HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle the chicken breasts with salt and pepper and pound to flatten. Heat the oil and butter in a skillet and add the chicken breasts and saute until lightly brown (about 5 minutes).
Mix potatoes, onions, green peppers, parsley, salt and pepper well. Melt butter in heavy skillet until very hot. Add potato mixture and fry at medium-high heat until brown. Turn with spatula occasionally during frying. Serves 10.
Crust: Mix together flour, butter and peanuts. Pat into 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
In a large roaster, coat meat with flour and brown in shortening. Cook 1 1/2 hours or until tender. If using a roast, shred meat and return to pot. Add remaining ingredients and simmer.
Melt the margarine in the scalded milk. Proof the yeast with a pinch of sugar in the warm water. Combine the two liquid mixtures and gradually blend in the flour and the salt until a soft, sticky dough is formed. (A food processor is fine to start this.) Knead well and place in greased bowl. Cover and let rise in a warm place until doubled in bulk (about 1 hour). Preheat the oven to 400°. Boil about 3 quarts water with 2 tablespoons kosher salt.
Remove the crusts from the bread and crumble. Mix the bread with the salt, pepper, parsley and celery flakes. Beat the egg with the mustard. Add crab meat and mix gently. Moisten with mayonnaise. Shape into 6 balls, flatten slightly and put a pat of butter on top of each ball. Broil on low oven rack approximately 20 minutes.
Mix soft margarine, beaten eggs, sugar, flour and vanilla together. Stir in chocolate or butterscotch chips. Add nuts. Pour in unbaked pie shell and bake at 350° for 45 to 50 minutes. Makes 1 (9-inch) pie.
Brown meat in shortening. Add salt and pepper to taste. Add onion and tomato sauce, simmering 10 minutes. Cook noodles as directed and drain well. Blend cream cheese into meat mixture and fold in sour cream and noodles. Pour into greased 9 x 13 x 2-inch baking dish. Cover with cheese and bake.
Cook macaroni until soft. Drain. Mix well all other ingredients. Pour into a baking dish. Sprinkle pepper on top. Bake at 375° for 45 minutes.
Combine all ingredients, except pasta and stir well. Add olive oil to cover all real well. Let sit all day or just before you cook pasta. Cook pasta according to package directions. Drain pasta and add sauce; stir and serve. Great cold the next day too!
Melt oleo in boiling water. Add flour and salt all at once, stirring constantly for 2 minutes, until mixture leaves side of pan. Remove. Blend in 1 egg at a time. Blend in cheese and potatoes. Fry in	oil until brown on each side. Drain. Serve hot.
Scrub ham well. Soak overnight in water to cover. If large ham soak 3 to 4 days with water changed each day. Place ham in large pan that will allow cold water to cover ham. Add brown sugar and vinegar to water. Cover and simmer slowly 20 minutes to each pound of ham or until tender. Do not boil; keep at simmering. Let ham stand in stock several hours or overnight. Remove from liquid. Mix brown sugar and bread crumbs together and put on top of ham. Brown at 375° to 400° until crust forms over top.
In a microwave dish put a layer of chopped cabbage, layer of sliced potatoes, layer of chopped onion, salt and pepper to taste and sprinkle with garlic salt (optional). Then place another layer of cabbage, potatoes and onion; salt and pepper. Put margarine and water on top. Cover and cook in microwave 15 minutes on High.
Mix sugar and salt in small bowl. Add butter and milk. Don't stir. Microwave on low for 1 1/2 minutes or until batter is soft. Stir in vanilla. Beat on high speed of mixer until smooth.
Soften cheese at room temperature. Cream all ingredients, except pecans, together, mixing well. Shape into a ball. Roll in pecans.
Mix sugar, oil and eggs. Beat in vanilla, mix well. Add flour, soda, powder and salt. Fold in apples, coconut and nuts. Bake in 9x13 greased and floured pan at 350 degrees for 55 minutes.
Saute onion and celery; remove from stove. In another bowl mix in onion, celery, sage, salt and bread. Add 2 beaten eggs. Add enough water to keep from being dry. Lightly stuff chicken. Bake at 350° for 2 hours.
