HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken until done, then remove from water (reserve 1 cup of broth). Cook noodles in remaining broth. Remove chicken from bones; add chicken to noodles and broth. In saucepan, cook remaining ingredients (except pimento) together to make gravy. Combine chicken, noodles, broth, gravy and pimentos in a large baking dish. Top with grated cheese. Bake for 25 to 30 minutes at 350° until cheese melts.
Saute onion in butter. Saute mushrooms in butter. Combine soup mix with 1 cup water; whisk to blend. Pour into stock; mix and bring to a slow simmer. In a jar with lid, add 1/2 cup cold water with 2 tablespoons flour and shake. Add flour and water mixture to sauce. Add onion. Season with a little pepper. (Add milk to dilute after simmered for 15 minutes if necessary.) Stir constantly.
Boil caraway seed in 1 cup water for 15 minutes. Strain and keep water. Moisten yeast with 2 tablespoons warm water; add 1 tablespoon sugar and stir until dissolved. Scald milk (combined with water). Add butter and salt. Cool; add yeast and 1/4 cup caraway liquid. Place 2 1/2 cups flour in bowl; add liquid. Beat dough; stir in 2 1/2 cups flour. Cover bowl; allow to double. Beat eggs, take out 2 tablespoons; add remaining sugar to beaten eggs. Stir into dough. Add 2 to 3 cups flour; divide dough into round loaves. Cover and allow to double. Brush surface with egg. Bake at 350° for 50 minutes.
Drop by spoonfuls into hot oil. Deep fry until brown. Drain well on paper towels. Roll in powdered sugar.
Cook green beans, adding bouillon cubes. In a skillet, saute onions and mushrooms with margarine and soy sauce. Stir into beans. Lightly toast almonds in oven and pour over beans. Simmer on low heat for about 15 minutes.
Mix well, forming 2 loaves or 3 will take shorter baking time. Place in baking dish, small roaster or foil pan. Bake at 350° for 1 to 1 1/2 hours, the last half hour uncovered, or bake until brown on top. Drain excess grease.
Mix yogurt and mayonnaise in medium bowl until blended. Stir in remaining ingredients. Refrigerate any remaining dip. Makes about 2 cups.
Drain juice from cherries and pineapple. Heat juice and mix in dry jello. Cool. Add other ingredients and turn into mold. Chill until firm.
Mix together cream cheese, Bleu cheese, onion, celery, Miracle Whip and cayenne pepper. Form a ball. Roll in chopped pecans. Chill and serve with crackers.
Mix brown sugar, shortening, molasses and water. Stir in remaining ingredients. Cover and refrigerate at least 2 hours. Heat oven to 350°. Roll dough 1/4-inch thick on floured board. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2-inches apart on lightly greased cookie sheet. Bake until no indentation remains when touched, 10 to 12 minutes. Cool. Decorate with colored frosting and candies, if desired. Makes about 2 1/2 dozen 2 1/2-inch cookies. Has 180 calories per cookie.
Spray low, wide and shallow microwave casserole with cooking spray. Add chopped onion and garlic; microwave on High for 1 1/2 minutes until onion is tender. Add rice and stir to combine. Microwave on High for 1 minute. Add chicken stock and stir to combine. Cook at 50% power for 10 minutes. Stir well; add chopped tomatoes. Cook an additional 10 minutes at 50% power. Stir again and continue cooking at 50% power until almost all the liquid is absorbed. Add shrimp and cook for 4 minutes or until shrimp are cooked through. Stir in grated lemon peel and Parmesan cheese. Let sit for a few minutes to melt the cheese.
Mix cake. Bake in a 9 x 12-inch pan at 350° for 40 minutes. Cool. Ice with the Cool Whip and pudding mix, then sprinkle with coconut and nuts.
Mix cake mix according to directions. Put in greased jelly roll pan. Bake 15 to 20 minutes at 350°. Cool.
In medium saucepan, combine soup mix and flour, stir in water. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium and simmer uncovered, stirring occasionally, 5 minutes or until gravy is thickened. Makes 2 cups.
