HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken in approximately 3 quarts (12 cups) of water. When done, remove meat from bones and place back in broth. Add chopped celery, sliced carrots and chopped onion. Allow to simmer 20 to 30 minutes on low heat or until vegetables are done.
Combine and mix well the sugar, flour, salt and vanilla. Add rhubarb and strawberries; mix well and put into pie shell. Dot with butter. Add top crust and cut slits in crust. Bake at 450° for 15 minutes, then reduce oven to 350° and bake for 30 to 40 minutes. Serve warm with vanilla ice cream.
Spoon into 13 x 9 baking dish. Freeze 4 hours or overnight. Cut into squares.
Boil and mash potatoes. Add hot to additional ingredients. Roll out dough. Cut. Drop into hot oil until golden brown. Place on paper towel. Drop donuts in cinnamon/sugar or powdered sugar for variation.
Dissolve yeast in milk; add flour and remaining ingredients (except glaze). Knead dough well, then let rise in warm oven until double in bulk. Bake at 350° for 45 minutes. Glaze if desired.
Cook sausage until browned. Mash with potato masher until fine. Drain well. Combine mustard with sausage and blend. Cut bread slices diagonally. Space half of bread in bottom of greased 13 x 9 x 2 1/2-inch baking dish. Sprinkle sausage over bread. Top with cheese slices. Space remaining bread slices evenly over cheese. Combine remaining ingredients until well blended. Pour egg mixture over bread. Refrigerate overnight. Bake at 350° for 35 to 40 minutes until egg sets. Great for a guest brunch!
In a medium bowl, combine milk and juice. Let stand a few minutes. Stir in whipped topping. Add food coloring, if desired. Spoon into crust. Chill until firm. Yields 6 servings.
Combine ham, drained canned corn, mayonnaise, eggs and 1 cup cracker crumbs in medium bowl. Shape mixture in small balls about 1 1/2-inches in diameter. Roll in remaining cracker crumbs. Fry in deep hot fat (365° to 375°), 2 to 3 minutes or until golden brown. Drain on absorbent paper. Yield: 2 1/2 dozen.
Cream together sugar, oil and eggs; blend in flour, salt, baking soda, baking powder, cinnamon and vanilla. Mix well. Add zucchini and nuts. Blend by hand. Pour into 13 x 5 x 3 loaf pan. Bake at 350° for 1 hour. Makes 2 loaves.
Place popped corn in large brown paper sack. Combine brown sugar, margarine, corn syrup and salt in a 1 1/2-quart batter bowl. Cook on High for 2 minutes or until bubbly. Stir; cook for 2 minutes or until bubbly. Stir; cook for 2 minutes more on High. Add soda and stir until mixture is foamy. Pour mixture over popcorn. Fold bag and place into microwave. Cook 1 1/2 minutes on High. Take out and shake like crazy. Place in microwave on High for 1 1/2 minutes. Shake again and pour onto waxed paper.
Melt margarine in frypan over medium-high heat. Add onions and green pepper; saute until limp. Add turkey, mixing well. Cook until no longer pink, about 4 to 5 minutes. Add remaining ingredients except buns. Bring to a boil. Cover and simmer 10 minutes. Spoon onto buns. Yields 8 servings.
Remove pumpkin from can; freeze 1 hour. In a blender, combine partially frozen pumpkin, frozen apple juice concentrate, nutmeg and cinnamon. Blend together until smooth. Continue to blend while adding water to fill the blender. Makes 4 servings.
Melt butter in dish. Cut potatoes up and place in dish. Sprinkle garlic salt, pepper and chili powder over potatoes. Place chopped onions and peppers over the top of the potatoes. Cover with foil. Bake at 375° for 1 to 1 1/2 hours or until tender.
Mix crumbs and margarine; reserve 1/3 for topping. Press remaining crumb mixture into 8 x 8 x 2-inch pan. Drain pineapple, reserving syrup. Dissolve Jell-O and sugar in hot water; stir in reserved syrup. Chill until partially set. Add sour cream and vanilla. Whip until fluffy. Fold in pineapple, oranges and coconut. Pour over crumbs in pan. Sprinkle reserved crumbs over top. Chill until firm. Cut in squares. Trim with maraschino cherries, if desired. Serves 9.