Mix sugar and butter, then add 2 eggs and mix; make it creamy. Mash bananas and add to butter mixture. Add sour cream and baking soda separately and mix until foamy; add to butter mixture. Add flour into mixture and stir until blended. Mix in chopped walnuts (optional). Bake in a 9 x 13-inch pan (recommend Pyrex) at 350° for 30 minutes (may need more time; watch until golden brown).
Mix together cream cheese, cottage cheese and taco seasoning mix. Spread on cookie sheet or 9 x 13 inch dish. Spread Picante sauce on cheese mixture. On top of this layer onion, taco cheese, lettuce and tomato. Serve with nachos. Best served at room temperature.
Remove crusts from bread; cut each slice in half. Put half the bread slices in greased 9 x 13-inch casserole dish. Cover with shredded ham and cheeses. Top with remaining bread slices.
Mix pretzels, margarine and 2 tablespoons sugar together and press into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Preheat oven to 350°. Mix dry ingredients (flour, sugar, baking soda, salt, cinnamon, baking powder, cloves and allspice) in a large bowl. Add applesauce, water, shortening, eggs, raisins and chopped nuts and mix well. Pour into Bundt pan. Bake for 45 to 50 minutes. Cool completely. Remove from pan to serving dish.
Pat out crescent rolls into greased 7 x 12 casserole dish. Mash perforations together. Beat together eggs and milk with a little salt and pepper. Pour egg and milk mixture onto rolls; add bacon bits and mushrooms. Sprinkle with cheese. Bake at 350° for 30 minutes or until center is not runny.
Sprinkle ham,	cheese and onion in 10-inch greased pie plate. Beat remaining ingredients 15 seconds	on high, in blender. Pour into	plate.	Bake at 375° until golden brown and knife inserted in center comes out clean, for 35 to 40 minutes.
Shred or cut lettuce in large bowl. Add diced tomatoes, sliced onions, beans, cheese and crushed Doritos. Right before serving, add whole bottle of Catalina salad dressing. Stir until salad is well covered with dressing.
Mix meat with taco seasoning mix. Simmer until done; drain and cool. Combine with remaining ingredients. Mix well. Serve with taco chips.
Cream butter, shortening and sugar in large mixer bowl on medium speed; mix thoroughly. Add flour, a little at a time, mixing constantly. Add baking powder, milk, salt and extract. Beat thoroughly. Fold in black walnuts. Pour in a well-greased and floured tube pan. Bake at 325° for 1 1/2 hours. Cool in tube pan 10 minutes; invert on wire rack to cool. No frosting needed. Serve with black walnut ice cream.
Mix all ingredients in bowl. Roll into 1 large or numerous small balls. These can be rolled into minced pecans, parsley or finely chopped, dried beef. Chill before serving.
Brown beef in olive oil and add garlic and cook until garlic turns yellow. Add salt, soy sauce, Worcestershire sauce and water. Cook 1/2 hour covered. Add vegetables and consomme; cover and cook 5 minutes at high heat. Stir in cornstarch and sugar, mixed with a little water to thicken slightly. Serve over rice. Serves 6.
Heat oven to 375°. In large skillet, brown ground beef, onion and green pepper; drain. Stir in tomato sauce, beans, cumin seed, garlic salt and salt. Simmer while preparing crust. Separate crescent dough into 8 triangles; place in ungreased 9-inch pie pan. Press on bottom and sides. Combine egg and 1 cup cheese; spread over crust. Spread meat mixture onto crust. Sprinkle rest of cheese. Bake at 375° for 20 to 25 minutes. Stand for 5 minutes. Cut into wedges. Serves 5 to 6.
Line bottom of 3 1/2 qt. triffle bowl with cake, brush with liqueur. Top with 1 c. filling, 1 c. pudding, repeat layers 3 times and chill for 3 hours. Top with cream and optional almonds.
Mix all ingredients and add fruit slices. For a group of 30 to 40 people, six times the recipe!
In mixing bowl, beat butter and egg until well mixed. Gradually beat in juice concentrate. In large bowl, place flour, salt, baking powder, oats, walnuts and raisins. Stir well. Mix dry ingredients and creamed mixture together. Drop by large teaspoons 2-inches apart onto greased baking sheet. Bake at 350° until lightly browned, 15 to 17 minutes. Cool on wire rack.
