HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet over medium heat, brown chicken in oil for about 4 minutes on each side or until almost tender. Add celery, onions, and peppers; cook until vegetables are crisp-tender. Stir in the beans and mushrooms; cook until chicken juices run clear.
Cook filling for 10 to 15 minutes or until tender. Add sugar to taste. Whip butter until chunky. Add cake mix and stir, but leave lumpy. Grease pan. Put 1 cup of crunch on bottom and add filling. Add rest of crunch mixture on top. Bake for about 45 minutes at 350°. (For extra crunch, use 2 boxes of cake mix.)
Sprinkle turkey inside and out with salt and pepper. Cook sausage in skillet until well done. Add onion and celery; continue to cook until vegetables are tender. Add seasonings, chopped chestnuts and breadcrumbs; mix well. Spoon stuffing lightly into neck and body cavities. Close openings with skewers and string. Cover breast with bacon slices and cheesecloth soaked in melted bacon fat. Pull legs upward, wild turkey fashion and tie with string. Turn wings under. Place turkey breast up on rack in roasting pan. Roast in preheated 325° oven for 20 to 25 minutes per pound or until tender, basting frequently. Remove cheesecloth, skewers and string. Serves 8.
Cook chicken and cut into pieces. Add cream of chicken soup, cream of mushroom soup and sour cream. Melt the margarine and add one stack of the crackers. Bake at 350° for 30 minutes.
Mix flour, sugar and butter. Pat dough mixture evenly on bottom of a 9 x 13-inch pan. Bake at 350° for 5 to 10 minutes to make your crust. Let cool.
Mix garlic, parsley and mustard into a paste. Place both tenderloins together and cover with the paste. Wrap tenderloins with bacon strips and secure with toothpicks, if necessary. Bake at 420° for 40 minutes or until meat thermometer registers 170°. Deglaze pan with wine and broth and use as a sauce. Slice and serve. Serves 4.
Melt margarine and pour over mixture of the first 3 ingredients. Roll into balls; chill until cool. Melt in double boiler paraffin wax, Hershey bar and chocolate chips. Dip cooled balls into melted chocolate.
Melt margarine and mix with graham cracker crumbs. Press into 9 x 13-inch pan. Mix in separate bowl, the cream cheese, powdered sugar and Cool Whip. Pour over crust. Mix in another bowl the chocolate pudding with milk. Pour on top of cream cheese mixture. Refrigerate until ready to use, then top with remaining Cool Whip and chocolate chips.
Slice eggplants, tomatoes and onions into very thin slices, no thicker than 1/8 inch. Arrange in layers in a greased casserole, first the eggplants, then onions, then tomatoes, lightly seasoning with salt, pepper and sage between each layer of eggplants and tomatoes. Repeat layering until all is used. Tomatoes should be on top. Combine lemon juice and oil and drizzle slowly over top. The dressing will penetrate even though it appears scanty. Bake uncovered at 350° until vegetables are done, about 40 to 50 minutes, basting occasionally with juices that form in the dish. Yields 8 servings.
In skillet, saute bread cubes in 2 tablespoons of the butter. In bowl, cream remaining 8 tablespoons butter and add eggs, bread cubes, potatoes, flour and salt. Mix well. Form dumplings into tablespoon-size pieces, then roll into ball. (They should be the size of golf balls.) Add to large pot of salted boiling water. Cook until they come to the top, then cook 5 to 7 more minutes.
Cream butter with sugar until fluffy. Beat in the egg and the vanilla. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. Bake at 375° for 9 minutes.
Press crushed wafers and melted oleo in pie pan and line whole vanilla wafers around edge. Beat egg yolks until light yellow. Add milk and mix well. Add lemon juice. It may be runny, but will thicken when refrigerated. Beat egg whites, salt and cream of tartar until stiff. While beating, add sugar, one tablespoon at a time. (Do not overbeat; it will cause the egg whites to go flat.)
Cook the sausage and drain. Cook the macaroni as directed. Mix all together. Makes about 5 servings.
