HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken in deep kettle. Add water, sherry, salt, curry powder, onion and celery. Bring to a boil, cover tightly. Reduce heat; simmer 1 hour. Remove from heat; strain broth and save. Refrigerate chicken and broth at once. When chicken is cooled, remove meat from bones; discard skin. Cut into bite size pieces. Wash mushrooms; pat dry. Saute in butter until golden brown. (Reserve enough to circle top of casserole.) Measure chicken broth. Use as part of liquid for cooking rice. Following package for firm rice. Combine chicken, rice and mushrooms not reserved for top in 3 1/2 or 4-quart casserole. Blend sour cream and undiluted mushroom soup. Toss together with chicken mixture. Arrange reserved mushrooms in circle on top of casserole. Cover; refrigerate if desired. (Can be baked immediately.) To heat, bake in 350° oven for 1 hour. Makes 8 to 10 servings.
Grease two cookie sheets. Using a 3-quart heavy-gauge saucepan, cook sugar, syrup, water and salt to 234° or to the soft ball stage. Add raw peanuts and margarine and stir constantly; cook to 300°. Add baking soda; stir in very well and take off heat about a half-minute into stirring. Continue to stir until peanut brittle color. The mixture will be a foam-like caramel color.
Mix ham, onion, raisins, mayonnaise and curry powder well. Form into a ball on serving plate. Mix cream cheese and milk well. Ice ham ball with mixture. Sprinkle lightly with chopped chives. This dish must be kept refrigerated. Better if made ahead to allow flavors to blend.
Cook broccoli 5 minutes. Add rest of ingredients; mix together. Bake in 2-quart casserole 1 hour or until set at 350°.
Saute onion and broccoli in oleo in large pan. Add cheese and stir until melted. Add soup and milk. Mix well. Stir in rice. Mix well. Turn into casserole dish; bake for 60 minutes in 350° oven.
Combine flour and milk; mix well and then heat until mixture becomes very thick. Put in refrigerator until it cools. While cooling, mix shortening and sugar. Beat until creamy. Especially good for chocolate cakes.
Preheat oven to 350°. In large bowl, combine all ingredients. In large baking pan, shape into loaf. Bake 1 hour or until done. Serves 8.
Using a 12-inch pizza pan, place triangles of rolls flat in pan and seal edges together. Fold edge around pan with dough. Brown and drain sausage, then place on crust followed by potatoes, then cheese. Beat eggs and milk together and pour over all. Bake at 375° for 25 to 30 minutes.
Saute 1 stick butter, onion and celery. Add broccoli, mushroom soup and can of water, Cheez Whiz and rice. Stir all ingredients together and pour into greased 9 x 13-inch casserole. Bake at 350° for 30 to 35 minutes. Refrigerate leftovers.
Cook over medium heat and bring to a boil for 1 minute the sugar, cocoa, milk and butter. Remove from heat and add vanilla and peanut butter. Mix in oatmeal, then spoon it onto wax paper by teaspoons.
Combine peanut butter and margarine. Beat thoroughly. Add powdered sugar; beat well. Add Rice Krispies and mix. Make into 1-inch balls. Melt Hershey bar, chops and paraffin in double boiler. Use toothpick to pick up balls and dip in melted chocolate. Keep mixture warm while dipping. Place on wax paper to cool. Makes 7 dozen.
Cook broccoli, soup, cheese and water until broccoli is thawed and cheese is melted. Add 1/2 stick butter and Minute rice. Mix all ingredients and pour in casserole dish. Bake at 350° for 25 to 35 minutes.
Mix first 3 ingredients thoroughly. Mix together remaining ingredients (except apples). Mix ingredients thoroughly. Chill dough. Pat out layers in 9-inch cake pan. Cover each layer and top with apples. Makes 5 or 6 layers.
Preheat oven to 350°. Grease and flour two 9-inch cake pans. Combine first 7 ingredients in sifter and sift in mixing bowl. Add margarine and 3/4 cup milk. Mix well until dampened. Add eggs and remaining milk. Mix 2 minutes at medium speed. Bake 30 minutes. Cool and slice each layer into layers.
