HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pound chicken with meat mallet until flattened evenly so that they will cook evenly. Mix mayo and milk in small bowl until smooth. Dip chicken in mixture, then dip both sides in bread crumbs. Chicken will be in the shape of a triangle. Place opening down in a baking pan. Sprinkle top with parsley flakes. Bake for 20 minutes in a 350° preheated oven.
Saute green onion, celery, and green pepper 3 to 4 minutes. Add white sauce to a 3-quart pot. Add all remaining ingredients to sauce. Mix thoroughly with a wooden spoon. Serve over boiled rice.
Melt chocolate chips and margarine together. Cool. Fold in nuts and marshmallows. Make two rolls and roll in coconut. Chill until firm and slice.
Saute mushrooms and onion in butter and juice of 1 lemon. Cut cauliflower in flower pieces and saute with 3 cloves crushed garlic, basil and salt and pepper. Combine rice, salted and buttered, with cheese and other ingredients.
Break broccoli into small flowerets. Mix the broccoli, onion, celery, bacon, raisins and sunflower seeds together in a large salad bowl and set aside.
Beat eggs slightly in small bowl. Add next ingredients; beat just until well blended. Do not overbeat. Pour into well-greased muffin cups. Bake at 400° for 45 minutes.
Preheat oven to 350°. Combine bread crumbs and Italian seasoning in sealed sandwich bag. Pour dressing into bowl. Dip fish in dressing to coat. Place in sandwich bag (1 piece at a time). Shake to coat fish. Spray baking dish with butter flavor Pam. Place fish on baking dish. Bake until fish flakes easily (15 to 18 minutes). Remove from oven. Spray quickly with butter spray. Serve immediately. Each serving: 169 calories; 1 gm. fat.
Melt margarine in Pyrex dish. Lay dried beef in bottom of glass dish. Lay chicken breasts on top. Mix sour cream and soup together. Spread on top of chicken. Sprinkle with almonds. Bake at 250° for 4 hours without a lid.
Crumble crackers very fine. Cut pepper, onion and celery in chunks and put in blender. Blend on high. Combine all ingredients except cheeses and catsup; mix well. Use a large baking dish, one with a rack, if available.
Cream butter and sugars together. Add eggs and vanilla. Mix together flour and oatmeal powder. Then add salt, baking powder and baking soda. Mix together chips, chocolate and nuts, then fold it into batter. Bake at 375° for 8 minutes.
Heat oven to 350°. Press dough into a greased 12-inch pizza pan. Bake for 20 minutes or until golden brown. Cool in pan on wire rack. Beat cream cheese, sugar and milk with wire whisk until smooth. Gently stir in 2 cups of Cool Whip. Spread on the cookie crust. Garnish with suggested toppings as desired. Serve immediately or refrigerate to serve.
Combine pudding, milk, brown sugar and vanilla in a medium size saucepan. Mix well and cook over medium heat, stirring constantly until mixture comes to a boil and is thick. Remove from heat and chill.
Cook carrots in a 2-quart microwave bowl. Add 1/2 cup water and cook on High in microwave for 8 minutes. (Stir halfway through cook time.) Drain carrots and add butter and onions, cooking for 50 seconds on High. Add all other ingredients and cook an additional 4 minutes, stirring halfway through.
Cook broccoli as directed on package; drain. Stir in butter and dill weed. Makes 3 or 4 servings.
Peel and cut the bananas into large cubes slantwise. Fry the bananas in deep oil until golden brown. Remove the bananas to a plate. Put 1 tablespoon oil in pan and add sugar. Stir on a medium fire until it melts. Cook two minutes more until the sugar forms into a thick syrup. Add the fried bananas and mix well. Serve immediately while very hot.
In a microwave cook potatoes according to directions on package. Add sauce package and milk as directed. Stir in eggs, ham and peas. Cover with wax paper or microwave paper. Cook on High, stirring occasionally, for 5 to 8 minutes. Let stand for 5 minutes before serving. Serves four.
