HumbleIntelligence/food-ner-1-Million huggingface dataset:
Skin chicken breast, flour and fry in small amount of shortening. Remove from skillet. Make gravy with drippings by adding 3 to 4 tablespoons flour. Mix with drippings, then add about 1 1/2 cups of water. Stir gravy and cook until smooth. Chop dried beef and add to gravy, then add remaining ingredients to make sauce. Stir until well blended. Place fried chicken in casserole dish. Pour sauce over chicken. Cook in oven for 30 minutes at 350°. Serve over rice.
Wash cucumbers, slice without peeling and soak with onions for 2 hours in the cold water in which the salt has been dissolved. Drain water. Combine sugar, vinegar, mustard and celery seed. Add cucumbers and onions; cook until transparent. Seal in hot jars.
Place meat, onion and soup in a 2 quart ungreased casserole. Mix well and place frozen Tater Tots on top. Bake at 350°F for 1-1/2 hours.
Combine all ingredients except potato chips. Place in 8-inch round Ovenware cake dish. Sprinkle with crushed potato chips. `Bake in hot oven, 400°, for 20 to 25 minutes. Makes 4 to 5 servings.
Cool eggs and push through fine sieve. Press egg into straight sided glass or jar and refrigerate for several hours. When ready to serve, turn out carefully and slice the same thickness as pineapple. On salad plate, arrange lettuce cups. In center, place pineapple slice. Atop this thick slice tomato dipped in French dressing. Top with egg mixture. Use French dressing.
Cook chicken. Cut in bite size pieces. Cook noodles as directed on package. Place chicken in 9 x 13-inch casserole dish. Mix noodles with all other ingredients. Pour over chicken. Sprinkle parsley on top. Bake at 350° for 30 minutes.
Put dry ingredients in large bowl. Add cottage cheese and stir. Add drained crushed pineapple and mandarin oranges. Add Cool Whip and mix together.
Boil all ingredients together until tender, then add tomatoes, dry onion soup mix, salt and pepper to taste.
Mix dry ingredients; add water and margarine. Cook 8 minutes. Serve over hot fudge cake or ice cream.
Prepare dried black beans as directed, set aside. Brown hot sausage and rinse with hot tap water to remove excess grease. Chop onion, carrots, celery with tops (I add green pepper), garlic and basil. Combine all of these ingredients with tomatoes, oregano and bay leaf in large soup kettle. Avoid using salt if you use salted broth instead of water. Add pepper and other favorite seasonings Simmer 20 to 30 minutes after bringing to a boil. Delicious with polenta or corn bread.
Peel and grate zucchini. Mix sugar, eggs, oil and vanilla. Sift flour, baking soda, baking powder, salt and cinnamon. Mix all together. Add zucchini and nuts. Bake in 2 greased bread pans at 350° about 1 hour (can be glazed).
Freeze all ingredients except ginger ale in a 2-quart plastic container. One half hour before serving, remove from freezer and add ginger ale and mix.
Fry several pieces of bacon; drain and crumble. Butter a pie plate or a round casserole dish. Put bacon on bottom, then 1 1/4 cups of Cheddar cheese or any kind, 1/3 cup onion, green pepper and mushrooms. Pour on top the milk, Bisquick, eggs, salt and pepper. (Blend this in blender 1 minute.) Bake at 350° for 55 to 60 minutes. Let set 10 minutes.
Cut ice cream in squares. Dip in egg. Cover with Team flakes or Total, crushed. Place back in freezer. Deep fry about 2 seconds. Sprinkle with cinnamon or honey.
Brown sausage, ground beef and onion together in skillet. Drain in colander. In large saucepan add all ingredients. Bring to a gentle boil, then reduce heat and simmer for a couple of hours. Stir frequently. Freeze excess in pint containers for quick meals.
Line cupcake pans with 24 foil cupcake liners. Place one vanilla wafer in bottom of each liner. In small bowl, beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Fill the liner 2/3 full with cheese mixture. Bake at 375° for 15 to 20 minutes until set. Cool. Top with pie filling. Chill.
