HumbleIntelligence/food-ner-1-Million huggingface dataset:
Skin chicken and place in large shallow baking dish. Combine salad dressing, soup mix and apricot preserves and blend thoroughly. Pour the mixture over chicken. Bake, covered, in a preheated 350° oven for 1 hour, basting occasionally with pan drippings. Remove cover and bake 30 minutes longer. Serve with rice or wild rice and the pan drippings.
Mix together shortening, sugar, Jell-O, eggs and vanilla. Add flour, baking powder and salt; blend well. By teaspoonful roll in balls. Place on lightly greased cookie sheet. Press each dough ball with glass dipped in sugar. Bake at 400° for 5 to 6 minutes. Cool slightly before removing to cooled rack.
Step 1: Mix cake mix, 1 cup of peanut butter, 1 stick of butter and 1 egg. Form into a dough.
Combine broth and tomato sauce. Bring to a boil. Add noodles and cook until noodles are tender.
Sift together flour, baking powder and salt. Add sugar and the shortening and sweet potatoes while hot. Combine potato mixture. Knead for 1 minute. Roll or pat to 3/4-inch thickness. Cut and bake at 425° for 12 to 15 minutes.
Mix all ingredients. Chill in freezer until slushy. Can freeze in ice tray for cubes. Makes about 1 gallon.
Saute butter and diced onion. Combine with liver and seasonings; steam 1/2 hour. Add eggs and mayonnaise. Shape into ball. Serve with crackers.
Mix dry starch and 1/2 cup water. Add boiling water. Stir rapidly. Pour in soap powder and stir until smooth. Add tempera paint and food coloring for color. Store in tight lidded container. Makes 2 cups.
Cream sugars, shortening, vanilla, almond flavor and eggs. Beat and cream well. Add flour and milk to make a soft dough. Put in bowl with a lid and refrigerate until ready to use.
Combine tuna, soup, peas and noodles in a 9 x 13-inch pan. Sprinkle cheese on top. Bake for 15 minutes at 350°.
In each clean sterilized jar, place 1 head fresh dill, 2 slices onions, 1 clove garlic and fresh cucumbers to fill. To make brine, mix vinegar, water, sugar and pickling salt. Bring to a boil and pour over pickles in jars. Seal jars and let sit for a week before using.
Brown hamburger, onion and pepper. Add squash. Simmer 15 minutes. Add rice, salt, cubes and water. Put in casserole. Top with cheese. Heat.
Cover bottom of 9 x 13-inch casserole dish with dried beef. Wrap chicken breasts with bacon. Place on top of beef. Mix soup and sour cream. Pour over chicken. Bake at 275° for 3 hours, uncovered.
In a blender combine the ingredients and process for about 30 seconds, or until well mixed and frothy. Pour into a tall glass and serve immediately with a straw. Garnish with nutmeg, if desired.
Combine sugar, butter and milk. Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat. Remove from heat. Stir in peanut butter until melted. Add Marshmallow Creme, vanilla and nuts. Blend well. Pour into greased pan.
Grease oblong cake pan. Put in crushed pineapple. Add cherry pie filling. Dump the box of cake mix. (Do not mix up.) Add pecans. Dot the butter on top of this. Do not mix any, just put each article on top of each other. Bake in a 350° oven for 45 minutes.
Mashed Potatoes: Cook potato until soft, then whip until fluffy, adding milk and butter for creaminess. Season with salt and pepper to taste. Pick basil off stems. Blanch quickly and then cool off in ice water. Squeeze water out and blend with olive oil in blender until you have a puree. Add 1 tablespoon of puree to potato; mix well.
Simmer cranberries in water until soft. Put in blender and grind. Add sugar and pineapple juice; boil, covered, for 5 minutes, without stirring.
Mix together and spread with 1/3 cup of mayo. Chill; stir in mayo when ready to serve.
Boil carrots (if you want them crisp, don't boil too long). Drain carrots. Mix all ingredients in a large container. Cover and let sit in refrigerator overnight.
Mix flour and margarine into crumbs like pie crust. Add sour cream and egg yolk. Mix well. Put on floured wax paper and refrigerate overnight or at least 8 hours.
