HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll breast in flour seasoned with salt and pepper. Brown in frying pan with bacon grease. Put browned breasts in casserole dish. Mix soup and milk; pour over meat and crumble bacon over it. Bake covered at 325° for 1 hour and 15 minutes. Uncover and bake until cheese browns. Serve over noodles or rice.
Mix with electric blender until smooth. Bake at 350° for approximately 1 hour (test for doneness).
Boil steak 3 to 4 hours or until tender enough to easily break apart. Shred and place meat in skillet or crock-pot. Add salt, pepper, onion, green pepper, sugar and Worcestershire sauce to taste. Stir in tomato sauce (approximately 16 ounces per 2 pounds of shredded meat). Simmer for approximately 1 1/2 to 2 hours. Serve with rice.
Mix together all ingredients and drop by spoonfuls onto a cookie sheet. Or, extra flour may be worked into the dough, rolled out and cut. Bake at 450°f 230°c. gas mark 8 until golden brown.
Sift together 3 cups flour and salt. Add shortening and mix until crumbly. Add egg, water and vinegar. Stir well. Form 3 balls. Chill or may use immediately. The food processor is great for mixing.
Combine all ingredients; beat in blender until smooth. Chill for at least 4 hours.
Sift together dry ingredients. Cut in Crisco and add yeast and buttermilk. Mix well. Turn out on floured board, roll to 1/4-inch thickness, let raise. Bake at 400° for 15 minutes.
Mix eggs and Italian dressing in medium bowl. Mix flour, sage, garlic, salt and pepper in large bowl. Skin chicken; dip in medium bowl, then dip in large bowl. Place in heated oil over medium heat; brown on both sides to desired crispiness. Place in baking pan; bake at 350° for about 1 hour.
Brown chuck; drain. Add onion, next 4 ingredients and pepper; set aside. Unroll 1 package rolls. Place the 4 sections of dough together, forming a 12 x 6-inch rectangle. Seal edges and perforations together. Roll to 12-inch square. Fit into a 9-inch pie plate; trim. Separate one of the eggs; set yolk aside. Beat egg white with 2 remaining eggs. Spread half over dough. Spoon meat mixture into shell and arrange cheese slices atop; spread remaining egg mixture over cheese. Mix reserved yolk and 1 tablespoon water; brush lightly on edge of pastry. Reserve remaining egg mixture. Roll second package of rolls to 12-inch square as before, placing atop filling. Trim, seal and flute edge; cut slits for escape of steam. Brush top with remaining egg yolk mixture. Bake at 350° for 50 to 55 minutes. If pastry gets too brown, cover with foil. Let stand 10 minutes before serving. Serves 6.
Brown ground beef. Pour off grease. Place beef and remaining ingredients in a large stock pot. Simmer 2 to 3 hours or until onion becomes tender. Serve over spaghetti noodles with garlic bread.
Combine all ingredients in a 2 qt. casserole dish. Cover and bake at 300° for 3 hours. Don't peek! Serve over wheat noodles, low-carb noodles or brown rice. Serves 4 to 6.
Fry bacon until crisp and brown; remove bacon. Add water and sugar to bacon drippings. Bring to boil; add cabbage and corn and cover. Cook until just tender, about 7 minutes. Spoon into serving dish; sprinkle with paprika. Garnish with crisp bacon.
Boil first four ingredients. Add next three ingredients. Mix well. Place in refrigerator until set.
Brown ground beef and onion in skillet; drain fat. Season with salt and pepper. Add beans, tomatoes and tomato sauce. Pour into 2-quart casserole or 9 x 13-inch baking dish. Slice cheese and layer on top. Layer Tater Tots on top of cheese slices. Bake at 350° for 20 to 30 minutes.
READ RECIPE BEFORE MAKING. Mix glaze: Lemons, oranges, and powdered sugar and put in refrigerator overnight. Next day make muffins according to box directions. Cook in small muffin pans. Dip muffins in glaze while hot. Place on dish. Get a cup of coffee, sit down, and enjoy them.
