HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly flour chicken. Heat butter with chopped garlic and saute chicken until cooked through. Remove chicken and pour off excess butter. Deglaze pan with lemon juice and Marsala wine. Put in mushrooms and cook 2 minutes. Add chicken and gravy and simmer for 5 minutes.
Saute onions in butter until soft. Add remaining ingredients. Simmer 15 minutes.
Cut ribs into serving portions. Use chicken fryer; fit ribs in fryer and cover. Place on medium heat until cover is hot to touch. Reduce heat to low and cook 30 minutes. Pour off excess fat and season with salt and pepper. Turn ribs over and pour sauce over them. Cover and continue to cook on low for 1 hour.
Lightly grease a 9 x 13-inch glass baking dish. In a heavy 2-quart saucepan, heat butter, sugar and water over medium temperature, stirring with a wooden spoon, until sugar dissolves. Cover pan with lid for 2 minutes to wash down any sugar crystals. Uncover pan; increase heat to high. Without stirring, continue cooking until golden brown. Remove from heat; stir in liqueur and baking soda. Pour immediately into baking dish; spread thin with wooden spoon and let cool.
Combine first 9 ingredients. Cover and simmer 15 minutes. Combine next 3 ingredients. Combine 2 batches. Heat over low heat until hot. Do not boil after adding milk and cheese. Garnish and serve.
Mix cream cheese with mustard, folding with olives, dill, garlic and parsley. Mix well. Add tuna. Mix and refrigerate for 24 hours.
Combine all ingredients. Form into 1-inch balls and place 8-inch circle on 7-inch paper plate. Cover meat balls with plastic wrap. Cook in microwave for 1 1/2 minutes. If frozen, cooking time will be 2 1/2 to 3 minutes. Remove plastic wrap and serve with toothpicks. Makes 40 small meat balls.
Blend milk, fruit, wheat germ and ice together. Serve. Makes 4 (1 cup) servings.
Mix crushed wafers with milk, add fruits and nuts which have been cut or chopped into fine pieces. Mix well and form into a roll about 3 inches in diameter. Wrap in wax paper and store in refrigerator until ready to serve, then slice desired thickness.
Cook potatoes with skin on in a large pot covered with cold water, do not over cook potatoes. Rinse and drain potatoes, place in refrigerator to cool. Boil eggs. Cool eggs. Cook bacon till crispy. Cook beef bouillon cubes in one cup of water. Cool. Combine in a large bowl the following: Diced celery, bell pepper, red onion, and boiled eggs. Peel red potatoes in cold water, and slice. Hand crumble the crispy bacon. Add the parsley flakes, dill weed salt, pepper, sweet basil, beef bouillon broth, white vinegar, oil and mayonnaise. Gently mix. Serves 8 to 10.
Fry chicken flavor oodles of noodles as directed. Heat can of cream of chicken soup. Mix together. Serves about 4.
Preheat oven to 400 degrees. Grease a 12 cup muffin pan. Sift flour, sugar, baking powder and salt into a medium bowl; make a well in the center.
Beat butter, flour, sugar, eggs and syrup. Line unbaked pie shell with pecans. Pour sugar mixture over pecans. Bake at 350° until set.
Combine flour, salt, paprika and nutmeg; mix well. Cut tomatoes in 1/2-inch slices. Dip into flour mixture. Saute slices gently in melted butter. Place on toast rounds. Blend the butter and flour left in the skillet with the milk and parsley. When the sauce is smooth and hot, pour it over the tomatoes.
Combine juice, horseradish, Worcestershire sauce and hot pepper sauce in a pitcher (2-quart). Add ice and sparkling water to fill. Garnish with celery stalks and lemon slices.
Cook and drain sausage. Separate crescent rolls and press into 12-inch pizza pan. Put sausage on top of rolls, then the thawed hash browns, followed by the Cheddar cheese. Beat eggs, milk, salt and pepper together, then pour over sausage, potatoes and cheese; sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes. Let stand a few minutes before cutting. Serves about 6.
Grease 9 x 9-inch pan. Split breasts and put in pan. Top with spoonfuls of soup, undiluted. Put slice of cheese on each breast; sprinkle stuffing over cheese. Melt butter and pour over stuffing. Bake at 350° for 1 hour (uncovered).
