HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat all ingredients, except chicken and spaghetti, to boiling in 10-inch skillet. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in chicken. Cover and simmer 30 minutes longer, stirring occasionally. Remove bay leaf. Serve over spaghetti.
Combine rhubarb, sugar and pineapple and bring mixture to a boil. Cook slowly for 12 minutes and remove from heat. Add gelatin and stir until well mixed. Skim and pour into jars. Seal with paraffin wax.
Mix ingredients and cook over medium heat until mixture thickens; stir often. When mixture is thickened, add 3 cups blueberries and pour into a baked pie shell which has been lined with 4 ounces of softened cream cheese. Serve with fresh whipped cream. Serves 6.
Cook tortellini according to package directions. Meanwhile, place cream, basil, mayonnaise, cheese, garlic, salt and pepper into blender container. Cover; process until smooth. Blend in egg yolk. Drain tortellini; return to pot. Add basil sauce, ham and walnuts; toss well. Cook over low heat for about 3 to 5 minutes, until heated through. Yields 4 servings.
Preheat oven to 350°. In a large bowl, mix the cheese, butter, Tabasco sauce and mustard. Blend in the flour and basil. When combined, stir in the cereal and blend well. Shape into balls and place on greased baking sheet. Flatten with the bottom of a lightly floured glass or with a fork. Bake for 15 minutes. Serve hot. Freezes well.
Combine potatoes, butter, onion, soup, sour cream and cheese; stir well. Spread mixture in casserole dish. Top with crushed corn cereal. Bake at 350° for 1 hour.
Butter an 8 x 12-inch baking dish. Place rice in dish. Blend together salt, soups, milk, celery, onion and pimento. Pour over rice. Salt and pepper chicken to taste; place on top of rice mixture. Bake uncovered for 2 1/2 hours at 325°. Makes eight servings.
Cook potatoes in boiling salted water for about 15 to 20 minutes; drain well. Brush with bacon drippings or margarine. Combine corn flake crumbs, paprika and salt. Roll potatoes in mixture until well coated. Bake in a greased shallow baking pan at 425° for 45 minutes, or until done. Yields 6 servings.
Preheat oven to 350°. Place chopped apples in medium bowl. Drain cherries, saving juice. Add cherries to apples and set aside. In small saucepan, combine cherry juice, cornstarch, 1/2 cup apple juice concentrate and 1/4 cup fructose. Stir over medium heat until thickened. Remove from heat; add almond flavoring and pour over fruit.
Break the eggs over the apples. Mix everything together. Pour mixture into a greased 13 x 9-inch pan. Bake at 350° for 45 minutes. When cool, top with whipped cream or cream cheese frosting. (I prefer the cream cheese or just plain without frosting.)
Salt and pepper chicken and coat with flour. Brown chicken in hot melted margarine on both sides. Remove chicken; add green pepper, onion, garlic and curry powder to remaining margarine in pan. Cook until onion and green peppers are tender, not brown. Return chicken pieces to pan. Add tomatoes and bring to a boil. Cover and simmer for 30 minutes until tender. Serve with rice.
Drain olives thoroughly and pat dry with paper towels. Mix olives with the cheese. Stuff peppers or celery and slice into serving sizes. Make sure the pepper or celery have no moisture in them before stuffing them. An excellent hors d'oeuvre!
Saute celery and onion in butter. Cook and drain broccoli. Combine soups and Cheez Whiz. Heat until blended. Combine onion mixture, soup mixture and cooked rice.
Combine frozen concentrates and water. Place sherbet and ice cream in bottom of bowl. Break in small pieces. Add juice mixtures. Stir until sherbet ice cream is partially melted. Float orange slices and cherries on top of punch. Makes 5 quarts punch.
Moisten bread crumbs with milk. Combine with ground chuck, salt and pepper. Shape into meat balls and place in baking dish. Pour barbecue sauce over all and bake at 325° for 1 hour, uncovered.
Using electric mixer, beat egg whites until stiff. Gradually add powdered sugar and beat more. Fold in dates, coconut and chopped nuts. Drop by teaspoonfuls on greased and floured baking sheet. Bake at 325° for 20 minutes or until they are delicately brown.
