HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In a saucepan, bring broth, soup and vegetables to a boil. Stir well. Add chicken and cook 10 minutes. Pour mixture into baking dish and top with biscuits. Bake until biscuits are golden brown.
Wash beets and boil until fork-tender. Peel and cut to desired size. Boil vinegar, sugar, cloves and salt. Add beets and reheat to boiling. Pack into jars and cover with liquid. Seal.
Cook beans until done, then mix with cooked macaroni. Add tomatoes and sugar. Season with salt, pepper and butter. Bake for 20 minutes.
Combine sugar, syrup and water and cook to the soft ball stage. Add peanuts and cook until mixture turns dark. Remove from heat; add baking soda, salt and vinegar. Stir well and pour onto buttered cookie sheet. Cool and break into pieces.
Heat chocolate, oil and sugar on low. Add eggs and dry ingredients. Pour in greased pan (13 x 9-inch). Bake at 350° for 20 to 25 minutes.
Cut crusts from bread. Quarter bread slices. Spread on cookie sheet. Toast both sides under broiler. Combine mayonnaise and cheese. Spread lightly on toast pieces. Cut artichokes in quarters. Place on each toast piece. Top with teaspoon of mayonnaise mixture. Place under broiler until golden brown. Serve immediately.
Put ingredients in a pan and boil 3 minutes. When cool, stir in 1 teaspoon soda, dissolved in a little hot water, then add 2 cups flour in which 1/2 teaspoon baking powder has been sifted.
Melt butter in heavy skillet over medium heat. Add onion and saute until very soft, 10 to 15 minutes. Remove with slotted spoon. Increase heat to medium-high. Add chicken and cook until golden brown and juices run clear when pierced with tip of a knife. Remove chicken. Add vinegar and boil until reduced to 2/3, 1 to 2 minutes. Add cream and boil until thickened, 3 to 4 minutes. Return onion and chicken to skillet and spoon sauce over. Serve hot. Serves 4.
Peel onion; set in same pan as the meat and roast until fairly tender. Cut meat and onion up fine. Boil potatoes and turnip; dice. Mix with meat. Add salt and pepper. Roll out pastry fairly thin (1/4-inch). Cut into rounds the size of a saucer. Put meat mixture in the center of each round. Bring 2 opposite sides of pastry together in a join at the top and flute edges. Brush with beaten egg. Bake in hot 425° oven for 30 to 40 minutes. This mixture will make several dozen pasties.
Scald 3 cups of milk in top of double boiler. Mix 1 cup cold milk with cornmeal; pour cornmeal mixture slowly into hot milk. Place mixture over boiling water and cook 20 minutes, stirring occasionally. Add sugar, butter and molasses and remove from heat. Add salt and spices; stir in beaten eggs and pour into well buttered 1 1/2-quart shallow baking dish. Bake in preheated 300° oven for 2 to 2 1/2 hours, stirring every 15 minutes during first hour. After first hour, pour cream over top of pudding and continue to bake without stirring in cream. Serve warm, topped with whipped cream or vanilla ice cream.
Layer all ingredients in casserole dish. Season each layer. Bake 2 to 3 hours in slow oven at 325° in covered dish.
Beat cream cheese until smooth. Beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip, blending well. Spoon into crust. Chill until set, at least 4 hours.
Break egg into bowl, beat slightly. Add milk, salt, pepper and bread crumbs. Beat until bread has blended in well. Add onions, carrots, cheese and beef. Mix well with hands. Pack into a 9 x 5 inch loaf pan. Combine brown sugar, catsup and mustard. Spread over surface of loaf. Bake at 350 degrees for 1 hour. Let stand 10 minutes. Can freeze raw for baking later.
Heat oven to 350°. Punch about 8 holes in top of can with can opener. Put in oven about 15 to 20 minutes to melt gelatin around ham. Pour off gelatin. Pour liquid smoke into can. Bake 3 hours at 250°.
Cut shortening into flour and salt. Beat egg and add to mixture. Add milk until dough is soft. Divide into 4 to 6 batches. Roll out paper thin, keeping your area well floured. Keep flipping your dough from top to bottom as you roll it out. Bring your broth to a boil and drop in your pot pie once it is cut into small, squared 1 x 1-inch or 2 x 2-inch pieces. Boil 20 minutes; add meat and seasonings, such as parsley and onions.
