Remove tea bags and herbs. Sweeten to taste.
Heat margarine in saucepan; add barley and onion and saute only until a light golden color. Add almonds, dry onion soup and chicken broth. Saute mushrooms a few minutes in a little margarine and add to barley along with water chestnuts and liquid drained from canned mushrooms. Stir well, turn into casserole, cover and bake at 350° for 1 hour, adding more liquid if necessary. (A little more chicken broth may be used if required.)
Mix all ingredients together and follow the directions of Solomon for bringing up a child; Proverbs 23:14 (that is "beat him with a rod"). Bake at 325° for about 50 minutes; cool.
Saute bacon. To bacon drippings, add chopped onion and saute. Crumble bacon. Add bacon and onion to pork and beans.
Mix the cooked rice with all other ingredients. Mix salad dressing with vinegar, sugar, mustard, salt and pepper. Mix all together.
Mix flour, egg and milk; beat until well blended (but do not overbeat, or pancakes will be tough). Let sit a few minutes. Drop by large spoonfuls onto hot griddle; you'll know when to turn them over. The edges will have a few bubbles, then flip over and cook a few seconds.
Mix hash browns and 1/2 stick margarine together. Set aside. Mix sour cream, soup, onion, Cheddar, salt and pepper together. Mix this mixture with the potatoes. Sprinkle top with crumbs. Melt rest of the margarine and pour over top. Bake in a 9 x 13-inch pan at 350° for 45 minutes to 1 hour. Also good reheated.
Line pastry shell with foil. Bake at 450° for 5 minutes. Remove from oven; remove foil. Cool. In a saucepan over medium heat, bring brown sugar, apple juice, butter, cornstarch and salt to a boil. Stir in apples and lemon juice; cook and stir over low heat until apples are crisp tender, 5-8 minutes. Pour into pastry shell. In a small bowl, beat egg, milk, sugar, coconut, vanilla and cinnamon; mix well. Pour over apple mixture. Bake at 350° for 40-45 minutes or until set. Cool on a wire rack. For topping, beat cream cheese and sugar in a mixing bowl. Stir in pecans and vanilla. Fold in whipped topping. Spread over pie. Garnish with pecans if desired. Chill for 4-6 hours.
Combine lemonade and orange juice concentrates, sugar, bitters and rum. Mix well. Place a large block of ice in large punch bowl. Pour punch mixture over ice. Add carbonated water. Stir well. Garnish with lemon and orange slices. Makes about 24 (4 ounce) servings.
Mix Bisquick milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake at 450° for 8 to 10 minutes or until brown. Mix oleo and garlic and brush over warm biscuits.
Mix flour, baking powder, baking soda, salt and sugar in mixing bowl. Cut in butter or shortening until mixture resembles coarse crumbs. With fork, stir in buttermilk to make a soft dough. Turn out onto lightly floured board and knead about 10 times to form a smooth ball. Do not overknead or biscuits will not be tender. Roll out to a 6 x 6-inch square. Place on ungreased baking sheet. With knife, cut dough into 12 portions; don't separate. Leave biscuits in squares. Bake at 400° until golden, about 15 minutes.
Combine all ingredients in a large bowl. Mix well. Prepare cake pans by lightly greasing with Crisco shortening (not oil). Cut waxed paper to fit bottom of pans (if using layer cake pans). Put paper in pans; press and turn, then turn over. Flour lightly. Pour batter into pans. Bake 45 minutes to 1 hour at 350°. If using oblong 9 x 13-inch pan, do not line with wax paper.
Peel potatoes and mash or beat with mixer. Add all other ingredients. Beat together. Put in oblong baking dish or pan about 14 x 8 x 2-inch deep.
Cream butter with sugars. When the mixture is light and fluffy, stir in egg, vanilla and coconut flavor; beat well and set aside. Sift together the flour, salt, baking powder and soda. Stir this mixture into butter-sugar mixture. Blend well, then stir in coconut, oats and Rice Krispies. Roll into 1 or 1 1/2-inch balls. Place on greased cookie sheet about 2 inches apart. Bake at 325° for 12 minutes, or until the cookies are golden brown.
In a mixer bowl, combine 2 cups flour, yeast, sugar and salt. Mix well. In saucepan, heat water, milk and shortening until warm. Add to flour mixture. Add eggs, blending at low speed, then beat 3 minutes at medium speed. Add flour to make a firm dough. Knead on floured surface until elastic, about 5 minutes. Place in greased bowl. Turn to grease top. Cover and let rise 1 hour.
