HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare rice as directed on the package. In large skillet, combine chicken, vegetables, bouillon and oil. Give 4 good shakes of pepper and 4 good shakes of ginger to the skillet; stir until chicken is cooked. Experiment! Open bag of rice into skillet; stir and serve.
Boil and debone chicken. Mix chicken, rice, celery and onion. Add French dressing, Miracle Whip and salt and pepper to taste. Refrigerate.
Bring 4 quarts of water to a boil. In large frying pan, saute oil, beef and garlic until meat is tender; drain excess fat. Add all remaining ingredients except the cheese for topping and the pasta. Simmer the mixture while cooking the pasta (10 to 13 minutes). Drain the pasta and mix with the sauce. Pour into a 3-quart glass rectangular baking dish and top with Mozzarella cheese. Bake uncovered at 350° for 25 minutes or until it is bubbly hot.
Use extra large bowl. Mix all ingredients in order. Drop by large spoonfuls and flatten. Bake at 350° for 12 minutes. Yields 10 dozen.
Combine ingredients. Mix thoroughly. Shape into balls. Put on an ungreased cookie sheet. Press with fork to flatten slightly. Bake at 350° for 10 to 12 minutes. Makes 3 dozen cookies.
In a heavy pot, saute onion until limp. Add broccoli and parsley and simmer 3 minutes. While stirring, sprinkle in flour and stir until absorbed. Transfer to blender and add chicken broth. Blend until liquified. Return to pot and add remaining ingredients. This can be frozen.
Sift flour, measure and sift again with sugar and salt. Put butter, water and cocoa in a saucepan and bring to a boil. Pour over dry mixture. Mix eggs, soda, buttermilk and vanilla and add to flour mixture. Mix well. Bake in a greased and floured 15 1/2 x 10 1/2 x 1-inch pan for 20 minutes at 350°. Start making frosting the last 5 minutes cake is cooking.
Beat butter, brown sugar and white sugar together. Add eggs, vanilla, Hershey bar, chocolate pieces, nuts, oats, flour, salt, soda and baking powder. Mix well and drop by teaspoons on cookie sheet. Bake at 350° for 8 to 10 minutes.
Prepare pudding according to package directions with skim milk and let chill in refrigerator. Break pound cake into moderate size pieces to cover bottom of trifle dish or large glass bowl. Spread 1/4 of the pudding over cake layer. Top with layer of cherries and dollop with Cool Whip. Repeat layers to top of bowl, reserving a few cherries for garnish. The last layer should be the remainder of the pudding. Decorate with cherries and whipped cream. Chill before serving.
Boil chicken (no salt). Bone chicken. Melt margarine and mix with stuffing. Mix all ingredients and pour into casserole dish. Save a few stuffing crumbs and sprinkle them on top. Bake at 350° for 45 minutes.
Skin and debone chicken breasts. Cut into finger size pieces. Dip in egg and milk mixture and deep fat. Fry until golden brown.
Grind cabbage and onions. Cover well with hot water. Let stand 30 minutes and drain. Grind pepper and mix with cabbage and onions. Add the seasonings, vinegar and sugar. Put pickling spice in cloth bag and boil with mixture. Cool until tender (10 to 15 minutes). Put in jars and seal.
Preheat oven to 350°. In a bowl cream together butter, brown sugar and eggs. Add flour, soda, salt, cinnamon, nutmeg and vanilla. Mix well and set aside.
Combine shortening, 1 cup of sugar and flour. Mix until crumbly and press into pan. Bake at 350° for 20 to 25 minutes. Mix cornstarch and water with applesauce, lemon juice and rind. Simmer slowly for 5 minutes. Beat eggs, remaining sugar and melted butter. Stir into cooked cornstarch mixture. Remove from heat. Add coconut and blend well. Spread over baked pastry. Then bake at 350° for 15 minutes. Chill before serving. Makes 18 to 20 squares.
For pesto, combine parsley, basil and garlic. Cover and process in a food processor until finely chopped. Add Parmesan. Process until blended. Add oil a little at a time; set aside.
