HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and clean chicken breast, leaving skin on but remove all excess fat pieces. Cover with water and cook over medium heat until tender. (Also see chicken broth under miscellaneous section of this cookbook.) When done, remove chicken and set aside to cool enough to handle. Save the chicken broth. Remove skin and discard. When cool, pull the chicken into bite size pieces and place in a very large bowl. Cook green pepper in 4 Tbsp. butter until wilted; set aside.
Combine cream cheese, sugar, butter and vanilla. Mix on high speed until smooth and fluffy. Add about 1 tablespoon of buttermilk (or more) to make frosting of spreading consistency.
Layer all of the ingredients beginning with spreading the bean dip on a plate and go on down the list, finishing with cheese. Serve with tortilla chips.
Brown and saute meat in 2-3 T. oil, cut pepper into strips and add to meat, stir in soup and milk. Simmer 10 -15 min. additional milk can be added if mixture becomes too thick. Serve over a bed of rice. Makes 4 servings.
Beat above ingredients with electric mixer. Mix well. Chill and serve with your favorite chips or crackers.
Scramble eggs. Add remaining ingredients except picante sauce. Fill the middle of each tortilla. Top with picante sauce and roll.
Boil water, syrup, 3 cups of sugar and salt until mixture will form ball that will crack on side of cup in cold water or cook to 250° or hard ball stage. Pour syrup slowly over beaten egg whites. Beat until it becomes stiff and dough like (7 to 10 minutes). Cool so you can handle with hands. Add enough powdered sugar to make pliable dough to roll out. Divide dough into 3 parts. Roll out each round on wax paper sprinkled with powdered sugar. Spread peanut butter on top. Roll up like jelly roll. Cut into slices.
Cut chicken into 1 inch cubes. Marinate for 45 minutes in soy sauce, sesame oil and ginger. Mix ketchup, water, vinegar and sugar and set aside. Put marinated chicken and cornstarch in Ziploc bag and shake until well coated. Preheat skillet or wok, add 1 tablespoon vegetable oil and add chicken breasts a few at a time. Brown chicken, then remove from skillet. Put in 1 teaspoon vetetable oil in skillet and add vegetables, stir constantly and cook for 5 mintues. Pour sweet and sour sauce over vegetables; bring to boil, add chicken and cook 10 minutes to thicken. Serve with rice. 6 to 8 servings.
Boil the zucchini in salted water with onion. Mix together in a large bowl the soup, sour cream and carrots. Drain zucchini well and add to soup mixture. In a small saucepan, melt 1/4 cup of butter or margarine and add stuffing.
Clean shrimp and let stand in French dressing for 1 hour; drain. Arrange lettuce on platter. Cut slices of pineapple in half; put on lettuce, then add shrimp. Add celery (cut in thin slices) and eggs (cut in quarters lengthwise). Serve with cooked salad dressing. Serves 6.
Scald, peel and slice peaches. Measure 4 quarts. Dissolve Fruit-Fresh in water. Add peaches; drain. Combine peaches with other ingredients. Line four 8-inch pie pans with heavy-duty foil, letting it extend about 5 inches beyond the pan. Divide the filling among foil lined pans. Fold foil over loosely. Freeze until firm, then cover tightly. Remove from pan; return to freezer. May be stored 6 months.
Cream butter and sugar; add egg. Sift dry ingredients together and add with milk to mixture. Add flavoring, nuts and chips. Bake at 375° on greased cookie sheet for 8 to 10 minutes. (Cookies will be white.)
Mix cake as directed; set aside. Melt butter and brown sugar in the bottom of 9 x 13-inch baking pan. (Melt by placing pan in the oven or microwave.) Mix well. Lay your sliced pineapple onto the butter and brown sugar. Put cherries into the holes in the pineapple and along the edges of the pan. Pour your mixed cake batter onto the pineapples and brown sugar/butter mixture. Bake at 350° or as directed on cake box. Done when a toothpick comes out clean.
Cook bacon; drain and crumble. Melt butter. Add celery and onion; saute. Combine flour, sugar, salt, paprika, mustard, pepper and milk; cook and stir constantly until thick. Add vinegar, potatoes and green pepper; stir to coat. Heat thoroughly. Stir in sour cream; sprinkle with bacon just before serving. Serves 4 to 6.