Heat soup and cream cheese in double boiler or in microwave at 50%, 3 to 5 minutes. Pour mixture into 6-cup mold or individual molds. Unmold on serving plate and garnish with greens. If seafood mold is used, ripe olives and pimento can be used for eyes and mouth. This may also be used as appetizer and served with your favorite crackers.
Put the walnuts on a cookie sheet and into a 350° oven until lightly toasted. Cut carrots into sticks and steam until tender. Melt butter in a small saucepan. Add all other ingredients except pepper and heat thoroughly. Pour sauce over steamed carrots. Sprinkle walnuts over. Pepper and toss lightly.
Combine all ingredients, except strawberry jam. Mix well. Mold into a ring and put jam in the center. Serve with crackers.
Mix all ingredients. Bake at 400° until slightly brown. Stir and return to oven. Reduce heat to 350° and brown.
In a 2-quart casserole dish, layer half of all the ingredients. Layer second with the remaining ingredients. Bake at 350° until cheese melts and casserole is warmed through, about 30 minutes.
Combine first 5 ingredients in bowl and set into icebox. Dissolve 2 packages of jello in 3 1/2 cups of hot water. Cool until it begins to gel, then add fruit mixture. Chill until set.
Split ladyfingers or place 1/2 of sponge cake in bottom of 9-inch square dish. Combine coffee, brandy, 1 teaspoon sugar. Spoon over cake; set aside. Whip cream to stiff peaks. Whip Ricotta until smooth; add 1/2 cup sugar and beat well. Fold Ricotta and vanilla into cream. Spoon over cake. Dust with cocoa. If using sponge cake, repeat with another layer. (You will need to double the cheese mixture for a sponge cake.) Garnish top with cocoa or shaved chocolate.
Cream together the butter and sugar. Beat in eggs and vanilla. Sift flour and cocoa together; add to batter. Add nuts and coconut; beat well. Bake in greased and floured 9 x 13-inch pan in a 350° oven for 30 to 40 minutes. Remove from oven; immediately spread the marshmallow cream over cake. Cool, frost and refrigerate.
Let potatoes partially thaw. Grease crock-pot with Pam spray. Put potatoes, cheese soup, milk, 1/2 can of onion rings, salt and pepper to taste in crock-pot. Simmer on low for 6 to 7 hours. Just before the end of cooking time, add remaining onion rings (3/4 hour before).
Mix cake mix, pudding, eggs, oil and sour cream together. Combine brown sugar, cinnamon and nuts in a separate bowl. Sprinkle 1/3 of cinnamon mixture into bottom of prepared tube pan. Put 1/2 of cake batter in next. Repeat until all is used up. Begin and end with cinnamon mixture. Cut through with knife. Bake at 350° for 55 to 60 minutes or until done.
Melt butter, put aside. Beat eggs well. Add sugar. Add extract. Add seeds and mix. Add melted butter; mix. Add baking powder and flour. Mix until you get a dough texture.
Brown ground beef or turkey in medium size skillet. Add taco seasoning as directed. Take biscuits, flatten each one and work into a muffin tin. Take grated cheese and place in the bottom of the biscuit. Fill each biscuit with meat mixture. Top with grated cheese. Bake at 375° for 10 minutes.
Put all the ingredients, except a third of the bleu cheese, in a blender or food processor. Blend to a smooth, creamy consistency. Crumble the remaining bleu cheese and stir into the dressing. Tightly cover and refrigerate. Will stay fresh for 4 or 5 days. Makes 2 1/2 cups.
Make pudding according to directions. Fold in other ingredients and refrigerate. This is best after it chills overnight. (Sugar-free pistachio pudding tastes great too!)
Skin and bone as many chicken breasts as needed. Cut in strips, approximately 3/4-inch thick. Make batter of eggs (beaten), 3/4 to 1 cup milk, salt and pepper to taste. Soak chicken in batter overnight or a few hours prior to cooking.
Line cookie sheet with foil and spray with Pam (or other cooking spray). Preheat broiler with rack 4 inches from heat. On waxed paper, cover fillets on both sides with mayonnaise (1 tablespoon per 2 fillets). Roll in dry cornbread mix, covering well. Liberally sprinkle with onion powder and dust with paprika. Spray tops of fillets with Pam. Broil until fish flakes easily, 10 to 15 minutes.
