HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry breasts on electric skillet 10 minutes on a side at about 260°. Combine bread crumbs and Parmesan. Sprinkle half over one side of chicken. Turn chicken and sprinkle second half on the other side. Fry another 10 minutes on each side. Add onions to brown.
Heat 13 x 9-inch pan in oven. Heat first 3 ingredients. Add remaining ingredients and stir. Heat together in stove. Toast under broiler just to toast slightly. Stir while toasting.
Make sauce and add peeled and deveined shrimp last 10 minutes of cooking time. Serve with crusty Italian bread or over spaghetti, if desired.
Mix dressing, soy sauce and hot pepper sauce. Grill chicken until done. Toss with remaining ingredients. Makes 4 servings.
Mix well the butter, crumbs, almonds and extract. Set aside 1/4 cup. Sprinkle 1/2 on bottom of an 8-inch pan. Put layer of ice cream and 1/2 of the preserves. Repeat. Sprinkle 1/4 cup crumbs on top. Put in freezer.
Mix jello with pineapple and bring to a boil. Let cool to room temperature. Stir in buttermilk and whipped topping until well blended. Pour in molds or a 13 x 9 x 2-inch dish. Refrigerate. (I grease my dish with mayonnaise.)
Brown onion and ground beef. Add remaining ingredients and simmer 30 minutes. Fill buns with meat mixture and serve with tossed salad.
Combine butter and flour; cook over slow heat. Stir until smooth. Slowly add milk, stirring constantly, until mixture begins to thicken. Add onion, salt, chili powder and pepper; mix well. Wash hominy and drain; stir into sauce. Pour mixture into greased 1-quart casserole dish. Sprinkle with cheese and bake at 325° for 40 minutes or until hot and bubbly. Yield: 6 servings.
Cream butter and sugar. Add lemon juice and vanilla. Add unbeaten eggs, one at a time, beating thoroughly between additions. Add flour, stirring by hand, not by mixer. Fold in cream. Distribute well, but do not overbeat. Bake in greased and floured 10-inch (25-cm) tube pan at 325° (163°C) for 1 hour and 30 minutes.
In a large frying pan or skillet, saut shallots and garlic in butter over medium heat. Add well-drained spinach, artichokes and hearts of palm and cook on low heat briefly. Add cream, garlic/herb cheese, salt and pepper. Simmer until cheese is melted and mixture is blended. Remove from heat and fold in Parmesan cheese. Serve warm with crackers or broken bread. Serves 12.
Mix first 7 ingredients together by hand until smooth. Add 8 ounces chocolate chips and stir. Cook over low heat until done.
Open cans of chickpeas and drain, reserving liquid. In blender or food processor place onions, ginger, chilies and garlic. Blend this all together into a puree. In heavy saucepan, heat 2 to 3 tablespoons oil briefly. Add cumin, nigella and mustard seed. The seed should pop and crackle. (Do not let burn.) Pour in blender contents. Fry, stirring, until color turns golden. Add coriander, tomatoes, salt, lemon juice and red pepper (if desired). Mix well and gently mix drained chickpeas into the spice-onion mixture. Then add liquid from cans. Cover and let simmer about 40 minutes. Tastes better the next day. A good dish for vegetarians, too.
Blend everything but crab meat and half of cheese with mixer. Then stir crab meat into 1 1/2-quart casserole. Top with remaining cheese. Sprinkle with paprika. Bake at 325° for 30 to 45 minutes.
Lay pieces in baking dish. Slice onions on chicken. Mix Coca-Cola and ketchup in bowl, then pour over chicken. Bake at 350° for approximately 1 1/2 hours or until chicken is done.
In 1-quart casserole, combine all ingredients except beef, rosemary, salt and pepper. Stir to dissolve tomato paste and flour. Microwave on High for 5 minutes until vegetables are tender, stirring every 2 minutes. Add remaining ingredients and stir. Microwave on High 1 minute until heated through. Serves 2. Contains 269 calories, 8 gm fat and 532 mg sodium.