Saute sausage until meat is no longer red. Drain. Put bread, sausage and cheese in layers in a casserole dish. Pour milk, eggs, salt and mustard mixture over it and bake at 350° for 30 minutes or until set. Makes a 3-quart casserole. Be sure casserole dish is only 3/4 full. May be prepared the night before, or frozen and baked later.
Mix brownie mix, water, oil and egg together. Stir in chopped peanuts. Spread in greased 9 x 13-inch or spring-form pan. Bake 20 to 25 minutes or until done at 350°. Cool completely. Mix together powdered sugar and peanut butter. Spread over brownie. Melt chocolate and butter together. Spread over peanut butter layer. Cool. Cut into squares. If you use a spring-form pan, cut into wedges and serve as an elegant, easy dessert.
Butter 9 x 15-inch pan or dish. Cover bottom with whole graham crackers. Mix pudding and milk; beat until thick. Fold in Cool Whip and spread 1/2 mixture over graham crackers. Put another layer of graham crackers and add remaining mixture over second layer of crackers. Place another layer of crackers on top.
Saute onion, green pepper, celery and garlic in 1/4 ??? vegetable oil until tender (low heat). Add cooked meat or seafood (1 to 2 ounces sausage; optional) and saute 5 to 7 minutes. Add 1 cup water and simmer 1 hour. (Add a little more water as it boils to tenderize mixture.) Season to taste (I use Tony Chachere's Cajun seasoning mixture). Add rice and steam slowly in covered pot for about 20 minutes, stirring occasionally to avoid sticking.
Clean the beans of any rocks or bad beans. Rinse. Put in large pot and cover with 4 to 5 inches of water. Place over heat; bring to boil. Reduce heat to low simmer. Cook 2 hours. Add salt and margarine. Continue cooking 30 minutes to 1 hour until beans are tender.
Mix oil, dill weed, garlic powder and Hidden Valley Ranch mix. Pour over crackers. Mix well. Seal and let stand several hours.
In a small saucepan over low heat, melt chips, peanut butter and margarine. Stir frequently until melted. Remove from heat and stir in vanilla. Place cereal in a large bowl. Pour melted chocolate and peanut butter over cereal. Stir to coat. Place cereal and sugar in large, clean paper bag. Shake to coat. Pour cereal out onto cookie sheet to cool. Store in airtight container.
In skillet, scramble and brown hamburger and sausage. Drain all fat. Add tomato paste, taco mix, onion soup mix and water. Simmer for 1/2 hour. Spoon onto buns.
Cook chicken and dice up. Mix together sour cream, green onions and half the cheese. Baste tortillas with green enchilada sauce. Spread the sour cream mix on the tortillas and put chicken on top of it. Roll up and place in pan. Pour the remaining sauce on top, then sprinkle the remaining cheese on top. Bake at 350° for 20 to 30 minutes.
Mix Rice Krispies, nuts, brown sugar and butter together. Put 1/2 of this mixture in an oblong Tupperware about the size of a cake pan. Put the 1/2 gallon of ice cream on this, then top with rest of crumbs. Freeze. Best if taken out of freezer about 1/2 hour before serving.
Preheat oven to 250°. In a small bowl, beat eggs. In a large bowl, cream the butter. Add sugar gradually. Add beaten eggs. Mix flour with baking powder. Dredge fruit and nuts with 1 cup flour. Set aside.
Follow instructions on pudding box, cutting milk 1/2 c. Beat no longer than 2 minutes. Add: Eagle Brand and Cool Whip. Mix well. Layer chunks of wafers, bananas and pudding. Repeat. Refrigerate overnight.
Mix jello in water. Chill 20 minutes. Put thawed strawberries, drained pineapple and bananas in blender. Blend a few seconds at a time until smooth. Combine with jello mixture. Mix well. Pour in bowl or pan. Chill until set. Top with Cool Whip.
In saucepan, heat until well blended the tuna, milk, celery and mushroom soups. Pour over noodles. Sprinkle cheese over all in a casserole. Top with crushed chips. Bake at 350° for 20 to 30 minutes.
