HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, brown chicken in shortening. Pour off fat. Stir in remaining ingredients. Cover and cook over low heat for 45 minutes or until tender. Stir now and then. Uncover and cook until desired consistency. Serve with buttered noodles. Serves 6.
Dissolve jello in boiling water; add sugar, salt, lemon juice and rind. Chill until slightly congealed. Meanwhile, whip milk until stiff. Beat jello mixture into whipped milk. Put 1/2 of graham cracker crumbs in bottom of 9 x 13-inch pan. Pour jello mixture evenly over crumbs and sprinkle remaining crumbs on top. Chill several hours before serving.
Beat egg. In a mixing bowl, combine the milk, egg and melted margarine. Add the orange juice, rind, chopped apples (skins may be left on) and vanilla. Sift together the flour, salt and baking powder. Stir into milk mixture with a spoon until blended. Do not overmix!
Mix butter, flour and all dry ingredients. Add eggs, rum and vanilla extract. Mix and add milk. Drop 1 tablespoon batter onto 2 greased cookie sheets. Bake at 400° for about 20 to 25 minutes.
Bring to a boil the first 3 ingredients and then turn off. Add marshmallows. Stir until dissolved. Add peaches. Put in refrigerator to set. Can top with Cool Whip.
Slice bread not quite in two, making a pocket. Spread soft cream cheese on one side and jam on the other. Prepare as usual, dipping in egg and cooking on a griddle.
Remove mesh from thawed turkey. Lay turkey out as flat as possible on a cutting board, placing the skin side down.
Layer ingredients on bread and grill in hot frying pan with butter like you would do a grilled cheese sandwich. Makes 1 delicious sandwich.
Slightly moisten bread crumbs with water. Combine all ingredients mixing well. Form meat mixture into 2 inch balls.
Mix and sift sifted flour, baking powder and salt. Cream butter until soft. Beat in sugar, egg, vanilla and milk. Add to flour mixture, mixing well. Wrap the dough in foil or plastic wrap and chill thoroughly (30 minutes). Place on lightly floured board and roll out to 1/8 inch thick. Cut with cutter, dipped in flour, then place on an ungreased baking sheet. Sprinkle with sugar and bake in 375° oven about 10 minutes. Makes about 4 to 5 dozen.
Sift the dry ingredients; cut in the margarine with a pastry blender until the flour is crumbly. Beat the egg and the buttermilk with the raisins; add to the dry ingredients and blend until just mixed. Knead until smooth. Divide into 2 loaves. Place in an 8-inch pan. Press down lightly. Cut cross in top. Bake at 350° for about 35 or 40 minutes.
Combine 1 cup nondairy coffee creamer-powder, confectioners sugar and cocoa. Add chocolate extract and mint extract. Beat at low speed until thoroughly blended. Stir in mint chocolate mixture into a cup of hot coffee. The mint chocolate mixture can be stored into an airtight container.
Cook carrots in small amount of water to al dente. Mix soup, sugar, oil, vinegar, salt and Worcestershire sauce and heat through. Cool thoroughly. Pour over vegetables and mix. Chill several hours or overnight.
Mix all ingredients and cook at 350° for 30 minutes. Can be made the day before or can be frozen. Serves 12.
Heat oil in a medium size saucepan. Add shallot; cook over medium-high heat for 2 minutes. Add mushrooms, thyme and oregano; saute 30 seconds. Add chicken broth. Season with salt and pepper. Simmer 15 minutes or until mushrooms are softened. Makes 1 serving.
Bake a yellow cake in sheet cake pan. Use a large glass salad bowl or smaller punch bowl. Crumble cake and put 1/3 in bottom of bowl. Make 3 layers:
Dissolve both envelopes of Kool-Aid and the sugar in 3 quarts ice water in a nonmetal pitcher. Add the chilled ginger ale. Serve immediately.
Sift flour and cinnamon together. Blend eggs and sugar together; add pumpkin and oil. Blend and then add flour and nuts. Preheat oven to 350° and bake 1 hour.
In a mixing bowl, cream butter and sugar. Add egg yolk, vanilla, flour and salt; mix well. Spread into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 20-25 minutes or until golden brown. Melt chocolate in a heavy saucepan over low heat, stirring constantly. Spread over hot bars. Sprinkle immediately with nuts. Cool; cut into 1-1/4 inch squares.
