HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dredge chicken and sausage in flour and shake off any excess. In a large frying pan, heat oil until hot but not smoking. Add in chicken and sausage and brown on each side for about 2 minutes. Carefully add Marsala (it will flame up if using gas, keep face clear) and cook about 1 minute. Add mushrooms, scallions, garlic and spices and cook 1 more minute. Add chicken stock and Worcestershire and reduce heat, simmering for 3 to 4 minutes more. While chicken is cooking, prepare pasta as desired and hold warm until chicken is almost done. Plate pasta leaving a nest in the middle and spoon chicken over.
Sort, wash and remove blossom ends of tart apples. Do not pare or core; cut into small pieces. Add water, cover and bring to boil. Reduce heat and simmer 20 to 25 minutes until soft. Extract juice. Measure juice; should be about 4 cups. Add sugar to juice in deep pan stir well. Boil until mixture sheets from spoon. Remove from heat and skim off foam quickly. Pour immediately into hot sterilized glasses and seal with paraffin.
Combine soy sauce, ginger, salt and garlic. Pour over pork cubes and marinate for 30 minutes. (Stir.) Sprinkle pieces of pork with cornstarch. Cook pork in deep fat, 8 to 10 minutes, until crisp and brown. Drain on paper; keep warm. Put pineapple juice, vinegar, ketchup, brown sugar, Worcestershire and Texas Pete in skillet. Bring to a boil. Add bell pepper and onion. Cook for 1 minute over high heat. Add tomatoes, pineapple chunks, 2 tablespoons cornstarch and 1/4 cup water. Cook and stir until thick. Pour over cooked pork on large platter. Garnish with parsley (optional). Serves 6 or 8.
Dissolve jello with 2 cups hot water. Add cream cheese. Dissolve and cool. Add undrained pineapple, fruit cocktail and marshmallows. Mix and let congeal. Fold in Cool Whip. Put in refrigerator until set.
Heat grease and brown hot dogs. Then, add flour and mix in until it bubbles. Add enough milk to make gravy. Add salt and pepper and cook until it is the right thickness. Serve on toasted bread.
Place all ingredients in a blender or food processor. Blend for 30 seconds. Grease oven dish and pour in mixed ingredients. Bake at 350° to 375° for 30 minutes.
Saute onions in butter. Combine with soup, broth and green chilies. Add pieces of boned chicken and beat well. In a a large baking dish, place a layer of chicken sauce, then a layer of cheese and tortillas. Repeat until casserole is filled. Bake at 350° for 30 minutes. Serves 8.
Preheat oven to 350°. In a large bowl cream together butter, brown sugar and honey. Stir in peanut butter and vanilla. In a medium bowl, combine flour, dry milk, wheat germ, salt and baking soda. Add to batter, stirring well. Fold in toasted oats cereal. Drop by rounded tablespoonfuls onto lightly greased baking sheet. Flatten with fork. Bake for 12 to 15 minutes, or until lightly browned.
Form rolls into crust. Saute zucchini and mushrooms in butter. Add crabmeat, drained and washed. Beat eggs adding garlic, salt, dill weed and pepper. Pour over zucchini mixture in pie shell. Top with cheese. Bake at 325° for 45 to 50 minutes. Garnish with parsley. Serves 6 to 8.
Cook broccoli in salted water for 5 minutes; drain well. Combine soup, eggs, mayonnaise and diced cheese; mix well. Add drained broccoli. Pour into baking dish. Sprinkle cracker crumbs or dressing mix over top. Bake at 350° for 30 to 35 minutes.
Boil 1 whole chicken. Take off bone. Add 1 to 2 cans of chicken soup to juice. Take crescent rolls and slice each roll in half. Boil in broth for 1 to 2 minutes on each side. Take them up as you cook them and set aside.
Layer all ingredients in pan. Put in a 350° oven for 20 to 40 minutes.
Cook shells in hot water with salt and oil for 8 to 10 minutes. Drain and cool before stuffing.
Stew chicken; cook and chop. Line bottom of casserole with Doritos. Mix soups and broth. Stir chopped chicken in this mixture and add a little salt and pepper. Pour over Doritos. Heat well in 350° oven. When it becomes bubbly, sprinkle cheese over the top and heat until cheese is melted.