Line baking pan with aluminum foil. Sprinkle some of the onion flakes. Place beef brisket in middle and surround with rest of onion flakes. Enclose aluminum foil, folding over all sides tightly. Place in a 250° oven for 7 hours, until tender and flavorful. Always a favorite and so easy, too!
Combine flour with salt and pepper; pound mixture thoroughly into both sides of steak. Cut into serving pieces. Preheat skillet, uncovered, at 375°. Melt shortening. Brown steak for 5 minutes per side. Combine vegetables and water. Pour over steak; cover with vent closed. Reduce heat to simmer. Simmer until tender, 1 to 1 1/2 hours. Reduce heat to "warm" for serving. Makes 4 to 6 servings.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 cup onions. Pour into casserole dish. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onion; bake, uncovered, for 5 minutes. Serves 6.
Peel and chop tomatoes, pears, peaches, apples and onions. Mix all ingredients and boil until thick. Pour into sterilized jars to within 1/2 inch of top. Put on cap. Screw band firmly tight. Process in boiling water bath 5 minutes. Yields 12 pints.
Peel back husk on corn and remove the silk. Rub butter all over ear of corn. Pull husk back over the buttered corn. Cover ear with plastic wrap, but leave the ends of the wrap open. Microwave on High 2 1/2 to 3 minutes per ear.
Soften cheese at room temperature; cream and gradually add pineapple (well drained) until smooth. Add pepper, onion, salt and 1 cup pecans. Mix well. Chill mixture several hours and then form into one large or 2 small balls. Roll in remaining nuts. Chill until serving time.
Brown and drain ground chuck. Add salt and pepper. Mix in all other ingredients; stir well. Bake for 30 minutes, uncovered, in a 350° oven.
Beat eggs until foamy. Then beat in flour and sugars until well blended. Blend in melted butter; stir in chips and walnuts. Pour into the pie shell.
Combine corn and water in a 2-quart rectangular microwave dish. Cover tightly with plastic wrap, turned back slightly on one side. Cook on High (100% power) until just tender, 8 to 11 minutes, turning ears over and rotating dish after 4 minutes.
Beat first 3 ingredients together. Then add can of mandarin oranges, juice included. Pour into 3 greased and floured pans. Bake for 20 minutes at 350°. Cool completely and frost.
Set aside one cup of corn chips. Coarsely crush remaining chips. Mix coarsely crushed chips with next 6 ingredients. Turn into 1 1/2-quart casserole. Bake, covered, at 375° for 30 minutes. Spoon sour cream on top of casserole and sprinkle cheese over. Spread remaining chips around edge. Return to oven, uncovered, for 3 more minutes. Makes 6 servings.
Beat all of this together with mixer until light and fluffy. Fold in 1 medium cucumber, chopped. Turn into greased mold.
Crush saltine crackers. Set aside. Stir jellied cranberry sauce to eliminate chunks. Layer in pan or bowl; first, crushed crackers followed by spoons of Cool Whip around on that and sprinkle with more cracker crumbs. Spread spoonfuls of the cranberry sauce around on top of that. Keep repeating this, whip cream, cracker crumbs and cranberry sauce. Sprinkle top with miniature marshmallows.
Beat cream cheese until smooth and then add sugar, vanilla and Cool Whip. Mix well and pour into a ready-made graham cracker crust. Put into refrigerator and let cool.
Measure margarine, chocolate morsels, corn syrup and vanilla into large saucepan. Cook over very low heat, stirring constantly, until smooth. Remove from heat. Mix in sugar. Add Rice Krispies cereal; stir until evenly coated. Press mixture evenly in buttered 8 x 8 x 2-inch pan. Refrigerate until firm. Cut into squares. Yields 25 squares.
Mix all items except shoestring potatoes. Cool in refrigerator for 6 to 8 hours. Just before serving, add shoestrings and serve immediately. Cheese cubes can be added for extra protein. This salad does not keep well so I make enough to serve once then repeat if necessary or save for leftovers.
With mixer, beat oleo and peanut butter. Add both sugars, then add eggs, one at a time. Beat until fluffy. Add flour and baking soda until blended. Use teaspoon. Drop and flatten out. Bake in 325° oven for 15 minutes. Don't grease cookie sheets.
