HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken breasts. Remove bones and cut up; set aside. In oil, cook onions (cut in 1/4-inch slices) and garlic. Cook until tender but not brown. Stir in chicken. Combine tomatoes, tomato sauce, salt, oregano, pepper, celery seed or flakes and bay leaves. Pour mixture over chicken. Cover and simmer for 30 minutes. Cook uncovered 15 minutes longer. Stir occasionally. Remove bay leaves. Skim off excess fat. Serve over noodles or spaghetti.
Cook vegetables in salted boiling water 8 minutes. Drain well. Add all other ingredients and chill.
Preheat oven to 350°. Mix cinnamon and sugar together. Separate biscuits and cut each one in half horizontally. Dip each half in melted butter on both sides and then in cinnamon-sugar mix. Place half a biscuit in lightly greased muffin cups or on a cookie sheet. Place 1/2 teaspoon preserves in the center of each and cover with other biscuit half.
Wash rice and combine with rest of ingredients. Bake at 350° for 30 minutes covered and 30 minutes uncovered.
Cream butter and 1/2 C. sugar. Add egg yolks, flour, baking powder, salt and milk. Makes a stiff batter. Divide batter into 2 well-greased pie tins. Place 1 C. apple sauce over each layer. Beat egg whites until stiff gradually adding 1 C. sugar. Place on top of apple sauce. Bake 1 hour at 325 degrees. Remove from oven and serve with whipped cream.
Cook milk and sugar together until forms a soft ball. I use a candy thermometer. Remove from heat and add: 1 cup peanut butter and 1- 7 oz jar marshmallow fluff. Blend well and stir until it hold its shape. This happens fast. Have your pan prepared before hand by greasing with butter and be ready to pour fudge in it to set up.
In a small bowl, mix all ingredients. Spread on crackers. Makes 1 1/2 cups.
Heat oven to 350°. Cut margarine into flour and salt until mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, and vanilla, tossing with fork until all flour is moistened and dough cleans side of bowl. Divide dough into halves. Roll each half into rectangle, 12 x 8-inches, on cloth-covered board generously sprinkled with sugar. Cut each lengthwise into four 2-inch strips. Prepare Fudge-Cream Cheese Filling. Drop filling by rounded teaspoonfuls into 6 mounds, 1 inch apart, onto 1 strip; top with another strip. Cut into six 2-inch squares; seal edges securely. Place squares about 1 inch apart on ungreased cookie sheet. Repeat with remaining strips and filling. Bake until light golden brown, about 15 minutes. Immediately remove from cookie sheet; cool. Makes 2 dozen cookies.
Cook spaghetti using package directions; drain. Mix half the soup mix, 1 tablespoon flour and sour cream in bowl. Stir into spaghetti. Spoon into 2-quart buttered casserole, making well in center. Brown ground beef in butter in skillet, stirring occasionally; remove from heat. Add 1/4 cup flour, dry milk powder, salt, pepper and remaining soup mix; mix well. Stir in water gradually. Cook until thickened, stirring constantly. Spoon onto center of spaghetti. Top with crumbs. Bake at 350° for 25 minutes or until crumbs are browned. Yield: 6 servings.
Microwave butter at High 1/2 to 1 minute; add cracker crumbs and pecans; microwave at High 2 minutes, stirring after 1 minute. Set aside. In 1-quart casserole, place water, salt and squash. Cover. Microwave at High, 8 to 10 minutes, stirring after 4 minutes until tender. Drain. Mix together mayonnaise, egg, cheese, melted butter, sugar and onion. Pour over squash, mixing well. Microwave at Medium 4 minutes. Stir, then add crumb topping. Microwave at Medium, 2 to 4 minutes more until center is set. Let stand about 5 minutes before serving. Makes about 4 servings.
Cook 7 up and cornstarch until clear, stirring constantly until thick. Add jello, cool. Add 8 to 10 pkg of equal to suit your taste. Add strawberries and pour into pie crust. Refrigerate. Serves 8.
Heat oil in skillet. Add Crab Delights and vegetables and stir over medium-high heat for 2 minutes. Add seasoning. Cook 1 minute more. Garnish with chow mein noodles.
