HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in large skillet on medium-high heat. Add chicken; cook on both sides until browned and cooked through. Move chicken to side of skillet. Stir in broth. Bring to boil. Stir in rice, parsley, lemon peel and pepper; cover. Remove from heat. Let stand 5 minutes. Stir. Sprinkle with almonds. Makes 4 servings.
Boil potatoes in jackets. Chill, peel and grate. Melt margarine. Add cheese, sour cream, milk, onions and seasonings. Toss all together. Bake at 350°, uncovered, for 45 minutes or until hot and bubbly.
Brown beef tips (roll in flour and place in cooking oil). After beef tips are good and brown place in crock-pot. Pour mushroom and onion soup over beef tips and cook 6 to 8 hours on low temperature. Serve on rice.
Brown hamburger and onion until meat is done; remove as much grease as possible. Add the taco sauce and water. Let simmer to blend flavors.
Slice a rump roast like bologna. Lay slices on wax paper. Sprinkle with bread crumbs, grated cheese, garlic powder, Mozzarella and tomato sauce or puree (1 spoon on each slice). Add bacon, pepperoni and salami, if available. Roll each slice and stick on skewer with bay leaf between each. Can be put in electric skillet and ingredients on wax paper sprinkled on top. Cook and, about 10 minutes before done, pour in wine and cook a little longer.
Cream oleo and sugar. Add other ingredients, except candy bars. Mix all ingredients, except candy bars. Then add candy bars, which have been melted in double boiler. Bake 1 hour at 350° in stem cake pan.
Mix shortening and sugar. Add egg. Add bananas and beat well. In another bowl, combine all dry ingredients, except oats and mix well. Add together to sugar mixture and mix well. Add oats gradually and then nuts. Bake at 375° until brown.
Mix together all ingredients but chicken. Let set 30 minutes before rolling out. Add 1 can of cream of chicken soup to broth.
Grease a 9 x 12-inch baking dish. Put in 1 layer of potatoes, then 1 layer of onion, then 1 layer carrots and 1 layer of peas. Add cream of celery soup, then layer of pork chops. Now add cream of mushroom soup. Bake at 350° for 2 hours. If making a larger amount, you may wish to double the soup.
Bring jello and pineapple to a boil. Cool. Blend Cool Whip, cream cheese, celery and nuts. Add to jello mixture and refrigerate.
Combine in fondue pot and stir until smooth: butter, cornstarch, paprika and mustard. Add beer, heat and stir until thickened. Turn the heat off and add cheese. Return to medium heat, stirring constantly, until all cheese is melted. Turn heat to low and serve with cubes of day-old French bread on forks. This can be done on top of the stove, too.
Bake cake according to directions on box. When cake is cooked, pierce with a fork and pour liquor over it. Let it stand for several hours or overnight. Mix puddings according to package directions. Break and crumble 1/2 of the cake in large bowl. Cover with all of the vanilla pudding. Break remaining cake and layer over pudding. Next, pour all of the chocolate pudding over the cake. Top with Cool Whip prior to serving and add crushed candy bars over the Cool Whip.
Combine all ingredients. Beat 10 minutes with mixer. Pour half batter in a 9 x 13-inch greased pan.
Cook meat with garlic until done. Add Worcestershire sauce and cheese. When melted, spread onto small rounds of gourmet bread. Put on cookie sheets and freeze, uncovered. After frozen, put into freezer bags. Keep frozen until ready to use. Bake on cookie sheet at 400° until golden and cheese bubbles.
Cook onion, green pepper and ground chuck in a large ovenproof skillet over medium heat until meat is browned, stirring to crumble. Drain well; set aside. Wipe drippings from skillet with paper towel. Return meat mixture into skillet; add corn and next 9 ingredients, stirring well. Bring to a boil; cover, reduce heat to medium-low and cook 10 minutes, stirring occasionally. Remove from heat. Combine flour and next 3 ingredients in a bowl. Combine buttermilk and egg white; add to dry ingredients, stirring until moist. Spoon evenly over meat mixture. Bake at 400° for 13 minutes or until wooden pick inserted in center of corn bread comes out clean.
