HumbleIntelligence/food-ner-1-Million huggingface dataset:
All ingredients must be fresh. Pound chicken breast to uniform size. Lightly oil and bread with fine bread crumbs. Put chicken on hot grill. While chicken is cooking, brown mushrooms and green onion in butter and lemon. When chicken is done, pour mushrooms and green onion mixture over chicken. Serve with rice and green salad.
Beat the flour, baking powder, salt, vanilla pudding, butter, egg and milk for 2 minutes. Pour into greased 9 1/2-inch pie plate. Place over batter the drained peaches. Combine the cream cheese, 1/2 cup sugar and juice. Beat for 2 minutes, then spoon on top of peaches, 1-inch from the edge.
Cook pineapple and sugar until sugar is dissolved. Mix jello and water. Add to pineapple mixture. Chill until it begins to set, then stir in whipped cream, cheese and nuts. Best if refrigerated overnight.
In double boiler, melt oleo and chocolate chips. Add vanilla. Stir in nuts. Cool. When lukewarm, fold in marshmallows. Shape in foil overnight in refrigerator (roll in foil to long lengths before you refrigerate), then slice when set.
Dissolve Jell-O in water. Add fruit and nuts. Put 1/2 of mixture in ring mold; chill until firmly set. Spread with cream cheese or sour cream. Spoon on second half of Jell-O. Chill until firmly set. Unmold.
Butter dish completely. Spread rice evenly around dish. Dot with butter (whole stick). Salt and pepper chicken. Arrange on top of rice. Mix soups with water (1 1/2 cans). Pour over chicken and rice until thoroughly saturated. Cover with foil. Bake 1 hour and 15 minutes at 350°.
Combine condensed milk, evaporated milk, sugar, eggs, whipping cream, vanilla and fruit (if desired). Pour into ice cream freezer and add whole milk to the fill line on container. Makes a very rich, creamy ice cream. This also freezes well if not all used at time of making.
Crumble 4 or 5 crackers for each layer. Layer oysters, dotted with butter and soda crackers in a 1-quart buttered casserole. Reserve oyster liquor and pour over finished layers. Pour half and half over all until it reaches top of casserole. Let rest for 1 hour before baking in refrigerator. Bake at 350° until brown and bubbly.
Combine first 6 ingredients in a saucepan. Cook over medium heat for 10 minutes, stirring constantly. Add crispy rice cereal and vanilla. Form into small pecan-sized balls. Roll in powdered sugar until coated. Yields 4 dozen.
Mix cereal, flour, sugar and soda in large bowl. Add raisins, then add beaten eggs, shortening and buttermilk. Mix well. Store in covered bowl in refrigerator for up to 6 weeks and use when desired. Bake in greased muffin tins (or paper lined) for 15 to 20 minutes at 400°.
Pour orange juice into microwave-safe baking dish. Place fillets in dish and lightly spray fillet surface with vegetable spray. In small bowl, combine tarragon, pepper and orange peel. Sprinkle on top of fish and pat in lightly. Cover with plastic wrap and vent. Microwave on High 6 to 8 minutes or until fish flakes easily. May be baked in oven at 325° for 20 to 25 minutes. Do not cover. Serves 4 to 6 people. Per serving: 155 cal. 20% cal. from fat; 3.5 grams fat; 4 grams carbohydrate.
Dissolve soda in sour cream. Add other ingredients and mix well. Bake at 350° until done, about 30 minutes.
Blanch the vegetables until just firm. Saute the onions, garlic, basil and parsley in the oil. Add the vegetables and prawns, tossing lightly until well heated. Add the rest of the ingredients, holding back half of the cheese. Add the heated pasta and mix completely. Serve on heated plates and sprinkle the remaining cheese over the top.
Preheat oven to 350°. In medium-sized frying pan, saute scallops, onion, parsley and garlic in oil for 1 minute, stirring constantly. Remove from heat and mix in cracker crumbs. Divide dressing equally, spreading evenly over fillets. Sprinkle with grated cheese and few drops of lemon juice. Roll each fillet, jelly roll fashion, and secure with toothpicks. Brush each with melted butter. Place on cookie sheet, cover lightly with foil and bake for 10 minutes. Remove foil and cook 10 minutes more, or until fish flakes easily when touched with fork. Serve immediately. Serves 6.
