HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add to large cooking pot the amount of water, or the amount of soup, you desire. Boil chicken 1-2 hours in pot with water to get the broth. Remove chicken from water and remove bones and skin. Cut up potatoes and chicken and add to the broth. Add seasonings to taste, and regular salt if desired. Boil for 1 to 1-1/2 hours. Add milk to your liking.
Cook the first 4 ingredients until hard ball in cold water or soft crack on thermometer. While it is cooking, beat egg whites until stiff. When mixture gets ready, beat egg whites in, a little at a time, and beat until it loses its gloss. When it starts thickening, add nuts, then beat. Put on wax paper by tablespoons.
Add eggs, salt and flour to cooled mashed potatoes. Knead lightly. Form into golf ball size. Drop in boiling water. Boil 10 to 15 minutes (covered).
Combine sausage, cheese, milk and egg in bowl. Mix well. Add Bisquick and Lipton onion soup; mix well. Roll into small balls. Put on cookie sheet and bake at 375° for 15 minutes or until golden brown.
Mix first 8 ingredients together. Put one-half of batter into pan. Mix together brown sugar and cinnamon. Sprinkle on top of batter in pan. Add other half of batter. Bake 1 hour at 325°.
Pop 4 quarts popcorn. Boil butter, brown sugar and syrup for 5 minutes. Add baking soda and cream of tartar to the butter and sugar mixture. Pour over popcorn. Stir until well mixed. Spread on cookie sheet and bake at 225° for 1 hour. Stir every 15 minutes.
Mix pudding and crushed pineapple. Mix with rest of ingredients. Chill.
Place oysters in a 10 x 6 x 2-inch baking dish or a 9-inch pie plate. Sprinkle with parsley and green onions. Combine crumbs and remaining ingredients, stirring well. Sprinkle over casserole. Bake uncovered at 450° for 10 to 15 minutes or until edges begin to curl. Serve immediately.
Combine first 3 ingredients, blending well. Cut in shortening. Stir in buttermilk. Dough will be sticky. Knead lightly 4 to 5 times; then roll out to 1/2-inch thickness on a lightly floured surface. Cut into biscuits. Bake at 450° for 12 minutes or until golden brown. Brush tops with melted butter.
Melt margarine in a large saucepan over medium heat. Add mushrooms and onion and saute 7 minutes or until liquid evaporates. Stir in all-purpose flour. Gradually add chicken broth, skim milk and cream cheese. Bring to a boil and cook 5 minutes, stirring constantly. Remove from heat. Stir in 2 tablespoons Parmesan cheese and next 4 ingredients. Set aside. Break spaghetti into 4-inch pieces. Cook according to package directions, omitting salt and fat. Drain well. Stir spaghetti and chicken into mushroom mixture. Spoon mixture into a deep 3-quart casserole coated with cooking spray. Sprinkle with remaining 2 tablespoons Parmesan cheese. Cover casserole and bake at 350° for 20 minutes. Bake, uncovered, 10 minutes. Let stand 5 minutes before serving.
Cream together the sugar and butter. Add the eggs, one at the time. Then mix in flour, sour cream and lemon extract. Mix well for 3 minutes.
Mix powdered sugar, coconut, butter, nuts, milk, vanilla and cherries (if desired). Roll in small balls. Put in refrigerator for 30 minutes. Melt 3/4 block paraffin wax in top of double boiler with chocolate chips. Dip balls into mixture. Place on wax paper on cookie sheet until hard.
Crush cookies and put on bottom of 9 x 13-inch pan. Save out 1/2 cup of the crumbs. Melt butter and pour over crushed cookies. Put in freezer for 15 to 20 minutes. Mix together 1 bowl of Cool Whip, cream cheese and powdered sugar. Mix the pudding according to box directions. Put the cream cheese mixture over the cookies. Pour pudding over the cream cheese layer. Spread the other bowl of Cool Whip over the pudding. Sprinkle the 1/2 cup of cookie crumbs on top and refrigerate.
