HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine Zesty Italian dressing, soy sauce, garlic, ginger, pepper and lemon juice in a large bowl. Mix well. Add chicken strips and let marinate at least 4 hours. When chicken has marinated, cook onion, green or red pepper, carrots, squash or zucchini and broccoli or cauliflower in a large skillet or wok in about 2 to 3 tablespoons butter or vegetable oil. Cook until desired tenderness; set aside. In same skillet, brown chicken. Add cooked chicken to vegetables and serve over rice. Add more soy sauce, if desired.
Cream butter and sugar; add eggs 1 at a time, beating well after each addition. Add melted chocolate. Add flour, which has been sifted with soda and salt, alternately with buttermilk. Add vanilla. Bake in 3 greased 9-inch layer pans, 30 minutes at 350°.
Combine all ingredients except pork chops in saucepan and bring to a boil. Simmer for 5 minutes. Makes enough sauce for 10 pork chops. Spoon sauce over chops and bake in a 375° oven for 1 hour and 45 minutes.
Take a medium size eggplant and slice thin, about 1/8-inch thick. Place sheets on paper towels. Let stand 1 to 2 hours.
Spray nonstick frypan with reduced calorie vegetable cooking spray. Heat to medium temperature. Add chicken and sprinkle with 1/4 tablespoon of the pepper. Cook, turning, about 20 minutes or until brown on all sides. Reduce temperature to low. Add garlic halves and continue cooking until fork can be inserted in chicken with ease, about 10 minutes more. Remove chicken to warm plate, leaving garlic in pan. Add chicken broth and wine. Over high temperature, bring to a boil. Continue boiling about 5 minutes. Reduce temperature to low.
Wash cucumbers. Make a brine of vinegar, water and salt. Bring to a boil. Place a generous layer of dill, 1/2 to 1 clove of jars. Pack cucumbers into the jars. When jars are half filled with cucumbers, add another layer of dill and complete the packing of the jars. Fill the jars to within 1/2-inch of the top with the brine. Put caps on jars, screwing the band on tight. Process in boiling water bath for 5 minutes.
Place butter or margarine in oven at 350° to melt, about 5 minutes. Mix together rest of ingredients. Open 1 package (8 ounce) refrigerated buttermilk biscuits. Cut each biscuit into 4 equal pieces. When butter or margarine is melted, remove pan from oven.
Heat oven to 350°. Mix meat, half of the onions, the bread crumbs, 1/4 cup of soup, the egg, thyme leaves, salt and pepper. Press mixture evenly against the sides and bottom of a 9-inch pie pan. Turn beans into meat-lined pan; spread remaining soup over beans and bake uncovered for 25 minutes. Arrange remaining onions on top; bake 10 minutes longer. Cool 5 minutes, then cut into wedges.
Blend sugar, flour and butter until resembles coarse crumbs. Remove 1 cup. To remaining mixture add baking powder, salt, vanilla, milk and egg. Mix until smooth. Butter 9 x 13-inch pan. Pat batter in pan; spread evenly. Sprinkle reserved crumbs over top evenly, then sprinkle with chocolate chips and nuts. Bake for 30 to 35 minutes, until cake pulls away from sides of pan and tests done in center with toothpick.
In microwave-safe 2 quart bowl, beat butter and sugar. Add eggs, almond extract, honey and vanilla, stirring until well combined. Stir in cereal, cocoa and coconut. Microwave on High 5 to 6 minutes, turning dish 1/4 turn halfway through. Remove from microwave and stir immediately until well blended. Let cool to room temperature. Shape into balls. Roll each ball in powdered sugar. Store in airtight container.
Mix flour, sugar, margarine and nuts in a 9 x 13-inch pan. Bake at 350° for 15 minutes. Dissolve Jell-O with boiling water. Add thawed raspberries to the mixture while still hot. Stir until dissolved. Cool until syrupy. Pour Jell-O-raspberry mixture over cooled crust. Place in refrigerator to congeal. Melt over hot water the marshmallows with the milk; let cool. Fold in whipped topping; spread over top of set Jell-O-raspberry mixture. Sprinkle with nuts and refrigerate.