Spoon ice cream into crust. Place in freezer with plastic lid inverted on top of ice cream. Remove from freezer when hard. Spoon jar of strawberry topping onto pie. Cut and place on plate. Garnish with chocolate syrup, whipped cream and cherry.
Clean and pick over crabmeat, removing any membrane pieces. Combine the other ingredients together and add to crabmeat. Mix gently until blended. Form into 8 crab cakes. Fry each in oil deep enough to come up to one half the side of the crab cake. Brown lightly on each side.
Butter casserole dish. Heat oven to 350°. Beat yams until smooth and add all other ingredients (except marshmallows and pineapple). Blend until smooth. Pour 1/2 of mixture into baking dish. Layer small can of pineapple on top, slices, chunks or crushed will work. Add rest of yam mixture. Top with marshmallows and pecans. Bake 20 to 30 minutes.
Dredge roast in flour; brown in Dutch oven with a little oil. Add salt and pepper. Add a little water (about 2 cups). Cook 2 hours; watch so it doesn't dry out. Add more water if needed. Add cut up carrots, onions and potatoes as desired. A bay leaf or two may be added to roast if desired.
Put raw, cubed beef into a 3-quart casserole. (Do not brown.) Sprinkle with salt, pepper and basil. Top with celery, carrots, onions and potatoes. Combine tomato soup and water. Pour over meat and vegetables. Do not stir, leave in layers. Cover tightly and bake for 3 hours at 300°.
Combine water, sugar and cornstarch; cook and stir until thick and clear. Cool slightly; add vanilla. In a large bowl beat egg whites and salt until droopy peaks form. Continue beating as you slowly pour in the water and sugar mixture. Beat until peaks stand up straight.
Mix and sift first 4 ingredients. Cut in butter or margarine until mixture resembles coarse corn meal. Stir in raisins. Combine remaining ingredients. Stir into dry mixture until just moistened. Bake in 1-quart casserole (greased) at 375° for 45 to 50 minutes or until golden brown. Remove from pan and cool on wire rack.
Combine first 7 ingredients and blend well. Add milk and juice; mix well. Freeze in ice cream freezer following manufacturer's directions.
Rinse and cut in thick slices; put in 2 (1 gallon) jars. Add 1/2 garlic to each jar. Pour 1/3 cup oil over each jar. Add 4 1/2 cups sugar to each jar and seal. Shake until all sugar is dissolved. I shake ever so often for about 2 hours and chill in refrigerator for about 3 days. Delicious.
Mix all together except the crackers. Put crackers in a bowl and coat with the mixture. Bake 15 to 20 minutes at 250°.
Combine all ingredients, then add enough water drained from squash for consistency to drop with a teaspoon in deep fat to form puffs about the size of hush puppies. Makes 20 to 25 puffs.
In a deep casserole dish, dump in peaches. Then sprinkle the cake mix across the top to cover peaches. Cut butter into small pieces and place it over the cake mix. Bake at 350° for 20 to 30 minutes until bubbly and golden brown.
Trim crusts off bread and butter both sides and then cube. Butter casserole dish. Layer bread, ham and cheese, then layer another layer of bread, ham and cheese. Pour beaten eggs and milk on top and bake at 350° for 1 hour.
Blend all ingredients but olive oil together in blender, then slowly add olive oil in steady stream while blending.
Mix all ingredients together including spaghetti which has been broken into pieces. Place in a 2-quart casserole and bake at 350° for 45 minutes. Top with Cheddar cheese and bake another 15 minutes. Serves 6.
Cut chicken into 1/2 pieces. Dip in egg and bread crumbs seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in skillet. Add 1/3 of chicken and saute 30 seconds until golden. Remove with slotted spoon and repeat with remaining pieces. Discard oil. Cook pasta.
