HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken in pot and cover with water. Add remaining ingredients. Bring to a boil; reduce heat and simmer 2 hours or until chicken is tender. Remove from heat. Skim off foam. Remove chicken from pot. Strain through a sieve on cheesecloth. Allow stock to cool for several hours or until fat solidifies. Skim off fat. Bring broth to a boil. Pour into hot jars leaving 1-inch headspace. Process pints 1 hour and 30 minutes.
Brown meat in large skillet. Drain. Stir in salsa and water. Bring to boil. Stir in macaroni. Reduce heat to medium-low. Cover. Simmer 8 to 10 minutes or until macaroni is tender. Add Velveeta. Stir until melted. Makes 4 to 6 servings.
Bring to a boil beet juice, sugar, vinegar, mustard seed and onion salt. Boil 2 minutes; add lemon Jell-O. Refrigerate until jells a little, then add celery and shoestring beets. Refrigerate until firm. Serve with sour cream.
Brown ground beef and onions together; drain and add chicken soup, mushroom soup, enchilada sauce and olives. Stir all together. Line 9 x 12-inch dish with tortilla chips and layer meat mixture and cheese; leaving crushed tortilla chips on top. Bake at 350° until hot and bubbly.
Combine 5 cups of flour, cinnamon, mace and cardamom. Set aside. Dissolve yeast in warm water. Set aside.
Preheat oven to 350°. In a large mixing bowl, sift together flour, baking soda, baking powder, cinnamon, salt and sugar. Stir in the oil, vanilla, eggs and walnuts. The batter will be very thick. Add apples and mix well. Pour into an ungreased tube pan and bake at 350° for 1 1/2 hours. Use a pan with a removable bottom or the cake will be hard to remove. Serve hot or cold with ice cream or whipped cream. No frosting is necessary.
Brown chicken in oil. Pour off fat. Add remaining ingredients. Cover. Cook over low heat for 45 minutes or until tender.
Mix together and bake, covered, for 35 minutes at 350°. Uncover and bake 10 minutes longer to brown.
Mix all ingredients together and put into a 9 x 13-inch dish. Bake at 350° for 1 hour.
Preheat oven to 350°. Place 1/3 of potatoes and carrots into an 8-inch casserole. Sprinkle with 1/3 of cheese and nutmeg, pepper to taste. Alternate for 2 more layers in the same fashion. Bring broth to a boil. Pour over vegetables. Bake casserole for 45 minutes or until top is brown. If vegetables begin to dry out, add more broth. Yields 4 servings.
Melt white chocolate in double boiler. Make peanut butter and crackers. Drop peanut butter and crackers into the white chocolate until well coated. Place onto wax paper. Let cool. Makes great cookies.
Put all ingredients except eggs in a bowl and beat until creamy. Add eggs and finish beating. Bake in 350° oven for 38 minutes.
Mix cream cheese and mayonnaise (you can use low-cal cheese and diet mayonnaise). Stir in pecans, salad olives, liquid and dash of pepper. Mix well and store in refrigerator. This makes a great sandwich, especially when served on lettuce leaves with your bread or bun.
Cook chicken; remove from broth. Debone and cut. Add soup; bring to low boil, blending soup with broth well. Add cut up chicken to broth. Cut flour tortillas in half, then each half into several small pieces. Drop tortilla pieces into boiling broth. Cook on medium heat, uncovered, for 30 minutes. Reduce to simmer and cover.
Preheat oven to 400°. Mix together hash browns, butter and bouillon. Press into a 9-inch pie pan. Bake at 400° for 25 minutes. Reduce heat to 350°. In a skillet over medium heat, brown sausage and onion; drain fat. Combine eggs and cheese with meat mixture; pour onto hash brown crust. Sprinkle top with reserved shredded cheese. Bake at 350° for 30 to 35 minutes. Let stand 10 to 15 minutes before cutting.
Place the first six ingredients in a slow cooker and stir gently. Combine brown sugar and cinnamon; sprinkle over fruit mixture. Cover and cook on low for 3 to 4 hours. Yield: 16 servings.
