HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan or Dutch oven, combine the soy sauce, chili powder and garlic. Add skinned and cut up chicken and scallions (cut into 1-inch sections with green tops), and stir to coat the chicken well.
Grease an 8 or 9-inch pie plate with butter or margarine. Flour the greased pan with graham cracker or cookie crumbs.
Pop popcorn; put in large brown grocery bag. In mircowavable bowl mix syrup, sugar and salt; cook 2 minutes. Stir; cook 2 minutes more. Add vanilla and soda; stir and pour over popcorn in bag. Mix good; roll top of bag down and put in microwave for 1 minute. Open sack and let dry.
Melt oleo in 9 x 13-inch pan. Mix flour, 1 cup sugar, baking powder and milk. Pour mixture over melted oleo, do not stir. Put peaches on batter, sprinkle with remaining cup of sugar over peaches. Sprinkle cinnamon over sugar, if desired. Bake at 350° for about 30 minutes.
Combine croutons and margarine; mix well and press into bottom of 9-inch pie plate. Combine 1/4 cup Parmesan and remaining ingredients. Mix well. Spoon over crust. Bake at 350° for 35 minutes or until set. Sprinkle with remaining Parmesan cheese. Let stand five minutes before serving.
Mix this all together. Put in casserole bowl. Bake at 350° for 45 minutes, covered. Use electric mixer.
Combine noodles, water and salt. Microwave on High for 15 to 18 minutes. Stir occasionally; drain and set aside.
Combine sugar, white corn syrup and butter in pan, bring to boil stirring constantly. Turn heat low and boil 5 minutes. Stir occasionally. Remove from heat and add vanilla and several drops food coloring (optional). Meanwhile, combine powdered sugar, salt and powdered milk. Add all at once to mixture in pan. Stir until cool enough to handle. Knead until stiff enough to hold its shape. Shape into triangles, or any shape desired. Makes 1 3/4 pounds candy.
Place dry ingredients in large bowl, making a "well" in the center. Add all other ingredients; mix well. Pour into greased and floured loaf pans. Bake at 350° for 1 hour, or until done. Makes 2 large loaves.
While potatoes cook, in large skillet, toss and brown chicken and garlic in oil over high heat for 5 minutes. Add potatoes and rosemary. Saute and toss until potatoes are lightly browned. Season with salt and pepper. Time: 20 minutes. Makes 4 servings.
Mix butter and peanut butter together. Add sugar a little at a time, enough to make it stiff. Mix well. Roll into balls. Place on waxed paper on cookie sheet. Melt 1/4 stick of Parowax and 1 (12 ounce) package of real chocolate chips. Keep warm. Dip peanut butter balls in the chocolate mix and set on waxed paper to chill. Takes 6 to 7 minutes so coating hardens. Refrigerate.
Cook water, sugar and cornstarch until thick and clear. Add jello and cook until completely dissolved. Put strawberries into baked pie shell. Pour syrup over strawberries. Serve with whipped cream or Cool Whip.
Spread sauerkraut in a 13 x 9 x 2-inch baking dish. Arrange tomato slices over sauerkraut. Spread with dressing and dot with butter. Top with corned beef and cheese. Bake at 425° for 15 minutes.
Preheat oven to 350. Peel and slice apple into thin slices. Place pan in oven with butter, when butter is melted, take the pan out. In a large mixing bowl, beat the eggs with the sugar until it rises. Add the melted butter, flour, dry milk, milk, baking powder, vanilla and cinnamon, beat at low speed until well mixed. Place one layer of apple slices in the pan and pour over cake mixture. Bake until golden brown, or until toothpick comes out clean. Let cool completely before removing from pan. Place on cake dish. Serve with whipped cream if desired.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Combine flour, sugar and salt in mixing bowl. Pour in oleo; blend with electric mixer on medium speed until mixture resembles cornmeal. Stir in pecans. Press firmly and evenly into pan. Bake 20 minutes.
