HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all above (except chicken) in a large 10-inch pot and simmer for 10 minutes. Place the skinned chicken to cover the bottom of pot. Continue to simmer for 45 minutes. Do not cover the pot at any time.
Prepare instant mashed potatoes using package directions, omitting the butter. Add cream cheese and beat well. Stir in beaten egg, green onion and snipped parsley. Blend well. Transfer to a well greased 1 quart baking dish. Dot with 1 tablespoon of butter. Sprinkle with paprika and bake at 400° for 30 minutes.
Beat eggs. Gradually add sugar while beating. Slowly pour in oil. Add vanilla. Combine dry ingredients. Add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400° for 20 minutes.
Melt margarine in Dutch oven. Blend in flour. Gradually stir in milk and chicken broth over medium heat until mixture thickens or just comes to a boil. Add chicken and seasonings. Serves 4.
Wash peanuts. Add enough water to cover. Add salt. Boil on medium high for about 30 minutes, or when peanuts are tender. (Freeze what is not eaten in freezer bags.) Take from freezer when ready to eat; place bag in hot water until thawed.
Sprinkle soy sauce on chicken; marinate 30 minutes. In the meantime, combine sugar, sake and miso; mix well! Pour the mixture over chicken. Refrigerate overnight. Bake at 350° until chicken is tender. (If chicken starts to brown too much, cover with aluminum foil.) Cool at room temperature or refrigerate. Slice thin and serve.
In blender, mash beans with liquid to make a paste. Brown ground beef and onions. Drain grease. Add beans, ketchup, and tabasco. Simmer for 20 to 30 minutes. Place in shallow casserole and cover with grated cheese and olives. Serve with corn chips or tortilla chips.
Beat your egg whites until stiff. Add sugar and vanilla. Add to top of pies and brown.
Preheat oven to 350°. Drain artichokes in food processor. Chop them with garlic.
Melt butter over hot water. Add oil of peppermint to melted butter. Sift powdered sugar and add to butter mixture. Add cream. Mix well. Add food coloring, then press through cake decorator onto waxed paper. Let dry overnight. Yield: 150 to 200 mints.
Preheat oven to 400°. For the crust, mix the pretzels, butter, and 3 tablespoons sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.
Cook beef, onion, garlic until brown. Drain grease. Put in sauce, undrained mushrooms; mix well. Simmer 20 minutes. Cook shells; drain. Pour 1/2 shells into deep casserole, cover with 1/2 sauce. Spread 1/2 sour cream over sauce. Top with 1/2 Mozzarella and 1/2 Parmesan. Repeat second layer. Bake covered at 350° for 35 minutes. I use more cheese.
Place oil and vinegar in a quart jar. Add all other ingredients and mix well. Refrigerate indefinitely (flavor improves with time). Shake well before serving. Makes 4 cups dressing.
Mix sugar, flour, vanilla, Nestle Quick and eggs in a bowl. Then melt and add butter to mixture and pour back into a buttered 8 x 8-inch pan. Bake at 350° for 30 minutes.
In 6-quart pot over high heat, sear meat in olive oil until gray, not brown. Add 1 quart water; mix well and simmer 1 hour, stirring occasionally. Pour off all water; add all seasonings to meat in the 6-quart pot. Add 1 quart water. Simmer 30 minutes and adjust taste. Add cayenne pepper for heat. Thicken with cornmeal blended with water into a paste and stir well. Add beans for added flavor and shredded cheese to make it even better.
Beat eggs, milk, salt and pepper then blend in onions, peppers, and mushrooms - set aside. Butter a 9 x 13 pan and place bread slices in bottom. Sprinkle browned sausage on bread, then add egg mixture. Cover pan with foil and bake 30 minutes at 350° or until eggs are set. Remove from oven and sprinkle with cheese; then bake an additional 15 minutes or until cheese is melted. May use 1/2 c. cheddar cheese and 1/2 c. mozzarella cheese.
