HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken breast into thin strips set aside. Heat at least 1 inch of cooking oil in a large skillet or use a deep fryer. Mix all other ingredients to make a batter. Dip chicken breast strips into batter and fry in hot oil. Drain on paper towels.
Shred cabbage. Put all vegetables in large bowl. Combine vinegar, oil, salt, sugar, mustard and celery seed in boiler; heat to boiling point. Pour over vegetables. Store in icebox in a covered container. Will keep indefinitely.
Put meat in crock-pot. Mix all ingredients together. Season meat to taste with pepper and salt. Pour over meat and cook 45 minutes to 1 hour, until tender or desired consistency. Serve sauce over creamed potatoes.
Blend first 5 ingredients. Gradually add tuna and chill at least 3 hours. Spread on crackers. Enjoy.
Tear lettuce; place in the bottom of a casserole dish. Sprinkle with salt, pepper and sugar. Top with cheese. Spoon peas on top. Add water chestnuts and celery by layering them. Add Bac*Os; arrange egg slices. Sprinkle with salt. Spread mayonnaise on top, sealing the edges. Sprinkle extra bacon and cheese on top. Chill overnight; serve.
Mix soup, spaghetti, chicken, sour cream and seasoning. Put in a greased 13 x 9-inch pan. Sprinkle cracker crumbs on top and drizzle melted margarine over crumbs. Bake at 350° for about 45 minutes or until brown. If you want to add the vegetable also, broccoli is delicious, partially cook before putting in casserole.
Drain and rinse sauerkraut and cut fine with scissors. Cut celery, pepper, onion and pimento fine. Mix together the vinegar, oil, sugar and celery seed. Pour over other ingredients. Let set about 1/2 day and stir occasionally.
Cook over low heat in a double boiler until mixture is thick (coats spoon). Alternate layers in a serving dish, starting with vanilla wafers, pudding, banana, pudding and ending with wafers, 2 or 3 layers.
Preheat oven to 400°. Pare, core and thinly slice apples and pears. Place sliced fruits and pineapple in 9-inch square baking dish. Set aside.
Mix dry ingredients together. Add melted butter and chocolate. Mix well. Add eggs and mix. Bake at 350° for 25 to 30 minutes.
Melt 10 ounce bag of marshmallows and butter (or margarine) in microwave (about 2 minutes). Add peanut butter; melt in microwave 1 more minute. Stir in Rice Krispies and turn into greased jelly roll pan.
Quarter chicken, wash and clean. Dry well. Dip in mixture of flour, salt, pepper and paprika. Place in hot fat in a heavy skillet. Brown all sides. Allow 15 minutes each side. Reduce heat. Cover and simmer 15 to 20 minutes. Remove from pan. Add 2 to 3 tablespoons flour and brown. Add 1 cup water. Mix well. Place chicken in gravy and simmer another 15 minutes. Serve with potatoes or rice, hot biscuits and jelly or honey. Serves 6.
Mix rhubarb and sugar; let stand for several hours. Bring to a boil for 8 to 10 minutes. Add 1 package apricot jello and dissolve. Add one can apricot pie filling. Mash some with potato masher. Heat again. Do not boil. Put in jars and seal.
Work flour, sugar, cream of tartar, salt and shortening together as for pie crust. Add eggs. Add baking soda which has been mixed with milk and vanilla. Roll to 1/4-inch thick. Cut into cookies. Bake in 375° oven for 10 minutes.
When burgers are grilled, turn on one side. Top with slice of cheese. Remove from grill and put on bread or muffin. Spread spaghetti sauce. Sprinkle oregano and cover with another slice of bread or top of muffin.
Cook broccoli; drain. Melt butter; blend in flour. Add chicken broth; cook and stir until thick. Stir in cream, sherry, salt and dash of pepper. Place broccoli, crosswise in 13 x 9-inch dish; pour 1/2 sauce over. Top with chicken slices. To remaining sauce add cheese; pour over chicken. Sprinkle with extra cheese. Bake at 350° for 20 minutes, then boil until sauce is golden.
Blend eggs, melted margarine and flour; then add other ingredients. Bake at 350° for 45 minutes.