Mix all ingredients in a bowl. Spoon or pour onto a lightly greased skillet on high to medium heat.
In a rectangle baking dish, split 2 hens in half and place in baking dish, skin side up. Brush hens evenly with mustard. Season with pepper. Arrange potatoes, 4 on each side and prick each one 4 times. Pour wine over. Bake 1 hour at 350° uncovered.
Melt margarine and milk. Let cool. Mix yeast and warm water. Add yeast to milk. Add 3 yolks to milk mixture. Add 2 tablespoons of sugar, salt and flour. Mix well. (If dough seems real sticky, add a little more flour.) Cover with plastic wrap and refrigerate overnight.
Combine sugar, cocoa, milk and butter. Bring to a boil. Cook 1 minute. Remove from heat. Stir in peanut butter and vanilla. Mix well. Pour in oats. Mix well. Drop by teaspoon. Let set several minutes.
Melt together butter and marshmallows. Add green food coloring. Pour mixture over and coat the corn flakes. Drop onto waxed paper with a teaspoon. Add cinnamon candy or M&M's on top.
Butter an 8-inch square pan. In a 3-quart saucepan over medium heat, cook corn syrup to boiling or place in large microwave-safe bowl and microwave at High for 1 minute or to boiling. Remove from heat or microwave oven; add chocolate and vanilla. Stir until chocolate is melted. Gradually fold in cereal until coated with chocolate. Fold in marshmallows. Press mixture into prepared pan; refrigerate until firm, about 30 minutes. Cut into bars. Refrigerate leftover bars to retain crispness. Makes about 24 bars.
Put water in a sauce pan and bring to a boil. Stir together dry ingredients until well mixed and lump free. Stir into boiling water and boil until thickened, stirring constantly. If too thick, add water to suit your taste.
Mix first 3 ingredients as directed. Fold in Cool Whip, then cut bananas in pudding. Layer pudding and vanilla wafers. Top with Cool Whip or pudding mix.
In saucepan bring water and bouillon cube to a boil. Add broccoli and carrot. Cook according to broccoli directions and remove from heat. Do not drain. In separate pan melt butter and stir in flour. Continue stirring while adding milk. Stir in the cheese, soup, onion, Worcestershire sauce, salt and pepper. Add broccoli mixture and cook over medium to low heat until desired thickness. Serves 6 to 8.
Beat eggs, salt and almond extract. Beat until light. Gradually beat in sugar and syrup. Add dates and nuts. Mix well. Fold in sifted flour. Pour into 2 greased 8-inch square cake pans. Bake at 375° for 20 to 25 minutes, until edges are brown. Remove from oven and, while hot, cut into 1 1/2-inch squares. Shape into small balls. Roll in powdered sugar. Makes 40 cookies.
In medium saucepan, melt the butter or margarine; stir in flour. Cook, stirring, for 1 minute, then gradually add the milk, stirring constantly to eliminate lumps. Cook the mixture over moderately low heat, stirring it, until the sauce begins to thicken. Stir in the salt and pepper. Set the sauce aside.
For Creamed Cilantro: Stir together sour cream and cilantro or parsley. Cover and set aside.
Melt butter and set aside. Beat eggs until light and fluffy. Gradually add sugar to eggs. Add pancake mix, vanilla and melted butter to eggs-sugar mixture. Place wax paper in bottom of 10 x 15-inch pan. Pour into pan and bake at 400° for 12 minutes or until puffed and set. Turn out of pan, then cool. You may add 3 teaspoons of cocoa, if desired, to pancake mix.
Beat eggs until foamy. Stir in sugar, zucchini, oil and vanilla. Gradually add dry ingredients and spices. Stir in nuts. Pour into bread pans which have been greased only on the bottoms. Bake at 325° for 60 to 80 minutes. Cool 10 minutes. Remove from pans and cool.
Brown ground beef; drain off fat. Stir in chili, oregano, sugar, salt and garlic. Blend in tomato paste. Add tomato juice and onion; stir well. Add water; bring to boil. Add spaghetti; stir to separate strands. Cover and simmer, stirring frequently, for 30 minutes.