Cream together the cream cheese and sugar. Blend in Egg Beaters, vanilla and lemon juice. Pour into prepared graham cracker crust. Refrigerate 2 hours or overnight. Best if eaten within 24 hours.
Pinch cake into bite size pieces. Mix sugar, sour cream, Cool Whip, and milk. Mix together. Pour over cake and mix well. Mix strawberries and pie glaze. Pour over top of cake in a punch bowl. Let stand in refrigerator over night.
Cut shortening into flour and salt mixture with a fork or pastry blender until crumbs are coarse and granular. Add cold water, a little at a time. Mix quickly and evenly through the flour until the dough just holds together. Roll half the dough to about one-eighth inch thickness. Lift edge of pastry cloth and roll crust onto rolling pin. Line pie pan, allowing 1/2-inch crust to extend over edge. Add filling. Roll out top crust, making several gashes to allow escape of steam. Place over filling allowing top crust to overlap lower crust. Fold top crust under the lower and crimp edges. Bake at 425° for 35 minutes.
Melt butter in skillet. Add onion and cook until tender. Stir in rice soup, tomato soup and water. Heat to boiling. Turn down heat and simmer sauce, stirring occasionally. While sauce cooks, make meatballs. Beat egg slightly in bowl. Add and mix ground beef, bread, milk and salt. Shape into balls about the size of ping-pong balls. Drop balls into simmering sauce and cook slowly about 1 hour or until sauce has thickened.
Squeeze together in 1/2-gallon pitcher oranges, lemons and lime. Add water to top off pitcher. Sugar to taste.
Mix flour and shortening until mealy. Start adding buttermilk, a little at a time, until well blended. Pour dough onto a piece of wax paper sprinkled with flour. Knead dough; roll out or flatten with hands. Cut out biscuits and bake in a 425° until brown.
Add your food coloring to the water. Mix all other ingredients in a bowl and add colored water, a little at a time, until it feels like dough. It may be a little oily, so play with it on a sheet of newspaper. Store in a plastic bag or airtight container and store in the fridge.
Blend all ingredients together, except brown sugar and nuts, in large mixer bowl. Beat 4 minutes at medium speed. Pour into greased and floured 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes, or until cake springs back when lightly pressed. Do not underbake. Cool 15 minutes in pan. Spoon hot Butter Glaze over warm cake. Serve warm or cold.
Mix dry ingredients. Beat egg and add to 1/2 cup milk. Cut oil into dry mixture. Reserve two tablespoons of this mixture and add egg mixture to dry ingredients. Stir only until moistened. Spread batter into an oiled 8-inch baking pan. Arrange apple slices on top and sprinkle with cinnamon. Bake in 375° oven for 20 to 25 minutes.
Mix all ingredients together and put in a greased pie pan. Bake at 350 degrees for 40 to 45 minutes.
Pour orange juice into 2-quart freezer container. Cover and freeze for 2 1/2 hours or until slushy, stirring twice.
In medium pot, cook sugars, syrup and water until soft ball stage (10 to 15 minutes). Stir constantly. Stir in butter, pecans and vanilla. Beat about 2 minutes. Drop by tablespoons on well-buttered waxed paper. Chill until completely cold.
Tear angel food cake in pieces and lay flat in 13 x 9 x 2-inch pan. In mixer, mix cream cheese, sugar, vanilla and Cool Whip. Spread on top of cake evenly. Cut up fresh strawberries and place on cream cheese mixture. Place strawberry glaze on top of strawberries and refrigerate.
Mix sugar, syrup, water and salt in boiler. Let boil until it spins a thread from spoon to boiler. Have egg whites stiffly beaten. Take slowly boiling syrup out by spoonful, about half and beat into egg whites. Let other half cool slowly, a little longer (it will be harder). Pour into mixture. Beat until cool. Add vanilla and nuts. Continue to beat until creamy. Put out by small spoonfuls on wax paper.
Melt margarine and then add peanut butter and powdered sugar. Mix well. Press into 9 x 13 pan.
Cook spinach and drain. Cream the eggs and butter. Add spinach and rest of dry ingredients. Mix and chill 1/2 hour. Shape into balls. Grease cookie sheet and bake at 350° for 15 minutes.
Bake chicken at 350° for 30 minutes or until tender. Drain off broth. Pour spaghetti sauce and mushrooms over chicken; put back into oven for 10 to 15 minutes more. Cover with Mozzarella cheese and melt. Ready to serve with mashed potatoes.
