HumbleIntelligence/food-ner-1-Million huggingface dataset:
Flatten breasts or use boneless. Place in baking dish. Combine teriyaki, ginger and garlic. Pour over chicken. Marinate for 30 minutes. Dredge meat until coated with cornstarch. Add 1/2 of oil; heat until hot. Stir-fry chicken until brown. Add remaining oil until hot. Stir-fry vegetables 1 minute. Add seasoning packet and broth. Cook 2 minutes.
Boil 2 cups water and sugar until sugar is dissolved. Make tea with remaining 3 cups water and tea bag. Combine tea and sugar water; add remaining ingredients.
Peel and cook eggplant; drain and let cool. Mix eggs and crackers to thick consistency. Pat into desired cakes and fry in Crisco or Wesson oil for 5 minutes. Salt and pepper to taste.
Combine 2 tablespoons of soy sauce, 1 tablespoon of lemon juice and the ginger. Pour over chicken, stirring to coat. Refrigerate for 30 minutes. Combine remaining 2 tablespoons of soy sauce, 1 tablespoon lemon juice, honey and 1 tablespoon water.
Cream together sugar, margarine and egg. Mix dry ingredients; add alternately with fluids. Last, fold in drained apricots and nuts. Spray 9 x 5-inch loaf pan with Pam. Pour batter into pan and bake at 350° for 50 to 60 minutes. Let stand overnight for easier slicing.
Cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, tomato sauce, taco seasoning mix and 3/4 cup of cheese. Sprinkle 2 1/2 cups corn chips in bottom of an 8 x 8 x 2-inch baking dish. Cover with chili. Bake at 350° for 20 to 25 minutes. Spread sour cream over chili. Top with remaining chips and cheese. Bake 3 to 4 minutes longer. Serves 6 to 8.
Wash peppers; remove stems, seeds and fleshy ribs. Cut into 1/4-inch rings. Heat oil, 1-inch, to 375° in large saucepan or French fryer. Beat remaining ingredients with rotary beater until smooth. Dip each ring into batter, letting excess drip into bowl. Fry a few at a time in hot oil for about 2 minutes or until golden brown. Drain on paper towels.
Cut potatoes in planks. Spread tinfoil with butter. Lay potatoes on foil and sprinkle with Italian seasoning. Cover with more tinfoil and crimp edges. Bake at 350° for 20 minutes or until done.
Cream margarine. Add sugar. Add yolks, mixing well after each addition. Add flour, then nuts. Divide dough in half. Grease a 9 x 13-inch pan with margarine. Pat one half of the dough into bottom of pan. Spread jam over dough. Take small pieces of second half of dough; pat thin and lay over jam. Bake in a 350° oven for 30 to 40 minutes, or until golden brown. Cut into squares.
Make up syrup from sugar (dissolve in a small amount of hot water), Curacao and Triple Sec. Chill. Pour all ingredients over ice. Serves 24 people, 4 drinks each.
Mix together and pour some in a flat pan (dishpan). Use a wire hoop (coat hanger). Make a 6-inch circle. Leave handle on. Dip in bubble mixture. Makes very large bubbles.
Beat eggs a little in a bowl. Mix well with remaining ingredients. Use either a tube pan or a 9 x 12-inch pan. Bake at 375° for 40 minutes.
In large mixing bowl, combine all ingredients, except confectioners sugar. Mix well. Chill 1 hour. Shape into balls. Roll in confectioners sugar. Store lightly covered in refrigerator. Flavor improves in 24 hours. Makes about 10 dozen.
Combine tomatoes, onions, pepper and salt; let stand about 2 hours. Put mixture in cloth sack, let drain overnight. Combine tomato mixture with sugar, vinegar and allspice; boil for 2 minutes. Pack it into hot pint jars.
Combine lemonade concentrate and Eagle Brand milk, stirring until thickened. Fold in Cool Whip. Pour into prepared pie crust. Garnish with lemon twist and mint leaves. Refrigerate until firm (at least 2 hours).
Combine in a bowl or storage jar. Mix with cream cheese or butter for a tasty spread. Mix together and store in an airtight glass container out of heat and light.
Mix all the ingredients except the nuts and parsley. Make into a ball. Roll in nuts and parsley to cover the ball and chill.
