HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken breasts in half. Mix remaining ingredients together in a shallow pan large enough to hold breasts in one layer. Place breasts in marinade, turning to coat and rubbing marinade into breasts. Marinate at least one hour and as long as overnight. Grill chicken over hot coals or under broiler. Strain marinade, bring it to a boil and serve it with chicken. Yield: 4 servings. Carbohydrate 5 g, protein 21 g, fat 5 g, calories 186.
Brown the pork chops. Meanwhile, mix remaining ingredients and put into large casserole dish. Place browned pork chops on top. Cover and bake at 350° for 1 1/2 hours.
Cream together sugar and shortening, add eggs and sour cream. Mix well. Add vanilla. Combine flour, baking powder and soda. Add to creamed mixture slowly. After well mixed, set overnight in refrigerator. Roll out on a floured surface. Cut into shapes. Bake at 350° for 8-10 minutes. Frost and decorate.
Mix flour and cream of tartar in pan. Add water, food coloring and oil. Stir over medium heat 3 to 5 minutes. Don't worry if globby. Keep stirring until ball forms in center of pot. Take out and put on floured surface. Squish and punch a bit (kneading). Keep in plastic bag or airtight container. Keep in refrigerator.
Heat oven to 400°. Lightly grease a 9-inch square pan or 1 1/2-quart shallow casserole dish. Layer half the corn chips, chili, onion and cheese in pan; repeat. Bake, uncovered, at 400° for 15 minutes or until hot. Garnish with lettuce, tomatoes and olives. Makes 4 servings.
Preheat oven to 325°. In large mixer bowl, beat egg yolks with Eagle Brand, ReaLime and food coloring (if desired). Pour into prepared pastry shell. Bake for 30 minutes. Cool; chill. Top with whipped cream. Garnish as desired. (Refrigerate leftovers.)
Spray 9 x 13 baking pan with nonstick spray and line bottom with burritos, which have been cut into thirds. Mix chili and salsa together and pour over burritos. Sprinkle cheese on top and bake at 350° until hot and bubbly.
Place pineapple chunks in bottom of glass 10 x 13-inch casserole dish. Mix sugar and flour together and sprinkle over pineapple. Then layer cheese and crushed crackers to form top layer. Bake at 350° for 30 minutes or until bubbly hot.
Trim beans and pack in 4 pint canning jars. Add 1 garlic clove and 1/4 teaspoon cayenne and dill to each jar. Boil salt, water and vinegar. Pour into jars. Cover jars with canning lids. Process 10 minutes. These are great addition to a relish tray and good in Bloody Marys.
Bake 35 minutes in cast-iron pot or medium cast-iron frypan at 350°.
Mix thoroughly. Knead 10 times. Cut and bake at 450° for 12 minutes.
Toss rice and spinach together. Add eggs, milk, worcestershire sauce and salt. Pour into ungreased casserole. Sprinkle butter and cheese over rice. Heat oven to 325°. Bake uncovered for 30 minutes.
Mix all together green beans, peas, corn, celery, onion, pimentos and bell pepper and cover with Italian dressing, oil, vinegar and sugar.
Cream butter and sugar until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and baking soda alternately with milk, stirring until smooth. Add melted candy, mixing well. Stir in vanilla and nuts. Pour into greased 10-inch tube pan. Bake at 350° for 1 hour and 20 minutes. Cool a few minutes and remove.
Combine all. Leave plain or add whatever fruit desired. Freeze in ice cream freezer. Delicious!
Cut up fruit. Mix it in a bowl. Mix 3 teaspoons of plain yogurt and 1 teaspoon of vanilla with fruit.
Preheat oven to 350°. Mix bouillon and water. Sprinkle rice over bottom of a casserole dish. Chop onion, green pepper and place on top of rice. Place butter pats on top of green peppers and onion. Pour bouillon mixture over casserole. Put chicken on top of rice mixture. Pour the mushroom soup over the chicken. Bake at 350° for 45 minutes. Ovens can vary, so use your own judgement.
