HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook cubed chicken in butter w/garlic salt until done. Stir in vegetables and chicken broth. Cook for 1 minute after it starts to boil. Pour in the 2 c. rice and add cheese cubes, stirring until the cheese melts (it will thicken as it sets).
Cook the potatoes, carrots and celery until tender in a large pot. Drain; keep liquid. Add onion and butter. Stir in flour, salt and pepper. Gradually add milk, stirring constantly. Add remaining vegetable liquid to desired consistency.
Whirl together pineapple and cantaloupe in a blender or food processor until smooth. Serve cold.
Place all ingredients except vanilla extract in a double boiler; mix thoroughly. Cook, beating constantly with rotary or electric mixer until mixture forms peaks, about seven minutes. Remove from heat; add vanilla. Beat until spreading consistency.
Mix flour and sugar in one bowl. In a second bowl, blend eggs, buttermilk, vanilla and baking soda. In a saucepan, mix margarine, cocoa, oil and water and bring to a boil. Blend all 3 mixtures together. Pour in ungreased baking dish (1/2 inch deep). and bake at 400° for 20 minutes.
Mix ingredients in large baking dish or bowl. Top with 1/2 pound fried bacon, crumbled, and 1/2 cup chopped olives (optional). Bake at 325° for 1 hour.
Toss vegetables and dressing. Let stand 24 hours in refrigerator. Toss again when ready to serve.
Put roast in Dutch oven. Sprinkle soup over meat. Pour Coke over top. Bake at 350° until done.
Blend for 1 minute in the blender. Pour in a well-greased 10-inch pie pan. Bake at 350° for 45 minutes.
Cream together cream cheese, condensed milk and vanilla instant pudding. Add Cool Whip and beat until smooth. Fold in strawberry pie filling. Can be spooned into pastry shells and chilled.
Fry bacon and remove from skillet. Fry hamburger and onion in bacon grease. Put in a roaster and add rest of ingredients. Arrange bacon on top. Add cheese and tomato juice or soup. Bake in moderate oven 1 1/2 hours.
Layer a 9 x 13-inch pan with pecans and coconut. Prepare cake mix as directed on box. Pour over pecans and coconut. Mix butter, cheese and sugar; pour over batter. Put Angel Flake coconut on top. Bake for 45 minutes at 375°.
In medium bowl stir together all ingredients until well mixed. Cover; refrigerate at least 2 hours to blend flavors. Serve dip with crackers, chips or cut-up fresh vegetables. Yields 2 1/2 cups.
Melt margarine and add brown sugar and beat together for 10 minutes. Add eggs, one at a time. Add rest of ingredients. Spread on greased cookie sheet. Bake at 325° for 25 to 30 minutes.
Cook first 7 ingredients together over low to medium heat until thick (use heavy pan). Stir constantly. Pour into baked pie crust. Beat egg whites for meringue.
Break lettuce and cauliflower into small pieces. Add chopped onion. In separate bowl, mix Miracle Whip, Parmesan cheese and sugar. Stir all together. Seal and refrigerate 24 hours. Toss and serve.
Cream together cream cheese and sugar. Blend cream cheese mixture and whipped cream together. Tear 1/2 angel food cake into bite-size pieces and place in bottom of 13 x 9 x 2-inch cake pan. Cover with whipped cream mixture. Cover with another layer of cake and whipped cream mixture. Top with cherry pie filling.
Saute onion. Add mustard, poppy seed and Worcestershire sauce. Mix well and add to softened (not melted) butter. Cut rolls horizontally and spread mixture on bottom half of rolls. Layer diced ham and cheese on top of mixture. Replace tops of rolls and wrap in foil. Bake for 30 minutes at 350°. Makes 36 rolls.
Brown sausage in skillet and remove from pan. Drain off all but 2 T grease from pan. Chop mushroom stems finely and brown with onions and garlic in grease until onions just start turning golden; drain and remove from pan.
Use 8 x 8 pan. In bowl, mix 2 eggs, milk, mustard and paprika; set aside. Grease bottom of pan. Put 4 slices of bread down to cover bottom of pan. Next put tuna on bread, cheese on tuna and remaining 4 slices of bread on top. Pour egg mixture over all. Let sit 15 minutes, then bake at 350° for 50 minutes.
