HumbleIntelligence/food-ner-1-Million huggingface dataset:
In pan, heat oil over medium heat. Add chicken, a few pieces at a time. Brown well on both sides. Remove chicken and pour off excess fat. Add onions and mushrooms. Stirring frequently, cook 5 minutes or until tender. Add broth, salt and pepper. Return chicken to pot. Bring to a boil. Reduce heat and simmer 20 to 30 minutes. Remove chicken and keep warm.
Combine all ingredients in mixer until smooth. Pour into unbaked 9-inch pastry shell and bake at 300° for 1 hour.
Spray bottom and sides of a 9 or 10-inch spring-form pan with nonstick cooking spray. In a large bowl, combine flour and 1/2 cup sugar. Cut in margarine until mixture resembles coarse crumbs. Measure and set aside 1 cup of these crumbs. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 1/2 teaspoons vanilla, almond extract and 2 egg whites; blend well. Spread batter over bottom and up sides of pan. Batter should be about 1/4-inch thick on sides.
Brown hamburger, onion and salt. Drain off grease. Add rest of ingredients and simmer for 45 minutes. Layer in 9 x 13-inch pan:
Dredge chicken in flour with salt and pepper. Shake in bag. Sprinkle on oregano and squeeze lemon juice over chicken. When browned on both sides, add lemon, wine or sherry. Cover. If breasts are flattened, cook for about 10 minutes to make sure they are done, 30 minutes for regular breasts. Add mushrooms and almonds last 5 minutes. Serve over rice.
Heat oven to 350 degrees. Melt the margarine in a 13x9x2 inch baking dish. Heat sugar and water in a saucepan (can use part juice if you have it) until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk, and stir with a fork only until dough leaves side of bowl. Turn out onto lightly floured board; knead 2 or 3 times. Roll dough out into a large rectangle about 1/4 inch thick. Sprinkle cinnamon over fruit; then sprinkle fruit evenly over dough. Roll up like a jelly roll and pinch edges together. Cut into 1/2 inch slices. Place in the pan with melted margarine. Pour sugar syrup carefully around rolls. Bake for 45 minutes.
Beat eggs slightly. Add milk, sugar and salt. Combine corn with other ingredients. Add to the milk mixture and mix well. Pour into a buttered casserole and bake at 325° for 1 hour.
Place butter, margarine and sugar in small saucepan and boil 3 minutes. Stir occasionally. Line a jelly roll pan with crackers. Add pecans to hot mixture and spoon over graham crackers. Bake 12 minutes at 350°. Remove from pan before they cool and cut graham crackers with a knife along lines to separate. Makes 80 cookies.
Wash beans. Add beans and ham to water in large kettle. Add onions, carrots, celery and seasonings. Simmer 3 hours, covered. Given to me by a Swiss friend.
Mix together and pat into a 9 x 13-inch pan. Bake for 20 minutes at 300°. Let cool.
Oil 2-quart casserole. Layer broccoli, bread, onion and half of cheeses. Sprinkle remaining cheeses on top. Whisk together eggs, buttermilk and seasonings. Pour into casserole. Bake for 40 minutes at 350°. Serves 4.
Preheat oven to 375°F (190°C). Grease a 15 x 10-inch or larger baking pan. Put Brownie Mix in a large bowl. In a small saucepan, bring butter or margarine and water to a boil. Add to Brownie Mix. Add sour cream, eggs and baking soda. Blend well. Pour into prepared pan. Bake 20 to 25 minutes, until a toothpick inserted in center comes out clean. Prepare Cocoa Icing. Frost cake while still hot. Makes one large cake.
Cook rice until fluffy. Saute onion and chopped pepper in butter. Add soup, lemon juice, pepper, salt and garlic powder. Mix well and add to rice. Add shrimp and parsley. Mix well and place in greased baking dish. Sprinkle cheese on top. Bake at 350° for 30 to 40 minutes. Serves 8 to 10.
Layer all ingredients in an 8 x 8-inch square pan or double recipe in a 9 x 13-inch pan. Layer ingredients in order. Bake for 40 minutes at 350°.
Beat ingredients, except 7-Up. Add it last and beat well. Bake about 40 minutes in oblong pan at 350°.