Place crust in pie pan; set aside. Place apples, sugar and margarine in skillet. Heat until margarine melts, stirring to coat apples. Sprinkle on spice and stir. Dump in crust; cover with top crust. Bake at 400° for 15 to 18 minutes, or until top is golden and apples are bubbly.
Put rice in bottom of greased 9 x 13-inch Pyrex dish. Top with game hens. Add water and spices from rice package. Add celery, green onions, water chestnuts, mushrooms and wine. Bake at 375° for 1 hour.
Break up cake and fill bottom of greased 9 x 13-inch pan. Soften candy bars in double boiler. Remove from heat and add 4 egg yolks. Beat until smooth. Beat egg whites until stiff; fold into Milky Way mixture. Beat whipping cream until very stiff. Add Milky Way mixture to whipped cream. Pour over angel food cake. Sprinkle with chopped pecans. Chill or freeze. Serve either chilled or frozen. Delicious served frozen.
Put sugar, syrup, water, salt and food coloring in pan. Stir only to dissolve. Cook to 300°. Remove from heat. Add butter, vinegar and oil of cinnamon. Stir as little as possible. Pour into 2 (9 x 13-inch) greased pans. Let cool and break into small pieces.
Preheat oven to 300°. Mix all ingredients together well. Turn into a greased roasting pan. Bake one hour. Cut into squares. Allow to air-dry until squares are semi-dry. Yield: Enough to sustain two men 16 days.
Scale and clean fish; dry well. Use pint jars. Cut fish in 1 1/2-inch pieces. Place with fish skin side to jar. In each pint jar, put 1 tablespoon vinegar, 1 tablespoon catsup, 1 tablespoon Wesson oil and 1 teaspoon canning salt. Pressure can 90 minutes at 10 pound pressure.
Mix all ingredients together in a bowl. Mix well, bake for 30 minutes at 300°. Bake in a 13 x 9-inch buttered pan. Let cool and ice with chocolate ready-made frosting.
In a large skillet, brown ground beef and onion; drain. Add salt, garlic powder, catsup and sour cream; mix well. Separate dough into 20 biscuits. On ungreased cookie sheet, press or roll each biscuit to a 4 x 4-inch square. Place approximately 1/4 cup meat mixture on center of each square. Fold over corner of square to form a triangle; seal edges with fork. Cut 3 (1/2-inch) slits on top. Bake until golden brown at 375° for 15 to 20 minutes. Brush with melted butter, if desired.
Rub seasoning on wings. Bake at 350° for 30 to 45 minutes, basting thoroughly.
Mix and put in ham slices. Bake at 350° for 30 minutes.
Preheat oven to 350° (325° glass dish). In 13 x 9-inch baking dish, melt margarine in oven. Sprinkle graham cracker crumbs over margarine, pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients, press down firmly. Bake until light brown, about 25 to 30 minutes. Cool. Cut into bars after cooled thoroughly.
Preheat oven to 400°. Combine soup mix and orange concentrate. Place chicken in shallow pan and brush with half soup/orange mixture. Bake 1 hour, basting frequently or until chicken is tender.
Combine first 5 ingredients. Stir in sour cream and salt. Chill overnight.
Grease and flour a 10-inch tube pan. Add soda to applesauce and beat until puffy. Warm applesauce mixture. Cream butter and sugar. Add to applesauce and beat until creamy. Add spices. Stir in flour. Add raisins and walnuts. Bake at 350° for 45 minutes. Makes 1 cake.
Saute onion in margarine. Mix all ingredients together and pour into 2-quart casserole.
Sprinkle dry yeast into warm water. Combine milk, 1/2 cup sugar, butter and salt; stir until butter is melted and sugar is dissolved. Cool mixture until warm. Stir in 2 cups flour. Add softened yeast, egg yolk and 1 teaspoon cardamom; beat hard. Stir in 3 cups flour (remaining flour is used as necessary for kneading dough). Turn dough out on lightly floured surface and knead until smooth and elastic (8 to 10 minutes). Shape into ball; place in lightly greased bowl, turning once to grease surface.