Place flour and eggs in mixing bowl. Add salt and sugar; mix well. When ingredients get too heavy to mix, add milk and mix well. Add vanilla and melted butter; mix well. Cover bowl; let stand for 1 hour. Using heated skillet or pan, use a small amount of Crisco to grease pan. When pan is hot (not too hot), spread pancake mix in pan and brown both sides (golden brown only). Serve with warm maple syrup. Serves 4.
Cook noodles according to package directions. Brown ground beef, then drain excess grease off of meat. Then take ground beef, margarine and tomato sauce. Mix together. Combine cottage cheese, cream cheese, sour cream, onions and green peppers in a bowl. Spread half the drained noodles in a 13 x 9 x 2-inch baking dish and top with cheese mixture. Add remaining noodles. Spread meat and tomato mixture on top. Cover with foil and bake in oven at 375° for 30 minutes. Uncover and bake 15 minutes. Yields 10 to 12 servings.
Brown meat and onion; drain off fat. Add tomatoes and soup. Simmer 8 to 10 minutes. Using 9 x 13-inch pan, layer the following ingredients: put refried beans down first; tortilla chips second; meat mixture third and follow through with cheese. Repeat procedures ending with cheese. Bake 30 minutes in a 325° oven. Cover with foil first 20 minutes to prevent cheese from burning.
Cut round steak in bite size pieces, roll in flour and brown it. Put in large pot and simmer meat in soup, onion and celery until meat is tender, about 2 hours. After meat is tender, put mushrooms in. About 30 minutes before you want to serve, add sour cream. If you need more liquid, add more soup. Serve over rice, noodles or potatoes.
Cream together butter with half cup sugar. Mix together and bring to a boil: 1/2 cup milk, water, nutmeg and vanilla. Make a dough out of flour, baking powder, salt, shortening and 1/2 cup milk. Roll out 1/8-inch thick. Spread butter and sugar mixture over this, then roll dough as for jelly roll. Cut into 1-inch rolls and place in large shallow greased baking dish. Pour the syrup over this and bake at 375° until syrup thickens, about 30 minutes. Sprinkle with cinnamon before baking, if desired. Makes 12 servings.
Cook rice; drain, rinse and set aside to cool for at least 1 hour. Mix Dream Whip as directed on package. Fold in pineapple, cherries and sugar. Blend in rice and chill.
Combine Carnation milk with sugar in a saucepan. Heat on medium heat to boiling. Cook 5 minutes, stirring constantly. Remove from heat; add remaining ingredients. Stir until marshmallows are melted. Pour into a buttered pan and cool.
Boil chicken until tender. Cool and remove skin and bones. Place chicken in a long baking dish. Add salt and pepper and dot with butter or margarine. Save the chicken broth in which chicken was cooked. Mix the cream of chicken soup, 1/4 cup of chicken broth and the milk. Pour this over the chicken. Saute the celery and onion in butter or margarine. Add to this the Pepperidge Farm dressing, the beaten egg and 2 1/2 cups of the chicken broth. Spread this over the chicken and soup layers. Bake at 350° for 45 minutes covered and 15 minutes uncovered.
Process in blender for 10 seconds or desired consistency. Simmer 1 hour. Cool, then store, covered in refrigerator. Serve with tortilla chips.
In saucepan, combine milk, butter, sugar, eggs and vanilla. Bring to boil. Then mix into remaining ingredients and blend together. Pack into pan with stem that has been buttered well and refrigerate overnight.
Combine all dry ingredients into mixing bowl. Mix well. Add water, honey and flavoring into dry ingredients and mix thoroughly. Roll into balls and press with a fork. Spray cookie sheet with Pam and place cookies on it. Bake at 350° for 15 minutes. Yields 24 cookies.
Quickly saute the cooked ham in butter, cream, basil, salt and pepper. Place the macaroni in a well oiled casserole dish. Set ham on top. Sprinkle with cheese and crumbs. Place casserole in a 350° oven for 30 minutes.
Mix all ingredients but oil until well blended. Add oil and beat until smooth. Pour onto hot waffle iron; cook until golden brown.
Brown meat and onion. Drain. Put into large rectangle baking dish. Layer the beans. Layer the sauce. Pour cornbread mix on top. Bake until bread browns at 350° for about 15 minutes.
