HumbleIntelligence/food-ner-1-Million huggingface dataset:
Skin and halve the chicken breasts. Flatten them slightly. Season both sides with salt and pepper. Coat the chicken lightly with flour. Heat the clarified butter in a large skillet; add the chicken (in 2 batches) and saute 3 to 4 minutes. Stir in 1/2 cup of water and the cognac; season with salt and pepper. Bring the mixture to a boil; cover and simmer over low heat for 20 minutes.
Cream butter and sugars. Add egg. Mix well. Add peanut butter, soda, salt and vanilla. Add flour and oats. Spread in greased and floured 9 x 13-inch pan. Bake at 350° for 20 to 30 minutes.
Brown hamburger and drain. Cook potatoes (in chunks) until tender. In small pan, melt 1/2 stick butter. Stir in 2 tablespoons flour, 1 1/2 cups water and 4 bouillon cubes. Stir until thickened and cubes dissolve. Mix all together in pot and simmer.
Combine soup, sugar, oil, vinegar, salt and pepper; mix well until sugar is dissolved. Pour over vegetables. Refrigerate.
Blend all ingredients well. Allow to sit in refrigerator for several hours before serving so flavors develop fully.
Cook bacon in a large skillet until crisp. Remove bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside. Saute onion and green pepper in drippings until tender. Add corn and olives; cook over medium heat, stirring frequently, until thoroughly heated. Spoon mixture into serving dish and sprinkle with crumbled bacon. Makes about 6 servings.
Mix sugar, salt, flour and mustard together. Beat egg yolks slightly. Add dry ingredients, water and vinegar and mix to a smooth paste. Cook over low heat, stirring constantly, until thickened. Remove from heat and blend butter. When ready to use, thin with cream or fold in whipped cream. Makes 1 cup dressing.
Cut orange into 7 to 8 pieces and remove seeds. Combine orange pieces and juice in blender. Puree. Add dates, egg and butter to blender, blend and then pour into mixing bowl. Measure dry ingredients into separate bowl and mix well. Pour dry ingredients into orange mixture and stir gently to combine. Fill muffin tins (greased or filled with paper liners) and bake at 400° for about 20 minutes.
Brown beef in skillet; pour off fat. Put into Dutch oven. In skillet, saute bacon and onion until almost done. Stir into Dutch oven and add remaining ingredients. Cook on simmer 2 to 4 hours, stirring occasionally. Or place in large baking dish and bake at 350° for 40 minutes. Freezes well.
Mix sugar and flour. Mix milk, eggs and sugar mixture together. Cook over medium heat until almost as thick as you want it to be. Remove from heat and add peanut butter. Pour into cooked pie shell and bake at 400° until golden brown.
In heavy casserole with lid, brown roast in oil with garlic; add onion. Pour in wine or broth. Stir coffee powder into liquid. Cover and roast at 325° for 1 1/2 hours or until meat is tender. Remove meat onto heated platter and keep warm. Lift onions on top of meat and strain remaining juices. Heat to boiling. Simmer until juice are reduced to about 1/3 of the original volume, whisking all the time. Add salt to taste. Whisk in mustard, then margarine, one piece at a time. Do not let sauce stand without whisking or it may separate. Remove from heat; spoon sauce over meat. Cut into 1/2 slices to serve.
Boil noodles. When done, add cold water until cool. Mix eggs and cottage cheese together. Season mixture with salt and pepper. Brown onion and ground beef; drain. Add tomato sauce and paste to beef. Simmer mixture for 15 minutes.
Place apples in an 8 x 8-inch pan. Pour water and lemon juice over apples. Mix sugar, flour, margarine and cinnamon together until crumbly. Sprinkle over top of apples. Bake at 375° for 45 minutes.
Bake cake and cut lengthwise. Boil milk and flour until stiff, stirring constantly. Cool; add sugar, salt, shortening, oleo and vanilla. Add milk mixture and beat until fluffy. Put filling between cake layers. Cover cake and store in refrigerator one day.
Drain can of artichoke hearts and chop fine. Combine artichokes with mayonnaise and Parmesan cheese. Season with lemon juice, garlic powder and Worcestershire sauce. Top with Parmesan cheese. Bake at 350° for 20 to 30 minutes until bubbly and slightly browned. Serve with your favorite cracker. For a festive change, spread on party ryes and bake for an additional 10 minutes or so.