Mix first ten ingredients together in saucepan and cook until thickened. Cook spaghetti and drain. Mix sauce together with chicken and spaghetti in casserole dish. Bake at 350° for 35 to 45 minutes. The last ten minutes, sprinkle with grated cheese and return to oven until cheese is melted.
Sift flour sugar together. Heat butter, marshmallows, cocoa and coca cola together stirring until melted and smooth. Add to flour and sugar, mix immediately. Add eggs, mix well, add soda, milk and vanilla, mix well. Batter will be thin. Bake in 3 9 inch layers or 1 sheet cake pan. Bake 40 min. in 350° oven.
Cook chicken until done; debone and cut into small pieces. Melt margarine and mix with stuffing mix. Put 1/2 of mixture in a casserole dish. Then put in 1/2 of chicken. Mix the can of celery soup with 1 can of broth from the cooked chicken, and pour over chicken. Put remainder of chicken next. Mix chicken soup with one can of broth and pour over chicken. Top with remaining stuffing mix. Bake at 350° for 1 hour.
Bake 2 layers from cake mix. Place 7 ingredients in punch bowl layered as written. Make 2 layers. Top with Cool Whip, nuts and cherries. Keep in refrigerator overnight. Serves large group of 40 to 50.
Mix the cream cheese and powdered sugar like pie dough. Add flavoring. Put the sugar on waxed paper; lay mixture out on waxed paper. Let dry for 4 to 5 days. Make into shapes, such as rose, leaf and Christmas tree.
Mix your own mashed potatoes with cream cheese, onion and pimento. Bake in casserole at 350° until golden on top.
Bring water to boil in a saucepan. Add broccoli and onion; cover, reduce heat and simmer 8 to 10 minutes. Drain well; set aside. Combine rice, 1/2 cup cheese, 1/2 cup egg substitute and 1/4 teaspoon salt. Press evenly over bottoms and up sides of two 9-inch pie plates coated with cooking spray. Combine 1 cup egg substitute, 1/2 teaspoon salt, pepper, milk, mushrooms and broccoli mixture in a bowl; stir well. Pour evenly into prepared dishes. Bake at 375° for 20 minutes. Remove from oven and sprinkle remaining 1 cup cheese; bake 10 minutes or until cheese melts. Let stand 5 minutes before serving. Yield: 12 servings (145 calories and 19% fat per serving).
Drain pineapple, reserving syrup. Soften gelatin in pineapple syrup. Add mint jelly. Heat slowly, stirring constantly until gelatin is dissolved and jelly melts. Stir in pineapple. Chill approximately 20 minutes. Whip the cream and sugar until stiff. Fold in pineapple mixture and pour into a 9 x 13-inch pan. Freeze until firm. Let stand at room temperature until serving consistency. Serves 12.
In microwave safe dish, stir together everything but eggs. Cover. Microwave on High 10 minutes. Stir twice before boiling. Stir in swirling motion and slowly pour eggs in broth until they become long strands.
Combine 1/3 cup flour, 2 teaspoons salt, sage and pepper in a plastic bag. Shake chicken in bag to coat with mixture. Brown chicken in oil and transfer to baking dish. Sift remaining flour, salt and baking powder together. Mix milk, butter and beaten eggs. Add to flour mixture. Stir until smooth. Add parsley. Pour batter over chicken. Bake at 350° for 1 hour. Yield: 4 to 6 servings.
Cream together shortening, sugars, eggs and vanilla. Add sifted dry ingredients and oats. Mix in walnuts. Bake at 350° for 10 minutes. Makes 4 1/2 dozen.
Mix all ingredients together. Top with chips. Bake at 350° in greased pan for 15 minutes.
Bring first 2 ingredients to a boil. Remove from range and add peanut butter, mix well. Add cornflakes and coconut. Mix well and drop by spoonful onto wax paper.
Soak beans overnight. Wash. Add taco mix. Cook 30 minutes fast, then lower heat. Add green chilies, tomato sauce and onion. Cook very slowly for 2 1/2 to 3 hours. About 30 minutes before serving, add butter.
Cook turkey breast and chop up. Cut grapes in half. Drain pineapple. Mix all ingredients and chill.