Place lettuce in large bowl. Then add celery, then green peppers, then onions, then green peas. Mix mayonnaise and sugar. Cover vegetables with mayonnaise mixture, making sure to cover completely. Sprinkle cheese on top, then bacon crumbs and lastly place egg slices on top and sprinkle with paprika to add color. Cover tightly and place in refrigerator and let set overnight.
Press crescent rolls into jelly roll pan and bake at 375° for 8 minutes. Cool. Mix yogurt, salad dressing, Ricotta and ranch dressing mix. Spread on cooled crust; top with slices and small pieces of favorite vegetables in layers and sprinkle with seasoned salt (if desired). Refrigerate until ready to serve. Sprinkle with Cheddar cheese and garnish with olives. Cut into squares to serve.
Combine all ingredients except cheese and put in a 13 x 9-inch greased casserole. Top with cheese and paprika. Bake at 350° for 45 minutes. Serves 12.
Preheat oven to 350°. Thaw bread dough. Break four pieces out of bread dough. Put shortening on bread dough before thawing. Roll each piece of dough out. Put pepperoni, ham and shredded Mozzarella cheese on dough. Fold over and pinch dough all the way around stromboli.
Combine first 6 ingredients and when cooked, mash with a masher. Carefully add the butter, flour and extra milk or cream just before serving. Heat thorough.
Cook macaroni until tender; drain and blanch in cold water. Drain thoroughly. Combine celery, pickles, onion and Vienna sausages; mix with macaroni. Blend mayonnaise, pickle juice, salt and pepper; add to macaroni mixture and chill. Makes 6 servings.
Combine pretzel crumbs and melted butter and firmly press on bottom and 1-inch up sides of a 10-inch spring-form pan. Bake at 350° for 5 minutes. Set prepared pan aside. Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/2 cups sugar, beating well. Add 3/4 cup peanut butter, beating well. Add eggs, one at a time, beating after each addition. Stir in vanilla. Pour into prepared pan. Bake at 350° for 40 minutes; turn oven off and partially open door. Leave cheesecake in oven for 30 minutes. Combine sour cream, 3 tablespoons peanut butter and 1/2 cup sugar, stirring until sugar dissolves. Spread sour cream mixture over warm cheesecake. Cool completely on a wire rack. Cover and chill 8 hours.
Spread rice in a 3-quart shallow baking dish. Bake for 15 minutes or until golden, stirring occasionally. Combine salad dressing mix with water and soup. Stir in rice. Cut hens in half lengthwise. Season with salt and pepper. Place cut side down on rice. Cover tightly with foil. Bake for 1 hour; uncover and bake 30 minutes longer or until rice and hens are tender.
Remove the leaves from the stalk of the cabbage, then pare down the ribs so that the leaves are fairly flat. Put the leaves into boiling salted water and cook until half done. Lay two or three large leaves together, spread with stuffing and roll up. Tie them with thread (previously boiled) or secure with skewers. Heat the fat or the diced bacon; put in the cabbage rolls and brown slightly on all sides. Add water as required and a little gravy, if available. Thicken the cooking liquid with cornstarch powder, blended with the water; season to taste and poured over the cabbage rolls. Cooking time: about 45 minutes.
Put ground beef, onion, bell pepper and garlic in skillet with a little bacon grease and brown. After meat mixture has browned, add tomato soup and 1 can of water to the mixture and stir well. A little Worcestershire sauce may be added, if desired. Heat thoroughly on low heat.
Dissolve lemon jello in boiling water and then add the ginger ale. Pour into bowl and cool. When slightly jelled, add balance of ingredients and mix well. Pour into mold rubbed with cooking oil. Sliced olives may be placed in bottom of mold before salad is poured in.
Cut cream cheese and butter into flour until crumbly. Add milk; stir to moisten. Put on floured surface. Knead 4 to 5 times. Roll and cut. Bake at 450° for 8 to 10 minutes.
Mix together. Simmer until thick, 1 hour or more. Pour into hot jars and seal.
