HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour and 1/4 teaspoon tarragon on a plate. Put the egg substitute and bread crumbs on separate plates. Dredge chicken in flour, then egg substitute and the bread crumbs. In nonstick skillet, heat 1 teaspoon olive oil over medium heat. Cook half the chicken for 5 minutes; turn. Add second teaspoon of olive oil and continue the same with second batch of chicken until done. Dust with pepper. Remove from skillet. Combine the chicken broth, Marsala and remaining 1/4 teaspoon tarragon. Place minced garlic and shallot in hot pan with about 1/4 of broth mixture. Boil 2 minutes. Pour remaining broth mixture and boil for a few minutes until slightly thickened. Add cornstarch mixture and stir one minute. Season with pepper. Pour sauce over chicken and serve.
In skillet, melt Crisco. Dredge pieces of steak in flour, then brown on both sides in skillet. Salt and pepper after turning steak. Place browned pieces in Corning or roasting pan. When all steak is browned, add enough flour to skillet to absorb grease. Slowly pour 4 to 5 cups water (depending on amount of steak) into skillet to make gravy. Stir constantly. Add Kitchen Bouquet, salt and pepper to taste. Bring to boil; can thicken with cornstarch (mix 2 tablespoons cornstarch with a few drops of water). Stir into boiling gravy. Pour gravy over meat. Cover and bake in 225° oven for 6 to 8 hours. Will be very tender. Serve with mashed potatoes.
Preheat oven to 375°. Brown meat; drain. Stir in tomato sauce and seasoning mix. Simmer 5 minutes. Unroll dough; press onto bottom and up sides of ungreased 12-inch pizza pan. Prick bottom and sides with fork. Bake 10 to 12 minutes or until golden brown.
Melt chips over very low heat. Stir in noodles. Spoon onto wax paper to cool.
Mix all ingredients. Shape into cakes. Bake 15 minutes to brown. Place in broiler until golden brown. Also, can be fried in large skillet with 2/3 cup oil.
Combine orange juice, cornstarch, margarine, brown sugar and white sugar in a saucepan. Cook, stirring, until thickened. Arrange cooked sweet potatoes and pineapple in baking dish. Pour sauce over them. Cover and bake at 350° for 20 minutes; uncover and bake for 15 minutes longer.
Over low flame, heat beans and cream cheese until soft enough to mix. Stir in sour cream, taco mix and Tabasco sauce. Serve warm with chips.
Combine all ingredients. Stir well. Yields 1/2 gallon sauce. Must be refrigerated. Serve with favorite seafood.
Combine vegetables and soup, 1/2 cup cheese, sour cream, pepper and 1/2 can onions. Pour into a 1-quart casserole. Bake covered at 350° for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer.
Soak wheat and rice in water for 12 hours in a bowl. In another bowl soak the dried beans and peas for 12 hours.
Preheat oven to 325°. Saute the onion, green pepper, broccoli, mushrooms and corn for a few minutes. In a blender, blend soft tofu with soy milk, basil and seasoning. Place the sauteed vegetables in the pie shell and pour the tofu mixture over the top. Bake until a knife inserted into the custard comes out clean (approximately 15 minutes). Yield: 4 to 6 servings.
Heat sugar and margarine in pan with juice. Layer sweet potatoes in greased casserole dish; pour liquid over. Bake at 350° until heated through. Better when heated over again and again.
Combine the first 3 ingredients and press into 10 x 10-inch ovenproof dish. Bake at 350° for about 20 minutes or until light brown. Cool. Cream together the cream cheese and 1 cup of confectioners sugar. Add 1 cup Cool Whip and vanilla to the cream cheese mixture. Spread on the cooled crust. Combine pudding and cold milk and mix on low speed for approximately 2 minutes. Spoon over cheese mixture. Spread remaining Cool Whip on lemon layer and sprinkle top with nuts. Refrigerate.
Salt and soak cucumbers overnight. Next morning mix remaining ingredients. Let boil; put in cucumbers and onions. Bring to a boil again, then seal in sterilized jars.
Brown chiles and tomatoes on all sides. Put in a brown paper bag or plastic bag until it reaches room temperature. Peel off stems and skin and put in a bowl. Add minced garlic, green onions and the remaining ingredients. Hand mix and chop all ingredients together. (Should be room temperature or chilled).