In a large bowl, mix well the soup mix, ground beef, bread crumbs, celery, ketchup, milk and egg. Press meat mixture into a 9 x 5-inch loaf pan. Bake at 350° for 1 hour. Makes 8 servings.
Heat oven to 425°. Shake sugar, spices, flour and apples in a sack. Arrange in a pie crust. Combine butter, brown sugar, flour and a pinch of salt to make crumb topping. Sprinkle on apple mixture. Bake in a sealed oven roasting bag for 1 hour.
Mix all ingredients together. Put in a loaf pan. Cover with 2 strips bacon if you like that flavor. Pour over one (8-ounce) can tomato sauce. Bake at 350° for 1 hour.
Mix punch ingredients and use as a base. Add about 1 - 2 quarts water and crushed ice and place in punch bowl. Then when ready to serve, add Ginger ale. The base can be doubled and poured into punch bowl as it fits, leaving room to mix in the water and ginger ale.
Cook chicken in 4 cups salted water until tender. Remove from broth and debone. Arrange in a baking dish. Wash and cut broccoli. Boil or steam 3 minutes. Drain and arrange with chicken. Sprinkle 1 cup cheese over all.
In a small saucepan, beat all ingredients with a wire whisk until smooth. Stirring constantly, cook over medium-low heat until thick. Serve over vegetables.
Wash strawberries; pick and drain. Place in pie shells. Combine sugar, jello, cornstarch and water; cook over medium heat until thickened (won't be real thick). Add margarine. Spoon mixture over strawberries. Chill. Garnish with whipped cream or Cool Whip, if you prefer. Makes 2 pies.
Mix all ingredients, except Bisquick. Add Bisquick and place on a 9 x 13-inch greased pan. Bake at 350° until golden brown (25 to 40 minutes). Cut into 1 x 2-inch squares for serving.
Melt 3 tablespoons of butter or margarine in a large Dutch oven. Add cabbage. Cook, stirring, until wilted. Add the soy sauce. Cover and cook for 15 minutes. Add the 1/2 teaspoon salt and sugar. Mix together by hand the meat loaf mixture or ground beef, 1 teaspoon salt, the flour, egg, pepper, chopped onion and milk. In a 2-quart baking dish, alternate layers of cabbage, meat, cabbage, meat and ending with cabbage. Dot with butter. Bake at 350° for 1 hour, uncovered.
Combine all ingredients, stirring until just blended. Beat at medium speed of electric mixer exactly 2 minutes. Pour batter into a well-greased 10-inch Bundt pan or tube pan. Bake at 350° for 50 minutes or until cake is done. Serve warm or cool. If desired serve with fruit preserves, applesauce or ice cream.
Combine graham cracker crumbs and 3 tablespoons butter. Pat into bottom of 9 x 13-inch pan. Cool in refrigerator or freezer until firm. Place slices of banana on crust. Top with slices of ice cream. Top ice cream with nuts. Freeze.
Beat margarine, powdered sugar and egg in mixer 15 minutes. Pour into graham cracker crust. Set in freezer for 5 minutes. Slice 1 large banana onto mixture. Drain a small can of crushed pineapple and spread evenly over bananas. Spread 2 cups Cool Whip over pineapples and sprinkle with chopped nuts. Chill.
Slice cookie dough into thin slices; arrange on pizza pan and press together to form one large cookie. Bake at 350° until light golden brown. Cool cookie dough.
Combine flour and sugar in a large bowl. Add egg, milk and oil. Stir just until ingredients are moistened. Spray muffin pan with Pam. Spoon mixture into prepared muffin pans, filling 2/3 full. Bake at 400° for 20-25 minutes. Remove from pans immediately. Serve hot.
Mix butter and eggs in large bowl until smooth. Slowly mix in sugar and vanilla. Add baking powder and mix well. Slowly add flour mixture. Pour evaporated milk in measuring cup and add enough water to make a cup. Slowly add milk and water to mixture. Bake for 1 1/2 hours at 325°.