Combine ingredients and spread on rye bread. Broil at 550° 5 inches from flame for 4 to 5 minutes or until cheese melts.
Roll biscuits into round patties. Place Lit'l cheddy sausage inside biscuit and bake at 450° for 8 to 10 minutes. Serve hot. Makes great party treats. Serve with Lit'l Smokies German Dipping Sauce.
Boil the butternut squash until soft, then mash while hot. Add butter, flour and sugar. Mix eggs with some of the hot ingredients, then add to all of mixture. Add milk and vanilla. Pour into unbaked pie shell. Bake 1 hour in 350° oven.
Pare and dice eggplant. Cook in salted water until tender. Drain and mash. Add other ingredients. Place in buttered casserole dish. Bake at 350 degrees for 40 minutes.
Place all ingredients in a quart jar and shake vigorously. A garlic may be placed in the dressing overnight for added flavor.
Mix all together and store in dry place. Use 1/3 cup mix for each cup boiling water.
Boil mirlitons until tender. Scrape from shell when cool, reserving shells. Remove large seed. In large iron skillet, place butter, seasonings, shrimp (cleaned) and mirliton pulp. Mix well and let cook until tender and well blended. Add 1/2 cup bread crumbs. Blend well. Stuff into shells and top with bread crumbs and bake 30 to 35 minutes at 350°.
Bake brownies; cool. Punch holes in brownies with fork; pour Kahlua over brownies and set aside. Make Jell-O pudding with 4 cups whole milk. Break candy bars in small pieces; crumble half the soaked brownies and place in a glass dish or bowl. Cover with half the pudding, then half the candy and half the Cool Whip (in layers). Repeat layers (save some candy for topping). Refrigerate. Very rich and gooey.
Mix sugar, oil and eggs; beat well. Add baby food. Add dry ingredients alternately with buttermilk and mix well. Stir in nuts. Bake at 350° for 40 minutes.
Mix sugar, water, syrup and salt together. Cook rapidly to soft ball stage (238°). Pour 1/3 over beaten egg whites and beat. Continue cooking remaining syrup to hard ball stage (270°). Pour over egg mixture, beating constantly until solid enough to drop on wax paper and it stays put.
Slice cucumbers and onion. Place in a bowl. Sprinkle with salt and set aside. Combine vinegar, water, pepper and sugar. Heat until sugar melts. Pour over cucumbers and onion and refrigerate.
Spray 2-quart Corning Ware dish with cooking spray. Coat chicken breasts with bread crumbs and place in dish. Distribute 1 tablespoon margarine over chicken. Bake at 350° for 20 minutes. Then pour 3/4 cup Marsala wine over chicken and bake for 20 to 25 minutes more.
Grease 2 large black iron skillets. Sprinkle a thin layer of cornmeal and let brown. Pour half of batter in skillet (first 7 ingredients). Brown meat and onions together. Layer over first half of batter. Add peppers and add grated cheese. Pour rest of batter and bake at 350° for 45 to 50 minutes.
Cut chicken into serving pieces, smaller pieces allow spices to penetrate better. In an electric blender puree onion, garlic, ginger, fresh coriander or mint. Heat oil in a heavy saucepan and fry the blended mixture, stirring for about 5 minutes. Add turmeric, garam masala, salt and chili powder and fry for a further minute. Stir in yogurt and tomatoes. Fry until liquid dries up and the mixture is the consistency of thick puree. Add chicken pieces, turning them in the spice mixture so they are coated on both sides, then turn the heat low, cover tightly and cook until chicken is tender. If liquid from chicken has not evaporated by the time the flesh is cooked, uncover and raise heat to dry off excess liquid, stirring gently at the base of the pan to prevent burning. Garnish with chopped herbs and serve with rice.
