HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line 9 x 13-inch baking dish with aluminum foil and pour oil in. Put in oven for 10 minutes. Remove from oven and place chicken in pan, meaty side down. Mix salt, oregano and paprika and sprinkle half on chicken. Bake for 20 minutes at 400°. Remove from oven; turn chicken over. Sprinkle with other half of remaining spices. Bake 20 more minutes. Remove from oven; spoon drippings over chicken. Put sliced mushrooms on top of chicken and sprinkle with Parmesan cheese. Bake another 15 minutes.
Cook noodles in 3 cups boiling water for 3 minutes. Rinse with cold water and drain. Heat oil in skillet. Stir-fry onions until softened. Add carrots and mushrooms and stir-fry until onions are slightly brown (may also add slightly cooked broccoli). Remove vegetables from skillet and stir-fry shrimp. Replace veggies and add noodles, seasonings, lemon juice and 1/4 cup water. Toss and heat through. Serve with sesame seed and lemon wedges.
In 2-quart glass bowl, combine sugar, cocoa, salt, milk and vanilla (mixture will be too stiff to thoroughly blend in dry ingredients). Place margarine in middle of bowl. Microwave on 100% power for 2 minutes. Stir vigorously until smooth. Blend in nuts or peanut butter. Spread fudge in a 9 x 9-inch pan. Let chill 1 hour in refrigerator or 30 minutes in freezer. Keep refrigerated.
Place in punch bowl as follows: one layer of cake, 1/2 pudding, 1/2 cherries, 1/2 fruit cocktail, 1/2 pineapple, coconut, nuts, 1 Cool Whip. Repeat.
Combine mayonnaise, mustard, ham and Swiss cheese. Spread margarine on bread (10 slices). Then spread on ham mixture. Put together for sandwiches. Cut into 3-inch fingers. Chill. Makes 30 fingers.
Mix milk and lemon juice well together. Add Cool Whip and marshmallows. Drain the fruits. Add to Cool Whip mixture. Chill.
Combine sugar, cocoa and salt in saucepan. Blend in water, stirring until dry ingredients are dissolved. Add milk and bring to boil, stirring often. Boil for 3 to 4 minutes until sauce thickens. Remove from heat and stir in butter. Serve hot over ice cream or topping for cake. Makes 1 cup.
Lightly oil bottom and sides of 9 x 13-inch pan. Wash burghul several times and soak for 10 minutes in cold water. Add seasoning and onion to beef. Drain burghul and mix thoroughly with meat mixture. Grind mixture once or twice. Knead well with ice cold water until mixture is soft. Divide mixture in half, moisten hands with cold water and spread mixture evenly on bottom. Sprinkle washed pine nuts on bottom layer. Make top layer with remaining mixture. Smooth top and cut into diamond shapes (diagonal cuts). Slide knife around edge of pan working Kibbee away from pan. Make small holes with finger (1 in center and 2 each near top and bottom of tray). Drizzle 4 tablespoons oil on top of Kibbee and add 4 pats of butter or margarine. Bake 1 hour at 350°. Broil until brown. Remove from oven and immediately sprinkle cold water over top of Kibbee.
Peel apples; dice into small pieces and set aside. Mix together the flour and shortening. Add enough water to form a soft dough. Divide dough into biscuit size sections. Roll each section as flat as possible. Put apples on flattened dough; fold each area of circle up, tucking at top to seal in apples. Place these in a greased baking dish.
Combine all ingredients and place in an 8 x 8-inch pan. Bake 30 minutes at 350°. Serves 6.
Cook ground beef and onion until meat is lightly browned; drain off fat. Stir in tomatoes, tomato paste, water, salt, oregano and pepper. Simmer, covered, for 15 minutes, stirring occasionally.
Cook potatoes. Mix with margarine, sugar, milk, eggs and vanilla; mix well. Pour into pie shells. Bake at 350° for 30 to 35 minutes. Makes 2 pies.
Combine all ingredients except peaches. Mix 2 minutes. Pour in well-greased deep dish pie plate. Pour peaches over mixture. Mix 1 (8 ounce) cream cheese, 1/2 cup sugar, 3 tablespoons peach juice. Pour over peaches and mixture. Sprinkle cinnamon/sugar on top. Bake in 350° oven for 35 minutes.