Remove outer casing from sausage; chop meat. In a 5-quart pan over medium heat, saute sausage, beef, onion and garlic, stirring frequently, until well browned, about 20 minutes. Add sugar, 1 tablespoon salt, basil, fennel seed and half of parsley; mix well. Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with wooden spoon. Bring to boil; reduce heat and simmer covered, stirring occasionally, until thick, about 1 1/2 hours.
Cook meat until tender and put through food chopper. Add remaining ingredients. Put all ingredients through food chopper, using meat broth. Cook for 30 minutes.
Put in large jar the cucumbers, onion and peppers. Combine the sugar, vinegar and spices. Heat long enough to dissolve the sugar. Pour over cucumbers. Refrigerate 5 days stirring once a day. Freeze in bags.
Beat together eggs, corn, flour, salt and pepper. Blend in milk a little at a time. Pour into greased 1 1/2-quart casserole. Bake at 350° for 50 minutes.
Melt margarine. Mix bread crumbs, Parmesan cheese, parsley, marjoram and garlic. Place chicken, one piece at a time, first in margarine, then in bread crumbs, turning to coat. Place chicken, skin side up, in single layer in shallow roasting pan. Dot with remaining 2 tablespoons margarine. Bake, uncovered, in 350° oven for 1 hour or until fork can be inserted in chicken. Makes 4 servings.
Beat eggs for 5 minutes. Slowly add sugar. Add pumpkin, lemon juice, slowly add flour, cinnamon, ginger and nutmeg. Mix well. Pour mixture into cookie sheet pan, sprayed with Pam. Bake 375° for 15 minutes. Sprinkle 2 paper towels with powdered sugar. Turn cake onto towels and roll. Cool.
Place the dried porcini in warm water (about 1 cup). Melt the butter in large frypan and stir-cook the carrots, celery, garlic and onion (7 to 10 minutes). Remove from heat and scrape the cooked vegetables into an ovenproof casserole that will comfortably hold the veal shanks. Now proceed to cook shanks. Heat olive oil in large frypan and cook shanks until crusty brown. Remove and place browned shanks on top of the cooked vegetables in the casserole. Now over high heat, add the wine and broth to pan in which the veal was cooked. Bring to boil and add to casserole. Now add all remaining ingredients plus the liquid only from porcinis, reserving mushrooms. Place casserole in oven (middle) at 350° for 1 hour. Remove veal. Run the remaining sauce in blender or processor. Add mushrooms; pour over veal. Serve with buttered noodles.
Soften gelatin in water; dissolve in a small saucepan over low heat, stirring constantly. In a blender, combine vanilla, wine, sugar, mandarins with their canning syrup, adding more juice or water to make 1 cup liquid. Blend 10 seconds. Beat egg white until stiff. Pour gelatin into a bowl, add mandarin mixture and stir well. Fold in beaten egg white, beat 30 seconds with egg beater. Chill until set. Serve in sherbet dishes. Serves 4.
Boil carrots until tender. Layer carrots, onions and green peppers in casserole dish. Combine remaining ingredients and mix until well blended. Pour over carrot mixture and refrigerate for several hours before serving (overnight is recommended). May be refrigerated for several days to improve flavor.
Mix jello in hot water; let cool. When syrupy, add cranberries, orange, sugar and pineapple. Add a few nuts if desired. Let set.
Stir together cream cheese and salad dressing. Add olives, nuts, olive juice and pepper. Mix well. Refrigerate 24 hours. Mixture will be soft but hardens as it chills. Spread on thin sliced whole wheat bread.
Squash, onions, carrots and bell peppers are easily prepared in an electric food processor. Sprinkle salt on vegetables and allow to set one hour. Cover with ice and water and set aside another hour. Then drain well in colander. Bring vinegar, sugar and seeds to a rapid boil. Add vegetables and bring back to a rolling boil. Pack in clean pint jars and seal with hot lids and rings.
In a mixing bowl, cream butter, sugar and egg. Add sifted flour, cinnamon, baking soda and salt to creamed mixture. Add orange peel, vanilla, mincemeat and nuts. Shape into two rolls 1 1/2 inches. Wrap in waxed paper; chill. Slice thin. Bake in oven at 375° for 7 to 10 minutes.