Spray pan with Pam after you have placed wax paper on bottom of pan. Mix pecans and coconut together and place in bottom of pan. Mix German chocolate cake mix according to directions and pour over pecan mixture. Cream together margarine, cream cheese and powdered sugar. Spoon over cake mix. Bake at 325° for 45 minutes to 1 hour or until firm. Cool completely before turning out.
Mix together first 7 ingredients. Pour into a 10 x 10-inch pan. Add stuffing and butter. Bake at 325° to 350° for 35 to 40 minutes.
Preheat oven to 350°. Pour boiling water over grits. Stir until blended. Fold in Cheddar and Parmesan cheeses. Add beaten eggs and chives. Pour into greased 1 1/2-quart casserole. Bake 40 minute or until knife inserted into center comes out clean.
Stew the chicken until tender. Remove meat from bones; cut into bite size pieces and set aside. (You will need a quart and half of chicken broth.) Pour the fat with broth into a 2-cup measure and reserve (this should be about half or less fat). Simmer together for 20 minutes or more 2 cups chicken broth, the tomato puree, 1 1/2 cups broth or juice and the seasonings. After simmering period, mix together the flour with enough broth to make a smooth paste. Stir into sauce, stirring constantly, until sauce is smooth and slightly thick. Remove from heat.
Blend cream cheese and chiles. Spread evenly over tortillas. Spread layer of salsa evenly over cream cheese mixture. Sprinkle cheese over all. Roll tortilla up like a jelly roll. Refrigerate a few hours to overnight. Slice into 1/2-inch pieces and serve.
Saute onion and green pepper in butter until tender. Combine with cooked rice, jalapeno pepper, corn, cheese and sugar. Spoon in lightly greased baking dish. Bake at 350° for 40 to 45 minutes.
Mix all ingredients. Drop by tablespoon on cookie sheet; flatten with bottom of a glass. Bake at 400° for 15 minutes.
Combine sugar, syrup and water in 3-quart pan. Cook and stir to 230°. Add margarine. Stir frequently. When temperature reaches 280°, add nuts. Stir constantly to 305°. Remove from heat. Stir in soda quickly and pour on greased cookie sheet. Cool and crack.
Dissolve sugar in hot water. Add remaining ingredients, except ginger ale. Cover and refrigerate until ready to serve. To serve, pour mixture over ice into a punch bowl and add 2 quarts of ginger ale. Serves 40.
Cook bacon until almost done. Drain off fat. Add pecans to wok or skillet; continue cooking bacon and pecans until bacon is crisp and pecans are toasted. Drain and cook slightly. Chop bacon and pecans. In bowl combine chicken, celery, bacon and pecans. Add sour cream and salt; mix well. Fill egg roll skins with tablespoon of filling. Fold and roll. Heat in at least 2 inches of oil for 2 to 3 minutes until golden brown. Drain on paper towel and serve warm.
Combine vegetables in a large bowl. Dissolve salt in water and pour over vegetables. Soak for 15 to 18 hours in cool place. Drain. In a large kettle, mix sugar, spices and vinegar. Bring to a boil and boil for 3 to 4 minutes. Add vegetables and simmer 5 to 7 minutes. Pack hot into 8 hot pint jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust caps; process 15 minutes in boiling water bath. Yield: 8 pints. Very good and pretty to give as gifts.
Boil chicken; take off bone. Reserve 1 cup broth; mix with flour for dumplings. Roll out; cut dumplings. Add to chicken; cook for about 10 minutes. Turn off heat; let stand for another 10 minutes.
Rinse frozen veggies under cold water and drain. Add remaining ingredients. Mix well. Store in refrigerator 24 hours. Serve with good bread and fresh ground pepper. Easy and delicious. Can add or delete any ingredient, except marinades and sauce.
Mix dry jello into Cool Whip. Add cottage cheese and drained oranges (do not use juice). Chill until set. Use as salad or dessert. I always doubled recipe as my family loves it.
Spread crescent rolls flat on baking sheet. Bake according to directions on package. Cool completely. Mix together softened cream cheese and Ranch dressing. Spread mixture over cooled pastry. Sprinkle with chopped vegetables. Cut into squares and serve.
Cook 2 to 3 hours; remove meat, potatoes and celery and press out all juices into stock.
