HumbleIntelligence/food-ner-1-Million huggingface dataset:
Select young chickens. Disjoint and cut up as for fricassee. Season with salt and pepper, roll each piece in flour. Cook in covered skillet slowly in fat for 20 minutes. Place skillet in oven at 400° and cook 10 minutes uncovered; then add boiling water. Cover and leave in oven another 15 minutes. Heat may be turned off on oven during last 10 minutes of cooking. Large covered roaster may be used instead of skillet where several chickens are cooking at one time.
Mix cheese, sugar and peanut butter. Add vanilla and beat at high speed. Fold in Cool Whip. Refrigerate 3 or 4 hours for firmness. Add remaining Cool Whip to top of pies.
Brown ground beef in skillet, stirring until crumbly; drain. Add green pepper, soup, salt and pepper; set aside. Layer potatoes and onion in greased casserole. Spoon ground beef mixture over layers. Bake at 350° for 35 minutes. Sprinkle with cheese. Bake for 5 minutes longer.
Beat whites until foamy; add cream of tartar. Beat until stiff; add sugar and gradually fold in soda crackers (rolled fine). Add nuts and vanilla; place in lightly greased pie pan. Bake 35 minutes at 300°. Cool.
Score fat on chops and brush both sides with Worcestershire sauce. Arrange in a 13 x 9 x 2-inch dish so "tails" are in center. Cover with plastic wrap, turning back 1 corner to vent. Microwave on High for 14 minutes, turning after 7 minutes. Drain off liquid. In small bowl, combine soup, water, salt and pepper. Spread over chops. Top with onion. Insert temperature probe so tip is in liquid on bottom of dish. Cover tightly with plastic, arranging loosely around probe to vent. Microwave at Auto Simmer for 4 to 5 hours.
Using wire whisk, dissolve yeast in water. Mix in oil, salt and sugar until dissolved. Using wooden spoon, stir in 5 1/2 cups flour. Let stand for 10 minutes. Sprinkle remaining flour over dough and knead until easily handled. Divide into 2 parts and put into 2 greased loaf pans. Place pans in warm area and cover with towel or cloth napkin. Let rise to double its size. Bake 1/2 hour at 350°.
Add onion juice, salt and pepper with white sauce. Stir in beaten egg yolks and add flaked fish. Beat egg whites until stiff and fold into mixture. Pour into greased baking dish. Place in pan of hot water. Bake in moderate oven (350°) for 60 minutes. Serve from same dish. Serves 4.
Mix crackers, nuts and 1/2 of the sugar. Beat egg whites until stiff. Add vanilla and remaining sugar. Fold into cracker and nut mixture. Pour into a 9-inch buttered pan. Bake at 350° for 20 to 25 minutes. Chill and top with whipped cream. This is excellent.
Heat oven to 350°. In medium saucepan, over low heat, melt butter. Add cocoa; stir until smooth. Stir in sweetened condensed milk, water, eggs, instant coffee and chocolate chips. Whisk until well blended. Remove from heat. Stir in pecans and vanilla. Pour into unbaked pie crust. Bake for 50 minutes or until center is set. Cool completely. Garnish as desired. Refrigerate leftovers. Makes 8 servings.
Bake in roaster in a 300° oven for 5 1/2 to 6 hours (until fairly thick, gets thicker as it cools). Spoon into jars while still warm.
Mix the rhubarb and sugar together until it's juicy. Bring to a boil and boil 12 minutes. Remove from heat and add 1 large package strawberry Jell-O. Bottle in canning jars. Process in boiling water for 5 minutes.
Butter an 8-inch square pan; set aside. In a 2-quart saucepan, melt chocolate pieces. Stir in condensed milk, vanilla and walnuts. Pour into pan. Refrigerate about 2 hours or until firm. Cut in pieces.
Mix all except barbecue sauce. Stir to blend. Pour barbecue sauce over beans and do not stir. Cover. Bake at 300° for 1 hour and 25 minutes.
Beginning with lettuce, layer ingredients in order given. Cover and refrigerate at least 4 hours.
Combine water, sugar and cornstarch in a heavy saucepan. Bring to a boil and cook until thick, stirring constantly. Remove sauce from heat; stir in butter, lemon rind, juice and salt. Makes 9 servings.