Mix together all of the ingredients and pour into greased muffin tins. Bake in a 350° oven for 25 to 30 minutes.
Cut meat into serving pieces. Combine flour, salt & pepper. Coat meat with seasoned flour. In large frying pan, brown meat in hot oil. Add remaining ingredients; simmer, covered for 1 1/4 to 1 1/2 hours until tender. Serve with potatoes or noodles. 6 Servings.
Dissolve jell-o in 1 c. boiling water, let cool. Whip cream. Pour cooled jell-o into whipped cream and gently fold. Set in freezer 20 minutes. Makes 4 servings.
Mix all vegetables, ham and cheese together. Cover with Ranch dressing. Put in refrigerator. Will keep for several days.
Pat the chicken pieces dry and place in a 9 x 13-inch baking pan. Cover the pieces with the apricot marmalade, then sprinkle on the soup mix and cover with the Russian salad dressing. Bake for 1 hour at 350°.
Thoroughly beat the margarine, eggs, sugar and cocoa. Mix flour, baking powder and milk into soft mixture. Stir in nuts and chocolate chips. Drop by teaspoon onto cookie sheet and bake at 350 degrees for 8 to 9 minutes.
Beat above ingredients together. Pour into ungreased tube pan. Bake 40 to 45 minutes in 350° oven. Cool, turned upside down.
Dip potatoes in oil. Sprinkle lightly with salt, pepper, garlic salt and parsley. Place in foil-lined pan. Bake at 350° for 45 minutes or until browned. Yields 4 to 6 servings.
Beat cream cheese. Add and blend Marshmallow Fluff and cherry juice. Use as dip for fresh fruit.
Heat Eagle Brand milk and chocolate squares in top of double boiler until thick; stir often (about 10 minutes). Remove from heat; stir in hot water slowly. Then add cream, vanilla and milk. Put in container (she used pan) in freezer. When about 2/3 frozen, dump into large mixer bowl and beat until frothy. Put back in container in freezer. It will have an icy texture.
Boil carrots in salted water until tender. Drain. Chop onion and pepper. Mix sugar, mustard and soup. Add vinegar and oil; mix well. Pour over cooled carrots, onion and pepper. Mix lightly and store in refrigerator overnight.
Mix all ingredients together and chill for 3 hours. Roll and cut out with cookie cutter. Bake at 350° for 10 to 12 minutes.
Combine celery, water, green pepper, onion and broth mix. Cook until celery is tender. Add to hamburger mixed with other ingredients. Bake at 375° for 45 minutes.
In a saucepan on medium heat, slowly add water to cornstarch. Whisk together over heat. Stir until it starts to boil around edges. Add Jell-O and 5 packets Equal. Mix well. Mix together cream cheese, 3 packets Equal and milk. Spread over bottom and sides of pie crust. Add 6 packets of Equal to strawberries. Blend Jell-O mixture with strawberries. Pour into crust. Chill at least 3 hours or overnight. Top with whipped topping.
Beat well 3 eggs; add sugar. Add oil and blend. Add flour, soda, salt, cinnamon and nutmeg. Fold in the apples and nuts. Pour into a 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Serve warm.
Blend flour and cocoa. Cream margarine and sugar, then add flour mixture with eggs and vanilla. Pour mixture into buttered brownie pan (8 x 8-inch, 9 x 9-inch, etc.). Bake at 350° for 18 to 20 minutes. Remove from oven; carefully position mini marshmallows over entire cake. If they slide off, moisten slightly and put back. Return cake to oven for 1 minute; remove immediately. (The heat "sets" the marshmallows.) While still warm, top with any chocolate glaze.
Grind cranberries. Add sugar and set overnight. Beat whipping cream. Add marshmallows which have been sliced. Set overnight.
In large bowl, put cereal and milk and let stand. Then add banana, cinnamon, egg, vanilla and sugar. Stir well or beat with mixer. In another bowl, put flour, bran, salt and baking powder and mix well, then cut in margarine (I use Promise no fat and applesauce) with pastry blender. Add flour mixture to cereal mixture. Batter may be stiff, then add blueberries. Makes 12 muffins (cupcake pan). Pan can be greased or sprayed with nonstick spray. Bake at 350° for 20 minutes or so.