Drain clams and save liquor. Chop clams into 1/2 to 3/4-inch pieces. Fry bacon until almost done and then add onion and celery; cook until tender. Do not drain, but set aside. Cook the potatoes separate and drain. Make a white sauce from the butter, flour and milk, adding the garlic, white pepper and salt to taste. Feeds 8 to 10 people.
In a large skillet, brown beef and onion in oil. In a large mixing bowl, combine soup and milk. Stir until well blended; stir in chilies. Fourth the tortillas and layer bottom of a 13 x 9-inch baking pan. Spread with half of the meat mixture and half of the soup mixture. Top with half of the cheese and repeat layers. Bake at 350° for 30 minutes.
Drain all the beans. Mix well with peppers and onion. Place in a salad bowl. Bring to a boil the vinegar, oil, sugar, salt and pepper. Pour over mixture in salad bowl. Cover. Let set 3 to 4 hours.
Mix all together. Spray casserole with Pam; put mixture in casserole and sprinkle with Parmesan cheese on top. Bake for 1 hour at 325°.
Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops; set aside. Wash peppers. Place peppers in large kettle with 2 quarts salted water. Bring to boiling; cover. Reduce heat and simmer 5 minutes. Drain peppers; set aside.
Beat egg whites with 1/8 teaspoon sugar until stiff peaks form. Beat egg yolks, 1/2 cup sugar, 1 tablespoon Espresso and brandy until smooth. Add cheese and beat for 5 minutes. Fold in the whipped egg whites until thoroughly combined.
With electric mixer, beat ham and cream cheese together. Stir in pineapple, green onion and honey. Spread 1/4 cup ham mix on each tortilla to within 1/4 inch of edges. Roll up each tortilla, starting from one end. Wrap in plastic wrap and refrigerate 2 to 8 hours. To serve, cut each tortilla roll into 1/2 inch slices and arrange on platter. Makes appetizer servings for 8.
Melt cream drops and butter in microwave on Medium to Low heat for 2 minutes or until melted (do not overheat). Mix in peanut butter and stir thoroughly. Pour into a pie plate or casserole dish and chill until firm, then serve.
Add spices to cider. Thaw orange juice concentrate over low heat; add brown sugar to taste. Add juice to clear cider mixture and simmer for at least 30 minutes. Add orange slices and cherries just before serving.
Saute meat about 20 minutes. Add remaining ingredients, except tomato, and simmer until tender. Add tomato 5 minutes before serving. Serve over rice.
Leave onions and potatoes whole. Cut leeks, zucchini and celery into 1-inch pieces. Cut carrots in half. Peel and quarter tomatoes. Cut cauliflower into flowerets.
Prepare pie crust sticks according to directions and use half to line an 8-inch square casserole. Mix all other ingredients together and pour into lined dish. Top with remaining dough and bake at 375° until crust is golden brown. Serves 6 people.
Preheat oven to 350°. Cream sugar, peanut butter and butter. Beat in eggs and vanilla.
Combine sugar, cornstarch and cold water. Boil until thick; remove from heat. Add strawberry Jell-O. Put fresh strawberries in baked pie crust. Pour mixture over strawberries and chill. Add whipped cream. Can be made with fresh blackberries, using blackberry Jell-O or use any fresh fruit, using the same flavor of Jell-O.
Grease 9 x 13-inch cake pan. Line bottom with wax paper. Sprinkle pecans over wax paper, then sprinkle coconut over pecans. Prepare cake mix according to directions on box. Pour over nuts and coconut. Mix confectioners sugar, butter and cream cheese. Spread over cake mix. Be careful not to spread on the edge. Spread in middle only. Bake at 350° for 35 to 50 minutes. Cool and turn out to serve.
Mix potato, flavoring and food coloring of choice. Add as much as it takes to form the dough. Roll out candy about 1/4-inch thick and spread a thin layer of peanut butter. Roll candy into a jelly roll and slice into 1/2-inch pieces.
Stir together flour, brown sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat until smooth.
Mash potatoes with canned milk. Add Krazy salt or seasoning salt. Add a pinch of garlic salt. Make thinner than regular mashed potatoes. Top with grated cheese and bake 1/2 hour in a 375° oven.