Boil the chicken until done; debone. Crush Doritos and place in bottom of a 9 x 13-inch pan. Pour 1 cup chicken broth over chips. Shred chicken; cover chips. Shred cheese. Layer half over the chicken. Put remaining ingredients into blender. Blend until it makes a smooth sauce. Pour over layer of cheese. Put remaining cheese on top. Place in a 350° oven for 30 minutes.
Place tortillas on plate and microwave on High for 10 to 15 seconds or wrap tortillas in aluminum foil and warm for 10 to 15 minutes in 350° oven.
Rinse spinach leaves thoroughly; tear into bite size pieces. Drain on paper towels. Hull and rinse strawberries. Cut in half or leave whole, depending on size. Drain on paper towels. In container of electric blender, combine onion, vinegar, oil, honey and Worcestershire sauce; blend until smooth. Stir in sesame seed and poppy seed. In a large salad bowl, combine spinach and strawberries. Toss with dressing. Serve immediately (the salad will wilt after a few hours in the refrigerator.) Yield: 10 servings.
Combine all dry ingredients and gently mix with the apples to which the orange juice has been added. Line a pie plate with crust. Add the apples and dot with butter. Adjust top crust, fluting the edge. Sprinkle the top with sugar.
Beat potatoes and butter with electric mixer until smooth. Using large spoon, form mounds and place on greased cookie sheet or ovenproof flat plate. Drizzle with melted butter and sprinkle with paprika. Bake in preheated 450° oven for 10 to 12 minutes.
Line cookie sheet with aluminum foil. Cover with saltines. Combine sugar and butter in saucepan. Bring to boil and boil for 2 minutes. Pour over crackers. Bake at 400° for 4 minutes. Remove from oven and sprinkle chocolate chips over all. As chips melt, spread evenly. Sprinkle Bits 'O Brickle over chocolate. Refrigerate 1 hour. Cut into squares.
Add 3 to 4 tablespoons of cold milk or just enough to stick dough together for rolling out consistency. Roll out on floured waxed paper until crust is about 1/2 to 3/4 inch larger than pie pan. Turn pan over crust; flip over. Peel off paper. Turn under edge to be even with pie pan. Fill in any holes. Flute with fingers.
Slice figs into crust. Mix sugar and gelatin and pour over figs. Place pats of butter around top of pie and sprinkle vanilla over top. Mix the 3 tablespoons of butter and flour together to make a crumbly mixture, sprinkle on top. Bake in a 350° oven until golden brown.
Bring sugar and vinegar to a boil. Add peppers; cook 2 minutes. Add Certo and put in prepared jars.
Combine and mix ingredients. Drop into greased muffin pan. Bake at approximately 325° or 350° until brown.
Mix either by hand or in blender. Serve with zucchini squash slices, cucumber, celery, carrots or crackers.
Cream shortening and sugar thoroughly; add eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices; add to pumpkin mixture. Stir in nuts, raisins and dates. Pour into two 2-quart loaf pans. Bake at 350° for 1 hour. Three (1 pound) coffee cans may be used for baking.
Cut peppers in halves lengthwise; seed, wash and drain. Combine remaining ingredients; use to stuff pepper cases. Place in shallow greased pan and add water to depth of 1 inch. Bake in moderate oven (350°) for 1 hour.
Combine all ingredients in a shallow baking pan. Bake at 350° for 1 hour. Let stand for 5 minutes before cutting.
Dust raisins and nuts with flour. Bake in 3 cake pans at 300° until cake leaves side of pans.
In skillet, cook chicken, onion, carrot and garlic in butter until chicken is lightly browned, about 5 minutes. In a bowl, combine cornstarch and chicken broth; stir in lemon juice, peel, salt and rice. Add to skillet and bring to a boil. Reduce heat; add broccoli. Cover and simmer 5 to 10 minutes or until rice is tender. Makes 4 servings.
Blend Cool Whip, lemonade, milk and juice. Spoon into pie crust. Chill. Keeps up to 1 week in refrigerator.
Cream margarine. Gradually add sugar, beating until mixture is fluffy. Add eggs, one at a time, beating well after each. Sift flour, soda and salt and mix well. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in coconut and flavoring.