Place a marshmallow on top of half a graham cracker. Microwave on High for 10 to 15 seconds. Immediately top with half of a 1.5 ounce chocolate bar.
Slightly soften liverwurst and cream cheese. Combine all ingredients; mix well. Make a few days in advance. Serve with party rye bread.
Cream shortening and sugar, beating together well. Add unbeaten eggs, one at a time, beating well after addition. Add jam and beat. Sift flour, salt and spices together. Add soda to buttermilk. Add flour and milk alternately to cream mixture, beating after each addition. Bake in greased and floured 9-inch tube pan at 300° for 1 hour.
Brown ground beef, chopped onion and chopped green pepper together; drain off grease. Mix with beans, tomato sauce, ketchup, steak sauce and Worcestershire sauce. Put in a cake pan; sprinkle black pepper all over. Prepare corn bread according to directions on the package; add sugar. Pour batter evenly over meat mixture. Bake at 400° for about 1/2 hour or until cornbread is browned.
Cook and drain bacon. Crumble; reserve 1/3 for salad top. Wash, drain and pat dry the broccoli. Slice onion in thin rings. Combine broccoli, onion, 1/2 cup cheese (reserving 1/2 cup to put on top of salad), raisins and 2/3 of bacon bits. Blend mayonnaise, lemon juice and sugar to make dressing. Mix dressing with other ingredients and marinate overnight. When ready to serve, toss lightly and top with reserved cheese and bacon bits.
Place bagels on baking sheet. Spread with tomato sauce. Sprinkle with Parmesan cheese (lightly), oregano, basil, garlic powder, pepper and Mozzarella cheese. Bake at 450° for 10 minutes.
Heat oven to 400°. Grease 9-inch pie pan. Mix all ingredients and bake 30 to 35 minutes. Enough for 2 pies.
Peel potatoes if the skin is tough. Scrub and wash. Cut potatoes into the skin in thin slices but not all the way through. Put potatoes in a baking dish. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake at 450° for 50 minutes. Remove from oven. Sprinkle with cheeses. Bake for another 10 to 15 minutes, until lightly browned.
Combine ingredients. Spread in a 9 x 13 baking dish. Bake 20 minutes at 350°. Remove from oven. Cool and refrigerate.
Combine all ingredients in blender except yogurt. Cover and process until smooth. Add yogurt. Process until blended. Serve immediately.
Mix all ingredients except oleo in a rice cooker. Put oleo in pats over the top of mixture. Cook according to rice cooker instructions.
Melt butter in a very large baking pan. Pour rest of ingredients over butter and stir very well. Bake 2 hours in 200° oven stirring every 20 minutes.
Sprinkle avocado with 2 to 3 tablespoons lemon juice and salt; toss gently to coat. Combine avocado, olives and celery; mix gently. Combine mayonnaise and 1 tablespoons lemon juice; mix well. Stir mayonnaise mixture into rest of mixture. Serve salad on lettuce leaves; garnish with egg quarters and pimiento strips. Makes 6 servings.
Layer corn and crushed saltine crackers in a buttered casserole dish. Cover with milk and put pats of butter across the top. Bake until golden and not soggy. Serve hot.
Cook onion in butter until tender, but not brown. Stir in bread crumbs. In a 1-quart casserole, layer half the tomatoes; sprinkle with salt, pepper and sugar. Cover with half the crumb mixture. Repeat layers. Bake, uncovered, at 350° for 30 minutes. Makes 6 servings.
Heat oil in medium skillet. Add garlic and saute. Add bread crumbs and cook until browned. Add pasta and stir. Cook until hot.
Pound steak; cut into serving size pieces. In skillet, brown steak in shortening and pour off fat. Add soup, water, wine, onion and salt. Cover and cook over low heat 1 hour and 15 minutes. Stir occasionally. Add rice and Brussels sprouts, bring to boil. Reduce heat; cover. Cook 10 minutes or until done. Makes 4 servings.
Mix all of the ingredients, except sherbet together. Add 1 can of water for the pink lemonade and 1 can of water for the orange juice. Make an ice mold of fruit punch and raspberries. Add the sherbet just before serving.