Mix frosting and sugar by hand. It will form a stiff dough. Roll out on waxed paper into a rectangle. Top with peanut butter, enough to cover and taste. Roll up jelly roll style. Chill. Slice into pieces before serving.
Brown beef in 10-inch skillet; drain. Stir in green peppers, celery and onion. Pour rice over (do not stir), then can of tomatoes. Mix bouillon cube in water with soy sauce. Pour over all. Cook covered over low heat until done. Do not stir.
Cream butter, eggs, sugar substitute and vanilla. Add flour, soda and spices; mix well. Fold in dates, applesauce and nuts. Bake in greased, floured loaf pan at 250° for 30 to 40 minutes or until golden brown.
Dissolve yeast in the warm milk. Separate egg yolks and save the egg whites in a separate bowl. Beat the yolks slightly and add to the milk mixture. Mix dry ingredients and cut in the butter with a pastry blender. Add milk mixture and combine well. Chill the dough. Beat egg whites and add 3/4 cup sugar slowly as the whites are beaten. Divide chilled dough into 4 pieces. Roll dough thin on a floured board. Spread with the egg white mixture. Sprinkle with chopped nuts and sliced maraschino cherries. Roll like for a jelly roll. Place on a greased cookie sheet. Let rise for about 30 minutes in a warm place. Bake at 350° for 20 to 30 minutes. Drizzle a thin sugar frosting if desired.
Rub thawed chicken breasts with salt and pepper. Put diced vegetables in roasting pan. Break bay leaves and distribute over vegetables. Lay chicken breasts skin side up over vegetables. Cut bacon strips in half; lay across chicken breasts. Cover with foil. Bake at 350° for 45 minutes. Remove chicken breasts to platter to keep warm. Add chicken stock to vegetable drippings and bring to a boil. Add wine and simmer to dissipate alcohol. Add enough roux to make a medium sauce. Strain. Add sour cream; ladle over chicken and serve over wild rice. Garnish with orange star and endive.
Mix pudding according to directions on box. Blend Eagle Brand and Cool Whip into pudding mix. Layer wafers, bananas and pudding mix. Chill several hours before serving.
Combine all ingredients and bake in a greased casserole dish at 350° for 1 hour and 15 minutes.
Mix all together, except Fritos. Add Fritos the last thing. Don't salt. Let each one do their own salting.
Combine ingredients in a large container. Store in airtight container. To use, put 3 to 4 heaping tablespoonfuls of mix into cup. Pour in boiling water and stir.
Mix. Let mixture come to a boil. Fill can with beets, pour in the mixture and seal.
Freeze clams first to allow for easy opening. Remove clams from shells and retain shells and clam juice for later use. Mince clams in food processor or chop finely. Set aside. Chop onion and peppers finely.
Cream sugar and shortening. Add egg and vanilla. Sift flour and baking powder. Add flour alternately with milk. Add as much of remaining 1/2 cup flour as needed for dough to be rolled. Refrigerate overnight. Roll out and cut into shapes. Brush with water and sprinkle with sugar before baking at 375° for 10 minutes.
Cut beef into thin slices. Sprinkle with pepper and set aside. Saute the onion in oil until golden. Remove from skillet. Brown meat in the same skillet and set aside with onion. Blend flour into oil in skillet. Gradually add water and bouillon cubes. Stir until smooth and thick. Add remaining ingredients and blend thoroughly. Cook until meat is tender, adding water, if necessary. (I have to cook it longer here because the meat tends to be tougher.) Serve with noodles or rice. Serves 6.
Pour sauce in bottom of 9 x 13-inch pan. Flatten out biscuits on counter. Make a filling from the rest of the ingredients. Put a heaping tablespoon of filling in each biscuit center. Fold over and press edges shut. Lay in sauce and sprinkle with Parmesan cheese. Bake at 350° for 20 to 25 minutes or until golden brown.
Steam pasta and vegetables and rinse in cold water. Add dressing, stir together and serve hot or cold.
Run tomatoes through chop cycle on blender just until everything has passed through blade. Add all ingredients. Mix and let set at least 1 hour before serving with tortilla chips.
