HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot, cover chicken with water and boil until tender. Remove chicken; debone and cut into small bite size pieces. Reserve 1 cup of chicken stock the chicken made while cooking.
Brown hamburger and onion. Add rice and stir until rice is lightly browned. Add water, tomato sauce and seasoning. Stir well and cover. Simmer for 10 minutes.
Place each half of chicken breast on waxed paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Place a piece of Swiss cheese and Prosciutto in center of each half of chicken breast. Roll up lengthwise and secure with toothpick. Combine flour, bread crumbs, Parmesan cheese, garlic, salt and tarragon in a shallow dish. Dip each chicken breast in egg, then coat with bread crumb mixture. Brown chicken on all sides in 1/4 cup melted butter and place in a 13 x 9 x 2-inch baking dish.
Mix butter, peanut butter and jelly in a pan. Cook over low heat. Drizzle over popcorn. Will make 2 quarts.
Mix yeast and warm water. Mix ingredients in a large bowl. Let rise 2 hours in warm place. Separate dough into 2 equal halves. Roll out dough. Brush with melted butter; sprinkle with sugar and cinnamon (1 cup sugar and 4 tablespoons cinnamon). Put into 2 greased loaf pans. Let rise one more hour. Bake at 400° for 25 to 30 minutes. Brush top of loaves with warm melted butter.
Melt butter in 9 x 13 dish. Place peppers on bottom of dish. Sprinkle cheese on top. Pour eggs over cheese. Bake at 350° for 30 minutes.
Place shrimp in bowl. Mix all ingredients and pour over shrimp. Cover and refrigerate for about 1 hour (no longer). Lift shrimp from marinade and thread 6 to 8 shrimp on skewer. Place skewers on grill, turning as needed. Cook 8 to 10 minutes.
Marinate asparagus in Italian dressing overnight, or at least 3 to 4 hours. Cook macaroni as directed on package; drain. Rinse with cold water; drain again. In bowl, blend mayonnaise, ketchup, horseradish, mustard and scallions; toss in macaroni, ham and celery. To serve, arrange asparagus spears on platter; top with macaroni salad. Garnish with watercress and cherry tomatoes.
Coarsely chop artichoke hearts and combine with dressing, sour cream and Parmesan cheese. Chill 30 minutes. Spread on crackers or sliced bread to serve.
Put whole zucchini into boiling water. Boil for 4 minutes. Take out of water, slice longwise and place in baking dish. Coat top of cut sides with butter and sprinkle with Parmesan cheese. Bake until brown on top.
Mix all ingredients together in large bowl. Pour into greased 9-inch loaf pan and bake at 350° about 50 minutes. Best served warm or toasted the next day.
Mix together crushed pretzels with butter and sugar. Bake in a greased pan at 400° for 8 minutes. Beat cream cheese and sugar together until creamy. Add Cool Whip mix. Spread on first layer. Mix frozen strawberries with strawberry jello and boiling water. Let thicken a little. Spread on second layer. Chill good before serving.
Dice and fry 4 slices of bacon until brown. Leave bacon and grease in pan and add 2-inch diced onion and 2 diced leeks. Saute 5 minutes. Take off heat and add 2 tablespoons flour and stir. Add 5 cups hot water with dissolved bouillon cube in each cup. Add 4 to 5 medium potatoes, diced. Cook until potatoes are cooked. Add sour cream with egg yolks beaten in with fork. Add this mixture to soup, but first slowly add soup by the tablespoon to sour cream and yolks to prevent curdling. Then add to soup. Garnish with parsley.
Rub roast with olive oil. Sprinkle with herbs, salt and pepper. Refrigerate overnight. Place roast on a rack in a shallow pan. Insert meat thermometer in thickest part of meat, not touching bone or fat. Place in 350° oven and cook until meat thermometer registers 160° to 170°. Let rest 15 minutes before slicing. Use drippings to make a thin gravy if desired.
Blend first 5 ingredients together and spread on muffins. Freeze on cookie sheet until hard. Cut into squares while still frozen. Place in bags and keep frozen until ready to serve, then brown under broiler for a few minutes.
