HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil hen with onion, celery, salt and pepper to taste. When done, remove meat from bone. Save stock. Cook noodles in broth as directed on package. Add peas, and mushrooms (cut up); add eggs (cut up) and add chicken. Sprinkle in garlic salt. Heat in double boiler as it burns easy. Tastes better if made a day ahead.
Combine 3/4 cup flour, sugar, salt and yeast. Heat milk, water and butter until liquids are 120° to 130°. Add to dry ingredients; beat for 2 minutes. Add 1/4 cup flour. Beat at high speed 2 minutes. Stir in enough flour to make a soft dough. Turn onto floured board; knead 2 to 3 minutes until smooth. Place in greased bowl; grease top. Cover. Place bowl into large pan of very warm water (about 120°). Let rise 15 minutes.
Sift flour, soda and salt. Add oil, eggs and sugar. Beat until smooth and well mixed. Add apples, vanilla, cinnamon and pecans. Grease and flour tube pan. Bake 1 hour and 20 minutes at 325°.
Add milk, chopped pecans and crushed pineapple to the cream cheese. Mix and prepare Dream Whip according to box directions. Add sugar to it. Mix these 2 mixtures together and pour into baked pie shells. Refrigerate.
Combine ingredients with a mixer. Mash down in 9 x 13-inch pan (packing tightly).
Mix ingredients together. Roll or absorb moisture on paper towels. Shape into a ball. Refrigerate overnight. Next day, roll ball in chopped pecans. Put on Ritz crackers.
Stir together flours, cornmeal, baking powder, soda and salt. Combine egg, molasses, sugar and oil. Add flour mixture to molasses mixture alternately with buttermilk; beat well. Stir in raisins. Turn batter into 2 well-greased 16-ounce vegetable cans. Cover cans tightly with foil. Place cans in crockery cooker. Cover and cook on high heat setting for 3 hours. Remove cans from cooker. Cool 10 minutes in cans. Serve warm. Makes 2 loaves.
Whisk together the eggs and sugar until very thick and pale. Heat the milk, butter and vanilla essence until almost boiling. Very slowly, whisk the hot milk into eggs. Sift together the flour and salt and fold into the egg mixture.
Mix confectioners sugar with cream cheese, margarine and vanilla. Spread on unrolled cake. Reroll and refrigerate. Slice as you serve.
Cook and drain noodles. Beat eggs by hand and add other ingredients; then fold in noodles. Bake at 350° in a 9 x 13-inch greased pan for 1 hour. Cut into squares. Serves 15.
Mix juices from cans of fruit with amount of water called for, hot water. Bring to boil. Turn off fire add Jell-O and dissolve. Add Jell-O, fruits and nuts. Add the Coke slowly so it doesn't fizz too bad. Add rest of water (leave out about 1/2 cup so it will jell better and will be firmer). Add smushed cream cheese. Cool. Stir now and then.
Mix all ingredients except parsley and paprika. Chill. Form into a ball. Roll in parsley flakes and paprika.
In small bowl, combine tuna, celery, onion, salad dressing and lemon pepper seasoning; mix well. Spread about 1/4 cup tuna mixture on each slice of toast. Place on broiler pan or ungreased cookie sheet. Broil 4 to 6 inches from heat for 2 to 3 minutes or until tuna mixture is hot. Top each with cheese slice; broil an additional 1 to 2 minutes or until cheese is melted. Makes 4 sandwiches.
Mix all ingredients, except corn and peppers. Pour 1/2 of the batter into greased pan. Sprinkle 1/2 of the corn and peppers over the batter. Pour remaining batter, corn and peppers into pan. Bake for 1 hour at 350°.
Sift first 4 dry ingredients together. Mix in butter or shortening. Put in raisins. Beat egg in cup with fork; add milk. Add to mixed ingredients. Bake in greased bread pan at 350° for 3/4 to 1 hour. If buttermilk is used in place of sweet milk, add speck of baking soda.
Grease and flour Bundt pan. Place pecans in bottom. Beat other ingredients together and pour into Bundt pan. Bake at 325° for 1 hour. Cool 10 minutes. Make holes in cake with toothpick. Add half of hot glaze while in pan. Set 30 minutes. Turn out and put remaining glaze on cake.
