HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut each chicken breast horizontally to make 2 thin slices. Coat with flour. Heat butter in 12-inch skillet over medium heat. Cook chicken and garlic in butter for 4 to 6 minutes, turning once until chicken is brown. Add wine and lemon juice. Sprinkle with pepper. Heat until hot. Sprinkle with capers.
Brown ground beef in small Dutch oven, stirring until it crumbles; drain well. Stir in tomato sauce, water, dried onion flakes, Worcestershire sauce, garlic powder and pepper. Bring to a boil over medium heat. Cover, reduce heat and simmer 20 minutes, stirring occasionally. Add spaghetti sauce and simmer uncovered 20 minutes. Cook spaghetti as package directs and drain. Spoon meat sauce over cooked spaghetti. Sprinkle with Parmesan cheese. Yields 4 servings.
Just before serving, add ice ring and 2 quarts chilled 7-Up. Add sliced oranges and maraschino cherries for decoration.
Heat oil in large saucepot; add zucchini, peppers, onions and tomatoes. Cover with lid. Do not add water as water cooks out of zucchini. Cook until zucchini is soft, about 1 hour. Add green beans last. Especially good served with cooked smoked sausage or ham.
Prepare mashed potatoes as you normally would, but do not use salt. Add the package of Ranch dressing mix to your potatoes.
Sift flour once before measuring, then sift with soda and salt. Cream shortening until soft. Add sugars gradually, creaming until light and fluffy. Add eggs one at a time, beating after each addition. Add hot water to creamed mixture, then sifted dry ingredients. Add nut meats, Nestle chocolate and oatmeal and mix thoroughly. Add vanilla and blend well. Drop by half teaspoons on a greased cookie sheet. Nut meats may be omitted. Bake at 375° for 8 minutes. Makes 100.
Butter dish; cook onion in oleo. Add soup, hominy and Cheez Whiz. Pour into buttered dish; crush Fritos to top the casserole. Cook at 350° until it bubbles, about 35 to 45 minutes.
Cook and drain pasta. While it's cooking, heat oil in large skillet over medium-high heat. Add shrimp, peppers, mushrooms, garlic and basil. Cook, stirring frequently, to prevent sticking, until shrimp are cooked through and peppers are almost tender (3 to 4 minutes). Stir in tomatoes and picante sauce; simmer 2 to 3 minutes (stirring frequently). Add pasta; mix well. Serve with cheese and additional picante sauce, if desired.
Place chicken between two sheets of heavy-duty plastic wrap. Flatten to 1/4 inch; set aside. Combine wine and next 4 ingredients in a large skillet; bring to a boil over high heat. Arrange chicken in a single layer in skillet. Cover, reduce heat and simmer 15 minutes or until chicken is tender. Remove chicken to serving plate. Combine cornstarch and water; stir into skillet. Bring mixture to a boil; boil 1 minute, stirring constantly. Pour sauce over chicken. Yields 4 servings.
Brown meat and onion. Add salt and pepper to taste. Add rice and beans; heat to boiling and put in casserole. Top with cheese and serve with Doritos and a salad. Great for camping.
1st bowl - Combine water and egg white and beat until frothy but not stiff. 2nd bowl- Mix together sugar, salt, and cinnamon; set aside. Preheat oven to 300 degrees. Pour pecans into egg white and stir with a large serving spoon until the nuts are evenly coated. Add sugar mixture. Spread on large cookie sheet that has been sprayed with Pam and bake at 300 degrees for 30 minutes, stirring every 15 minutes-including after the last 15 minutes. Pour onto waxed paper until cooled. Store in an airtight container.
Brown meat with onions and peppers and drain. Add sauce and simmer. Cook noodles and drain. Layer meat, noodles, mushrooms, cheese and pepperoni in crock pot. Cook on low for 90 minutes.
In a saucepan cook sliced squash and chopped onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter or margarine. Spread half of stuffing mixture on bottom of 9 x 13-inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake in 350° oven for 25 to 30 minutes or until heated through.
Dissolve Jell-O in 1 cup boiling water. Add 1 cup cold water. Mix with other ingredients and chill until set.
