HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken. Save broth to boil spaghetti in. Debone chicken. Cook spaghetti in broth. Saute onion and bell pepper in butter. Drain spaghetti. Add onion and bell pepper. Add soups, cheese and Ro-Tel diced tomatoes. Mix well. Serve warm. Serves 6 to 8.
Drain pineapple; reserve 2 tablespoons juice. Rub chicken with garlic; sprinkle with salt. Broil or grill chicken until cooked through. Combine reserved pineapple juice, honey, lime juice, soy sauce and cornstarch in saucepan. Cook, stirring, until thickened. Add pineapple to sauce. Cook until heated through. Spoon sauce and pineapple over chicken. Sprinkle with lime peel. Serves 4.
For crust, mix flour, butter and pecans; pat mixture in pan with dampened fingers. Bake at 375° for 15 minutes. First layer mix cool whip, powdered sugar and cream cheese; beat until fluffy. Spread over crust by spoonfuls. Then add pudding mixture over first layer; then top with cool whip. Refrigerate for at least 4 hours before serving. Pudding mix can be any flavor you desire.
Bake cake as directed on package as 2 layers. In a punch bowl or large bowl, slice cake into 4 layers or use short cake. Begin layers with cake. Add a layer of each in this order: pineapple, strawberries, bananas, pudding and Cool Whip. Repeat for 4 layers. Chill at least 4 hours; overnight is best!
Combine seasonings with peppers and onions and boil 15 minutes. Pack in jars and seal.
Put all ingredients in blender and mix until smooth. Chill. Serve with tortilla chips.
Cut butter and flour until crumbly. Add 3/4 cup peanuts. Press into 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes. In small bowl, blend softened cream cheese until fluffy. Add powdered sugar and half of frozen topping. Spread over crust and chill. Mix chocolate and coffee flavored pudding mixes with milk. Beat 2 minutes. Spread over cream cheese mixture. Chill or freeze until firm. Top with additional whipped topping, sprinkle remaining 1/4 cup chopped peanuts and add shaved chocolate over top. Serves 16.
Slice green pepper into strips. Place scallops and vegetables in a pan with the bottle of sauce. Place in 400° oven, uncovered, for 10 to 15 minutes or until scallops are tender.
Mix first 3 ingredients together and pour into pan. Mix remaining 5 ingredients together and spread this topping on batter in pan. Bake in a greased 9 x 15-inch cake pan at 350° for 30 to 35 minutes.
Mix all ingredients together and keep covered in refrigerator. Let set at least 24 hours before baking. Do not stir. Fill greased muffin pans 1/2 to 2/3 full and bake at 350° for 20 minutes.
Melt margarine; add flour, heat and stir until light-colored and bubbly. Do not brown. Add milk, stir until it thickens. Add more or less milk to make it the thickness you like. Cut beef into 1/2-inch squares, or tear it into small pieces. Add to sauce. Make toast. Spoon sauce on toast. Serves 6 or will serve 1 person 6 times for breakfast by reheating in microwave.
Prepare ingredients as listed and mix together. Refrigerate several hours or overnight for flavors to blend. Serve with crackers.
Peel and saute shrimp quickly with the butter in a hot pan. Add flour, shallots, sherry and cream. Allow to cook gently about 5 minutes. Pour into au gratin dish; cover with the Dejonge Butter. Place under the broiler until lightly browned. Serve immediately.
In a saucepan, cook carrots in a small amount of water until crisp-tender. Drain and keep warm. In the same saucepan, cook butter and brown sugar until bubbly. Stir in lemon juice and salt. Return carrots and heat through. Serves 4 to 6.
In a Dutch oven, saut sausage and ham until it begins to brown. Add butter, chopped vegetables and garlic; saut until soft, stirring often. Stir in seasoning, stock and tomatoes and bring to a boil. Add rice, stirring well. Add seafood; stir and reduce heat to low. Cover and cook until rice is done, about 40 minutes. Serves 6.