Combine margarine, brown sugar and curry powder in saucepan; heat, stirring until well blended. Combine fruit in shallow 2-quart casserole and add sauce. Bake at 300° for 1 hour. Yields 8 to 10 servings.
Cream Crisco, margarine and sugar. Add eggs one at a time, beat after each. Sift flour and baking powder. Add flour and milk a little at a time. Add vanilla. Put in cold oven. Set heat at 325°. Bake for 80 minutes or until golden brown.
Crumble graham crackers and spread in a 9-inch pie pan. Make pudding according to directions. When pudding is almost set, pour over graham crackers. Refrigerate pie until completely set. Drain peaches and place on top. Decorate with whipped topping. Serves 8. Contains 126 calories and 2 fat grams.
Beat the eggs. Stir in the oil, vanilla and sugar. Add in the flour, baking powder and salt. Mix well. Drop by teaspoon on ungreased cookie sheet 2 inches apart. Flatten with the greased bottom of a glass dipped in sugar. Bake at 375° for 8 to 10 minutes. Remove from pan immediately.
Place chicken in a 9 x 13-inch baking dish. Mix together the chicken broth, chicken soup and peas and carrots. Place sliced, boiled eggs on top of the chicken. Pour broth, soup and vegetables over the eggs and chicken.
Blend sugar, flour, eggs, butter and vanilla well. Stir in chocolate chips, pecans and coconut. Pour into unbaked pie shell. Bake at 350° for 30 to 35 minutes or until firm.
Cream butter, sugar and eggs. Add dry ingredients. Roll 1/8-inch thick on floured board. Cut into 2 1/2-inch rounds. Cut hole in center of 1/2 of rounds. Place round on cookie sheet. Top with filling, almost to the edge. Place round with hole in center on jam. Press edges together. Bake at 400° for 10 to 12 minutes. Makes approximately 4 dozen.
In a large bowl, beat together cream cheese and milk until fluffy. Blend in next 3 ingredients. Stir in nuts, if desired. Cover and let chill several hours or until firm enough to handle. Shape cocoa mixture into 3/4-inch balls. Place on a waxed paper lined tray and refrigerate, uncovered, for 3 to 4 hours or until dry.
Mix together. Bake in a Bundt pan or tube pan at 350° for 45 minutes.
Melt marshmallows with 1/4 c. milk. Cool. Fold in 1 c. whipped cream. Then fold in 1 pint of whichever fruit you desire. Put in Graham cracker crust and let cool.
Mix first 5 ingredients and form into balls around cherry in center of each piece. Roll in coconut. Place in cool place until set.
Whip the egg whites; add sugar and baking powder. Fold in cracker crumbs and pecans. Butter a 9-inch pan. Put mixture in pan. Bake at 325° for 30 minutes or a little less. Cover pie with whipped cream; sprinkle with nutmeg. Cut in wedges.
Heat and stir cheese and milk until blended; add vinegar, sugar, pimiento and egg. Cook until slightly thick, about 15 to 20 minutes, continuously stirring. Remove from heat and add mayonnaise. This recipe makes about 1-quart and will keep indefinitely in covered jar in refrigerator.
Mix sour cream and vanilla. Add sugar to taste. Either use as a dip or pour over cut fruit.
Combine first 5 ingredients. Form into small meatballs and brown. Combine remaining ingredients. Bring to boil. Cover and simmer 30 minutes. Add meatballs. Simmer 20 minutes.
Trim round steak (not tenderized) and cut into bite-size pieces. Put into bowl with tight cover. Add sliced onion and pepper. Add garlic powder, seasoning salt, Worcestershire sauce and soy sauce. Cover bowl; shake and put in refrigerator for 12 to 24 hours.
Combine hash browns, salt, pepper and oil. Pat into 9-inch greased pie plate to form shell. Bake for 15 to 20 minutes at 500°. Brown beef and onion (if using fresh onion); pour off drippings. Sprinkle in flour and rest of ingredients, except cheese. Bake 15 minutes at 350°. Add cheese. Return to oven to melt cheese. Let stand 5 minutes before cutting.
Combine flour and sugar. Add gradually to eggs. Stir butter and cocoa in saucepan over low heat until butter is melted. Beat slowly into egg mixture. Mix well. Stir in pecans and vanilla. Pour into shallow 9x9 greased pan and place in larger pan of hot water. Bake at 350° for 30 minutes. May be served warm or cool, with whipped cream or ice cream. Serves 8.
