HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in skillet. Add chicken, skin sides down, and brown on one side over medium heat. Cut onions coarsely; add to chicken. Seed and cut pepper coarsely. Cut tomato coarsely. Add to skillet; turn chicken. Add paprika and cook about 10 minutes. Add water and salt and pepper; reduce heat. Cover and cook until chicken is tender and vegetables are soft, about 25 minutes total cooking time. Stir in sour cream. Do not boil. Warm and serve.
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. Combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring constantly until melted. Combine remaining ingredients except chocolate chips in a large bowl. Mix by hand until dough holds together. Press 1/2 of the dough into pan, reserving the rest for topping. Bake dough 6 minutes. Sprinkle chocolate chips over baked crust. Spread caramel mixture over chocolate chips. Sprinkle remaining dough on top. Bake 15 to 20 minutes.
Place all ingredients in a blender. Blend on high until smooth. Serve immediately. Yield: 1 1/2 cups.
Mix first 5 ingredients together. Add crushed potato chips on top. Melt margarine, pour over potatoes and bake 1 hour at 350°.
Sift together the flour, baking powder and salt. Cream together the brown sugar, white sugar and butter. Blend in the unbeaten eggs. Beat well after each egg. Add the vanilla; beat until fluffy, then add flour mixture with 3/4 cup milk. Begin and end with flour. Blend well after each addition. Stir in the nuts, cherries and chocolate chips. Grease and flour bottom of jelly roll pan. Bake at 325° for 25 to 30 minutes. Frost while warm.
Bake potatoes. Halve them. Scoop out and mash potatoes while still hot, adding first the butter, then other ingredients and mix well. Re-fill potato skins (or put into seashells) and bake for 20 minutes at 400°. Can be made in advance. Serves 12.
Mix all together. Pour into 3 layer pans. Bake at 350°.
Brown sausage in skillet and drain off excess fat. Heat Ro-Tel tomatoes until hot; add cheese and heat until melted. Add chili powder and cooked sausage. Serve with chips.
Melt margarine in 9 x 13-inch pan. Cover melted margarine with crackers, coconut, then chocolate chips and butterscotch chips. Pour milk over it and sprinkle nuts on top. Bake for 30 minutes at 350°.
If you are going to make a mold, you may add cherries, strawberries or orange slices to decorate mold. Pour 1 bottle of soda in mold and freeze overnight. Bring water and sugar to a boil, then let cool completely. Stir all ingredients together and serve very cold.
Sprinkle yeast in warm water. Melt margarine, then add milk and heat until lukewarm. Mix all ingredients, adding flour last (all-purpose). It makes a fairly stiff dough. Place on floured surface and knead, then put in an oiled bowl. Let rise 1 hour. Pinch off in balls or roll out and cut on lightly floured board. Put in a well-greased pan. Let rise 1 hour. Bake at 375° until brown.
Cook noodles, drain and let cool. Then mix onion, green pepper, and 8 oz. Italian dressing, mix well. Add salad supreme. Mix and ready to serve.
Cream shortening, sugar and eggs. Add flour and mix well. Stir in vanilla and nuts. Spread in greased 8-inch square pan. Bake at 375° for 25 to 30 minutes. This can easily be doubled if you're having a huge "brownie attack!"
Mix ingredients in order given. Drop by rounded balls into frypan in which 1/4-inch of oil has been preheated. Fry until crisp and brown on both sides.
Blend sugar and butter. Add rest of ingredients in order, blending after each addition. This is a drop cookie and should not be larger than a half-dollar.
Place chicken in bottom of pie shell. Sprinkle cheese on top. Beat eggs; blend in milk, salt, pepper and mace. Pour over chicken; sprinkle shredded cheese, Parmesan cheese and paprika over chicken. Bake at 375° for 30 minutes.
Bring sugar and milk to boil, stirring well. Reduce heat just to maintain a good bubbling boil for 7 1/2 minutes. Remove from heat and add butter. Stir to cool slightly before adding vanilla. Beat lustily until thickening begins and texture becomes smooth. Pour into buttered 8-inch pie pan. Mark and cut when set.
