HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute pecans in melted butter, stirring constantly, 5 minutes or until toasted. Set aside to cool.
Combine cooked chicken, grated onion, celery, mayonnaise, lemon juice and slivered almonds. Turn into greased baking dish. Combine Cheddar cheese and croutons. Sprinkle over top and bake at 450° for 15 minutes or until bubbly hot.
Skin chicken and place in a 9 x 13-inch baking pan. In a small bowl, combine orange soda, reserving 1 tablespoon and soy sauce. In separate cup, mix cornstarch and 1 tablespoon orange pop to make a paste. Add paste to the soda and soy sauce mixture. Pour over chicken. Marinate 1 to 2 hours in refrigerator and then bake at 375° for 1 hour, turning chicken a few times.
Pierce potatoes. Place paper towels in microwave. Cook potatoes on High 15 to 18 minutes, until soft when pierced. Rearrange once or twice. Remove and let stand 5 minutes. Peel potatoes. In a large bowl, melt margarine on High 45 to 60 seconds. Add potatoes and mash thoroughly. Add rest of ingredients and mash thoroughly. Spoon into buttered 2-quart casserole and microwave on High 5 minutes. Reduce power to Medium and microwave 8 to 12 minutes. Garnish with orange slices and almonds.
Wash, quarter and core apples. Slice into the skillet where bacon or sausage has been cooked. Butter may be used instead of bacon or sausage. Turn the apples often to prevent burning. When the apples begin to soften, sprinkle with white or brown sugar. Apples are ready when they are brown.
Cook broccoli over medium heat until tender. Melt butter in a 2-quart pot and add onion, cook until glossy. Add flour and stir until mixed well. Gradually add milk, stirring constantly until mixture is smooth. Add bouillon cube, pepper, salt and cooked broccoli. Cook over medium low heat until slightly thickened.
Prepare gelatin according to package directions. Chill until slightly thickened. Mash strawberries. Add to gelatin mixture. Add yogurt, sugar and vanilla. Stir until well blended. Pour into 4 (1/2-cup) molds coated with cooking spray. Chill until set. To serve, unmold onto salad plates. Yield: 4 servings.
Mix sugar and cocoa in microwave-safe bowl. Make a well in center. Stand cube of butter on end in well and pour milk around the well. Put in microwave and nuke on High for 2 minutes. Beat with electric mixer until smooth. Add nuts. Pour into 8 x 8-inch dish (Pam it!) or pie plate. Chill and eat!
In large saucepan, stir together butter, ham and mushrooms. Heat about 3 minutes. Add cream and stir. Make sure it does not stick. Three to five minutes before tortellini is done, add flour and water. These 2 items make the thickening sauce. Add Parmesan or Romano. If mixture is too thick, add milk or white wine. Use 2 individual Corning-type casserole dishes (6 inch deep x 12 inches in diameter), square or round. Layer, starting with sauce, tortellini, sprinkle of cheese and 1 slice of Provolone. Repeat, for a total of 2 layers. Cook at 350° for about 15 to 20 minutes or until bubbly. Makes 2 healthy Italian servings. Serve with tossed salad and garlic bread.
Combine 2 sugars and 2 cups water. Bring to boil and cook 5 minutes. Stir in coffee. Cool. Pour in tall jug or jar. Add vodka and vanilla; mix thoroughly. Cover and let stand at least 2 weeks. Remove vanilla bean.
Dissolve Jell-O gelatin in boiling water. Blend in applesauce and lemon juice. Chill until firm.
Mix everything together (except tortillas). Spread over tortillas. Roll up. Wrap in foil. Refrigerate overnight or at least 8 hours. To serve, slice and place flat on platters.
Cover bottom of pie shell with Swiss cheese. Wash and drain the crabmeat and arrange evenly over the cheese. Sprinkle bacon and crushed red pepper (to taste) over them. Drain artichoke hearts. Cut into 1/2-inch pieces and add. Combine eggs and half and half and pour evenly over the filled crust. Bake at 425° for 15 minutes. Top evenly with Monterey Jack cheese, then bake at 350° for 30 minutes (until fork inserted in the middle comes out clean).