Mix the jello with the boiling water and cool. Add the remaining ingredients. Put in mold to set.
Combine all ingredients and store in container. Use approximately 1/2 cup mix to each cup of hot water.
Break spaghetti in 2-inch lengths. Cook. Drain well. Mix chopped turkey, pimento, green pepper, onion, soup, broth and pepper. Add Velveeta cheese and spaghetti. With two forks, lightly toss until well mixed.
Crush cookies in blender or food processor. Reserve some cookie crumbs for garnish. Put remaining crumbs in 9 x 13 pan and drizzle with melted margarine. Let set in freezer. Cover with softened ice cream. Freeze.
Cut chicken into 1-inch pieces; set aside. In small bowl, stir soy sauce into cornstarch; stir in dry sherry, ginger root, sugar, salt and red pepper. Set aside. Preheat a wok over high heat. Add oil; stir-fry green peppers and onions in hot oil for 2 minutes, or until crisp-tender. Remove from wok. Add half of the chicken to hot oil (add more oil, if necessary); stir-fry 2 minutes. Remove from wok. Stir-fry remaining chicken for 2 minutes. Return all chicken to wok. Stir in soy mixture. Cook until thickened and bubbly. Stir in vegetables and walnuts. Cover and cook 1 minute more. Serve chicken and vegetables at once. Serve with hot cooked rice. Makes 4 to 6 servings.
First lightly brown pie shells in oven. Set aside to cool. In a double boiler, melt margarine. Add milk. Separate egg yolks. Save whites and store in refrigerator. Stir egg yolks with spoon and add to milk and butter mixture in a double boiler (before milk gets hot). In a bowl, mix together sugar, salt, flour and cocoa. Add to mixture in double boiler. Stir continually until filling thickens. Add flavoring. Pour filling in pie shells. Beat egg whites until foamy; add 1/2 cup of sugar and beat until stiff. Spread over pies and lightly brown in a 350° oven.
Mix all ingredients for cake together and bake for 40 minutes in an oven preheated to 350°.
Preheat oven to 400°. In large bowl with hands, lightly mix ham ball ingredients and 1/4 teaspoon pepper until combined. Shape into 12 balls, divided evenly. Arrange in shallow baking dish. Bake uncovered for 15 minutes.
Cook peppers, onion and eggplant in the bacon grease for 4 minutes. Add tomatoes, salt, cheese and bread crumbs. Put in 2-quart baking dish, greased, and top with bread crumbs, bacon and cheese. Bake for 25 minutes at 350°.
Combine coconut and milk. Set aside. Blend margarine, sugar, eggs and vanilla. Add coconut mixture. Mix well and turn into pie shell. Bake 1 hour at 325°.
Combine butter, sugar and dates. Cook 5 minutes on medium heat, stirring until well blended. Add coconut, nuts, Rice Krispies, vanilla and salt. Mix well. Shape into balls and roll in confectioners sugar.
On waxed paper, combine crumbs and chili powder. In shallow dish, dip chicken into dressing. Coat with crumb mixture. On baking sheet, arrange chicken. Bake at 400° for 20 minutes or until chicken is no longer pink, turning once during baking. Serve with salsa. Makes 4 servings. Prep Time: 5 minutes. Cook Time: 20 minutes.
Preheat oven to 375°. Melt margarine in a 13 x 9 x 2-inch baking dish. Add honey, orange juice, lemon juice, mustard, salt and curry powder. Mix well. Coat chicken pieces with honey mixture and place, skin-side down, in baking dish.
Preheat oven to 250°. Heat butter in a large, shallow roasting pan in oven until melted. Remove. Stir in salt and Worcestershire sauce. Add Chex cereals and nuts. Mix until all pieces are coated. Heat in oven for 1 hour. Stir every 15 minutes until done. Spread on paper towel to absorb excess oil until cool, then pour in bowl.
Bake and cool cake as directed on package. Tear cake into about 1-inch pieces. Beat cream cheese, sugar and vanilla in large bowl on medium speed, scraping bowl occasionally until smooth and creamy. Beat whipping cream in chilled bowl until stiff. Gently fold whipped cream, cherries and marshmallows into cream cheese mixture. Toss cake pieces and cream cheese mixture. Turn into 2-quart casserole. Refrigerate until set, about 8 hours. Refrigerate any remaining dessert. Makes 12 to 16 servings.