Cream together peanut butter, margarine and sugars. Add the liquids. Sift dry ingredients together; mix slowly into creamed mixture. Refrigerate until cool. Roll into 1-inch balls. Place 2 inches apart on cookie sheet. Flatten with fork dipped in plain sugar. Bake at 350° for 10 to 12 minutes. Makes 5 dozen.
Combine all ingredients, blending until smooth. Pour into 2 greased and floured round pans. Bake at 350° for 35 minutes. Frost with white or cream cheese frosting.
Cook at 325° to 350° in oven or at 300° in electric roaster.
Steam broccoli flowers in a cup of water. Grate onion and saute in butter. Slowly add in cream of mushroom soup, adding the milk and seasonings (salt, pepper, garlic and Tony's). Bring to a slow boil, adding in Cheddar cheese, stirring often. Let come to a rolling boil. Add broccoli. Cut heat back; cover with a lid, cooking for 10 minutes. Let stand another 10 minutes. Serves 6.
Combine sugar, flour and milk. Melt margarine in a deep baking dish. Pour batter over margarine. Spoon fruit over batter; do not stir. Bake 1 hour at 350°.
Drain and chop artichokes. Mix with all other ingredients. Pour into a round baking dish; bake, uncovered, for 20 minutes at 350°.
Put softened ice cream in a large mixing bowl. Add peanut butter and mix with electric mixer at low speed. When blended thoroughly, place in chocolate pie crust. Warm fudge topping in microwave for 35 seconds and drizzle on top of pie in a ribbon pattern. Chill in freezer for one hour.
Cook sugar, syrup and water until it begins to boil. Add peanuts. Cook until peanuts are parched. Remove from heat. Add 2 teaspoons baking soda. Stir until well mixed. Pour in buttered pan.
Spread pie filling in 9 x 13-inch pan. Spread with dry cake mix. Sprinkle on the nuts and crushed cornflakes. Drizzle the margarine evenly over the top. Bake 30 to 40 minutes at 350°.
Cut fish into bite size chunks. Saute the salt pork until it is a delicate brown. Save the scraps for garnish. Saute the onion until tender. Add the potatoes and water and simmer until the potatoes are just cooked, then add the fish and simmer 5 minutes. Combine the remaining ingredients and heat, but don't boil. Add this to the fish mixture and serve piping hot, garnished with the pork scraps.
In separate bowl, mix flour, baking soda, cream of tartar. In large mixing bowl, mix all the other ingredients. Add the flour mixture. Refrigerate for two hours (store in refrigerator in between making cookies).
Brown hamburger, onion and green pepper together. Drain. Add basil, oregano, 1/2 teaspoon salt, pepper, tomato paste and water. Mix well. Simmer 30 minutes.
In a heavy skillet over medium high heat, cook bacon, onion and okra until lightly browned. Coarsely chop tomatoes and add to okra mixture, along with juice. Add seasonings, cover and simmer 20 to 30 minutes or until okra is tender. Yield: 6 to 8 servings.
Drain pineapple. Mix all ingredients, except Cool Whip. Fold in Cool Whip.
Mix the first 4 ingredients together and put it in a 9 x 13-inch pan. This is the crust and first layer. Bake 10 minutes at 375°. Cool. At same time, brown 1/2 cup coconut. Mix 1/2 carton Cool Whip with powdered sugar and cream cheese; this is second layer and should be poured over cooled crust. Cook pudding in milk and cool. Pour over second layer. Add other half of Cool Whip and sprinkle with browned coconut. This is the fourth layer. Refrigerate until ready to serve. Watch coconut carefully, it browns quickly.
Cook broccoli until tender; drain. Place on bottom of greased baking dish. Cover with pieces of cooked chicken. Combine soups, mayonnaise and lemon juice. Spread over chicken. Sprinkle with paprika and grated cheese. Bake at 350° until hot and bubbly.
Tear up bread slices into a greased 9 x 13-inch baking dish. Cut link sausages into slices and layer over bread. Sprinkle cheese over sausage. Beat together eggs, milk, mustard, salt and pepper and pour over other ingredients. Bake at 350° for 35 to 40 minutes. The cheese will rise to the top during baking. Serves 6 to 8 and can be prepared the night before and put in refrigerator. Recipe can be doubled easily.
