HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients. Add milk and egg gradually to make batter. Dip chicken into the batter. Fry in large skillet with oil of your choice (I use Crisco), about 15 to 20 minutes or until nice and brown.
In oil cook chicken breast (may be sliced in strips also). Cook rice by directions on package. Combine soups, sour cream and garlic with rice and chicken. Bake at 350° for 15 to 20 minutes.
Preheat oven to 325°. Shake flour, salt, basil and pepper in regular size oven cooking bag. Shake breasts one at a time in flour mixture to coat evenly. Remove and set aside. Place bag with remaining flour mixture in 9 x 13-inch pan. Add mushrooms, onion, water, bouillon and Worcestershire sauce to bag. Turn to mix and set aside. Saute breasts in butter until brown. Place on top of vegetables in bag. Close bag with tie. Make 6 one-half inch slits in top of bag. Bake 50 to 60 minutes or until meat is done. Combine hot rice and vegetables. Press into small bowl. Unmold on serving platter and place breasts around rice. Serve with sauce left in cooking bag.
Husk and silk corn. Cook in boiling water for 5 minutes. Plunge into cold water. Drain. Cut corn from cobs. Do not scrape cobs. Measure 8 cups cut corn in 8 to 10-quart kettle or Dutch oven. Combine celery, red pepper, green pepper and onion. Add sugar, vinegar, celery seed, 2 cups water and 2 tablespoons salt. Bring vegetable mixture to boiling. Boil uncovered for 5 minutes, stirring occasionally. Blend flour, dry mustard and turmeric with 1/2 cup cold water. Add along with corn to boiling mixture. Return to cook and stir 5 minutes. Pack loosely into jar, leaving 1/2-inch headspace. Adjust lids; process in boiling water bath for 15 minutes. Makes 7 pints.
Bake cake as directed. While hot from the oven, poke holes in cake with a fork. Pour the Eagle Brand milk over hot cake and then pour the caramel topping over this. After cake is cool, top with the Cool Whip and the crushed bars of candy. MMM good. This cake will keep in fridge for a week.
Mix together and cook until thickened. Remove from heat and add 3 tablespoons peach jello. Cool. Slice peeled peaches and pour the jello mixture over them. Pour into a 9-inch baked pie shell. Refrigerate. Serve with whipped topping.
Combine cranberry juice, water, orange juice, sugar, cinnamon and cloves in medium saucepan; bring to a boil. Remove from heat and add tea bags. Let steep 5 minutes; remove tea bags and spices with a spoon. Carefully pour hot tea mixture into carafe and seal. This can be served hot or cold and is delicious either way. 6 servings.
Beat softened cheese until smooth and creamy; add 1 cup sugar, vanilla and egg. Stir in by hand. Stir in melted chocolate. Pour into buttered spring-form pan. Place in larger pan filled with water (no more than 2/3 up sides of pan. Bake at 350° for 1 hour.
Wash and clean first 5 ingredients. Chop potatoes. Mix together and add remaining ingredients; mix and cook. Can wrap in foil and cook on a grill or bake, covered, in oven at 350°. Cook until tender, stirring every 15 minutes.
Grease 2-quart casserole. Cover bottom with cake crumbs. Add apples, sugar, cinnamon and fruit juice. Repeat, alternating layers of crumbs with layers of apples and spices. Top with cake crumbs. Drizzle with butter. Sprinkle with sugar; slightly moisten with fruit juice. Bake 3/4 hour at 375°. Test for doneness. Serve warm with ice cream or whipped cream.
Preheat oven to 400°. Pam spray a 12 cup muffin tin. Mix together flours, cornmeal and baking soda in large bowl until blended. In a small bowl, combine egg, molasses, brown sugar, oil and buttermilk. Stir or beat to blend. Stir the egg mixture into the flour mixture and mix well. Add raisins and stir. Fill muffin tins about 1/2 to 2/3 full. Bake for 15 minutes, or until a tester comes out clean when inserted into the center of a muffin. Don't overbake. Serve hot. Makes 1 dozen muffins.