Mix flour, milk, butter and seasoning. Cover bottom of buttered baking dish with a thin layer of this sauce. Add alternate layers of crab, salmon and sauce until dish is full. Dot with butter; sprinkle with cheese and bake at 500° for 15 minutes.
Beat last 4 ingredients until fluffy. Fold in crabmeat and chill overnight, if possible. Makes one cup.
Cook the butter beans in boiling, salted water until tender, taking care that they do not overcook and get mushy. Add margarine to the liquid in the saucepan; be generous with the pepper. In a small cup, add the flour and just enough water to stir into a smooth paste. Stir flour mixture into the butter bean liquid; mix well. Heat and stir to slightly thicken. Serve hot. Serves 4 to 6.
Slice bananas in bottom of baked pie crust. Add pie filling. Top with Cool Whip. Chill.
Bake chicken for 45 minutes at 350°. Prepare noodles as directed. Trim florets off broccoli and steam. Combine noodles, chopped chicken, steamed broccoli and mushroom soup in a large casserole dish. Add 1 soup can of water; mix.
Cook spaghetti. Marinate in Italian dressing and Salad Supreme overnight. Add remaining ingredients and chill before serving. Makes 12 servings.
Heat 4 cups milk. Beat 4 egg yolks with a little cold milk, sugar, cornstarch	and vanilla. Use enough milk so it will pour into hot milk. Cook until thick. Pour into graham wafer crusts made in 2 pie plates.
Blend sugar and milk in a frying pan, turn to high heat, stir continuously until mixture comes to a full boil. Let mixture boil for 5 minutes. Reduce heat to medium-low or low, stir in peanut butter, continue stirring continuously until mixture comes to a soft ball stage.
Pound turkey to 1/8 inch thickness. Flour lightly, shake off excess in skillet. Melt 2 tablespoons margarine, oil and garlic. Brown meat on both sides until golden brown approximately 3 minutes. Place meat in ovenproof casserole. Add remaining margarine and mushrooms to skillet and saute until mushrooms lose their crispness. Add to casserole. Combine juice, broth and wine, stir and heat until mixture bubbles. Pour over casserole. Bake at 325° for 30 minutes. Makes 4 servings.
Mix together and refrigerate. Makes a large batch. Cut in half and it still makes quite a bit.
Beat eggs slightly. Add milk, sugar, butter and salt. Put bread crumbs in a greased baking dish. Add cinnamon. Pour egg mixture over bread. Bake at 375° until done.
Saute onion and garlic in oil; set aside. Cook meat until done. Rinse off fat. Add to onion mixture and add remaining ingredients, except noodles. Cook to a boiling point, stirring frequently. Reduce heat and simmer slowly about an hour until it thickens. Cook noodles according to directions. Mix sauce and noodles. Serve with grated Romano or Parmesan cheese.
Sprinkle nuts and coconut into greased 9 x 13-inch pan. Prepare cake mix as directed on box. Pour over nuts and coconut. Blend cheese, sugar and margarine. Spoon over top, staying 1-inch from sides. Bake at 350° for 55 minutes.
Combine ingredients. Bring to a boil in a heavy boiler; cook 3 minutes. Stir at all times. Turn off heat. Add 2 cups 1-minute oatmeal, 1 cup chopped nuts and 1 teaspoon vanilla. Drop on waxed paper.
Combine all ingredients in a large skillet. Cover. Bring to a boil. Reduce heat. Simmer 20 minutes or until rice is cooked.
In a clear glass bowl, layer chocolate cake, chocolate pudding, Cool Whip and Heath bar candies. Add as many layers as your bowl allows. Finish with Cool Whip and Heath bar candy. Chill until ready to serve.
In deep fat fryer or heavy saucepan, heat about 1 quart oil to 350°. Separate dough into 10 biscuits. Cut holes in center of biscuits. Fry biscuits and holes in oil about 1 1/2 minutes on each side, or until golden brown. Drain. If desired, roll doughnuts and holes in sugar or cinnamon-sugar mixture or drizzle with glaze or icing. Serve warm. Makes 10 doughnuts.
