HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place pheasant in large kettle and cover with water. Add bay leaf, celery, peppercorns and 1 tablespoon salt. Bring to a boil. Cover and cook over low heat 2 to 3 hours, or until pheasant is tender. (Can be done the day before.) Remove meat from bones; strain broth. Melt butter in saucepan; add flour and stir until blended. Gradually add 2 cups of the broth, stirring constantly. Add light cream, pepper and salt. Cook, stirring until thickened. Arrange pheasant pieces, onions, mushrooms, peas and pimientos in a 2-quart casserole. Add sauce, leaving at least 1-inch space at top.
Preheat oven to 325°. In medium bowl, combine pie filling, condensed milk and almond extract. In large bowl, cut 1/2 cup oleo into 2 cups biscuit mix until crumbly. Stir in cherry mixture . Spread in greased 12 x 7-inch baking dish. In small bowl, combine remaining 1/2 cup biscuit mix and sugar. Cut in remaining 2 tablespoons oleo until crumbly. Stir in nuts. Sprinkle evenly over cherry mixture. Bake 1 hour to 1 hour and 10 minutes or until golden brown. Serve warm with ice cream, if desired.
Prepare macaroni and cheese dinner as directed on box. Drain tuna. Stir in tuna and peas.
Place a whole chicken (minus feathers and other yukky stuff) with a pat of butter on top and 1 cup water in a crock-pot. Cook on low for 8 to 10 hours. Remove chicken from crock-pot and debone. Turn crock-pot to high. Shred or cube chicken. Depending on how many will be partaking in the meal, place some of the chicken back in the crock-pot. For a family of 3, I use about 1/3 of the chicken. Add 2 cups water to crock-pot and wait for liquid to boil. (If in a hurry, transfer to a pot on stove.)
Heat oil in pan. Lightly brown meat, breaking up with fork as it cooks. Transfer meat to bowl with slotted spoon. Save 2 tablespoons fat to cook onion and garlic until soft. Add rest of ingredients except egg, cheese, rolls and parsley. Cook 3 minutes. Stir to blend. Stir mixture into meat in bowl. Let cool 10 minutes. Beat in egg, cheese and parsley.
Combine dry ingredients, adding just enough boiling water to form a fairly stiff dough. To fry, heat a little oil in a skillet. Take a heaping tablespoon of dough and place in skillet. Pat down with back of spoon so it can be turned over and fried on the top side. If the last few spoons of the cornbread get a little dry, add just a drip or two more water. Brown on both sides and serve immediately.
Mix oleo, poppy seed, mustard and onion. Spread on buns. Add cheese and ham to buns. Wrap in foil tightly. Heat and cook 30 minutes at 350°. Freeze if desired.
Mix melted margarine with 3 tablespoons sugar and pour over pretzels. Press into 9 x 12-inch pan. Bake 8 minutes at 400°. Cool 25 to 30 minutes in refrigerator. Blend 1 cup sugar into cream cheese. Fold in Cool Whip and spread on pretzels. Prepare jello with 2 cups boiling water. Mix with frozen strawberries. Set in refrigerator until it starts to set. Pour on top of cream cheese. Refrigerate until set. Cut and serve.
Saute green pepper and onion in butter until tender. Stir in flour and cook 1 minute longer, stirring constantly. Remove from heat and gradually blend cream and sherry. Return to heat and cook, stirring constantly, until mixture comes to a boil. Remove from heat and stir in shrimp, pimiento and salt. Set aside to cool completely.
Mix by hand in a large bowl all the ingredients. Pour into a greased and floured oblong cake pan. Bake at 350° for 40 to 50 minutes or until done. When cooled, top with the following icing.
Mix cracker crumbs, Parmesan cheese, pepper and garlic salt. Dip chicken nuggets in melted butter. Roll chicken in cracker crumb mixture. Spray a baking dish with Pam. Place chicken in dish. Bake, uncovered, at 350° for 25 to 30 minutes or until chicken is done, but not dry. Very tasty.
