HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat meat with flour; shake off excess. Mix egg with water. Dip each medallion in egg mixture. Mix crumbs with salt and pepper. Dip egg coated meat in crumbs. Put meat on a rack and dry for 20 minutes before cooking. Saute medallions in oil or butter until golden brown on both sides, about 10 minutes. Remove to plate and keep warm. Saute mushrooms in same pan. Deglaze pan with wine. Add mushrooms and meat to wine. Can be served over rice or pasta.
Put all ingredients into a bowl and mix thoroughly. Put into 8 x 8-inch pan and bake at 350° for 20 minutes. You may double the recipe and bake in a 9 x 13-inch pan. Serve with strawberries or fresh peaches and Cool Whip.
Cook carrots, potatoes and onion until tender. Mix with rest of ingredients. Place biscuits on top and bake in 350° oven for 45 minutes.
Stir 1 cup water with the sugar, cornstarch and grated lemon peel. Cook, stirring constantly (or use double boiler) until it thickens and boils. Boil and stir for 1 minute. Remove from heat and stir in 3 tablespoons butter and 3 tablespoons lemon juice. Yields 2 cups. Makes 10 servings.
Mix well; roll into small balls. Place on cookie sheet. Press down with small glass or fork. Bake 8 to 10 minutes at 350°. No flour.
Place meat in roasting pan. Surround with potatoes. Season with salt and pepper. Top with onion soup mixture. Cover tightly. Bake in preheated oven at 350° for 2 1/2 to 3 hours or until meat is tender.
Blend all except shrimp. Add shrimp last to prevent them from breaking apart. Chill for 1 hour. Serve with dip size Fritos.
Soak gelatin in cold water. Mix 3/4 cup of sugar, cornstarch, salt and egg yolks; beat well. Add milk slowly, stirring constantly. Cook over boiling water, stirring until mixture thickens and coats spoon. Add gelatin; stir until dissolved. Divide mixture in half. To one half, add chocolate and vanilla. Mix well. Spoon into crust and chill.
Combine first 5 ingredients. Press lightly in greased 13x9 pan. Bake 350 degrees for 25-30 minutes until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. Divide crumbs in half. Press half in same baking pan. Beat pudding mixes & milk. Fold in Cool Whip. Spoon mixture over crust. Top with remaining crumbs. Cover and refrigerate overnight. Garnish with strawberries (optional).
Stir up with a spoon. Don't knead. Pour out on floured board. Roll out and cup cut. Bake at 475° about 9 minutes.
Combine all ingredients in the bowl of a food processor, fitted with the steel blade. Process until smooth. Serve with corn chips or tortilla chips. Makes about 3 cups.
Mix in a large bowl all ingredients, stirring until everything is thoroughly mixed. Preheat oven to 250°.
Melt butter. Add sugar, vinegar and meal; mix. Add eggs, one at a time. Use 2 table knives to cut eggs into sugar, etc. (do not stir). Put into pie shell. Place in oven that has been heated to 375°. Immediately lower heat to 325° for 50 minutes, or until set or top is crusty.
Brown beef in frying pan over high heat. Add taco seasoning mix and water; stir. Bring to a boil, reduce heat and simmer, uncovered, 15 to 20 minutes. Stir occasionally. While beef is cooking, place taco shells in 350° preheated oven for 5 to 10 minutes. Fill heated taco shells with 1 to 2 tablespoons meat. Top with lettuce, tomatoes, cheese, taco sauce and sour cream.
Boil broccoli for 5 minutes; drain. Melt butter in 9 x 13-inch baking dish. Stir in cracker crumbs until covered with butter. Reserve some for top. Spread broccoli on top of crumbs. Spread chicken soup on top of broccoli. Cover with slices of cheese and sprinkle with remaining crumbs.	Bake at 350° for 30 minutes or until brown.
Spread apples in 11 x 7 x 2-inch baking dish. Sprinkle with orange juice. Combine sugar and flour. Cut in butter until crumbly. Add coconut; sprinkle over apples. Microwave on High for 12 minutes, turning dish once. Serve warm or cool topped with whipped cream.
Melt oleo in skillet. Add all ingredients, mixing well. Cook at 325° for 25 minutes in iron skillet.
