HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°. Debone and skin chicken breasts. Butter a baking dish and place chicken breasts snugly in dish. Sprinkle with lemon juice, salt and pepper. Add melted butter, wine and chicken broth. Bake for 8 to 10 minutes, covered. Mix dry tarragon and liquid from chicken; let stand 5 minutes. Stir in sour cream and mayonnaise into tarragon mixture. Blend well. Add cut up chicken; mix well. Add walnuts, if desired.
Combine all ingredients and put into large casserole. Bake at 300° for about 2 hours.
Mix all. Add 1 ($2.29) bag of cheese flavored taco chips, crumbled. Bake at 350° for 1/2 hour to 45 minutes until bubbles. Put mild Cheddar cheese on top. When cheese is melted, let cool a few minutes.
Mix cake as package directs. Pour batter into greased, preheated waffle iron. When batter stops steaming, remove. Immediately sprinkle with confectioners sugar.
Mix water, salad dressing and vanilla together. Mix dry ingredients; then mix all of it together. Bake for 20 minutes at 350°.
Soak the kidney beans overnight in water; drain the beans. In fresh water, boil the beans until tender; drain. Slice the Bermuda onion and the red pepper. Add the sliced onion, sage, red pepper, vinegar and olive oil to the beans. Ready to serve.
Dice the celery, carrots and peppers. Put in a steel bowl and mix. Cover with a thin layer of salt. When all the salt is melted, rinse the vegetables with white vinegar. After rinsing, put vegetables in a bowl. Cover with red vinegar. (If you want you can dilute a little, the vinegar.) After 15 minutes, drain the mix real good. Chop garlic and parsley. Add to mix. Add oregano and mix. Fill jars to 1/2-inch from top. Add vegetable oil and top with olive oil. Secure the caps. Turn upside down and store in a cool dark place. Can be served in 3 weeks.
Melt butter. Blend in flour. Add milk and cream; cook slowly, stirring constantly, until thickened and smooth. Add green pepper, pimento (cut into thin strips) and shrimp. When hot, add beaten egg yolks; cook a moment and add seasonings. Serve on patty shells or toast.
Mix all ingredients. Shape into 6 logs about 1 1/2 inches in diameter. Roll in shredded coconut. Cover with wax paper and freeze. When frozen, slice and serve. Keep frozen.
Wash, clean and peel the chicken. Put on about 4 cups of water to boil. Put in 1 teaspoon of salt. Put the chicken in until it is cooked well-done. When all is done, put the chicken aside.
Slightly beat eggs. Add remaining ingredients; pour into casserole. Bake 30 to 40 minutes at 450°.
Preheat oven to 400°. Spray large 1 1/2-inch deep baking pan with Pam spray. Place breasts, skin side down and bake 20 minutes. Prepare Stove Top stuffing to box directions and set aside.
Soak beans in cold water overnight. Cook 1 hour. Mix all other ingredients together and stir into drained cooked beans. Put in crock-pot and cook 4 to 6 hours on high.
Combine the first 3 ingredients; spread into a 9 x 13-inch pan.
Preheat oven to 375°. Grease and flour 2 (9 x 1 1/2-inch) round cake pans. Put dry cake mix, butter, applesauce, eggs and cinnamon into large mixer bowl. Beat for 4 minutes at medium speed. Stir in black walnuts. Turn batter into pans and spread evenly. Bake at 375° for 30 to 35 minutes. Use Mocha Frosting.
Brown meat; add onions. Cook until tender. Stir in remaining ingredients. Simmer 20 minutes. Might prefer more chili powder. I like it this way.
Prepare corn bread mix according to package directions. Pour batter into greased 11 x 7-inch dish. Place hot dogs on top of batter. Bake in 400° oven for 20 minutes or until done. Combine ketchup, water, pepper, onions and Worcestershire sauce. Heat 5 to 8 minutes, stirring constantly. After removing dish from oven, sprinkle top with cheese. Let stand 5 minutes before cutting. Serve with sauce.
Cream shortening and sugar. Add eggs and mix. Add remaining ingredients and stir. Bake in cupcake liners at 350° for 25 minutes. Great with chocolate frosting.
