HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put flour, salt and pepper in a paper bag. Take chicken, one piece at a time, place in bag and shake until chicken is coated with flour mixture. Brown coated chicken in olive oil. When all of the chicken is brown, drain off excess oil. Sprinkle onion soup over chicken. Pour wine and water over chicken. Simmer, covered, over low heat for 45 minutes or until chicken is tender.
Heat oil in a nonstick skillet; add 1 tortilla. Layer with half the Cheddar cheese, all of the chicken and mushrooms and half the Monterey Jack cheese. Top with the second tortilla. Cover and heat until cheese melts and bottom tortilla is crisp and golden brown. Turn over; sprinkle remaining cheese on top. Cook until bottom tortilla is crisp and golden brown and cheese is melted. Cut into wedges; serve with sour cream and salsa, if desired.
Mix ingredients together. Before adding the ginger ale, pour out a portion of the punch into a container to freezer. Serve the punch over the frozen punch.
Mix together the margarine, flour and nuts. Press into bottom of 13x9 pan. Bake in 350 degree oven for 20 minutes. Cool thoroughly.
Whip 1 cup softened butter. Gradually add 1/3 plus cup milk. Mix flour with salt and sugar. Add flour mix. Do not overmix. Consistency should be coherent, but not too sticky dough. (Can finish mixing with hands.) Let rest 1 hour minimum in ball. Roll out with minimum of flour on floured surface. Brush with egg mixture. Sprinkle cinnamon/sugar on top if wanted.
In large bowl, dissolve Jell-O in boiling water. Stir in cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate about 1 1/2 hours or until thickened, then stir in the oranges. Pour into a 5-cup mold or glass dish. Refrigerate until completely firm.
Cook flour and milk to thick paste. Refrigerate 1 hour. Beat shortening, vanilla and sugar until creamy. Mix with flour paste and whip until thick.
Cook on medium heat until dough is right consistency for use (about 3 to 5 minutes). Stir constantly while cooking. When it thickens and pulls away from the sides of the pan, pour out on countertop and knead for 1 minute. Store in plastic bag.
Cook macaroni according to package directions; drain. Rinse under cold running water; drain. In medium salad bowl, combine pasta, spinach, chicken, cherry tomatoes, mushrooms and Parmesan cheese. In small bowl, whisk together oil, mustard, lemon juice, garlic salt, 3 tablespoons water and 1/8 teaspoon pepper until smooth. Pour over pasta mixture; toss lightly. Serve immediately. Serves 4.
In large bowl, mix flour, sugar and salt. Bring to boil margarine, water and cocoa. In small bowl, mix eggs, milk, vinegar, vanilla and soda. Mix all ingredients in large bowl. Pour into greased sheet cake pan (11 x 18 x 1-inch). Bake at 375° for 20 minutes.
Beat butter with sugar until light and fluffy. Add eggs and beat well. Blend beets in blender until smooth. Add sifted dry ingredients alternately with beets to butter mixture, mixing well after each addition. Fold in nuts.
Beat lemonade and Cool Whip together for 2 minutes. Add the sweetened condensed milk; beat with other ingredients for about 3 minutes. Pour into shell; refrigerate several hours.
Preheat oven at 325°. Cream together butter and sugar. Add eggs and mix well. Add remaining ingredients except pecans. Mix until combined. Stir in pecans. Form into balls the size of a walnut. Place on ungreased cookie sheet and flatten with a fork. Bake 10 to 12 minutes or until lightly brown. Do not overcook. Let cool before removing from pan. Makes 6 dozen.
Soften cheese and margarine. Add flour. Mixture will be very stiff. Form into ball and store covered in refrigerator for 1 hour. Shape into 24 one-inch (walnut size) balls. Place in tiny ungreased muffin tins. Press against bottom and sides of cup to form small pastry cups.
Mix flour, sugar and baking powder in large mixing bowl. Add the following ingredients in the order given, one at a time, while stirring: shortening, soft butter, beaten eggs, milk and orange juice.