Heat oven to 350°. Grease and flour tube pan. In a large bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Sift flour, salt and soda together. Add dry ingredients alternately with sour cream. Pour into prepared pan. Bake for 55 to 60 minutes.
Combine eggs, beans, celery, parsley and onions. Blend the French dressing with the seasoning; stir into egg mixture. Chill at least 1 hour. Serve on crisp lettuce. Makes 6 servings, 1/2 cup each, 125 calories per serving.
Heat oven to 350°. Grease 15 1/2 x 10 1/2 x 1-inch pan for chicken breast. Place chicken in pan. Mix remaining ingredients and brush over chicken. Bake, uncovered, 1 to 1 1/2 hours or until chicken is tender and juice of chicken is no longer pink.
Saute onion in oil until yellow. Add slowly a mixture of the remaining ingredients. Cover and simmer 30 minutes. Pour over cooked spaghetti. Sprinkle with Parmesan cheese.
Mix the yeast and the hot water; set aside. Melt the margarine, sugar and buttermilk. Mix and add to yeast mixture. Add flour. Spoon into greased muffin pan and allow to set 3 hours to rise. Bake at 450° until brown.
Preheat oven to 375°. Spray frying pan with Pam and brown chicken breasts. Set aside. In saucepan, heat soup, 3/4 of cheese and milk to hot. Roll up the breast with each crescent roll. Top with soup and cheese mixture. Place in baking dish. Put rest of cheese on top. Cook until crescent rolls are brown.
Beat egg slightly; stir in milk the 1/3 cup bacon fat and 1 cup shredded cheese. Set aside. Sift together the flour, salt, sugar and baking powder. Stir into the egg mixture. Crumble the fried bacon and add to mixture. Spoon into greased muffin tin. Bake at 400° for 18 to 20 minutes. Makes 12 muffins.
Microwave butter, uncovered, in 8 x 8 x 2-inch baking dish on Full power until melted, about 30 seconds. Stir in onion. Microwave, uncovered, on Full power until tender, about 2 minutes. Remove from dish; reserve. Combine corn muffin mix and caraway seed. Prepare according to package directions. Spread batter in same buttered baking dish. Spread reserved onion over top.
Mix ingredients in order given. Knead dough on lightly floured surface. Roll out and cut into biscuits. Bake in a 450° oven until brown. Mixture can be stored in refrigerator for several days. Grease pan before cooking.
Thaw spinach; drain. Put all ingredients in blender and blend well. Chill and serve with crackers, chips or raw vegetables. Yield: 3 cups.
Melt oleo over low heat; stir in sugar, flour, egg yolks and milk. Blend well. Cook slowly until thick. Immediately stir in coconut and vanilla. Pour into baked pie shell. Top with meringue made from the egg whites. Sprinkle with coconut and brown in oven.
Foil line an 8-inch pan. Spread 1/2 cup walnuts evenly; set aside. In heavy pan, combine marshmallow, sugar, evaporated milk, butter and salt. Bring to full boil, stirring constantly. Remove from heat. Add butterscotch morsels; stir until morsels melt. Stir in orange and orange rind. Pour into prepared pan. Sprinkle with remaining walnuts. Chill until firm (about 2 hours).
Mix sugar, mustard, salt and vinegar. Add onion juice and stir thoroughly. Put in food processor. Add oil slowly, beating constantly, until thick. Stir in poppy seed. Store in a cool place, but do not let freeze. Serve on fresh fruit. Makes 1 quart.
Bring water and raisins to boil. Let boil briskly for 5 minutes. Cool. Stir in baking soda. Let stand.
Place meat on warm platter; keep warm while preparing gravy. Skim excess fat from meat broth; store fat for future use in seasoning vegetables. Measure broth; pour amount desired into pan. Shake water and flour in covered jar (for a smooth mixture, it is important to put water in jar first, then the flour). Stir flour mixture slowly into broth; heat to boiling, stirring constantly. Boil and stir 1 minute. If desired, add a few drops of bottled brown bouquet sauce. Season with salt and pepper.
Beat the first 7 ingredients for 8 minutes. Pour into round greased cake pan (I use angel food pan). Mix together the sugar and cinnamon; sprinkle over top and swirl through cake with a knife. Bake at 350° for 55 minutes (my oven). After first cake, you may have to adjust baking time to fit your oven. Set timer! Do not open oven while baking! (It will fall if you do, but will still taste good.)