In a heavy saucepan, over low heat, melt chips and margarine with condensed milk. Remove from heat; add remaining ingredients. Mix well. Divide dough into thirds; shape each into 8-inch roll. Wrap in wax paper. Chill until firm, about 2 hours. Preheat oven to 350°. Cut into 1/4-inch slices; place on ungreased baking sheets. Bake 7 to 9 minutes or until tops are slightly crusted. Cool 2 to 3 minutes before removing from baking sheets. Store tightly covered at room temperature. Makes about 5 dozen.
Brown hamburger, salt, pepper and onion. Stir in season mix from scalloped potatoes. Mix well. Add potatoes, frozen vegetables and tomatoes, stir. Add 3 cups water. Simmer until potatoes are done and desired thickness is reached.
Cook frozen vegetables. Saute onion and celery in a little oleo. Mix all ingredients except crackers and oleo. Place in casserole dish. Melt oleo and mix with crackers and break over vegetables. Bake at 350° for 30 minutes.
Dissolve yeast in warm water. In a large bowl, combine oatmeal, whole wheat flour, sugar, salt and margarine. Pour boiling water over all and mix well; when lukewarm, stir in yeast. Stir in approximately half of flour; turn out on floured surface and knead in rest of flour. Place in greased bowl. Let rise until double in size; punch down. Shape into 2 loaves; place in greased bread pans and let rise again. Bake at 350° for 30 to 40 minutes. Cool on rack. Brush tops with margarine.
Mix Bisquick, milk and egg. Knead and roll out to approximately 12 x 15 x 1/4 to 1/2-inch thick. Spread blueberries and roll up like jelly roll. Wrap tightly in aluminum foil, except leave top slightly opened for steam to escape. Place in pan with 1-inch water and steam on top of stove for 1 to 1 1/2 hours. (Make sure the water doesn't boil away.) Top with sauce and serve hot.
Combine punch and undiluted limeade and orange juice concentrates. Slowly stir in chilled soda and ale. Add ice. Float citrus slices on top. Makes 20 (6-ounce) servings.
Soak oats in boiling water; let rest 20 minutes. Mix yeast in 1/3 cup lukewarm water. To the oatmeal mixture, add salt, molasses or honey, oleo and yeast mixture. Add flour, 2 cups at a time, kneading in the last 2 cups. Shape mound and let rise in a greased bowl for 2 hours or more. Cut down with a knife several times. Shape in 2 greased loaf pans. Let rise. Bake at 325° for 50 minutes.
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink. Drain.
Combine first 4 ingredients and pat into 9 x 13-inch pan. Set aside. Mix sugar, eggs and cream cheese with electric mixer until smooth. Pour over bottom mixture. Bake at 300° for 35 to 40 minutes. Score top while hot but do not try and remove until cool. Scoring top while hot prevents further cracking and crumbling when finally removed from pan. Be sure and "do not" overbake. Watch your time.
Grease a 7 x 11-inch dish. Place apples in dish. Combine sugar, cinnamon, nutmeg and vanilla. Cover apples with mixture. Combine margarine, oatmeal, brown sugar, flour, soda and baking powder until crumbly. Place on top of apples. Bake at 350° for 25 to 30 minutes.
Brown meat. Add bread crumbs. Spread meat mixture on bottom of pan. Spread corn over meat mixture. Spread potatoes over corn and meat. Dribble melted margarine and gravy. Bake at 425° until brown (20 to 25 minutes).
Dissolve yeast in warm water, then add other ingredients. Let set in refrigerator overnight. Roll out or spoon into buttered roll pan or baking sheet. Bake at 350° until golden brown.
Mix all ingredients together. Grease bottom of 2 loaf pans. Bake in a 325° oven for 1 hour.
Boil water. Put beans into pan with all other ingredients. Pour boiling water over beans and boil for 30 minutes. Take beans out and put into jars.
Brown and drain meat. In a second pan, melt cheese and stir in milk. Add salsa to cheese and stir. Then stir in ground beef. Let it simmer 4 minutes. Serve over tortilla chips.