Put raw meat in bottom of 9 x 13-inch baking pan. Place raw vegetables on top of meat. Combine salt, sugar, tapioca and pepper; sprinkle evenly over veggies. Pour juice evenly over top. Cover with heavy duty foil and crimp edges to seal tightly. Bake at 250 degrees for 5 hours and Don't Peek!
Shred cabbage; add salt and set for 1 hour. Mix sugar, vinegar, water, celery and mustard seed. Boil for 1 minute. Let cool. Add pepper and carrot to cabbage. Pour mixture over cabbage. Mix well. Put in containers and freeze. Will keep in refrigerator a week or more.
Bring water with all ingredients to a boil. Reduce to medium-low. Simmer 30 minutes. Add rice or barley during last 10 to 20 minutes of cooking.
Cook macaroni; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and chill for at least 2 hours. Just before serving, add bacon. Yield: 12 servings.
Beat eggs until light and foamy. Add oil, sugar, vanilla and zucchini. Into a separate bowl, sift the dry ingredients. Add dry ingredients to zucchini mixture, along with nuts. Pour into greased muffin tins or use muffin papers. Bake at 350° for 20 to 30 minutes. Yield: 2 dozen.
Melt margarine in 8-quart pan over low flame. Add ground beef; turn flame to medium and cook until red color disappears. Add onion, celery and green pepper; cook until beef is brown and vegetables are tender. Add soup, tomato sauce, salt and pepper; cover and simmer for 30 to 45 minutes, stirring occasionally. Cool and divide equally into 5 freezer containers. May be thawed and used in a variety of recipes.
Mix together butter and sugar. Add egg, wine, vanilla and anise oil. Sift flour, baking powder, salt and remaining ingredients and mix together. Put in refrigerator overnight. Take out and roll out with cookie cutters. Grease pan and bake at 350° for 3 minutes.
Have butcher cut loin chops with a pocket for the stuffing. Brown onion in butter. Combine with bread crumbs, raisins, salt and seasoning. Stuff pockets with stuffing. Place in an 8-inch square baking pan. Bake at 350° for 2 hours.
Mix all ingredients in casserole dish and bake at 350° for 1 hour.
Brown hamburger meat on stove; season as you wish. Layer the hamburger, potatoes and onions in casserole dish. Pour can of cream of mushroom soup over mixture. Bake at 350° for 45 minutes to 1 hour.
Beat eggs; beat in sugar. Beat in flour. Melt butter in milk and pour over dry ingredients. Add vanilla. Bake in 10-inch square pan at 350° for 25 minutes. May frost or serve plain with fruit, such as strawberries.
Mix sugar, egg, flour, salt, baking powder and vanilla. Add apples and nuts and mix well. Bake in greased pie tin at 350° for 30 minutes.
Cream margarine and sugar. Add eggs and vanilla and beat until mixture is a light lemon color. Add flour and mix well. Form dough in 1-inch balls and place 2 inches apart on lightly oiled cookie sheet. Flatten with a fork. Bake in a preheated oven at 350° for 10 to 15 minutes or lightly browned.
Mix egg yolks and all other ingredients well. Spoon into egg whites and chill.
Mix all ingredients thoroughly. Pack into a 2-quart casserole dish. Pour 1/2 cup of water over top. Cover and bake at 325° for 1 hour and 30 minutes.
Cook grits in water and salt. Melt cheese and margarine together. Beat eggs. Finish cup with milk. Mix all ingredients together. Pour in large casserole. Bake in 350° oven for 45 minutes.
Mix ingredients together. Bake at 350° as you would for any meat loaf. Time depends on thickness of loaf. Drain juice off as it bakes. Cabbage will produce extra liquid.
In a mixing bowl, cream butter and sugar; add extract. Sift together flour and salt; add to creamed mixture and mix well. Roll level teaspoonfuls into balls. Place 1 inch apart on ungreased cookie sheets; flatten slightly. Bake at 350° for 8-10 minutes.
Heat oven to 350°. Put bread crumbs in 1 1/2-quart baking dish. Blend in remaining ingredients and stir. Place baking dish in pan of hot water, about 1-inch deep, and bake for 45 to 50 minutes, until knife inserted comes out clean. Great for holidays!
