HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken. Drain and save 1 cup of broth. Cook spaghetti and drain. Saute onion and cut cheese into cubes.
Divide pastry almost in half. Roll out larger half on floured surface to 13-inch circle. Line 9-inch plate with pastry. Trim pastry to 1/2 inch beyond rim of pie plate. Combine tomatoes, sugar, flour, lemon juice, cinnamon, nutmeg and salt in bowl; mix well. Arrange tomato mixture in pastry-lined pie plate.
Pour water over dates; add soda and let cool. Cream eggs, shortening and sugar. Add date mixture. Add flour, salt and soda. Before baking, top with chocolate chips, sugar and nuts. Bake at 350° for 35 minutes in a 9 x 13-inch pan.
Prepare pudding mix as directed on package and cool. Line the bottom of pan with 12 cookies. Top with 1 banana, sliced. Spread half the pudding on top. Top with remaining cookies, then with 1 banana, sliced and remaining pudding. Chill. Makes 8 servings.
In a small bowl, mix well flour and 2 tablespoons brown sugar. With pastry blender, work in oleo until dough holds together. Press on bottom of greased 9-inch square pan. Bake at 350° for 15 minutes until firm.
Combine juices and chill. Add mineral water and ice (if desired) just before serving. Serves 8 to 10.
Brown hamburger meat and onion and drain. Add potatoes, tomatoes, tomato sauce and Veg-All. Cover and cook until potatoes are done, about 30 minutes.
Roll ice cream into balls and refreeze. Heat oil until hot. Crush corn flakes and roll ice cream balls in corn flakes until well covered. One at a time, place balls on slotted spoon and dip into oil. (Do not drop off spoon.) Leave in oil until corn flakes are browned, about 2 to 3 seconds. Roll in cinnamon sugar and place in serving dish. Drizzle with honey, top with whipped cream and serve. One ball per serving.
Mix and boil first 4 ingredients for 2 minutes. Remove from heat and add pecans, Rice Krispies and vanilla. Cool and shape into balls, then roll in coconut.
Saute onion in butter until translucent. Add potatoes, water and salt and cook until tender. Add milk and season to taste. Simmer a few minutes before serving. Yield: 6 to 8 servings.
Preheat oven to 325°. Mix ingredients in order given and pour into a well greased and floured Bundt pan. Bake for about 1 hour. Cool well before removing cake from pan.
Dissolve yeast in warm water. Mix all ingredients together. Bake at 475° until done.
Preheat oven to 350°. In bowl, combine flour, sugar and cocoa; cut in margarine until crumbly. Press on bottom of a 13 x 9-inch pan. Bake for 15 minutes. In saucepan, melt "1 cup" chips with sweetened condensed milk and vanilla. Pour over crust; top with nuts and remaining chips. Press down firmly. Bake for 20 minutes or until set. Cool. Cut into bars.
Brown hamburger lightly with onion. In 13 x 9-inch pan, layer meat first. Spread 2 cans of cream of chicken; don't add water. Add grated cheese on top, then layer Tots on top. Bake 25 minutes or until Tots are brown at 325°.
Mix flour, cocoa and sugar and make 3 "wells" in bowl. In one put soda, in one put vinegar and in one put oil. Pour water over all and mix. You can also add a pinch of salt and a beaten egg if you wish. Bake at 350° in 9 x 13-inch pan for 35 minutes or make 30 cupcakes.
Heat milk in top of double boiler, then add cheese and stir until melted. Cool and then add other ingredients. Mix well.
Brown green pepper and onion in margarine. Stir in rice soup, tomato soup and water. Form meatballs from remaining ingredients. Drop into sauce. Simmer, covered, on low for 1 hour. Simmer, uncovered, for about 15 minutes or until thick. Great served with mashed potatoes.
Combine everything except crabmeat. Stir well. Add crab meat. Chill for at least 1 hour before serving. Serve with crackers.
Separate eggs and stir yolks with whiskey or rum, 2 cups of sugar and 1 teaspoon nutmeg. Let mixture "ripen" in refrigerator 12 to 24 hours. Just before serving, add half and half to mixture. Beat egg whites, adding remaining 1 cup sugar while beating; beat until sugar is dissolved and whites are firm. In separate bowl, whip cream. Fold egg whites and whipped cream into yolk mixture. Sprinkle with nutmeg. Serves 25.