Put lettuce in bottom of salad bowl. Add cauliflower and onion; add just enough mayo to cover top. Sprinkle dry salad dressing mix on top. Add about 12 shakes of vinegar bottle to top of mayo; sprinkle with Parmesan cheese. Add crumbled bacon; cover and refrigerate overnight or until serving time, then mix and serve.
Brown hamburger; drain. Saute onion in oil. Put together and add the following: kidney beans, tomato soup, V-8 juice, brown sugar, salt and pepper. Simmer for 1 1/2 hours.
Cook potatoes, covered, in boiling salted water for 15 minutes or until tender; drain. Saute garlic in butter in a small skillet until tender. Add parsley and pepper to skillet. Pour mixture over potatoes, tossing gently to cover. Yields 6 servings.
Steep tea and boiling water for 5 minutes in a gallon container, mix 1 1/2 cups sugar, lemonade and limeade. Stir in steeped tea. Add 10 cups water. Keeps good in refrigerator.
Put sugar, milk, cocoa and butter in a saucepan and bring to a boil. Boil for 1 1/2 minutes and set aside, then blend in oats, peanut butter and vanilla. Let cool. Makes approximately 20 cookies.
Combine sugar, water and butter in a 2-quart microwave bowl. Microwave on High setting about 3 minutes or until sugar is dissolved. Mix cornstarch with cold water; stir into sugar and butter mixture. Cook in microwave for 2 minutes, stirring every 30 seconds. Remove from microwave and stir in lemon juice and lemon zest. Beat egg yolks with milk and stir slowly into cornstarch mixture. Return to microwave for 2 1/2 minutes, stirring every 30 seconds. Cool and pour into pie shell.
Place chicken in a 9 x 13-inch pan. Cover with broth. Spread soup over chicken. In a separate bowl, mix well, flour, milk and margarine. Pour over all. Bake at 350° for 50 to 60 minutes.
Butter a 13 x 2 x 9-inch baking pan. Combine everything. Pour into pan. Cover with foil. Cook in preheated oven 30 minutes at 350°.
Combine ingredients and place in fresh pineapple. Refrigerate overnight. Serve with crackers.
Mix beef, cracker crumbs, milk, eggs, salt and pepper together and form into balls. Brown on all sides in skillet or place on cookie sheet and bake approximately 20 minutes. Boil ketchup, Worcestershire sauce, vinegar, water, brown sugar and onion. Bring mixture to full boil; simmer until onion is tender. Pour over meat balls. Marinate overnight. Bake at 350° for 30 to 40 minutes.
Mix vinegar, sugar, salt and celery seed. Stir until dissolved. In separate bowl, combine cucumbers, onions and green pepper. Stir in vinegar mixture. Let set for a few minutes. Put in containers and freeze.
Brown,	stir and drain beef. Stir in tomato paste, onion and seasoning. Mixture will be thick. Cook over	low heat for 5 minutes, stirring often. Place biscuits in greased muffin pans, pressing to cover bottoms and sides. Spoon about 1/4 cup of meat mixture into biscuit-lined	cups and sprinkle with cheese. Bake at 400° for 12 minutes or until golden brown. Makes 12 pizza cups.
In a large bowl, mix the first 7 ingredients. Using whisk or fork, gradually beat in oil until well combined.
Thaw fish, if frozen. Dry well. Cut into 6 portions. Combine soup mix and sour cream. In separate bowl mix bread crumbs, cheese, parsley and paprika. Dip fish in sour cream mixture. Roll in bread crumb mixture. Place in single layer on aluminum foil in well-greased pan or broiler pan. Pour butter or oil over fish. Bake at 475° to 500° for 10 to 12 minutes until fish flakes easily. Yields 6 servings.
Heat oven to 325°. Grease and flour a 9 x 9 x 2-inch pan. Measure all ingredients into a bowl, blending 1/2 minute on low speed. Continue beating until well blended. Pour into pan. Bake 50 minutes. Serve warm with whipped cream or applesauce.
Measure the flour, sugar, cocoa, baking soda and salt right into the cake pan and mix it. Make 3 holes in the dry cake mix. Measure the vegetable oil into one hole, the vinegar into the second hole and the vanilla into the third hole. Pour the water over all of the mixture and mix it in. It looks just like you're mixing a mud pie, but you aren't. Be sure that you stir all the flour in so that there aren't any lumps.
