HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray 12 inch nonstick skillet with nonstick cooking spray; heat over medium high heat. Cook chicken and onion in skillet 3 to 5 minutes or until chicken is light brown. Stir in water; heat to boiling. Stir in pasta. Cook 8 to 10 minutes, stirring occasionally, until pasta is almost tender (do not drain). Stir in packet of sauce mix from stir-fry mix until well blended. Stir in vegetables. Cover and cook 8 to 9 minutes, stirring occasionally, until vegetables are crisp-tender. Sprinkle with peanuts from stir-fry mix. (I leave off the peanuts.)
Brown sausage and drain. Add melted cheese, dressing mix and Ro-Tel. Mix together and serve.
Place asparagus in a deep, greased casserole. Add cheese, eggs, peas and mushroom soup. Sprinkle potato chips generously over the top. Bake at 350° for 25 to 30 minutes. Yields 10 to 12 servings.
In a large bowl, mix cheese and sausage. Pour in Bisquick. Mix well. Shape into balls. Bake on an ungreased cookie sheet at 350° for 3 to 5 minutes. This makes a lot!!
Mix all dry ingredients (except nuts) in a large bowl. Mix the eggs and liquids in another bowl. Add liquids to dry ingredients gradually until dough is stiff. Stir in nuts and mix well. Shape into 2 logs. Place on a greased cookie sheet. Bake at 350° for 20 minutes.
In 9 x 12-inch baking pan layer luncheon meat then chicken. Place bacon over chicken. Mix sour cream and mushroom soup together and spread over chicken. Bake uncovered at 275° for 3 hours.
Preheat oven to 350°. Grease and flour 2 round cake pans or a 9 x 13-inch pan. Mix together vegetable oil, vanilla, milk and eggs. Then add sugar, baking powder, salt and flour. Mix until smooth. Pour into greased and floured pan. Bake at 350° for 15 to 20 minutes or until brown. Good high altitude recipe.
Brown pork steaks with garlic and red pepper in oil in large frying pan. Pour off drippings. Sprinkle salt over both sides of pork. Add water, cover tightly and cook slowly 30 minutes. Combine soy sauce, cornstarch, catsup and vinegar. Add with carrots and onion to pork. Increase heat to medium-low and continue cooking, covered, 25 to 30 minutes or until pork and vegetables are tender. Makes 4 servings. 359 calories per serving.
Mix. Put in 12 x 8 x 2-inch greased pan. Bake at 375° until brown. Simple and delicious.
Examine cookie from all angles to make sure that there is filling inside. Pull apart cookie. With your teeth, scrape off all the filling. Set cookie part aside or give it to your dog and ask mom for another one.
Put butter, sugar, salt and water in a heavy saucepan over medium heat. Cook to light crack stage or 285° on candy thermometer. Add 1/4 cup nuts. Pour out on well buttered jelly roll pan. While still hot, lay the Hershey bars on it. When they are melted, spread out evenly and sprinkle on rest of nuts. When cooled, break in pieces.
Mix beans with taco seasoning; spread on tray. Mash avocados with lemon juice and sour cream. Layer in order. Serve with corn chips, Doritos, tortillas or any kind of corn chips.
Butter one side of bread thinly. Cut in squares; put in bottom of bake dish. Pour pineapple over bread. Beat eggs. Add sugar and butter; pour over pineapple. Bake at 300° for 35 to 45 minutes, until top is nicely brown.
Combine broth, 1 cup water, carrots and potatoes in a medium saucepan. Bring to a boil. Reduce heat and simmer over low heat 10 minutes.
Mix all ingredients together well. Bake in a large iron skillet. You may pour half of mixture into a medium size iron skillet and save the remaining mixture for next day, refrigerated. Bake in preheated oven at 350° until brown.
Cream butter and sugar. Add remaining ingredients. Roll 1/4-inch thick on floured board. Cut with cookie cutters. Bake at 325° for 5 to 8 minutes. Makes thin, crisp cookies.
Break salmon in bite size pieces. Put in bowl. Add celery and drained peas. Combine other ingredients. Pour over salmon mixture. Toss lightly with fork. Chill several hours. Serve in lettuce cups.