Combine ingredients; pour into a 10 x 13-inch glass baking dish. Bake at 350° for 45 minutes. Serve hot with vegetables, milk and buttermilk.
In a pan, mix Cheez Whiz, mushroom soup, onions and broccoli. Cook over low heat until well blended. Add rice. Pour in casserole dish. Bake, uncovered, 45 minutes in a 350° oven.
Saute meat and onions in butter until well browned. Add tomatoes, water, bouillon cubes, salt, pepper, bay leaf, celery and Worcestershire sauce. Bring to a boil; cover and simmer 30 minutes. Add vegetables and thyme. Bring to a boil again. Simmer for 15 minutes longer.
Cook macaroni; drain well. Drain juice from pineapple and oranges. Save 1 3/4 cups juice. Use 1 3/4 cups juice with eggs, sugar, flour and salt. Cook this until thick. Pour over macaroni in bowl. Let stand in fridge overnight. Next day, add fruit and cherries (discard juice), Cool Whip and marshmallows. Mix and eat.
Poke holes in cooled cake and pour Jello mixed with waters into holes. Combine Cool Whip with pudding mix, milk, vanilla and orange extract. Beat until thoroughly mixed and thickened. Spread evenly over cake and refrigerate 1 hour before serving.
Mix together milk, potatoes, sugar and salt. Add the dry yeast and stir until dissolved. Add 3/4 cup butter. Next, add flour to make a soft dough. Cover and let rise 1 hour. (Should double in size.)
Cream shortening and sugar; add eggs. Blend well. Add dry ingredients which have been sifted together, then blend in coconut, corn flakes and oatmeal. Drop by teaspoon onto cookie sheet sprayed with Pam. Bake at 375° until done.
Make a syrup of the vinegar, sugar and oil. Cook until sugar is dissolved. Drain sauerkraut; rinse in water and drain well. Add celery, peppers, onion and pimento to sauerkraut. Pour syrup over all. Mix together and refrigerate a day or two before serving. Keep covered. Makes 6 to 8 servings. It is a sweet-sour taste and very tasty.
In heavy pot saute garlic, onion and carrot in oil. Add flour and rice and saute until rice is a little toasty. Add tomatoes, salt, pepper, sugar, oregano and basil. Cook until rice is done, 15 to 45 minutes. Remove from heat. Add milk and butter.
Press 1 can crescent rolls in bottom of large, greased pan. For the middle mix cream cheese, sugar, vanilla and beaten egg yolk. Spread on rolls. Top with another can of crescent rolls and brush with beaten egg white. Top with a mixture of brown sugar, cinnamon and chopped pecans. Let sit before baking. Bake at 350° for 30 minutes. Let cool and cut into squares.
Mix all ingredients together well. Pour in 9 x 13-inch cake pan. Bake at 350° until brown.
Generously grease 10 x 15 x 2-inch baking pan. Cream 1 cup margarine with sugar in large bowl. Add eggs one at a time, beating well after each addition. Mix in oats, flour, vanilla, baking soda and salt. Stir in 1 cup walnuts. Set aside. Combine milk and chocolate in top of double boiler set over hot water and stir until chocolate melts. Add remaining ingredients and blend well. Preheat oven to 350°. Spoon 2/3 of oat mixture into prepared pan, compacting with fork. Spread chocolate mixture over top. Crumble remaining oat mixture over chocolate and spread with fork. Bake until golden, 25 to 30 minutes. Cool. Cut into bars.
Combine sugar, margarine, cocoa and milk. Bring to a boil; cook for 1 minute. Remove from heat. Stir in peanut butter and vanilla. Drop by tablespoon onto wax paper. Cool and enjoy.
Cook and drain rigatoni. In a large skillet, brown beef and drain. Add onion, peppers and spices. Cook until onion is tender. Stir in tomatoes, tomato paste and water; simmer for 5 minutes. In 2-quart casserole, toss rigatoni with meat mixture. Cover and bake at 325° for 25 minutes. Top with cheese.
Cream sugar and butter. Add flour, eggs, syrup, etc. Bake in 450° oven for 5 minutes. Reduce to 350°. Bake 25 to 35 minutes or until firm.