Sift together flour, baking powder, soda and salt. Beat butter and sugar until light and fluffy. Add eggs and vanilla and maple flavoring; beat well. Add sifted dry ingredients, coconut, raisins and nuts; mix well. Stir in Grape-Nuts flakes. Drop by rounded teaspoonful onto ungreased baking sheet. Bake in moderate oven 10 to 12 minutes or until lightly browned in 375° oven. Makes about 7 dozen cookies.
Grease tube pan well with margarine. Put rolls around pan; alternate 2 tablespoons pudding, 1/2 sugar mixture and 1/2 brown sugar and alternate again. Sprinkle melted butter all over top. Cover with tinfoil and leave on stove overnight. (If rolls are not up to the top of the pan, put over a pan of hot water.) Preheat oven to 350°. Take off foil and bake for 30 minutes or until golden brown. Cover plate well with foil and turn onto dish.
Slightly brown onion in butter, then add dried rice and brown a little more, about 2 minutes. Turn into casserole dish. Add broth, mushrooms, curry and parsley flakes. Stir, then add butter. Bake at 350° for about 45 minutes. Stir to fluff.
Add sugar, molasses, egg and Crisco (cooled). Add flour, etc. Chill overnight. Form in 1-inch balls. Roll in sugar. Put on greased sheet 2 inches apart, pressed down with small glass. Bake at 375° for 8 to 10 minutes. Makes 2 dozen. If you take the cookies out of the oven about a minute before they're done and let them sit on sheet about a minute, they're more chewy.
Combine hash brown mix and water. Stir well and let stand covered for 15 minutes; drain. Wrap tortillas securely in aluminum foil. Bake at 350° for 10 minutes or until thoroughly heated. Combine hash browns, eggs, sausage, salt and pepper; stir well. Melt butter in a large skillet. Add egg mixture; cook over low heat, stirring gently until eggs are set. Fill each tortilla with 1/2 cup egg mixture. Sprinkle with cheese. Roll up, placing seam side down.
Beat eggs, sugar, butter and milk, plus flavoring, together. Add flour slowly. Knead dough. Roll out and cut. Bake at 350° on greased baking sheet.
Mix all together. Pour in baked pie shell. Graham cracker crust can also be used. Makes 2 pies.
Preferably over a wood fire, heat margarine until melted. Saute diced onion until brown. Add wine and saute beef. Add water to completely cover potatoes. When added, slow boil until done, then add carrots, salt and pepper. If cooking over a wood fire, the best way leave pot cover part way off to encourage smoke from fire to flavor stew. If cooked on a stove, continue to cook with no cover. Several hours are required, then stew will be thick enough to eat with a fork.
Put in casserole dish. Grate cheese on top. Heat in 325° oven for 25 minutes.
In 1 1/2-quart casserole dish, mix brown sugar, butter or margarine, white corn syrup and salt. Microwave on High until boiling, then cook 2 minutes longer. Gently stir in baking soda. Pour syrup over popped corn in a paper grocery bag. Close, shake and microwave on High 1 1/2 minutes, shake, microwave High 1 1/2 minutes. May need to repeat a third time. Pour caramel corn onto cookie sheet to cool. Store in an airtight container.
Melt margarine and pour into a 9 x 13-inch baking pan. Sift and mix the flour, sugar, cinnamon and baking powder. Add the milk and mix. Pour over the melted margarine. Drain the peaches and pour on top of the mixture. Bake at 350° for 1 hour.
Combine sugar, salt and cornstarch in saucepan. Add milk and well beaten egg. Stir. Bring to full boil, stirring constantly. Reduce heat and boil 2 minutes. Continue to stir. Remove from heat. Add vanilla, rice and raisins. Serve warm or chilled.
Melt cheese in crock-pot on low or in microwave. Add remaining ingredients and cook on low in crock-pot for 1 1/2 hours, stirring frequently. Serve over chips (tortilla).
Mix first 5 ingredients in a microwave dish. Microwave 5 minutes, then add 1 tsp. vanilla and 2 Tbsp. butter. Microwave 5 more minutes and pour into baked pie crust. Top with Cool Whip.
Fry bacon. Heat beans in bacon grease. Add cheese and heat until melted. Add picante, garlic, oregano and crumbled bacon. Serve with taco chips. May be refrigerated several days.