Saute garlic and pepper in lemon juice until golden brown. Add water, parsley and lobster. Simmer for approximately 10 minutes. You may substitute shrimp or scallops for lobster meat.
Prepare canning jars and lids. Pack apples in jars. Mix other ingredients and cook until thick. Pour over apples in jars. Seal and process for 20 minutes in hot water bath or for 10 minutes at 5 pounds pressure.
Mix ground beef, onions, bread, salt and pepper. Form into meatballs; brown in butter. Drain grease; scrape meat particles loose. Place meatballs back in skillet.
Wash and chop lettuce and set aside. Brown chicken in small amount of butter. Cover and let simmer until thoroughly cooked, turning every few minutes. Drain on paper towels. Wash fruit. Layer in a large bowl of lettuce the fruit and nuts. Garnish with fresh cherries and rest of fruit on top.
Use a shallow saute pan or skillet. Brown the chicken tenders in the Wish-Bone dressing, adding the cooking wine as the browning begins. Add the garlic and Italian herbs. Toss in the mushroom slices and stir frequently as they brown. A little splash or two more of the Italian dressing or wine may be needed to keep the mixture moist and coat the mushrooms nicely. Serve on a heated platter.
Separate eggs and set egg whites aside. Combine egg yolks with Eagle Brand milk. Stir in lemon juice and grated lemon rind. Pour into prepared graham cracker crust. Beat egg whites with sugar and cream of tartar and place on top of pie. Bake 5 minutes at 450° or until brown.
Place roast in cooker, after peeling sweet potatoes and apples, spread around roast, pour honey over all and bake at 425 degrees for 3 -4 hrs. or until roast is done.
Melt bark and mix peanut butter in melted almond bark. Mix remaining ingredients. Pour melted mixture over dry mixture. Shape into balls. Refrigerate until set.
Combine the wine, water, sherry, lemon juice and 1 teaspoon salt in a large pot over medium-high heat and bring to a boil. Add the lobsters and steam until they turn light red, about 10 to 12 minutes. Remove the lobsters from the pot and set aside to cool. Strain and reserve the liquid. Remove the lobster meat from the tails and claws and cut into 1/2-inch pieces. Set aside.
Melt shortening in a 2-quart saucepan; brown meat. Add 1/2 cup water, the bouillon cube, garlic, bay leaf, salt, allspice and lemon juice. Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer until meat is almost tender, about 1 to 1 1/2 hours. Add onions, potatoes and carrots; heat to boiling. Reduce heat; cover and simmer 10 to 20 minutes. (Time varies by how firm you like your vegetables.) Add peas; cook until tender, 6 to 10 minutes.
Mix together. Bake for 10 minutes or until done on cookie sheet in 400° oven. Let cool for 10 minutes. Put cookie sheet in deep freeze. Leave for 15 minutes. Pack in containers. Thaw and serve with your favorite barbecue sauce.
Mix milk, cornstarch and eggs until slightly thickened, then add mashed squash. Remove from heat and add flavoring and oleo. Bake pie shell and pour in baked shell. Beat egg whites until stiff. Put on pie and brown.
Saute mushrooms and onion in margarine; drain. Mix with crabmeat and place in bottom of partially baked pie shell. Combine cream, eggs, mayonnaise, pepper and nutmeg in bowl; beat until smooth. Stir in cheese. Pour this mixture into pie shell. Bake at 375° for 25 to 30 minutes. Serves 6.
Preheat oven to 375 degrees. Cook first 3 ingredients in a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Add water and next 6 ingredients (water through chiles); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 2 minutes. Remove from heat; set aside. Combine the rice, sour cream, sliced green onions and milk in a bowl. Spoon rice mixture into a 9-inch baking dish. Top with beef mixture; sprinkle with cheese. Bake for 10 minutes or until thoroughly heated. Let stand 5 minutes before serving.
Preheat oven to 425°. In large bowl, combine first 6 ingredients; let stand. Roll out half of pastry and line 9-inch pie plate as directed in Steps 1 through 3 of pastry recipe. Spoon filling evenly into crust; dot with butter or margarine. Prepare top crust as directed in Step 4 of pastry recipe; make a decorative edge. Bake 50 minutes or until golden brown. Makes 6 servings.