In a large dutch oven, brown sausages a few at at time, discard all but 2 tbsp drippings. Saute peppers and onions in drippings until crisp-tender; drain. Return sausages to pan along with tomato paste, sauce, sugar and spices. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Serve on buns, top with cheese.
Combine flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1/4 cup crumb mixture. Add baking powder, baking soda, cinnamon and nutmeg. Mix well; add buttermilk and egg. Mix well.
Cream shortening and butter with sugar. Add eggs, one at a time, beating after each addition. Sift flour; add baking powder and sift again. Add milk and flour alternately to mixture. Add vanilla. Pour into a greased and floured tube pan; put in cold oven. Bake at 350° for 1 hour and 15 minutes.
Melt butter or margarine in saucepan. Blend in flour, onion, salt and Worcestershire sauce. Cook, stirring constantly, until bubbly. Stir in milk; cook over low heat, stirring constantly, until sauce thickens. Stir in turkey and mushrooms, with liquid. Heat thoroughly. Serve over rice or hot biscuits.
Mix in a saucepan the sugar, salt, flour, milk and eggs (separated); use just the yolks, save whites for the meringue. Cook over medium heat until the pudding thickens. Add the vanilla flavoring.
Heat oven to 400°. Grease tins (do not use paper liners). Cream butter and sugar; add eggs. Puree sweet potatoes and blend. Sift dry ingredients. Add nuts and raisins. Mix the 2 mixtures alternately with milk. Do not overmix. Fill tins completely. Muffins will not rise very much. Bake at 400° for 25 minutes.
Brown and drain ground beef, bacon and onion. Add ketchup, barbecue sauce, salt, mustard, molasses, chili powder and pepper. Stir well. Add beans and stir well. Bake 1 hour at 350°.
Place steak in a large shallow container. Combine oil, Burgundy, garlic powder, salt and pepper, mixing well. Pour over steak; cover and marinate in the refrigerator 8 hours, occasionally turning the steak. Wrap tortillas in aluminum foil and heat in a 325° oven about 15 minutes. Cut avocado into cubes and dip in lime juice; set aside. Drain steak. Grill over hot coals 5 to 10 minutes on each side or until steak reaches desired degree of doneness. Slice steak diagonally across grain into thin slices. Wrap tortillas around sliced steak and serve with avocado, sour cream and Pico de Gallo. Yields 8 to 10 servings.
Mix all ingredients well. Sprinkle with paprika and roll. Wrap in foil and chill. Slice as needed and serve with Ritz crackers. Keeps 3 weeks in refrigerator.
Cream shortening and sugar. Add eggs. Sift dry ingredients together. Add alternately with milk. Add vanilla. Roll out thin. Put in desired shapes or use cookie cutter. Bake at 375° until lightly browned.
Bake cake and let cool. Poke holes in cake with a fork. Mix water and Jell-O. Pour over holes in cake and refrigerate until cool. Serve with Cool Whip.
Fold the whipped cream into the marshmallow mixture. Pour into pan and top with remaining crumbs. Freeze before serving and store in the freezer; will keep for several weeks.
Have a large 10-inch tube pan ready. Place margarine in large, heavy pot over low heat until melted. Add marshmallows and stir until melted. Add popcorn, nuts and jelly beans; stir until thoroughly coated. Using a large spoon, pack the mixture into greased pan and smooth out. Place in refrigerator for 1 hour. Unfold onto plate. Use butter on hands to help smooth.
Soak beans overnight. In a large pot, put the water, ham hock, short ribs, bay leaf and salt. Boil. Skim foam, simmer and cook for 30 minutes. Add beans and cook until tender.
Mix ingredients thoroughly. Place in lightly greased casserole and bake at 375 degrees for about 45 minutes until lightly browned.
Lay 1 slice ham and 1 slice cheese on each breast. Lay broccoli spear on top of cheese and roll up from short end. Fasten with toothpicks (broccoli will protrude on either side). Lay seam side down in a shallow baking dish. In a large saucepan, melt butter; stir in flour. Cook 2 minutes, stirring. In a separate pan heat chicken broth and cream; add to flour mixture and whisk over medium heat until thickened. Stir in salt, pepper, nutmeg and cheese. Stir until cheese melts. Add dry vermouth. Pour sauce over chicken. Combine bread crumbs, Parmesan cheese and paprika. Sprinkle evenly over chicken. Cover with foil or lid of baking dish.