Grind all peppers and onions with fine blade of grinder. Sprinkle salt over same and let it stand overnight. Drain well and add remaining ingredients. Stir well. Put in sterilized jars and seal. This makes 5 pints.
Mix macaroni, cream of mushroom and tuna. Put half of the mixture into greased baking pan, then place slices of cheese all other on top of that. Pour the milk on top; gently separate macaroni with a fork so milk can flow through. Bake at 350° for 1 1/2 hours. Cover for the first hour and remove cover last 30 minutes so top can brown.
Grease and flour 10 x 15-inch sheet cake pan. Spread chopped nuts in bottom of pan.
Combine all ingredients, mix well. Drop mixture by tablespoon into 1/8-inch hot Crisco. Flatten patties. Cook until golden brown on both sides.
Spoon crabmeat stuffing evenly into the fish cavity. Place fish in a lightly greased baking pan. Combine butter and 3 tablespoons lemon juice; drizzle over fish. Bake at 350° for 25 minutes or until fish flakes easily when tested with a fork.
*To toast almonds, put in 400° oven for 3 to 5 minutes.
Mix dry ingredients together and add egg and apples. Fold in vanilla and chopped nuts. Pour mixture into lightly greased pie plate and bake at 350° for 30 minutes or until apples are tender.
Combine pumpkin, eggs, milk, sweetener, cinnamon, salt and nutmeg in saucepan. Mix well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in gelatin softened in 1/4 cup cold water. Let cool. Chill until partially set and pour in pie shell. Serve with whipped topping, if desired. (One vegetable, 1/2 milk and 1/2 fat for diabetics.)
Chop all vegetables. Dissolve bouillon cubes in water and add veggies. Cook 1 1/2 hours. When veggies are tender, stir in Velveeta and simmer gently to melt cheese.
Blend together butter, flour and salt; add milk and cook until thick. Add cheese. Then blend with macaroni. Cover. Bake at 350° for just a little while. Can add a little more milk.
Mix milk, Jell-O, nuts, vanilla and coconut well. Chill at least 1 hour; shape like a strawberry. Roll in red sugar; add dyed slivered almonds for stems. To dye almonds, place in jar with a few drops green food color and a teaspoon of water. Shake well, pour onto paper towel to let dry.
Combine meats and the next 3 ingredients. Mix thoroughly. Form into small balls. Place in baking pan. Combine remaining ingredients. Stir until sugar dissolves. Pour over meat balls. Bake in slow oven at 325° for 1 hour, basting frequently. Makes 16 balls or more depending on how large one makes each ball.
Mix all ingredients. Roll in balls. Bake at 375° until brown (20 minutes).
Combine Minute rice (right from the box) with beef, egg, onion, seasoned salt and 1/2 cup of tomato juice. Mix and shape into balls and place in skillet. Add 1/2 teaspoon of seasoned salt to juice and pour over meat balls. Bring to a boil, reduce heat and simmer, covered, 15 minutes, basting occasionally.
Melt margarine in 3 quart saucepan over medium-high heat. Add onion; cook and stir three minutes. Stir in water; heat to boiling. Stir in dry potatoes; cook one minute, stirring constantly. Stir in broccoli, corn, salt, garlic powder, and pepper. Heat to boiling; reduce heat to low. Simmer about 10 minutes, stirring occasionally, until vegetables are tender. Stir in half and half. Cook 3 to 4 minutes or just until hot.
Fry bacon until crisp. Drain fat from pan. Set bacon aside. Beat eggs lightly and scramble in frypan, breaking up large pieces. Remove from pan. Heat oil in wok or large frypan and add cooked rice. Stir-fry a few minutes, then add soy sauce, salt, eggs, green onions and bacon. Heat through. Freezes well. Serves 4.
Combine frozen hash browns, onion, broth and water in a Dutch oven. Bring to a boil. Reduce heat and simmer about 30 minutes. Stir in cream of celery and cream of chicken soups and milk. Add salt and pepper to taste. Heat thoroughly. Makes about 2 quarts.