Preheat oven to broil. Mix first 5 ingredients together in a medium bowl. Season to taste with salt and pepper. Pat a portion of this crumb mixture onto both sides of each chop (can be prepared to this point several hours in advance, but keep refrigerated). Place chops onto a broiler pan, 4 inches from heat source. Broil, turning once with spatula, until golden brown (3 minutes per side). Adjust oven to 350°. Bake chops 15 to 20 minutes. Serve Immediately.
Crush graham crackers. Spread 1/2-inch in 8 x 10-inch pan. Set aside.
Cream together egg and mushroom soup. Cut up squash; cook until tender and all the water has cooked out of them. Add margarine (1/2 of margarine), salt, pepper, onion and mushroom soup with egg mixture. Let cook a little longer. Pour into casserole dish (spray with Pam). Crush enough Ritz crackers to cover top and melt margarine (1/2 stick) and pour over top. Cook at 350° for 30 minutes.
Brown beef and drain fat. Add remaining ingredients. Simmer, covered, for about 2 hours.
Preheat oven to 425°. Sift flour, sugar, baking powder and salt together in bowl. Add pecans. Combine the milk, butter and eggs in a bowl. Next, add the liquid ingredients to the dry ingredients and mix until just combined. Spoon batter into well-buttered muffin tins. Bake for 25 minutes. Makes 12 muffins.
Butter casserole dish; drain and slice yams and put into casserole. Add pie filling; stir slightly, don't mix. Top with butter cut in slices. Sprinkle with cinnamon. Bake at 375° for approximately 30 minutes.
Spread sausage in bottom of 13 x 9 x 2-inch pan. Mix other ingredients in bowl and pour over sausage. Cook at 350° for 30 minutes. Serve with picante sauce for different taste.
Combine all ingredients in large bowl. Blend at low speed. Beat 3 minutes at medium speed. Bake at 325° for 60 to 70 minutes in a greased and floured 10-inch tube pan . Cool cake upright in pan for 15 minutes before removing.
Mix together thoroughly first four ingredients. Sift rest of ingredients together and stir in first mixture gradually. Chill dough. Roll into balls sized like large walnuts and flatten slightly. Dip tops into cold water, then into sugar. Place, sugared side up, 2 inches apart on greased cookie sheet. Bake at 375° for 10 to 12 minutes, until set but not hard. Cool and store in covered container.
Cook chicken and cut in small pieces. Saute celery, pepper and onion in margarine. Add stuffing. Combine chicken, mushroom soup and chicken soup. Add 2 cups broth. Use half of bread mix in bottom of baking dish. Pour chicken mix on top of bread mix and top with rest of the bread mix. Bake at 350° for 40 minutes.
Mix cranberries, sugar and apples. Put in Pam sprayed casserole dish. Mix dry ingredients and put on top of first mixture. Cut 1/2 stick of butter and put on top of dry mixture. Bake for 1 hour at 325°. Goes great with poultry, pork or beef.
Mix jello and pineapple in medium saucepan. Bring to a boil. Remove from heat and let cool. Add buttermilk. Fold in Cool Whip. Pour in container and sprinkle with nuts. Keep refrigerated.
Rub stick of margarine around sides and bottom of warm saucepan. Add sugar, evaporated milk, and margarine. Cook to hard-boil stage. Add marshmallow cream, vanilla, and peanut butter. Stir until well mixed. Pour into buttered cookie sheet (with 1/2-inch sides).
Saute onion and bell pepper in margarine. Chop tomatoes and add to onion and bell pepper. Add drained whole corn, cream-style corn and Shoe Peg corn. Cook on medium heat, stirring often, for about 15 to 20 minutes, until slightly thickened.
Dissolve sugar in milk and honey. Add grated chocolate, butter or butter substitute and salt. Stir until well blended. Cover until boiling point is reached. Boil to soft ball stage (234° to 238°). Cool to room temperature. Add flavorings. Beat until mixture is thick, creamy and will hold its shape when dropped from a teaspoon.
In mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10 to 12 minutes or until lightly browned. Makes 4 dozen.
Prepare cauliflower, then steam until tender, about 20 minutes. Saute remaining ingredients in butter or margarine until almonds are golden and crumbs crisp. Pour over cauliflower when ready to use. Yields 6 servings.
