HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, proscuitto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture and cheese; toss gently to combine. Sprinkle with basil and serve. Prep Time: 30 minutes. Cook Time:30 minutes Yields 8 servings.
Cut biscuits into 4 pieces. Roll in sugar and cinnamon. Put in well-greased Bundt pan. Melt butter and stir in brown sugar and water. Pour over biscuits. Bake at 350° for 30 minutes.
Pop frozen pie crust out of foil pan and place upside-down on sheet of waxed paper to thaw, about 10 minutes. Flatten thawed pie crust by gently pressing down. Spread sausage evenly on top of crust to 1/2-inch from edge. Begin at one end and roll up pie crust jelly roll style. Cut off excess crust 1/2-inch from each end. Slice roll into 1/2-inch slices. Arrange slices with cut edge flat on cookie sheet. Bake at 350° for 15 to 20 minutes until crust is browned. Serve warm. Makes 12 pinwheel appetizers.
Preheat oven to 400°. In large skillet, melt butter or margarine and brown meat. Stir in soup. Mix beans, catsup, water, mustard and vinegar. Pour into a 2 1/2-quart casserole or bean pot. Bake 30 to 45 minutes. Makes 8 to 10 servings.
Mix Jell-O and water until Jell-O is dissolved. Let set until jelly-like. Stir well and mix in cucumber, onion, carrots, green pepper, cottage cheese and Miracle Whip. Chill until set.
To make praline layer: Cream butter with one-third cup brown sugar in small bowl. Stir in pecans. Press over bottom of pie shell in even layer. Bake in hot 450° oven for 10 minutes; remove. Cool 10 minutes. Lower heat to 350°.
In saucepan, bring pineapple and sugar to boil. Remove from heat and stir in gelatin. Cool to room temperature and add buttermilk. Fold in topping and pecans. Pour into 8-cup mold and chill 4 hours or overnight.
Cream together the margarine and sugar. Add eggs. Sift corn meal, flour, soda and salt. Add to margarine and sugar alternately with buttermilk. Bake around 30 minutes at 350° in a greased 9 x 13-inch pan.
On a 15 x 10 inch shallow serving platter, thinly spread bean dip. In a small bowl, combine sour cream, mayonnaise, and taco seasoning mix; spread over bean dip. Sprinkle with cheese, onions, tomatoes, and olives. Serve with tortilla chips.
Mix all, except sauce and cheese, together. Press into 8 x 8-inch pan. Bake at 350° for 45 minutes. Pour off drippings. Spread pizza sauce over and bake for 10 minutes. Sprinkle grated cheese over all; bake until melted. Remove from oven and serve.
Layer cabbage, meat mixture, rice and canned tomato soup. Bake at 350° for 1 hour.
Cream the sugar, butter and Wesson oil. Add eggs, one at a time. Sift flour and baking soda together. Add flour mixture alternately with buttermilk and vanilla. Beat for 2 minutes. Bake small layers (about 3/4 cup batter to each pan). Makes 7 layers. Bake at 350° until golden brown.
Mix in large bowl chicken, chicken soup, mushroom soup and Ro-Tel; stir well. Crush nacho chips and add to mixture. Put in a casserole dish and cook about 20 to 30 minutes or until it's hot all the way through. Remove from oven and top with cheese. Put back into oven until cheese is melted.
Cook rice. Saute onion and celery in oleo. Cook broccoli. Mix all ingredients and pour into casserole dish. Bake 35 minutes at 350°.
Boil chicken. Take meat off bone. Place chicken in a large casserole dish. Put chopped onion, salt and pepper. Set aside. Put cream of chicken soup and chicken broth in a saucepan. Bring to	a boil. Pour	over chicken.	Make sure broth gets under the chicken. Next melt margarine. Mix flour and milk until smooth. Add melted margarine. Stir until smooth. Pour over chicken. Do not stir. It will make its own crust. Bake at 350° for 35 minutes.
