HumbleIntelligence/food-ner-1-Million huggingface dataset:
In heavy Dutch oven, saute chicken in oil for 10 minutes, or until partially cooked or golden. Drain off all but 2 tablespoons oil; push chicken to sides of pan. Add onion and garlic; saute until onion is tender. Stir in paprika, turmeric, salt and pepper, then rice; mix well. Add water and bay leaf; bring to boil. Reduce heat; cover and simmer for 15 minutes. Add peas; cook for 10 minutes, or until chicken, rice and peas are tender and liquid is absorbed.
Mix sugar, butter, eggs and pineapple (with juice), flour, baking soda, salt and lemon extract. Drop by teaspoonfuls on ungreased baking sheet. Bake at 350 for 12-15 minutes or until lightly brown. Let stand a few seconds before removing to cooling racks.
Wash spinach thoroughly; chop coarsely. Cook with water clinging to leaves in a covered saucepan until just tender. Cook bacon until crisp, reserving 1/4 c. drippings. Return 2 Tbsp. bacon drippings to skillet; blend in flour, stirring until smooth. Add milk gradually; cook, stirring constantly, until thickened. Add cheese, stirring until melted. Combine cooked spinach and cheese sauce; spoon into a greased 1 qt. casserole. Crumble bacon over top. Combine breadcrumbs with remaining 2 Tbsp. reserved bacon drippings; sprinkle over bacon. Bake at 350° for 20 minutes or until breadcrumbs are browned.
Mix the ingredients, except boiling water. Pour the boiling water over; cover and let stand 1 hour. Drain the salted water off the cabbage, but do not rinse. While this is draining, mix the dressing.
Dissolve jello in 2 cups hot water. Add 2 cups cold water. Add juice and sugar and stir. Freeze until slushy. Put in punch bowl: 1/2 punch and 1/2 ginger ale or Sprite.
Cook sugar, syrup and water until sugar dissolves, then cook over low heat without stirring to hard ball stage (265°). Test by dropping a few drops in a cup of cold water. Meanwhile beat egg whites and salt until stiff but still moist. Slowly pour hot syrup over egg whites. Continue beating until it begins to thicken. Add vanilla and nuts; drop by teaspoon on waxed paper.
Mix first 4 ingredients. Fold in Cool Whip and pecans. Mix well and chill. Pretty, quick and easy to make.
Melt butter. Mix in sour cream, then stir in flour. Bake for 15 to 20 minutes at 375° in a small muffin pan. Makes about 24 biscuits.
Mix well and top with corn flakes. Bake at 350° for 45 minutes.
Mix together sugar, flour and cinnamon. Mix lightly through strawberries (berries should be halved).
Melt butter and chocolate. Add sugar, egg, flour, vanilla, nuts and salt. Mix all ingredients together. Bake at 325° to 350° for 20 minutes.
After cabbage is sliced and diced, put in large bowl. Crush noodles. Add seeds in another bowl. Mix seasonings, oil, vinegar and sugar. Mix and toss with cabbage.
Combine all ingredients, except candy kisses, in large bowl. Mix until dough firms. Shape into 1-inch balls and roll into sugar.
Cut canned biscuits into halves. Roll each in melted butter or margarine. Dip into mixture of remaining ingredients. Bake as directed on can of biscuits. Serve hot.
Cream shortening, sugar and eggs together. Make paste of coloring and cocoa; add salt, buttermilk, vanilla and vinegar. Blend. Add sifted cake flour and soda; blend. Do not beat. Bake at 350° in two 9-inch or three 8-inch pans for 30 minutes. Cool and split layers. Frost between and top and sides.
Preheat oven to 375°. Spray 9 x 13-inch baking pan with vegetable cooking spray. Place pan in oven to warm. Mix all ingredients, except cheese, in a large bowl. Pour half of batter into warm prepared pan. Sprinkle half of cheese over batter. Spread remaining batter over mixture and top with rest of cheese. Bake for 35 minutes. Yields 16 servings. Each serving contains 199 calories (51% from fat).
Combine sugar and flour, then add eggs. Add all other ingredients and mix well. Grease two 9-inch pans. Pour in pan and bake 35 minutes at 350°, or until brown on top.
Mix together and pat in 9 x 13-inch baking dish. Bake at 350° for 7 minutes.