Slice beef across grain into very thin, 1/2-inch long strips. In large skillet, heat oil. Saute beef until tender. Add onion, garlic and mushrooms. Stir and cook 3 minutes. Stir in mushroom soup, beef consomme, water, seasoned salt and pepper. Simmer on low heat for 20 minutes. Remove from heat. Stir in sour cream. Cook noodles.
Combine brown sugar, peanut butter and butter in mixing bowl; beat until thoroughly blended. Add egg and vanilla. Blend well. Add flour; blend well. Cover and refrigerate about 1 hour. Preheat oven to 375°. Shape dough into 1-inch balls. Place on ungreased baking sheets from oven and press chocolate kiss in center of each cookie. Return to oven and bake 3 minutes. Watch carefully to avoid burning chocolate. Transfer to wire racks to cool. Cool completely before storing. Makes about 40 cookies.
Sift all of the dry ingredients together into an ungreased 8-inch sq. pan.
In a large bowl, combine the first 8 ingredients; mix well. Stir in the chicken. Cover and refrigerate for at least 1 hour.
Cut cheese in small pieces, melt with other ingredients in double boiler. Stir often. Enjoy with tostado chips.
Heat oil in large pan. Add onion with garlic. Saute until golden. Add hamburg; brown. Sprinkle flour over cooked meat and stir to blend. Add tomato sauce, bouillon, vinegar, chili powder and salt. Simmer for 30 minutes. Stir often. Have corn tortillas ready (don't fry, use as is). Line long casserole with 2 or 3 tortillas. Pour some of the sauce over these tortillas. Next, sprinkle with some chopped onion, grated cheese and olives, then repeat the process. Cover top with extra cheese and you can mix cheeses if you wish (Jack cheese and Cheddar). Dot with a few whole black olives. Bake 20 minutes or until golden and bubbly at 350°. Serve with salad, Pepsi or light beer, sherbet for dessert and garlic bread.
Brown hamburger and onions. Drain fat off meat. Add in large pot the meat, beans, soup, tomatoes, water, tomato sauce and seasoning. Bring to a boil and simmer for 1 1/2 hours.
Prepare pudding according to pie directions. Fold in 3/4 of cool whip, and stir until uniform in color. Pour 1/2 into each pie shell. Top with cool whip. Cover and refrigerate for 30 minutes before serving.
Heat sauerkraut, toast your slice of bread and open tuna. Place your toast on a small plate. Add sauerkraut and sprinkle with your tuna. This and a small bowl of vegetable crispies: tomato wedge, pepper ring, onion ring, celery stick, carrot stick, etc. A very filling lunch.
Fry sausage. Drain grease. Add soup. Add 1 can water (less water to make thicker). Simmer.
Advance Preparation: Brown chicken in hot butter or oil in skillet. Remove chicken. Add flour, salt and spices to skillet, stirring to form a paste. Add orange juice and Tabasco sauce. Stir constantly until mixture thickens and comes to a boil. Add chicken, raisins and almonds. Cover tightly. (May be refrigerated overnight.)
Combine cranberry juice, mint and cranberry sauce in an electric blender; whirl until smooth. Chill until ready to serve. At serving time, pour over ice in a large pitcher or small punch bowl. Slowly stir in ginger ale. Serve in punch cups. Garnish with mint sprigs. Yield: 10 servings.
Combine sugar and water in saucepan, stirring to dissolve sugar. Bring to a boil. Cook for 5 minutes. Combine sugar syrup, fruit juices and tea in large container; mix well. Chill until ready to serve. Yields 40 servings.
Melt cheese with soup. Add tomatoes. Mix all with hominy. Pour into buttered casserole dish; add crushed Fritos over top. Bake at 350° until bubbly.
Remove large bones from salmon. Mix all ingredients together. Mix well. Fry in hot vegetable oil or lard.
In saucepan, over high heat, combine all ingredients. Heat to boiling. Reduce heat and simmer 10 minutes or until vegetables are tender.