Dissolve Jell-O in 1 cup boiling water; add to this enough pineapple and cherry juice to make another cup of liquid. (I drain my fruit overnight.) Refrigerate until consistency of gravy. Add fruit, nuts, marshmallows and Cool Whip; mix thoroughly and refrigerate overnight.
In frying pan, add oil and heat to 350°. In bowl, mix flour, baking powder, salt, egg, milk and corn. Drop tablespoonful in hot oil until brown.
Grate cabbage. Dice onion and mix with cabbage. Salt and pepper to taste. Fry bacon; drain and reserve bacon grease. Add 1 cup of sugar and vinegar to bacon grease and heat to boiling. Taste to see if sweet enough. Pour over cabbage while hot and mix. Sprinkle with fried bacon.
Boil hocks until bones come to top and foamy. Change water and put hocks in. Boil and add bay leaf, onion, whole cloves. Cook until hocks are soft; put with potatoes. Season to taste after adding drained sauerkraut and cook for 10 to 15 minutes.
Saute onion in 4 Tbsp. butter. Stir in flour and add water. Stir until thickened. Blend in cheese. Combine sauce and broccoli; pour eggs over all. Turn into greased 1 1/2 qt. casserole dish. Saute croutons in remaining butter. Sprinkle over the top. Bake at 325 degrees for 30 minutes.
Sift flour with baking powder and salt. Add sugar, shortening and egg. Stir in milk; mix until well blended. Grease a 9-inch pan and pour batter into pan. Combine cinnamon and brown sugar. Sprinkle over cake batter and bake at 375° for 25 to 30 minutes.
Sift all dry ingredients in bowl. Add shortening and blend until size of cornmeal. Pour milk into flour mixture slowly. Add the egg. Stir to a stiff dough. Knead on floured surface 5 times. Roll or pat to 1/2-inch thickness. Cut with biscuit cutter. Put in greased 9-inch round cake pan. Cover tops with 1 tablespoon bacon grease. Bake in 450° oven for 15 minutes. Makes 9 or 10.
Heat oil in large saucepan. Add onions and garlic. Saute 5 minutes. Add chicken broth. Heat to boil. Add noodles and salt. Cook 6 minutes. Stir in milk, spinach and cheese. Cook until cheese melts. Do not boil. Sprinkle with croutons and paprika. (Can substitute broccoli or/add American, Cheddar cheeses.)
Mix first three ingredients in a microwave safe bowl. Microwave on low, stirring constantly, until morsels are melted. Add chopped nuts if desired. Pour into greased square baking dish. Cool. Cut into squares and serve.
A child's treat, summertime special. Ideal party favorite! Not just for children, "Mom."
Make cake batter as usual. Sprinkle candied fruit, raisins and nuts with 1 cup flour and add to batter. Bake in tube pan, loaf pans or other size pans. Line pan with 2 thicknesses of brown paper; grease each thickness. Bake at 300° for approximately 2 hours in tube pan. Other time vary depending on depth of pan. Cake is best made 2 or 3 weeks before using. After cool, wrap in cheese cloth soaked in pineapple juice and store in refrigerator or freezer until ready to use.
Add stew meat to about 2 quarts of water. Boil until brown and tender. (Extra water can be added when, and if, needed.) Add tomato sauce, cubed potatoes and sliced carrot. Cook until potatoes and carrot are done. Add spices. Bring to a vigorous boil and add macaroni. Cook until tender about 10 minutes. Goes good with cornbread.
Combine all ingredients. Mix well. Microwave until heated through. Serve with tortilla chips. Makes 3 cups dip.
Add any spices you like (hot pepper and salt). Cook until thick. Put in jars and seal.
Mix and bake in a 350° preheated oven for 45 minutes. Drain off grease and pour an 8 ounce can tomato sauce on top. Bake for 15 minutes more.
Heat oven to 350°. Spread undiluted soup over bottom of a 4 to 5-quart Dutch oven. Add chicken and turn to coat. Sprinkle with thyme. Add sweet potato chunks. Cover and bake 50 minutes. Add peas. Cover and bake 10 minutes longer or until chicken is no longer pink near the bone and vegetables are tender. Serves 4.