Toss fruit with sugar and cornstarch and set aside. Mix all other ingredients until crumbly. Place fruit in a 9-inch casserole. Smooth over and sprinkle topping evenly over fruit. Bake at 375° for 40 minutes or until topping is golden brown. Serve with vanilla ice cream.
Spray Bundt pan with Pam. Mix 1/2 cup orange marmalade and 1/2 cup chopped nuts. Spread in bottom of Bundt pan. Mix brown sugar and cinnamon. Melt margarine. Dip biscuits, one at a time, in melted margarine, then roll in brown sugar and cinnamon mixture. Stand biscuits in Bundt pan. Bake at 350° for 30 minutes. Invert onto serving plate as soon as removed from oven.
Beat butter and sugar in large bowl with electric mixer. Beat in eggs, one at a time, until fluffy. Sift flour, baking powder and salt in a separate bowl, then stir into butter mixture until thoroughly mixed. Add remaining ingredients and stir.
Slice enough onions in 1/4-inch slices to fill a medium size greased casserole. Layer onion slices in casserole. Season with salt and pepper to taste and dot generously with butter. Pour heavy cream and light cream over top of onions but do not cover. Cover with generous layer of Italian bread crumbs. (This can be made a day ahead, up to this point.) Place casserole on baking sheet and bake in 300° oven for 2 1/2 to 3 hours. Onion-lovers will want seconds!
Combine meal, salt and sugar and set aside. Bring water and oil to boil and add to dry ingredients, mixing well. Beat in eggs one at a time. Let mixture stand 15 minutes. Shape into 8 to 12 balls. With oiled hands, place on cookie sheet and bake 40 to 50 minutes at 375°.
Melt margarine in baking pan. Spread cracker crumbs. Spread chocolate chips. Spread butterscotch chips. Spread coconut. Spread condensed milk. Spread pecans. Bake at 300° for 20 minutes. Cool; cut in squares.
Peel potato and cook until soft. Mash potato and add powdered sugar until it forms a dough. Sprinkle wax paper with powdered sugar and roll out dough. Spread with thin layer of peanut butter. Roll up and slice with sharp knife. Keep refrigerated.
Peel, pit and mash avocados in medium-sized bowl. Add lemon juice, salt and pepper. In another bowl, combine sour cream, salad dressing and taco seasoning mix.
Add corn to beaten eggs. Stir in all other ingredients. Pour into greased casserole. Bake at 350° for 1 1/2 hours.
Drain fruit well. Mix pineapple, orange sections, cottage cheese, orange Jell-O (dry) and Cool Whip. Chill.
Brown ground beef in a large skillet and drain. Spread in a 13 x 9 x 2-inch baking pan. Top with 2 cans creamed corn mixed together. Top with mashed potatoes. Top with eggs. Spread eggs over entire top. Bake for one hour at 350°.
Place apples in 10-inch square baking dish. Combine sugar, flour, Cheddar cheese and salt in bowl. Cut in margarine until crumbly. Add to apples; mix well. Sprinkle with water and lemon juice. Bake at 350° for 40 minutes. May prepare apples and cover in salted water. Drain apples and use as above omitting salt. May serve as side dish. Yield: 12 servings.
Wash and cut collard greens without stems. Boil pork chops that have been trimmed of excess fat for 1 hour. Add washed greens and boil for 30 minutes to 45 minutes. Serve with cornbread.
Combine 1 part vinegar or lemon juice with 3 parts salad oil or olive oil. Season with spices and herbs. Dill seed, celery seed, cloves, thyme, bay leaves, sliced onions, garlic cloves, celery leaves, parsley sprigs and sliced carrots are good. Place the meat in a large bowl or pan and pour the marinade over it. Place in gas refrigerator 3 to 4 hours for small cuts, 10 to 12 hours for large cuts. Drain and cook as desired.
Bring water to boil; add potatoes, onion, carrots and soup base. Cook until tender.
Beat spices with hammer; tie in cheesecloth bag. Add spices and sugar to cider; bring to a boil. Simmer for 20 minutes. Remove spice bag; serve hot or cold. Yields 20 servings.