Boil green beans in their juice for 15 minutes. Drain. Layer beans and chopped onions in a dutch oven. In small sauce pan, boil vinegar and sugar. Pour over beans and onions. Place in 150° oven overnight or for 6-8 hours. Cook bacon and sprinkle over hot beans. Toss well and add a little bacon on top for looks. Serves 8. To serve 10-12 people, add 2 additional cans of beans only and use the same amount of other ingredients.
Mix together all ingredients except chicken. Prick chicken with fork. Pour mixture over chicken and marinate overnight. Cook on grill.
Mix all together and roll into small balls. Bake on cookie sheet at 400° for 15 to 20 minutes.
Chill all juices until extremely cold. Add juices and ginger ale to punch bowl. Put some scoops of ice cream in punch bowl and serve. Serves 30 to 35.
Melt cheeses in double boiler or over very low heat to melt. Add soup and broccoli to cheese mixture. Cook until broccoli thaws. Keep warm in chafing dish. Serve with corn tortilla chips.
Brown chuck. Mix all ingredients. Bake at 350° for 1 1/2 hours. This freezes very well.
Boil water in large casserole. Add macaroni; cook until tender. Drain water from macaroni. Mix sour cream, mustard and mayonnaise in a bowl. Mix with macaroni. Chop up pink salmon; mix it together and serve.
Do not cook rice. Put all ingredients into an ovenproof baking dish and mix well. Bake at 350° until rice is done. Top with cheese and return to oven until cheese melts.
Melt butter in 8-inch square pan and set aside. Combine eggs and flavorings; beat until thickened. Add sugar; beat well. Combine flour, soda and salt and stir in pecans. Add to mixture and beat well. Pour mixture into buttered pan and bake 40 to 45 minutes at 325° or until done. Cool. Sprinkle with powdered sugar; cut into 16 squares.
Combine milk, sugar, egg yolks, margarine and vanilla in saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans. Beat until mixture is cool and thick enough to spread.
Brown turkey; drain. Add all ingredients except rice together until well heated; onions and celery should be tender-crisp. Mix in rice and serve.
Cook rice until tender. Brown meat, garlic, salt and pepper. Mix rice and tomato sauce. Line greased casserole with a layer of cabbage. Spread meat mixture over cabbage. Repeat with layer of cabbage and pour spaghetti sauce over top. Cover and bake at 350° for 55 minutes in 11 3/4 x 7 1/2 x 1 3/4-inch pan. Serves about 6.
Stir the yeast in the warm water and let stand until it dissolves. Mix the milk, sugar and salt in a bowl. Add the dissolved yeast and mix well. Stir in enough flour to make a soft dough. Turn out onto a lightly floured board and knead until it bounces back when touched with a finger. Place dough in a buttered bowl and turn to grease completely. Cover with plastic wrap and put in warm place to rise until doubled in bulk (about one hour). Punch down and cover again with wrap. Refrigerate covered until ready to bake. Roll into 2 1/2 inch balls and bake in preheated oven at 400° for 15 minutes or until done. Cool on wire rack.
Crush Oreo cookies. Mix in melted margarine. Press into a 9 x 13-inch pan. Spread with 1/2 gallon soft vanilla ice cream. Freeze. Spread with one jar ice cream topping (fudge caramel or hot fudge). Spread with crushed salted peanuts. Spread Cool Whip over top. Keep in freezer.
In a large stockpot, combine shanks, water, bouillon and bay leaves. Bring to a boil. Simmer, covered, 1 1/2 hours or until meat is tender. Remove shanks and bay leaves; cut meat into cubes. Discard bones. Cool stock; skim fat from surface. Add meat, carrots, celery, onions and thyme; simmer, covered, 20 minutes. Add macaroni and zucchini. Cook 10 minutes longer or until tender. Makes approximately 9 quarts.
Cut rhubarb into small pieces. Mix the sugar, cornstarch and eggs (reserve the white of 1 egg). Add the rhubarb and bake custard style on pie crust, in medium hot oven at 350°. When finished and pie is cool, beat egg white until stiff. Add powdered sugar and mix until peaks form. Place this on top of pie and return to oven and brown.
You will need 6 pieces parchment paper (about 9 x 12-inches) and 6 pieces string (6 inches long).
Make dough into small balls. Press down with a fork. Place 1/2 pecan on each cookie. Bake at 350° for 10 minutes.