Line baking sheet with waxed paper. In 2-quart microwave safe bowl, mix chocolate and peanut butter chips. Cook at Medium speed 2 minutes. Stir; cook 1 minute. Stir until melted and smooth. Add peanuts and mix. Drop mixture by 1 tablespoon onto prepared baking sheet. Let stand at room temperature until firm. Makes about 50 candies. Contains 78 calories per candy, 3 g protein, 6 g carbohydrates, 6 g fat and 0 cholesterol.
Cream the first 5 ingredients. Sift next 6 ingredients together and add to first mixture. Mix well and add nuts. Bake in 2 loaf pans for 1 hour at 325°.
Brown beef and onion. Add remaining ingredients. Bake at 350° for 45 minutes. Add shredded Cheddar cheese on top. Bake 5 to 10 minutes longer. Serve with kaiser rolls.
Thaw spinach and squeeze out water. Mix other ingredients together, then add spinach. Recipe can be doubled. Serve with favorite bread or crackers.
Thaw dough in bowl. Let rise. Roll out in a circle. Top with garlic, onions and cheese. Roll into loaf and fold ends under. Place in buttered bread pan. Slice top diagonally. Brush with melted butter and let rise 1 hour. Bake at 375° for 40 to 55 minutes until brown.
Mix bananas, oil, egg whites, dates and dry milk in blender. Blend until smooth and mix with dry ingredients. Pour into 12 muffin cups and bake at 425° for 17 to 20 minutes.
Combine all ingredients. Use as filling between lightly buttered slices of sandwich bread. Trim crusts. Cut each diagonally into 4 triangles. Makes 2 1/2 cups.
Boil chicken until tender; debone and cut into bite sized pieces. Cook spaghetti in the chicken broth. Mix all ingredients, chicken last and pour into casserole dishes. Bake 40 minutes at 350°.
*To make cake flour, use 1 cup all-purpose flour minus 2 tablespoons equals 1 cup cake flour.
Brown steaks in margarine. Add salt and pepper. Turn over once. Add mushroom soup. Simmer over low heat for 30 minutes. Cover tightly while simmering.
Saute onions in butter. Add soup and cheese. Add broccoli and rice. Stir. Place in buttered casserole dish and bake approximately 20 minutes at 350°.
Boil chicken until done, about 1 hour. Put aside 1 cup of broth. Mix broth, soup and sour cream and beat until it makes a creamy sauce. Melt margarine and pour over crackers. Layer chicken, sauce and crackers, ending with crackers. Bake at 350° for 30 minutes.
Put round steak in crock-pot. Pour onion soup mix and stewed tomatoes on top. Put on low before work. Ready to serve after 8 to 10 hours of cooking.
Wrap tortillas in foil. Place in 300° oven for 10 to 12 minutes. Meanwhile, spray large skillet with nonstick spray coating. Add onion and garlic; stir-fry for 1 to 2 minutes. Add green pepper; stir-fry for 1 to 2 minutes more or until vegetable are crisp-tender. Remove from skillet. Add oil to skillet and add chicken; stir-fry for 3 to 5 minutes or until chicken is tender and no longer pink. Return vegetables to skillet. Add salsa. Cook and stir until heated through.
Gradually add sugar to butter in large mixing bowl, creaming at medium speed of mixer until light and fluffy. At medium speed, add eggs, one at a time, beating well after each. At low speed, add flour and lemon extract. Pour batter into well-greased 15 x 10 x 1-inch jelly roll pan. Mark off into 20 squares. Place 1 heaping tablespoonful pie filling in center of each square. Bake at 350° for 45 to 50 minutes. While warm, sift powdered sugar over cake.
Brown ground beef and onion together. Drain. Combine all ingredients in large pot and simmer for 30 minutes. Serve with Tostitos on top.
Parboil the carrots and potatoes. Combine them with the other ingredients in a crock-pot. Add enough water to cover and mix to blend water and seasonings. Cook on low heat until vegetables and meat are tender, approximately 5 hours. Or place ingredients in a covered, ovenproof pot and bake in the oven at 325° for 2 to 3 hours. Serves six.