Mix together sugar, salad oil, vinegar and salt, stirring to dissolve sugar. Marinate vegetables in solution for at least 12 hours in refrigerator. Drain and serve.
Mix all ingredients thoroughly. Add walnuts last. Bake in greased loaf pan at 350° for 1 hour or until toothpick comes out clean.
Grate cheese finely and soften with cream cheese, then mash and stir well. Blend in garlic and pecans. Shape in two 10-inch rolls the size of Ritz crackers. Roll in mixture of paprika and chili powder. Wrap in waxed paper and chill several days.
Heat oven to 350°. In a large skillet, cook and stir bacon and onion until bacon is crisp. Drain fat. Stir in remaining ingredients. Pour into ungreased 1-quart casserole dish. Bake, uncovered, until hot and bubbly, approximately 45 minutes.
Sprinkle George Washington's, oil and vinegar over hot potatoes. Set aside to cool. Combine remaining ingredients; add to potatoes and mix until potatoes are well coated. Cover and chill.
Heat oven to 350°. Mix sugars, margarine, vanilla and egg. Stir in flour and baking soda (dough will be stiff). Stir in chocolate chips. Spread or pat dough in an ungreased 12-inch pizza pan. Bake about 15 minutes or until golden brown; cool. Just before serving, spread cookie with whipped cream. Sprinkle with walnuts, coconut and chocolate candies. Cut into wedges. Refrigerate any remaining cookie. Makes 16 servings.
Combine cheeses in mixing bowl until well blended. Refrigerate overnight. Form a ball by rolling cheese in the walnuts.
Place everything, except oatmeal and vanilla, in a saucepan. Bring to a boil and boil for 1 minute. Remove from heat and add oatmeal and vanilla. Mix well, then drop on waxed paper. Allow to cool. Makes 5 dozen.
Mix and heat first 6 ingredients. Add last 2 ingredients. Bring to a boil and simmer about 5 minutes. Keeps in refrigerator or can be canned. Great on hot dogs!
Pound meat until thin. Pieces should be 3 x 3-inches. (You may use a small beef tenderloin roast, sliced thin. It slices easily if partly frozen.)
Combine bananas and lemon juice; set mixture aside. Cream softened butter at medium speed of electric mixer. Add powdered sugar and milk, mixing well. Add banana mixture, beating until fluffy. Stir in toasted coconut and chopped pecans. Yield: 3 1/2 cups.
Preheat oven to 350 degrees. Melt chocolate in the microwave. It should take approximately 1 minute. Be careful not to burn.
Mix milk, egg, salt, baking powder and melted butter. Add flour until stiff. Roll very thin; cut into small pieces.
Melt butter in 8 x 8-inch baking dish. Mix flour, baking powder, sugar and milk together and pour over butter. Pour hot sweetened fruit over and bake for 25 minutes at 370°.
Drain pineapple well; reserve juice. Add juice to gelatin in a 2-quart saucepan. Stir in water. Heat to boiling, stirring to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pecans and pineapple. Pour into 2-quart mold. Chill until firm. Serves more than 8.
Brown hamburger and sausage in skillet. Drain and add garlic salt, oregano, salt, pepper and cheese. Stir until cheese is melted. Spread mixture on slices of bread and bake for 10 minutes at 400°. Let cool and eat warm.
Boil beef over medium-low heat for 4 to 6 hours or until tender enough to shred. Shred beef. Mix remaining ingredients thoroughly into drained and shredded beef. Simmer one hour. Serve on hamburger buns.
Mix together and bake in 9-inch pan at 350° for 45 min.
In large skillet, melt butter; saute onions until tender. Remove from skillet. Brown meat and remove. To pan drippings, add flour, salt, pepper and dry mustard. Remove from heat. Gradually stir in milk; cook over medium heat, stirring constantly until thick. Cook an additional 2 minutes. Stir in mushrooms and parsley. In 2-quart shallow casserole, layer potatoes, onions and steak. Pour sauce over all. Cover with foil; bake in a 350° preheated oven for 1 hour and 15 minutes, or until potatoes are tender. Serves 4 to 5.