Slice beets and drain juice. Save liquid. Combine sugar, cornstarch and salt; blend well. Add 1 1/2 cups beet juice and vinegar. Cook until juice is thickened (about 10 minutes). Add beets and heat thoroughly. Serve with butter topping.
Boil and drain lasagna noodles as directed on box. In a large bowl, mix egg, cottage cheese and Ricotta cheese. Fry hamburger and drain. Mix hamburger with sauce. Spray 13 x 9-inch cake pan with cooking spray. Start your first layer with noodles. Second layer hamburger/spaghetti sauce mixture. Third layer cottage cheese/Ricotta/egg mixture. Top 3rd layer with Mozzarella cheese. Repeat last 4 steps (should use all of mixtures). Save a small portion of Mozzarella cheese and sauce. Spread sauce on top layer of noodles and top with remainder of Mozzarella cheese. Bake 1 hour at 350°.
In a bowl, stir soup, soy sauce, ginger, garlic and cornstarch until smooth; set aside.
Brown beef; drain well. Stir in garlic powder and pepper. Spread evenly in a 9 x 9-inch baking dish. Spread corn evenly over meat. Mash potatoes with milk, sour cream and butter. Spread mashed potatoes over corn. Bake at 350° for 20 minutes. Top with Cheddar cheese and gravy. Serves 3 to 5.
Beat together 1st 3 ingredients until it sticks together. Press in bottom of 9 x 13-inch pan. Sprinkle with nuts.
Beat eggs. Add sugar and oil and stir until smooth. Add flour, baby food and spices. Fold in nuts. Pour into greased and floured tube pan. Bake for 1 hour and 15 minutes at 325°. Glaze with mixture of juice of one lemon and cup of powdered sugar.
Cook pasta according to package directions. Drain and set aside. Remove sausage from casing. Cook sausage, ground beef and onion in a large skillet over medium heat, stirring until meat crumbles. Drain mixture and return to skillet. Stir in marinara sauce and ziti. Layer half of ziti mixture and half of Mozzarella cheese in a lightly greased 13 x 9 x 2-inch baking dish. Spoon remaining ziti mixture over Mozzarella cheese and cover with aluminum foil. Bake at 350° for 15 minutes. Remove foil. Add remaining Mozzarella cheese and sprinkle with Parmesan cheese. Bake 10 additional minutes.
In a large skillet, saute green pepper, onion and mushrooms in olive oil for 4 to 5 minutes or until crisp-tender. Place the chicken breasts over the vegetables.
At least 1 hour or up to 1 day before serving, drain pimiento and reserve 2 teaspoons. In medium bowl, mix pimiento, artichokes, mayonnaise, green chilies, Jack cheese and 1/2 cup Parmesan cheese. Spoon into a shallow 1 1/2-quart baking dish. Sprinkle with additional Parmesan cheese and reserved pimientos. If making ahead, cover and refrigerate.
Combine all ingredients; mix well. Pour into a greased casserole dish; bake in a preheated 350° oven for 30 to 40 minutes. If more liquid is needed, use chicken broth.
Take the stems off the mushrooms; set the caps aside. Brush the mushroom caps with olive oil. Chop 2 to 3 of the mushroom stems. Saute garlic, onion, olive oil and the chopped mushroom stems. Add sausage to the garlic/onion mixture. Cook until sausage is thoroughly cooked.
In a medium bowl, combine oats and milk. Set aside until milk is absorbed. In a medium bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Add butter, egg and bananas to oat mixture. Add to dry ingredients and stir until moistened. Stir in seeds or raisins. Fill greased 2 1/2-inch muffin pans or paper cups 2/3 full. Bake in a preheated 425° oven for 15 minutes or until tester comes out clean. Makes 12.
Add taco seasoning to ground beef. Fill the envelope with water; add to mixture. Turn to low heat and add soup; mix together and continue cooking until soup is melted. Stir often. In a large bowl, chop lettuce. Add anything you like in a salad, tomatoes, onion, black olives, etc.
Combine oil, eggs, sugar, zucchini and vanilla. Blend well. Stir in flour, baking soda, baking powder, salt and cinnamon. Do not beat! Stir in nuts. Bake at 325° in greased and floured loaf pan or Bundt pan for one hour or until done.