Put all ingredients in saucepan. Cook for 5 minutes after it starts to boil.
Heat 1-inch of oil in a skillet. Mix flour and salt; add milk, oil and egg. Beat until smooth. Cut onions into 1/4-inch thick slices and separate into rings. Dip each ring into batter (drain excess batter over bowl) and drop a few at a time into hot oil heated to 375°. Cook until golden brown; drain on paper towels. These may be cooled, wrapped and frozen. Reheat in a 350° oven about 5 minutes. Makes lots!!!
Combine shrimp, Feta, onion, oregano, tomatoes, salt and pepper in a large bowl. Let mixture stand at room temperature for at least 1 hour. Add pasta to sauce and toss to coat, or serve sauce separately to top pasta.
Melt margarine, minced onion, shrimp and seasonings. Add cream cheese, Tabasco and Parmesan cheese; melt and mix. Heat on medium to soft boil, stirring very frequently. Reduce heat; simmer 10 minutes. Boil noodles; rinse with hot water. Mix with sauce. Serve with salad and French bread.
Combine meal, flour, baking powder, sugar and salt. Add egg, milk and oil. Pour batter into preheated, greased, 8-inch iron skillet or pan. Bake in a 400° oven for 30 minutes. Let stand 10 minutes before serving.
Melt butter in a large shallow baking dish. Arrange potatoes in single layer over butter. Sprinkle with cheese, bacon, and seasonings. Bake at 350 degrees for 30 minutes. Take out of oven and baste with butter. Return to oven for 20-30 minutes till tender. Mix chives and sour cream and serve on the side.
Mix oleo and sugar. Add syrup. Beat in one egg at a time. Add flour. Bake at 350° for 30 minutes in 13 x 9-inch pan. Ice.
Sift and shake ingredients together 5 times to mix. Store in airtight container and keep refrigerated. To make cocoa, use 1/4 cup mix to each cup of water.
Cook jello, pineapple and water together 10 minutes; cool. Mix cream cheese with enough juice from apricots to make it soft and creamy. Drain and chop apricots. Mix all ingredients; pour in a large mold or a 13 x 9-inch pan. Let set overnight. Serves 15.
Add sugar to hot tea. Stir until dissolved. Add juices. Serve over ice.
Brown pork chops in skillet. Place in baking dish. Slice onion and green pepper on top. Mix 1/2 can milk with mushroom soup. Pour on top. Bake 45 minutes at 350°.
Mix all ingredients together. Spoon into a large baking dish evenly. Spread more ketchup over top (not heavy). Bake, uncovered, at 400° for 35 to 40 minutes.
Cream together Crisco and sugar. Add eggs, baking powder, pecans and salt; blend together. Add 1 level teaspoon soda, dissolved in hot water, then flour and bananas. Bake in ungreased loaf pan for 1 hour at 350°. May take longer if bananas are very ripe or according to the climate.
Let Swiss and Cheddar cheeses come to room temperature. In a large mixer bowl beat together cream cheese and sour cream until fluffy. Beat in Swiss cheese, Cheddar cheese, onion, pimiento, pickle relish, half of bacon, 1/4 cup of the pecans, salt and pepper. Cover and chill until firm. shape into 1 large or 2 small balls on waxed paper. In a small bowl combine remaining bacon, pecans, parsley and poppy seed. Turn mixture out onto clean sheet of waxed paper. Roll cheese ball in seed mixture to coat. Wrap and chill. Let stand 30 minutes at room temperature before serving. Serve with crackers.
Preheat oven to 350°. In a 9 x 13-inch glass pan (ungreased), unroll crescent rolls and press together perforations and dough up onto sides. Cook ground meat according to taco seasoning instructions. Spread meat (after cooled) onto uncooked crescent rolls. Layer on sour cream, tomatoes, olives and cheese. Bake at 350° for 15 minutes or until crescent rolls look brown. Let cool and cut. Serve with taco sauce or extra sour cream.
Mix softened butter, egg, sugar, milk and vanilla until blended. Add flour and mix by hand. Bake at 375° until brown.
