HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use chicken legs, thighs and wings from Paul's Baked Chicken Breast. Brown in butter. Add your favorite salsa. Cover and simmer until chicken pieces are done. Do not allow salsa to break down. Simmer approximately 30 minutes. Serve over rice, pasta, potatoes or polenta. Serves 4.
In saucepan, combine water, vegetables, salt and pepper. Cover and simmer 10 minutes. Do not drain. In large saucepan, melt butter. Stir in flour, them milk and heat to boiling. Continue simmering, stirring constantly until thickened. Add Cheddar cheese. Stir until melted. Add undrained vegetables and ham. Heat through, but do not boil. Freezes well. Makes 8 servings.
Grate cheese and mix with softened butter. Add flour and salt; work mixture with hands until it firms up. Shape into long roll; wrap in waxed paper. Refrigerate. Cut as for icebox cookies. Put pecan pieces on top. Bake at 400° for 10 minutes.
Mix all ingredients, except parsley, shrimp (or crab) and cocktail sauce. Spread on glass plate. Top with cocktail sauce and shrimp (or crab); sprinkle with parsley. Serve with chips or crackers.
Cut onions into rings. Combine cereal, salt, sugar and paprika. Divide in half. Beat egg at high speed with electric mixer until soft peaks form. Dip onion in egg. Dredge in crumb mixture. Place in single layer on baking sheet coated with vegetable cooking spray. Bake at 375° for 15 minutes until crispy. Good and low-fat.
Cream together peanut butter, sugar and corn syrup. Add Rice Krispies and put in an 8 x 8-inch pan. Press down. Top with chocolate chip pieces and place in heated oven until chocolate melts. Spread with knife. Cool and cut into serving pieces.
Cream shortening and sugar; add eggs and vanilla. Beat well. Sift flour, baking powder, soda, cinnamon and salt. Add gradually. Stir in oatmeal, coconut and nuts. Beat well. Drop by teaspoonful on cookie sheets. Bake at 350° for 12 to 15 minutes. Makes 5 dozen.
Mix first 7 ingredients in a blender. Stir in remaining ingredients. Chill at least 1 hour before serving. Keeps for weeks in refrigerator.
Chill ginger ale and soda in bottles in refrigerator. Pour part of ginger ale and lemon-lime in separate ice cube trays; place a green or red cherry or orange slice in each cube. Freeze as quickly as possible. When ready to serve, put cubes in chilled punch bowl and pour in chilled carbonated beverages. Place bowl in bed of Christmas greens or other appropriate decoration. Yields 30 servings.
Process all ingredients in food processor using on/off turns until finely chopped. Cover and chill at least 1 hour. Makes 3 cups; 12 servings.
Mix lightly, bake in greased muffin pan for 15 to 20 minutes in a 425° preheated oven. Yields 10 to 12 muffins.
Drain and flake salmon and save liquid. In a 1-quart, greased casserole, combine soup, liquid, peas and salmon. Top with potato chips. Place in a moderately hot oven (375°) and bake for 30 minutes or until bubbling hot. Makes 4 to 6 servings. This is very delicious.
Saute snow peas, green onions and chestnuts in water over low heat for 5 minutes. When vegetables are crisp-tender, mix in sprouts, remove from heat and set aside.
Grease spring-form pan with butter; dust with graham cracker crumbs. Beat cream cheese and Ricotta until creamy. Blend in sugar and eggs. Add cornstarch, lemon juice and vanilla until blended. Add melted butter and sour cream and blend well. Pour into a 10-inch spring-form pan up to top ring. Bake in preheated 250° oven for about 1 1/2 hours until firm around edges. Turn off heat and leave in oven for 2 hours. Cool on rack, then put in refrigerator until morning. Remove sides of pan. Top with any topping you wish or eat plain.
Blend shortening, brown and white sugar in bowl. Beat in vanilla and eggs. Sift remaining dry ingredients together, add to sugar, egg mixture blending well. Stir in M&M's. Bake at 325° for 10 minutes.