In large saucepan, melt peanut butter chips, 1 cup Eagle Brand milk and 2 tablespoons margarine. Stir occasionally. Remove from heat. Stir in peanuts. Spread mixture into wax paper lined 8-inch square pan. In small saucepan, melt chocolate chips, remaining Eagle Brand milk and margarine. Spread chocolate mixture on top of peanut butter mixture. (Chill 2 hours or until firm.)
Combine milk, egg yolks, sugar and salt. Bring to a boil. Add gelatin which has been dissolved in a little cold water. When mixture is cold, add the 3 beaten egg whites and vanilla. Mix in macaroon crumbs (or vanilla wafer crumbs). Stir occasionally until mixture begins to thicken. Put in mold (dish). Serve with whipped cream. Serves 8.
Soak ham in cold water overnight. Drain. Add fresh water and boil 20 minutes per pound. Remove from broth. Cool 5 to 10 minutes. Trim off skin, leaving fat. Brush with dark corn syrup and bake 20 minutes or until brown.
Bring the 7 cups of water and the sugar to boil in a large saucepan; cook until the sugar dissolves. Add the tea bags. Remove from the heat and steep for 5 minutes; remove the tea bags. Add the orange juice concentrate and 1 can of water and the lemon juice. In a separate pan, combine the 4 cups of water, the cinnamon sticks and the cloves. Simmer, covered, for 20 minutes. Strain and add to the tea mixture. Serve hot, garnished with lemon slices or cinnamon sticks. Yields 3 1/4 quarts.
Mix first five ingredients together. Mix the remaining ingredients for dressing and pour over noodle mixture and mix thoroughly.
For crust, mix crushed cookies and butter; press onto bottom of a 9-inch spring-form pan. Bake at 325° for 10 minutes.
Cook the egg noodles per package directions, drain. Put into a large casserole dish. Pour into this the tuna and soup. Stir well. Dot butter across the top. Bake at 425° for 15 minutes until golden brown.
Mix sauce and meat. Spoon thin layer on bottom of 9 x 13-inch pan. Next, add layer of noodles.
Preheat oven to 400°. Finely chop green pepper, celery and onion. Drain shrimp and crab. Mix all ingredients. Top with bread crumbs. Reduce heat to 350° and cook 30 minutes.
Cook shells. Drain and rinse in cold water. While shells are cooking, cook spinach. Squeeze excess water from spinach. Mix together cottage cheese, onion, spinach and 1/2 cup of Parmesan cheese.
You take a bun, put the pizza sauce on, then sprinkle grated cheese on top, then put it in the oven and cook until cheese melts. Take it out and eat it! Yum.
Mix flour, baking powder, soda, brown and granulated sugar and oleo together. Put in a cup 2 eggs and 1 1/2 teaspoons vanilla; add enough milk to fill the cup. Mix together and roll out; cut into your favorite shapes. Bake at 350° for 10 minutes.
In saucepan, combine brown sugar, butter and 1/4 cup whipping cream. Stir over low heat until butter is melted. Pour into 2 greased 9-inch round cake pans. Sprinkle with pecans and set aside. Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325° for 35 to 45 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes then invert onto wire racks to cool completely.
Sift flour, soda and salt. Cream shortening, peanut butter, sugar and brown sugar. Blend in egg and vanilla. Add dry ingredients. Mix thoroughly. Shape by teaspoonful into balls. Roll in sugar. Place on greased cookie sheet. Bake at 375° for 10 minutes. Remove. Top each with a candy Kiss, pressing down so cookie cracks. Return to oven, 2 to 5 minutes.
In 2-cup measuring cup, measure 1 cup water and pour cornmeal on top; set aside. In heavy pan bring the other 2 cups water to boil with salt and 1 tablespoon chili powder. Stir moistened cornmeal into boiling mixture. Stir and cook until consistency of mush. Saute onion with meat. Add remaining chili powder and tomato sauce. Cook until bubbly, 2 layers of meat and mush. Cook at 350° for 45 minutes. Add cheese last few minutes of baking.
*Mix cake mix according to directions on box. For amount of liquid given on cake mix box, use vegetable oil for 3/4 amount and use water for the remaining.