Melt margarine in large saucepan over low heat; add marshmallows, stirring until completely melted. Add the rest of the ingredients until well mixed. Press mixture into evenly buttered 13 x 9 x 2-inch pan. When cool, cut into squares.
Boil potatoes with jackets on with bay leaves; peel and cut. Mix remaining ingredients. Spread over	potatoes in casserole.	Bake for 30 minutes at 350°.
Over medium heat, melt oleo. Stir in sugar, syrup and salt. Stir until mixture comes to a boil. Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla. Put corn in large pan and pour syrup over it. Stir until well mixed.
Mix well with mixer at medium speed. Bake in 3 layers at 350°.
Place sugar, margarine and milk in medium size heavy pan. With heat set on medium, stir constantly with wooden spoon until temperature reaches 234° or to soft ball stage. Remove from heat and add chips first; stir. Then add cream, vanilla and nuts. Pour into 9 x 13-inch greased pan. "Enjoy."
Combine ingredients and put in greased casserole dish. Bake at 350° for 25 minutes.
Combine oil and eggs. Add sugar and vanilla. Sift dry ingredients together and add to oil mixture. Add apples and nuts. Bake at 325° for 1 1/2 hours in tube pan.
Cook water sugar and cornstarch until thick. Remove from heat and add jello. Dissolve and cool. Pour over quart of strawberries in a baked pie shell. Chill.
Beat the egg white until frothy. Add 1 tablespoon of water and mix in pecans. In another bowl, mix 1 cup of sugar, cinnamon mix and add to the other ingredients. Stir. Spread on cookie sheet and bake for 1 hour at 200°. Put in a paper bag and break it up.
Mix shortening, sugar, egg and molasses thoroughly with an electric mixer. Sift flour, soda, salt, cloves, cinnamon and ginger together. Mix dry ingredients into egg mixture. Chill. Roll into 1 1/4-inch balls. Dip tops of dough balls in sugar. Place balls, sugared side up, 3-inches apart, on greased baking sheet. Bake 10 to 12 minutes or until set, but not hard.
Combine ingredients except 1/2 cup cheese and 1/2 cup onions. Pour into casserole dish, bake covered at 350° for 30 minutes. Top with remaining cheese and onions. Bake for an additional 5 minutes uncovered or until onions are golden. Makes 6 servings.
Mix cooked potatoes and ham and put in casserole dish. Saute onions in margarine. Add flour, salt and pepper and make roux for sauce. Add milk, stir until thickened. Add cheese until melted. Pour over potato mixture and mix. Bake in 350° oven for about 20 minutes.
Line frozen ice cream bar sandwiches into the bottom of a 9x12-in pan (cut to fit). Cover with cool whip. Use half the container. Pour fudge topping over cool whip. Line another layer of ice cream bar sandwiches. Cover with the rest of the cool whip. Top with caramel ice cream topping. Sprinkle with peanuts. Refrigerate.
Mix all together saving 1/2 of cheese to put on top. Place in a greased 2-quart casserole dish. Bake at 350° for 45 minutes. Before putting in oven, spread rest of cheese on top. You can add almonds on top too, if you want. Can be prepared a day or 2 ahead.
Cook carrots until tender. Drain and cool. Place layers of carrots, onion and pepper in 2-quart casserole dish. Combine all other ingredients; mix well. Pour over carrots. Cover with plastic wrap or aluminum foil and refrigerate overnight. Bake, uncovered, at 375° until bubbly. Can be served hot or cold.
The secret to a good mustard dipping sauce is to add 1/3 part white vinegar to 2/3 parts water when mixing with your powdered mustard for dipping your prawns, won tons, etc.
Preheat oven to 325°. In mixer, cream margarine and sugar. Add eggs and beat well. Add carrots and mix. Sift together flour, baking powder and baking soda. Add these ingredients to first mixture and mix only until well combined. Season to taste with salt and pepper.