Brown onion in hot butter; add potatoes, parsley and seasonings. Barely cover with hot water; cook in covered pan until potatoes are tender. Serves 6.
Brown meat and onion; drain well. Place in a 13 x 9-inch pan. Pour the mixed vegetables (drained) over the meat mixture. Mix 2 envelopes of gravy mix; pour over the meat and vegetable layers.
Peel bananas, cut in half lengthwise, and again cut in half crosswise. Sprinkle with flour. Saute in butter until delicately brown. Drain. Sprinkle with confectioners sugar.
Dissolve jello with boiling water, then dissolve marshmallows partly in jello mixture. Add the rest of the ingredients and put in a mold or any pretty glass dish. Remember, do not drain pineapple.
Melt margarine. Put in 2-inch deep dish. Add fruit of your choice. Mix together sugar, milk and flour. Mix well and pour over fruit. Do not stir. Cook until brown or fruit is done at 350° (approximately 30 minutes).
Beat first 6 ingredients for 2 minutes. Then add cake mix and pudding. Beat for 2 additional minutes. Grease Bundt pan. Pour in batter. Dust top with cinnamon-sugar. Bake at 350° for 45 to 55 minutes. When cool, sprinkle with powdered sugar.
Soak the rice for 1 hour in warm water. Cook the meat in water. Remove the meat and add a little butter or margarine in the water. Put this water left over with the rice. Fry the eggplant and cauliflower with cooking oil. In a large pot, put the meat in the bottom, then the eggplant and cauliflower, then the rice and water from meat on top. Cover pot and cook to a boil until the water begins to dry (about 15 to 20 minutes). Turn heat down to low until it is all dry. Turn heat off and let set for 20 to 30 minutes. Turn upside down on a platter. Serves a lot. Serve with yogurt or salad.
In large mixing bowl blend oil and sugars until mixed. Add vanilla and beat in eggs, one at a time. In another bowl blend dry ingredients. Add to egg mixture until well blended. By hand, stir in carrots and walnuts. pour into greased and floured tube or Bundt pan. Bake at 350° for 50 to 60 minutes. Cool in pan; invert on serving plate and sprinkle with powdered sugar. Could use glaze or cream cheese icing.
Soak squash, onions and peppers in salt water 1 hour. Drain and rinse well.
Brown meat and drain off fat. Stir in 2 cups of water and remaining ingredients. Bring to a boil. Reduce heat and cover. Simmer 20 minutes. Serves 6 to 8.
Mix ingredients and pour into a regular size loaf pan. Bake at 350° for 1 hour. Let cool before serving.
Do not drain any beans; mix together. Brown beef and onion; drain. In a 2-quart baking dish, mix together with all beans and beef, catsup, mustard, brown sugar and Worcestershire sauce. Bake on low heat for 5 to 6 hours.
Beat eggs. Add the next 6 ingredients and mix well. Add milk. Butter or oil a deep 9-inch pie pan. Pour mixture into pan. Bake at 325° for 1 hour. Cool thoroughly before cutting.
Mix flour, sugar, salt, and	oleo as for pie crust. Dissolve yeast in warm milk; add to eggs.	Mix dry and liquid ingredients thoroughly and refrigerate overnight.	Then bring to room temperature and turn out on floured board. Knead well. Rest a bit (self and dough). Divide dough into 4 parts. Roll one part thin as for pie crust; brush with melted butter. Sprinkle with sugar, cinnamon, nuts and/or raisins. You can also spread with	a filling such as poppy seed or dates (as for jelly roll). Roll tightly. Bake as is or cut 3/4 inch slices and bake in	muffin	tins. Bake at 375° about 20 minutes. Sugar/lemon icing may be used. Repeat with other 3 parts of dough.
Coarsely dice potatoes and eggs with salt, pepper and celery seed. Add diced cucumbers, onion, carrots, celery and pickles/relish. Mix salad dressing/Miracle Whip with mustard and pour over mixture. Toss until well coated, adding more salad dressing as needed. Add bacon bits or shredded cheese and garnish with tomato wedges.
