HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take chicken, cut into strips and place in egg wash. Let soak in egg wash. Mix bread crumbs and Parmesan cheese in large bowl. Take 3 chicken strips in bread crumb mixture and bread them on all sides. After you have breaded all chicken strips, place them on a flat cookie sheet and bake at 375° for 40 minutes or until golden brown.
Prepare cornbread as directed on package. Peel squash and slice into 1/4 inch slices. Boil until tender. Saute onion, celery and bell pepper in butter until tender-crisp. Crumble cornbread in pan. Add cream of chicken soup, sauteed vegetables and squash. Add milk until desired consistency. Pour into baking dish and bake in 350° oven 25 to 30 minutes.
Combine all ingredients and spoon into muffin pan (about 1/2 cupful) and bake at 400° until brown. (Very good and very easy.)
In large mixing bowl, combine jello and unflavored gelatin. Pour boiling water over mixture; stir until dissolved. Add cold water, then pineapple, bananas and raspberries. Stir. Pour half of gelatin mixture into glass serving bowl or 13-inch baking dish. Chill until firm. (Let remaining half sit at room temperature.) When gelatin is firm, spread sour cream evenly on top, then carefully pour remaining mixture over the sour cream. Chill until firm. Yield: 16 servings. This is a good salad for diabetics.
Combine butter, sugar, vanilla and salt. Add eggs, beating well. Blend in syrup and pecans. Pour into pie shell. Arrange additional pecan halves over top for decoration, if desired. Bake at 350° for 40 to 50 minutes.
Fry bacon, drain and then crumble. Preheat oven to 425°. Spread crumbled bacon into pie crust. With wire whisk, beat eggs, cream, salt and nutmeg. Stir in cheese. Pour egg mixture into crust. Bake 15 minutes, then turn oven control to 325° and bake an additional 35 minutes.
Brush bottom and sides of crust evenly with egg yolk. Bake on baking sheet until light brown (5 minutes). Combine apples, lemon juice, 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. Mix and spoon into crust. Mix remaining flour, sugar, brown sugar and butter with pastry blender until crumbly. Sprinkle over apples and bake until bubbly, about 50 minutes. Cool.
Heat oven to 350°. Put stuffing mix into 12 x 18-inch baking dish; set aside. Mix cheese, pepperoni and mushrooms. Spoon over mix. Beat the eggs, flour and milk. Pour over mixture. Bake 30 minutes or until golden brown. Let stand 5 minutes. Serve with heated pizza sauce. Serves 6.
Cook Italian sausage, hot sausage, onion and green pepper. Drain well. Return meat mixture to skillet and add seasonings. Heat gently over low heat. Stir in cheese until melted. Remove from heat. Spread a scant tablespoon of meat mixture on each bread slice. Place slice in a single layer on a large baking sheet. Freeze; store in plastic bags.
Simmer raisins and water for 5 minutes. Cream sugar and butter or margarine. Add eggs and mix well. In a separate bowl, stir together dry ingredients. Add sugar-butter-egg mixture to dry ingredients and mix well. Add vanilla and nuts or coconut. Add raisins and water. Mix together well. Drop by teaspoonful onto cookie sheet. Bake at 350 degrees for 12 to 15 minutes.
Combine butter, egg, vanilla and brown sugar; mix well. Combine flour, baking powder and salt. Mix with butter mixture. Add chocolate chips. Pour into a greased square glass pan and microwave 5 minutes. Time may differ with microwaves. Frost, if desired.
Mix ingredients with electric mixer for seven minutes! Pour into greased Bundt pan. Bake at 350° for 50 to 65 minutes. Cake is done when toothpick comes out clean.
Mix all together and spread in a 13 x 9 x 2-inch pan which has been greased and floured. Bake at 375° for 25 to 30 minutes.
Cream shortening and sugar until light and fluffy. Add flavoring; add 1 egg at a time and beat until smooth. Bake in ungreased pan. Put wax paper in bottom. Bake 1 hour at 350°.
Put chicken breasts and broccoli in baking dish. Combine other ingredients and pour over chicken. Bake for 1 1/2 hours at 350°.