Boil sugar, syrup and water until it spins a thread or forms a hard ball when dropped in cold water. Remove lid from peanut butter and place whole jar in pan of hot water so it will be easy to spread.
Prepare the pastry and line pie tin. Peel and cut the apples into eighths. Mix 1/2 cup of the sugar with the cinnamon and mix with apples; spread into pastry. Sift remaining 1/2 cup sugar with the flour. Work the butter or margarine into this mixture until crumbly and spread over the apples. Bake at 450° for 15 minutes. Reduce temperature to 350° and continue baking for 30 minutes. This recipe is also equally delicious prepared with fresh peaches when in season.
Salt and fry pork chops. Set	aside.	Place rice in baking dish. Add	consomme soup, bell peppers, onions, water and celery. Stir to mix. Lay	pork chops on top and cover dish. Bake at 400° for 35 minutes or until rice is flaky and tender.
Combine 2 c. flour, sugar, salt and yeast in a large mixing bowl, stir mixture and set aside.
Melt margarine in large glass bowl in microwave. Add onions and saute for 12 to 15 minutes on High or until clear. Place 1/2 cooked onions in a large pot. Add seasonings, beef stock and water (reserve one can of water for next step.) Use reserved can of water to puree second half of cooked onions. Add this to onions on stove. Bring to slow boil and simmer for about one hour. (Can be microwaved completely in about 15 to 20 minutes on High.) Still recommend you puree one half of the onions, makes for a thicker soup. Can be served in deep soup cup, floating an English muffin with Monterey Jack cheese.
Prepare gelatin according to package directions. Mix in hot gelatin one package of cream cheese until cheese is melted. Add the pineapple, walnuts and celery. Chill until firm. Makes 12 servings.
Cook rice according to package directions; cool slightly. Add egg whites and 1/3 cup Parmesan to rice; mix well. Set aside. Combine Mozzarella, Ricotta and remaining Parmesan. Brown meat and drain. Add spaghetti sauce and oregano. Layer in 3-quart casserole; top with 2 tablespoons Parmesan. Bake at 375° for 20 minutes. Serves 6 to 8.
Clean shrimp, but leave shell on. Mix all ingredients and refrigerate for 2 hours. Place on broiler pan and place closest to heat. Broil for 3 minutes. Baste and turn; broil for 2 minutes more. Can be grilled 5 to 10 minutes, turning often.
To prepare: In small heatproof bowl, cover apricots with boiling water and soak 10 minutes. Drain apricots and cut into quarters. In a small sauce pan, simmer wine, liqueur, lime juice and sugar for 5 minutes.
Mix ingredients and drop by spoonfuls into hot oil until golden brown. Makes about 20 pieces. Serve with honey.
In deep, heavy pot, saute onion and peppers in oil. Add special tomato sauce and Ro-Tel. Stir well. Add roux and water. Cook on medium heat for 1 1/2 hours, stirring occasionally. Add shrimp and salt and cook 20 to 30 minutes. Add cooked (lightly salted) spaghetti to sauce. Mix well. Remove from heat and cover. Let sit for 10 to 15 minutes. Serve with fried bread.
Roll out crescent rolls flat on cookie sheet. Bake at 350° for approximately 15 minutes on top oven rack. Remove from oven and let cool. Mix mayonnaise, dressing mix, and cream cheese together thoroughly. Spread on top of roll crust. Top with vegetables. Refrigerate until ready to cut and serve.
Combine all ingredients (except lentils, pasta and dill) in a soup pot. Bring to a boil; reduce heat and gently simmer, uncovered, for 1 hour. Add the lentils and pasta and continue simmering until they are cooked. Stir in fresh dill just before serving. Serves 6 to 8.
Mix the egg substitute, milk and flavoring in a bowl and dip in the bread to soak up the mixture. Grill on a griddle sprayed with Pam. Serve with syrup, a fruit mixture or for something different, sprinkle with powdered sugar.
