HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shake pepper, salt and garlic over each breast. Mix wine, Worcestershire and oregano. Put chicken in shallow casserole. Pour wine mixture over; cover with plastic wrap (punctured). Microwave on High for 15 minutes. Let stand for 5 minutes.
Mix sugar and flour. Add syrup, eggs, butter and flavoring. Pour into unbaked pie shell (9-inch). Sprinkle on nuts. Bake in preheated 425° oven for 10 minutes. Reduce heat to 325° and bake 30 minutes longer, or until knife inserted in middle comes out clean. Do not overbake.
Cream the butter and sugar, beating until light. Add egg yolks, one at a time, beating thoroughly after each. Beat in the honey. Add sifted dry ingredients alternately with the milk and beat only until smooth. Stir in nuts and fruits. Fold in stiffly beaten egg whites. Pour into a 9 x 5 x 13-inch loaf pan lined on the bottom with waxed paper. Bake in preheated 350° oven for 1 hour or until done. Turn and peel off paper. Cool cake right side up.
Mix and pat in 9 x 13-inch pan. Bake 8 minutes at 400°.
Cook raisins, sugar, water, salt and butter for 5 minutes. Dissolve cornstarch in 3 tablespoons of water. Add to raisin mixture and cook for 5 more minutes. Remove from heat and add lemon extract. Pour into pastry lined pie plate. Cover with lattice crust top.
Preheat oven to 375°*. Sift together flour, salt, baking soda and cream of tartar. Set aside.
Cook sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well. Prepare hash browns according to package directions, using 1/2 tsp. salt & pepper. Stir together hash browns, sausage and cheese. Pour into a lightly greased 13x9-inch baking dish. Whisk together eggs, milk and remaining teaspoon of salt. Pour evenly over potato mixture. Bake at 350 degrees for 35-40 minutes.
Brown scored dogs in buttered skillet. Add ingredients, except peppers. Simmer 10 minutes. Then add peppers and cook 5 minutes. Pour over cooked noodles.
Mix all ingredients well. Press into pan lined with waxed paper. Decorate with candied fruit. Refrigerate at least 24 hours before serving. Wrap securely; store in refrigerator. Will keep several weeks.
Beat eggs in large mixing bowl. Slowly add oil, sugar and vanilla. Continue mixing until thick and foamy. Stir in zucchini and pineapple.
Combine sugar, flour, salt and gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amount hot mix into yolks, return to hot mixture. Cook 2 minutes and stir constantly. Remove from heat. Add butter and vanilla. Cool to room temperature. Cover with wax paper. Cut bananas into pie shell. Pour mixture over bananas. Top with meringue. Bake in oven at 350° until meringue is golden.
Saute onions in butter until soft. Add sugar and nutmeg. Toss well. Cook down slightly until onions are a golden color. Add hot bouillon and bring to a boil. Add wine. Reduce heat and simmer for 10 to 15 minutes. Add salt if needed or to taste. Ladle soup into 6 ovenproof bowls or pots and top each with 1 piece of bread and grated cheese. Cook in preheated 300° oven for 10 minutes or under broiler until cheese is melted and bubbly. Serves 6.
In a large pot, mix together half water and half vinegar to about two inches depth. Remove skin from chicken and place it on some type of rack above the liquid (a colander works well). Cover chicken with Old Bay as you would when steaming crabs, being sure to season every layer. Cover pot tightly and steam until starts to pull away from the bone. You may have to rotate chicken as it steams to ensure all pieces are done.
Wash shrimp. Mix with sour cream and cream cheese. Add other ingredients. Chill and serve with crackers.
Cut shortening into flour with a pastry blender or fork until crumbly. Add buttermilk, stirring the mixture just until moistened. Pat dough to 1/2-inch thickness; cut with a 2-inch round cutter. Place on a lightly greased baking sheet. Bake at 425° for 14 minutes or until golden. Brush the hot biscuits with melted butter.
Brown meat in oil (oil is needed if using pork steak, which is best). Add onion, green pepper and celery, then mix all other ingredients and bake at 350° for 1 hour. Stir occasionally. May make in electric frypan on low for 1 hour.
