HumbleIntelligence/food-ner-1-Million huggingface dataset:
The night before, prepare chops by sprinkling with tenderizer and garlic powder. The secret is in the garlic powder (use a good amount). I use a plastic bag (refrigerate in bag). When you get ready to fry them, leave at room temperature for a while, then dip in egg (beaten) and flour. Add extra garlic powder and extra salt and pepper to taste.
Mix yeast, sugar, potatoes and potato water. Let sit 2 hours. Add beaten eggs, butter, Crisco, salt and flour. Let rise 30 to 45 minutes. Punch down and let rise again. Shape kolaches. Let rise. Bake at 400° about 15 minutes. Makes 6 dozen kolaches.
Dice fruits. Slice grapes in halves. Peel and slice kiwi. Add all fruit, including juice from pineapple in very large bowl. Layer with sliced kiwi. Chill. Serves 6 to 8.
Using a stir-fry pan or wok, saute shrimp and scallops in vegetable oil until the shrimp turns pink. Remove and using same pan, saute zucchini, squash, mushrooms, onions, celery, green pepper, carrot, broccoli and cauliflower until tender. Add shrimp and scallops; set aside.
Cook bacon for 1 1/2 to 2 minutes. Allow to cool and crumble. Combine melted butter with bread crumbs and set aside. Cook broccoli in a 2-quart pot, covered, at High in microwave for 10 to 12 minutes. Stir. While broccoli is hot, stir in soup. Level mixture in baking dish and sprinkle bread crumbs over top of broccoli. Cook for 1 1/2 minutes in microwave. Brown for 9 minutes or until topping is brown.
Cook pasta; drain. Stir in oil, Hidden Valley and vegetables. Heat until warm. Serves 4 to 6.
Combine all ingredients in baking dish and cook at 350° for 1 hour. Or microwave on High for 10 to 15 minutes or until tender.
Cream shortening. Add sugar, eggs and mashed bananas. Beat 1 minute. Sift together flour, soda and salt. Mix until blended. Fold in nuts. Bake at 300° for 1 hour.
Mix together well in casserole dish. Bake, uncovered, 1 hour.
Mix Russian dressing, apricot preserves and dry onion soup together in a bowl. Line pan with foil (optional). Dip chicken breasts in sauce and lay in pan. Pour remaining sauce on top of chicken breasts and bake in a 350° oven for 1 hour. Spoon sauce over breasts every 15 minutes.
Combine yeast and 1/2 cup lukewarm water; set aside. Mix eggs, oil, salt and sugar. Add 1 1/2 cups lukewarm water. Add yeast mixture and beat thoroughly. Sift flour. Add 1 cup flour to mixture and beat thoroughly. Continue to add flour, 1 cup at a time, until 6 cups have been added, beating with electric mixer after each addition. Add remaining flour, 1 cup at a time and mix with spoon. Leave dough in container and knead with hands for about 10 minutes or until satiny. Let set at room temperature for about 15 minutes (or it may set to rise for 2 hours or until doubled in size). Form ball and place on floured surface and knead slightly. Roll out rather thin and cut into desired shape. Place on greased pan or pans and brush with melted butter or oleo. Let set to rise until doubled, about 2 hours. Bake 10 to 12 minutes in 400° oven.
Combine fruit juices and sugar; chill thoroughly. Pour over large cake of ice in punch bowl. Pour ginger ale and carbonated water slowly down side of bowl. For trim, float twists of sliced orange and sprigs of fresh mint on block of ice.
Beat egg yolks and gradually add sugar, beating constantly. Add lemon juice. Cook in double boiler about 7 minutes, stirring constantly. Cool thoroughly. Mix whipping cream until thick. Beat egg whites until stiff and fold in thickened whipping cream. (Can use half of an 8 ounce container of Cool Whip as a substitute.) Put egg yolk filling into either a graham cracker or vanilla wafer pie crust and top with cream and egg white mixture. Sprinkle crumbs on top. Takes about 24 hours to freeze.