Use 1/2 cup sugar when using 1 scoop of Wyler's mix. Mix well and store in airtight jar. Add 3 (heaping) teaspoons per cup; add hot water.
Dump in pan and mix. (Better if refrigerated overnight.) Bake on ungreased cookie sheet at 350° until brown. No time given.
Melt chocolate. Add peanuts and pretzels. Pour on greased cookie sheet and put in freezer for 5 minutes. Take out of freezer and break into pieces.
Squeeze juice in cup. Fill to top with boiling water. Grind rind with raisins. Peel white lining from orange, as it makes bread bitter. Bake in a 2 pound tin, well-greased, at 350° for 1 hour.
Pour boiling water over chopped dates and soda. Allow mixture to cool. Cream sugar and shortening. Add eggs and cooled date mixture. Sift flour, soda and salt together. Add to date, sugar, egg mixture. Pour into a greased 9 x 13-inch pan. Sprinkle chips, brown sugar and walnuts over batter. Bake in 350° oven for 40 to 45 minutes.
Dissolve the yeast in the lukewarm water. Combine the brown sugar, molasses, salt, shortening and hot water; stir until dissolved. Cool to lukewarm. Add the rye flour. Add yeast and caraway seed. Mix well. Add enough white flour to make soft dough. Use reserved for kneading. Place in greased bowl. Cover and let rise until double (1 1/2 to 2 hours). Punch down. Divide into 2 parts and form into balls. I use a pie pan. Cover and let rise until double. Bake at 375° for 25 to 30 minutes. Brush with margarine while still hot.
Beat egg white until frothy. Add vanilla. Pour over nuts and mix with hands. Mix sugar and cinnamon together. Pour over nuts and mix with hands. Spread on buttered cookie sheet. Bake 1 hour at 250°, turning every 15 minutes.
Blend syrup and sugar in saucepan; bring to boil. Turn off flame. Stir in peanut butter, then cereal. Mix well. Drop by teaspoon on baking sheet. Cook at 275° for 10 or 15 minutes.
Mix and pour into a greased 9 x 13-inch casserole dish. Top with crushed Ritz crackers and melted butter. Cook at 350° for 30 minutes.
Combine all ingredients, except last two. Shape into balls. Place on cookie sheet and refrigerate overnight. After refrigerating, combine and melt chocolate and paraffin in a double boiler. Use a toothpick to dip each cookie in hot mixture, leaving top uncovered.
Mix margarine, 1/2 cup sugar and flour together to form a crust. Flour hands and pat into a pizza pan. Prick with fork. Bake 15 to 20 minutes at 350°. Cool. Mix cream cheese and 1 cup powdered sugar until smooth. Add Cool Whip, fold in. Spread on crust. Garnish with sliced berries.
Cook vinegar, eggs, sugar and butter until mixture gets thick. Add cheese, chopped olives, pimentos and onion. Stir together and allow to cool before using.
Cream first 4 ingredients in bowl. In another bowl, combine flour, cocoa, baking soda and salt. Mix two mixtures together. Drop by teaspoons onto cookie sheet. Bake at 350° for 10 minutes.
Combine soup, sour cream and cheese. Pour over vegetables and mix. Pour into greased casserole. Bake in a 350° oven 30 minutes. Sprinkle with crumbs. Bake 5 minutes longer.
Mix flour and salt in a bowl. Add oil. Add water. Knead your dough. Make a shape with the dough. Air dry or bake shapes in a 300° oven for 60 minutes. Paint you shapes any color you wish.
Mix brown sugar, white sugar and flour. Beat remaining ingredients in thoroughly. Add one cup chopped pecans. Pour into pastry lined pie pan. Bake until set, about 40 minutes in 325° oven.
Combine ingredients in order given. Roll out on floured board and cut with cookie cutters. Bake at 350° for 10 minutes. Frost.
Cream margarine. Stir in oats, sugar, corn syrup and vanilla. Spread mixture in a 13x9 -inch pan. Bake in a 350° oven for 15 minutes. (Don't bake any longer even though bars will not look cooked.) Cool.
Combine tuna,	cheese, salad dressing, pickle relish, green onion and	mustard and mix well. Fill buns with tuna mixture; garnish with olives. Arrange buns in an 8 x 8-inch glass dish. Microwave on Medium uncovered for 3 to 4 minutes or until cheese begins to melt.