Boil chicken breasts with chicken bouillon cubes, bay leaves and parsley until tender (20 to 30 minutes). Cut up chicken into small pieces. Mix chicken with 1 can mushroom soup. Mix in 1 (8-ounce) sour cream. Place chicken mixture in bottom of casserole dish. Mix as directed Stove Top stuffing. Place on top of chicken mixture. Bake at 350° for 1/2 hour.
Line bottom of a 9 x 13-inch dish with slices of angel food cake. Sprinkle can of pineapple with half the juice drained off over the cake. Mix the pudding mix with 3 cups milk and pour over cake mixture. Slice the banana thin and put on top of pudding. Spread Cool Whip over all.
Dice the apples and bananas. Slice and add the grapes and lemon juice. Stir in the oranges, marshmallows, pudding mix, milk and Cool Whip. Pour into 8-inch square dish or mold. Refrigerate until set.
Cook chicken and debone. Cook noodles in chicken broth. Mix together soups and sour cream and heat. Mix with chicken and noodles. Put in casserole dish. Brown 20 saltine crackers in 1/4 cups margarine in frypan. Put this on top of casserole. Cook at 400° until it starts to bubble.
Whip eggs and sugar until creamy. Add milk, melted butter and vanilla. Sprinkle 1 tablespoon flour and 1 teaspoon sugar over pie shell before filling. Then pour filling into shell and bake in preheated oven at 300° until firm.
Sift the first 4 ingredients together. Combine the melted butter and orange juice then add boiling water to make 3/4 cup. Mix liquid with dry ingredients. Add beaten egg; mix well. Add nuts and cranberries. Pour into greased loaf pan. Bake 1 hour at 325°. One bag of cranberries makes 3 loaves.
Mix all ingredients except tea. Mix instant tea in a cup of water or fruit juice and then add to mixture. If this doesn't make 1 gallon, add enough water to make 1 gallon. This gallon is your base. To this add 2 gallons of water, making a total of 3 gallons of punch. Freeze this mixture in containers in deep freeze. When ready to use, take out long enough to thaw to a slush. Before serving, add 1 small bottle of ginger ale to each punch bowl of punch. Will serve approximately 80 punch cups.
Peel and dice 3 cups potatoes. Dice celery and onion. Combine these in large pot and add the water, bouillon cubes and salt. Cover and cook 20 minutes. Add 1 cup milk. In medium bowl, mix sour cream, flour, chives and the other cup of milk. Cook over low heat until thickens. Makes 6 cups.
Cook all but last four ingredients in heavy pan until meat is browned. Add remaining ingredients and simmer 1/2 hour. Put in casserole dish and let cool (this tends to thicken it). Top with grated cheese. Bake at 325° until it bubbles. This makes 2 casseroles, so you can freeze one, or if you have a large family, it will make one meal.
Wash celery and cut into 2 to 3-inch pieces. Spread peanut butter onto celery. Place raisins on top of peanut butter!
Mix sugar, flour, salt and egg; cream together. Add milk and vanilla. Cook over medium heat until thick. Add raisins which have been soaked in boiling water; drain. Add to custard. Put in baked pie shell. Cool.
Heat oven at 350°. Grease and flour 9 x 9 x 3/4-inch pan. Pour hot water over dates; cool. Combine shortening, sugar, egg and vanilla in mixing bowl. Beat 5 minutes on high speed until fluffy. Sift together flour, soda and salt. On low speed or by hand add in flour in 4 additions with date mixture, ending with flour. Blend just until smooth. Add nuts. Bake 40 to 45 minutes at 350°. Frost with Easy Penuche Frosting.
Dissolve soda in sour milk. Use enough flour to make dough roll and not stick to board or hands.
Mix melted margarine and graham crackers together and spread in bottom of 9 x 13-inch pan. Beat powdered sugar, butter and vanilla for 10 minutes (important). Add eggs and continue to beat until well blended. Pour over graham crackers. Slice bananas in halves and place on top of sugar mixture, then add crushed pineapple. Spread Cool Whip on top and garnish with chopped nuts. Chill for 4 hours.