Crumble cheese into small chunks. Remove olive pits and slice olives in half. In a large bowl, combine cheese, olives and red peppers. Add oil and toss lightly. Add onion, garlic, vinegar, thyme, salt and pepper. Toss again. Squeeze lemon juice over mixture and let sit in refrigerator for 2 to 3 hours before serving. Keeps 4 days in refrigerator. Serve with broken wedges of pita bread.
Brown ground beef and drain. Put sauce in pan to heat. Add beef and pepperoni to sauce. Heat on low. While it is heating, cook noodles until tender; drain. Mix noodles and sauce together and pour into baking dish. Top with cheese. Bake until hot through and cheese is melted, approximately 15 to 20 minutes at 350°.
Mix meats together and fry until crumbly; drain well. Add cheese and mix. Put on party bread and bake on cookie sheet. Top with a thin slice of pepperoni and black olive slice. Bake at 425° for 7 to 10 minutes
Unfold crescent rolls and layer on a flat cookie sheet. Bake at 350° for 12 to 14 minutes. Mix softened cheese, dressing mix and mayonnaise. Spread cheese mixture over baked dough. Add finely chopped vegetables over top of cheese. Cut into squares and serve.
Cut up chicken as for stewing. Rub spices into chicken well with hands. Saute onions, green pepper and garlic. Place in deep pan. Add chicken, tomatoes and 1/2 cup broth; cook over low heat for 20 minutes. Add remaining broth and continue to cook. When chicken is about half done, add the apples to thicken the gravy. Peas may be added at the very last so that they retain their color. Serve with rice. Serves 4 to 6.
Dump pie filling and pineapples into 13 x 9-inch cake pan. Mix. Sprinkle dry cake mix over filling and pineapples. Spread pecans over cake mix. Layer butter over entire cake. Leave no cake mix uncovered. Bake at 350° for 30 minutes. Let cool and enjoy.
Boil sugar, margarine and milk for 1 minute. Stir in peanut butter until melted. Add oats. Drop by spoonfuls onto wax paper.
Cook sugar, oil, vinegar, salt and pepper. Bring mixture to a boil and turn heat off. Let cool and pour over vegetable mixture and mix well. Pour into container and seal and store in refrigerator. Will keep for over a week.
Pour 1/2 cake mixture in greased pan. Add 1/2 sugar mixture, repeat. Bake at 350° until done. Glaze with confectioners glaze.
In a wok heat 3 tablespoons oil (2 peanut and 1 sesame oil). Add 4 to 6 pressed garlic and 1 tablespoon ginger. Add meat and brown.
Spread crescent rolls on cookie sheet (pinch edges together). Bake at 350° for 15 minutes until golden brown.
Combine first 4 ingredients in a heavy saucepan; cook over low heat until coffee is dissolved. Cool to 105° to 115°. Transfer to a large mixing bowl. Stir in yeast; let stand 5 minutes. Add milk, oats, oil, salt and ginger. Stir in whole wheat flour and 1 cup all-purpose flour. Beat at medium speed with electric mixer 1 minute. Gradually add remaining 2 cups flour, stirring with a wooden spoon. Divide dough into 4 well-greased 16-ounce cans. Let rise uncovered in a warm place (85°) free from drafts 1 hour or until doubled. Bake at 350° for 30 minutes. Remove from cans immediately and cool on wire racks.
Combine first 5 ingredients. Mix well. Add dry corn bread mix. Spray 11 x 9-inch glass pan with Pam. Preheat oven to 425°. Bake 20 to 25 minutes or until brown.
Preheat oven to 350°. Mix 1 cup sugar, margarine, 1 teaspoon vanilla and 1 egg. Stir in flour. Press dough in ungreased rectangular pan, 13 x 9 x 2-inches. Bake until edges are lightly brown, about 15 minutes.
Brown chicken in large skillet sprayed with Pam over medium heat. Next, brown the onion and mushrooms. Add the broccoli and cook, covered, until broccoli is tender. Mix the cornstarch, soy sauce, brown sugar, pineapple, vinegar, spices and pineapple juice with water to make 1 cup. Pour over chicken, onion, mushrooms and broccoli. Bring to boil, then simmer for 5 to 10 minutes. Serve over cooked instant brown rice.