Break the eggs into a 5 or 6-cup glass bowl and beat lightly with a fork. Add the milk and sugar and beat again until it is well mixed. Microwave on High for 4 to 6 minutes, stirring every 2 minutes, just until the custard starts to thicken. It will continue to cook after you take it out of the microwave. Stir in vanilla or lemon extract. Pour the custard into 6 custard cups. Cover the cups with waxed paper and let the custard cool and set completely. Serves 6.
In heavy saucepan, large enough for the amount of pudding you are going to make, heat 3/4 of the milk until bubbles form around the edges. Add chocolate, stirring until melted. Add sugar to milk mixture. Stir cornstarch into reserved 1/4 of the milk. Stir into pudding along with salt. Cook, stirring, until bubbling and thickened. Fold in vanilla.
Mix the first 3 ingredients together. Spread in a greased and floured 9 x 13-inch pan. Sprinkle the pecan pieces over mixture in pan. Beat the cream cheese, eggs and confectioners sugar with mixer until creamy. Pour over dough in pan. Bake in a 325° preheated oven until brown, approximately 30 minutes. Do not overbake.
Mix all ingredients and bake uncovered at 350° for 30 to 45 minutes.
Place apples in unbaked crust. Pat butter over top of apples. Sprinkle sugar, cinnamon, nutmeg and allspice over top. Cover with unbaked crust. Cut slits in top and brush with butter and sugar. Bake at 350° for 1 hour.
Sprinkle breasts with parsley and garlic powder. Roll in butter, then dressing mix. Place in a greased baking dish. Sprinkle remaining crumbs over chicken and moisten lightly with water. Bake at 325° for 30 to 40 minutes.
Combine all ingredients in a 9 x 9-inch square baking pan; mix well. Bake at 350° for 1 to 1 1/2 hours. Serves 6.
Brown steak in oil. Remove and add roux and one cup of water. Add seasonings; cook 10 minutes. Put steak back in and add beef broth. Cook about one hour. Add potatoes and peas and carrots. Cook 1/2 hour. Add tops and parsley. Serve over grits or rice.
Heat oven to 350°. Cut bread	at 1-inch intervals but not in slices. Mix margarine, garlic powder and onion. Spoon mixture between slices and	spread	evenly. Wrap loaf in foil and place on ungreased baking sheet. Heat	for 15 minutes. While bread is heating, beat egg whites until stiff. Separately beat egg yolks until thick. Fold egg yolks and cheese into egg whites. When loaf is ready, fold back foil to make a skirt. Spoon egg mixture over loaf. Bake	until topping is golden brown (about 4 minutes).
*Or 1/2 teaspoon cream of tartar and 1/2 teaspoon soda.
Heat oven to 350°. Brown meat in large skillet on medium-high heat. Add 1 cup of the sauce and water; bring to boil. Add stuffing mix, stir just to moisten. Remove from heat. Beat egg in medium bowl; stir in Ricotta and Parmesan cheese, spoon 1/2 of stuffing mixture evenly into 8-inch square baking dish. Spoon half of the cheese mixture over stuffing mixture. Top with 1/2 cup each Mozzarella cheese and sauce. Repeat layers with remaining stuffing and cheese mixture (1/2 cup sauce and 1 cup Mozzarella cheese). Bake 40 minutes or until hot and bubbly. Let stand 5 minutes.
Mix 1 bunch leaf lettuce and 1 bunch green onions. Pour dressing over greens just before serving and toss to mix. Tastes like wilted lettuce salad.
Mix ingredients and marinate steak overnight. Broil or grill steak rare. Slice diagonally and thin.
Combine first 5 ingredients in a saucepan; blend well. Gradually add water; cook over medium heat, stirring constantly until smooth and thickened. Bring mixture to a boil; boil 2 minutes, stir in vanilla. Serve hot over cake or ice cream. Store in refrigerator; reheat as needed.
Saut onions, garlic and 1 Tbsp. tarragon in butter till onions are lightly browned. Add chicken breasts and brown on both sides. Salt and pepper to taste. Place browned chicken in covered baking dish and set aside. In the same pan add wine and 1 Tbsp. chopped tarragon and bring to a high simmer. Pour wine mixture over chicken breasts and bake in 300 degree oven in covered dish for 1 hour. After chicken has baked, drain off the wine and chicken broth into skillet. Add whipping cream and bring to a high simmer. Add flour to desired thickness. Cook pasta according to directions on package. Serve chicken breasts on pasta covered with plenty of sauce. Serves 6.