Wash strawberries; set aside to drain while preparing cake. Cut angel food cake; tear out some cake in the middle to add ingredients. Spread a layer of Cool Whip followed by a layer of glaze and strawberries, then replace cake. Add Cool Whip, glaze and strawberries. Take top part of cake; place on cake and cover with same steps as before until all ingredients are gone. Can spoon some juice over finished cake to add moisture if desired.
Rinse, dry and slice fresh mushrooms (5 cups) or drain canned mushrooms, reserving liquid. In large skillet, heat 3 tablespoons oil. Add mushrooms; saute 5 minutes. Remove and set aside. Heat remaining 2 tablespoons oil. Add chicken; brown. Remove and set aside. To skillet, add celery, onion, green pepper and garlic; saute until tender, about 5 minutes. Mix cornstarch with water or reserved mushroom liquid (makes 2 cups). Stir in skillet along with soy sauce, salt, ginger and red pepper. Return chicken, uncovered, until tender, 10 minutes. Add mushrooms, heat and serve with steamed rice.
Brown ground beef in hot shortening in skillet. Discard excess fat. Put all ingredients in slow cooker, stir thoroughly. Cover and cook on high 3 to 4 hours. Spoon into split, warmed hamburger buns or serve over noodles or rice. Serves 8 to 10.
Fry diced bacon and chopped onion together in a large frying pan with 1 tablespoon oil. Cook until bacon is just brown and onion is tender. While bacon and onion are frying, wash and stem fresh spinach. Cook spinach until just done. Do not add any water. If you use frozen spinach, cook per directions on box. Drain well. When bacon and onion are done, add 1 tablespoon flour and stir until it forms a roux (white gravy). Add balance of flour with a little water until you have a nice roux. Add a little more water if roux is too thick. Add cooked spinach to mixture and toss well, coating all the spinach. Serve at once. Makes 4 servings.
Place chicken breast in greased casserole dish. Place cheese on top. Mix soup and sherry. Pour on top. Place dressing on top. Drizzle with melted margarine. Bake at 350° for 1 hour.
Mix together the first 7 ingredients in blender until smooth to make dressing. Toss dressing with romaine lettuce, croutons and Romano cheese.
Mix together the cream cheese and onions. Spread mixture evenly on ham slices using about 2 tablespoons per slice. Roll slices. Cover and chill 2 hours. Cut each slice into 6 pieces.
Peel the chayotes; cut them in half to take the pits off. Slice them thick and put them in water to boil. Save water when finished. Let cool. Take one slice; top with slice of Mozzarella cheese and put another slice of chayote on top. Squeeze together to drain liquid with hands. Dip them in egg mixture and fry patties in a skillet with half an inch of oil.
Drain pineapple; reserve syrup. Add enough water to syrup to make 1 cup liquid. Boil liquid; dissolve Jell-O. Add 1 cup water. Chill until thick but not set. Stir in cranberry sauce, pineapple and nuts. Chill until firm.
Split wings at each joint and discard tips; pat dry. Deep fry at 400° (high) for 12 minutes or until completely cooked and crispy; drain. Combine hot sauce and butter. Dip wings in sauce to coat completely. Serve with celery and Blue cheese dip or for equally crispy wings, bake on a rack in a roasting pan at 425° for 1 hour; turn halfway through cooking time.
Combine all ingredients and mold into small dish. Sprinkle top with paprika for relish. Great for holidays.
Brown bacon; pour off drippings and drain on paper towel. Add to bacon drippings the salt, vinegar and sugar. Cook until syrup. Add green beans and onion. Cook until onion is tender. Add crumbled bacon to top.
Bring first 5 ingredients to a boil and let cool. Chop cabbage, onions and green pepper. Add can of pimento. Pour vinegar mixture over vegetables. Let set 12 to 24 hours. Stir several times. It keeps a couple of weeks.
Boil chicken breasts in water with salts and curry powder added. Remove when tender and save stock. Dice chicken. Saute onions and celery in butter. Add to stock. Add bouillon and bring to boil. Add corn and rice and simmer 30 to 40 minutes until thick. Stir frequently. Add chicken and simmer another 5 to 10 minutes. Serve with cornbread and tossed salad. (This will keep for several hours in a crock-pot on warm.)