Mix beans, brown sugar and mustard together. In another bowl, mix bacon and ketchup. Place half of bean mixture in a casserole dish and place 1/2 of bacon and ketchup mix on top. Add the rest of the bean mixture and add remainder of bacon mixture on top. Bake in 325° oven (uncovered) about 2 hours. It will get nice and brown when done.
Beat egg whites until	foamy.	Add salt and cream of tartar; beat until	stiff.	Add sugar, 3 tablespoons at a time and beat 2 minutes each time you add sugar. Add vanilla and beat until very	stiff.	Stir in chocolate chips and nuts. Drop by teaspoonfuls onto	cookie	sheet covered with foil. Preheat oven to	350° to 375° (depending on your oven). Put cookies into oven and turn off heat.	Leave overnight or at least 8 hours. Do not open oven within that time.
Boil ham hocks. When done (meat falling off), take out of water. Put potatoes and green beans in water and boil until done. Drain.
Saute chicken over medium heat in margarine. Add pasta and vegetables and water. Cover and cook on medium heat 8 minutes until crisp-tender. Stir occasionally. Stir in sour cream. Heat thoroughly. Serves 4.
Drain corn, hominy and chilies of all juices. Place all in baking dish with cheese on top. Cover and bake at 350° for 30 minutes. Makes 4 servings.
Cream butter and sugar. Add well-beaten egg yolks. Then alternately add milk and flour, which has been sifted with the baking powder. Then add stiffly beaten egg whites and vanilla extract. Bake in two 9-inch layer pans, greased and lined on bottom with waxed paper, in 375° oven for 25 to 30 minutes.
Blend everything in a blender. Pour in a buttered 9-inch pie plate. Bake until custard sets, at 400°, about 25 to 30 minutes.
Melt first two ingredients in double boiler, then add remaining ingredients and mix well. Drop on wax paper in small stacks.
Wash cucumbers but do not pare. Slice crosswise. Slice onions also. Mix salt with the 3 vegetables. Bury 1 quart of cracked ice in mixture; cover and let stand for 3 hours. Drain thoroughly.
In a large bowl, mix flour, sugar, poppy seed and baking powder; set aside. Blend milk, margarine, egg, vanilla and lemon peel; stir into flour mixture just until moistened. Stir in cranberries; spread in a greased loaf pan. Bake at 350° for 60 to 70 minutes or until done. Cool. Drizzle with glaze, if desired. Yield: 1 loaf.
Boil fruit to release juice with small amount of water. Mash with potato masher after 10 minutes and remove from heat; strain. If less than 3 cups juice, add 1/2 to 1 cup water and allow to run through seeds again. Follow instructions for Sure-Jell jelly. Serve on toasted bread.
Cook and drain noodles, then rinse with cold water. Prepare dressing mix by directions on package. Cut up tomatoes, cucumbers and onions. Mix all together with noodles and refrigerate overnight.
Mix all together for 2 minutes. Bake in three 9-inch round pans, greased and floured or may use one 9 x 12-inch pan. Cool 15 minutes. Frost and store in refrigerator 8 hours.
With pastry brush, grease pan well with softened butter or use brown paper to line pan. Cut up fruit and put in one bowl. Leave cherries whole.
In a 5-quart pan over medium heat, cook onion, celery and carrot in butter, stirring occasionally, until onion is soft, but not browned. Add potato, tomatoes, broth and basil. Bring to a boil; cover. Reduce heat and simmer for 15 minutes. Add cauliflower and zucchini; simmer for 10 minutes. Add peas and simmer until tender (about 5 minutes). Season to taste with salt and pepper. Pass Parmesan at the table. Makes about 10 cups.
Mix noodles and hamburger with the spaghetti sauce, mushrooms, green pepper and onions; spread into a 9 x 13-inch pan. Cover with Mozzarella cheese. Bake at 350° for 30 minutes.
Mix broccoli, soups, 1 cup milk, ham and onion powder in ungreased rectangular baking dish (13 x 9 x 2-inches). Mix baking mix and milk. Pour evenly over soup mixture. Sprinkle with parsley, if desired. Bake 30 minutes at 450° for 30 minutes or until golden brown. Let stand at least 5 minutes.