Slice cookie roll as if to bake cookies, place in miniature muffin tin. Use thumb to indent, place a Reese's cup in indention. Bake by direction on cookie roll. Let cool completely in pan before removing. Yields approximately 24 cookies.
Mix all together the green beans, corn, peas, green pepper, onion, celery and pimentos. Set aside.
Combine eggs, milk, salt and mustard. Layer a greased shallow baking dish with bread, sausage and cheese. Pour egg mixture over all. Bake in 350° oven for 30 to 40 minutes. Makes 6 servings.
Butter and grease 8 x 8 pan. Using a 3 qt. saucepan, mix sugar, milk, syrup, pumpkin and salt. Bring to a boil stirring constantly; reduce heat to medium and continue boiling--do not stir.
Place the chocolate and butterscotch chips in a 2-quart casserole. Melt 2 minutes by microwave. Stir until smooth. Add peanuts and chow mein noodles. Stir until well coated. Drop by teaspoon onto waxed paper-lined tray. Let set in refrigerator until firm. Yield: 4 dozen.
Shred cabbage (coarsely); it will make 4 to 5 cups. Shred carrot. Combine both in a large bowl. Remove seeds and stems from green pepper (chop or dice), and add to the cabbage-carrot mixture. Add celery seed. Combine well. Pour chilled coleslaw dressing (about 1/2 cup) over the cabbage mixture and mix well.
Brown meat with oil in large pan. Add onion and pepper. Cook until tender. Add remaining ingredients and stir well. Pour in large dish and bake in oven at 350° for 30 minutes or simmer in large pan on top of stove for 30 minutes.
Line bottom of 2 (10-inch) pie pans with crust. Blend all other ingredients; add to pie pans. Add top crust. Bake at 375° for about 1 hour.
Mix together flour, salt, cinnamon and baking soda. Add in order given: corn oil, sugar, eggs, vanilla, lemon juice, sliced apples and nuts. Pour into 9 x 13-inch pan (lightly greased and floured). Bake at 300° for about 1 hour and 10 minutes. While still warm, glaze with 1 cup powdered sugar and juice of 1 1/2 lemons.
Roast and peel 10-12 green chilies and stuff with strips of colby or cheddar cheese, leaving stems on. Dip and fry in batter.
Combine all juices and punch. Chill. Before serving, add ginger ale. Add ice ring, cubes or frozen sherbet ring as desired.
Mix first 5 ingredients and heat. Lay shells in baking dish. Fill with chicken mixture (reserving a little to pour on top) and fold shells once. Pour the reserved chicken mixture on top. Sprinkle grated cheese on top and bake at 300° for 30 minutes.
Boil chicken two hours or until meat is falling off bone. Remove meat from bone. Return to liquid with rice and boil until rice is done. Serve in large bowl. Serves 6.
Mix all ingredients together. Grease your skillet and put it in oven to get it hot, then pour your cornbread mix into skillet and let it cook for 30 minutes at 425° or until done.
Brown meat. Add tomatoes and refried beans. Cook for 20 minutes on medium heat. In large, hot frypan, saute peppers, onions and garlic in margarine until tender. Add vegetables, beans and spices. Simmer for 10 to 15 minutes. If too thick, add reserved tomato juice.
Melt butter in pan you plan to cook chicken in. Combine other ingredients. Roll chicken in this mixture and place in pan. Bake at 375° for about 1 hour.
Brown meat in small amount of olive oil. Sprinkle flour over meat. Add onions and cook until tender. Add chiles, garlic, broth, tomatoes, hominy, salt and pepper to taste. Simmer slowly until meat is tender.
Melt chocolate chips, butter and salt in a double boiler. Add eggs and mix well. Let cool slightly and add nuts and marshmallows. Roll in wax paper and chill in refrigerator. Makes 2 rolls.
Preheat oven to 350°. Combine first 5 ingredients; mix well. Stir in chocolate chips that have been allowed to reach room temperature and chopped pecans. Pour into pie shell. Arrange pecan halves on top, if desired. Bake for 45 to 50 minutes or until set. Cool. Serve with whipped cream, if desired.