Coat chicken in flour seasoned with salt, pepper and cinnamon. Heat margarine in large frying pan. Add chicken and saute for 20 minutes or until tender and golden all over. Remove chicken and drain on paper towels. Keep warm. Pour off fat from pan. Add chicken broth and finely grated rind and juice of 1 orange. Bring to a boil, whisking constantly. Arrange chicken on serving platter. Pour sauce on top. Peel remaining orange removing skin and pith; slice thinly. Arrange orange slices on chicken and serve with rice.
Beat the oil, sugar, milk, vanilla extract, almond extract, butter extract and eggs well. Mix together the flour, baking powder, salt and poppy seed and add to first mixture. Mix all together and pour into 2 large loaf pans. Bake at 350° for 1 hour. Glaze while warm.
Heat water and sugar. Mix lemons, pineapple juice, orange juice and bananas. Add ginger ale right before serving. Serves a crowd.
Preheat oven to 350°. On top of stove, melt margarine. Saute onions in melted margarine. Add mushrooms undrained. Add rice and stir until warm, then add consomme stirring until warm. Put in large baking dish and cover. Bake for 1 hour. After baking for about 30 minutes, stir well and return to oven to continue cooking.
Wash lettuce and chop. Put in a good size bowl. Sprinkle the green onions on top. Mix together vinegar, sugar, water, salt and pepper in a small bowl. Have the bacon and drippings hot. Pour vinegar and sugar mixture over the lettuce and mix to coat. Take the hot bacon and drippings and pour over the lettuce right before serving.
Brown bacon. Remove and cool. In same pan, brown ham strips in bacon grease, olive oil and butter, adding crushed garlic clove. Add spaghetti, crumbled bacon, cheese, parsley, salt and pepper. Stir well. Pour eggs over and quickly toss to coat spaghetti. Turn off heat. Ad olives, if desired and mix in. Serve immediately.
Beat cream cheese at medium speed with electric mixer until fluffy. Add melted chocolate beating until smooth. Stir in wafer crumbs and preserves. Cover and chill for 1 hour. Shape into 1 inch balls. Roll the balls in almond or powdered sugar. Store in refrigerator. Makes 4 dozen.
Combine all ingredients. Bring to a boil; simmer for 20 minutes. Pour hot into hot, sterilized jars, leaving 1/4 inch headspace. Adjust caps; process 15 minutes in boiling water bath. Yields 6 half pints.
Next day heat and add 1 cup of sugar. Heat 3 mornings adding 1 cup of sugar each time. Can on the 3rd morning.
Combine sugar, corn syrup and heavy cream in a heavy 6-quart saucepan. Cook over low flame, stirring constantly, until sugar is dissolved. Raise flame to medium heat and continue cooking, stirring frequently, until small amounts form a 238° soft ball in cold water. Remove from flame. Beat immediately. Beat until candy begins to harden. Stir in vanilla, nuts and cherries and mix well. Pour into greased 13 x 9 x 2-inch pan. Cut into squares while warm.
Cream butter and sugar together. Add applesauce, raisins and nutmeats. Sift flour, soda and spices together and add to mixture gradually; beat after each addition. Bake in 375° oven for 30 minutes.
Mix all ingredients and boil until all liquid is gone, stirring as it boils. Spread peanuts on shallow pan and cook in oven at 250° for 10 minutes. Stir and cook another 10 minutes. Cool and enjoy.
Cream sugar and shortening. Beat in egg. Alternately add flour, salt and raisin mixture. Stir in walnuts. Bake in loaf pan in moderate oven at 350° until done.
Sift the dry ingredients. Add shortening, eggs, milk and vanilla. Roll out on floured surface. Don't roll too thin. Bake in 350° oven for 6 to 8 minutes.
In large bowl, combine 3 cups flour, yeast, sugar, salt and baking soda. Stir in milk and water; mix well. Stir in remaining flour (batter will be soft). Do not knead. Spray 3 (13 ounce) coffee cans or 8 1/2 x 4 x 2-inch loaf pans with nonstick spray. Sprinkle with corn meal. Spoon batter in pans; sprinkle corn meal on top. Cover; let rise until doubled, about 45 minutes. Bake at 400° for 20 to 25 minutes or until golden brown. Remove from cans to cool on wire rack. Yield: 3 loaves.