Cut pineapple into smaller pieces. Add strawberries, Eagle Brand milk and nuts; mix. Then mix in Cool Whip. Put in a long dish. Chill.
In large pot (medium heat) in olive oil, cook onion, green pepper and garlic until tender (5 minutes). Add tomatoes, wine, parsley, salt, basil, pepper and bay leaf. Heat to boiling. Reduce to low; cover and simmer 15 minutes. Increase to medium heat. Add clams; cook 10 minutes (stirring occasionally). Add crab, shrimp, scallops and fish. Cook 5 minutes or until shrimp turn pink and scallop loses transparency. Serve with hot French bread.
Heat oven to 350°. Insert cloves about 1/2-inch apart into orange. Place in shallow baking pan; bake at 350° for 30 minutes. Pierce orange in several places with 2-pronged fork.
Combine all ingredients and place in sprayed 9 x 9-inch pan. Bake at 350° for 1 hour. Serves 6.
Heat oil; saute onions and garlic; add beef. Sear thoroughly. Add remaining ingredients. Cook, covered, over low heat 1 hour, uncovered 1/2 hour.
Mix ingredients. Let it stand overnight. Hollow out unsliced loaf of rye bread. Put dip into bread. Cube the hollowed out bread and use with the dip. Put the dip in bread when ready to serve.
Mix milk, eggs, salt and pepper together. Crumble fried bacon in the bottom of a pie shell. Sprinkle on all of cheese. Pour milk mixture over this. Bake 15 minutes at 450°. Reduce heat to 300° for 30 minutes more, until puffed and brown.
Grease pan with butter. Use spring-form pan. Dust pan with graham cracker crumbs. Beat the cottage cheese until creamy. Gradually add cream cheese at high speed until it is well blended and creamy. Gradually add sugar and eggs. Reduce speed to low and add cornstarch, lemon juice and vanilla. Melt margarine; add sour cream and blend until creamy. Pour mix into a prepared pan. Heat oven to 325° and bake for 1 hour and 10 minutes. Leave cheese cake in oven to cool for 2 hours. Remove from oven; cool until chilled. Place in refrigerator before serving. Can be frozen.
Heat oven to 375°. Brown pork chops in greased skillet. Prepare potatoes. Blend soup, salt, pepper and celery seed. Arrange a layer of potatoes and onion in greased 2-quart baking dish, then cover with a portion of sauce. Repeat layers until all are used, ending with sauce. Place chops on top; sprinkle with salt, pepper and paprika. Bake, covered, at 375° for 1 hour or until meat and potatoes are tender.
Combine sugar, flour, baking powder which has been sifted together; add the butter and crumb well with the fingers. Take out 1 cup of crumbs (reserve for topping) and to the remaining, add the well beaten egg yolks and milk. Fold in the stiffly beaten egg white. Mix well. Pour mixture into well-greased deep pans and sprinkle top with the reserved crumbs. Bake in a hot oven. Bake them at 375° for 45 minutes.
Saute onion in margarine. Combine all ingredients and allow to set a few minutes. Shape into	walnut	size balls. Place on greased cookie sheet and bake at 400° for about 20 minutes.
Mix squash, mayonnaise, cheese, egg, onion, butter and Ritz crackers together. Spread into Pam sprayed casserole dish. Top with 2/3 crumbled Ritz crackers. Bake at 350° for 30 minutes.
Mix all ingredients together. Put into a casserole dish and top with crushed Ritz crackers and dribble melted butter over the crackers. Bake at 325° for 30 to 40 minutes or until golden brown.
Cream butter and sugar. Add eggs and vanilla. Mix together flour, baking powder, salt and soda. Add dry ingredients alternately with sour cream. In a small bowl, mix nuts, brown sugar and cinnamon. Spoon half of batter into a greased 9 x 13-inch pan. Sprinkle with half of topping. Add rest of batter and sprinkle with the rest of the topping. Bake at 350° for 45 minutes.
Melt butter in medium skillet. Saute vegetables and garlic until tender. To make cream and sauce; add flour and milk; cook to proper consistency. Add whipping cream. Add chopped, sauteed vegetables to cream sauce with dash of paprika. Add Cheez Whiz and pimentos. Stir in lump crabmeat. Taste for proper seasoning. Pour in a round casserole. Bake at 350° until bubbly. Serve hot.