Soften gelatin in water. Cook pumpkin, milk, egg yolks, 1/2 cup sugar, salt and spice over boiling water for 10 minutes, stirring constantly. Stir in gelatin. Chill until thick. Prepare Dream Whip as directed on package. Beat egg white until stiff, adding remaining sugar gradually. Fold pumpkin, vanilla, 1 cup Dream Whip into egg whites. Pour in shell. Chill. Top with Dream Whip.
Saute garlic in margarine in large skillet for 3 minutes. Stir in flour until well mixed. Add hot pepper sauce, broth and lemon juice gradually, stirring well after each addition. Cook until sauce thickens, stirring constantly. Cook noodles using package directions; drain. Combine noodles, broccoli and carrots in serving dish. Pour sauce over vegetables. Yield: 6 servings.
Cream shortening and sugar 10 minutes at high speed. Add eggs, one at a time. Beat flour, baking powder, salt and milk for 1 minute. Pour in floured and greased cake pan. Bake in oven at 325° for 1 1/2 hours or until cake tests done.
Cook rice. Brown meat and add taco seasoning. Steam carrots, broccoli and onions. Drain beans. Mix all ingredients together. Heat and serve over tortilla chips.
Brown beef by first covering with flour and then cooking in oil (approximately 1/2 cup). Add onion. When beef is browned and onion glossy, add enough water to pot to fill 3/4 full. Add potatoes, carrots and vinegar. Bring to a boil. Then simmer for approximately 2 hours, stirring occasionally. Before serving, add salt and pepper to taste. Serve over rice.
Cream sugar and margarine; add eggs and salt. Beat together. Dissolve yeast in warm water. Add yeast/water mixture and flour. Refrigerate overnight.
Mix ingredients together. Cook over low heat until it starts to thicken. Pour over layers of wafers and bananas.
Place chops on unheated broiler pan. Broil 3 to 4 inches from heat for 20 minutes, or until pork is no longer pink and is well done, turning once.
Put 3/4 cup of stuffing in greased casserole. Alternate string beans, chicken and almonds. Combine milk and soup; pour over ingredients. Cover with remaining stuffing. Melt 2 tablespoons butter in 1/4 cup hot water and pour over top. Bake in 350° oven for 30 minutes.
Put browned beef in casserole. Pour soup over beef. Cover with mashed potatoes. Bake at 350° about 20 minutes.
Boil potatoes until tender; peel and mash. Add butter, sugar, nutmeg and salt. Beat until creamy. When cool, beat in eggs, milk and vanilla.
Blend sugar, margarine and eggs. Add pineapple, coconut, flour, and vanilla. Stir and mix well. Pour into unbaked pie shell. Bake at 400° for 10 minutes then 350° for 45 minutes. May need to cover crust to prevent over browning.
Mix oats, coconut, cocoa and salt in medium bowl. Set aside. In saucepan, put margarine, sugar and milk. Bring to a boil and boil 2 minutes, then add 1 teaspoon vanilla. Pour over dry ingredients and mix well. Drop by tablespoon on wax paper. Leave there until set.
Mix sugar and cornstarch together and stir in milk. Cut margarine into little pieces and add to mixture. Cook until thickened. Pour into crust. Bake at 350° for 15 minutes. Sprinkle nutmeg on top.
Mash bananas with fork. Stir in other ingredients. Pour into buttered loaf pan. Bake 1 hour in preheated 325° oven.
Put ice cream into blender; add milk, peanut butter, vanilla and honey. Blend on high speed until thick and smooth. Pour into 1 large glass or 2 small glasses and serve immediately. Good after school snack.
Combine first 5 ingredients in a large bowl. Put a well in the center of mixture. Add eggs, buttermilk and oil; stir well. Cover and store in refrigerator. Will last 4 to 6 weeks. Spoon batter into muffin tins. Fill 2/3 full. Bake at 350° for 20 minutes.
Cover chicken parts completely with water. Bring to rolling boil, 5 minutes. Simmer until tender. Cool. Pick meat from bones. Strain broth. In another container, add all ingredients to broth; add additional canned broth if needed. Bring to rolling boil. Simmer until tender. Add chicken pieces. Serve cold with French bread or hot with corn bread.