Mix first 4 ingredients together and pour over uncooked fish or meat. Marinate in refrigerator at least 4 hours. Grill, broil, saute, stir-fry or bake as you desire. Grilling seems to bring out the best flavors. Marinade may be heated and thickened with cornstarch and served as a sauce.
Crush Oreos in a blender or food processor. Mix pudding with 3 cups ice water and set aside. Mix powdered sugar, cream cheese, Cool Whip and margarine together; then add pudding. Line a container with 1/2 of the Oreo cookie crumbs. Pour pudding mixture into crumb-lined container. Top with remaining cookie crumbs. Freeze overnight or at least 3 hours. Take out of the freezer 30 minutes before serving.
Fry together butter and onion until brown. Add flour and stir. Add canned soup, milk and broccoli. Simmer 15 minutes or until broccoli is cooked. Add shredded Cheddar cheese and simmer 10 minutes.
Drain peaches and pineapple. Mix all together. Garnish with cherries and pecans. Chill.
Scald milk in saucepan. Add cornmeal and cook, stirring constantly until thick. Mix in sugar and salt. Mix small amount of hot cornmeal mixture with egg yolks; return to saucepan and mix thoroughly. Stir in butter and cottage cheese. Beat egg whites until stiff. Gradually fold in cornmeal mixture. Pour into baking dish and bake 35 minutes. Serve with melted butter.
In medium saucepan over medium to high heat, melt margarine. Add onion and celery. Cook about 4 minutes or until soft, stirring frequently. Add potatoes, chicken broth, parsley, thyme, celery seed, salt and pepper. Bring to a boil. Reduce heat and cover. Simmer about 15 minutes or until potatoes are almost tender. Add milk. Simmer, uncovered, 5 minutes, stirring occasionally. In blender at medium speed, blend about 1/4 of the mixture at a time until smooth. Return to saucepan, heat about 1 minute. Makes 4 servings, about 1 cup each.
Fry bacon; set aside. Leave fat from bacon in skillet. Hold ear of corn perpendicular to cutting board. With sharp knife, slice downward, cutting off tip ends of kernels, then scrape milk out of remaining kernels. Heat bacon fat in skillet. Add scraped corn and kernel tips. Fry lightly for 3 minutes, stirring constantly. Add enough milk to make creamed corn consistency. Add butter. Cook another 5 minutes. Add salt and pepper to taste. Pour in serving dish and sprinkle crushed bacon over all. Serves 6.
Cream butter, sugar and eggs. Add flour alternately with milk. Add spices and cocoa. Fold in blackberries. Batter will be thick. Spoon batter into loaf pan. Bake at 350° for 40 to 45 minutes.
Melt chocolate morsels over hot, not boiling, water. Remove from heat and set aside. Combine shortening, 1/2 cup sugar and egg and beat until creamy. Blend in melted chocolate and corn syrup. Sift together flour, baking soda, cinnamon and salt and stir in gradually. Add nuts and mix well. Shape into balls using 1 level tablespoonful for each. Roll balls in about 1/4 cup sugar. Place 3 inches apart on ungreased cookie sheet. Bake at 350° for 15 minutes. Yields 3 dozen 3-inch cookies.
Mix all ingredients together. Drop onto baking sheet. Bake at 325° until golden brown.
Mix sugar, flour and egg. Will be dry and crumbly. Sprinkle over fruit. Melt 1 stick margarine. Pour over. Bake 30 minutes.
Cream butter and sugar. Add eggs. Mix soda with sour cream and add to egg mixture. Add all dry ingredients and orange rind. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Melt chocolate in microwave on High 3 minutes. Stir until all is melted. Stir in marshmallows, cereal and peanuts. Pour onto greased or Saran Wrap covered 12-inch pizza pan or smaller plates. Top with red cherries and 1 green for leaf. Sprinkle with coconut. Melt remaining white bark and shortening. Drizzle over coconut. Chill 15 minutes in freezer.
Put flour, sugar and milk in the middle of the pie pan. Add oil and mix. Makes a soft ball of dough. Press to bottom and sides of pan evenly.