Crush chickpeas leaving some chunkiness to them. Stir in sour cream, add rest of ingredients except cheese. Slice baguette on an angle. Spread with chickpea mixture. Top with shredded cheese. Place on baking sheet. Bake at 350° for 20 minutes. Place under broiler for a couple minutes until cheese is bubbly and browning.
Prepare macaroni and cheese as directed; add green pepper, onion and tuna. Mix well and let set for 5 or 10 minutes with the lid on.
Mix together thoroughly. Use about 1 teaspoon for each serving or 1/4 cup for a quart. Good hot or cold.
Brown ground beef with onion. Drain grease. Add refried beans, seasoning mix and tomato sauce. Mix well. Spread in shallow dish. Top with grated cheese.
Remove stones from prunes and press pulp through food mill or coarse sieve. Add juice, sugar and salt. Beat egg yolks; add milk and cook over boiling water, stirring constantly, until mixture coats spoon. Remove from heat at once and stir in gelatin, which has been softened 5 minutes in the cold water. Add to prunes when cool. Fold in stiffly beaten egg whites. Pour into baked shell and chill in refrigerator.
Butter 9 x 9 x 2-inch baking pan. In a large saucepan, melt butter and marshmallows over low heat, stirring constantly. Stir in peanut butter until melted. Stir in milk and breakfast drink. Remove from heat. Fold in raisins and cereal stirring until evenly coated. Turn into pan. With buttered hands, pat evenly in pan. Cool thoroughly. Cut into bars. Makes 1 dozen bars.
Drain salmon, reserving liquid. Flake and clean salmon and blend it with the reserved liquid and the remaining ingredients. Add more crackers or another egg if the consistency will not make firm patties. After you make the patties, fry them in a skillet. Fry with 2 or 3 tablespoons melted butter. Brown on both sides. Serve with sliced lemon wedges.
Cream sugar and butter. Then add eggs, vanilla, salt and flour. Then the cooled dates, 1/2 c nuts may be added. The batter will be soft. Drop by teaspoonfuls on cookie sheet. Bake at 375° 12 to 15 minutes.
Cook corn until just tender; rinse until cold. Leave on cob or cut off. Put in jars. Pour over a mixture of 1 gallon water, 1 cup salt and 2/3 cup vinegar. Seal and let stand a few weeks.
Add can of chicken broth to chicken while cooking the chicken. After chicken is done, cut in small pieces. Put layer of chicken and layer of dressing. Repeat this step. Add mixture to moisten. Pour cream of chicken and celery soup plus chicken broth over the layers. Bake at 350° for 45 minutes.
Cook squash in small amount of boiling salted water until tender. Combine all ingredients except 1/2 of cheese and paprika. Pour into buttered casserole and place remaining cheese on top and sprinkle with paprika. Bake at 350° for 25 minutes. Sage is the surprise in this combination.
Thoroughly blend all ingredients. Add potatoes and coat well. Bake, stirring often, until tender and golden brown. Serves 8.
Mix and refrigerate to stiffen to shape into 1-inch balls. Bake at 350° for 20 minutes. Yields 40 to 50 balls.
Add bacon grease, salt and flour. Stir until brown. Add milk slowly, stirring until thickens. Serves 8.
In medium saucepan, saute garlic in oil just until it begins to brown. Add tomatoes, beef broth, parsley, salt, pepper, basil, oregano, and beans. Simmer uncovered, 20 minutes. Stir in pasta to heat. Serve with grated cheese and crusty Italian bread.
Heat oven to 350°. Cream sugar and shortening. Add eggs, pumpkin and water and mix at low speed. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Bake about 20 minutes or until tester comes out clean.
Combine the first 7 ingredients. Brown until meat is done. Drain and add remaining ingredients. May want to add to a stew pot. Bring to boil and then simmer 30 to 45 minutes.
Mix together and heat in oven at 300°. Serve warm on cocktail rye or pumpernickel bread.
Over medium heat, heat margarine in small skillet. Cook the chicken for 10 minutes, or until browned on both sides. Spoon off fat. Stir in remaining ingredients; heat to boiling. Reduce heat to low. Cover; simmer for 10 minutes, or until chicken and broccoli are tender to forking. Stir occasionally. Serves 4.