Mix equal amounts of Coke and ketchup in a large pot. Add chicken (skin, if preferred). Let come to a boil; reduce heat and simmer until done, approximately 45 minutes to one hour.
Dissolve gelatine in water (set aside). Pour soup in pot. Do not add water. Heat to boiling. Add cream cheese in soup. Stir until melted. Add celery and green onions. Cook 5 minutes. Add shrimp and mayonnaise. Cook 5 minutes. Add dash of salt (Tony's seasoning, Worcestershire sauce, garlic powder to taste). Pour gelatine into pot with soup and other ingredients. Mix. Pour into greased mold. Chill for 3 hours or overnight.
Make cake as directed on package. Pour half of batter in large greased pan and bake 20 minutes at 350°. Melt caramels, milk and margarine over low heat. Pour caramel mixture over cake. Mix chocolate chips and nuts, sprinkle onto caramel mixture. Then smooth rest of the cake batter over this mixture. Lower oven to 200°; bake 10 minutes, then increase to 350° and bake until done.
Split wings at each joint and discard tips. Pat dry. Deep fry until done (brown and crispy) or bake at 425° for 1 hour, turning halfway through cooking time. Combine red hot sauce, oleo and Worcestershire sauce. Dip wings in sauce to completely coat. Serve with favorite dip.
Combine all ingredients. Chill. Makes 1 1/2 cups. Serve with raw vegetables, chips or crackers.
Mix water, salt, bluing liquid and ammonia. Pour over coal in a pie pan or glass container. Drop food coloring on the coal and mixture. Different colors make it look pretty. Grows best where it is warm and dry. To keep it growing, carefully add more liquid from the sides of the coal.
Open cans of green beans. Pour out liquid from 1 can and reserve the liquid from the other can. Fry bacon until crisp; reserve drippings. Crumble the bacon; saute the onion in bacon drippings. Stir in flour, liquid from beans, salt, pepper, sugar and vinegar. Bring to a boil. Add the drained green beans and crumbled bacon. Heat until warmed through.
Preheat oven to 375°. Spread 1/2 of potatoes in a greased 9 x 13 x 2-inch baking dish. Slice sausage link and spread evenly on potatoes. Combine remaining ingredients and spread on sausage. Cover and bake for 50 minutes. Uncover and bake for 10 additional minutes. Serve warm.
Place bread in casserole dish. Mix chicken, vegetables, mayonnaise, salt and pepper; spread over bread. Mix eggs, milk and oleo. Pour over chicken mixture. Cover and refrigerate overnight. Take out to bake. Spread the chicken soup over top, then top with the cornflakes. Bake at 350° for 40 minutes. Remove from oven and top with shredded cheese. Bake 10 minutes longer.
Layer crackers (not crumbs) in 13 x 9-inch pan. Prepare pudding with 3 cups milk. Fold in Cool Whip. Pour over crackers. Put another layer of crackers on top of pudding mixture. Melt chocolate frosting in microwave for 1 1/2 minutes. Stir and swirl over crackers. Refrigerate for 2 hours. Freezes well.
Dissolve Jell-O in boiling water. Cook vanilla pudding as directed on package. Mix jello and pudding, refrigerate overnight. Whip cream. Beat pudding mixture, add whipped cream, fruit, cherries and marshmallows. Mix thoroughly, chill before serving. Yields 6 to 8 servings.
In saucepan, combine 4 cups water and salt. Bring to boiling. Slowly stir in grits. Cook, covered, over low heat for 2 1/2 to 5 minutes, stirring occasionally. Remove from heat. Stir in ham and margarine. Pour into a greased 8 x 8 x 2-inch pan. Cool. Chill until firm, about 3 hours. Cut in 2-inch squares. Beat egg with 2 tablespoons cold water. Dip squares in egg mixture, then in flour. In skillet, cook grit squares on both sides in small amount of hot shortening until golden brown, about 8 to 10 minutes. Serve with maple flavored syrup. Makes 4 servings.