In large soup crock pot cook onions and garlic in butter until tender. Blend in soup, cream cheese and milk. Add chicken and corn. Sprinkle in cayenne. Bring slowly to a boil, stirring frequently, as it tends to stick. Simmer on low heat for 10 minutes, stirring occasionally.
Cook broccoli; drain and place in 11 x 7 x 2-inch baking dish. Top with turkey or chicken. Combine soup, mayonnaise, lemon juice and curry powder. Pour over broccoli mixture and top with cheese slices. Bake at 350° for 25 minutes.
Melt bitter chocolate and butter together and add to the powdered sugar. Add warm water, a spoonful at a time, until a smooth paste is formed. Cut milk chocolate in small pieces; melt and add to ingredients. Mix thoroughly. Add water until the proper consistency is reached for spreading.
In mixing bowl, mix Eagle Brand and lemonade. After mixed well, spoon in softened Cool Whip. After all the ingredients are mixed well, spoon in pie crust. Chill for 2 hours.
Preheat oven to 350°. Cut tomatoes in half. Sprinkle with bread crumbs, garlic salt, pepper and Parmesan cheese. Dot with butter. Bake, uncovered, for 30 minutes.
Heat butter. Stir in flour. Add milk slowly, stirring until smooth. Cook and stir until mixture is thickened. Add salt, pepper and vegetables. Heat. Makes 6 servings, 1/2 cup each.
Combine water, sugar and cornstarch and cook until clear. Stir in Jello. Cool. Fold in raspberries. Pour into prepared pie shell. Chill.
You will need a 9 x 13-inch pan sprayed with Pam. This recipe can be modified to the taste or availability of ingredients of the chef. It can also be made large (lasagna pan large) by doubling or tripling the recipe.
Mix ingredients (except crust) and cook until slightly thickened. Pour into baked pie shell. Beat egg whites until stiff and pour on top of pie. Sprinkle with coconut and return to oven to brown.
Preheat oven to 350°. Prepare bacon in skillet over medium heat; drain. In large saucepan or stockpot, combine hash brown patties, bouillon cubes and water. Cover and place over medium-low heat until patties are thawed and crumbled. Remove from heat. Add bacon, margarine, cheese, celery, onion, salt and pepper. Mix ingredients together until margarine and cheese have melted. Gradually add egg substitute to mixture, stirring constantly. Pour mixture into a 2 quart casserole dish. Bake 1 hour or until mixture is firmly set in center.
Peel cantaloupe; cut into chunks. Combine with remaining ingredients. Chill. Keeps well in refrigerator for 4 to 5 days.
Mix eggs, sugar, salt, ginger, butter and sweet milk together. Peel potatoes and put in cool water to keep from turning dark. Grate potato and add to mixture as you grate each potato, to keep bright. Grease a dish (7 x 13-inch) with butter and cook at 250° for 30 or 40 minutes, or until stops bubbling up, then cook at 400° until a nice shade of brown.
Set oven to 325°. Grease and flour 2 loaf pans. Sift all dry ingredients together. Beat eggs, oil, sugar, vanilla and zucchini. Add dry ingredients and mix well. Add nuts. Pour into pans and bake 1 hour.
Boil first 4 ingredients for 1 minute. Remove from heat. Add the 1/2 cup of brown sugar. Stir well. Add 2 cups powdered sugar, vanilla and nuts, if desired. (Coconut may be substituted.)
Cook spaghetti and drain. Dice onion and pepper. Add to spaghetti. Pour dressing (all) and seasoning in next. Mix together well. Cube tomato for top. Store in refrigerator. Best if set in refrigerator overnight or at least a few hours.
Hollow out round loaf of rye bread; fill with dip. Tear bread into chunks; serve with dip.
Mix the chopped dates, boiling water and baking soda; let stand. Cream together the sugar, butter and egg. Add the vanilla and salt. Sift together the flour and baking powder. Alternate mixtures with sugar and butter mixture. Bake at 350° for approximately 30 minutes in an 11 x 7-inch pan or 11 x 9-inch pan.
Cream sour cream, eggs, sugar and oleo. Then add dry ingredients and mix well. Bake at 350° for 12 to 15 minutes.
Combine sugar, cocoa, milk and butter. Microwave 2 minutes. Stir. Add vanilla and nuts. Refrigerate.
