HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange chicken in pan. Cover and microwave at 100% power for 20 to 25 minutes. Melt butter at 100% power for 1 minute. Saute onion, celery and curry powder in melted butter 2 to 3 minutes at 100% power. Blend in flour and seasonings. Cook at 70% power for 1 minute or until mixture is smooth and bubbly. Stir in chicken broth and milk. Microwave at 70% power for 3 to 5 minutes, until boiling. Stir every 2 minutes. Add chopped apple. Add chicken and lemon juice. Microwave at 70% power for 2 to 4 minutes. Serve over rice with condiments such as chopped tomatoes, raisins, coconut, pineapple chunks, chopped hard cooked eggs and French fried onion rings. Serves 8.
Sift flour, cornstarch and spices in a large mixing bowl. Pour in buttermilk and beat well. Stir in figs, nuts and vanilla. Mix well. Bake in loaf pan or Bundt pan at 325° for 45 minutes.
Mix all ingredients well. Put in refrigerator. The longer this sets the better it tastes.
Put wafers on bottom of 12 cupcake papers. Beat together cream cheese, eggs, sugar and vanilla. Put mixture (2/3 full) on top of wafers. Bake at 350° for 15 to 20 minutes. When cool, put pie filling on top. Refrigerate until serving. Makes 12.
Combine first 4 ingredients; form into a ball on serving dish. Chill. Blend cream cheese and milk; frost ball with mixture. Keep chilled. Serve with assorted crackers.
Mix stuffing and milk. Then add remaining ingredients together and make into balls. Spray Pyrex dish with Pam and place balls in dish.
Wash calamondins (about 12), cut into halves, seed and puree in blender. Put puree in large bowl and add sugar, walnuts, eggs, milk, oil, salt, raisins, cloves, ginger and cinnamon. Mix until well blended with electric mixer, about 4 minutes. Add flour and baking powder all at once and mix only until blended. Pour into greased loaf pan and bake at 350° about 75 minutes or until loaf tests done. Cool in pan for 10 to 15 minutes and turn out on cake rack to cool.
Combine flours, sugar, baking powder, salt and pecans in a large bowl; mix well. In a medium bowl, combine oil and eggs; mix well. Add bananas to egg mixture; mix well. Add banana mixture to dry mixture. Mix only until smooth. Pour into a greased loaf pan. Bake in a preheated 350° oven for 45 minutes. Remove from pans when cool.
Barely cover potatoes, onion and celery with water. Cook until tender. Mash with potato masher. Add milk, butter, salt and pepper to taste. Serve with chopped parsley.
Cook chicken in a pot with 4 cups of water. Once tender, shred chicken and discard bones. Save broth.
Mix first four ingredients together until creamy. Layer in a deep dish wafers, bananas and pudding mixture, topping with wafers. Serve chilled.
In a skillet, brown the macaroni with butter. Then add water and cook until tender. In another skillet, brown the ground beef and add all other ingredients. When macaroni is tender, add to the rest of the ingredients. Serve with cheese.
Put vegetables in pot with some water and steam until cooked. Add more water, tomatoes and bouillon; simmer 1 hour. Good and lo-cal.
Brown chicken in oil. Remove from pan. Cook onion until soft. Add pears, cranberries, cinnamon and ginger. Stir well to combine. Add salt and pepper to taste.
Coat chicken lightly with margarine, then coat with cornflakes. Roll chicken loosely in aluminum foil; place on cookie sheet. Bake in 350° oven until done (roughly 30 to 45 minutes).
Wash the meat in water with a little vinegar added. Soak if bloody. Sprinkle on flavored tenderizer salt. Puncture deeply into roast with fork to let it penetrate. Tenderizer salt should stand an hour before roasting. Pour over a can of onion soup. Roast until done. Add pepper and more salt to taste.
Sprinkle meat with tenderizer, following label directions. Cut round steaks in 12 medium pieces. Combine remaining ingredients and pour over meat. Marinate in refrigerator for 12 to 14 hours. Cook over charcoal.
