HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken, bay leaves, 1 onion, garlic powder and soup base in a large pot with the water, about 1 1/2 hours. Remove chicken and bay leaves.
Sprinkle chicken pieces with salt and pepper. Heat oil in skillet and add chicken pieces, skin side down. Cook over moderately high heat until golden brown on all sides. Add mushrooms and keep cooking. Add bay leaves, thyme, onion and garlic. Cook, shaking the skillet often until other ingredients are equally distributed in and around chicken pieces. When chicken has cooked (10 to 12 minutes), remove pieces to a serving dish. Sprinkle remaining ingredients in skillet with flour, stirring to blend evenly. Add wine, tomatoes and broth. Stir and bring to boil. Return chicken to skillet, add anchovies, salt and pepper. Cover, simmer 5 minutes. Add olives and cook another 5 minutes. Serve over rice, pilaf or noodles. Yields 4 servings. Bon Appetit!
Melt chips and water in double boiler. Stir in egg yolks and salt. Beat egg whites and sugar. Stir in cooled chocolate. Whip cream and vanilla and fold into chocolate mixture. Tear up cake and put in bottom of loaf pan. Cover with chocolate mixture. Chill 6 hours.
Bake at 375° for 20 minutes, then at 300° for 40 minutes. Makes three 9-inch pies.
Spread berries in square glass dish, 8x8x2-inch. Sprinkle with juice. Mix remaining ingredients and sprinkle over berries. Microwave uncovered on high 7-10 minutes or until berries are hot and bubbly. Let stand 10 minutes. Serve warm with cream or ice cream. May be baked in conventional oven 30 minutes at 375 degrees. I have also made this with no margarine, and it is good for those on a low-fat diet.
Brown meat. Add onion and green pepper; cook until tender. Remove fat. Add remaining ingredients. Cover; simmer for 45 minutes. Makes 6 to 8 servings.
Thinly slice mushrooms. Slice meat and tofu into 1 1/2-inch strips about the thickness of a pencil. Chop green onions into small pieces. Bring soup stock to a boil. Add all ingredients (save aside the onions); simmer about 1 minute. Add wine, soy sauce and vinegar. Bring back to a boil. Add cornstarch paste to thicken soup. Remove from heat; add chopped pieces of onion.
In microwave bowl, microwave 1/2 cup margarine and peanut butter for 1 minute. Stir. Add powdered sugar and graham cracker crumbs. Press into a 9 x 9-inch pan. Refrigerate.
Empty soups into pan. Add 3 cans of water. Heat and blend soups and water together. Stir in rice when blended. Drop in chicken breasts. Cook at 400° for 1 to 1 1/2 hours.
In large saucepan, bring to boil 1 cup rice in 2 1/4 cups water. Reduce heat to low heat and cook until all water is absorbed (approximately 20 minutes) or follow package directions. In large skillet, drizzle 1 to 2 tablespoons olive oil and fry the 4 pork chops. Cut chops into bite-sized pieces. Discard bones and pieces of fat. Add sliced peppers, onion and celery to skillet and cook with chops (pieces) until vegetables are tender. Add cooked rice to the ingredients in skillet; mix thoroughly. Break eggs into the skillet mixture and continue cooking mixture until eggs are cooked throughout the other ingredients, mixing as they cook. Add soy sauce and stir thoroughly. Serves 4.
Put in 3-quart Pyrex dish with lid on and microwave for 6 minutes. Stir and put back in for 3 minutes. Uncover, remove and stir again. Cool to room temperature with lid on. Serve with veggies, chips or crackers. Also good on baked potatoes.
In large mixer bowl, beat chocolate, Eagle Brand, egg yolks and vanilla. Stir in half and half, whipping cream and nuts, if desired. Pour into ice	cream freezer. Freeze according to instructions.
In electric mixer, beat peanut butter and cream cheese until fluffy. Beat in confectioners sugar. Slowly beat in milk. By hand, fold in Cool Whip. Pour into crust; grate chocolate over pie and freeze overnight.
Beat until smooth and creamy. Pour into foil muffin or cupcake liners, 2/3 full. Bake at 350° for 15 minutes. Don't overcook. Cool. The centers will indent. Place a tablespoon of blueberry pie filling on each and refrigerate.