Preheat oven to 400°. Grease and flour 13 x 9-inch cake pan. Mix butter or margarine with dry ingredients. Add eggs last. Mix until cookie dough texture. Spread 3/4 of mixture on bottom of pan.
Have first 4 ingredients at room temperature. Place in bowl and beat with mixer. Pour into greased 9-inch pie pan. Bake at 350° for 25 minutes. Let stand 20 minutes. Mix with mixer the next 3 ingredients. Pour into pie pan and return to oven 10 minutes.
Sift flour with sugar, baking powder and salt into a bowl. Beat egg whites until stiff, but not dry in a small bowl, set aside. Beat the egg yolks well in a medium-size bowl and stir in milk. Add dry ingredients and mix just enough to blend. Add vegetable oil. Fold in egg whites. Bake in a moderately hot waffle iron, 4 to 5 minutes, until crisp and brown or as iron manufacturer directs. Serve hot with butter, syrup, honey or your favorite flavor of preserves, warmed.
Mix sugar, cornstarch and salt. Add beaten egg yolks. Put in unbaked pie shell and bake 20 minutes at 350°.
Combine poppy seed, buttermilk and almond extract and set aside. Cream butter; add yolks and sugar and beat. Sift flour, soda, baking powder and salt. Add flour mixture alternately with buttermilk mix. Beat egg whites and fold in. Pour 1/2 of batter into greased and floured tube pan. Sprinkle batter with 1/2 of mixture of 1/2 cup sugar and 1 tablespoon cinnamon. Add remaining batter and sprinkle rest of sugar mixture. Cut through batter with knife to give marble effect. Bake at 350° for 1 hour.
Combine tomato sauce, brown sugar, vinegar and mustard. Combine meat, eggs, onion, green pepper, bread crumbs and seasonings. Add 1 cup tomato sauce mixture. Pack into a 1 1/2-quart casserole dish. Pour 1/4 cup over meat loaf. Bake at 350° for 1 hour. Heat remaining sauce and serve with meat loaf. Garnish with green pepper slices, if desired.
Puree tomatoes in blender for 10 seconds. Place all ingredients in pot. Bring to a boil. Reduce heat and simmer for approximately 1/2 hour. Boil water for pasta. Add sauce to cooked pasta. Delicious with any shorter style pasta; ziti, rigatoni, trio Italiano, etc.
Cook macaroni shells until tender. Rinse in cold water and drain well. Add all other ingredients. Mix well and refrigerate overnight. Make ahead. Keeps well.
Mix well with a whisk the first 7 ingredients. Gradually add the flour until well blended. Pour into well-greased tube pan. Lightly drop pan to let air out of batter. Bake in preheated oven at 350° for 1 hour and 10 minutes.
Chunk or slice potatoes thick (approximately 1-inch). Slice celery thick. Chop onion. Cover all vegetables with water (not too much water, just enough to cover). Boil vegetables until tender. Add butter and spices during cooking. Season to taste. Add cream of celery soup, milk, whipping cream and half and half; blend well. Simmer for approximately 15 minutes.
Add ingredients together. Make into cakes. Add more bread crumbs as you make your patty. Eat and enjoy!
Melt butter. Add sugar, flour and cornmeal. Add eggs, one at a	time, beating well after each addition. Add lemon juice, lemon peel and buttermilk. Pour into unbaked 8 or 9-inch pie shell. Bake for 45 minutes at 350° or until a knife comes out clean and pie is golden brown.
Cook broccoli and arrange on bottom of baking dish. Precook chicken; debone it and lay it on top of the broccoli. Pour the sauce over it (soup, mayonnaise and lemon). Brown bread crumbs. Add cheese to casserole and then bread crumbs. Bake 1/2 hour at 350°.
Cook celery for 5 minutes in boiling salted water. Drain. Combine next 6 ingredients and add celery. Pour in a 1 1/2-quart casserole. Sprinkle almonds on top. Bake at 350° for 1/2 hour.
Make cake mix as instructed on box, then add margarine and 1/2 can Eagle Brand milk and mix well. Bake in 2 small sheet pans at 350° for 20-25 minutes.
The night before: Put croutons in a 13 x 9-inch pan. Spread cheese on top. Pour 2 1/2 cups of milk, mixed with beaten eggs, over it. Let stand overnight in the refrigerator.