In saucepan mix flour, sugar and salt; add milk gradually, stirring until smooth. Cook over medium, heat until thick, stirring constantly. Remove from heat. Add small amount of cooked mixture to beaten egg yolks, then add this mixture to the cooked mixture. Return to heat, cooking until it begins to boil. Remove; add vanilla and butter; cool.
Mix first 4 ingredients. Add salad dressing and water. Blend well, adding vanilla. Bake at 325° for 45 to 50 minutes.
Mix first 3 ingredients and press in bottom of oblong pan. Bake at 350° for 20 minutes.
Combine oats, flour, brown sugar, cinnamon and soda; mix well. Stir in butter until evenly mixed. Remove 1 cup crumb mixture; set aside. Pat remaining mixture into greased 9-inch square pan. Combine raisins and jelly; toss with reserved crumb mixture. Sprinkle over layer in pan. Bake at 350° for 30 minutes or until edges are golden brown. Cut while warm. Cool in pan. Drizzle with Cinnamon Icing.
In a large bowl, mix with your hands the shortening, sugar, oatmeal, flour and baking soda. Add Macadamia nuts and chips (we like white best) and mix in until well blended. Drop by spoonfuls on ungreased baking sheet. Bake at 350° for 10 to 12 minutes. Makes about 8 dozen.
Combine egg yolks and milk in a medium saucepan, blending well. Combine sugar, cornstarch and salt; stir into egg mixture. Cook, stirring constantly, until thick. Pour hot filling into bowl; cover with waxed paper and chill.
Brown meat and onions together in a skillet. Add remaining ingredients and stir. Cover tightly and simmer 45 to 50 minutes. Serve with buttered spaghetti noodles. Makes 6 (1 cup) servings.
Combine potatoes, eggs and mayonnaise; mix well. Add remaining ingredients and mix well. Chill.
Cook spinach and onion in 1/2 c. water about 15 mintues. Drain thoroughly. Add cream cheese and blend. Add nutmeg to taste, salt and pepper. Put in small baking dish or individual 3-inch ramkins. Cover with thick layer of sour cream.
Set oven to 550°. Heat 1 tortilla in a dry skillet just until hot. Take out. Put on plate; set aside. Fry eggs over-easy; put them on tortillas. Spread a small amount of salsa over the eggs. Sprinkle cheese over top. Put plate in oven until cheese is melted, about 1 minute. Put butter in skillet. Heat another tortilla and repeat. Put butter on the second one and serve as bread.
Place popcorn in a large bowl. Melt butter in a small saucepan; add remaining ingredients. Pour over popcorn and toss until evenly coated. Place popcorn in a large, ungreased baking pan or cookie sheet. Bake uncovered at 350 degrees for 12 minutes. Yield: 2 1/2 quarts.
Combine in buttered casserole dish the chicken and 1/2 cup almonds. Mix celery, eggs, Miracle Whip lite, soup, lemon juice, pimento, salt and pepper. Add this to the chicken and almonds. Then top with chow mein noodles and last 1/2 cup of almonds. Bake at 350° until hot and bubbly, about 20 minutes.
Mix all ingredients together. Place in 1 large loaf pan or 2 smaller pans. Bake at 375° for 1 1/2 hours or until top starts to brown.
Dissolve sugar in syrup; cook until clear. Add peanut butter and blend. Pour over corn flakes. Drop on wax paper with tablespoon to cool. Yields about 3 dozen.
In blender, place first four ingredients in order given; blend until smooth. Pour into glasses. (Garnish with fresh fruit if desired.) Makes 4 to 6 servings.
Put foil on cookie sheet. Roll meat in about 1-inch balls and brown in 350° oven until cooked. Drain off fat.
Mix together all ingredients. Bake at 350° for 9 minutes. Don't overbake.
Combine brown sugar, butter and milk in a 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage. Remove from heat, stir in butterscotch morsels and marshmallow cream. Beat vigorously with a wooden spoon until mixture is smooth and beginning to cool. Stir in pecans, brickle and vanilla. Spread mixture evenly in 2 buttered 8-inch square pans. Cool completely and cut into squares. Gently press a pecan in top of each square of fudge, if desired. Store in airtight container.