Completely dissolve gelatin in boiling water. Measure 1 cup of gelatin into medium mixing bowl; chill until slightly thickened. Stir in yogurt. Pour into medium serving bowl. Chill until set, but not firm.
Crush cookies; spread 1/2-inch thick in 9 x 13-inch pan. Reserve a few to sprinkle on top. Combine butter, sugar and eggs. Beat well. Place on top of crumbs; spread pie mix on top. Whip cream and spread on blueberries. Sprinkle with remainder of crumbs. Refrigerate several hours or overnight.
Dissolve jello in boiling water. Stir in strawberries, pineapple, bananas and nuts. Pour 1/2 mixture into 13 x 9 x 2-inch dish. Let set approximately 45 minutes to 1 hour. When firm, spread with sour cream. Pour remaining mixture on top and chill until set.
Cover chicken with water; boil approximately 45 minutes to 1 hour (bring to a boil and then turn to medium-low heat). Let cool, then debone. Strain the broth and wash the pot. Put deboned chicken back in broth and bring to a boil. Add cut up strips of tortillas a little at a time. Stir. Add can of cream of chicken soup; stir until dissolved.
Cook roast until it falls apart. Then make sauce in a separate pan. Stir together mustard, celery salt and brown sugar. Add vinegar, ketchup, onion, clover and bay leaves. Simmer 20 minutes. Take clover out. Pour sauce over meat and cook on low in crock-pot for several hours.
Mix all together and freeze. May use as a frozen dessert or salad. May use other kinds of pie filling. Serves 10 to 12.
Layer meat, vegetables and potatoes in a 9 x 13-inch pan. Mix cornstarch, salt, sugar, pepper, V-8 juice and water. Pour over stew. Cover tightly with foil and cook 4 hours at 250°.
Mix as for bread, putting potato with eggs. Use as wish. Round up remainder, grease and cover with waxed paper and a damp cloth.
Shake together in Ziploc bag. Shake chicken in flour mixture. Dip in milk. Shake off excess milk. Dip in flour mixture again. Fry in small amount of oil.
Blend together cream cheese and sour cream. Spread on a flat tray. Top with taco sauce and add chopped lettuce, cheese, tomatoes and black olives. Serve with chips.
Preheat oven to 425°, grease 12 (2 1/2 inch) muffin cups.
Mix first 4 ingredients together in baking dish, then top with bread crumbs and bake for 30 to 35 minutes at 350°.
Mix all ingredients until smooth texture. Pour into greased loaf or square baking dish. Bake at 350° until golden brown.
Thoroughly crush strawberries with potato masher; do the same with raspberries. Measure a scant cup of each of the berries. Stir mixed fruit and sugar until well blended. Let stand 10 minutes. Stir together liquid pectin and lemon juice; bring to boil. Stir liquid pectin mixture into berry mixture until well mixed. Continue heating and stirring 3 minutes. Ladle into 5 (8 ounce) glass or plastic freezer containers, leaving 1/2-inch headspace. Cover with lids. Let stand at room temperature for 24 hours or until set. Store in refrigerator up to 3 weeks or in freezer up to 1 year.
Combine all ingredients; mix well. Can be covered and refrigerated for several hours to allow flavors to blend. Makes great filling for pita pocket sandwiches.
Cream shortening and sugar. Beat in eggs. Sift all dry ingredients and add to creamed mixture. Stir in remaining ingredients. Spread in 9 x 13-inch greased pan. Bake at 375° for 25 minutes. Cool slightly and cut in bars or squares.
Melt chocolate and add peanut butter; mix well. Add rest of the ingredients. Drop on wax paper in a cluster. Let cool until hardened.
Conventional: In covered skillet over medium heat, in 1/2-inch boiling salted water, cook carrots 5 minutes or until tender-crisp. Drain. In skillet, stir soup, milk and basil until smooth. Add broccoli. Heat to boiling. Reduce heat to low. Cover and simmer 10 minutes or until vegetables are tender, stirring often. Top with walnuts. Makes 6 cups of 12 servings.