Pour both bags of broccoli and cauliflower into a large casserole dish. Add soups and 1 1/2 cans of water. Add bacon, stuffing and half of each cheese. Sprinkle top with Mrs. Dash and stir well. Spread remaining cheeses evenly over top and bake at 350° until done.
Cook macaroni, drain. Mix mayonnaise, vinegar and mustard in large bowl. Add macaroni and remaining ingredients. Chill.
Mix margarine, flour and pecans (reserving a few pecans for topping) until crumbly and press into bottom of 9 x 13 x 2-inch dish. Bake at 300° about 20 minutes, until lightly brown. Cool.
Beat in eggs, sugar and flour. Bring to a boil the butter and milk, then add to mixture while hot. Next, add vanilla and baking powder. Bake at 350° for 45 to 60 minutes.
Melt margarine in milk. In a large bowl beat eggs and add sugar, salt, milk, margarine and mashed potatoes. Dissolve yeast in warm water and add to potato mixture. Add flour and mix until stiff. Cover and let rise thoroughly. Punch down and cover again. Refrigerate until ready to use. Roll out, cut and allow to rise for 2 to 3 hours. Bake at 325° until brown.
Boil chicken parts; remove from pot, reserving broth. Cool and debone chicken. Break chicken up into large pieces; set aside. Cook rice in chicken broth and water, adding saffron. (Rice should be bright yellow in color.) Taste liquid and season with additional salt only if necessary. (Rice should be thoroughly done.) Place half the cooked rice in a casserole dish. Spread chicken over layer of rice; top chicken with remaining rice. Spread mayonnaise on top of last layer of rice. Cover with cheese. Bake in 350° oven until cheese is almost melted. Yummy! Yummy!
Brown beef and onion in a large skillet over medium heat. Drain. Add vegetable soup or mixed vegetables. Heat thoroughly. Serve over toasted buns.
Mix Jell-O with water (1 3/4 cups hot water and 1/4 cup cold). Cool gelatin. Mash tofu (drain liquid first before you mash it). Add tofu to gelatin, then add Cool Whip. Mix well. Chill for about 3 hours. Mixture will make 2 pies.
Beat egg. Add sugar and oil. Sift dry ingredients and add to first mixture. Mix well. Add boiling water a little at a time and mix well. Add vanilla. Batter will be thin. Pour into lined cupcake tins. Bake at 350° for 15 to 20 minutes. Test with toothpick.
Cut bread into cubes. Add garlic. Place in 9 x 13 pan. Cover with ham and sprinkle cheese on top. Beat eggs, milk, mustard, salt and pepper. Pour over all. Refrigerate overnight. Bake 1 hour at 350°.
Hard-boil eggs and potatoes. Slice into bite size pieces. Mix with other ingredients. Cover with plastic wrap; let sit in the refrigerator until cold.
Arrange tenders in lightly greased 13 x 9 x 2-inch baking dish. Top with cheese slices.
Saute chicken in large skillet in hot butter until both sides are brown. Add onion and garlic. Cook about 5 minutes. In a small bowl combine flour, salt and pepper and slowly stir in bouillon cube which has been dissolved in the hot water. Pour over browned chicken. Cook slowly covered for about 25 minutes or until chicken is tender. Add potatoes and wine. Heat potatoes thoroughly. Garnish with parsley. Yields 4 to 6 servings.
Cook pasta according to directions. Combine all ingredients, except dressing. Add dressing. Toss gently. Refrigerate, covered, for 1 to 2 hours before serving.
Combine ground beef, egg, oats, 1/2 cup catsup, pepper, salt, onion and garlic powder. Mix well and press into bottom and sides of 9-inch pie pan. Bake at 350° for 8 to 10 minutes. Fill partially baked meat shell with zucchini; combine Mozzarella, 1/2 cup catsup, olives (if desired), oregano and basil and pour over zucchini. Top with Parmesan cheese. Bake at 350° for 15 to 18 minutes.
Melt chocolate in hot water until smooth and thick. Add gelatine dissolved in cold water to the hot chocolate mixture. Stir until dissolved. Let cool. Beat egg yolks and add to the cooled chocolate mixture. Beat egg whites, add sugar gradually and beat until thick and smooth. Fold into chocolate mixture gently. Combine cake cubes into chocolate mixture, stirring gently and mix well. Pour into 9 x 13-inch pan or spring-form. Keep in refrigerator 24 hours before serving. Serve with whipped cream or Cool Whip.