Grease a 9-inch pan. Melt chocolate and 3 tablespoons butter over low heat; cool. Cream remaining butter with the cream cheese until fluffy. Gradually add 1/4 cup sugar, creaming until light. Add 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla and mix until smooth; set aside. Beat remaining eggs until fluffy and lemon-colored. Gradually add remaining sugar, beating until thick. Fold in remaining flour, baking powder and salt. Blend in chocolate mixture. Then add almond extract, remaining vanilla and the nuts. Measure 1 cup batter and reserve. Spread remainder in pan. Pour cheese mixture over top. Drop reserved chocolate batter by tablespoons over top.
Brown bacon lightly. Add onions; saute slightly. In another pan, put the warm water, sugar and vinegar. Heat and make paste out of the flour; add to mixture and stir until thick. Add bacon and onion; stir well. Pour over sliced potatoes; refrigerate overnight. Bake the next day in a 325° oven for 45 minutes to 1 hour.
Mix dry ingredients and wet ingredients separately. Pour the liquid mixture into the cornmeal mixture. Stir only enough to combine. Fill greased baking pan half full. Bake at 425° for 25 minutes or until lightly browned.
Cook chicken bouillon, water, celery, and onion for 20 minutes in large pot with lid on. Add potatoes and carrots. Cook another 20 minutes or until tender. Add cream of chicken soup and cheese cubes. Heat through until the cheese melts, stirring often. If too thick, add a little more water. Season to taste with salt and pepper. Soup can be frozen.
Cut chicken into pieces. Mix flour, salt, paprika and pepper. Coat chicken with flour mixture. Heat 1/4 c. margarine/butter and 1/4 c. shortening in oblong pan, 13 X 9, in 425° oven until melted. Place coated chicken in pan. Cook uncovered 30 minutes. Turn chicken; cook uncovered about 30 minutes longer.
Bring broth to a simmer over low heat. Add rice and cream. Season with salt, pepper and nutmeg. Cover; cook for 20 minutes, until rice is tender. Serve hot with parsley sprinkled on top. Serves 4.
Peel and cut apples into 9 x 13-inch pan. Sprinkle with sugar and cinnamon mixture.
Mix cake mix, egg and butter until crumbly. Press into lightly buttered 9 x 13 pan, reserving 1 cup of mix. Bake at 350° for 10 to 12 minutes. Cool. Beat cream cheese, sugar, lemon juice and rind until smooth. Spread over cake. Sprinkle with reserved crumb mix. Bake for 12 to 15 minutes. Cool. Makes 32 servings.
In shallow casserole, arrange broccoli. Top with chicken. Combine soup with 1/2 cup of milk and pour over chicken. Sprinkle with cheese. Combine butter with bread crumbs and sprinkle on top. Cover dish and bake at 450° for 20 minutes.
Combine all ingredients. Mix thoroughly (an eggbeater works well). Marinate wings overnight. If you choose to serve as an entree, you will need approximately 8 chicken wings per person. Heat oven to 400°. Place wings on broiler pan sprayed with nonstick cooking oil. Bake for 30 minutes; check often and turn if necessary.
Start water to boil in a large pot. In wok or iron skillet, pour enough oil to coat. Heat to saute. Add vegetables, individually, except mushrooms. When they begin to wilt, sprinkle with teriyaki sauce. Cover, but stir often. Add Ramen and flavor packets to boiling water and boil 6 to 8 minutes. When done, turn off and let sit in water.
Wash and chop broccoli. Cook about 5 minutes in small amount of water. If using frozen broccoli, cook according to package directions for 5 minutes; drain. Combine beaten eggs, soup, cheese, mayonnaise and onions. Fold into broccoli and pour into greased casserole. Cover with cracker crumbs and dot with butter. Bake, uncovered, at 350° for 30 minutes. Serves 8.
Preheat oven to 350°. In a large bowl, mix the egg whites, brown sugar, honey and milk. Blend in the applesauce and vanilla. Add the cinnamon and nutmeg; mix well. Mix in the flour next, then the oatmeal. If the batter is runny, add a little more oatmeal. The batter should be sticky and dense. Add the raisins. Pour into a nonstick 13 x 9-inch cake pan. Bake at 350° for 20 to 30 minutes, or until golden brown on top.