Brown beef until crumbly, but not dry. Before beef is done, push to one side of pan and saute onion, green pepper and celery. Combine remaining ingredients and pour over meat. Cover pan tightly and simmer for 30 minutes. Serve hot over toasted buns. Serves 6 to 8.
Mix together butter and cocoa. Add sugar, 1/2 cup at a time. Over low heat, gradually add evaporated milk. Bring to boil and continue to boil for 4 to 5 minutes. Stir often. Add vanilla. Remove from heat and serve. Refrigerate leftovers.
Place chicken breasts in baking dish. Mix dressing and preserves and pour over chicken. Sprinkle on onion soup. Cover and bake at 350° for 1 hour.
In serving dish, layer the following ingredients in this order: Frito Lay bean dip, guacamole, sour cream, chopped tomatoes, chopped black olives, shredded Cheddar cheese and chopped green onions. Chill and serve. Scoop bites with corn chips.
Add water before beating. Beat until foamy, but not stiff. Then add 8 tablespoons of sugar, one tablespoon at a time, beating well between each addition.
Sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening. Dissolve yeast in the 4 tablespoons very warm water. Add yeast and buttermilk to the flour mixture. Mix well. Place in refrigerator to chill. When ready to bake, roll out to 1/4-inch thickness on a well floured board, using a floured rolling pin. Cut with a 2 1/2-inch biscuit cutter. Dip into melted butter and fold over to make "pocketbooks." Place on ungreased baking sheet or pan. Bake in 400° oven until lightly browned. Dough does not have to rise before baking and will keep in the refrigerator for a couple of days.
Preheat oven to 350°. Make an even layer of uncooked ground beef in bottom of 9-inch square baking dish. Sprinkle with garlic salt and pepper to taste. Cover with onion slices. Add 1 layer of frozen Tater Tots, completely covering beef and onions. Add soup, pouring it evenly over mixture. Top with grated cheese. Bake 1 hour. Cut into squares. Serves 6.
Crumble sausage into a large saucepan. Cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 3 tablespoons of the drippings. Stir in flour. Cook over medium-low heat about 8 minutes or until mixture turns golden. Slowly add milk. Add seasonings and cook, stirring until thick. To serve, slice biscuits and spoon gravy over halves. Serves 6.
Stir together dry ingredients, add eggs. Slowly stir in buttermilk and then butter. Add raisins. Bake 1 hour, 10 minutes in greased loaf pan at 350°.
Line pie plate with jalapenos. Cover with grated sharp Cheddar cheese. Heap and round to top of pan. Beat eggs and pour over top of cheese. Bake at 275° for 45 minutes.
Melt butter and sugar. Cool. Add unbeaten eggs and mix well. Add remaining ingredients. Bake in a greased shallow pan at 325° to 350° for 30 minutes. Cool and cut in squares.
Sift together flour, baking powder and salt. Cream butter and sugar gradually and cream until light and fluffy. Add extract. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk, beating until blended after each addition. Wrap dough into foil or plastic wrap and chill several hours. Roll out part of the dough at a time, 1/8-inch thick on floured board. Cut with 2 1/2-inch cookie cutters. Sprinkle with granulated sugar and bake on ungreased cookie sheet at 400° for 8 to 10 minutes until edges are brown. Cool on racks. Makes 6 dozen.
Cover fowl with water and chicken broth and heat gradually to boiling point with onion and celery. Cook until fowl is tender, about 1 1/2 hours, adding salt when half done. Remove fowl from broth and set aside on warm platter. Strain broth; bring to boiling point. Stir in rice; cover and simmer over moderate heat until rice is cooked. Stir the contents frequently while rice is cooking. Cool soup slightly and blend with the following Egg-Lemon recipe. Serve immediately. Makes 6 servings.
Cream butter and sugar until fluffy. Add 1 egg at a time; beat until smooth. Add flour gradually; beat until smooth. Add flavoring (of your choice). Add 7-Up. Pour into greased cake pan. Bake in a 350° oven (preheated) for 40 minutes.
Mix together the first 3 ingredients and let stand 12 hours in refrigerator. Add remaining ingredients and mix well.