Coat cheese cubes with flour. Dip in beaten egg, then add crumbs. (If desired, prepare several hours ahead and refrigerate until needed). Pour oil into fondue cooker to no more that 1/2 capacity or to depth of 2-inches. Heat on range to 375°. Add 1 teaspoon salt and transfer cooker to fondue burner. Spear cheese with fondue fork. Fry in hot oil for 20 to 30 seconds or until golden brown.
Slice dill pickles; discard juice. Pour sugar and Tabasco over slices. Refrigerate for 1 week before eating. Stir every day.
Put all ingredients in crock-pot. Stir well. Cover and cook on low for 12 to 24 hours (high for 4 to 6 hours).
Combine all ingredients in a casserole dish. Bake at 350° until thoroughly heated and onion is cooked.
In a saucepan heat the frozen broccoli and chopped onion for 2 to 3 minutes. Add cream of mushroom soup and let bubble up with the broccoli and onion. Add sliced cheese and milk; let it heat together, but do not boil. Add seasoning. Keep warm. Serves 6.
Heat oven to 375°. Mix Bisquick mix and 2 tablespoons sugar. Cut in butter until crumbly. Press mixture in an ungreased square pan, 9 x 9 x 2-inches. Bake until light brown, about 15 minutes; cool. Mix cheese, 1 cup sugar and vanilla. Beat cream in chilled bowl until stiff. Fold cream and marshmallows into cheese mixture; spread over crust. Refrigerate at least 8 hours. Cut into squares; top with fruit. Makes 9 servings.
Let first 3 ingredients set overnight. After setting overnight, drain and rinse, then add remaining ingredients. Bring to rolling boil, can and seal.
Combine 2 quarts boiling water, sugar and citric acid, stirring until sugar and acid dissolves. Combine pineapple juice (thawed), undiluted strawberry daiquiri mix and pink lemonade and 4 quarts of water. Add to sugar mixture in large plastic container. Divide evenly into four 1-gallon size heavy-duty zip-top bags. Freeze.
Scald and cool milk. Add yeast; stir until dissolved. Stir in flour and salt. Stir to a smooth batter. Cover and let rise 12 hours or overnight. Stir in molasses, soda mixture, egg and shortening. Ladle on hot skillet, as with pancakes. Serve with hot syrup or bacon gravy.
Sift together dry ingredients. Cut in shortening until mixture forms coarse crumbs. Combine egg and milk and add to flour mixture. Stir until dough follows fork around bowl. Turn onto lightly floured board and knead lightly, about 20 times. Roll dough 3/4-inch thick. Cut with lightly floured 2-inch cutter, cutting straight down through the dough.
Peel and dice potatoes. Heat pan with oil, then add potatoes. Cook on medium heat until brown. Salt and pepper to taste.
Mix sugar and Crisco. Add flavorings. Add eggs one at a time. Mix well at high speed. Sift flour and salt. Add slowly. Fold in coconut. Bake 1 hour. Frost with glaze.
Fry beef and onion until brown; drain. Stir in seasoning mix. Spread meat in a 10-inch greased pie plate and top with drained chilies. Beat milk, Bisquick and eggs until smooth. Pour over meat and bake for 20 minutes at 400°. Arrange tomatoes over pie and sprinkle with cheese. Bake an additional minute or until knife inserted comes out clean. Serve with a dollop of sour cream.
Sift dry ingredients together; cut in margarine with pastry blender. Stir in cheese. Add Tabasco sauce to water and sprinkle, 1 tablespoon at a time, over ingredients, gently mixing and pressing with fork until dough holds together. Combine flour and	paprika. Sprinkle on	long sheet of wax paper. Place dough on paper, roll into rectangle, turn to cover other side with paprika mixture.	Cut in half lengthwise, then cut crosswise in 3/4-inch strips. Twist each strip 2 or 3 times; place on ungreased baking sheet. Press on ends. Bake at 450° about 10 minutes or until crisp. Makes about 20.