Sprinkle inside of trout with lemon juice and 1/2 teaspoon salt. Combine remaining salt, flour and pepper. Roll trout in flour mixture. Slowly heat oil in skillet. Saute trout 5 minutes. Turn and saute other side 1 minute. Add onion and cook 5 minutes, turning onion often.
Cream eggs, oil, sugar and vanilla together. Add dry ingredients; stir. Mix in apples and nuts. Bake in greased 13 x 9 x 2-inch pan at 350° for 1 hour.
Mix first 4 ingredients. Add 2 tablespoons cold water and mix until smooth. Spread thinly on 11 x 15-inch cookie sheet. (It will not go clear to corners.)
Mix all together. Top with crushed chips. Bake at 350° for 30 minutes.
Melt margarine in small saucepan. Remove from heat and add cornstarch and turmeric. Mix well. Stir in remaining ingredients and mix well. Return to medium heat and bring to a boil, stirring constantly. Boil for 1 minute. Yield: 1 cup.
Mix dry jello with Cool Whip. Drain juice of pineapple and mandarin oranges and mix with Cool Whip mixture. Add cottage cheese and mix well. Refrigerate for 1 hour or more and it is ready to eat. Serves 10.
Cream butter, sugar, eggs, flour, salt, extract and syrup. Stir well; add pecans. Pour in unbaked crust and bake in a 400° oven for 10 minutes, then reduce heat to 350° and bake for 30 minutes.
Mix first 5 ingredients together. Grease tube pan and pour 1/2 of the batter in. Top with a sugar mix consisting of the last 3 ingredients combined together. Add remaining batter. Bake 1 hour at 350°. Allow to stand 15 minutes before removing from pan.
Prepare chicken soup supplement according to instructions. Mix all ingredients together. Toast 1 slice of diet bread and make into crumbs. Place mixed ingredients into casserole and sprinkle bread crumbs on top. Bake until very hot.
Combine all but coconut in blender. Blend several minutes. Pour into 10-inch greased and floured pie dish or two 8-inch pans. Put coconut on top. Bake at 350° for 50 to 60 minutes.
Brown hamburger, onion and bell pepper. Drain. Add remaining ingredients and let simmer 1 hour.
Mix all ingredients. Bake 25 minutes at 350° in 13 x 9-inch pan.
In a large bowl combine eggs, syrup, sugar, margarine and vanilla until well blended (by hand). Stir in pecans. Pour into crust. Bake at 350° for 50 to 55 minutes or until knife blade inserted in middle of pie comes out clean. Cool. Serves 8.
In a bowl combine eggs, broccoli, corn, onion, salt, and pepper. In a small sauce pan melt butter. Add stuffing and mix well. Stir 3/4 cup of stuffing mix into vegetable mixture. Turn into an ungreased 1 qt. casserole dish. Sprinkle with remaining stuffing mix. Bake uncovered at 350 for 35 to 40 minutes.
Prepare rice as directed on package, omitting butter and salt. Cook and stir meat, vegetables and garlic in hot oil in large skillet until browned. Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 5 minutes. Serve over rice.
Brown pork chops on both sides and salt and pepper to taste. Place slice of onion and green pepper on top of each. Pour rice carefully into spaces between pork chops and spoon tomatoes over rice and chops. If dry, use small can of tomato juice over all. Cover and simmer for 1 hour.
Preheat oven to 350°. Thaw hash browns. Add rest of ingredients, mixing well together. Pour in lightly greased casserole dish. Bake for 1 hour.
Melt marshmallows and candy bars together with 1/2 inch milk over low heat. Stir often. Let cool. Pour into freezer container and finish filling freezer with milk. Freeze.
Boil ziti until tender. Pour into baking dish. Mix cottage cheese or Ricotta cheese with sauce. Pour over ziti. Sprinkle Mozzarella cheese over sauce. Bake in a 350° oven until the Mozzarella cheese melts and sauce bubbles.
Cook first 7 ingredients for 1 1/2 hours until tender. Mix flour and water to make paste. Add flour paste to other ingredients; stir and cook 10 minutes. Put in hot jars and seal. Good with hot dogs and hamburgers.
In a 1-quart casserole, place 2 tablespoons of butter and microwave 1/2 to 1 minute until melted. Add cracker crumbs and pecans. Microwave 3 minutes. Stir after half the time. Set aside.