Put meat, onions and garlic in pan. Cook until lightly browned. Add all remaining ingredients; cover and simmer over low heat for about 40 minutes.
Steam squash until loses hardness. Slice squash and layer in casserole. Mix ingredients with tomato paste and slice cheese. Bake at 350° for 30 minutes.
Combine powdered tea and cold water. Stir until powder dissolves. Add all the ingredients and serve over ice. Yields 6 servings.
Mix ingredients well by hand or in blender on low for 3 minutes. Pour into 9 inch pie pan. Sprinkle 1 cup shredded cheese and 1/2 cup cooked ham or bacon over the top. May be varied by adding onion or green pepper. 45 minutes in 350° oven.
Heat oil and saute garlic and onions. Discard garlic. Stir in remaining ingredients. Bring to a boil and cook for 25 minutes.
Cream sugar and Crisco. Add eggs, one at a time. Put soda in buttermilk. Set aside. Add flour and buttermilk; mix well. Add black walnuts. Mix well and add walnut flavoring. Mix well. Pour into 3 greased and floured cake pans. Bake 30 to 35 minutes at 350°. Ice cake with Black Walnut Cake Icing.
Preheat oven to 350°. Cream butter and sugar until light and fluffy. Add 1/2 teaspoon almond extract and mix. Add flour gradually. Chill, covered, for 1 hour. Shape dough into 1-inch balls and place 2-inches apart on greased cookie sheets. Make an indentation in each cookie with thumb. Fill each indentation with 1/2 teaspoon jam. Bake 14 to 18 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute and remove to wire racks to cool completely.
Beat eggs well. Add sugar, flour, milk and corn. Beat well to blend. Melt oleo in a casserole. Pour into pudding mixture, reserving small amount in dish. Pour pudding mixture into dish and bake in hot oven (375°) 30 minutes or until done. If using frozen corn, add a little salt.
Mix and put all in casserole. Pour one can cream of tomato soup on top. Bake 325 degrees for 45 minutes.
Combine ingredients; mix well. Chill several hours or overnight. Serve with assorted vegetable dippers. Makes 3 cups.
Heat oven to 375°. Prick bottom and sides of crust. Bake crust 10 minutes and remove from oven. Meanwhile, in large bowl, beat eggs and stir in sugar and butter. Stir together flour, cocoa and salt, then add to butter mixture. Stir in vanilla, chips and nuts. Pour into crust and bake 25 to 30 minutes until set. Pie will not test done in center. Serve warm or cool with ice cream; drizzle with topping. You may also garnish with chocolate kisses if desired.
Cut round steak into 1-inch strips and coat with seasoned flour. Brown on all sides in butter. Put on platter.
Cook roast until tender (3 to 4 hours). Cut roast into small pieces. Cut sausage into small pieces. Dice potatoes and slice carrots. Cook roast, Polish sausage, potatoes and carrots for about 45 minutes on medium-high. When everything is tender, remove from heat and add sauerkraut. Stir.
Sift together dry ingredients; cut in shortening. Beat together water, egg and vinegar. Add to shortening and flour mixture. Chill at least 15 minutes before using. Touch dough as little as possible. Roll out only once for flaky crust.
Preheat electric skillet to 400°. (Can be done in skillet on stove top.) Melt 1 tablespoon of butter in skillet. Beat eggs lightly with fork. Stir in milk. Dip bread slices into egg-milk mixture. Saut bread in skillet at medium-high heat until browned. Turn over and brown the other side.
Pick the young tender leaves, usually lighter color, preferably the 3 leaves that are about 1 inch or so in diameter. Wash thoroughly; let it drain. Dip leaves individually in the batter, then flour. Place on paper towel to absorb oil. You are ready to eat the delicious treat when it cools. Use the chip as a dip-chip in a Ranch style or any type vegetable dip.
Boil chicken breasts in salt water. Take meat off bones and place in casserole dish. Then mix and pour over chicken, the soup, mayonnaise, onion and lemon juice. Cover top with crushed potato chips and bake for 40 minutes at 350°.