Mix together cream cheese and sugar. Add Cool Whip and mix well. Put mixture into pie crust and top with 21 oz. can cherry pie filling. May also use blueberries.
Cream margarine, butter and Crisco. Add sugar. Beat in eggs, one at a time. Sift together dry ingredients and add to creamed mixture alternately with milk. Add lemon and vanilla extracts. Pour into greased and floured Bundt or tube pan and bake at 350° for 15 minutes, then decrease temperature to 325° and continue baking for 1 hour and 15 minutes or until cake tester is clean. Makes 16 servings.
Brown ground beef; drain. Combine all ingredients in 2-quart casserole dish. Cover. Bake at 350° for 1 hour.
Thoroughly mix dry ingredients, then add liquid ingredients. Cook at 350° on cookie sheet or put in a 9 x 11-inch cake pan. Cut after cooled.
Mix oleo, sugar, vanilla, flour, chips and pecans. Drop from teaspoon onto ungreased cookie sheet. Sprinkle confectioners sugar on top. Bake at 325° for 15 to 20 minutes. Makes 4 dozen.
Preheat oven to 375 degrees. Mix all ingredients and form into 1 inch balls. Back 15 minutes on ungreased cooking sheet until golden brown. Makes 3 dozen.
Cream shortening and sugar. Add egg and beat well. Mix in molasses and water. Sift together remaining ingredients. Stir into creamed mixture. Pour into greased 9 x 13-inch pan. Bake at 350° for 25 minutes. While warm, frost with confectioners icing.
Mix meat mixture with ingredients and pat into bottom of pie plate and up sides, using only 1/2 of tomato sauce.
Brown beef; add cabbage and enough water to cover. Add onion, beef bouillon, garlic powder or salt, celery, kidney beans and tomatoes. Cook until vegetables are tender.
Dissolve yeast in 2 cups warm water and remaining ingredients; beat well. Put in refrigerator. Keeps up to 10 days. Beat batter when removing from refrigerator. Fill muffin cups 3/4 full. Bake at 400° for 20 minutes.
Beat eggs. Gradually add sugar. Stir in pumpkin and lemon juice. Mix together dry ingredients. Fold the dry mixture in the pumpkin mixture. Spread in a greased and floured cookie sheet. Bake at 350° for 15 minutes. Put the cake on a powdered sugar cloth and roll it. Let it cool. Unroll and fill with the filling:
In large skillet, brown sausage, pepper and onion. Add sauerkraut. Let cook about 20 minutes, stirring occasionally. Delicious served on top of mashed potatoes.
Bake or boil potatoes until just tender. Peel and shred into large bowl. Toss with cheese, salt and pepper. Put in greased 2 quart baking dish. Dot with butter. Pour cream over. Refrigerate at least 2 hours or overnight. Bake at 375° for 45 minutes to 1 hour or until lightly browned and bubbly. Delicious!
Dust both sides of cube steaks with flour. Place them in a skillet of hot oil. Salt and pepper steaks. Brown on each side. Pour off grease; add water and mushrooms. Lower heat, cover and simmer until water has cooked down. Then add soup and milk. Cover and cook on low for another 30 to 45 minutes until done. Good with buttered noodles.
Saute onion in butter; add broccoli. Cook until tender. Blend in Cheez Whiz and soup. Stir until cheese melts. Add rice, salt and pepper to taste. Place into baking dish. Bake at 350° for 30 minutes or until bubbling hot.
Cream butter and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine sifted flour and soda and add to cream mixture, alternately with buttermilk. Stir in vanilla. Add coconut and pecans. Fold in stiffly beaten egg whites. Grease and flour 3 (8 or 9-inch) cake pans. Pour in batter and bake at 350° until cake looks done, about 25 minutes. Cool and frost with cream cheese frosting.
Sift dry ingredients together. Add beaten egg and milk; beat until smooth. Peel and core apples. Slice into 4 equal slices. Dip each slice in batter and fry in deep fat at 350°. Serve hot, sprinkled with 10x sugar.