Mix all ingredients together. Pour into a greased 9 x 13-inch or 10 x 15-inch pan. Bake at 400° for 30 to 40 minutes.
Shred potatoes in skillet. Amount depends on how many you will feed. Cut up green pepper, ham and onions. Grease skillet and put potatoes, then peppers, ham and onions. Brown, turn over and right before taking out, grate cheese to melt over top. Then add chopped tomatoes or salsa to garnish.
Cream sugar, butter and eggs. Add flour, pumpkin, water, baking soda, salt, cinnamon and cloves. Mix thoroughly, then fold in chocolate bits. Pour into 2 loaf pans (greased). Bake at 350° for 60 minutes or until bread tests done.
Combine turkey, celery, green pepper and onion; mix well. Combine mayonnaise, cream, vinegar, salt and pepper. Add to turkey mixture; mix well. Refrigerate. To serve, arrange lettuce leaves on serving plates. Spoon turkey mixture onto a bed of fresh crisp lettuce. Serves 6 to 8.
Grind the first 4 ingredients together. Add the sweet cream; mix well into loaf. Set in cool place. Serve with whipped cream, topped with a cherry. Also can be put in an 8 x 8-inch pan and cut into squares.
Mix the first 3 ingredients and press in a greased 9 x 13-inch pan.
Blend together and pour into unbaked pie shell. Bake 30 to 45 minutes at 350°.
Combine and form into balls, the size of a walnut. Brown in 1 TBSP oil, pour off fat.
Trim crust from an unsliced loaf sandwich bread and cut the loaf into 4 lengthwise slices. Spread one side of each slice with 1/2 cup softened butter. Place one slice, buttered side up, on serving plate. Spread evenly with Shrimp Salad Filling. Top with second slice; spread evenly with Cheese-Pecan Filling. Top with third slice and spread evenly with Chicken Bacon Filling. Top with remaining bread slice. Frost top and side with mixture of cream cheese and cream. Decorate with toasted almonds. Chill in refrigerator 3 hours or more. To serve, cut with a sharp knife into 1-inch slices. Makes 12 to 14 servings.
In a large bowl mix milk and apple juice concentrate. Scoop in vanilla ice cream to keep cold. Add cinnamon and nutmeg to taste. Serves 25 people.
Pound chicken until flat. Brown on both sides in butter. Put chicken into flat baking dish (9 x 9-inch). Combine half and half and fresh squeezed lemon juice. Add salt, pepper and lemon rind. Pour over chicken. Sprinkle with Parmesan cheese and broil for 10 minutes or until cheese bubbles.
Bake the cake in a 10 x 12-inch pan as directed. Mix the pudding mix, 8 ounces cream cheese and 4 cups milk; spread mixture over loaf cake. Drain the pineapple slightly; spread over pudding. Whip the Dream Whip in 1 cup milk. Add 4 ounces cream cheese (small chunks at a time). Spread over pineapple. (Drop by tablespoon until covered.) Keeps 3 days refrigerated.
Boil chicken; debone. Mix broth and soups with chicken. Saute onion and celery in butter. Mix onion, celery, butter and dressing mix. Line baking dish with this mixture. Pour chicken and soup mixture into baking dish on top of dressing. Top with remaining dressing. Bake at 350° covered for 45 minutes. Uncover and bake 15 minutes more.
Spread green beans in bottom of casserole. Pour Catalina dressing over beans (enough to cover beans well). Cut small pieces of bacon (uncooked) and place over beans. Bake in 350° oven until well heated and bacon is cooked. Turkey bacon and lite dressing may be substituted.
Combine. Cook in crock-pot 3 to 4 hours. May bake in oven.
Beat eggs slightly; add sugar, Karo and vanilla. Pour into unbaked pie shell. Add broken pecans on top of filling mixture in the pie. Bake at 375° for 10 minutes; reduce heat to 325°, then bake until a knife inserted in center of pie comes out clean.