Clean strawberries and remove the stems. Rinse strawberries in cold water several times. Place strawberries in bowl. Sprinkle sugar onto strawberries. Using a potato masher or fork, mash the strawberries with sugar. In a small bowl, whisk sour cream to remove lumps. Mix sour cream with strawberries until thoroughly blended. Mixture should be pale pink. Refrigerate until ready to serve. Makes 4 (1/2 cup) servings.
Wash and drain beans. Put beans and water in pan and bring to boiling. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour.
Brown chicken slowly in oil; sprinkle with salt. Add tomatoes, tomato paste, sherry wine, mushrooms, bay leaves and garlic. Cover; simmer for 20 minutes, until chicken is tender. Uncover. Add drained onions and olives; simmer rapidly until sauce is thickened, about 5 minutes. Makes about 6 servings.
Bring sugar, water and white Karo to a boil, then add raw peanuts. Cook until forms a soft ball in a cup of water. Remove from heat. Add oleo, vanilla, salt and red food coloring. Beat until thick and will start to turn pink. Then drop on wax paper.
Drain and mash pintos. Add all remaining ingredients. Pour into pie crust. Bake at 375° for 1` hour. Let cool 30 minutes.
Cream butter, eggs and sugar. Gradually add 3 c. flour. Pour 1 c. over fruits and nuts that have been chopped and mixed together in large dishpan. Sprinkle fruit cake spice over fruit and nuts and then pour in cake mixture. Mix and bake in 350 degree oven. Makes 1 large and 2 small cakes.
Bring to a boil. Stir in 2 pounds walnut halves and coat well. Spread on a cookie sheet, turning occasionally to dry.
Grease a 2-quart casserole. Crumble potato chips in blender; set aside. Put chicken and celery in casserole. Put mayonnaise, cheese, lemon and onion into blender. Cover and process until smooth. Add almonds and process only until chopped. Pour over chicken and celery mix. Sprinkle chips over top. Bake at 375° for 30 minutes.
Sprinkle chicken wings with salt and Accent. Let stand for 1 hour. Dip wings in beaten eggs. Roll in cornstarch. Brown wings in oil in skillet. Drain on paper towels. Place wings in baking dish.
Brown onion in butter. Add green chilies, soup and broth. Simmer 10 minutes. No need to grease pan. Layer the tortillas, chicken broth and cheese. Bake at 350° for 30 minutes, uncovered. Serves 4 to 6.
Add sugar to water and let	come to a boil. Make thickening of cornstarch and lemon juice; if not enough liquid add a small amount of cold water. Add thickening to sugar syrup and boil 3 minutes. Add beaten egg yolk (a small amount of lemon mixture should be added to yolk first), but do not let cook. Cool, then pour into a 9-inch baked pastry shell and cover with meringue. Bake meringue in warm oven.
Combine Ragu and cooked ground beef. Spread 1 cup of the Ragu/meat mixture in a 13 x 9-inch pan. Layer 1/3 each of noodles, cottage cheese/yogurt mixture, Mozzarella, Ragu/meat mixture and Parmesan cheese. Repeat twice. Pour water in sides of pan. Cover tightly with foil. Bake at 325° for 1 hour. Remove foil and bake an additional 15 minutes. Let stand 20 minutes before serving.
Combine corn meal and flour in bowl. Add onion and squash; mix well. Stir in egg and enough milk to make a stiff batter. Drop by spoonfuls into hot, deep fat. Fry until brown on all sides. Yields 4 to 6 servings.
Heat 1 Tbsp olive oil, add diced onion, cook until golden. Remove onion, set aside. In the same pan heat 1 Tbsp olive oil and add freshly cut mushrooms. Cook until they begin to release juices. Return the onions, along with 2 cloves finely chopped garlic, 1 tsp freshly chopped rosemary, salt and pepper to taste. Cook until the mushrooms begin to brown about 3 to 4 minutes. Stir in 1 Tbsp tomato paste, cook stirring constantly. Add 1 1/2 cups chicken stock, simmer for 10 minutes, then reduce the heat. Stir in to form a sauce by adding 2 Tbsp cold butter and 1 1/2 tsp balsamic vinegar. Garnish with freshly cut parsley and Parmesan cheese.