Coarsely grate carrots. Mix carrots with raisins, peanuts, salt and pepper. Blend lemon rind, juice and sour cream. Pour over carrot mixture and toss thoroughly.
Cook noodles and drain. Cook hamburger and drain. Add tomato sauce, green pepper, onion and mushrooms. Stir. Add 1/2 of the cheese. Add sugar, salt and pepper to taste (sometimes I use seasoned salt). Sprinkle rest of cheese on top. Bake one hour at 350° or until brown on top.
Put everything in pot and bring to a boil. After it starts to boil, reduce to simmer and cook for 1 1/2 hours.
Melt butter. Blend all ingredients, except hash browns, together well. Mix creamed mixture into hash browns. Bake at 350° for 30 to 45 minutes.
Melt butter in medium size saucepan. Add onion and sugar. Cook and stir 5 to 10 minutes until lightly browned. Add bouillon, water and Worcestershire sauce. Simmer 10 to 15 minutes. Makes 4 servings.
Bake cake 25 minutes at 350°. Put topping on cake and bake 15 minutes more at 400°.
Cream butter and sugar. Add flour, milk and vanilla. Knead well. Chill at least 6 hours or overnight. Roll out about 1/8-inch thick. Cut with various shapes of cookie cutters. Decorate with frosting.
Combine all ingredients except ginger ale and chill. Just before serving add ginger ale. Makes 1 gallon.
Sift together flour, soda, cinnamon, salt and nutmeg. Cream shortening and sugar. Blend in eggs and vanilla; mix well. Add dry ingredients alternately with bananas, mixing just until blended. Combine pecans in 1 teaspoon flour; stir into batter. Bake at 350° in Bundt pan for 40 to 45 minutes or loaf pans for 50 to 60 minutes.
Cut pork into small square pieces. Deep fry with a milk, egg and flour batter. Set aside.
Stir together sugar, egg and shortening. Add baking soda and cold water; stir. Then add flour, cinnamon, cloves, nutmeg and salt. Stir, then add raisins, apples and nut meat if desired. Mix well; pour into pan (any size). Bake at 360° for 30 to 40 minutes or until done. Let cool 10 minutes, then spread with margarine and sprinkle with brown sugar.
Brown ground beef and add garlic powder and salt to taste. Add onion, peppers and chili powder. Cook until tender. Stir in rice and tomato sauce. Heat thoroughly and top with cheddar cheese. Serve with corn chips and refried beans.
Process cottage cheese until smooth. Press spinach between paper towel until barely moist. Add spinach and remaining ingredients to cheese mixture. Stir well. Cover and refrigerate about 3 hours. Serve with crackers or raw vegetables. Makes about 3 cups.
In a small bowl, very lightly beat egg white, Amaretto and almond extract together. In a large bowl, put almonds and sugar and mix well. Put egg white mixture in and mix to form paste. Shape mixture into 36 equal size balls and put on cookie sheets (coated with grease and wax paper). Bake at 350° for 15 minutes or until just lightly brown. Remove cookies from oven and sprinkle with powdered sugar. Cool cookies on baking sheets.
Heat oven to 400°. Grease pie plate, 10 x 1 1/2-inches. Cook and stir beef and onion over medium heat until beef is brown; drain. Spread in pie plate. Beat milk, baking mix, eggs, salt and pepper until smooth. Pour over ground beef. Bake 25 minutes. Top with tomatoes; sprinkle with cheese. Bake another 5 to 8 minutes. Cool 5 minutes.
Use a large blender to make this cold soup. Avocados may be 2 large or 3 small. Cut lengthwise with a chopping knife to seed. Twist to separate halves. Remove seeds (one method is to embed knife into seed firmly and twist). With a large spoon, scoop out meat and coarsely chop. Add to blender. Puree. Add next 6 ingredients. Separate into halves. To each half, add 1 cup of milk, blend. Refrigerate at least 4 hours. Serve cold in chilled soup bowls. Yield: 6 servings.
Grease and flour 9 x 13-inch pan. Prepare cake according to directions on package. Line bottom of pan with single layer of marshmallows. Pour cake mix on top. Spoon pie filling over batter. Bake at 350° for 55 minutes. Marshmallows will rise to top.