Place half the cranberries in food processor; turn on/off until evenly chopped. Transfer to a bowl. Repeat with remaining berries. Stir in sugar, lemon rind and juice. Refrigerate overnight or up to 1 week.	Do not add the apples and celery until an hour before serving. Makes 3 cups.
Cream shortening and sugar. Add egg yolks and flour. Mold into small balls. Dip in egg whites to which has been added a small amount of water. Roll in nuts. Cut a small slit across top of cookie with a sharp knife. Bake in a slow 300° oven for 5 minutes. Remove from oven and make dents in each cookie with finger. Bake 15 to 20 minutes longer. When cool, fill dent with jelly or preserves.
Pour into a large pot. You will need lots of room for the candy to bubble. The mixture will turn a brownish color. Stir the mixture until the sugar is completely dissolved, then place the pot on low to medium heat and let it boil to a soft ball stage, stirring constantly. Soft ball means dipping a spoon into the candy and letting a small amount drip into cool water. If you can form the syrup into a soft ball with your fingers, it is ready. Remove from heat and add pecan halves and a teaspoon of vanilla. Beat the mixture briskly until it becomes glossy and starts to get thick. Quickly spoon it on waxed paper, making little patties before the mixture (patties) harden. You can turn the pecans right side up if you want to.
Combine turnips, onion and salt; let stand 1 hour, then drain. Combine sugar, vinegar, paprika and food coloring; bring to boil. Add turnip mixture; simmer for 1 minute. Fill jars to 1/2-inch from top. Seal and cook 5 minutes in open cooker.
Mix together dressing and butter. Put half of this mixture in bottom of a greased 9 x 13-inch pan. Mix together chicken soup and sour cream. Spoon onto the dressing. Sprinkle remaining dressing over the entire dish. Pour broth over casserole. Bake at 350° for 30 minutes.
Mix cake mix, eggs, oil and water. Heat oven to 350°. Generously grease pan with grease or butter. Pour half of cake batter into a medium size pan. Cook for 29 to 34 minutes. Take out and let cool. Cook the remainder of mix while the first one is cooling.
Shell peas, reserving peas and pods. In food processor (or blender), combine peas, cottage cheese, cream cheese, cocktail sauce, mustard and pepper sauce. Blend until smooth. Rinse and drain shrimp. Fold into mixture; chill. Serve pea pods as dippers for cheese-shrimp mixture. Makes about 2 cups.
Mix all dry ingredients except sugar until all fruit and nuts are well coated; set aside. Cream 1 cup butter with 2 1/4 cups sugar. Add unbeaten eggs. Blend with brandy extract. Add this to fruit mixture. Mix well. Put into 10-inch tube pan (with removable middle center). Bake in slow oven at 275° for 2 3/4 to 3 hours. One-half hour before done, brush cake with honey or corn syrup. Cool completely.
Place berries in a 6 cup jar. Bring sugar and vinegar to boil (until sugar melts). Pour over berries. Cover tightly. Let stand 48 hours at room temperature. Strain through several layers of cheese cloth or soft cloth. Seal tight with cork or lid. Use to marinate or cook with.
In a medium bowl, stir together the Cheddar cheese, cream cheese and Ricotta cheese until well combined. Stir in the chives, pepper and Worcestershire sauce. Cover and chill in the refrigerator for 4 to 24 hours.
Blend all ingredients and shape on rack on cookie sheet. Place bacon on top and secure with toothpicks. Bake at 400° for 20 minutes. Reduce to 300° and bake 1 1/2 hours. Baste with tomato or barbecue sauce.
Combine cream, milk and cloves in a stainless steel or glass bowl. Grate the colored zest from the oranges into the bowl and squeeze 1/3 cup juice. Squeeze 2 tablespoons of juice from the lemon. Stir sugar and fruit juices into the milk and cream. Continue stirring until the sugar dissolves, 1 or 2 minutes. Put in freezer. When mixture starts to freeze around the edge, stir and return to freezer. Stir once an hour for the next 2 hours and then leave to set, 4 or 5 hours in all.