Set aside 12 double crackers; crush remaining. Melt oleo. Add to crumbs, which have sugar added to them. Add nuts and pineapple; mix well. Line cracker box with foil. Layer 3 double crackers across bottom of box. Place 3/4-inch layer of filling on them. Alternate in this manner until you have 3 layers of filling and 4 layers of crackers. Freeze. When frozen, slice and serve as desired. Keeps several weeks in the freezer.
Place one pie crust into a greased casserole. Mix Veg-All, soup and chicken. Pour into crust. Place other crust on top of the Veg-All mixture. Seal with a fork. Bake at 375° until crusts are golden brown.
Dissolve jello in water. Chill until thickened. Stir in remaining ingredients. Spoon mixture into 4 serving dishes. Chill until firm (2 hours). Calories: 140, fat: 4 g, cholesterol: 10 mg, sodium: 560 mg.
Layer lettuce, pepper, celery, onion and peas. Top with mayonnaise and sugar mixture, making sure all the top is covered. Sprinkle cheese over top of mayonnaise mixture and then crumble bacon.
Brown hamburger; stir in sauce, water, basil and oregano. Simmer 5 to 10 minutes. Combine cottage cheese and egg. In an ungreased 9 x 13-inch pan, layer 1/3 noodles, 1/3 sauce, 1/3 cottage cheese mixture, 1/3 Mozzarella cheese. Repeat; end with Mozzarella on top. Sprinkle with Parmesan. Cover with foil and bake at 350° for 30 minutes. Remove foil and bake for 25 to 30 minutes. Let stand for 10 to 15 minutes before serving.
Brown meat and onion. Drain. Add soup, water, and mushrooms (salt and pepper to taste). Simmer 15 to 20 minutes until thick. Add sour cream just before serving over rice. Serves 6.
Mix lemonade and milk together. Add Cool Whip. Pour into pie crusts and chill 1 hour. May top with cherry or blueberry pie filling.
Cream sugar and shortening. Add other ingredients, adding bananas last. Pour into 5 x 9-inch loaf pan and bake at 350° for 1 hour.
Melt butter in top of double boiler. Stir in brown sugar, flour and salt. Gradually stir in milk and water; Cook until thickened, stirring constantly (about 15-20 minutes). Beat egg yolks until thick and lemon colored. Stir some of hot mixture into yolks; add remaining hot mixture stirring constantly. Cook 2 minutes longer or until thickened. Remove from heat and stir in vanilla. Cool. Lightly grease 1-3/4 quart casserole; line bottom and sides with vanilla wafers. Slice bananas to cover wafers. Repeat layers. Pour pudding mixture over this. Beat egg whites until soft peaks form. Gradually add 2 tablespoons sugar. Beat until stiff. Cover pudding with egg whites and place in a 425° oven for 5 minutes or until delicately brown.
Let beans soak overnight. Chop pepper (bell), onion and garlic; fry lightly with ham hocks, bay leaf and butter until it looks yummy. Drain bacon and wash. Combine pan mixture with beans in same juice. Add hot sauce to taste. Cook on low 4 to 5 hours or until mushy. Serve over rice with green onions.
Preheat oven to 350°. Grease an 8-inch spring-form pan with margarine. In a large pot (or microwave), cook apple slices with water and 1/4 cup sugar until apples are just tender. Drain. In a small bowl, mix flour, 3/4 cup sugar, baking powder and spices. With a pastry blender, cut in 1/2 cup margarine. Reserve 1 cup of flour mixture for the topping. Cut egg into remainder and press into bottom and sides of pan. Spoon drained apples into pan. Bake for 1 hour or until crust is golden brown. Makes 12 slices. Per Slice: 225 total calories; 15 sat-fat calories.
Press in 9 x 13 baking dish and bake for 15 minutes at 350°.
Cut shortening into dry ingredients. Add milk. Mix quickly only until blended. Drop by tablespoons onto chicken or beef stew. Cook 10 minutes, uncovered, and 10 minutes covered. Sprinkle with parsley when done.