Heat oven to 350°. Grease 9 x 5 x 3-inch pan. Beat all ingredients at low speed for 30 seconds. Beat at medium speed for 4 minutes. Bake 1 hour and 10 minutes.
Put 1 slice of each cheese and ham on each cutlet. Spray pan with Pam. Put each cutlet in pan and pour tomato sauce over each cutlet. Bake in 325° oven for 25 minutes. You may use more sauce, if you like.
Combine water, sugar, vinegar, syrup and food coloring in large saucepan. Cook slowly, stirring constantly, until candy reaches hard-ball stage. Spoon over apples until coated. Let stand on wax paper.
Cook the macaroni dinner until done. Add cheese from box and mix in eggs. Mix well. Brown the hamburger and drain. Spread the macaroni in the bottom of 15-inch pizza pan. Add the hamburger meat and spread the chopped onions on top of the meat. Top with the grated cheese and pour the sauce on top. Bake in a 350° oven for 30 minutes. Cut like a pie.
Combine sweet milk, lemon juice, sugar and fruit; blend well. Add milk and water. Pour mixture into freezer can of a 1 gallon freezer. Allow ice cream to ripen at least 1 hour. Yield: 2 quarts.
Heat oven to 375°. Stir boiling water into corn meal; continue stirring until mixture is lukewarm. Blend in 1 tablespoon margarine and the egg yolks. Stir in buttermilk, salt, sugar, baking powder and baking soda. Beat egg whites just until soft peaks form. Fold into batter. Pour into greased 2-quart casserole. Bake until knife inserted near center comes out clean.
Cook shells and drain. Mix salsa, tomato sauce and water in large bowl. Brown beef and drain. Add 1 cup salsa mixture, 1/2 can of the onions and 8 ounces of the grated cheese to the beef. Stuff shells with this mixture.
Mix butter and sugar and blend. Add eggs and cream. Add all the rest; use a very large bowl. Bake on ungreased cookie sheet at 350° for 18 to 20 minutes, depending on size. I made walnut size balls, heaping up. They didn't look done, but they are like chocolate chip cookies, they set up later.
Line cookie sheet with foil. Then spread whole graham crackers on top of foil. Chop up nuts and put over graham crackers. Cook margarine, butter and sugar together; let come to a boil. Boil for 2 minutes, then spread over nuts. Bake 10 minutes at 350°.
Mix preserves, barbecue sauce, onion and soy sauce. Pour over chicken in glass baking dish (13 x 9-inches). Add water chestnuts and green pepper. Bake 1 hour at 350°. Serve over rice!
Mix cream cheese and sugar. Add all the fruit and Cool Whip to mixture. Pour into plastic freezer container and freeze. Remove 10 minutes before serving. Cut into squares. Makes 10 to 12 servings.
In a bowl, combine ham, bread crumbs, onions, 1 tablespoon of dill, egg, mustard and 1/4 teaspoon pepper. Mix well; shape into balls. In a large skillet, heat 1 tablespoon of oil and 1 tablespoon margarine. Brown ham balls; add remaining butter and oil as needed. Remove balls to a serving dish. Cover and keep warm.
Salt, pepper, and flour pork chops. Fry them in a frying pan until brown on both sides. Pour about 1/2 c. of grease (from frying pork chops) into a roasting pan. Put sliced onions, potatoes, and pork chops in roasting pan. Salt and pepper onions and potatoes. Add 3/4 c. water to bottom of pot. Put lid on and bake at 375 for 1 to 1 1/2 hours. Make sure water does not cook out.
Put sugar, margarine, cocoa and milk in saucepan. Bring to a boil and boil one minute. Remove from burner. Add vanilla, peanut butter and oats. Mix well. Drop by teaspoon onto waxed paper. Let cool. These travel and keep well.
Spray or grease 9 x 9-inch dish or pan. Dissolve jello in boiling water. Dissolve gelatine in a little juice from tomatoes. Add to jello mixture. Add balance of ingredients. Stir well. Taste. Congeal.
Mix cinnamon, nutmeg, allspice and salt with sugar. Stir into sour cream. Add extracts and mix well. Chill 2 hours. Serve with fresh fruit. Makes 1 cup.