Prepare Minute rice to serve six people in chicken broth. Spread in buttered 9 x 13-inch casserole. Spread broccoli over rice. Spread chicken over broccoli.
Mix in order given, using enough flour to make dough easy to handle. Knead until smooth and elastic, 5 minutes. Let rise until doubled. (Or it can be refrigerated up to 5 days.) Punch down. Shape into rolls. Bake at 350° for 20 minutes or until brown.
Saute pepper, onion and celery for 10 minutes. Mix with meat. Add beef bouillon, garlic powder and basil. Mix and taste; add salt, if needed. Add egg(s) and mix. Use a glass baking dish; form mixture into a long loaf (3-inches) high or so. Place pepper, onion, celery and basil around and on top of mixture. Add salt and pepper to taste. Cover with tinfoil, don't let tinfoil touch mixture. Bake 2 hours at 350°. Check after 1 1/2 hours and remove tinfoil. Let it brown the last 1/2 hour.
Place beef in a small baking pot with a tight lid. Add tomato juice, bay leaf, all vegetables and salt. Cover tightly and bake at 350° for 1 1/2 hours, adding additional tomato juice if needed. Bake longer if needed, until meat is very tender.
Cover 11 x 15-inch pan with crushed graham crackers. Keep 1 cup. Slice bananas and layer over crumbs. Slice ice cream in 1/2-inch slices and place over bananas. Sprinkle nuts on ice cream and freeze until firm.
Mix together cake flour, baking powder, milk, shortening, 1 cup sugar and salt. Put in greased 9 x 12-inch (or smaller) pan. Pour over the topping.
Cream butter and sugar. Add eggs, 1 at a time, beating after each addition. Sift dry ingredients together and add alternately with milk. Fold in raisins and nuts. Grease and flour 3 layer cake pans, dividing batter equally in the 3 pans. Bake at 350° until cake springs back when touched. Spread the filling on top and between layers.
Melt butter and blend in sugar. Mix in beaten eggs and mashed bananas, blending until smooth. In a bowl, stir together all-purpose flour until thoroughly blended. Add dry ingredients alternately with hot water. Stir in chopped nuts. Spoon batter into a greased 9 x 5-inch loaf pan.
Preheat oven to 375°. Separate each biscuit by peeling layers. (It helps to spray hands with Pam.) Use each layer to line one section of a miniature tart pan. Combine cheese, meat and onions; mix well. Spoon a teaspoon of mixture into each section of biscuit lined tart pan. Stir together eggs, sour cream, salt and Worcestershire sauce. Pour 1 tablespoon of mixture into each tart. Bake 20 to 25 minutes. Cool in pan for 5 minutes. These freeze well.
Skin and bone chicken breast halves. Place chicken breasts in a skillet. Sprinkle with pepper. Combine chicken broth and white wine. Add to skillet. Bring to boiling. Reduce heat, cover and simmer for 25 to 30 minutes or until chicken is tender.
Combine all ingredients in casserole dish. Top with Ritz crackers and dot with slices of margarine. Bake at 350° for 20 to 30 minutes.
Preheat oven to 350°. Spread pie filling evenly in bottom of 9 x 13 x 2-inch baking pan. Arrange pineapple chunks over cherries; sprinkle with cake mix. Cover with melted butter or margarine; top with coconut and nuts. Bake at 350° for 1 hour. Delicious served hot or cold.
Bring brown sugar, syrup, oleo, cream of tartar and salt to a boil. Boil for 5 minutes. Remove from stove and add baking soda. Pour over the popped corn, mixing thoroughly. Put in oven for 45 minutes to 1 hour at 200°. Put on waxed paper and separate the corn into small clumps. Store in an airtight container.
Mix together and press into 9 x 12-inch pan. Bake at 400° for 5 to 7 minutes. (Watch it, it wants to burn.)
Melt butter, blend in flour. Add milk. Cook over medium heat until it begins to thicken. Remove from heat. Add salt and pepper, onion, if desired, and cheese. Stir until cheese is melted. Put already cooked macaroni in casserole dish and pour in all ingredients, already mixed. Stir thoroughly. Bake at 350° for 45 minutes.
