HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ingredients in 2-quart glass mixing bowl. Microwave on High 6 or 7 minutes until mixture loses its gloss. Stir 3 or 4 times. Drop by teaspoon on to waxed paper pressing to form cookie. Cool. Store in airtight container.
Mix together herbs. Bring a large pot of water to a boil. Fill a small bowl with cold water. Add 4 wonton skins to boiling water at a time. After 20 seconds, remove and add to cold water. Arrange on a clean towel to drain. Continue with all wrappers as desired.
Cook the chicken breasts (with skin left on) in the water until tender. Remove chicken. Add the bouillon cubes and chicken soup to broth. Heat until it comes to a rolling boil. Debone chicken and add back to broth.
Marinate chicken overnight in the refrigerator with Italian dressing in a covered pan. Grill at medium to low heat, until chicken is golden brown and tender, 15 to 25 minutes.
Press the four crescent rolls into 9-inch quiche pan. Combine the rest of the ingredients and bake at 350° for 45 to 60 minutes.
Mix well, bake in greased and floured Bundt pan 1 1/4 hours at 325°.
Mix and pour batter in one large pie plate or tin. Mix 1/2 cup brown sugar, about 2 tablespoons flour and 1 stick butter to moisten well. Put this on top of pie. Bake slow at 325° or 350° for about 40 or 45 minutes.
Beat eggs; add sugar, flour and soda and mix well. Add fruit cocktail; pour in greased baking dish. Bake at 300° for 1 hour.
Mix all ingredients but cherries together and chill overnight. Garnish with cherries before serving. Keep refrigerated.
Bring cauliflower and chicken broth to a boil. Simmer for 10 minutes. Stir in soup and cream over low heat. In small bowl, mix flour and water until smooth. Stir into soup mixture. Add pepper, parsley and ham. Heat thoroughly. Serve immediately.
Heat 3 Tbsp. oil in wok, brown the ginger and 1/2 c. green onion, then add meat and brown together. Mix together the bean (or hoisin) and soy sauces, add this mixture to the meat, and stir fry briefly. Then add rice wine, sugar, MSG, and 1 Tbsp. sesame oil. Add the chicken broth and simmer for about 3 minutes, until the sauce becomes thick and shiny. Put mixture in a serving bowl and set aside.
Cook and drain linguine. Drain tomatoes and cut in half, squeezing out as much liquid as possible . Combine tomatoes and olive oil in skillet. Bring to boil and add remaining ingredients, one at a time, stirring frequently. Reduce heat and cook until sauce has thickened. Serve over hot pasta with additional cilantro. Serves 4.
Drain butter beans and kidney beans. Mix everything together and bake 1 hour at 350°.
Brown ground beef with large onion. Mix other ingredients in slow cooker, add beef and onion. Cook in slow cooker for several hours.
Shake tortilla chips with cinnamon, nutmeg and sugar in large bag. Drain mandarins and pat dry with paper towels. Place chips on platter. Surround with orange sections. Put pie filling in small dish for dipping.
Dissolve yeast in 1/2 cup warm water. Mix butter, sugar, sour cream, egg yolks and flour with the yeast and water. Mix dough well and let it rise for 2 to 2 1/2 hours. Mix nuts and confectioners sugar together. Beat 4 egg whites until stiff and add to nut mixture. If too thick, add a little milk. Roll dough 1/8-inch thick and spread with nut mixture. Roll tight. Let rise again until double in size. Bake in a greased pan at 350° for about 20 or 25 minutes. Makes 2 rolls. Can be iced.
Combine soup, sugar, vinegar, oil, Worcestershire sauce and mustard. Bring to a boil. Cook for 15 minutes. Do not scorch. Layer carrots, pepper, onion and celery. Pour sauce over and serve cold.
Dissolve jello in water. Mix all ingredients together. Bake at 350° for 45 minutes.
Combine flour, baking powder, salt and sugar and sift. Add quick oats; set aside. Combine egg, milk and margarine and add to dry ingredients, stirring just enough to dampen flour. Distribute batter evenly into 12 greased muffin tins. Sprinkle with a little brown sugar and bake at 425° for 15 minutes. Remove from pans; cool inverted on rack.