Cook broccoli and drain. Mix all ingredients, except the margarine. Melt margarine in pan. Leave some margarine in pan, put the rest in the mix. Cook in an oven at 350° for 30 to 40 minutes.
Cook the first 3 ingredients together until thick; let cool. Mix the Dream Whip according to package directions. Add the Dream Whip, drained pineapple and oranges to the cooled jello.
Mix all ingredients well. Roll into balls the size of walnut. Place on shallow baking pan. Bake at 375° for 10 to 12 minutes or until golden brown.
Spread pie filling in bottom of a 9-inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and butter. Mix until crumbly. Sprinkle over pie filling. Bake 40 minutes or until golden brown at 350°. Serve warm with vanilla ice cream.
Cream together the sugar and shortening. Add egg, molasses and buttermilk and mix well. Sift together the flour, soda, salt, baking powder and ginger and add to the other mixture. Mix well. Add vanilla. It makes a dough. Divide into 5 equal balls and roll out as for pastry to fit 9-inch cake pans. Bake at 350° for 10 to 12 minutes. Cool and stack with dried apples.
Cream shortening and gradually add sugar beating at medium speed. Add eggs beating well after each addition, then add chocolate and beat well. Combine flour, soda and add to cream mixture stir in vanilla. Pour batter into 3 greased and floured 8 inch round cake pans. Bake at 350° for 25 to 30 minutes or until a toothpick is inserted in center and comes out clean. Cool on wire racks spread creamy chocolate frosting between layers and on top.
Combine first 5 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust. Bake at 370° for 40 minutes.
Combine ginger, garlic and black beans in a small bowl and set aside. Blend stock, soy sauce, vinegar and sugar in another bowl. Bring pot of water to boil. Fill another bowl with ice water. Blanch cauliflower for 1 minute, then plunge into ice water. Repeat process with remaining vegetables.
Mix together cheese and margarine. Sift together flour, salt and pepper. Combine and chill in refrigerator. Roll out like cookie dough and cut into small star shapes with a cutter. Bake at 375° for 8 to 10 minutes.
Heat milk and cream just to scalding in a medium size saucepan. Stir in corn and liquid, salt, paprika, pepper and thyme. Saute green onions in butter slowly. Then add oysters and liqueur; cook slowly for 5 minutes or just until edges of oysters start to curl. Stir into the scalded milk mixture. Heat very slowly, just to boiling.
Combine all the chopped vegetables in a large kettle and mix well. Sprinkle with salt and allow to stand overnight. The next day, drain off liquid. Tie pickling spices in a piece of cloth or cheesecloth. Combine the vinegar, sugar, pickling spice bag and all other spices in a large kettle. Simmer 20 minutes. Add the vegetables to the mixture and cook over low heat until almost reaches boiling point. Pack the hot chow chow in hot sterilized jars and seal at once. Allow to stand 2 weeks before eating.
Cook unpeeled whole yams in boiling water for 30 minutes or until tender; drain. Peel and mash until smooth. If dry, add a little hot water. Add remaining ingredients and beat until light and fluffy. Transfer to a greased 2-quart casserole dish and bake for 30 minutes at 350°. Serves 8 to 10.
Preheat oven to 250°. Melt margarine in large, shallow pan. Stir in salts and Worcestershire sauce. Add cereal, pretzels, pecans and peanuts; mix until all pieces are coated. Bake for 1 hour. Spread on paper towels and allow to cool. Store in airtight containers.
Mix all ingredients. Refrigerate 15 minutes before serving. Makes 4 to 6 servings.
In a medium bowl, combine spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Cover; chill. Serve with bread, crackers, chips, etc. Makes 3 cups.
Heat oven to 400°. Cook carrots in 1/2-inch boiling salted water for 10 minutes. Combine crackers, onion salt, green pepper and black pepper. Alternate carrots and crumb mixtures in greased 1 quart baking dish. If any carrot liquid is left, spoon over top. Pour butter over and sprinkle with cheese. Bake 20 or 25 minutes or until cheese melts. (Can be made the day ahead, and then put in oven when ready to use.)