Saute eggplant slices in oil over high heat until browned slightly; drain on towels and set aside. Combine tomatoes, seasonings and grated vegetables in a skillet. Cover and simmer 15 minutes. Remove bay leaf. Add Parmesan cheese and sesame seed and blend well. Place a layer of eggplant in oiled, shallow 2-quart dish. Cover with 1/2 the tomato sauce, 1/2 the Mozzarella cheese. Repeat layers and bake at 350° for 30 minutes until cheese is melted and begins to brown. Serve over cooked rice.
Melt butter in saucepan; stir in flour to make a paste. Remove from heat and stir in milk. Cook and stir until very thick and smooth. Blend a little sauce into egg yolks and return to sauce; mix well. Mix in salt, pepper, dry mustard, Worcestershire sauce and crab meat. Form into 6 patties and place in shallow baking dish. Bake at 350° for 15 to 20 minutes.
Clean soft crabs; paper towel dry. Dip crabs in white wine. Combine flour, corn meal, salt, pepper and Old Bay. Coat crabs in flour combination. Deep fry in Fry Daddy or Grand Pappy. When crab floats on top, it is done.
Combine vinegar, sugar, water, salt, ketchup and soy sauce and set aside. This makes enough sweet and sour sauce for 2 pounds of chicken drummettes. Roll chicken drummettes in cornstarch. Brown in Crisco. Place in baking dish. Pour mixture over chicken. Bake at 350° for 20 minutes. Turn chicken and bake 15 minutes.
Brown beef in oil. Add beans, broth, water and salsa. Cover and simmer 1 hour or longer until beef is tender. Add peppers, carrots and cook five more minutes. Garnish with cilantro.
Mix sugar and syrup together and cook to full rolling boil for 1 minute. Add peanut butter and stir until melted; then add vanilla and corn flakes and mix thoroughly. Drop by teaspoonfuls onto waxed paper.
Brown chops in skillet and season with salt and pepper. Place browned chops in casserole dish. Combine remaining ingredients and pour over chops. Cover and bake in a 350° oven for 1 1/2 to 2 hours, until chops are tender. Makes 6 servings.
Cream the cheese, sugar and mayonnaise together and add pineapple, cherries and pecans. Mix all together thoroughly. Add Cool Whip and whip in slowly. Mix well and refrigerate.
Brown meat in skillet. Drain off excess grease. Add tomato sauce, flour, onion soup mix and water. Simmer 5 minutes and add macaroni. Pour into casserole dish. Top with grated cheese. Bake at 400° for 15 minutes or until cheese is melted.
Combine all ingredients in a saucepan. Heat and mix well by stirring. Serve warm for dipping.
Mix first five ingredients and set aside. Mix next seven ingredients (do not sift) and add to first mixture, stirring well. Add water and nuts, mixing well. Bake at 300° for approximately 1 1/2 to 2 hours. Makes 3 to 4 loaves, depending on size of pan. Do not fill pans over 2/3 full.
Mix first four ingredients well. Bake at 350° for 30-35 minutes. When cool, poke cake full of holes. Drain juice from pineapple and pour over cake. Mix pineapple, pudding, and Cool Whip together and spread over cake.
Cut steak into serving size pieces. Drench in flour. Brown lightly in skillet with a small amount of oil. Remove meat. Add mixture of catsup, bouillon, soy sauce and water to skillet. Simmer 5 minutes. Return meat to skillet. Cover and cook over gentle heat until tender (1 1/2 hours). Add salt and pepper, onion, mushrooms and peppers. Cover. Steam until vegetables are just tender. Serve over rice.
Mix the chocolate, flour and sugar. Add milk and mix well. Add eggs. Next add butter and vanilla. Beat well after each ingredient. Cook until thick and pour in pie shell.
Beat eggs and sugar together. Add vanilla to butter, then add to egg-sugar mixture. Add syrup. Place pecans in crust, then pour syrup mixture over pecans. Bake at 300° for 45 minutes.
Beat egg whites until stiff (set aside). Sift together flour, baking powder and salt. Mix shortening with white sugar and add boiling water. Alternate this with flour mixture and cold water. Add flavorings. Fold in egg whites. Bake at 350° for 30 minutes. Makes 2 (8-inch or two 9-inch) cake layers.
Combine all ingredients. Add flour in your hands until it becomes a whole piece. Make a loaf by rolling a piece of the roll (2 or 3). Take out when brown. Cut into slices. Brown once again in the oven on the side.