Rinse chicken pieces and set in colander to drain, then in large bowl, mix cracker meal and Lawry's seasoning. Roll chicken in cracker meal mix and set aside. In large bowl, mix eggs and Pet milk. Roll chicken in egg mix, then thoroughly back in cracker meal and set on platter. When done, cover chicken with wax paper and set in refrigerator for about 4 hours or overnight. Brown in lard and set on a rack in a baking pan; add a little water. Then cover with foil paper and bake at 350° for 2 to 2 1/2 hours. Let cool to warm temperature and serve. Good for lunch or snacks for 3 days after preparing.
Mix ingredients. Make into balls. Roll in sugar and cinnamon. Bake at 350°.
Combine first 6 ingredients in a large bowl. Combine orange juice, honey and lime juice. Pour over fruit mixture, tossing gently. Cover and chill 2 hours. Add bananas just before serving.
Put sugar and milk in a large very heavy saucepan and bring to a rolling boil. Let boil for 8 minutes. Remove from heat and add chocolate chips, marshmallows and butter. Beat only until chips and marshmallows are melted. Mix in vanilla and nuts. Spread in large ungreased pan.
Shake chicken in flour, salt, pepper and paprika. Melt butter in large 9 x 13-inch baking pan. Turn chicken in melted butter. Bake at 400° for 30 minutes. Turn chicken. Combine juice with sugar. Pour over chicken. Lay pineapple, onion and pepper on top. Bake about 45 minutes at 375° until done. Baste occasionally.
Cut sausage into small pieces; brown in skillet. Mix together remaining ingredients; pour into greased 13 x 9-inch pan. Refrigerate overnight. Bake at 350° for about 45 minutes. Serves 8 to 12.
Pour yams into pot. Add brown sugar and bring to a boil. Pour into casserole dish and add layer of miniature marshmallows. Bake in oven until marshmallows are brown.
Brown ground beef and onion. Drain grease. Add tomato sauce and paprika. Simmer for 30 minutes. Serve over cooked noodles. Serves 3.
Bake cake as directed. When done, punch holes. Add coconut cream and crushed pineapple. Let cool. Add Cool Whip and top with crushed pecans.
In a large bowl, mix green pepper, onion, celery, olives, mushrooms and spaghetti sauce. Stir hamburger and pepperoni into the mixture. Mix well. Put on deep cookie sheet in preheated oven at 350° for 35 minutes. Pull out and sprinkle all over with cheese. Put back in oven until cheese melts. Good anytime - breakfast, lunch or dinner!
Brown onion in butter. In large mixing bowl, place beef, turkey and pork. To meat, add browned onions, bread crumbs, oat bran, bouillon, eggs and seasonings. Mix together. Form 2 loaves in 8-inch baking dish.
Preheat oven to 400°. Heat oil in frying pan and add the onion. Saute for 3 minutes and add the celery and carrot. Saute for five minutes over medium-high heat. Mix the vegetables into the ground veal. Add the parsley, bread crumbs, nutmeg, eggs, salt and pepper. Mix well. Lightly oil a baking dish. Divide mixture into small individual loaves. Place in baking dish and bake for 15 to 20 minutes.
Drain the peaches and set aside. Using a rolling pin finely crush the cookies in a plastic bag. Melt the margarine. Blend in the crumbs, nuts and brown sugar. Arrange the fruit in a lightly greased 2-quart shallow baking dish. Sprinkle the crumb mixture over the fruit. Bake at 350° for 25 to 30 minutes. Serve warm. Serves 6.
Place dough on baking sheet. Place next 4 ingredients on dough, then place remaining ingredients on pizza. Bake at 350° for 25 minutes.
Drain picante sauce, reserving 1/4 cup liquid. Combine picante sauce and sour cream. Stir in 2 to 4 tablespoons reserved liquid. Cover and chill. Garnish, if desired. Serve with tortilla chips. Yields 2 1/4 cups.
Combine cream cheese, mayonnaise and sugar until smooth. Add rice, drained pineapple, cherries and marshmallows. Add Cool Whip. Mix well; add 1/2 cup nuts, if desired. Chill.
Cook broccolli as directed. Mix together cheese whiz, water, soup and rice. Add this to the broccolli in a greased casserole dish. Top with onions and Bake at 350° for 30 to 45 min, until sides are bubbly.