Mix first 3 ingredients. Dissolve yeast in warm water; combine with milk and melted margarine. Add to dry ingredients. Let rise in warm place 1 to 2 hours. Spread onto oiled pizza pan. Bake 3 to 5 minutes at 325° to 350°. Add pizza sauce and bake 15 to 20 minutes more.
Whip cream cheese. Beat in peanut butter and powdered sugar. Slowly beat in milk. Stir in Cool Whip. Put in crust. Refrigerate (also freezes well). Very good served with hot fudge and peanuts sprinkled on top.
Have butcher clean hog's head. Boil the head in water to cover until meat falls off bones. Mince the hog's head meat (fine), removing all small bones. Take water the head was boiled in and add to meat until consistency of thin pudding. Season and pour into molds. This will harden into a jelly which can be sliced. Serves 12 or more.
Spread dressing and salsa on each tortilla; sprinkle with cheese. Top with lettuce and meat; roll up.
In ovenproof skillet, heat oil; fry chops until lightly browned. Place 1/2 cup rice on top of each chop. Sprinkle onion and green pepper on top of rice.
Chop all vegetables and parsley. Saute first 3 items in oil. Add down to cabbage and simmer slowly for 30 minutes. Add rest of ingredients and simmer for 15 to 20 minutes. Add seasonings to taste.
In a large bowl mix chicken, eggs and celery. In a second bowl blend mayonnaise, salt, lemon juice, Accent, soup, onion and pimento. Add to chicken mixture. Place in a large casserole dish. In another bowl combine potato chips, grated cheese and almonds. Sprinkle over the top of chicken mixture. Bake at 400° for 20 to 25 minutes. Serves 6 to 8.
In soup pot, place broth, potatoes, onion and juice, celery and juice, salt and pepper. Bring to boil and simmer until potatoes are tender. Add instant potato flakes and milk. Bring back to boil. If not thick enough, add more potato flakes.
Mix yeast, sugar and warm water together. Set to rise. Cook oleo, milk and sugar on stove until oleo is melted and sugar dissolved. After yeast has risen and cooked milk has cooled to lukewarm, add to above mixture the eggs. Work in a cup at a time the flour. After the flour is mixed in well, put the dough in a greased, covered dish and leave in the refrigerator until about 2 hours before baking. Roll out the dough on a floured surface and cut circles. Fold the roll over and pinch it together around the edge. Place the rolls on lightly greased cookie sheets and cover them with a light cloth and let them rise from 1 hour to 1 1/2 hours. Bake at 375° to 400° for about 10 to 12 minutes, depending on the size of the roll.
In a medium saucepan, combine sugar, milk, eggs and shortening. Cook over medium heat; mix until it comes to a boil. Remove from heat. Stir in vanilla, coconut and pecans. Cool for 15 minutes.
Rinse a large mixing bowl with hot water to warm it. Measure 3/4 cup warm water into warm bowl. Stir in 2 packages of yeast until dissolved. In separate bowl, mix the salt, eggs, 2 cups flour, sugar and melted butter. Add this mixture to the yeast. Mix well and add 2 more cups flour. Mix until smooth, scraping bowl. Cover with damp cloth and let rise until doubled (about 2 hours). Place dough on floured surface and divide into 2 balls. Pat out into 2 large circles. Cut each circle in 8 pie shaped pieces. Roll each piece up, starting with large end. Place on greased cookie sheet. Cover and let rise again until doubled (1 1/2 to 2 hours). Bake at 400° until golden brown (12 to 15 minutes). Brush with melted butter.
Combine salsa and cream cheese in a bowl. Mix until "pink." Add diced chiles. Mix well. Spread mixture on tortillas, roll them up and place in the freezer for 30 minutes. Remove; cut ends off roll and slice in 1/2-inch sections and serve.
Brown meat. Add everything else. Put on English muffins or bread. Broil 5 to 7 minutes. This is good kept in refrigerator.
Mix cottage cheese and dry jello. Add drained pineapple and oranges. Fold in Cool Whip. Garnish with orange slices. Refrigerate.
Mix all ingredients together. Leave small amount of tomato soup to pour over meat loaf after you put it in the pan. Bake at 400° for 30 minutes or until done.