Cut rabbit in pieces and roll in flour that has been seasoned with salt and some pepper. Let stand while you cook onion in margarine. When onion is wilted, add rabbit and brown on all sides. Pour chicken or rabbit stock in the pan; add paprika and cook. Simmer until the rabbit is tender. Remove to a dish and keep warm. Bring sauce in the pan to a boil. Stir in sour cream. Add salt if necessary and lemon juice. Heat, but don't boil, and pour over the rabbit. Serve with rice or noodles, to 6.
Cook the potato; mash fine. Add milk and oleo, then powdered sugar. Roll out thin; spread with desired amount of peanut butter. Roll up; cut into slices. Store in a cool place. Makes 80 pieces.
Wash, drain and dry lettuce. Arrange leaves on a large platter. Toss tomatoes in the Italian dressing. Place on lettuce leaves. Drain tuna; break into chunks and put on lettuce with the tomatoes. Drain artichoke hearts and toss lightly in the dressing. Arrange artichoke hearts, salami, Prosciutto, anchovy fillets, radishes, olives, pepper, celery on the platter. Sprinkle with parsley, capers and Italian dressing.
Lay broccoli in a 9 x 12-inch greased baking dish. Cut chicken into serving size pieces and place on top of the broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken and sprinkle the top with cheese and bread crumbs. Pour melted butter over the top. Bake at 350° for 35 minutes. Makes about 4 servings.
Dissolve jello in hot water; cool. Mix together cake mix, oil, lemon	extract and eggs; add jello mixture. Bake 40 minutes at 350°.
Remove crusts of bread. Cut slices in half diagonally. Place crusts from bread in bottom of well buttered 1 1/2-quart casserole and sprinkle with 1/2 of the cheese. Arrange bread triangles, overlapping, around edge of casserole, point sides up, saving 5 slices to place in center. Combine remaining ingredients, except cheese, and pour over bread. Sprinkle with remaining cheese. Cover and let stand at least 1 hour. Bake in a 325° oven for 50 to 60 minutes. Serves 8 to 10.
Heat hash browns, chicken soup, milk and butter. Remove from heat; add onions, cheese and sour cream. Put into 9 x 13-inch casserole. Cover with cornflakes and drizzle with extra butter. Bake 45 minutes at 350°.
Bake cake per directions in two round cake pans. Let it cool. Soften cream cheese to room temperature.
Dissolve jello in hot water. Add sherbet in chunks and oranges. Stir. Pour in 8-inch pan. Refrigerate until set.
Grind ham and pork. Add other ingredients. Mix and bake 35 minutes in greased pan.
In a double boiler melt the chips and peanut butter. Spread half of mixture in a 9 X 13-inch pan. Chill in freezer until firm.
Bake ham for 1 hour at 325°. Mix ingredients in a small bowl. Pour 1/3 of mixture over top of ham. Cover ham with foil tent. Bake 1 hour. Remove foil. Spread more glaze over ham and bake for 15 minutes. Serve with remaining warm sauce on the side. Serves 32 to 40.
Beat together yolks, sugar, and flour. Add vinegar and water. Cook until thick, top with meringue and brown lightly.
Make cornbread as usual. Crumble cornbread and mix all ingredients together (all but 2 ounces of bacon bits and 2 ounces of cheese). Put the other bacon bits and cheese on top.
Preheat oven to 350°. Grease tube pan. Cream together butter and shortening. Mix with sugar well. Add one egg at a time. Add flavoring.
Mix flour, 1 cup brown sugar and 1/2 cup butter with a mixer for 2 to 3 minutes, until fine particles are formed. (You will want to let the butter soften first.) Press this mixture in a 9 x 13-inch pan (ungreased) and pat it down firm. Sprinkle pecans over this. Now make a caramel with 2/3 cup butter and 1/2 cup brown sugar. Put this in a pan at the same time and cook at medium heat, stirring constantly, until the surface begins to boil. Cook 1/2 to 1 minute longer. Pour over pecans. Put bars in 350° preheated oven and bake for 18 to 20 minutes. When you take it out of the oven, sprinkle the chocolate chips over. When melted, spread them. When cool, cut into bars.