Flatten biscuits on ungreased baking sheet with bottom of floured custard cup. This will leave a rim. Fill biscuit centers with onion mixture. Bake in oven following directions on biscuit can.
In medium bowl, toss spinach, mushrooms and carrots. Set aside. In a 9 to 10-inch microwave pie plate, arrange bacon. Cover with paper towel. Microwave on High 3 1/2 minutes or until crisp. Drain and crumble. Into pie plate, add dressing, blended with mustard. Microwave on High 1 minute, or until heated through. Pour over spinach mixture. Add bacon and toss. Yields 2 servings.
Brown oil, onion, garlic and turkey, breaking up turkey into small pieces as you cook. Stir in chili powder, pepper and cumin until well combined. Strain beans and rinse.
Layer on melted butter according to listing. Bake in 350° oven for 25 minutes. Cut and serve.
Mix ingredients together. Pour into 13 x 9 x 2-inch pan. Bake at 350° for 30 minutes. Cool before frosting.
Drain oysters thoroughly. Set aside. Put oil in pot; add chopped onions; cook until golden. Add bell pepper, celery and half the green onions. Cook 10 minutes on low heat. Add oysters, 1/4 stick butter, remaining green onions, red and black pepper, salt and garlic juice. Cook until mixture becomes thick. Add milk slowly and heat rapidly until immediately before milk comes to boiling point. Remove from heat and stir. Add remaining butter or enough to coat entire top of mixture. Add chopped fresh parsley, if desired. Serve hot in soup bowls with oyster crackers. Serves 4 to 6.
Combine all ingredients. Simmer in an open pan on stove top or heat and pour into simmer pot. Enjoy!
Saute onion, pepper and celery in oil. Drain. Mix cornstarch and brown sugar; add to skillet. Add remaining ingredients. Cook, stirring constantly. Add pork chops and simmer for 30 minutes. Stir occasionally.
Slice the grapes in half and place them in a bowl with the wine and the lemon juice, tossing gently. Line a broiling pan with foil and arrange the fish in the pan. Sprinkle the lemon peel and lime juice over the fish. Top with the ginger, bell pepper and seasoning, except for the garnish. Broil the fish for about 5 minutes, until the fillets begin to turn golden. Pour the grape-wine mixture over the fish arranging the grapes cut-side down. Broil a couple more minutes, until fish flakes easily with a fork. Serve with the garnishes. Yield: 6 servings.
Do not drain salmon. Take out bones, dark skin, etc., and break into chunks. Mix all ingredients. Drop by spoonfuls into hot grease. Turn when brown.
Cut up onion, carrot, celery and garlic in small pieces and saute in olive oil. Blend two cans white beans with 1/2 can water in blender. Combine all ingredients except the pasta in a saucepan and cook on medium heat about 45 minutes. Prepare pasta according to package directions and mix into soup. Enjoy!
Mix first 8 ingredients together. Form into balls; roll in flakes (optional). Brown. Place in baking dish. Mix mushroom soup and water. Pour over meatballs. Bake at 350° for 1 to 1 1/2 hours.
Cream butter and sugar. Beat egg, peanut butter and soda in. Add flour and vanilla. Roll dough in balls. Place on greased cookie sheet. Press with fork. Bake at 375° for 15 minutes.
Cut top off eggplant and wash and prick with fork. Put in microwave for 5 minutes to soften. Let cool. Cut lengthwise down the middle. Scoop out seeds and pulp. Prepare stuffing. Add onion, eggs and herbs and mix well. Divide and fill two halves of eggplant. Brush with egg and coat with bread crumbs. Brush with oil or butter. Bake at 350° for 30 minutes.
Mix all ingredients well. Pour into 9 x 12-inch greased baking dish. Bake at 350° for 45 minutes.
Break cauliflower into flowerets. Cut broccoli into bite-size pieces. Slice mushrooms. Chop onions. Marinate for 4 hours in salad oil mixture.