Blend ingredients with electric mixer. Add ice water, 3 tablespoons at a time. Blend in until all water is added. Blend to smooth. Take out on a floured pastry board or sheet. Roll out in 7-inch pie crust. Makes 2.
Mix all ingredients together. Pour in greased 9 x 12-inch dish. Bake at 350° for 35 minutes or until golden brown.
Stir soup until smooth. Add milk and pepper. In buttered 1 1/2-quart casserole, alternate layers of potatoes, onions, sauce and cheese. Dot with butter; sprinkle with paprika. Cover. Bake at 375° for 1 hour. Uncover. Bake 15 minutes more.
Toss first 3 ingredients in salad bowl. Combine remaining ingredients and blend well. Pour over cabbage and mix in well. Serve immediately.
Combine flour, salt and pepper. Roll meat in this mixture. Brown meat in the shortening. Add tomatoes, tomato soup and water; cover and simmer 1 1/2 hours, stirring now and then. Add onions, carrots and potatoes. Cook until vegetables are tender. Cook, uncovered, 10 minutes to thicken.
Mix ingredients together. Pour into Bundt pan. Bake for 50 to 55 minutes at 350°. Cool in pan for 15 minutes. Sprinkle with powdered sugar when completely cooled.
Cook macaroni and drain. While hot, cut up cheeses and mix together. Mix egg, milk, salt and pepper. Put all together and mix well. Pour into 9 x 13-inch casserole dish. Bake at 450° for 30 minutes.
Beat cream cheese in large mixer bowl until creamy. Add 3 ounces smoked salmon, coarsely chopped, and beat at low speed until blended. Add minced onion, mayonnaise, yellow mustard and minced garlic. Beat at high speed until well blended. Serve with crackers or breadsticks. Makes 2 cups.
In a large bowl, feed Herman 1/2 cup sugar, 1 cup flour and 1 cup milk. Stir thoroughly. From now on, refrigerate.
Get some meat and cook it in a pan and put the fire on the pan and it cooks up. Then you have steak.
Brown hamburger and onion in frypan, adding salt and pepper; drain. Add stewed tomatoes and mix well. Cut processed cheese into small chunks; add to meat mixture and melt. Add enchilada sauce to meat mixture, mixing well. Set aside. Cut cream cheese into 8 equal blocks. Spread block of cheese over 1/2 of each tortilla. Spread light layer of green chiles over cheese. Fold in half. Set aside. Spray 13 x 9-inch bread pan lightly with cooking spray. Layer bottom of pan with tortilla chips. Pour 1/2 of meat mixture over chips. Place folded tortillas over layer of meat mixture. Pour remainder of meat mixture over folded tortillas. Bake in oven at 350° for approximately 20 minutes. Remove from oven and spread grated cheese on top. Bake an additional 5 minutes or until cheese has melted.
Saute vegetables in skillet with small amount of oil. Boil chicken and remove. Dice and return diced chicken to broth. Pour vegetables into broth and continue boiling for a while. Add chopped cilantro (3/4 to 1 cup). Serve and top with fried tortillas, grated Mozzarella and add chopped avocado.
Cream butter and sugar; add remaining ingredients. Chill overnight. Roll out very thin on floured board. Cut and decorate. Bake in greased cookie sheet at 350° for 5 minutes. Makes about 10 dozen.
Heat oven to 350°. In small bowl, stir all ingredients except mushrooms. Stuff each mushroom cap with 1 tablespoon of filling. Place in buttered 13 x 9-inch baking pan. Bake for 20 to 25 minutes or until tender. Makes 16 appetizers.
Mix crumbs with margarine; press into a 10-inch pie pan. Saute onions in margarine. Pour into crust. Scald milk and add slowly to eggs. Add grated cheese and stir until cheese is melted. Pour into crust and bake 45 minutes at 350°.
Mix cake mix, butter and 1 egg. Press into greased and floured 9 x 13-inch pan. Combine powdered sugar, 3 eggs, flavoring and softened cream cheese. Mix well and spread over cake mix layer. Bake at 350° for 40 to 45 minutes or until toothpick in center comes out clean. Cool and cut in squares.