Preheat oven to 450°. Dissolve yeast, sugar and salt in warm water. Blend in sifted flour. Knead on lightly floured board, 15 to 18 times. Let rest 10 minutes.
Mix all ingredients. Roll mix, flatten like a pizza. Put on the top 6 or 8 ham slices and Mozzarella cheese. Roll up like a jelly roll in tinfoil. Bake at 350° for 1 hour and 15 minutes.
Coarsely chop cranberries by hand or in a food processor. Combine cranberries, orange juice and zest, sugar and salt in stainless steel pan. Bring to boil; lower heat and simmer until thickened, about 8 to 10 minutes. Cool 15 minutes before adding walnuts. Cool completely before refrigerating in a covered jar.
Have butter soft. Cream sugar and butter well. Add eggs, one at a time. Add flour and other ingredients gradually. Pour into a well-greased tube pan. Bake at 350° for about 1 1/2 hours.
Combine all ingredients. Boil egg noodles, drain and rinse with cold water. Add mixture to noodles in 6 x 12-inch pan. Bake, uncovered, at 350° for 15 minutes.
Marinate chicken breasts in dressing for 1 to 3 minutes. Spray large skillet with nonstick cooking spray. Add chicken breasts, Italian dressing and mushrooms. Cover and cook over medium to medium-high heat until chicken is cooked through, about 15 minutes. Serve, spooning the dressing and mushroom over the chicken breasts.
Place halved tomatoes on cookie sheet. Sprinkle on cheese. Place under broiler for about two minutes. Can be topped also with any of your favorite dried herbs. Example: Use Parmesan cheese and basil.
Heat oven to 350°. Brown beef without adding fat to pan. Add onion; saute 3 minutes. Add flour and curry powder. Mix well. Remove from heat; add stock, raisins, salt and pepper. Bring to boil and simmer 30 minutes. Put into baking dish. Soak diced bread in milk 30 minutes. Add beaten eggs. Mix well. Pour over meat mixture. Bake 30 minutes. Serve with rice and salad.
Brown meat in skillet sprayed with vegetable pan spray. Add remaining ingredients; mix. Place in 2-quart casserole dish; cover. Bake at 325° for 2 hours, adding water if necessary. Serve over rice, noodles or potatoes.
Simmer in saucepan and add onion, salt and garlic and add juice of tomatoes. Cut up tomatoes, then add to sauce. Simmer about 5 to 10 minutes.
Cream shortening and sugars. Add eggs. Beat until light and fluffy. Stir in flour, soda, salt and baking powder. Blend well. Mix in oats, chocolate chips and vanilla. Drop by teaspoon on cookie sheet. Bake at 350° for 8 to 10 minutes.
In medium saucepan combine sugar, margarine and milk; bring to a boil, stirring constantly. Let boil for 5 minutes, stirring constantly. Stir in Marshmallow Fluff, chocolate chips and vanilla. Remove from heat and pour into small square pan. You should line pan with wax paper. Cool and cut into squares.
Heat oven to 350°. Mix all ingredients and pour into a greased 2-quart casserole. Bake until knife inserted in center comes out clean, about 1 hour.
Mix together with hands: melted butter, graham cracker crumbs, peanut butter and powdered sugar. Put on cookie sheet and smooth with back of spoon.
If you use strawberry glaze, save red cherry liquid. If you use peach glaze, save liquid from 1 can of oranges. Mix pie glaze and liquid together. Mix all fruits together. Combine both. Cover and chill. Will keep well.
Place fillets in a Ziploc bag and roll with rolling pin to flatten slightly. Place fillets on waxed paper. Put 1 ounce cream cheese on fillet and roll up. Wrap with 2 strips of bacon and secure with toothpicks. Beat eggs and water. Dip roll-ups into egg wash. Dip into bread crumbs. Place in shallow pan. Bake at 325° for 1 hour. Very good!
Mix brownie mix according to directions. Spread half of mix in a 9 x 13 baking dish. Layer candy bars on mixture. Top with remaining mix and cook as directed. Allow to cool prior to slicing. Very rich. Good with whipped topping or ice cream.
Cut and squeeze juice from lemons. Add to water in large pitcher. Stir in sugar and ice cubes. Makes 2 1/2 quarts.
