HumbleIntelligence/food-ner-1-Million huggingface dataset:
Skin and bone chicken breasts lengthwise. Cut chicken into 1-inch pieces; set aside.
Steam potatoes over steamer until sticky and not quite done, still hard. Include garlic, onion and herbs in steamer. Turn frequently. For serving 4, you may want to steam a batch of potatoes, set aside and steam the other half with herbs.
Place Cool Whip in bowl and add lemon juice; mix. Stir in jello and sugar. Mix well. May add more sugar, if needed, for personal taste.
Remove string from around roast and discard. Place roast in roasting pan. Pour liquid from jar of peppers over roast. Remove stems from peppers and discard. Do not discard seeds. Chop peppers and sprinkle over roast. Place in warm oven (200°) before bedtime or in early A.M.
Brown meat and onions. Add your soups, milk, enchilada sauce and chopped green peppers to meat and simmer for about 10 minutes. In a greased (Pam spray) pan, add ingredients as below: Layer of meat mixture, layer of crumbled Doritos and layer of grated cheese, repeating layers until all material is used. Bake at 350° in oven for about 30 minutes or until cheese is melted. All or parts of the casserole can be frozen.
Combine applesauce, oil, egg and sugar substitute. Combine remaining ingredients and add them to applesauce mixture. Pour into a 9 x 5-inch loaf pan. Bake at 325° for 45 minutes or until it tests done.
In a Dutch oven over medium heat, cook sausage, beef, onion and green pepper until meat is browned and vegetables are tender; drain. Add tomato sauce and paste, water and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add corn and olives; cover and simmer for 5 minutes. Stir in noodles. Pour into two greased 13 x 9 x 2-inch baking dishes; top with cheese. Cover and bake at 350° for 25 to 30 minutes or until heated through. Yield: 16 to 20 servings.
Combine chicken, bean sprouts, water chestnuts and soy sauce and mix well. Set aside. Mix eggs, water, green pepper, onion, salt and pepper with a fork. Heat butter or margarine in a 10-inch skillet. Pour in egg mixture. With spatula, draw cooked portions of egg toward center so that uncooked portions flow to bottom. Cook until bottom is set and lightly browned and top is creamy. Arrange chicken mixture on half of omelet. With spatula, fold other half over and turn out on serving platter. Yields 2 servings. Each serving equals 3 ounces of meat and 1 vegetable.
Mix dates, butter, sugar and boiling water and add remaining ingredients. Bake at 325° for 45 minutes or until done.
Combine sugar and egg. Sift together baking powder and flour, then add to sugar mixture. Toss together nuts and apple, then add to batter.
Cook broccoli and drain. Mix soup, 3/4 cup cheese, onions and ham together thoroughly. Now fold in broccoli. In separate bowl, melt butter and mix in cracker crumbs. Mix well. Take half of crust mixture and spread over bottom of baking dish. Pour in soup mixture. Take remaining crust and smooth over top. Sprinkle remaining cheese on top. Bake between 375° to 425° for approximately 30 minutes.
Dissolve yeast in lukewarm water; let stand 5 to 10 minutes. Combine sugar, flour and salt; cut in shortening. Pour 1 cup buttermilk on top of flour mixture; add yeast to buttermilk and mix slightly. Add other cup of buttermilk and mix well. Knead on floured board. Store in covered container in refrigerator. Will keep 1 week. Take amount needed; roll or cut biscuits. Dip in melted butter. Biscuits are lighter if dough is allowed to double in bulk before baking. Bake at 400° for 15 to 20 minutes.
Mix well and put in greased baking dish. Bake in oven at 325° for 1 hour.
Combine all and cook over low heat, stirring constantly until thick. Turn out onto floured wooden surface. Knead like bread until no longer sticky. Add food coloring.
Melt chocolate chips over hot, not boiling, water, stirring until smooth. Spread about 1/3 of the melted chocolate in buttered 8-inch square pan. Cover with marshmallows mixed with walnuts. Pour over remaining chocolate, mixing slightly until marshmallows and walnuts are coated. Let set until firm. Cut in squares. Makes 1 2/3 pounds of candy.