Microwave potatoes and water in covered casserole dish on High for 12 minutes (stir at 8 minutes). Drain potatoes. In medium bowl, mix remaining ingredients. Add potatoes and refrigerate 1 hour. Drain potatoes and reserve juice. Skewer and grill for 8 to 10 minutes, rotating and basting with reserved juice.
Cut steak in 1/4-inch thick strips. Mix next 8 ingredients. Marinate at least 2 hours (12 to 24 hours is even better!). Grill (much better!) or pan-fry. Sprinkle with sesame oil just before serving. Substitute chicken breast for steak and chicken bouillon for beef for a great variation. This marinade also is great for deer meat.
Mix first three ingredients with most of the vanilla wafers. Pour into crust. Top with remaining crushed wafers. Serve chilled.
Mix all ingredients with electric mixer until well blended. Form a ball and roll in chipped beef, nuts or both. Refrigerate to set up.
Combine crumbs, sugar and peanuts; stir in margarine and mix well. Press mixture firmly and evenly into 9-inch pie plate. Bake at 350° for 8 minutes. Cool.
Peel and cut potatoes into eighths. Finely chop onion. Cook potatoes and onion in boiling water to cover for 15 minutes, or until tender. Drain and mash. Add 1/2 cup milk and remaining ingredients. Add more milk, if needed, for desired consistency.
Heat water and sugar to boil. Cool. Cool tea; chill juices and then combine.
Brown ground beef. Cook Rice-A-Roni as directions call on box. When rice is done, add the ground beef to the rice. Simmer for 20 minutes.
Cake: Mix and beat 2 or 3 minutes. Bake at 350° for 30 to 35 minutes.
Take 1 cabbage leaf. Put in a good scoop meat mixture. Roll and put in layers. In baking pan, pour soup over rolls. Either bake at 350° for 1 1/2 hours or cook on top of stove for 2 hours.
Saute onions, garlic and green pepper in 2 to 3 tablespoons of olive oil. Add tomato sauce and meat and mix well. Cook over low heat, stirring occasionally. Add raisins and olives last. Serve with black beans and rice.
In 2-cup glass measuring cup, melt 1/2 pound chocolate on High until shiny. Stir until smooth. For easier dipping, you can stir in 1 to 2 teaspoons salad oil.
Mix the first 5 ingredients. Add crackers; toss lightly every now and then for 1 hour. Bake at 200° for 10 minutes. Serve. May be heated in the microwave for a few seconds before serving.
Bring vinegar, sugar and spices to a simmer. Pour over cucumbers and onions. Refrigerate for 2 hours.
Cook ground beef and onions together until browned. Set aside. Mix all remaining ingredients (except the cheese) together. In a baking dish, layer 1 row of noodles, adding half of the ingredients over top. Then add another layer of noodles and the rest of the remaining ingredients. Cover with the Velveeta cheese. Bake at 350° for 25 minutes.
In a mixing bowl, combine and blend eggs, sugar, oil and vanilla. Sift together flour, salt, soda and cinnamon. Stir into egg mixture. Mix well. Bake in lightly greased 9 x 13-inch pan at 325° for 1 hour. Dust with powdered sugar.
Cut two 15 x 12-inch pieces of heavy-duty foil; place a chicken breast in center of each. Top with onion and remaining ingredients. Wrap well; place on baking sheet. Bake at 350° for 1 hour. Serves 2.
Simmer chicken in water for 20 minutes. Cool, then slice each breast into 4 to 5 pieces. Arrange raw broccoli in bottom of lightly greased 2-quart oblong pan. Layer pieces of chicken on top of broccoli. Mix soup and mayonnaise together (lemon juice optional). Pour on top of chicken and broccoli. Sprinkle Cheddar cheese on top. (You can also mix 1 cup breadcrumbs and margarine together, then sprinkle on top of Cheddar cheese.) Bake at 350° for 35 minutes or until hot and bubbly. Serves 4 to 6.
Brown ground beef and onion together. Add remaining ingredients and simmer for 45 minutes to 1 hour.
Mix 8 cups water and salt; pour over cabbage, peppers, onion and carrots. Stir. Let stand 1 hour. Squeeze out excess water.