Combine oats, peanuts, sugar, wheat germ, raisins and vanilla. Stir well. Add Egg Beaters and margarine. Press into bar, use a 9 x 9 x 2-inch tin to place them on. Bake at 350° for 25 minutes or until done. Cool for 10 minutes. Cut into bars. Makes approximately 16 bars.
Mix together. Knead and shape into rolls. Let rise until doubled in size. Bake 20 to 25 minutes at 350°. Check after 10 to 15 minutes.
Brown ground beef and onion together. Drain, add beans, chillies and picante sauce. Fold into tortillas, sprinkle with cheese. Microwave 1/2 to 1 minute.
Mix butter, sugar and egg yolks. Add milk and vanilla and mix. Stir in flour and baking powder; mix well, then fold in beaten egg whites. Bake in an 8 x 8-inch square pan at 375° about 45 minutes.
Beat eggs; add sugar, vanilla and oil. Beat well. Add rest of ingredients. Mix. Pour into greased and floured loaf pans. Bake at 350° approximately 45 minutes to 1 hour. Makes 2 loaves.
Cream margarine, add sugar. Add one egg at a time beating after each addition. Add flour, stirring well. Add vanilla, pour into a tube pan which has been greased and floured. Bake 1 1/2 hours at 325°.
Rinse chicken; pat dry. Cut wings at joints; discard tips. In large skillet, sprayed with nonstick cooking spray, cook chicken, about 8 minutes on each side or until no longer pink when cut into. Stir in chili sauce, vinegar, chilies, pepper sauce, chili powder and tomato sauce. Heat to boiling; reduce heat. Simmer, uncovered, 10 minutes until sauce thickens. Sprinkle with cheese. Heat until cheese melts.
Add and mix ingredients together, one at a time. Use as dip for raw vegetables such as broccoli, carrots, cauliflower, cucumbers and peppers (any raw vegetable).
Combine sugar and flour. Stir in butter, milk and egg yolks. Stir well. Cook slowly, until desired thickness. Pour into baked pie shell and top with meringue made from egg whites. Cook at 400° until meringue is browned.
Cream butter and add sugar gradually. Add coffee infusion alternately with flour, sifted with baking powder. Add nuts and egg whites, beaten stiff. Bake 40 to 45 minutes in 350° oven.
Mix together and form into patties. Roll in 1 egg and cracker crumbs. Deep fry at 375°. Serve with creamed peas.
Microwave 1 tablespoon of margarine in a 1 cup glass measuring cup for 20 to 30 seconds (until melted). Add bread crumbs and cheese. Microwave 45 to 60 seconds or until golden brown and crisp. Cook green beans and onion in covered saucepan with 1/4 cup water until tender. Drain. Toss with other tablespoon of butter. Season with salt and pepper to taste. Pour into greased casserole dish. Sprinkle with bread crumb mixture. Bake at 350° for 20 to 30 minutes.
Blend sugar and cocoa in 8-cup bowl. Add milk and margarine. Do not stir. Cook on High for 2 minutes. Add vanilla and mix well. Add peanut butter and beat. Pour out and cool.
Place one pack of crescent rolls on bottom of pan pressing together for shell. Saute sausage, drain, and pat off grease. Combine sausage w/cream cheese and spread over crescent rolls. Top with the other package of crescent rolls pressing seams together. Bake for about 20 min. at 350°; then add all the cheddar cheese you want to cover top, and bake until cheese melts. It's easier to use shredded cheddar. Or you could half mixture with a smaller pan.
Dump first three ingredients into shallow 2-quart baking dish. Do not mix. Sprinkle with dry cake mix and dot with butter. Bake in 350° oven for 50 minutes or until crusty. Serve with cream or ice cream.
Put a whole eggplant in a 400° oven and bake until soft, about 1 hour. While cooking eggplant, peel and chop one large onion, green pepper and peel and chop 2 tomatoes.
Crumble the bread in a large bowl. Simmer the celery and onion in the melted margarine until tender. Add the rest of the ingredients to the crumbs and mix. The mixture should have the consistency of uncooked cornbread. Bake in greased pan at 350° until lightly browned.