In heavy saucepan, over low heat, melt peanut butter chips, 1 cup Eagle Brand and 2 tablespoons margarine. Stir occasionally. Remove from heat; stir in peanuts. Spread mixture into wax paper-lined 8-inch square pan. In small saucepan, melt chocolate morsels, remaining Eagle Brand and margarine. Spread chocolate mixture on top of peanut butter mixture. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
Brown butter in large saucepan over medium heat, stirring constantly. Remove from heat. Add corn syrup, eggs, lemon juice, vanilla, salt and pecans. Mix well. Pour into pie shell. Bake at 425° for 10 minutes. Reduce heat to 325° and bake an additional 40 minutes. Let cool before serving.
Preheat oven to 375°. Combine shortening (or butter), sugar, egg, milk and vanilla in a large bowl. Beat thoroughly. Add dry mixture, raisins, nuts and oatmeal. Drop rounded tablespoonfuls on lightly greased cookie sheet. Cook 10 to 12 minutes until lightly brown. Cool 2 minutes on rack.
Invert cake onto serving plate. Cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1-inch from center hole and 1-inch from outer edge, leaving cake walls 1-inch thick. Remove cake from center, leaving 1-inch thick base on bottom of cake. Tear cake removed from center into bite sized pieces; reserve. In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in ReaLemon brand lemon juice, extract and food coloring, if desired. Stir in torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping. Fill cake cavity with strawberry mixture; replace top slice of cake. Frost with remaining whipped topping. Chill 3 hours or freeze 4 hours. Garnish with strawberries, if desired. Return leftovers to refrigerator or freezer.
Cook broccoli as directed. Mix eggs, mayonnaise and cheese together. Fold into broccoli. Put into baking dish. Bake for 30 minutes at 350°.
Boil chicken about 45 minutes to an hour. Remove from bone. Precook noodles. Take at 9 x 11-inch casserole dish and butter it. Mix all ingredients together, except cheese and paprika. Pour half of the mixture into the casserole dish. Top with 1/2 cup grated cheese. Then add other half of mixture. Top with remaining cheese and paprika. Bake at 350° for half an hour, covered. Then bake half an hour, uncovered.
Saut shrimp in margarine and juice of 2 lemons. Add chicken bouillon and water. Mix 2 tablespoons cornstarch with 2 cups of milk. Add to shrimp mixture and cook until thickened. Add Morton's seasoning and then add Monterey Jack cheese. Cook on low until cheese melts. Serve over spaghetti which has been cooked according to package directions and drained.
Mix sugar, eggs, oil, nuts, cinnamon, salt, honey, flour and soda; you may have to mix with your hands. Press thinly onto a cookie sheet. Bake at 300°. Mix remaining ingredients and spread on while hot. Let cool and cut into squares.
Dissolve jello in water; add pineapple. Congeal slightly. Add Pet milk, salad dressing, cottage cheese and pecans.
Cream shortening. Add sugar, a little at a time. Stir in eggs and beat until creamy. Stir in melted chocolate. Sift flour, salt and baking powder. Add to butter mixture and then add nuts. Stir until well blended.
Combine all ingredients except chicken and parsley in small dish. Arrange chicken breasts, bone side up on microwave-safe roasting rack, with meatiest portions to outside of dish. Brush with half of seasoned mixture. Microwave at High (100%) 5 minutes. Turn pieces over and brush with remaining mixture. Microwave at High, 10 to 15 minutes or until meat near bone is no longer pink, rotating once during cooking. Sprinkle with parsley flakes before serving, if desired. Calories per serving 165, cholesterol 63 and sodium 132.
Place frozen pork and beef roasts into covered baking pan; add onion and carrots and 1/2 cup water. Put in oven at 350°. Bake for 2 hours, then add potatoes and bake another 45 minutes. Remove meats and vegetables to make gravy. Be sure to get all the brown around pan into your gravy. Serve hot.
Mix cheese, sugar, eggs and vanilla together well. Grease bottom of 13 x 9-inch cake pan. Pour cake mix. On top of cake mix spoon Ricotta cheese mixture. Do not pour, spoon on mixture. Bake at 350° for 1 hour. Remove from pan and cool in refrigerator.
Lay rolls in large oblong pan and spread dough thinner to accomodate pan. Beat together egg and water. Use pastry brush and brush onto rolls before cooking. Cook as directed on can.