Cook and drain vegetables. Brown and drain sausage. Combine vegetables, sausage, water chestnuts, mayonnaise and mushroom soup. Put in a 3-quart casserole dish. Top with whole tomatoes and Cheddar cheese. Bake at 350° for 35 to 40 minutes. During the last 5 minutes of baking, sprinkle with onion rings.
Boil chicken until meat is falling off easily. Debone it and put in food processor on medium speed for 1 minute. Cut scallions into one-inch pieces and set apart. Put all vegetables into food processor one by one and cut into small one-inch pieces or smaller. Pour small amount of oil into pan and put scallions in first. Saute 2 minutes, then gradually add rest of veggies, starting with the carrots, celery, bamboo shoots, mushrooms and bean sprouts. Continue sauteing 3 minutes; do not overcook. Add 2 teaspoons of soy sauce and mix well together with the chicken. Roll into wrappers and seal with water. Sprinkle cornstarch over wrappers before wrapping. Deep fry one by one until golden brown.
Melt candy coating in large heavy saucepan over low heat, stirring frequently. Remove from heat. Stir in cereal and remaining ingredients. Stir gently until morsels are partially melted. Spoon mixture into a greased 9-inch square pan. Let cool completely. Cut into squares. Yield: 3 dozen.
Blend all ingredients. Makes about 1 1/2 cups dressing. Serve on seafood cocktail, such as shrimp or crab meat and on seafood salads or with tray of chilled, cooked lobster and other cold fish.
Clean and peel potatoes. In the bowl coarsely shred potatoes and onion into lined colander. May line with cheesecloth or clean towel. Wrap potatoes and onion in towel; squeeze to remove as much water as possible. In large bowl, beat eggs. Return potatoes and onion to bowl; add flour, salt and pepper and toss until mixed. In 12-inch skillet heat 1/3 cup of oil. Drop potato mixture by scant 1/3 cupfuls, 3 inches apart. With pancake turner, flatten each to make 4 inch pancakes. Cook until golden brown, about 4 minutes, then turn to cook other side. Remove and put on a towel lined cookie sheet. Let drain and enjoy.
Combine ground beef, onions and water in a saucepan. Simmer until beef turns brown. Add tomatoes with their liquid, vinegar, Worcestershire sauce, chili powder, cumin, allspice, salt, cayenne, cinnamon, garlic powder and bay leaves. Cover; simmer 3 hours. Spoon off fat.
Cook potatoes in skins until done. Cool and peel grated potatoes. Melt butter and cheese together. Remove from heat. Stir in potatoes. Add sour cream, salt, pepper and onions. Pour into greased 11 x 7-inch casserole. Sprinkle with paprika. Bake uncovered 30 minutes at 350° until heated through. Do not overbake.
Mix chicken bouillon in hot water; pour into baking pan. Place fish in pan, skin side down. Sprinkle with Hidden Valley mix. Bake at 350° for 25 minutes, or until fish flakes. Squeeze juice from lemon wedge over fish. Serves 2.
Brown pork in hot oil. Add onions, celery and green pepper. Cook for 3 minutes. Combine cornstarch with a little water, then add remaining water and bouillon cube. Add to vegetable mixture. Cook just until thick. Add bean sprouts, water chestnuts, salt and soy sauce. Heat thoroughly. Vegetables should be crisp, not overdone. Serve with hot rice. Makes 4 servings.
Mix the sugar and flour together in large bowl. In a 2-quart saucepan, bring to a boil the margarine, cocoa, oil and water. Pour over dry ingredients; stir. Add the eggs, buttermilk and soda; mix together. Pour into a 9 x 13-inch pan (ungreased). Bake for 30 minutes at 375°.
Beat eggs. Add remaining ingredients and mix well. Pour into unbaked pie shells and bake at 350° for about 45 minutes until done.
Drain all fruit well in colander; put in large bowl. Boil 3/4 cup sugar and butter until sugar is melted; add applesauce to this mixture. Pour this over fruit in the bowl and mix; refrigerate overnight. Next morning, butter a 2-quart casserole. Put mixture in casserole; slice and add bananas. Bake in 350° oven for 45 minutes. Take out and mix 3 tablespoons brown sugar with almonds and sprinkle over fruit casserole. Return to oven for 15 minutes. Serves 10 to 12 people. Peanuts or other nuts may be used.