Mix all together and bake in casserole dish at 350°. Add croutons last 10 minutes of baking.
In large, deep bowl sift flour. In small bowl beat egg. Add egg mixture to flour, then enough water to make a soft dough. Beat dough mixture with a wooden spoon. Cut small piece out of the dough with a tablespoon. Working in batches, drop dough pieces into boiling water. When cooked, dumplings will rise to top. Drain cooked dumplings in a colander. Rinse with water and transfer to separate bowl. Gently toss with oil. Makes about 50 (1-inch diameter) dumplings. Serve with soup.
Melt butter; add flour and blend. Add milk and seasonings; cook over low heat, stirring constantly, until thickened. Pour part of mixture into egg yolk, beating well. Return to heat and cook until well thickened. Remove from heat. Add sherry, bread crumbs, crab, parsley and onion; mix gently. Pour into greased 1 1/2-quart dish. Top with buttered crumbs and sprinkle with paprika. Bake at 400° for 20 minutes. Yield: 6 portions.
Cut pork crosswise into 8 slices. Wrap in plastic and pound to 1/4-inch thick. Sprinkle with lemon pepper. Spray skillet with Pam. Add pork and cook on medium heat 4 minutes. Turn and cook 2 to 4 minutes more until not pink. Keep warm.
Prepare broccoli for minimum amount of time on package. Drain and put in greased casserole. Combine soup, mayonnaise, milk and lemon juice and pour over broccoli. Top with cheese slices. Melt the margarine and stir in bread crumbs. Pour over cheese slices and bake for 1 hour at 350°.
Combine orange juice concentrate, garlic, paprika, marmalade and tamari in a small bowl. Cut 2 pieces of plastic wrap at least 18-inches long and overlap them about 2-inches, to create a very large piece of plastic wrap. Place turkey in center of this sheet and cover turkey completely, on all sides, with orange mixture. Wrap turkey very tightly with wrap. Use extra piece if you think it needs it. (Repeat with foil.)
Mix all ingredients together and pour in 2 greased and floured loaf pans or use soup cans. Bake at 350° for 1 hour. (Add dry ingredients alternately with milk.)
Brown hamburger and drain. Over medium heat, mix together hamburger, taco seasoning, taco sauce, refried beans and jalapeno peppers. Mix well. Makes about 3 layers. Heat until cheese melts, then eat with tortilla chips.
Butter generously two large cookie sheets. In large pan, combine sugar, Karo and cook medium until drops like string from spoon. Add peanuts. Continue cooking until color of peanut brittle. Add baking soda; stir well. Mixture will boil up and bubble. Pour onto prepared pans. Spread out, getting peanuts into single layer. Cool completely and break into pieces.
Sift dry ingredients 3 times. Cream butter and sugar and add bananas and eggs. Add dry ingredients to egg mixture until just blended. Do not overmix! Makes 2 (5 x 9 x 3-inch) loaf pans (greased). Bake at 350° for 45 minutes to 1 hour. Cool 10 minutes before removing from pans.
Wash potatoes well. Cut sausage into 2 or 3-inch pieces. Fill a 10-quart pot half full of water. Put sausage, potatoes and seasoning in pot. Cook until potatoes are almost done, about 15 minutes. Add corn and cook 5 to 10 minutes. Add shrimp and cook until shells turn pink. Add salt if desired. Drain and serve from pot. Cook outside if possible.
Mix jello, water, sugar, and lemon juice and let thicken while milk is chilling in the refrigerator. Whip milk and then mix with thickened jello mixture. Have pie plate covered with vanilla wafers for crust. Pour mixture over wafers. Keep in refrigerator.
Remove skins from cooked potatoes. Shred in bowl. Saute onion in 1/4 cup butter until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes and cheese, mix well. Turn into 9 x 13-inch baking dish. Cover and refrigerate overnight. Sprinkle with cornflakes, drizzle with 3 tablespoons melted butter. Bake at 350° for 1 hour. Can be made ahead and frozen until needed.
Peel and slice apples as for a pie. Put in an 8 x 8-inch casserole dish. Cream butter and sugar. Cook over low heat. Add flour, hot water and nutmeg. Stir until boiling. Spoon over apples. Bake at 350° until apples are soft.