Beat egg whites well. Add sugar, orange juice, spices and margarine. Mix well. Add milk and stir. Add mashed sweet potatoes and mix well. Pour into pie shell and bake in preheated 350° oven for about 1 hour or until pie is firm.
Rinse chicken and pat dry. In a frying pan, heat butter and basil. Add chicken and fry lightly on both sides. Cut lemon in half; squeeze 1/2 into pan. Cut the other 1/2 lemon and fry with chicken. Takes about 15 minutes to make. Serve with rice or noodles.
Beat the cream cheese and sugar with electric mixer. Add 5 eggs and 2 yolks, one at a time, beating after each. Add flour, followed by cream. Add vanilla and grated rind. Mix until smooth. Pour into a heavy aluminum spring-form pan. Bake at 300° for 12 minutes, then reduce heat to 250° for 1 hour.
Cook shells; rinse. Cook ground beef with garlic salt. Drain. Mix ground beef, cottage cheese, Mozzarella cheese, mayonnaise and 1/2 of Ragu in a large bowl. Stuff shells and put in a large glass dish; pour the rest of Ragu over top. Bake at 350° for 15 minutes, covered, and then 15 more minutes, uncovered.
Mix sour cream, mayonnaise, Blue cheese dressing and mustard. Set aside. Dredge pickles in bread crumbs. Deep fry in oil at 350° until golden brown. Serve with sauce for dipping.
Mix all well and bake in sheet pan (9 x 13-inch) at 350°.
Cream ingredients together; cook in microwave to thicken. Cool. Add equal amount or more of Miracle Whip for complete salad dressing.
Bring to a boil until edges curl up in own juice and use juice- salt and pepper.
In a large mixing bowl, cream the powdered sugar and butter until smooth. Blend in eggs, vanilla and rum extract. Stir together the flour and salt. Gradually add dry ingredients to creamed mixture; blend well. Stir in coconut and 3/4 cup butterscotch chips. Chill dough until firm.
Mix and press in ungreased 9 x 13-inch pan. Bake at 350° for 15 minutes.
Dissolve yeast in warm water; set aside. Sift dry ingredients together. Work in shortening, yeast and buttermilk. Knead and roll on floured surface. Cut with biscuit cutter; fold in half. Spread top with melted butter. Bake at 400° for 10 minutes.
For apple, rhubarb, blueberry, cherry, pear, peach, pineapple or strawberry pie.
Mix all ingredients and put over chicken in Pyrex dish. Bake at 375° for 45 minutes. Serves 4 to 6.
Reserve four slices of bacon. Cut remainder into 1/2-inch slices (use kitchen shears). Fry until crisp, then remove from pan. Cook onion in 2 tablespoons drippings until soft. Combine onions, crisp bacon, macaroni, cheese and milk. Mix lightly and pour into greased 2-quart casserole. Place reserved slices on top and bake at 375° for 25 to 30 minutes. Serves 4.
In medium bowl mix mayonnaise, soup and milk. Stir in crabmeat and noodles. Mix well. Place in casserole dish and top with cheese. Bake 30 to 35 minutes at 350°.
Heat the olive oil in a heavy 8-quart stockpot over high heat. Add the sausage and onion; season with salt and pepper. Cook, stirring, for 2 minutes. Add the garlic, parsley and beans. Cook, stirring, for 2 minutes. Add the chicken stock and bring to a boil. Add the bay leaves, thyme and the crushed red pepper. Season again with salt and black pepper. Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1 1/2 hours. Add the potatoes and kale; season with salt and pepper. Continue to simmer for another 30 minutes. Skim off any fat that rises to the surface. Remove the bay leaves.
Knead and work with pastry blender the flour, baking powder, sugar and butter. Add eggs; blend. Add sour cream; blend. Dough is sticky, so cool in refrigerator. Roll dough out very thin over confectioners sugar (also can coat rolling pin with pastry sleeve in confectioners sugar; never use flour). Cut out dough into triangles. Spread a little of the filling over the triangles and roll them up. The filling must be thick, or it will run. Put rolls on ungreased cookie sheet (Teflon). Bake in a 350° oven for 15 minutes, or until light tan on bottom. Powder sugar them when cool or right before eating. (Just roll or toss them in powdered sugar.)