Brown meat. In casserole dish, layer the following: meat, macaroni, pizza sauce, pepperoni and cheese. Repeat layers, ending with cheese. Bake at 350° for 25 to 30 minutes.
Boil potatoes in water until tender; drain. Mash potatoes, stirring in salad dressing, cream cheese, onion powder, salt and pepper. Mash until light and fluffy. Spoon into a 1 1/2-quart casserole. Sprinkle with paprika and bake in 350° oven for about 1 to 1 1/4 hours or until thoroughly heated. Serves 10 to 12.
Place chicken pieces in greased 12 x 8 x 2-inch baking dish. Arrange tomato wedges, mushrooms, olives and artichoke hearts on top. Pour dressing over vegetables and chicken. Sprinkle with onion soup mix. Cover and bake at 350° for 1 hour or until chicken is done. Cook linguine according to package directions. Place in deep platter. Arrange chicken and vegetables on top; be sure to use juice.
Beat egg yolks with fork. Add sugar, flour, milk, butter and cream. Pour over unbaked rhubarb in unbaked pie shell. Bake at 400° for 10 minutes, then at 300° until brown and done.
Preheat oven to 350°. Prepare pastry shell. Set aside. In medium bowl, combine sugar and cocoa. Add eggs, corn syrup, butter and vanilla. Stir until blended. Stir in pecans. Pour into unbaked pastry shell. Bake 60 minutes. Cool completely. Garnish with whipped topping.
Mix together 2 cups flour, butter and confectioners sugar and press into bottom of 10 x 14-inch pan. Bake at 325° for 15 minutes.
Mix mayonnaise, sugar and vinegar the night before. Mix with broccoli and raisins. Add bacon bits just before serving.
Cream butter and sugar together. Add eggs and vanilla; mix well. Add vinegar and salt; mix. Bake in pie crust for 10 minutes at 250° and then at 300° for another 20 minutes.
Roll and spread with granulated sugar. Bake at 375° for 15 to 20 minutes on ungreased cookie sheet.
Mix dry ingredients and set aside. Beat eggs, milk, oil, and vanilla. Add peanut butter. Add the dry ingredients. Beat until well moistened. Spray 9 x 13 inch cake pan lightly with non-stick cooking spray.
Combine first four ingredients, beating well. Mix in other ingredients. Pour into greased, oblong pan. Bake at 325° for 55 minutes. Cool.
Sift flour, cinnamon, soda and salt together. In a large bowl, beat eggs. Add sugar and beat well. Add pineapple, carrots, oil and vanilla. Add dry ingredients and mix well. Add nuts. Bake in greased and floured 10-inch tube pan at 350° approximately 1 hour or until done tested with a dry toothpick.
Beat eggs, add milk, sugar and sprinkling of cinnamon. Set aside. Spray baking dish with Pam. Add the bread cubes. Pour egg mixture over cubes and let cubes soak up the liquid. You can add a few chopped nuts, if desired. Bake at 350° for 30 to 40 minutes until firm. Serve with Lemon Sauce.
Mix well the shortening, brown sugar and eggs. Stir in applesauce. Sift together flour, soda, salt and spices. Stir into sugar and shortening mixture. Add raisins, nuts and oats. Drop by teaspoonful onto greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 8 dozen.
Beat margarine, sugar and eggs until fluffy. Add cocoa and mix. Add coffee, mix slowly. Add flour, soda and salt. Beat 1 minute. Add boiling water. Mix slowly until well blended. Bake 25 to 30 minutes at 350°. When cool, frost. Use 9 x 13-inch pan or 2 round cake pans.
Mix and spread onto a pizza pan with your fingers. Bake 15 minutes at 350°. Let cool.
In pitcher, combine all ingredients, except ice, grapes and mint. Stir until sugar dissolves. Cover and chill. Serve over ice; garnish with grapes and mint, if desired. Makes 1 quart.
Cook carrots 8 to 10 minutes; drain. Add remaining ingredients; mix well, cover. Marinate in refrigerator overnight. Keeps up to 2 weeks in refrigerator.
Defrost frozen juices. Mix everything but ginger ale. Add ginger ale just before serving. Serves 75 to 100.