Dissolve Knox gelatine in 1/2 cup cold water; put aside. Bring to a boil, milk and sugar. Add gelatine mixture, sour cream and vanilla. Beat until thick, about 10 minutes, with electric mixer. Separate this into 3 parts. Layer jello in desired order. (Red on top for Christmas or green on top for St. Pat's day. Christmas layers are green, white mixture, orange white mixture, yellow white mixture and red.) Let each layer set 45 minutes before adding next layer. Mix each jello separate before making layers. Time consuming but very decorative.
In double boiler, melt butter with bouillon cubes. Mix in shallots, cream, mushrooms, pepper and Parmesan cheese. Simmer until mushrooms are soft and cheese is melted. Add cooked chicken; heat until warm. Pour sauce over noodles, tossing gently. Garnish with additional Parmesan cheese and parsley.
Preheat oven to 350°. Cut nuts and fruits into pieces. Add flour to it.
Mix first 4 ingredients. Pack in 9 x 13-inch pan. Bake 15 to 20 minutes at 350°. Mix last 6 ingredients. Pour on top of baked bottom. Bake at 350° for 25 minutes. Cool; cut in squares.
Sift sugar and flour together. Mix all ingredients together; pour into raw crust. Bake 40 minutes or until thickened in 300° oven. Beat egg whites. Add 3 tablespoons sugar and beat until stiff. Spread over pie and brown.
Preheat oven to 325°. Melt margarine in large rectangular pan. Mix all ingredients together; add melted margarine. Mix. Pour batter into pan margarine was in. Bake one hour at 325°.
Mix dry ingredients (flour, sugar and salt). Add Crisco. Add and mix egg, vinegar and ice water. Makes 2 double crusts.
In bowl, combine cornmeal, salt and soda. In medium bowl, beat eggs; chop onions and jalapeno peppers. Grate cheese and add beaten eggs, onions, peppers, cheese, oil, corn and crawfish tails. Combine this mixture with cornmeal mix and mix well. Pour into greased 12 x 14-inch baking dish. Bake at 375° for 55 minutes or until golden brown.
About 40 minutes before serving or early in the day: Preheat oven to 350°. Spray 24 mini muffin pan cups (1 3/4 x 1-inch) with nonstick cooking spray. In medium bowl, mix first 6 ingredients. In large bowl with wire whisk or fork, mix bananas, yogurt, egg substitute and vanilla; stir in flour mixture just until moistened. Spoon batter into muffin pan cups. Bake muffins 20 minutes or until tops are golden and toothpick inserted in center of muffins comes out clean. Remove from muffin pan cups to wire racks. Serve muffins warm or let cool on wire racks to serve later. Makes 24 muffins. Each muffin contains 55 calories, 0 g fat, 0 mg cholesterol and 65 mg sodium. Calories from fat: 0%.
Brown onions and meat; drain. Add other ingredients; simmer. It's ready when you're ready, but even better the second day.
Brown hamburger, onion and pepper in skillet and drain. Mix all the ingredients together in 9 x 13-inch dish. Sprinkle top with grated Cheddar cheese. Bake for 30 minutes at 350°.
One mixing bowl of crumbled up cold biscuits soaked in sweet milk. Add butter, sugar and eggs. Spray your pan with Pam, pour in mixture. Bake at 375° until done. About 1 hour.
Heat oven to 350°. Mix together the persimmons and baking soda; set aside. Mix together the butter, sugar, vanilla and lemon juice; set aside. Mix together the flour, salt, cinnamon, nutmeg and cloves; set aside. Blend butter mixture with flour mixture. Add persimmon mixture. Add raisins and nuts. Put in 1 large loaf pan or 2 small loaf pans. Bake at 350° for 50 minutes for large loaf or 30 minutes for small loaves.
Mix sugar, eggs and margarine in bowl, then add cracker crumbs. Add coconut, pecans, cherries and vanilla. Add baking powder in the milk and pour into batter. Bake at 350° for 1 hour.
Put oleo, cocoa, sugar and milk in saucepan. Bring to a boil. Boil one minute. Add oatmeal, peanut butter and vanilla. Mix well. Drop by spoonfuls onto waxed paper. Chill.