Mix together all ingredients; chill. Remove a small amount of mixture from refrigerator at a time, form into small balls and shape into strawberries. Roll in 1/2 cup pink tinted sugar. Dip stem in 1/2 cup green tinted sugar.
Mix well and pour in a large greased and floured tube pan. Bake at 325° for approximately 1 1/2 hours.
Mix well and add to starter. Let starter stand out of refrigerator all day (8 to 12 hours) or until very bubbly. Remove 1 cup to make bread and return remaining to the refrigerator. Keep in refrigerator for 3 to 5 days and feed again. If not making bread after feeding starter, throw away 1 cup, but it may be fed 2 to 3 times before using for any bread. This is to avoid depleting your starter.
Combine first 6 ingredients, beat well, mix in flour and soda. Add chips. Bake at 350° for 8 to 10 minutes. Do not overbake.
Mix and bring to boil syrup, sugar and cream of tartar. When forms soft ball, remove from heat and add remaining ingredients. Pour over popcorn and form into balls.
Place potatoes and garlic in a large saucepan. Add water to cover. Bring to a boil; cover, reduce heat and simmer 20 minutes or until tender. Drain and return potatoes and garlic to pan. Beat at medium speed of a mixer 1 minute or until smooth. Add sour cream and remaining ingredients; beat until well blended. Makes 4 servings.
Brown pork in skillet. Mix sauerkraut with brown sugar and place in large crock-pot. Add meat. Cook on low setting for 7 to 9 hours.
Preheat oven to 350°. Mix chicken, soups, milk and mushrooms together in a casserole dish. Evenly distribute Stove Top stuffing on top. Bake for 20 minutes.
In a saucepan put sugar and syrup and bring to a full rolling boil; remove from heat and add peanut butter and cereal of choice. Mix thoroughly and drop by spoonfuls on waxed paper, cool. Easy and very yummy!!
Combine all ingredients. Soak chicken 2 to 3 hours. Place chicken and liquid into skillet. Cook until chicken is tender.
Preheat oven to 350°. In small bowl combine flour, cocoa, baking soda and salt; set aside. In large bowl, beat margarine, brown sugar, sugar and vanilla until creamy. Add eggs one at a time. Beat well. Gradually stir in flour mixture. Stir in oats, chocolate chips and walnuts. Spread batter in greased 9 x 13-inch pan. Bake 25 to 30 minutes. Cool.
Mix sugar and oil and blend in eggs. Mix together with the rest of the ingredients. Pour into bread pans. Bake at 350° for 1 hour.
Mix the first 5 ingredients. Add buttermilk, to which soda has been added, eggs, vanilla, oil and jam. Mix well. Stir in nuts and raisins. Makes 3 round 9-inch layers. Bake for 40 minutes at 350°.
Unroll and press together refrigerated crescent rolls onto baking pan until bottom of pan is covered, then bake until golden brown. When cooled, spread mixture of Ranch dip (made with sour cream) on rolls. Top with finely chopped veggies (of choice); sprinkle Cheddar cheese and bacon bits. Makes a great appetizer!
Cream butter and sugar. Add oil, 2 tablespoons at a time. Add eggs, one at a time, beating slightly after each other. Add lemon juice and rind and salt. Add the milk and flour alternately, ending with flour. Pour into a greased tube pan and bake at 325° for 1 1/2 hours.
Cream sugar and butter. Add eggs, one at a time, beating well after each. Sift dry ingredients and add alternately with sour cream. Fold in vanilla. Bake in greased and floured angel food or Bundt pan at 325° for 1 1/2 hours or until done.
Put crackers and peanut butter in mixing bowl; mix together. Bring to full rolling boil sugar, evaporated milk and vanilla. Pour over cracker mix. Beat until well mixed. Pour into 9 x 9-inch buttered pan.
Cream butter and sugar until very creamy. Add eggs one at a time; beat well after each addition. Add flour, slowly beating until mixed. Add vanilla. Bake in a 10-inch tube pan for 1 1/2 hours at 325°.
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. In a large bowl measure all ingredients, except raisins, walnuts and 10x sugar. With mixer on low, beat until well mixed, constantly scraping bowl with spatula. Beat at high speed 3 minutes. If you like, stir in raisins and nuts. Pour in pan and bake 40 to 45 minutes or until toothpick comes out clean. Cool in pan on wire rack and then sprinkle with 10x sugar, if you desire.