Sift the Flour, Salt and Baking Soda. Blend Spry and Sugar and cream well. Add Eggs; beat well. Combine Milk and Vanilla; add with dry ingredients to creamed mixture. Place more than 1/3 of batter in a second bowl and add melted Chocolate and Nuts. Spread in pan. Arrange Graham Crackers over batter. Add Bits to remaining batter. Drop by spoonfuls over crackers and spread. Bake at 375 for 20 - 25 minutes. Cool and eat.
Preheat oven to 350°. Mix together, in 3-quart glass baking dish, all of the ingredients, except the bacon. Place the bacon across the top.
Thaw hash brown potatoes and mix all together. Put in buttered casserole. Bake covered 1 hour at 350°. Uncover. Bake until brown, about 10 minutes. Stir occasionally as souffle bakes and allow to cool a bit before serving.
Rub chops with salt and pepper. Dip in flour. Brown in fat at 350° edges first, then sides. Add wine, up to about the middle of the chops and cook at 275° for about an hour. Add a chunk of frozen orange juice to each chop and cook one half hour more.
Mix all these ingredients together and pour into greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Melt 4 squares of the chocolate in saucepan over very low heat, stirring constantly until smooth. Remove from heat. Add sugar, milk and corn syrup. Stir in fruits and extract. Spoon into 3 dozen paper bonbon cups; chill. Melt remaining 4 squares chocolate with butter in saucepan over very low heat, stirring constantly until smooth. Cool slightly. Spoon onto fruit filling in cups, mounding the chocolate. Chill until firm. Store in refrigerator. Makes 3 dozen.
Wash beans thoroughly. In a large pot, put beans, 4 quarts water and ham hock. Boil slowly for approximately 3 hours. Braise chopped onion in a little butter. When onion is light brown, add to bean soup. Season with salt and pepper; serve. Serves 8.
You will need one 8-inch flowerpot with plastic flowers or tall bowl or maybe a sand bucket and shovel.
Beat cream cheese and sugar until fluffy. Add peanut butter. Beat in milk. Gradually fold in whipped cream. Fill pie shell. Sprinkle with chocolate shavings or chopped peanuts if desired. Can be served either frozen or chilled.
Combine sugar, flour and salt in top of a double boiler. Stir in milk; cook over boiling water, stirring constantly until thickened. Cook, uncovered, for 15 minutes. Beat egg yolks. Gradually stir in hot mixture. Return to double boiler. Cook 5 minutes more. Remove from heat; add vanilla.
Mix sugar, butter and milk in a pan on stove. Bring to a boil (stirring often) for 1 minute. Add other ingredients one at a time, stirring well. Drop by teaspoons onto wax paper. Cool. Makes a yummy batch of cookies!!
Combine beef, bread crumbs, egg, salt, pepper and 1/3 cup soup in a bowl. Mix well. Shape into 6 oval patties. Brown in skillet and drain.
Cook rice; drain and set aside. Melt butter in skillet. Saute onion and celery. Add frozen broccoli, turning until thawed. Add rice, milk, soup, Cheez Whiz and almonds. Mix well. Pour into a buttered casserole dish. Top with bread crumbs and grated cheese. Bake at 350° for 20 to 30 minutes.
Spread potatoes and ham in 9 x 13-inch pan. Mix soup and sour cream together and pour over potatoes and ham. Top with crushed chips or bread crumbs. Bake at 350° for 30 minutes.
Cut the braunschweiger into small pieces. Add the sour cream and the onion soup mix to the braunschweiger in a large mixing bowl. Beat with an electric mixer until smooth and well blended.
Thaw the peaches according to package directions. Puree in a food processor or blender. Divide the peach puree evenly among four tall glasses. Add 1/2 cup of orange juice to each glass and ice cubes, if desired. Top off with a slow stream of ginger ale. Stir gently to mix. Garnish with orange slices.
Wash cucumbers; let stand in cold water overnight. Pack into hot sterilized jars. To each quart, add 1/8 teaspoon alum.