Drain and flake salmon, reserving 2 tablespoons liquid. Combine all other ingredients. Place in well-greased baking pan, or shape into loaf on greased baking pan. Bake for 45 minutes at 350°.
Prepare angel food cake mix according to package directions. Before putting cake into pan, take out 1 cup of mix and combine with 1 package of jello. Fold into cake batter and pour into tube pan. Bake according to package directions.
Combine crumbs, 1/4 cup sugar and butter; reserve 3 tablespoons crumb mixture. Press remaining crumbs in bottom of 9-inch spring-form pan. Chill. Meanwhile, combine gelatin and 1/2 cup sugar in saucepan. Stir in rum, lime peel and juice. Beat egg yolks and blend into rum mixture. Cook over medium heat, stirring constantly until slightly thickened, about 8 minutes. Remove from heat. Beat in cream cheese until smooth. Beat egg whites until foamy; gradually beat in remaining 1/2 cup sugar. Beat until stiff peaks form. Whip cream to soft peaks. Fold egg whites into rum mixture. Turn into crumb lined pan. Sprinkle with reserved crumbs. Cover and chill several hours or overnight. Serves 12 to 14.
With mixer, blend all ingredients together until smooth. Spread on baguette slices. Place on a cookie sheet. Bake at 400° for 10 minutes or until warm.
Mix all together. Put in square or rectangular container. Freeze for 24 hours or more. When ready to use, cut and serve on lettuce. If desired, garnish with a bit of whipped cream or Cool Whip and a whole sweetened strawberry.
Cook and drain lima beans and broccoli; set aside. Mix soup, water chestnuts, sour cream and onion soup. Mix soup mixture with vegetables; put in casserole dish.
Simmer vegetables and bouillon cubes in water until tender. Add Velveeta cheese and cream of chicken soup. Do not let soup boil.
Put barbecue sauce into crock-pot; add jelly and stir until the two are mixed well. Add sausage links. Cook slowly for 3 to 4 hours.
Pound steak on both sides with mallet. Cut in 4 pieces and set aside. Place butter in a 2 1/2-quart casserole. Cook on High for 2 minutes; add cornstarch and stir until well blended. Stir in tomatoes, broth, onion, Worcestershire and seasoning. Add steak; spoon sauce over steak. Cover with lid. Cook on High 35 minutes. Rearrange meat. Arrange cherry tomatoes, beans and onion on top. Cover and cook on High 20 minutes.
Cover the cabbage and onion with 1/2 cup sugar. Bring to boil the remaining ingredients. Pour over the cabbage mixture. Let stand at least 4 hours before serving.
Sift all dry ingredients. Place all ingredients except cherries and corn flakes into mixing bowl and mix thoroughly. Drop by teaspoonfuls into crushed corn flakes and roll into balls. Place on greased cookie sheet and press cherry into center. Bake at 375° for 10 minutes (time varies with different ranges). Makes 5 dozen.
Mix all ingredients. Roll into small balls and flatten with fork. Bake on an ungreased baking sheet at 325° for 10 minutes, until browned. Sprinkle powdered sugar on top.
Wash plums and split open just enough to remove seeds. Fill cavity of each plum with 1 tablespoon sugar. Let stand while preparing dough. Sift together flour and salt. Add mashed potatoes and eggs. Mix and knead to a soft dough. Divide in 2 pieces. Roll each on floured board slightly thicker than pie dough. Cut with 3-inch round cookie cutter or floured glass. Place a plum in center of each and seal carefully. Lower gently into boiling, salted water in 6-quart heavy pot. When all dumplings are in, boil 20 minutes. Stir occasionally. When done, drain in a colander and rinse with cold water. Drain. Melt a little butter in a large skillet. Add dumplings and brown slowly 5 to 10 minutes. Serve with sprinkled bread crumbs over top.
Place each breast half between two pieces of heavy-duty plastic wrap or waxed paper and set on a sturdy surface. With flat side of meat mallet, pound to 1/4-inch thickness. Remove plastic or waxed paper; dredge each piece slightly in flour. In skillet, melt butter and oil. Saute mushrooms over medium heat until tender. With slotted spoon, remove from skillet.