Cut cukes and onions as thin as possible. Mix equal parts of Hellmann's mayonnaise and sour cream (about 1/2 cup each, or more if you want it). Add white vinegar and sugar. Mix all this together. Refrigerate for awhile.
Mix ingredients. Make loaf and smother with tomato paste. Top with strips of bacon, if desired. Bake for 45 minutes at 350°.
Drain and rinse beets. Pat dry with paper towels. Remove peel and pith from 2 oranges; cut into rounds. Arrange beet and orange slices on a lettuce-lined serving platter, if desired. Zest and juice remaining orange. In small bowl, whisk together 1 teaspoon zest, 2 tablespoons orange juice, chopped red onion, extra virgin olive oil and balsamic vinegar. Drizzle citrus dressing over beet-orange salad. Makes 4 servings.
Blend well. Toss with 1 cup croutons and 2 heads Romaine lettuce.
Combine flour, margarine and pecans in bowl. Mix well. Spread in a 9 x 13-inch baking dish. Bake at 350° for about 20 to 25 minutes or until lightly browned. Beat cream cheese, confectioners sugar and half the whipped topping in bowl until smooth. Spread over cooled crust. Combine pudding mix and milk in bowl; beat until slightly thickened. Pour over cream mixture. Top with remaining whipped topping. Chill, covered, for at least 2 hours.
Combine butter and peanut butter in a glass bowl. Cover with a paper towel and microwave on high for 1 1/2 minutes. Stir in graham cracker crumbs ad powdered sugar. Press into 11 x 17 x 1 1/2 inch baking dish. Microwave on medium for 2 minutes or until melted. Stir well and spread over peanut butter mixture. Cover and chill. Let stand at room temperature 10 minutes before cutting into squares.
In deep skillet lightly brown bacon. Add in layers cabbage, apple, Natures Seasoning and repeat until all ingredients are used. Simmer uncovered 20-30 minutes. Serves 4.
Brown hamburger; drain. Add cheese and soup. Cut up olives. Add all ingredients together and simmer for 30 minutes. Put mixture on closed buns in aluminum foil or open-faced for crunchier sandwiches. Makes 18 open-faced sandwiches.
Brown ground hamburger with chopped onion. Place Tater Tots in bottom of casserole dish. Heat soups and pour over hamburger and Tater Tots. Sprinkle with grated cheese. Cover with aluminum foil. Bake at 350° for 45 minutes.
Break lettuce into small pieces. Spread in a 13 x 9-inch dish. Layer next 5 ingredients on lettuce. Spread Miracle Whip like frosting on top. Sprinkle sugar over Miracle Whip. Layer cheese then bacon over all. Cover. Refrigerate 24 hours.
Combine all ingredients and beat until smooth. Bake in loaf pans at 350° for 1 hour.
Saute mushrooms and onion in butter until onions are soft. Add flour and curry. Cook for 5 minutes. Remove from heat. Add chicken stock and continue stirring. Stir in pumpkin and honey. Serve with white sauce or milk, stirred in. Sprinkle with pinch of grated nutmeg.
Trim excess fat and remove membranes from pork. Mix catsup, brown sugar, lemon juice, salt, garlic powder and ginger; pour over pork, turning to coat both sides. Cover and refrigerate at least 2 hours.
Mix all ingredients together and pour into crust. Bake in 350° oven for 25 minutes. Let remain in oven and allow to cool with oven.
Place chicken in baking pan. Mix the rest of the ingredients and pour over chicken. Bake uncovered for 1 1/2 hours at 350°. Baste occasionally.
Heat oven to 375°. Beat eggs and sugar; add pumpkin and lemon juice. Fold in dry ingredients. Pour into a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Top with pecans. Bake 15 minutes. Turn out onto towel sprinkled solidly with powdered sugar. Roll in towel and cool.
Combine flour, sugar and soda in a large bowl. Combine buttermilk and oil; stir well. Add to dry ingredients. Stir until "just" moistened. Beat egg whites until stiff peaks form; carefully fold into batter. Coat a waffle iron with cooking spray and allow waffle iron to preheat. Pour batter onto hot waffle iron and bake. Yield: 32 (4-inch) waffles.