Saute onions and garlic in oil. Add peppers and Worcestershire sauce. Melt cheese in top of double boiler. Add to cheese the chopped tomatoes along with onion mixture. Add cornstarch, stirring until thick. Serve hot in chafing dish. Dip with corn chips.
Bring the first 4 ingredients to a boil and then stir in sugar and flour mixed together. Take from fire and add eggs and butter. Set back on fire until egg is set.
Heat oven to 350°. Butter a 1 1/2-quart baking dish. Chop the onion. In a large frying pan, heat the oil over medium heat. Add onion. Cover and cook until tender, about 5 minutes. Add frozen vegetables, marjoram, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook until tender, stirring occasionally, about 5 minutes.
In a large skillet, cook potatoes and onion in hot oil until the edges start to brown. Add water, curry powder, salt, garlic, ginger and red pepper. Bring to boiling; reduce heat. Cover and simmer for about 10 to 15 minutes. Add cauliflower; cook about 5 minutes more or until vegetables are tender, stirring occasionally. Add frozen peas; heat through, adding a little more water if necessary. Makes 4 to 6 side dish servings.
Melt margarine and chocolate chips, then add to sugar and vanilla. Press mixture onto wax paper on cookie sheet. Frost with peanut butter and roll. Cut into slices.
Mix mustard and jelly. Heat in saucepan over low heat. Slice wieners in bite size pieces or use Little Smokies. Place in sauce. Simmer and serve.
Briefly steam and cool the asparagus. Mix together olive oil, garlic, dill, salt and pepper in a large bowl. Cut stems from the mushrooms and slice. Peel, seed and slice the cucumbers. Peel and quarter the tomatoes. Place all the vegetables in the bowl. Cover and refrigerate for 24 hours. Drain the oil and arrange on chilled platter. Serves 6.
Cream cheese, butter and margarine with sugar. Beat in 1 egg at a time. Add flour. Beat until smooth. Add 1 teaspoon vanilla. Mix well. Grease and flour large tube pan or 2 loaf pans. Heat oven to 325°. Bake large pan 1 hour and 45 minutes.
Mix jello with boiling water, then add pear juice and water (1 3/4 cups liquid all together). Set in fridge until almost firm. Then whip with beater for about 1 minute.
Mix and cook until peanuts pop, add 1 1/2 teaspoon soda; beat and pour.
Preheat oven to 350°. Combine first six ingredients in a bowl, beat until smooth. Layer half of cooked macaroni in bottom of a greased 9 - inch square baking dish. Sprinkle with 1 2/3 c. cheese and layer remaining macaroni on top. Pour milk mixture over macaroni, sprinkle with breadcrumbs and remaining cheese. Bake, uncovered for 50 minutes. For cheesier macaroni, add 2 1/2 more cups of cheddar cheese. This recipe is enough for a meal by itself. Feeds 6-8 people.
Combine egg, 2 tablespoons water and seasoned salt. Dip chicken pieces into mixture, then roll in potato flakes. Salt and pepper to taste and sprinkle with oregano. Melt butter or margarine in shallow baking pan and add the chicken pieces. Bake in 375° oven about 1 hour or until all pieces are done.
Place cheese, bacon and onion in pie crust. In mixing bowl, combine eggs, cream and mustard. Pour over cheese mixture. Bake at 375° for 35 to 40 minutes or until knife inserted in filling comes out clean. Makes 8 servings.
Cut bacon into 1-inch lengths with scissors, then saute until done. Add celery, onion and pepper. Cook until done (vegetables will be soft). Now add soup, catsup, Worcestershire sauce and water. Simmer 10 minutes, then add shrimp and continue simmering 20 minutes. Season with salt and serve with rice. Yields 4 to 5 servings.
Mix sour cream, cream of chicken soup, onion and cheese. Then mix with potatoes. Put in pan and top with crumbled corn flakes and 1/2 stick melted butter. Cover and bake 2 to 2 1/2 hours at 350°. Uncover the last 10 minutes.
Combine oil, sugar, eggs, flour, baking powder, vanilla, nutmeg, cinnamon and salt. Add apples and walnuts. Mixture will be stiff. Bake in a greased angel food cake pan at 350° for 65 minutes. Cool 10 to 20 minutes and invert on rack.