Pack okra firmly in hot sterilized jars. Put a garlic bud in each jar. Meanwhile, combine vinegar, water, salt, peppers and dill seed and bring to a boil. Pour the boiling brine into jars over okra. Adjust caps and seal. Yields 4 to 5 pints.
In large saucepan with 4 to 6 cups boiling water, cook macaroni until tender. Drain; stir in mayonnaise until macaroni is creamy. Set aside to cool. In separate bowl, dice vegetables into bite sizes. When macaroni is cooled, stir vegetables into macaroni and salt to taste.
Combine the onion soup and hot water in bowl. Brown the steak in the oil on both sides. Remove the steak from skillet. Add flour and stir. Add the onion soup mix. Salt and pepper to taste. Put the steak back into the skillet. Cover and simmer for 1 hour, stirring occasionally.
Cook and drain broccoli or squash. Mix soup, mayonnaise, cheese, egg and onion. Add vegetable and mix. Pour into dish. Cover with crackers you have sauteed in butter. Bake for 45 minutes.
Soften yeast in warm water. Combine the milk, sugar, oil and salt. Cool to lukewarm. Add 1 1/2 c. flour and beat well. Beat egg in yeast mixture and gradually add the remaining flour. Knead the dough on a floured surface for 10 minutes or you may use a dough hook. Place dough in a greased bowl, turning once to grease the dough all over. Cover, place in a warm place to rise until doubled in bulk (1-2 hours).
Add sugar, salt, margarine, vanilla, milk and the rest. Mix well. Pour into greased casserole dish.
In saucepan, combine rice, raisins, sugar, salt and spices. Add milk. Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Stir well a small amount of mixture into eggs. Return to remaining mixture. Cover tightly. Let stand 45 minutes. Makes 6 servings.
In large casserole brown beef in butter. Sprinkle with 1/2 the spaghetti sauce mix. Spoon cottage cheese over meat. Top with noodles in a layer. Sprinkle with remaining spaghetti sauce mix, basil, parsley and salt. Pour tomatoes, tomato sauce and water over top making sure all is moistened. Sprinkle with cheese evenly topped. Bake 35 minutes until bubbly.
Mix first 3 ingredients; boil 1 minute. Stir in remaining ingredients into mixture and drop on waxed paper.
Cream together the shortening, sugar and peanut butter. Add well beaten eggs; mix well. Add dry ingredients; mix well. Roll out. Cut. Bake at 350° until golden brown.
Beat the eggs until light. Gradually add sugar and continue beating until smooth. Melt the butter; add the cocoa and stir until smooth. Add butter and cocoa to the sugar and eggs and mix thoroughly. Stir in the pecans, salt and flour and mix again. Place in a greased and floured shallow loaf pan. Bake in a moderate (350°) oven about 20 minutes or until done. Place marshmallows on top and melt in oven. Cover with icing.
Bring water to boil in large skillet over high heat. Add green onions and cook, stirring, until green tops are wilted approximately 2 minutes, drain. Add cream, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to skillet. Bring to boil and cook until reduced to 1/2 cup. Set aside.
To drained and mashed potatoes, add cheese and other ingredients; blend well. Spoon mixture into a lightly greased 8-inch square baking dish. Sprinkle with paprika if desired. Bake immediately or cover and refrigerate. If refrigerated, let stand 30 minutes	at room temperature.	Bake at 325°, uncovered, for 30 minutes.	Serves 8.
Boil chicken with all the spices until almost done. In a saute pan, combine oil, rice, tomato, onion, green pepper, wine and tomato sauce. Saute until rice is light brown. Add to chicken, cover and let simmer for 25 minutes.
Melt butter; pour over sugar and oatmeal. Mix well. Press into 13 x 9 x 2-inch pan. Bake at 400° for 10 minutes.
Grease a cookie sheet with margarine and arrange one layer of soda crackers on the sheet. In a saucepan, boil the brown sugar and butter for 3 minutes, stirring, then pour over the crackers. Bake for 5 minutes at 375°. Remove from the oven and sprinkle with chocolate chips. Spread over top as they melt. Top with chopped nuts, if desired. Let cool and cut into pieces. Very quick and with few ingredients. Tastes delicious.