Brown crumbled sausage. Cook rice. Drain sausage. Add rice and kidney beans to sausage. Heat until beans are warm. Season with salt and pepper to taste. Top with soy sauce to taste.
Cream together cream cheese, powdered sugar and peanut butter. Add Cool Whip. Put in a graham crust and refrigerate. Optional: Chip a candy bar on top.
Beat ingredients for 2 minutes. Bake at 350° for 30 minutes. Use two pans.
Pour boiling water over spinach in colander; rinse immediately with cold water. Drain thoroughly and place in medium serving bowl. Repeat procedure with bean sprouts and place in same bowl. Combine sugar, vinegar, soy sauce and sesame seed; pour over vegetables and toss to combine. Cover and refrigerate at least 1 hour before serving.
Mash garlic to a paste with the salt. Beat the egg yolk and add to the garlic; mix well. Add the olive oil a little at a time to the garlic and egg yolk mixture. Mix in the lemon juice and oregano. (If desired, whisk in an electric blender.)
Mix well 2 cups plain flour, confectioners sugar and softened margarine. Spread in a 9 x 13-inch pan. Bake at 350° for 15 minutes. Mix together the eggs, sugar, 4 tablespoons plain flour, lemon juice and baking powder. Pour over first layer. Bake for 25 to 30 minutes at 325°. When cool, sprinkle powdered sugar over top, then cut into bars or squares.
Beat eggs at high speed for 1 minute. Gradually add sugar. Stir in pumpkin and lemon juice; set aside. Stir together flour, baking powder, cinnamon and salt. Fold into pumpkin mix. Put wax paper on large cookie sheet. Pour batter on top with nuts. Bake at 375° for 15 minutes. Turn onto towel (not terry cloth). Sprinkle with powdered sugar and roll with towel and set aside to cool (about 1 hour).
In a bowl, combine the first 7 ingredients until creamy. Shape into 1-inch balls. Roll in cheese. Cover and refrigerate until serving. Serves about 2 dozen.
Layer lettuce, celery, green pepper, onion and grease in 9 x 13-inch dish. Spread mayonnaise on top, sprinkle sugar over mayonnaise. Sprinkle bacon over top. Wrap in foil and refrigerate overnight.
Brown chops in a small amount of oil. Combine chicken gravy, potatoes and sliced onion. Pour into 9 or 8-inch square baking dish. Top with browned chops. Season with salt and pepper. Cover with foil and bake at 375° for 1 hour or until potatoes are tender. Remove foil and bake 10 minutes longer.
Wash and snap pole beans into bite size pieces; put into large saucepan and cover with water. Add onion and bacon; cut into 1-inch pieces. Cover and cook on medium heat for 1 hour. Uncover; add chopped tomatoes, salt and pepper. Continue cooking on medium heat, uncovered, until water is nearly gone.
Cook until medium or well. On a plain or toasted bun place the cooked hamburger. Can be served with French fried potatoes, ketchup, mustard, lettuce, tomatoes, barbecue sauce.
Slice each breast in half lengthwise, butterfly style into 8 thin, flat pieces. Dip pieces in flour to coat lightly. In skillet, melt butter. Saute chicken until browned on both sides. Add lemon juice and broth to pan and cook 3 to 4 minutes, turning chicken frequently in sauce until cooked through. Garnish with parsley. Great served with pasta.
Preheat oven to 350°. In a large bowl, combine all ingredients. Shape into a loaf and put in a meat loaf baking dish. Bake 1 hour or until done.
Thaw filo dough. Cut Feta cheese into 1/2-inch chunks. In separate bowl, beat eggs. Mix with Feta cheese. Set aside.
Saute bacon and onion. Put all ingredients in baking dish. Bake at 350° for 1 hour.
In medium-sized mixing bowl, mix the lemon juice and cream cheese together. Stir in shrimp and green onions. Add mayonnaise. Stir in hot sauce, Worcestershire and salt. Put mixture into serving dish and chill. Best if made several hours or one day ahead. Serve with crackers. Makes a lot, easily enough for 10 to 15 guests.