Mix all ingredients together in a blender or by hand with a whisk. Makes about 1 1/2 cups. Use on chicken or tuna salad.
Mix all together. Put in graham cracker pie crust. Chill until firm. Can double ingredients.
Mix together in a big bowl, using 2 1/2 cups milk. Add remaining 1/4 cup, if needed.
Preheat oven to 350°. In a large bowl, separate every slice of bread and saturate with milk. Let stand until soggy. Cut or mash soggy bread into bite-sizes. Add salt, cinnamon, nutmeg, sugars and egg. Mix well and stir in raisins. Pour into 9 x 13-inch baking dish sprayed with cooking spray. Bake for 30 minutes. If consistency is too moist or sticky, return to oven and check every 5 to 10 minutes until baked to desired consistency. Serve hot with cold milk and butter on top. Microwaves well.
Combine all ingredients and refrigerate for a minimum of 30 minutes before serving. Makes 4 salads. Good as a light meal served with rolls and fruit for dessert.
Combine cabbage, onions, celery seed and salt; set aside. In small skillet, fry bacon until crisp. Remove bacon; crumble over cabbage. Remove most drippings from skillet, leaving about 1 tablespoon. Add sugar, vinegar and paprika; heat until sugar dissolves. Pour warm dressing over cabbage and toss. Serve immediately.
Lightly brown hamburger in skillet. Add onions and cook until tender. Stir in sauce, water and seasonings. Simmer 25 minutes. Place half of spaghetti in a 2-quart casserole. Cover with half of sauce. Sprinkle half of cheese on sauce; repeat layers. Bake at 350° for 30 minutes.
Mix all ingredients with 3/4 bottle of dressing. Let stand overnight. Before serving mix in remaining dressing.
Layer ingredients in 13 x 9 x 2-inch pan in order given. Bake at 325° for 45 minutes. Serve with whipped cream or ice cream. Best when cooled first.
Place ingredients in a microwave-safe bowl. Cover and microwave on high for 4 minutes. Stir, and continue microwaving for another 4 minutes. Stir again. Apples should be fork tender. If necessary microwave on high for an additional 2 minutes. Serve as a topping over low-fat ice cream or frozen yogurt or eat alone.
Cut meat across the grain into 1/2-inch thick slices. Put in large bowl. Mix sauces and spices and marinate meat overnight (12 hours).
Mix cocoa and water. Bring to boil and cook 2 minutes; cool. Add more water, if necessary, to make 1/2 cup. Sprinkle gelatin over this to soften. Add Sweet 'N Low and hot coffee. Mix until gelatin is dissolved. Pour into four pretty glasses. Top with Cool Whip, if desired.
Blend cream cheese with mayonnaise. Add ham and all other ingredients. Mix until well blended. Refrigerate until firm (overnight). Roll into ball or place in small dish. Cover with chopped pecans. Serve with fancy crackers.
Line 15 x 10 x 1-inch jelly roll pan with graham crackers. Bring butter and sugar to rolling boil in medium saucepan. Boil for 2 minutes. Remove from heat. When bubbling has stopped, add nuts. Spoon over graham crackers. Bake at 350° for 10 minutes. Yields 40 squares.
Place brisket in large glass baking dish. Sprinkle meat with tenderizer. Combine all remaining ingredients except Barbecue Sauce and rub on meat. Cover and refrigerate the brisket overnight. Bake at 250° for 5 hours, covered. Add water if liquid is needed. Pour Texas Barbecue Sauce over brisket and cook 1 hour longer. Let stand for 15 minutes, then slice thinly across the grain.
Place fillets in large buttered baking dish. Season with salt and pepper. Sprinkle 2 tablespoons of lemon juice and dot with 1 tablespoon of butter. Bake at 350° for 20 minutes.
Cream together butter, brown sugar, white sugar, eggs and vanilla. Sift together dry ingredients. Add chocolate and white chips; add nuts last. Make size of golf balls, using an ice cream dipper. Bake for 15 minutes at 350° until light brown.
Combine ingredients. Cook until 294°. Pour into an 8 x 8-inch buttered pan. Cool. Spread with melted chocolate and sprinkle chopped nuts on top.