Cook macaroni and hamburger separately. Put together in 3-quart saucepan. Add tomato sauce, salt, pepper and any other optional ingredients. Cook for 30 minutes on medium heat. Serve with rolls.
Cream the butter and sugar. Add eggs and mix well. Stir in flour and milk. Add rest of ingredients and mix well. Drop from tablespoon onto greased cookie sheet. Bake at 325° for 15 to 20 minutes. Makes 10 dozen. (May freeze.)
Mix all ingredients. Mix 1 stick butter melted with Pepperidge Farm herb mix and add on top. Cook until it bubbles.
Cut several slits in 1 side of roast. Place 1 green onion and small piece of garlic clove in each slit. Cut onion off even with roast. Turn over and repeat on other side (3 to 4 slits is good).
Peel potatoes and cube. Mix butter and cheese. Add to potatoes. Stir in sour cream, onion, salt, pepper and parsley flakes. Turn into a 13 x 9 x 2-inch baking dish (greased). Sprinkle with paprika and dot with butter. Bake at 350° for 30 minutes.
Mix sour cream and taco mix. Spread mixture on a round platter. Spread on diced onion, tomatoes, cheese and shredded lettuce. Serve with tortilla chips.
Crunch up noodles into small pieces. Put noodles, almonds and sunflower seeds on cookie sheet and toast until golden brown. Mix or shake canola oil, sugar, vinegar and seasoning pack from Ramen noodles.
Place sliced zucchini on double strength foil, one zucchini for each person. Sprinkle with salt, pepper and Parmesan. Add dab of margarine and 1 tablespoon water. Wrap carefully. Cook on coals about 15 minutes.
Sift together flour, baking soda and salt. Set aside. In a large bowl, cream the shortening, 1 cup of sugar and eggs. Blend in flour mixture. Add apples, milk, vanilla and nuts. Pour into greased loaf pans.
Combine first 5 ingredients in a medium bowl. Combine dressing, vinegar and curry powder; add to rice mixture and toss well. Cover and chill. Yields 4 servings. Contains 95 calories per 1/2 cup.
Combine ingredients, except additional crumbs and butter, mixing with a fork until blended. Shape into 9 patties, using 1/4 cup for each. (Lay on waxed paper.) Flatten slightly. Dip into additional crumbs. Melt butter in frypan and add patties. Brown 5 minutes on each side, adding more butter if necessary.
Beat eggs for 1 minute. Add flour, salt and sugar; beat. Add melted butter and beat. Add vanilla, pecans and coconut. Pour into greased dish and bake at 375° for 35 minutes.
Brown ground beef with garlic. Mix in jar of spaghetti sauce. In the meantime, cook sea shell macaroni until done; drain. Add spaghetti sauce mixture to pasta. Add cheeses; mix. Can be put in crock-pot.
Dip or brush fish with butter. Roll in a mixture of bread crumbs or flour, cheese and lemon pepper. Bake at 375° for 25 minutes.
Preheat oven to 350°. Combine all the ingredients in a bowl and mix well. Shape into 1 1/2-inch balls. Place on a cookie sheet. Butter bottom of a glass and flatten cookies. Bake at 350° for 10 minutes.
Grease 10-inch tube pan on bottom only. Mix following ingredients in small bowls and set aside: beat egg white and 1/2 cup sugar until stiff, then stir in coconut, 1 tablespoon flour and 1 teaspoon vanilla. In separate bowl, stir cocoa into hot coffee. Beat until stiff 3 egg whites and 1/2 cup sugar in another bowl. Mix baking soda in sour cream in separate bowl. Now in large bowl, cream 1 1/4 cup sugar and 1/2 cup shortening; add 3 egg yolks, 1/2 teaspoon salt, 1 teaspoon vanilla and half of cocoa mixture. Beat until light and creamy, about 4 minutes; add 2 cups flour, sour cream mixture and remaining cocoa mixture. Blend well; fold in egg whites. Pour in 1/3 batter; put half of coconut mixture on top. Cover with 1/2 remaining batter; top with remaining coconut mix and last with batter. Cool completely before removing from pan.
Mix together cream cheese and 1 1/2 jars marshmallow cream. Add orange flavoring and mix. Serve with any fruit you like (apples, bananas, chunk pineapple, etc.).