Place broccoli in buttered baking dish. Cover with chicken. Combine eggs, mayonnaise, onions, salt and pepper. Pour over broccoli and chicken. Top with grated cheese. Bake at 325° for 45 minutes.
Melt butter and chocolate in double boiler; add sugar and salt and stir. Add 3 beaten eggs, syrup and vanilla. Mix in pecans. Pour into pie shell; bake at 350° for 55 minutes or until set and browned.
Knead on a clean surface. Form a ball. Put in large bowl to "rest and rise". Knead again. Shape into 2 loaves. Put in greased bread pans (let rise).
In a large saute pan, heat the oil until hot. Add the tomatoes and saute over low heat for 5 minutes. Add garlic and cook 30 seconds more. In a large pot, bring water to boil. Add pasta and 1 tablespoon of salt. Cook pasta until tender, but still has some bite. Remove 1 1/2 cups of the pasta cooking water and pour it over the tomatoes. Drain pasta and transfer to a large bowl. Bring tomato mixture to a boil. Add the pasta, basil, salt and pepper; toss thoroughly and serve at once. Pass the cheese separately.
Bake your favorite corn bread. Let cool. Hull out center and crumble in small glass dish. (Save crust for use at another time.) Mix onion, green pepper, cuke and kidney beans (undrained). Sprinkle over corn bread. Pour dressing over vegetables. Sprinkle with shredded cheese. Chill and serve.
Peel the cucumber so that a little of the green rind remains. Slice paper-thin. Sprinkle slices with salt, sugar and vinegar. Serve this way, topped with minced parsley; or marinate in salt and sugar 15 minutes. Drain off liquid that has accumulated. Toss with sour cream, then sprinkle with parsley. Makes 4 servings as a relish.
Rinse kidney beans in cold water. Drain all beans. Combine all ingredients; let set overnight. Store in refrigerator in a covered container. Will keep 2 weeks or more.
Let cream cheese and cheddar cheese soften to room temperature. Mix all ingredients except nuts. Roll mixture into ball, then roll ball in chopped walnuts. Wrap ball in waxed paper and freeze 1/2 hour. Serve with assorted crackers.
In a medium mixing bowl combine the egg whites, egg, milk, sugar and vanilla. Beat well but not foamy. Stir in the cooked rice, raisins and orange peel. Pour egg mixture into a 1 1/2-quart casserole. Place casserole in a baking pan; add boiling water to the baking pan to a depth of 1 inch. Bake, uncovered, in a 325° oven for 45 to 55 minutes or until just set, stirring after 35 minutes. Serve warm or chilled. If desired, sprinkle with ground cinnamon.
Get a big pot! This serves 3,800 people. Cut elephant into 1-inch cubes, frequently adding salt and pepper. This should take approximately 72 days. Add enough brown gravy to cover. Cook over kerosene fire for about 4 weeks at 465°. If more than 3,800 people are to be served, two rabbits may be added, but do this only if necessary, as most people do not like hare in their stew.
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic. Saute for 5 minutes until translucent.
Preheat oven to 400°. Mix the cereal, sugar, flour, baking soda and salt in a large bowl. Add the oil, eggs and buttermilk to the dry mixture. Mix well. Fill muffin tins 2/3 full. Bake at 400° for 18 to 20 minutes. Dough may be refrigerated in a covered bowl for up to six weeks. Yields 36 muffins.
Boil chicken in about 2 cups of salty water for about 1 hour with lid on. When done, cool chicken, bone and cut up chicken pieces. Add cream of mushroom soup in broth. (You can chill broth and skim fat if you have time.) Add butter, chicken pieces, pimentos and a little milk. Thicken with cornstarch mixed with water or milk. Salt and pepper to taste. Serve over hot rice.
Roll bread slices flat. Spread with cream cheese. Place pickle on bread and roll as jelly roll. Chill. Cut in slices.
Mix and put in greased crock-pot. Cook on low for 3 to 4 hours.
Mix well Veg-All, soup, mayonnaise and onion. Put into casserole dish. Crumble 1 sleeve Ritz crackers and sprinkle over top. Drizzle 1 stick melted butter over crackers and bake at 350° for 30 to 35 minutes.