Drain pineapple well; reserve 1/4 cup juice. Chop chicken breast. In large bowl, combine chicken, pineapple juice, poppy seed, vanilla and lemon peel. Pour over chicken mixture and toss well. Put on lettuce and serve with French bread.
Combine flour and baking soda and set aside. Use an electric mixer to cream butter. Add vanilla and sugars and beat until fluffy. Beat in egg. At low speed beat in cocoa, then add milk. With a wooden spoon mix in dry ingredients just until blended. Stir in nuts and chocolate chips.
Preheat oven to 350°. Butter a 6-cup baking dish or 10-inch pie plate. Mix apples with cinnamon, nutmeg, lemon juice, walnuts, raisins and 1/2 cup sugar. Spread in baking dish. Combine remaining sugar with flour in a bowl. Cut in margarine or butter with pastry blender or two knives until mixture resembles coarse meal. Spread over apples. Bake until top is lightly browned, about 45 minutes to 1 hour. Serve with ice cream or whipping cream if dairy, but it is plenty sweet without it.
Preheat oven to 375°. Brown meat and onion. Add seasonings. Cook noodles in boiling water. Combine soup and milk. Stir in noodles. Add mushrooms, olives, cheese and seasoned beef. Bake, uncovered, for 25 minutes. Remove from oven and stir in chow mein noodles and cashews. Bake an additional 20 minutes.
Cut together first 3 ingredients with a pastry blender. Mix, in a one-cup measure, egg with vinegar. Fill the cup with milk. Mix together. Put mixture in refrigerator a few minutes before rolling. Sprinkle Carnation milk on crust, if desired.
Combine first 5 ingredients in a shallow 2 1/2-quart casserole dish. Add squash and cover with heavy-duty plastic wrap. Microwave on High for 3 to 4 minutes. Let stand, covered, 3 to 4 minutes. Add onion, garlic, pepper and olive oil. Toss gently. Microwave 2 to 4 minutes and add kielbasa. Toss. Cover and microwave on High for 1 to 2 minutes. Yield: 6 to 8 servings.
Preheat oven to 350°. Combine flour, oats, baking soda, cinnamon and salt. Set aside. Cream butter. Gradually add sugars, beating until light and fluffy. Add egg and vanilla. Mix well. Alternate additions of dry ingredients with pumpkin, mixing well after each addition. Stir in chocolate chips or raisins. Drop 1/4 cup dough onto lightly greased cookie sheet. Bake 20 to 25 minutes until cookies are firm and lightly browned. Remove from sheet and cool on racks. (For smaller cookies, decrease cooking time.) Yields approximately 20 cookies, maybe 24!
Chop squash; combine with onion and oil in a skillet. Add 2 tablespoons water, salt and pepper. Cook over medium heat, stirring often. Turn to low heat after mixture is slightly tender. Cover and cook over low heat 15 minutes.
Mix all ingredients together. Grease and flour loaf pan. Bake at 350° for 1 hour.
Preheat oven to 375°. Blend sugars, peanut butter, magarine, egg and vanilla until creamy. Sift flour, baking soda and baking powder into creamed mixture. Stir until flour is blended. Shape dough into 1-inch balls and roll into cocoa. Place balls 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are lightly browned. Remove from oven and immediately use your little finger to make the paw print. Cool on rack.
Heat olive oil in large skillet and lightly brown meat. Add onion, garlic, oregano, bay leaf, basil, savory, nutmeg and light brown sugar; simmer 3 to 5 minutes, stirring occasionally. Add tomatoes and tomato paste and simmer, stirring now and then for 25 to 30 minutes. Add salt and pepper to taste and slowly cook 5 minutes more. Serve sauce over spaghetti cooked by package directions and well drained. Makes about 6 servings.
Mix together in a bowl the first 4 ingredients. Mix together the yeast and warm water. Set aside. Heat margarine and milk to lukewarm. Melt margarine. Scramble 1 egg and add a little of the margarine/milk mixture to the egg. Pour the yeast into the dry ingredients, then add the rest of the liquids and stir well. I use my Kitchen Aid to knead the dough for a few minutes. Let the dough set with a towel over it for about 1 hour. Roll out into buns and let rise again about 45 minutes before baking. Bake at 425° for about 10 minutes. Makes 2 1/2 dozen.