Bring mixture to a boil and pour over the cucumbers and onions in a gallon jar. Refrigerate for at least 3 days before eating. Store pickles in the refrigerator until ready to use them. Great with sandwiches. Will keep well. Makes 1 gallon.
Combine sour cream, sugar, lemon juice and salt in a large bowl, stirring well. Add remaining ingredients and stir until blended. Spoon into paper lined muffin cups. Cover and freeze up to 1 month. Makes 20.
In a 4-quart saucepan, saute the onions and zucchini in the olive oil or butter for about 10 minutes or until browned. Add the chicken stock and bring to a boil. Add the lima beans and peas. When mixture comes to a boil again, reduce the heat and simmer for 20 to 25 minutes or until the vegetables are soft. Add salt and pepper. Puree all ingredients together in a blender. Return to saucepan; heat and serve. Serves 10 to 12.
Brown turkey in oil with garlic. Add onion and green pepper. Cook until onion is transparent; drain fat. In 2-quart casserole, combine meat mixture, salt, chili powder, beans, tomatoes and rice. Bake, covered, at 350° for 30 minutes. Uncover; sprinkle with cheese and olives. Bake 15 minutes more. (Can be microwaved.)
Preheat oven to 350°. With a sharp knife, make one slit lengthwise in each drumstick. Leaving outside skin intact, push meat back from bone. With knife, remove bone and cartilage. Sprinkle inside of each boned drumstick lightly with salt and pepper.
Marinate trout for 3 to 4 hours in Italian dressing in the refrigerator. Remove fillet and place in a deep pan (buttered). Add all spices according to taste. Add some olive oil. Pour in Italian dressing until it covers the trout. Bake fish at 350° until almost done, then remove and cover trout with cheese and sprinkle a few of the bread crumbs. Bake until cheese melts and fish is baked. Serves 2 people.
In crock-pot, add stew meat, sliced carrots, potatoes and onions. Add 1 small bottle ketchup with equal amounts water, making sure potato-meat mixture is covered; may need to add more. Salt to taste. Cook slowly for 4 to 6 hours. Also may simmer on stove until meat is done and tender.
Preheat oven to 400°. Beat the eggs very well, gradually add sugar and continue beating. Mix in shortening and buttermilk. Sift the dry ingredients together and stir them in. Chill the dough, roll 1/3 inch thick. Makes approximately 2 dozen.
Mix all ingredients and bring to a boil. Reserve a little of the water to make a paste with Clear Jell. Thicken with Clear Jell and cook until it is clear. A small box of jello may be added for flavoring.
Peel apples; slice thin. Place in baking dish. Mix sugar, flour, egg and spices until mixture looks like cornmeal. Put on top of apples. Add water. Cut up margarine on top. Cook in oven at 375° for 1 hour or until top is brown and crusty.
Soak beans in 3 cups of water for 5 to 6 hours or overnight. Bring to a boil, then turn heat low and simmer 30 minutes, adding additional hot water if necessary. Fry onion and garlic in oil until golden. Stir in tomato sauce, brown sugar, lemon juice, mustard, salt, Worcestershire and catsup. Heat to boiling. Place drained beans in baking dish. Pour sauce over them. Bake at 350° for 1 1/2 hours, adding hot bean juice as necessary. Score wieners and press into sauce, spooning sauce over top. Bake 30 minutes longer. Serves 5 to 6.
Soften the gelatin in the 1/2 cup of skim milk. Heat evaporated milk with sugar. Add softened gelatin and stir until dissolved. Cool. Slowly add lemon peel and juice to the cooled gelatin mixture, stirring constantly. Pour into ice cube trays and place in freezer. When mixture is mushy, remove from the freezer and fold in the stiffly beaten egg whites. Return to freezer until firm, then remove. Put in a chilled bowl and beat until fluffy. Refreeze and serve.
Combine sugar and flour. Pour over sliced peaches in bowl; toss to coat peaches evenly. Line 9-inch pie plate with pastry. Add peaches; dot with butter or margarine. Adjust top crust; cut slits to allow steam to escape. Bake in 425° oven for 35 to 45 minutes.
Prepare cake mixes and bake. Prepare pudding and chill until ready to assemble.