Heat vegetable oil in wok or heavy skillet. Add garlic. Saute over medium heat until garlic is golden brown. Discard garlic; add carrots and celery. Stir-fry for 3 to 4 minutes or until partially cooked. Add onion, squash and green pepper. Stir-fry for 2 to 4 minutes or until vegetables are crisp-tender. Add soy sauce, salt and pepper; mix lightly. Makes 4 servings.
Heat and stir until dissolved. Boil to 300°. Remove from heat and add 1 dram of flavoring and food coloring desired. Pour on powdered sugar coated cookie sheet. Break up when cool.
Coat rhubarb and strawberries with sugar and flour mixture. Put in pie shell; add top. Bake at 400° for 50 minutes. Brush top with milk and sprinkle with sugar.
Melt butter. Add sugar, dates and slightly beaten egg. Bring to boil and cook 3 minutes, stirring constantly. Remove from heat. Add nuts and Rice Krispies. When cool, roll into balls and roll in coconut. Makes 7 dozen.
Stir first 3 ingredients until dissolved and let stand 45 minutes. Cream the 1/2 cup sugar and shortening. Add salt and egg. Beat well. Add warm water and yeast mixture. Add enough flour to make a soft dough and let rise until double in bulk. Knead smooth. Cover and place in refrigerator until wanted. Shape into rolls. Let rise until double. Bake 15 minutes in 450° oven.
Make thick white sauce by melting butter over low heat; blend in flour, salt and pepper and stir until bubbly. Remove from heat and stir in milk. Bring to boil. Boil 1 minute, stirring constantly. Mix in onion, parsley and meat. Spread out on plate. Chill thoroughly. Shape into balls and then roll in flour, egg slightly beaten with 2 tablespoons water, then roll in dry bread crumbs. Fry in hot oil, 365°, for 1 1/2 to 2 minutes. Drain on paper towel.
Melt mayonnaise in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in turkey, mixed vegetables, bouillon granules and pepper; cook over medium heat until thoroughly heated. Spoon into a 9-inch quiche dish or pie plate.
Layer cabbage and onions in glass bowl. Pour 12 tablespoons sugar over top. Boil other ingredients and pour over top. Do not stir! Cover and refrigerate for 24 hours. Keeps for weeks!
Thaw frozen strawberries; drain off excess juice. Combine Cool Whip, yogurt and berries in large bowl. Pour into pie shell and put in freezer. Serve frozen, cut in pie wedges. Makes a great hot weather dessert. (To make this more attractive, serve a whole strawberry on each piece.)
Salt and pepper neck and chest cavities well. Quarter onions and cut celery stalks into 9 pieces. Stuff neck cavity with 2 quarters of onion and three pieces of celery. Stuff chest cavity with remaining pieces of onion and celery. Skewer cavities, legs and wings by tying to bird. Salt and pepper very generously. Place on grill. Turn 15 minutes to keep from burning. Cook 10 minutes per pound.
Soak beans as directed on package. Combine beans, water and ham shank in large deep pot. Simmer, covered, for 1 1/2 hours. Remove 1 cup beans; place in small bowl and mash well. Remove ham shank; trim meat off bone. Return mashed beans and meat to pot. Add remaining ingredients; simmer an additional 20 to 30 minutes, until beans are tender and soup has thickened. Makes 10 (1-cup) servings.
In a medium size bowl, combine lemon juice, soy sauce, mustard, oil and cayenne pepper. Add chicken cubes and toss well to coat. Cover and refrigerate at least 1 hour, tossing occasionally. Heat broiler. Lightly grease broiler pan rack. Drain chicken and place cubes on rack about 1 inch apart. Broil 4 to 5 inches from heat for 7 minutes, brushing with the marinade and turning them halfway through cooking time. Serve immediately.
Mix sour cream and dressing. Put on on glass tray and refrigerate overnight. Just before serving put chopped tomatoes and onion on top of mixture. Then add the cheese. Serve with chips or crackers.
Heat oven to 375°. Heat dry 8-inch skillet over low heat. Add 3/4 cup chopped almonds, cook 5 to 6 minutes, stirring frequently until golden. Set aside to cool.