Melt the caramels with the milk and set aside. Combine the flour, oatmeal, brown sugar, baking soda and salt. Melt the butter and pour over the flour mixture, mixing well. Divide in half, and spread half the dough in the bottom of a 9 x 9-inch cake pan. Bake at 350° for 10-15 minutes.
Mix turkey, tomato juice, oats, egg, onions, celery salt and Worcestershire sauce together. Place in greased baking dish. Bake at 350° for 1 hour.
Bake at 350° for 45 to 50 minutes. Makes 2 (1 pound 4 ounce) loaves. I add a handful of pecans and raisins (if you have).
Cook shells according to directions on box. Prepare Stove Top stuffing according to directions; then combine with the chicken and mayonnaise. Stuff shells with this mixture. Place stuffed shells in a large baking dish. Cover with the cream of chicken soup diluted with 3 cans of water (or broth from cooked chicken). Sprinkle with Parmesan cheese. Bake at 350° for 45 to 60 minutes in a 4-quart baking dish (until soup is real bubbly). Remove from oven and enjoy.
Preheat electric skillet to 380°. Dredge meat cubes in flour mixed with salt and pepper. Brown meat in 2 tablespoons butter. Add chopped onion, garlic and mushrooms; brown slightly. Lower heat to 300° or lower; add vinegar, sour cream, cream of chicken soup, Worcestershire and Tabasco sauces and pepper. Mix with meat. Cover; cook slowly for 1 1/2 hours. Serve over noodles, spaghetti or rice. Serve with a nice green salad. Serves 4 to 6.
Tear lettuce into bite size pieces and place in oblong dish or large, deep glass salad bowl. Continue to layer remaining ingredients, in order listed, ending with peas. Spread mayonnaise over peas and seal to edges. Sprinkle sugar over mayonnaise, then cheese. Then top with bacon crumbs. Seal tightly. Do not stir.
Stir together all ingredients until blended. Drop by spoonful onto ungreased pan. Bake at 350° for 8 to 10 minutes or until edges begin to brown. Remove to wire rack to cool. Yields 2 1/2 dozen cookies.
Brown chops and season with salt and pepper. Remove from pan and pour off any excess grease. Add to same pan the soup and milk. Mix well, scraping bottom of pan. Add Worcestershire sauce. Bring to a boil. Shut off. Add onion and celery to prepared rice. Put rice mixture in buttered casserole dish. Top with pork chops. Pour soup mixture over top. Cover and bake at 350° for 1 1/4 hours.
Mix sweet potatoes, sugar and egg; put in baking dish. Mix brown sugar and pecans. Put on top of potatoes. Melt butter and pour over nuts and sugar. Bake at 350° for 45 minutes.
Preheat oven to 350°. Lightly grease a 9 x 13-inch pan. Dump cherry filling in the bottom. Sprinkle dry cake mix over the filling. Put pats of butter over that layer. Sprinkle coconut over the other layers. Sprinkle with nuts. Bake at 350° for 45 minutes to 1 hour. Serve with Cool Whip.
Mix together pretzels, 3 tablespoons sugar and margarine. Spread evenly into 9 x 13-inch pan; bake at 350° for 10 minutes. Cool. Cream together 1 scant cup sugar and cream cheese. Fold in Cool Whip and layer on top of pretzel mix. Cook pudding; cool and layer on top of 2nd layer. Mix jello in hot water and let partially set up. Add raspberries. Pour over top of all and chill until set.
Cream butter and sugar. Add eggs and lemon peel. Mix and add dry ingredients, alternating with milk. Mix 2 to 3 minutes. Grease bottom only of 2 loaf pans. Pour into loaf pans and bake in 350° oven for 45 to 55 minutes.
Preheat oven to 350 degrees. In large skillet, brown ground beef and onions. Drain fat. Stir in the rest of ingredients, except cheese and tortillas. Layer half the tortillas on bottom of 11x7 baking dish. Spread 1/2 the meat mixture over and sprinkle with 1/2 the cheese. Repeat layers. Bake 30 minutes. Let stand 10 minutes before serving.