Combine butter, flour and nuts in small bowl. Mix like pie dough (soft). Pat into a 9 x 13-inch pan. Spread thin and put small curl up side of pan. Bake at 350° for 15 minutes. Cool in pan.
Shake together in a bag or large can. Store in a tight jar. To serve, dissolve a heaping teaspoonful of mixture in 1 cup of hot water. Drink and enjoy.
Mix the cream cheese and brown sugar; spread on crust. Bake 25 to 30 minutes at 350° until crust is brown and cheese sets.
Cook slowly on medium heat the condensed milk, sugar, salt and corn syrup. Stir constantly and gently. Cook to 230° on candy thermometer. Stir in butter and vanilla. Turns brown as it cooks. Burns easily! Takes about 15 minutes to ready 230° on candy thermometer.
Put all ingredients into a large stock pot. Bring to a boil, then simmer for 2 to 2 1/2 hours. Add more water if soup becomes too thick. Puree the vegetables or leave as is. Either way is delicious. Serve with croutons.
Combine diced apples, Cool Whip, pineapple and nuts in serving dish. Mix sugar, flour, gelatine, pineapple juice and egg in a saucepan. Cook slowly until it boils and thickens. Cool completely. When cool, pour the sauce over the apples, Cool Whip, pineapple and nuts. Refrigerate. Best if made the night before.
Split an angel food cake into 4 layers. Whip cream with confectioners sugar until stiff. Combine pineapple with 1/2 cup whipped cream. Combine mashed apricots with 1/2 cup whipped cream. Combine jam with 1/2 cup whipped cream. Spread one filling on each layer. Use the rest of the whipped cream to frost the cake. Decorate with chopped nuts, if desired. Refrigerate 12 hours before serving.
Mash strawberries very fine. Dissolve Jell-O in 1/2 cup warm water. Mix all ingredients. Makes 3 layers or good size Bundt cake.
Mix ground beef, soup and eggs together. Shape into small meatballs. Place in a 9 x 13 pan. Cover with sauerkraut. Mix together the rest of ingredients and heat to dissolve cranberry sauce a little. Spoon mixture over sauerkraut and bake, covered, at 350° for 1 hour. Uncover and bake 30 minutes longer.
Saute vegetables in 1 stick oleo until tender; add crabmeat. Soak bread in enough milk to soften completely. Break into pieces and add to crab mixture. Stir well and add seasonings.
Boil chicken breasts for 20 to 25 minutes. Remove meat from bones and chop. Mix chicken meat, soup, sour cream and chiles. Heat oil in a small frypan. Dip each tortilla into the hot oil until softened. Drain on towels.
Sprinkle fruit with lemon juice. Set aside. Fit half of pastry in a 9-inch pie plate according to package directions. Combine 1 cup sugar and next 3 ingredients. Add to fruit, stirring well. Pour into pastry shell and dot with butter. Unfold remaining pastry on a lightly floured surface. Roll out to remove creases. Place pastry over filling. Seal and crimp edges. Cut slits in top of crust. Brush top of pastry with beaten egg and sprinkle with 1 teaspoon sugar. Bake at 400° for 35 minutes or until golden brown. Cover edges with aluminum foil to prevent overbrowning.
Put lamb in pan. Add salt, pepper, garlic, potatoes, carrots and onion. Add soup. Cover and cook for 1 1/2 hours at 350°.
Preheat oven to 350°. Blend together cake mix, pie filling and eggs in large mixer bowl. Beat at medium speed 2 minutes. Combine sugar and cinnamon.
Cut ribs in serving-size pieces. In large saucepan, cover ribs with salted water. Cover and simmer until nearly tender, about 1 hour.
Separate cauliflower into flowerets. Cut flowerets into pieces. chop broccoli. Combine cauliflower, broccoli, onion, bacon and cheese.
Brown ground beef, pepper and onion. Drain. Line bottom of casserole dish with corn chips and pour the hamburger mixture over the chips. Cover this with half of the grated cheese. Combine tomatoes and pepper, pinto beans and mushroom soup. Pour over cheese. Sprinkle remaining cheese and the remaining bag of crushed corn chips on top. Bake at 375° until bubbly.