Mix 18 seconds. Pour into greased glass 9-inch pie pan. Cook at 325° for 35 to 40 minutes.
Melt butter and saute mushrooms and onions until soft. Add flour and make white sauce using broth and cream. Add seasonings and simmer over hot water in double boiler for 30 minutes. Stir in grape juice. Add a bit of hot sauce to beaten egg yolk and fold into hot sauce. (If sauce does not thicken, add another yolk. Just before serving, add parsley and seafood and heat through by sprinkling with Parmesan crumbs and baking for 10 minutes in 400° oven. Sprinkle with more parsley just before serving over rice.
Combine peanuts, sugar, corn syrup and salt in deep 2-quart bowl. Microwave on High 7 to 8 minutes, stirring well after 4 minutes. Add oleo and vanilla and blend well. Microwave on High for 2 minutes. Gently stir in baking soda until light and foamy. Pour onto buttered cookie sheet. Cool for 1 hour. Break into pieces.
Cook noodles according to package directions. Saute ground chuck and garlic salt in heated oil. Add tomato sauce, tomatoes, salt, pepper and oregano flakes; simmer 20 minutes. Drain noodles.
Marinate fish in refrigerator for at least four hours. Grill over charcoal. Best with larger fish steaks.
In square piece of cooking cheesecloth, measure all spices and orange peel. Tie with string. Steep the spice bag in cider on low heat for one hour. Serve hot as is, or add a shot of cider.
Combine eggs and sugar; beat well. Add margarine, salt and pepper. Add remaining ingredients. Fry in small amount of grease (like pancakes). Very delicious and easy to make. Even the kids like it!
Mix all of the ingredients and set aside. Melt 1/2 stick or less of butter or margarine in a 9 x 13-inch dish. Pour in mixture. Bake in a preheated oven at 350° for 1 hour. When done, sprinkle with grated cheese and let melt before serving.
Heat oven to 375°. Pour oil over chicken in a heavy 3-quart casserole. Turn chicken in oil to coat evenly. Add celery, onions, garlic, herbs, seasoning and cognac. Mix well. Cover casserole with foil and then with lid. Bake 1 1/2 hours. Serve, from pot, hot or at room temperature. As you eat, squeeze cooked garlic onto toasted French bread. It's surprisingly mild. Makes 8 servings.
Mix like regular pie crust, only do not use water. Press into 9 x 13-inch pan. Bake 15 minutes at 400°. Use fork to crumble the crust and leave in pan.
Bake at 350° for 1 1/2 hours. Top with chow mein noodles and bake 1/4 hour more.
Mix in large bowl, oleo, sugar, egg and sour cream until creamy. Add flour, baking powder, baking soda and nutmeg. Bake at 350°.
Mix flour, baking powder and salt. Mix in fat with fork or two knives until crumbly. Add milk. Mix enough to wet dry ingredients. Drop dough from a tablespoon on greased baking pan. Bake at 450° (very hot oven) 10 to 12 minutes until lightly browned. Makes 12 biscuits.
Make pudding as directed on box. Add sherry extract. Let stand while breaking cake into crumbs. Stir whipped cream through the pudding. Add cake to mixture and garnish with maraschino cherries (cut up). Makes 8 servings.
Spread rice over bottom of 9 x 13-inch baking pan. Arrange onion slices over rice. Combine soup, water and seasonings. Mix well and pour over rice and onions. Place chicken pieces on top, evenly spaced, skin side up. Bake at 350° for 1 1/2 hours.
Put all dry ingredients together. Ad eggs and remaining ingredients one at a time. Stir well after each addition. Pour into well-greased 9 x 12-inch pan. Bake at 350° for 35 minutes.
Place yeast in 2 cups warm water. Melt margarine. Mix with sugar in huge bowl. Add beaten egg and dissolved yeast. Stir in flour until well mixed. Place in airtight container and keep in refrigerator.
Stir together sugar and cornstarch. Add eggs, evaporated milk and cream-style corn. Pour into ungreased baking dish. Add sliced margarine on top. Bake at 350° about 1 hour, until knife stuck in center comes out clean.