Combine first four ingredients in large bowl. Beat well. Add zucchini and drained pineapple, mix well. Mix dry ingredients. Stir into zucchini mixture until blended. Divide between 2 5x9 inch loaf pans. Bake 350 degrees about 1 hour.
In a bowl, combine veggies, chicken soup and thyme (salt optional). Pour into an ungreased deep dish (9 x 13). Combine biscuit mix, milk and egg. Pour over chicken mixture. Bake at 400° for 25 to 30 minutes or until golden brown.
Beat eggs until light and fluffy. Stir in sugar and salt. Add syrups, oleo and pecans. Mix well. Pour into pie shell. Bake at 350° about 1 hour.
Mix cabbage with salt and let stand 1 hour. Add rest of vegetables. Pour cool dressing over slaw. Place in containers and freeze.
In large pot, steam clams in 1 cup of water. Remove clams and strain juice in pot. Remove clams from the shells and add to juice. Simmer juices with butter, wine, oil, garlic, salt and pepper. To the bread crumbs add: salt, pepper, garlic salt, parsley and cheese. Add more bread crumbs to the seasoned juices to thicken the juices into the sauce. Cook pasta al dente and drain. Top with clam sauce.
Cream the cream cheese, Worcestershire sauce and lemon juice. Drain tuna and add to mixture. Add celery, onion and shredded cheese. Make into balls. Roll in chopped nuts and refrigerate.
Combine mix, corn syrup, vanilla and water. Beat on high until peaks form, about 5 minutes. Then gradually, on low speed, blend in sugar. Stir in nuts. Drop on lightly buttered dish. When outside feels firm, turn over. Dry at least 12 hours. Makes about 5 to 6 dozen.
Saute lamb and onion in butter over medium high heat until meat loses its redness. Add wine, tomatoes, parsley, pepper, cinnamon, nutmeg and salt. Simmer, uncovered, stirring occasionally for about 35 minutes or until liquid evaporates. Remove from heat; skim off extra fat and stir in 3 tablespoons Egg Sauce. Spread meat mixture into greased 9 x 13-inch pan. Pour artichokes into colander; thaw in hot running water; drain and quarter. Press into meat. Spread remaining Egg Sauce over all; sprinkle cheese on top. Bake at 350° for 20 minutes or refrigerate until needed, then bake 50 minutes. Let stand 10 minutes. Cut into squares. Serves 12.
Combine all ingredients (except muffins) and spread on English muffin halves. Place in freezer. Just before serving, remove from freezer and slice each English muffin half into 8 pie shaped wedges. Place wedges on cookie sheet and broil for 3 to 5 minutes.
Generously grease and flour 10-inch (12 cup) Bundt pan. In large bowl, combine eggs and water. Beat well with mixer. Add remaining ingredients by hand, stirring until combined. Pour into prepared pan. Bake at 350° for 80 to 90 minutes, until toothpick inserted in center comes out clean. Cool 15 minutes. Invert on cooling rack. Cool completely. To store, wrap tightly in foil or plastic wrap. Refrigerate. If desired, glaze with warm corn syrup and decorate with candied fruit and nuts.
Cut eggs in half and remove yolks. Mash yolks and 1 egg white with fork. Stir in mayonnaise, mustard, onion and 1 teaspoon chopped parsley. Chop remaining (3) egg whites. Place chopped egg whites on serving plate. Spread egg yolk mixture on top. Cover and refrigerate 2 hours.
Cook bacon until crisp. Remove bacon and set aside. Saute onions in bacon fat until soft. Add potatoes, 2 cups water, salt and pepper. Cover and simmer 15 minutes or until tender. Stir in corn with liquid and milk. Blend flour with remaining 1/2 cup water until smooth, then stir into chowder. Cook, stirring constantly, over medium heat until it thickens and heats thoroughly. Serve sprinkled with bacon and paprika. Serve 4 to 6. Freezes well.
Layer bacon, cheese and vegetables in buttered 10-inch pie plate. Blend eggs, milk, flour and seasonings. Pour over other ingredients. Let sit 5 minutes. Bake at 350° for 50 minutes or until brown.
Combine all ingredients. Bake in a 9 x 12-inch pan for 20 minutes.