In a large skillet, fry meat. Add onion, green pepper and garlic. Fry 5 minutes; pour excess fat off. Add rest of ingredients except sugar and baking soda. Simmer 2 to 3 hours. Add sugar and baking soda. Serve with green salad and garlic bread.
Heat the oven to 425°. Sprinkle the meat with salt and pepper. Put in a roasting pan, fat side up. Put in the oven. Reduce the oven temperature to 350°. Roast until the meat is done, 2 hours for rare, 2 1/2 hours for medium rare. Tent the roast with foil and let stand 10 minutes before carving.
Boil potatoes until tender. Mix all together. Put in a partly brown crust. Bake at 350° until done.
Mix together rice, milk and soups. Place in baking dish or casserole. Place chicken pieces on top and sprinkle with dry onion soup mix or other seasoning of choice. Cover tightly and bake at 325° for 2 1/2 hours.
Place a cupcake liner in cupcake pan. Mix in blender cream cheese, eggs, sugar and vanilla until smooth. Put 2 tablespoons on top of each cupcake, and bake in oven. Take liner from pan, cover each with 1 tablespoon of fruit glaze. Cool and refrigerate.
In saucepan, combine pie filling, undrained pineapple, sugar and cornstarch. Cook over medium heat until thick. Add gelatin and food coloring, stirring until gelatin dissolves. Remove from heat; stir in bananas and nuts. Spoon into pie shells. Refrigerate until firm. Garnish with whipped cream. Makes 2 pies.
Fry bacon and reserve the grease. Chop cabbage and onions. In a large, heavy pot, mix cabbage, onions, salt, pepper, celery seed and tomatoes. Add sugar and vinegar to warm bacon grease and then add to the cabbage mixture. Cook slow until cabbage is very soft and translucent. Stir occasionally.
Cook carrots until tender; drain. Place in baking dish, sprayed with Pam. Melt cheese and butter. Stir constantly or it will scorch. Pour over carrots. Top with corn flakes crumbs. Dot with butter. Bake at 350° until brown and bubbly.
Put beans in bottom of 9 x 13-inch pan. Brown beef with onion and garlic. Drain. Put over beans. Sprinkle cheese over meat and salsa on top. Bake at 350° until hot and cheese melts. Cut lettuce and tomatoes and top with sour cream. Eat with tortilla chips.
Combine shredded cabbage, green pepper and onion in large bowl. Sprinkle with sugar. Combine remaining ingredients in a small saucepan. Bring to a boil and pour over cabbage mixture. Cover tightly and refrigerate at least 4 hours. Toss just before serving. Can keep up to two weeks.
Brown sausage and drain. Cool while rolling out dough very thin. Place all ingredients on rolled dough and roll. Bake at 350° for 25 minutes. Brush with butter.
Boil margarine and water in saucepan until margarine is melted. Add flour and salt all at once. Beat mixture until it sticks together. Cool. Add eggs, one at a time, beating after each. Drop by teaspoon onto greased cookie sheet. Bake at 425° for 10 minutes, then at 350° for 1/2 hour or until golden. Cool. Cut in half and allow center to dry out. Fill with chicken or tuna salad.
In a mixing bowl, cream the butter and sugar. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with the milk. Cover and refrigerate for 15 to 30 minutes. On a floured surface, roll out dough to 1/8-inch thickness. Cut out cookies into desired shapes and place 2 inches apart on a greased baking sheet. Bake at 350° for 10 minutes, or until edges are slightly browned. Yields 8 dozen 2 1/2-inch cookies.
Beat first 5 ingredients and spread in pie plate. Spread pizza sauce on top and add rest in layers. Bake for 10 minutes at 350°, then add cheese. Bake 5 minutes more. Serve with tortilla chips (I added bread sticks).
In a large bowl, slowly pour boiling water over corn meal; stir. Let cool 1 hour. Dissolve yeast in warm water, then add to corn meal along with other ingredients. Mix thoroughly, cover and let rise until doubled.