Mix flour with baking soda and baking powder, set aside. Combine butter, the sugars, pudding mix and vanilla in a large mixing bowl. Beat until smooth and creamy, beat in eggs. Gradually add flour mixture then stir in chips and nuts. (Batter will be stiff.) Drop from teaspoons onto greased baking sheets, 2 in. apart. Bake at 375° for 8-10 minutes. Don't overcook. Makes about 7 dozen.
Saute zucchini and onion in 2 tablespoons butter or margarine for 10 minutes. Mix together the zucchini, onion, bread crumbs, cheese, salt and pepper to taste and the eggs. Melt butter or margarine in large frypan. Pour in zucchini and egg mixture and cook without stirring until bottom is set. Put frypan under broiler to cook the top. Serves 6.
Beat at number 2 speed about 5 minutes on electric mixer. Bake at 350° for 12 to 15 minutes on greased cookie sheet.
Combine crushed cookies and melted margarine. Pat into bottom of 9 x 13-inch pan. Reserve 1 cup for top. Mix instant pudding, milk, softened cream cheese, Cool Whip and powdered sugar. Pour mixture over crust. Sprinkle reserved cookie mixture over top. Refrigerate to set.
Combine cake mix, butter, and 1 egg. Beat at low speed until smooth. Reserve 2/3 cup of this mixture and set aside. Press remaining cake mixture into a greased 13 x 9 inch pan. Bake at 350° for 15 minutes.
Beat yellow cake mix, mandarin oranges and juice, oil and eggs. Pour into greased 9 x 13-inch pan and bake at 350° for 30 minutes. Cool. Combine Cool Whip, vanilla pudding and crushed pineapple with juice and put on top of cake.
Beat eggs; add sugar and beat until well blended. Add melted margarine and beat well again. Combine dry ingredients and add to mixture. Fold in carrots and nuts.
Heat butter in large saucepan over medium heat. Add onion; cook 8 minutes or until tender. Stir in flour until blended; cook, stirring, 1 minute. Add water, potatoes and pepper. Bring to boiling. Lower heat; simmer 10 minutes or until potatoes are to your desired doneness. Add clam meat; cook 3 minutes. Add cream (milk); cook just until heated through. Ladle into bowls and garnish with parsley. Serve with oyster crackers. Makes 8 servings.
Put 3/4 pound ground beef in bottom of cold electric frypan. Layer vegetables over meat and add remaining 1/4 pound ground beef on top of vegetables. Pour soup over meat and vegetables, spreading to edges of frypan. Top with cheese and cook over medium heat (300°) for 30 to 40 minutes or until vegetables are tender and mixture is bubbly.
Melt chocolate chips; stir in coffee and liqueur. Let cool to room temperature; stir in egg yolks. Whip 1/2 cup cream until thickened; gradually whip in 2 tablespoons sugar until stiff peaks form. Beat egg whites with salt until stiff. Gently fold egg whites into whipped cream. Stir about 1/3 whipped mixture into chocolate. Fold in remaining whipped mixture. Pour into 8 individual dessert cups or dishes. Refrigerate until set, about 2 hours.
Cut eggplant into strips. Season flour with salt and pepper. Dip strips in buttermilk, then dredge in flour. Deep fry until golden brown.
Mix together refried beans and bean dip. Spread on 9 x 12-inch glass serving or baking dish. Then mix together sour cream, mayonnaise and picante sauce and spread over beans. Next, mix avocados, salt, pepper and lemon juice and spread over sour cream layer. Then sprinkle grated cheese over avocados. Layer tomatoes, lettuce and onions over grated cheese. If desired, spread more cheese over lettuce and tomato layer. Top with sliced olives. Serve with tortilla chips.
Mix dry ingredients together and mix wet ingredients together. Mix wet and dry together. Spoon into muffin tins. Set at 375° for 15 to 20 minutes. Enjoy!
Put 2 cups of water in a 3-quart saucepan. Add rice, onion, green pepper, celery and salt. Bring to a boil. Reduce heat and cover. Simmer for about 15 to 20 minutes. Add bacon bits and tomatoes; stir well. Remove from heat and let set for 10 minutes to insure rice is done. Add 1 tablespoon butter, if desired.