Mix the above and make into small meatballs. Place on cookie sheet and brown in 400° for about 20 minutes. Drain.
Bring to simmer jello and pineapple, then add sugar, baby food and cream cheese. Cook until cream cheese melts. Chill 1 hour. Whip Carnation milk until frothy and fold into salad.
Butter a 9 x 13-inch pan. Line pan with whole crackers. Mix pudding as for pie, fold in Cool Whip. Pour half over crackers, and then another layer of graham crackers, and then the rest of the pudding mix. Add another layer of crackers.
Combine Kahlua, vodka and chocolate. Place over low heat until chocolate melts. Cool slightly. Resift flour with baking soda and baking powder. Grease well and flour two 9-inch layer cake pans. Cream butter, shortening and sugar until light and fluffy. Beat in eggs, one at a time. Blend in chocolate mixture then flour mixture. Divide batter into two pans. Bake at 350° for 25 to 30 minutes. Cool in pans for 10 minutes, then turn out on racks to cool completely.
Heat juice and seasoning to boiling and pour over lemon flavored gelatin. Stir until thoroughly dissolved. Chill. Pour into molds that have stuffed olives. Cut crosswise or pimiento strips in the bottom. Serve with mayonnaise on lettuce. Serves 6.
Beat eggs. Add remaining ingredients and pour in unbaked pie crust. Bake at 350° for 30 to 45 minutes.
Very finely chop all vegetables except cucumbers and place in glass bowl (not metal). Mix in salt and let set overnight. Chop cucumbers and put in cold water and let set overnight. Next day drain all vegetables and mix with remaining ingredients. Simmer for 20 minutes. Store in hot sterilized jars.
Mix all ingredients together, except ginger ale. Chill. When ready to serve, add ginger ale. Garnish with cherries, orange and lemon slices. Makes about 1 1/2 gallons. Serves 40 to 50 cups.
Mix in food processor. Makes approximately 1 pint of the best vegetable dip ever.
Boil potatoes with bay leaf and salt. Cool, peel and dice. Place in 9 x 13-inch greased dish. Add cream of mushroom soup, sour cream, butter, salt, pepper, onion and 1 1/2 cups cheese. Top with 1/2 cup cheese and 1/2 cup potato chips. Bake at 350° for 30 to 35 minutes.
Combine lettuce, cauliflower and onion. Top with bacon. Combine mayo, cheese and sugar and frost top of salad. Cover bowl and store in refrigerator several hours or overnight. Toss before serving.
Natural Gravy is easy to make. Let drippings in pan cool. Pour off most of fat, but keep brown drippings. Add water. Season to taste and heat. Serve hot.
Use a fork to make holes in pie shell. Brush shell with egg mixture. Blend egg and Egg Beaters. Bake shell at 350° for 5 minutes. Thaw spinach and drain very well; pat between paper towels to get it dry. Saute onion in spray coated skillet. Mix onion and spinach and spread in bottom of pie shell. Pour egg mixture over spinach. Bake at 350° for 25 minutes or until mixture is set.
Place chocolate squares and margarine in saucepan. Heat on low until melted. Remove from heat. Beat eggs with fork. Add eggs, sugar, flour, vanilla and pecans to chocolate mixture. Stir until completely mixed. Grease a long pie pan with margarine. Pour mixture into pan. Place into cold oven; turn oven to 350°. Bake for 30 minutes. Cool for 10 minutes before cutting.
Follow cake mix directions and mix together first 5 ingredients. Put into greased 9 x 13 pan. Bake at 350° for 45 minutes or until done. Mix powdered sugar, lemon juice, butter and hot water. When cake is done, remove from oven. Pierce cake all over with meat fork. Spoon lemon mixture over cake.
Place in a casserole or roaster by order listed, except the wine, which is added last hour of baking. Cover tightly and place in 250° oven for 2 hours. Open and stir well from the bottom. Return to oven and bake 5 hours total. Add the red wine during the last hour of baking. Serves a crowd.
Beat cream cheese, Italian dressing mix and mayonnaise until fluffy. Spread generously on cocktail rye bread and top with cucumber slice. Stack on plate; cover and refrigerate. You may want to double the recipe!
Combine ingredients. Let raise and pinch into small portions. Put in bread pan. Let raise and bake from 10 to 15 minutes, until top turns brown.