Scald milk; stir in sugar, salt and shortening. Cool to lukewarm. Dissolve yeast in warm water. Add rice to milk, then add the yeast and eggs. Add about half of the flour and stir until mixed well. Add enough of remaining flour to make a very stiff dough. Stir until dough leaves the sides of bowl. Knead until smooth. Place dough in large greased bowl. Brush dough with melted shortening, cover and refrigerate for at least 12 hours. Remove from refrigerator 3 to 4 hours before baking. Shape, let rise and bake at 425° for 12 to 15 minutes for rolls. Can be made into loaves and baked at 350° for 30 minutes or until brown. Makes 2 loaves. Dough can be kept in refrigerator for 3 to 4 days.
Dissolve jello and candy in boiling water. When cool, stir in lemon juice, applesauce and salt. Pour into mold.
Combine sugar and syrup in a 3-quart saucepan. Cook over moderate heat, stirring frequently, until mixture begins to bubble. Remove from heat. Stir in peanut butter; mix well. Add Rice Krispies; stir until well blended. Press mixture into buttered 13 x 9-inch pan.
Roll trout in seasoned flour. Heat oil in frypan and add trout which should be gently cooked and browned on both sides. When thoroughly cooked, transfer trout to heated serving platter and keep hot.
Combine dates, raisins, apples and water. Bring to a boil for 3 minutes. Cool and add remaining ingredients. Chill dough. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix well and cook over medium heat until thick. Pour into cooked pie shell. Add egg topping which consist of 3 egg whites, 1 Tbsp. sugar, and 1/4 tsp. vanilla flavoring whipped together. Place in oven on 325 degrees until topping browns.
Scald milk. Stir in sugar, salt and shortening. Cool to lukewarm. Pour warm water into bowl. Sprinkle yeast and dissolve. Add milk mixture. Stir half the flour into mixture, then add rest of flour and combine. Turn dough onto floured surface and knead. Put into greased bowl. Brush with melted shortening. Cover and let rise 1 hour and 20 minutes. Punch down. Divide into 2 equal parts. Knead. Place in loaf pan. Let rise 55 minutes. Bake at 400° for 50 minutes. Makes 2 loaves.
Pour over block of ice in a large punch bowl. Garnish with slices of orange and lemon.
Mix cereal, raisins and peanuts in a large container. Over low heat, melt margarine, peanut butter and chocolate morsels, stirring well. Remove from stove and cool; pour over cereal mixture and mix well. Place mixture in large paper bag; pour in confectioners sugar and shake until it is coated. Store in an airtight container. Enough for a crowd.
Saute onions and celery in 1/2 cup water until tender. Blend sunflower seeds and sesame seed. In bowl, mix together the oatmeal, blended seed, pecan meal, yeast, onion powder, garlic powder, Soy Supreme, bread crumbs, then add soy sauce, onions and celery. Add water; mix well. Bake in sprayed baking dish at 325° for 60 minutes until brown. Serve with Creamy Cashew Gravy.
Cream shortening and sugars. Add egg and mix thoroughly. Sift flour, cinnamon, salt, soda and baking powder together. Add to creamed mixture, blending well. Add applesauce, nuts, raisins and vanilla. Drop by teaspoon onto a cookie sheet about 1 1/2 inches apart. Bake in a hot oven (400°) for about 10 minutes or until brown.
Combine the strawberries, pineapple, raspberries and limeade concentrate in a blender container or food processor. Process until smooth. Pour into 2 goblets. Serve immediately.
Mix all ingredients thoroughly. Bake in greased and floured pans, about 1 hour, in 350° oven.
Combine crumbs, Parmesan cheese, parsley flakes and garlic salt. Mix eggs and water together. Dip each chicken cutlet into egg mixture, then into crumb mixture. Heat oil in large skillet and brown cutlets on each side until golden brown. Remove to flat baking dish. Saute mushrooms briefly in same skillet; spoon over cutlets. Combine melted butter and lemon juice; pour over chicken and mushrooms. Bake at 350° for 30 minutes. Serves 4.
Combine flour, soda, salt, sugar, cinnamon, nutmeg and allspice in large mixing bowl. Make a deep well in center. Add pumpkin, eggs, oil, water, pecans and raisins. Mix just enough to moisten all ingredients.