Beat 4 egg whites until frothy; add 1 cup sugar, sifted with cream of tartar. Whip until it holds a stiff, glossy peak. Spread the mixture in a well-greased 9-inch pie pan (spread it to the edges with a slight recession in the center) and bake one hour at 275°. Let cool. Mix lemon juice, rind, 4 egg yolks (beaten) and 1/2 cup sugar. Cook over hot water, stirring constantly, until real thick (8 to 10 minutes). Cool. Then fold in 1/2 pint whipped cream or 1 package beaten Dream Whip. Put into baked shell, making sure all pockets are filled. Whip up remaining cream or Dream Whip and put on top. Refrigerate for 24 hours.
Brown sausage. Drain and crumble into small pieces. Add cheese and peppers and melt in microwave or crock-pot. Serve with tortilla chips.
Melt butter or margarine in a saucepan. Add onion and cook until clear. Blend in flour and salt. Add milk gradually, stirring constantly. Cook over medium heat, stirring until mixture thickens and bubbles. Add potatoes. Remove from heat when soup bubbles again. Add pepper to taste.
Beat the cream cheese. Add peanut butter and powdered sugar; beat on low just until blended. Stir in Cool Whip. Pour into crust. Refrigerate.
Beat eggs and shortening together until smooth and creamy. Beat egg yolks until foamy. Stir into mixture; beat until very light. Add dry ingredients and milk to creamed mixture. Beat egg whites until stiff. Carefully fold into batter. Pour batter into 3 greased and floured pans. Bake at 350° for 15 to 20 minutes. Cool and ice with your favorite white icing. Sprinkle coconut over cake.
Melt fat, add onions, cloves, peppercorns, garlic and bay leaf; cook for several minutes. Add quail and brown on all sides. Add wine, salt, pepper, cayenne and chives and simmer until tender, about 30 minutes. Remove quail to hot serving dish. Strain sauce, add cream and heat to boiling point. Pour over quail. Allow 1 quail for each serving.
Cook syrup and sugar to boiling point. Remove from heat. Add peanut butter and noodles. Stir well. Drop by teaspoonfuls on waxed paper. Makes 24.
Slice tomatoes about 1/2-inch thick. Sprinkle lightly with salt and pepper. Dust slices with flour on all sides. Pour oil into a large frying pan to depth of about 1/4-inch. Place over medium heat. While oil heats, dip tomato slices into egg to coat on all sides. Fry tomatoes, about half at a time, turning once, until golden brown on all sides. Serve hot.
In large sauce pan, combine jello and pineapple, with juice. Heat to a low boil. Stir in Cool Whip, stirring constantly. When Cool Whip is dissolved, remove from heat, add pecans. Pour into 13 x 9 glass casserole or large jello mold. Refrigerate for 3 hours.
Spoon 1/3 cup of Cool Whip into each of 6 dessert glasses. Using back of spoon, make depression in center and spread topping up sides of each glass. Prepare pudding mix with milk as directed on package. Spoon pudding mixture into glasses. Chill. Makes 6 servings.
Brown ground beef; add chopped onion and other seasonings. Add catsup to cover and a little more. Simmer for about 1 hour.
Cook pasta, drain. Cut up crab meat, onion, celery and carrots. Add to pasta. Combine miracle whip and Italian dressing. Pour over pasta and mix.
Have cheese at room temperature. Use electric mixer to beat cheese and Miracle Whip together. Add other ingredients and stir in sour cream. One-half of this recipe is enough for a small crowd.
Cream pumpkin, eggs and sugar. Add salt and milk. Put in Pammed cake pan. Top with chopped nuts, if desired.
Press rolls into pie plate or iron skillet. Brown turkey. Add bouillon, onion and bell pepper. Add tomato paste, water and taco seasoning. Mix well; put 1/2 turkey mixture in crust. Sprinkle with 1/2 cheese, add remaining turkey. Top with rest of cheese. Bake at 400° for 15 to 20 minutes. Makes 8 servings.
Mix all ingredients in large pan. Cook slow over low-medium heat until cooked and thick, about 2 hours.