Place pork loin in a 4 to 6-quart covered stockpot and cover with water. Cook until meat is tender; cool slightly and slice or cube as desired. Place the meat and vegetables in the remaining broth and add the V-8 juice. Simmer until vegetables are tender. Serve with crackers and/or cornbread.
Arrange tomatoes and cheese in bottom of shallow dish. In a small jar, with tight fitting lid, place corn oil, vinegar, parsley, onion, basil, salt and pepper. Cover and shake well. Pour over tomatoes and cheese. Cover and refrigerate several hours, spooning herb mixture over tomatoes occasionally.
Roll out crackers to a fine meal. Mix all dry ingredients to crackers. Melt marshmallows in milk over a double boiler on low heat. Stir to keep from burning. Pour mixed fruit and meal. Mix well. Pack back into cracker box and store in icebox.
Drain juices from pineapple and grapes. Add pineapple, cut up cherries, grapes and bananas to marshmallows. Mix the cream cheese, sugar, mayonnaise and cherry juice together. Fold this mixture into marshmallows, pineapple, grapes and bananas. Whip the cream (if using sweet cream); fold into mixture. If using Cool Whip, fold into other mixture. Chill and serve.
Microwave shells to desired doneness. In small bowl combine zucchini, broccoli, mushrooms, Parmesan cheese and green pepper. Mix well and fill each shell with 1/2 cup of mixture. Place in 2-quart casserole dish. Pour spaghetti sauce over shells. Cover with wax paper and microwave on High 4 to 5 minutes, turning dish 1/4 turn halfway through cooking. Sprinkle with cheese and microwave uncovered on High 1 to 2 minutes until cheese is melted. Makes 2 servings.
Mix all ingredients. Store in glass or plastic container in deep freezer for 8 to 12 hours before serving. About 30 minutes before serving, remove from freezer. Mixture should be icy. Any portion not used may be frozen again. You may want to omit one can of pink lemonade and add one 10 ounce package of frozen strawberries. For a tart taste, add juice of 2 lemons. This will never freeze solid. This recipe makes about 2 quarts or 20 to 25 cocktails.
Preheat oven to 375°. Lightly grease 9 x 13 pan. Prepare cake mix using 1/2 cup yogurt and 1 egg. Spread batter onto the bottom of prepared pan. Bake 10 minutes. While baking, in a bowl mix remaining yogurt, egg, pineapple, brown sugar and coconut. Carefully spread yogurt mixture on top of partially baked batter. Bake bars 25 minutes or until golden brown. Cool completely before cutting into bars. Mix confectioners sugar and 2 tablespoons reserved pineapple juice to create a glaze. Drizzle over cooked bars.
Brown meat slowly until browned then add taco sauce and water to cover. Simmer until water is cooked out.
Preheat oven to 350°. Arrange 1 cup hazelnuts on jelly roll pan. Bake for 15 minutes. Wrap in kitchen towel and rub nuts to remove skins. Cool, then coarsely chop. Microwave 12 squares chocolate, chopped in bowl, on High for 2 to 2 1/2 minutes, stirring once halfway through, until smooth. Stir in nuts.
Heat milk to lukewarm. Remove from heat and dissolve yeast in milk. Add 2 tablespoons sugar. Stir in flour until smooth. When smooth, sprinkle flour on top; cover and set on stove. Let rise 1 hour or until double in size.
Mix sugar, flour and cocoa together. Add enough of the water to make a paste. Beat in egg yolks well. Heat remaining water with butter and salt until butter is melted. Add water mixture to first mixture and cook until thick. Remove from heat. Add vanilla. Cool and pour into baked 9-inch pie shell. Cover with meringue and brown.
Cook raisins in small amount of water for 12 minutes. Drain water off raisins. Add the rest of ingredients; cook until thick, then cool. Pour into the pie shell. Top with meringue.
In a mixing bowl, combine sugar, peanut butter and oleo; mix well. Shape into 1-inch balls and place on a waxed lined cookie sheet. Chill for 30 minutes, or until firm.
Dredge each chicken breast halve in flour; dip in egg and coat with bread crumbs. Heat vegetable oil in a skillet over medium high heat. Cook chicken 2 minutes on each side or until golden brown. Place chicken in a 9-inch square baking dish; set aside. Combine remaining ingredients, mixing well. Pour over chicken. Cover and bake at 350° for 30 minutes.