Combine all ingredients. Makes 2 cups of dry mix or enough for 6 quarts of tea. For one serving, place 1 to 2 teaspoons of mix in a cup or mug and fill with boiling water. Stir until dissolved.
Mix by hand flour, sugar, baking powder, soda, salt, egg, raisins and sour cream. Spray 2 (1-pound) coffee cans. Bake bread in cans or 1 1/2-quart loaf. Keep it moist. Take out of cans when cooled. Wrap in Saran Wrap and put lid on. Will keep fresh 2 weeks.
Stew chicken in salt water until tender. Line a greased 9 x 13-inch pan with corn chips (any brand). Cover with cubed, cooked chicken. Sprinkle chili powder, garlic salt and cheese over chicken. In a bowl combine broth, soups and tomatoes. Pour over chicken. Bake uncovered 40 minutes at 350°.
Dredge chicken in bread crumbs and place in 13 x 9-inch greased baking dish. Sprinkle with herbs. Bake at 400° for 30 minutes. Combine soup, broth and sherry. Stir well and pour over chicken. Bake 30 minutes longer. Serve over hot rice.
Mix ingredients, adding margarine last. Bake 45 minutes at 350° or until firm. Serves 6 to 8.
Heat oil in a large nonstick skillet over medium to medium-high heat. Add onion, bell pepper, garlic; stir-fry 2 minutes. Add squash and zucchini and stir-fry 3 minutes or until veggies are crisp-tender. Do not overcook. Add tomato, basil and lemon pepper; heat through. Sprinkle with cheese and serve. Yield: Approximately 5 cups. Contains 64 calories and 2.8 g. fat per 1 cup serving.
Brown onions and ground beef in oil. Add tomatoes, kidney beans, green peppers, chili powder and salt to taste. Simmer for about 1 hour.
Peel and cut bananas crosswise into halves. Insert each piece in space in center of slices of pineapple; garnish each pineapple with tiny stars, diamonds or circles cut from green pepper and fashion handle with a tiny strip of pepper. Arrange on lettuce and pass dressing separately. A thin pointed strip of Brazil nut may be inserted in the tip of the "candle" and lighted just as it is about to be served. Brazil nuts are so rich in oil that they will remain aflame for a brief time.
Cook rice; set aside. Melt butter, add onions and cook until tender. Add soup, cheese, milk and broccoli. Keep over low heat about 5 minutes until cheese is melted. Add rice. Pour in casserole dish and cover with crushed Ritz crackers. Bake at 350° for 40 to 45 minutes. Let stand for 5 minutes. Serve with grilled chicken.
Mix all ingredients together and cook over medium heat, stirring for about 30 minutes. Check for doneness by dropping teaspoonful into cold water until it forms a ball. Pour onto greased cookie sheet. When set, sprinkle with powdered sugar and drop pan to break into pieces.
Mix all ingredients in 2-quart baking dish. Bake in preheated oven at 375° for 50 to 60 minutes.
Combine sugar, corn syrup and water. Place over heat; stir until sugar dissolves. Cook without stirring to hard crack stage (300°). Add flavoring and coloring. Cool slightly. Lay 24 skewers or popsicle sticks, 4 inches apart, on greased cookie sheet. Drop syrup from tip of teaspoon over stick to form 2-inch disc.
Place rice in deep casserole dish. Place chicken over rice. Saute onion in melted butter. Pour over chicken. Mix soups, water and bouillon cube and pour over chicken. Bake at 375° until chicken is done.
Mix all ingredients well. Boil the mixture gently for 5 minutes. Let cool and then pour into containers and store in refrigerator.
In mixing bowl, beat pudding mix and milk for 2 minutes. Add pumpkin and spices; mix until smooth. Pour over baked pie crust. Chill for 1 hour. Serves 7 to 8. May top with Lite Cool Whip.