Add evaporated milk to the mayonnaise and blend until smooth; stir in Tabasco sauce, vinegar, mustard, sugar, celery seeds and salt. Put cabbage, carrots and green pepper in a large bowl. Pour dressing over and toss gently. Makes 12 servings.
Beat eggs until light and fluffy. Add oil and sugars. Mix the last 6 ingredients in separate bowl. Mix in all ingredients. Makes 2 medium or 4 small loaves. Bake at 325° for 1 hour. Remove from pan and cool on rack.
Blend corn syrup, butter, peppermint extract and salt. Add powdered sugar. Mix with spoon and hands until smooth. Divide into thirds. Knead 1 drop of red food coloring into 1/3. Knead one drop of green food coloring into 1/3. Leave 1/3 white. Shape into small balls. Flatten on waxed paper. Let dry several hours.
Preheat oven to 350°. Brown meat, stirring occasionally, to separate meat; drain. Stir in spaghetti sauce. Reduce heat to low; leave on low and set aside. Combine cottage cheese and sour cream in medium bowl; blend well.
Cream butter, sugar and cream cheese thoroughly. Add eggs, one at a time, beating well after each addition. Sift flour and add to creamed mixture. Add flavoring and place in 9-inch tube pan in 300° oven. Bake 1 1/2 hours. Serves 24.
Combine all ingredients in a large skillet. Bring to a boil and cook until water is cooked down and corn is just about dry.
Soften cream cheese. Add all ingredients and mix well. Roll in chopped nuts, if desired. (It is very delicious without the nuts.) Chill and serve with crackers or bread.
Brown sausage and onions; drain well. Mix all other ingredients together. Mix with the sausage and onions. Bake at 350° for 40 to 45 minutes. (This makes a large casserole.)
Combine dressing mix, oil and wine; spread on both sides of steak. Let stand 30 minutes. Broil 3 minutes on each side. Slice thin in diagonal slices.
In a large kettle, fry the bacon over medium heat until very dark and crisp. The bacon should not produce more than 1 tablespoon of fat, if so, drain off all but 1 tablespoon. Add the onion and fry until soft. Sprinkle the flour over the onions, stirring well, and cook for about 1 minute. Stir in the water, juice from the clams, potatoes, evaporated skim milk, salt, pepper and bay leaf. Bring to a simmer and cook over low heat for 20 minutes. Stir occasionally to prevent sticking. Add the clams and skim milk (1 cup) and simmer over low heat 10 minutes until hot. The soup will continue to develop flavor for up to 3 days and it freezes well.
Brown pepper steak; drain. Add onion, green peppers, garlic, margarine, A-1, salt and pepper; cook over low heat. Fry potatoes in electric skillet with oil. Steak will be done when potatoes are done. Place potatoes over plate and put steak mixture on top. Salt and pepper if needed.
Saute vegetables in oil until crisp and tender. Add sausage and season to taste. Heat thoroughly. Mix in 1/2 cup cheese and serve immediately over hot rice, sprinkling with remaining cheese.
Layer in a 10-inch pie plate or 8-inch square pan the first six ingredients, finishing with Swiss cheese. Bake at 425° for 15 minutes, then cover with unrolled biscuits and bake according to directions on biscuit can. Serves 6.
Melt and pour over all. Sprinkle with paprika. Bake 1 more hour at 350°.
Boil potatoes in salted water for 15 minutes. Fry the bacon in a saucepan until one tablespoon of fat has rendered. Remove the bacon. Fry the onion for three minutes in bacon fat. Add the clam broth from canned clams. Simmer for 5 minutes. Add chopped clams, milk, cream, butter and potatoes; season with salt. Simmer for 5 minutes, until potatoes are just tender. Garnish bowls with a sprinkling of pepper and reserved bacon.
Preheat oven to 425°. Put all mixed ingredients into an iron skillet. Bake for 25 minutes.
Mix thoroughly. Bake at 325° for 1 1/2 hours. Cover for last 30 minutes. Watch carefully so it does not overbake.
Layer shredded lettuce in bottom of casserole dish. Layer bits of cauliflower on top of lettuce. Layer chopped onion on top of lettuce and cauliflower. Layer drained pineapple tidbits on top of entire mixture.