Mix well. Place in baking pan with large spoon. Bake at 350° until done.
To make starter: Drain and slice 2 cups canned peaches. Add 2 cups sugar; stir well. Place in a glass container that does not have a tight fitting lid (an apothecary jar is ideal). Stir this mixture once every day for two weeks. It will begin to froth or work. Now you have a starter and can begin to add additional fruits: peaches, pineapple and maraschino cherries. (Do not use pears or bananas.) Add to your mixture every two weeks one cup drained, sliced canned fruit and one cup sugar each time. After the new fruit and sugar, marinate a couple of days. The mixture is ready again. Never let the mixture get lower than one cup in quantity or you will need to start over. The mixture should never be refrigerated. It will stop the "brandying" process. You can go a month or two before adding more fruit. It may be more potent, but the mixture never spoils.
Boil broccoli 5 minutes; drain. Mix broccoli and remaining ingredients. Top with crushed Ritz crackers. Bake at 350° for 45 minutes.
In heavy skillet, place oil, okra, onions, salt and pepper; lightly brown. Add tomatoes with juice, tomato sauce, bay leaf and Cajun seasoning. Cover and simmer about 35 minutes. Add water as needed. Stir every 15 minutes. Serve over hot rice.
In a 9 x 13-inch Pyrex dish, arrange dried beef slices on bottom. Put one piece of chicken breast on each slice and top with half strip of bacon.
Heat cheese and margarine until melted in microwave; stir until mixed. Mix in crab meat and add dash of garlic (if desired) and dash of salt. Spread mixture on muffin and place under broiler. Broil 4 to 5 minutes until brown and bubbly. Serve as light snack or as a meal with a tossed salad or cole slaw and fresh fruit!
Peel, core and slice apples. Place in an ungreased pan. Cover with 1 cup water. Combine cake mix, brown sugar and cinnamon. It will be crumbly. Cover apples with crumb mixture and bake at 350° for 50 to 55 minutes in a 13 x 9 x 2-inch pan.
Mix margarine, oil and eggs well. Add to dry ingredients. Add zucchini. Bake in greased 9 x 13-inch pan. Sprinkle chips over all. Bake at 350° for 1/2 to 3/4 hour, or until toothpick comes out clean.
Cream butter and sugar; add eggs and beat well. Add wafers, coconut and nuts. Bake in tube pan for 1 1/2 hours in 300° oven.
Combine pumpkin, sugar, salt, spices and molasses; mix. Add eggs and milk; mix thoroughly. Pour mixture onto unbaked pie shell. Bake in hot oven (425°) 45 minutes to 1 hour or until knife inserted comes out clean.
Microwave Directions: Place peppers and water in ungreased 9 x 13-inch microwave-safe dish (or divide peppers and water between two 8-inch microwave-safe dishes). Cover; microwave on High for 2 minutes and drain. In medium bowl, combine rice, cheese, sour cream, beans and corn mixture. Spoon heaping 1/2 cup of filling into each pepper half. Cover and microwave in 9 x 13-inch dish on High for 15 to 16 minutes or until peppers are tender. (Microwave each 8-inch dish for 6 to 8 minutes.) Top each pepper with a tablespoon of salsa, a tortilla chip and cilantro. Makes 8 servings.
Blend egg yolks, buttermilk and flour with a fork. Then add baking soda, baking powder, salt and sugar. Melt margarine; add to mixture. Whip egg whites until stiff; fold into mixture. Serves 8.
Boil beets and water until soft; drain. Keep 3 1/2 cups of juice. Boil all ingredients; add sugar. Boil for 2 minutes until jellied. Put into jelly jars. Seal.
Beat eggs well. Gradually add sugar and beat remaining ingredients. Bake at 450° for 10 minutes and reduce heat to 325° for 25 minutes.
Arrange pecans in clusters 2-inches apart on greased cookie sheet. Top each cluster with one caramel, slightly flattened. Bake at 300° for 7 minutes or until caramel softens. Remove to wax paper. Flatten caramel with spatula. Top each with 1 chocolate Kiss while still warm. Spread when melted. Refrigerate until chocolate hardens.