Place sausage on foil. Dice onion and pepper. Place on top of sausage. Pour salsa over top. Close in foil and seal. Grill for 1/2 hour on medium temperature.
Crush wafers and add butter. Mix well. Press into 9-inch pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream if firm. Top with cold fudge sauce. Store mud pie in freezer approximately 10 hours. Top with whipped cream and slivered almonds.
Mix flour and salt with sugar. Melt butter; add to sugar mixture. Mix well. Beat eggs; add to butter and sugar, beating well. Add buttermilk and vanilla. Mix well. Pour into pie shell and bake 30 to 40 minutes in 350° oven.
Generously grease bottom only of a 13 x 9-inch pan. Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine completely thawed berries and syrup with dry gelatin; set aside.
Chop bacon and onion coarsely; put into soup kettle. Saute until onion is soft and bacon is done. Add potatoes, corn and water. Cover and simmer until potatoes are tender. Add butter, milk and seasonings. Reheat to boiling. Serve piping hot with a little parsley sprinkled over the top, or a few dashes of paprika. Makes 5 servings.
In an ovenproof skillet, brown frankfurters in butter. Add onion and basil, cook until tender. Preheat broiler. Stir in soup, milk, tomatoes, noodles, parsley, salt and pepper; Tabasco if desired. Heat, stirring occasionally for 4 minutes. Sprinkle cheese on top and place on top rack of oven. Bake until cheese just turns brown, about 4 minutes. Remove and serve.
Rub each steak with 1 tablespoon honey. Combine rest of the ingredients and rub into steaks. Let stand 20 to 30 minutes. Barbecue or broil to desired degree of doneness.
Dissolve jello in boiling water. Add remaining ingredients. Pour into mold and refrigerate.
Prepare pudding mix in bowl, using package directions. Add Eagle Brand and whipped cream; mix well. Stir in bananas; stir in vanilla wafers. Chill, covered, overnight.
Thaw potatoes; put in buttered dish. Sprinkle with salt and pepper; dot with 1 stick butter. Mix soup, sour cream, cheese and onion in separate bowl; pour mixture over potatoes. Mix cornflakes and melted butter; sprinkle over mixture. Bake at 350° for 45 minutes.
Mix pudding with milk until firm. Add vanilla extract. Fold in sour cream and Cool Whip. Layer mixture, bananas and vanilla wafers. Set for 1 hour before serving. Serves 12.
Melt butter and add all ingredients together. Pour into an 8 x 8-inch pan and let set. Cut after 5 minutes.
In a large pan, cook chicken with salt until tender. Cut into cubes or shred between fingers. Return to broth and add enough water to cook noodles according to package. If desired, add additional salt to taste. Also, margarine may be added for additional flavor.
Combine ingredients. Serve with fresh fruit: strawberries, kiwi slices, cantaloupe chunks, watermelon chunks, grapes and pineapple chunks. Makes 5 cups.
Saute pepper, onion and celery in butter. Add catsup, sugar and Worcestershire sauce; cook slowly on low heat for 10 minutes. Add shrimp; simmer for 5 minutes. Serve over rice.
Boil for 1 minute. Cool. Drain vegetable mixture and add vinegar mixture. Stir gently to mix. Ladle into freezer containers and freeze. Yield: 1 1/2 to 2 quarts.
Bring milk and sugar to a boil. Mix egg yolks, vanilla and cornstarch together and add to milk and sugar mixture. Cook until it thickens.
In a medium casserole dish, cut into quarters the onions. Cut butter into pats. Season with salt and pepper. Microwave on Bake setting or 70% power until onions are tender.
Saute onion and garlic in olive oil in skillet for 5 minutes. Add chicken. Saute until brown on all sides. Add basil, oregano, tomatoes, green peppers and salt and pepper to taste. Simmer, covered, for 35 minutes or until chicken is tender. Cook, uncovered, for 10 to 15 minutes if necessary to reduce liquid.
Crush cookies until you have coarse crumbs. Reserve 1/4 cup for top; to the rest, add margarine and mix well. Press into a 9 x 13-inch pan. Cream the cream cheese with electric mixer. Add powdered sugar; beat well. Fold in Cool Whip. Spread 1/2 of this on crust. Chill for 30 minutes. Mix pudding with milk; spread on top of cheese. Chill for 1 hour. Top with remaining Cool Whip; sprinkle with crumbs. Chill well before serving.