Chop onion real fine. Add cream cheese, salt and mayonnaise. Mix well. Spread on bread of your choice. Cut into finger size sandwiches.
Combine all dry ingredients including raisins. Beat eggs. Combine eggs, milk and flavoring. Stir liquid into dry ingredients. Fold in oil and mix thoroughly. Spoon into 2 greased loaf pans. Bake in 350° oven for 55 to 60 minutes. Cool on rack.
Mix all dry ingredients together. Add beaten eggs and oil. Mix well. Bake at 325° for 10 to 12 minutes.
Mix all ingredients until well blended. Add nuts last. Pour in shell. Bake at 350° for 50 to 55 minutes.
Combine pudding, concentrate, water and rind. Whip topping according to directions and add to above mixture. Place in an 8-inch prebaked pie shell and refrigerate.
Slice sweet potatoes into an 8-inch pie plate; set aside. In a saucepan, combine brown sugar, butter, water and salt. Bring to a boil. Pour hot syrup over potatoes. Bake uncovered at 350° for 30 minutes, basting occasionally or until syrup thickens and potatoes are glazed. Sprinkle with nutmeg or mace. Yields 2 servings.
Preheat oven to 350°. Melt the butter in pan. Mix together the sugar, flour, milk and baking powder. Pour over melted butter. Pour peaches over batter. Sprinkle with sugar and cinnamon if desired. Bake for 30 minutes or until brown.
Mix all ingredients and pour in pie shell. Freeze 4 hours. Take out and let thaw until ready to serve.
Preheat oven to 350 degrees. Combine ground chuck and onions in large skillet. Cook until meat is browned. Drain excess grease. Add the taco seasoning, salsa, Mexicorn, mayonnaise, and sour cream. Mix well and remove from heat. In a casserole dish (about 2 quart size), layer half of the meat mixture, chips and cheese. Repeat layers. Bake for about 20 minutes or until bubbly.
Salt and pepper the oysters and place a layer in bottom of a buttered baking dish. Cover with a layer of cracker crumbs and dot with butter. Continue to layer until dish is full. Sprinkle with parsley flakes and pour the cream over. Bake 15 minutes at 400°.
Micromelt butter in a 2-quart glass dish on High for 1 minute. Saute onion, bouillon cube, garlic powder and pepper in butter. Cover and cook on High for 8 minutes. Stir after half the time. Add mushrooms and wine; cover. Cook on High for 5 minutes.
Mash and bake 15 to 20 minutes in a 400° oven in a greased baking dish.
Mix all ingredients except cornbread mixture. Pour into 10-inch casserole dish and level. Prepare cornbread mixture according to directions and pour over turkey mixture. Bake until golden brown, 20 to 30 minutes, at 450°.
Heat pineapple, cream cheese and sugar until cheese melts. Add jello and stir well. Add cold water. Put in refrigerator to set. When mixture is near set, fold in Cool Whip and nuts. Put in a 9 x 13-inch pan.
Heat oil; add onion and garlic. Saute over moderately low heat until onion is transparent. Add beef, tomato sauce, bouillon parsley, oregano , salt and pepper. Mix well. Cook mixture over moderately low heat until heated through. Put meat mixture in greased 2-quart casserole. Spoon potatoes evenly on top. Sprinkle potatoes with Parmesan cheese and dot them generously with butter. Bake, uncovered, in oven preheated to 375° just until dish is heated through and potatoes are tinged with brown. Yields approximately 6 servings.
Combine the ingredients to make a pliable dough. Divide in balls of desired size and roll between 2 pieces of plastic wrap into circles. Cook each circle on both sides on a hot griddle.
Combine cocoa, water and salt in saucepan. Mix until smooth. Bring to a boil and simmer gently until smooth and thick. Allow to cool 10 minutes. Add vanilla and sweetener. Store covered in refrigerator. Stir well before using. One tablespoon equals 9 calories.
Mix well. Pour in a Crisco-greased, hot iron skillet. Bake at 450° for 20 minutes.
Melt shortening in skillet. Lightly brown the ground beef with salt, black pepper, red pepper, onion and chili powder. Sprinkle flour over mixture. Stir in Worcestershire sauce, tomatoes and catsup. Simmer 15 to 20 minutes. Makes 18 to 20 servings.