Unfold bread. Top with dressing, bacon, turkey, cheese and lettuce. Beginning with short end, roll up bread. Trim ends. Slice into 1 1/2 to 2 inch thick pin wheels.
Ginger Butter: Bring vinegar, ginger, shallots and garlic to boil in medium saucepan. Reduce heat and simmer until almost all liquid is evaporated, about 15 minutes. Transfer to small bowl and refrigerate until cold. Beat butter in mixer bowl until light and fluffy. Beat in ginger mixture and chives. Cover and refrigerate until firm, about 1 hour.
Soften cream cheese in milk; mix all ingredients. Spread in 8-inch glass pie plate and refrigerate overnight. Just before serving, bake at 350° for 15 minutes. Spread on crackers.
Place salmon in medium mixing bowl. Add sour cream, chili sauce and soup mix. Stir until well blended. Cover. Refrigerate at least 3 hours; stir. Garnish with red pepper star and green herb. Serve with crackers or fresh vegetables. Yields 3 1/2 cups.
Combine flour, salt and pepper. Mix well. Dredge steak in flour mixture. Pound to 1/4-inch thickness. Cut round steak into 6 pieces.
Mix flour and salt together. Next add oil and water. Work mixture with hands until it is doughlike. If it is too stiff, add more water. If it is too wet, add more flour. When the clay is a thickness that you like, knead in the lotion. After you have made the clay you can store it in the refrigerator or use it right away. Have fun!
Mix all together and cook in pie shell at 350° about 30 to 35 minutes.
Mix all but last three ingredients together. Pour into a 9 x 13-inch pan. Sprinkle dry yellow cake mix over pumpkin. Dribble with melted margarine. Sprinkle with chopped pecans. Bake at 350° for 50 minutes.
Fry rice in a little oil until brown. Add all other ingredients to rice. Cover; simmer until rice is done.
Dissolve Jell-O in heated grape juice. Add remaining ingredients. Pour into desired dish or mold. Chill.
Brown and crumble the ground beef in a heavy skillet over medium heat. Add the onion and garlic as soon as there's a little grease in the bottom of the pan and cook until all pinkness is gone from the ground beef. Drain the excess grease. Add the mushrooms, broth concentrate, Worcestershire and paprika. Stir in the sour cream, then add salt and pepper to taste. Heat through, but don't let it boil. This is great as-is, but you may certainly serve it over noodles for the non-low-carb set. Yield: 3 servings.
Quarter potatoes. Place in saucepan. Cover with water; bring to a boil. Cook until tender; drain. Arrange in a buttered baking dish. Combine and add the remaining ingredients. Bake at 300° for 20 minutes.
Cook broccoli and let cool, then mix all ingredients together, except butter. Melt butter in pan and add to mixture. Bake for 45 minutes at 450°.
Chop or pinch lettuce into small bite size pieces. Add all but one package of the almonds. Gently toss.
In a large skillet, cook the ground beef until brown, breaking it up as it browns. Add the onion and Cheddar cheese. Heat the tortillas just until soft in hot oil, then fill with meat/cheese mixture, roll and place in baking pan.
Add baking soda to molasses and beat thoroughly. Add the sour milk, shortening, ginger, salt and flour. Let stand several hours to chill. Toss about 1/2 of mixture at a time on a slightly floured board and roll to 1/4-inch thickness. Cut with a cookie cutter dipped in flour and bake on a buttered tin at moderate heat for 10 to 12 minutes.
Combine all ingredients and mix well. Heat either in a microwave-safe dish in a microwave on High power for 2 minutes or in a heavy saucepan over low heat until warm. Serve with chips. Makes 3 cups.
Brown meat over medium heat until no longer pink. Drain excess grease from pan. Return to heat, stir in Taco Seasoning, chopped onion and water. Simmer on low heat and cover for 15 minutes. Shred 2 1/2 cups of lettuce, add more if needed. Prepare egg roll wraps as directed on package. Place 1 tablespoon of meat mixture in center of wrap. Sprinkle cheese and lettuce. Roll wrap and moisten edge with water to hold. Set aside until all wraps are folded. In 10 inch skillet or wok oven, heat oil over high heat. Cook until golden brown. Drain on paper towel. Serve with sweet and sour sauce or hot mustard.