Mix margarine and sugar until fluffy. Add the eggs and mix well. Mix cornmeal, flour and baking powder well. Add dry ingredients alternately with the milk until all is well blended. Pour into a well-greased 9 x 9-inch pan. Bake at 350° for 30 minutes or until tests done in the middle. This is moist and tasty and better than most cornmeal breads.
Cook pasta al dente, drain and cool. In large bowl, combine ingredients. Let stand overnight. Stir before serving.
Mix ingredients thoroughly with a fork and let sit for 5 to 7 minutes. Fry pancakes with a small amount of oil, just as you would with regular pancakes.
In a large skillet over medium heat, saute onion and mushrooms in margarine. In a medium bowl mix together spinach, tomatoes, zucchini and salt (optional); add to onion-mushroom mixture. Simmer 5 minutes. Cook spaghetti 15 minutes in boiling water, drain and add to vegetable mixture. Spray 9 x 13-inch casserole with cooking spray; pour vegetable mixture into casserole. Mix cheeses together and sprinkle on top. Bake at 350° for 30 minutes. Serve hot.
Cook over medium heat; stir frequently. Add food coloring. Don't overcook. Remove from pan and onto wax paper when it starts to harden. Knead in a little flour when cooled. Store in an airtight container.
Cut salt pork into 1/2 cubes. Cook in large kettle until crispy. Remove bits and reserve. To hot pork fat, add onions. Cook until tender, stirring often. Top with potatoes. Sprinkle with salt and pepper. Pour on boiling water. Top with fish cut into medium pieces. Cover and simmer 25 minutes or until potatoes are tender. Add milk and evaporated milk. Sprinkle with parsley. Yields 6 servings.
Cook lean, raw beef in 2-inches of water with soup mix for 20 to 30 minutes, stirring often. Add the broth, vegetables, carrots, tomato, potatoes and salt and pepper. Cook over medium heat until potatoes are tender.
Bring to boil in 16-quart pot. Fill 1/2 full of water. Add salt and pepper, Old Bay seasoning and onions to taste. Cook 5 minutes. Add cut up sausage; cook 45 minutes on medium heat. Bring to boil again. Add corn and potatoes when almost tender. Add peeled shrimp.
*For chocolate chip cookies, use a white cake mix and milk chocolate chips. For orange cookies, use orange cake mix. For lemon cookies, use lemon cake mix. For chocolate cookies, use chocolate cake mix. For strawberry cookies, use strawberry cake mix.
Drain juice from pineapple to make the 2 cups of water to put in jello. Let jello set, then mix pineapple and cream cheese. Fold into jello, then let finish setting.
Cream together butter, brown sugar and eggs. Add cream of tartar, then flour. Dough will be stiff. Make in 4 to six rolls in waxed paper. Refrigerate overnight; slice in 3/8-inch slices. Bake for 10 to 12 minutes; do not overbake.
Mix all ingredients except tomato sauce. Make into small balls. Pour tomato sauce over top of meatballs. Bake at 350° for 40 minutes.
Cook broccoli. Add other ingredients and mix well. Bake at 350° for 1 hour.
Dissolve the baking soda in 1 cup boiling water; set aside to cool. Cream butter and sugar together, then add eggs. Stir in by hand the remaining ingredients. Finally, stir in the soda water. Bake in muffin pans at 375° for 30 minutes.
Mix all ingredients together. Roll out very thin and cut with cookie cutters. Place on ungreased cookie sheets and bake at 400° for about 9 minutes. Run spatula under cookies immediately after removing pan to prevent sticking. These are inexpensive and the children love them.
On cookie sheet unroll dough and place all four rectangles of dough down center of cookie sheet.	Press seams together making about a 9 inch piece of dough. Combine all other ingredients and place on center of dough. Cut sides of dough in halves, then quarters, then thirds, criss cross over top of filling. Pinch together at ends and bake at 350° for 25-30 minutes.
Brown meat and onions in a large skillet. Pour off the fat that accumulates. Add all other ingredients, mixing well, and simmer 20 to 30 minutes, uncovered. Spoon onto buns.