Grease a 12-inch pizza pan. Set aside. Preheat oven to 375°. In a medium bowl, combine flour, salt and melted butter. Stir in eggs, chiles, cottage cheese and Jack cheese. Pour evenly into greased pan. Bake 15 to 20 minutes, until firm and lightly brown. Cut into thin wedges. Makes 16 to 18 pieces.
Melt butter; add sugar, flour, lemon juice and rind. Mix well. Add beaten eggs. Turn into unbaked pie crust. Bake at 425° for 30 minutes or until brown. Yields one 9-inch pie.
Brown onions and melt cheese in onions. Pour in the tomatoes and chilies. Serve this with nacho chips.
Wash and cut up broccoli. Place in bowl. Add bacon, cooked and crumbled. Add sunflower seeds, raisins and red onions. Toss well. Stir in dressing.
Put all ingredients in gallon jar. Shake to dissolve sugar and refrigerate. Will keep for 2 months.
Grate Spam, cheese and onion. Make into a ball. Bake in oven on bottom of hamburger bun. Butter the top half and place on cookie sheet, buttered side up. Brown until cheese is melted.
Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl of electric mixer at medium speed, until light and fluffy. Slowly beat in corn syrup, then egg and vanilla. Beat in flour mixture until blended. Stir in pecans and half the chocolate. Spread evenly in ungreased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Sprinkle remaining chocolate on top. Bake at 350° for 30 minutes or until lightly browned. Cool on rack. Cut into 2 1/2-inch squares. Makes 2 dozen.
Brown beef in butter. Add remaining ingredients. Bake for 45 minutes. This makes a big pan of beans.
Mix together at least 24 hours before serving. Contains 70 calories per 1/2 cup.
Remove the skins from the onions. Place in deep dish. Melt butter. Pour butter over onions. Crush garlic and sprinkle over onions. Sprinkle garlic powder over onions. Add salt and pepper to taste. Cover tightly with tinfoil. Bake at 375° for 30 to 45 minutes.
Grind cranberries, orange, apple and celery. Mix with sugar; let stand 15 minutes. Prepare Jell-O according to directions on package, using only 1 cup water. Let cool. Add to fruit mixture. Refrigerate.
Let all ingredients get cold before serving. Make an ice ring out of some of the lemonade, a few cherries and cut-up oranges. Serves 100.
Combine walnuts, spice and sugar in a mixing bowl. Melt butter. Brush bottom of a 9 x 13-inch pan with melted butter. Place 1 pastry sheet in bottom of pan. Brush with melted butter. Repeat this process 8 times. Place one half of the mixture on top of the 8th sheet. Brush with melted butter. Place two sheets on top of mixture, brushing each sheet with melted butter. Sprinkle on the rest of the mixture. Brush with melted butter. Place 8 more pastry sheets on mixture, brushing each sheet with melted butter. Cut into diamond shapes. Bake at 350° for 30 minutes. Reduce heat to 300° and bake for an additional 30 minutes. When done baking, remove from oven and pour syrup.
Brown sausage. Beat all ingredients. Pour over cubed bread and sausage. Chill overnight. Bake in 350° oven for 45 minutes.
Mix jello and begin to let jell. Mix rice with partially set jello. Mix pineapple, nuts and Dream Whip. Stir well before serving.
Shell almonds; blanch in boiling water. Remove skins. Brown lightly in butter. Drain on waxed paper. Sprinkle with salt.
Allow 3 pounds winter squash to serve 4 people. Pierce each squash twice. Microwave on High allowing 8 to 11 minutes for 1 acorn and 13 to 16 minutes for 2 acorns, rearranging once. When tender, let stand 5 to 10 minutes. Cut each in half. Discard seeds. Spoon out squash, mash and serve. Season to taste.
Melt butter in frying pan, then add flour until it comes to a browning substance. Add milk, salt and pepper to taste. Be sure before you put milk in, it is brown. Also be sure you have a lot of biscuits.