In a medium skillet, cook ground beef until brown and crumbly. Drain and set aside. In a 2 1/2 quart casserole dish, combine corn meal, milk and egg and mix well. Add ground beef and remaining ingredients, except cheese. Stir to mix. Bake uncovered, at 350 degrees for 1 hour and 15 minutes. Sprinkle cheese over top of casserole and continue baking until cheese melts. Let stand 10 minutes before serving.
Crush cookies; divide in half. Melt margarine. Mix 1/2 of cookie crumbs and margarine together. Press into bottom of 9 x 13-inch pan. Beat cream cheese until smooth. Fold in 9 ounces of Cool Whip. Spread on top of crumbs. Mix pudding and milk until creamy. Let set for 5 minutes, then spread on top of cheese mixture. Spread extra Cool Whip on top. Sprinkle reserved cookie crumbs on top. Chill 4 hours or overnight.
Dice vegetables small. Mix dressing together. Add to vegetables and let stand overnight in refrigerator.
Grease cookie sheet; mix sugar and corn syrup in a 4-cup measure (glass). Cook on High 4 minutes. Stir in peanuts. Cook 3 minutes. Stir in butter and vanilla. Cook 2 to 2 1/2 minutes longer (I usually cook 2 1/2 minutes). Blend in baking soda, stir until light and foamy; spread on cookie sheet.
Mix the first 4 ingredients and spread in bottom of pan. Put coconut over top. Mix the next 3 ingredients and pour over top of the coconut. Add 1/2 cup nuts over top. Bake at 350° for 30 to 35 minutes.
Cream shortening and sugar well. Add eggs one at a time, beating well after each. Add soda to milk. Sift flour and salt together; add alternately with milk. Add orange peel. Bake in tube pan at 325° for 40 to 50 minutes. Let cool. Add frosting.
Brown ground beef, drain. Add season pkg. stir in stewed tomatoes, onion, tomato sauce, mushrooms, and water. Simmer for 10 minutes. Add all remaining spices, simmer 20 minutes. Cook Angel Hair pasta according to pkg. instructions. Add 2 Tbsp. of butter when noodles are finished. Serve spaghetti according to your preference, either with sauce over pasta or mixed together.
Drain beans, corn, peas and pimentos well. Add celery, green pepper and onion. Heat vinegar, sugar, salad oil and water and pour over vegetables; refrigerate 4 to 12 hours before serving. The longer it marinates, the better it is.
Prepare pumpkin by paring and cooking until soft. Drain and cool. Mix in a blender. May also be baked without crust. Sprinkle top with cinnamon. Bake at 375° until pie is firm, approximately 40 minutes.
Mix ingredients together. Shape in small balls. (Roll in chopped peanuts, or chocolate sprinkles, or leave plain.) Makes 36 (1 1/2-inch) balls.
Put hamburger on bottom of crock-pot; add remaining ingredients. Cook 5 to 7 hours on high.
We have a son-in-law who loves this Smoked Turkey so much that he would raid the refrigerator for leftovers even after eating a big meal. You don't need a covered grill to make it. Just tent the grill and turkey with foil and make a vent hole over the turkey. The turkey should never be directly over the coals. The cooking is done entirely by indirect heat.
Cook chicken. Cool chicken and cut into small pieces. Saute pecans in butter until crisp; salt lightly. Cool and chop coarsely. Combine pecans and chicken. Mix with mayonnaise until moist. Season with salt and pepper to taste. Yields 8 to 10 servings.
Mix all ingredients and pour in unbaked pie crust. Bake at 350° until set in middle.
Combine cinnamon, sugar and pecans; set aside. Combine cake mix with sugar, oil and sour cream; mix well. Add eggs, one at a time. Mix well after each one. Grease and flour Bundt pan. Put half of batter in pan, then half of nut mixture, then other half of batter. Sprinkle rest of nut mixture on top. Bake at 350° for 1 hour.