Mix well in large bowl all ingredients. (May have to add more bread crumbs if mushy.) Put in bottom of Dutch oven or large type pan and add water to the bottom 1 inch. Cook at 350 degrees for 1/2 hour covered, uncover and cook additional 1/2 hour. Add catsup to top of meat loaf during last 1/2 hour, if desired.
Arrange toast in buttered dish (use deep dish). Break into pieces if you must. Sprinkle with raisins; stir the rest altogether (except 2 tablespoons of sugar). Pour over toast and let stand (10 minutes). Keep pushing down in milk mix so it soaks up milk. Mix cinnamon and sugar and sprinkle over top. Cook at 350° until top is brown and knife comes out clean when tested, 25 minutes is good timing. Serve warm or cold with vanilla sauce (very good) if desired.
Slice beef across the grain (will slice more easily if frozen 1 hour), very thin slices. Cook 1/2 the beef with 1/2 the onion in 1 tablespoon oleo in a skillet over high heat. Remove from skillet and repeat with remainder of beef, onion and oleo. Return all beef to skillet. Stir in soup and paprika. Heat through, stirring occasionally. Reduce heat; stir in sour cream. Heat through. Serve over noodles.
Cut ham and cheese into 1/4-inch cubes. Chop eggs; combine all ingredients. Spread into 12 frankfurter rolls. Wrap in foil and heat in 350° oven for 30 minutes. Makes 12.
Rinse beans. Cover with water; boil 2 minutes. Let stand 1 hour, then simmer, covered, 50 minutes until beans are tender. Add all the rest of the ingredients except cheese. Simmer 30 minutes until carrots are done. Stir in cheese just before serving. Serves 8.
Mix the first 2 ingredients together. Spread on bottom of dish, then spread apples over this. Mix the 1/2 cup flour and 1/2 cup sugar together and spread over the apples. Melt the butter and pour on top. Bake 30 minutes in a 350° oven.
Brown ground beef and part of onion. Drain. Add kidney beans and taco seasoning. Simmer. Combine lettuce, tomatoes, remaining onions, and cheese in large bowl. When ready to serve, add Fritos, ground beef mixture, and dressing. Mix well and serve.
Mix all ingredients together. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Cream sugar and butter. Add eggs, oil and vanilla. Beat until soft and fluffy. Combine all dry ingredients and stir gradually to creamed mixture. Chill for 4 hours or longer. Roll into 1-inch balls. Place on ungreased cookie sheet. Flatten with glass or fork dipped in sugar. Bake at 375° for 8 to 10 minutes or until lightly brown.
Combine flours and egg. Add enough cold water to make a stiff dough. Drop into boiling chicken broth. You may drop them from a teaspoon or roll them out using a little self-rising flour. Reduce heat to medium and cook until tender. Add salt and pepper to taste.
Cream the butter and sugar well together; add the milk, then the cornstarch and flour sifted with the salt and baking powder. Add last the whites of the eggs beaten to a stiff froth. Bake at 350° for 45 minutes. Use rather shallow pans.
Brown meat and drain. Add seasonings and stir well. Add other ingredients. Cook on low for 1 1/2 to 2 hours. Serve over taco chips or Mexican cornbread. Top with sour cream and/or grated cheese.
Simmer water, cinnamon and cloves for 5 minutes. Add fruit juices, tea and sugar. Don't boil, just simmer!
Brown beef. Add to beef and cook until tender the onion, pepper, garlic and chili powder. Add soups, water, cheese and salt. Cook over low heat for 20 minutes, stirring often.
Measure water into large bowl with cover, sprinkle dry yeast and dissolve in water. Add margarine, sugar and egg in order listed; blend well. Add flour slowly and blend well. Cover bowl and store in refrigerator until 1 1/2 hours before serving time. Spoon dough into greased muffin pan and let double in size. Bake at 375° until golden brown. Serve hot. Makes 2 1/2 dozen.