Spray 7 x 10 x 1 1/2 pan well. Mix pineapple, eggs, sugar, margarine and flour. Stir in bread cubes. Bake at 350° for 30 minutes or until brown on top.
Put broccoli in bottom of casserole dish. Mix mayonnaise, onion, eggs and soup. Pour over broccoli. Melt margarine in pan and add roll of crushed crackers. Heat until browned. Top dish with crackers. Cook in preheated oven (350°) for 35 minutes.
Crush crackers and place in mixing bowl. Add oysters and juice. Add melted butter and black pepper to taste. Add approximately 2 cans of chicken broth. Mixture should be consistency to pour easily (similar to cake batter). Add more broth or a little water if needed. Pour into greased 9-inch baking dish and bake at 425° approximately 25 minutes. Should be slightly brown on top. Let set for a few minutes before serving.
Mix the lard with the treacle and water. Mix all dry ingredients. Beat the eggs to a froth and add them to the flour mixture with the treacle. Beat all for a few minutes and turn into a deep baking dish, previously well-greased. Cook in a slow oven for about an hour.
Preheat oven to 350°. Coat three 13 x 9 x 2-inch pans with nonstick cooking spray. Line with waxed paper, allowing paper to come up the short ends. Spray paper. Break up almond paste in large bowl. Add butter, sugar, egg yolks and almond extract. Beat with electric mixer until light and fluffy, 5 minutes. Beat in flour and salt. Beat egg whites with electric mixer until stiff peaks form. Fold into almond mixture until well blended. Divide mixture into 3 equal portions. Add green food coloring to one portion and red food coloring to another, leaving the last portion yellow. Separately spread each colored portion into prepared pans. Bake for 15 minutes, or until edges are golden brown.
Cook onion in large saucepan over medium-high heat in butter. Blend in flour, mustard, pepper and nutmeg until smooth. Stir in milk; cook, stirring constantly, until thickens and begins to boil. Remove from heat. Add cheese, stirring until melted and mixture is smooth and creamy. Serve hot with saltines.
Cream shortening and sugars. Mix in eggs and vanilla. Sift flour, salt and soda. Fold into creamed mixture. Stir in oats and nuts. Roll in small balls and place on a greased cookie sheet. Flatten with fork. Bake at 350° for 10 to 12 minutes or until golden.
Cook chicken breast or chicken until meat falls off bone. Cut up meat and save broth. Mix sliced water chestnuts (including water), celery, onion, almonds and prepared rice. Mix soup, Miracle Whip, lemon juice and chicken broth. Add both mixtures together with chicken and season with salt and pepper. Mix in hard-boiled eggs and pour all the mixture into a well buttered casserole and cover with buttered cracker crumbs. Bake at 425° for 20 to 25 minutes or until it bubbles. May serve as a casserole or spoon into pastry shells.
Mix sugar, cornstarch and salt in pan. Add milk, butter, egg yolks and flavoring. Cook until thick. Add coconut and pour into cooked pie shell crust. Add egg whites, stiffly beaten.
Soak tomatoes in 2 gallons water with 2 cups slaked lime for 24 hours. Drain and soak 4 hours in fresh water, changing every hour. Drain. Make syrup of ingredients. Bring syrup to boil. Pour over tomatoes and let stand overnight. In morning, boil 1 hour. Seal in jar.
May substitute dill pickles or use 1/2 dill and 1/2 sweet.
Peel eggplants. Cut in half lengthwise and hollow out insides, leaving a 3/4-inch thick wall. Combine milk with eggs to make an eggwash. Dust eggplant shells with flour. Dip in eggwash, roll in bread crumbs and deep-fry at 375° until golden brown.
Wash lentils; add water and bring to boiling in large saucepan. Lower heat; cover. Cook 15 minutes. Add onion and carrots. Cook 15 minutes more or until lentils are very tender. Remove from heat. Cool slightly. Stir in bread crumbs, egg, garlic salt, oregano and salt. Melt butter in large skillet. Drop lentil mixture by rounded one-half cupfuls into hot butter. Flatten mounds into patties with spatula. Cook patties until firm and golden brown on both sides. Top each patty with 2 cheese triangles; heat until melted. Garnish with parsley sprigs and carrot curls, if you wish.