Combine sugar, flour, salt and baking powder in large mixer bowl. Add shortening, milk and vanilla. Beat on medium speed for 2 minutes. Pour into greased and floured 9 x 13-inch pan. Cover with drained cherries. Sprinkle with 1 cup sugar, then pour on the 2 cups liquid. Bake at 350° for 40 minutes. Cover with foil for last 15 minutes. Serve warm with ice cream or Cool Whip.
Combine all dry ingredients and mix. Beat egg and add to milk. Add to dry ingredients, mix well and add melted oleo. Mix in grated apples. Bake on hot griddle.
Melt butter in 9 x 13-inch pan. Pour into pan. Bake at 375° for 30 minutes.
Combine water, butter, salt and onion salt. Bring to boil. Remove from heat and add milk, mashed potatoes, sour cream and cream cheese. Mix with mixer to make sure it is smooth. Put in 3-quart casserole. Top with grated cheese. Bake at 350° for 1/2 hour.
Mix wet ingredients, then mix the rest thoroughly. Bake at 350° for 6 to 8 minutes. Remove from oven and place Hershey's Kisses on top.
Melt peanut butter chips and shortening in top of a double boiler over hot, not boiling, water. Stir until smooth and creamy. Combine cereal, melted chips and raisins. Stir until cereal is coated. Drop by spoonfuls onto wax paper lined cookie sheet. Cover and chill for 1 hour. Makes 4 dozen cookies.
Spread nuts in bottom of a 6 x 10-inch pan or round pie tin. Boil butter and sugar 5 minutes or to 310°, stirring constantly. Pour over nuts, then put chips over hot mixture. Cover pan with a bread board to hold in heat. When chips are melted (about 5 minutes), spread chocolate smooth and refrigerate until cool.
Combine soup, milk, salt, chicken, veggies, 1/2 cup cheese and 1/2 cup Durkee onions. Place in 8 x 12 dish. Bake, covered, at 375° for 20 minutes.
Mix all ingredients well and pour into large cake pan and bake 35 to 40 minutes (350°). Let cool and cut into squares.
Separate biscuits, cut each one into 6 pieces and place into large bowl. In small bowl, mix sugar, cinnamon and raisins. Pour over dough and toss until all pieces are coated. Place dough pieces into tube or Bundt pan that is sprayed with Pam. Bake for 30 minutes at 350°. After 10 minutes, invert pan onto plate or platter.
In skillet put a little oil and saute onions. Put in can of tomatoes and simmer 1/2 hour. Salt and pepper to taste. Add beans and simmer 10 minutes.
Set oven for 350°. Sprinkle brown sugar in bottom of well-greased pan, 9 x 9 x 2-inch. Dot with butter. Melt mixture over very low heat. Drain pineapple. Place slices in pan with cherry in center of each.
Slice carrots 1/2-inch thick and boil in salted water until tender. Drain and cool. Place carrots in a bowl with onion and bell pepper. Mix remaining ingredients in a saucepan and bring to a boil. Pour this over the vegetables. Refrigerate overnight before serving.
Saute celery, onion and green pepper in butter. Saute mushrooms separately in butter. Mix all ingredients, except bread crumbs, and place in buttered casserole dish. Bake in moderate oven (325°) for about 30 minutes, covered. Remove cover, top with buttered crumbs and brown on top. This rich dish will serve 10 to 12 persons.
Combine corn meal and flour. Add egg gradually. Beat in milk. Drop from a spoon into hot grease. Fry until brown. Can do okra the same way. Delicious.
Sift dry ingredients together; cut in shortening. Add buttermilk and yeast, dissolved in water. Mix with a spoon until all flour is moist. Cover bowl and put in refrigerator until ready to use or it can be used right away. The dough will keep for several weeks in refrigerator. Roll out as much dough as you need on floured board, 1/2 to 3/4-inch thick. Cut out. Bake at 400° for 12 minutes on ungreased pan.
Bring milk to scalding. Remove from heat; stir in butter (in small pieces), sugar and salt. Let cool. In a bowl, mix yeast with 1/4 cup warm water. Let stand about 5 minutes. Add milk mixture, 1 egg, 1 egg yolk and flour; blend well. Place dough on a well floured board; knead until smooth and velvety, about 5 minutes. Place in a bowl. Cover; let rise in a warm place until doubled (takes about 1 1/2 hours). Knead again on a floured board to expel air bubbles.