Dissolve yeast in warm water. Scald milk and pour over shortening, sugar and salt. When mixture cools to lukewarm, add the dissolved yeast and add the flour and beat until smooth, add the remaining flour until soft dough is formed. Knead about 5 minutes, place dough in greased bowl until it rises to double its size. Take dough out and roll until about a fourth of inch thick. After you have rolled it out spread both cans of the filling over it. Roll up and shape into a wreath. Slit top of roll. Let rise 30 minutes. Bake on greased pan at 325° for 35 minutes or until done. Glaze with powdered sugar icing while still warm. Decorate with pecans and cherries as desired.
Preheat oven to 400°. Sprinkle cheese in pie crust. Whisk eggs until frothy. Add other ingredients and mix. Pour over cheese. Bake 15 minutes; reduce heat to 350°. Bake 15 to 20 minutes, until center is set. Cool. Serves 8.
Beat sugar, cream cheese, egg and vanilla and set aside. Blend remaining ingredients well (except pecans). Spread cream cheese mixture in pie shell. Sprinkle with pecans, then gently pour syrup mixture over pecans. All 3 layers will change position. Bake in a 350° oven for 30 to 40 minutes or until firm to touch.
Place precooked rice on bottom of buttered casserole dish. Place mushroom soup and Lipton soup mix (mixed with 1 can of water) on top of rice. Arrange chicken breasts on top. Cover with foil and cook at 350° for 1 hour.
Fry bacon. Crumble and set aside. Reserve 2 tablespoons of drippings. Saute onion in drippings until tender. Add potatoes and water. Cover and simmer until tender. Stir in milk, corn, salt and pepper. Cook over medium heat stirring frequently until thoroughly heated. Sprinkle with crumbled bacon. Serves 4 to 6.
Mix applesauce, sauerkraut, wine and brown sugar. Place in 2 1/2-quart casserole dish. Arrange potatoes and onions around edge of dish. Place sausage in center. Bake at 350° for 45 to 50 minutes or until heated thoroughly (baked uncovered). When done and out of oven, sprinkle with parsley before serving.
Preheat oven to 450°. Make 12 insertions into the meat using a sharp knife and place one piece of garlic into each one. Put the lamb in a roasting pan.
Whip heavy cream until it forms soft peaks. Combine mayonnaise, horseradish and mustard in another bowl. Using a rubber spatula, fold in the whipped cream. Add the sugar, salt and pepper. Stir well. Excellent with prime rib or corned beef.
Preparation Time: 10 minutes. Cooking Time: 10 minutes. Eating Time: Maybe 20 minutes. Very good and easy and fast.
Break tips from green beans and cook in 1-inch boiling water for 25 to 35 minutes. Cut bacon into 1/2-inch pieces. Fry until crisp, then drain. Add chopped onion to bacon drippings and saute for 2 or 3 minutes. Stir in vinegar, sugar, salt and dry mustard; bring to a boil. Drain beans and pour hot mixture over them. Sprinkle bacon pieces on top and toss lightly. Serves 4 to 6.
Saute onion, green pepper and garlic in roux (butter and flour) until onion is clear. Add tomatoes and soup. Simmer for 15 minutes. Add crawfish and parsley. Season to taste (salt, pepper and white pepper). Serve over rice. May substitute shrimp, cooking 1/2 hour.
Bring the brown sugar and syrup to a rolling boil. Boil 5 minutes; take off fire and add soda. Mix popped corn, syrup and peanuts; spread on cookie sheet. Bake 1 hour at 250°. Break in pieces. Cool. Put in airtight container.
Preheat oven to 400°. Mix cheese and onion together. Add salt and pepper to taste. Boil peppers for 2 minutes; cool. Slit peppers down side and remove seeds; rinse loose seeds out with cold water. Stuff peppers with cheese mixture (save 1/4 cup for topping). Close peppers tightly. Roll gently in flour. When all peppers are covered with flour, set aside.
Let oats and boiling water stand 20 minutes. Cream the next 3 ingredients together. Add eggs and vanilla. Add to oat mixture. Sift remaining ingredients together and add to mixture. Bake at 350° for 40 minutes.