Break each biscuit into 4 pieces. Mix cinnamon and sugar together. Roll biscuit pieces into mixture. Drop pieces evenly around Pam-sprayed Bundt pan. Melt the oleo and pour evenly over coated biscuit pieces. Can pour remaining sugar and cinnamon over top. Bake at 350° for 35 minutes or until done.
Preheat oven to 475°. In a large bowl, using a pastry blender or 2 knives, cut shortening into flour until mixture resembles coarse crumbs. Do not overblend, overblending fat produces a mealy, rather than flaky tender biscuits. Mix in apple, cinnamon, sugar and pecans. Gently push mixture to edges of bowl, making a well in center. Using a fork, blend in just enough milk so dough pulls away from sides of bowl. Too much milk makes dough hard to handle; too little makes dry biscuits. Do not overmix.
Combine green tomatoes, red tomatoes, onions, cabbage and peppers. Grind and add salt. Drain. Add brown sugar, vinegar and spice mix. Simmer 40 minutes.
Cut steak into 12 long pieces; pound with meat hammer or edge of heavy saucer. Place 1/3 cup stuffing on each piece of steak; roll up and fasten with toothpick. In large skillet, brown in shortening and pour off fat. Stir in soup and water. Cover, simmer 1 1/2 hours or until tender. Stir now and then. Uncover. Cook until desired consistency. Serves 12.
Day before serving, rinse spinach well. Cover with water. Place saucepan over low heat; cook 3 to 4 minutes. Stir periodically. Drain well, squeezing out excess moisture. Chop coarsely; set aside. Melt butter in small skillet over medium-low heat. Add shallots; cook until translucent, about 5 minutes. Set aside. In medium bowl, whisk together the milk, eggs, Jack cheese, dill, lemon zest, salt and pepper. Stir in spinach, tomatoes that have been seeded and chopped and shallots until well combined. Pour into buttered 8-inch square baking dish. Cover with plastic; refrigerate overnight, or until ready to bake. In preheated 350° oven, bake quiche, uncovered, for 40 minutes, or until set and browned. Remove; let stand.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and lemon rind. Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove loaf pan and cool completely.
Cream shortening, sugar and eggs until light and fluffy. Sift dry ingredients together and stir into creamed mixture. Stir in oatmeal, nuts and raisins. Drop by tablespoon about 2-inches apart. Bake in hot oven (400°) about 18 minutes. If you use sweet milk, cut soda to 1/4 teaspoon and use 2 teaspoons of baking powder. We always had these cookies at Christmas.
Bring water to a boil. Add shrimp. Cook 3 to 5 minutes. Drain. Rinse with cold water. Chill. Peel and devein. Set 3 shrimp aside for garnish. Coarsely chop others.
Mix all ingredients except for pecans. Shape into ball. Roll in chopped pecans and refrigerate.
Mix salt, sifted flour, sugar and cocoa. Pour milk into saucepan and add sifted flour mixture. Stir over heat until very warm. Add well beaten egg yolks. Cook until thick, stirring often. Remove from heat and add butter and vanilla.
Drain oranges and pineapple. Sprinkle Jell-O over cottage cheese. Add Cool Whip, oranges and pineapple. Mix well and serve.
In large skillet, brown 2 pounds cut up stew meat which has been salted, peppered and floured. Remove from skillet and drain off excess fat. Return meat to skillet and slice 1 large onion or 2 medium onions. Cover with water and simmer until meat is tender. If water gets low, add a little at a time. When meat and onion are done, remove to dish with slotted spoon. To remaining broth, add 1/2 cup shredded cheese and 1 cup sour cream. Salt and pepper to taste. Mix well. Return meat to mixture and bring to a boil. Serve over cooked rice.
In buttered 9 x 9-inch baking dish, place a layer of cubed chicken, bread crumbs, cheese and broccoli. Combine soup, milk and pepper; pour over mixture. Bake for 40 minutes at 350°; let stand for 5 minutes. Serves 6.
Cream together margarine, brown sugar and white sugar. Add eggs 1 at a time; beat well. Add remaining ingredients; mix well. Bake at 300° for 1 hour and 20 minutes.