Mix onion and ground steak together. Shape mixture into bite-size balls. Brown slowly. Drain off excess grease, then place in dish for freezing. Put jelly and ketchup in saucepan. Heat until melted. Add garlic powder and parsley. Mix well and simmer for 5 minutes. Pour over meatballs and cover with foil. Place in preheated oven. Bake at 350° for 30 minutes. Keep foil over pan until meatballs are heated. Freezes well for later use.
Boil sugar, water, milk, cocoa and butter without stirring to 238° or until mixture forms soft ball in cold water. Remove from heat and let stand undisturbed until lukewarm. Add salt, vanilla and nuts. Beat well until it begins to lose its gloss. Turn quickly into a buttered pan and cut into squares.
Melt together butter and cream cheese over low heat. Blend until fluffy with electric mixer. Add sour cream and heat slowly. Add chopped shrimp. Heat only until serving temperature. May be served with French bread, crackers or pastry shells.
Mix sherry, soy sauce (low salt), sugar, ginger and garlic. Heat above; cool to room temperature. Thread clean shrimp lengthwise on the skewer. Place on platter; brush with sauce on all sides. Put in fridge for about 1 hour. Grill over medium coals or under broiler for 4 to 6 minutes, depending upon size of shrimp. Turn once; brush again with sauce until glazed to perfection. Serve hot to delighted guests. Can be main dish or super party appetizers.
Pour sugar over apples; let stand 20 minutes. Mix rest of ingredients; mix all together and bake for 35 minutes at 350°.
Place chicken breasts in large baking dish. Pour melted margarine over chicken. Add potatoes, carrots and onions. Sprinkle Cavender's generously. Cover with foil. Bake at 350° for 1 1/2 hours.
Place chicken in baking dish, arrange Swiss cheese slices over. Mix wine with soup and pour over chicken. Top with dressing mix and margarine mixed together. Bake at 350° for 1 1/2 hours.
Brown sausage in large skillet. Drain off grease. Brown beef and onion in skillet. Drain off grease. Mix beef, onion and sausage in large pot. Add the peppers and sauce. Heat until boiling. Simmer for 5 minutes. Place mixture on hoagie bun and top with cheese. Place in oven (microwave) until cheese melts (approximately 2 minutes).
In a large container, pour in wine and add all prepared fruit. Tip the bottle of Cointreau and pour while counting to 10. (Stop at 10!) Cover and let sit refrigerated overnight.
Simmer all together in large uncovered skillet for 25 minutes or until mixture thickens.
Melt butter in saucepan. Saute fresh mushrooms in butter for 3 to 4 minutes. Remove crusts from bread and line shallow buttered 9 x 13-inch pan with bread. Top with chicken. You can add 1/2 cup olive slices here, if desired. Top with cheese. Combine eggs, milk and salt in small bowl. Pour over cheese. Combine soups; spread over top. Cover with foil and refrigerate overnight. Next morning, bake at 350° for 45 minutes. Sprinkle buttered bread crumbs over top and bake 15 minutes longer or until nicely browned.
Mix all ingredients with spoon. Let rise 15 minutes. Work down and let rise 15 minutes. Shape into rolls and let rise for 20 minutes in warm place or over bowl of warm water. Bake in hot oven (450°) for 10 minutes or until done.
Cook broccoli 4 to 5 minutes just until crisp-tender. Add remaining ingredients and toss with dressing just before serving.
Break noodles into small pieces. Lightly brown noodles, sunflower seeds, almonds and sesame seeds in butter or margarine. In a separate pan, bring to a boil the peanut oil, soy sauce, sugar and rice vinegar. Cook, stirring often, until sugar dissolves. One-half hour before serving, pour dressing on cabbage. Just before serving, add noodle mixture to salad.
Cook all the ingredients about 1 hour. Cool slightly, then process in blender until creamy. If serving immediately, add 1 cup of white wine (optional), otherwise freeze.
Cook first three ingredients together until tender. Drain and mash. Add next four ingredients; stir together and place in buttered casserole. Top with cracker crumbs and Parmesan cheese. Bake at 350° for 1/2 hour or until firm.