Put all in frying pan (iron). Cover. Steam until apples are tender and water cooked out.
Mix beef, onion, salt, pepper and rice together. Shape the mixture into about 1 dozen meatballs. In pressure cooker or deep saucepan, heat 1 can tomato soup and 1 can water. Wait until boiling and drop meatballs into tomato mixture. Pressure 13 minutes or simmer for 45 minutes to 1 hour.
Layer Twinkies on bottom of 9 x 12-inch glass dish. On top of Twinkies, put defrosted strawberries. Allow to sit in refrigerator overnight. Top with Cool Whip before serving. Makes 8 to 10 servings.
Preheat oven to 350°. Prepare honey syrup by heating sugar, water and lemon juice to boiling. Stir until sugar is dissolved. Boil 5 minutes. Remove from heat. Stir in honey. Cool. Mix nuts and spices. Brush bottom and sides of 9 x 13-inch pan (for puff pastry) or 15 x 10-inch jelly-roll pan (for phyllo dough) with some of the margarine. Line bottom of pan with pastry or dough. Brush with margarine. Sprinkle with 1/3 of nut mixture. Repeat with another layer of pastry or dough, margarine and nuts. Layer remaining pastry or dough on top of last layer. Brush with margarine. With a sharp knife, cut pastry into 8 lengthwise strips, 1/2-inch deep. Make diagonal cuts across strips, 1/2-inch deep and 2-inches wide. Bake until golden brown (35 minutes for pastry and 1 to 1 1/4 hours for phyllo dough). Place pan on wire rack; pour syrup over top. Cool. Cut along scored lines. Yield: about 36 pieces.
Combine sugar, eggs and margarine in a large bowl. Mix in cream, coconut and flavoring. Pour into pie shells. Bake at 350° until light brown.
Blend together 1 stick butter, 1 cup sugar, 2 whole eggs, 1/2 cup sifted flour, 1 square chocolate and 1 teaspoon vanilla. Pour into greased 9-inch plate (glass). Bake at 325° for 25 minutes.
Place rice and milk in top of double boiler. Cook covered for 45 minutes. Beat egg yolks, honey and salt together. Stir some rice mixture into yolks. Add yolks to hot mixture and cook 2 minutes, stirring constantly. Remove from heat. Add vanilla. Whip egg whites until fluffy and then fold into rice mixture. Add cinnamon and raisins, if desired. Serve warm or chilled. Serves 4.
Combine all ingredients and refrigerate 1 or 2 hours before serving. Serve on crackers or chips.
Preheat oven to 325°. Combine all (except vanilla) in baking bowl. Bake at 325° until rice is cooked. Add vanilla while still warm.
Mix cake mix according to package. Pour 1/2 of batter in greased and floured 9 x 13-inch pan and bake 15 minutes at 350°.
Use 1 gallon glass jug; add starter from a friend (if you have any), 2 1/2 cups sugar and 1 large can peaches (chopped); let stand for 10 days, stirring each day with a wooden spoon. (Do not refrigerate.) After 10 days, add 2 1/2 cups sugar and large can crushed pineapple. Do not drain; let stand 10 days, stirring each day. After 10 days, add 2 1/2 cups sugar, a large can fruit cocktail and 1 (10 ounce) jar maraschino cherries, chopped. After 10 days, drain fruit and save juice for a friend. Makes 4 to 5 starters, 1 pint each. There is enough fruit for 3 cakes.
Trim crust off bread, roll each slice flat with rolling pin. Mix cheese and mayonnaise to spreading consistency. Spread each slice with mixture. Add asparagus and roll up. Place in buttered casserole and brush each roll with melted butter. Place under broiler until brown.
Cream butter, sugar and eggs (well beaten). Add soda, dissolved in hot water. Add half of the flour. Add mincemeat and rest of flour and nuts. Drop by teaspoon on cookie sheet about 1 1/2 inches apart. Bake in a 350° oven until golden brown. Remove while hot and place in covered bowl; keep covered. Delicious.
Preheat oven to 350°. Grease a casserole; alternate ingredients in layers. Cover and bake for 30 minutes. Uncover and bake 30 minutes longer.