Place sweet potatoes into a 10 x 6 x 2-inch baking dish. Sprinkle with salt. Place peaches on top of potatoes; sprinkle brown sugar over peaches. Pour 2 tablespoons peach liquid over sugar.
Combine egg, milk, 2/3 cup cracker crumbs, 1/4 teaspoon salt and dash of pepper. Stir in corn, onion and pimiento. Mix well. Turn into 1-quart casserole. Toss butter with rest of cracker crumbs; sprinkle on top of corn mixture. Bake, uncovered in 350° oven for 1 hour or until done. Serves 6.
Dissolve Jell-O in hot water. Stir in cranberry sauce. Chill until thick. Stir in sour cream and nuts. Chill until firm.
Cream together the butter and sugar until well blended. Melt the chocolate. Let cool. Add to butter and sugar. Add the eggs, one at a time, beating 5 minutes after each one. Fold in the Cool Whip. Spoon into the pie shell. Sprinkle with chopped nuts, if desired. Top with Cool Whip as if it were meringue. Refrigerate 6 hours before serving.
Preheat oven to 375°. Cook broccoli for 5 minutes. Arrange in bottom of sprayed baking dish. Top with turkey. Combine soup with milk until smooth. Pour over turkey. Top with cheese. Bake for 30 minutes. Let stand for 5 minutes before cutting.
Cut the pound cake in half lengthwise from top to bottom, then cut crosswise into 1/2-inch thick slices.
Core and pare apples. Cut in quarters, then slice thin. Line 9-inch pie pan with crust. Mix sugars, flour and spices. Rub a little sugar mixture on crust in pan. Arrange apples in pan, heaping slightly in center. Sprinkle evenly with remaining sugar mixture; scatter lemon peel over surface. Dot with butter. Adjust top crust; trim edges and flute. Cut slits in center to allow steam to escape. Bake at 425° for 40 to 45 minutes, until apples are tender and crust is golden brown.
Melt butter. Add brown sugar, sugar, eggs and vanilla. Beat well and add flour, baking powder, salt and soda. Add oatmeal, corn flakes, pecans and chocolate chips. Make a large dropped cookies, about 9 to a sheet. Bake at 350° about 15 minutes.
In a bowl, mix flour, salt and baking powder. In separate bowl beat together beer, egg and 2 teaspoons salad oil; stir into flour mixture. Coat half of chicken with batter. Meanwhile, in a 12-inch skillet over medium heat, heat 1/2 inch salad oil to 370° (frying temperature). Fry chicken until brown and tender, approximately 20 minutes, turning once with tongs. Drain on paper towels or brown bag. Repeat with remaining chicken.
In a medium bowl with a wooden spoon, stir together the flour, baking powder, salt and cinnamon. Add brown sugar with the back of spoon. Stir until all lumps are tiny. Stir in oats. Make a well in the center. Add corn oil, unbeaten eggs, water, vanilla and raisins. Stir vigorously until the dry ingredients are moistened. Drop by level tablespoons 2 inches apart onto greased cookie sheet. Bake in preheated 350° oven until lightly browned, about 13 to 15 minutes. With a wide spatula, remove at once to wire racks to cool. Makes about 2 1/2 dozen. Recipe may be doubled.
Melt butter in large heavy boiler. Saute onion in butter for 4 minutes. Reduce to low heat. Add flour and stir until smooth. Gradually add water. Cook over low heat, stirring constantly, until thick and bubbly. Add the next 7 ingredients. Bring to a boil. Cover and simmer on low heat for 30 to 40 minutes. Remove and discard bay leaf.
Boil potatoes partially. Grate potatoes in 12 x 9-inch dish. Mix in cheese, sour cream, green onion and butter. Bake at 350° for approximately 25 to 30 minutes.
Melt peanut butter, chocolate chips and margarine in microwave. Pour onto cereal. Coat with sugar.
Dice and cook squash until tender. Brown sausage. Add squash, sausage, butter, cheese, bread crumbs and soup. Put into casserole dish. Bake 40 minutes at 350°.
Mix together. Freeze to right consistency to roll in nuts and top with cherries. Makes 2 large or 3 small balls.