Cream shortening, sugar and eggs. Sift together next 3 ingredients and add. Mix nuts, raisins, bananas, and candied fruit and add. Mix well. Pour in greased loaf pan. Bake 1 hour at 350°. Freezes well.
Drain pineapple; to the juice, add enough water to make 2 cups. Dissolve marshmallows and gelatin in boiling juice. Chill until it begins to thicken. Whip cream; to it, add mayonnaise. Into this mixture, crumble cream cheese or dice very fine. Add pineapple pieces. Fold into gelatin; chill until firm.
Trim chops and brown on both sides. Place in pressure cooker or covered casserole dish. Add salt and pepper. Top with lemon slices and onion rings. Pour over catsup and water. Cook in pressure cooker for 15 minutes at 10 pounds or in covered casserole 1 hour at 350°. Potatoes may be quartered or halved and cooked with the pork chops if desired.
Combine first 4 ingredients in a large salad bowl; toss with Poppy Seed Dressing. Yields 6 to 8 servings.
Wash and cut mushrooms. Season meat and brown in butter. Transfer to casserole. Brown mushrooms in same pan and put them in casserole. Put flour into remaining juices in pan and add sour cream. Cook over medium heat for 2 to 3 minutes, stirring constantly. Pour sauce over meat.	This can be prepared the day before. Casserole should be heated in a very low oven (250° to 300°) for 1 hour. Serves 8. Serve with rice or English muffins.
Do not brown ground beef. Mix all ingredients together and bring to a boil. Reduce heat and simmer.
Combine ketchup, lemon juice, brown sugar, soy sauce and minced onion in a bowl. Cube pork and marinate for at least 30 minutes or overnight. Remove meat from bowl.
For doughnuts, cinnamon rolls, sticky buns, dinner rolls and coffee cake. Dissolve yeast in water. Mix milk, potatoes, butter and sugar in large bowl. Let cool, then add yeast mixture and 6 cups flour. Let stand until mixture foams up (about 20 minutes). Add eggs, salt and additional 11 to 12 cups flour. Dough should be soft. Turn out on floured board and knead until satiny. Let rise in warm place until doubled in bulk. Form as desired. Serves 100.
Melt together slowly over low heat. Pour in greased, small square pan or use PAM.
Bring vinegar, water and salt to rolling boil. Place 1 head of dill and 1 bud of garlic in quart jars. Warm cucumbers in very hot water. Place warmed cucumbers in jars. Pour boiling solution over cucumbers and seal while hot. Makes 4 quarts.
Stirring constantly, melt chocolate in a small saucepan over low heat. Remove from heat. Add about 1 cup nuts to chocolate, stirring to coat well. Remove nuts individually with fork. Place on waxed paper. Repeat with remaining nuts. Allow chocolate to harden. Store in a cool place (don't refrigerate). Yields 4 cups nuts.
Cook carrots until tender and drain. Set aside. Heat the sugar, oil, vinegar, mustard, salt and pepper. Pour over the carrots, peppers and onion. Store in refrigerator until seasoned through.
Cream together margarine, sugar and eggs. Mix in sour cream. Stir in flour, baking soda and baking powder. Lightly stir in chocolate chips. Grease and flour a 9 x 5 x 3-inch loaf pan. Pour batter into prepared pan and bake at 350° for 45 to 50 minutes until done. Cool. Cover loosely with foil.
Clean mushrooms with damp paper towels. Remove mushroom stems and chop. Combine stems and next 7 ingredients; mix well.
In a food processor, combine Ricotta and cream cheese. Process until smooth. Transfer to a small serving bowl. Stir in curry powder and salt.
Prepare fruit (approximately 2 pounds cranberries), 3 1/4 cups water and 1/4 cup vinegar in saucepan. Bring to a boil. Cover and simmer 10 minutes; add spices. Measure 7 1/2 cups fruit into a 6 or 8-quart saucepan.
Mix first 3 ingredients in bowl. Stir oil and milk together, then add to mixture. Pat in pie plate. Prick crust. Bake at 425° until slightly browned.
Flatten chicken breasts (I usually pound them flat). Put one slice Mozzarella and 1 slice baked ham on each breast. Roll and put in a toothpick. Dip each into melted butter and roll in Parmesan cheese and bread crumb mixture. Place in glass baking dish and bake 35 to 40 minutes at 350°.