To serve 6: Using a 3-quart microwave bowl or casserole dish, cook the bacon pieces on High 2 minutes, stirring after 1 minute. Blot with paper napkin to absorb grease. Stir in onion and garlic and microwave, covered, on High for 2 minutes. Stir in celery and carrots and 1 tablespoon water, then cover and cook on High for 3 minutes. Stir in all else except zucchini, then cover and cook on High 10 minutes. Stir; add zucchini, then cover and cook on High 5 minutes more. Macaroni and vegetables should be tender. Stir and let cool 2 to 3 minutes before serving. Pass the grated Parmesan cheese.
Prepare cornbread according to directions. Allow to cool. Take out of pan and tear apart in small pieces with hands. Then add remaining ingredients. Mix well. Serve with tortilla chips or crackers.
Mix all ingredients well. Form into loaf, but not too thick. Bake at 350° for 1 hour. Top with ketchup.
In a large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat sour cream, water and butter until very warm (120° to 130°). Stir in 1 egg and enough remaining flour to make soft dough. Knead lightly to make soft dough. Knead on lightly floured board until smooth and elastic, 4 to 6 minutes. Divide dough into 12 equal pieces. Roll into smooth ball. Place on greased baking sheet. Fill a shallow pan 1/2 full with boiling water. Place baking sheet on pan to rise 20 minutes. Make 6 (3/4-inch) snips around edge. Beat remaining egg. Brush on rolls. Sprinkle with seed. Bake at 400° for 12 to 15 minutes. Cool on rack. Yields 1 dozen.
Preheat oven to 300°. Grease a 9 x 13-inch pan. Brown beef and onion; drain. Stir in sauce mix, tomato sauce and water. Simmer 10 minutes. Spoon into greased pan; top with slices of cheese. Place in oven to keep warm. Beat eggs, milk and oil until foamy. Beat in flour and salt until batter is smooth. Pour batter over hot meat mixture, spreading to cover. Sprinkle with Parmesan cheese. Bake 30 minutes at 400° or until puffed and brown. Cut and serve immediately. Serves 8 to 10.
In a large skillet, combine all ingredients except the chicken. Cover and cook over medium-low heat until vegetables are tender, about 15 minutes. Uncover and cook 15 minutes longer. Brush mixture over chicken, then broil chicken, bone side up, on a rack, under the broiler for 8 minutes. Brush frequently with sauce. Turn chicken over and continue broiling (and brushing sauce) for another 8 minutes or until chicken is tender. When done, pour any remaining sauce over chicken. Serve hot or cold.
Melt butter and blend in flour. Whisk in cream, stirring until thickened. Add corn; season and pour into buttered casserole dish. Bake at 350° for 30 minutes. Serves 6 to 8.
Heat oven to 375°. Beat butter and sugars until light and fluffy. Beat in egg and vanilla. Mix in flour, baking soda and salt. Stir in white chocolate, walnuts and raisins. Drop by rounded teaspoonfuls 1 1/2-inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Cool 2 to 3 minutes. Remove to a wire rack to cool.
Mix all together good. Bake at 350° for 55 to 60 minutes.
Grease cake pan. Place flour, cocoa, sugar and salt in bottom of pan. Make 3 holes. Put oil in one, vinegar in one and vanilla in one. Pour 1 cup of cold water over ingredients and mix until smooth. Bake at 350° for 30 minutes. Check after about 20 minutes.
Bake crust at 400° for 5 to 6 minutes. Soften cream cheese and blend in seasonings to taste. Cover crust with cream cheese spread. Sprinkle chopped vegetables liberally over crust. Press vegetables lightly into cream cheese. Cover tightly with plastic wrap and refrigerate overnight. Slice and serve.
Mix all together. Bake in a greased 8 x 8-inch pan at 350° for 30 to 40 minutes until brown on top. Serves 6.
Mix lettuce, beans, tomato, onion and bell pepper. At last minute, add cheese, chips and dressing.
Combine pudding mix, flour and baking powder; mix well. Melt butter in saucepan; remove from heat and add sugar. Beat in eggs, one at a time. Blend in vanilla and pudding mixture; stir in nuts. Spread in 8 x 13-inch greased pan. Bake at 350° for 35 minutes. Cool in pan, then cut into bars.