Line a 15 x 10 x 1-inch jelly roll pan with aluminum foil. In large mixer bowl blend brownie mix, eggs and 1/4 cup water for 1/2 minute on medium speed. Add remaining water; beat 1 minute. Fold in nuts. Pour into prepared pan; spread evenly. Bake in preheated oven of 350° for 14 to 16 minutes or until done. Cool in pan on rack for 10 minutes. Lift gently from pan and cool on rack completely. Cut into 3 equal lengthwise strips. Spread 1 strip with mint ice cream and another strip with vanilla ice cream. Stack one on top of the other and top with plain strip of brownie. Cut in half crosswise. Wrap each half in heavy-duty foil. Freeze quickly.
Preheat oven to 400°. Grease 18 (2 1/2 x 1 1/4-inch) muffin pan cups. In large bowl, mix flour, sugar, oats, baking powder, salt, cinnamon and pecans. In a medium bowl, beat eggs slightly; stir in zucchini and salad oil. Stir egg mixture into flour mixture just until flour is moistened (batter will be lumpy). Spoon batter into muffin pan cups. Bake for 25 minutes or until golden and toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pan. Serve warm or cool on wire rack and serve later. Reheat, if desired.
Brown beef. Add onion, mushrooms, parsley, vinegar, bouillon and tomato paste. Simmer 20 minutes. Stir in sour cream until heated. Serve over noodles prepared according to package directions.
Mix all ingredients together, except cheese, in a bowl. Put in six 8-ounce casseroles; top with cheese. Bake at 450° for 20 minutes, or until real hot. Makes 6 servings.
Bake cake as per package directions. When cake comes out of oven, poke holes in it with the handle of a wooden spoon. Pour butterscotch or caramel ice cream topping over the cake. Frost with Cool Whip. Sprinkle four crushed Heath bars over the top and refrigerate.
Combine water and corn meal; fix as for mush. Brown hamburger and onion in fat; drain. Add remaining ingredients. Alternate layers of corn meal mush and meat mixture. Bake at 400° for 20 minutes.
In a saucepan, combine the soup, mayonnaise, milk and lemon juice. Heat, stirring now and then. Place a slice of ham on each muffin half, then top with poached egg. Pour sauce over eggs and serve.
Mix all ingredients except mushrooms. Stir in mushrooms. Serve immediately or cover and refrigerate no longer than 24 hours. Sprinkle with snipped parsley, if desired. Makes 1 1/3 cups dip.
Grease foil on cookie sheet. Lay out 1 package of rolls. Pinch seams together. Mix cream cheese, lemon juice, sugar, vanilla and egg yolks together until smooth. Spread over layer of crescent rolls. Cover with second package of rolls, pinched together and all edges sealed. Brush with whites. Bake at 350° for 30 minutes.
Cook chicken until tender. Tear off bone into bite-sized pieces. Make stuffing according to package. Alternate stuffing, chicken and soup. Bake at 350° until golden brown in a 9 x 13-inch cake pan.
Dredge elk steak lightly in flour; shake off excess. Melt butter in a large skillet; brown steak on both sides. Place in a shallow baking pan. Combine the next 8 ingredients and pour over steak. Cover and bake at 350° for 1 1/2 hours or until cooked to desired tenderness. If desired, place cheese over steak before serving. Serve over noodles or rice. Yield: 4 servings.
Cut up chicken. Place in baking dish. Add salt to taste. Mix remaining ingredients. Pour over chicken. Cover and cook slowly until done.
In greased dish, place asparagus; sprinkle on onion and cheese. Spread on undiluted soup. Sprinkle on chopped eggs. Dot with butter; sprinkle croutons on top. Bake at 350° for 25 minutes.
Simmer in stock after chicken is removed the onion and green pepper for 10 minutes. Drain. Dip tortillas in stock. Line bottom of pan. Layer chicken, onion and green pepper and cheese. Pour cans of soup and tomatoes over it. Bake 30 minutes at 375°. Freezes well when uncooked.
Cut shortening into flour. Stir in milk, blending with fork just until dry ingredients are moistened. Drop by rounded tablespoonful into broth. If preferred, knead on floured surface 10 to 12 strokes; roll 1/2-inch thick and into 6 x 4-inch rectangle. Cut into 2-inch squares.