Bring margarine, sugar and cinnamon to a boil. Grease well a tube pan. Quarter biscuits and drop into pan. Pour mixture over biscuits. Bake at 350° for about 30 minutes.
*Or use 1 bouillon cube dissolved in 1 1/4 cups boiling water.
Any large cut of pork will do, but picnic, Boston butt or shoulder is preferred. Remove skin and almost all visible fat.
Brown hamburger and add beans. Cook cheese soup and Ro-Tel tomatoes until cheese has melted. In large bowl, tear lettuce as for a salad. Add sliced onion, mixed in ground beef and beans. Add cheese and tomato mixture. Crush taco chips in bag and add to salad; toss. Serves 4 to 6 people.
Brown hamburger meat. Add all remaining ingredients. Let simmer 1 to 2 hours. You'll probably need to add more water as it cooks. Serve in bowls topped with grated cheese or crushed tortilla chips and cornbread.
Chop walnuts; set aside. Grate zucchini; set aside. Beat the eggs in mixing bowl until frothy. Add sugar, vegetable oil and vanilla and beat until thick and lemon colored. Sift dry ingredients together. Pour in alternately with zucchini. Add nuts. Pour into 2 oiled and floured loaf pans (8 x 4 x 3-inch) and bake in preheated oven at 350° for 1 hour or until cake tester comes out clean. Cool 10 minutes.
Mix beef, sausage, bread and egg. Add onions, Italian seasonings and garlic powder. Mix well. Roll into golf ball size balls. Pour tomato sauce into deep pan; add bay leaf or two. Add meatballs and cook for 2 hours. Serve over noodles. Sprinkle with cheese.
Use juice from cherries and pineapple; heat for dissolving jello. Dissolve jello. Add Coca Colas to this. Allow to congeal slightly and then add broken cream cheese, cherries and pineapples. Nuts if used. Place in molds. Allow to congeal. Remove from molds and serve on lettuce.
Melt half of the margarine in casserole. Put onion in and top with soup. Spread cornflake crumbs over this and dot with remaining margarine. Cook at 350° for 45 minutes.
Cook macaroni according to package directions. Drain and rinse in cold water. Add cheeses, green pepper, onion, and pimentos. Combine eggs, milk, salt and pepper. Pour over macaroni mixture and mix well. Pour into two greased 13x9 baking dishes. Sprinkle with paprika. Bake uncovered at 350° for 30-35 minutes or until bubbly and browned.
In cast-iron skillet stack tortillas with cheese and peppers in between, ending with cheese and peppers on top; cover. Place on embers of campfire or on grill rack above medium coals. Cook 5 minutes or until cheese is melted. Cut into 6 to 8 wedges. Serve with salsa and sour cream.
Mix cream cheese, margarine, vanilla and powdered sugar well with a mixer on high speed until smooth. Excellent for carrot cake or red velvet cake.
Mix first 5 ingredients and congeal (cool) in long glass dish. Mix last 3 ingredients well and spread on top of congealed salad.
Slice eggplant lengthwise about 1/4-inch thick (skin optional). Brush with olive oil. Brown on gas grill both sides about 5 minutes each side. Put on serving platter and cover with thinly sliced Vidalia onions. Next layer with thinly sliced tomatoes. Crumble Feta cheese generously on top. Sprinkle balsamic vinegar on top. Serve immediately.
Beat the sugar and salad oil until fluffy. Add the eggs, one at a time. Beat in the remaining ingredients. Bake at 325° for 1 hour in small pans.
Premix whipped topping according to package directions. Premix pudding according to package directions. Layer 1/2 graham cracker crumbs in bottom of dish.	Slice 3 bananas and add 1/2 pudding mixture and 1/2 whipped topping. Alternate with crumbs, bananas and pudding; top with whipped topping. Chill several hours before serving.
Mix all ingredients together and pour into 2 unbaked pie shells. Cook at 400° for 15 minutes, then at 300° for one hour.
Beat eggs and milk together. Put cooked spaghetti in a casserole dish and cover with egg-milk mixture. Pour spaghetti sauce over spaghetti and layer with sliced mushrooms. Let stand 5 minutes. Sprinkle with 3 cups Mozzarella cheese over top and bake at 350° for 25 minutes.