Combine all ingredients. Bring to a boil, but do not boil. Stir constantly. Strain before serving. Garnish with orange slices.
In large bowl, stir together with fork the flour, sugar and salt. Cut in shortening with fork until crumbly. In small bowl, beat together water, vinegar and egg. Add to flour mixture and stir until all ingredients are moistened. Divide dough into 5 portions and, with hands, shape each in flat, round patty for rolling. Wrap each in plastic or waxed paper and chill for 1/2 hour.
Combine sugar, spices, salt and eggs; mix well. Blend in sour cream and vinegar. Add raisins. Mix. Pour into pie shell and bake at 350° for 1 hour. Cool. Serve at room temperature. Makes 6 to 8 servings.
In large pail, place all ingredients, except water. Cut through shortening several times with a spatula. Apply seal; burp and shake well. Shake about 50 times. Remove seal and add warm water. Seal again, burp and shake. Dough is ready to form into balls for 2 pastry shells. Results!! A light flakey pie crust.
Put several raisins, candied cherries and coconut in each unbaked tart shell. Beat eggs until thick; add brown sugar, butter, milk and vanilla. Mix together; fill shell about 3/4 full. Bake at 350° until crust is light brown, 10 to 12 minutes.
Mix dry jello with cottage cheese and Cool Whip. Fold in oranges and pineapple. Chill until ready to serve.
Pour oil in skillet. Saute onion. Drain spinach (squeeze if necessary to get out liquid). Mix beaten eggs, salt, pepper, spinach and onion. Add flour to thicken. Pour into remaining oil in skillet. Spread evenly. Cook slowly one side, then turn to cook other side. Sprinkle with Parmesan cheese before serving.
Combine vegetables, water and seasonings in a large pan; cover and simmer 15 to 20 minutes or until tender. Gradually add milk combined with flour and stir until mixture boils and thickens. Add cheese. Lower heat and stir until cheese is melted.
Mix sugar and evaporated milk in large saucepan. Bring to a rolling boil. Reduce heat and boil for 10 minutes stirring constantly. Put chocolate chips, Marshmallow Creme and margarine in large bowl. Pour hot mixture over and blend until smooth. Add vanilla and nuts. Mix. Pour into well buttered 13 x 9-inch, 8 x 8-inch pans. Chill. Makes lots!
Toss together everything but the peas. Thirty minutes before serving, fold in the frozen peas.
Beat egg yolks lightly. Add remaining five (5) ingredients. Pour into crust. Garnish with cherries. Chill four (4) hours or more.
Scald the first 3 cups of milk. Beat the egg yolks with 1/2 of the sugar. Add salt and cornstarch. Stir in hot milk and beat well. Heat mixture again and add vanilla. Remove from heat. Beat egg whites and add remaining sugar. Pour warm mixture over beaten egg whites. Place mixture into freezer. Add enough milk to fill. Freeze according to freezer directions.
Slice bananas into pie shell. Prepare pie filling as directed using 2 1/2 cups cold milk. Fold in 1/2 cup Cool Whip; pour over sliced bananas. Chill at least 3 hours. Top with remaining Cool Whip.
Lightly brown ground beef. Add remaining ingredients (chop onion); mix and cook over low heat until onion is done, stirring occasionally. Serve on hamburger buns.
Cream butter with salt until soft. Blend in sugar (1/4 cup at a	time) until fluffy. Beat in egg and extract. Stir in flour. Pack dough in cookie press and shape on sheet. Bake at 400° for 8 to 10 minutes.
Steam squash until tender. Combine remaining ingredients; toss gently. Serve hot or cold.
Cream oil and sugar. Add eggs and beat well. Sift dry ingredients and spices. Combine with creamed mixture. Add vanilla, pears and nuts. Mix well. Pour into tube pan and bake one hour at 350°. Sprinkle with powdered sugar. Let cool.
Melt chocolate over low heat; cool. Sift flour, sugar, soda, baking powder and salt together. Add 3/4 cup of buttermilk and vanilla to flour mixture; beat for 2 minutes at medium speed with electric mixer. Add chocolate, eggs and remaining 1/4 cup of buttermilk. Beat for 1 additional minute with mixer. Pour into 2 (9-inch) greased and floured cake pans. Bake at 350° for 35 minutes. Do not let bottoms brown.