Mix together. Very good for potato and macaroni, too. Omit milk for these.
Mix first 3 ingredients well. Add next 2 ingredients, then add Cool Whip and mix well. You may use more marshmallows and pecans if you like.
Grease and flour a 13 x 9-inch cake pan. Separate yolks from whites. Beat egg yolks until thick and lemon colored. Beat egg whites until stiff, but not dry. Add egg whites to yolks. Beat in sugar. Add vanilla. Sift together flour, baking powder, salt and cinnamon. Add dry ingredients to egg mixture, a small amount at a time. Scald milk. Add butter to milk and let melt. Add milk and butter to first mixture and blend well. Bake in moderate oven, 325° to 350°, for 40 minutes.
In a large mixing bowl, blend all ingredients together. Shape into small balls and roll in coconut. Let stand until firm.
Soften cream cheese, chop onions, and beef finely. Mix well add 2 Tbsp pecans, mix, and shape in balls. Roll in pecans.
Combine first nine ingredients (omitting oil). Stir in okra. Pour oil in skillet to depth of 2 inches. Heat to 350°. Drop by tablespoons; fry to golden brown. Frozen okra may be substituted for fresh.
Add dry soup mix to boiling water in a 2 quart saucepan. Lower heat to simmer and add dry lentils, followed by cilantro. Simmer 5 minutes and add carrots. When carrots are nearly tender, add tomatoes and mushrooms. Total cooking time: 25 minutes. For best results, prepare the previous day and refrigerate. Serve hot with a dollop of chilled plain yogurt.
Mix the dry ingredients. Stir in the milk and add vanilla. Cook until thickened. Refrigerate.
Mix all ingredients together, adding water to form a dough. Use half of dough and roll out to thick, round circle and place in a cake pan. Do the same with the other half. Bake at 350° for 20 to 30 minutes or until browned.
In a large saucepan, heat oil over medium heat. Add garlic and saute for 2 to 3 minutes. Add parsley and onion. Slowly add tomatoes. Stir to break up tomatoes. Add bay leaf, salt and pepper. Bring to a boil. Cover and simmer sauce over low heat for about 15 minutes for flavors to blend. Add fresh, finely chopped basil leaves, if desired. Serve with any type pasta.
Cook beef, onion, salt and pepper, stirring with fork until meat loses it red color. Blend in flour. Add water, then Worcestershire sauce and ketchup. Simmer, stirring occasionally, 15 to 20 minutes.
Grease 9 x 13-inch pan. Mix all ingredients and spread in pan. Bake at 350° for 25 minutes.
Place ingredients in blender and process until smooth. Refrigerate in a covered container. Mixture will thicken. One cup plus 2 tablespoons equals the 15 ounce can recipes require.
Clean and slice the apples. Mix all dry ingredients and pour over apples; mix well. Put in unbaked pie crust. Add 2 tablespoons oleo. Top with another crust; cut slits in top crust. If apples are not tart, add 1 tablespoon lemon juice to apples. Bake at 425° for 10 minutes, then at 350° for 35 minutes.
Preheat oven to 450°. Cut potatoes into wedges. In a large bowl, combine oil, hot sauce, thyme, paprika and cumin. Toss potatoes in dressing and spread out in a single layer on a nonstick cookie sheet. Season wedges with salt and pepper and roast for 20 minutes, turning once. Yield: 4 servings.
Cut a slice off top of tomato. Scoop out and reserve center. Combine bread and dressings with 1 tablespoon of the oil and 2 tablespoons of the reserved tomato liquid. Fill tomatoes with this mixture. Place in a shallow pan and sprinkle with remaining oil. Bake at 350° for 30 minutes.
Heat oven to 350°. Combine cream cheese, crab, milk, horseradish and onion; mix well. Spread in 9-inch pie pan and bake for 15 to 20 minutes or until thoroughly heated. Sprinkle with almonds and garnish with parsley. Serve warm with crackers. Makes 2 1/4 cups.
Prepare pastry (for 2 crust pie). Preheat oven to 425°. Stir together sugar, flour and spice. In pastry lined pan, alternate layers of apples, cranberries and sugar mixture, beginning and ending with apples. Dot with butter. Cover with top crust and cut slits in crust. Seal and flute edges. Bake 40 to 50 minutes. Cool.