Beat together sugar, butter, margarine, shortening, egg and molasses. Mix dry ingredients (salt, cinnamon, allspice, ginger, soda and flour). Mix dry and wet ingredients together. Drop on cookie sheet with spoon. Bake 10 to 12 minutes until brown on edges.
Combine cabbage, celery, onion and green pepper; set aside. Combine remaining ingredients and let stand until sugar dissolves. Mix well with cabbage mixture. Will keep several days in refrigerator.
Beat ingredients with wire whisk or hand beater. Mixture should pour out of ladle onto hot griddle; cook until light golden brown.
Combine browned ground beef and spaghetti sauce. In casserole dish, layer macaroni, sauce and cheese. Before adding last layer of cheese, add one layer of pepperoni slices. Bake in a 350° oven until hot and until cheese has melted (about 30 minutes).
Mix cream cheese and Ranch dressing until well blended. Spread tortillas with 1/8-inch cream cheese mixture. Sprinkle with finely chopped peppers and olives. Roll up tightly. When ready to serve, serve, slice into 1/2-inch sections. Then arrange pinwheel style on serving plate.
Sift the first 6 ingredients together. Add the sugar and mix well. Cut in butter and lard with a pastry blender or 2 knives. Add the molasses and vinegar gradually, mixing thoroughly. Chill several hours. Using a small amount of dough at a time, roll out about 1/8-inch thick on a floured surface. Cut with fancy cookie cutters. Transfer to greased cookie sheets. Bake at 350° for about 10 minutes.
Saute bacon and onion until transparent. Add vinegar, sugar, water, salt and pepper. (Bacon should be cut into small crosswise strips before it is cooked.) Mix cornstarch with water to thin paste and stir into other ingredients. Stir until slightly thickened. Add diced, cooked potatoes and serve warm. Serves 6.
Brown ground beef and drain. Fry bacon; drain and cut up. Drain all beans. Mix all ingredients and put in crock-pot. Cook on low for 6 hours.
Cream butter and cream cheese until smooth. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time. Gradually add flour. Pour batter into three prepared 9-inch cake pans. Bake in a 350° oven for 20 to 25 minutes. Cool in pans 10 minutes, then cool completely before frosting.
Preheat oven to 375°. Mix in saucepan the tomato sauce, 1/2 teaspoon hot pepper sauce and garlic powder. Simmer for 15 minutes.
Mix everything together in small saucepan. Cook until it boils; stir 1 minute longer. Pour over baked ham 1/2 hour before ready to take from oven.
Freeze for 24 hours. Take out of freezer 2 hours before serving. Serve mushy. Makes 3 quarts.
Spray spring-form pan with Pam cooking spray. Preheat oven to 350°. Put graham cracker crumbs, sugar, cinnamon and 1 egg white into bowl of food processor, pulse 5 times. Press mixture into pan. Bake 10 minutes at 350°. Let cool. Reduce oven temperature to 300°. Place 1/2 cup cottage cheese in blender, blend until smooth. Combine with cream cheese in large mixing bowl. Gradually beat in sugar until light and fluffy. Beat in vanilla and lemon peel. Gradually beat in 1 egg white at a time. Pour over crumb mixture. Bake 50 to 60 minutes at 300° or until tester inserted comes out clean. Let cool and top with cherry pie filling, strawberries or your favorite topping. Chill at least 3 hours before serving.
Heat oil in a large skillet. Add onion and garlic; cook 2 minutes or until tender. Stir in broccoli and water; cook, covered, 5 minutes. Uncover and cook 1 minute to evaporate liquid. Stir in Cheddar cheese, walnuts and Parmesan cheese. Let the mixture cool.
Preheat oven to 350°. Peel and chop apples. Beat eggs in a large bowl. Add sugar, shortening and vanilla to eggs. Beat until smooth. Sift flour, baking soda, baking powder, salt and cinnamon together in another bowl. Add dry ingredients and apples to the first mixture. Mix all ingredients until blended. Pour batter into a greased loaf pan. Bake at 350° for 1 hour.