In a large skillet, brown the ground beef over medium-high heat. Stir in the taco seasoning and tomatoes. Line a 9 x 13 inch baking dish with half of the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas. Sprinkle with cheese. Bake at 350° for 20 to 30 minutes or until cheese is melted and bubbly. Serves 4 to 6.
Cream the sugar and eggs. Add melted butter. Add milk, vanilla and coconut. Mix well. Bake at 325° until firm.
Before starting jelly, in quart jar, add 1 1/2 cups flour and fill jar with water. Shake to dissolve all lumps. In pan, combine peppers, mustard, salt, vinegar and sugar. Bring to rolling boil, stirring constantly. Add flour mixture to thicken. Place in pint or quart jars.
Add chicken to bottom pie crust. Top with soup mixed with sour cream, salt and pepper. Cover with top crust! Bake at 400° for 45 minutes to 1 hour, or until brown. (This freezes well, bake when needed.)
Bake any type of cake in a long pan. Freeze. Remove from freezer and place your favorite ice cream on top of cake. Trim the cake down to 1 inch larger than the ice cream. Cover with meringue or fluffy white frosting.
On medium speed, beat eggs in mixer. Add sugar, jelly and margarine. Stir in pecans and pour into pie shells. Bake at 350° for 50 minutes.
Chill water and pineapple juice. Add Seven-Up. Make ice ring with Kool-Aid. Makes 1 gallon. Serves 25 (1/2 cups).
Heat oven to 375°. Melt margarine in oven in 13 x 9-inch glass baking dish or nonstick aluminum baking pan. Tilt to evenly coat dish.
In a saucepan, measure light brown sugar, margarine and evaporated milk. Bring to boiling point. Let boil 2 to 3 minutes, stirring constantly. Remove from heat; add vanilla and 1 cup 10x confectioners sugar. Beat and add cherries, coconut, pecans and raisins. This should harden quickly; cut into squares.
In medium bowl, combine ingredients. Blend well. Refrigerate until ready to serve. Makes 2 cups. Serve with tortilla chips or fresh cut vegetables, such as carrots.
Mix ingredients; knead. Make deep slits. Place on cookie sheet. Bake in a 450° oven for 30 to 45 minutes.
Mix well; form balls. Press with fork dipped in water. Bake at 375° for 10 to 12 minutes.
Combine tomatoes and water; bring to boil. Add onions, pepper, salt and garlic. Mix well and bring to boil. Add ground beef (uncooked), stirring constantly. After coming to good boil, cover and simmer for 90 minutes. Add water, if needed. Add 4 1/2 tablespoons chili seasoning (Bobby uses Morton's). Cover and simmer 60 minutes. Add 2 cups mashed cooked pinto beans to tighten the chili (an old trick Bobby learned from an army cookbook).
Cut up the rabbit into serving size pieces. Saute in butter until browned on all sides. Mix parsley and chives with 2 tablespoons butter with a fork. Sprinkle rabbit with flour, cook 1 minute while stirring. Add wine, butter and herb mixture, 1 cup water, garlic, thyme, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, cover and simmer 1 hour over low heat. Add mushrooms and simmer about 10 more minutes.
Place fish in a large skillet. Add 1 1/2 cups milk, bay leaf, celery and thyme. Simmer 10 to 20 minutes. Remove skin and bone. Cut fish into 1/2-inch pieces. Strain liquid from fish and reserve for later. In saucepan, melt butter. Saute onion. Stir in flour, salt and pepper. Remove from heat. Gradually add the liquid from the fish, then 4 cups milk and potatoes. Cover and cook 15 to 20 minutes or until potatoes are tender. Stir in cheese until melted. Add fish. Heat and serve. Serves 9.
Bring to boil butter, cocoa and water. Pour in large bowl; while hot, add flour, sugar and salt. Mix well. Beat in eggs, sour cream and baking soda. Pour in large cookie sheet that has been greased and floured. Spread evenly. Bake 20 to 25 minutes (no longer).
Dip onions after sliced in a small bowl of milk, then dip in flour. French fry until golden brown.
Cook potatoes until just about done. Peel and cube. Add rest of ingredients and put crumbled bacon on the top. Bake at 350° for 30 minutes.