Combine flour, salt and pepper. Use to coat beef well. In 1/4 cup hot oil in Dutch oven or kettle, saute garlic and onions 8 to 10 minutes until onions are tender. Remove; set aside. Heat remaining oil. Add chuck; brown well on all sides. Return to onion and garlic pan, add beer, soy sauce, Worcestershire, steak sauce, bay leaves and thyme; mix well. Bring mixture to boiling. Reduce heat and simmer covered 1 1/2 hours. Add potatoes; simmer, covered 20 minutes or until potatoes are done. Add peas. Simmer, covered 8 minutes longer. Add more salt if needed.
Mix all ingredients except bread. Slice off top of bread and carefully hollow out. (Make sure there are no weak places in bread shell.) Fill bread shell with beef mixture and put top back on. Wrap in foil and bake at 350° for 1 1/2 hours. Use soft bread from interior of loaf to dip in hot mixture.
Melt oleo; add squash, medium onion, salt and sugar. Cook down on low heat until tender.
Heat the oil in a large skillet. Add the onion, garlic and peppers; saute for 5 minutes. Add the tomato paste, lemon juice, vinegar, water, soy sauce, hot pepper sauce and cayenne pepper. Simmer, uncovered, for 10 minutes. Cool to room temperature. Stir in the basil.
Place chicken breasts, skin side down and thick edges toward the outside, in a 2-quart (12 x 7-inch) glass baking dish. Cover with plastic wrap. Microwave on High for 10 minutes. Drain. Combine remaining ingredients in medium bowl. Turn chicken over, pour on sauce and re-cover. Microwave on Roast (70%) for 15 to 16 minutes, or until chicken is fork tender. Let stand, covered, for five minutes before serving.
Cream butter and sugar. Add ice cream and spices. Store in freezer. Use 1 heaping teaspoonful to 1 shot of rum in mug.
Mix milk, butter and flour together over low heat until butter has melted and the sauce is smooth. Remove from stove. To this add bread (cubed with crust removed). Add onion, lemon juice, hot sauce and mayonnaise. Fold in crab meat. Put in a baking dish. Bake at 350° for 1/2 hour.
Bring sugar, water and cornstarch to a boil; cook 1 minute. Beat a little of hot mixture into egg yolks; add rest of pudding and boil 1 minute more. Add butter, lemon and lemon rind; mix and pour into a 9-inch baked pie shell. Top with meringue.
Mix rice, mushrooms, onion and oregano in 9 x 13-inch baking dish. Salt and pepper both sides pork chops. Arrange pork chops over rice mixture.	Pour 1 can beef consomme soup over top. Cover and bake 1 hour or	until chops are done. Remove cover to brown chops last 15 minutes.
Roll biscuits out like fruit pies. Put chopped apples in biscuits and fold over. Then put in buttered casserole dish.
Cream sugar and margarine; add eggs and vanilla. Sift together baking powder, flour, cocoa, soda and salt. Add alternately with water. Stir in sauerkraut. Grease and flour two 9-inch or two 10-inch or three 8-inch layer pans. Bake at 300° for 40 minutes.
Fry hamburger and onions in skillet and then drain grease. Put in Dutch oven and add tomatoes, kidney beans, tomato sauce, salt, pepper, garlic powder and chili powder. Simmer 1 hour.
Cook macaroni until tender and then drain it. Do not chill yet. While still hot, drizzle with oil and vinegar. Add onion, seasonings and cheese. Toss well. Gently mix in peas and remaining ingredients. Chill thoroughly. Serve on lettuce leaves if desired.
Beat eggs until frothy. Beat in sugars, oil and vanilla. Continue beating until thick. Stir in loosely packed bananas (or zucchini) and flour, sifted with cinnamon, soda, salt and baking powder. Fold in nuts. Pour into 2 oiled and floured 8 x 4 1/2 x 3-inch loaf pans. Bake in preheated 350° oven for 1 hour. Glass loaf pans are preferred. (If you reduce heat the last 10 to 15 minutes to 325°, the loaves won't burn on top.)
Put yeast in large bowl; add 1/4 cup sprouting liquid. Mix in brown sugar. Let stand until yeast starts to work.