Plump raisins by soaking in water or rum, slightly heated for about 5 minutes. Drain and save 1 cup liquid. Sift dry ingredients. Cream sugar and shortening. Add eggs and vanilla. Add 1 cup raisin water and dry ingredients alternately. Add raisins and nuts, if desired. Drop by teaspoon on greased cookie sheet. Bake at 400° for approximately 12 to 15 minutes.
Mix cream cheese, 1/2 package taco mix, 1 jar salsa and green chilies. Mix all together. Shape into a circle. Top with Cheddar cheese and black olives; the other jar of salsa can be put on after you shape into a circle, then add cheeses and olives. Serve with chips or crackers.
After potatoes boil, cool and peel, then grate on large grater. Set aside. In large bowl, mix soup, 1 cup of cheese, 1/2 cup melted butter, green onions and sour cream. Add grated potatoes. Put in 9 x 13-inch pan. Mix cornflakes, 1/2 cup cheese and 1/4 cup butter. Sprinkle on top of potatoes. Bake at 350° for 30 to 40 minutes. Serves 10.
Spray casserole dish with Pam. Put rice in bottom of dish. Mix the last five ingredients and pour 1/2 of the mixture over the rice. Place chicken on top of the rice and pour the remaining mixture over the chicken. Cover with foil and bake at 275° for 2 hours. Remove the foil and top with shredded cheese. Put back in oven, uncovered, for approximately 5 minutes to melt the cheese.
Prepare nuts and pretzels. Melt chocolate (can be done in microwave), then grease pan. Pour into pan. Let set. Cut or break into pieces.
Boil the water and sugar for 5 minutes. Add the cranberries; cook 5 minutes or until the cranberries pop. Dissolve the jello in 1/2 cup boiling water; add to the mixture. Add mixture. Add 1 cup pecans.
Pour 1 1/2 cups boiling water over top. Bake at least 1 1/2 hours at 325°. Top with slivered almonds.
Spread dough onto large cookie sheet; bake 8 minutes at 350°. While this is cooling, mix together cream cheese, mayonnaise and powdered Ranch dressing. Spread mixture on bread crust. Grate broccoli and cauliflower (any vegetables) and sprinkle generously over crust. Use pimento for garnish. Refrigerate 1 hour.
Mix sugar and flour together. Add milk, filling and butter. Bake at 400° for 30 minutes.
Cook ground beef, onion and garlic until brown and drain off the fat. Place this and all other ingredients in a large pot (except macaroni). Heat to boiling; then reduce heat, cover and simmer, stirring occasionally, until vegetables are tender. Add macaroni and continue until it is tender.
Heat oven to 350°. Combine cheese, mayonnaise and garlic powder to taste. Spread mixture over entire cut surface of French bread halves. Sprinkle with paprika. Place on a baking sheet. Bake for 15 minutes until bubbly and golden. Let stand 2 or 3 minutes before slicing into 2-inch servings.
Sift flour, salt and pepper together and work grated cheese and margarine into dry mix. Add chopped nuts. Make into rolls and chill overnight or freeze. Slice thin and bake at 350° until lightly colored.
Grease a 1 1/2-quart casserole. Thinly slice yams and layer alternately with apples. Mix orange juice, brown sugar, lemon juice, salt and cinnamon. Pour over apples and yams. Cover and microwave on High 15 minutes, basting several times during cooking. Dot top of yams with butter and sprinkle with pecans. Microwave uncovered 2 minutes. Let stand 5 minutes before serving.
In a medium saucepan, combine soup, cheese and onion. Heat until cheese is melted, stirring. Blend in mayonnaise; remove from heat.
Mix first 8 ingredients in a bowl. Make into 1-inch balls. Put in 8 x 8 baking dish. Mix tomato sauce, water and Worcestershire; pour over meatballs. Cover and bake 45 minutes. Uncover and bake 15 more minutes. Enjoy.
Slice bread loaves in half horizontally. Spread one slice of each loaf with mustard and the other slices with mayonnaise. Dividing evenly between loaves, layer ham slices, then American cheese slices, turkey slices, Swiss cheese slices and roast beef slices. (At this point, you may wrap the sandwiches in plastic wrap and microwave until cheeses are melted, if you like.) Add tomato slices (and lettuce and onion, if desired) immediately before you slice into wedges for serving. Serve with your favorite chips and beverages. Add a dessert of fresh fruit for a complete meal for four hearty appetites.