Heat oven to 400° (375° for dark nonstick pan). Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4-inch. Cook and stir sausage and onions in 10-inch skillet until brown, crumbling.
Cut or tear bread into 1/2-inch cubes or crumbs. Toss with walnuts, seasonings, celery and parsley. Saute onion in margarine. Add to crumb mixture. Add just enough water to moisten so mixture will hold together when pressed in hands. Firmly press into 2-inch balls and place on oiled baking sheet. Bake at 375° for 20 to 25 minutes until crisp and brown. Makes about 24 dressing balls.
Heat oven to 350°. In large mixer bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate	chips. Drop by teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake. Cookies will be soft. They will puff while baking and flatten while cooking.) Cool slightly. Remove from cookie sheet onto wire rack. Cool completely. Makes about 4 1/2 dozen cookies.
Prepare bottom crust and fill with tart cooking apples, sliced very thinly and sprinkle sugar over them. Add water. Distribute butter in small lumps over surface; sprinkle with flour and then the cinnamon. Adjust top crust, well perforated. Bake in moderate oven. If preferred, top crust may be made of latticed strips.
Combine sugar and cocoa; add, but don't mix oleo and milk. Microwave on High 3 minutes until oleo is melted. Beat until smooth. Stir in vanilla and spread in buttered pan. Freeze 20 minutes or refrigerate 1 hour.
Cream sugar and Crisco. Add egg and yeast, dissolved in 1/2 cup warm water. Add other ingredients and mix. Refrigerate overnight. Will keep a week in refrigerator.
Cook broccoli and cook rice. Mix ingredients in casserole. Bake at 325° for 20 to 25 minutes. Will make 2 small casseroles or one large.
For Caramel Topping: In a 6-inch metal bowl, put 1/4 cup sugar. Heat on high while stirring with spoon constantly until sugar melts. When it is fairly dark, take off stove and set aside. In a blender, put all ingredients, except topping; blend well. Pour it into a metal bowl with caramelized sugar. Cover with aluminum foil. Put rubber band around foil and pan edge.
Cream butter and shortening with a mixer. Add vanilla and food coloring if desired. Gradually add sugar, beat on medium speed. Cover with damp cloth. Keep icing in refrigerator when not using.
Place chicken in greased 9 x 13-inch baking dish. Place cheese over chicken. Pour soup, mixed with sherry, over chicken and cheese. Sprinkle bread mixture over this, then drizzle melted butter over top. Bake 1 1/2 hours at 350°.
Make macaroni and cheese as directed. In baking dish, mix drained tuna, onions, Miracle Whip, salt and pepper. Press mixture flat in bottom of dish. Place macaroni and cheese on top. Bake at 350° for 30 minutes or until heated through and brown on top.
Cook carrots in a small amount of salted water until tender (not soft), 8 to 10 minutes. Drain and combine with onions and green pepper. Stir together remaining ingredients, pour over vegetables and marinate in refrigerator for several hours or overnight. Before serving, drain, but reserve marinade for leftovers. Keeps very well refrigerated.
I use boned chicken breasts and cook in the stick of oleo in a skillet. Mix the other ingredients and add to chicken and bake at 350° for 45 minutes. Remove from oven and add 1/2 cup chow mein noodles on top. Water chestnuts are optional but they give the casserole a nice "crunch." Serves 10 to 12.
Mix chicken, celery, onion and mayonnaise. Mix stuffing mix, chicken broth and butter. Layer 1/2 of stuffing mix in a 9 x 13-inch casserole. Cover with all chicken mixture. Top with rest of stuffing mix. Mix milk with eggs. Pour over top and leave overnight in refrigerator.
Mix cream cheese and Ranch dressing mix. Spread evenly on the 6 tortillas. Divide and	sprinkle pimientos, chili peppers and ripe olives on the 6 tortillas. Roll each tortilla up, cut off uneven ends and wrap remaining in plastic wrap, individually. To serve, cut in pinwheels and place on a plate.
Mix sugar, flour and cocoa together. Heat milk over medium heat, being careful not to let it scorch. Add flour mixture slowly and stir until thick. Remove from heat and add vanilla. Serve with hot biscuits and butter.