Mix onion, mayonnaise and pepper. Spoon on cocktail rye, mounding in middle, but pushing to the edges. Sprinkle with Parmesan. Broil until dark brown and bubbly. Serve warm. A regular Kohn family appetizer.
Put potatoes, onions and celery in 2-quart saucepan but don't cover with water. While these are cooking, put salmon in 4-quart saucepan. Mash them lightly. Let salmon simmer for 2 to 3 minutes, then add the quart of milk, can of milk, butter, salt, black pepper, ketchup, Texas Pete and teriyaki (if desired). Let cook on low-medium until potatoes, onions and celery have cooked down to almost no water, then mash with potato masher but not completely mashed. Add to other ingredients and just as it starts to boil, take off heat. Add optional potato flakes for thickness if desired.
Melt cheese over hot water until smooth. Beat in rest of ingredients. Put through blender, little at a time, using on-off speed on high. Chill 1 hour before serving. Makes about 6 cups.
Brown together sausage, hamburger, bell pepper, and onion. Drain. Mix cream cheese, sour cream, and pizza seasoning in a bowl. Line bottom of 9x12 glass casserole dish with this mixture. Top with meat mixture. Quarter 2/3 of pepperoni and lay over meat mixture. Top with pizza sauce and remaining pepperoni. Cover with pizza cheese and bake at 350 degrees for about 10 minutes, or until cheese is melted.
Mix all ingredients, except chips and cheese. Heat. Layer chips in lightly greased 2-quart casserole. Add soup mixture and 1 layer of cheese. Repeat, ending with cheese. Bake at 350° for 30 minutes. This can be assembled and frozen before cooking. We take frozen casserole on ski trips at Christmas or save for a snow day.
Boil sugar, syrup and cream until it forms a soft ball when tested in cold water. Remove from heat, add butter and beat until it thickens. Add nuts and vanilla. When nearly ready to set, pour into buttered loaf pan to cool. Slice and cut into squares.
Brown and drain ground beef, garlic cloves and onions. Add chili, Velveeta cheese and green chilies. Cook until cheese is melted. Serve with taco chips while warm.
My dad reports his grandparents had to constantly tell all the children to stay out of the cookie jar before dinner! They looked forward to these cookies every Christmas.
Cook beef and onion in large skillet until beef is browned, drain. Add tomatoes, tomato sauce and seasonings; bring to boil, cover and reduce heat, simmer 1 1/2 hours, stirring occasionally. Add beans and simmer an additional 10 minutes.
Mix ingredients well. Chill at least one hour before serving. Serve with apples, grapes, strawberries.
Mix sour cream and Ranch dip mix to taste. Let set in refrigerator for several hours.
Crumble cookies over bottom of pan, reserving several for top garnish. Melt margarine and pour over cookies. Refrigerate for at least 30 minutes. Combine cream cheese (softened), sugar and 1/2 of Cool Whip. Spread over cookies. Combine milk and pudding until thickened. Spoon over cream cheese mixture. Spread remaining Cool Whip and garnish with remaining cookies.
Cook meat with 1 teaspoon salt until done. Cool and take meat off the bones. Cook half box elbow macaroni (8 ounce size) and the potatoes until done. Mix all of the above together in a pot. Add the peas (garden peas), tomatoes and corn (chop tomatoes in food processor) or to taste. Put the meat juice in or you can add more if you like. Add about 3 tablespoons hot sauce or to taste. Add the ketchup. You can add water if needed. Cook for about 15 minutes. Stir often. Oh! It's so good!
Mix all together. Bake for approximately 11 minutes at 350° on an ungreased cookie sheet.
Dissolve jello in 1 cup hot fruit juice; let cool a little, then add ice cream and stir until dissolved. Add fruit and put in oiled mold.
Mix together thoroughly the pineapple juice, cranberry juice, water and brown sugar. Make in a 30 cup percolator.