Melt 5 cups of marshmallows, the corn syrup, butter and chocolate chips in 3-quart saucepan over low heat, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in large bowl. Mix melted ingredients with cereal quickly until completely coated with chocolate. Stir in 1 cup marshmallows. Make squares by pressing mixture evenly in buttered 13 x 9-inch pan with the back of a buttered spoon. Let stand at least one hour or refrigerate for a firmer bar. Cut into 2-inch squares.
Butter a 9 x 13-inch pan. Lay whole graham crackers on bottom of pan. Mix pudding with milk and then blend with Cool Whip. Spread 1/2 of pudding mixture over graham crackers. Add another layer of graham crackers and remainder of the pudding mix. Top with third layer of graham crackers. Cover with Chocolate Topping.
Sprinkle beef in bottom of casserole. Place chicken breasts on top of beef. Pour chopped mushrooms over chicken. Mix cheese, sour cream and chicken soup in blender; pour over chicken. Cover with foil. Bake at 350° for 1 hour. Remove foil; add sherry and bake 45 minutes to 1 hour more.
Mix all ingredients in large crock-pot and cook on low for about 8 hours. Serve over rice.
Bake at 275° uncovered 2 hours in shallow pan. Serve on warm buns.
Combine ingredients in large bowl, folding together until blended. Spoon into decorative bowl. Chill. Makes 12 to 14 servings. Chill 30 minutes before serving.
Combine 2 cups sugar, flour, cocoa and salt in medium saucepan. Stir in milk and butter; cook over medium heat. Separate eggs; beat yolks and stir into mixture. Continue to stir until thick. Pour into baked crust.
This is a delicious and easy crock-pot recipe. Mix well and cook about 10 hours on low in a crock-pot. Stir and serve.
Mix soups, broth and rice. Place in 9 x 13-inch baking dish; put chicken pieces on top of rice mixture. Season with the pepper and Lawry's salt. Cover and bake for 2 1/2 hours. Uncover and bake 30 minutes more. Bake at 350° for 3 hours.
Cream sugar and eggs until thick and lemon colored. Slowly add oil while beating at medium speed. Add flour slowly, scraping down sides of bowl. As you beat, add vanilla. Stir in by hand nuts and carrots. Pour batter into 3 greased and floured 8-inch pans. Bake 30 to 35 minutes at 325°. Frost with cream.
Dip chicken in Italian dressing, then into bread crumbs. Place in baking dish. Cover and bake at 450° for 15 minutes. Uncover; bake 10 minutes more. Serves 4. (I prefer skinless chicken.)
Cream together butter, sugar and eggs, then add salt and baking powder. Add alternately flour, milk and vanilla. Beat egg whites until stiff and fold into batter at last. Bake at 350° for 25 minutes. Makes three 9-inch layers.
Mix together salad dressing, sugar and vinegar. Toss with the rest of ingredients. Chill before serving. Serves 4 to 6.
In a large skillet, bring salted water to a boil. Add carrots to boiling water and cook over medium heat until tender, about 10 minutes. Drain well. Add butter, marmalade and nutmeg to carrots. Saute over medium high heat until carrots are glazed. Serve immediately. Serves 4.
Slice onions and cucumbers. Sprinkle salt and alum over cucumbers and onions. Let stand 1 hour. Drain in colander; set aside. Make syrup of vinegar, sugar, celery seed, mustard seed, turmeric and ginger in large pot and bring to boil for 5 minutes. Pour drained cucumbers into syrup. Pour into hot, sterile jars immediately. Seal. I put the jars in water and bring to a boil before filling so they will be hot enough to seal. Yield: 6 pints.
Flour and grease large Pyrex dish. Mix all of the ingredients and pour into the dish. Bake at 375° for 35 minutes.
Combine Dannon plain yogurt and cilantro; mix well. Set aside. In a separate bowl combine refried beans with 1/3 c. salsa. Spread half of this mixture into a flat 2 quart serving bowl. Spread half the yogurt mixture over the beans followed by half the black olives, half the remaining salsa, half cheese and half peppers, if desired. Repeat the layering again. Cover and chill completely. Serve with your favorite chips, or crackers.