Sift together dry ingredients. In a large bowl, cream the margarine and sugars. By hand, beat in eggs and vanilla. Add dry ingredients, alternately with zucchini, mixing well. Stir in raisins and nuts. Bake in a 350° oven about 10 minutes or until edges begin to turn brown.
Brown onion (chopped) in butter. In baking dish, add consomm, can water, rice, almonds and mushrooms. Stir. Place salted, peppered pieces of chicken on top of mixture. Bake at 350° for an hour.
Brown ground beef in 5-quart Dutch oven; drain. Add rest of ingredients. Bring to a boil. Reduce heat. Cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaves before serving. Makes 10 (1 1/2 cup) servings.
Boil potatoes for 20 minutes until tender. Peel and cut potatoes into bite size pieces. Place in a 9 x 13-inch baking dish. Combine remaining ingredients except potato chips. Pour ingredients over potatoes. Bake at 350° for 30 to 35 minutes. Top with potato chips (optional). Serves 8 to 10.
Mix and refrigerate for 30 minutes; form into balls and press. Bake at 350° for 10 to 12 minutes. Makes 190 cookies.
Put broccoli into bottom of casserole. Put dressing on top of broccoli. Mix soup and water and pour over stuffing. Sprinkle cheese on top and bake at 350° for 25 minutes until hot and bubbly.
Cream sugar and eggs. Add shortening and cream thoroughly. Add sour milk, alternately with dry ingredients. Add soda which has been dissolved in a small amount of boiling water. Add flavoring. Dough will be very soft. Roll out on floured board (not too thin) before cutting them. Sprinkle generously over the top with sugar. Bake at 400° for 12 minutes. Yields 4 dozen.
Place 2 cups stuffing mix in a Ziploc bag. Coat chicken with Miracle Whip and place in bag. Shake bag to coat. Arrange chicken in a lightly greased baking dish. Bake at 350° for 40 to 45 minutes.
Mix oil, sugar, eggs and soda. Add next four ingredients gently. Add flour. Add remaining ingredients. Bake at 350° for 1 1/2 hours.
Grind walnuts and mix with sugar and spice. Grease an 11 x 16-inch pan with melted butter. Place 12 phyllo sheets in the large pan, brushing each with melted butter. Sprinkle with 2 cups of nut mixture. Cover with 5 phyllo sheets, brushing each generously with melted butter. Continue this procedure until all nut mixture is used. Finish with 12 phyllo sheets on top, brushing each with melted butter. Chill before cutting. Cut pastry into small diamond shapes. Bake in a slow oven (300°) for about 1 1/2 hours until lightly browned. Remove from oven and pour cool syrup over hot pastry. Makes 75 pieces.
Preheat oven to 350°. Sift together the dry ingredients (flour, sugar, baking powder and salt). Add eggs, milk, oil and vanilla. Beat batter vigorously for 2 minutes. Fold in with care the blueberries. (Berries may be dusted with flour before folding into batter to prevent berries sinking to bottom of cake.) Turn batter into greased and floured 9 x 13-inch pan.
Brown hamburg. Cook pasta; drain. Mix soups, pizza sauce, water, garlic salt and oregano. Combine hamburg, pasta, soup mixture and Mozzarella cheese. Bake at 350° for 30 minutes.
Put sugar, water, Karo and salt in a large skillet and stir over heat until the mixture reaches 235° (soft ball stage). Add peanuts. Cook and stir until mixture reaches the "hard crack" stage (300°). Remove from heat and stir in butter and vanilla. Add the soda and stir vigorously.
Crush garlic and rub vigorously on both sides of tenderloin. Let set for approximately one hour. Put tenderloin on grill on medium heat for about 10 minutes per pound, turning occasionally. Cut tenderloin into steaks of your desired thickness. Put steaks back on grill searing both sides until done to your pleasure.
Combine beef, bread crumbs, chopped onion, egg, 1 1/2 teaspoons salt, pepper, Worcestershire sauce and 1/2 cup tomato sauce. Shape into 16 balls. Brown in oil in skillet. Add vegetables, water and 1 teaspoon salt. Pour over remaining tomato sauce. Cover and simmer one hour, stirring occasionally. Remove 1/2 cup stew sauce and mix with flour. Gradually pour into stew and stir over low heat until gravy thickens. Makes 4 servings.