Cook ground beef, onion and spices until browned. Drain; set aside. Spread 1 can crescent rolls on bottom of loaf pan. Spread tomato soup on top of rolls. Next, spread beef mixture over tomato soup. Top with cheese. Lastly top with second can of crescent rolls. Bake at 350° for 20 to 30 minutes or until browned on top.
Place the smoked hock, water and kidney beans in Dutch oven. Bring the water to a boil and add the hot pepper sauce, Worcestershire sauce, celery, onion, green pepper, garlic and mixed pickling spices (tied in cheesecloth). When boiling, stir well, then cover pot and reduce heat to simmering. Cook until the beans are very well done, at least 2 hours, but no more than 3 hours. Uncover and stir the beans occasionally and add a little more water. Add no salt to these beans. Near end of cooking time, remove pork hock and cool. Continue simmering the beans, mashing a cupful or so, to get the creamy texture. Strip off the meat from the hock and return to pot, along with the sliced sausage. Continue to cook approximately 15 minutes. Remove spice bag. Serve over cooked rice.
Cook noodles according to package directions. Cream the cheese; add milk and soup. Mix well with mixer. Add other ingredients. Place in a 3-quart Pyrex casserole dish or 9 x 13-inch baking dish. Bake, covered, at 350° for 1 hour.
Mix together margarine, flour and pecans and spread in bottom of an 11 x 13-inch pan. Bake at 400° for 15 minutes. Let cool. Blend together cream cheese and powdered sugar. Spread this mixture over crust. Mix pudding with milk. Let this begin to set up and pour over cream cheese layer. Top with whipped topping. Refrigerate.
Chill dough for 3 hours on ungreased cookie sheets. Bake until edges are slightly brown (approximately 8 minutes) at 375°.
Preheat oven to 350°. Cream butter, sugar, brown sugar and vanilla. Add eggs and beat. Add peanut butter. Mix together dry ingredients. Add flour mixture to peanut butter mixture. Beat well. Drop by rounded teaspoonful onto ungreased, shiny cookie sheet. Press with floured fork to make crisscross. Bake at 350° for 10 minutes. Wait 5 minutes. Move cookies, with a flexible spatula, to a wire rack to cool. Makes 5 dozen.
Mix Jell-O with the 2 cups hot water. Set aside until slightly congealed. Beat cream cheese until soft. Add mayonnaise to cheese and also juice from crushed pineapple. Mix until well blended. Make Dream Whip according to directions. Fold all the ingredients into the slightly congealed Jell-O. Let set for 2 hours or overnight in the refrigerator.
Mix 1 pound powdered sugar, coconut, pecans and milk. Add more sugar as needed to maintain consistency to shape into balls with hands.
Mix Veg-All, soup and chicken; pour into 1 pie crust. Put other pie crust over mixture. Crimp edges with fork; trim sides. DO NOT VENT. Bake at 350° for 40 to 45 minutes until brown.
Blend first 6 ingredients well with a mixer. Remove 1/2 cup of mixture and save for topping. Add remaining ingredients to mixture and pour into greased cake pan. Sprinkle topping on cake and bake at 350 degrees for 30 minutes.
In a small bowl, mix the flour, cream of tartar, baking soda and salt. In a large mixing bowl, cream the butter and sugar; beat in eggs. Gradually stir in the flour mixture. Using 1 level tablespoon of the dough for each, roll into balls. Dip in cinnamon-sugar mixture. Place a few inches apart on greased cookie sheets. Bake in a 375° oven for 8 to 10 minutes. Do not overbake. Makes about 4 dozen cookies.
Chop spinach. Heat all ingredients in a saucepan. Pour into greased 2-quart casserole. Bake one half hour at 350°.
Put cooked noodles in greased casserole dish. Mix remainder of ingredients and pour over noodles. Bake at 350° for 30 minutes.
Melt butter in pan. Add sugars and milk; stir until sugar melts (medium heat). Cover; boil for 5 minutes. Remove from heat. Stir in marshmallows until melted. Add chocolates, one at a time. Stir each until melted. Add vanilla and nuts. Pour into a very large, flat jelly roll pan (11 x 15-inch). Cool in fridge for 30 minutes. Makes about 10 pounds.
Mix ingredients. Place in baking dish. Bake in oven at 350° (glass dish) for 1 hour or at 400° (metal dish) for 45 minutes. Ten minutes before done, pour 1/4 cup tomato sauce over top of meat and finish baking.