Wash and discard any brown leaves from the Brussels sprouts. Preheat oven to 350°. Mix Brussels sprouts with the onion, bread crumbs and cheese. Add oil; stir together. Bake until Brussels sprouts are fork-tender. Salt and pepper to taste.
Rinse chicken, pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker. In a medium bowl, mix together soups. Pour on top of chicken. Cook on low for 6-8 hours. Stir in sour cream before serving. You can serve over rice or noodles. Makes 6 servings.
Mix together first four ingredients, then pour over snow. Be sure not to use the first inch of new snow. It might be dirty.
Stir flour and salt together. Blend in shortening until there are only tiny lumps. Stir water in with fork. Divide dough in half and put a piece of waxed paper on counter and roll out (the wax paper will help when putting dough in pie pan). Roll out to fit in pie plate. Add filling of choice or just bake crust at 350° for 8-12 minutes without filling. Makes 2 9-inch pie crusts.
Cook carrots first in a large Corning Ware for about 6 minutes. Add potatoes, onions, margarine, parsley flakes, salt, pepper and 1/2 cup water for 8 minutes. Stir and turn dish half turn, if you do not have auto turn. Cook an additional 6 or 8 minutes until tender. Cook, covered.
In a bowl, combine flour, sugar, cocoa, salt and soda, then mix in the salad oil, vanilla, vinegar and water. Pour into an 8 x 8-inch pan. Bake at 350° for 30 minutes.
In saucepan, saute chopped onion. Add soup, milk and water. Stir well and frequently. Add dried beef (shredded); let simmer until flavors blend.
Mix together corn flakes and oleo. Line bottom of baking dish with half the crumbs. Place cabbage in baking dish over crumbs. Mix together the last 4 ingredients and pour on top of cabbage. Top with remaining corn flake crumbs and bake at 350° for 30 minutes.
Mix all ingredients together. Pour into unbaked pie crust. Bake until browned at 350° makes 3 pies.
Sift together flour, baking powder, salt and granulated sugar. Add egg, milk and shortening. Mix until smooth. Blend in nuts. Spread into a greased 9 x 9 x 2-inch pan. Combine cocoa and brown sugar. Sprinkle over batter. Pour hot water over entire batter and bake at 350° for 45 minutes. Serve plain or with whipped cream.
Clean and season chicken. Place chicken in large pot with chopped celery, carrots and tomato soup. Cook on stove 1 hour. Serve with rice and cornbread.
"Get out of can, put in bowl, put pickles in it, and put mayo in it, mustard; stir it up. Eat with spoon."
Mix together flour and sugar. Bring margarine, cocoa and water to boil in saucepan. Pour liquid mixture from saucepan over the flour and sugar mixture in a large bowl. Mix well. Add eggs, buttermilk and baking soda. Mix well. Pour into cookie sheet lined with waxed paper. Bake at 350° for 20 minutes.
Mix flour, margarine and powdered sugar. Press into 9 x 13-inch pan (edges up slightly) and bake 20 minutes at 325°. Remove and allow to cool.
In skillet, brown sausage. Drain off grease. Melt butter in skillet with bell pepper, onion and corn. Cook about 10 minutes. Add sausage; mix well. In a large bowl, mix corn meal, egg and milk. In another large skillet that has been preheated to about 450°, pour half of corn meal mixture, cheese and the other half of corn meal mixture. Bake at 450° for 20 to 25 minutes.
Mix together ground beef, egg, bread crumbs, mustard and onion. Mold into a loaf. Top with ketchup, rubbing the ketchup over the entire top of the loaf. Bake for 1 hour.
Brown crumbled sausage and drain. Shred cheese. Let bread dough thaw and rise in a warm place, covered. Punch dough down and roll out to a rectangle (14 x 8-inch). Spread browned crumbled sausage and shredded cheese onto dough. Sprinkle with oregano to taste. Roll into loaf. Bake at 350° for 20 to 30 minutes or until brown. Let bread cool and set to firm slightly before slicing to serve.
Cut down center of the flounder to the bone, 1/4-inch from top to 1/4-inch of bottom. Slice along center of flounder to within 1/4-inch of outside edge along top of bones. Set aside. Finely chop vegetables. (Food processor works great). Add chopped crawfish and crabmeat. Add bread crumbs, eggs and spices. Stuff flounder and round off top. Bake at 375° for 20 to 30 minutes or until fish is done. May also be frozen (before baking).