Heat Jell-O and pineapple in saucepan until Jell-O dissolves. Set aside. When cool, add other ingredients. Pour into a large glass salad bowl. Chill until set. For smaller amount half the ingredients using a small can of crushed pineapple and adding 1/4 cup water. May be used as a salad or dessert. Other flavors may be used.
In a large bowl, combine and mix 4 cups whole wheat flour, 2 cups white flour, wheat bran, wheat germ, brown sugar, salt, granulated sugar and quick rising yeast. Add molasses, shortening and water. Mix and beat well. Add additional flour as needed. Continue to mix well. Turn out onto lightly floured surface and knead until smooth.
Pound fillets until they are thin. Lay out flat and sprinkle with parsley. Top each fillet with a slice of cheese, then 1/2 slice of ham. Roll up tightly. Stir together mayonnaise and water in a shallow dish. Roll each chicken fillet in the mayo mixture, then in bread crumbs. Arrange the rolled fillets, seam side down, in a single layer on a greased cookie sheet. Bake at 425° for 20 minutes.
Mix in order. Pour into 9-inch pie crust and bake for 45 minutes or until knife comes out clean.
In soup pot, saute the celery, carrots, and onions in the oil over low heat for about 5 minutes. Do not brown the vegetables. Add the potatoes, broccoli, water, butter, salt and black pepper. Bring to a boil. Reduce heat to medium high. Cook until vegetables are tender. Combine flour with 1/2 c. milk or cream. Mix until smooth. Add to soup and stir. Add remaining milk or cream. Taste and adjust seasoning, if needed.
Mix shortening, sugar and egg well. Stir in pineapple. Add flour, soda, salt and nutmeg. Mix in nuts. Chill at least 1 hour. Heat oven to 400°. Drop onto cookie sheet. Bake 8 to 10 minutes.
Mix sour cream and taco seasoning. Layer each of the dips in order, ending with sour cream mixture. Top with black olives, green onion, tomatoes and grated cheese. Dip and eat with chips of your choice.
Mix all dry ingredients. Add oil and eggs, one at a time. Mix well after each addition. Add carrots, mix well. Fold in chopped nuts. Bake at 350° for 45 to 50 minutes. Use 9 x 13-inch pan. Grease pan and flour lightly to prevent sticking.
Mix in order given. Bake 1 1/2 hours in 10-inch tube pan at 325°.
Heat oil in a large saute pan. Add bacon and saute until most of the fat has softened. Add chicken. Sprinkle with salt and pepper. Continue to saute until bacon is cooked. Add garlic, thyme, zucchini and chicken stock. Turn heat to high and cook for 1 minute. Add cream and cook until mixture starts to thicken. Add tomato, spinach, fettucini and cheese. Bring mixture back to a boil. Toss well and turn out onto serving plate. Garnish with additional cheese. Makes 2 (large) servings.
Melt together butter and marshmallows. Mix together vanilla and food coloring and add to first mixture. Pour over or onto corn flakes and mix well. Drop by teaspoonfuls onto wax paper and shape into wreath shape. Use red hot candies for center of cookies.
Combine flour, salt and baking powder; stir well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Gradually stir in water. Mix well. Shape dough into 1 1/2-inch balls. Roll on a floured surface into 6-inch circles. Cook on ungreased skillet over medium heat until lightly brown on both sides. Serve with your favorite meat, vegetable or egg filling.
Salt and pepper roast. Sear and add a small amount of water. Cook slowly until tender. Cool and remove meat. Shred meat into small pieces. Thicken meat broth until it is the consistency of thin gravy. Add celery, onion, mustard, Worcestershire sauce, vinegar, brown sugar and ketchup. Add sauce to meat. Simmer until thick.
Mix cake mix, margarine and 1 egg together and press in 9 x 13-inch pan. Mix confectioners sugar, cream cheese, 2 eggs and vanilla and pour over first mixture. Bake about 30 minutes at 350°. Cool completely before cutting into squares.
Cut potatoes into quarters; place in a large saucepan, and cover with water. Bring to a boil. Reduce heat to medium, and cook 15 minutes, or until potatoes are tender. Mix cream cheese, milk and green pepper in a large microwavable bowl. Microwave on high 40 to 50 seconds, or until cream cheese is melted; stir until well blended. Stir in fresh dill. Add drained potatoes; toss lightly to coat. Makes 16 servings, about 1/2 cup each. (Cover and refrigerate any leftovers. Serve as a cold potato salad, stirring in a small amount of milk to thin, if necessary.)