Cream first 5 ingredients as you would for a cake. Beat eggs thoroughly and slowly pour in mixture. Pour in pineapple (including juice). Pour in unbaked shell and bake at 350° for about 45 minutes.
Cream together butter, sugar, vanilla and salt. Blend in syrup. Add eggs slowly, stirring until well blended. Fold in nuts. Pour into pie shell. Bake at 400° for 10 minutes. Then reduce heat to 325° and bake 45 minutes longer until a knife inserted in center comes out clean.
Mix milk and egg. Mix flour, breadcrumbs and Parmesan cheese. Flatten chicken breasts. Dip in milk and egg mixture, then in flour, breadcrumbs and Parmesan cheese mixture. Fry in oil until brown. Pour spaghetti sauce in bottom of baking dish; layer chicken breasts, then sauce. Top with sliced Provolone cheese and sliced pepperoni. Bake in 350° oven for 30 minutes.
Sprinkle sugar in bottom of Bundt pan. Combine all ingredients and pour into pan. Bake for 35 to 45 minutes at 325°. Eat plain or with icing.
Fry bacon in 10 inch skillet over medium heat until crisp. Remove bacon & drain, reserving 4 Tbsp. bacon fat in skillet. Cook and stir potato & onion until potato is golden brown & tender, about 10 minutes.
Combine all ingredients in a large bowl. Transfer mixture to a 9 x 13-inch pan. Cover with foil. Bake for 2 hours at 300° (or 1 hour at 375°). Remove foil for last 20 minutes of baking.
Spread bread with margarine and toast in oven. Cut toasted bread into cubes and place in an 8 x 8-inch baking pan greased with margarine. Add apples. Mix egg substitute, 1/4 cup sugar, salt, milk and water together in a separate bowl. Pour mixture over apples and let set 10 minutes. Stir in vanilla. Combine remaining sugar and cinnamon and sprinkle over top.
Beat together until smooth and spread on cake. Re-roll cake and chill. (Oblong plastic container helps keep shape.) Can also use two 8 x 8-inch pans and put filling in middle.
Melt chocolate morsels in microwave. Add peanut butter. Blend/mix into cereal until evenly coated. Place mixture into large bowl or plastic bag. Add powdered sugar and shake.
Pluck and clean birds. Cut up in pieces. Put in kettle with water and salt. Cut up 1 onion into small pieces. Let all boil until birds are done and thicken with flour. Let boil for a few minutes longer, then add duck meat.
Brown the chicken breasts in the clarified butter. Add the mushrooms and cook over low heat until mushrooms are tender and chicken is firm. Add the lemon juice and simmer for 30 seconds or more. Season with salt and pepper. Put over cooked rice.
Slice a piece of toast. Top with a peach half, rounded "sunnyside" side up. Squirt whipped topping around "egg."
Mix together all ingredients. Pour into 2-quart casserole dish. Bake at 350° for 1 hour. The last 20 minutes, sprinkle with Parmesan cheese.
Mix the first 3 ingredients together. Beat egg whites and vanilla until small peaks. Gradually add sugar to egg whites while beating until stiff peaks, but not dry. Carefully fold dry mixture into egg whites. Line cake pans with aluminum foil, shiny side up. Grease foil and divide the batter evenly into pans. Bake at 325° for 40 to 45 minutes. Let cool slightly. Lift foil from pan and peel foil away from layers.
Cut peppers into pieces after washing well and removing any spots. Puree in blender or food processor. Quarter onions and puree. In a 3-quart casserole or other large transparent microwave-safe bowl, mix peppers, onions, sugar and vinegar. Microwave on High, uncovered, about 12 minutes, bringing mixture to a brisk boil. Boil on High for 5 minutes. Add pectin and a few drops of food coloring. Microwave on High about 5 minutes until mixture returns to a boil. Boil 1 minute longer. Skim foam with large spoon. Pour immediately into sterilized jars to within 1/8-inch of top. Wipe jars. Adjust lids. Process in boiling water bath for 5 minutes.
Grind together cucumbers, peppers and onions. Sprinkle salt over mixture and let stand for 1 hour; drain juice off. In a big pan, put sugar, white vinegar, turmeric, celery seed, mustard seed and alum. Bring to boil. Add cucumber mixture and bring back to boil; simmer 20 minutes. Put in hot jars and seal in hot water bath 10 minutes.