Work together, then pat into cake pan and bake at 350° until brown (about 15 minutes). Then set out to cool.
Mix salt, eggs, broth and butter and pour over chicken mixture. Bake 35 to 40 minutes or until heated through.
Beat butter and brown sugar until pale and fluffy. Stir in flour, 1 teaspoon of cinnamon and water until smooth and thick. Stir in pecans. Mound apples in a 9-inch pie plate. Mix sugar with remaining cinnamon and sprinkle over apples. Spoon pecan topping over apples in blobs. Bake on lowest rack in preheated 375° oven for 45 to 50 minutes. Serve warm with ice cream. Makes 8 servings.
Beat eggs; mix dry ingredients. Add milk and sorghum. Add eggs and butter. Heat thoroughly. Bake in uncooked pie shell in 450° oven for first 10 minutes. Reduce heat to moderate. Cook until inserted knife comes out clean.
Cook, covered, 6 hours on top of stove or in oven at 325° until meat is fork-tender and easy to shred. Keep covered entire time of cooking. Add water occasionally to keep from drying out. Serve on hard rolls.
Cook and cool macaroni. Mix in chopped vegetables. Cook other ingredients until sugar dissolves. Cool this mixture. Pour over pasta and chopped vegetables and chill well.
Mix all ingredients well. Drop into greased muffin pans. Bake at 350° for 20 to 25 minutes.
Dissolve yeast in 1/4 cup water. Mix other ingredients in order given. Brush oil on top and cover with clean towel. Let rise until double in size. Knead for 6 to 10 times on dough board. Add flour as needed.
Combine water, oatmeal, shortening, molasses and salt. Cool to lukewarm. Add yeast; mix well. Blend in eggs. Add flour; mix well. Dough will be softer than kneaded dough. Place in greased bowl and cover. Store in cold place at least 2 hours or until needed. On well-floured board, shape dough into 2 loaves to fit 9 x 5-inch pan and 12 x 4-inch pan. Pans should be greased and floured. Cover and let rise in warm place until double in size about 2 hours. Bake 1 hour in 350° oven. Cool on racks.
Brown meat and onion; drain off excess fat and pour tomato sauce into skillet. Simmer for 20 minutes. Cook and drain noodles. Mix sour cream, cream cheese and noodles in casserole. Pour meat sauce over and sprinkle with garlic salt. Put Cheddar cheese over top and bake until hot.
*May be bought already prepared. If mix is bought, be sure you have all necessary ingredients listed on package necessary to make sauce.
Dissolve bouillon cubes in hot water. Set aside. Cook bacon in a large Dutch oven until crisp. Remove bacon, reserving 2 tablespoons drippings in Dutch oven. Drain bacon on paper towels. Add onion and celery to drippings. Saute until tender, stirring frequently. Drain. Add bouillon, tomatoes and next 5 ingredients. Bring to a boil. Reduce heat and simmer, uncovered, 20 to 25 minutes. Add lettuce and cook 2 minutes or until lettuce wilts. Top with bacon and croutons. Serve immediately. Yields 5 cups.
Sift all dry ingredients together. Cream butter and sugar. Add beaten egg yolk together with milk and vanilla. Alternate blackberries and fold in stiffly beaten egg whites and nuts. Bake in tube pan, greased and floured. Bake at 350° for 1 1/2 hours.
Cook squash in boiling water until tender. Drain. Mix with chopped onion, pepper, cheese, eggs and mushroom soup. Top with cracker crumbs or stuffing mix. Bake until brown.
Saute ground meat and onion until brown; drain. Add carrots, mushrooms, tomatoes, Worcestershire sauce and rosemary. Simmer for 10 minutes. Combine broth and flour until smooth. Add to meat and cook 5 minutes more. Boil potatoes. Drain and mash with margarine and milk. Add parsley. Place meat in 2-quart casserole. Cover with mashed potatoes. Bake at 450° for 20 minutes or until potatoes are brown.
Grease and flour bundt pan. Preheat oven to 350°. In bowl, beat eggs, sugar and oil. Mix for 5 mins. Blend in remaining ingredients. Blend well. Bake for 1 hour.