Slice strawberries and sweeten with Sweet 'N Low. Combine Jell-O and cottage cheese; fold in Cool Whip and sweetened strawberries. Refrigerate until ready to serve.
In saucepan, combine sugar, milk, cinnamon and butter. Bring to a rolling boil. Add salt, vanilla and pecans. Pour onto foil or wax paper. Let dry, then break apart.
Into 2-quart saucepan measure butter or margarine, brown sugar and molasses. Cook over medium heat until brown sugar dissolves and butter melts. Remove from heat. Stir in flour and remaining ingredients except sugar, until blended. Spoon dough onto waxed paper. Cover and refrigerate until firm enough to roll (about 2 hours). Preheat oven to 350°. Grease large cookie sheet. On floured surface, roll 1/2 of dough into 10 x 10-inches. Cut dough into 2 1/2 x 2 1/2-inch square. Prick. Sprinkle with sugar and bake. Repeat.
Beat eggs well; add brown sugar and beat. Add biscuit mix and oil mixing well. Stir in coconut, nuts and vanilla, mixing well. Pour in a 9 x 13 inch greased and floured baking dish. Bake at 325° until done or about 30 minutes.
Dissolve jello in boiling water. When dissolved, add cold water. Blend in cranberry-orange relish. Let set in refrigerator until thickened, then add celery and nuts.
Combine sugar, milk and butter. Boil slowly for 2 to 2 1/2 minutes, then pour over chips and marshmallows. Stir until dissolved. Pour into 8 x 8-inch greased pan. When cool, cut into squares.
Combine Homestyle veggies (including liquid), cooked, diced chicken, soup, cheese and 1 teaspoon celery seed in baking dish. Bake at 350° for 20 minutes. Remove from oven, top with biscuits and sprinkle remaining celery seed on top. Return to oven; bake at 400° for 12 to 15 minutes, until biscuits are brown. Serves 6.
Brown meat and onion. Drain and put into casserole dish. Add remaining ingredients. Stir until well mixed. Bake at 350° for 2 hours.
Melt oleo. Mix together the Bisquick, sugar, milk and add oleo. Pour into a 1 1/2-quart casserole or baking dish. Add the fruit. Bake at 375° for 30 minutes until brown. Serve warm with ice cream.
Combine sugar, graham cracker crumbs and melted butter for crust. Spread in pie plate. Combine egg yolks, milk and lemon juice and spread in crust. Use egg whites with 1 teaspoon sugar and whip together to form meringue; spread on top. Bake at 350° until meringue browns lightly. Chill and serve. Serves 6.
Heat oven to 350°. Heat chocolate and Crisco in saucepan over low heat, stirring constantly until melted. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in 13 x 9-inch pan, greased. Bake for 30 to 35 minutes.
Brown ground beef with onion soup mix. Drain excess fat. Stir in mushrooms, parsley, cheese and slightly beaten egg; set aside. On a floured board, roll 1/2 the dough into a 12 x 18-inch rectangle. Place in shallow baking pan. Place meat mixture on dough and shape into a loaf. Roll remaining dough as directed and place on top of meat. Seal edges securely and trim edges. Make strips with excess dough and arrange in crisscross design on top of loaf or use cookie cutter for an attractive design. Beat egg and milk together and brush on loaf. Bake at 375° for 30 minutes or until golden brown.
Mix all ingredients except sausage and potatoes. Stir in potatoes and sausage. Can be slow cooked in a crock-pot or oven at 350° for approximately 1 hour or until potatoes are tender.
Brown the meat. Add diced veggies and seasonings; saute until blended and crisply done. Stuff egg roll skin with mix. Roll up and deep fry until golden brown.
Brown hamburger. Press out all the grease. Spread in large baking dish. Sprinkle dry rice over this. Salt and pepper each layer lightly. Spoon sugar peas, juice and all, over rice. Cover with sliced onions, then sliced potatoes and cover potatoes heavy with sliced carrots. Mix tomato soup with water and pour over all. Cover with foil. Bake 1 hour and 15 minutes in 400° oven. Remove foil and bake 15 minutes more.