Cream margarine and sugar on medium speed for 5 minutes. Add eggs, one at a time, and vanilla. Mix on low speed until blended. Combine dry ingredients. Add to creamed mixture. Mix on low speed until blended. Add nuts; mix to blend. Spread mixture evenly in 2 greased 12 x 18 x 2-inch baking pans. Bake at 325° for 25 minutes. Cut 5 x 6-inch. Yield: 60 portions.
Brown sausage and drain off fat. Beat eggs. Add in cheeses and sausage. Pour into pie shells. Bake 30 minutes at 350°.
Cook butter, dates and sugar until very thick. Add remaining ingredients. Mix. Cool until lukewarm. Roll into balls, then roll in sifted confectioners sugar.
In a large saucepan, saute onion in butter. Add flour and stir to make paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8 to 10 minutes. Add carrots, celery and broccoli; heat through. Add cheese; heat until cheese is melted and vegetables are tender. Yield: 6 to 8 servings (2 quarts).
Prick the sausages with a sharp fork, cover with cold water and bring to a boil. Simmer, uncovered, about 10 minutes; drain and dry. Slice in rounds. Heat the oil in a skillet and add the sausage, onion, garlic and parsley. Cook, stirring often, until meat and vegetables are golden brown, then add tomatoes and tomato sauce. Simmer covered while you prepare pasta. Drain pasta and mix with sausage and sauce.
Combine flour, nuts and melted margarine and mix well. Press into bottom of 11 3/4 x 7 1/2-inch baking dish. Bake at 350° for 15 minutes. Cool. Combine softened cream cheese and powdered sugar and mix well until blended. Fold in whipped topping. Spread over crust. Chill. Prepare chocolate pudding; mix as directed on package. Spread over cream cheese mixture. Prepare vanilla pudding mix as directed on package and spread over chocolate pudding. Cut into squares and garnish with additional whipped topping and chopped nuts.
Beat eggs; add oil, sugar and vanilla. Mix well. Add crushed pineapple. Sift dry ingredients. Stir in zucchini. Mix well all ingredients. Pour into loaf pans. Bake at 325° for 1 hour and 45 minutes.
In blender combine eggs, egg yolks, milk, flour, cornmeal, sugar and salt. Blend until smooth. Mixture should be consistency of unbeaten whipping cream. Set aside in refrigerator at least 1 hour. Remove batter from refrigerator and stir well with whisk. Heat 9-inch nonstick pan over medium-high heat. Rub lightly with butter. Pour about 1/4 cup of crepe batter in center of pan, tilting and angling pan to spread batter evenly over entire bottom. Return pan to heat and cook 1 minute, until top of crepe appears dry. Turn crepe and cook briefly on opposite side. Remove to plate and repeat until all batter is used. Leftover crepes can be stored in refrigerator wrapped in plastic wrap 2 days. Makes 12 crepes.
Cook spaghetti. Dice vegetables together. After spaghetti is cooked and cooled, add vegetables, salad seasonings and Italian dressing. Mix. If making for next day, wait and add tomatoes that day.
Beat Scramblers in large bowl. Mix in evaporated milk, sugar and vanilla until sugar dissolves. Pour into freezer and add enough 2% milk to fill 1 gallon freezer. Freeze and enjoy. Can add 3 bananas, 1 pint strawberries or 6 peaches.
Slice potatoes and onion. Put on bottom of pan. Drain green beans and put on top. Layer hamburger over beans. Pour celery over hamburger. Place biscuits on top. Spread cheese soup over biscuits. Bake at 350° for 1 hour.
Saut onions in butter until soft. Add spinach and saut a few minutes longer; cool. Add cream cheese, Feta, eggs, salt and pepper; mix well. Place 10 layers of phyllo pastry sheets in a 12 x 16 x 2-inch pan, brushing each sheet well with melted butter. Add spinach mixture, then place another 10 layers of phyllo, buttering each sheet. Bake at 350° for 30 minutes. Cut into squares before serving. You can brush the spanakopeta with a slightly beaten egg before baking for a nice luster. I use margarine as all butter is very rich.