Place meat in freezer for 2 to 3 hours. Slice into 1/4 inch slices. Place all ingredients in a glass or plastic bowl. Add meat. Refrigerate overnight. Drain meat and pat dry. Line cookie sheet with foil. Place meat on cooling racks on cookie sheets. Cook for 8 1/2 to 10 hours with door cracked open at 150° or warm. Let cool. Store in airtight container.
Combine all ingredients in good sized pot and cook slowly for 1 1/2 hours or until meat is tender. Add only a little salt at the beginning. Later add more salt and pepper to taste. Add warm water, if needed. Stir often.
Mix cake according to box directions, making 4 thin layers. Mix sugar, coconut and sour cream, stirring well until sugar has dissolved. Spread between layers and cover cake with Cool Whip.
Chop fresh or frozen chives, unthawed. Heat 1 tablespoon oil in a nonstick 12-inch skillet over medium heat. Add onion and next 4 ingredients. Cook until onion and green pepper are crisp and tender. Whisk together eggs and water in a bowl. Stir in vegetable mixture. Wipe skillet with a paper towel. Heat skillet over medium heat. Add remaining 2 tablespoons oil, rotating pan to coat bottom. Add egg mixture. As mixture starts to cook, gently lift edges off omelet with a spatula and tilt pan so uncooked portion flows underneath. Cover and cook 5 minutes to allow portion on top to set. Cut in fourths. Serve immediately with sour cream and chives. Yields 4 servings.
Brown meat and onions; drain off grease. Add rice and beans; cook until warm. Pour in long cake pan. Top with sliced cheese. Put in oven and heat till cheese is melted and bubbly. Serve with Fritos.
Mix cream cheese, Cool Whip and 1 cup sugar until creamy. Slice bananas and lay on cooled pie crust. Pour cream cheese mixture over bananas.
Arrange apples in a buttered baking dish. Drizzle honey over apples and sprinkle with cinnamon and lemon juice. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir in beaten egg until mixture is crumbly. Spoon the mixture evenly over the apples.
Beat eggs. Add flour, sugar, cinnamon, allspice, salt, baking powder and vanilla. Mix until smooth. Beat in milk. Pour into baking dish that has been sprayed with Pam. Dip bread into mixture, turn over, cover and refrigerate overnight. Before baking, turn slices over. Melt butter and drizzle over top. Bake at 400° for 10 minutes. Turn bread and bake an additional 5 minutes until golden brown. Serve with syrup, cinnamon sugar, confectioners sugar or any other topping of your choice.
Mix all together and spread on a cookie sheet. Layer on 1/2 head shredded lettuce chopped green onions, 3 to 4 chopped tomatoes, 1/2 to 1 pound grated Longhorn cheese and sliced jalapeno peppers.
Combine tempura batter mix and beer in a shallow dish and set aside. Combine coconut and almonds. Dip each chicken strip into batter mixture, then roll in coconut mixture, pressing firmly to coat well. Pour oil to depth of 1 1/2-inches into a Dutch oven. Heat to 350°. Fry chicken strips, in batches, 2 minutes or until golden. Drain well on paper towels. Repeat procedure with remaining chicken strips. Serve chicken fingers with Honey-Mustard Sauce.
Brown hamburger and onion; drain off any grease. Add remaining ingredients. Simmer.
Beat eggs and cream together. Stir in pepper and Swiss cheese. Saute shrimp and mushrooms for 10 minutes; add onion and salt, if desired. Stir into egg/cheese mixture. Pour into pie crusts. Sprinkle with parsley and Parmesan cheese. Bake at 375° 30 to 35 minutes or until top is golden.
Combine the first nine ingredients. Store in an airtight container. When ready to fry chicken, dip into the egg and milk mixture then into the coating and fry in oil.
Cook garlic, onions, peppers, tomatoes and red crushed peppers together until tender. Add water as needed. Make sure that the fat is cut off the meat. Then cook the steak and chicken together in a pressure cooker for about 30 minutes. (Do not save broth.) After cooking the meats, tear apart. Then add all the ingredients, including the sugar and barbecue sauce together. Cook until cooked down. Serves 6 to 10 people or can be frozen.