Melt caramels and 1/3 cup evaporated milk. Mix together softened butter, cake mix and 1/3 evaporated milk. Divide batter in half and press half into a 9 x 13-inch cake pan. Bake at 350° for 6 minutes and remove from oven. Sprinkle chips over hot batter and walnuts over chips. Pour hot caramels over walnuts. Crumble the rest of the cake batter over the top. Bake at 350° for 18 to 20 minutes. Brownies will harden after cooling.
Crumble yeast in 1/4 cup water with 1 tablespoon sugar. Scald milk and add beaten egg yolks and let cool. Add yeast and flour. In the morning, roll 1/4-inch thick. Cut in squares and fill with filling, fruit, and pinch opposite corners forming a pocket and bake until done.
Combine 1 cup of the flour and yeast in a large mixing bowl. In a small saucepan, heat milk, sugar, shortening and salt just until warm (115° to 120°) and shortening is almost melted, stirring constantly. Add to flour mixture; stir in egg and orange peel.
In an unbaked pie shell, arrange the apples closely. Mix together dry ingredients. Combine with cream and lemon juice. Pour over the apples. Sprinkle with the cinnamon sugar mixture. Place pie on a cookie sheet. Cover with foil and place in a 400° oven. After 30 minutes, remove foil. Lower oven temperature to 375° and continue baking 30 to 40 minutes longer until apples are tender and crust is brown. Can put crust on top, if desired.
Cut up chicken. Put flour, salt, pepper and red pepper in bag. Add chicken and coat well. Brown chicken and sausage in Crisco and remove from skillet. Add onions, celery, garlic and peppers to skillet and brown until wilted. Return chicken to skillet. Cover and simmer about 30 minutes until chicken is tender. Add sausage and rice to chicken. Stir thoroughly. Add beer, water and salt and cook until rice is cooked, about 30 minutes.
Melt margarine in a 9 x 13-inch pan. Mix flour, milk, sugar and baking powder in bowl. Pour in pan with margarine. Spoon peach cobbler on top. Bake in a 375° oven until golden brown. This is best served warm with milk or ice cream.
In 4-quart crock-pot, combine all ingredients except lemon slices. Cover and cook on low setting 3 to 4 hours or high setting 1 to 1 1/2 hours. Discard celery. Ladle into cups and float a lemon half slice on each. Serves 8 (6-ounce) cups.
Stir soda into pineapple. Set aside until you get other ingredients mixed. Pour pineapple in. Frost with glaze. Cook in Bundt pan at 350° for about 45 minutes.
Preheat oven to 350°. Mix ingredients. Spread on flattened crescent roll dough. Fold corners over filling and press edges together to seal. Sprinkle with cinnamon sugar. Bake 18 to 20 minutes until golden brown.
Pour boiling water over both cereals. Stir and add shortening and sugar while still warm so all ingredients will dissolve. Add rest of ingredients in order given. Raisins, dates or nuts may be added before baking. Bake 20 minutes in a 400° oven. Cover dough and store in refrigerator. Will keep up to 6 weeks in fridge. Makes about 3 dozen muffins.
In large mixer bowl, beat butter until softened. Add brown sugar and beat until fluffy. Add egg yolk and vanilla and beat well. Add flour and beat until well mixed. Stir in chocolate pieces. Cover and chill about 1 hour or until easy to handle. Shape into 1-inch balls. Roll in egg whites, then in nuts.
Beat eggs slightly. Stir in sugar, corn syrup and melted butter, then stir in pecans. Pour into unbaked pie shell. Bake near center of oven 35 to 40 minutes until filling is slightly firm. Center of pie may look soft when pie is gently shaken, but will become firm when cool.
Beat eggs; add sugar. Beat until stiff, usually 15 to 20 minutes. Add all other ingredients. Pour into a 4-quart ice cream freezer.
Cut sausage into pieces and fry with garlic and onion. Cook until half done. Drain. Put in a large soup pot. Add potatoes, carrots, beans, tomato sauce and 5 to 6 cups of water. Add spices to taste using lots of soy and Worcestershire. Bring to a boil, cover and let simmer 1 1/2 hours. Add cabbage and celery and cook another 1/2 hour.