Cook onion and garlic in olive oil until onion is tender. Stir in cumin, oregano, ground red pepper and cloves. Cook for 2 to 3 minutes. Add beans, peppers and chicken stock or broth. Bring to boil and reduce heat to simmer. Add chicken. Simmer for about a half hour or the beans are very tender.
Preheat oven to 350°. Melt butter in a 13 x 9 x 2-inch baking pan. Remove from oven. Set aside. Combine sugar and water in saucepan. Cook over moderate heat until sugar dissolves. Remove from heat. Set aside. Place flour in bowl. Cut in shortening with pastry blender or 2 knives until mixture is consistency of coarse crumbs. Add milk. Stir with fork just until dough leaves sides of bowl. Turn out onto lightly floured board or pastry cloth. Knead just until smooth. Roll out into 1/4-inch thick rectangle. Place apples in small bowl. Sprinkle cinnamon over apples. Toss lightly to mix. Spread apples evenly over dough. Roll up, jelly roll fashion, from long side. Moisten edge with water. Pinch to seal. Cut into 1/2-inch thick slices. Place slices, cut sides down, over butter in baking pan. Pour sugar syrup over top. Bake 1 hour.
Put the peaches, sour cream or yogurt and extract in blender or food processor and blend well. If canned peaches are used, you may need to add 1 to 2 teaspoons of the syrup so the mixture will not be too thick. The finished soup should be about the consistency of thick cream.
Slice carrots crossways or diagonally and cook until tender (2 pounds makes 1 1/2 to 2 quarts). To make sauce, cook together.
Mix cake as directed on box. Pour 1/2 of batter into a greased 13 x 9-inch pan. Bake for 20 minutes at 350°. Melt caramels with margarine and milk; pour over baked cake. Sprinkle chocolate chips and nuts over caramels. Pour remaining cake batter on top of chocolate chips and nuts. Bake 20 more minutes at 250°, then for 10 more minutes at 350°. Let cool completely before cutting.
Mix the oil, sugar, eggs and molasses. Add flour and spices, mixing well, then add boiling water and mix again. Bake at 350° for 30 to 35 minutes (325° for glass baking dish).
Saute all ingredients, except cream, pasta and cheese, for 10 to 15 minutes. Cook pasta according to package directions in salted water. Add cream to other ingredients and simmer until pasta is cooked. Drain pasta and mix with sauce and cheese.
Soften yeast in warm water; stir and add to cooled milk. Add one-half of flour and 2 tablespoons of the sugar. Cover and let rise in a warm place, about 1/2 hour.
Mix together in saucepan, stir and boil until thick. Cool while preparing meat mixture.
Sift flour, soda and salt into bowl. Add brown sugar, shortening, 2/3 of buttermilk and vanilla. Beat 2 minutes, medium on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add rest of buttermilk, eggs and melted chocolate. B eat 2 more minutes. Pour into prepared pans. Pan Size: two 9-inch round layers or 13 x 9-inch oblong. Bake at 350° for 30 to 35 minutes for layers and 40 to 45 minutes for oblong.
Soak beans overnight. Next day, add soda and fresh water to cover. Bring to boil. Drain and wash well under hot water. Add ham hocks and water to cover. Cook on low heat for about 2 hours. Add water, if needed. Remove bone and fat. Cut ham in pieces and return to pot.
Drain peach juice and save. Cook fruit and 1/2 cup sugar over low heat. While making everything else, melt 1/2 stick margarine in baking pan. Mix sugar, baking powder, flour and milk. Drop dough by spoonfuls over melted butter; add fruit, then pour drained peach juice over all. Bake 35 minutes at 400°.
Let margarine and cheese come to room temperature, then mix. Add flour, salt and soup mix. Leave overnight in refrigerator. Make into marble size balls. Push down with fork; bake on ungreased cookie sheet at 325° for 12 minutes. Makes about 5 dozen.
Refrigerate cherries before coating with chocolate. If desired, soak cherries in brandy 3 to 5 days (whiskey can also be used).