Mix together dry mustard and cider vinegar; let stand overnight. Beat together and cook until thickened in double boiler the vinegar-mustard mixture, eggs, sugar and salt. Cool, then beat in mayonnaise. Makes about 1 quart. Store in glass jar in refrigerator. Great on hot dogs, burgers, pork roast, turkey sandwiches, etc. We use it instead of boughten mustard!
Mix eggs lightly. Stir in sugar, salt and vanilla. Set aside. Melt cocoa, shortening and oil. Add egg mixture. Add flour and nuts. Do not beat at any time. Spread in greased 8 x 8-inch pan for 30 minutes. Cool and cut.
Put stuffing in middle of steak. Roll up and hold together with toothpick. Put in roasting pan. Cover with cream of mushroom soup. Bake at 350° for about 1 hour.
Wash potatoes; do not peel. Heat butter in saucepan and add onion. Saute briefly; add carrots, potatoes, water, salt, pepper and caraway seed. Bring to a boil; cover and cook about 12 minutes until potatoes and carrots are done (time varies, depending on size of veggies). Serve sprinkled with parsley. Serves 4 to 6.
Place chicken in a greased baking pan. Sprinkle with salt and pepper. Place sauerkraut over chicken. Top with cheese. Pour dressing over chicken. Cover with foil; bake at 325° for 1 1/2 hours.
Crush Oreos and line a 9 x 13-inch pan with 3/4 of crushed cookies. Mix together Cool Whip, butter, cream cheese and powdered sugar. Mix together milk, vanilla and pudding. Pour over cookies and top with remaining cookies. Freeze or chill (either way, it's good).
Saute onion and bell pepper in margarine. Add all other ingredients. Reserve enough cheese to sprinkle on top for the last 5 or 10 minutes of backing. Pour into lightly greased casserole dish. Bake 30 minutes at 350°.
Mix all ingredients well. Put into two 9-inch graham cracker crusts. Chill. Makes 2 pies.
Thoroughly combine carrots, sugar, salt and spices. Add eggs, milk and evaporated milk and blend. Pour into unbaked pie shells. Bake in very hot oven at 450° for 10 minutes, then in 325° oven about 45 minutes or until mixture does not adhere to knife. Cool and top with whipped cream to serve.
Mix all ingredients together. Pour mixture in casserole dish. Bake for 60 minutes at 350°.
Mix cornbread with bread crumbs and add boiling stock. Cover and set for 5 to 10 minutes. Add chopped boiled eggs, celery, onion and bell pepper. Bake in a well-greased pan at 375° for 30 to 40 minutes. Since stock and bread are already seasoned, add salt and pepper only if desired. Makes 8 cups.
Preheat oven to 375°. Lightly grease a 12 x 8-inch glass pan. Spread chopped green chilies on bottom of pan. Sprinkle both cheeses over chilies. Beat eggs; add milk and flour. Mix until blended. Add garlic powder, salt and hot sauce. Bake 35 to 45 minutes until set and brown. Don't let edges brown too quickly; cover with tinfoil lip if necessary. Let cool 10 minutes. Serve warm. Can be kept warm in a 200° oven if wrapped in tinfoil.
Bring chicken and water mixture to a boil. Add onion, celery and carrots. Cook 2 minutes. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes or until potatoes are tender. Discard bay leaves.
Cook celery and onion in a small amount of water until done (about 30 minutes). Add potatoes, juice and salt. Cook on low until potatoes are done. Add half and half to desired consistency. Add butter and serve.
Mix 1/3 cup soup (undiluted), beef, bread crumbs, eggs, salt and pepper. Shape into patties and brown. Mix flour and remaining soup. Then add remaining ingredients and blend. Pour mixture over patties. Cover and simmer over low heat about 20 minutes. Baste occasionally or in crock-pot for a couple of hours.
Brown hamburger, onions, salt and pepper. Add tomato soup, water, tomato sauce, kidney beans, sugar and chili powder. Heat and serve.
Combine all ingredients except beef until creamy. Spread cheese mixture on separated dried beef slices and roll each up jelly roll fashion. Chill well in foil wrap. Cut in bite size pieces. Spear each with a wooden cocktail pick.