Mix all ingredients and cook together for at least one hour. Put it on before the grill gets hot. Keeps forever in the fridge.
Beat eggs, water and oil until blended well. Add cake mix and mix well. Add icing to batter and blend with a spoon. Bake in greased and floured tube pan 1 hour at 350°. Cool in pan at least 15 minutes. (You may use a Bundt pan.)
Heat milk in double boiler. Add marshmallows and stir until melted. Cool thoroughly. Combine whipped cream, creme de menthe and creme de cacao. Fold into cooled marshmallow mixture. Pour into chilled crust and freeze. Serve frozen.
Blend together the salad oil, sugar, brown sugar and vanilla. Fold in the beaten eggs. Sift together the flour, soda and salt. Add the chocolate chips. Drop by rounded teaspoonful on nongreased pan. Bake at 375°.
Melt oleo and cocoa over low heat. Add flour, sugar and baking powder; stir to blend. Add eggs and vanilla; blend. Add nuts. Pour into a greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Mix first five ingredients and press into 2 long Pyrex dishes. Chill overnight. Melt paraffin and chocolate chips in top of double boiler over low heat, stirring frequently. Cut coconut mixture into small squares and dip into chocolate (use toothpicks). Let cool on waxed paper. Store in refrigerator.
Combine 2 tablespoons juice drained from pineapple with mayonnaise, mustard, curry powder and salt. Set aside. Cut chicken into small slivers and mix with remaining ingredients. Add flavored mayonnaise and blend well. Serve with lettuce, pineapple and green grapes, if desired. (Can be made ahead.) Serves 4.
Mix flour, salt and shortening. Add egg, vinegar and water, mixing with a fork until flour is moistened. This is a crust that you can play with.
Put eggs, salt, mustard, lemon juice and Tabasco in blender and blend for 3 minutes. Heat butter until melted and hot. Do not burn. Add butter, in a steady stream, to blender while blender running.
Melt margarine; add sugar, Karo syrup and salt. Bring to rolling boil and cook for 5 minutes. Remove from heat; add soda and vanilla. Mix well. Pour over popped popcorn and mix well. Place pan in oven at 200° and bake for 1 hour; stir every 15 minutes.
Cook carrots and cool. Put onion in bottom of bowl. Add green peppers, then place carrots on top of peppers. Combine oil, vinegar, sugar, tomato soup, salt and pepper and cook well. Pour heated sauce over the top. Cover bowl and refrigerate 24 hours. When serving, mix all together and serve cold.
Cook beef in 2 tablespoons oil and drain well. Add onions, spaghetti sauce, tomatoes and undrained mushrooms. Mix and simmer 20 minutes. Meanwhile, cook shells; drain and rinse.
Prepare hamburg for patties with salt and a little pepper. Make individual patties. Place a slice of dill pickle and a thin slice of onion. Fold patty over and seal. Brown in a little oleo or shortening. Pour the tomato sauce over the patties. Simmer 30 to 45 minutes.
Brown ground beef, onions and bell peppers; drain well. Combine ground beef mixture with remaining ingredients except bacon. Pour into a large casserole that has been sprayed with vegetable spray. Top with sliced bacon. Bake at 375° for 30 to 45 minutes.
Combine all ingredients together except lettuce in food processor and blend until smooth. Pour over lettuce, tossing well. Top with croutons, if desired. Yields 4 servings.
In top of double boiler, combine chocolate, sugar and salt. Stir in boiling water. Over simmering water, heat until chocolate is melted. Add milk and coffee; stirring. Mix in nutmeg. Top with whipped cream. Sprinkle with instant coffee, if desired.
Prepare jello as directed. Chill until semi-jelled. Add remaining ingredients. Stir and pour into 6-cup mold. Refrigerate until set, about 3 hours.
Blend as for pie dough. Roll into a 13-inch circle and place in 12 inch pizza pan. Crimp edges. Prick dough all over w/fork to prevent bubbling. Bake at 425° 12-15 min. (For sweeter pizza, you may use prepared or homemade sugar cookie dough.) Cool completely.