Preheat oven to 325°. Sprinkle chopped pecans in unbaked pie crust. Cream butter and sugar. Blend in eggs, 1 at a time. Add flour in small amounts and beat. Add vanilla, salt and buttermilk. Beat until smooth. Pour in crust. Bake 1 hour.
In saucepan, combine juice, egg, sugar, flour and vinegar. Cook until thick and clear looking. Cool.
Prepare jello as directed. Set aside. Stir strawberries in jello. Mix bananas, nuts and pineapple; fold into strawberry mixture. Pour 1/2 of mixture into dish and let set until thick. Spread the sour cream over set mixture as icing for cake. Pour rest of strawberry on and set in refrigerator.
Fresh and canned fruits and fresh vegetables make tempting snacks by themselves. But don't stop there. Think of other ways to use fruits and vegetables, such as the following:
Cook potatoes. Drain and cool. In large bowl mix potatoes, pepper, onion, mustard and mayonnaise. Add 3 eggs and garlic powder; mix again well. Garnish with egg and paprika.
Mix until creamy the cake mix, eggs, water and Dream Whip. Spread rhubarb and sugar over top. Bake at 350° for 45 minutes in 9 x 13-inch pan. Cake will crack on top.
Cut steak in thin strips. In a large skillet, brown meat in oil using low heat. Add onion. Saute until tender-crisp. Blend soup, sherry, liquid from mushrooms and salt. Simmer 1 hour. Serve over rice or mashed potatoes. Serves 6.
Brown hamburger with onion. Add the tomato soup, water and chili powder. Simmer for 30 minutes. Pour on top of 7 ounces broken, dry spaghetti. Add cheeses. Bake at 350° for 1 hour.
Sift dry ingredients together. Mix butter and lard, sugar, egg and molasses until smooth. Add dry ingredients, blending well. Add hot water and beat until smooth. Bake in a shallow pan at 350° for 40 or 45 minutes.
Put milk and 1/2 cup sugar in double boiler and cook. Mix flour and 1/2 cup sugar together. Add this and egg yolks to milk and cook until thick. Beat egg whites with approximately 1/3 cup sugar and 1/2 teaspoon vanilla. Put on top of pie and cover with coconut. Bake at 325° until coconut begins to brown.
Place popcorn in a large bowl and set aside. In a saucepan, combine brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well coated. Pour into two greased 13x9x2 inch baking pans. Bake, uncovered, at 250 degrees for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers or plastic bags.
Dice onions; boil for 5 minutes. Leave in water. Cook ground beef; drain. Peel potatoes; slice in thin slices. Use a 1 1/2-quart casserole dish. Alternate potatoes and beef, starting with potatoes and ending with beef. Salt and pepper meat. Add soup to onion and water; simmer until thick. Pour over potatoes and beef. Bake at 350° for 40 minutes, or until potatoes are tender.
Dissolve gelatin in boiling water in a bowl. Stir in cold water. Chill until thick and syrupy. Fold in pineapple chunks, orange segments, grapefruit and cherries. Pour into 2-quart crystal serving bowl. Chill until set. Decorate with whipped cream, orange segments and cherries just before serving. Makes 12 servings.
Beat oil, sugar, eggs and vanilla together. Add dry ingredients alternately with buttermilk; drop by tablespoonfuls on ungreased cookie sheet (6 cookies to sheet). Bake at 350° for 7 to 8 minutes. Makes 8 dozen.
Mix well the first 4 ingredients. Sift together and add the next 4 ingredients. Add raisins. Roll into balls the size of small walnuts on ungreased cookie sheet. Flatten with fork dipped in flour, making a crisscross pattern. Bake 8 to 10 minutes at 400°. Makes 3 to 4 dozen.
Melt the butter in a very large sauce pan. Add cabbage, onions, salt and pepper. Do not discard juice left in sauce pan. Cook until wilted. Into a 3 quart casserole place cabbage, onions, potatoes and cheese. Add 2 tablespoons butter to the juices left in the sauce pan and melt over low heat. Stir in flour. Slowly add broth and Vermouth, stirring. Continue stirring until sauce bubbles and thickens. When sauce is ready, pour over casserole and sprinkle with paprika and parsley. Bake at 350° for 40-45 minutes, or until golden.