Sprinkle generously both sides of brisket with salts. Pour liquid smoke over brisket. Turn a couple of times. Refrigerate overnight. Drain liquid smoke; add a little Worcestershire sauce. Seal well in heavy duty foil. Cook at 275° for 1 hour per pound plus 1 hour. The last hour, add barbecue sauce. Open foil. Raise oven to 350°. Let cool 30 minutes or so before slicing. Slice thin against grain. If desired, add more barbecue sauce and reheat for 30 minutes. Serves 8.
Beat egg whites in a small bowl with mixer until stiff, but not dry. Place chocolate chips in container of blender. Whirl to break up pieces. Add boiling water or coffee; whirl until smooth. Add egg yolks and vanilla. Whirl 1 minute until thoroughly blended. Pour the chocolate mixture slowly over egg whites and fold in gently until no white shows. Spoon into individual dishes and refrigerate for 1 hour or until firm and well chilled. Garnish with whipped cream, if you wish. Serves 6.
In mixing bowl combine liquid ingredients. Add dry ingredients, then chips. Pour into greased Bundt pan. Bake in preheated 325° oven for 50 to 55 minutes or until done.
Combine pudding, powdered sugar and milk. Beat at lowest speed for 1 minute. Fold in Cool Whip. Spread.
Preheat oven to 350°. Lightly butter a 10 x 10 x 2-inch baking dish. Toss pears with raisins and cinnamon. Spread in bottom of baking dish. Spread bread slices generously with butter. Cut each slice in half diagonally. Arrange, overlapping in dish, buttered side up. In pan, heat milk until bubbles form around edge of pan. Remove from heat. Add sugar and salt; stir to dissolve.
Heat oven to 350°. Mix wafer crumbs and butter thoroughly. In 9-inch pie plate, press evenly on bottom and sides. Bake 10 minutes. Cool. Combine marshmallows and milk in saucepan. Cook over low heat, stirring constantly, until marshmallows melt. Cool thoroughly and add liqueurs. Fold marshmallow mixture into whipped cream. Add food coloring. Pour into crumb lined pan. Chill at least 4 hours.
Mix potatoes and sugar. Add butter, vanilla, salt and coconut. Blend well. Press into ungreased pan so that mixture is about 1-inch thick. Chill until firm. Cut into pieces, dipping pieces into melted semi-sweet chocolate.
Cut beef into small pieces. Dice onion. Saute beef in oil. Add onion and saute together for three minutes. Add tomatoes, vinegar, wine, bay leaves, salt, pepper, nutmeg, cinnamon, paprika, parsley and 2 cups warm water. Cook on low heat for 2 1/2 hours. Peel onions and carve them like cross. In a pan melt butter; add 1 cup water. Add onions, garlic and salt. Cook on low heat until water is gone. Add onions to the beef and cook for the last 30 minutes of cooking. Serves 4 to 5.
Mix all the ingredients except cabbage and carrots. Finely shred cabbage and carrots. Mix with dressing and let stand for 2 hours before serving.
Pound veal between wax paper. Cut into 1 1/2-inch squares. Combine flour, salt and pepper. Place on a piece of wax paper. Heat butter in skillet. Dip veal in flour mixture as you are ready to cook them. When butter stops foaming, add veal and brown quickly on both sides. Transfer to warming platter. Add onions to skillet, cook 4 minutes and add parsley, lemon juice and mushrooms. Cook 1 minute, add wine and broth. Boil until thick and turn heat to low and add scaloppine. Serve at once.
Cream sugar and butter together. Combine with 3 eggs. Sift flour, baking soda, baking powder and salt together . Combine with sugar and butter mixture. Add vanilla and the chocolate chips. Bake on ungreased cookie sheets at 350° for 8 to 10 minutes.
Get a baking pan, depending on how much you are going to make. Pour contents of can into the dish, juice included. Put 1/2 box cake mix over the fruit. Make sure it covers it evenly. Put butter over the edges and middle. Bake until top is brown and enjoy!
Heat oil and add onion. Cook until golden. Add meat and cook until done. Add mushroom sauce. Arrange in casserole half of noodles, half of sauce and half of cheese. Repeat layers. Bake in a preheated 325° oven for 1 hour.
Combine first 5 ingredients, mixing at medium speed or mix until well blended. Stir in carrots and walnuts. Pour into greased 13 x 9-inch pan. Bake at 350° for 35 minutes or until toothpick comes out clean. Cool and spread topping.