Scrub potatoes thoroughly; cut each lengthwise into wedges or you may cube them. Put butter and oil in a 13 x 9 x 2-inch pan and place in hot oven to melt together. Add potatoes and onions; toss to coat with butter. Sprinkle with salt, pepper and paprika. Bake 1 hour or until tender, turning occasionally, at 325°.
Combine the first 4 ingredients and then add cucumbers and onions. Cover and chill 24 hours, stirring occasionally.
Place washed and dried spinach leaves on plate. Top with 1 or 2 orange slices. Top with thin sliced red onion rings and sliced egg.
Melt butter in saucepan. Blend in flour. Add sour cream and cheese to butter and flour, blend until melted. Mix with green beans and bake in a casserole dish for 30 to 45 minutes at 350°.
Heat oven to 350°. Grease an 8-inch square pan or baking dish. In a large bowl, combine pancake mix, milk, oil and egg. Stir in prepared sausage and peaches. Pour batter into prepared pan. Bake at 350° for 34 to 40 minutes, or until deep, golden brown. Serve warm with Peach Maple Syrup. Refrigerate leftovers.
Combine all ingredients and mix well. Fill muffin tins about 2/3 full. Bake at 350° for 35 to 40 minutes.
Peel about 3/4-inch off the top of each apple. Place in crock-pot. Pour juice over apples. Fill the center of each apple with 2 tablespoons of sugar, 3 red hots, 1 tablespoon margarine and 2 caramels. Sprinkle with cinnamon. Cover and cook on low for 4 to 6 hours or until the apples are tender. Serve immediately with whipped cream if desired. Serves 4.
Cook carrots with ginger. Add cornstarch, orange juice, salt and sugar. Cook until thickened.
Preheat oven to 275°. Pour rice into glass 9 x 13-inch baking dish or larger. Pour onion soup mix, then cream of chicken and cream of mushroom soup. Add water and stir. Place 5 to 8 pieces of chicken on rice mixture. Cover with foil. Bake for 2 hours or until chicken is done.
Put a little oil in a skillet. Saute chicken until it turns white. Remove chicken and drain fat. Saute onions and peppers and mushrooms (add more oil if needed). Put chicken back. Add uncooked rice, soup and tomato sauce. Let boil. Cover and simmer until rice is cooked.
Melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth. Combine remaining milk (approximately 1/4 cup), cake mix and melted margarine. Mix well. Press half the cake mixture onto the bottom of ungreased 9 x 13-inch cake pan. Bake at 350° for 6 minutes. Take out of oven. Sprinkle chocolate chips and 1/4 cup walnuts over this layer. Drizzle caramel mixture over this. Top with teaspoonfuls of remaining cake mixture. Press gently into caramel mixture. Sprinkle with remaining walnuts. Bake at 350° for 18 to 20 minutes. Cool slightly and then chill. Cut into squares and enjoy.
Cream butter and sugar. Add eggs and vanilla. Sift flour, baking powder and salt and add. Refrigerate overnight or until firm. Roll out, in hand, small balls and mash down with hand. Bake for 10 minutes at 375°. Makes about 45 cookies.
Mix all ingredients and bake in 9-inch round or 9 x 9-inch square pan at 425° for 25 minutes.
Cook noodles until tender. Mix all other ingredients, except cheese. Add salt and pepper to taste. Sprinkle cheese over top of casserole. Bake at 350° until cheese melts.
Separate the rolls into triangles; brush with melted butter and sprinkle with the nuts. Roll, starting with the large end. Bake according to directions for rolls in a 9 x 13-inch pan. Glaze when cool.
Butter 9 x 13-inch casserole pan and line with cubed bread. Beat eggs with milk and mustard. Layer bread with sausage, cheese and egg mixture. Cover and refrigerate overnight. Bake at 350° for 35 minutes.
Combine hominy, margarine, garlic salt, salt and pepper. Heat until margarine is melted. Add remaining ingredients. Mix well and put into casserole dish. Bake in 350° oven for 25 to 30 minutes.