Cream margarine and sugars. Add eggs, vanilla, baking powder, flour and milk. Alternate flour and milk when adding. Stir remaining ingredients with a spoon and add to first mixture. Bake in greased and floured jelly roll pan for 30 to 35 minutes at 350°. Drizzle top with powdered sugar frosting.
Place olive oil in medium size saucepan and heat until almost smoking. Add onion, garlic, celery, carrots and bell pepper and saute until semi-cooked. Add tomatoes, parsley, herbs and vermouth. Simmer 30 to 45 minutes. Salt and pepper to taste. Serve over pasta of choice. Sprinkle top with freshly grated imported Romano or Parmesan cheese.
Chop cabbage and spread in greased baking dish. Brown meat and onion. Drain. Stir in cooked rice and salt and pepper. Spoon mixture over cabbage. Heat tomato soup and water to boiling. Pour over all ingredients. Sprinkle with cheese. Cover with foil and bake for 1 1/2 hours at 350.
Cut vegetables into suitable pieces. Mix all ingredients in Dutch oven that has been soaked in water. Cover tightly and bake 4 hours at 300° in preheated oven. Serves 4 to 5.
Pour beans into slow cooking pot; add water. Soak overnight or at least 6 hours. Cover pot and cook on high for 2 to 3 hours or until beans are tender. Drain, saving liquid. Mix 1 cup of liquid with salt, molasses, mustard, brown sugar and onion. Cut salt pork into 2 or 3 pieces. In slow cooking pot, combine drained beans with mixture and pork. Cover and cook on low for 10 to 12 hours.
Mix flour, mayonnaise and milk together. Bake in greased muffin tins until golden brown. Bake at 450°.
Boil tea bags in water and add to sugar until dissolved. Add remaining ingredients and finish filling with water. Makes 1 gallon.
Mix together the garlic, sugar, Lawry's salt, Accent, pepper and tarragon with the wine vinegar and olive oil.
Combine mayo, flour, eggs and milk until well blended. Stir in onions and crabmeat. Add cheese. Pour into shell. Bake at 350° for 45 to 60 minutes. Let stand 10 minutes before serving.
Cream the cheese with confectioners sugar and vanilla. Fold the whipping cream in the cheese mixture; pour into baked pie shell and refrigerate. Put berries, sugar, salt, lemon juice and cinnamon in saucepan and cook slow until berries are soft. Add cornstarch mixture and cook 5 minutes until thick. Cool. When cool, spread over cream cheese mixture. Top with Cool Whip and keep in refrigerator. Makes 8 delicious servings.
In a large pot, saute onion and beef until well browned. Add tomatoes, tomato sauce, beans and seasonings. Add some water for desired thickness. Cook 20 minutes on low.
Cover ribs with water in a roasting pan. Add lemon juice, garlic, celery, bay leaves and salt. Bake about 1 hour until just tender at 350°. Drain and brush on barbecue sauce and bake an additional 15 to 20 minutes until very tender.
Saute garlic in olive oil with onion, green and red pepper. Stir in tomatoes and chicken broth. Add turkey sausage and vinegar. Simmer 5 minutes. Add black beans and simmer 5 more minutes. Serve over cooked white or brown rice. Serves 8.
Brown meat in skillet. Add the package of taco mix. Drain. Refrigerate until chilled or overnight. Add chopped tomatoes, torn lettuce and broken chips. Sprinkle with grated cheese and toss with bottled dressing. Top with sliced avocados. Serve immediately.
Drain sauerkraut and reserve juice. Combine sugar, vinegar and kraut juice in a pot. Bring to a boil until sugar dissolves. Set aside and let cool. Combine sauerkraut and chopped vegetables. Pour cooled mixture over sauerkraut. Toss well. Cover and chill.
Mix pudding with pineapple. Add pecans and marshmallows. Fold in Cool Whip.
Combine ingredients and let stand out all day. Refrigerate after 8 to 12 hours. After 3 days take out and feed.
Sift flour and measure. Add baking powder, salt and soda. Sift again. Cream shortening and peanut butter together thoroughly. Gradually add sugar, continuing to cream until light and fluffy. Add eggs and beat well.