Brown chuck, onion and mushrooms in large skillet or saucepan. Drain excess grease. Add tomato paste and dry spaghetti sauce mix. Add water to thin to desired thickness. Season to taste. Simmer 20 to 40 minutes. Serve over pasta. Serves 5 to 6 people.
Mix dry ingredients, add milk, egg yolks and coconut. Cook in double boiler until thick. Remove from heat. Add butter and vanilla. Pour in baked pie shell. Add meringue on top. Brown in oven at 350°.
Melt caramels and 1/3 cup of evaporated milk; set aside. Mix together the cake mix, 1/3 cup of milk and butter. Press half of the mixture into a 9 x 13-inch greased pan. Bake 6 minutes at 350°.
Butter a 13 x 9-inch pan; set aside. In a large Dutch oven, over low heat, stir in confectioners sugar, butter and evaporated milk. Continue cooking until mixture reaches the soft ball stage (234° on a candy thermometer), stirring constantly. Remove from heat. Quickly stir in marshmallow cream, peanut butter and vanilla. Pour mixture into prepared pan and chill until firm, overnight. Yield: 4 to 5 pounds of fudge.
Sprinkle lemon juice over apples and toss lightly. Add the 1/2 cup sugar. Arrange in pie shell, cover with foil and bake 20 minutes in 400° oven. Remove foil. Beat eggs slightly, beat in cream, butter and nutmeg. Pour over apples. Bake another 10 minutes. Mix 2 tablespoons sugar and cinnamon. Sprinkle on top of pie. Bake 10 minutes longer or until crust is golden brown and custard is almost set.
Cook seafood and place in bowl after cooking each respectively. Squeeze citrus fruit over seafood. Add next 5 ingredients and mix well. Season to taste. Marinate for 4 to 6 hours in refrigerator before serving. Serves 12 to 20.
Combine all ingredients in greased bowl. Pour into greased 1 1/2-quart casserole dish. Bake at 350° for 1 hour.
Use 9 x 13-inch baking dish; spray with Pam. Cover the bottom of dish with thin layer of Ragu sauce. Place chicken breasts in dish. Pour remaining sauce over chicken.
Mix flour, salt and shortening in a medium bowl. Add water until dough forms a ball. Divide into two equal parts. Roll it between two sheets of wax paper on a damp countertop. Remove from wax paper and place into 9-inch pie pan. Trim the edges off. Next, moisten pie crust and add your choice of filling. Place the other crust on top of filling, folding the edge under the bottom crust. Cut slits in top crust for steam to escape.
Mix all ingredients and put in baking dish. Sprinkle with nuts. Bake at 350° for 20 to 25 minutes. Cool to room temperature. Serve with crackers.
Mix 1-quart of warm water and can of lye; let cool. This will boil when mixed. Use crock jar only. Mix warm lard, ammonia and Borax, mixed with 1/4 cup warm water. Add lye mixture to second mixture and mix good. Do not use any plastic or metal containers. Use crock jars or granite. Also use wooden spoons. Beat until thick. Pour into a granite pan or a small wood box and let cool. Cut and let set 5 weeks before you use it.
Sift together flour, cinnamon, soda, baking powder and salt. Blend oil and sugar. Add eggs, one at a time, beating well after each addition. Add sifted ingredients. Beat, then add zucchini, vanilla and nuts, if desired. Blend. Pour into 2 greased and floured loaf pans. Bake at 325° for about 1 hour.
Boil sugar, water and salt until hard ball forms in water. Place cream in mixing bowl; stir in hot syrup. Fold in nuts and vanilla. Drop by spoonfuls onto wax paper.
Use marinade from 1 jar of artichokes to saute onion. Drain other jar. Add other ingredients. Pour into baking dish (7 x 11-inch). Bake at 325° for 30 minutes. Cut into 1-inch squares when cooled. Freeze, if desired, and reheat at 325° for 10 to 12 minutes.