Combine egg and milk; stir well. Combine flour, Parmesan cheese, paprika and salt, stirring well. Dip each piece of chicken in egg mix and then in flour mix. Place in baking dish. Drip butter over chicken. Bake at 350° for 1 hour.
Pour boiling water over shortening and stir to melt. Add sugar and salt. Stir to dissolve. Dissolve yeast in lukewarm water (warm tap water should be sufficient). When shortening mixture is cooled to lukewarm, add yeast, beaten eggs and flour to make a soft dough. Cover and let rise until double. Punch down and store in refrigerator 1 1/2 to 2 hours.
Cream the shortening and sugar. Stir in beaten eggs, water and vanilla. Add all dry ingredients, oats and chips. Drop by teaspoonful onto greased cookie sheet. Bake 10 to 15 minutes in a 350° oven. Yield depends upon size of cookies.
Beat eggs. Add sugar, hot milk, salt and vanilla. Pour into 9-inch pie crust (uncooked). Sprinkle nutmeg. Bake in 475° oven for 5 minutes. Reduce heat to 350° and bake 10 minutes.
Combine rice, soups, water and milk in large 9 x 13-inch baking dish. Lay chicken pieces on top. Bake 1 1/2 to 2 hours at 350°.
Mix together the first 4 ingredients and stir in the remaining ingredients. Chill dough at least an hour. Roll into 1-inch balls.
Spray baking dish with Pam. Mix all ingredients and pour into pan. Bake at 350° for 45 minutes.
Mix all ingredients well; pour into 2 well-greased, floured cake pans. Bake for about 30 to 40 minutes at 350°.
First brown ground beef and drain. Add onion and cook. Add 1 cup water and let simmer about 15 minutes. Add rest of ingredients and cook until done. Cook slow and stir or it may stick.
Cook fruit cocktail three minutes. Add pineapple, Jell-O and cream cheese. Stir until smooth, then partly chill. Fold in whipped cream or Dream Whip, and chill until set.
Stew chicken in small amount of water, then bone it and cut it up. Cook spaghetti in the chicken broth. Saute green pepper with onion. Save a little cheese for the top, then mix all ingredients together. Bake at 350° for 1 hour.
Chop vegetables. Add 1 small bottle diet Italian dressing. Let marinate for a while. Add 1 package cooked spiral macaroni (Retina). Mix well.
Preheat oven to 400°. Combine sugar, cornstarch, flour, cocoa and salt. Add eggs, butter and milk, then coconut, nuts and vanilla. Pour into pastry shell and bake for 35 to 40 minutes.
Pour boiling water over tea bags in slow cooker. Cover and let stand 5 minutes. Remove tea bags. Stir in sugar, honey, orange juice, pineapple juice and orange slices. Cover and heat on low for 2 to 3 hours. Serve from pot.
Put apples in shallow 2-quart casserole. Add water. Combine sugars, cinnamon, nutmeg, salt and flour. Cut in margarine with pastry blender. Spoon mixture evenly over apples. Cover and bake at 350° for 30 minutes. Uncover and bake for 30 minutes longer. Makes 6 servings.
Mix all ingredients together and serve with fat-free cracked pepper crackers. Contains 246 calories.
Saute onion in 1 1/3 tablespoons butter. Heat oven to 350°. Pour remaining 1/4 cup butter into 11 x 7 x 2 baking dish. Toss cooked spaghetti in butter. Cover spaghetti with 1 1/2 cans tomato sauce. Add in order listed: 1/2 pepperoni, 1/2 Mozzarella and all the onions and mushrooms. Sprinkle with Italian seasoning. Pour on top of this 1 1/2 cans tomato sauce. Top with remainder of Swiss cheese, pepperoni and lastly Mozzarella cheese. Bake 20 to 25 minutes in 350° oven until bubbly. Serves 6.
Brown sausage. In a large bowl, combine eggs and beat well; mix bread, milk, grated cheese and sausage. Pour in greased casserole dish. Let stand in refrigerator overnight. Bake in oven at 350° for 30 to 40 minutes.