Heat oil in large pan. Add meat and mushrooms. Cook until meat is browned. Add soy sauce and stir. Add frozen vegetables. Cover and heat until tender, then add bean sprouts and stir-fry vegetables. Heat through. May make "saucy" by adding 1 tablespoon of cornstarch with 1/3 cup cold water. Serve over rice.
Combine the first 6 ingredients with salt in saucepan, mixing well. Cook for 5 minutes, stirring occasionally. Combine ground beef with half the tomato sauce mixture and remaining ingredients, mixing well. Shape into loaf shape and place in loaf baking pan. Pour remaining tomato sauce mixture over meat loaf. Place 2 strips of bacon over the top. Bake at 350° for 50 minutes.
Combine all ingredients, mixing well. Chill several hours before serving. Yields 1 quart.
Soak bread in milk, add eggs, let stand 1/2 hour. Add rest of ingredients then shape into meatballs. Place meatballs on ungreased cookie sheet and bake at 350 degrees for 20 minutes.
Mix pineapple, oranges, apricot halves, strawberries and poppy seed. Fold in peach pie filling; refrigerate. Before serving, add bananas. Can be made and refrigerated.
Cream sugar and butter. Add eggs (one at a time) beating. Mix flour, salt and soda. Add alternately with raisin juice. Add raisins and nuts. Drop on greased baking sheet by teaspoons. Bake at 350° until lightly browned.
Mix 1 cup sugar, the cinnamon, nutmeg and salt; pour over apples that have been peeled, cored and sliced. Let set while you mix the crust.
Mix ingredients in blender. Pour into ice cream freezer container, takes 45 minutes using electric unit.
Wash, peel and cut potatoes into small chunks. Place on a cookie sheet sprayed with Pam. Sprinkle bell pepper and onion on potatoes. Sprinkle water over items to keep them moist. Bake in preheated 350° oven for about 20 minutes, stirring occasionally. (Optional: Can leave peel on potatoes.)
Dissolve lye in water. Let both stand until 90°. Use a stone or granite container to make soap in. Stir lye into fat very slowly, constantly stirring. Dissolve 1 ounce Borax in 1 cup hot water and add with 1 cup liquid ammonia to mixture 1/2 cup granulated sugar dissolved in warm water and 1 ounce oil citronella. Mix thoroughly until thick. Pour into molds and set for a short time. Cut and lay out to dry. Ready for use in 10 days.
Combine dry ingredients in bowl. Combine egg, milk and oil. Mix all ingredients together. Slice onions 1/4 inch thick. Dip in mixture and fry in hot oil, turning once.
Heat oven to 350°. Pat stuffing evenly into 9-inch pie plate to form crust, building up sides to form rim. Sprinkle turkey and cheese evenly over stuffing. In small bowl, beat together milk and eggs; pour over turkey. Bake 35 to 40 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before serving. Serves 6.
In a large saucepan, cook broccoli in water. Bring to a boil. Lower heat to medium; cook 5 minutes. Add carrots; cook an additional 4 minutes. Do not drain.
Melt butter and flour together gradually. Add half and half until thickens. Add cheese; cook until smooth. Fold in crab; heat 3 minutes. Serve over fettucini.
Mix all together. Form into small balls. Bake on cookie sheet at 325° for 25 to 30 minutes.
Brown ground beef. Add tomato sauce, taco mix and water. Let simmer for 15 minutes. In casserole dish, layer meat mixture, grated cheese and crushed corn chips. Warm in oven for about 10 to 15 minutes, until cheese is melted and casserole is warm.
Boil cauliflower and carrots for 5 to 7 minutes. Drain. Mix all ingredients well and put in casserole dish. Bake at 350° for 15 to 20 minutes.
Cook noodles, mix with all other ingredients except cheese. Put in 9 x 13-inch baking pan. Sprinkle cheese on top. Cook at 375° for 30 minutes or until bubbly.
Beat eggs, sugar and butter. Add persimmon pulp. Add soda and flour; add milk. Mix well and bake 2 to 3 hours in 250° oven. Stir occasionally.