Add enough boiling water to dissolve the sugar and cocoa. Add almost 1 cup milk or cream.
Into a heavy gumbo pot, pour oil; add onions and fry for 5 minutes. Add okra; smother for 45 minutes or until cooked. Add salted shrimp, water and garlic. Bring to a boil, then simmer for 40 minutes. (Okra seeds will look brown.) Before serving, mash whole cooked garlic pods that float on the top. Season to taste with salt, pepper, and hot sauce. Serve over rice. For a variation, add 1 can whole tomatoes, smothered with okra. Yield: 8 to 10 servings. The flavor is even better the next day.
In a large salad bowl, combine lettuce, watercress, spinach leaves, chives, oil and lemon juice. Season with salt and pepper. Put mixture on shell-shaped cabbage leaves. Garnish with artichoke bottoms, onion and garlic. Arrange grated carrots in a circle around the cabbage leaves.
Slice the tomatoes. Dip slices into the egg; then into the bread crumbs. Melt butter in a large skillet. Drop the tomatoes into the butter, turning only once, until golden brown. Season to taste. Makes 4 servings.
Combine the first 7 ingredients. Roll out 1/2 dough; place on cookie sheet. Place sliced apples on dough. Add seasoning. Sprinkle on apples. Roll out other half of dough to cover apples. Bake at 350° for 1 hour. Remove from oven and cool. Frost with powdered sugar, butter and hot water frosting. Cut in slices.
Combine sugar, corn syrup, butter, salt, evaporated milk and water. Heat, stirring constantly, to boiling; then cook rapidly, stirring several times. Remove from heat at once, when a soft ball forms (when dropped in a cup of cold water). Cool mixture in pan or until lukewarm; heat 2 or 3 minutes.
Mix shortening and sugar, add eggs and mix well. Add pumpkin and then the flour a little at a time, alternating with the water a little at a time. Add salt, soda, baking soda, baking powder and spices and mix well. Fold in the nuts and raisins. Bake 60 to 70 minutes in loaf pans until toothpick comes out clean.
Mix together the wine, rice and chicken broth; place in greased baking dish. Place chicken over rice mixture. Add about 1/2 cup milk and undrained mushrooms to soup. Mix well and pour over chicken. Sprinkle with thyme and bread crumbs. Bake at 350° for 45 minutes. Cover with aluminum foil; cook another 20 minutes. Remove cover and allow crumbs to lightly brown.
Mix flour and cake mix in extra large bowl with lid. Dissolve yeast in warm water. Add softened yeast to flour and cake mixture. Mix well. Seal lid and place in warm water to help mix rise. Roll dough on very lightly floured surface. Spread with soft butter, sugar and cinnamon. Roll to form rolls and cut in 1 1/4-inch sections. Place on cookie sheet. Let rise again. Bake at 400° for 18 to 20 minutes. Makes 24 to 36 rolls.
Mix in large bowl the oatmeal, wheat germ, nuts, coconut, cereal, sunflower and sesame seeds and milk. Mix well. In another bowl, mix honey, oil, vanilla and cinnamon (optional). Mix into cereal mixture. Bake at 300° for 15 minutes. Stir and bake 15 minutes more. Add 1 cup raisins.
Mix together the cherry jello, blueberry pie filling, crushed pineapple, hot and cold water. Put in refrigerator for 2 hours.
Mix well in blender. May be used in any recipe. Use same amount as sweetened milk.
Beat the eggs and add the pineapple. Add remaining ingredients and mix well. Pour into a 9 x 13-inch ungreased pan. Bake in a 325° to 350° oven for 30 to 40 minutes.
Skin chicken. Mix flour with Bells seasoning until flour is tinted. Dip chicken in tinted flour and quick fry just enough to seal. Butter casserole dish and sprinkle with favorite herbs. Place chicken in dish, dark meat first, then white. Cover with can of mushroom soup. Pour 3/4 cup of sherry wine over all. Cover and bake in 350° oven for 1 hour.
Peel and seed tomatoes. Chop up and set aside. Saute green onions, green peppers and garlic. Pour in tomatoes and spices. Simmer on low for at least 1 1/2 hours, covered. Serve on pasta or grilled chicken.