Spread tortilla chips with small amount refried beans. Sprinkle on grated Cheddar cheese liberally. Top with slices of peppers. Bake on a cookie sheet in a 350° oven until cheese is melted, about 5 minutes.
For 8 halves, bring 4 eggs to a boil starting with cold water. Cover, remove from heat. Let stand 12 minutes; drain and peel. Cut in half lengthwise. Mix together mayonnaise, dry mustard, salt, pepper and egg yolks. Spread mixture on each half egg whites.
Mix cheese and margarine. Add flour and mix well. Add crispy cereal and mix well. Shape into small balls and place on an ungreased cookie sheet; flatten each ball with fork and bake at 375° for about 10 minutes.
Cut zucchini and red pepper into thin strips. Combine vegetables in bowl with Stove Top, hot water, broth, 2 tablespoons butter and tarragon. Let stand 5 minutes. Spoon and press stuffing onto half of each fillet. Fold fillet over stuffing. Mix remaining butter and paprika; brush on fillets. Place stuffed fillets in baking dish. Cover and bake at 400° for 20 to 25 minutes or until fish is easily flaked with a fork.
Heat cheese, milk and salad dressing over low heat; stir until sauce is smooth. Add remaining ingredients; mix well. Pour into 2-quart casserole; bake at 350° for 35 to 40 minutes or until hot. Makes 6 to 8 servings.
Heat oven to 350°. Grease a 9 x 13-inch pan. In a large bowl with spoon, stir together the butter, sugar and vanilla. Add eggs. Stir until well blended. Stir in flour, cocoa, baking powder and salt; mix well. Reserve 2 cups of batter and set aside. Spread remaining batter in prepared pan. Arrange patties in single layer over batter about 1/2 inch apart. Spread reserved batter over patties. Bake 50 minutes or until brownies pull away from pan. Enjoy!
Cook macaroni and let cool. Dice bell pepper and onion. Combine all ingredients in a large bowl.
Cream the butter, sugar, beaten eggs and lemon. Add dry mixture with raisins and pecans. Bake 2 1/2 hours in 10-inch tube pan (greased and floured) at 275°.
Combine all ingredients; put into casserole dish. Crumble Ritz crackers with melted butter and place on top. Bake at 350° until light brown.
Saute mushrooms in butter. Add cooking sherry. Mix flour with water to make paste. Add to chicken bouillon. Add salt and pepper. Pour into mushrooms and cook over medium heat to thicken. Do not boil, approximately 15 to 20 minutes. Add sea legs and sour cream. Heat to warm. Serve over rice.
Combine vegetables, cheese and bacon in large bowl. Mix sugar, vinegar and mayonnaise. Add dressing shortly before serving.
Shred boiled chicken into medium sized pieces. Mix with sour cream and cream of mushroom soup. Mix well. Pour into a 9 x 13-inch casserole dish. Crush Ritz crackers and melt enough butter to saturate crackers, then pour over chicken. Bake at 350° for 25 minutes.
In 10-inch skillet, over medium-high heat cook steaks for 2 minutes or until desired doneness, turning once. In same skillet, add soup mix blended with water. Cook for 2 minutes. Return steaks to skillet and cook 1 minute or until heated through. To serve, place steak on rolls. Top with sauce and cheese.
Brown ground beef with green peppers and onions. Drain, then add Pizza Quick sauce and simmer 10 minutes. Put mixture in baking dish. On top of this, add mushrooms, pepperoni and Mozzarella cheese (whatever you like on your pizza). Mix flour, milk, oil and beaten eggs. Pour batter on top of mixture and sprinkle with Parmesan cheese. Bake at 325° for 25 minutes.
Mix thoroughly 1/4 cup soup, beef, crumbs, egg, onion, pepper and salt. Shape into 6 patties. Brown patties in a small amount of shortening in skillet. Pour fat off. Stir in remaining soup and water. Cover and cook over low heat about 20 minutes or until done. Stir occasionally.
Put it in the sifter and sift it. Then add your shortening until it starts coming together. Grease your pans. Cut out your biscuits with a biscuit cutter. Put in the oven at 400°.