In a bowl, mix together flour, baking soda, cinnamon, nutmeg and oats. In another bowl, beat butter, eggs and honey with an electric mixer until blended. Mix in carrots. Add flour mixture; stir until mixed, then beat until blended. Stir in raisins and nuts. Spoon dough in tablespoon-size mounds 2-inches apart on buttered 12 x 15-inch baking sheets; gently flatten dough. Bake in a 350° oven until cookies feel firm when touched, 12 to 14 minutes. Cool on racks. Serve or store airtight up to 2 days. Freeze to store longer. Makes about 4 dozen.
Blend and chill the first 3 ingredients. Shape into 2 dozen balls and press into mini muffin pans (on bottom and sides). Blend remaining ingredients. You need about 2/3 to 1 cup coarsely broken pecans. Put 1/2 of pecans in pastry-lined pans. Fill with egg/sugar filling and top with remaining pecans. Bake at 325° for 25 minutes or until set. Cool and remove from pans. Delicious!
Brown beef. Add onion and green pepper and cook 5 minutes. Add remaining ingredients and simmer 4 to 6 hours. If using slow cooker, simmer on low for 12 hours.
Drain potatoes if canned. Add sugar, eggs, spices, margarine and milk. Beat until smooth. Pour into buttered casserole.
Wipe steaks with a damp cloth; roll in mixture of salt, pepper and flour. Combine crumbs, poultry seasoning, onion, margarine and water to make a stuffing. Place steaks with cut side up and cover each with 1/4 of the stuffing. Fold steaks and fasten with skewers or toothpicks and place in greased shallow baking dish. Place rice around meat rolls. Add tomatoes, salt and butter. Cover dish and bake in moderate 350° oven for about 1 hour, until tender.
Brown hamburger meat; drain fat. Add flour and let it brown. Add the other ingredients, except beans and cook until well seasoned. Add pork and beans and cook about 15 to 20 minutes on low heat. Great with a salad and garlic bread.
Chop artichokes. Mix and distribute evenly over the bottom of a well-greased, shallow 2-quart baking dish. Scatter the chiles on top. Carefully spread mayonnaise over all. Sprinkle with cheese. Cover and chill if made ahead. Heat at 350°, covered, until hot and bubbly (about 30 minutes). Serve with Tostitos or crackers. Delicious! Makes 2 1/2 cups.
Beat the cream cheese, 1 tablespoon milk and sugar in a medium bowl, using a whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups of the Cool Whip. Spread evenly in the bottom of a crust. Press strawberry halves into cream cheese layer, reserving several for garnish, if desired.
Brown chops after sprinkling with salt, pepper and paprika in very little fat (enough to barely cover bottom of pan). Leave in skillet and add rice and water over chops. Place 1 slice each of tomato, onion and green pepper on chops. Cover and cook on low 45 minutes.
Cook potatoes in boiling salted water for 25 to 30 minutes, or until tender. Drain and cool to touch. Peel and cut into 1/2-inch slices; set aside. Saute mushrooms in butter in a large skillet until tender; set aside. Combine soup, milk and onion in a small saucepan. Cook over medium heat until mixture is thoroughly heated, stirring occasionally. Remove from heat; set aside. Place potatoes in a lightly greased 1 1/2-quart casserole. Top with mushrooms, reserving 1/2 cup. Spoon soup mixture over mushrooms. Top with cheese and paprika. Bake at 350° for 15 minutes. Garnish with reserved mushrooms.
Combine half and half and butter or margarine in saucepan. Place over very low heat and allow butter to melt. Add potatoes. Cover and allow to simmer slowly until potatoes are almost tender. Fold in remaining ingredients. Cover and simmer very slowly until peas are tender, about 5 minutes. Yields 4 servings.
Blend oil, lime juice, fajita seasoning and meat. Marinate 2 hours. Drain; reserve marinade. In heavy frying pan, on high, heat 4 tablespoons marinade. Add peppers and onion; saute. Remove. Add 2 tablespoons marinade to frying pan. Add meat; stir until cooked (3 to 5 minutes). Remove. Pour remaining marinade into pan; cook 1 minute. Pour over meat and peppers. Add cilantro; toss. Serve on tortilla covered in cheese. Serves 4 to 6.