Mix sugar, butter and milk. Boil for 8 minutes. Remove from heat. Add marshmallow cream and chocolate chips. Stir until melted. Add nuts and blend well. Pour into a large, greased dish. Cool and slice.
Preheat oven to 350°. In a mixing bowl cream together sugar and butter until light and fluffy. Beat in egg. Combine flour, salt, cinnamon and nutmeg. Mix the molasses with the buttermilk. Add molasses mixture alternately with the flour to the creamed sugar and butter. Stir in raisins. Drop by teaspoon approximately 1 inch apart onto a greased baking sheet. Bake for 8 to 10 minutes or until lightly browned.
Chop squash and cook in salted water until tender. Add soup, onion and sour cream. Melt butter in pan and stir in stuffing mix. Place a layer of the buttered stuffing mix in a casserole dish. Add the squash and top with another layer. Bake at 350° for 30 minutes.
Fill pot with water. Cover meat; add meat bones. Cook for 1 1/2 hours. Add split pea soup mix, barley, lima beans, carrots, chicken bouillon, celery, salt and baking soda. Cook for 2 to 4 hours. Add potatoes in last 1 1/2 hours of cooking. It's a meal! My mom's recipe.
Brown ground turkey, bell peppers and onions over medium heat. Drain liquid. Heat tomato sauce on low heat and stir. Add ground turkey mixture to tomato sauce. Add garlic cloves, oregano, soy sauce, mushrooms, steak sauce and peeled tomatoes to sauce. Season to taste with garlic powder and onion powder.
Cook sugar, white syrup and peanuts together until peanuts are turning slightly brown (can be cooked too long), stirring constantly. Take off stove and add soda; stir like crazy. Pour onto well buttered cookie sheet. Do not smooth out. Cool quickly in a cold room or area. Break into pieces.
Make syrup of water, sugar, oleo and nutmeg. Bring to a boil. Put cut sweet potatoes in boiling syrup. Cover and boil slowly until potatoes are done. They should be clear and delicious.
Combine bourbon, brown sugar and chili sauce. Simmer 1/2 hour. Add hot dogs and simmer until warmed. For better results, refrigerate overnight. Serve hot.
Melt chips and water in top of double boiler or microwave. Beat egg yolks with sugar; blend in melted chocolate. Beat egg whites until stiff and fold into mixture with whipped cream. Add vanilla. Pour into 8 sherbet dishes or wine glasses. Chill 6 hours.
Grease and flour Bundt pan. Preheat oven to 325°. Crumble nuts and put in bottom of pan. Mix cake, pudding, rum, water, oil and eggs. Mix 2 minutes. Pour over pecans and bake 50 to 60 minutes. Remove and immediately pour hot glaze over cake.
In a small saucepan, melt Crisco and butter. Remove from heat. In a large mixing bowl, beat eggs and sugar until fluffy. Add cocoa, vanilla and Crisco and butter mixture. Blend until smooth. Stir in flour. Pour batter into a greased 8 x 12-inch baking pan. Bake at 375° for 30 minutes or until brownie begins to pull away from sides of the pan. Cool in pan before cutting into squares.
Bring brown sugar, water and butter to a boil. Pour into 9 x 13 x 2-inch pan. Mix sugar, chopped dates, nuts, milk, baking powder and flour together in a bowl. Drop by spoonfuls into syrup in the cake pan. Bake at 350° until done.
Cook chicken one half hour. Cover with mixture of remaining ingredients. Cook 1/2 hour longer or until chicken is tender. Bake at 350°.
Combine strawberries with gelatin. Grease 9 x 13-inch cake pan and spread with marshmallows. Prepare cake mix and pour over marshmallows. Spoon strawberry mixture over cake mixture. Bake at 350° for 30 to 45 minutes. Serve upside down with whipped cream.
Combine all dry ingredients. In separate bowl, combine the rest of the ingredients except raisins. Add to dry ingredients, stirring just until mixed well. Fold in raisins. Bake at 375° for 15 to 20 minutes, baking in a muffin pan with paper liners one-half filled.