Prepare cabbage just before using. Shake together all other ingredients in a covered jar. Add dressing to cabbage, tossing lightly and mixing well just before serving.
Mix all ingredients. Refrigerate for 8 to 24 hours before serving. Serves a large group. Recipe can be halved.
Put all in blender; mix until smooth. Pour in a 10-inch greased pie pan. Bake at 350° for 40 to 50 minutes. You do not need crust.
Heat oven to 375°. Prepare pastry. Beat eggs, sugar, salt, margarine and syrup. Stir in pecans. Pour into pastry lined pie pan. Bake until set, 40 to 50 minutes. Cool slightly. Serve warm or refrigerated.
Grease large rectangular dish. Spread pie filling evenly on bottom. Cover with all dry cake mix, spreading evenly. Melt margarine and pour as evenly as possible over the cake mix. Add 1/2 cup water. Tilt dish to dampen the cake mix. Bake until light brown on top in 325° oven.
Combine rice and water. Cook until done. Drain the crushed pineapple. Combine all ingredients. Bake at 350° for 45 minutes.
In plastic bag, combine 1/4 cup each of salsa and Italian dressing. Add chicken. Marinate for 1 to 2 hours in refrigerator. Remove chicken and discard marinade. Heat remaining salsa and dressing.
Remove outside leaves of cabbage, wash cabbage and cut into wedges. Remove core and cut wedges crosswise into 1-inch slices. Heat 1-inch salted water (1/2 teaspoon salt for 1 cup water) to a boil. Add cabbage; cover and heat to a boil. Cook 5 to 10 minutes or until just crisp and tender. Drain. Stir in butter and lemon juice or white wine vinegar. Season with salt and pepper. Serves 4 to 6.
In a Dutch oven, brown the steak in oil. Add the next eight ingredients; cover and bake at 300° for 4 to 5 hours, stirring twice. Add the peas, salt and pepper during the last 30 minutes of baking. Yields 6 servings; 263 calories per serving, 33 mg cholesterol and 5 g fat.
Peel enough apples to fill crock-pot when cut up. Add just enough water to start it. Cook until mushy. During this time, you can add the remaining ingredients. Stir until well blended. Process as desired.
Cook green beans in salted water for 10 minutes. Drain in sieve. Drain water chestnuts and mushrooms. Make alternate layers in greased 2-quart casserole of beans, water chestnuts, mushrooms, bean sprouts and onion rings. Pour soup with a little of the melted butter over vegetables. If it seems dry add 1/4 cup juice from the vegetables, usually not necessary. Mix the bread crumbs with the rest of the melted butter. Combine them with the Parmesan cheese and sprinkle over top of casserole. Bake at 350° for 35 minutes.
Mix all ingredients together and chill in decorative crock. Excellent on nut breads. Yields 1/2 cup.
Pour oil in large pot over medium heat. Add onion and broccoli; lightly saute. Pour chicken stock in pot. The stock should cover broccoli and onion. Add pepper and bring to boil. Reduce heat, cover and simmer 20 minutes. Place entire contents of pot in food processor. (Depending on the size of your processor, you may have to process in 1/3 to 1/2 portions.) Process until smooth. Replace processed soup in stock pot and add dissolved cornstarch. Slowly add milk, stirring while adding. Simmer 10 minutes. Do not let boil. Adjust seasoning to taste.
Heat oven to 350°. Brown beef, onions and pepper in oil. Stir in remaining ingredients. Cook, covered, 1 hour, then uncovered 15 minutes more.
Boil cleaned breast in 1 tablespoon of baking soda and 3 inches of	water in pan. Boil small breast 10 minutes or large breast 15 minutes. Dry and cut into pieces and debone. Coat meat with egg and then in flour. Next, fry in butter and 1 tablespoon oil; fry until tender.
Saute bacon and onions until tender. Combine with remaining ingredients in shallow 2-quart oven-safe baking dish. Cover with lid or aluminum foil and bake at 350° for 30 minutes. Uncover and bake 45 minutes longer.