Heat oven to 350°. Lightly grease 9-inch pie pan. Combine all ingredients and beat for 2 minutes with mixer. Pour into pie pan and bake for 50 minutes or until center is puffed up. Serves 8; contains 112 calories per slice.
Bake cake by directions on box in oblong baking pan. Cool and split lengthwise. Place 1/2 of cake in serving dish.
Mix all together in large serving dish. Use just enough mayonnaise to lightly coat the ingredients.
Cook millet 4 parts water to 1 part millet. Combine all ingredients, mixing well. Roll into small balls. Sprinkle with paprika. Bake on cookie sheet for 30 minutes at 325°. Serve with tomato sauce.
Crust: Cut together flour, chopped walnuts and oleo. Press into 9 x 12-inch pan. Bake at 375° for 12 to 15 minutes. Cool.
Mix and form in small balls and set aside for a few hours to become firm. Melt chocolate and paraffin in double boiler; keep over low heat while dipping balls, otherwise mixture will harden too much. A very good Christmas cookie.
Mix the night before first 3 ingredients. In the morning take out 1 cup of starter from the mixture and replace in refrigerator. Then add next 5 ingredients. Lastly, boil water and add baking soda to boiling water. Add that mixture to pancake batter. Guaranteed the best ever!
Mix all ingredients and spread over toasted English muffins. Cut muffins in fourths and broil low for 6 to 8 minutes.
Beat together all ingredients, except flour. Add flour. Mix and wrap in wax paper. Chill for 2 hours. Roll to 1/4-inch and cut with cookie cutter. Bake at 350° until light brown.
Cream together sugar, oil and vanilla. Add eggs 1 at a time. Beat after each. Add flour alternately with milk. Bake at 350° approximately 20 minutes.
Mix well the sugar, instant coffee and boiling water. Let cool. Add vodka and vanilla bean. Ferment at least 2 weeks. Makes 2 liters.
In 9 x 13-inch pan, dump blueberry filling. Then pour on the pineapple. Top with dry cake mix and make furrows in the mix. Melt margarine and pour into furrows. Bake at 375° for approximately 45 minutes.
Mix and bake at 350° for 1 hour or until thoroughly heated. May sprinkle with paprika, if desired.
Heat Karo and brown sugar on stove. Stir to dissolve sugar, but do not let it bubble. Remove from stove and add peanut butter, stirring to mix well. Pour over Special K cereal and mix well. Butter a 9 x 12-inch pan. With hands buttered also, pat mixture into pan.
Mix cream cheese and sugar until creamy. Beat in 1 tub Cool Whip. Pour over cooled crust and smooth evenly. Drain 1 package thawed frozen strawberries and put on top of mixture. Smooth another 8-ounce container of Cool Whip over top.
At least 4 hours before serving, arrange tomatoes and cheese in a dish. With a wire whisk, whisk the other ingredients and spoon over. Cover and refrigerate.
Cut steak into thin strips; roll in flour. In a skillet, heat oil and fry meat, onion, green pepper, salt and pepper until brown. Add water and soy sauce. Cover and simmer until tender. Serve over cooked rice.
Soften yeast in water. Add the rest of the ingredients down to flour. Mix slightly. Add flour to form a soft dough, beating well after each addition using low speed on mixer. Scrape mixer beaters with knife. Cover dough with warm damp cloth and let rise in warm place (80° to 90°) for 50 to 60 minutes. Stir down dough; turn into well-greased casserole. Let rise in warm place until light (30 to 40 minutes). Recipe may be divided with spoon to make 2 small loaves in meat loaf size pans. Bake 40 to 50 minutes at 350°. When done, brush with butter; remove from pans and salt lightly on top.
In a large bowl, mix cornmeal, baking powder and salt. Stir in milk, eggs, beans and bean liquid. (If canned beans are used, increase the milk 1 cup and omit the bean liquid.) Preheat oven to 450°. Place bacon drippings or vegetable shortening in a 10-inch cast iron skillet or a 9-inch pan. Put in oven while preheating. Spoon batter into skillet. Bake for 20 minutes or until done and lightly browned. Makes 9 to 15 servings.