Blend powdered sugar and cocoa in mixing bowl. Add milk and butter. Do not mix the milk and butter, merely place in the bowl. Cook 2 minutes. Remove bowl from oven and stir just to mix ingredients. Add vanilla and nuts; stir until blended.
Mix cream cheese and margarine. Add sugar and then eggs. Mix in milk, vanilla and lemon juice. Cook noodles and drain. Mix all together. Place in a 9 x 13-inch pan. Top with graham cracker crumbs and cinnamon. Bake in a 350° oven for 1 1/4 hours.
Slice cabbage into wedges lengthwise, trying to leave a small piece of the core on each slice. Blanch in boiling water (salted) until cabbage is just beginning to become tender. Remove, cool and drain. Mix flour and salt well. Add eggs and milk as needed to consistency, so batter clings to cabbage. Dip wedges in batter and fry.
Heat oven to 325°. Combine all ingredients in Dutch oven and roast, covered, for 3 to 4 hours. Baste frequently until cooked through.
Mix ingredients. Pour over potatoes in shallow pan. Cook in 350° oven until candied.
Cut meat into 8 pieces. Brown meat. Transfer meat to casserole. Top with vegetables. Combine gravy and soy sauce; pour over vegetables. Cover; cook on High for 10 to 12 minutes or until meat and vegetables are tender.
Mix cake mix, oleo and 1 egg. Pat in bottom of a 9 x 13-inch cake pan.
Dissolve soda in buttermilk. Mix ingredients in order listed. Add lemon juice to bananas before adding to mixture. Bake in two greased and floured loaf pans for 1 hour at 350°. Very good.
In a wok or cast-iron skillet, stir-fry the ingredients at high heat until beef is done. Drain liquid; add the tomatoes. Simmer for 30 minutes.
Soften	the yeast in the 1/2 cup lukewarm water. Set aside. In another bowl, combine the 1 1/4 cups boiling water, oats, molasses, shortening and salt. Cool to lukewarm.	Add the beaten eggs and yeast mixture. Beat well. Add enough flour to make a soft dough, 5 or 6 cups. Knead, adding flour as needed. Place dough in greased bowl, cover and let rise in warm place until double. Punch down and form into 2 loaves. Grease 2 loaf pans. Let	rise again until double in size, about 30 minutes. Bake at 350° for 40 to 45 minutes.
Brown beef; add onions, salt, pepper and rice. Cook 3 minutes longer. Add soup and water; mix thoroughly. Remove from heat; place cabbage in bottom of a 2-quart casserole. Pour mixture over cabbage. Do not stir. Cover and bake at 325° for 1 1/2 hours.
Combine tomatoes, beans, onion and bell pepper. Layer half of potato in a baking dish. Top with half of beef and half of tomato mixture. Repeat layers. Bake at 350° for 1 1/2 hours, removing lid to boil off liquid, if necessary.
Cut fat off chops and melt. Flour pork chops and brown. Cut onion into fourths; slice bell pepper. Mix wine, ketchup, garlic, pineapple, bell pepper and onion. Put in pot with meat. Cook until done at 350°.
Mix butter, sugar, flour and pecans; spread with fingers in pan and bake until light brown at 350° for about 15 minutes.
Blend and cook until thickened. Pour over a large bowl of sliced peaches. Chill and serve with whipped topping.
Cook first 4 ingredients to a soft boiling stage. Remove from heat and add the remaining ingredients. Stir until mix begins to change color. Then drop immediately on wax paper.
Mix 2 cups flour and yeast. Heat milk, sugar, margarine and salt until warm. Add flour mixture; add eggs. Beat together. stir in as much of remaining flour as possible. then knead in enough more to make a moderate soft dough. Let rise. Punch down; let rise again. Divide in half. Roll on board, about 2 feet long and 6 to 8-inches wide. Pour melted butter and sprinkle cinnamon, sugar and raisins. Roll up and slice. Place on greased pan. Let rise. Place 1 tablespoon water in between rolls and bake at 375° for 18 to 20 minutes.
Drain carrots, mix all other ingredients and bring to a boil. Pour over carrots and refrigerate overnight. Heat before serving. Serves 7.
Mix all ingredients together. Add plain flour, a little at a time, until dough is stiff. Refrigerate overnight. Cut into rolls and let rise. Cook at 350° until done.