Soak yeast in water in large bowl; add salt and sugar. Mix in flour to form soft and smooth dough. Do not let rise. Cut into small pieces. With floured hands, roll into ropes and twist into pretzel shape. Place on cookie sheet covered with foil and dusted with flour. Brush with beaten egg and sprinkle with salt. Bake at 400° for 15 minutes or until lightly brown. Makes 3 to 6 dozen.
Beat eggs slightly. Add other ingredients. Pour into 2 unbaked pie shells. Bake at 300° for 50 or 55 minutes.
Mix. Press in greased 9 x 13-inch pan. Melt 12 ounces of chocolate chips. Spread on mixture. Cool.
With pastry cutter, cut ingredients together until in small pieces (as in pie crust). Press into 13 x 9-inch cake pan.
Bake pie crust. Mix sugar, jello and cornstarch. Add water and cook slowly until thick. Slice strawberries in crust. Pour cooled mixture over. Chill. Top with Cool Whip before serving.
Place butter and brown sugar in a heavy pot and heat 2 minutes. Add 1/3 cup milk and bring to a boil. Cool. Add confectioners sugar and vanilla. Beat well. If too stiff to spread, a small amount of milk may be added. Ices 2 layers. Double recipe for 3 to 4 layers.
Put hamburg in bottom of 2-quart casserole; layer the potatoes on top of hamburg. Add carrots, onions and chopped peppers. Put the tomatoes and seasonings in next. Top with shredded cheese. Bake 2 hours at 300°. Serves 6.
Mix all ingredients. Shape mixture into a loaf in a 9-inch square pan. If desired, spread additional 1/4 cup catsup on loaf. Bake in 350° oven about 1 hour and 15 minutes or until well browned. Let stand 5 to 10 minutes. Serves 6 to 8.
Mix all ingredients, except crushed chips. Place in a 9 x 13-inch casserole dish. Bake for 30 minutes in a 375° oven. Remove from oven. Sprinkle crushed chips over top. Bake 30 minutes longer. Makes a large casserole. Can be frozen.
Fry bacon until crisp and crumble; drain. Stir-fry onion in bacon drippings for 2 minutes. Add rice and stir-fry 7 to 8 minutes. Add soy sauce, water and bacon. Reduce heat. Pour eggs on top of rice; stir-fry 3 to 4 minutes or until eggs are cooked.
Mix Crisco, sugars, eggs and vanilla. In separate bowl, mix flour, baking soda, baking powder and salt. To this, add egg and sugar mixture. Add oatmeal, Rice Krispies and coconut. Mold into balls (walnut size) and press lightly on cookie sheet. Bake at 350° for 10 to 12 minutes.
Blend shortening, sugar and eggs. Add 1 quart buttermilk. Dissolve whole bran in boiling water; add along with Bran Buds to sugar mixture. Stir in flour, salt and soda. Pour into greased muffin tin cups. Bake at 400° for 16 to 19 minutes. Batter will keep up to 6 weeks in refrigerator.
Cream butter and shortening; add sugar, eggs and flavorings. Sift dry ingredients; add alternately with milk to creamed mixture. Bake at 325° for 1 hour and 20 minutes. Do not open oven door for 1 hour.
Preheat broiler. Separate chicken wings; remove and discard tips. In medium bowl, combine oil and cayenne pepper. Add wings, turning until well coated. Place wings on broiler pan and broil about 8 inches from heat, turning occasionally for about 20 minutes.
Saute onion, celery and carrots in margarine 10 minutes. Add flour; stir well. Cook 1 minute, stirring constantly.
Heat oven to 350°. Arrange chicken pieces, skinned side up, in a 12 x 8-inch (2-quart) baking dish. Place onion slices on chicken. Pour salsa over chicken.
Preheat oven to 350°. Brown ground beef with onion; drain and season to taste. Spread meat into bottom of 9 x 13-inch pan. Sprinkle with grated cheese. Combine 2 cans of soup and 2/3 cup of water. Blend well. Pour over cheese. Place frozen Tater Tots decoratively over top of soup. Bake in 350° oven for 45 to 55 minutes until Tater Tots are golden brown.
Let cream cheese come to room temperature. In blender or mixer, blend milk and marshmallow cream. Add cream cheese. Cut up any fruit and dip! Wonderful!
Combine all ingredients in baking dish. Bake at 350° for 1 hour.