Dip chicken in oil. Roll in crushed Cheese Nips. Place in casserole dish. Cook at 375° for an hour, turning chicken halfway through cooking time.
Thaw shrimp, if frozen. Peel and devein. In medium bowl, combine lemon juice, chili powder, cumin and pepper. Add shrimp. Toss to coat. Let shrimp stand for 20 minutes at room temperature, stirring occasionally.
Place powdered sugar, cocoa, milk and butter in mixing bowl. Cook for three minutes in microwave on high, covered loosely. Remove bowl and mix with spoon to completely blend ingredients. Add vanilla, nuts and marshmallows. Pour into a greased 9 inch paper plate and allow to cool 40 minutes in refrigerator before serving.
Scald cabbage in salted hot water; drain well. Mix remaining ingredients and form 12 to 14 beef balls. Place in cabbage leaves; fold and roll up. Fasten with toothpicks. Place in buttered casserole dish. Pour 1 1/2 cups water over cabbage rolls and cover. Bake at 350° for 1 hour. Remove cover; bake for 15 minutes, until golden brown.
Cook milk, sugar, cocoa, and margarine until margarine melts. Stir in peanut butter, vanilla, and oats. Mix all together and drop on wax paper. Cool until firm.
Clean mushrooms and remove stems. Saute mushroom caps in butter (both sides) and drain well. Combine the bacon, olives and juice in food processor. Stuff mixture into caps. Place on baking sheet. Sprinkle cheese on top of each. Heat broiler to 500° and place in oven for 5 minutes.
Flatten the crescent rolls in a large jelly roll pan. Bake at 350° for 10 minutes. Mix the cream cheese with the salad dressing. Mix with seasoned salt, garlic powder and oregano. Place mixture on cooled crust. Top with whatever vegetables you desire. Spread the cheese on top. Refrigerate 2 hours ahead. Keeps 3 to 4 days in refrigerator.
Mix strawberries in blender. Fold in Cool Whip and Sweet 'N Low. Chill.
Combine flour, pudding mix, baking powder, salt, egg, milk and butter in large mixing bowl. Beat at high speed 2 minutes. Pour into greased 10-inch deep dish pie plate. Drain peaches well. Arrange peach slices decoratively atop batter.
Brown and drain hamburger. Combine ingredients. Bring to a boil; simmer at least 30 minutes.
Brown hamburger and onion in skillet. Drain grease. Add diced celery, bean sprouts, bouillon, salt and pepper. Cover and cook for 10 minutes. Make a smooth paste of cornstarch, brown sugar and soy sauce. Stir into meat and cook another 10 minutes or until sauce is slightly thick. Serve hot over Chinese noodles or rice.
Cook and drain broccoli. Cook onion in butter until tender. Add cheese and soup. Stir until melted. Place broccoli in a casserole dish and pour soup mixture over. Bake at 350° for 30 minutes.
Mix pudding and cold milk until thickened. Add sweetened condensed milk and then fold in Cool Whip. Let set until thickened. Layer cookies, bananas and then pudding. Add another layer of cookies, bananas and pudding. Top with cookie crumbs, if desired.
Preheat oven to 425°. Layer potatoes in 13 x 9 x 2-inch baking dish. Melt butter in saucepan with onion and salt. Pour butter mixture over potatoes and bake for 45 minutes or until potatoes are tender. Sprinkle cheese over potatoes, then parsley. Bake for 15 minutes longer or until cheese is melted.
Remove bones from chicken and arrange in oblong casserole dish. Sprinkle with the onion, coarsely chopped. Sprinkle with Cheddar cheese (or other cheese). Combine Ro-Tel tomatoes and soups. Pour over mixture in casserole. Top with crushed Doritos. Bake at 400° about 40 minutes. For extra spice, decorate with rings of jalapeno pepper before serving or serve with picante sauce.
Put all ingredients in a large bowl; blend until smooth. Pour mixture into a large greased slightly pan; bake 1 hour at 350°. In my oven, it bakes in about 50 minutes.