Mix and pour into frozen tart shells. Bake at 350° for 30 minutes. Makes 8-10 shells.
Spray oblong pan with Pam; spread the nuts and coconut in bottom of pan. Pour cake mixture over coconut and pecans. Cream the cream cheese and sugar together and pour over cake batter. Bake at 350° for 35 to 45 minutes. Cake will crack while cooling.
Heat these ingredients to boiling. Drop fruit in and boil until tender. Put in sealed jars. Makes 6 pints.
Heat oven to 350°. Cook pasta according to package directions; drain. Meanwhile, stir together soup, cheese, mushrooms and milk. Lightly toss the hot pasta with soup mixture and broccoli. Spoon into buttered 2-quart baking dish. Cover; bake 25 to 30 minutes or until hot and bubbly.
Peel and cut up potatoes. Cook until tender. Drain potatoes. Leaves about 1 cup of juice remaining. Add all ingredients and stir together. Add salt and pepper to taste. Serve warm.
Combine ingredients; spoon into a buttered 8-inch baking dish. Bake at 325° for 1 hour or until a knife inserted in center comes out clean. May serve with cream of chicken on top. Nice accompaniment to any meal.
Slice cucumbers and cover with lime water, using crock or plastic container (not metal). Let stand for approximately 24 hours. Drain cucumbers and cover with mixture made of vinegar, spice and sugar and let soak overnight. Next morning, simmer for 25 to 30 minutes and seal in sterilized jars. (Do not cover while cooking.)
In a small cup stir together coffee crystals and water until dissolved. In a large bowl beat 1/2 cup shortening and butter until soft. Add about half of the flour and all of the sugar, cocoa, egg, milk, vanilla, cinnamon, baking soda and salt to mixture. Add the coffee mixture. Beat thoroughly. Stir in remaining flour. Shape dough into two (8-inch) rolls. Wrap in waxed paper and chill for 4 to 24 hours. Cut dough into 1/8 inch thick slices. Place on cookie sheet and bake at 375° for 7 to 9 minutes or until tops look dry. Do not overbake. Remove cookies and cool. In saucepan heat chocolate chips and 1/4 cup shortening over low heat until melted together. Dip half of each cookie in chocolate mixture. Place on waxed paper and let stand until cookies set.
Cut chicken into bite size pieces. Saute broccoli in 2 tablespoons olive oil over medium-high heat for 5 minutes. Add mushrooms. Drain tomatoes and cut into broccoli and mushrooms. Add cream, tomato paste and seasoning. Simmer over low heat for 10 minutes. Saute chicken in rest of olive oil until done. Add to vegetable sauce. Serve over cooked rigatoni with Parmesan cheese.
Make an omelet with the eggs and cut it into strips, 1-inch long and 1/4-inch wide. Set aside.
Mix the cake mix as directed on box. Bake for 28 minutes; cool slightly. Punch holes in top of cake with sucker stick. Pour the caramel topping and sweetened condensed milk over top of cake. Refrigerate. Top with whipped cream and toffee pieces.
In bowl, blend softened cream cheese with salt, dill seed, hot red pepper sauce, scallions, lemon juice and milk. Mix well with fork and blend in chopped shrimp. Cover and chill until serving.
Sift together sugar and flour. In a saucepan, bring to boil the shortening, butter, water and cocoa. Pour over flour mixture while still hot. Add the buttermilk, beaten eggs, soda and vanilla. Bake in large cookie sheet with sides at 400° for 15 to 20 minutes. While baking, make icing.
Cook first 4 ingredients until frosting comes to a bubble for a short time. Remove from heat and add butter and vanilla. Will frost 8 or 9-inch cake. Double for a 9 x 13-inch cake or Bundt cake. This is a chocolate lover's frosting.
In a 10 x 8 inch dish, mix sugar and cocoa, drop butter in, pour in milk. Microwave 2 to 3 minutes on high stir lightly. Stir in nuts, add vanilla, stir. Evenly spread fudge in dish. Refrigerate 1 hour. Cut into squares. Can add in 1/2 c peanut butter.