Make two layers starting with asparagus covering with the sauce made from the cheese, milk, egg, salt and pepper. Put cracker crumbs on top; dot with butter. Sprinkle with paprika. Bake 40 minutes at 350°.
Cut chicken in 2-inch strips; brown in butter. Add water, peas and Lipton soup. Simmer until chicken is tender and gravy has thickened. Serve over rice.
Put yeast in warm water and mix. Stir in Crisco, sugar, flour and salt and mix well. Cover with towel and let rise for 30 minutes. Grease 12 muffin tins. Drop dough by spoonfuls into tins. Cover and let rest another 30 minutes. Bake at 350° for 15 to 20 minutes. Enjoy!
Combine oil, sugar, eggs and vanilla in large bowl; beat vigorously with a spoon or electric mixer at medium speed until smooth. Sift together the flour, cinnamon, baking soda and salt. Add dry ingredients to oil mixture, mixing well. Stir in coconut, carrots, pineapple and nuts. Pour batter into greased and floured 13 x 9 x 2-inch baking pan. Bake in a 350° oven for 50 to 60 minutes, or until center of cake is firm to touch. Cool in pan on rack. Makes 16 servings.
Combine dry ingredients; stir in nuts and set aside. Combine other ingredients. Make a well in the center of dry ingredients and add moist ingredients and stir just until moistened. Spoon batter into greased and floured loaf pan. Bake at 350° for 1 hour. Cool 10 minutes before removing from pan. Cool completely on rack.
Mix gently with fork and re-pack in jars. Refrigerate. Serve over cream cheese and crackers. Lasts indefinitely in refrigerator. So good for last-minute hors d'oeuvre.
Beat eggs. Add to evaporated milk, Eagle Brand milk and 2 cups whole milk. Heat over medium heat until hot, stirring constantly. Pour in churn. Add other ingredients. Stir. Crank according to churn instructions.
Add milk to cheese gradually until smooth. Add sour cream, beef, onion and peppers. Top with nuts. Bake at 350° for 15 minutes.
Mix flour and mustard together. Cut steak in approximately 2 x 3-inch squares. Roll in flour and mustard mixture. Pound steaks with tenderizing hammer. In 6 to 8-quart saucepan, put in oil and brown steaks on each side. Remove and set aside. In same pan, add tomato sauce, onions, Worcestershire sauce, celery and brown sugar. Bring to a slow boil. Turn off and add meat and place in oven for 1 1/2 hours at 350°.
Mix ingredients and drop by teaspoonfuls in hot oil. Cook until golden brown. Drain and serve.
Mix rye flour with hot water and molasses. Add yeast to warm water. Mix rye flour, water and molasses mixture with yeast and shortening. Add flour. Knead well. Place in greased bowl and let rise until double. Shape into 3 loaves. Let rise again. Bake 1 hour at 325°.
Combine all ingredients in blender. Blend 2 minutes or until smooth. Serve at once.
Beat eggs, sour cream, sugar, vanilla, salt and nutmeg until well mixed. Stir in raisins. Pour into an 8-inch unbaked pie shell. Bake below oven center in 350° oven for 40 minutes.
Mix together flour, sugar, soda, salt, nutmeg and cinnamon. Cut in shortening. Mix in egg and bananas. Add nuts and rolled oats. Bake at 400°.
Mix first 5 ingredients. Mix and blend in flour and baking powder. Bake 8 minutes at 375° or less after rolling and cutting with cutters.
Brown onion in skillet with margarine. Add meat and brown. Cook noodles in boiling, salted water. Also cook celery in salted water. Drain each. Mix onion, meat mixture, celery and noodles with undiluted tomato soup. Put in a shallow baking dish or casserole. Sprinkle grated cheese over the top and bake for 30 to 40 minutes in a 350° oven.
In a small saucepan, combine all ingredients and cook over medium heat until mixture comes to a boil. Reduce heat and simmer until sauce thickens and cherries are plump and tender. Serve with venison or lamb.
Thaw and drain broccoli. Cook rice. Saute onion and celery in 1 to 2 tablespoons margarine until soft. Mix vegetables and soup; add chiles. Fold in rice sour cream and cheese (oblong baking dish). Bake 30 to 40 minutes at 350° until bubbly and cheese is melted.