Cook and debone chicken. Line casserole dish with cooked broccoli. Lay chicken over broccoli. Mix and heat until blended the soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with Cheddar cheese. Mix crackers or cornflakes with one tablespoon margarine and spread over cheese. Bake 30 minutes at 350°, covered. Uncover and bake 10 minutes longer.
Heat oven to 350°. Grease 13 x 9-inch pan. In large bowl, combine base ingredients (cake mix and margarine). Mix at highest speed until crumbly. Reserve 1 1/4 cups crumbs for topping. Press remaining crumbs mixture into prepared pan.
Boil milk for 3 minutes. Then add all the rest and drop on wax paper.
Rinse and drain beans and peas. Add celery, parsley, onions and green and black olives. In a small bowl, whisk together the rest of the ingredients. Pour over bean mixture. Cover and refrigerate overnight. Makes 8 servings.
Heat oven to 375°. In a large nonstick skillet, brown beef over medium heat 8 to 10 minutes. Pour off drippings. Add salt, spaghetti sauce, tomatoes and red pepper. Set aside.
Trim excess fat from ribs. Place ribs, about half at a time, fat side down in heated Dutch oven. Brown on all sides. Repeat until all ribs are browned. Remove ribs and all but 2 tablespoons drippings from Dutch oven. Add whole and chopped onions; saute for 10 minutes, stirring occasionally. Remove whole onions; set aside. Add beef broth, 1 cup water, Worcestershire sauce, peppercorns, bay leaf, garlic, marjoram and ribs. Bring to a boil. Reduce flame. Simmer, covered, 1 1/2 hours. Scrub potatoes. Cut in 1-inch strips. Add carrots and whole onions along with potatoes to Dutch oven. Simmer, covered, 1 more hour or until ribs and vegetables are tender. Place ribs and vegetables on heated platter. Combine flour and remaining 1/4 cup water. Mix well. Stir into pan juices. Bring to a boil, stirring constantly. Reduce flame and simmer for 2 to 3 minutes. Strain. Pour over ribs and vegetables. Serve with Horseradish Cream if desired.
Drain string beans; arrange in a 13 x 9-inch baking dish. Combine skim milk, mushroom soup, garlic cheese and 1/2 of jalapeno cheese. Heat until all is melted, then spread evenly over string beans. Dot the top with remaining cheese (optional). Bake at 350° until cheese sauce thickens (45 minutes to 1 hour).
Mix well lemon jello and boiling water; add sugar, pineapple juice, orange juice, lemonade, apricot nectar and 1 gallon water. Mix all ingredients well. Chill and serve.
Chop or slice onion in casserole dish. Add consomme, rice and slice in margarine. Stir. Place in oven at 350° for 1 hour. Stir after 20 minutes. This is a great side dish for chicken, beef or pork.
Slightly beat eggs. Add sugar and vanilla and mix well. Add butter and stir. Add syrup and beat until thickens. Stir in nuts. Pour into unbaked 9-inch pie shell. Bake at 350° for 15 minutes. Reduce heat to 300° and cook 35 minutes. Serves 8.
Select a bowl (glass is fun). Put some stale cake on bottom; halve ladyfingers or cake up the sides. (Ladyfingers relax nicely with lashing of sherry.) Lace all these with sherry. Layer with sliced fruits repeatedly, and alternate with custard layers, occasional cake-slice layers, fruits, fruits and fruits, lashes of sherry, dollops of currant jelly, sprinkles of nuts, etc. If it's a glass bowl, turn some vivid colors eyeward. Internally, please yourself by the arrangements only you will see, and only once. Top with whipped cream and fruit/nut reminders. Never forget the sherry.
Mix cornbread and bread crumbs (or stuffing mix) with broth. Add remaining ingredients; mix well. Pour into greased 9 x 13-inch baking dish. Bake at 350° for 30 minutes, until light brown. Makes 10 to 12 servings.
Mix chicken, lemon pepper and cream cheese. Roll out biscuits and fill with chicken, fold and pinch edges to seal. Dip in butter and place in baking dish. Mix soup and milk and pour over biscuits. Bake at 350° for 20 to 25 minutes until golden.