Brown meat and drain. Add first 6 ingredients to meat and simmer 45 to 60 minutes. Combine cottage cheese with eggs, parsley, Parmesan cheese, salt and pepper. Layer in lasagna pan, noodles, meat mixture, cottage cheese mixture and Mozzarella cheese. Bake at 375° for 30 minutes.
Cook spinach and drain thoroughly. Combine with sour cream and soup mix in casserole dish. Bake, uncovered, at 350° for 1/2 hour. Serves 4.
Sift together flour, baking powder, salt and soda. Set aside. Cream butter and sugar. Add beaten egg and buttermilk; blend well. Add liquid mixture to dry ingredients. Mix by hand only until dry ingredients are well moistened. Fold in raisins and caraway seed. Pour into Crisco floured 1 1/2-quart pan or 1 1/2-quart glass casserole. Brush top with melted butter and sprinkle with a little sugar. Bake at 375° for 30 minutes. Reduce to 325°. Bake for 30 minutes in 13 x 4 x 3-inch pan.
*I start with 2 cups of water to be sure I have 1 1/2 cups when needed.
Cream butter and sugar in a bowl until fluffy. Add grated lemon peel; add eggs, one at a time, beating after each. Sift flour and baking powder while mixing. Add milk, 1 tablespoon at a time. Mix until smooth. Pour ingredients into a greased round pan.
For barbecue or camping: Make pan out of heavy-duty foil by folding in half a 36 x 18-inch piece and folding up sides to form a pouch. Place potatoes into pouch; cover with carrots and onions. Sprinkle salt, pepper, paprika, parsley and dot with butter and seed. Fold foil to seal, leaving room for steam. Grill on grill for 55 to 60 minutes until done, turning several times. Open package and cover veggies with cheese and crumbled bacon. Re-close (tightly) foil and return to grill for about 1 minute to allow cheese to melt.
Saute onion and pepper. Add flour and stir until smooth; gradually stir in milk. Add other ingredients except reserved and cook 10 minutes. Place cooked noodles in two 13 x 9-inch pans and cover with cooked mixture. Repeat layers once. Top with cheese, almonds and mushrooms. Bake at 350° for 10 to 15 minutes. Serves 16 to 20.
Combine sugar and mint with two cups of boiling water in a bowl. Cool and strain. Add lemon juice, apricot nectar, lime juice, orange juice and pineapple juice. Mix and chill. Add ginger ale and sherbet just before serving. Serves 20 to 25.
In small bowl combine yeast, sugar and warm water and stir to dissolve. Let stand until foamy, about 10 minutes. Combine buttermilk, honey, molasses and butter in small bowl. In large bowl combine whole wheat flour, oats and sunflower seeds. Add buttermilk mixture, yeast mixture and egg. Mix well. Add flour, about 1/2 cup at a time until soft dough. Turn dough onto lightly floured surface, knead for about 5 minutes. Add flour until smooth and springy dough. Place in greased bowl and turn to cover top. Cover with plastic wrap and rise until doubled, about 1 1/2 hours. Gently deflate dough onto floured surface. Divide into 3 round loaves. Place on greased baking sheet loosely sprinkled with oats. Wrap lightly with plastic. Rise 30 minutes until doubled. Place in oven, preheated to 375° for about 30 minutes. Makes 3 small round loaves.
First Layer: Mix pretzels, 1/4 cup sugar and margarine and pat into 9 X 13 pan. Bake 8 minutes at 400 degrees.
Cream egg and sugar, then add flour, baking powder and salt. Mix well. Add vanilla, apples and nuts. Grease pie plate. Bake at 375° for 30 minutes.
Rinse fillet and place it in a Pyrex casserole dish. Pierce repeatedly with fork, then pour on soy sauce and lemon juice. Sprinkle on salt, m.s.g. and spices. Cover dish with plastic wrap. Set aside overnight or for 30 minutes. To cook, place in microwave for 12 minutes on High or wrap in foil and place on grill for 10 to 12 minutes.