Boil cabbage to loosen leaves. Meanwhile, brown hamburger and onion. Add cooked rice. Set aside. Remove cabbage. Cut off leaves. Fill each with hamburger mixture and roll. Place in heavy pot and cover with tomato soup and water. Cover and cook for 1 1/2 hours.
Cream butter and sugar. Add eggs. Mix dry ingredients (including peanuts). Add alternately with milk to creamed mixture. Bake at 350° to 375° in a 9 x 13-inch pan. Frost with fluffy white frosting topped with chopped nuts (I use Spanish peanuts).
In a medium bowl, mix together cream cheese, horseradish, Worcestershire sauce, sweet pickles and black olives. Chill in the refrigerator until ready to use.
Preheat oven to 350°. Melt butter in 9 x 13-inch pan. Layer cracker crumbs, coconut and chips. Pour milk over chips. Sprinkle nuts on top. Press lightly. Bake for 25 to 30 minutes.
Mix and pour in 9 x 13 pan. Bake at 350° for 25 to 30 minutes.
Mix all ingredients together. Pour into uncooked pie shell. Bake in 350° oven for 30 to 40 minutes until golden brown.
Make sure spinach is squeezed out well. Combine all ingredients and shape into small balls. Place on lightly greased cookie sheet and bake in 325° oven for 15 to 20 minutes or wrap unbaked balls in wax paper and freeze until needed.
Pour in 2 unbaked pie shells. Bake at 325° for 45 minutes.
Slice onions, leave some in rings for topping casserole, chop the rest. Lightly brown the garlic and onion in bacon drippings. Remove onion rings and save. Mix together the rest of the ingredients. Pour into casserole, top with onion rings. Bake in 350° oven for 45 to 60 minutes until hot and bubbly.
Heat oven to 425°. Cook and stir ground turkey, margarine and poultry seasoning in 10-inch skillet over medium heat until turkey is done. Drain. Place pita breads on bottom and about halfway up sides of ungreased square pan, 9 x 9 x 2-inch (they will overlap slightly in middle). Layer turkey, tomato and celery in pitas. Mix remaining ingredients except paprika. Spoon over top. Sprinkle with paprika. Bake 12 to 15 minutes or until topping is light brown.
Boil potato until done. Mash potato in bowl well. Gradually mash 1/2 box sugar in bowl with potato until tough. Put some of the sugar on foil paper. Pour mixture onto foil paper and knead dough. Roll out with rolling pin, turning occasionally so as not to stick. After rolled thin, spread desired amount of peanut butter. Roll candy up like a jelly roll. Put on plate and chill in freezer until hard enough to slice without tearing. Must be cold.
Melt cream cheese in double boiler. Add shrimp, onion, tomatoes and jalapeno peppers. Heat for 1 hour. Add chives and bell pepper flakes. Serve in a chafing dish with crackers.
Melt butter in 9 x 12-inch pan. Add the rest of the ingredients in the order listed. Bake for 30 minutes at 325°. Let cool and slice.
Combine all ingredients; store in an airtight container. Makes 3/4 cup.
Grease 13 x 9-inch baking pan. Spread pineapple (do not drain) over bottom of pan. Mix 3/4 c. sugar with blueberries and spread over pineapple. Sprinkle cake mix over fruit, pour butter evenly over mix. Sprinkle 1/4 c. sugar over all.
Saute bacon slices. Beat egg and add sugar. Mix in flour and salt. Blend well. Add vinegar and milk. Mix well. Put in skillet with bacon. Cook over low heat, stirring constantly, until the consistency of thin custard Serve on lettuce, spinach or dandelion.
Cut butter into sugar; add eggs, one at a time, mixing well after each addition. Blend in vanilla and sour cream. Sift together dry ingredients; add nuts. Combine with first mixture. Stir in apples. Pour into greased 9 x 5 x 3-inch pan or in 2 small loaf pans (batter is very thick). Bake in slow oven (325°) about 1 hour.