Sift flour; add sugar, baking powder and salt. Make a well and add oil, egg yolks, water, grated rind or orange extract. Beat with a spoon until smooth. In a large mixing bowl, beat egg whites and cream of tartar. Beat until whites form very stiff peaks. Do not underbeat. Pour egg yolk mixture gradually over beaten whites; fold just until blended. Do not stir. Pour into 10 x 4-inch ungreased tube pan. Bake 55 minutes in slow moderate (325°) oven. Then increase to 350° and bake 10 to 15 minutes longer or until top springs back when lightly touched. Remove from oven, loosen sides and tube. Turn pan upside down. Take out of the pan. Loosen bottom of cake and put on a plate. Ice with favorite icing. Serves about 25.
Combine egg, shortening and milk. Blend sugar, salt and baking powder with whole wheat flour. Beat until smooth. Bake on hot griddle.
Caramelize (melt) brown sugar, over medium heat, stirring constantly. Add water and bring to boiling. Add butter and cook several minutes. Add milk and heat, not allowing to boil, stirring constantly. Add salt and vanilla. Pour in mugs with dollop of whipped cream sprinkled with nutmeg.
Mix dry ingredients. Add raisins and half and half. Follow usual biscuit procedure. Ice with powdered sugar glaze.
Combine first 12 ingredients in blender. Blend until smooth. Wash, tear and dry romaine and chill. Place romaine in large salad bowl and mix with dressing. Add Parmesan cheese and croutons to taste. Makes 4 servings.
Brown meat. Fry bacon and cut into pieces. Mix all ingredients together. Microwave for 20 minutes.
Sprinkle cheese into pie shell. Beat eggs. Mix with half and half and seasonings. Pour over cheese. Sprinkle crab meat over pie. Bake 35 minutes at 375° until firm and knife, when inserted in center, comes out clean.
Put sugar, water and Karo syrup in pan and bring to boil, then add food coloring and peanuts. When it begins to boil again, cook at medium heat for 40 minutes. Remove from heat, add margarine and vanilla. Beat until thick, then spread into patties.
Beat eggs lightly in bowl. Add remaining ingredients; mix well. Bake in loaf pan for 1 hour at 350°. Serves 6.
Cook and stir until thick (4 minutes). Remove from heat. Add 2 teaspoons vanilla. Pour into a baked pie shell.
Preheat oven to 350°. Spray muffin pans with nonstick cooking spray. Use foil liners.
Bake pie crust at 425° for 5 minutes. Remove from oven; reduce heat to 400°. Cover the bottom of pie crust with tomato slices and sprinkle with salt, pepper, basil and chives. Thoroughly combine the mayonnaise and cheese. Carefully spread this mixture over the tomato slices, making sure to seal the edges of the pie crust completely. Bake for 35 minutes.
Combine. Roll mixture in balls. Bake 15 minutes in a 375° oven. Shake a few at a time in paper bag containing confectioners sugar while still warm.
Melt butter or margarine. Add all other ingredients and beat. Put in large pie pan (greased) and bake at 350° for 45 minutes.
Preheat oven to moderate 350°. Grease an 8 x 4-inch loaf pan or line pan with heavy-duty aluminum foil, leaving 4-inch overhang all around so you will be able to remove loaf from pan. Grease foil. Set pan aside. Combine ground chuck, pork, breadcrumbs, half of the tomato sauce, 1 egg, oregano, basil and garlic powder in large bowl; mix well. Pack into prepared pan. Combine cottage cheese, 1/4 cup of the Mozzarella and remaining egg in small bowl; stir together. Spread over meat mixture. Top with remaining tomato sauce and Mozzarella cheese. Bake in preheated oven for 1 hour. Serve loaf directly from pan or let cool at room temperature until topping is set, about 30 minutes, then lift loaf out of pan, using foil overhang as handles. Remove loaf from foil and serve.
Melt oleo and mix together, adding all ingredients. Bake for 50 minutes at 350°.
Combine Velveeta cubes and milk in saucepan. stir over low heat until Velveeta melts. Put mixture on nachos and top with remaining ingredients.