Mix all together and cover with water. Cook on very low heat for about 4 hours. I cut the roast in big slices and all was done in 3 hours. Serves 4 generously.
Pour water over oatmeal and let stand 20 minutes. Cream margarine; add sugars and eggs. Beat on medium speed for 2 minutes. Add oatmeal to mixture and beat for 2 more minutes. Add remaining ingredients and blend well. Bake 35 minutes in a 350° oven.
Clean and trim ends from mushrooms; set aside. Combine the next 6 ingredients. Bring to a boil. Stir in mushrooms. Reduce heat and simmer 5 minutes. Let cool. Cover; chill 8 hours. Stir occasionally. Drain and serve. Great appetizer.
In a large saucepan (1 gal), over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, About 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Simmer the mixture with the Worcestershire sauce and hot sauce. Whisk the flour and water together. Add the flour mixture to the tomato mixture and continue to cook for 4 to 6 minutes. Season the shrimp with Essence. Add the shrimp to the mixture and continue to cook for 4 to 6 minutes or until the shrimp turns pink and curl up. Stir in the green onions and parsley. Taste to see if more seasoning is needed.
Cream butter and sugar. Add eggs and beat. Add flour and beat well. Add nuts and fruit to mixture. Stir with a spoon. Grease a cake pan. Pour batter in and bake at 250 for 1 1/2 to 2 hours.
Grind Spam and cheese. Brown ground beef (drain). Add to Spam and cheese. Add salt, Italian seasoning, parsley and spaghetti sauce. Put on buns (open-faced).
Combine all ingredients in a large heavy pot. Simmer uncovered for 1 1/2 to 2 hours or until thickened. Stir frequently. Remove from heat and skim off foam. Pour hot jam into hot jars leaving 1/4-inch space. Adjust caps. Process for 10 minutes in boiling water. Yield: 6 half pints.
Cook sugar, salt and milk until it boils. Add butter and let remain on fire until completely melted. Remove from fire and beat until thick. Add nuts and vanilla. Drop by teaspoonfuls onto waxed paper. If candy is too thick to handle, reheat to consistency desired. Makes 2 dozen.
Mix eggs, sugar, oil and pumpkin. Stir in other ingredients. Spray muffin tin with Pam cooking spray, and fill approximately 1/3 full with batter. Bake at 375° for 30 minutes. Serve hot or cold with butter. Makes 18 lg. or 24 small muffins.
Make a thick white sauce of the first 4 ingredients in a medium saucepan. Cool slightly. Add the eggs, chicken, cheese and seasonings. Chill until easy to handle. Preheat oven to 400°. Shape chicken mixture into 12 cone or patty shapes; roll in crumbs and place on a baking pan that has been greased with 3 tablespoons butter or margarine. Bake until well browned, 20 to 30 minutes. Serve with sauce. Serves 6.
Steam vegetables until tender. In blender puree a third of vegetables using water cooked in. Melt margarine in large pot. Add flour, stirring until it begins to brown. Slowly add milk. Add both pureed vegetables and steamed vegetables, soy sauce, basil and rice. Simmer 20 minutes. Do not boil.
Mix the raisins with hot water and let stand until cool. Add rest of the ingredients and mix. Place in either a loaf pan or fill 3 (No. 2) cans half full. Bake for about 1 hour at 350°.
Mix pretzels, sugar and oleo and pat in bottom of 13 X 9 pan. Bake at 375 for 10 minutes. Beat together cream cheese and sugar. Fold in cool whip and spread over baked crust. Put in refrigerator to chill. Dissolve jello in 2 1/4 c. hot water and add frozen strawberries. cool this mixture and pour on top of chilled layer. Refrigerate.
Pound chicken or turkey breast very thin. Cut cheese a little smaller than breasts. Place on breasts; cover with ham. Roll up; fasten with toothpicks or thread. Roll in flour seasoned with salt and pepper. Dip in the eggs, then in bread crumbs. Melt oleo in skillet; saute the rolls over low heat until browned on all sides.