Arrange broccoli in bottom of 9 x 13-inch pan. Place chicken on top. Mix soup, lemon juice and mayonnaise into a sauce; pour over chicken. Bake 45 minutes at 350°. Add crumbs and cheese to top and bake last 15 minutes, or until chicken is fork-tender.
Cut zucchini in strips. Saute in olive oil and butter until browned. Drain on paper towel. Put zucchini and stewed tomatoes in casserole dish. Sprinkle Mozzarella cheese on top. Mix eggs and Parmesan cheese to thick consistency (but spreadable). Spread over top of zucchini/tomatoes. Cook at 350° for 20 to 30 minutes until lightly browned and hot.
Crush 1/2 of the wafers and line greased buttered pan, 12 x 8-inches. Cream butter and add sugar gradually. Add 1 egg at a time; beat well. Spread this mixture over crumbs. Whip heavy cream and add 1 tablespoon confectioners sugar. Fold in 1 cup drained pineapple. Spread over butter mixture and top with remaining wafer crumbs. Refrigerate 6 to 12 hours.
Mix all together and press into pie pan. Bake about 10 minutes until light brown.	Set aside to cool.
Preheat oven to 350°. Grease cookie sheets. Combine butter, brown sugar, sugar, egg and vanilla. Beat until well blended. Combine flour, cinnamon, baking soda and salt. Add to butter mixture; mix well. Stir in oats and raisins. Drop by tablespoon. Bake at 350° for 12 to 15 minutes. Cool on wire racks. Makes 3 dozen.
Cream the first 2 items together. Mix remaining together well. Drop by teaspoonfuls on greased cookie sheet. Slightly flatten each spoonful with a fork. Bake at 350° for about 10 minutes or until lightly brown. Remove from pan before cool.
Season birds and roll in flour, coating generously. Place in heavy iron frying pan, fat, shortening or cooking oil, 1/2-inch deep. Cook until brown, cover, turn heat low and cook 10 to 15 minutes. Remove lid and turn heat up to crisp birds for about 5 minutes, turning often. Make gravy with drippings, if desired.
Cook broccoli, add rest of ingredients except 1 can soup. Pour it over top and bake 30 minutes at 350°.
Cook raisins in water until all water is gone. Mix applesauce, sweetener, eggs and oil together. Add remaining ingredients and stir together.
Mix. Add enough milk so it drops nicely. Fry by tablespoonfuls in hot deep fat until golden brown.
Dissolve lime	in water, pour in sliced cucumbers, let stand 24 hours. Wash in clean water. Let cucumbers stand in water for 3 hours. Change water every hour. Rinse and drain well, make a syrup with sugar, vinegar and spices; bring to boil and cool. Put cucumbers in syrup, let stand overnight. Next day, heat and come to a bubbling point. Don't boil. Seal in hot jars.
Mix Cool Whip, sour cream, milk and sugar together. Break angel food cake into small chunks and mix well with Cool Whip mixture. Spoon into 9 x 12-inch pan. Mix drained strawberries and glaze. Spoon over top of cake/Cool Whip mixture. Refrigerate at least one hour before serving.
Mix the Cool Whip and milk. Add remaining ingredients and refrigerate 4 to 5 hours or overnight. Use a 9 x 13-inch cake pan.
In a saucepan, combine molasses, water and vanilla; add raisins and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in fruit; cool. Meanwhile, in a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Mix together dry ingredients; add to creamed mixture alternately with milk. Stir in fruit mixture; mix well. Fold in nuts. Spoon into paper-lined miniature muffin tins, filling almost to the top. Bake at 325° for 22 to 24 minutes until cakes test done. Cool on wire racks. Store in airtight containers. Yields about 6 dozen.
Mix ingredients and refrigerate 12 to 24 hours. Roll into logs and bake 1 1/2 hours at 325°.
Generously "butter spread" the mayo on each thin slice. Put in chili strips and complete sandwich. Cover and refrigerate overnight.
Dissolve soda in boiling water. Cream shortening with sugars. Add molasses, eggs, water with soda, salt, cinnamon, ginger and vanilla; mix well. Slowly add flour. Leave in refrigerator several hours or overnight. Drop by spoonfuls onto cookie sheet. Bake at 375° for about 15 minutes.