Mix sugar, syrup, cream and chocolate together, stirring until sugar is dissolved. Increase heat, but do not stir again. Cook to soft ball stage. Remove from fire. Add butter and cool. Add vanilla and nuts, beating until thick and heavy. Turn into buttered pans. Cut into squares.
Prepare unbaked pie crust with your choice of decorative edge. Preheat oven to 375°. In small bowl with mixer at high speed, beat egg whites just until soft peaks form. In large bowl with same beaters and with mixer at low speed, beat together egg yolks, pumpkin and next 7 ingredients until well blended. With wire whisk or rubber spatula, gently fold beaten egg whites into pumpkin mixture. Pour filling into crust and bake 45 minutes until filling is set.
Combine all ingredients in blender container; blend until smooth. Chill. Serve with bite size portions of fresh cauliflower, tomatoes, green and red bell peppers, celery and carrot sticks. Yields 4 to 6 servings.
You need flour tortillas. Make a hole in the middle and deep fat fry until golden brown on each side. Drain and sprinkle with cinnamon and sugar.
Beat butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts to milk. Add baking powder to flour. Alternate liquid and dry ingredients. Stir in the chopped walnuts. Bake in tube pan or Bundt pan for 1 hour and 10 minutes at 325°.
In crock pot, combine the beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt and oregano. Stir in chicken broth. Cover and cook o low-heat setting for 8 to 10 hours on high setting for 4 to 5 hours.
Cream sugar and cream cheese. Add remaining ingredients and mix thoroughly. Refrigerate. May freeze.
Saute bread crumbs in butter and garlic. In a 2-quart casserole, place a layer of tomato. Sprinkle lightly with salt and brown sugar. Add a layer of onion, layer of zucchini, bread crumbs and cheese. Repeat layers. Sprinkle Parmesan cheese over top. Bake at 350° for 1 1/4 hours, approximately.
Wrap shrimp up in bacon and put barbecue sauce on them. Secure with toothpick in the middle of it so it doesn't fall apart. Finally, put on the grill and cook until bacon is cooked.
Wash spinach. Remove stems and tear into pieces. Pat dry with paper towels. Heat wok or skillet. Add oil. Stir-fry mushrooms 1 minute. Add spinach and garlic. Stir-fry 1 minute. Remove from heat. Toss with sesame seeds and crumbled bacon. Serves 4!
Heat butter, sugar, milk and cocoa to a boiling. Keep stirring. Boil 2 minutes. Take off heat and add peanut butter and vanilla until smooth. Add oatmeal; mix well. Drop by spoonful on foil or waxed paper. Refrigerate.
Cook and stir ground beef over medium heat until light brown. Drain. Stir in taco sauce and heat. Toss lettuce, green peppers, tomatoes, olives, cheese, and chips. Pour over hot beef mixture and salad dressing over lettuce and toss. Serve immediately. Serves 8.
Preheat oven to 350°. While noodles are cooking, combine soup and milk; mix well. Add pepper and drained tuna to soup mixture. Add cubed Velveeta on top. Drain noodles; add on top of other ingredients and mix well. After mixed, top with Durkee onions. Bake in a 350° oven for 30 minutes in an 11 x 7-inch casserole dish. Serves 4 to 6.
Cream butter and sugar, add eggs, one at at time. Sift dry ingredients together. Then add to butter mixture, starting and ending with flour alternately with milk.
Place butter in shallow baking dish. Melt in oven. Combine cracker crumbs, Parmesan cheese, salt and pepper; set aside. Blend egg and milk in a shallow bowl. Coat chops in crumb mixture; dip in egg mixture and again in crumb mix. Place in dish with melted margarine. Bake at 350° for 30 minutes. Carefully turn chops and bake an additional 30 minutes or until done. Do not overbake and dry out pork chops.
Combine flour, salt, oil and alum. Add the boiling water and stir until a ball forms. Add food coloring of choice and work into dough. Store in plastic bags in refrigerator. Can be doubled!
Peel and slice turnips. Parboil for 10 to 15 minutes. Drain and add onion, carrots and peas. In a saucepan, melt butter; add flour. Put in milk, salt and pepper. Stir until smooth. Cook over low heat until thickened. Pour over first 4 ingredients and bake at 350° for about 1 1/2 hours.