Mix all ingredients except sugar. Roll in large marble size balls. Roll in powdered sugar. Keep cool. Will keep well.
Brown ground beef in skillet; drain. Add onions, seasoning mix, water and refried beans; mix well. Simmer for 5 minutes. Spoon onto tortillas; roll to enclose filling. Place seam side down in greased 9 x 13-inch glass baking dish. Mix taco sauce and tomato sauce in bowl. Spoon over tortillas. Sprinkle with 2 cups cheese. Bake until cheese has melted. Sprinkle with remaining ingredients.
Chop tomatoes coarsely. Combine all ingredients. Simmer for 20 minutes.
Combine sugar and salt with meal in a large mixing bowl. Scald with boiling water and stir well. Thin immediately with milk so mixture will drop easily from spoon (additional milk may be necessary).
Cream together eggs, sugar, oil and pumpkin, then add the rest of the ingredients. Mix well. Bake at 350° for 1 hour in a greased and floured pan or Bundt pan. Cool cake.
Crust: Spread crescent rolls on baking sheet and bake at 350° for 10 to 13 minutes. Cool.
Slice each candy drop into 3 or 4 pieces and place 1 between 2 Ritz crackers. Warm for a few minutes at a low temperature in oven until candy melts. Delicious!
Combine butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add almond extract. Stir in flour, mixing well. Spoon batter into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes or until cake tests done.
Melt caramels and 1/3 cup evaporated milk and set aside. Mix together the cake mix, oleo, nuts and 1/3 cup milk. Press half of cake mixture in a greased 9 x 13-inch pan. Bake for 6 minutes at 350°. Remove from oven and pour caramel sauce over cake. Sprinkle with chocolate chips. Crumble the rest of the cake mixture on top and bake for 10 minutes. Let cool before cutting. Keeps best if refrigerated.
Mix together cream cheese, powdered sugar and 1/2 carton of Cool Whip. Blend with mixer. Pour mixture into graham cracker crusts. Makes two cheesecakes, then divide strawberry pie filling between both cheesecakes. Let chill for 2 to 3 hours for better flavor.
Preheat oven to 350°. In a bowl, cream together sugar and butter. Add eggs, one at a time, and beat after each addition. In a bowl, sift together flour, baking powder and salt and add alternately with milk to the creamed mixture. Stir in chopped cranberries. Spoon into 12 paper-lined 2 1/2-inch muffin cups. Fill 3/4 full. Bake 25 to 30 minutes.
Cream the butter and sugar together. Add egg, salt and extract. Mix thoroughly. Add 1 cup flour, then add all of the water. Mix. Add remaining flour; mix. Drop by level measuring teaspoonfuls onto greased cookie sheet. Flatten with a floured jelly glass. Press almond on top. Bake until brown and crisp at 350° for 10 to 12 minutes. Makes 160 cookies (20 to a cookie sheet).
Mix shortening, sugar, egg, molasses and water together. Stir in all dry ingredients until well blended. Chill dough. Drop by teaspoonfuls, about 2-inches apart, on cookie sheet. Bake just until set, about 6 to 8 minutes in 400° oven. While still warm, frost with Coffee Cream Frosting.
Heat 1 teaspoon oil in medium skillet over medium heat. Add onion and garlic. Cook until softened (2 minutes). Stir in mushrooms. Cook until browned (about 5 minutes). Remove mushroom mixture from skillet and set aside. Place the remaining oil and flour in skillet. Stir to mix. Turn heat to low and cook, stirring constantly, until flour turns deep brown. Still stirring, gradually add milk. Cook until mixture thickens (about 4 minutes). Stir in the mushroom mixture. Add salt and pepper. Serve immediately! Serves 4.
Combine all ingredients. Let stand 24 hours. Makes 10 servings. This is really tasty!
Combine the ingredients in a small bowl. Microwave on High for 2 to 4 minutes or until the caramel is melted, stirring after every minute of cooking time. Makes 1 cup.
Combine all ingredients except Parmesan cheese. Mix well. Pour into 9-inch baking dish. Cover with a lid or foil. Refrigerate all day. Bake in a 350° oven for 45 minutes. Remove cover and bake an additional 15 minutes longer. Sprinkle with Parmesan cheese.