Slice and boil squash until tender. Drain. In baking dish, layer squash, dressing and soup. Bake for 25 minutes at 350°. Sprinkle grated cheese on when nearly done.
In a large skillet, saute pepper, celery, onions and ground meat in very hot butter. Add salt. Reduce heat; cook 5 minutes. Stir in mushrooms and canned liquid soup and sauces. Cook 5 minutes.
Mix together and bake covered, no peeking, for 3 hours at 300°. I use a cast-iron Dutch oven and have even made this using round steak rather than stew meat. Great when mom's out branding and there's no one to man the kitchen stove.
Mix together first six ingredients. Shape into loaf or 2 inch balls. Put in pan, add onion, peppers, tomatoes and brown sugar over top. Bake at 350° for 1 hour for meatballs slightly longer for loaf.
Melt butter in skillet over medium heat; add chicken and cook 10 minutes. Turn chicken; add mushrooms and shallots. Sprinkle with salt and pepper; cook 10 minutes or until tender. Transfer chicken to platter; sprinkle cheese over chicken. Top with mushrooms and shallots. Cover and let stand 5 minutes or until cheese melts. Yields 4 servings.
Mix brownies according to package directions. Fill paper lined or foil lined muffin cups 2/3 full. Remove wrappers from peanut butter cups; set one in each muffin cup and press down until batter meets the top edge of candy. Bake at 350° for 20 to 25 minutes. Yields 1 1/2 dozen.
Mix together in blender, pour into gallon container and fill with cold water. Mix well. Freeze until slushy. Good for any occasion.
In medium glass bowl, crumble ground beef. Stir in onion. Heat 3 1/2 to 4 1/2 minutes on High until beef is brown, stirring once, drain.
In glass bowl, layer spinach, bacon, eggs, lettuce, onion, and peas. In separate bowl, mix together mayonnaise and Miracle Whip. Spread over peas. Then sprinkle cheese on top. Cover and refrigerate at least 24 hours before serving.
Cube cream cheese and allow to warm to room temperature. Drain juice from pineapple. Add orange juice to pineapple juice until liquid equals 2 cups. Heat juice to boiling. Add Jell-O and cream cheese to hot liquid. Beat with electric mixer until most of the cream cheese is dissolved. Add fruit and pecans. Pour in 7-Up and stir lightly. Fold in marshmallows. Pour mixture into large container and refrigerate until congealed. Top with Cool Whip before serving.
Wash potatoes and dry. Heat oven to 400°. Rub potatoes with salad oil. Bake 1 hour or until done.
With mixer, beat margarine and sugar. Add eggs, one at a time. Add vanilla and 1 1/2 cups flour. Stir in pineapple with juice. Roll all fruit and nuts with remaining 1 1/2 cups flour. Stir together all fruit and nuts so it will all be coated with flour. Pour liquid mixture over fruit; mix well with spoon.
Place roast in center of double thickness of heavy-duty aluminum foil. Sprinkle all sides of meat with dry onion soup mix. Spoon can of mushroom soup on top. Seal meat in foil. Place in 13 x 9 x 2-inch pan.
Sift flour and baking powder. Using a knife, cut cheese and butter into flour mixture. Fill cookie press, star plate, and make long lines on cookie sheet. Bake at 350° until golden brown (about 10 minutes).
Sauce: Saute green pepper, onion and garlic in oil. Simmer 5 minutes until soft, not browned. Add remaining ingredients and simmer 40 to 50 minutes, until thick. Add this mixture to 1 pound ground meat browned and sauteed with 1 tablespoon of grated onion and 1/3 cup finely chopped celery. Add salt and pepper to taste. Cool 5 minutes or until vegetables are soft. Add 1 1/2 cups cooked rice. Moisten with Creole sauce, you may not want all of it.
Fry turkey and onion together. In large kettle, combine turkey with remaining ingredients. Simmer for 1 hour.