Grind all ingredients. Put in large pan. As you put salt in, keep tasting the mixture. When you can taste the salt, stir up good, then put in container and freeze.
Cream together margarine and sugar. Add flour, vanilla and pecans. Roll in small balls. Bake at 300° for 30 to 40 minutes. Remove and roll in confectioners sugar.
Microwave brown sugar, butter and corn syrup until boiling. Add vanilla and baking soda; stir. Put cereal and nuts on pan and drizzle syrup mixture over. Bake at 250° for 1 hour, stirring occasionally. Cool on paper towels, breaking the pieces apart.
Mix all ingredients except potatoes. Butter large casserole. Put potatoes in bottom and pour mixture on top. Bake 40 minutes at 350°.
Mix all ingredients together (except for the nuts) in a bowl and let chill for 30 minutes. Form into 2 balls and roll in the chopped nuts. Cover with plastic wrap and store in the refrigerator until ready to use.
Beat all ingredients for 2 minutes. Take 3/4 of mixture and pour into greased and floured 13 x 9-inch pan.
Mix all ingredients together. Put in 9 x 9-inch pan and freeze. Cut into squares and serve.
Cook onion and red pepper in butter for 2 to 3 minutes. Add flour and brown lightly. Add water, tomatoes and gumbo file. Cover and simmer for 30 minutes. Add okra, shrimp and oysters. Simmer for 10 to 15 minutes. Season with salt and pepper. Serve over cooked rice.
Boil chicken until tender. Debone and cut in bite size pieces. Mix soup, sour cream, poppy seed, salt and pepper. Pour over chicken in casserole dish. Crush crackers and mix with melted butter. Place on top of chicken mixture. Bake for 25 minutes at 350°.
In large bowl, mix all ingredients at once with electric mixer (do not add eggs until last!). Bake in large 13 x 9-inch pan, sprayed with nonstick cooking spray. If using a metal pan, bake at 350° for 30 minutes. If using a glass pan, bake at 325° for 30 minutes. Also makes 30 cupcakes. Dust with powdered sugar just before serving or top with Cool Whip topping or a frosting of your choice.
In a medium mixing bowl, combine dates and raisins. Pour boiling water mixture and set aside to cool slightly. In large mixing bowl, stir together flour, baking soda, baking powder and salt. Stir egg whites and vanilla into cooled date mixture. Add date mixture and almonds to flour mixture; stir until well blended. Mixture will be thick. Evenly spread the batter into a lightly greased 9 x 5 x 3-inch baking pan. Bake in 350° oven for 40 to 50 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before serving. Makes 1 loaf, 18 servings. Contains no added sugar, fat or cholesterol!
Combine flour and sugar; cut in shortening with a pastry blender until the mixture resembles coarse meal. Set aside. Combine buttermilk and soda, stirring until soda dissolves. Add buttermilk mixture, bacon and cheese to flour mixture, stirring until dry ingredients are moistened.
Cream butter and flour; add rest of ingredients. Form into balls; place on a greased cookie sheet. Press balls out with a wet fork. Bake at 350° for 10 minutes.
Brown meat and drain off excess fat. Mix remaining ingredients with browned meat. Spread mixture on a half hamburger bun. Bake at 350° for about 10 minutes or until bubbly.
In a saucepan, blend butter and flour; gradually add milk and seasonings. Cook until thickened, stirring constantly. Remove from heat and stir in cheese. Place asparagus and stock in a greased 13 x 9 x 2-inch casserole dish. Cover with cream sauce. Sprinkle with pimento and almonds. Bake at 350° for 20 minutes or until bubbly. Yields 6 to 8 servings.
Heat oven to 400°. Grease 10-inch pie plate. Bake. Sprinkle bacon, cheese and onions in plate. Combine remaining ingredients until smooth. Pour into pie plate. Bake until knife inserted in center comes out clean. Cool five minutes.