Cook egg slowly in margarine in large skillet. Stir in scallions and rice until lightly browned. Add broth; bring to boil. Cover, reduce heat and simmer for 5 minutes. Remove from heat and stir. Cover; let stand 5 minutes.
Mix all ingredients with 1 cup mayonnaise. Put in baking dish. Crumble 2 tubes Ritz crackers and mix with 2 sticks margarine that has been melted. Sprinkle top. Bake at 400° for 20 minutes.
In a saucepan, cook beef over medium heat until no longer pink; drain fat. Stir in taco seasoning and water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes; set aside. Place crusts on ungreased pizza pans or baking sheets. Combine beans and salsa; spread over crusts. Top with beef mixture, chips and cheese. Bake at 350° for 13 to 15 minutes or until cheese is melted. Sprinkle with tomatoes and lettuce. Makes 2 pizzas (6 to 8 servings each).
Cream butter and sugar. Add well beaten eggs. Sift all other dry ingredients and add alternately with coffee; mix well. Add apples, nuts and dates last. Bake in 1 (9 x 3-inch) loaf pan for 45 minutes at 350°.
Beat until smooth. Fold in nuts. Pour in greased and floured 10 1/2 X 15 1/2 inch pan. Bake at 350° for 20-25 minutes. Do not over bake.
Rinse chicken and pat dry with paper towel. Beat eggs with water and dip chicken in egg; drain. Place chicken into bag and shake until well coated. Place in baking dish. Bake 60 minutes at 350° to 375°. Cook 30 minutes on each side.
Bring tomato juice to boil in a small saucepan. Remove from heat. Add gelatin, stirring 2 minutes or until gelatin dissolves. Cover and chill until the consistency of unbeaten egg white. Stir in water, celery and onion. Pour mixture into a lightly oiled 3 cup mold; cover with aluminum and chill until firm. Unmold onto a plate lined with lettuce. Yield: 6 servings.
Combine flour and Worcestershire sauce in Dutch oven; add water. Cook and stir until thickened over medium flame. Add onion, green pepper, mushrooms, seasonings, tomato sauce, tomatoes and soup. Simmer 30 minutes. Add shrimp. Cook until done, approximately 5 minutes. Serve immediately over hot rice. Makes 6 servings.
Beat together the first four ingredients for two minutes. Divide in three 8 or 9-inch layer pans. Bake at 325° for 20 to 25 minutes. While cake is cooling, mix pineapple with juice and instant pudding together, then fold the Cool Whip into mixture. Spread between layers and on top of cake. Must be refrigerated or can be frozen.
Brown chicken with butter. Add cream of chicken soup, chicken and rice soup and cup of rice. Bake at 325° for 60 minutes.
Chop celery and apple and slice the banana. In a saucepan, combine the onion, celery, banana, apple, potato and broth and simmer the mixture, stirring occasionally, for 25 minutes or until the potato is tender. In a blender, puree the mixture with the curry powder and the pepper. Return the mixture to the pan and stir in the cream. Heat the soup over moderately low heat, stirring occasionally, until it is hot, but do not let it boil.
*Chili beans are kidney beans in chili sauce. If substituting kidney beans, increase the chili powder to 3 teaspoons.
Brown meat; salt and pepper. Drain fat off meat and add onions. Mix and add all other ingredients. Toss. Pour into a large 2 1/2 or 3-quart baking dish. Bake at 350° for 45 minutes.
Peel and slice vegetables. Leave soaking in water until ready to use. Tenderize round steak and cut into 4 pieces. Sear on both sides in very hot skillet to seal in juices. Place steak on a large piece of heavy-duty aluminum foil. Salt and pepper if desired. Arrange potatoes, onions and carrots on top of steak. Salt and pepper; dot with butter. Close foil and bake at 350° for about 1 1/2 hours.
Mix all ingredients together. Bake at 325 degrees for 20 minutes. Put bacon on top when cooking.
Pour salad dressing into 9 x 13-inch baking dish; add chicken, turning to coat on all sides. Cover and refrigerate 4 hours or overnight. Occasionally tilting dish and spooning dressing over chicken. Drain, reserving dressing. Combine egg and water. In a plastic bag, combine cheese, bread crumbs, parsley, salt, paprika and pepper. Dip chicken into egg mixture, then shake a few pieces at a time, in crumb mixture to coat. Return coated chicken to baking dish; spoon reserved dressing on top. Bake at 350° for 45 to 50 minutes or until chicken is tender. Makes 4 servings.