Mix all ingredients except mushrooms. Bring to a boil. Add mushrooms. Simmer 5 to 6 minutes. Stir occasionally. Chill in covered container overnight.
Beat eggs, sugar and vanilla until light and fluffy. Bring milk and butter to boil. Sift flour, baking powder and salt thoroughly and add to sugar and egg mixture. Add hot milk last. Pour into a greased and floured tube cake pan. Bake in 350° oven for 35 minutes.
Whisk marinade ingredients in a large bowl until blended. Add shrimp and toss to coat. Cover and refrigerate at least 30 minutes, not more than 2 hours. Drain shrimp; reserve marinade for basting. Grill 4 to 6 inches above coals 2 to 3 minutes per side, basting once, until shrimp are pink and barely opaque in center.
Make meat into balls and bake at 350 degrees. Wash and drain the meatballs, set aside.
Bake cake according to box in an 11 x 14-inch cake pan. When done, poke holes in top of cake with wooden spoon handle. Mix Eagle Brand milk and butterscotch; heat in microwave oven until thin. Pour over cake; sprinkle Heath Brickle Bits and pecans over cake; let cool.
Tear lettuce and place in bottom of oblong casserole dish. Place each remaining food, layered in order: bell pepper, celery, onion, peas, mayonnaise and cheese. Top with bacon. Chill.
Peel carrots; slice and cook in a small amount of water until tender-crisp. Drain and cool. Combine with green pepper and onion. Combine soup, oil, sugar, vinegar, mustard, Worcestershire, salt and pepper. Pour over vegetables and marinate in the refrigerator several hours or overnight. Makes 8 to 10 servings. Keeps several days.
Mix ingredients all together. Cook about 30 minutes or until it shakes a little in the middle. Do not overcook. Serve warm.
Cream the shortening. Add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine bananas and lemon juice. Stir into creamed mixture. Combine flour, baking powder and salt. Stir into creamed mixture. Stir in jam and pecans. Spoon batter into 2 greased and floured loaf pans. Bake for 50 minutes. Cool in pans 10 minutes before removing.
Stir together flour, salt, baking powder and soda; set aside. In large mixing bowl, beat together sugar and margarine until light and fluffy. Add eggs and vanilla; beat well. Stir in dry ingredients, mixing until thoroughly combined. Add 2 cups of the crushed corn flakes and the chocolate and peanut butter morsels. Drop by slightly rounded measuring tablespoonfuls into remaining crushed corn flakes, coating dough completely. Place 2 inches apart on slightly greased baking sheet. Bake in a 350° oven for about 12 minutes, or until light golden brown. Cool; store in airtight container.
Grind together peel of 1 orange and 1 cup raisins. Cream together the sugar, margarine and eggs. Add buttermilk; beat. Sift together the soda, 1 cup flour and salt; add to creamed mixture. Stir in the ground orange peel and raisins. Bake in a 375° oven for 20 minutes. Mix 1/2 cup sugar with juice of 2 oranges; put 1 teaspoon over each muffin while still warm.
Wipe chicken breasts with damp towel, then sprinkle with salt and pepper. In a bowl beat together egg and mustard. In another bowl, combine cheese and bread crumbs, mixing well. Dip each chicken breast in egg mixture until evenly coated. Lay chicken on wax paper; let coating to set for 10 minutes. Saute chicken on both sides in heated oil for 15 to 20 minutes or until tender. Sprinkle with green pepper slices.
Cook the first 4 ingredients for 45 minutes after reaching a boil. Add cherries, pecans and sugar. Cook for 15 minutes and put into jars.
Combine beef, onion, salt, pepper, garlic powder and oregano in a large skillet. Cook slowly, stirring occasionally, until beef is no longer pink and onion is tender. Drain off fat. Add tomatoes, corn, peas and soup. Mix well. Bring to boiling. Cover and lower the heat. Simmer 20 minutes. Serve with mashed potatoes.