Squeeze excess liquid from spinach. Place all ingredients in blender-blend till combined. Butter a souffle dish or 1 1/2 qt. baking dish. Sprinkle with 1 to 2 parmesan cheese - pour mixture in and bake at 375 degrees for 50 minutes or until puffed and golden.
Sprinkle salt and pepper on all sides of short ribs and put into Dutch oven or a 3-quart covered casserole dish. In a small saucepan, combine the tomato soup with the molasses, vinegar, liquid smoke and minced onion; bring to a boil and simmer for 5 minutes. Pour over short ribs; cover and bake in a 275° oven for 3 to 4 hours, or until very tender. Just before serving, spoon off any excess fat. (If you prepare this dish ahead, refrigerate it and then lift off the solidified fat before you reheat it.) Makes 8 to 10 servings.
Cook all ingredients in skillet for 3 minutes except beans; add beans. Put in crock-pot and cook until ready or simmer for 25 to 30 minutes atop stove.
Slice cucumbers very thinly and wilt with salt. Squeeze out water. Add spices. This keeps in the refrigerator for weeks. It gets hotter the longer it sets.
Mix ingredients in order given. Bake in 8 x 12-inch pan at 350°. Batter will be thick, depending on how juicy the apples are. If too thick to spread, add 1 or 2 tablespoons water. No other liquid is necessary.
Stir in a lots of love; mix and bake according to directions on box. Serve with lots of hugs and kisses.
Make cream sauce of butter, flour, salt, pepper, broth and milk. This will be thin. Add chicken and drained peas and carrots. Put in 9 x 13-inch baking dish. Make pie crust; roll thin and cut out like biscuits. Place on top of chicken mixture. Bake at 425° for 30 minutes.
Combine all 7 ingredients and mix well (Jell-O pudding mix last). Bake 60 minutes at 350°.
Place bread evenly into a lightly greased 11 x 7 x 1 1/2-inch baking dish. Set aside. Stir garlic powder into quiche filling. Pour over bread. Bake at 400° for 20 minutes. Top with pepper rings and bake 5 additional minutes. Let casserole stand 5 minutes before serving.
Melt butter in a 9 x 13-inch pan. Mix all ingredients together into pan and bake at 400° for 45 minutes. Recipe may be doubled to serve 16.
In a small saucepan, combine sugar, cornstarch, salt and ginger. Add orange juice. Cook and stir until thickened and bubbly. Cook 1 to 2 minutes more. Stir in butter and pour over hot carrots. Stir to coat.
In a skillet cook sausage until well done, drain. Separate crescent rolls into 8-inch triangles. Place dough in 12-inch pizza pan, with points toward center. Press over bottom and sides to form crust. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese. In a bowl, stir eggs, milk and 1/8 teaspoon pepper. Carefully pour over mixture in crust. Sprinkle Parmesan cheese on top. Bake at 375° for about 25 minutes or until set. Makes 6 to 8 servings.
Mix shortening, sugar and eggs together thoroughly. Sift flour, cream of tartar, soda and salt together. Mix together.
Beat eggs until stiff. Add vanilla. Fold in sugar, crackers, baking powder and nuts. Spread in loaf pan (grease well). Bake 325 degrees for 20 minutes (let completely cool).
Combine flour, salt, pepper and paprika. Coat chicken with flour mixture. Melt margarine in heavy skillet. Brown chicken on both sides. Remove from heat. Brown remaining flour mixture in margarine until golden brown, stirring constantly. Slowly stir in water to make gravy. Return chicken to skillet and add onions. Cover and cook on low heat until done, about 25 or 30 minutes.
Mix sugar, vinegar and oil. Pour over vegetables. Cover and place in refrigerator. This salad will keep for weeks and improves with age.
Soak bread crumbs in condensed milk to which the extract and coloring have been added. Add nuts. Drop by spoonfuls onto greased cookie sheets. Top each with a nut half; bake at 350° for 12 minutes.
Combine chips and milk and microwave for 2 1/2 minutes. Stir and microwave 2 1/2 minutes more. Add vanilla and pecans. Pour into greased glass pan and refrigerate.