Mix meat, onion, rice, crumbs, egg and seasonings in a bowl. Form into balls; place in a deep greased casserole and pour the diluted soup over them. Bake 1 hour at 375°; cover partially ajar.
Cream margarine and sugar. Add egg, vanilla and mincemeat. Sift dry ingredients and stir into cream mixture. Add pecans. Drop 1 teaspoon on cookie sheet. Bake at 350° for 10 to 12 minutes.
Scramble in 3 tablespoons margarine 1 egg and cook well. Add onion, carrots and celery, stir over fire for a few minutes. Add green peas, barely cover with water and cook until the vegetables are firmly tender. Drain off the liquid and return it to the stove. While it is coming to a boil, mix 1 tablespoon flour, 1 egg yolk and 1/4 cup cream. Add the hot broth to the flour mixture, stir well and bring to a boil. Add vegetable mixture.
Mix well, but lightly. Bake at 350° for one hour in loaf pan.
Brown meat and drain. Add tomato sauce and onion mix. Add 1/2 can of water. Simmer 15 minutes. Boil noodles until done. Layer meat, noodles and cheese. Bake 20 minutes at 400°.
Mix well. Cover with finely chopped nuts after rolling into a ball. Refrigerate overnight, then serve with crackers or celery sticks.
Mix milk and chocolate syrup. Add ice cream. Pour in chilled club soda; stir quickly.
Melt together condensed milk and butterscotch chips. Add cinnamon, vinegar and sprinkle of salt. Dip slices of apple in the caramel.
Scald milk. Add butter, sugar and salt to cooled milk. Dissolve yeast in warm water. Add to milk mixture. Add egg and flour until mixture is pliable. Let rise until doubled. Punch down. Let rise again. Punch down. Form into small biscuits. Place on greased cookie sheet; let rise. With fingers, form hole in center. Fill with prunes or favorite filling. Bake at 350° for 25 to 30 minutes.
Mix soup, soup mix, water and rice (not cooked). Spray bottom of pan with Pam cooking spray. Spread mixture in pan. Put meat on top. Season. Bake at 350° for 1 1/2 hours.
In 12-inch skillet or electric skillet melt margarine and add brown sugar. Stir in apples and onions. Cook, uncovered, until almost tender (about 3 minutes). Add potatoes, sauerkraut, sausage, poppy seed, salt and pepper and stir together. Simmer, covered, stirring occasionally 8 to 10 minutes. Serves 6.
Combine beans, broth, water, onion and garlic in Dutch oven. Add chicken, chilies, cumin, oregano and red pepper. Cover and cook 30 minutes. Taste and adjust seasonings. Spoon into serving bowls; top each with cheese.
Mix peanut butter and powdered sugar until creamy. Press in bottom of pie shell. Cook sugar, flour, milk, oleo and beaten yolks until it thickens. Cool and spread over peanut butter mixture.
Put fruit in lemon flavored gelatin base for a good tasting salad. Serve on crisp lettuce with a fluffy cream cheese dressing. It's good enough for a luncheon party.
Brown pork chops; put in big baking pan. Parboil potatoes (peeled). Put with pork chops. Add carrots, peas and cut up tomatoes. Add water; cover pan with tinfoil. Bake at 350° until potatoes and carrots are soft, about 3 to 3 1/2 hours.
Use only 1 pint size or less containers that have been sterilized with tight fitting lids. While jars are draining, crush strawberries. Add measured sugar and mix thoroughly. Let stand 10 minutes. Mix water and Sure-Jell in small saucepan. Bring to a boil and boil 1 minute stirring constantly. Stir into fruit immediately and continue stirring for 3 minutes. Ladle quickly into jars and tightly seal the lids. Let stand at room temperature several hours before storing in refrigerator or freezer. Makes 5 (8 ounce) containers.
Melt caramels and 1/3 cup evaporated milk over low heat. Stir often until melted. Grease and flour 9 x 13-inch pan. Combine cake mix, margarine, 1/3 cup evaporated milk and nuts. Pat 1/2 of mixture into bottom of pan and bake at 350° for 6 minutes. Sprinkle chocolate chips over cooked dough. Pour caramel mixture over chocolate chips. Cover with remaining dough. Bake at 350° for 15 to 18 minutes. Cool before cutting.