Grease and flour 10-inch tube pan. Sift flour, cocoa and soda; set aside. Cream Country Crock and sugar together in large mixing bowl. Add eggs, mixing, one at a time. Add sour cream, while continuing to mix. Add flour, 1/2 to 1 cup at a time. Add vanilla and lemon flavorings. Bake at 325° for 1 to 1 1/2 hours. Use a toothpick to doneness of cake before removing.
Mix sugar and flour. In saucepan combine butter, cocoa and water. Bring to a boil; pour over sugar and flour. Add buttermilk, eggs, soda and vanilla. Bake 45 minutes to 1 hour at 350°.
Boil beans in beef and chicken stocks until tender. Meanwhile, saute meat, onion and garlic. Add diced tomatoes and juice after meat is cooked. Reduce this mixture to a paste. When beans are tender, remove 2/3 of beans and puree. Combine pureed meat and bean puree. Put back into pot with beans. Let simmer. Will thicken. Season with salt and pepper. Garnish with parsley.
Mix all dry ingredients. Add water, egg, oil and pumpkin. Grease 2 loaf pans. Fill with pumpkin mix. Bake at 350 degrees for about 45 to 50 minutes. Let cool on wire rack.
In a large saucepan, combine potatoes, water, celery, onion, parsley, bouillon cube and seasonings. Cover; simmer for 15 to 20 minutes, or until vegetables are tender. Gradually add milk to flour, mixing well. Add milk mixture to vegetables; cook until thickened. Add broccoli and bacon, if desired. Add cheese; stir until melted. Serve hot.
Fry potato in hot oil in a small skillet until lightly browned (watch carefully, they brown quickly). Remove with a slotted spoon and drain on paper towels. (Strips will be crisp when cooled.) Yield: about 1 cup.
Cream shortening and sugars. Add eggs and vanilla; beat well. Add sifted dry ingredients. Add oatmeal and nuts. Mix well. Bake in 350° oven for 10 minutes.
Sift flour, baking powder, salt, soda and sugar. Cut in shortening. Blend in egg, milk and vanilla. Roll on floured board. Cut with cookie cutter. Place on ungreased cookie sheet. Bake at 375° for 8 minutes. Yields 3 dozen.
Cut bread about 1 1/2 inches thick and remove crust and cut in quarters. Whip butter and cheese together and ice the squares all over, except the bottoms. Place on baking sheet and bake in oven for about 10 minutes at 350°. Watch them closely.
Combine and form into bite-sized balls. Bake at 375° for 15 minutes.
Sift flour and baking powder. Mix shortening and sugar. Then add eggs to shortening and sugar and mix well. Add flour and milk alternately. Add flavoring. Bake 1 hour or until done at 350°.
Chop and mix meat and vegetables. Mix salt, sugar and tapioca and sprinkle over mixture. Add V-8 juice. Cover and bake at 275° for 5 hours.
Cream butter and sugar. Add eggs and beat well. Add pineapple; stir in bread and cinnamon. Bake in greased casserole, uncovered, for 1 hour or lightly browned at 350°.
Combine and heat until smooth, peanut butter, margarine and vanilla. Gradually beat in 1 1/2 boxes confectioners sugar (when mixture gets too stiff for mixer, knead remaining sugar in with hands). Refrigerate until mixture is firm. Form into small balls. Melt over low heat the milk chocolate and paraffin pushed into chocolate. Dip the balls in chocolate; place on wax paper to harden. Makes 4 dozen.
Crumble enough Oreo cookies to line bottom and sides of pie plate (I make mine small chunks). Fix the pudding according to directions on box. Place cookies in pie pan. Add pudding on top, then the cherry pie filling. Top with Cool Whip. Refrigerate.
Sprinkle chipped beef in bottom of baking dish. Wrap chicken breasts with bacon. Mix sour cream and soup together and pour over chicken. Bake at 350° for about 1 hour.
Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs one at a time, beating after each addition.
Cook rice according to directions. Chill. Add mayo or salad dressing, celery, onion, mustard and salt; mix well. Chill. Stir in eggs, radishes and cucumber before serving.