Core and chop unpeeled apples. In medium bowl, combine first 4 ingredients. Add apples, celery and raisins and toss to coat well. Cover and chill until serving time. Just prior to serving, spoon onto lettuce lined platter. Sprinkle with walnuts. (All seasonings are Watkins products.)
Place bacon between paper toweling on paper plate. Cook on High for 3 minutes; set aside. Combine remaining ingredients in 1 1/2-quart casserole. Cover with plastic wrap and cook on Medium-high for 12 minutes or until heated through, giving dish half a turn once. Stir, scraping edges. Lay bacon on top. Cover and cook on Medium-high for 2 minutes. Makes 4 to 6 servings.
Heat oil in a wok or large, heavy skillet. Add shrimp, green onion, ginger and garlic. Stir-fry until shrimp are pink. Add sherry, soy sauce, salt and sugar. Stir well and blend in catsup, chilli sauce and red pepper flakes. Serve with hot cooked rice. Makes 6 to 8 servings.
Mix all together and place in casserole dish. Top with 1 cup grated cheese and 1 stack Ritz, crushed. Bake at 325! until bubbly.
Make a cheese sauce by whisking together 1 cup Pet milk and 1 cup chicken broth and 2 tablespoons flour. Cook over medium heat until thickened. Add 3 slices fat-free cheese (stir in on direction when melting fat-free cheese). In a 9 x 13-inch baking dish, put small amount of sauce. Layer 1/2 tortillas, 1/2 chicken, onion and chilies. Top with 1/2 remaining sauce. Repeat. Top with Velveeta cheese. Bake at 350° for 30 minutes.
Prepare cake mix as directed, baking in a well-greased 13 x 9-inch pan at 350° for 30 to 35 minutes. Cool 15 minutes. Poke with a fork at 1/2-inch intervals. Dissolve Jell-O in boiling water. Add cold water and spoon over cake in pan. Chill 3 to 4 hours. Top with Cool Whip.
Preheat oven to 350°. Place butter in large iron skillet. Place in oven and let melt. Then stir in brown sugar and let melt. Place 1st pie crust on top of mixture in skillet. Place sliced apples on top of crust and sprinkle with white granulated sugar and cinnamon mixture. Place second pie crust on top of apple mixture and make small slits in crust. Bake 45 minutes or until lightly browned.
Cream together margarine and sugar. Add eggs, one at a time; beat well. Blend in molasses. Combine soda and buttermilk; add to mixture. Stir in raisins. Pour 2/3 full into muffin tins. Bake at 400° for about 15 minutes. Yields 3 1/2 dozen.
Mix potatoes and onion together and cook. Cut potatoes into small chunks. Add all other ingredients. Serve hot.
In casserole dish or oblong dish, place bread crumbs and melted butter and press along bottom. Mix pudding (dry), sour cream and milk in bowl. Pour mixture over pressed crumbs and smooth mixture out. Pour pie filling over pudding mixture and smooth out on top. Chill for 2 hours and cut into squares. Makes 15 to 20 squares.
Fry bacon until crisp; drain on paper towels. Break into large pieces; discard all but 2 tablespoons of bacon grease from skillet. Add onion and simmer until brown. Stir in corn, pepper, salt and milk and heat through. Sprinkle bacon and parsley on top and serve.
Mix together eggs and sugar. Add the next 6 ingredients and mix together. Pour into a cookie sheet and bake at 350° for 20 minutes. Let cool.
Put dill in bottom of a 1-gallon jar. Stuff jar with pickles. Makes 1 gallon plus 2 quarts. Will keep for weeks in refrigerator.
Combine and bake like any other cookies. Milk must be sour to bring out the taste. To sour milk, add 1 tablespoon lemon juice or vinegar in cup first. Bake at 350°.
In large pot, add enough water to cover potatoes; boil until tender. Cool and peel potatoes. Mix milk and cheese in pan until melted. In casserole dish, slice potatoes and add all ingredients. Bake at 375° until brown, 30 to 40 minutes.
Whip the cream cheese. Add powdered sugar and mix until well blended. Add vanilla and blend in salad dressing or mayonnaise. Fold in fruit and marshmallows. Whip the cream and fold into fruit mixture. Add food coloring and mix. Salad should be pale pink. Ladle into 5-ounce serving or souffle cups. Freeze immediately, at least overnight. Defrost about 15 minutes before serving. This is really good.