Mix all ingredients in a bowl. Remove all skin, wash and dry chicken. Soak chicken in mixture for 2 hours or more. Cook, uncovered, for about 1 1/2 hours or until glazed at 350°.
Dissolve yeast in water. Dissolve sugar in scalded cream and cool to lukewarm. Add to yeast. Cut butter into flour as for pie crust. Add yeast mixture and egg yolks, stirring and beating to form smooth, soft dough. Cover tightly and let rise in a warm place for 1 hour.
Heat butter and milk on top of stove. Add marshmallows, stirring until melted. Pour mixture over crushed graham crackers. Stir. Add coconut and pecans to mixture and stir to blend all ingredients well. You can use a cake pan to form cake. Then it is ready to eat.
Thaw spinach and drain well. Blend all ingredients in a bowl. Cover and refrigerate about 2 hours. Serve with vegetables or cubed rye bread. Makes 2 1/2 cups.
Thoroughly combine all ingredients except catsup. Pack lightly into 9-inch glass dish making a well in center. Place empty glass right side down in center of dish. Microwave on High for 6 minutes turning after 3 minutes. Drizzle catsup over top. Microwave at High for 5 minutes, turning after 2 1/2 minutes. Rest 5 minutes. Remove glass, baste off drippings. Serves 5 to 6.
Mix butter, flour and whipping cream until smooth. Roll out on floured surface. Cut in circles. Put thump print in middle and fill with fruit filling. Bake on ungreased cookie sheet at 350° for 20 minutes; then cool and dust with powdered sugar. Makes 5 dozen.
Combine sugar, oil and eggs. Add pumpkin. Sift next 8 ingredients together. Add to pumpkin mixture. Add water. Pour into loaf pans. Bake at 350° for 1 hour. Yields 3 loaves.
In a large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary, add more milk (a teaspoon at a time), until frosting is spreading consistency. Stir to blend. Makes enough to frost 2 layer cake or 13 x 9-inch cake or 2 dozen cupcakes. Makes great filling for graham cracker sandwich cookies. Can add sprinkles or mini chocolate chips.
Mash shrimp fine with a fork and blend with remaining ingredients; form into a ball. Chill 3 to 4 hours.
Brown onion with meat (drain grease). Add drained green beans and soup. Stir together. Pour into casserole. Mash potatoes with milk and seasonings. Spoon onto meat and beans. Bake at 350° for 30 minutes.
Cream butter, margarine or shortening, egg, almond extract and vanilla extract together. Add flour, salt and confectioners sugar. Divide dough in half and add red food coloring to one of the halves. With well floured hands roll balls of dough into strips about 4 inches long. Placing a red and a plain strip together twist and then shape into a cane. Bake at 375° for 9 minutes.
In a large bowl, combine pumpkin, evaporated milk, eggs and egg whites. Beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs.
Gradually beat honey into shortening. Add eggs; beat well. Sift together dry ingredients and add alternately with milk. Stir in fruit and nuts. Drop by rounded teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 425° for 6 to 8 minutes. Remove immediately from pan.
Cook noodles and set aside. Shred cheese and set aside. Brown hamburger and drain. Then add chili mix, tomato sauce and beans. Layer with half of chili mixture, cheese and noodles. Repeat. Bake at 350° until bubbly.
Combine flour, sugar, salt, soda and cinnamon in large bowl; mix well. Add eggs and oil, stirring just until moistened. Stir in vanilla, pineapple, pecans and bananas. Spoon into 3 well-greased 9-inch round cake pans. Bake at 325° for 30 minutes. Cool in pans for 10 minutes. Remove to wire racks to cool completely. Spread favorite frosting between layers and over top and side of cake. Yield: 12 servings.
Grease pan. Mix and cream margarine and sugar; stir in remaining ingredients. Drop by teaspoon on pan. Bake at 375° for 6 to 8 minutes.
Fry bacon until crisp; remove from pan. Saute onions in bacon drippings. Combine all ingredients, except bacon, and place in 3-quart deep dish casserole. Cook, uncovered, at 350° for 45 minutes. Top with crumbled bacon and cook 15 minutes.