Cream the margarine. Gradually beat in sugar. Beat until fluffy. Blend in chocolate, then eggs one at a time. Add extracts, then blend in Cool Whip. Chill for several hours. Top with chocolate curls or crushed peppermint candy.
Spray a cookie sheet with Pam. Halve the jalapenos and seed. Salt and pepper the hamburger meat. Stuff the peppers with the cream cheese on the hamburger meat. Sausage may also be used. Wrap the stuffed peppers with the bacon strips. Bake at 350° until browned, about 30 minutes.
Put in double boiler. Stir constantly until thick then put 1/2 stick butter. Put in baked pie shell, then put topping on and brown.
Cover bottom of crust with coconut. Beat eggs in a large bowl. Add remaining ingredients and beat well. Pour into an unbaked pie crust and bake at 425° for 15 minutes. Reduce heat to 350° for 30 minutes or until knife inserted in center comes out clean.
Cook noodles; drain. Rinse with cold water. Combine soup, broth and salt; stir until smooth. Combine cream cheese and the next 3 ingredients in a large bowl. Add onion. Layer half of noodles and cream cheese mixture. Repeat. Add butter and bread crumbs on top. Bake for 25 to 30 minutes at 375°.
Brown meat in margarine. Add onions, green peppers and water. Cover and simmer 30 minutes, adding more water, if necessary. Add soup, combined with Miracle Whip and mushrooms. Season to taste. Heat, stirring occasionally. Serve over noodles, sprinkled with paprika.
Mix in a large glass or Tupperware (2 to 4 cups) measuring cup the margarine, brown sugar, cinnamon, syrup and pecans. Pour 1/4 of mixture in bottom of a Bundt pan. Put biscuits on sides inside Bundt pan. Pour remaining mixture over biscuits. Bake in a 350° oven 25 to 30 minutes.
Combine all ingredients. Bake at 350° for 18 to 22 minutes. Makes 16.
In mixing bowl beat together 1/2 cup shortening and sugar on high speed of electric mixer until fluffy. Add the egg and egg yolk. Stir together flour, cocoa and salt; set aside. Dissolve baking soda in hot water; cool slightly. Add flour mixture alternately with soda mixture and buttermilk to creamed mixture. Blend until well mixed. Drop batter by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake in oven at 350° for 8 to 10 minutes or until set. Cool cookies on wire rack while preparing filling.
Rinse and quarter the green peppers. Remove the inside seeds. Add to a large bowl the ground beef, rice, onion, salt, pepper and egg. Add 1/2 can of the tomato soup, undiluted. Mix well. Place the peppers in a 9 x 13-inch pan. Add the mixture to each pepper (heap up a little high). Mix 1/2 can of water (from the soup can) to the 1/2 can tomato juice. Mix well and add to the tops of each green pepper. Cover with foil and bake for 1 hour in 350° oven.
Combine sugar, eggs, vinegar, flour or cornstarch and water in top of double boiler. Cook until thick and smooth, stirring occasionally. Just before removing from heat, stir in butter and lemon extract. Pour into baked pie shell. Refrigerate until completely cooled. May be topped with whipped cream.
In small saucepan, melt butter; stir in ReaLemon juice and salt. Serve with seafood, fish or vegetables.
Put nuts in quart jar with screw on cap. (You may use walnuts, pecans or dry-roasted mixed nuts or cashews.) Add sugar and spices. Shake well to coat nuts. Spiced nuts are a sure-to-please gift. Can be packed in a glass container with nuts glued on top.
Melt stick of butter in baking dish. Mix together: 1 cup sugar, baking powder and milk. Pour into baking dish with butter. Ppour peaches, with syrup over above mixture. Sprinkle one cup of sugar evenly over top.
Crush crackers. Add 1/2 cup sugar and nuts. Beat egg whites. Add 1/2 cup sugar with vanilla. Fold into mixture. Spoon into pie plate. Bake at 350° for 20 to 25 minutes until golden brown.
Combine all ingredients in blender. Blend until smooth. Top with whipped cream, if desired. Serves 2. Delicious.