Cook macaroni; drain and cool. Add tomatoes, onion, peppers, cheese and pickle juice. Mix. Add remaining ingredients. Add celery seed and seasoned peppers to taste.
Mix sugar, cocoa and flour. Add eggs and milk, a little at a time, mixing well. Cook on medium heat, stirring until thick. Add butter and vanilla. Pour into baked pie shell.
Mix sugar, cream and coconut; refrigerate overnight. Bake cake as directed on package, except use 3 round pans. Remove from pans; freeze, then slice each layer in half. Remove filling from refrigerator to soften while slicing cakes. Spread filling on top of each layer, stacking them. Refrigerate for 5 days.
Place flour in a 13 x 9 x 2-inch pan. Bake at 400° for 15 minutes or until caramel colored, stirring flour every 5 minutes. Brown sausage in a Dutch oven or large skillet coated with cooking spray over medium heat. Drain and pat dry with paper towels. Wipe drippings from Dutch oven. Brown chicken; drain and pat dry. Wipe drippings from Dutch oven. Cook onion, green pepper and celery in Dutch oven (coated with cooking spray) until tender; sprinkle with browned flour. Gradually stir in water; bring to a boil. Add sausage (cut into 1/4-inch slices); add chicken, garlic, bay leaves, Worcestershire sauce, hot sauce, thyme, salt and green onions (optional). Reduce heat and simmer mixture (uncovered) for 1 to 1 1/2 hours. Serve over rice.
Combine potatoes and 1/4 cup butter, onions, soup, sour cream and cheese. Place in a buttered casserole. Mix remaining butter and crushed corn flakes and sprinkle over potatoes. Bake at 350° for 2 hours.
Mix together and press into the bottom of a 10 x 13-inch dish the graham cracker crumbs, 1 stick of butter and sugar.
Slice beans in thin slivers. Cook 5 minutes. Cool. Cut onions in thin slices. Add beans along with mixture of salad oil, lemon juice, salt, sugar, pepper and paprika. Chill in refrigerator several hours to develop flavor. Serve as salad or relish.
Make graham cracker crust in 9 x 9-inch dish by combining melted margarine and 2 tablespoons sugar. Refrigerate for 30 minutes, until set. Combine microwaved/soft cream cheese and powdered sugar; mix. Add 1/2 tub Cool Whip; mix. Place next to crust. Cover with chocolate pudding. Finish top off with whipped cream. Chill.
Combine all ingredients. Fold in whipped cream. Chill several hours. Makes 1 1/3 cups.
Brown chopped onions, garlic and salt. Add drained tomatoes (puncture tomato in strainer to get out most of juice). Add drained chile peppers. Cook until all moisture is absorbed, approximately 45 minutes over low heat, stirring occasionally. Add cheese. Stir constantly until melted. Serve warm with Dorito chips. Can be cut in half for small gathering.
Sift flour and salt. Cream butter. Blend in sugar and add eggs. Beat until smooth and fluffy. Add vanilla and stir in cocoa. Add flour alternately. Add nuts. Bake at 350° for 20 minutes in a buttered pan.
Dredge meat with flour. Saute mushrooms and onion in a little oil until onion is clear. Add beef and brown. Add tamari and spices. Simmer 10 minutes.
Use a three or four pound boneless sirloin or rump roast. Boil on stove top until very tender. Cool and break up into small pieces. Take out all fatty pieces. Add enough catsup to moisten well and reheat. Serve on sandwich buns.
In a large saucepan, combine the first 8 ingredients. Cook over medium heat until hot and bubbly. Place in an 8 x 12-inch ungreased baking dish. Place the refrigerated dinner rolls over hot chicken mixture. Combine the cheese and melted margarine. Spread cheese mixture on rolls. Bake at 350° for 20 to 25 minutes or until crust is golden brown.
Cut shortening into dry ingredients. Very gradually add egg/water mixture while gently mixing with fork. Don't overwork dough.
Place lettuce and spinach in the bottom of a large salad bowl. Top with peas, water chestnuts, onion, crumbled bacon and two sliced hard-boiled eggs. Sprinkle with salt, then pepper as desired. Combine mayonnaise and sour cream, stirring well. Spread mayonnaise mixture over salad to seal tightly. Sprinkle with cheese, then sugar. Garnish with remaining 2 hard-boiled egg slices. Chill 8 hours or overnight.