Bake at 350° in a Bundt pan for 55 to 60 minutes. Frost with cream cheese frosting.
Mix mustard, Worcestershire sauce, onion, poppy seed and butter together. Split rolls (I	use electric knife). Coat both sides of rolls with mustard spread.	Add one piece of ham and one piece of Swiss cheese. Put back in foil tray. Cover with tinfoil and heat at 350° for 20 minutes.
Mix the flour, soda, nutmeg, allspice, salt and sugar. In separate bowl, mix oil, eggs, vanilla and buttermilk. Add to dry ingredients; mix just until all ingredients are moist. Cook prunes just enough to soften them, then chop. Fold in prunes and walnuts. Bake at 350° for 45 minutes, or until done. Makes 2 loaves.
Place sherbet in bowl; stir until smooth. Stir in 1/2 of the Cool Whip until well blended. Spoon into crust. Sprinkle with chopped Oreo cookies, pressing firmly into sherbet. Cover with remaining Cool Whip. Freeze 4 hours or until firm. Let stand at room temperature 10 minutes before serving. Garnish with finely chopped Oreo cookies and candy pumpkins, if desired. Store leftover pie in freezer. Makes 8 servings.
Dissolve sugar with 2 tbsp. hot water. Add rest of ingredients and add hot water to taste.
Fry bacon until brown. Add chopped ingredients and fry 2 to 3 minutes. Add rice. Cook 5 to 7 minutes, stirring occasionally. Mix eggs and soy sauce in bowl. Pour over rice and stir until cooked.
Have cream cheese at room temperature. Soft, fat free or off brand cream cheese will not work. Mix cream cheese, parmesan and green onions until well mixed. Wash and dry mushroom caps. Mound filling in mushroom caps. Bake at 350 degrees for 20 to 25 minutes or until cheese mixture is browned on top. To stuff approximately 60 mushroom caps, use 3 8 oz. cream cheese, 2 cups parmesan cheese, and 2 bunches of green onion, tops only.
Mix all ingredients, except buns. Butter buns, put mix inside each bun. Wrap in foil. Bake at 300° for 15 minutes.
Combine sugar, salt and water. Stir until sugar dissolves; add orange and lemon juice. Just before serving, add ginger ale. Also add ice. Can add 1 pint sherbet just before serving.
Brown sausage; drain well. Reserve 1/4 cup of fat. Cook celery, green pepper and onions in reserved fat. (Do not overcook!) Put sausage, vegetables and almonds into a 3-quart baking dish. Add rice and broth; mix well. Bake at 350° until liquid is completely absorbed (1 1/2 to 2 hours). If you like your rice softer, you might add more chicken broth and cook a little longer. Delicious with congealed salad and green vegetables.
Arrange the chicken in a greased 13 x 9 x 2-inch baking dish. Top with the Swiss cheese. Combine the soup and wine and spread on the chicken and cheese. Sprinkle with the stuffing, then drizzle the butter over all. Bake in a 350° oven for 45 to 55 minutes.
Fry the bacon or ham in a heavy saucepan. Add tomato paste and all other ingredients. Cook until vegetables are tender. When everything is mixed, put bacon slices on top. Cook in oven until mixture is dry. Should take about 45 minutes.
Brown beef and onions in 2 to 3 tablespoons hot fat. Add beans and soup and cook gently for 10 minutes. Make a paste from chili powder, flour, water and salt and blend into beans. Cook over low heat, stirring frequently, for approximately 45 minutes. Serve with hot corn bread.
Saut onion in butter. Add mashed squash or pumpkin and mix well. Slowly add broth and half and half, stirring constantly. Season to taste and bring to boiling point, stirring constantly. Serve in hollowed and baked small pumpkins or squash. Sprinkle toasted pumpkin seeds on pumpkin soup just before serving.
In 1-quart casserole place 1 tablespoon olive oil and chopped green onions, including some of green top. Microwave on High 1 to 3 minutes, until bright green. Stir in 1/2 cup olive oil, cider vinegar, chopped dill pickle, dill weed, salt and pepper.
Saute onions, pepper and celery. Cook macaroni almost done, then drain. Mix well with all ingredients; salt and pepper to taste. Pour into 2-quart casserole. Bake in 350° oven for 30 minutes.