Saute onion in butter or margarine until soft. Combine beef, 1 3/4 cups cheese, relish, catsup, salt, Worcestershire and sauteed onion. Mix gently, but thoroughly. Shape mixture into 4 to 6 individual loaves. Turn loaves onto greased baking pan. Bake at 350° for 35 to 40 minutes. About 5 minutes before end of baking time, sprinkle tops of loaves with remaining 1/4 cup cheese. Return to oven until cheese melts.
Heat oven to 350°. Grease a 13 x 9-inch baking pan. In medium microwave-safe bowl, place butter. Microwave on High 2 to 2 1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well after each, with wooden spoon. Add cocoa. Beat until well blended.
In large saucepan with lid, bring about 1 inch of water to boil. Place cauliflower in. Place pepper on top. Steam for 10 to 15 minutes, until tender or crisp. Drain; sprinkle with basil. Toss lightly until mixed.
Using mixer, blend together Marshmallow Creme and cream cheese. Fold in sour cream. Refrigerate for 1 hour. Serve with cut-up fruit.
You will also need 1 package of skewers. Peel shrimp and soak in garlic and butter mixture 1 hour. Put shrimp on skewer and grill until shrimp are pink.
Mix pudding and buttermilk together. Add whipped topping and fruit. Crumble 3/4 of cookies and stir into mixture. Crumble rest of cookies and put on top.
Combine eggs, oil, flour, sugar, cinnamon, baking soda, vanilla, salt and baking powder in large bowl. Stir until well blended. Stir in nuts, raisins and apples until a rather stiff batter is formed. Mix until all ingredients are thoroughly blended, but don't overmix. Pour into a greased and floured 8 1/2 x 4 1/2-inch loaf pan. Bake at 375° for 1 hour or until center comes out clean.
Mix together with pastry blender; refrigerate overnight or several hours. Break off small pieces of dough and press into tart pans.
Melt butter with sugar and corn syrup. Pour over cereal. Toss. Put on cookie sheet and put in 250° oven for 1 hour. Stir every 15 minutes. Pour on waxed paper to cool.
Combine bananas, pineapple, ice, orange juice and sugar in container of an electric blender. Top with cover; process until smooth. Add yogurt and process until blended. Serve immediately.
Mix vegetables, cheese, onion, mayonnaise, salt, pepper and sugar; put in casserole. Mix butter and cracker crumbs; sprinkle on top. Bake in 375° oven for 30 to 35 minutes or until topping is brown.
Melt margarine. Add coconut and pecans; brown lightly. Set aside to cool. Combine the softened cream cheese and Eagle Brand milk, using a mixer. Fold in the Cool Whip. Put 1/4 of this mixture into each pie shell. Drizzle 1/4 jar of the caramel topping on each, then sprinkle with 1/4 of the coconut mixture on each pie. Repeat layers on each pie. Freezes well. Serve right from the freezer.
Mix salt and flour. Cut lard into the flour with a pastry blender until the pieces are the size of small peas. Store in a tightly covered container in the refrigerator until ready for use. Two cups of mix will be sufficient for a large two-crust pie.
Preheat oven to 350°. Cream butter and sugar; beat in egg and flavoring. Stir in dry ingredients. Drop by rounded teaspoonful onto greased baking pan. Bake until light brown, about 10 minutes. Cool. Finish with a light white frosting and sprinkle with candy sprinkles.
Preheat oven to 400°. In large bowl, combine all ingredients except cheese. Pour into Pam-sprayed 2-quart casserole dish. Bake, uncovered, at 400° for 15 minutes. Top with cheese and bake 5 minutes longer. Serves 6 to 8.
Generously grease large cookie sheet with butter and set aside. Combine sugar and corn syrup in 2 to 2 1/2-quart glass bowl. Microwave on High 4 minutes. Stir in peanuts with wooden spoon; cook on High 4 minutes. Stir in butter and vanilla. Cook on High 2 minutes. Add baking soda; stir until light and foamy. Pour onto buttered cookie sheet and spread quickly, using back of wooden spoon. Let cool, then break into pieces. Store in airtight container in cool place.