Saute hamburg with onion. Cook noodles until tender; add to vegetables. Cook carrots; drain. Heat peas; drain. Blend meat with soup and milk.
Mix all ingredients together. Pour mixture into a tube pan. Bake in a 300° preheated oven for 1 1/4 to 1 1/2 hours.
Mix dry ingredients together. Add currants, coconut and nuts. Add remaining ingredients and mix well. Pour into a greased 9 x 5 x 3-inch loaf pan. Let stand 20 minutes. Bake in moderate oven at 350° for about 1 hour. Cool slightly and remove from pan. When cold, wrap and refrigerate. Cut in thin slices and serve with cream cheese, butter, cottage cheese or other spread.
Mix thoroughly all ingredients, except tomato sauce. Mold to form a loaf in a pan. Pour tomato sauce over meat loaf and bake for 1 1/2 hours at 350° or until it reaches desired doneness.
Preheat oven to 350°. Mix together the first 4 ingredients and spread evenly in a baking pan. Bake for 20 minutes, stirring occasionally, until mixture is crumbly. Sprinkle 2/3 of this in a 13 x 9 x 2-inch pan. Combine the egg whites, sugar, berries and lemon juice in a large bowl. Beat with mixer on high speed until stiff peaks form. Fold in whipping cream and spoon over nut mixture. Top with remaining crumbs and freeze overnight. Cut into squares and served topped with a tablespoon Cool Whip and half strawberry.
For Marinade: Combine the first 6 ingredients in jar. Cover; shake vigorously. Pour marinade over shrimp. Cover; marinate in refrigerator 3 to 4 hours, stirring occasionally. Drain shrimp; reserve marinade. Broil shrimp 5 to 6 inches from heat for 3 minutes, brushing with marinade. Turn shrimp; broil second side about 3 minutes, or until shrimp are cooked, also brushing with marinade. Serve with rice pilaf. Serves 4.
Combine together (can be done the night before) and bake in greased 9 x 13-inch pan at 350° for 45 minutes.
Preheat oven to 350°. Mix all ingredients in order given. Grease a Bundt pan or equivalent (9 x 9-inch, etc.) Bake approximately 45 minutes or until crust is golden brown.
In mixing bowl, combine soup, mayonnaise, eggs and 2 to 2 1/2 cups of cheese. In baking dish, combine cooked broccoli and cheese mixture. Top with remaining cheese. Bake at 350° for approximately 25 to 30 minutes.
Mix first 3 ingredients. Roll into balls and chill about 2 hours. Mix chocolate and paraffin in double boiler. Dip balls on toothpicks in chocolate mixture and leave part of top bare. Cool on waxed paper. Store in refrigerator.
Grate cabbages and carrots in a medium size mixing bowl. Mix dressing as directed on package. Add the sugar. Shake up until dissolved. Add to the slaw mixture.
Brown hamburger and drain on paper towels. Saute green pepper, celery and onion; add to hamburger in a large bowl. Add mayonnaise, catsup, dill pickle, Worcestershire sauce, mustard and salt and pepper. Mix well and spread on 1/2 of a hamburger bun. Place a slice of cheese, if desired. Cover with bun top. Wrap in squares of aluminum foil (heavy is best). Bake at 300° for 20 to 30 minutes. Serves 8. (Stays hot for about 30 to 45 minutes.)
Cook the hamburger, sausage, onion and garlic in a large skillet until brown, stirring frequently. Add the chili powder, salt, bread, tomato paste and water and mix well. Cook over low heat until thickened. Roll out the pastry on a floured surface and cut into 6-inch circles. Fold over and crimp the edge with a fork. Brush with butter and place on a baking sheet. Bake at 350° until brown.
Cut up sweet potatoes. Mix sugar, butter, cinnamon, vanilla flavor and nutmeg while the sweet potatoes are cooking. Cook about 15 to 20 minutes, until tender.
Drain hamburger and bacon. Drain all beans a little. Mix together ketchup, salt, vinegar, kidney beans, brown sugar, mustard, medium can beans and butter beans. Add all to meat. Bake for one hour at 300°.