Beat egg whites, sugar and vanilla together until stiff. Add coconut and cornflakes. Mix until blended. Drop onto buttered cookie sheet by teaspoons. Bake at 250° until lightly brown.
Sauce: Melt margarine in a saucepan. Stir in flour until well blended. Slowly stir in 2 cups milk. When sauce is smooth and hot, reduce heat and stir in cheese. Season with salt, pepper, Dijon mustard and Worcestershire sauce.
Process vegetables in food processor until well chopped. Mix all with turkey. Form into burger and bake.
Brown chicken. Remove from skillet and blend soups and paprika. Add chicken and vegetables. Heat to boiling. Reduce heat to low. Cover and simmer for 20 minutes or until chicken and vegetables are tender. Serve over rice or noodles.
Layer hamburger, carrots, onions and potatoes in 9 x 13-inch baking dish. Pour tomato soup over this and bake at 350° for 1 hour.
Set out 1/2 gallon ice cream to soften. Roll crackers fine. Melt oleo and combine with crumbs, except a handful saved out for on top. Pat mixture on bottom of 9 x 13-inch pan. Beat together pudding and milk. Fold into the ice cream. Pour over crumb crust. Top with Cool Whip. Sprinkle with crumbs. Set in refrigerator for 8 hours. Cut in squares. Fast and easy.
Chop meat and onions (greens only) and mix with cream cheese, soup and sour cream. Serve with Ritz or Club crackers or with party rye bread.
Place chicken thighs in shallow casserole. Mix soup with 1/4 cup of water and pour over chicken. Cover with thin cheese slices, then place Stove Top stuffing on top. Bake at 325° to 350° for 1 hour. Freezes beautifully. Nice served with asparagus or Chinese pea pods. Serves 8 to 12.
Drain pineapple, reserving 2 tablespoons juice. Combine brown sugar and butter in 13 x 9-inch pan. Arrange pineapple slices in pan, cutting slices, if necessary. Place a cherry half, cut side up, in center of each slice. Sprinkle with reserved juice and then nuts. Combine cake mix, Dream Whip, right from envelope, eggs and water in large mixer bowl. Blend, then beat at medium speed for 4 minutes. Carefully spoon over mixture in pan. Bake at 350° for 50 to 55 minutes or until top springs back when lightly pressed. Let stand in pan for 10 minutes and then invert onto serving plate. Let stand 1 minute, then remove pan. Serve warm or cold. May also be topped with Cool Whip.
Empty caramels in saucepan with 1/3 cup of milk. Melt, stirring constantly. Remove from heat. Combine cake mix, 1/3 cup milk, melted butter and nuts. Press two-thirds of cake mixture in greased and floured 9 x 13 x 2-inch baking dish. Bake in 350° oven for 10 minutes. Sprinkle chocolate chips over baked mixture. Spread caramel mixture over top of chips. Add remaining cake mix by spoonfuls on top of caramels. Bake an additional 20 to 25 minutes. Cut while warm. Makes 12 to 16 servings.
Cut tortillas in quarters, making 16 wedges. Place vegetables evenly on wedges on 2 baking sheets. Spoon sauce over vegetables and top with cheese. Bake at 350° for 15 minutes or until cheese starts to brown. Serves 10 to 12.
Mix ingredients and place in airtight container. To serve, place 1/3 cup mix in cup and add 1 cup boiling water.
Fry hamburg, onion and peppers. Let cool. Cook potatoes and celery and add milk and flour; cook until creamy. Place layer of potatoes, then layer of hamburg, ending with potatoes on top. Mix biscuit mix (buttermilk kind). Roll biscuit dough out flat and sprinkle with Cheddar cheese. Roll up like jelly roll and cut; place on top of potatoes. Bake at 450° for 10 to 15 minutes.
Remove tamales from can, reserving liquid. Remove husks from tamales, cut tamales in half crosswise and place in a lightly greased 8-inch square baking dish. Spoon reserved liquid over tamales. Spread chili over tamales, and sprinkle with cheese. Top with corn chips. Bake at 350° for 30 minutes or until thoroughly heated. Serves 4.