Preheat oven to 350°. Combine caramels and 1/3 cup evaporated milk in a double boiler and melt. Combine cake mix, butter, 1/3 cup evaporated milk and nuts. Stir until dough holds together. Press half dough into a greased and floured 13 x 9-inch pan. Bake crust for 6 to 8 minutes. While still hot, sprinkle chocolate chips on crust. Spread caramels over chocolate chips. Sprinkle the rest of the cake mixture to cover and bake for 15 to 18 minutes more.
Arrange first 7 ingredients in order given. Spread top with mayonnaise and sprinkle with cheddar cheese.
Brown onion in melted butter. Combine soups, broth, green chilies, Tabasco sauce and chicken. Mix well. In large oblong pan, place a layer of cut up tortillas. Spoon on chicken mixture. Sprinkle with a layer of cheese. Repeat layer. Bake at 350° for 30 minutes or so.
Cook roast in crock-pot. Add about 1/3 cup water. Cook for about 12 hours on medium. Take fork and stir. Add barbecue sauce and cook for about another hour. Serve on hamburger buns as sandwiches or by itself.
In 6-quart pan, combine berries, sugar, water and cornstarch; stir to blend. Bring to a boil; stir often. Turn heat to low.
Use large capacity microwave. In a 1 1/2-quart casserole, stir together sugar, corn syrup, peanuts and salt. Microwave on High for 4 minutes. Stir again and microwave for 4 more minutes until light brown. Add butter and vanilla. Blend well and microwave again for 1 minute (peanuts will be lightly browned and syrup very hot!). Remove dish from microwave and add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet or unbuttered nonstick cookie sheet and let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container. Makes approximately 1 pound.
Mix all together and pour over meat chunks (roast or steak). Marinate 2 to 3 hours, then place on skewers with vegetable or fruit chunks. Cook on grill.
Cook potatoes. I leave the peeling on to add color to my dish. Drain potatoes and cool completely. Cut potatoes into small 1-inch chunks. Add green onions and bacon. Toss with enough Ranch dressing to cover potato mixture. Serve immediately.
Brown ground beef and onion until done, drain off grease. Put meat in bottom of a 9x13 pan. Then pour pork-n-beans over meat. Then in a medium bowl add water, brown sugar, mustard, ketchup and mix well. Put over top of mixture. Bake at 350° for 30 to 40 min.
Heat oven to 400°. In large mixer bowl, combine all ingredients, except flour. Beat at medium speed, scraping bowl often, until mixture is light and fluffy. Add flour; reduce speed to low and continue beating until well mixed. Then add mint extract to dough. Bake for 6 to 8 minutes. Immediately after removing cookies from oven, place 1 chocolate candy kiss on each cookie. Makes 5 dozen. Takes 60 minutes to prepare.
Dice bacon and cook in stockpot over medium-high heat until crisp. Remove bacon; drain and set aside.
Mix together cake mix, melted butter and 1 egg. Press into a greased 9 x 13-inch pan. Mix together the sugar, cream cheese, 3 eggs and vanilla. Pour over first layer. Top with pecans. Bake for 50 to 60 minutes at 350°.
Mix water with milk; dissolve. Add sugar. Cook 3 1/2 minutes in microwave at 70% power. Use in place of Eagle Brand milk.
Thaw vegetables. While vegetables are thawing, prepare sauce in pot. Add cream of mushroom soup to pot while slowly adding Cheddar cheese to get an even mix. Keep this at a low heat. Add vegetables to a casserole dish. (You may wish to parboil vegetables but this is not necessary.) Add cheese and soup sauce to vegetables. Add browned bread crumbs in butter as topping. Bake for 45 minutes at 350°.
Cut carrots lengthwise. Melt butter or oleo in frying pan. Then, add carrots. Sprinkle with brown sugar and fry until brown on both sides. Can be finished in oven if unable to watch closely.
Drain juice from pineapple. Set juice aside. May need later. Mix all ingredients well. If too dry, add a small amount of pineapple juice.
Beat eggs in bowl. Add oil and sugar to eggs and beat well. Add spices and zucchini to the mixture. Mix all dry ingredients together and add these to the egg mixture. Add nuts and mix well.