Brown beef with green pepper and onion. Drain. Add beans. In baking dish, layer tortillas. Spread sour cream. Spread salsa. Spread meat mixture. Spread cheese. Repeat layers 3 or 4 times. Bake 20 minutes at 450°.
Cook broccoli according to directions on package. Drain and chop into small pieces. Mix with cooked rice, Cheez Whiz, water chestnuts and soup. Pour into casserole dish. Top with buttered Ritz cracker crumbs. Bake in 350° oven until crumbs are brown.
Soften butter and mix with sugar. Add other ingredients except flour. Blend well. Add flour. Blend well. Spoon out in balls onto ungreased cookie sheet. Lightly press balls with a fork. Bake at 350° until brown.
Drain juice from pineapple. Add water to make 1 cup. Heat; stir into jello. Set jello until syrupy. Add cranberry sauce, pineapple, nuts and celery. Refrigerate until solid. Serve.
Mix ground beef, onion, celery, bell pepper, bread crumbs, 1 cup catsup, salt and pepper together. Shape into a loaf. Bake in a loaf pan at 350° for 30 minutes. Remove from oven. Mix 1 cup catsup, pineapple and brown sugar together and spread over hamburger loaf. Return to the	oven and cook about 30 minutes longer.	Serve with rice.
Mix onions, 4 cups cheese and remaining ingredients. Pour into a 2-quart casserole dish. Sprinkle 1 cup grated cheese on top. Bake at 350° for 30 minutes. Makes 10 to 12 servings.
Partially brown ground beef. Add onions, chili and tomatoes. continue browning. Add flour. Stir in water, potatoes and corn. Season to taste with salt, pepper and garlic powder. Simmer for 1 hour.
Mix sugar and cocoa together. Melt margarine, cheese and vanilla and mix all ingredients together. Pour in buttered dish and put in refrigerator. Cut later.
Melt 2 tablespoons of butter in a large saucepan over medium-high heat. Add the roast and sear on all sides until well browned. Set aside.
Mix flour, pecans and oleo until it looks like biscuit dough; press into pie pan. Bake at 300° for 15 minutes. Mix confectioners sugar, Cool Whip and cream cheese; put in the crust while still warm. Mix pudding and pour over top of cheese filling. Top with Cool Whip and coconut. Chill before serving. On the chocolate, put grated chocolate instead of coconut.
Melt oleo and add crushed graham crackers, mix well and press into bottom of 9 x 13-inch pan. Refrigerate. In a small bowl mix cream cheese, confectioners sugar and 1/2 (1 cup) of Cool Whip and then spread this over the crust. Slice the bananas and dip into the juice of the pineapple you've just drained, then remove from juice and place the bananas on the cream cheese layer. Spread the drained pineapple over the bananas and then cover them with the remaining Cool Whip. Sprinkle cut up cherries and chopped nuts on top then drizzle with chocolate syrup. Cover and refrigerate for at least 6 hours.
Mix butter, flour and confectioners sugar. Press into 10 x 10-inch pan. Bake at 325° for 15 minutes.
Prepare and cook cornbread and crumble. Mix with sour cream and spinach. Fill and roll ham slices. Pour cheese sauce over ham rolls in baking dish. Bake at 350°, covered, 30 minutes. Uncover and bake 5 to 10 minutes. Serve with fruit and rolls.
Simmer all ingredients about 15 minutes. Pack pickles in jar with 1 head of dill plus several stems. A chili pepper in each jar adds to flavor. Pour liquid mixture over pickles and bring to boil 5 to 7 minutes, until all green color has changed. (Garlic may be added.)
Preheat oven to 350°. Beat with mixer the eggs until frothy; beat in sugar and beat for 2 minutes. Beat in the oil and pumpkin. Sift dry ingredients over the raisins and nuts and fold dry mixture into egg mixture; do not overmix. Pour into a greased 13 x 9-inch pan. Bake for 35 to 40 minutes. Cool on rack.