Saute onions in butter. Add beef broth. Cook and simmer. In soup bowls or crocks, place croutons, and sprinkle with parmesan cheese. Add soup and top with provolone cheese slices.
Soak raisins in mandarin juice. Melt butter, brown chicken breasts on both sides. Cook over low heat 15 to 20 minutes until chicken is done. Remove chicken from skillet, place on serving platter and keep warm. Pour off all but 3 tablespoons of pan drippings and stir in flour, paprika, salt and pepper, mix. Add half and half and cook over low heat until smooth and thick. Stir in raisin and mandarin juice mixture and heat through. Pour sauce over chicken. Serve over wild rice. Serves 6.
In large saucepan, cook onion in margarine until tender. Add potatoes, salt, bacon bits, pepper and 1 cup water. Cover and simmer 30 minutes or until potatoes are tender. Stir in clams and milk. Heat. Do not boil. Makes 6 servings, about 130 calories each.
Presoak fruit in wine or rum. Combine fruits and nuts. Sift flour and mix 2 cups with fruit and nuts. Cream butter until soft and blend with sugar. Add eggs, singly beating well. Add jelly.
Place all ingredients in plastic Ziploc bag and shake to coat evenly. Place in shallow baking dish. Bake at 350° for 1 1/2 hours, stirring several times during baking. Cover with foil if it browns too fast.
Cut strawberries in half to use in cake (save other half for icing). Mix all the ingredients. Pour into 2 layer cake pans; bake in 325° oven until done.
Cook beaten egg yolks, pineapple juice, sugar and butter in double boiler until done. Thicken with flour. Pour this cooked custard over pineapple, apples and nuts and chill.
Cut chicken breasts into strips. Marinate chicken strips in soy sauce, cherry wine and cornstarch for 20 minutes. Saute chicken in cooking oil until brown. Add onion, garlic and bell pepper with carrots. Cook until vegetables turn a bright color. Add broccoli slaw mix, sesame seed and ginger. Serve with white rice. Serves 4.
Mix thoroughly. Store in an airtight container. Stir in 1/2 to 3/4 cup dry mix into a mug of hot water.
Saute onion slightly in Pam-sprayed pan. Add flour, mustard, salt and pepper. Gradually add milk and broth, stirring constantly. Cook until thickened. Remove from heat and stir in sour cream. Combine with potatoes and top with cheese and corn flakes, if desired. Bake in 13 x 9-inch Pam-sprayed pan at 350° for 35 minutes.
Melt margarine in square cake pan. Add rest of ingredients in layer as listed. Bake at 325° until firm, 25 to 30 minutes. Cut in small pieces while still warm.
Sprinkle chicken with seasoned salt, pepper and paprika. In skillet, over medium-high heat, in hot butter or margarine, cook chicken pieces until well browned. Sprinkle tarragon over chicken. Add onion and mushrooms to skillet. Reduce heat to low; cover and simmer 25 minutes or until tender. Skim fat from liquid. Makes 4 servings.
Brown steak and saute with onions and mushrooms. Add rest of the ingredients and then add sour cream. Serve over buttered noodles with poppy seed.
Combine the flour, sugar and baking powder. Stir in corn, eggs, pimentos, salt, pepper and milk. Pour in buttered 1 1/2-quart baking dish. Dot top with butter. Add decorative dashes of paprika. Bake, uncovered, 45 minutes at 350°.
Cream margarine and sugar. Add eggs, flour, buttermilk and vanilla. Pour in unbaked pie shell. Bake at 350° for 45 to 50 minutes.
In skillet, brown pork chops. Pour off fat. Add rest of ingredients. Cover; simmer 45 minutes or until tender.
Beat eggs well in glass bowl. Fold in sugar and softened cheese. Beat until smooth. Grease a 9-inch pie pan (glass) well with oleo. Bake at 350° for 30 minutes, filling will sink slightly to form its own crust. Let cool, then cover with your favorite topping (cherry pie filling, berry, etc.).