Combine cheeses. In a 10 x 6 x 2-inch baking dish layer cheese and chilies. Combine eggs, flour and milk. Pour over cheese mixture. Bake at 350° for 30 minutes. Top casserole with half the tomato sauce or salsa. Bake 10 minutes longer. Let stand 5 minutes before serving. Pass remaining sauce for topping.
Line the bottom of a 9-inch round cake pan with aluminum foil. Spread ice cream in an even layer in pan. Return to freezer until firm. Run a knife around edge of pan to loosen ice cream. Remove from pan. Wrap in foil and return to freezer.
Mix all together: put in baking dish. Crumble Ritz crackers over all. Melt 1/2 stick margarine and drizzle over crackers. Bake at 350° for 30 minutes.
Place ingredients in crock-pot in order listed. Cook on low for 8 to 10 hours. Remove bay leaves and serve on rice or noodles. Also good on bread as hot roast beef sandwiches. Serves 4.
In bowl, mix together all ingredients, except ribs. Place ribs in large pan and pour mixture over meat. Cover and refrigerate 12 to 24 hours, turning several times. Bake 1 hour at 350°, then uncover and continue to cook, while basting, until ribs are tender (1 hour more).
Melt butter or margarine and tear beef into bite-size pieces in skillet. Sprinkle just enough flour to soak up butter or margarine. Stir. Pour in milk (about half of skillet). Cook until bubbles and thickens. Keep on low.
Mix sugar and eggs and pour the butter in. Add the vanilla. Pour this mixture into the flour a little at a time. Mix with your fingers. Roll the dough thin and cut with a cookie cutter. Bake on a greased cookie sheet at 325° until brown.
Mix 1/2 cup flour with cherries, pineapple, nuts and raisins. Toss to coat. Combine 1 1/2 cups flour, soda, salt, cinnamon, nutmeg and cloves; set aside. Soften margarine and beat in sugar. Continue beating until light and fluffy. Add eggs and mix well. Add flour mixture gradually. Add milk. Stir in fruit mixture. Drop by teaspoonfuls on a lightly greased cookie sheet. Bake at 300° for 20 minutes. Yields 9 dozen.
Mix butter, sugar, baking powder, flour, salt and milk. Pour fruit in center, then the mixture. Do not stir. Bake at 350°.
Mix together all dry ingredients and set aside. Cream shortening, sugar, egg and molasses. Add to dry ingredients and mix thoroughly. Form in balls and roll in sugar. Bake at 350° for 8 to 10 minutes.
Heat the cherries; drain. Heat the Brandy slightly and pour over the cherries. Add the Cointreau. Put a match to liquid and serve over ice cream while it burns.
Preheat oven to 375°. Slice cookie dough into 1/4-inch slices. Place slices in rows in 13 x 9 x 2-inch ungreased pan; press to edges and corners. In a small bowl, combine cream cheese, 1/4 cup sugar and vanilla; mix at low speed until well blended. Add egg; mix well. Spread mixture over cookie base. In a large bowl, combine 1/4 cup sugar, cinnamon, ginger, salt, cloves, pumpkin, milk and eggs; mix well. Carefully pour pumpkin mixture over cream cheese layer. Bake 45 to 55 minutes or until knife inserted near center comes out clean. Cool; refrigerate.
Using a mixer, beat the margarine, salt, baking powder and flour until crumbly. These ingredients are the mix. This will keep in the refrigerator for 4 to 6 weeks.
Prepare the mashed potatoes or bring leftover potatoes to room temperature. Season to taste. Beat egg yolks into mashed potatoes until well mixed. Stir in the cheese, onion, green pepper and celery salt. Salt to taste.
Preheat oven to 400°. Cook rice as directed on package; set aside. Brown beef and onion; drain. Add taco seasoning, tomatoes and chilies. Mix well and cook over low heat until heated through.
Drain peaches, pears and pineapple; cut into bite-size pieces. Mix in frozen strawberries. Sprinkle dry pudding over top. Do not stir. Cover and let set overnight, all day or if you're in a big hurry, an hour will do. Before serving, stir; add sliced bananas. Eat and enjoy!
Combine dry ingredients in a small bowl. Add rest of ingredients and mix well. Pour into greased 8 x 8-inch or 9 x 9-inch pan. Bake at 425° for 20 to 25 minutes until edges are lightly browned.