Soften yeast in warm water. Mix shortening, sugar, salt and 1 cup flour. Add remaining flour and yeast mixture. Let rise to double in size. Pinch dough into small balls and place 3 balls in each greased muffin hole. Bake at 400° for 10 to 15 minutes.
Bring water to boil. Add onions, celery, carrots and margarine; cook about 8 minutes. Add potatoes and cook until tender. Add can of evaporated milk and extra water (approximately a pint to a quart). Add salt and pepper to taste. Instant potatoes may be added for extra thickness. Makes about 1 gallon. May be refrigerated for 5 to 6 days.
Mix together and bake in a 9-inch loaf pan at 350° for 1 hour and 20 minutes.
Mix flour and sugar together. Bring margarine, cocoa and water to a boil. Pour over flour and sugar mixture. Add buttermilk, soda, vanilla, eggs and salt. Mix well. Bake in greased and floured pan at 400° for 15 to 20 minutes.
Cream sugar, butter and Crisco. Add eggs one at a time. Sift flour, baking powder and salt. Add to mixture. Add other ingredients and mix well. Bake at 350° for 2 hours.
Mix the six cans together in a crock-pot and set on high until thoroughly warm, then set on low. Serve over Fritos. It's delicious!
Add mayonnaise to macaroni. Add flaked tuna, sweet relish, parsley flakes, carrot, sugar, salt and pepper to taste.
Put chicken breasts in 9 x 13-inch baking dish. Pepper the pieces. Mix the rest of the ingredients together and pour over top of chicken. Bake at 350° for 1 hour.
Place chicken pieces in egg-milk mixture, then batter in fish fry. In wok heat oil and fry chicken pieces. Remove chicken and almost all of the oil. Reheat wok and add onion, celery, bell pepper, water chestnuts and bamboo shoots. Stir-fry for about 5 minutes. Add chicken broth to mixture. Let simmer for 5 minutes. Use cornstarch to thicken. After mixture is at desired consistency, pour over chicken pieces. Serve with Chinese fried rice.
Mix all ingredients together. Cover and bake at 250° for 5 hours. Potatoes can be added 2 hours before stew is done.
Mix ingredients together well. Bake in floured and greased 9 x 13-inch pan in 350° preheated oven for 30 to 35 minutes.
Combine the first 3 ingredients; pat evenly into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Simmer all ingredient for 5 to 7 hours. When meat is tender enough, shred it with a fork. Cook until liquid is thick. Serve over crusty sourdough rolls.
Crush 1 cup berries in small saucepan. Add water and bring to boil. Simmer 3 minutes. Strain juice from cooked berries. Add water if needed to make 1 cup; reserve. Combine sugar, cornstarch and salt in same saucepan and reserved juice stirring until smooth. Bring to boil, stirring constantly. Cook about 3 minutes until thick and clear. Add food coloring. Remove from heat and cool slightly. Pour over berries which have been arranged in pastry shell. Serve with whipped cream. Be sure to coat each berries with glaze.
Brown meat. Add 1/2 cup water and simmer (don't boil) until tender, about 1 hour. Drain pineapple and combine juice with brown sugar, cornstarch, vinegar, soya sauce and salt. Add to pork and cook until thick, 10 to 15 minutes.	Add pineapple and onion.	Serve with rice or chow mein noodles. Serves 4 or 6 (use 3 or 4 steaks for 6).
Marinate 6 to 8 chicken parts (recommend skinless) at least two hours, basting or turning pieces often. Bake chicken in the marinade for 1 hour at 300°. Serves 4.
Heat the lard in a 4 or 5-quart heavy saucepan until a light haze forms over it, then reduce the heat to medium. Add the onions and garlic; cook them 8 to 10 minutes, or until the onions are lightly colored. Off the heat, stir in the paprika. Stir until the onions are well coated. Add the beef cubes, caraway seed and stock or water to the pan; season with the salt and pepper. Bring the liquid to a boil and partially cover the pan. Simmer for 1 hour, or until the beef is almost tender.