Peel and mash avocados. Add remaining ingredients. Refrigerate. Best if made the day before to allow flavors to blend. Serve with taco chips.
Heat oven to 350°. Spray Pyrex dish with Pam, 8 x 8-inch. Heat skim milk, water, spices and raisins in a pan on top of the stove. Add sweet potatoes and simmer, uncovered, until tender, about 20 minutes. Mash this mixture together when potatoes are tender. Stir in nonfat yogurt. If using apples in the recipe, slice thin and spread layer on the bottom of Pyrex dish. Top with sweet potato mixture. Bake in oven at 350° for 30 to 35 minutes. Makes 8 servings.
Put pumpkin in a large bowl. Add sugar, beaten eggs, salt and spices. Mix well. Add milk gradually and beat two minutes. Bake at 400° for 15 minutes, then 375° about an hour or until knife comes out clean. Makes 2 large pies.
Heat oil in a large pot over medium heat. Add onions and peppers and cook, stirring often, 10 minutes or until vegetables are soft. Add garlic, oregano, and basil. Stir until garlic is fragrant. Stir in tomato juice and water, and stirring occasionally, bring to boil. Stir in pasta; cook 12 to 15 minutes or until pasta is firm-tender. Stir in meatballs and canned tomatoes, salt and pepper, simmer 5 minutes or until meatballs are hot.
Slice apples into crust. Top with sugar and cinnamon. Cut butter into sugar and flour. Crumble on top. Bake at 375° for 30 minutes, covered with foil, and then bake 30 minutes after removing foil.
Preheat oven to 350°. Mix all ingredients together. Bake for 45 minutes.
Cream butter, margarine and cream cheese. Add sugar slowly to creamed mixture. Add cold water, coconut flavoring and coconut flakes. Pour into well greased and floured tube cake pan. Place in cold oven and turn to 275° for 1 1/2 hours.
Cook bouillon, water, beer, celery, onion and shrimp for 20 minutes. Add potatoes and peas and carrots. Cook until tender. Add cream of chicken soup and cheese. Heat until cheese is melted and soup is hot.
Preheat oven to 350°. Blend cake mix, flour, oil or applesauce, water and egg or egg substitute. Add nuts, chocolate chips or whatever you wish to enhance the particular cookie you're creating. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes, until edges just begin to brown. Cool on cookie sheet for 1 minute, then place on cookie rack.
Mix dry ingredients (cake mix, Jell-O and sugar). Add oil, water and eggs and mix. Add strawberries and beat until thoroughly blended (about 2 minutes). Cook at 325° for 25 to 30 minutes. Do not overcook.
Boil and debone chicken; cut in small pieces. Mix chicken, soup, sour cream and poppy seed. Place in 9 x 13-inch dish. Combine crushed crackers and butter or margarine and spread on top. Bake at 350° for 30 minutes. Serves 4 to 6.
Preheat oven to 350°. Grease an 11 x 7-inch glass baking dish. Combine all ingredients, except jam; mix well. Reserve 3/4 cup oats mixture; press remaining mixture onto bottom of prepared dish. Bake 10 minutes. Spread jam evenly over partially-baked base to within 1/2 inch of edge of pan; sprinkle with reserved oats mixture. Bake 20 to 22 minutes or until golden brown. Cool; cut into bars. Store tightly covered at room temperature.
Mix together first 4 ingredients. Chill 2 hours or more. Roll into 1-inch balls. Refrigerate. Melt chocolate bits and wax in double boiler. Dip peanut butter balls and set on waxed paper. Refrigerate to set. Makes 60 to 70.
In bowl combine chopped peaches, celery, walnuts, mayonnaise, lemon juice and salt (if you like). Mix well. Cover and chill for 1 hour. Rinse lettuce in cold water. Top with marshmallows. Serves 6.
Cook noodles according to instructions; drain and rinse. Toss with margarine until melted, then add sour cream and seasonings. Serves 6.