Thread mushrooms onto skewers. Combine remaining ingredients and brush over mushrooms. Grill over hot coals 10 to 15 minutes, basting and turning every 5 minutes.
Mix together margarine, sugar, flour and baking powder. Add eggs, vanilla and milk. Beat until smooth. Pour into a 9 x 13-inch pan and spread evenly. Add any pie filling on top. Must be canned filling, not fresh.
Mix Bisquick and enough water to make a soft dough. Roll into a rectangle 1/4-inch thick. Mix hamburger, soup and onion. Spread thin onto Bisquick and roll up. Cut into 1 1/4-inch slices and place on greased cookie sheet. Bake at 400° for 15 minutes. Serve topped with hot mushroom soup poured over (don't thin the soup too much).
Form meatballs from ground meat, egg and crackers; brown in skillet coated with Pam. When brown, remove meatballs from skillet; drain and rinse. Return meatballs to skillet. Add rice, carrots and 2 cups of water. Cover and cook on medium-high heat until carrots are done (approximately 20 to 30 minutes). You may need to add water. After water is absorbed and carrots are done, cover with cheese slices, then cover with lid until cheese melts.
Put cucumbers	and onion in bowl. Sprinkle salt over them and let stand 3 hours. Rinse in cold water. Add sugar, vinegar and seed. Put this over cucumbers and onions. Put in refrigerator overnight. Put in containers and in freezer. Thaw to eat.
Stir-fry chicken in oil until brown. Add water chestnuts, green pepper strips and broccoli; let stir-fry with chicken. Mix broth and dry ingredients together. Add to pan and bring to boil. Serve over rice.
Combine peppers and tomatoes; blend water, Tabasco sauce and salt. Stir into vegetables. May be served with Curry Chicken.
You will need a 2 or 3-quart shallow baking dish and 1 larger baking dish (large enough to hold the 2-quart baking dish).
Crust: Combine flour, butter and pecans. Pat evenly into bottom of 9 x 13-inch pan. Bake at 350° for 20 minutes. Let cool completely.
Combine butter and flour in saucepan on medium heat. With wire whisk slowly add water. Bring to a boil until thickened. Add onion, garlic, tamari and molasses for color.
Place apples in 9 x 13-inch pan; place onion on top of apples. Place pork chops on top. Pour bottled or homemade barbecue sauce over all. Bake at 400° until pork chops are done.
Add mincemeat to prepared mix. Then prepare mix according to directions on package. Pour into greased 9 x 5 x 3-inch loaf pan. Bake in moderate oven (350°) about 1 hour. Remove from oven. Let stand 10 minutes. Turn out onto cooling rack.
Melt the chocolate in the coffee. Dissolve gelatine in water and add to coffee and chocolate mixture. Stir well. Add to egg and sugar mixture, beat well and cool. When cool, but not set, beat egg whites and when partly beaten, add sugar (1/2 cup) and beat until stiff. Add to cooled chocolate mixture. Stir or beat on slow until mixture is thoroughly mixed. Store in refrigerator until served with whipped cream. Fills one pie.
Reserve 2 tablespoons cheese to top with. Place into small baking dish. Top with 2 tablespoons cheese and sprinkle with paprika. Cover and put in refrigerator until ready to use. Bake at 250° for 30 minutes. Serve with crackers.
Cut up chicken breast and boil for 30 minutes. Mix first 3 ingredients and place in baking dish. Crumble crackers on top and sprinkle on poppy seeds. Cut up butter and layer the top. Cook 350° until brown.
Cut cheese in strips. Beat egg. Dip cheese in egg and roll in bread crumbs. Fry in hot oil.
Sprinkle ribs with unseasoned tenderizer and place in bag. Mix barbecue sauce and wine. Pour over ribs. Tie bag. Vent bag and cook at 350° for 2 hours.
Bring oysters to boil in 1 cup water. Add margarine, mix and then add milk and salt to taste. Stir and heat to boiling point. Serve with crackers.
In a large mixing bowl, dissolve yeast in warm water. Stir in honey; add butter, salt and whole wheat flour. Beat on low speed until well blended. Stir in all-purpose flour. Cover and let rise in a warm place until doubled, about 30 minutes.
Grease and flour a 17 x 11 x 3/4-inch cookie sheet.