Saute garlic in oil 5 minutes. Discard garlic. Brown cutlets in oil. Mix flour, salt, pepper and nutmeg. Sprinkle over meat. Add onion and wine. Cover and simmer 20 minutes, turning meat several times. Add more liquid (wine or tomato juice) if needed. Add mushrooms; cover and cook 8 to 10 minutes more. Serve with sauce. Garnish with paprika and parsley. Makes 4 servings.
Saute onion and celery in butter until limp and golden. Add tomato puree and sugar. Cook 1 minute. Add tomato juice and simmer 8 minutes. Add remaining ingredients and strain. Return strained mixture to heat and bring to a boil. Remove from heat and cool. Refrigerate 4 hours or more. Serve in bouillon cups and flame a tablespoon of vodka on top. The soup also can be served in well chilled, salt-rimmed low glasses.
Simmer chicken in water for 1 hour. Take chicken out and set aside. Strain broth and place back in pot. Into broth, add vegetables and bouillon cubes. Chop chicken and return to pot. Simmer for 30 minutes. May add more water.
Sift flour, baking powder and salt 3 times. Cream butter until light and fluffy. Add vanilla. Add 1 1/2 cups sugar gradually and cream until like whipped cream. Add flour and milk alternately in small amounts. Begin and end with flour. Mix after each addition. Beat egg whites until stiff, gradually adding 1/2 cup sugar. Beat until glossy. Fold egg whites into batter and mix thoroughly.	Turn into 3 (8-inch or 9-inch)	layer pans. Bake at 350° to 375° for about 25 minutes.	Cool in the pans. Turn out and frost.
Scrub and shuck the clams. Save the shells* and reserve the liquid. Chop the clams.
Cut veal into pieces 1 to 3-inches square. Shake in bag with flour, salt and pepper; set aside when pieces are well floured. In skillet, add olive oil and garlic until lightly brown. Add veal to garlic and oil. Brown on both sides. While veal is browning, combine tomatoes, wine, salt, parsley, oregano, pepper, green pepper and mushrooms. Add this mixture to browned veal. Cover skillet. Simmer for 25 minutes or until veal is tender. If mixture becomes too thick, add small amount water.
Cream the butter and cheese. Add flour, salt and pepper. Roll thin, about 1/8-inch. Bake at 350°.
Put in two 9-inch baked pie shells. Cook at 350° for 30 to 35 minutes or until firm.
Mash potatoes; add shortening, sugar, salt and eggs together in mixing bowl. Dissolve yeast in water. Add dissolved yeast to the milk, then add to potato mixture. Add sifted flour to make a stiff dough. Toss on floured board and knead well. Put in large greased mixing bowl and let rise until doubled in bulk. Knead lightly. Shape into rolls or put into refrigerator until ready to use. Let rolls rise until doubled in bulk. Place in 425° oven until golden brown.
Bake and cook 2 (9-inch) pie crusts. Toast in frypan the coconut, pecans and 1/2 stick butter.
Melt oleo and crush cookies; mix together. Hold out 1/3 cup. Press into 9 x 13-inch pan. Mix pudding and milk. Add to mixture ice cream. Spread on crumbs. Spread whipped topping on top. Sprinkle 1/3 cup of crumbs on top.
No kneading. Let rise 1 hour. Bake at 400° for 15 to 20 minutes.
Mix cake mix as directed for cupcakes. Bake in greased and floured miniature muffin pans. Remove pans immediately and dip into glaze. Remove from glaze and drain on wax paper. May be frozen.
Mix pretzels, 3 tablespoons sugar and melted margarine together and spread in a 9 x 13-inch pan. Bake in a 350° oven for 10 minutes. Let cool. Mix cream cheese, 1 cup sugar and topping together. Spread on top of cooled pretzel layer. Dissolve Jell-O in boiling water; add strawberries, let partially set. When Jell-O mixture is partially firm, spread on top of cheese layer and chill thoroughly.
Preheat oven to 375°. In a mixing bowl, cream margarine and sugar until smooth, then beat in egg and vanilla. Separately in a larger bowl, mix together flour, baking soda, cinnamon and salt, then stir in oats and raisins. Add butter-sugar mixture and stir to make a sticky dough. Drop by the rounded tablespoon on an ungreased cookie sheet and bake for 8 to 10 minutes. Cool slightly before trying to remove cookies from baking sheet. Makes 4 dozen.