Crush crackers fine. Save 1/2 cup for topping. Mix crackers and oleo. Spray pan with Pam. Line pan with crumb mix. Press down. Mix ice cream, pudding and milk with beater. Spread mixture in pan and refrigerate for several hours. Spread Cool Whip on top. Sprinkle remainder of cracker crumbs on top. Will make a 9 x 13-inch cake or 2 square 7 x 7-inch cakes. Can be frozen. (Cover to freeze.)
Bring first 4 ingredients to a boil. Beat together eggs, cornstarch and 1 cup milk. Add this beaten mixture slowly to hot mixture. Mixing thoroughly, bring everything to a boil. Last, add the coconut and vanilla. Keep refrigerated.
Spray 13 x 9 x 2-inch baking dish; arrange potatoes and pepper in bottom of dish. Combine the seasonings; sprinkle a third of the seasoning mixture over vegetables. Layer chicken pieces and sausage over vegetables. Sprinkle remaining seasoning mixture on top. Cover tightly with foil. Bake at 425° for 30 minutes. Reduce oven temperature to 375° and bake for 30 to 40 minutes more. Yields 6 servings.
Lightly brown bacon; add onion. Cook until golden. Add remaining ingredients. Cover and simmer until just tender, 15 to 20 minutes.
Open chili peppers and remove seeds! Pound chicken breasts with edge of saucer to make them thinner. Insert a strip of chili pepper (the amount is up to your taste) and a strip of cheese into each breast and roll. Hold roll with several toothpicks. (At this time, roll bacon around the chicken if you wish bacon, and secure with these toothpicks.) Dip rolls into egg, then into crumbs. Bake for about 30 minutes at 350°.
Mix together the flour, margarine and nuts. Press in a 9 x 14-inch baking dish and bake at 350° for 25 minutes. Let cool. Combine cream cheese, powdered sugar, and 2/3 of the whipped topping and pour over crust. Prepare pudding with milk according to package directions. Pour over filling. Top with remainder of whipped topping and sprinkle with nuts. Chill at least 1 hour before serving. (Any flavor of pudding is good.)
Stir together until mixed. Do not overbeat. Pour onto slightly greased, medium-hot surface and pass the butter and maple syrup!! Yummy!
Put all ingredients into crock-pot. Mix well. Set pot on low. Cook soup all day; stir occasionally. (You may want to add more broth if soup seems too dense.) Cook egg noodles (amount is up to you) and add to soup just before serving.
Combine sweet potatoes, sugar, butter, vanilla, and milk. Place in a 9 x 13 baking dish.
In mixing bowl, dissolve yeast in warm water. Add milk, butter, 1/3 cup sugar, egg yolks and salt; mix well. Stir in enough flour to form a soft dough (do not knead). Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
Heat juice and dissolve Jell-O. Let cool. Whip cream. Mix all ingredients together.
Mix and sift cocoa, flour, salt and sugar. Add unbeaten egg yolks and milk; stir well. Cook until thick. Add vanilla. Pour into baked crust. Cover with whipped cream.
Stew meat in skillet until tender. Brown. Remove from skillet and make gravy. Peel and dice potatoes. Cook in salted water. Peel and slice carrots. Cook in salt water until tender. Slice celery and chop onions; cook together until tender. Add all ingredients to gravy. Add frozen peas. Let cook for approximately 5 minutes. Serves 6.
Cream sugar and butter. Combine flour and baking powder. Add alternately with milk. Mix well. Fold in well beaten egg whites and extract. Bake at 350° for 50 minutes. Cool and frost with Chocolate Velvet Frosting.
In large bowl, stir together first 3 ingredients until smooth. Add remaining ingredients; toss to coat well. Cover. Chill.
Cut beaver into large chunks and parboil in large kettle with water to cover. Add whole onion, whole shallots, chopped scallions, chopped leeks, 4 cloves garlic and tarragon. Cover and simmer over low heat for 2 1/2 hours.