Heat oven to 350°. Mix flour, granulated sugar and 2 tablespoons cocoa in an ungreased square 9 x 9 x 2-inch pan. Mix milk, oil and vanilla with fork with flour mixture until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over. Bake 40 minutes. While warm, spoon into dessert dishes and top with ice cream. Spoon sauce from pan over each serving.
Add lemonade and condensed milk to Cool Whip. Mix well. Put in shells. Refrigerate for several hours before serving. Top with Cool Whip. Freezes well.
Combine first 6 ingredients; mix well. Place chicken breasts in sauce mixture; cover and refrigerate 4 to 6 hours. Cook chicken on grill over medium coals, turning and basting with sauce every 5 to 7 minutes until done. Serve with rice.
Combine barbecue and sweet and sour sauces; mix in meatballs (precooked). Place in large crock-pot and cook until meatballs are hot. One hour before serving, add peppers and pineapple chunks. Stir.
Brown onion, green pepper and beef. Cook noodles and drain (not dry). Mix everything together and bake at 350° for 45 minutes.
Generously spread BBQ sauce over pizza crust. Sprinkle with chicken, then add rings of onion. Evenly cover with grated gouda and sprinkle lightly with cilantro. Bake at 450° for 10 minutes or until cheese is melted then put under the broiler and let it brown slightly.
Mix sugar, cornstarch, gelatin and water in saucepan. Cook until mixture thickens, stirring constantly. Add fresh strawberries. Pour in baked cooled pie shell. Cool. Top with Cool Whip.
In large frying pan, brown pork. Add remaining ingredients and 2 to 3 cups of water. Thicken with flour to desired thickness and simmer until pork is fully cooked. Excellent with burritos, as a dip or alone.
Mix the shortening, sugar, egg, honey and flavoring thoroughly. Measure flour and sift together with soda and salt; mix well with shortening mixture. Chill dough. Heat oven to 375°. Roll dough out to 1/4 inch thick. Cut into desired shapes. Place 1 inch apart on greased baking sheet. Bake for 8 to 10 minutes or until golden brown. When cool, cookies can be iced and decorated. Makes about 5 dozen 2 1/2-inch cookies.
Heat evaporated milk and water until scalded, then mix in margarine, sugar and salt. Combine whole eggs, yolks, sour cream and yeast and mix with warm milk mixture; mix well. Make a well in the flour and pour in the liquid. Add in raisins, walnuts, sugar and cinnamon. Knead well. Put in greased bowl and set aside to let rise. When double in size, punch down and let rise again. When raised again, cut into 5 loaves; let rise again. Then bake at 325° for 30 minutes.
Cut eggs in desired shapes and arrange around edge of greased baking dish. Peel and slice tomatoes and place in center of baking dish. Make a sauce of butter, flour, salt and milk; add cheese. Stir over low heat until smooth and blended. Pour over tomatoes and eggs. Top with bread crumbs. Bake in 375° oven for 20 minutes.
Combine crab meat, shrimp, peas, rice green pepper, parsley and sour cream in bowl; toss to mix. Pour into 2 quart casserole sprayed with non-stick cooking spray. Bake covered at 350 degrees for 1 hour. Yield: 6 servings.
Butter a 2 1/2-quart round dish. Layer corn, salt, pepper, cracker crumbs and cheese; dot with butter. Repeat. Beat the egg. Add sugar and milk; pour over mixture. Bake at 350° for 45 minutes to 1 hour. Cover casserole the first 1/2 hour, then uncover and sprinkle with paprika. Let stand 5 minutes and serve. Makes 8 servings.
Separate eggs; beat yolks until light and thick. Mix sugar, cinnamon, cloves and add to eggs. Add pecans, raisins and butter. Beat egg whites until stiff. Fold gently into mixture; do not beat. Add vinegar as you fold. Pour into 8-inch unbaked pastry shell for 20 minutes at 400°. Reduce to 350° and bake another 25 minutes. Cool and serve with unsweetened whipped cream.
In a large Dutch oven or kettle, cook beef and onion until beef is brown and onion is tender. Drain fat. Stir in remaining ingredients. Cover; simmer for 15 to 20 minutes or until vegetables are tender. Discard bay leaf. Makes 4 servings.