Prepare pizza crust. Set aside. Brown ground beef in a skillet. Add 1/2 package of seasoning. Roll out pizza crust in a pizza pan. Mix pizza sauce and remaining seasoning. Spread on crust. Add meat on top of sauce evenly. Sprinkle cheese on top and sprinkle onions and olives on cheese. Bake at 375° for 25 minutes or until crust is done. Then serve.
Mix sugar and shortening; add coffee and molasses. Dissolve soda in warm water and add. Stir well. Add salt, ginger, cloves and cinnamon to mixture. Add 2 cups of flour; mix well. Add rest of flour and don't stir too much. Spread 1/4-inch thick in pan. Bake at 350° for 40 minutes.
Mix all together. Put in a baking dish and bake at 350° for 30 to 35 minutes until lightly browned.
Place wheat in bowl and cover with water. Let soak 4 hours or overnight. Drain and place wheat in slow cooker. Cover with water about one inch above wheat and cook on low heat for 5 hours. (Do not boil.) Drain, rinse, and cool. When cold, mix together cream cheese, pineapple, lemon juice and pudding mix. Add wheat and mix well. Add Cool Whip and serve.
Place broccoli in bottom of 11 x 7-inch casserole. Evenly spread diced chicken over broccoli. Combine soup, mayonnaise, lemon juice, curry powder, water chestnuts and mushrooms. Spread over chicken. Top with crushed stuffing mix and grated cheese. Bake at 350° for 30 minutes or until bubbly. Serves 8 to 10.
Mix together first five ingredients. Pour half into prepared tube pan. Mix together brown sugar and cinnamon. Sprinkle half over batter. Pour in remaining batter and repeat with remainder of sugar and cinnamon. Bake at 350° for 50 to 60 minutes.
Place each chicken breast half on a sheet of waxed paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Place 1 slice of ham and cheese in center of each chicken piece. Sprinkle evenly with parsley and pepper; roll up lengthwise and secure with a wooden toothpick. Dip each chicken breast in egg and coat with bread crumbs. Melt butter in heavy skillet. Brown chicken on all sides. Remove chicken to a 12 x 8 x 2-inch baking dish, reserving drippings in skillet. Add remaining ingredients to reserved drippings and stir well. Pour sauce over chicken and bake, uncovered, at 350° for 45 minutes. Serves 8.
Cut approximately 1-inch thick slice from top of potatoes. Scoop out pulp into mixing bowl. Add other ingredients except paprika. Beat until fluffy. Spoon into shells. Top with strips of Velveeta; sprinkle with paprika. Bake at 400° for 15 minutes.
Brown and drain sausage. Bring rice, onion, green pepper, soup and water to a boil. Cook 8 to 10 minutes. Mix in sausage. Pour entire mixture into an 8-inch square casserole dish. Bake for about 30 minutes at 350°.
Combine broccoli, mushroom soup, half the cracker crumbs, egg, onion, half the cheese, sour cream, salt, pepper, water chestnuts and mayonnaise in bowl; mix well. Spoon into 2 1/2-quart casserole. Sprinkle with remaining cracker crumbs and cheese. Bake at 400° for 30 minutes. Yield: 8 servings.
Mix all ingredients well and drop by spoonsful on ungreased baking sheet. Bake in 350 degree oven for 13 to 15 minutes.
Brown meat, onion, and green pepper. Drain. Mix Worcestershire sauce, seasonings and enchilada sauce. Alternate layers of meat, tortillas, sauce and cheese. Repeat layers. Pour milk over the top. Cover and bake at 350° for 45 minutes. Serves 12.
In saucepan over low heat, melt chips in water. Stir constantly until smooth. Slowly add milk, cream and salt. Heat through, but don't boil. Add Schnapps just before serving. Garnish each mug with whipped cream and peppermint stick stirrer. Makes 4 to 6 servings.
Combine butter, sugar and corn syrup. Cook over low heat, stirring constantly until sugar is dissolved. Cool; add eggs, vanilla and salt. Blend well. Pour filling into pie shell and top with pecans. Makes one 9-inch pie. Bake at 325° for 50 to 55 minutes.