Drain the juice from the pineapple. Slice the bananas. Mix all the ingredients. Keep refrigerated.
In a mixing bowl, cream butter and sugar. Combine flour and baking powder. Add to creamed mixture alternately with milk. Stir just until moistened. Pour into a greased 1 1/2-quart baking pan. Sprinkle with blackberries. Pour juice over all. Bake at 350° for 45 to 50 minutes. Top with ice cream or cream, if desired. Yield: 6 to 8 servings.
Fit processor with a steel blade. Add all ingredients and process 2 1/2 minutes, continuously.
Beat eggs well. Add sugar, a little at a time. Put in pumpkin and beat well. Add water and oil. Add flour, soda, nutmeg, cinnamon and salt (which have been sifted together) last. Blend well. Pour into well-greased and floured pans. Bake at 350° for about 1 hour until a toothpick comes out clean. Use 2 loaf pans or a large tube pan.
Use double boiler and melt chocolate chips and butterscotch morsels. Add peanuts. Drop from teaspoon onto wax paper.
Mix all ingredients (looks gross but wait until you taste!). Let chops sit in mixture covered for 30 minutes. Broil or grill and baste often with liquid. Wow! Can repeat with chicken. Wonderful too!
Soften cream cheese and blend in the other ingredients well. Makes 3/4 cup.
Fry meat in butter until done. Add onion and pine nuts and continue frying until onion is transparent. Add vinegar until slightly sour. Add salt and pepper. Let completely cool. Put about 1 teaspoon of filling in center of dough and bring edges to center. Brush with melted butter. Bake at 400° until golden. Serve slightly warm. Yields 30 to 40.
Mix all ingredients, except chicken strips, well. Dip chicken strips into mixture and dunk into hot deep fryer grease. It is done when golden brown.
Mix ingredients, roll out and cut with doughnut cutter. Fry in deep fryer until browned.
Grease casserole. Layer as follows: noodles, tuna, mushroom soup, noodles, celery soup and tuna. Repeat until all ingredients are used. Sprinkle bread crumbs on top. Bake at 400° for 30 minutes.
Heat the chili. Using a round baking dish, cover the bottom with a layer of Fritos, then a layer of tamales, topped with 1/2 cup chopped onion. Pour 1/2 of the chili on top of all of this and add 4 slices of cheese. Repeat in the same order with the remainder of the ingredients, beginning with chopped onion. Bake at 350° until casserole is hot and cheese is melted.
Arrange squash in dish. Saute onions and garlic in the oil. Add tomatoes, seasonings and vinegar. Bring to a boil and simmer 1 minute. Pour tomatoes and onion mix over squash. Top with the cheese and bake in a 400° oven for 1 hour. Serves 8 to 10.
Into a greased 13 x 9 pan pour pumpkin, sugar, evaporated milk, eggs, cinnamon, nutmeg and allspice. Over the top, sprinkle cake mix, pecans and butter. Bake for 45 minutes at 350°. Serve hot with Cool Whip.
Be careful in your selection. Do not choose too young. When selected, give your entire thoughts to preparation for domestic use. Some wives insist upon keeping them in a pickle, others are constantly getting them into hot water. This may make them sour, hard and sometimes bitter; even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with love and seasoned with kisses. Wrap them in a mantle of charity. Keep warm with a steady fire of devotion and serve with peaches and cream. Thus prepared, they will keep for years. Author Unknown.
Bake pie crusts for 10 minutes and set aside. Mix chicken and all other ingredients except potato chips and cheese. Pour in crusts. Cover with cheese and top with potato chips. Bake at 350° for 30 minutes.
Brown ground beef with onion in skillet; add seasoning mix and water to the meat and drain off the grease. Bring to a boil. Reduce heat and let simmer about 15 minutes.
Cook and drain spaghetti. Mix 1/2 jar sauce in same pot. Pour half the mixture in long dish. Pour remaining sauce over mixture. Sprinkle 1/2 each bag of cheese over mixture. Pour remaining spaghetti over this. Pour 1 jar sauce on top. Sprinkle remaining cheese. Add mushrooms. Bake 30 minutes at 350°.