Mix ingredients and spread on English muffins. Bake at 400° until bubbles appear, about 15 minutes.
Mix dry ingredients. Add enough milk to make dough stiff enough to drop from a teaspoon into hot deep fat. Cook until brown and drain on paper towels.
Season chicken with salt and pepper. Brown in oil. Remove chicken and saute onions and garlic until soft. Add chicken and 20 cups of water. Bring to a boil and add salt, pepper and Tabasco. Add rice. Bring to a boil and reduce heat to a simmer. Stir twice while cooking. Cook until water is absorbed and chicken is tender. Yields 24 servings.
Combine peaches, sugar and lemon juice; let stand for 1 hour. Drain and measure 1 cup syrup. Add cornstarch to syrup and blend. Cook over low heat until thick. Add salt, butter and flavoring; cool. Put peaches in shell. Cover with sauce. Serve with whipping cream or ice cream.
Combine cheese, flour, margarine and sugar. Mix until creamy. Drain apples and pour into baking dish. Spread cheese mixture over top. Pour canned milk over the top of this. Bake approximately 30 minutes at 350° or until well browned.
Follow directions on cake box and pour into a 9 x 13-inch greased pan. Beat cheese, sugar, vanilla and eggs. Spread over cake batter. Bake at 350° for 1 hour. Cool. Sprinkle with powdered sugar and enjoy.
In a skillet, cook chicken, onion, carrot and garlic in butter until chicken is lightly browned, about 5 minutes.
Mix cocoa, sugar and salt. Add hot water first before cream; cook for 10 minutes at boil. Remove from heat. Add butter and vanilla; beat with mixer until cool.
Mix soup, milk, cheese and 1/2 the eggs together. Gently toss with asparagus. Top with remaining eggs and a little more cheese, crackers and a few pats of butter. Bake at 375° until hot and bubbly.
Combine dry ingredients in a bowl. Stir in marshmallows. Store in an airtight container with these serving instructions: Combine 1/4 cup mix and 6 ounces boiling water in a mug. Stir and serve.
Heat butter or margarine and olive oil in saucepan. Add anchovy and garlic. Cook on low heat, stirring constantly (if using fillets, ensure they dissolve to a paste). Transfer to a fondue pot over fondue burner.
Brown meat and onion in Dutch oven; drain. Add remaining ingredients. Simmer, covered, 1 to 2 hours. Remove bay leaf. Serve hot. Freezes well. Can use crock-pot. Makes 8 (1 cup) servings with 156 calories each.
Place drained kidney beans in a medium bowl and mash thoroughly with a fork. Saute garlic in olive oil until lightly golden, about 30 seconds. Do not let it brown. Mix the garlic and the beans and all other ingredients except 1 tablespoon parsley.
Mix the first 5 ingredients real good. Then, add the recommended amount of water for each can of orange juice and mix well. After this, I usually put 1 quart of water and 1 cup of sugar and then stir and taste. I continue putting 1 quart of water and then some sugar (doesn't have to be a cup each time, maybe 1/2 cup) and taste each time until I get it to taste like I want it. Everyone has their own taste.
To prepare filling, cook brown sugar, water and dates for 5 minutes, then add nuts. Allow to cool. To prepare dough, cream butter and sugar. Add eggs, then salt and flour, mixing until dough like. Roll out dough and spread on the filling as for jelly rolls. Roll up, chill, slice and bake at 400° until done.
All fruits must be fresh, not canned or frozen. Prepare and slice all fruit into bite size pieces. Mix instant pudding mix powder (not prepared) with fruit and refrigerate overnight in sealed bowl. Before serving the next day, toss lightly, mixing thoroughly. The juice and pudding mix make a nice fruit pudding.
Heat oven to 350°. Make white sauce with margarine, flour, milk and seasonings. Add cheese, stirring until melted. Cook fish; skin, bone and cut in pieces. Add fish, shrimp, lobster and sherry to sauce. Pour into 2-quart casserole. Toss crumbs with margarine; sprinkle on top of casserole. Bake at 350° for 25 minutes. Makes 6 to 8 servings.
Place caramels and water in double boiler and stir to dissolve. Pur over pecans. Make in flat round balls. Put on buttered platter and refrigerate for several hours.