Preheat oven to 375°. Steam broccoli just until crisp; drain. Mix broccoli, soup, water chestnuts, Cheez Whiz and rice. Place in greased 2-quart casserole. Top with cracker crumbs. Bake 20 to 30 minutes, until bubbling. Makes 6 to 8 servings.
In small bowl, combine crumbs and cocoa; add margarine and stir until evenly blended. Stir Equal in well. Press mixture evenly on bottom of 9-inch spring-form pan. Makes one 9-inch pie crust. Calories per serving (without filling): 40. Serves 8. Diabetic exchanges per serving (without filling): milk 0, vegetable 0, fruit 0, bread 1/2, meat 0 and fat 0.
Put dill heads, garlic buds, crushed red pepper and mustard seed in bottom of 1/2 gallon jar. Pack whole cucumbers in jar (not brined). Put alum on top of cucumbers. Bring water, vinegar and salt to a boil. Pour over cucumbers. Seal. Do not double recipe.
Cook carrots in boiling water until tender; drain and cool. Add sliced onions and green peppers (sliced or diced). Combine soup and remaining ingredients; pour over carrots, onions and peppers. Cover and refrigerate at least 12 hours.
Mix all ingredients together, except pie crust. Put in unbaked pie crust. Bake at 350° until done, about 45 minutes.
Mix well and sprinkle in cracker crumbs on waxed paper to keep from sticking. Store in refrigerate overnight. Slice.
Heat butter in a skillet and fry shrimp about 5 minutes or until cooked, shaking pan over high heat. Sprinkle shrimp with salt and pepper and place on a hot serving plate. Add garlic and parsley to butter remaining in skillet. Stir for 30 seconds and pour over shrimp. Serve with lemon wedges.
String and break beans. Boil corn on cob, then cut corn off cob. Boil beans until tender and drain. Put all beans and corn in a stone crock. Add salt and mix well with beans and corn. Add enough water to cover beans and corn. Weight down with plate. Tie a clean cloth over top of crock. Allow beans to work about 7 to 10 days. Pack in hot jars to 1/2-inch from top and seal. Bring canner to 10 pounds pressure and remove from heat. When pressure drops to zero, remove jars and store.
Use any flavor of jello. Fix jello according to package directions. Let chill until partially set. Add Cool Whip and whip together.
In a 10-inch glass pie plate, spread beans. Layer remaining ingredients in the order listed. Serve with tortilla chips. Serves 8.
Boil 2 minutes. Add 1 can coconut and 1/2 cup chopped nuts.
Mix dry ingredients; make a well. Add all liquids, eggs and pumpkin. Add cherries and nuts. Pour into greased and floured pans. Bake at 350° for 1 hour.
Mix breadcrumbs, milk, ground chuck, onions and egg. Salt and pepper to taste. Form into 1 inch balls and brown in small amount of oil; drain. Combine butter, gingersnaps, brown sugar and pineapple juice. Simmer 30 minutes until thick and smooth, stirring occasionally. Pour sauce over meatballs and simmer 5 minutes. Spoon into chafing dish over candle. Put pineapple chunks, if desired. Yields 30 to 40 meatballs.
Melt 1 stick oleo in pan and use to spoon over tops of biscuits. Bake at 450° until brown.
Mix the cream cheese, milk and sugar together. Fold in Cool Whip. Tear cake into pieces. Layer cake with cheese mixture in a large bowl. Mix strawberries with glaze and spread on top. Keep in refrigerator.
Cut steak in serving size pieces. Combine flour, salt and pepper. Coat the meat with flour mixture. In skillet, brown meat slowly in hot oil. This should take 20 to 30 minutes. Add broth; cover lightly and simmer 30 minutes or until almost tender. Add water, if needed. Place potatoes and onions with salt and pepper. Cover tightly. Cook slowly about 30 minutes, or until potatoes are done. Sprinkle a little parsley on top. Makes 6 servings.
Preheat oven to 350°. Butter 10-inch diameter spring-form pan.
Bake pie crust. Cook all other ingredients together until thick, being careful not to let it stick. Remove from heat and pour in shell. Spoon meringue onto hot pie, sealing edges to prevent shrinking. Bake until delicate brown, about 10 minutes.
Brown meat; add 1 cup water or stock. Add the rest of ingredients; simmer until celery is soft. Serve on buns.