Heat oven to 425°. Combine flour, baking powder and salt in large bowl. Cut in Crisco using pastry blender (or 2 knives) to form coarse crumbs. Add milk. Mix with fork until particles are moistened and cling together. Form dough into ball. Transfer dough to lightly floured surface. Knead gently 8 to 10 times. Roll dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place on ungreased cookie sheet. Bake at 425° for 12 to 14 minutes. Yield: 12 to 16 biscuits.
Mix together, including bacon drippings. Bake at 350° for 1 to 1 1/2 hours.
Cream butter and margarine with sugar, vanilla and lemon extract until light and fluffy. Add eggs, one at a time, mixing well. Sift flour and soda together and add alternately with sour cream to egg mixture, mixing at low speed. Blend well but do not overmix. Pour into 9-inch tube pan that has been greased and floured. Bake at 325° for 1 hour and 20 minutes.
In a large resealable plastic bag, combine the first five ingredients. Add chickens, a few pieces at a time, and shake to coat. In a large skillet, heat 1/4-inch of oil on medium-high; fry chicken in batches for 18 to 20 minutes or until juices run clear, turning once. Yield: 6 to 8 servings.
Heat oven to 400°. Place drained oysters in baking pan. Sprinkle with bacon pieces. Bake until bacon is crisp. Remove from oven. Sprinkle liberally with Cheddar cheese. When cheese is fully melted, serve with thin slices of French bread.
Put out ground heffer in bottom of big bakin' dish. Sprinkle ungun over this. Sprankle rice over this. Lay carats over this. Lay taters over this. Sprankle peas over this. Poor cut up maters over this. Cover and bake at 325° for 1 1/2 hours. Smuther with grated cheez and bake nother 15 minits and then...chow down!
You will also need an 8 to 10-inch plastic flowerpot or pail and a plastic or silk flower.
Heat oven to 350°. Mix sugar, egg, milk, bananas and Bisquick. Then beat vigorously for 30 seconds. Batter may be still slightly lumpy. Stir in walnuts. Pour into well-greased loaf pan. Bake 45 to 50 minutes, until a toothpick stuck into center comes out clean. Crack in top of bread is typical. Cool before slicing.
In a 1-quart casserole, stir can of cream of mushroom soup, milk, soy sauce and dash of pepper until smooth. Mix in corn, lima beans and French fried onions. Bake at 350° for 25 minutes or until hot. Top with remaining can of onions. Bake 5 minutes more.
Mix chicken, celery, grapes and apples well. Serve on bed of lettuce. Garnish with tomatoes or avocados. No set amount. I like the taste that the avocado gives this easy dish. It is a meal in itself.
Combine corn flake crumbs, cheese and seasonings in plastic bag. Dip zucchini in butter and shake in bag to coat. Place on baking sheet. Bake at 375° for 10 minutes or until crisp. Serves 4.
Heat oven to 425°. Mix muffin mix and 3/4 cup milk. In another bowl mix peaches, sugar, extract and cornstarch. Pour into buttered baking dish. Dot with butter and pour muffin mix on fruit. Bake about 30 minutes.
In large bowl, beat eggs until light and foamy. Add sugar and salt, beating until thick and lemon colored. Stir in rum and cream. Chill at least 3 hours. Before serving, sprinkle with nutmeg. Yields 12 servings (1/2 cup each).
Blend cream cheese, lemon juice and milk. Fold in whipped cream. Crush vanilla wafers and put in pan. Add enough butter to make the crumbs hold together.
Heat oven to 350°. Grease pan, 13 x 9 x 2-inches, with shortening; lightly flour. Make cake mix, using water, oil and eggs. Pour half of batter into pan. Bake 25 minutes. Heat caramels and milk in 1-quart saucepan over medium heat about 10 minutes, stirring frequently, until caramels are melted. Pour and spread caramel over warm cake in pan. Sprinkle with pecans and chocolate chips. Spread with remaining batter. Bake 30 minutes. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Store, covered, at room temperature.
Heat oil; saute garlic and onion. Add tomatoes, mushrooms, wine and seasonings. Cook for 1 minute. Add spinach and clams with a little clam juice. Cover until spinach wilts and is tender. Add cooked pasta and serve with Parmesan cheese. Serves 2.