Cream well and put in graham cracker crusts or in regular pie crusts that have been baked and cooled. Makes 2 pies.
Remove skin and fat from chicken. Arrange kidney beans and corn in a 3-quart shallow casserole. Place chicken over the vegetables. In a bowl, combine the salsa, tomato paste and oregano leaves; spoon over the chicken. Cover; bake at 375° for 45 to 50 minutes, or until the chicken is done. Garnish with chopped fresh tomatoes and sliced avocado. Serve over hot, cooked rice. Good served with green salad, cornbread, tortilla chips and fresh fruit!
Mix all ingredients together and form into ball. Can be rolled in finely chopped pecans or left plain.
Melt butter. Stir in flour and cook until thick. Gradually stir in milk and cook until bubbly and thickened. Stir in cheese, salt and pepper. Remove from heat. Place 3 asparagus spears on each ham slice. Roll up; fasten with toothpicks if necessary. Place in 13 x 9 x 2-inch baking pan; cover with cheese sauce. Sprinkle with crumbs. Bake at 375° for 20 minutes. I serve this as a main dish.
Heat milk. Beat eggs slightly. Add sugar and salt. Add hot milk slowly. Add vanilla. Pour into a Pyrex casserole (1-quart). Set in pan of cold water. Bake at 325° for 1 hour and 15 minutes. (Pour through a strainer.)
Combine jelly, chili sauce and mustard in crock-pot; stir well. Cover and cook on high. Combine remaining ingredients thoroughly. Shape into 30 small meatballs. Place on broiler rack. Bake at 400° for 15 to 20 minutes, drain. Add meatballs to sauce. Stir well to coat. Cover and cook meatballs on low in crock-pot for 6 hours. Serve on wooden picks for appetizers.
Wash mushrooms; remove stems. Chop stems and saute lightly with onions. Add 1 cup broth. (You can make broth with cubes of bouillon or Maggi seasoning.) Mix in stuffing until mixture is stiff. Season to taste. Stuff the caps with this mixture. Arrange them in a baking dish. Pour 2 cups of vegetable stock over them; don't let them dry out while cooking. Bake at 350° for 15 minutes. Serve hot.
Cook and drain noodles. Add cheese, sour cream, milk and Worcestershire. Mix well. Blend in onion, garlic and seasonings. Turn into shallow baking dish. Top with buttered bread crumbs. Bake at 350° for 20 minutes, covered. Top with tomato wedges. Bake, uncovered, until heated through. Serves 8.
Mix corn and milk into already mixed other ingredients. Stir once during cooking. Bake 45 minutes at 325°.
Cream the cream cheese and add sour cream, eggs (one at a time), sugar, salt and vanilla. With beater, mix all well until smooth and creamy. Layer package of crescent rolls in bottom of 9 x 13-inch pan. Spread over bottom and close all perforations with fingers. Do not bring rolls up side. Pour cheese mixture over roll bottom. Sprinkle lightly with cinnamon and a few currants (baby raisins). Bake 35 to 40 minutes at 350° until firm in center (test with a toothpick).
Heat oven to 350°. Put muffin cups in muffin pan. In a bowl, mix bananas, syrup, orange juice, applesauce, ginger and lemon. In another bowl, mix flour, baking powder, baking soda and salt together. Add banana mixture to dry mix and stir; don't overstir. Spoon batter until cups are 3/4 full. Bake 20 to 25 minutes. Makes 12 muffins, 137 calories each, fat .4 gm.
Beat eggs, oil, sugar, molasses and vanilla together in large bowl. Combine flours, salt, soda, baking powder and cinnamon together. Add flour mixture to egg mixture; mix well. Add shredded zucchini, nuts and raisins; mix well. Pour into 2 greased and floured loaf pans. Bake for 1 hour in a preheated 350° oven.