Heat some oil in a skillet, add beef and vegetables and cook until browned and juices evaporate, stirring often. Add soup, broth, water, worcestershire sauce and pasta. Heat to boil. Cook over medium heat 15 minutes or until done, stirring. Add sour cream. Heat through. (Serves 4.)
Mix sugar, cocoa, milk, butter and salt. Bring mixture to a boil; boil for 3 minutes. Remove from heat; stir in peanut butter and vanilla. Stir in oats and spoon onto wax paper.
In large saucepan, combine sugar and corn syrup; heat until bubbles form around the edge of pan. Remove from heat. Add peanut butter; mix well. Stir in cereal. Press mixture into greased 13 x 9 x 2-inch pan.
Preheat oven to 350°. Place fruit in butter in 8 x 8-inch baking dish. Cut crusts from bread slices and cut each slice into 5 fingers. Place the bread fingers over the fruit. In a bowl, mix sugar, flour, egg and butter. Pour over fruit and bread. Bake for 35 to 45 minutes, until golden. Serves 5 to 6.
Mix and store in jar. Add 2 teaspoons to 1 cup hot water. Keeps indefinitely.
Brown hamburger with onion. Drain excess oil. Add chili beans, tomato juice and tomatoes. Add spices to taste. Simmer several hours.
Mix together flour, baking powder and salt. Beat milk and egg; add to flour mixture. Add vanilla and mix. Drop by tablespoon into deep, hot oil for 2 to 5 minutes until golden brown. Drain on absorbent paper. Serve with hot syrup.
Peel and grate the broccoli stems. Shred the cheese. Heat the oil in a large frying pan over medium heat. Add the grated broccoli stems and 3/4 teaspoon salt and toss to coat. Cover, reduce heat and cook, stirring occasionally, until tender, about 10 to 15 minutes. Stir in red pepper flakes and cook 1 minute. Stir in the Parmesan cheese and serve. Serves 6, 128 calories per serving.
Beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill about 3 hours until set. Top with pie filling.
Mix eggs, milk and salt. Cut bread slices in half. Heat a lightly greased skillet or griddle. Pick up bread with a fork and dip both sides into egg mixture. Place bread onto hot griddle. Brown on both sides. Turn bread with spatula. Serve hot. Sprinkle with confectioners sugar. Top with margarine and favorite syrup.
Crush cookies and set aside 1/2 cup. Mix remaining crumbs with butter and press into 9 x 13-inch pan. Refrigerate 1 hour. Mix cream cheese, sugar and 1 container of whipped topping. Spread over cookie crust. Refrigerate 1 hour. Prepare pudding mix by directions on package. Spread over cheese mixture. Refrigerate 1 hour. Top with whipped topping. Sprinkle with reserved crumbs. Garnish with maraschino cherries.
Beat egg in a large bowl. Stir in milk, corn meal and 1 tablespoon of oil. Add and beat in flour, baking powder, nutmeg, salt and pepper. Drop tablespoons of the mixture into deep or shallow hot oil (375°). Fry until golden brown, 2 to 3 minutes on each side. Drain on paper towels. Serve hot. Serve with a syrup, if desired. Makes about 4 fritters per person.
Mix together. Pour into Bundt pan. Bake in a preheated oven at 325° for 1 hour and 15 minutes.
Cut chicken wings in 2 pieces. Discard tips. In small shallow bowl, combine butter and garlic powder. In another bowl, combine remaining ingredients. Dip chicken into butter mixture, then into crumb mixture. Place on greased cookie sheet; bake at 350° for 50 to 60 minutes or until done. Makes about 20 wings.
Mix cornbread and stick of margarine. Put 1/4 to 1/2 in bottom of casserole dish. Mix together squash, bell pepper and onion. Add sour cream and cream of mushroom soup. Pour over cornbread. Add remaining cornbread over top. Bake at 350° for 20 to 30 minutes.
Cook cauliflower rosettes in simmering, salted water until done. Stir soup, cheese, mayonnaise, curry and nuts together. Place in 2 quart casserole. Add cauliflower and mix well. Toss bread crumbs in margarine and sprinkle on top. Bake at 350° for 35 minutes.