Preheat oven to 350°. In an electric mixer bowl combine carrots, eggs, sugar and oil. Beat until well mixed. Add remaining ingredients and beat well. Pour into 2 oiled and floured 9-inch pans. Bake 40 to 45 minutes. Cool layers. Frost.
Slice squash in 1/2-inch pieces. Boil 3 minutes or until tender. Drain; add onion, eggs, cheese and seasonings. Mix until well blended. Pour into 1-quart buttered casserole. Mix butter and crumbs; sprinkle over squash. Bake at 350° for 35 to 40 minutes until browned. Makes 6 servings.
Brown hamburger; add vegetables and cook until tender; drain. Stir in cheese soup, Worcestershire sauce and seasonings. Slice off top of bread loaf; hollow out center. Reserve bread from center of loaf; tear into small cubes. Stir bread cubes into meat mixture. Spoon mixture into hollowed loaf; cut cheese slices diagonally. Arrange on top of loaf; place top of bread atop cheese slices. Wrap in foil and heat at 350° about 20 minutes or until cheese melts.
Saute onion and garlic in oil. Add ground beef and stir until meat changes color. Add all other ingredients and simmer approximately 1 hour. Eat as is or serve over prepared Uncle Ben's wild rice mix.
Heat in saucepan to melt, enough bacon grease to coat cubed potatoes. Put potato cubes in a large bowl. Pour enough warm (not hot) bacon grease over potato cubes to coat. With a slotted spoon or strainer, put potatoes on sprayed baking sheet, letting extra grease drip off. Lightly sprinkle with salt and pepper. Bake in a 425° oven for 1 hour, or until done. Once in a while, stir potatoes around to brown on all sides.
Mix pineapple, flour, cheese and sugar together. Grease casserole bowl. Put in mix. Crush crackers over top of pineapple. Pour melted butter over top. Bake for 15 minutes or until brown.
Dissolve yeast in warm water. With electric mixer add 1/4 cup of the sugar, salt, eggs, sour cream and 6 tablespoons melted butter to the yeast mixture. Gradually add 1 1/2 cups flour. Beat until smooth. Knead in rest of flour. Let rise until doubled, 2 to 3 hours. Knead until smooth 1 minute. Divide dough in half. Roll 1/2 of dough into a 12-inch circle. Combine remaining 3/4 cup sugar and orange rind. Brush dough with 1 tablespoon melted butter and sprinkle with 1/2 of sugar mix. Cut 12 pie shaped pieces. Roll from wide end to point, forming a crescent. Repeat with remaining dough. Place point side down in rows in a large rectangular pan. Cover and let rise 1 hour. Bake in 350° oven for 20 minutes. Pour warm topping over immediately.
Mix all ingredients and store in tight covered jar. To serve: Add 2 teaspoons to a cup of boiling water and serve with a slice of lemon.
In a small bowl, stir together butter or margarine, cheese and basil. Spread on split buns. Place on the rack of an unheated broiler pan. Broil 4-inches from heat for 2 to 3 minutes or until toasted. Serves 6.
Peel, core and grind or chop fruit. Measure 2 cups of each. Combine all ingredients in a large kettle. Bring to a full, rolling boil. Boil hard, uncovered, for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Pour at once into hot, sterilized jars; seal. Makes 7 half pints.
Place oil in skillet. Add meat and break it up and brown it. Add green pepper, onion, salt, corn and tomatoes. Pour meat-vegetable mixture into a 9 x 13-inch rectangular casserole dish.
Mix flour and sugar; stir in warm beer. Spoon into greased bread pans. Do not let rise. Bake in preheated oven at 350° for 1 hour. Makes 2 loaves.
Melt margarine in large skillet on medium-high heat. Add onion; cook and stir until tender but not browned. Stir in vegetables, milk, soup and pepper. Bring to boil. Stir in tuna, rice and parsley; cover. Remove from heat. Let stand 5 minutes. Stir. Garnish with almonds (if desired). Makes 4 to 6 servings.
Put dry ingredients in mixing bowl. Add milk until dough is neither too thick or too thin. Drop by teaspoonful into hot oil. As they brown, they will come to the top of the oil. Brown to a golden brown, turning over and browning other side. Then enjoy with syrup.
Mix hot water and oats and allow to stand. Sift flour, cinnamon and salt. Cream together shortening and sugars; beat in eggs. Add dry ingredients to creamed mixture. Add oats mix and vanilla. Pour into 9 x 13 x 2-inch baking dish and bake 30 to 40 minutes in 350° oven.