Preheat oven to 325°. In a large bowl, beat butter and sugar with mixer until creamy. Then beat in egg and maple flavoring. Add graham cracker crumbs and flour, blending thoroughly. Cover with plastic wrap and refrigerate until firm. Drop dough by rounded teaspoonfuls onto ungreased baking sheets. Bake for 18 to 20 minutes. Makes about 4 dozen.
Mix all together. Drop by teaspoons on lightly greased cookie sheet. Bake at 350° for 8 to 12 minutes. Makes 19 to 23 dozen.
Mix and blend all ingredients. Roll chicken or pork chops in beaten egg, then in this mixture. Bake on cookie sheet in 3 tablespoons of oil.
Have butter soft; add sugar and cream. Add flour and eggs; beat well. Stir in buttermilk, vanilla and nutmeg. Pour into unbaked pie shells. Bake 45 to 50 minutes at 350°. Cool completely before serving.
Slice lettuce across and up and down to shred. Place in bottom of large bowl. Add a layer each of celery, green pepper, spanish onion and peas. Cover with a 1/4 inch layer of mayonnaise. Sprinkle with sugar. Cover with generous layer of parmesan and bacos. Cover and refrigerate at least 8 hours. Toss right before serving.
Add 1 cup water to the mincemeat; boil for 3 minutes, then cool. Set aside. Sift together the dry ingredients. Cream shortening and sugar. Add cool mincemeat; mix well together. Blend eggs. Add flour, alternately with soup. Mix until smooth. Mix in nuts. Pour into a greased tube pan. Bake at 350° for 80 minutes, or until done. Cool. Cover with white icing, or dribble with icing and decorate with nuts and cherries.
Cream sugar and cream cheese. Add milk and vanilla; set aside. Dissolve gelatine in hot water; add cold water. Cool.
Mix jello in boiling water. Add frozen strawberries. Add pineapple and juice, mashed bananas and sour cream. Mix and pour into 13x9x2-inch dish or mold. Refrigerate until set and ready to serve.
Then mix 2 cups of Miracle Whip with 2 tablespoons of sugar. Spread on top of layers in dish. Then sprinkle one package of shredded Cheddar cheese on top of that. Refrigerate until ready to serve.
Finely chop the onion, carrots and celery. Melt the butter in a stockpot. Add the chopped onions, carrots and celery. Saut until the onions are clear and limp on medium heat (about 7 to 8 minutes). Season the mixture with basil and black and red pepper while it cooks. You will need to stir the mixture while it is cooking. Gradually add the flour, stirring constantly. You want it to be pasty; add a little more flour if needed. Add the water and chicken broth, stirring constantly. Cook the mixture on medium while you cube the potatoes. Add the potatoes and cook on medium for about 15 minutes. Make sure you stir to keep from sticking. Add the whipping cream and reduce heat to low for about another 10 minutes. Serve with Cheddar cheese on top.
Simmer the carrots for 2 minutes. Add onions and jalapenos. Simmer for 3 minutes, until vegetables are hot. Drain. Make a brine by mixing the vinegar, oil, water, salt, oregano and turmeric. Bring to a boil. Place 1 clove garlic in hot pint canning jar. Fill with hot vegetables. Seal with canning lids immediately and process in boiling water bath for 30 minutes.
Combine dry ingredients. Combine remaining ingredients. Add to dry ingredients, stirring just until flour is moistened (batter may be lumpy). Bake on hot griddle. Yields 2 to 4 servings.
Blend cornstarch, salt, sugar, ginger, chicken broth, soy sauce and garlic. Heat wok or large skillet. Add oil and mushrooms, fry 1 minute. Add peas and onion, fry 2 minutes. Add shrimp, cook until pink. Add chicken broth mixture and cook until thick. Serve with hot cooked rice. Makes 6 servings.
Mix all by hand; pour into unbaked 9-inch pie shell. Bake 25 to 30 minutes at 325° or until glossy.
Mix all ingredients together. Bake in 13 x 9-inch baking dish. Bake at 350° for 45 minutes.
Marinate 24 wings overnight. Bake for 1 hour at 350° in marinated sauce.