Cook broccoli and rice separately, then mix all ingredients together. Top casserole with cracker crumbs and melted butter. Bake 30 minutes at 350°, or 10 to 15 minutes in microwave on High.
Mix butter, sugar and vanilla thoroughly. Sift flour and salt together; blend in. Mix in nuts. Chill dough. Heat oven to 400°. Roll dough in 1-inch balls. Place on ungreased cookie sheet. (Cookies do not spread.) Bake for 10 to 12 minutes, or until set, but not brown. While still warm, roll in confectioners sugar. Cool; roll in sugar again.
Mix first 3 ingredients until jello is dissolved. Chill until slightly thickened. Add remaining ingredients. Chill until firm.
Brown meats until brown and crumbly. Drain off grease. Add velveeta cheese, oregano and worcestershire sauce. Heat until cheese is melted. Spread on party rye bread. Bake until brown at 350. These freeze well and can be baked frozen.
Line a 13 x 9-inch pan with Twinkies|; cut in half. Make pudding; pour over Twinkies| while hot. Let set 2 to 3 hours. Pour pie filling over pudding; top with Cool Whip|. Garnish with nuts or chocolate chips.
Cut potatoes and onion in slices. In a 2-quart casserole dish, put one layer of potatoes and add 1 layer of onions, salt and pepper. Then put another layer of potatoes and onions, salt and pepper. Put one can cream of chicken soup on top and smooth out. Pour 1/4 cup of water on top. Cover and put in microwave for 25 minutes on High.
Preheat oven to 400°. Separate corn twisters and cut in half. Roll pieces into balls. Press into baking cups, forming cup. Using 1/2 teaspoon, fill each cup with the following: chiles, salsa and cheese, Bake for 12 to 15 minutes on cookie sheet. Makes 36 cups.
Combine sugar and water in a small saucepan over high heat. Bring to a boil, then remove from the heat. Stir in the fish sauce. Allow to cool to room temperature. Stir in the peppers. Serve at room temperature. Makes about 2 cups. (Keep sauce in the refrigerator for up to 1 week).
Press mixed pretzels (or vanilla wafers), oleo and sugar in 9 x 12-inch dish and bake 10 minutes at 375°. Cool. Cream together cream cheese, sugar and Cool Whip. Spread over baked crumbs when cooled. Mix Jell-O and when it starts to thicken, put strawberries (thawed) into Jell-O and pour over top of mixture in dish.
Combine the first 7 ingredients in small saucepan. Bring to a boil. Add the mushroom crowns and simmer 5 to 6 minutes. Chill in a dish for several hours, stirring occasionally. Drain. Makes 2 cups.
Tear bread. Place in greased 9 x 13-inch dish. Brown sausage. Spoon over bread. Sprinkle on grated Cheddar. Beat together eggs, milk, mustard, salt and pepper. Pour over cheese. Refrigerate overnight. Bake at 350° for 45 minutes. Serves 4.
Combine eggs, flour, sugar, salt and pepper; add corn and milk. Place in a greased casserole dish (or spray with nonstick spray). Dot the top with butter. Bake at 350° for 1 hour.
Combine the first 9 ingredients in a large bowl and stir well. Pour salad dressing over the rice and vegetable mixture and toss gently. Cover and chill. Toss again before serving.
Use heavy soup pot. Bring ingredients to a boil. Cover and cook over medium heat until very soft (about 20 minutes). In blender or food mill, puree soup in batches. Return soup to cooker and reheat before serving. Garnish as desired.
Bring 1 can chicken broth to a boil in a small saucepan. Remove from heat. Add mushrooms. Let stand 30 minutes. Drain well, reserving liquid.
Combine; place on lower half of buns. Heat in 400° oven for 10 minutes or until cheese melts. Place top bun on just enough to heat. Can be placed under broiler, but watch carefully. Serves 8.