Season roast with garlic salt (I prefer powder). Place in crock-pot. Add mushrooms and onions. Combine seasoning mix and tomato sauce. Pour over all. Cover and cook on low 10 - 12 hours (high: 4 - 6 hours).
Mix all ingredients. Pour into unbaked pie shell. Cook at 325° for 50 minutes.
Boil brown sugar and water to a syrup. Add butter. Make a batter of white sugar, flour, baking powder, raisins and water. Pour syrup into baking dish. Then pour in batter. Do not stir. Bake at 400° for 25 minutes.
In skillet in hot oil, cook chicken about 10 minutes or until brown. Spoon off fat. Stir in soup, lemon juice and paprika. Reduce heat to low. Cover and simmer 25 minutes. Add remaining ingredients. Cover and cook 10 minutes or until tender. Garnish with lemon slices. Makes 4 servings.
Melt butter in saucepan; add flour and mix well. Add cold milk slowly, stirring until smooth and creamy. Add salt and pepper and boil about 3 minutes.
Scald milk. Add margarine. Heat oysters in own liquid until edges curl. Add to the milk. Add salt and pepper to taste. Serve hot with crackers.
In mixing bowl, add beef, rice, Worcestershire sauce, salt and pepper and 1/3 can of tomato soup; mix well. Add 1/2 cup water to remaining soup; mix well. Shape meat mixture into balls. (I use an ice cream scoop to shape meatballs.) Place in frypan. Pour tomato soup/water mixture over meatballs. Cover and simmer over low heat for 30 minutes, stirring occasionally.
Mix milk and flour; add to potatoes in pan on stove top. Using medium heat, bring to bubble. Add margarine and stir until melted. Place potatoes and all into greased casserole and put in oven at 350°, covered, for 3/4 hour. Remove cover; test potatoes for doneness and let brown on top.
Cream margarine and sugar; add yolks, then flour and vanilla. Chill well. Roll into small balls. Beat egg whites slightly, roll balls in egg white and then nuts. Place on cookie sheet and make thumbprint in the cookie. Bake at 350° for 8 minutes. Remove and fill tops with jelly. Return to oven for 10 more minutes or until light brown.
Preheat oven to 350°. Grease 2 (9 x 1 1/2-inch) round cake pans. Line with wax paper and grease paper. In 3-quart saucepan, over low heat, melt chocolate and butter; remove from heat. With wooden spoon, beat in eggs. Stir in sugar, milk, vanilla and salt. Add flour and baking powder. Stir until smooth. Add nuts. Pour into pans.	Bake 30 to 35 minutes or until a wooden pick inserted in center comes out clean.	Cool in pans on wire racks for five minutes. Remove from pans. Remove paper immediately. Cool completely on wire racks.
Place salt and mustard in a bowl and beat in vinegar, thus allowing salt to dissolve. Add oil gradually and season with pepper or place all ingredients in a covered jar and shake vigorously. Store in refrigerator and use just before serving salad.
Cream together margarine and brown sugar. Add egg yolks and beat good. Add lemon extract and beat, then add 2 cups flour and baking powder. Mix pineapple, cherries, pecans and 2 cups flour and add to first mixture. Beat egg whites and fold in. Let stand overnight. Pile gently in pan and cook at 250° for 2 1/2 hours.
Soak black-eyed peas overnight. Put water 2 1/2 inches above peas.
Preheat oven to 425°. Grease a 10 1/2-inch skillet or 2-quart baking dish; set aside.
Brown sausage slowly until liquid is cooked off. Drain grease, add mushrooms and cook 5 minutes. Add parsley. Beat eggs and blend in cheese and cream. Stir in salt. Pour over mushrooms and sausage. Bake at 400° for 30 minutes in pastry shell. Let stand 10 minutes before cooking. Enjoy!
Cream shortening and sugar. Add molasses and egg. Mix well. Add sifted dry ingredients. Add carrots and oatmeal. Drop by tablespoon on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Yields 7 dozen.
Mix dry ingredients together. Pour 1 cup boiling water over dry mixture, stirring quickly. Place on medium hot burner. Cook until thick, stirring constantly. Remove from heat. Add oleo and vanilla. Use as hot sauce over desserts. Delicious on ice cream, warm or cold. Store in refrigerator.