Melt butter in bottom of dish. Make sure it covers the whole bottom of the dish. Sprinkle a layer of graham cracker crumbs, covering the bottom. Pat down with a spoon. Next, add a layer of chocolate chips, then add a layer of coconut. Cover with Pet milk (evenly). Bake at 350° until golden. Let cool for 30 minutes.
Brush French bread halves with Italian dressing; top with American cheese slices or grated Cheddar cheese, tomato slices, sliced onion and chopped fresh basil. Broil until cheese begins to melt.
Dip chicken in egg, then flour. In 12-inch skillet, melt butter and brown chicken over medium heat 4 minutes, turning once. Stir in soup mix, blended with water. Arrange lemon slices on chicken. Bring to a boil, then simmer, covered, 10 minutes, or until sauce is slightly thickened and chicken is done.
Soak beans 2 or 3 hours; drain. Chop cooked bacon finely. Place in large saucepan with water; cover. Boil 10 minutes. Then add beans, tomato sauce, onion, pepper pods, garlic, bay leaf, cumin seeds, salt and pepper. Cover and let simmer 3 hours or until beans are tender. Stir often. Add more water or tomato sauce as needed. Remove bay leaf before serving. Makes 4 to 6 servings.
Blend 2nd bowl with 1st bowl and mix well. Spoon into paper lined muffin tins and bake at 325 for about 45 minutes. Makes 2 dozen.
Rub roast with salt and pepper. Mix soups and water. Put half of mixture into aluminum foil. Add meat and cover with other half of mixture. Close and cook at 325° until tender. Take up roast with delicious gravy.
Boil noodles and vegetables approximately 10 minutes. Drain. Add butter and salt to taste. Serve with Parmesan cheese and parsley.
Saute onions in butter. Cook remaining ingredients in a baking dish, uncovered, at 350° for 30 to 40 minutes.
Heat oil to 375°. Mix all ingredients until thick and stays on spoon. Pat batter into pan to form patty. Brown on each side. Serve hot. Good leftover and in sandwiches.
Sift dry ingredients together. Mix all ingredients together. Refrigerate 1 day. Take 1 tsp. of batter and roll into ball (approximately size of walnut). Use powdered sugar on hands, if it sticks. Place on greased cookie sheet. Bake at 350° for 18 minutes. Bake until no indentation remains when touched. Roll in powdered sugar. Will keep for months at room temperature in a glass container. They stay nice and soft.
Place all potatoes in Dutch oven. Cover with water. Bring to boil. Reduce heat. Cook 20 or 30 minutes. Drain and cool. Place potatoes in a large bowl. Add onion. In small bowl, combine remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate. Makes 15 servings.
In medium bowl, combine soups, butter and rice. Pour into a greased 9 x 13-inch baking dish. Place chicken pieces over rice mixture. Brush with remainder of butter. Sprinkle with paprika. Bake at 275° for about 2 1/2 hours or until chicken is tender. Very good.
Butter a 9 x 13-inch baking dish. Melt remaining margarine and add to beaten eggs, milk, bread, sugar and other ingredients. Bake at 350° for approximately 1 hour.
Melt butter or margarine in a saucepan over low heat. Add onion and cook until tender. Combine flour and milk with butter and onion, stirring constantly, until thickened. Add cheese until melted. Layer half of the eggs in a 10 x 6 x 1 1/2-inch dish. Pour half the onion and cheese mixture over the eggs. Sprinkle half of the potato chips and half of the bacon over the mixture. Repeat this process with the remaining ingredients. Bake at 350° for 25 minutes.
Cream together all ingredients and pour into unbaked pie shells (not the deep-dish). Bake in a 400° oven for 25 minutes. Makes 3 or 4 pies.
Combine cider and cinnamon sticks in pot and bring to a boil. Simmer 30 minutes. Serve hot in mugs; garnish with apple wedges.
Brown ground beef, add sauce; simmer a few minutes. In a small saucepan, mix soup and green chilies; warm for a few minutes. Pour beef mixture in 9 x 13-inch pan. Top with 2 layers of tortillas. Pour in soup mixture, top with cheese. Bake covered at 350° for 30 minutes.