Sift dry ingredients. Combine eggs, salad oil, sugar and vanilla; mix well. Add sifted ingredients and blend. Add pears, pecans, raisins and cherries. Mix. Bake in a 10-inch Bundt (greased and floured) pan for 1 1/4 to 1 1/2 hours, until toothpick comes out clean at 325°. Remove from pan and let cool. Now all you need is coffee and company.
Brown ground beef. Add bell pepper and onion. Add ketchup, Worcestershire and brown sugar. Put beans in crock-pot on high. When beef mixture simmers, add all to crock-pot. Mix well. When it starts to boil, set on low for 3 to 4 hours!
Brown ground beef. Cook shells. Add onion and spaghetti sauce to ground beef. Simmer. Mix cooked shells with sour cream.
Preheat oven to 375°. Combine first 5 ingredients in a large bowl. Sprinkle flour evenly over bottom of pie shell. Pour rhubarb mixture into shell. Bake in lower third of oven until set, about 1 hour.
Mix all ingredients in blender for several minutes. Refrigerate immediately. Store overnight to bring out flavor of shrimp.
Combine all ingredients and pour into a plastic bottle. To blow bubbles use straws, pipe cleaners formed into loops, spoons with holes in them or other items you can think of. (Do not drink!)
Trim crust from bread and butter one side. Arrange in a 9 x 13-inch baking dish, butter side down, making a shell. Sprinkle the grated cheeses in the shell. Mix the milk and eggs well. Add the rest of the ingredients to the egg mixture and pour over the cheese shell. Cover and refrigerate overnight. Bake in a 325° oven for 50 minutes. Let stand for 10 minutes before serving. (Delicious with ham.)
Brown beef in oil. Stir in onions, rice, beef, broth, water and soy sauce. Bring to a boil. Reduce heat; cover and cook over low heat until almost all liquid is absorbed (about 25 minutes). Stir in green pepper and heat.
Put shortening, vanilla and sugar in bowl and mix until light and fluffy. Add eggs and milk and beat hard for 1 minute. Mix in flour mixture, one-third at a time. When all flour is added, drop by teaspoon 2-inches apart on greased cookie sheet. Bake at 350° for 12 minutes or until light brown. Remove from pan at once.
Brown meat in large heavy pot. Drain fat. Combine all other ingredients with meat. Bring to a boil, reduce heat. Simmer until done.
Brush spareribs with liquid smoke several hours before cooking. Brown spareribs under broiler. Season with salt and pepper. While ribs are browning prepare sauce of remaining ingredients. Simmer for a few minutes. Arrange ribs in shallow baking pan. Pour sauce over ribs and baste with it during baking period. Bake at 325° for 1 1/2 hours. Cover for first half hour.
Mix all together. Boil for 30 minutes and put in hot jars and seal.
Microwave bacon on rack or paper towels 45 seconds per slice. Place butter, onion and green pepper in bowl and microwave 2 1/2 minutes on High. Beat eggs with water and garlic powder; microwave 5 minutes on Roast or Medium-high. Add bacon, chilies, olives and pimentos. Mix with cheese or place cheese on top. Cover and allow to melt. Serve with guacamole and chips and refried beans for an easy nutritious brunch.
Cream the butter, peanut butter and vanilla together until butter is softened. Gradually add the confectioners sugar, beating well after each addition. Beat in the egg yolk. Beat in enough of the milk until frosting is of spreading consistency.
Brown ground beef and 1/2 cup onion in skillet; drain excess fat. Stir in taco seasoning, water and tomato sauce. Bring to a boil; simmer 1 minute. Spread meat mixture into a greased 9 x 13-inch baking pan. Top with chilies, beans and potatoes.
Cream the sugar and shortening together. Beat in the eggs. Sift together the flour, salt, soda, cinnamon and nutmeg. Add flour and then fold in the apples and nuts. Bake in greased Pyrex 9-inch pan at 350° for 35 to 40 minutes. Serve with whipped cream or ice cream.
Brown ground beef. Add the can of cream of mushroom soup and sour cream. After mixing, add the onion. Let crescent rolls get room temperature. Spread crescent rolls on cookie sheet (1 can). Then take meat mixture and make layer. Cover the layer with lemon pepper, shredded cheese and the second can of crescent rolls. Bake at 375° until brown.