Boil chicken until cooked. Make Stove Top according to directions on box. Cook broccoli until tender. Then layer your ingredients in a casserole dish: chicken, broccoli, Stove Top, cream of chicken or celery soup, then cheese on top. If using a large casserole dish, layer twice. Put pats of butter on the top layer of cheese. Bake at 350° for 30 to 45 minutes.
Sift flour with baking powder and salt. In medium bowl with rotary beater or electric mixer, beat eggs and sugar until light and thick. Stir in flour mixture, dates, nuts and lemon peel. Pour into a	greased 9 x 9 x 1 3/4 inch baking pan. Bake at 325° for 30 minutes until lightly brown and top is firm. Cut into bars. Makes 2 dozen.
Boil sugar, milk, cocoa and margarine for 1 minute. Remove from stove and add peanut butter and oatmeal; mix well. Put on wax paper by spoonfuls; let set until dry.
Preheat oven to 350 degrees. Cook beef and onion in a large saucepan, stirring occasionally, until beef is no longer pink. Add water, tomato paste, water, bouillon; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
Melt butter and mix with cheese, then add all the flour, a little at a time. Add red pepper (use more than listed if you like them hot, hot). Add Rice Krispies and fold all ingredients together real well. Pinch off a piece the size of a large marble and place on a cookie sheet. Mash it flat and bake in oven at 325° for about 30 minutes. Yields about 25 or 30 wafers.
Combine flour, baking soda and salt in a small bowl. Beat butter, sugar and brown sugar in large mixer bowl until creamy. Beat in egg and orange peel. Gradually beat in flour mixture. Stir in morsels. Drop dough by rounded tablespoon onto ungreased baking sheets. Bake in preheated 350° oven for 10 to 12 minutes or until edges are light golden brown. Let stand for 2 minutes.
Steam green beans 5 minutes. Heat oil in skillet. Saute garlic, onion and beans 3 to 4 minutes. Add tomatoes, parsley, red wine vinegar, oregano, salt and pepper. Cook for 5 minutes more. Chill. Serve at room temperature. Serves 4 to 6 people.
Drain pineapple, reserving the juice in a small saucepan. Set pineapple aside. Add enough water to juice to make 1 1/3 cups; bring to a boil.
Combine first 3 ingredients and form into meatballs. Mix rest of ingredients and pour over meatballs in small casserole. Bake at 350° for 1 hour. Double for bigger helpings.
Mix flour or pancake mix with 1/2 to 1 package (according to taste) of Italian salad dressing mix. Dip chicken bites into egg and roll in flour or pancake mixture. Place on paper towel until all are rolled. Deep fry in hot vegetable oil until golden brown.
Bring 1 1/2 cups sugar, water and candies to a boil. Simmer for 5 minutes. Pour into a 12 x 18 x 2-inch pan, reserving 1/2 cup for topping. Sift the flour, baking powder, salt and sugar. Cut in shortening thoroughly until particles are fine. Break egg into measuring cup and add enough milk to measure 2/3 cup. Beat with a fork to combine. Add to dry ingredients all at once. Stir until dough clings together in a ball. Knead lightly on floured board 12 to 15 strokes. Roll out to a 12-inch square. Spread with 1 tablespoon melted butter. Cover with the apples. Roll as for a jelly roll. Cut into 8 (1 1/2-inch) slices and place on syrup in pan. Bake in moderately hot oven at 400° for 30 minutes. Spoon reserved syrup over biscuits, 1 tablespoon on each, and continue baking 10 or 15 minutes longer until golden brown. Serve warm with plain or whipped cream.
Preheat oven to 400°. Grease an 8 or 9-inch square pan. Drain peaches, reserving juice. Add water to reserved juice to equal 3/4 cup liquid. Chop peaches. Combine muffin mix, egg and 3/4 cup peach liquid in medium bowl. Fold in peaches. Pour into pan. Knead swirl packet from mix 10 seconds before opening. Squeeze contents on top of batter and swirl with a knife. Sprinkle contents of topping from mix over batter. Bake at 400° for 28 minutes for 8-inch pan or 20 to 25 minutes or 9-inch pan. Serve warm or cold.