Combine butter, margarine, cream cheese and sugar. Mix well. Add salt and vanilla, then one egg at a time, until blended well. Add flour and mix well. Bake at 250° for 1 1/2 hours.
Whip whipping cream as normal. Combine all other ingredients in chilled punch bowl. Add whipping cream last.
Dissolve Jell-O in hot water; add ginger ale, slowly. Chill until slightly thickened and add nuts, celery and peaches. Chill until firm. Serve with whipped topping.
Brown beef with onions; drain. Put in large pot and then add remaining ingredients. Simmer 2 hours.
Cream butter and sugar. Add flour and egg yolks alternately. Add vanilla. I spray cookie sheet with Pam. Drop dough by teaspoon (level full). Leave some space between cookies. They do spread. Bake 10 to 15 minutes in 350° oven. Remove from cookie sheet; place on cooling rack. I find dough works better after cooling in refrigerator.
Cream the first 3 ingredients together. Add eggs and vanilla flavoring. Mix flour, oatmeal, salt, baking powder and baking soda together. Mix together 2 mixtures and add chocolate and nuts. Bake on ungreased cookie sheet. Make golf ball size cookies; space balls 2 inches apart. Bake at 350° for 6 minutes.
Mix together and put in a 9 x 12-inch pan. In mixing ingredients, soda should be dissolved in boiling water. Bake 45 minutes in a 325° to 350° oven.
Mix together all the prepared vegetables. Put chicken and oil in thick skillet or wok. Cook on medium heat, stirring occasionally until chicken is 3/4 done. Add water, soy sauce and vegetables. Reduce to low heat; cover and cook 4 to 5 minutes. Dissolve cornstarch in water; add while stirring constantly. Cook for 2 minutes and season with Lawry's seasoned salt and garlic powder.
Mix all ingredients thoroughly. Spread in ungreased 9 x 5 x 3-inch loaf pan. Bake in a 350° oven for 1 1/2 hours. Pour barbecue sauce on meat 15 minutes before done. Serve hot.
Mix sugar and cream cheese. Beat until blended. Reserve 4 tablespoons Cool Whip. Fold remaining Cool Whip into cream cheese mixture. Stir in pecans. Pour over cake cubes. Mix well. Spoon cake mixture into a pretty glass or bowl. Spread cherry pie filling evenly over the top (or, if desired, layer half the cake mixture and cherry pie filling, repeating layers). Cover and refrigerate at least 3 hours. Garnish with reserved whipped topping.
Combine all ingredients and mix. Cover tightly. Refrigerate at least overnight. Add coconut cream on top before serving. (Ceviche lasts up to a week.)
Mix water, rice, tomatoes, cheese and 1 teaspoon of Italian seasoning. Pour in greased casserole. Layer chicken on top. Sprinkle with remaining Italian seasoning and Parmesan cheese. Bake 45 to 50 minutes or until chicken is tender.
Brown bacon and drain. Crumble and set aside. Reserve 1 tablespoon of bacon drippings. Cook onion in bacon drippings until tender. Sprinkle cheese, bacon and onion in the warm pastry shell. In a bowl, combine the eggs, milk, squash, salt, nutmeg and pepper. Pour in pie shell. Bake at 325° for 40 to 50 minutes. Let stand 10 minutes. Garnish with bacon crumbs.
Cut up broccoli that has been cooked and drained. Mix together eggs, cheese, onion, half and half, and spices. Place broccoli in pie crust. Pour mixture over broccoli. Cook 45 minutes at 350°.
Heat butter in skillet. Add chicken and brown. Remove chicken to a 1-quart baking dish, reserving drippings in skillet. Add mushrooms to skillet and saute. Remove mushrooms and set aside.
Drain Veg-All and save 1 cup juice. Mix all ingredients together. Put in 9 x 13-inch dish sprayed with Pam. Crush Ritz crackers and put on top. Melt 1/2 stick of margarine and pour over crackers. Bake at 350° for 25 to 30 minutes.
Place cubed bread into 8-inch square buttered baking dish. Mix together eggs, milk, salt and pepper. Pour milk mixture and cheese over bread. Let stand for 20 minutes or longer. Bake at 350° for 30 minutes. Serve piping hot. Yields 3 to 4 servings.