Combine sweet potatoes, sugar, eggs, 1/2 cup margarine, milk and vanilla in bowl. Mix well. Spoon into greased 2-quart baking dish. Combine remaining ingredients in bowl; mix well. Sprinkle over sweet potato mixture. Bake for 35 minutes in preheated 350° oven.. Yields 6 servings.
Beat eggs well and add sugar, flour, salt, Karo, vanilla, pecans and chocolate chips. Pour in unbaked pastry shell and bake at 375° for about 45 minutes.
Melt butter in pan. Add cornstarch or flour and stir. Slowly add milk; stir until thick and smooth. Set aside. Cut cabbage in two-inch pieces. Boil in salted water about 15 minutes, then drain. Set aside. Add grated cheese and seasoning to white sauce. Stir until cheese is melted.
In skillet, cook beef and onion until browned. Drain off excess fat. Stir in water, sour cream, olives and seasoning mix. Cover and simmer 10 minutes. Cut bread in half lengthwise. Toast bread under broiler until golden. Spread cut surface with butter. Spread half of meat mixture on each half of bread. Arrange green pepper slices alternately with cherry tomatoes on top.
Mix and shape graham crumbs, powdered sugar, coconut, peanut butter and melted butter into balls. Melt chocolate and paraffin in double boiler. Dip balls and cool.
Dissolve first 3 items and mix well. Add next 3 items. Mix well and chill.
Sprinkle salt on zucchini; let set 30 minutes. Rinse with cold water; press between paper towels to remove water. Heat butter and oil in a large skillet on medium heat. Saute zucchini, corn and carrots until crisp-tender (4 to 5 minutes). Add pepper and salt; sprinkle with onions.
Cut steak in 1-inch strips. Dip in buttermilk, then in flour and back in buttermilk and flour. Salt and pepper to taste. Fry in hot oil until brown and tender. Serve with salad and baked potatoes and watch them disappear like magic.
Knead all ingredients together. Wrap in aluminum foil. Put in refrigerator for 2 hours. Form roll, cut in slices, roll and shape dough. "S" is the traditional form. Bake at 300° to 350° for 10 minutes.
Mix dry ingredients and add eggs, vanilla, pineapple and nuts. Pour into greased (unfloured) 9 x 13-inch cake pan.	Bake 40 to 45 minutes in a 350° oven.
Mix and form into balls. Flatten balls slightly with fork. Bake on cookie sheet. Bake 10 to 12 minutes at 375°. Yields approximately 50 cookies.
Grind tomatoes, onions and peppers. Put in colander and let drain. Add all ingredients except salad dressing and cook for 30 minutes. Remove from fire; cool and add salad dressing. Mix well and seal.
Wash currants; remove from stems. Add raspberries, water and sugar. Let stand for one hour. Boil gently for 45 minutes. Stir frequently. Pour into sterilized jars.
Drain oil from tuna into a 1-cup glass measure. Take 1/4 cup oil. Add vinegar and garlic and beat with fork until blended. Cut loaf in half horizontally. Pull some bread from the center of each half to form a hollow, about 1-inch deep. Spoon oil mixture over both sides.
Beat eggs extra good, about 10 minutes. Add sugar gradually. Add flavorings and lemon juice and continue beating. Mix orange juice and whipping cream in punch bowl. Add egg mixture and mix well. Add ice cream last. Serves 25 cups.
Combine the sugar, vinegar, salad dressing, salt and milk in mixing bowl and beat until blended. Combine the remaining ingredients in a large bowl and pour the dressing over all, then toss well. Let stand for at least 20 minutes, then cool in refrigerator.
In a covered saucepan, in 1/2-inch boiling water, cook carrots until tender; drain. In same saucepan heat margarine over low heat. Cook basil 1 minute, stirring constantly. Stir in soup, milk and cheese. Heat until cheese melts. Add carrots and pasta; toss to coat. Yields 6 servings.
Mix and chill overnight. Make into a roll. Roll in 3/4 cup chopped pecans and 3 tablespoons parsley.
Heat to boiling the oil, vinegar, sugar, salt and pepper. Pour over vegetables and let set overnight. Will keep in refrigerator 8 to 10 weeks.