Prepare pasta as package directs; drain. Keep warm. Meanwhile, drain clams, reserving liquid. Lightly brown garlic in the butter. Add clam liquid; bring to boil. Add clams, parsley, sherry, pepper and salt to taste. Cook until hot. Toss sauce with pasta. Serves 4.
Heat oven to 350°. Oil a 2-quart casserole lightly. Heat oil in medium saucepan on medium-high heat. Add onion. Cook and stir until tender. Stir in flour, salt, pepper and 1/8 teaspoon paprika. Blend in milk. Cook and stir on medium-high heat until sauce comes to a boil and is thickened. Layer 1/3 of the potatoes on bottom of casserole. Top with 1/3 of the sauce. Repeat twice. Cover. Bake at 350° for 1 hour and 15 minutes. Uncover. Bake 15 minutes longer or until potatoes are tender. Sprinkle with paprika and parsley. Serves 8.
Wash and stem the grapes. Pat dry. Blend the softened cream cheese with the sour cream; add the sugar and vanilla. Mix with the grapes. Put it in a flat serving dish. When ready to serve, sprinkle brown sugar over top.
Mix everything together. Spoon a teaspoon of dough onto cookie sheet. Bake at 350° just until edges of cookie turn brown. Don't overbake.
Mix together marshmallow cream, sugar and flavoring. Makes stiff dough. Divide into 5 pieces and roll into 5-inch long rolls. Put in refrigerator and freeze (or until stiff and firm).
Preheat oven to 350 degrees. Wash and peel eggplants. Cut into 1/4 inch slices. Dip into egg, then into flour. Brown on both sides in oil in a skillet over medium heat. Set aside. Melt velveeta. Add tomatoes and cumin. Mix until creamy. In a 9 x 11 inch dish, layer eggplant and velveeta mixture until all is used. Bake for 15 minutes.
Dissolve flour in milk. Blend to a smooth paste. Cook until thickened. Cool slightly. Gradually add butter and sugar, beating with electric mixer. Add vanilla. Beat until fluffy.
Heat oven 375°. Mix sugar, margarine, shortening, eggs and vanilla. Stir in remaining ingredients. Shape dough into 1 inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten with greased bottom of glass dipped in sugar. Bake until light brown, 10 to 11 minutes. Makes about 3 1/2 dozen.
Mix everything together and pour into 2 (9-inch) pie pans. Bake 35 to 40 minutes at 350°.
Clean and soak beans overnight or "cook all day!" If beans are soaked, they only take about 1 hour to soften. Test with a fork. If beans aren't soaked, they will take 2 to 3 hours or until done. Cook on high and bring to a boil, turn down to medium or at a slow rolling boil until done. Strain water out of beans and then before putting back in pan, cook meat and chop up. Fry a cup or two of beans in a little meat grease, then add the rest of the beans and mash with potato masher. Add the rest of the ingredients. Enjoy! Eat with chips or tortilla.
Drain the 3 cans of beans and mix together well in a large bowl. Add chopped peppers and onions.
Cook manicotti noodles until tender; drain. Combine cottage cheese, egg, Parmesan cheese and parsley. Fill manicotti. Arrange manicotti in shallow baking dish (12 x 8 x 2-inch).
Season fish with salt and peppers, hot sauce and Worcestershire sauce. Add mustard; mix well. Heat a black iron skillet and melt butter and olive oil together. Roll fish in fish fry and fry. Serve with lemon wedges.
Mix everything but the chicken in a small bowl. Place chicken, skin side up, on prepared grill, about 8 inches from heat. Grill, turning every 10 minutes for about 35 minutes. Brush with sauce, grill, turning and basting chicken every 5 minutes for about 20 minutes or more, until chicken is fork tender.
Combine cream cheese, sour cream and taco seasoning. With electric mixer, beat until smooth. Spread mixture in a 9 x 13-inch pan. Spread salsa over cheese; sprinkle the onion, pepper, tomatoes and lettuce on top. Finish with a layer of Cheddar cheese. Serve with tortilla chips (2 bags).
Mix all ingredients together. Pour into a baking dish sprayed with vegetable spray. Bake at 375° for 45 to 50 minutes or until blade of knife inserted in center comes out clean. Serve hot. Makes 6 servings.