Melt chocolate in 200° oven. Add all ingredients to chocolate; mix and drop by spoonfuls on waxed paper.
Mix cake mix, egg and butter. Pat mixture in bottom of lightly greased 9 x 13-inch pan. Mix cream cheese, eggs and powdered sugar together. Spread over other mixture in pan. Bake at 350° for 30 minutes or until done.
Sift 2 cups of flour and powdered sugar together. Cut in margarine. Press into greased 13 x 9 x 2-inch pan. Bake at 350° for 20 to 30 minutes.
Mix with enough mayonnaise to moisten. Maybe enough pickle juice to taste. Sprinkle salt and pepper to taste. Serve on lettuce leaf or alone with crackers (Ritz, etc.).
Dissolve yeast in water. Combine flour, salt and sugar. Cut in oleo and add vanilla. Combine eggs, milk and dissolved yeast and add to flour mixture. Cover and refrigerate overnight.
Beat eggs thoroughly. Add sugar, flavoring and Carnation milk. Mix together. Put mixture into ice cream churn and then add 1/2 gallon of milk.
Cut broccoli into florets. Slice onion into rings. Mix broccoli, onion and raisins. Mix mayonnaise, vinegar and sugar. Pour over broccoli mixture. Refrigerate about 2 hours or overnight. Fry bacon and crumble over top of salad when ready to serve. Keeps several days in refrigerator.
Cream butter. Add sugar gradually and cream well. Add cocoa, water, vanilla and rolled oats, blending well. Chill. Shape into small balls. Roll in confectioners sugar. Store in refrigerator. Makes 3 dozen.
Boil sugar, cocoa, butter and milk for 1 minute. Then add oatmeal, peanut butter and vanilla. Mix well. Drop onto wax paper. Allow to cool.
Flour both sides of each steak. Fry in a small amount of oil until brown. Place steaks in large oval baking dish. Mix 1 package of Lipton beefy mushroom (Recipe Secrets) with 2 1/2 cups of water. Pour over steaks. Bake at 350 until nice and tender, approx. 1 1/2 hours).
Dissolve yeast in water in a large mixer bowl. Blend in 1 tablespoon sugar. Let stand in a warm place for 15 minutes. Stir in remaining 2 tablespoons sugar and the milk, salt and the oil. With mixer on low speed, beat in the flour 1 cup at a time, beating very well after each addition. Beat in last cup of flour with a heavy spoon; add flour until dough is very heavy and stiff but still sticky. Place dough in 2 well-greased 1 pound coffee cans. Cover with well-greased lids. (Freeze if you wish.)
Saute onions, celery and oleo. Cook rice as directed. Mix everything and put in pre-sprayed dish (9 x 13-inch). Top with seasoned bread crumbs mixed with melted butter. Bake in oven for 35 to 40 minutes at 300°. Can be frozen before baking.
Prepare cake using package directions for oblong cake. Pierce top of hot cake. Pour next 2 ingredients over top. Let stand for 2 hours. Spread with whipped topping. Sprinkle with coconut.
Shake chicken in bag with flour, garlic powder, salt, pepper and Cajun seasoning. Whip egg whites in medium bowl until slightly frothy. Dip rolled chicken in egg, then into crushed cornflakes. Bake on oiled baking sheet at 350° for 45 to 60 minutes or until golden brown and done in center.
Place chicken on bottom of 8 x 10 pan. Combine soup and sour cream and pour over chicken. Melt margarine and mix with crushed crackers. Crumble over mixture. Bake at 350° for 20 minutes.
Mix water, yeast, sugar and Crisco in a separate bowl; to separate bowl, add soda and buttermilk. Then add this to water mixture. Add flour and beat well. Refrigerate, tightly covered, for 2 hours. Use as needed. (Do not knead dough.) Can be used up to 1 week.
In a wide skillet, brown meat in 2 tablespoons of the butter and the oil, and garlic. As the pieces brown, remove them to a casserole dish with a cover. Add remaining butter to the skillet and saute the mushrooms, then add to meat. Cover and bake slowly at 275 degrees for 1 hour or until the meat is tender. Meanwhile add broth, wine, and soy sauce to the skillet. Boil, making sure to scrap up the browning at the bottom of the skillet. Let this reduce to a glaze and then blend in the mustard, cornstarch, and cream. Bring to boil until thick. Pour off the juices from in the meat/mushrooms into the sauce in the skillet whisking until smooth and thick. Add sauce to meat and top with chopped parsley. Serve.