Spread softened cream cheese on a large dinner type plate. Spread a layer of cocktail sauce over the cream cheese. Then sprinkle the shrimp over the cocktail sauce. Serve with your favorite crackers.
Brown, drain and rinse sausage. Saute celery and onion in small amount of butter. Combine boiling water, chicken noodle soup and 1/2 cup of rice and boil for 7 minutes. Combine soup mixture with sausage, onion and celery. Bake in casserole for 30 minutes at 325°.
Mix together Jell-O, water and marshmallows. Add mayonnaise, cottage cheese and pineapple. Chill until set. Can be frozen. Can add grated carrots or chopped nuts for topping.
Cook sugar, cream and butter into soft ball (238°). When cool, add vanilla and peanut butter. Beat until firm and creamy. Spread out and cut into squares after kneading.
Brown beef with onions. Drain. In a large baking dish, cream together refried beans, sour cream and salsa. Add browned, drained beef and cheese; stir. Bake at 350° for 20 minutes or until cheese melts completely through. Stir occasionally. Serve hot with white tortilla chips.
Preheat oven to 375°. In medium skillet, combine mushroom mix with meat, bean sprouts, water chestnuts and onion. Brown well. Separate crescent dough according to package directions, then cut each triangle in half. Place a teaspoonful of meat mixture in center of each small triangle. Fold over and seal edges. Place on ungreased cookie sheet and bake 15 minutes or until golden brown. Makes 32 turnovers.
In large bowl mix sugar, yeast and water. Let yeast bubble (this makes sure your yeast will work); add flour 1 cup at a time, stirring in between, add salt between 2nd and 3rd cups. Dough should be soft but not wet.
Allow cheese and sausage to come to room temperature. Mix together all ingredients and knead until well blended. Roll into 1-2 inch size balls. Bake at 400 degrees 15-20 minutes.
Line a small bowl with foil. Use fingers to blend first 6 ingredients. Pour mixture in bowl. Chill. Combine last 4 ingredients and pour over mold after unmolding, just before serving.
Mix all ingredients. Pour into pretty baking dish and cook 20 minutes at 350°. Serve immediately with crackers.
In 3 1/2, 4, 5 or 6-quart crockery cooker, combine all ingredients, mixing well. Cover. Cook over low heat setting for 5 to 6 hours or on high heat setting for 2 1/2 to 3 hours. Makes 10 to 12 servings.
Boil chicken; save broth. Boil spaghetti, debone and chop chicken into bite size. Shred cheeses. Saute onions, bell pepper and garlic in margarine. Add 3 cans of soup and 1/2 of cheese mixture to coat vegetables and mix. Stir in chicken and spaghetti. Pour into baking dish and bake 30 minutes. Sprinkle remaining cheese on top and bake until melted.
Mix milk, egg whites and syrup; blend with dry ingredients. Bake in muffin tins for 13 to 15 minutes at 425°.
Saute onions and celery in oil until crisp. Add the next 5 ingredients; simmer for 10 minutes. Stir in cornstarch with water, a little at a time. Cook until thickened.
In a large bowl, combine Jell-O and pineapple. Heat in microwave until Jell-O dissolves when stirred. Add sugar, baby food and softened cream cheese. Cream together until melted. Refrigerate until egg white consistency. Fold in Cool Whip and nuts. Refrigerate until served.
Bring to boil. Drop in a few peaches at a time and cook until tender. Continue this process until syrup is used up. Will do about 24 peaches.
Melt stick of butter in baking dish. Meanwhile, mix remaining ingredients and pour over butter. Add pie filling on top. Bake 1 hour at 350°.
Mix the dry ingredients. Make well in center of dry ingredients and pour liquids into it. Mix only long enough to mix dry ingredients. Bake at 425° for 20 minutes. Makes 12 cupcake size muffins or 24 mini muffins (watch time after 10 minutes).
Mix flour, brown sugar and Crisco like pie dough for crumbs. Take out 2 cups of crumbs for top of pies. To the remainder of crumbs in the bowl, add eggs, King syrup and hot water. Mix well. Dissolve soda in an extra 1/2 cup of hot water and add to other liquid mixture.