Preheat oven to 375°. In small pan, melt butter. While it's hot, add both sugars. Stir; let cool. Mix flour, soda and salt in bowl. In small bowl, beat egg with fork. Add egg and vanilla to butter mixture and stir. Add butter, egg and vanilla to flour mixture. Stir again, then add chips and nuts. Put in refrigerator for 1 hour. Put rolled, walnut size balls on ungreased cookie pan. Bake 12 minutes. Don't overcook. YUM!
Dissolve jello and add cold water. Set until thick. Stir in pie filling and beat with mixer. Reserve 1 cup of this mixture. Add pineapple to remainder. Pour into 13 x 9-inch loaf cake pan and let cool until set. Prepare Dream Whip and fold in remaining 1 cup. Spread on top and refrigerate.
Mix sugar and jello as directed on jello package. Cool. Freeze in large containers. Thaw slightly. Add ginger ale to serve.
Line 9 x 5-inch loaf pan with waxed paper strips that extend over sides of pan. Mix crumbs with 6 tablespoons melted margarine and set aside. Melt 7 squares chocolate and 1/4 cup margarine over very low heat, stirring constantly. Cool. Beat eggs in large bowl. Beat in sugar at high speed of electric mixer until thick, about 10 minutes. Fold in chocolate mixture and vanilla, then 4 cups of whipped topping. Spoon about 1 1/2 cups of chocolate mix into pan. Sprinkle with 2/3 cup of cookie crumbs. Press lightly. Repeat layers, ending with crumbs. Freeze 6 hours or overnight until firm. Melt remaining chocolate. Cool. Invert dessert onto plate. Remove waxed paper. Garnish with remaining whipped topping and drizzle with melted chocolate. Store in freezer.
Melt the margarine and let cool. Mix together eggs, corn meal mix, margarine, cottage cheese, onions and broccoli. Bake at 350° for 1 hour or until slightly brown in 13 x 9-inch pan.
Melt butterscotch in double boiler until runny, about 5 minutes. Put peanuts and noodles in pan and stir gently, 4 to 5 minutes. Drop on wax paper using two soup spoons (full). Cool and serve. Keep in refrigerator.
Wash cucumbers; drain. Cover with the 5% brine. Let set overnight; drain.
Soak biscuits in water until soft. Squeeze water out of biscuits with hand. Add rest of ingredients and mix. Pour in well-greased iron skillet or greased muffin cups. Bake in 375° oven for 35 to 40 minutes or until golden brown.
Melt margarine in saucepan. Remove from heat. Add rest of ingredients and mix. Pour into buttered pan and refrigerate.
Mix coconut, nuts and milk together. Leave in bowl and place in the freezer for about an hour. Remove from freezer. Shape in walnut size balls and dip in the melted chocolate. Place on wax paper until set.
Brown hamburger. Then put in slow cooker. Add regular Velveeta and Mexican Velveeta. Add salsa to taste. Heat until warm and cheese is melted. Dip tortilla chips and enjoy.
Mix the Hidden Valley Ranch dressing with the cream cheese and green onions that are sliced. Set aside. Then drain the black olives, green chilies and diced pimentos. Pat them dry on paper towel. Spread the mixture of the first items set aside on the tortillas and sprinkle the drained ingredients evenly on top. Roll the tortillas tightly and chill 2 hours. Cut in 1-inch slices.
Heat chocolate chips and margarine until melted. Mix eggs, pecans, coconut and sugar. Mix both mixtures together. Pour into unbaked pie shells and cook for 40 minutes at 350°. Serves 12.
Heat oven to 350°. In medium bowl, combine flour and sugar. Cut in margarine until crumbly. Press firmly on bottom of 13 x 9-inch baking pan. Bake 15 minutes. Meanwhile, combine condensed milk, egg and vanilla. Spread evenly over prepared crust. Sprinkle nuts and chocolate chips over top. Bake 20 to 25 minutes or until light brown. Cool completely. Cut into bars. Makes 24 to 36 bars.
Cream butter and 3 tablespoons sugar. Add to pretzels. Press into 9 x 13 pan. Bake for 10 minutes at 350°. Cool completely.