Saute onion and green pepper in butter until tender. Add meat and brown. Stir in tomato sauce, corn, olives, garlic, sugar, salt, pepper and chili powder. Simmer for 20 minutes. Add 1 cup Monterey Jack cheese; stir until melted. Pour into greased 8 x 8-inch or 10 x 6-inch baking dish; set aside.
Mix together 2 cups Cap'n Crunch, Rice Krispies and peanuts. Melt white almond bark according to directions. Pour over cereal mixture. Add 3 more cups of Cap'n Crunch. Mix well and pour onto large cookie sheet with sides. Refrigerate until firm. Break up into small pieces.
Cook kidney beans, tomato sauce and tomato soup. Add chili powder to sauce. Fry hamburger and strain. Add beef to sauce. Pour over cooked creamettes.
Place all in blender, blend on high until all strawberries are crushed and mixture is thick and slushy. Serve with a spoon. Makes 1-2 servings. Cool and refreshing.
Cut bread into cubes. Grease a 9 x 13-inch pan. Spread half of bread cubes into greased pan. Cut cream cheese into cubes and sprinkle half over bread. Repeat layering with bread and cream cheese. Whip eggs, milk and maple syrup and pour over bread. Cover and refrigerate overnight.
Crush cookie and place half in bottom of a 9 x 13 pan. Whip cream, fold in mints and marshmallows. Spread whipping cream mixture over cookie crust. Top with remaining cookie crumbs. Cover and refrigerate 2-3 days.
Cook onion and celery in butter. Add to bread crumbs and seasonings. Toss with enough liquid to moisten. Turn into greased 9 x 13-inch pan. Bake at 350° for approximately 20 minutes or until heated through.
Thaw crab or shrimp if using frozen. Mix all ingredients. Chill and serve on lettuce, crackers or bread.
Sift together flour, sugar and salt. Dissolve yeast in warm water, adding to dry ingredients with melted shortening. Should be a real soft dough; add a little more flour if you want to. Don't knead. Flatten to about 1/2-inch thick and cut with biscuit cutter. Place on lightly greased pan. Let rise for 1 hour and then bake in a 425° oven until light brown.
Peel onion and cut in an "X" in center of top. Spoon sauce over top and cover. Microwave 5 to 6 minutes (per onion). Check for doneness. Makes 1 onion.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until melted. Cook 3 minutes longer, stirring constantly. Remove from heat and add Rice Krispies. Stir until well coated. Press in 13 x 9 x 2-inch pan. Cut into squares when cooled. Makes 24 squares.
Sift flour, baking powder and salt. Cream sugar and lard until creamy. Add eggs and anise seed and cream again until very fluffy. Mix with first mixture. Add water, enough to hold dough together. Roll out to about 1/4-inch thick. Cut in shapes. Dip tops of cookies in cinnamon and sugar (using the 1/2 cup sugar and 1 tablespoon cinnamon). Place on cookie sheets and bake at 400° about 10 minutes or until light brown.
Cream together sugar, shortening and applesauce. Mix well. Sift together flour and soda; add cloves, cinnamon and nutmeg. Slowly mix flour mixture into wet ingredients until well blended. Pour into 9 x 9 x 2-inch pan that is greased and floured at 350° for 25 to 30 minutes.
Thaw shrimp, if frozen. In a large skillet, cook onion, celery, green pepper and garlic in margarine or butter until tender. Stir in undrained tomatoes, parsley, salt, paprika, red pepper and bay leaf. Bring to boiling, then reduce heat. Cover and simmer for 15 minutes. Stir together cold water and cornstarch. Stir cornstarch mixture and shrimp into tomato mixture. Cook and stir until thickened and bubbly. Cook and stir about 2 minutes longer or until shrimp turns pink. Remove bay leaf. Serve over rice. Serves 4.
Press half of ground beef (1 pound) into a greased pan. Moisten stuffing mix and spread over ground beef. Add another layer of ground beef (1 pound), being careful to cover all of the stuffing. Mix dry onion soup and mushroom soup with 1/2 can water. Pour over ground beef. Bake at 350° for 1 hour or until done.