Combine jello and boiling water. Cool until lukewarm. Using an electric mixer, blend in softened cream cheese. Add Cool Whip and blend with a spoon. Finally, add drained pineapple. Pour salad into mold and close the cover. Keep it in the refrigerator overnight. To unmold, leave it on the counter for 15 minutes, then place in water for 20 seconds. Take cover off and invert on a plate.
Mix beef, crumbs, milk and seasonings. Heat shortening in frying pan. Add meat mixture by tablespoonfuls and flatten into thin cakes. Cook cakes until golden brown, turning once. Remove and keep hot in oven or over low heat.
Blend all ingredients together well. Spoon into ovenproof dish. Sprinkle with 1/3 cup toasted, sliced almonds. Bake at 375° for 15 minutes. Serve hot with crackers or party bread.
Cook sausage over low heat 5 - 8 minutes. Add onion, green pepper, and garlic; cook until tender. Drain, if necessary. Add beans, tomatoes, and seasonings. Simmer uncovered 20 minutes. Serve over rice.
Mix first 3 ingredients together; form mixture into a ball and refrigerate for at least an hour before rolling in nuts.
Grease ovenproof dish. Place spaghetti in dish. Pour tomatoes over. Add onions. Sprinkle with oregano and season well. Slice the cheese finely and arrange over top of dish. Mix well. Sprinkle with Parmesan and bake at 350° for 20 to 25 minutes.
Peel potatoes and slice thinly into a 2-quart baking dish. Add salt water. Cover. Cook on High for 18 minutes, stirring every 5 minutes. Drain.
Mix Equal, cornstarch and lemon juice with juice from peaches. Put pastry crust in 9 x 13-inch pan. Put in peaches. Pour mixture over peaches and dot with butter. Put on other crust and cut slits for air. Bake at 350°.
Spread evenly over bottom of 9 x 13-inch pan the raisins and nuts. Cut bread into 1-inch cubes; layer on top of nuts and raisins. Melt butter, brown sugar, pudding, cinnamon and milk in saucepan until very hot (not boiling). Pour over bread evenly. Cover and refrigerate overnight. In the morning, bake at 350° for 25 to 30 minutes. When done, invert pan and remove buns.
Brown beef and onion; drain fat. Season with salt and pepper. Add barbecue sauce. Grease muffin pans; line with canned biscuits. Spoon meat into cups. Top with cheese. Bake at 350° for 10 to 15 minutes.
Mix all ingredients, except pecans. Mix well. Chill; shape into two balls. Coat with pecans. Refrigerate until ready to serve. Serve with crackers or chips. Makes 2 balls.
Cook green beans following label directions. Soften cream cheese. Add other ingredients. Add to beans and heat. Serves 4.
Cream margarine; gradually add 2/3 cup sugar, beating at medium speed until lightly fluffy. Add molasses and egg; beat well. Combine flour, baking soda, ginger, cinnamon and mace. Gradually add to creamed mixture; stir well. Divide dough in half. Wrap each portion in plastic wrap; freeze for 30 minutes.
Let cheese set out at room temperature for a while so it will mix better. Cut both cheeses into chunks in mixing bowl. May need to add just a little milk to mix. Use mixer to mix, adding garlic powder to taste. Will taste a little stronger after it sets. Roll a little at a time into small logs. Put paprika on foil and roll log through it. Put on plate or individually wrap. Eat with Ritz crackers. (May need to refrigerate before rolling into logs.)
Combine eggs and milk or half and half. Salt and pepper. Beat slightly. Melt butter in heavy 10-inch frypan with sloping sides or omelet pan over direct heat. Add egg mixture. Cook over very low heat until set, but top is still shiny. To speed cooking, run a spatula around edges of pan during cooking; lift omelet and let egg mixture flow below omelet. Fold omelet in half. Turn or roll out of pan onto warm platter. Serve at once. Yields 4 servings.
Mix thoroughly the sugar, flour, cocoa and salt. Add milk, beaten egg yolks and margarine. Cook, stirring constantly, for 8 to 10 minutes, or until thick. Add vanilla. Pour into baked pie shell; cover with meringue.
Add all ingredients together. Squeeze mixture with hands. Fill clam shells. Sprinkle with bread crumbs. Fry in hot fat until brown.