Cook pasta per instructions 7 to 10 minutes. Add remaining ingredients and add enough Ranch dressing to suit taste. Salt to taste.
Heat oven to 350°. Cut chicken breasts into strips. Mix flour, garlic powder, salt and pepper in a small bowl; coat strips. Melt butter or margarine in frying pan and saute coated strips for 5 minutes. Place sauteed strips in baking dish and set aside.
Soak rice with soups and wine overnight. Stir well. Place rice in baking pan and put chicken on top. Bake at 350° for 1 hour, covered, then 1/2 hour, uncovered, or until chicken is done.
Preheat oven to 350°. Cream sugars, butter and peanut butter well. Add eggs, flour, soda and vanilla. Form small balls in palm of hands. Place in pan. Dip fork in water; press to flatten. Bake for 10 to 12 minutes.
Cook broccoli in boiling, salted water until tender. Drain. Arrange stalks in a greased 10 x 10-inch baking dish. Place chicken on top.
Mix together thoroughly the butter, sugar and eggs. Stir in sour cream. Sift together and stir in: flour, baking powder, soda and salt. Stir in cherries, citron, coconut, orange rind and almond extract. Drop by rounded teaspoonful about 3-inches apart onto ungreased baking sheet. Bake at 400° for 10 to 12 minutes. Makes 7 to 8 dozen, 2-inch cookies.
Cream butter until light; blend in molasses. Add remaining ingredients. Bake at 325° for 40 minutes. Brush all sides with Proverbs 31:6 (wine or orange juice).
Place in a meat loaf pan. It is better to use a pan that has a drain rack so meat loaf will not set in the fat. Cover entire top with ketchup. Place enough bacon strips to cover top. Bake at 350° for about 1 hour or until meat is no longer pink.
Melt the paraffin wax, then add the chocolate chips and mix well. Dip the peanut butter balls into the chocolate and coat well. Place on wax paper and let dry. Makes approximately 40 peanut butter balls.
Preheat oven to 400°. Unfold pastry and place in greased 13 x 9-inch baking pan. Cook and stir mushrooms, onion and peppers in margarine until tender. Add remaining ingredients. Pour mixture into pan. Bake 20 minutes or until golden brown. Cut into squares. Makes 24 appetizers.
Mix all ingredients together well in a saucepan. Bring to a slow boil, stirring well to keep smooth. Pour into 1 graham cracker crust. Bake at 350° until golden brown. Makes 2 pies.
Mix well pudding and Cool Whip, then add fruit. Refrigerate for 15 minutes or so.
Melt butter. mix all other ingredients together. Stir in butter, bake at 350 for 1 1/2 hrs.
Mix flour, salt and pepper together in pan. Dip chicken pieces in milk, then roll in flour. Heat oil in large skillet to cover chicken halfway. When oil is hot, add chicken and cook until done. Drain on paper towel.
Mix hominy, soup, Worcestershire sauce and salt. Pour into buttered casserole and sprinkle with corn flake crumbs and butter. Bake at 300° until brown.
French cut and cook the green beans. While they are cooking, combine water, sugar and vinegar in saucepan and bring to a boil. Drain cooked beans and put into large jar. Slice onion thinly over beans. While still hot, pour liquid over them. Chill.
Heat oven to 375°. Grease baking sheets with Crisco. Combine Crisco, light brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended.
Put a tablespoon of ham in each chicken breast and roll up. Place in baking dish. Mix together sour cream and mushroom soup. Put a dollop of that mixture on top of each chicken breast. Bake in 350 degree oven for one hour, covered for 45 minutes and uncovered for 15 minutes. If the chicken breasts are large, longer baking time may be necessary.
Crush Oreos and mix with melted butter. Press in bottom of 9 x 13-inch pan. Freeze.
Preheat deep fat to 238°. Combine flour, salt and pepper in a bag. Place frog legs in bag. Shake, coating well. Remove legs and shake off excess. Drop in hot fat and fry until golden brown. Drain and serve.