Spread ingredients on tray or platter by layers listed. Top with lots of cheese and arrange olives to look nice. Use taco chips to dip.
Blend beer, flour, butter, egg yolks and seasoning. Let stand for 10 minutes. Beat egg whites until stiff. Fold into batter. Dip cleaned and deveined shrimp or fish into batter. Deep fry at 375 for 5 to 7 minutes.
Use pancake mix and in the place of water in the recipe, use light colored pop (like 7-Up or ginger ale). It will make the pancakes very light.
Unroll crescent roll dough and separate into 4 rectangles, pinch edges to seal. Stir together sugar, powdered sugar, and cinnamon. Sprinkle evenly over rectangles. Roll up, jelly roll fashion, starting with long side. Press edges to seal. Cut each log into 5 slices and place in lightly greased 8 in. round cake pan. Bake at 350 degrees for 12 minutes. Combine powdered sugar, milk and vanilla. Stirring until smooth. Drizzle over warm cinnamon rolls.
Measure raw rice into a 2 1/2-quart casserole dish. Mix dry onion soup mix, cream of chicken soup and 1 soup can of water. Arrange pieces of chicken on top (legs, thighs and breasts are good). Sprinkle chicken generously with paprika. Bake in 350° oven, covered, for 1 1/2 hours. Then, if chicken is tender, let it brown, uncovered, for 15 more minutes. Watch that the rice mixture stays moist. You might want to add a little hot water. This is good baked in a 9 x 13-inch baking pan covered tightly with foil. The paprika gives the chicken color. Also, there is no salt added as the soups give plenty of flavoring.
Combine all ingredients. Spoon into prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with beaten egg, if desired. Bake at 375° for 40 minutes. Cool 10 minutes before cutting.
Beat eggs slightly. Add sugar, salt and lemon juice; cook until thick in double boiler, stirring constantly. Cool. Whip the cream and fold into cooled egg mixture. Combine fruits, pecans and celery; fold into dressing. Serves 10.
Mix all ingredients and put in greased 8-inch square dish. Cook at full power for 6 to 7 minutes, rotating dish 1/2 turn after 3 minutes of cooking.
Mix ingredients well. Put in 2 greased loaf pans. Bake at 350° for 45 minutes to one hour until toothpick inserted in middle comes out clean.
In a large skillet, fry the sausage and bacon until crisp and brown. Remove sausage and cut into 1-inch pieces. Replace in skillet and add onion, celery, mushrooms, apples, parsley and herbs. Saute, stirring occasionally for 5 minutes. Stir in bread cubes and chicken broth. Season to taste with salt and pepper.
Saute onions in margarine until tender. Remove from skillet and place in a bowl. Add flour, salt and pepper. Mix well and while stirring, gradually add beef bouillon. Fry bread cubes or croutons in margarine in the skillet. Combine with onion mixture.
Mix strawberry halves, jello and yogurt. Add ice cream and mix well. Pour into a prepared light graham cracker pie crust. Place in freezer for at least 4 hours before serving. Let stand at room temperature, 30 minutes before serving. 8 servings per pie. Calories 212.7 and fat 3.05 grams.
Cut off top of bread and take out insides. Mix all other ingredients in large bowl. Pour mixture inside bread shell. Replace top of bread and wrap in foil. Bake at 350° for 2 hours, stirring every 30 minutes.
Mix ice cream and peanut butter on low speed. Pour into cookie pie crust. Freeze 3 hours. Top with 1 jar of ice cream fudge topping. Return to freezer. Serve with whipped topping on top of each slice.
Lightly mix tuna, eggs, pickles and radishes. In a small bowl, blend mustard, lemon juice, vinegar, salt and cayenne. Gradually stir in salad oil with a fork until dressing is well blended. Mix dressing lightly with tuna mixture. If you wish, cover and chill for 30 minutes to 2 hours to blend flavors.
Mix syrup and sugar; bring to a boil. Remove from heat; stir in peanut butter and then stir in the Rice Krispies. Pour into a greased pan. Cut into squares when cool.
Mix unflavored gelatin into cold water. Mix Jell-O into hot water. Then mix both together. Pour into Pam sprayed glass 9 x 12-inch pan. Set until firm.