Melt oleo; add cocoa and stir. Add sugar, eggs, flour, salt and pecans. Mix and bake in a 13 x 9 x 2-inch greased and floured pan at 350° for 35 to 40 minutes. Remove from oven and spread 1 jar Marshmallow Creme over hot cake.
Brown flour in oil. Add paprika. Slowly add 1/4 cup water to make a thick paste. After lumps are worked out add remainder of ingredients and then let up with 4 1/4 cups water. Cook slowly for 1 to 1 1/2 hours or until vegetables are tender.
Remove stems and skins from muscadines. Cook pulp over low heat until soft; press through a sieve or food mill to remove seeds. Combine pulp and sugar in a large saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Boil almost to jellying point (220°) about 10 minutes, stirring frequently. Remove from heat and skim off foam with a metal spoon. Ladle quickly into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids and screw bands tight. Process in boiling water bath for 15 minutes. Yield: about 3 pints.
Mix together first 5 ingredients. Top with mixture of remaining ingredients. Bake for 20 minutes at 350°.
Lay whole graham crackers in bottom of 9 x 13-inch pan to form crust. Put pudding and 3 cups milk in bowl. Beat until thick. Add Cool Whip; mix well. Spread 1/2 of pudding over crackers. Lay more crackers over top. Spread remaining pudding on crackers. Top with one more layer of crackers. Then mix melted chocolate, powdered sugar, Karo syrup, butter, 3 tablespoons milk and vanilla. Beat together and spread over top. Refrigerate at least 12 hours or overnight.
Clean and chop broccoli, celery and onions. Cover with water and cook until tender, then add milk, water or mushroom soup, butter and salt and pepper to taste.
Cream the butter with the sugar and flour. Mix ingredients together; pour into pie shells. Makes 2 pies.
Prepare pudding according to the directions on package; add banana extract. Fold in half of the whipped topping. Spoon into dish and top with remaining topping.
Serves 12. In a glass pan, tear bite size portions of angel food cake to line bottom of pan. Drain pineapple; save juice. Add pineapple juice and water to make one cup. Bring to boil. Let cool. Then add 2 packages of gelatin until dissolved. Add pineapple to mixture and pour over cake. Top with whipped topping and chill for 1 hour before serving.
Mix all ingredients together. Bake at 350° for 1 hour. Use Caramel Frosting (optional).
Sift dry ingredients into large bowl. Cut in butter (like when you make pie crust). In smaller bowl, put eggs. Add milk and vanilla; blend well. Lastly, add sugar. Beat until smooth and blended. Pour into flour mixture; mix. A little extra flour may be added now if dough isn't thick. Roll out on floured board and cut in fancy shapes or roll in balls and crisscross with fork. Bake at 400° for 7 to 8 minutes. Watch as can burn easily.
Preheat oven to 350°. Process liver in food processor or blender until liquified. Mix the rest of the ingredients in a bowl; add liver and stir well. Drop by teaspoons on a well-greased cookie sheet. Press tops down with a small glass dipped in cornmeal. Bake 10 to 15 minutes. Cool and freeze to use as needed.
Spoon cottage cheese onto several layers of paper towels. Spread to 1/2-inch thickness. Cover with additional paper towel. Let stand 5 minutes. Scrape cottage cheese from paper towel. Add cottage cheese, pickle relish and next 4 ingredients in processor and process until smooth. Peel eggs. Slice in half; remove yolks. Spoon filling mixture in egg white. Sprinkle with paprika and fresh parsley.
Flour and brown chicken in a little oil. Dissolve bouillon cubes in hot water. Put rice and salt in large flat casserole and sprinkle with grated onion. Add mushrooms and arrange chicken over all. Pour bouillon over all and dot with butter.
Mix chuck, bread crumbs, egg and Parmesan cheese. Form into 1-inch balls. Brown in skillet until cooked through. In separate saucepan, melt the grape jelly on low heat. Add chili sauce, Worcestershire sauce and remaining ingredients. Heat and combine with meatballs. Yields approximately 40 meatballs.