Combine chocolate and butterscotch chips in a double boiler until melted. Add nuts and noodles to chocolate mixture. Cover cookie sheet with waxed paper. Put by teaspoonful on cookie sheet and put in freezer. Store in freezer, taking out shortly before serving.
Melt cheese in soup. Add drained tomatoes and drained hominy. Cover with crushed Fritos and bake at 350° until warm, about 20 minutes.
Microwave milk in a 2-quart dish on High for 3 to 4 minutes until almost boiling. Mix together eggs, sugar, salt and vanilla and add to milk, stirring to mix. Sprinkle with nutmeg or cinnamon. Cook on Medium-high, rotating dish occasionally until knife comes out clean.
In skillet, brown beef; spoon off fat. Stir in soups, water, mixed vegetables and Worcestershire sauce. Spoon into 3-quart baking dish. Bake at 400° for 10 minutes or until hot. Meanwhile, cut each biscuit into quarters. Remove dish from oven; stir. Arrange biscuits on hot mixture. Top with cheese. Bake 10 minutes or until biscuits are golden brown. Serves 6.
Cook broccoli as directed on package. Blend butter and flour in saucepan until smooth. Add half and half and milk, stirring constantly. Cook over low heat until thick. Add bouillon cubes and cheese. Cook until cheese is melted. Add cooked broccoli.
In a bowl, mix all ingredients together, adding just enough liquid to make a stiff dough. Drop from teaspoon onto an ungreased cookie sheet. Optional: Either place chopped cherries or cherry halves on small indentation in middle of cookie or mix all cherries (chopped) in dough. Bake at 350° for 10 minutes. Remove and cool on rack.
Grate zucchini. Add eggs, salt, pepper, parsley and grated cheese. Add enough flour to hold shape when dropped by tablespoonfuls into hot, shallow oil. Brown on both sides and drain on paper towels. Serve immediately. Serves 6 to 8.
Mix cornstarch, sugar and cocoa in a medium saucepan. Add yolks of eggs and milk. Mix well. Add margarine. Mix and cook on medium heat, stirring constantly with a rubber spatula. Remove from heat and add vanilla. Stir. Pour filling into crust and top with meringue.
Put all in skillet; stir until well blended and bubbling hot. Serve over rice.
Cut and fry onion in vegetable oil until red. Add meat and other ingredients. Let it cook on high heat for about 5 minutes, then turn the heat down. Let it cook until the meat is tender.
Mix as for a cake. Put in a buttered 2 1/2-quart casserole dish. Sprinkle 2 cups cherries over this and 1 cup sugar over the cherries. Cover all with 2 cups of boiling water. Bake at 375° for 45 to 60 minutes. (Raspberries or other fruits may be substituted and adjust the sugar accordingly.)
Preheat oven to 400°. Brown hamburger and drain. Drain corn and pureed tomatoes. Add to the meat. Add taco mix. Pour mixture into greased casserole dish. Top with cheese and cornbread mix. Bake for 30 minutes or until cornbread is golden.
Cook and drain egg noodles. Saute onion and pepper in 2 tablespoons margarine. Combine and mix well, mushroom soup, salad dressing, mustard, milk, tuna fish and cooked egg noodles. Add onion and pepper to above mixture. Bake on 425° for 1/2 hour. Serve hot.
Melt butter in milk; heat to scalding point. Sift dry ingredients. Mix all ingredients, except lemon pudding mix; pour into a 9 x 13-inch greased and floured pan. Bake for 30 minutes in a 350° oven until lightly browned. Cut the cake into 2 layers. Prepare 1 package of lemon pudding mix; spoon onto bottom layer. Place top layer on top of the pudding. Sprinkle top with powdered sugar.
Mix ingredients together. Pour into 4 small loaf pans. Bake at 350° for 30 minutes. You can pour into 2 (9 x 5-inch) loaf pans and bake for 45 minutes.
Spread refried beans on large platter. Mix mayonnaise, sour cream and taco mix; spread on beans. Spread with avocado mix. Spread with chopped olives. Spread with grated Cheddar cheese. Use any kind of chips or crackers to dip with. Makes 8 to 10 servings.