In a small skillet saute onion and green pepper in oil for about 5 minutes. Crumble bread into bowl. With fork beat in eggs, seasonings and 1/3 cup spaghetti sauce. Stir in onion and pepper mixture. Add turkey and with hands, mix lightly but thoroughly. Pack into a 7 x 4 x 2-inch loaf pan. Spread 1/4 cup spaghetti sauce over top. Sprinkle with cheese. Bake at 375° for 1 hour and let stand in pan about 10 minutes. Lift out and set on small platter. Garnish with parsley.
Cook spinach as directed on package. In a small bowl, combine bread crumbs and basil. Coat fillets with crumb mixture, pressing firmly. In a large skillet, heat oil or spray with nonstick spray. Brown fish on both sides. Spoon cooked spinach evenly onto fish fillets and sprinkle cheese over top. Cover and cook over low heat until cheese is melted. Yield: 4 servings.
Pour 1 1/4 c. boiling water over 1 c. Quick oats. Add 1 stick oleo and let stand 20 minutes.
Sift together the dry ingredients. Add 3/4 cup of the nuts. Combine the remaining ingredients and add to dry ingredients. Stir only until the flour is moistened. Pour into a greased 9 x 5-inch loaf pan. Sprinkle with remaining nuts over the top of the loaf. Bake in a moderate oven at 350° for 1 hour.
Brown steak in oil. Add garlic, sugar and soy sauce. Cover and cook 5 minutes. Add salt, pepper, bean sprouts, green pepper and tomatoes. Cook 5 minutes longer. (Do not overcook.) Mix cornstarch with water and add to ingredients. Cook until sauce is clear or thickened. Sprinkle chopped green onions over mixture. Serve over rice with green salad and bread sticks.
Place wafers in paper baking cups. Soften cream cheese. Mix in sugar, juice and vanilla. Add eggs and beat well. Spoon into cups. Bake at 375° approximately 15 minutes. Top with pie filling.
Put beef in 9 x 13-inch pan. Wrap 1 slice bacon around each chicken breast. Place chicken breasts on dried beef. Mix together sour cream and soup. Spoon over chicken. Cover and refrigerate overnight. Bake at 250° for 3 to 4 hours.
Brown beef in skillet, stirring until crumbly; drain excess fat. Stir in remaining ingredients; simmer, covered, for 10 minutes. Makes filling for 8 taco shells.
Heat corn oil in skillet. Add pork and brown. Add pineapple chunks, corn syrup, vinegar, catsup, soy sauce and garlic. Bring to boil. Reduce heat and simmer for 10 minutes. In a separate dish, combine cornstarch and 2 tablespoons water. Add to skillet with green pepper. Boil 2 minutes, stirring constantly. Serve over hot rice. Makes 4 servings.
Cream shortening, sugar and eggs; add dry ingredients. Add 1 cup bananas and 1/4 cup milk; beat 2 minutes. Add remainder and beat. Bake at 350° for 40 to 45 minutes.
Mix first 3 ingredients together well. Add last 4 ingredients. This will be sticky. Knead about ten times and pat out flat. Cut with biscuit cutter.
Mix sugar and cornstarch well in saucepan. Add berry juice; cook, stirring, over medium heat, until thick and clear. Add food coloring. Spoon a few spoons of glaze in pie shell and spread thinly to coat crust. Pile in fresh berries; pour remaining glaze over berries to cover. Refrigerate two hours. Serve with whipped cream.
Cook sausage well, stirring to crumble. Drain on paper towels. Combine sausage and remaining ingredients and pour into a greased 13 x 9 x 2-inch baking dish. Refrigerate overnight. Bake at 350° for 1 hour.
Peel and boil potatoes in salted water. Drain and mash well. (I rice them.) Add cream, butter, salt and sugar. Let mixture get cold. Add 4 scant cups of flour. Knead mixture until smooth. Roll out thin and bake on lefse pan. Makes approximately 24 average lefses.
Heat and dissolve sugar, vinegar and oil. Rinse all vegetables; once cut, place into bowl. Spoon liquid over vegetable mixture. Add garlic salt and pepper to taste. Refrigerate 24 hours before serving.
Mix together pretzels, margarine and sugar. Press into bottom of 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool completely; bring to boil pineapple juice. Add jello and strawberries. Chill until slightly set; set aside. Cream the cream cheese and powdered sugar until fluffy. Add Cool Whip and spread over. Top with strawberry mixture. Chill until ready to serve.