Chop tomatoes, removing seeds. Saute onion in margarine. Stir in tomatoes, garlic, parsley, salt, basil and pepper. Puree mixture in food processor or blender. Serve over pasta or fresh vegetables. Makes 2 1/2 cups.
Blend all together; form into balls, dropping into boiling sauce. Cook for 3 to 4 minutes before stirring (because if you stir as you drop you can form balls). Cook for 20 to 25 minutes until done.
Retain 3 to 4 tablespoons liquid and put over corn. Put corn in greased casserole and add liquid. Mix remaining ingredients and spread over corn. Crush 1 package crackers and mix with 1 stick melted oleo and spread over top of casserole. Cook in 350° oven for 35 to 45 minutes or until well browned.
Heat oven to 350°. Beat eggs. Add the rest of the ingredients into buttered casserole. Bake 1 hour until toothpick comes out dry. Enjoy.
Mix all ingredients together in saucepan. Cook over medium heat, stirring constantly until mixture gathers on spoon and forms dough. This will take about 6 minutes. Dump onto waxed paper until cool enough to handle and knead to form a pliable mass. Store in covered container or plastic bag. Food coloring may be added to make different colors. Yields 2 pounds play dough.
Cook and stir chicken in hot oil in large skillet until well browned. Add peppers, cook and stir for 1 to 2 minutes.
Mix the first 5 ingredients together. Pour small bottle of Italian dressing over mixture and refrigerate overnight. Drain excess liquid the next day, if needed. Add jar of salsa.
Get an apple (make sure there is no worm holes). Get a knife. Peel off skin. Get peanut butter. Take your knife and put peanut butter on your apple. Be sure to clean up your mess before your Mom sees it!
Cream the butter. Gradually add sugars, beating well. Add eggs; beat well. Combine flour, baking powder and salt; add to creamed mixture, stirring well. Stir in vanilla and pecans. Spread in a greased 13 x 9 x 2-inch baking pan. Bake in a 325° oven for 30 minutes. Cut into 2 x 1-inch bars; cool on wire racks. Yields about 4 1/2 dozen.
Cut meat into serving pieces. Season with salt and pepper and roll in flour. Heat oil in large skillet or Dutch oven. Brown meat on both sides. Add onion, celery, green pepper, tomato soup and water. Simmer on low flame about 45 minutes or until meat is tender.
Combine ingredients in layers in a large salad bowl. Spoon small amount of artichoke oil over salad; refrigerate.
Mix first 4 ingredients together. Pour over berries. Bake at 350 degrees until done.
Beat egg white, brown sugar and vanilla. Dip pecans in mixture. Place on a greased cookie sheet. Bake one hour at 225°.
Microwave potato for 2 minutes and dice. Scramble egg. Spray pan with cooking spray (Pam) and brown onion and diced potato together. Place egg and potato mixture in a warm flour tortilla. Serve with picante sauce. Food exchanges: 1 protein, 1 1/2 breads, 1 fat.
Spread the pie fillings in the bottom of a 9 x 11-inch cake pan, mixing in the lemon juice and cinnamon. Sprinkle the dry cake mix on top. Melt the oleo and pour on top, covering all of the mixture. Sprinkle the pecans evenly over the top.
Cook first 3 ingredients until clear. Add Jell-O; stir. Add strawberries and pour into pie shell. Refrigerate until firm.
Beat the potatoes good. Add margarine, cream cheese, sour cream and chives.	Mix all together. Pour in casserole dish and bake until slightly brown.
Dissolve bouillon cube in water. Add potatoes, mixed vegetables and onion. Cover. Simmer 10 minutes or until vegetables are tender. Stir in remaining ingredients.
Brown ground beef and onion. Add raw rice, V-8 juice, seasonings, sugar and green peppers. Pour	meat mixture into greased, oblong casserole dish. Cover with the sauerkraut. Sprinkle with brown sugar.	Pour 2 cups warm water over all in the casserole.	Cover and bake 1 hour at 350°.
Melt white chocolate. Mix Rice Krispies, pecans and pretzels. Stir until coated. Drop by teaspoonful onto waxed paper. Let sit until firm.