Cream fats together and add sugar gradually, add beaten eggs and mix well. Add coconut and mix. Sift flour, soda, baking powder and salt together, gradually stir into cookie dough then stir in the oats and vanilla. Roll in the size of walnuts and place on ungreased cookie sheets. Bake at 400° for 8 to 10 minutes. Makes 6 dozen cookies.
Saute onion in butter in a large stock pot. Add broth and potatoes, parsley, garlic and cook till potatoes are tender. Make roux out of milk and flour and add to soup to thicken as desired.
Beat egg and fill cup with sweet milk. Roll dumplings out; cut and let stand 1 hour. Drop into boiling chicken broth. By the time you get them all in, they are probably done. Dough may be refrigerated overnight.
Season meat with salt. Arrange meat and vegetables in a 3-quart casserole. Pour tomatoes and consomme over meat mixture and sprinkle tapioca on top. Cover with foil. Bake at 250° for 4 hours or all day. You can not overcook, since the longer it cooks the better it tastes.
Cut each chicken breast in half and pound the pieces between sheets of plastic wrap until they are 1/4 inch thick. Blend the parsley, chives, salt and pepper and set aside. Divide the butter into 8 pieces. Roll each piece in herb mixture. Place a butter ball in the center of each chicken piece and roll each one up in such a way that the butter is completely enclosed. Secure the rolls with a toothpick. Dust the rolls with flour. Dip them in beaten eggs and roll them in the bread crumbs. Deep fry the chicken in medium-hot oil until golden brown, about 5 to 7 minutes. Serve with shoestring potatoes. Makes 8 servings.
Cover all with salad dressing. Top with small pieces of cheese. Cover bowl; chill 24 hours. Toss or leave in layers; serve.
Boil fryer with onion, salt, and pepper. When done debone and cook spaghetti in the broth. Add Velveeta cheese and oleo and Ro-Tel tomatoes. Mix well and pour into large casserole dish. Bake for 20 minutes at 350°.
Combine all ingredients and mix together well. Let stand for at least 1 hour. Serve with fresh vegetables.
Mixture will be very thin. Place peanut butter balls in one at a time and roll with spoon. Place on wax paper. Store in refrigerator.
Layer in casserole dish, starting with drained, cooked hamburger. Next layer is Tater Tots, then put cheese. Continue until all ingredients are used. Bake at 350° for 45 minutes.
Combine cider, bay leaves, cinnamon sticks and cloves in large saucepan. Place over medium-low heat; simmer for at least 30 minutes (do not boil). Pour cider into heated mugs (do not strain) and serve immediately.
Separate yellows from whites of eggs. Beat yellows, sugar and flour together. Then add milk. Cook slowly until pudding comes to a boil, stirring constantly. Add vanilla. Remove from heat. Add meringue made from egg whites. Bake long enough to brown the meringue.
In small bowl with mixer at low speed, beat butter or margarine, flour, 1/4 cup sugar, 1 egg yolk and 1/2 of grated peel until well mixed; shape into ball; wrap; chill 1 hour.
Soak beans, drain and rinse. Add 6 cups fresh water; cover and simmer about 1 hour or until nearly tender. Drain. In Dutch oven or heavy kettle, saute onion in olive oil. Add lamb and brown on all sides. Add beans, 1 1/4 cups water and seasonings. Simmer, covered, for 45 minutes. Add tomatoes and 1/4 cup chopped parsley. Additional water may be added, if necessary. Simmer, covered, about 20 minutes longer or until beans and lamb are tender. Sprinkle with lemon juice; garnish with additional chopped parsley. Serves 6.
Heat oven to 350°; grease 13 x 9 x 2-inch baking dish. In large bowl, combine apples, nuts, raisins and sugar. In a separate bowl, beat eggs; stir in oil and vanilla and add to apple mixture. Combine flour, soda, salt and cinnamon; mix well. Gently stir dry ingredients into apple mixture. Pour into greased dish; bake at 350° for 50 to 60 minutes.
Melt oleo in bottom of square baking pan. Combine Bisquick, sugar and milk. Pour over oleo. Add berries. Bake at 350° for 45 minutes.
Mix all ingredients together. Put sugar-free pudding (dry) with other ingredients. Stir over low heat until thickened. Can add raisins.
Melt margarine in a casserole dish. Heat milk; mix in sugar, flour and eggs. Add mixture to corn. Add vanilla and pour in casserole dish. Bake 1 hour at 350°.
Mix all ingredients together. Grease your pans. Roll out mixture; cut with a glass. Fold over with a pat of butter in it. Bake at 350° until browned.