Place water, pickling spice and chopped onion in a 3-quart pot. Bring to a boil, then add lemon. Add salt, pepper and sugar to your taste. Add margarine and Open Pit barbecue sauce.
Fry bacon and sausage. Drain off excess drippings. Add green peppers, onions and tomatoes. Cook about three minutes. Add rice and water. Cover and cook slowly about 30 minutes or until rice is tender.
Cream butter and sugar. Gradually add flour, then egg yolk, cinnamon and vanilla. Put on buttered cookie sheet and pat down until about 1/4-inch thick. Put the unbeaten egg white on top; spread all over, then press chopped pecans down into all. Bake in a 350° oven for about 30 minutes. Cut in oblong pieces. Powdered sugar may be sprinkled over sticks (optional).
Combine dry ingredients. Dip chicken in milk, then dry ingredients. Pour melted margarine over chicken and bake for 1 hour at 350°. May have to raise temperature to brown rapidly.
Dissolve jello in boiling water. Add orange juice (undiluted). Add oranges and pineapple; mix well. Pour into individual molds or 1 large mold; congeal. Good with baked ham.
Combine 1 tablespoon flour and salt. Coat meat with mixture. Melt 2 tablespoons butter in skillet. Add meat and brown quickly. Add mushrooms, onion and garlic. Cook 3 to 4 minutes. Remove meat and mushrooms from pan. Add 2 tablespoons butter to pan drippings. Blend in 3 tablespoons flour. Add tomato paste and stir in beef broth. Cook and stir until thickened and bubbly. Return meat and mushrooms to skillet. Stir in sour cream and wine. Cook slowly until hot. Do not boil. Serve over noodles.
Season chicken with salt and pepper. Coat with flour. Brown in shortening. Add onion and saute. Add other seasoning and water. Bring to a boil; cover and reduce heat. Simmer until tender, about 1 hour. Serves 6.
Sterilize jar. Have lid boiling for a few minutes. Put vinegar, sugar and salt in saucepan. Get mixture hot. Place cucumbers in hot mixture to warm. Pack cucumbers in jar firm. Put pepper on top. Pour boiling mixture over cucumbers. (Cover with boiling mixture.) Wipe jar top clean. Put lid on tight. Process in hot bath for 5 minutes.
Cook potatoes 15 minutes or until tender. Drain and mash. Add butter and cream cheese. Beat at medium speed with mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients.
Marinate pork chops in dressing for 6 to 7 hours. Then take out of dressing and grill. It takes about 10 to 15 minutes on the grill. Serve with Stove Top stuffing and green beans.
Mix in casserole dish and bake at 350° for 35 to 40 minutes.
Bake brownies in a 9 x 13-inch pan. Let cool. Mix jello chocolate mousse as directed on box (except do not use the cookie crumbs). Layer, beginning with broken brownies, mousse, Cool Whip and Heath bars (crumbled). Repeat until all ingredients are used. Use a punch bowl or large, clear mixing bowl. Will serve 10 to 12 guests.
In large bowl, stir the first 5 ingredients. Stir in pecans. Pour into shell. Bake at 350° for 50 to 55 minutes, or until knife comes out clean.
Melt baking chocolate in the top of a double boiler over hot, not boiling water; add marshmallows and stir occasionally until melted. Remove from heat; with electric mixer beat in butter and milk until smooth. Add powdered sugar and blend in thoroughly. Yield: Fills and frosts two 9-inch layers.
Slice apples in buttered pan. Combine remaining ingredients and sprinkle on apples. Bake at 350° for 35 to 40 minutes.
In large frying pan, brown bacon and steak in olive oil. Add a layer of each vegetable. Pour in beef broth. Cover and simmer until done. Makes its own gravy.
Cut cheese into slices to fit inside of chiles. In small bowl, beat egg yolks and water slightly. Add flour and salt. Beat 6 minutes on high speed until thick. Beat egg whites until stiff peaks form. Fold yolks into whites. Heat 1/2-inch oil to 375°. Spoon batter into oil (the length of chili); top with chile (with cheese inside). As batter sets, cover with more batter. When bottom is brown, turn and brown top side. Serves 6 to 8.