Preheat oven to 375°. Lightly oil 18 mini-muffin cups. Stir together the flours, sugar, cinnamon, baking powder, baking soda and salt. Whisk together eggs, apple butter, vanilla and oil. Stir in apples, raisins and carrots. Combine the two mixtures and stir just until moistened. Spoon into the muffin cups (3/4 full). In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops. Bake for 15 -20 minutes.
Cream butter and sugar. Add eggs, one at a time. Add flour and cream alternately. Do not whip the cream. Bake at 300° for 1 hour and 15 minutes in greased tube pan.
Lay potatoes in casserole dish. Put onion on top of potatoes. Pour mushroom soup over potatoes and onion. Lay pork chops on top. Cook about 30 minutes at 350°.
Heat oven to 350°. In large skillet, cook and stir ground beef until light brown; drain off fat. Add onions and green pepper; cook and stir until onions are tender. Stir in tomatoes, rice, chili powder, salt and pepper; heat through. Pour into ungreased 2-quart casserole dish. Cover and bake 45 minutes; add corn. Bake 15 more minutes.
Combine the first 9 ingredients and place in a large, well-greased casserole. Crumble the corn flakes over the top and over this pour the melted butter. Bake in oven at 350° for about 30 minutes. Uncover for the last 10 minutes of the cooking period to crisp the top. Serve piping hot. Serves 6 to 8.
Thaw bread dough and let rise according to package directions. Roll 2/3 down onto 11-inch circle on lightly floured surface. Line bottom and sides of greased 9-inch cake pan with dough. Place tomatoes and sausage in pan. Sprinkle with basil, oregano and pepper. Combine Ricotta, spinach, Mozzarella, 3/4 cup Parmesan, garlic and salt; spread over tomatoes. Roll remaining dough into 9-inch circle. Place over cheese mixture. Pinch edges to seal. Bake at 450° for 25 minutes. Spread with pizza sauce. Sprinkle with remaining Parmesan cheese. Bake 10 minutes more. Let stand 10 minutes before serving. Makes 8 servings.
Brown ground chuck. Add pizza sauce, stirring until hot. Put on buns, add pepperoni and Mozzarella on top. Pop into microwave until cheese melts. Makes about 6 burgers.
Soften the yeast in the lukewarm water. Add the salt and sugar. Add the flour and knead. Do not let dough rise. Cut into small pieces and roll in ropes (not too thick). Twist into pretzel shapes, like praying arms. Lay on foil covered cookie sheet dusted with flour. Brush with beaten egg and sprinkle with coarse salt. Bake at 400° until golden, about 8 to 10 minutes. Makes 3 to 6 dozen.
Cook beef, onion and bell pepper and drain. Pour into casserole dish with the corn. Add 1/2 cup cornmeal and a glass of water. Bake at 350° until cornmeal is brown.
Cook in saucepan the sugar and flour until thick. Add pineapple and coconut. Mix and spread on cake.
Cook noodles as directed and drain. Brown meat in pan and add sauce, salt and pepper; set aside. Blend well the cream cheese, cottage cheese, sour cream, onion and parsley. Butter pan and spread 1/2 noodles, then the creamed cheeses, then the rest of the noodles. Sprinkle with melted butter. Top with meat. Bake at 375° for 30 to 35 minutes.
Mix potatoes, liquid, sugar, yeast, salt and 1/2 the flour. Beat well. Add rest of the flour to make a soft dough. Let rise once. Shape and bake.
Cook spaghetti and drain. Stir butter, Parmesan cheese and egg into hot spaghetti. Bake for 10 minutes at 350°. Cook and drain beef. Add onion and pepper. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Spread cottage cheese over spaghetti "crust". Top with tomato mixture, then Mozzarella cheese. Cook at 350° for 45 minutes.
Mix cheese into vegetables and soup. Crumble Ritz crackers over top of mixture. Pour melted margarine over mixture and bake at 350° for 45 minutes to 1 hour.
Brown sesame seeds slightly in the oven or on the stove top. Set aside. Mix honey, peanut butter, sugar, rose water and cardamom in a saucepan. Cook on low heat until it bubbles. Stir in the sesame seeds and the walnuts. Spread in a greased 9 x 14-inch (or similar size) pan to cool. To serve, cut in diamond shapes.