Mix sugar and oil together; beat. Add 1 egg at a time and beat well. Mix all dry ingredients, except soda, together. Put soda in buttermilk. Alternate adding dry ingredients and buttermilk; mix well. Add prunes and nuts; mix well. Pour into a greased and floured Bundt pan. Bake at 325° for 1 hour and 15 minutes.
Mix ingredients together. Bake at 350° for 30 to 40 minutes. Garnish with onions. Let cool and enjoy.
In a bowl, beat egg whites stiff. Add sugar gradually. Add vanilla. In another bowl, crush graham crackers; add baking powder and pecans. Mix the dry ingredients with the stiff egg whites. Bake in a greased 9-inch pie pan for 30 minutes at 350°. Cover with whipped cream and refrigerate 1 hour before serving.
Combine Bisquick, egg, milk, sugar, vegetable oil, nuts and raisins in bowl. Pour into a buttered 9-inch pan. Top with apples. Combine sugar, cinnamon and oleo. Sprinkle on top. Bake at 375° until done.
Mix sugar, Jell-O and mashed figs and cook 20 minutes or until it thickens. Pour in jars and seal.
In Dutch oven or large saucepan, heat oil and brown beef. Add soup mix and paprika blended with tomatoes. Simmer covered, stirring occasionally, 1 1/2 hours or until beef is tender. Stir in flour and salt blended with water. Bring to a boil, then simmer, stirring constantly until sauce is thickened, about 5 minutes. Meanwhile, cook noodles according to package directions. To serve, arrange goulash over noodles. Makes about 6 servings.
Combine chicken stock, chicken, celery, carrots and onion. Bring mixture to a boil; reduce heat, simmer 30 minutes. Season to taste. Add bouillon cubes. Pour hot into hot jars leaving 1-inch headspace. Adjust caps. Process pints 1 hour and 15 minutes. Use whole chicken for making stock. Yields 8 pints.
Spread crackers on a large baking dish with edges. Mix remaining ingredients and pour over crackers. Bake in preheated 250° oven for 30 minutes, stirring once. Makes 1 pound.
Mix butter and peanut butter together in large saucepan and heat, stirring together until smooth. Do not let mixture boil! Add the sugar last. So yummy. So easy.
Cook celery and onions in butter until tender. Add to bread crumbs, then add giblet broth to moisten. Bake at 350° until browned.
Combine milk, eggs, sugar and cinnamon in large saucepan for 15 minutes; remove from heat. Stir in cream and extract. Chill for at least 3 hours. Remove cinnamon sticks. Freeze in ice cream freezer.
Mix all but corn. Then add corn; put in greased casserole. Bake at 350° for about 1 hour or until golden brown.
Preheat oven to 450°. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with flour until dough leaves the sides of bowl. Knead dough on lightly floured board until smooth. Roll dough out about 1/2-inch thick and cut with floured cutter. Place on greased baking sheet. Bake 10 to 12 minutes. Makes 12 to 14 (2-inch) biscuits.
Dissolve the yeast in the warm water. Add the honey and salt. Add the flour; knead. Roll into "snakes." Form snakes into letters on waxed paper. Brush with beaten egg; sprinkle with salt. Bake for 10 minutes at 425°.
Combine cracker crumbs and margarine. Press evenly in bottom of 13 x 9 x 2 pan. Beat pudding with milk, then add coconut and softened ice cream. Spread over crust. Top with Cool Whip. Refrigerate; is better frozen.
Mix ingredients together. Shape dough on cookie sheet. Bake at 375° for 9 to 11 minutes.
Fry bacon, remove bacon and saute in bacon grease. In casserole dish or cake pan add pork and beans, syrup, brown sugar, ketchup and mustard. Add bacon, crumbled, onion and bacon grease. Bake at 350° for 1 hour.
Sift flour and baking powder 3 times. Cream butter and sugar. Add flour alternately with milk. Beat after each addition. Add vanilla. Fold in egg whites. Bake at 325° for 50 minutes in a 9 x 13-inch pan.
Combine eggs, pumpkin, sugar, salt and spices. Add milk and mix well. Pour in unbaked pie shell. Bake at 425° for 15 minutes. Reduce to 350° and bake for 40 minutes or until cooked.