Mix all ingredients together (except lettuce) in a mixing bowl. Cover with plastic wrap and refrigerate for 15 minutes. Toss again before serving. Serve on lettuce leaves. Healthy snack for kids to prepare.
Mix nectar and add ice cream. Let set in refrigerator to melt. When ready to use, add 7 up.
Cook macaroni and drain. Brown ground beef. Combine all ingredients except onions. Pour into greased casserole dish; cover and bake at 350° for 30 minutes. Uncover and top with fried onions and bake 5 minutes longer.
Preheat oven to 350°. Bake and cool cake as directed on box. Cut in half horizontally with serrated knife. Place on plate with cut sides up. Cut cake 1 1/2-inches from outer edge, down 3/4-inch and through to center. Gently pull cake out to leave 1 1/2-inch wide rim. Fill center hole with removed cake. Do both pieces.
Melt chocolate and butterscotch chips and butter in large bowl for 2 minutes in microwave. Stir until blended well and add marshmallows. Heat for an additional 2 minutes in microwave. Add pecans and Rice Krispies; stir together and spoon by teaspoon onto wax paper. Dry and eat!!
Bring vinegar and butter to a boil. Add well-beaten egg yolks. Add cream or milk, sugar, salt, mustard and paprika. Replace over low heat and stir until it bubbles; cool. If it curdles, beat with an eggbeater. Makes very good slaw dressing.
Bring to boil ingredients. Add vegetables. Boil 3 minutes. Pack into pint jars.
Cream the first 4 ingredients and beat well. Add and mix well the remaining ingredients. Chill dough overnight. Roll 1 teaspoonful into ball. Roll ball in sugar and place on cookie sheet. Bake at 375° for 8 minutes.
Mix altogether. Cover bottom of large frypan with oil. Let get hot. Drop batter by tablespoon into hot oil (will spread like pancakes). Brown on both sides. Place on paper towels to absorb excess oil. Sprinkle with granulated sugar.
Mix all ingredients. Roll into 3-inch balls. Flatten tops with a fork dipped in flour to make a crisscross pattern. Bake at 350° for 8 to 10 minutes. Do not overbake.
Marinate chicken 1 hour. In medium size bowl, beat eggs. Drain soy sauce from chicken into eggs; blend. Flour chicken, then dip in egg mixture. Roll in sesame seed; spread on wax paper. Roll in flour mixture again. Place in glass baking dish; bake at 350° for 1 1/2 hours. Be sure all flour is damp, either by drizzling margarine over or spraying with Pam.
After mixing all ingredients, pour into baking dish. Bake at 350° for 30 minutes.
Cut in serving pieces; salt and pepper. Preheat oven to 350°. Place rabbit in single layer in well-greased baking pan. Squeeze lemon juice over rabbit. Bake for 30 minutes. Combine other ingredients in a saucepan and bring to a quick boil. Reduce heat and simmer 30 minutes. While meat is cooking at the end of 30 minutes, pour mixture over meat and reduce heat to 250° and bake 3 hours. Turn pieces over a couple times during cooking. Very low in calories and very high in protein.
Dissolve gelatin in the cold water. Heat soup. Add gelatin mixture. Cool slightly. Combine other ingredients. Mix into soup mixture. Pour into greased mold. Chill 3 to 4 hours (best overnight). Serve with fancy crackers or cocktail toast.
Drain juice from pineapple and add water to make 1 cup. Put this in saucepan with pineapple and butter. Bring to a boil. While this is cooking, beat egg and 5 tablespoons cold water, then dissolve cornstarch in this, then add sugar to it. Now add this mixture to the cooked mixture and continue to cook and stir 2 to 3 minutes more. Cool some and then put in baked pie shell and top with meringue.
Mix ingredients together. Top with crushed Ritz crackers and 1 stick melted margarine. Bake at 350° for 45 minutes in 9 x 13-inch casserole dish.
Beat the egg and combine it with the milk in a bowl big enough to accommodate the onion. In a separate bowl combine the dry ingredients.