Mix all ingredients together in saucepan. Cook over medium heat, stirring constantly until mixture forms a ball. Takes about 6 minutes. Knead to form a ball after cools. Put in airtight container. You can divide ball and mix different food color in each. Makes 2 pounds.
Brown hamburger, onion and green pepper, then drain. Combine the rest of ingredients and bring to a boil. Cover and remove from fire for 5 minutes. Then serve.
Mix first 3 ingredients together. Shape into individual balls. Roll in graham cracker crumbs. Chill and serve.
In a small bowl, stir together flour, baking powder and cinnamon. Set aside. In a large mixing bowl, at medium speed, beat together oil, sugar and eggs until well blended. At low speed, gradually beat reserved flour mixture into egg mixture. Beat until well blended. Stir in carrots, pineapple and pecans. Bake in preheated 350° oven.
Cook tiny grain pasta in boiling water according to package directions; drain, rinse in cold water and drain again. Drain canned oranges and crushed unsweetened pineapple, reserving juices. Mix fruit with pasta in 3-quart bowl. Pour cold juices in saucepan and add sugar, beaten eggs and flour (cornstarch). Place over medium heat and cook, stirring until thickened. Pour over pasta and fruit. Stir in marshmallows. Mix well and chill overnight. Fold in thawed whipped topping. Makes 10 to 15 servings. Really good and a make ahead salad/dessert. (I never use all the juices to make the dressing.)
Heat 3 tablespoons of the oil in a large skillet. Pat the chicken dry; season them with salt and pepper and cook gently in the oil for 5 minutes. Do not attempt to brown the chicken or it will be overcooked; it should be pale gold. Remove chicken from skillet and reserve. Add the onions, carrots and garlic to the oil remaining in the skillet and cook, covered, over low heat until the vegetables are tender, about 25 minutes. Uncover the skillet and add the stock, orange juice, tomatoes and rosemary. Season to taste with salt and black pepper and simmer the mixture, uncovered, for 15 minutes. Return the chicken to the pan and simmer further, 20 to 25 minutes, or until the chicken is nearly done. Baste the pieces with the sauce and turn them once at the 15 minute mark.
Preheat oven to 350°. Spray bottom and sides of an 8-inch spring-form pan with nonstick coating. Lightly flour the pan.
Cook potatoes in boiling water. Mash in water they were cooked in. Add sugar, salt and enough cold water to make 3 1/4 cups of liquid. Allow this mixture to become warm. Add the yeast dissolved in 1 cup warm water. Allow this mixture to stand overnight. This should be light and frothy. Pour off 1 cup to save as starter for the next baking. Store in refrigerator in jar loosely covered. When ready for use, set jar in warm water until 82°. Starter should remain usable for about a week. Work flour in this mixture as in sourdough bread.
Cream butter and sugar. Beat flour and salt into creamed mixture. Add vanilla. Divide butter in half. Add red color to half and green color to other half. Mix. Chill 30 minutes. Shape into balls using rounded teaspoon of dough. Refrigerate while making filling.
Cut up chicken and mix with green chili salsa to taste (until saucy texture). Heat tortilla in dry skillet and then dip in cream mixture (sour cream and whipping cream). Spoon chicken filling into shell and fold. Lay in 9 x 11-inch glass pan. When finished, pour remaining cream mixture over enchiladas. Top with shredded cheese and heat at 350° for 20 minutes.
Cream butter and sugar; add eggs one at a time. Add soda to milk. Mix spices with flour. Add flour alternately with milk, then add jam, dates, nuts, coconut and apple. Mix well. Bake at 350° for 20 to 25 minutes. Yields 3 layers.
Cook all ingredients except lemon juice and brown sugar in a 10-inch skillet over medium heat for 12 to 15 minutes, stirring occasionally, until all liquid has evaporated. Reduce heat to medium-low. Stir in lemon juice and brown sugar. Cook 5 minutes, stirring occasionally until carrots are glazed. Low-fat and low-cholesterol.
Mix all ingredients, but chili powder. Roll in chili powder. Chill until firm.