Melt butter; stir in flour, milk, cream and wine. Cook; stir constantly until smooth and thick. Stir in rest of ingredients until cheese melts. Fold in shrimp or crabmeat. Pour in a 2-quart casserole (greased). Top with breadcrumbs. Place in oven at 400°. Bake 15 minutes or until top is brown. Serve over rice or toast tips.
Mix first 3 ingredients and press into bottom of a 9 x 13-inch pan. Mix the cream cheese (softened) with 2 eggs and beat well. Add powdered sugar, extract and pecans. Pour over top of first mixture. Bake at 350° for 35 minutes or until brown. Sprinkle with powdered sugar.
In a large heavy saucepan, beat eggs. Add milk and sugar. Cook and stir over medium heat until mixture coats a metal spoon. Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes. Stir in vanilla. Chill 4 to 24 hours.
Fry hamburger with onion. Add remaining ingredients. Add orzo or whatever macaroni you like. Great with Italian bread.
Peel and clean shrimp. Combine all other ingredients in a small bowl. Place the shrimp in a glass or crockery bowl. Pour the marinade over the shrimp and refrigerate for 1 hour or more. Meanwhile, soak bamboo skewers in water. Prepare the grill. When the coals are white hot, place the shrimp on the skewers and then onto the grill, reserving the marinade. Grill the shrimp about 2 minutes on each side, just until they curl and turn pink inside, brushing frequently with the marinade.
Drain fruit cocktail, chill. Make pudding, fold in meringue. Add 1/2 cup drained fruit; cool. Mix crumbs and brown sugar; add melted butter. Sift flour with soda. Combine with coconut; mix well with cracker mixture. Put 3/4 of this mixture in well-greased round 9 x 1 1/2-inch baking dish. Pour lemon filling on top. Sprinkle with remaining crumbs. Bake in moderate oven at 350° for 25 minutes or until golden brown. Use rest of fruit over pudding when cold.
Grind all ingredients except steak in food processor or blender. Coat both sides of flank steak with dry mixture. (If cooking only 1 steak, use half the mixture and save the rest for future use.) Coat a seasoned cast-iron skillet with olive oil; heat until smoking (you may want to do on an outside grill, due to smoke alarm). Sear steak on both sides; meat will be black. For rare, cook 5 minutes on each side. For medium, cook 7 minutes on each side. Slice diagonally in thin strips.
Dissolve yeast in water. Mix flour, sugar, baking powder, baking soda and salt. Mix in shortening with a fork until crumbly. Stir in yeast and buttermilk. Roll on floured surface to about 1/2-inch thickness. Cut with a floured cutter and place on baking pan. Bake at 400° for 10 to 20 minutes.
Place butterscotch chips in a medium, microwave-safe bowl. Cover and microwave on High for 2 minutes or until chips are melted. Stir in peanuts and chow mein noodles and mix well. Drop by teaspoonfuls on waxed paper. Cool until hard. Makes about 30.
Mix cake mix and bake according to directions. While cake is still warm, poke holes in cake and pour cream of coconut over cake. Pour drained pineapple over cake and distribute evenly. Spread Dream Whip over cake and sprinkle coconut over top. Keep refrigerated.
You can use these amounts or use equal amounts of these 3 ingredients. Put in plastic container in deep freeze. Stir once while freezing.
Mix all ingredients together. Pour into a baking dish, bake 30 minutes at 350°.
Put tomatoes in food processor and chop. Cut raw vegetables in small to medium pieces and cover with water. Add tomatoes and remaining ingredients. Cook for about 15 minutes or until vegetables are crisp-tender. If desired, can add curry, parsley, bay leaf, shrimp, chicken, etc. This makes a lot of soup!
Place all ingredients into pot or crock-pot. Stir well and heat thoroughly. Serve with tortilla chips on top and shredded Cheddar cheese.
Saute steaks in 2 tablespoons of butter to desired amount of cooking, 3 to 5 minutes on each side for rare, depending on thickness. Add whiskey to pan and ignite. When flame dies out, remove steaks and keep warm.
Drain water chestnuts. Marinate them in dark rum for at least 30 minutes, the longer the better.
Brown ground beef. Drain off fat. Add onion, cream cheese, milk and soup. Stir until cheese melts. Add corn and noodles. Season to taste. Bake at 350° for 30 minutes.