Mix all soups together with the rice and put into large casserole or a 9 x 13-inch pan. Put the chicken on top of soups and water. Sprinkle chicken with onion soup mix (use all). Bake at 350° for 1 hour (45 minutes with lid on, 15 minutes with lid off).
Melt margarine in frypan; add chicken and cook until white (covered on low heat). Add chicken soup and seasonings. Add mushroom soup and water. Cook 30 to 40 minutes. Serve over rice.
Mix all ingredients together. Dip chicken pieces in mixture and then roll in bread crumbs. Bake at 350° for 45 minutes to 1 hour.
Coat inside of loaf pan with nonstick cooking spray. Combine flour, whole wheat flour, sugar, salt and yeast in large bowl. Combine beer, butter and molasses in small saucepan. Heat to very warm (125° to 135°). Pour into flour mixture; add egg. Mix at low speed to blend. Then beat at medium speed for 2 minutes, scraping down side of bowl as necessary. Scrape dough down from sides, forming one mass; lightly oil top of batter. Cover and let rise in warm place for 30 minutes.
Combine all ingredients, except cheese. Stir until well mixed. Pour in pan and sprinkle with cheese. Bake in 325° oven for about 20 to 30 minutes, until cheese melts and salad is hot.
Layer bread cubes in 13 x 9-inch greased (Pam) pan, then sausage. Mix egg, milk and dry mustard and pour over sausage. Sprinkle with grated cheese. Refrigerate overnight. Cook, covered with foil. Start in cold oven. Cook in 350° oven until set and light brown around edges (approximately 30 minutes). Great served with salsa.
Heat skillet. Cook pork until well done in 1 tablespoon soy sauce and 1 teaspoon salt. Add onion and cook until done. Remove meat and onion. Cook squash in same skillet with 1/2 cup water and sugar until soft (5 to 7 minutes). Add pork and onion. Add 1 tablespoon soy sauce, cornstarch, 1 teaspoon salt and 1 cup water. Bring to a boil. Serve hot.
Grate cheese with large side of grater. Mix cheese and sausage. Add Bisquick and mix well. Mixing with hand is best. Roll into small balls and bake on cookie sheet at 350° until slightly brown.
Sift all dry ingredients together in a bowl. Beat the yolks of eggs and add to the milk. Stir into the dry ingredients and mix well. Add cheese. Beat the egg whites until stiff and fold into the batter. Drop by spoonfuls into hot deep fat and cook until golden brown. Drain on brown paper before serving.
Mix all ingredients, except cheese and bacon. Place in a casserole dish. Sprinkle cheese and crumble bacon on top. Bake about 1 hour at 350°.
Combine all ingredients and form into a ball. Making frosting using 8 ounces cream cheese and 2 tablespoons milk. Spread this mixture on ball. Garnish with olives and parsley. Let stand in refrigerator overnight for flavors to blend.
Quarter onions. Place in Dutch oven with lamb chops and saute in oil until browned. Add the can of tomatoes and water. Bring to boil. Then add string beans and simmer until lamb and beans are tender. Serve with French bread. This is better refrigerated and served the next day.
Cream sugar, oleo, cream cheese, and vanilla together in large mixing bowl. Sift flour 4 times before measuring. Add to cream mixture alternately with eggs, beating after each egg. Pour into greased and floured bundt pan. Bake 300° for 1 hr 45 min. Remove from oven and cool 20 minutes in pan before turning out.
Combine sugar, flour and salt in a heavy saucepan. Mix well. Gradually stir in milk. Add butter and cook over medium heat until butter melts. Gradually add egg yolks to hot mixture, stirring constantly. Bring to a boil and cook over medium heat 5 minutes, stirring constantly. Add vanilla, coconut and pecans. Stir until frosting is cool and spreading consistency.
In a juice extractor, put 2 apples, then add the lemon (no seeds), then remaining apples. Mix well. Add to crushed ice. Makes 1 serving.
Grease a 9 x 13 x 2-inch pan with oil. Sift together dry ingredients in bowl. Make 3 holes in the dry ingredients. In one, put vanilla, one vinegar and the other one oil. Pour water over all. Mix well with a fork or a hand beater. Bake at 350° for 35 to 40 minutes or until cake tests done.