Cut salami halves into 1/4-inch slices. Cut vegetables into bite-size pieces. Pour dressing over combined salami, vegetables and tomatoes. Toss lightly. Cover marinade in refrigerator several hours. Add cheese and toss lightly just before serving.
Cream shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. Drop by rounded teaspoonful 2 inches apart in ungreased sheet pan. Bake at 375° for 8 to 10 minutes or until light brown. Cool slightly before removing from sheet. Makes 6 dozen.
Cover bottom of 11 x 15-inch pan with cracker crumbs. Slice bananas crosswise; layer over crumbs. Slice ice cream in 1/2-inch slices and place over bananas. Sprinkle ice cream with walnuts; freeze until firm. Melt chocolate chips and butter. Add powdered sugar and milk. Cook (bring to a boil); take from heat. Add vanilla. Cool chocolate mixture; pour over ice cream. Freeze until firm.
Pound chicken 1/4 inch thick. Sprinkle with salt and pepper. Dredge eggs in flour mixed with salt and pepper, then dip in beaten eggs. Heat oil and butter in skillet. Cook each piece of chicken until golden on each side.
In medium size bowl, mix all the ingredients together well. Put in refrigerator for 1 or 2 hours. Remove from refrigerator, form into croquettes and pan fry in butter on high until browned on both sides. Then, lower heat and let simmer until croquettes are done. (While simmering, you may want to add a little water to pan in order to keep croquettes moist.)
Mix ingredients together and pour into jar with lid. Keep refrigerated. Stir once a day for 1 week.
In a large bowl, measure flour. Make a large hole in the center of the flour and add all ingredients at once and hand mix until thoroughly blended. Grease and flour 1 large Bundt cake pan (or angel food cake pan or 2 large loaf pans). Bake at 350° for approximately 1 hour. When cool, ice with a mixture of:
Add Schnapps to first 2 ingredients. Use the same flavor of jello as Schnapps (strawberry, peaches, etc.).
Mix Kool-Aid according to directions on package. Add to this the large can of pineapple juice. Pour over ice cubes which have been frozen with a red or green cherry inside. Makes one gallon.
Mix all together. Store in airtight container. Use 1/2 cup mix to each cup hot water. Makes 44 cups.
Break cauliflower in flowerets; cook in small amount of water until tender. Put 1/2 of cauliflower in baking dish. Slice 2 boiled eggs and part of cheeses. Repeat with rest of ingredients. Cover with white sauce and then bread crumbs. Bake in a 375° oven until brown.
Mix first 6 ingredients until well blended. Wash and dry romaine lettuce. Pour dressing mix over lettuce and top with Parmesan cheese and croutons.
Leave green peppers whole and boil for 10 minutes. Brown your hamburger and onions. Boil your rice; drain your hamburger and onions. Mix in with your cooked rice after drained. Mix the tomato sauce in with the rice. Use a large deep dish pan. Put about half inch of water in the pan. Put all the stuff in peppers; then set the pepper in pan. Cover with tinfoil and bake at 325° for 25 minutes.
Mix soup, chilies, sour cream, 2/3 of cheese and chicken together. Roll in tortillas and put into pan. Pour leftover mixture on top. Sprinkle rest of cheese on top and bake 30 minutes at 350°. (Leftover chicken, cut into squares, may be substituted for canned chicken.)
Dice the potatoes and boil. Meanwhile, put oil in bottom of Dutch oven and saute the diced celery and chopped onion just enough to soften. Do not saute to a brown color. Drain most of the water from potatoes and pour a small amount along with potatoes in the Dutch oven with the onion and celery. Mash some of the potatoes into small bits. Add milk, butter, salt, pepper and ham chunks. Cover and simmer on low for 20 to 30 minutes. Stir occasionally to keep from scorching on the bottom.
Heat pineapple and juice in saucepan over medium heat. Add jello and salt; stir until jello is dissolved. Remove from heat and add marshmallows. Stir until marshmallows are partially melted. Chill in freezer until mixture gets syrupy, stirring occasionally.
Whip chilled milk until thick, then add sugar. Beat for 1 minute more. Add Kool-Aid and beat for another minute. Pour into pie crust and chill.