Brown hamburger. Combine with sauces and soups. Fry tortillas and cut in quarters. Layer in casserole the tortillas, meat sauce, cheeses and end with cheese. Bake at 350° until bubbly, 20 to 25 minutes.
Put all ingredients in a double boiler, heat and stir until well mixed. Spread on cocktail bread, put under boiler 5 to 10 minutes.
Blend cheese and milk. Stir in beef, onion, peppers and mix well. Stir in sour cream. Spoon into 8-inch pie plate or shallow baking dish. Sprinkle nuts over top. Bake at 350° for 15 minutes. Serve hot with crackers.
Combine flour, soda and salt. Set aside, then combine butter, sugars and vanilla. Beat until creamy. Beat in eggs next. Gradually add flour mix, then chips. Put on greased 15 x 10 x 1-inch pan at 375° for 20 minutes.
Combine everything except the cheese and crackers in greased 9	x 13-inch pan. Combine cheese and crackers, then sprinkle on top. Bake at 325° for 45 minutes. Serves 6 to 8.
Mix well the Crisco, sugar, molasses and egg. Mix dry ingredients together and add to creamed mixture. Chill dough several hours. Roll in balls size of walnuts. Dip tops in sugar and flatten. Tops will crinkle. Bake at 350° for 10 minutes. These are a soft cookie.
Preheat oven to 450°. In a large casserole dish, arrange chicken and bake in the oven for 30 minutes. Reduce temperature to 350° and turn chicken over. Bake for 15 minutes.
Mix all together and chill. Garnish with fresh parsley. Serve with carrots, celery, turnip roots and raw cauliflower. Very good!
In a large mixing bowl, dissolve yeast in lukewarm water; set aside. Cream shortening and sugar until slightly creamy. Pour boiling water into cup to dissolve all the shortening and add to creamed mixture. Add lightly beaten eggs and stir, then add dissolved yeast. Add flour, 3 cups at a time. Stir until all flour is wet (do not try to remove the lumps). Cover with waxed paper and aluminum foil and refrigerate for 4 hours or overnight.
Mix broccoli, soup mixture, mayo and 2 eggs. Place in casserole dish and cover with cheese. In pan, brown Ritz crackers with the margarine. Sprinkle crackers over casserole, then bake at 325° for 15 minutes or until cheese is brown and bubbly.
Heat oven to 350°. Combine potatoes, butter, salt, pepper and garlic powder. In separate bowl, combine Spam, soup, cheese, sour cream, milk, onion and chilies. Combine Spam and potato mixture. Pour into 2-quart baking dish. Bake 45 to 60 minutes or until heated. Makes 8 servings.
Dissolve Jell-O in boiling water. Add ice cream. Stir until blended in. Add pineapple and juice. Pour into mold or dish. Refrigerate until firm.
Cut various fruits into bite sized pieces and place in orange juice or mixture of fruit juices to chill. Add bananas just before serving. Can add nuts or coconut.
In a large heavy Dutch oven or cast iron skillet over medium heat stir together the flour and oil, and cook, whisking constantly, until flour is a rich copper color (about 20 minutes--don't leave it or stop whisking for a second!). Remove from heat immediately so it won't burn and proceed with gumbo recipe below.
Mix all together with mixer. Grease 2 loaf pans. Bake at 350° for 55 to 60 minutes.
Cream shortening. Add sugar gradually. Add beaten egg and applesauce. Sift flour before measuring. Use a little flour over raisins and nuts. Add spices and salt to remaining flour. Dissolve soda in boiling water and add alternately with the flour, adding raisins and nuts last. Pour into a floured and greased loaf pan or Bundt pan. Bake at 350° for 1 hour.
In a skillet, melt butter; add cubed apples and cook until tender. Add brown and white sugar; stir and cook until sugar is melted. Stir in cinnamon, catsup and molasses. Add beans and mix well. Pour mixture into 2-quart casserole. Bake in 400° oven for about 1 hour.
In small saucepan, sprinkle gelatin over cold water. Let stand 1 minute. Heat, stirring constantly, until gelatin dissolves. Remove from heat; stir in orange juice and Equal. Chill about 25 minutes or until slightly thickened. Stir in vegetables and chives. Pour into 1-quart mold, sprayed with nonstick coating. Chill about 4 hours or until set. Unmold to serve. Makes 8 servings.