Brown almonds and sesame seeds in butter. When brown, add seasoning packages from noodle packages. Toss with cabbage and onions. Place in covered dish and refrigerate until ready to serve.
Marinate overnight the dry mustard and vinegar. In double boiler mix eggs and sugar with marinade. Cook until custard thickens. Cool. Mix with mayonnaise. Can be used with cold cuts, any meat, chicken, potato chips, vegetables, sandwiches, hot dogs, etc.
Slice zucchini and onion. Put in baking dish. Mix other ingredients and pour over zucchini. Bake at 350° for 25 to 30 minutes.
Simmer the haddock, potatoes and onions in water. Drain, reserve 1 cup. Add milk, salt and pepper; heat. Do not let boil. In a separate pan, melt the butter and add the flour. Add to the chowder to thicken.
Combine peas, peppers, onion and garlic. In separate bowl, whisk together vinegar, oil and mustard; pour over bean mixture. Season with tabasco, salt and pepper. Mash bean mixture slightly; refrigerate until ready to serve. Sprinkle with parsley before serving.
Fry bacon in a large skillet over medium-high heat until crisp, about 4 minutes. Pour off all but 2 teaspoons drippings. Add white sauce directly from packet and stir into drippings until smooth and pasty. Stir in remaining ingredients except muffins. Bring to a boil; reduce heat to medium and simmer, uncovered, 2 to 4 minutes until hot and thickened. Meanwhile, toast muffins. Top with chicken mixture.
Blend together softened cream cheese and butter. Stir in flour, blending by hand. Chill. Shape into 2 dozen 1-inch balls; place in	miniature muffin pans (1 3/4-inch). Press dough firmly to bottom and sides.
Wash beans. Place all ingredients in a crock-pot. Cover with water. Stir. Cook on high for 8 hours. Season to taste.
Blend shortening, sugar and brown sugar in a large bowl. Beat in vanilla and eggs. Add remaining dry ingredients, blending well. Stir in 1/2 cup M&M's. Drop on ungreased cookie sheet. Decorate with remaining M&M's. Bake at 350° for about 10 minutes.
Cut roast beef into long, narrow strips. Marinate in dressing for 1 hour. Toss in salad bowl with lettuce and additional dressing. Border bowl with alternate slices of tomatoes, onion and green pepper. Serves 6.
Butter and flour a 9 x 10-inch glass pan. Layer half the chilies on the bottom. Top with half of the cheese and dot with butter; sprinkle 1 tablespoon flour over it. Repeat with remaining ingredients. Just before cooking, beat eggs until frothy and add milk. Pour over the chilies and cheese, lifting them gently to allow eggs to circulate. Place on cookie sheet and bake for 45 minutes or until the eggs are set at 350°.
In a 2-quart serving bowl, layer lettuce, pepper, corn, zucchini, tomatoes and celery. Spread mayo or other dressing over celery. Seal edges of bowl tightly with plastic wrap. Chill several hours or overnight. Sprinkle with cheese and bacon before serving.
Crumble and fry sausage. Drain on absorbent paper. Combine with cheese and stir to partially melt cheese. Add a dash of cayenne pepper. Add Bisquick mix. Stir to combine and form into 1 1/2-inch balls. Place on greased cookie sheet. Bake at 350° for 30 minutes.
Measure popped 3-minute popcorn into buttered bowl (4-quart or larger). Combine together in heavy 1 1/2-quart saucepan the sugar, water, corn syrup, salt and vinegar. Stir over heat until sugar is dissolved. Cover; bring to a boil and let boil briskly for 3 minutes. Uncover; insert candy thermometer and cook mixture to hard ball stage (260°). Remove from heat. Stir in vanilla. Pour slowly over popped corn, stirring with large, buttered spoon to coat each kernel. Immediately form into balls.
Combine in a mixing bowl the wheat flour, baking powder and salt. Mix well. Add milk, eggs, margarine and honey and beat at medium speed of an electric mixer until smooth. Stir in oats and pecans. Bake in a preheated, lightly oiled waffle iron about 5 minutes or until done. Yields 12 to 14 waffles.