Heat oven to 400°. Heat margarine in shallow 1-quart round casserole dish in oven until melted. Place remaining ingredients in blender in order given. Cover and blend on high speed 15 seconds. Scrape sides. Stir to moisten any remaining flour or beat with hand mixer until smooth. Pour into casserole dish. Bake until center is puffed and edge is golden brown, 20 to 25 minutes. Serve with fresh fruit and sweetened whipped cream or yogurt, if desired.
Simmer raisins in hot water 10 minutes. Melt butter in pan. Peel and slice bananas lengthwise. Arrange in single layer in shallow casserole. Cook remainder of ingredients about 10 minutes. Pour over bananas and bake 30 minutes in a 350° oven. Can be sprinkle with coconut.
In large saucepan, saute onion in butter until tender, but not brown. Stir in ketchup, vinegar, sugar, mustard, Worcestershire sauce and salt. Simmer 10 minutes. Makes triple recipe.
Heat oven to 350°. In large bowl, combine first 9 ingredients and blend well. Form mixture into small balls, size of walnuts. Arrange balls in baking pan. In medium saucepan, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook over moderate heat (250°), stirring occasionally until mixture is smooth. Save less than 1/2 of mixture to dip balls into for serving and pour the rest over meat balls. Bake 30 minutes. Serve in a chafing dish with toothpicks. Makes about 60 balls.
Combine sugar, milk and margarine. Cook to soft ball stage (238°), stirring frequently. Remove from heat, stir in chocolate pieces. Add Marshmallow Creme, vanilla and nuts. Beat until well blended. Pour into greased 13 x 9 x 2-inch pan. Cool and cut into squares.
Rinse mushrooms in cool water and remove stems. Place buttons with centers up on a cookie sheet. Stuff centers with sausage. Sprinkle on cheese to your preference. Place in a preheated oven at 250° to 275° and cook until the sausage is done.
Heat oven to 350°. Mix sugar, butter, vanilla and 1 egg in large bowl. Stir in flour. Press dough on bottom and 1/2 inch up sides of ungreased 13 x 9-inch pan. Bake 10 to 15 minutes or until edges are light brown. Sprinkle chocolate chips over crust.
Place rice in saucepan and cover with water. Add a dash of salt to rice and let cook until almost dry. Do not drain.
Dissolve yeast in water and set aside. In saucepan, combine milk, shortening and potatoes. Cook and stir over low heat until shortening is melted. Remove from heat and place in large bowl with sugar, salt, 2 cups flour and yeast mixture. Add eggs and mix well. Cover loosely and allow to stand for 2 hours (dough will be spongy). Stir in enough of remaining flour to make soft dough.
Mix in order. Drop by teaspoonfuls on ungreased baking sheet. Bake at 350° for 12 to 15 minutes.
Scrub unpeeled potatoes well. Cut each potato in half lengthwise, then cut into even wedge. Boil potato wedges for 5 minutes in salted water. Drain and pat dry.
Cool the cooked rice (may be cooked the day before and put in the refrigerator). Add the Italian dressing, diced ham and turkey, cheese, pepper, onion, black olives and peas. Chill 1/2 hour. Add the chopped tomatoes. Delicious!
Combine all but the crushed potato chips. Bake 30 minutes at 350 F then top with the crushed potato chips and bake 15 minutes longer.
Trim fat from pork. Cut pork diagonally into 1/4-inch slices. Quickly brown pork slices in hot oil. Stir constantly. Remove from heat and sprinkle with salt. Reduce heat. Add asparagus and 1/4 cup water to frying pan and cook, covered, for 5 minutes. Combine soy sauce, garlic, cornstarch, ginger and mace with 1/4 cup water. Stir into vegetables. Return pork to pan and cook 3 to 4 minutes, stirring occasionally. Stir in tomatoes and heat through. Serve with rice.
Mix apricots, coconuts and milk. Shape into 1 inch balls, roll in nuts. Let stand 2 hours or until firm.
Melt butter; mix all together. Put 1/2 mixture in bottom of pan. Add slightly softened ice cream. Top with remaining mixture. Freeze. Serves 24.