Pour rice in bottom of pan. Add chicken soup and water. Boil chicken until tender. Place chicken on top of rice, chicken soup and onion soup. Cook for 1 to 1 1/2 hours at 325°.
Slice onions thin. Put in a large saucepan. Add butter, sugar and water to almost cover. Cook until onions are cooked down and liquid is a syrup. This is very good with steak. Save syrup to baste chicken and burgers.
Place rhubarb in shell. Sprinkle with salt and sugar. Beat eggs and milk together. Pour over rhubarb. Bake at 400° until center is firm (approximately 45 minutes). Cool before serving.
Combine ingredients and spoon into a lightly greased 1 1/2-quart casserole. Top with bread crumbs and bake at 325° for 15 to 20 minutes. Serve with toast or crackers.
Mix the first 3 ingredients. Pat in a 13 x 9 x 2-inch greased pan. Bake in a 325° oven for 15 minutes. Combine the remaining ingredients and spread on baked crust. Bake at 325° for 25 minutes. Cut into bars when cool.
Cut steak into 3/8-inch slices. Cut peppers into thin strips. Saute peppers in oil until tender. Add Ragu sauce; simmer 10 minutes. Broil steak slices 3 minutes on each side. Arrange steak on platter. Spoon sauce over steak.
Combine all ingredients in a saucepan. Heat to boiling, over medium heat, stirring constantly. Reduce heat, simmer 5 minutes. Stir occasionally. Thin with water, if desired. Use with chicken, beef or pork or as a zesty alternative to catsup. Makes 1 3/4 cups.
Brown meats and drain fat. Add garlic, basil, salt, tomatoes and bay leaf; simmer for 30 minutes. Boil lasagne noodles until they are barely flexible (10 to 15 minutes). Mix cottage cheese, Parmesan cheese, parsley flakes, eggs and salt and pepper to taste in a large mixing bowl. Slice or grate the Mozzarella cheese.
Mix good. Make 10 layers. Bake at 350°. Don't brown layers. (You may use a yellow cake mix that uses oil.)
Drain and slice canned or frozen crab. Reserve a little for garnish. Melt margarine in saucepan. Add green onions and mushrooms. Saute until tender. Blend in flour, salt, pepper and mustard. Add milk gradually, stirring until thickened and bubbly. Stir in crab. Serve over toast or patty shells. Sprinkle with reserved crab and parsley. Makes about 4 servings.
Cook apples until done. Stir in 1 cup sugar. Spread apples in bottom of 10 x 13-inch pan. Top with dry cake mix. Melt margarine and pour over cake mix. Sprinkle nuts on top. Bake at 350° for 50 minutes.
Melt butter in skillet. Slice mushrooms thin and saute in butter. Cube cream cheese and put in skillet; stir until melted. Spread on party rye and broil until lightly browned. Serves 18.
Sift together dry ingredients. Combine egg, milk and oil. Add to dry ingredients. Melt a little butter in a hot pan and cook until lightly browned.
Cream butter, sugar and vanilla. Add flour and nuts and mix well. Roll in 1/2-inch balls or press into cookie size. Bake at 325° for 15 to 20 minutes or until light brown. Remove from oven and roll in powdered sugar while hot. Let cook and roll in powdered sugar again. Makes approximately 4 dozen.
Grate cheese and mix in mixer with cream cheese, pimento and garlic. Add nuts and mix by hand. Shape into rolls the size of Ritz cracker or in one large bowl. Sprinkle heavily with chili powder. Keep refrigerated.
Mix in order. Bake in a 10 inch pie plate at 350° for 45 minutes.
Mix all ingredients and chill. Serve as dip for strawberries, pineapple, etc.
Mix first 6 ingredients together in a large bowl. Mix last 3 ingredients together in a bowl, then add to the couscous mixture. Serve warm or cold as a main dish. Makes about 6 servings.
Scald milk and stir in sugar, lard and salt. Stir until lard is melted. Let cool to lukewarm. Sprinkle in the yeast. Stir until dissolved. Now add 4 cups of the sifted flour. Beat until smooth. Add the remaining 4 cups bit by bit, blending after each addition. The dough should not be too stiff. Turn out on a lightly floured board and knead until satin smooth and elastic. Place balls of dough in a greased bowl. Brush top with melted butter or lard. Cover and let rise in a warm place (about 80°) until doubled in bulk. This will take about 1 1/2 hours.