Thoroughly mix first 10 ingredients in large container. Divide into two 3-quart casserole dishes. Sprinkle bread crumbs over top of each casserole. Melt butter and drizzle over bread crumbs. Bake 30 minutes or until brown in moderate oven (350°). May be garnished with parsley sprigs and lemon slices. Serves 16 to 18.
Trim crust from bread; spread with butter on one side and arrange the bread, butter side down, in a 7 1/2 x 11 1/2-inch baking dish. Sprinkle shredded Cheddar cheese evenly over bread. Distribute green peppers (remove seeds) opened, evenly over cheese layer. Sprinkle Monterey Jack cheese over peppers. Beat eggs, milk, paprika, salt, oregano, pepper, garlic powder and dry mustard. Pour egg mixture over cheese and chilies. Chill overnight.
Skin the garlic and chop it. Wash the eggplants and cut into serving pieces with one side of each round. Heating peanut oil to medium heat, put the eggplants in. Deep fry eggplants and scoop them out as soon as the skins slightly change color and drain oil. Add 2 tablespoons oil to the pot; saute chopped garlic. Add eggplant and season with salt. Stir in wine; mix well with soy sauce. Stir-fry quickly and place in a platter.
Place sugar and flour in top of double boiler. Slowly add the milk. Cook in the double boiler, stirring constantly until thickened. Add egg yolks and cook 3 minutes longer. Remove from the heat and add the butter. When cool, add the vanilla extract, then pour the mixture into a baked pie crust. Cover with meringue or whipped cream.
I use 3 cups of rhubarb and 3 cups of strawberries (fresh or frozen).
Pour pie filling into 9 x 13 greased pan. Pour brown sugar over pie filling. Sprinkle cake mix over sugar. Put cut up sticks of margarine onto cake mix. Spread pecans over margarine. Bake at 350° for about 30 minutes.
Boil lard, sugar, salt and water until dissolved. Let cool to lukewarm. Add yeast and make sure it is completely dissolved. Add eggs and make sure the eggs are room temperature. Then add flour, 2 cups at a time until the dough doesn't stick to hands. Let set in bowl for half an hour. Then grease cookie sheet and make into roll and set another 1/2 hour. Make sure to cover the rolls when they set. No breeze should blow on them. Bake at 400° for 10 minutes or until golden brown. Makes 45 rolls. From start to finish takes about 2 hours.
Mix ingredients all together and set in refrigerator for an hour. Then beat until thick and spread on angel food cake. Include the center area of cake. Slice with serrated knife.
Cream butter by beating it against sides of bowl with wooden spoon until it is soft and fluffy. Beat eggs and yolks until well blended; then stir in 1/2 cup grated cheese. Heat large ovenproof bowl in 200° oven. Bring 6 to 8 quarts water and salt to boil; add spaghetti and cook over high heat, stirring occasionally, for 7 to 12 minutes. Fry bacon in skillet over moderate heat until crisp. Pour off half of bacon fat and stir into pan the red pepper, then the cream. Bring cream to simmer and keep it warm until spaghetti is done. When spaghetti is cooked and drained, transfer to heated serving bowl and stir in creamed butter, tossing and turning with fork to coat every strand. Stir in hot bacon and cream mixture and finally, the beaten eggs and cheese, mixing everything together. Taste and season with salt and a few grindings of pepper. Serve with remaining 1/2 cup grated cheese at table.
Mix and sift dry ingredients. Add fat and mix deftly with fingers or	blender until fat particles are size of small peas. Sprinkle the water, a tablespoon at a time, over a portion of the mixture while tossing lightly. Mixture will cling together when pressed lightly with finger.	Divide into 2 portions.
Combine the 2 cups of water with the vanilla pudding and pie filling. Also add the Jell-O peach gelatin mix in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Pour into bowl and chill well. Blend in 2 cups prepared Dream Whip whipped topping. Fold in diced peaches. Spoon into cooled, baked 9-inch pie shell. Chill 2 hours. Garnish with peach slices.
Cream margarine, shortening and sugar. Add eggs. Add other ingredients and mix well. Spread on baking sheet or 2 pizza pans. Bake at 350° for 15 minutes. Let cool and add topping.