Start at 3:00 p.m. Preheat oven to 375°. Place roast in oven and cook 1 hour. Turn oven off. Keep oven door closed! Forty-five minutes before serving, turn the oven to 300°.
Peel pears, halve and core with potato masher or food processor. Mash enough to make 1 cup pure. Cream butter, sugar, eggs and lemon rind until light. Mix flour, baking powder, salt and spices. Add pears and dry ingredients to creamed mixture, stirring until blended. Fold in nuts. Turn into greased and lightly floured ring mold (or you can use a 9 x 5 x 3-inch loaf pan). Bake at 350° for 1 hour or until tester inserted near center comes out clean. Let cake stand on wire rack for 5 minutes. Turn out of pan. Cool completely.
Beat eggs until light; add sugar and beat well. Add milk, melted butter and vanilla. Add nutmeg. Pour into pie shell and bake at 425° for 10 minutes. Reduce heat to 350° and bake 20 minutes or until firm. Test for doneness with a knife in center of pie. If the knife comes out clean, the pie is done.
Combine first four ingredients. Set aside. Combine mayonnaise, sugar, vinegar, salt, mustard and celery seed. Stir well. Pour dressing over cabbage mixture and toss well. Chill.
In large frying pan, heat oil on medium heat; add rice and brown. Add tomato juice or sauce; heat about 2 minutes. Add salt, pepper and bouillon, or base. Pour in water. Stir well; add onion and chili powder.
Note: Set aside additional 1/2 cup Mozzarella cheese and 1/8 cup sliced olives for garnish.
Mash cooked squash. Add other ingredients. Mix well and pour into greased baking dish. Bake 40 minutes at 375°.
Mix as you do a cake with mashed bananas added last. Bake in loaf pan 45 to 50 minutes at 350°.
In large baking dish, combine honey, apricot jam, soy sauce, ginger, mustard, chili sauce and hot pepper sauce. Mix well. Add drummettes, turning to coat. Cover and refrigerate 1 hour to marinade. Bake uncovered at 375° for 45 to 60 minutes in marinade; brush with marinade occasionally.
Peel apples and cut into wedges. Combine 2 cups of the apple juice and apples in skillet. Simmer and turn often until apples are done but not mushy. Remove apples with a slotted spoon to drain.
Boil sugar, water and cornstarch 5 minutes. Add Jell-O and food coloring. Pour over berries; chill. Before serving, cover with whipped cream.
Cream margarine and sugar. Add eggs; beat until light and fluffy. Add vanilla. Stir in flour and baking powder. Mix until smooth. Butter a 13 x 9-inch pan. Pour mixture into pan. Spoon a teaspoon of pie filling onto cake in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350° for 35 to 50 minutes or until golden and cake tests done (glass pan 325°). Sprinkle with powdered sugar. Spoon slightly sweetened whipped cream over each piece. (Great served warm.)
Heat oven to 375° (350° for glass). Grease and flour an 8-inch or 9-inch square pan. Combine quick bread mix, undrained fruit cocktail and egg; stir 60 to 75 strokes until well mixed. Pour into prepared pan. Combine nuts, chocolate chips and brown sugar; sprinkle over batter. Bake at 375° for 45 to 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.
Put all ingredients in a pan, except cucumbers. Bring to a boil and drop in 4 cups cucumbers. Boil 3 to 5 minutes. Put into sterile jars and seal. Makes about 2 pints.
Work enough grape juice into the cream cheese to soften. Make into balls with the hands or with butter paddle. Place a slice of pineapple on a lettuce leaf. Put a cheese ball on top and pour grape juice and French dressing over all.
In 10-inch skillet, over low heat, stir together all the ingredients except cabbage. Add cabbage and mix well. Cover and simmer, stirring a few times, until tender, 15 to 20 minutes. Makes 6 servings.
Chop squash, tomatoes, onion and bell pepper into baking dish. Bake in oven at 350° until tender. Add cheese and 1/2 cup cracker crumbs; repeat. Return to oven to melt cheese. Additional cheese may be added, if desired.