Combine flour and sugar. Cut in butter until mixture resembles coarse corn meal. Press firmly on bottom of 13 x 9-inch baking pan. Bake 15 minutes. In a mixing bowl combine milk, eggs and vanilla. Mix well. Stir in chips and almonds. Spread evenly over prepared crust. Bake for 25 minutes or until golden brown. Cool. Cut into bars. Store, covered, in refrigerator. Makes 36.
Melt margarine for 30 to 45 seconds. Mix in remaining ingredients. Cook in low round dish with inverted saucer in the center or in a ring mold. Cook 17 minutes on 80% power or until knife in center comes out clean like a cake. For one half the recipe use 1 onion.
Preheat oven to 400°. Grease a 13 x 9-inch baking pan. In food processor, combine nuts, bread crumbs, salt, paprika, oregano and peppers; process until nuts are chopped. Transfer to a plastic bag. Pour buttermilk into a medium bowl; dip chicken into buttermilk, then add to bag with pecan mixture and shake. Arrange in pan in a single layer; drizzle with butter. Bake 30 to 35 minutes. Makes 4 servings.
Wrap chestnuts with bacon and secure with toothpicks. Bake at 350° to 400° for 45 minutes. Drain or transfer to another pan. Combine sugars and ketchup. Pour over chestnuts and bake 30 minutes more.
Mix together and roll into small balls. Mash with fork. Bake 12 minutes at 325°.
Cream together Wesson oil, sugar, red food coloring and eggs. Blend in flour, buttermilk, vanilla and cocoa, mixing well after each addition. Pour into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes.
Blend together oil and sugar. Add the eggs, vanilla and cinnamon and beat well. Add other ingredients and mix well. Bake in a 9 x 13-inch pan (lightly greased) at 350° for 45 minutes.
In a double boiler (a little water in the bottom, don't let it boil dry), melt cheese in top. Stir with a wooden spoon. Add mayonnaise gradually. When melted in pot, add crabmeat. When ready, add wine. If too thick, add more wine. Serve with fresh French bread.
Cut potatoes in 1/4's lengthwise. Place on cookie sheet. Spray with Pam and sprinkle seasoned salt generously. Bake at 375° for 30 to 40 minutes. For crunchy, broil until browned.
In a 6-quart pot, cover corned beef with water and boil until tender, approximately 4 hours. Skim off fat and add carrots, onions and potatoes. Cook 15 minutes. Add cabbage and cook 30 minutes more or until vegetables are tender. Season to taste with salt and pepper.
Cook spaghetti according to directions. Drain. Cook peas according to directions. Do not drain. Melt margarine in a large saucepan over low heat; blend in flour, salt and nutmeg. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and half and half. Bring to a boil. Boil 1 minute, stirring constantly. Stir in sour cream and sherry. Add spaghetti, peas, chicken and mushrooms. Stir gently. Turn into ungreased 1-quart casserole. Sprinkle with cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Serves 6 to 8.
Heat oven to 350°. Boil lasagne 10 minutes. Brown ground beef and Italian sausage. Drain. Add oregano and garlic. Heat 5 minutes. Add spaghetti sauce. Heat 15 minutes. In separate container, mix Ricotta cheese, Parmesan cheese, parsley and eggs. Spray 13 x 9-inch pan with nonstick cooking spray. Layer 1/2 noodles, then 1/2 cheese mixture, 1/2 Mozzarella cheese and 1/2 sauce mix. Repeat. Bake 30 minutes. Let stand 15 minutes before serving.
Put 1 can cherries in 9 x 12-inch pan. Sprinkle with 1/2 package of dry cake mix. Pour butter over it and top with nuts and coconut. Bake at 350° for 25 minutes.
Heat vinegar and sugar in large saucepan until sugar is dissolved, stirring frequently. Add onions, bell pepper, cucumbers and cabbage. Mix well. Simmer for 1 1/2 hours on low heat. Ladle into 9 hot, sterilized 1-pint jars, leaving 1/4-inch headspace. Seal with 2-piece lids. Process in boiling water bath for 10 minutes. Let stand overnight before serving.