Cook or heat vegetables, onion and beans, then drain. Combine other ingredients and cook until clear. Pour over vegetables. Let set for 8 hours.
Stir together first four ingredients. Add melted butter; mix until crumbly. Pat into an ungreased 9 x 9 x 2-inch baking pan. Bake at 350° for 12 minutes. Cream together the cream cheese and 1/3 cup sugar. Add egg, lemon peel and lemon juice; mix well. Pour over baked layer. Bake at 350° for 20 to 25 minutes. Sprinkle with the 2 tablespoons graham crackers. Cool; cut into bars. Store in refrigerator. Makes 36.
Blend ingredients and serve by the teaspoonfuls into cups of boiling water. Store in airtight container.
Place a layer of graham crackers in the bottom of a cookie sheet. Beat the egg. Add butter, sugar and milk. Heat until thick. Add graham cracker crumbs. Cool. Pour this mixture over the layer of graham crackers. Top with another layer of graham crackers. Cut into squares and add icing.
Beat egg. Mix in sugar and melted margarine. Sift together flour, baking powder and salt. Add to sugar and margarine mixture, alternately with milk. Fill greased muffin cups 2/3 full. Bake in a 375° oven about 20 minutes or until golden brown. Makes 14 to 16 small muffins.
Heat oven to 400°. Separate dough into 10 biscuits. Arrange 7 biscuits around sides and 3 on bottom of ungreased 9-inch pie pan. Press biscuits to form crust (biscuits will form petal-like shape around rim of pan).
Add cheese, sour cream and salts. Beat; add chives. Sprinkle with paprika. Dot with butter. Bake in a 2-quart casserole dish at 350° for 1/2 hour.
Combine pretzels, margarine and 1/4 cup sugar in bowl; mix well. Press into baking pan (9 x 12-inch) and bake at 375° for 5 minutes. Cool. Beat cream cheese and 1 cup sugar in mixer bowl until light and fluffy. Fold in whipped topping. Spoon over pretzel layer. Dissolve gelatin in 2 cups boiling water. Stir in strawberries. Spread over cream cheese layer. Chill until gelatin is set.
Combine sugar and cornstarch in a saucepan with butter, lemon rind, lemon juice and egg yolks. Stir in milk and cook over medium heat, stirring constantly, until thickened. Remove from heat and cool. Fold in sour cream. Place in baked shell. Use egg whites, 1/4 cup sugar and cream of tartar. Make meringue and ice pie. Bake at 400° until brown. Chill 2 hours.
Shred cabbage and carrots. Add pineapple and marshmallows, then commercial salad dressing with leftover pineapple juice and toss cole slaw.
Mix together the coconut and nuts. Put in bottom of a greased 9 x 13-inch pan. Prepare cake mix according to directions. Pour over coconut and pecan mixture.
Grease a 9 x 13-inch pan. Place cooked noodles in pan covering bottom of pan. Beat eggs and add balance of ingredients. Slowly pour into pan over noodles which should not float. Place in preheated 400° oven. Bake 1 hour.
Preheat oven at 375°. Combine first four (4) ingredients. Add eggs and pecans to first mixture, mixing thoroughly. Pour into pie shell and bake for 40 to 50 minutes. Cool and serve.
In casserole dish, layer beans, onions, bacon, beans, onions....etc. Add sugar and vinegar to bacon drippings until dissolved. Pour over layered green beans and refrigerate overnight. Bake at 350 for 45 minutes.
In a small bowl, mix beef broth with cornstarch and teriyaki sauce. In a large skillet or wok, heat 1 tablespoon oil over high heat; add asparagus, pepper and onions; stir-fry until tender-crisp. Remove to bowl. Add remaining oil and beef; stir-fry until cooked. Add beef broth mixture and cook, stirring constantly until thickened; add vegetables and toss. Serve in warm pastry shells.
Mix all ingredients in mixing bowl on medium speed for about 2 minutes. Bake in tube pan (one with lift out bottom is best) for about 1 hour at 325°.
Bring water to a boil; add salt and macaroni. Cook for 7 minutes, stirring occasionally. Reduce heat; add margarine, cheese and pepper. Stir to melt cheese. Remove from heat and serve immediately.