Preheat oven to 425°. Grease a 9-inch pie plate. In a large skillet over medium heat, melt margarine; add fruit and cook until softened. Apples take about 10 minutes. Stir in 2 tablespoons of sugar. Arrange sauteed fruit in pie plate and set aside.
Melt butter; coat the stuffing. Put layer in bottom of casserole. Reserve 1/2 for topping. Bake at 350° for 45 minutes.
In a large bowl, cream margarine and sugar together. Beat at medium speed of electric mixer until light and fluffy. Add egg, water and vanilla; beat well. Mix flour, soda, salt, cinnamon and nutmeg together and add to creamed mixture, mixing well. Stir in oats and pecans. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 12 minutes or until lightly browned. Let cool slightly on cookie sheets before moving to wire racks to cool completely. Makes about 4 dozen.
In a saucepan, mix sugar, flour and milk on low heat, stirring often until mixture thickens.
Mix jello and cottage cheese until evenly colored. Add oranges and crushed pineapple. Gently fold in Cool Whip.
Bake cake as directed in a 9 x 13-inch or jelly roll pan. Prepare pudding as directed. Cut the cake into 1-inch squares and put 1/2 into a large bowl. Spread 1/2 of the pudding over the cake, then 1/2 of the Cool Whip over the pudding and sprinkle with 1/2 of the candy. Repeat the layers.
Cream butter and sugars. Add eggs and vanilla; beat. Add dry ingredients and stir. Stir in chocolate bits. Pour in 9 x 13-inch greased pan. Bake at 350° for 5 minutes, then swish with fork and bake 15 minutes more. Test with toothpick. Do not overbake. Cut in squares when cool.
Cut chipped beef into small pieces. Cut up green part of onions. Add this in bowl and mix cream cheese, garlic and Worcestershire sauce together with a fork until well blended. Refrigerate. When chilled, about 1/2 hour, you can make into a ball. Serve on any favorite cracker.
Remove stems from the berries, forming a flat base. Place berries on a plate, pointed end up. With a sharp knife, carefully make 6 evenly spaced cuts to within a quarter inch of the base (be careful not to slice through the base). Pull petals slightly apart. Beat the cream cheese, sugar and sour cream until fluffy. Using a pastry bag or small spoon, fill the strawberry flowers with the cream cheese mixture. Use as a garnish or mini dessert.
Combine ground beef with rice, egg, onion, carrot, salt, garlic salt, pepper, garlic and parsley; set aside.
Have ready a good sized cookie sheet (non-stick). Have everything ready as this cooks fast. Grind walnuts to fine crumb stage. Boil first 4 ingredients to a hard ball stage. It will be a caramel color. Stir constantly. Test a drop or 2 of cooking mixture in cold water. When done, work fast. Pour out on cookie sheet and spread as far as you can. Sprinkle milk chocolate chips on and let melt. Top with nuts. Next day when hard, spread with more melted chips and nuts. Keeps well. Yummy!
Mix and stir all ingredients together. Chill 2 to 3 hours before serving.
Melt butter, saute chopped onions, bell pepper and celery. Add garlic, parsley and crawfish. Cook 10 minutes. Add flour, half and half, and cheese. After cheese melts, cook on low about 20 minutes. Cook noodles and toss with crawfish mixture. Place in casserole dish and top with grated cheese. Bake at 350 degrees for 20 minutes.
Grease bottom of 9 x 14-inch baking dish. Put small amount of soup on bottom of dish. Layer slices of French bread, sliced onions and Swiss cheese. Top with golden mushroom soup. Repeat steps until full. Bake at 350°, covered, for 1 hour and then 20 minutes uncovered.
In a small pan, combine olive oil or salad oil, ground red pepper (cayenne), ground cumin, garlic and salt. Cook over medium-low heat, stirring, until ingredients are well blended (5 minutes). Serve warm or at room temperature. Makes about 1/2 cup.
Combine all ingredients. Mix flour and sugar together before adding to other mixture. Put in unbaked pie shell. Cover with crust. Brush lightly with mixture left in bowl. Bake about 45 minutes at 350°.