Combine chicken, corn, broth, celery and onion. Bring to a boil. Reduce heat; simmer for 15 minutes, uncovered. Add salsa. Stir 2 tablespoons water into cornstarch. Add to chicken mixture. Cook and stir until bubbles. Cook an additional 2 minutes. Prepare cornbread according to package. Pour chicken mixture into a 10 x 6 x 2-inch dish. Sprinkle with cheese and jalapeno peppers. Spoon cornbread on top. Bake for 20 minutes at 425°.
Shake 1 tablespoon flour in the oven cooking bag. Add all ingredients to bag and squeeze to mix. Tie bag and place in a 9 x 13-inch pan. Slit bag with 6 (1/2") cuts to vent. Bake at 325° for approximately 2 hours. Slit open and put back in pan to serve.
Let cheese soften to room temperature, then blend both cheeses together until thoroughly mixed. Shape into one big ball. Chill. Roll in crushed pecans. Serve with any type crackers.
Seal and refrigerate overnight. Next day, mix. Can add cooked bacon (approximately 8 slices, chopped).
Saute onions and garlic in butter and oil until transparent. Add spinach and heavy cream. Simmer; throw in cheeses. Stir and shut heat off. Make tortellini according to directions on box. Mix all ingredients when tortellini are tender. Serve hot.
Mix ingredients in glass baking dish. Cover and bake until tender at 325°. Serve over cooked rice.
Sift flour. Measure and resift with dry ingredients. Beat eggs well. Add sugar gradually. Using medium speed of mixer, add pumpkin. Reduce to low speed and add oil, water, vanilla and dry ingredients. Mix well. Pour into 2 greased and floured loaf pans (5 1/2 x 9 1/2 x 2 1/2-inch). Bake for 1 hour at 325°.
Cook squash, onions and pimento together. Drain well; then add sour cream, mushroom soup and water chestnuts. Place in the bottom of a 3-quart greased casserole dish, 1/2 the package of stuffing mix and 1/2 stick of margarine. Add the squash mixture. Put the other half of the stuffing mix and the almonds on top of the casserole. Dot with remaining half stick of margarine. Bake at 350° for 30 minutes.
Mix cake mix and dry jello with 3/4 cup water. Add eggs and oil and beat 2 minutes. Bake at 350° for 40 minutes in a 9 x 13-inch pan. When cake is done, punch holes in cake (all over) with a large fork.
Mix all ingredients well. Pour into 9 x 12-inch pan. Bake in a preheated 350° oven for 1 hour. Serves 8 to 10.
Melt margarine, cheese and soup until creamy. Add rice, onion and broccoli. Stir until well blended. Pour into ungreased 13 x 9-inch pan. Bake 35 to 40 minutes at 350°.
In a 10-inch microwave cooker, cook sausage, onion and green pepper for 6 minutes, stirring once. Drain off fat. Stir tomatoes, sugar, chili powder, salt and cooked macaroni into sausage mixture. Cook 6 minutes. Stir in sour cream. Heat 1 to 2 minutes.
Heat oven to 375°. Lightly grease baking sheet with butter flavor Crisco. Combine Crisco, brown sugar, egg, milk and vanilla in a large bowl. Beat at medium speed with mixer. Blend well. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed until blended. Stir in raisins and nuts. Drop rounded tablespoonful of dough 2-inches apart. Bake for 10 to 15 minutes, or until lightly brown. Cool, then serve.
Arrange fish in shallow plate. Pour lemon juice over fish and sprinkle with garlic powder and paprika. Top with parsley. Cover with plastic wrap and microwave for 2 minutes.
Prepare Creamette shells according to package directions. Drain. Cook ground beef, celery and onion. Drain excess fat. Add tomatoes with liquid (breaking up with spoon), tomato paste, salt, oregano and pepper. Simmer 5 minutes. Combine meat mixture with shells and pour into a 3-quart casserole. Top with cheese. Bake in a 350° oven for 25 to 30 minutes.
Beat eggs. Add other ingredients in order given, except butter. When almost done, add butter. Cook on low heat until thick. Can add dry mustard or celery seed.
Heat broth. Thicken broth as thin gravy. Mix flour, baking powder and salt. Add milk as for drop biscuits. Drop onto boiling broth. Put lid on. Cook about 10 to 15 minutes.