Melt margarine in frypan. Add salmon (mashed with fork), eggs, water, salt, black pepper and onion. Cook on medium-low for 30 to 45 minutes. Serve over white rice.
Cook sugar and 2 cups water in a Dutch oven over medium heat, stirring constantly, until sugar dissolves. Stir in remaining 4 cups water, orange juice and next 3 ingredients. Pour mixture into large plastic container and freeze until firm. Remove from freezer 1 hour before serving. Place in large punch bowl and break into chunks. Add soft drink and stir until slushy. Makes 6 quarts.
Combine pretzels with oleo and sugar. Press into bottom of 9 x 13-inch glass dish. Bake 7 minutes at 400°. Let cool. Blend cream cheese, powdered sugar and Cool Whip. Spread over crust. Mix Jell-O with boiling water. Add strawberries and pineapple with juice. Chill until almost thick; pour over cheese mixture. Chill 1 hour.
Combine sugar and flour; mix well. Add egg yolks, slightly beaten, to mixture along with milk slowly. Add margarine and cook on low temperature until thickened. Add vanilla. Pour into baked pie shell and cover with meringue and brown. Makes 2 pies.
Pour combined barbecue sauce and dressing over chicken. Cover. Marinate 1 hour. Drain; reserve marinade. Place chicken on greased rack of broiler pan or greased grill. Broil or grill, uncovered, over low coals 10 minutes on each side or until tender, brushing occasionally with reserved marinade.
Melt butter in 3-quart saucepan over moderate heat. Add onion and leek; saute, stirring often, until soft, about 8 minutes. Stir in pumpkin, chicken broth and spices. Bring to a boil, stirring; reduce the heat and simmer, uncovered, for 15 minutes. Remove bay leaf. Process in blender or food processor in batches. (May be refrigerated for 2 days or frozen, puree only.)
Dissolve jello in boiling water. Add cold water. Let cool 15 minutes. Add cranberry sauce, stirring to mix. Add nuts, apple and pineapple to gelatin mixture. Pour into oiled mold or 9 x 13-inch rectangle dish. Chill until firm.
Let vegetables sit out and thaw at least part way. Put into large casserole. Add 2 cans cream of mushroom or celery soup and mix. Bake in 350° oven 1/2 hour, then add grated Cheddar cheese. Bake another 15 minutes. Sprinkle on onion rings and bake a final 15 minutes.
Put 1 1/2-inch butterfly pork chops, cut in half (works with other chops too) in a large Ziploc bag. Pour 1/2 of large bottle of Wish-Bone salad dressing over pork chops. Marinate several hours. (If pork chops are frozen, let thaw in marinade for 8 hours.)
Cream shortening and sugar. Beat in eggs. Add flour and combine until dough is formed. Sprinkle with flour as needed to prevent sticking to fingers and pat dough into greased and floured 11 x 14-inch jelly roll pan or large pizza pan. Bake dough only for 8 to 10 minutes at 375°.
Brown rice and onion in margarine. Pour in casserole. Add soup, cover and bake 1 hour at 350°.
Wash and drain cucumbers. Combine salt and water. Pour over cucumbers and let stand 5 hours. Drain; rinse thoroughly. Combine remaining ingredients. Add cucumbers. Heat until boiling. Pack in sterilized pint jars. Water bath jars in boiling water for 20 minutes.
In Dutch oven, fry bacon until crisp. Remove and drain pan. In same pan saute ground beef, onion and celery until meat is brown and onion is tender. Stir in remaining ingredients, crumbling bacon on top of beans. Cover. Bake 1 hour and 15 minutes at 375°. This serves quite a few people. Can be reduced in quantity if too much.
Dissolve yeast in warm water. Add sugar, salt, shortening, eggs and mashed potatoes. Mix flour in by hand until dough is easy to handle. Turn onto floured board. Knead until smooth and elastic. Place greased side up in greased bowl. Cover with damp cloth and place in refrigerator. Let set about 2 hours. Shape dough into desired shapes. Cover and let rise until double in size. Bake 12 to 15 minutes at 400°. Makes 4 dozen rolls.
Mix together onions and cucumbers, finely chopped. Mix all ingredients (cream cheese should be at room temperature). Yields 12 sandwiches.