Mix dry yeast with sugar in warm water and let stand until bubbly. Scald milk; cool to room temperature, then add salt, vegetable oil and 3 cups flour. Beat well. Add yeast mixture and unbleached flour; mix well. Put dough on lightly floured board and knead until dough is smooth and elastic, at least 10 to 15 minutes. Put dough into a large greased bowl, turning dough so it is greased on top. Cover and let rise in a warm place (80°) until double in size, 1 1/2 to 2 hours. Punch down dough, turn and let rise a second time, 1 to 1 1/2 hours. Turn dough out onto lightly floured board, divide into 2 sections and let rest for 15 minutes. Make into 2 loaves and put into greased loaf pans and cover. Let rise again until double and bake in preheated 400° oven for about 50 minutes. Remove from pans and butter crust for softness.
In a large stainless cooking pot, combine jello and water. Stir until dissolved. Add cream cheese and marshmallows. Put on low heat until blended. (Use hand mixer to beat while heating.) Take off heat. Add milk, pineapple and mayonnaise. Mix well. Add lemon juice, bananas and nuts. Pour into mold. Chill for several hours.
Mix everything except milk and eggs. Mix milk and eggs together. Add to other mixture. Bake in 2 unbaked pie crusts. Bake at 400° for 10 minutes and at 350° for 50 minutes.
Mix sugar, oleo, cocoa, milk and salt and bring to a boil. Boil 1 minute. Remove from heat. Add peanut butter, vanilla and oatmeal and stir. Pour into square pan. Cut into squares when cool.
Mix together beef, cottage cheese, eggs, 1/2 cup Parmesan, oregano, salt and pepper. Set aside. Combine spaghetti sauce, water and parsley. Spread 1/3 spaghetti sauce in bottom of a 10-inch skillet. Place 3/4 lasagna noodles over the sauce, breaking to fit flat. Spread half the filling over the noodles. Sprinkle with half of the remaining Parmesan cheese. Place half of the Mozzarella over the Parmesan. Spoon 1/3 of the spaghetti sauce over the cheese. Repeat layers, ending with sauce. Cover skillet and cook on low about 45 minutes or until noodles are tender. Let stand 10 minutes before serving. Serves 8.
Cook chicken, onion and garlic in oil in large saucepan over medium heat, stirring frequently, until chicken loses its pink color and onion is tender, about 5 minutes. Add remaining ingredients, except pasta and bring to a boil. Stir in pasta. Reduce heat, cover and simmer until pasta is tender, about 12 minutes. Serve with additional Pace picante sauce. Makes 6 servings, about 8 cups soup.
Blanch asparagus for 3 minutes in boiling water. Drain well. Combine asparagus, eggs and ham in 3-quart baking dish. Sprinkle evenly with tapioca. Add cheese, pepper, onion and parsley. Mix gently. Blend together lemon juice, milk and soup. Add to casserole and mix thoroughly. Combine bread crumbs and butter. Sprinkle over top. Bake at 375° for 25 to 30 minutes. Let stand a few minutes before serving.
Pour the milk over coconut and let set awhile. Beat butter and sugar. Add eggs, milk, coconut and flavoring. Pour in unbaked pie shell. Bake for 30 minutes at 350°.
Pop the popcorn. Place in a large buttered pan. Melt marshmallows and oleo. Add vanilla. Pour over popped corn and mix thoroughly. Press in Bundt cake pan. Turn out on plate. Enjoy!
Melt to boil, corn syrup, margarine and chocolate chips. Add Vanilla. Pour over cereal. Stir in marshmallows.
In a large bowl, combine 1 1/4 cups flour and the next 6 ingredients. Beat at medium speed until blended, then by hand, stir in 1 cup flour, oatmeal, nuts and chocolate chips. Drop by teaspoon, 2 inches apart, on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes, or until golden brown. Cool; remove from cookie sheet. Makes 6 to 7 dozen.
Drain all but baked beans. Brown onions and bacon. Add brown sugar, catsup, garlic powder, prepared mustard, Tabasco sauce and Worcestershire sauce. Combine all and bake for 1 hour at 350°.
Mix all ingredients together and shape into a ball. Roll in chopped pecans to cover ball. Great for parties!
Combine the yogurt, lemon juice and honey; mixing well to blend. Shred apples into yogurt mixture, stirring after each addition to prevent discoloration. Stir in nuts and serve immediately.