Brown beef and onions in oil. Add soup and simmer 15 minutes. Add macaroni, beans and seasonings; heat.	Pour in casserole dish. Top with grated cheese. Bake 20 minutes at 375°.
Mix all ingredients together. Cook until thick (approximately 7 minutes in microwave). Pour over 6 medium-size apples, cubed, and 1 cup of marshmallows. Let cool. Add nuts or raisins, if desired.
Grease and flour bottom of 10-inch tube pan. Cream the butter and sugar. Add eggs, one at a time, beating after each. Sift flour and add to creamed mixture. Add vanilla. Pour in pan. Bake at 325° for 1 hour or until done. Cool in pan 5 minutes.
Beat eggs until light. Add sugar and beat until mixture is very stiff and light, about 15 minutes at high speed on electric mixer. Add extract, flour and soda; mix thoroughly. Roll out on lightly floured surface with regular rolling pin to 1/2 to 1/4-inch thickness. Roll with springerle rolling pin to 1/4-inch thickness, pressing only once for clear imprint. Cut along dividing lines to separate cookies.
Cook beans. Brown meat, then add other ingredients and simmer for 10 minutes. Add meat mixture to beans and simmer for one hour.
Cut haddock into serving-size pieces, sprinkle lightly with salt. Mix	1/4 teaspoon salt with remaining ingredients, dip haddock pieces into egg mixture. Fry in deep fat at 375° for 5 minutes or until brown.
Scald milk. Mix sugar, flour and salt together. Add to scalded milk in heavy pan or double boiler. Stir constantly. Cook until thick; add slightly beaten eggs and cook 2 minutes more. Remove from heat and add butter and vanilla. Stir until smooth and butter melts.
Mix Eagle Brand milk and lemon juice until thickened. Fold in pie filling and drained pineapple. Fold in Cool Whip. Pour into pie shells. Garnish with graham cracker crumbs and/or miniature marshmallows. Put in refrigerator and chill 3 or 4 hours or overnight.
Toss all ingredients together. Cover. Let marinate in the refrigerator 24 hours.
Mix thoroughly sour cream, sugar and vanilla. Add well-drained, diced peaches. Pour into graham cracker crust. Bake at 325° for 25 minutes. Cool completely, then refrigerate.
Mix together and add 5 c. boiling water. Dissolve completely. Let set in refrigerator.
Cook rice. Cook broccoli. Saut the onions. Add pimento, soup, milk and Cheez Whiz. Mix with rice and broccoli. Pour into casserole. Bake at 350° for 10 minutes. Top with grated cheese. Bake until cheese is melted.
Melt Crisco; add flour and mix well. Add milk gradually and bring to the boiling point, stirring constantly. Add corn, sugar, salt and pepper and heat thoroughly. Remove from fire; add well beaten eggs and pour into a greased baking dish. Bake in oven at 350° for 25 minutes, or until corn is firm.
In mixing bowl cream together sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each egg. Sift together flour, salt and soda. Add to creamed mixture alternately with sour cream, beating after each addition. Add extract and beat well. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 1/2 hours.
Layer potatoes and onion in bottom of baking dish. Dot with butter or oleo. Add salt and pepper. Cover with corned beef hash. Follow with creamed corn. Top with bread crumbs. Cover and bake at 350° for 10 minutes. Uncover and bake 25 minutes more.
Blend together sugar, salt, flour and cornstarch. Stir in water. Cook over low heat, stirring constantly until mixture thickens. Stir a little of this hot mixture into beaten egg yolks. Combine mixes and cook a minute longer, stirring constantly. Add lemon juice, rind and butter. Pour in baked pastry shell. Brown in slow oven at 325° for 14 to 20 minutes or until meringue is delicately browned.
Grind or grate the 3 vegetables. Drain well. Add mayonnaise to softened cream cheese and mix well. Add well drained vegetables, salt and red pepper. Spread on crackers. Top with olives or pimentos.
Mix together popcorn oil and dressing mix; set aside. Put cereal, nuts, pretzels and crackers in big bowl and mix together. Put oil mixture on to coat and let set for 6 hours tossing ingredients together every couple of hours.