Allow the cream cheese to soften to room temperature and add to mixing bowl. Then add the Cheddar cheese and next 5 ingredients. Mix thoroughly and roll in the shredded beef. This cheese ball is much better if allowed to refrigerate for 24 hours before serving.
Spray 13 x 9-inch casserole dish with Pam. Trim edges of bread and butter bread. Put in bottom of dish. Cook sausage; drain. Crumble and sprinkle over bread. Sprinkle cheese over bread and sausage. Mix eggs and milk together. Pour over cheese. Refrigerate overnight before cooking; must soak. Bake at 350° for 45 minutes to 1 hour.
Saute beef, onion and green pepper in butter for 5 minutes. Drain. Stir in tomatoes and spices. Simmer, uncovered, stirring occasionally for 15 minutes. Drain. Place pie crust on end of greased cookie sheet. Spoon half the mixture on half the crust, leaving 1-inch border. Top with egg and raisins. Fold over parsley; press eggs together firmly. Brush with beaten egg yolk. Repeat with other crust. Bake at 400° for 20 minutes. Serves 4.
In large frypan, brown ground beef, onion and pepper. Drain. Stir in tomato sauce and garlic salt. Simmer while preparing dough.
Caramelize sugar. Remove from heat immediately and handle with care. Add soda, butter and peanuts. Stir and blend and pour quickly on a greased sheet. Break into pieces.
Cook broccoli just until tender, drain. Combine remaining ingredients, except cracker crumbs. Add broccoli to this mixture. Pour into greased casserole dish and cover with cracker crumbs. Bake at 400° for 20 minutes.
Melt chips and peanut butter. Pour over noodles and marshmallows; toss lightly. Spoon onto wax paper.
Dissolve gelatin in 1/2 cup juice. Bring 3 1/2 cups of juice to a boil in a saucepan. Remove from heat. Add gelatin and stir until dissolved. Chill until consistency of unbeaten egg white, then stir in fruit, if desired.
Dip cheese slices into egg yolk mixture, then into flour, coating each side evenly. Shake off excess flour.
Sift baking soda with flour. Mix in order given. Bake in moderate oven.
Melt cheese in milk over low heat, stirring constantly. Add other ingredients; pour into greased 10 x 10-inch casserole. Bake at 350° for 30 minutes or until bubbly.
Cook the first five ingredients over low heat, stirring constantly, until mixture boils. Cook, without stirring, to 236° or until a little dropped in cold water forms soft ball. Add 2/3 cup blanched almonds. Continue cooking to 290° (soft crack stage), stirring constantly. Remove from heat. Mixture turns to a deep caramel color. Stir in baking soda.
Mix first 3 ingredients and press into 9 x 13-inch greased and floured pan. Mix all other ingredients and pour into first. Bake at 350° for 35 to 45 minutes. Sprinkle with a little powdered sugar.
Cool mixture to lukewarm. Add 1/2 cup onions, chopped. Add four cups flour and mix well. Beat the batter well with small amounts of flour and adding more as you progress, 5 to 6 cups in all are needed for complete loaf with kneading, etc. Cover and let rise 45 minutes, punch down and then turn into either loaf pans or a large pyrex bowl. Let rise a second time and then bake one hour at 350°.
Drain oranges, reserving juice. Mix juice, water, raisins and spices in saucepan. Bring to boil; stir in brown rice. Return to boil. Reduce heat to low; cover and let simmer 5 minutes. Spread in shallow pan. Freeze 10 minutes to cool rice. Toss with remaining ingredients. Makes 5 cups or 8 servings.
In skillet, heat 2 tablespoons margarine. Saute onion and celery for 5 minutes. Add cracker crumbs, egg, clam juice, lemon juice and seafood. Spread some of the mixture on each fillet and roll up. Place, seam side down, in a greased baking pan. Combine seasoned bread crumbs with 2 tablespoons melted margarine. Sprinkle over fish rolls. Sprinkle with paprika. Bake at 400° for 25 minutes or until fish flakes when tested with a fork. Serve with lemon wedges.
Cream butter; add sugar, eggs and then remaining ingredients. Mix and bake at 325° for 15 minutes.