Combine gelatin and boiling water in a medium heat proof bowl. Stir until gelatin is dissolved, about 2 minutes. Add cold water and mix well. Chill until partially set, about 55 minutes. Add watermelon, undrained pineapple and 1 cup pecans to gelatin mixture and mix well. Spoon into a salad bowl. Chill until set, about 1 hour. Place cream cheese in a medium bowl. Beat with an electric mixer set at high speed until light and fluffy. Add milk and sugar to cream cheese and beat until the mixture is smooth. Fold whipped topping into cream cheese mixture. Spread evenly over gelatin mixture. Sprinkle with remaining pecans. Chill until serving time.
Mix together hash brown potatoes, cream of chicken, Cheddar cheese, salt, pepper, sour cream and onion. Put in casserole dish. Melt butter; mix with crushed corn flakes. Put mixture over the top. Bake at 350° for 45 to 60 minutes.
Mix together and refrigerate for 1 hour. Roll into small balls and dip into melted chocolate.
Mix sugar and peanut butter. Place half of the mixture in bottom of pie crust. Beat 2 cups of cold milk and vanilla pudding. When set, pour over sugar and peanut butter mixture. When set up, beat 1/2 cup of cold milk and Dream Whip. Spread on top of pudding. Add remaining sugar and peanut butter mixture to top. Refrigerate.
Melt shortening with sugar and hot water. Cool. Combine well beaten egg with yeast and add 1/2 cup lukewarm water. Add shortening mixture to egg mixture and stir in flour. Beat well and let rise in refrigerator overnight. Roll out dough and grease pan. Let rise in warm place about 3 hours. Cook at 350° for 15 to 20 minutes.
Pour celery soup and chicken broth over chicken. Mix Bisquick and milk and pour over chicken. Melt margarine and pour over Bisquick mixture. Bake at 350° for 1 hour.
Mix sugar, eggs and oil. Add soda and buttermilk. Mix well. Stir in flour slowly. Add spices, jam, raisins and nuts. Mix well. Pour into three 9-inch cake pans. Bake at 350° for 30 to 35 minutes. Let cool. Frost with your favorite Caramel Icing.
Cook and drain broccoli. Mix soups, mayonnaise and lemon juice together well. Add 3/4 cup melted oleo. Mix up stuffing mix according to box directions. Cut up chicken. Alternate layers of chicken, broccoli and stuffing mix with soup mixture in a 9 x 13-inch dish. Top with 1 cup bread crumbs mixed with 1/4 cup melted oleo. Bake at 350° for 30 minutes or 1 hour if cold.
Cook broccoli according to package. Drain. Pour into 1 1/2-quart casserole dish. Combine soup, cheese, milk, mayonnaise and pimento. Stir into broccoli. Top with crushed crackers. Bake 30 minutes at 350°.
Mix a soft dough. Take 1 teaspoon of dough and form a ball. Press flat. Place 1/4 to 1/2 cherry on top. Bake at 325° for 25 minutes. Double recipe: 30 small cookies. Very good and rich!
In large saucepan, over high heat, heat water to boiling. Add nuts and bring back to a boil. Boil 1 minute. Rinse nuts under hot water. Drain.
Cut pineapple, cherries and pecans. Mix with marshmallows. Mix 3 tablespoons pineapple juice with mayonnaise.
Pour on liquids, salt and pepper and seasoning salt; turn and do the same to other side. Cover with foil tightly. Bake at 350° for 3 hours or until tender.
Brown ground beef; add remaining ingredients and simmer for 10 minutes. Serve over hot dogs with chopped onions and mustard. Recipe may be doubled.
Cook, rinse and drain macaroni. Mix milk and vinegar. Add remaining ingredients. Let set overnight in refrigerator or for 4 hours.
Melt margarine. Add rice, broccoli, soup, onion and cheese. Cook in casserole at 350° one hour or until rice is done.
Brown beef; drain. In Dutch oven, combine meat, ketchup, water, chili powder, vinegar, onion, salt and pepper. Simmer 1 hour. Add partially drained beans. Simmer 15 minutes longer. If desired, serve with topping of grated cheese.