Saute onion in butter. Add soup, Ro-Tel, sour cream and heat. Crush 1/2 of the Doritos in Pyrex dish. Add 1/2 of the chicken, 1/2 sauce, add remainder in order. Top with grated cheese. Bake at 350° until bubbly.
Layer fish on buttered baking dish. Sprinkle with lemon juice. Mix soup with sour cream. Spread over fish. Spread shrimp over soup mixture. Cover with bread crumbs. Dot with butter. Bake at 350° for 40 minutes or until fish flakes easily. Serves 4.
In 3-quart (microwavable) casserole, combine soup, corn, milks, green pepper, onion, salt and pepper. Cover. Microwave on High for 17 to 19 minutes, stirring after 10 minutes, until hot. Add chives and serve.
Put cucumbers in jar. Put dill and alum on top of cucumbers in jar. Mix vinegar, water, salt and mustard seed in saucepan. Bring to a boil and pour over pickles. Seal. Allow to age several weeks.
Brown pork chops. Place in baking dish. Mix Coke and catsup together. Pour over pork chops and cover with foil. Bake 45 minutes in 375° oven. Good over rice or noodles.
Put the rolls on a well-greased with edge pan and press tightly together and up on sides. Bake at 245° for 10 to 12 minutes until brown. Cool good.
Brown meat. Add onions and saute until clear. Add remaining ingredients. Add one cup water and cook slowly. May be put in crock-pot and cooked on low heat for several hours. Goes well on hot dogs.
Parboil carrots until almost tender. Drain well. In oiled casserole, place alternate layers of carrots, cheese and butter. Top with crushed corn flakes. Bake at 350° for 25 to 30 minutes.
Heat butter and salmon together until butter melts. Add milk and salt. Heat to desired temperature. Feeds 4 people.
In a large saucepan or soup pot, clean and place salmon. Then add milk, water and butter. Season to taste. Cook on medium for about 15 to 20 minutes. Pour over crackers (oyster), if so desired. Tastes like oyster stew, but a little meat in every bite.
Place chicken in bowl. Combine 1 tablespoon each of cornstarch and soy sauce; add garlic. Pour over chicken, mixing to coat well. Let stand 15 minutes. Heat 1 tablespoon oil in skillet, add chicken and stir-fry over high heat for 2 minutes, until golden brown. Remove chicken. Heat remaining oil in same skillet; add onion and stir-fry 2 minutes. Add 1/4 cup water and vegetables to skillet. Bring to a boil, reduce heat and simmer 2 minutes. Combine remaining water, cornstarch and soy sauce; add ginger, sugar and vinegar. Pour into skillet; add chicken and cook and stir until thickened, about 2 minutes. Serves 4 to 5.
Layer all ingredients, except bacon, in glass bowl. Pour dressing on and top with bacon. Seal bowl with Saran Wrap and refrigerate overnight.
In a skillet, heat oil. Add onion and garlic. Saut 6 to 8 minutes or until onion is just tender. Combine flour and cayenne. Dredge chicken in flour mixture. Add to skillet and brown for 2 to 3 minutes on each side. Add tomatoes, chicken stock, saffron and salt. Bring to a boil. Stir in rice. Cover and simmer 30 to 45 minutes or until rice is tender and chicken is cooked. Serve at once. Makes 6 to 8 servings.
Blend sugar, eggs and oil. Add grated zucchini. Add remaining ingredients. Pour into a 9 x 13-inch pan sprayed with Pam. Bake at 300° for 1 1/2 hours. Best when iced with cream cheese frosting. Also freezes well. If freezing, frost after thawing.
Beat butter and cream cheese at medium speed. Mix about 2 minutes. Gradually add sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Gradually add flour, mixing at lowest speed, just until blended after each addition. Stir in flavorings, pecans and morsels. Spoon batter into a greased and floured 12 cup tube pan. Bake at 325° for 1 hour and 20 minutes or until done. Cool in pan for 10 minutes.
Mix all ingredients well. Store in airtight container. Individual servings: 3 heaping teaspoonfuls tea mix per cup of boiling water.