Remove apple cores. Slice apples thin and place into an ungreased 9 x 9 x 2-inch baking pan. Sprinkle cinnamon over the apples. Combine the margarine, sugar and flour in a bowl and mix well. Pour the mixture over the apples by hand. Bake for 30 minutes or until apples are soft at 375°. Serve hot or cold. Spoon cake out and serve with vanilla ice cream.
Combine all ingredients except the 1/3 cup lemonade concentrate in large mixing bowl. Blend well. Beat 3 minutes at medium speed of mixer. Pour batter into 9 x 5-inch loaf pan. Bake at 350° for 50 to 60 minutes. Loosen bread from edges of pan. Pour the reserved 1/3 cup of concentrate over bread. Cool; remove from pan. Makes 1 loaf.
Mix cake according to directions on box. Pour in 13 x 9-inch ungreased pan. In a bowl beat real good, eggs, sugar, vanilla and Ricotta cheese. Spread over cake mix. Bake at 350° for 45 minutes. Sprinkle with powdered sugar. Enjoy.
Chop up both artichokes and chilies in processor. Put on bottom of greased casserole dish. Carefully spread mayonnaise on top. Top with cheese. Bake at 350° until hot and bubbly or microwave on High until hot and bubbly. Serve with tortilla chips.
Mix all ingredients except potatoes and margarine in a large Ziploc bag. Melt margarine in a baking dish. Rinse potatoes and place in flour mixture inside bag. Coat well and place potatoes in baking dish. Bake at 350° for 20 minutes on each side.
Let sugar and milk boil for a few minutes. Add dates. Stir and mash dates while cooking. Cook to the soft ball stage; add oleo, nuts and vanilla. Knead with spoon well. Roll in damp cloth and allow to harden. Unroll and cut into 1/2-inch slices.
Combine ingredients in mixer. In a 4-quart churn, add whole milk to mixture to bring level to fill line. Churn until hard.
Cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Add combined dry ingredients alternately with sour cream, mixing well after each addition. Chill several hours or overnight. Knead with flour on lightly floured surface and work dough with enough flour until easy to handle. Roll out dough to 1/4-inch thickness. Cut with 3-inch round cookie cutter. Place on well-greased cookie sheet. Bake at 350° to 375° for 10 to 12 minutes or until lightly browned.
Melt shortening and cool. Add 1 cup sugar, molasses, and egg; mix well. Combine flour, baking soda, salt, and spices; add to sugar mixture. Mix until blended. Shape into 1 inch balls; roll in sugar. Place 2 inches apart on greased cookie sheets and bake at 375° for 8 minutes or until done. Yield: about 4 dozen cookies.
Cook rice. Add sugar and stir. Add beaten eggs, milk and vanilla. Cook on low heat and stir until mixture thickens. Do not boil. Add raisins. Sprinkle with nutmeg or cinnamon.
In a large frying pan, brown beef and onion. Drain. Add corn, tomatoes, water and macaroni. Stir until all mixed, cutting up tomatoes as you stir. Heat until boiling, then turn heat down to low. Stir occasionally. Cook until macaroni is done. Add cheese package and stir. Serves 6.
Preheat oven to 325°. Grease a 9 x 13 x 2-inch pan. (I find that a Teflon pan works better.) Combine all ingredients. Pack into pan. Bake 1 hour and 45 minutes. If you prefer, you can use loaf pans. Bake 1 hour and 15 minutes. Cool before serving.
Put chicken breasts in baking dish. Blend softened cream cheese, Italian dressing and cooking sherry. Pour on top of chicken. Pour melted butter over top of all. Bake in 350° oven for 1 hour or until done.
Put peaches in 9 x 13-inch pan; cover over with cake mix. Melt oleo and pour over top. Bake at 350° for 40 minutes.
Mix cream cheese, 1 tablespoon of milk and 1 tablespoon of sugar with wire whisk until smooth. Stir in 1 1/2 cups Cool Whip. Spread on bottom of crust. Pour 1 cup milk with 2 packages of pudding and beat with wire whip until blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices. Mix well. Spread over cream cheese layer. Refrigerate 2 hours. Garnish with additional Cool Whip and nuts.