Drain peaches and reserve juice. Melt oleo in dish. Mix milk, flour and pudding. Beat egg in peach juice. Add mixture to milk mixture. Pour into dish. Place peaches on top.
Cut margarine into cake mix. Add water, cooking oil, eggs and 1/2 can of sweetened condensed milk. Pour half of batter into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. While cake bakes, melt caramels and remaining 1/2 can of sweetened condensed milk. Stir in pecans; spread over hot cake. Add remaining cake batter; bake another 30 minutes at 350°.
In saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15 to 20 minutes or until thickened and cranberries have popped. Chill. Serve as an accompaniment to turkey or pork.
Blend the cream cheese and sour cream in an electric mixer or processor. Add the next 7 ingredients and mix well. Spread the cream cheese mixture on each tortilla and roll up tightly as for jelly roll. Place the tortilla rolls on a tray and cover lightly with a damp towel and plastic wrap to prevent drying. Chill for 8 to 10 hours. Cut the tortilla rolls into 1/2 to 3/4-inch slices and arrange on a serving platter. Serve with the picante sauce. Yield: 10 dozen.
In a saucepan, melt chocolate with water over low heat. Mixture will begin to harden. Cream butter and sugar. Add eggs one at a time, beating well after each addition. Blend in vanilla and chocolate mixture. Stir together flour, salt and soda; add alternately with buttermilk to batter. Fold in nuts, if desired. Pour into a greased and floured 10-inch pan (tube). Bake at 325° for 1 1/2 hours or until cake tests done when a toothpick inserted in the center comes out clean. Allow cake to stand 10 minutes before removing from the pan. Cool on wire rack; sprinkle with powdered sugar.
Brown meat; combine remaining ingredients in large casserole. Bake at 350° for 2 1/2 hours.
Combine everything in blender. Blend 3 minutes at low speed. Pour in 9-inch greased pie pan. Let stand 5 minutes.
Blend all ingredients. Put in butter casserole dish. Top with sharp grated cheese and crumbled potato chips. Bake in a 350° oven for 45 minutes.
Mix first 3 ingredients; press into pan. Bake at 350° for 10 minutes. Mix water, sugar and cornstarch. Cook until clear. Cool a little; and mix with the strawberry Jell-O. Put into shell with sliced strawberries. Refrigerate until set.
Crush cookies and put half of crumbs in a 9 x 13-inch pan. Mix softened cream cheese and butter until smooth with mixer. Mix in powdered sugar. Fold in whipped topping. In a separate bowl, mix pudding, milk and vanilla. Fold cream cheese mixture and pudding mixture together. Pour in a pan over cookie crumbs. Sprinkle remaining crumbs on top. Chill. This can also be frozen and served either frozen or chilled.
Layer. Cover and bake 1 hour. Uncover and bake 30 minutes.
Slice hard-boiled eggs in half; remove yolks. Set halves aside. Mash yolks with a fork in a bowl. Add sugar, cayenne pepper, mustard, mayonnaise, salt and pepper to taste. Mash yolks. Blend well. Spoon yolk mixture into halves. Refrigerate. Keep covered. May omit cayenne pepper and add 1 or 2 tablespoons relish or minced onion.
In a saucepan, bring vegetables to a boil. Shut off once at boil and add cream of chicken soup and canned chicken. Pour in 9 x 11-inch baking dish. Add cubes of cheese. Roll out biscuits on counter until 1/4-inch thick. Place canned biscuits on top. Place in oven at 350° for 25 to 35 minutes.
Combine tomato soup and 1/2 can water; sprinkle with Worcestershire sauce; set aside. Place beef in 3-quart casserole; sprinkle with salt, pepper and basil. Top with celery, carrots and onions. Pour soup mixture over meat and vegetables, coating all pieces. Cover tightly and bake at 300° for 3 hours. Add potatoes and bake an additional 45 minutes.
1st Layer: Mix flour, nuts and margarine well and press into 9 x 13-inch pan. Bake 15 minutes at 375°. Let cool.
Blend ingredients by hand (except for the cheese) and pour into greased 9 x 13-inch baking dish. Top with grated cheese. Bake at 325° until cheese melts.