Cut cheese into cubes. Place cheese and Ro-Tel in covered casserole dish. Heat for 10 to 12 minutes on Medium power until cheese is melted. Serve warm with tortilla chips or potato chips. Also great as a sauce over meats and vegetables.
Mix jello and boiling water. Chill in refrigerator. Add strawberries. Preheat oven to 400°. Mix crushed pretzels, butter and 3 tablespoons sugar together. Put into 9 x 13-inch pan. Press into bottom of pan. Bake 8 minutes. Let crust cool. Beat cream cheese and 1 cup sugar. Stir into Cool Whip. Spread on cooled crust. When jello and strawberries are thickened, spread on top of Cool Whip and cream cheese layer. Refrigerate until ready to serve.
Preheat oven to 400°. In a square baking dish, stir together 1/4 cup of the sugar and cornstarch. Add pears and cranberries; stir until well combined. Place in the oven to bake for 20 minutes, stirring midway, or until the fruit is tender and the juices have begun to thicken.
To prepare the chicken: Cut the half-breasts into bite-sized chunks. Mix well in the Peanut Marinade, coating the chicken pieces evenly, and marinate for at least 2 hours. Stir the chicken 2 or 3 times as it marinates to coat all the pieces. To prepare the skewers: Soak 12 wood skewers in water for 15 minutes or so. Thread 5 or 6 chunks of chicken onto each skewer. Trim 3 inches of green off the tops of the scallions, and slice each in half crosswise. Skewer the halves on each end of the chicken skewers.
Cut bread in small pieces. Add all ingredients and mix well with hands. Form loaf and place in well greased pan. Bake at 350° for 25 minutes. Once top is done, flip bread over and let bottom bake for 5 minutes.
Spread crushed cookies in the bottom of a baking pan or a 9 x 13-inch casserole dish. Spread half of the ice cream over the cookie crumbs, then half the topping. Repeat layers and place in freezer.
Brown ground beef and drain. Add remaining ingredients except rice to soup pot. Bring mixture to boil; reduce heat and simmer 30 to 40 minutes or until peppers and onions are tender. Add rice. Heat thoroughly for about five minutes and serve.
Cook potatoes and onion together until both are tender. Mash with the margarine until very smooth. Add 1 can cream of mushroom soup and Velveeta cheese. Simmer for ten minutes, then serve.
Combine dry ingredients; add milk, margarine and syrup. Cook in microwave on High 3 to 4 minutes. Stir in vanilla. Serve hot or cold.
Mix ingredients together. Put in greased dish (quart size). Put cheese on top. Bake at 350° for 30 minutes. Take out of oven and put a can of onion rings over and bake another 10 minutes.
Dissolve gelatin in 1 cup boiling water. Drain peaches and reserve juice, adding enough cold water to equal 1 cup. Add to dissolved gelatin. Add vinegar and spices and stir well. Chill until partially set. Then add peaches and chill until set.
Mix pork, egg, onion, salt and pepper. Wet bread; crumble into meat mixture. Shape into 1 1/2 to 2-inch balls; roll in bread crumbs and brown well in 2 tablespoons of oil. When browned, cover with water and simmer 1 hour. Thicken with flour to make gravy. Serve with mashed potatoes and a tossed salad.
Soak beans in water overnight; drain. Place ham in large pot (4 quart). Fill halfway with water. Add beans, cut up tomatoes and juice, diced celery and onions, grated carrot and parsley. Bring to a boil; cover and finish cooking in oven at 300° to 325° for 5 to 6 hours or all day if possible. Stir occasionally. Add water if necessary.
Combine juice with spices and sugar and cook until mixture begins to thicken, about 30 minutes. Cool. Add brandy and bottle and cork at once. Makes just over 4 quarts.
Blend cornstarch and hot water in a bowl. Combine all ingredients, except steak, green onions, garlic and butter. Place steak on a deep platter. Pour soy sauce mixture over steak. Let stand for 1 hour, turning once. Saute green onions and garlic in butter until tender. Cook steak in a slightly greased grill, saving the sauce. Cook steak to your desire after basting it with sauce. Remove steak to platter and pour garlic and onion, mixing over it. Let stand for 5 minutes before slicing. Serves 6.