Butter 8-inch square baking pan. Combine butter, brown sugar and nutmeg. Add nuts and Chex crumbs. Mix. Reserve 1/2 cup for topping. Press remainder evenly into bottom of pan. Chill for 30 minutes.
Mix dry pudding mix with pineapple, marshmallows and lemon juice. Then add Cool Whip and mix well again. Refrigerate.
Cook hamburger, onion and celery until brown. Add remaining ingredients. Mix. Cover and cook slowly for 1 hour.
Blend all ingredients together except butter and ketchup in a bowl and knead together to form a loaf. Then place it in a 9 x 5 x 3-inch loaf pan. Put ketchup and drops of butter on top and put in oven preheated to 375° for approximately 1 hour.
Combine all ingredients. Pour into a well-greased casserole. Dot the top with butter. Bake at 350° for 80 minutes, 400° last 10 minutes.
Cook carrots, cover, in a small portion of boiling salted water 15 minutes or until tender; drain. Mash carrots, and let cool.
Brown meat. Drain. Add onion, salt, bell pepper and garlic. Cook a minute. Then add soups. Cook until hot and mixed well. Add sour cream. Mix well. Mix in cooked egg noodles or pour meat over cooked egg noodles.
Heat oven to 350°. Line a 15 1/2 x 10 1/2-inch jelly roll pan with foil. Mix flour and 1 teaspoon cinnamon. In large bowl, beat butter and brown sugar with electric mixer until fluffy. Beat in egg yolk. Stir in flour mixture until blended. Then add 1/2 cup chopped nuts. Spread in pan. For topping, beat egg whites with a fork until frothy, brush over dough. Mix granulated sugar, the remaining 1/2 teaspoon cinnamon and 1/2 cup nuts. Sprinkle on top. Bake 25 to 30 minutes until lightly brown. Cool slightly in pan on rack. Lift foil by ends onto a cutting board, while still warm, cut baked dough into 2-inch diamonds. Makes 36.
Mix all ingredients except corn bread mix. Add corn bread mix last. Pour into greased 9 x 13-inch pan and bake at 400° for 30 to 35 minutes until brown on top. It will be soft inside.
Beat eggs until fluffy and mix all other ingredients together. Pour into pie shell. Bake at 400 degree oven for 15 minutes and reduce heat to 350 degrees and bake for 30 to 35 minutes more.
In Dutch oven or deep iron skillet, heat oil and brown short ribs. Remove and drain. Pour off excess oil from skillet. Place short ribs back in container. Add water to cover and seasonings; cover. Cook until fork-tender. Add onions and prunes. Cook until prunes are soft. You may need to add water during cooking. Thicken, if needed, with cornstarch or flour paste. Serve over rice.
In a large bowl, combine filling ingredients, mixing well. Pour into pie crust and bake 15 minutes at 425°. Reduce oven temperature to 350° and continue baking 35 to 40 minutes or until knife inserted near center comes out clean. Cool pies down and garnish with whipped topping and nuts.
Put flour and sugar in a large mixing bowl. Bring next 4 ingredients to a boil, then add to flour and sugar. Add soda and buttermilk mixture with eggs and vanilla. Bake in a 9 x 13 x 2-inch cake pan for 20 minutes at 400°. Spread on icing while still warm.
Place boned skinned chicken breasts in oblong pan . Cover each with a slice of Swiss cheese. Mix cream of mushroom soup with cooking sherry and milk. Can use evaporated milk (low-fat). Pour on top of casserole. Cover with a layer of Pepperidge Farm corn bread stuffing mix. Bake at 350° for 1 hour to 1 hour 15 minutes until golden brown.
Place bacon and onion in medium saucepan over medium heat and cook until onion is transparent, being careful not to scorch them. Add the squash and simmer until the squash is tender. Yields 3 to 4 servings.
Place deboned chicken in casserole. Saute onion and celery in vegetable-sprayed skillet until transparent. Add dressing mix and enough broth from chicken to moisture is of desired consistency. Pour undiluted chicken soup over meat and dressing mixture. Top with 1/2 cup dressing mix. Bake in a 300° oven for 30 minutes.
Mix everything, except the oreos. Pour into a "Flower Pot." Top with crushed oreos (take the white filling out of the oreo). Garnish with gummy worms and artificial flower. Kids really like this.