Melt shortening in heavy skillet. Add onions and cook until brown. Add ground beef and brown. Stir frequently so there will be no lumps of meat. Add green pepper, tomato soup, salt, chili powder, black pepper, red pepper and kidney beans. Heat mixture thoroughly and serve piping hot. Makes 6 servings.
Mix dry ingredients. Add buttermilk, oil and egg yolks. Blend well.
Heat chilies, tomatoes and onion. Add cheese. Cook 1 minute on high. Stir and continue cooking for 7 to 8 minutes. Serve with chips.
In a casserole or small roaster, place hamburger. Add potatoes and soups. Bake at 350° about 1 hour until potatoes are done.
Combine all ingredients, except flavoring in saucepan. Cook over medium heat until thickened, 25 to 30 minutes, stirring often. Add salt, if needed. Add flavoring and dried fruit, if desired. Serve hot or cold.
Combine the sugar, flour and nutmeg. Add fruit. Mix well and let stand 20 minutes. Spoon into (9-inch) pie crust. Dot with butter. Put on top crust. Moisten edge of crust to form seal. Bake at 400° about 45 minutes.
Make the jello to box directions. (Pineapple juice can be used along with water.) Let jello cool until it starts to thicken, then add the rest of the ingredients and chill in refrigerator.
Mix all ingredients together. Spray 6 large or 12 regular size muffin tins with baking spray. Fill batter 3/4 way up. Bake at 400° for 20 minutes or until toothpick comes out clean.
Cream together sugar, syrup, and butter. Ad eggs one at a time and beat well. Fold in vanilla and pecans. Pour into an unbaked pie shell. Do not preheat oven. Bake at 350 degrees for 50-55 minutes or until center is firm.
Slice cucumbers & onions. Cover with salt & ice. Let stand 3 hours. Drain & put in gallon jar. Dissolve sugar, vinegar, celery seed, turmeric & alum. Pour over cucumbers & onion & put in refrigerator. They are ready to eat in 7-10 days. Can be kept in refrigerator for a long time. I have had them for a year.
Dump into big roaster pan. Cover. Bake 6 hours at 300°. After 3 hours, take forks and shred. Remove fat and bones. Every hour or so, do this until all is removed.
Basting a turkey all night is "for the birds!" Rub thawed turkey with melted butter. Stuff it with onion, celery and potato; salt and pepper bird. Place in covered container. Add 5 to 6 cups hot water. Cover pan with foil, then put lid on. Preheat oven to 500°. Place pan in oven and bake at 500° for 1 hour, then turn oven off and leave overnight (don't open oven door!).
Melt bars with marshmallows. Add milk and Cool Whip. Pour into graham cracker crust; let set. Top with Cool Whip.
Mix flour, 2 teaspoons salt, the paprika and pepper. Coat veal with mixture. Cook veal in hot oil in 12-inch skillet until brown; drain. Add wine, water, onions, carrots and rosemary. Sprinkle with 1/2 teaspoon salt. Heat to boiling; reduce heat. Cover and simmer until veal and vegetables are tender, about 45 minutes.
Mix together the eggs, oil, sugar and zucchini. Add vanilla. Gradually add flour, soda, cinnamon, raisins and nuts. Put into 2 loaf pans that have been greased and floured. Bake at 350° for 50 to 60 minutes.
Mix all ingredients except lettuce. Chill thoroughly. Serve on lettuce. Makes about 6 servings.
Allow dough to rise until nearly doubled. Meanwhile in a skillet over medium heat, cook and crumble sausage. Add garlic powder and chopped onion. Cool. Roll bread dough into a 16 x 12-inch rectangle pan. Spread the sausage mixture over dough to within 1-inch of edge. Spread Mozzarella cheese on top of sausage mixture. Use as much cheese as you desire. Roll jelly style and seal edges of roll with your hands. Bake at 350° for 30 minutes or until golden brown. Serve warm.
In large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk, then lemonade concentrate and food coloring if desired. Fold in whipped topping. Pour into prepared pastry shell. Chill 4 hours or until set. Refrigerate leftovers.