Combine mustard and vinegar in a small bowl. Cover and let stand at room temperature. Mix sugar and egg yolk in a small saucepan. Add mustard and vinegar. Mix and cook over low heat, stirring constantly until slightly thickened. Cover and chill. Serve at room temperature.
In medium size bowl, soak gelatin in 1/4 cup cold coffee. Heat remaining to just boiling. Dissolve sugar in hot coffee. Stir well. Add to gelatin and stir again. Refrigerate until set. Serve topped with plain or chocolate Cool Whip.
Prepare rice as directed; mix sour cream, chiles and rice and seasonings together in bowl. Mix it well.
Cream 1 cup butter and 1/2 cup confectioners sugar. Add cornstarch and flour. Drop by teaspoons onto ungreased baking sheets. Bake at 325° for 10 minutes. Do not brown. Combine rest of ingredients and frost when cool.
Cream shortening and sugars. Add eggs and vanilla; beat until smooth and fluffy. Stir in flour, salt and soda. Stir in chips. Bake at 350° for 10 to 12 minutes.
Melt butter. Add sugar and chopped dates. Mix well. Cook over low heat for 6 minutes. Remove from heat. Add nuts, coconut, and Rice Krispies. Roll into balls. Roll balls in powdered sugar. Yield: 60 balls.
Place flour in 10 x 16-inch roasting bag; place bag in 2-inch deep roasting pan. Combine wine and bouquet sauce. Pour into bag and mix well with flour. Add celery and mushrooms with liquid to bag. Brush quail halves with butter and season with salt. Place quail on vegetables in bag. Close with twist tie and cut 6 (1/2-inch) slits in top of bag. Bake at 350° for 1 hour or until meat is tender. Serve bag gravy over quail. Serves 4.
Saute meat and unions until meat is no longer red. Add cabbage and 1/2 of soy sauce and about 1/2 cup of water. Simmer 15 minutes. Add sprouts, remainder of sauce and water, if needed. Simmer until meat and vegetables are tender. Serve over rice.
Place spareribs, meat side up in a 9x13-inch glass baking dish. Sprinkle with salt. Top with lemon slices and chopped onion.
Brown sausage and add butter, eggs and bread crumbs. Add all other ingredients. Add broth until moist. Bake at 350° for about 30 minutes or until brown.
Place fish in 13 x 9-inch baking dish. Brush with a little oil. Sprinkle with salt, pepper and paprika. Bake, uncovered, in 400° oven for 15 minutes. Add mushrooms and artichokes; spoon Eggplant-Tomato Sauce over all. Cover; return to oven and bake 20 minutes. Uncover, bake 5 minutes more. Serve with hot cooked rice, if desired. Makes 8 servings.
Sift dry ingredients (with exception of sugar). Mix oil, sugar and eggs. Beat after each addition. Add dry ingredients to this mixture. Mix well. Add carrots, nuts and pineapple. Bake at 350° for 35 to 40 minutes. Makes 3 (9-inch) layers.
Bake 20 minutes at 350°. If using Pyrex, 325°. When baked, sprinkle with confectioners sugar. Loosen from sides of pan with sharp knife. Cool 20 minutes. Then cut into squares. Freezes well. Can be served from freezer.
Cut biscuits in quarters and roll in cinnamon-sugar mixture (1/2 cup sugar). Pile in a greased and floured Bundt pan. Melt margarine; add sugar and cinnamon (3/4 cup sugar). Heat until sugar melts and pour over biscuits. Bake at 350° for 30 to 35 minutes. Let stand for 10 minutes.
In a skillet, melt Parkay over medium heat. Add potatoes, onions and pepper; toss to coat. Cover and cook, stirring occasionally, until tender, about 10 minutes. Uncover; cook until potatoes are browned, about 2 to 5 minutes. Top with cheese. Cover and remove from heat; let stand for few minutes. Sprinkle with parsley before serving. Yields 4 servings (good with steak).
Cream together sugar and oleo. Using an electric mixer, add one egg at a time; add flour and whipping cream alternately while mixing and add flavorings. Pour into a greased and floured loaf, Bundt, tube or 9 x 13-inch cake pan and bake at 350° for 1 hour and 20 minutes. Cool in pan on rack.