Pour dry jello over cottage cheese; mix well. Drain pineapple and oranges well; add cottage cheese mixture. Fold in Cool Whip and chill.
Wash roast and dry well. Sprinkle with salt and pepper. Wrap in foil and cook until doneness desired at 350° for 1 1/2 to 2 hours. When roast is done, blend tomatoes and flour together. Add to pan drippings. Cook over medium heat until it is desired thickness.
Place bread cubes on bottom of greased baking dish. Sprinkle with cheese and bacon chips. Mix remaining ingredients and pour over bread mixture. Bake at 350° for 45 minutes or until set.
Bake chicken at 400° for 30 minutes. Mix all other ingredients (dry first, then add liquid). Cook, stirring constantly over medium/high heat until thick. Allow to boil gently for 3 minutes. Brush over chicken. Continue baking 40 minutes, basting with sauce every 10 minutes. Broil the last couple of minutes. Watch carefully so as not to let burn.
Place ingredients in pot or casserole dish. Top with 2 or 3 slices of bacon. Bake 2 hours at 300°.
Fast boil beans for about 1 hour, adding water as needed. Add all other ingredients, chopping tomatoes into smaller pieces. Use spices according to taste.
Have cheeses at room temperature before mixing together. Form into a ball; place in a bowl lined with waxed paper. Chill overnight. About 1 hour before serving, roll ball in chopped pecans and parsley mixed together. Place on platter and surround with crisp crackers.
Layer pieces of cake in bottom of punch bowl. Pour prepared Jell-O over cake. Add pineapple with juice. Slice bananas over pineapple. Add pie filling. Reserve 5 or 6 cherries for garnish. Top with Cool Whip and garnish with reserved cherries and pecan pieces. Refrigerate several hours or overnight.
Combine sugar, margarine or butter and milk in heavy 2 1/2-quart saucepan. Bring to a full boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. (Mixture will scorch easily.) Remove from heat and stir in chocolate chips until melted. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into greased 13 x 9-inch pan. Cool at room temperature and cut into squares.
Mix sugar, flour, Karo and melted butter. Add well beaten eggs, pecans and vanilla. Turn into an uncooked pie shell. Cook until firm.
Combine vegetables, mushroom soup, 1/2 cup cheese, sour cram, pepper, pimento and 1/2 can Durkee French fried onions. Pour into 1-quart casserole. Bake covered at 350° for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer. Makes 6 servings.
Preheat oven to 350°. Grease a 9-inch round pie pan.
Combine all ingredients; mix well with a fork. Roll out dough using rolling pin on floured cutting board. Cut out biscuits. Place in a well-greased pan. Bake at 425° for 20 minutes or until brown. Spread butter on top while hot. Pop open while hot and stuff with butter, jelly or gravy of your choice.
Rub a bowl with cut garlic. Soften cream cheese over hot water in a double boiler. Transfer to bowl and add all other ingredients. Mix well and chill. Serve with unsalted crackers. Makes 2 cups.
Mix first 4 ingredients. Mix liquids together and then mix with solids. Makes 4 single crusts.
Crush Oreos (there is usually 3 rows of Oreos in the package; use one row each for the bottom, middle and topping).
Cream sugar and margarine at medium speed until combined. Gradually add egg substitute, beating well. Combine sour cream and baking soda, stir well and set aside. Combine flour and salt. With mixer running at low speed, add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Stir in vanilla. Spoon batter into a 10-inch tube pan coated with vegetable cooking spray. Bake at 325° for 1 hour and 35 minutes until pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. A 1-inch slice equals 1 serving; 1 serving equals 250 calories and 7.7 g fat.
Mix first five ingredients. Stir in next five ingredients into flour mixture. Add vanilla. Bake one hour at 350°, reducing heat to 325° after 30 minutes.
Toss vegetables in dry salad dressing and refrigerate while cooking spaghetti. Drain spaghetti; chill by running cold water over it. Drain well and toss with vegetables and bottle of dressing. Refrigerate for at least 3 hours.