Mix cream cheese and Hidden Valley Ranch mix together. Roll into a ball. Roll the ball in chopped pecans. Refrigerate, and serve.
In oblong baking dish, arrange chicken. Combine soup and milk; spoon over chicken. Bake at 400° for 20 minutes or until chicken is no longer pink. Serve with noodles.
Mix together. You may add mushrooms, ham, bacon or sausage. Mix all together in a large bowl. Pour in a 9 x 13-inch pan. Bake 30 minutes at 350°.
In a large bowl combine frosting, sour cream, pumpkin, cinnamon, ginger and cloves. Beat 2 minutes at medium speed. Fold in 1 cup whipped topping. Pour into crust and spread with remaining whipped topping.
Soak vegetables in water for a few minutes. Melt butter in electric skillet and add vegetables. Cook, covered, at medium heat for 15 minutes.
Roll dough into circles. Layer carrots, potatoes, meat, and onions. Dot with oleo on top. Salt and pepper. Bring up sides of dough. Pinch on top. Bake on sheet at 400° for 30 minutes, then bake at 325° for 1 hour. (Can bake and freeze.) Top each with gravy before serving. Can use canned.
Combine flour, sugar, salt and nuts. Set aside. Mix together crushed pineapple and baking soda. After fizzle stops, mix in rest of mixture. Add nuts. Bake at 350° for 35 to 40 minutes in 9 x 13-inch pan.
Heat sweetened condensed milk, milk and butter in medium saucepan over Med-Low, until butter is melted. Add chocolate morsels; stir until melted and smooth. Remove from heat; add vanilla. Serve immediately in fondue pot or serving dish to keep warm. Serve as a dip with marshmallows, cubes of angel food cake, pound cake, pieces of fruit such as apples, pears, strawberries, mandarin oranges, pineapple, bananas and seedless grapes.
Chop onion and cabbage and fry in oil on medium heat. Slice sausage into bite size pieces and add to cabbage. Cook noodles in chicken cubes for 45 minutes; drain and fry in oil until lightly browned, stirring often. Combine all ingredients. (Try with Louisiana hot sauce.) Serves 3 firemen or 5 regular appetites.
Bring coffee, raisins, spices, oleo, sugar and salt to a boil. Cool overnight or enough to add dry ingredients. Add nuts and cherries last. Pour into 2 greased and floured loaf pans. Bake at 350° for about 45 minutes to 1 hour, depending on oven. Done when tested with a toothpick and it comes out clean.
Grease a baking dish. On bottom of dish place a layer of sliced potatoes. Put tomato soup on top with water. Mix tomato soup and water together. Then pour over the top. Bake for 2 hours in a 300° oven. Amount of ground meat will be about 1 pound or a little more.
Crush and drain berries; keep juice. Add water to juice to make 1 1/2 cups. Bring juice mixture to a boil. Add gelatin. Dissolve and cool. Add strawberries and sugar. Whip the cream and blend into mixture. Chill until set.
Place tomato slices on a platter. Arrange onion rings on top. Garnish with green	pepper	slices. Sprinkle with basil, salt and pepper, oregano, garlic and cheese. Pour oil slowly over all.
Preheat oven to 400°. Beat egg whites until stiff, adding sugar gradually. Beat in salt and vanilla. Fold in pecans and chocolate chips. Drop by teaspoon on ungreased cookie sheet. Place in oven. Turn oven off. Do not open door until oven is cool (overnight). Yields 4 to 6 dozen.
Mix all together. Put in baking dish or roaster and bake at 300 for 3 1/2 hours.
Add flour, baking powder and salt and mix well. Combine milk and egg and pour into flour mixture and stir until just smooth. Add corn and stir. Drop by tablespoons into deep hot fat and fry 3 to 5 minutes, turning until fritters are well browned on all sides. Drain on paper towel.
Mix sugar, cornstarch, tapioca and salt together. Line a 9-inch pie plate with pastry. Mix strawberries, rhubarb and sugar mixture together and place in pie pan. Dot with butter. Cover with top crust.