Melt chocolate and butter. Pour into blender or mixing bowl. Add powdered sugar and blend. Add eggs (1 at a time) and flavorings. Whip the cream and fold into chocolate mixture. Pour into muffin pans or parfait dishes. Sprinkle with slivered almonds or chocolate shavings. Freeze until set.
Mix oatmeal, sugar and cinnamon in a mixing bowl. Melt butter and mix with the oatmeal mixture. Pour 1/2 of this into a 13 x 9-inch cake pan and press to form a crust. Cover the crust with the applesauce. Add the remaining oat mixture to the top of the applesauce. Use a spoon to smooth and press lightly into a top crust. Bake 20 minutes at 350°.
Combine shortening, sugar, eggs and buttermilk; beat well. Sift dry ingredients together; stir into shortening mixture. Mix in pecans, cherries and dates. Drop by teaspoonful on greased sheet. Bake at 300° for 10 to 15 minutes. Cool and store in tight container. Cookies keep well for several weeks in a cool area. Makes 6 to 7 dozen.
Mix at medium speed the cake mix, pudding, eggs, 1 1/2 sticks oleo and 1/2 cup whiskey for 2 minutes. Stir in butterscotch chips and walnuts. Bake in tube pan. Cool 10 minutes in pan. Remove and poke holes in cake with toothpick.
Combine eggs, salt and sugar; add milk and vanilla slowly. Add one cup of shredded coconut. Pour in crust. Bake at hot (450°) for 10 minutes. Reduce temperature to slow (325°) and bake 30 to 40 minutes longer or until a knife inserted comes out clean.
Combine all ingredients. Use 3 heaping tablespoonfuls of mix and 6 ounces hot water.
Heat in saucepan big enough to hold largest piece of chicken. Put chicken on grill. For last 10 minutes or so of cooking, dip each piece in sauce and return to grill. When finished with last piece, go back to first, dip and replace on grill on other side. Dip one more before placing on serving platter. Reserve remaining sauce for serving.
Saute onion and celery in butter until tender. Heat chicken stock. Combine all ingredients and add to stock and mix well. Put into greased casserole dish. Bake at 350° for 40 minutes or until brown.
Mix cake according to directions and add Jell-O. Bake in greased and floured Bundt pan or rectangular pan at 350° for 30 to 35 minutes.
Brown ground beef and drain. Put ingredients in a 13 x 9-inch pan in order. Bake in 350° oven for 30 minutes or until golden brown.
Brown beef. Boil noodles to desired softness. In a casserole dish, combine beef, noodles and tomato soup. Bake at 350° for 30 minutes. Top with grated cheese.
Wash and halve livers. Drain well. Put livers in buttermilk. Place 2 to 2 1/2 cups of flour in bag. Place livers in bag. Shake well. Preheat oven to 400°. Wrap each liver in a piece of bacon. (Cut bacon in half or thirds; make it long enough to go around livers.) Place wrapped liver on a broiler pan that has been sprayed with cooking spray. Bake livers 25 to 30 minutes at 400° or until bacon is crisp.
Combine all ingredients except pecans; mix well. Shape into a ball and coat with pecans. Yield: 1 cheese ball.
Cook first three ingredients on top of stove in a cast-iron skillet and cover until meat is done; stir often to insure mixture. Add all peppers to meat as it is cooking. When all ingredients are finished cooking, transfer them to an 8-quart cast-iron pot. Add 1 gallon pork and beans; stir until ingredients are mixed. Add 1 tablespoon dry crushed red pepper seeds and stir until mixed. When mixture is hot, add cheese. Stir in cheese; let cook on a low/medium setting for approximately 45 minutes. Turn off stove. Let cool and refrigerate. Reheat next day and serve.
Cut potatoes into 1-inch chunks. Steam until tender, about 15 minutes. Drain and put in large bowl. Add raisins, scallions and almonds.
Set out pie shell. Blend thoroughly the condensed milk, lemon juice, lemon peel and egg yolks. Pour into shell and set aside.
Start oven at 325° and chop pecans rather coarsely. Cream butter and shortening together until smooth, then beat in confectioners sugar gradually. Stir in flour thoroughly and add vanilla and pecans. Mix well and drop by teaspoon onto an ungreased baking sheet. Bake 15 to 20 minutes or until a very delicate light brown.