Add onions to broccoli and cook according to package directions. Drain. Stir in rice, 1 cup of cheese, seasonings, shrimp and soup. Turn into a greased 2-quart casserole. Top with remaining cheese. Bake at 350° for 20 minutes or until hot and bubbly.
Mix oleo, flour and 1 cup chopped nuts like pie dough. Pat on bottom of 9 x 13-inch pan. Bake 20 minutes at 350°.
You need one box of cake mix as well as the other ingredients needed according to box instructions for baking. Once all ingredients are blended, pour into cake pan. Lightly pour red and green sugar sprinkles over mixture, swirling throughout cake mixture with a spoon, then bake. The result is that the cake will have bursts of red and green all throughout.
In a large frypan, brown ground beef; drain. Stir in 1/2 cup spaghetti sauce (use rest for topping), onion, flour, parsley flakes and garlic salt. Set aside. Separate crescent dough into 4 rectangles. Press perforations to seal. Place 3 tablespoons of meat filling along one side (long side) of each rectangle. Fold dough over filling, pressing filling to seal. Cut each folded rectangle into 3 squares. Spread remaining meat filling in bottom of ungreased 12 x 8-inch (shallow) baking dish. Place squares over meat filling. Bake at 375° for 15 minutes. Remove from oven. Place cheese quarter on each square; pour on remaining spaghetti sauce. Bake an additional 10 to 15 minutes until cheese has melted and sauce is bubbly. (If you like it hot, add just a touch of Tabasco sauce to the meat filling.)
Brown pork in 1 to 2 batches. Use a large black frying pan so that meat will brown quickly. Place meat in a 3 to 4-quart casserole and add next ingredients. Deglaze frying pan with broth and add to the pot. Barely cover the ingredients with broth or water. Cover and simmer until stew is thick and meat tender, about 1 1/2 hours. Add a bit of salsa jalapeno if you would like it hotter. Delicious served with a big green salad and a pile of wheat tortillas. Also use as a filling for enchiladas. Serves 6 to 8.
Preheat oven to 375°. In a large mixing bowl, combine flour, wheat germ, oats, baking powder, cinnamon, sugar and ginger. In a blender, combine juice concentrate, oil, egg, raisins, dried apples and applesauce. Blend at medium speed until raisins and apples are chopped. Stir juice mixture into dry ingredients and combine thoroughly. Drop batter by heaping teaspoonful onto nonstick cookie sheets. Flatten each with a fork and bake 10 to 12 minutes until top springs back at your touch. Do not brown or crisp! Cool on cookie sheets before removing to rack. Yield: 3 dozen.
Peel and coarsely chop onion to measure 2 1/2 cups. Heat vegetable oil in a large saucepan or Dutch oven. Add onion, carrots and celery; saute 5 minutes. Add tomatoes and liquid, breaking up tomatoes with spoon. Stir in remaining ingredients except cheese. Cover; bring to a boil, then simmer 30 minutes. Serve with grated Parmesan cheese sprinkled over top. Makes 6 servings.
Grind cranberries and apples; add sugar and let set. Mix cherry Jell-O with hot water and orange juice instead of cold water. When Jell-O starts to set, add crushed pineapple and then cranberry mixture. Keep refrigerated.
Combine 1 cup sugar, sour cream, flour and salt. Place berries into shell. Pour cream mixture over berries. Combine bread crumbs, 2 tablespoons sugar and margarine and crumble on top. Bake for 50 minutes in 350° oven. Serve chilled.
Melt margarine. Mix with crumbs until crumbly. Pat in oblong cake pan. Combine sugar, eggs and margarine. Beat with electric mixer for 20 minutes.
Mix together. Roll into balls. Put on greased cookie sheet. Bake at 350° for 20 to 25 minutes.
Mix all together and let stand in refrigerator a day or two before using. When ready to use, pour over slaw made of cabbage, green peppers and shredded carrots. Toss. Will keep a long time.
Heat the butter, margarine and 6 tablespoons of the olive oil in a heavy skillet over medium heat. Toss in the diced onions to coat; cook for about 20 minutes, stirring occasionally, until golden and lightly browned. Set aside. Combine the bread crumbs with the goat cheese (use a fork for a crumbly mixture). The cheese should be in pea size balls; this makes it easy to sprinkle evenly over the pasta. Set aside. Cook the fettuccine in boiling salted water.
Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Line foil-lined 14-inch pizza pan with slices overlapping edges slightly. Bake at 375° for 12 minutes or until golden brown. Cool. Invert onto serving plate and carefully remove foil. Turn right side up.
Cream butter, sugars, eggs and oil. Sift dry ingredients; add to sugar mixture. Chill in refrigerator until stiff. Roll into balls about the size of large marbles. Roll each ball into a bowl of granulated sugar. Place 1 1/2 inches apart on sprayed cookie sheet. Flatten with bottom of floured glass. Cook at 350° for 10 to 12 minutes. Will be very crisp and rich.
Heat water to scald. Add oil, salt, sugar and molasses. Cool to lukewarm. Proof yeast in 1/3 cup water. Mix and stir in dark flour 2 cups at a time. Stir in white flour until stiff and kneading consistency. Turn out onto floured board. Knead 10 times, cover with bowl and let set for 15 minutes. Knead until elastic. Place in oiled bowl. Cover with towel and let rise in warm place until tripled in size. Punch down. Turn over and let rise until doubled. Turn out onto board and divide into 2 large or 3 medium rounds. Place on a large cookie sheet. Rise until doubled. Cut a shallow "X" in top of each loaf. Bake at 350° for 30 minutes for medium loaves or 45 minutes for large loaves.
Cream the butter, shortening and sugar. Add eggs and continue beating. Add flour gradually. Add vanilla and lemon flavoring, then slowly add 7-Up. Pour into large tube pan, greased and floured. Bake at 325° for 1 hour and 10 minutes.
Mix marshmallow cream, peanut butter and oleo together. Stir in noodles and M&M's. Place 1/4 cup on waxed paper. With greased fingers, shape into nests. Place peanut M&M's in nest.
In a large mixing bowl, cream butter and sugars. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cereal, 3/4 cup oats, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in 3/4 cup peanuts and 2/3 cup chocolate chips. Spread into a greased 13 x 9 x 2-inch baking pan. Coarsely chop remaining peanuts; sprinkle over the top with remaining oats and chips. Bake at 350° for 25 to 30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yields 2 dozen.
Combine water, chocolate, cinnamon stick and sugar in saucepan. Heat slowly, stirring constantly until chocolate melts. Stir in coffee until dissolved. Discard cinnamon stick.
Cream butter and shortening; gradually add sugar, beating well at medium speed of mixer. Add cream cheese, beating well until light and fluffy. Alternately add flour and eggs, beginning and ending with flour. Stir in vanilla. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes. Cool for 10 minutes; remove from pan. Cool completely. Serve plain or with crushed fruit.
Heat oven to 375°. Mix baking mix and 2 tablespoons sugar. Cut in margarine until mixture is crumbly. Press in bottom of ungreased square pan, 9 x 9 x 2-inch. Bake about 15 minutes or until light brown; cool. Mix cream cheese, 1 cup sugar and the vanilla. Beat whipping cream in chilled bowl, until stiff. Fold whipped cream and marshmallows into the cream cheese mixture. Spread over crust. Refrigerate at least 8 hours. Cut into squares. Top with fruit. Refrigerate any remaining dessert. Makes 9 servings.
In large skillet melt butter; stir in mustard and pepper. Add green beans, celery leaves and water. Cover. Cook 15 to 17 minutes or until beans are crisp-tender; stir occasionally. Makes 4 servings.
Add sugar, catsup, pineapple juice, soy sauce and vinegar in a heavy skillet and bring to a boil. Add cornstarch mixture all at once, stirring constantly. The mixture will thicken and become translucent. If you want, you can add 1 cup pineapple chunks to sauce. However, the sauce freezes very well, but not with the pineapple in it. Makes 1 1/2 to 2 cups.
Mix cake mix as directed, but reduce water to 1 cup. Divide into two cake pans. Divide the raspberries over the two cakes. Sprinkle 1/2 cup sugar over each cake. Pour half of the cream over each cake. Bake at 350 degrees for 1 hour.