Mix all ingredients. Cook over medium heat for 3 minutes until mixture forms a ball. Knead on wax paper.
Mix together and bake in lightly greased and floured Bundt pan at 350° for 50 to 55 minutes.
Put cabbage, onion and green pepper in large bowl. In a saucepan, bring the sugar, oil, vinegar, mustard, salt and celery seed to a boil. Pour over the cabbage, onion and pepper and stir. Cover and keep in the refrigerator until ready to serve.
Peel and slice peaches. Place in a 9 x 13-inch pan. Combine all other ingredients and put on top. Bake at 400° for 30 to 40 minutes or until lightly browned.
Cover sweet potatoes in water and cook until tender enough to mash. Drain, mash and measure for pie. Melt butter and add to potatoes. Add sugar, eggs, vanilla, salt and milk. Blend until mixture is thoroughly mixed. Pour into pastry shell. Preheat oven to 450° and bake for 10 minutes. Lower oven to 350° and bake for 40 minutes.
For sauce: In a small saucepan, cook onion in hot oil until tender. Stir in all ingredients, except chicken. Bring to a boil; reduce heat. Cover and simmer for 3 minutes. Remove from heat. Preheat grill to medium. Grill chicken, uncovered, for 12 to 15 minutes or until chicken is no longer pink (160°), turning once and brushing with sauce during last 5 minutes of grilling. Reheat remaining sauce and pass with chicken. Serves 4.
Cook bacon; cut up onions and green pepper in grease. Add tomatoes and turn up heat. Add salt and black pepper. Cook rice and set out to cool. Add rice to tomato mixture.
Mix all ingredients except chocolate and paraffin well. Using about 1 teaspoonful of batter, roll into a ball and place on cookie sheet. When finished, freeze candy balls. When frozen, dip into a mixture of chocolate chips and paraffin melted together over water in double boiler. Dip candy balls 2 or 3 at a time. Cool on waxed paper.
Cook tortellini according to package directions. Drain and chill. Place cooked tortellini, shrimp, onion, peppers and crabmeat in a large bowl. Add dressing, mayonnaise and Parmesan. Stir to combine. Season to taste. Chill until ready to serve.
Melt Velveeta cheese. Stir in jalapeno relish and chopped peppers.
Make white sauce of margarine, flour and milk. Slowly add small amount of sauce to egg yolks and stir into remaining sauce. Add salt, nutmeg, pepper and salmon. Fold in egg whites. Bake in greased individual baking dishes or casserole in a moderate oven at 325° for 45 minutes. Serve immediately. Garnish with lemon. Serves 4 to 6 people.
Cream butter. Add sugar and continue creaming until well blended. Add salt and vanilla. Add nuts to the flour and then to butter mixture. Roll into balls the size of walnuts. Bake at 300° for 30 to 45 minutes. While warm, roll in powdered sugar. Yields 3 dozen.
Put 3 gallons water in old-time wash pot. Melt lye, then grease. Let boil. When grease melts, gradually add the remaining water. Cook slow or it will boil over. Use wooden paddle to stir constantly. When soap is done, lift paddle from the pot and it will string. To test, put a little soap in cold water and it will form a ball. Can be put in molds. Do not use aluminum.
Layer in greased casserole dish. Bake at 350° until potatoes are done, about 1 hour. Good with a salad.
Mix oil, egg and milk. Sift dry ingredients and add to the first mixture. Add 2 tablespoons more milk. Fry on hot griddle. Waffles, too!
Mix together the pineapple and pudding. Stir in Cool Whip and marshmallows.
Brown hamburger; drain. Add next 4 ingredients and simmer. Take soft shell tortillas and place meat mixture inside. Sprinkle in Colby and Monterey cheese. Roll up and place in baking dish. Bake 20 minutes at 350°. Remove from oven and top with Cheddar cheese, sour cream, onion, tomato, lettuce and taco salsa.
Drain zucchini. Combine ingredients except dressing and butter or oleo. Melt butter, add seasoning from dressing. Add stuffing crumbs to margarine mixture. Place 1/2 of stuffing mix in bottom of 2-quart baking dish. Add zucchini mixture and top with remaining dressing. Bake in 350° oven 40 minutes, uncovered.