Combine chicken and 1/3 cheese soup. Roll up in crescent rolls. Heat remaining ingredients. Pour 1/2 of soup mixture on jelly roll pan. Arrange rolls on top of mixture and pour remaining soup mixture on triangles. Bake for 20 to 25 minutes at 375°.
Combine all ingredients with pastry blender or in food processor until crumbly. Pat into 9 x 13-inch pan. Bake at 375° for 10 minutes.
Mix ingredients together and add more flour if necessary. Make into 2 balls. Knead each ball, then divide into 12 smaller balls. Cover. Let rise about 30 to 40 minutes. Flatten balls to about 6 inches in diameter with rolling pin on a lightly floured board. Cover and let rise slightly. Flip the dough so that the bottom side of the bread dough is on the top side of baking sheets. Preheat oven as hot as it bakes. Place sheet on lowest rack. Bake about 2 to 4 minutes. Makes 24 pita breads.
Preheat oven to 400°. Grease well 14 corn stick molds. Place in oven while preparing batter. In large bowl, mix corn meal, flour, sugar, baking powder and salt. In small skillet, add oil and cook pepper and onions until tender. Remove skillet from heat. Stir in corn and milk, then egg until mixed; stir into dry ingredients until batter is just blended. Spoon batter into preheated molds. Bake 15 minutes or until done. Cool in molds on wire rack 5 minutes. Remove from molds.
Trim excess fat from chops. Grease 10-inch skillet with fat. Brown chops on both sides; season with salt and pepper. Remove chops from skillet. Empty potatoes and seasoned sauce packet into skillet. Stir in pimiento and amounts of milk and water called for on package. Heat to boiling, stirring occasionally. Reduce heat; place pork chops on top. Cover and simmer 30 to 35 minutes or until potatoes are tender.
Mix sugar and syrup. Bring to a rapid boil. Remove from heat. Stir in peanut butter. Put cornflakes in a large bowl and pour syrup mixture over cornflakes. Stir until coated. Drop by teaspoonful onto waxed paper. Let cool.
Mix sugar, cornstarch, cocoa, salt, milk and egg yolks together. Cook in microwave until thick, about 8 minutes, on High. Add oleo and vanilla and beat until smooth. Put in cooked pie shell.
Thaw and drain spinach; set aside. Saute onion and garlic in butter. Add mushroom soup, salt, pepper, mushrooms, spinach and eggs. Place in buttered casserole dish. Top with bread crumbs and Parmesan cheese. Bake 20 to 30 minutes or until bubbly at 350°.
Combine coconut, baking mix, brown sugar and nuts. Add eggs. Mix with spoon. Do not overmix! Bake in greased 13 x 9 x 2-inch baking pan for 40 minutes at 325°. Cool. Cut into squares.
Drain and flake tuna. Add a few drops of Worcestershire sauce. Add all ingredients together and spread over 12 English muffins.
Saute shrimp and scallops in small batches in a wok until done (shrimp first, then scallops; scallops take a few minutes to cook). Set aside in dish, keeping warm. Put a bit more oil in wok. Quickly saute garlic, green onions and peppers, then add snow peas and continue sauteing. Saute until peas are bright green and are cooked, yet crunchy. Add scallops and shrimp. Add broth, soy sauce and spices. Thicken with a mixture of cornstarch and water (1/2 cup water and 1 tablespoon cornstarch). Cook for about 7 minutes. Serve over rice.
Melt butter in heavy saucepan. Add onion and cook until transparent; do not brown. Wash and trim broccoli, peeling the stems. Add sliced broccoli, potatoes and broth to onion in pan. Bring to boil and season. Simmer, covered, until broccoli is tender, 20 to 30 minutes. Add parsley last 3 minutes. Drain broth from cooked vegetables and puree the broccoli mixture in blender. Combine with broth and refrigerate. When ready to serve, stir in the half and half. This soup may be served hot or cold.
Mix all ingredients well, using 1/2 cup grated cheese. Put in casserole dish. Put 1/2 cup grated cheese on top of casserole. Bake for 25 to 30 minutes at 400°.