Bake cake mix as directed on box in 9 x 13-inch pan. Boil 1 cup sugar, marshmallows and 1 cup milk. When melted, add coconut and spread on warm cake. Place in refrigerator to cool.
Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Cook onion and garlic in drippings, stirring constantly, until tender; drain. Combine bacon, onion mixture, butter beans and next four ingredients in a large bowl. Stir in catsup and remaining ingredients. Spoon into lightly greased 2 1/2-quart baking dish. Cover and bake at 375° for 1 hour. Yields 8 to 10 servings.
In a mixing bowl, cream sugars, butter and eggs. Add flour, pumpkin, water, baking soda, cinnamon, salt and cloves. Mix thoroughly. Fold in chocolate chips. Pour into four greased and floured 6 x 3 x 2-inch loaf pans. Bake at 350° for 45 minutes or until bread tests done. Yields 4 mini loaves.
Dissolve yeast in warm water. Combine all dry ingredients. Cut in shortening and mix with hands. Add buttermilk and yeast mixture and mix. Keep covered in refrigerator until ready to cut out biscuits. Remaining dough can be kept in refrigerator a week or two. Bake biscuits 12 minutes at 400°.
Mix cake mix, butter, milk, eggs and oranges on medium speed 3 minutes. Spread in 3 (9-inch) cake pans, greased and floured. Bake 25 minutes. Cool.
Combine corn, cracker crumbs and milk in 1-quart casserole. Mix well. Stir in egg. Dot with butter. Cover. Microwave 8 minutes on Medium or until set. Let stand 3 to 5 minutes, covered.
Preheat oven to 350°. Beat eggs and flour until smooth. Cook and drain spinach. Add all ingredients to egg mixture and stir. Melt butter in 10-inch square pan. Pour mixture in pan and bake 30 minutes. Let set for 10 minutes after baking. Serves 6. May be made a day ahead. May substitute broccoli.
Drain oysters. Cut bacon slices in half and fry until partially cooked. Wrap 1/2 slice bacon around each oyster and secure with a toothpick. Broil, about 4 inches from source of heat, until edges of oysters begin to curl and bacon is cooked. Makes 22 to 24 angels.
Cut potatoes into eighths, cut onion into eighths. Coarsely chop onions. Add along with garlic to butter in 3-quart saucepan. Add onion and saute 1 minute. Add potatoes and pour in broth. Simmer 20 minutes. Puree soup in food processor or blender. Add cream, milk, salt, pepper and nutmeg.
Mix all ingredients together with spoon. Pour into greased baking dish (8 or 9-inch). Bake at 350° for about 25 minutes or until golden brown. May be served as appetizer by serving smaller portion.
Mix together and pour in pan (best in iron skillet). Bake until brown in 450° oven. Don't forget to use oil in the skillet before pouring in mixture.
Pour boiling water over oats. Cover and let set for 20 minutes. Beat margarine until creamy, then gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oats to mixture and mix well. Sift together the flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture and mix well. Add nuts, then pour into well-greased and floured 9 x 9-inch square pan. Bake in preheated 350° oven for 50 minutes.
Cut meat in 1/4-inch strips; salt, pepper and flour. Brown meat in the butter; add chopped onion and mushrooms. Add the 1 bouillon cube to 1 cup hot water; add to meat mixture. Simmer for 30 minutes; during this time cook rice or noodles. Stir in the (1) cup of sour cream into the meat mixture; do not add when meat is too hot or cream may separate. Serve over rice or noodles. Enjoy!
Preheat oven to 350°. Combine all ingredients in casserole dish but marshmallows. Sprinkle them on top; cover and bake 1 hour or until bubbles. Let cool and serve. Serves 6 to 8.
Combine eggs and sugar; blend carefully. Sift flour, salt, baking powder and spices. Add alternately with combined milk, shortening and vanilla to first mixture. Chill dough. Turn onto lightly floured board and roll. Cut with floured cutter. Fry in 365° deep oil until brown, turning once, if necessary. Drain on absorbent paper. Sprinkle with sugar (optional).