Remove crust from loaf of bread. Cut 4 lengthwise slices. Spread each bread slice with softened butter. Spread chicken salad first and second slice of bread. Put cheese spread between second and third slice. Put ham salad between third and fourth slices. Press loaf together; wrap in wax paper. Chill 1 hour. Frost top and sides of loaf with cream cheese, softened with cream. Arrange chopped parsley, sliced green pepper or sliced tomatoes on top. Cut into thick slices when serving.
Combine all ingredients. Mix well. Put mixture in a 1 1/2 quart greased casserole dish. Bake 45 minutes at 350°.
Preheat oven to 400°. Spray a shallow baking dish with nonstick coating. Place fillets in dish, tucking under any thin edges. Melt margarine or butter; brush on top of fish. Top with bread crumbs. Bake in oven for 10 to 15 minutes or until fish flakes easily with a fork. While fish is baking, prepare sauce. In a small saucepan, stir together milk and flour. Cook and stir over medium heat until thickened and bubbly. Add cheese and mustard. Cook and stir until cheese melts.
Combine eggs, shortening, sugar and bananas in blender. Cover and blend about 30 seconds or until smooth. Sift dry ingredients together in mixing bowl. Pour blender combination over dry ingredients. Stir only until combined. Grease 8 x 4-inch loaf pan. Bake at 350° for 45 minutes. Turn out of pan and cool.
Cook broccoli and rice as directed. Mix remaining ingredients. Put in a greased covered casserole. Bake at 350° for 40 minutes. Serves 4.
Place uncooked macaroni in casserole dish. Add margarine, salt and cheese. Mix; pour milk over ingredients and stir. Bake in oven 1 hour at 350°. Do not stir. Bake uncovered. Makes 4 servings.
Preheat oven to 350°. Use metal loaf pans; do not oil pans. Mix ingredients together; pour into loaf pans. Bake for 40 minutes. Makes 2 loaves.
Mix together. Form small balls. Bake at 325° for 25 minutes. Serve warm.
Stir baking soda into buttermilk and set aside. Cream butter, shortening and sugar. Add egg yolks, one at a time, beating after each addition. Add buttermilk alternately with flour, beginning and ending with flour. Fold in coconut, pecans and vanilla extract. Beat egg whites until stiff peaks form, but not dry. Fold into batter. Pour into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 minutes. Cool layers completely before icing cake.
Melt 2 teaspoons of butter in nonstick skillet. Add onion and saute over medium heat about 10 minutes. Remove onion from skillet. Melt remaining butter and add liver. Sprinkle with salt and pepper. Brown over medium heat about 3 minutes each side. Distribute onion evenly over browned liver in skillet.
Mix first 3 ingredients together (will look gummy). Place in a 13 x 9 x 2-inch pan. Refrigerate 4 to 8 hours. Then take Cool Whip and mix with crushed after-dinner mints. Mix with jello mixture and freeze overnight. Keep in freezer until ready to serve.
Preheat the oven to 400°. Simmer the ducks in salted boiling water for 10 minutes. Remove and drain them. Combine the salt, pepper, garlic, soy sauce and honey in a small bowl.
Mix ingredients together. Stir until dissolved. Quickly pour over popcorn. Then shake bag and make into balls. Makes 9 cups.
Cook broccoli; strain. Mix egg, soup, milk, mayonnaise and cheese. Place broccoli in 1-quart baking dish. Pour mixture over broccoli. Sprinkle bread crumbs on top. Drizzle melted butter on top of bread crumbs. Bake in 350° oven for 45 minutes.
Stir in Faygo, Jell-O and cornstarch and bring to a boil until Jell-O dissolves. Cool it. Put strawberries in 9-inch pie pan. Pour sauce over berries. Store in refrigerator.
Grease 13-inch baking pan. Beat sugar, eggs, vanilla and oil. Sift dry ingredients. Add to wet ingredients. Mix well by hand. Add nuts and apples. Bake at 350° for 45 to 60 minutes.
Brown hamburger. Add chili. Add Velveeta cheese, Ro-Tel tomatoes and whipping cream. Heat; pour over chips and eat.
Cook onion in margarine. Blend in flour, salt and pepper. Add milk, stirring until bubbly. Add sausage, corn, lima beans and potato. Simmer until thickens.