Cook cranberries with small amount of water until cranberries are cooked. Add sugar and pineapple. Combine Jell-O and hot water until dissolved. Combine Jell-O with cranberry mixture. Add nuts and celery. Chill and serve.
Cream shortening, sugar, milk, and eggs. Sift in flour and spices, then add vanilla. Fold in pecans and figs. Bake at 325° for 1 hour and 45 minutes.
Soak gelatine in small amount of water. In double boiler, cook sugar, egg yolks, juice and rind of lemon until it coats the spoon (custard, 10 minutes and stir). Add gelatine; take from heat. Cool slightly. Fold in beaten egg whites. Pour in sherbets. Makes 5 plus.
Place all ingredients in a large bowl. Mix together, adding the water. Stir until well combined but do not overbeat!
Mix cheeses together and blend in vanilla flavoring. Add nuts and mix thoroughly. Mold into a ball and let chill for 30 minutes. Chopped pecans should be place on waxed paper and then roll cheese ball to coat thoroughly with nuts. Chill until ready to use.
Chop tomatoes in 1/4-inch pieces. Put in bowl. Chop onions very fine. Add to tomatoes. Crush crackers very fine. Add to tomatoes. Pour butter, salt and lots of pepper. Mix. Add buttermilk and mix well. Pour into 2-quart greased casserole. Bake at 325° for 45 minutes. Brown under broiler, if necessary. Serves 6 to 8.
In skillet, brown beef with onion, garlic and seasonings. Stir to separate meat. Combine in 1 1/2-quart casserole with soup, water and noodles. Place cheese around edge of casserole. Bake at 350° for 30 minutes. Yields 4 servings.
Beat egg white and water until foamy. Mix sugar and cinnamon together in a plastic bag. Put pecans in a large bowl. Pour egg white over nuts and turn over until nuts are all glossy. Pour sugar over the nuts and turn over until all nuts are covered. Spread nuts on a very liberally buttered cookie tin with 4 sides. Put in 250° oven for 1 hour. But every 15 minutes, turn nuts over on the tin so all get coated. At end of 1 hour, turn off oven but keep nuts in oven until oven is cold. This makes them crisper.
Cook and stir meat and onion in butter until onion is tender. Stir in flour, salt, pepper and mushrooms; cook 5 minutes. Stir frequently. Remove from heat and stir in soup; simmer, uncovered, 10 minutes. Stir in sour cream and heat through using low heat. Serve over noodles, rice, mashed potatoes or toast.
Mix all ingredients with 8 cups water. Serves 10. Use 3 tablespoons per individual serving.
Place first 5 ingredients in skillet and cover, bring to a boil. Reduce heat and cook 15 minutes or until potatoes are tender. Mix cream or milk, butter and cheese with potatoes. Cook, uncovered, on low heat for 10 minutes. Top with bacon bits.
Place apples in a buttered baking dish. Sprinkle with cinnamon. Pour orange juice over apples.
Mix first 3 ingredients. Cook until when dropped in a cup of cold water it will crack or pop. Then add raw peanuts and cook until peanuts look roasted and golden brown. Add butter, vanilla and soda. Stir down until it quits foaming. Pour out on buttered pan.
In saucepan, combine 3/4 cup sugar, cornstarch, water, lemon rind, lemon juice and egg yolks. Cook over medium heat; stir constantly	until thick. Remove from heat. Add 4 ounces cream cheese; blend well. Beat egg whites. Add 1/2 cup sugar (beat stiff). Fold into lemon mixture. Spoon into pie shell; chill for 2 hours.
Rinse rice (basmati) in several changes of water before cooking. In a 2-quart saucepan over medium-high heat, bring chicken stock and water to a boil. Add rice, cinnamon, bay leaf and salt. Stir. Reduce heat and simmer, covered, for 20 minutes. Add turmeric or saffron and stir lightly with a fork. Continue to cook, covered, over low heat another 10 minutes or until rice is tender and liquid is absorbed. Remove cinnamon stick and bay leaf. Sprinkle with almonds and serve hot.
Mix well, oil, sugar, eggs and molasses together. Sift together, flour, salt, cream of tartar, cloves, cinnamon, ginger and allspice. Add to molasses mixture. Bake at 350° for seven minutes. Cool. Store in an airtight container.