Brown chops on both sides. Place into shallow baking pan or dish. Lightly mix together bread cubes, onion, margarine, 1/4 cup water and poultry seasoning. Place mounds of stuffing onto each chop. Blend soup and 1/3 cup water; pour over. Bake in a 350° oven for 1 hour or until tender. (Cover so they don't get too dried out. Can cover with tinfoil.) Makes 4 servings.
Heat oil in large, deep frypan. Add onion and garlic; cook until garlic is lightly colored and add tomatoes. Then add pepper flakes, olives and anchovies. Let cook for about 25 minutes. Cook pasta al dente and toss with sauce. Serve with Parmesan cheese.
Sprinkle salt on vegetables. Cover with ice. Let stand 1 1/2 hours. Wash and drain well. Bring to boil white vinegar, sugar and celery seed. Add vegetables and boil 10 minutes. Pack in jars and seal.
Follow instructions to make jello. Before refrigeration, add cranberry sauce, stirring until dissolved, with jello. Add pineapple, pecans and apple. Pour into 9 x 13-inch glass dish. Chill until set. Allow at least 2 hours.
Melt butter. In a mixing bowl, put sugar and butter. Blend together until fluffy. Add vanilla. Add eggs, one at a time and beat thoroughly. Heat oven to 375°. Grease cookie sheets, then dust with flour. Drop rounded teaspoonfuls of dough, one at a time, at least 2-inches apart on each sheet. Bake for 5 to 7 minutes or until the edges are golden brown. With a wide spatula, loosen the edges of the cookie from the sheet. Gently fold the cookies in half with the fortune inside. Pinch edges together, then twist in the centers. Makes 60 fortune cookies.
Combine sweet potatoes, orange juice and rind, brown sugar and butter. Blend in mixer until light. Beat egg whites until stiff, but not too dry, then beat yolks. Blend yolks into potato mixture along with half of the almonds. Salt to taste. Fold in whites. Turn into greased 2-quart casserole dish and sprinkle remaining nuts over the top. Bake in a 375° oven for 30 to 35 minutes.
Preheat oven to 400°. Sift dry ingredients together. Cut in butter until well mixed. Add buttermilk and dissolved yeast, all at once. Stir until all flour is moistened. Store in Tupperware container in refrigerator at least 2 hours before using.
Saute onion in half of the marinade from artichokes. Discard remaining marinade. Cut up artichokes. Beat eggs; add crumbs and seasonings. Mix in all remaining ingredients. Pour into greased 11 x 7-inch pan. Bake at 325° for 30 minutes. Let cool a little before cutting into squares. Serve warm or cold. Can be made ahead of time.
Heat oven to 250° on broil. Mix spices together. Sprinkle half of spice mixture on top side of ribs and bake on rack for 2 hours. Turn ribs over and sprinkle with remaining spice mixture. Bake another hour and serve.
Cream sugar and cream cheese.	Whip whipping cream and fold in	with cream cheese mixture. Layer bottom of pie crust with bananas, then divide and add the whipped cream mixture on top of bananas. Next top off pies with the blueberry filling and chill. A dash of vanilla extract could be added to cream cheese mixture.
Beat eggs slightly; mix with other ingredients. Dip franks; let drip and fry in deep fat.
Rinse and wash beans. Soak overnight. Drain; cover with hot water in large kettle. Boil until tender with ham hocks. Add onion and seasonings toward end of cooking.
Prepare cake mix according to package on box. When done, cool and split crosswise into 4 layers.
Melt butter and baking chocolate together. Cool. In a large bowl, beat eggs; add sugar and beat on low for 1 minute. Add butter/chocolate, walnuts and vanilla. Mix well. Pour into unbaked pie shell. Bake at 350° for 30 minutes. Cool for 1 hour minimum. Serve with whipped topping.
Melt margarine at room temperature. Add grated or ground cheese and mix well. Mix with hands if necessary to blend well. Add flour, salt and red pepper. Do not grease cookie sheet. Bake at 425° for 10 minutes.
Mix together pudding, Tang and 1 cup pineapple juice. Beat 4 or 5 minutes with mixer. Add pineapple chunks, mandarin oranges and bananas. Mix well and refrigerate. Top with Cool Whip.