Drain green beans, bean sprouts and water chestnuts. Mix all ingredients together and put in a casserole dish. Bake at 350° for 30 minutes or until completely heated through.
Fry onion in butter until golden brown. Add remaining ingredients, except milk, crackers and eggs. Boil gently for 30 minutes. Add hot milk. Let it boil up once.
Saute onion in butter; add beef and brown well. Drain off excess grease. Stir in remaining ingredients. Bring to boil, stirring frequently. Simmer, covered, 25 minutes, or until serving time. Serves 8 to 10.
This can be poured into quart cartons and frozen. Thaw several hours before serving. Add ginger ale right before serving. Makes 3 gallons.
Wash shrimp well and slit shell down back with paring knife. (Do not remove shell). Combine all ingredients (except bread) in saucepan. Simmer for 10 minutes. Add shrimp to sauce. Mix thoroughly. Refrigerate for 2 to 3 hours. Stir 2 or 3 times. Bake shrimp in saucepan, uncovered at 300° turning twice until they just turn pink (about 15 to 18 minutes). Do not overbake. Serve in generous soup bowls with chunks of French bread to soak up the sauce. Garnish with lemon slices.
Boil first 3 ingredients until hard crack or 300°. Add flavoring and coloring and pour out on confectioners sugar. Roll into strings thin enough to cut with scissors. Work quickly to prevent hardening.
Cream together. Mix well. Press into 13 x 9 x 2-inch pan or Pyrex dish, forming crust. Bake 10 to 15 minutes until slightly brown. Cool.
Put all ingredients, except peanuts and baking soda on stove and cook until real brittle when dropped by spoon in cold water. Pour the 3 cups of shelled peanuts in and cook, stirring all the time. When syrup bubbles are turning brown take off stove and add baking soda. Stir real good and pour on big buttered board or formica table top. Pull from the edges as it	cools.	Keep pulling and breaking off in pieces. Keep doing this until all is pulled up. This will keep a long time packed in Tupperware.
Cook beef in a large skillet until browned. Stir until crumbled; drain fat. Add taco seasoning and water. Simmer 10 minutes. Cool slightly. In a large bowl, layer half each of the tortilla chips, meat mixture, lettuce, cheese, kidney beans, tomatoes and onion. Repeat layers. Serve immediately with salad dressing. Serves 6 to 8.
Defrost spinach and drain in colander. Cook noodles and drain. Saute onion and garlic in 2 tablespoons butter until tender. Stir in spinach. Cover and simmer 3 minutes. Add 1/2 cup butter to warm noodles, tossing gently until butter melts. Add spinach mixture, whipping cream and cheese. Toss gently and serve. Serves 6. A great way to get kids to eat spinach!
Preheat oven to 350°. Place margarine in a 2-quart casserole and place in oven to melt margarine. Pour macaroni into casserole with melted margarine. Stir to coat macaroni with margarine. Sprinkle salt and pepper and shredded cheese through macaroni, toss lightly. Pour milk over all. Do not stir. Do not cover while baking. Cooking time: 1 hour. Serves 4 to 6. Casserole size: 2 quarts.
Grease and flour 13 x 9 x 2-inch pan. Combine cake mix, eggs and water in a large bowl. Beat at medium speed with mixer for 2 minutes. Stir in pecans. Pour into pan.
Mix all ingredients. Shape into small balls. Place on ungreased sheet. Bake at 375° for 10 to 12 minutes. Take out and put Kisses on each. Press down firmly. Return to oven for 1 second. Cool.
Slice washed, pithed peppers lengthwise. Heat oil in chafing dish. Add peppers and sliced onions. Saute 15 to 18 minutes, until peppers are soft. Beat eggs. Add salt and pepper. Fold in beaten eggs and cook for 5 minutes, stirring often.
Cream margarine, oil and white sugar. Add vanilla into eggs. Add this to first mixture, then sift flour, soda, cream of tartar, 10x sugar and salt. Add with all the other ingredients. Roll in small balls, then in some white sugar. Press down with fork. Bake 10 to 12 minutes at 350°.
Combine all ingredients in medium-size bowl; mix well. Cover and refrigerate to chill. Yield: 4 servings (1/2 cup each); lo-cal.