Cream Crisco and sugar for 7 minutes at high speed. Add eggs; mix well. Add flavoring, flour and milk. Bake at 325° for 1 hour or until done.
Preheat oven to 400°. In a 9-inch pie plate, mix soup, vegetables and chicken. Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden brown. Serves 4.
Preheat grill to medium - high or oven to 450°F. Center vegetables on aluminum foil. Spoon salad dressing over vegetables. Fold foil over vegetables to make a packet. Grill 14 - 16 min. or bake 35 - 40 min.
Dissolve Jell-O in hot water. Partially jell. Blend in the sour cream. Add pie filling. Let chill several hours.
Dissolve jello in boiling water, stir in frozen raspberries until thawed and separated. Add bananas, pineapple and nuts. Pour into a 9 by 13 inch pan. Let set.
Sort and wash wheat. In large pot, boil wheat with 2 tablespoons salt for 3 hours or until tender. Drain and rinse well in cold water. Spread wheat out on a large tablecloth to absorb excess moisture.
In a skillet, saut the onion and peppers in butter until tender. Stir in the flour, salt, pepper and sugar until blended. Add tomatoes and bring to a boil; reduce heat and simmer, uncovered, for 5 minutes, stirring until thickened. Stir in corn.
Brown sausage and drain grease. Spread over bottom of pan or casserole dish. Mix pepper, onions, celery, soup, rice and water together and pour on top of sausage. Bake in 350° oven for 1 1/2 hours.
Add all ingredients into blender or smoothie maker. Blend together. (Great with Mexican dishes.) Serves 1.
Mix jello and let cool slightly. Add in pineapple. Slice bananas lengthwise and place in jello. Chill until firm.
Layer half the eggplant, tomatoes, peppers, onions, salt, pepper, oil, and all the bread crumbs in a greased shallow 2 quart baking dish. Repeat layers with remaining ingredients. Sprinkle with tapioca. Bake at 350° covered with foil for 1 hour. Top with cheese. Bake again until cheese melts. Serves 8.
Cut kielbasa into 1/4-inch slices. Mix remainder of ingredients together. Pour mixture first into 2-liter size casserole dish. Layer kielbasa on top in carpet-like fashion. Bake 1 hour at 350°, uncovered.
Cream shortening and sugar; add egg and applesauce. Beat well. Add dry ingredients to the applesauce mixture. Drop by teaspoonful on a greased cookie sheet. Bake at 375° for 15 to 20 minutes. Top with your favorite frosting.
Combine vinegar, water, sugar, salt and pepper; add tomato, cucumber and onion. Cover and refrigerate 1 to 2 hours. Before serving, drain well. Stir in sweet pickle.
Combine ingredients, except the pie filling. Mix until smooth and pour into an 11 x 7-inch pan. Bake 1 hour in a preheated 375° oven. Cool completely before covering top with filling.
Prepare pie crust; refrigerate until ready to use. Heat oven to 400°. Beat egg slightly. Add sugar, sour cream, flour, salt and vanilla. Add apples; mix until blended. Put into crust. Bake for 30 minutes, or until apples are tender. Mix other ingredients; sprinkle over pie. Reduce heat to 350° and bake for 15 minutes.
Combine peanut butter, honey, wheat germ and dry milk; mix well. Stir in raisins. Shape into balls. Roll in coconut, coating well. Store covered in refrigerator.
Heat oven to 250°. Melt margarine in saucepan. Remove from heat. Add next 3 ingredients. Combine cereals in large bowl. Pour mixture over and toss well. Add last 2 ingredients. Toss well. Bake 45 minutes in large shallow baking dish. Stir occasionally. Cool completely. Store in airtight container. Yields 9 cups. Serving size, 1/2 cup. Per serving: calories 125, carbohydrate 169, protein 19, fat 69, sodium 476 (use optional less sodium). Exchange per serving: 1 starch/bread and 1 fat.
Melt butter; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; stir in soda and vanilla. Gradually pour over popped corn, mixing well. Turn into 2 large shallow baking pans. Bake in 250° oven for 1 hour, stirring every 15 minutes. Remove from oven, cool completely. Break apart. Makes about 5 quarts caramel corn.
Mix together the first 3 ingredients. Press in a 9 x 13-inch pan. Bake for 8 minutes at 400°; cool thoroughly. Mix together with mixer the cream cheese and sugar. Add Cool Whip; spread on cooled crust. Dissolve jello in 2 cups hot water. Add strawberries. When berries have thawed and jello begins to thicken, pour over cream cheese mixture.