Preheat oven to 375°. Spray 2-quart casserole with nonstick cooking spray. Combine steak, frozen vegetables and potatoes in prepared dish. Stir in gravy, thyme and pepper. Bake uncovered 40 minutes. Remove from oven. Increase oven temperature to 400°. Top with biscuits and bake 8 to 10 minutes or until biscuits are golden brown. Makes 6 servings.
Combine all ingredients except marshmallows in mixing bowl. Pour into greased 2-quart casserole. Bake at 350° for 30 to 35 minutes; remove from oven and top with miniature marshmallows. Return to oven for 10 to 15 minutes until marshmallows are golden brown.
Mix cream cheese and sugar with electric mixer on medium. speed until well blended. Blend in pumpkin, vanilla, cinnamon, cloves and nutmeg. Add eggs, mix just until blended. Do not over beat after adding eggs. Spray 9 inch pie plate with cooking spray, sprinkle bottom with crumbs. Pour cream cheese mixture into prepared pie plate.
Wash and dry chicken. Combine flour, salt, pepper and paprika. Roll each piece in seasoned flour. Save any leftover mixture of flour.
Preheat oven to 375°. Butter a 13 x 9-inch pan.
Mix all ingredients together, then add boiling water. Stir and knead. Store in plastic bag. Smells great!
Boil sugar, Karo and water to 242° on candy thermometer. Keep crystals wiped down sides of pan. Pour on an extra large cookie sheet and cool to about lukewarm (I use a marble slab). Put butter in center of cookie sheet or marble slab and start to work, stirring with metal or wooden spatula until cool enough to work with your hands. This may take 2 people working together. Form small balls and coat with chocolate coating. Wrap each ball in wax paper. Candy sets up better if cold outside and candy is placed outside to cool (in a safe place).
Mix vanilla wafers, powdered sugar, cocoa and walnuts together. Add corn syrup and bourbon or rum; mix well. Roll into 1-inch balls, then roll in powdered sugar.
Heat oil in a large skillet over medium heat. Add onion and garlic. Cook, stirring frequently, until translucent, about 2 minutes. Stir in salt, pepper and red pepper flakes, then add tomatoes with juice. Increase heat to medium-high and simmer sauce, uncovered, 10 minutes. Stir in clams, scallops and basil. Cover and cook 5 minutes. Serves 6.
Preheat oven to 350°. Brown meat and onion; drain grease. Place in a 2-quart casserole dish. Pour soup over beef mixture. Top with frozen Tater Tots. Bake 35 minutes. Serve hot.
Preheat oven to 350°. Use 2 loaf pans or 4 (7 1/2 x 3 1/2 x 2-inch). Stir together flour, sugar, baking soda, spices and 1 teaspoon salt. Combine eggs, pumpkin, milk and oil. Add to dry ingredients. Stir until combined. Stir in nuts. Bake for 55 to 65 minutes. Cool pans on wire rack for 10 minutes, then remove from pans to finish cooling. Enjoy.
Heat cream in heavy saucepan just until bubbles form around the edge of pan. In double boiler top, with electric mixer, beat yolks with granulated sugar until thick and light yellow. Gradually stir in cream. Place over hot, not boiling, water. Cook, stirring constantly, until it coats a metal spoon, about 15 minutes. Add the vanilla. Strain custard into a 1-quart shallow baking dish. Refrigerate 8 hours or overnight.
Preheat oven to 400 degrees. Combine first three ingredients. In a small saucepan, combine butterscotch morsels and shortening. Melt over hot water, stirring until smooth. Separate biscuit dough into 20 biscuits. Roll each biscuit between palms of hands to form an 8 inch strip. Coat strips with butterscotch mixture, then with crumb mixture. Coil each strip in greased muffin cup. Seal ends. Sprinkle with excess crumb mixture. Bake for 8 to 12 minutes or until golden brown. Drizzle with glaze while pinwheels are warm. Makes 20.