Brown hamburger and onion. Add rest of ingredients and cook slowly for 1 hour. Serve over buns (toasted).
Preheat oven to 350°. Slice tenderloin almost all the way to the end and lay top part back. Saute in butter, onion, peppers and canned mushrooms; when almost done, add vegetables to middle of tenderloin. Fold top back over vegetables and bake, uncovered, for about 1 1/2 hours or until done. I use a meat thermometer.
Cream sugar, shortening, eggs and lemon juice. Stir together flour, soda and salt. Add to sugar and shortening mix. Stir in crushed pineapple and nuts. Drop by teaspoonfuls and bake at 375° until browned.
Combine milk, thawed lemonade and softened Cool Whip. Pour into graham cracker crust. Refrigerate until ready to serve.
Peel apples and slice each apple into 5 sections. Separate each biscuit into 3 layers. Wrap each slice of apple with 1 layer of biscuit. Put into a 9 x 13-inch pan or dish. Boil the water, sugar and margarine. After bringing to a boil, pour over apples and biscuits and sprinkle cinnamon over top. Put in a 350° oven for 30 minutes.
Mix margarine and cocoa in saucepan. Cool after well blended. Beat eggs in separate bowl and add cocoa mixture. Add sugar, flour, flavoring and salt and mix well. Add nuts; mix well. Pour into greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes or until done. Cool and cut into squares.
In small bowl combine sour cream, honey and grated orange peel; chill until ready to serve. Arrange lettuce, grapefruit and oranges decoratively on serving platter. Sprinkle with chopped onion. Serve with chilled sour cream dressing. Makes 12 servings.
Mix first four ingredients together. Brush mixture onto both sides of bun. Then add layer of cheese, ham and cheese. Brush top of bun with butter mixture.
Chop cucumbers and cauliflower, peel and chop onions, and seed and chop sweet peppers. Mix salt and vegetables and let stand for one hour. Drain liquid. Mix spices, sugar, and flour in large kettle. Moisten with water, add vinegar and drained vegetables. Cook 20-30 minutes. Pack in hot jars. Seal at once. Process in boiling water bath for 5 minutes. Makes 10 pints.
Place chicken breasts in a baking dish. Mix honey, mustard, butter and curry powder together. Pour mixture over chicken. Bake at 350° for approximately 30 to 45 minutes until done. Serves 4 to 6.
In heavy skillet over medium heat, add 2 tablespoons shortening. Add 1 cup uncooked rice and brown, stirring constantly until golden brown. Add chopped onion, tomatoes and juice, water and salt to taste or 1 teaspoon. Bring to a full boil; cover tightly. Turn down heat to simmer and cook slowly until rice has absorbed most of the water and is tender. Add 1 can of peas and heat through. Serves 8.
Prepare potatoes as directed on box and mix with onions, parsley and mustard. Split franks lengthwise not cutting clear through. Place opened, cut side up, on rack in broiler pan. Spread with potato mix; sprinkle with cheese. Place in oven; set to broil about 5 inches from broiler unit. Heat until cheese is melted, about 5 to 8 minutes.
Cook noodles according to package directions and drain well. Melt margarine. Beat eggs. Add melted margarine, sugar and baking powder; mix well. Add coconut, pineapple and vanilla; mix until well blended. Add noodles and mix well. Pour into an 8-inch square pan and bake at 375° for 45 minutes.
Mix strawberries and sugar; boil for 5 minutes. Add Jell-O and boil for 5 to 8 minutes longer. Put in jars. Keep in refrigerator. Makes 2 pints.
Drain fruits. Mix in bowl with coconut and sour cream. Stir in marshmallows until sour cream covers everything. Refrigerate for an hour or more before serving.
*Substitute 1 pound 12 ounce can tomatoes, 1 teaspoon chili powder and 1/2 teaspoon garlic powder.