Prepare macaroni according to package directions. Rinse with cold water to cool. Combine macaroni with remaining ingredients. Makes 4 to 6 servings.
Mix together 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir in milk and vanilla. Spread over bottom of slow cooker. Mix together 3/4 cup brown sugar and 1/4 cup cocoa; sprinkle over mixture in slow cooker. Pour in boiling water. Do not stir. Cover and cook on high 2 to 3 hours. Serve warm with vanilla ice cream.
Crush Oreo cookies in blender. Press 1/2 mixture in a 9 x 13-inch pan. In a bowl, mix cream cheese and softened butter, then add sugar and fold in whipped topping. In another bowl, mix pudding with milk and vanilla. Fold in the cheese mixture and pour over cookie crust. Sprinkle rest of Oreo crumbs on top. Freeze and eat partially frozen. It's a dirty mess.
Cook rice. Add eggs, milk, lemon flavor and sugar. Put into pie plate and bake at 350° about 45 minutes until done.
Heat Crisco. Add stew beef and brown 20 minutes. Slice onion. Add with 4 cups water, garlic salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaf and allspice. Simmer in a large pan for 2 hours. Add vegetables and cook for 30 minutes, until vegetables are tender.
Peel and boil up a bunch of potatoes until tender. Mash with some milk and butter until they look good. Slice some green cabbage thinly and fold into the steaming hot mashed potatoes. Let it set a bit to slightly cook the cabbage. Salt and pepper to taste.
In a bowl, mash beans with a fork. Stir in 3/4 teaspoon salt, pepper and hot pepper sauce. Spread onto a 12-inch serving plate. Mash avocados with lemon juice and remaining salt. Spread over bean mixture. Combine sour cream, mayonnaise and taco seasoning. Spread over avocado layer. Sprinkle with onions, tomatoes, cheese and olives. Serve with tortilla chips.
Cook chicken in water with veggies. Remove chicken and cut up. Save water (broth). Cook bow pasta or spaghetti. Saute mushrooms in butter. Stir into pasta.
Boil macaroni, then cool. Add the rest of the ingredients. Sprinkle with paprika. Cover and put in refrigerator.
Mix softened cream cheese together with Marshmallow Creme and butterscotch topping. Enjoy with fresh, cut up apples.
Combine sugar and soda water in a saucepan, stir until sugar is dissolved. Add lime and lemonade concentrate. Bring to a full boil. Remove from heat and add creme de menthe. Chill.
Trim stems off collards unless very young and tender. Wash thoroughly. Cook pork until crisp. Remove meat and pour off 1/2 of drippings. Saut onions in this until tender. Add collards, salt, pepper and water. Cook, covered, over low heat 15 minutes or until collards are tender. If necessary, add a little more water. Return meat to cooked greens; heat through and serve immediately.
Whisk together olive oil, soy sauce, dill weed lemon juice and clove to make a sauce; brush over salmon steaks. Place on broiler pan and broil steaks on both sides until lightly browned and fish flakes easily. Do not overcook.
Dilute juice according to directions. Dip tea in 1 quart boiling water. Boil cloves in another quart of water. Mix all together.
Separate artichokes (save marinated juice). Mix all ingredients, except paprika. Sprinkle paprika on top. Bake at 350° in large pie tin 20 minutes. Cool; serve with crackers.
Blend cream cheese and 2 tablespoons margarine. Add the chicken, salt, pepper, milk, chives and pimiento. Mix well. Separate rolls and make into 4 rectangles. Press edges together to seal. Spoon 1/2 cup of chicken mixture into each rectangle. Pull up corners and seal. Brush with butter. Sprinkle with the croutons. Bake on ungreased cookie sheet at 350° for 20 to 25 minutes.
Mix margarine, sugar and eggs thoroughly. Sift together the flour, cream of tartar and soda. Mix together with margarine mixture until well blended. Roll into balls the size of small walnuts. Roll balls in mixture of sugar and cinnamon. Place 2 inches apart on an ungreased cookie sheet. Bake at 400° for 8 to 10 minutes, until brown but still soft. Dough may need to be refrigerated awhile to handle better. Yields about 10 dozen.