Melt butter in large casserole dish. Mix both kinds of corn; stir in flour, eggs, salt, pepper and milk into casserole. Bake in 350° oven until lightly browned on top.
Shred cabbage and carrots. Mix ingredients and add salad dressing. Refrigerate until time to serve.
Wash and pat dry chicken. Dip in flour and brown slowly in electric frypan in small amount of oil. Combine melted orange juice and spices; pour over chicken. Add brandy and simmer slowly or until chicken is tender. Add water or more brandy if needed. Serve over rice.
Mix all ingredients together except cheese. Put in buttered casserole dish. Top with cheese. Cover and bake at 450° for 30 minutes. Put on lower temperature if necessary to keep from burning.
Cook peppers, sugar and vinegar until mixture comes to a full rolling boil. Cook 1 minute more, stirring to prevent its boiling over. Remove from heat and add pectin, stirring it in well. Let set for 5 minutes. Pour into sterilized jars and seal. Add green or red food coloring, if desired. Makes 6 pints.
Saut onion and celery in butter. Add flour, milk, mayonnaise, ketchup, bread crumbs, wine, lemon juice, parsley and other seasonings. Stir in crab meat and mix well. Mixture can be put in individual shells or casserole. Put a few bread crumbs on top and dot with a little butter. Heat at 375° until bubbly and slightly brown.
Put Saran Wrap into mold. Press crabmeat into cream cheese in mold. Cover with Saran Wrap. Refrigerate.
Mix all ingredients and pour into ice cube trays. Freeze until firm. Before serving, take freezer tray out of freezer and refrigerate for about 30 minutes.
Melt margarine and crumble cookies. Pat in pan (12 x 9 x 2-inch). Bake 15 minutes or so at 350°.
Fry the bacon to desired crispness; drain most of fat from pan. Add 1 tablespoon butter. Season veal with salt and pepper to taste. When butter has melted, add veal and brown quickly on both sides. Remove veal to warm platter. Add lemon zest and heavy cream to pan; deglaze pan and pour over veal. Serve with the bacon strips.
Place apples in 9 x 13-inch greased pan. Mix remaining ingredients together to make crumbly topping. Place evenly on top of apples. Bake at 375° for 30 to 45 minutes.
In a saucepan, bring 1 inch of water to a boil. Place asparagus in a steamer basket over water; cover and steam for 4 to 5 minutes or until crisp-tender. Drain and set aside. In a skillet, saute onion and red or yellow pepper until tender; set aside. In a mixing bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper. Fold in the salmon, asparagus, onion mixture and Swiss cheese. Transfer to a greased 9 inch pie plate. Sprinkle with parmesan cheese. Bake at 350° for 35 minutes or until knife inserted near the center comes out clean. Yield: 6 servings.
Brown meat and drain. Add tomato sauce, garlic and sugar. Cook 20 minutes. Mix onion, cream cheese and sour cream. Place in casserole dish a layer of noodles and layer of meat mixture. Add layer of cream cheese and sauce last. Bake at 350° for 20 minutes. Top with cheese.
Mix oleo, sugar and flour and spread on pizza pan. Bake in a 350° oven for 15 minutes or until lightly browned, then cool. Mix together cream cheese, sugar and Cool Whip. Spread on cooled crust and refrigerate. Top with cherry pie filling.
Mix all ingredients then fold in blueberries. Grease a Bundt pan and dust with sugar. Bake cake for 1 hour at 325°.
Finely tear lettuce or spinach to form first layer. Layer in order and top with mayonnaise mixture in a square, shallow dish. Make and store in fridge for quick meals or lo-cal snack. Place toothpicks to keep plastic off top layer. Slice in squares and serve with a spatula. Great summer treat or any season.
Boil vinegar, water and salt. Pack cucumbers in jars, adding dill seed and garlic powder. Fill jars with vinegar mixture. Let set 10 to 14 days, then eat.
Combine all ingredients. Mix well. Store tightly covered. Use 3 teaspoons of mix for each cup of boiling water. One-third cup mix makes 1 quart of tea.