Heat butter and corn syrup; stir in chocolate chips. Add eggs. Stir in vanilla, flour and nuts. Pour batter into 9-inch pan and bake at 350° for 30 minutes. Cool in pan 10 minutes.
Boil first 5 ingredients until thick, mashing berries against side of pan until it thickens.
Mix together and serve with chips or toasted garlic bread. The longer this sits, the hotter it gets!
Slice unpeeled potatoes 1/8-inch thick. Preheat oven to 350°. Grease a 3-quart baking dish. Layer sliced potatoes in baking dish; season with salt and pepper. In saucepan, combine the cream, mustard, garlic and butter; heat to boiling. Pour over potatoes. Cover and bake 1 hour. Uncover and top with cheese. Bake for 30 minutes more, until potatoes are fork-tender. Makes 8 servings, about 295 calories each.
Mix all ingredients together. Use one heaping tablespoonful per 1 cup hot water.
Prepare cake according to directions. Bake in 15 x 11-inch cookie sheet with edges at 350° for 15 minutes. Combine pudding with cold milk and cream cheese. Fold in frozen topping. Spread mixture on cold cake. Drain pineapple very well. In layers, put on fruit and sprinkle with coconut and nuts.
Combine sugar and water in saucepan and heat slowly until sugar is completely dissolved (mix should be boiling). Place chocolate pieces, eggs and salt in blender container. Turn blender to slowest speed and add hot syrup in a steady slow stream. Blend until smooth. Add Bailey's and Frangelico and mix well. Fold this mixture into the whipped cream (it will be runny). Transfer to a serving bowl or individual serving dishes. Chill at least several hours. Makes about 2 1/2 quarts or 20 servings.
Combine first 5 ingredients, then add remainder of ingredients. Pour into 1 1/2-quart greased baking dish. Bake in oven at 350° for 45 to 60 minutes. Insert knife in center; if it comes out clean, you are ready to eat!
Dissolve gelatin in boiling water in medium bowl. Add ice cubes to bowl. Stir for 3 minutes or until melted. Chill gelatin in refrigerator 15 minutes. Fold in apple, grapes, banana and pecans. Cover and chill for about 15 minutes. Spoon about 1/4 of gelatin mixture into glass bowl. Alternate layers of whipped topping, blueberries and remaining gelatin in bowl, ending with whipped topping. Serve immediately. Perfect served with angel food cake. Instead of fresh fruit, canned fruit cocktail is a good alternative.
Mix thoroughly and pack in pan. Drizzle with pineapple juice and sprinkle with brown sugar. Bake 1 1/2 hours in slow oven at 350°.
Brown hamburger and onion. Drain. Add tomato sauce and all seasonings to taste (approximately 1 teaspoon of garlic salt, 2 tablespoons of Worcestershire and 1 tablespoon of chili powder). Simmer.
Mix all ingredients. Form into small balls. Bake at 350° for 15 minutes.
Sift flour, sugar and baking powder into bowl. Add oil, eggs, salt, orange juice and vanilla. Beat until smooth and set aside. Peel and slice apples. Coat with cinnamon and sugar. Grease and flour a tube pan. Alternate batter and apples, beginning and ending with the batter. Bake at 350° for 1 1/4 to 1 1/2 hours.
Combine first 4 ingredients; stir well. Add chicken pieces, tossing well. To coat, let stand 1 hour. Heat oil in a large skillet. Remove chicken from marinade. Saute chicken in oil until lightly browned. Add soy sauce and carrots, stirring well. Cook an additional 2 minutes, stirring well. Add green onions, garlic and peppers. Stir an additional 2 to 3 minutes. Add zucchini, mushrooms and almonds. Cook 2 to 3 minutes. Serve over hot rice. Yield: 5 servings. Contains 299 calories per serving.
Place chicken in 9 x 13-inch baking dish. Combine other ingredients and pour over chicken. Bake at 375° for 1 1/2 to 2 hours. Add boiling water if too dry. Serves approximately 6.