Soak bread in water for 2 to 3 minutes, then squeeze out moisture. Combine soaked bread with remaining ingredients, mixing well. Form in small balls (about 20). Brown slowly in 2 tablespoons hot olive oil. Add to sauce and cook for 30 minutes.
Heat until hot 4 cups milk, sugar and Milnot. Then let cool. In separate bowl, mix remaining 4 cups milk, vanilla pudding and vanilla. Shake well. Add to first mixture and put in ice cream freezer. Freeze as directed by ice cream freezer. Makes 1 1/2 gallons.
Heat milk; add pineapple and whipped cream. Cover bottom of pan with crushed graham cracker crumbs. Pour mixture over crumbs. Let stand in refrigerator until needed. Serves 15. This can be made 2 days before needed.
Beat together cream cheese, sour cream, oregano, garlic and pepper. Spread evenly in 9 to 10-inch pie plate. Spread pizza sauce over top. Sprinkle with pepperoni, onion and green pepper. Bake at 350° for 10 minutes. Top with cheese and bake 5 more minutes. Serve with crackers, bagel bits, pita chips, vegetable strips, etc.
Cream sugar and Crisco, then add eggs, one at a time. Add remaining ingredients. Bake at 350° for about 1 hour. Simple and really good!
Combine flour, sugar, cocoa, baking soda and salt in large mixing bowl. Blend in butter, sour cream, eggs and vanilla, beating on low speed; beat 3 minutes on medium speed. Pour batter into greased and floured 13 x 9 x 2-inch pan. Preheat oven to 350°. Bake for 35 to 40 minutes or until cake tester comes out clean. Cool completely. Frost only if desired.
Wash the rice. Add to the ground beef. Mix together with salt, pepper and poultry seasoning. Shape into small balls.
Cook tomatoes, onion, salt, sugar, paprika and pepper in pan for 5 minutes. Arrange tomatoes, eggs, cheese, crumbs and butter in alternate layers in an uncovered casserole. Top with cheese and bread crumbs. Bake 30 minutes in 375° oven.
Cook sausage in water for 20 minutes. Add Bloody Mary mix and all other ingredients and simmer for one hour or more. Serve with good crusty bread and a salad for a great dinner.
In large pot or Dutch oven, bring vegetables and water to boiling. Reduce heat and simmer 10 minutes or until vegetables are tender. Add kielbasa and bean soup. Heat thoroughly.
Cook macaroni with water, oil and salt for 5 to 7 minutes. Drain. Rinse with cold water. Drain and return to pot. Combine remaining ingredients. Mix well. Add to macaroni. Toss together well. Turn into serving bowl. Chill. Add a bit of milk if you want it more moist.
Combine soups and milk and pepper. In 2 1/2-quart casserole dish, arrange layers of potatoes, onions, cheese and soup mixture. Dot with oleo and sprinkle with paprika. Cover and bake at 375° for 1 hour. Uncover and bake 15 more minutes.
Spread evenly into a 9 x 12-inch or larger Pyrex dish. Bake at 450° until brown, about 10 to 17 minutes. Cool completely.
In a skillet, brown ground beef; drain well. Stir in taco seasoning. Combine beef, lettuce, tomatoes, dressing, corn chips and cheese in a large serving bowl. Toss well to mix. Serve immediately. Makes 6 to 8 servings.
Blend well. Serve with strawberries, apples, nectarines or any fresh fruit.
Combine cocoa, sugar and milk in a saucepan. Heat over a medium flame, stirring frequently. Frosting is ready when a drop of mixture forms a soft ball in cold water. Do not overcook! Remove from heat. Stir in vanilla and butter. Cool by stirring (about a minute or two). Spread evenly over cake. Work fast, mixture hardens quickly.
Lightly brown chicken in butter. Add celery and onion, pepper, salt and chicken broth. Cover and cook 5 minutes or until celery is tender. Add vegetables, mushrooms and water chestnuts. Simmer for 2 minutes. Dissolve cornstarch in soy sauce. Add to chicken mixture. Cook, stirring constantly until slightly thickened. Serve over hot rice.
Cook macaroni and drain. Brown ground beef and drain. Add soups, green pepper, pimentos and cooked macaroni. Place half the mixture in a greased 2-quart casserole dish. Sprinkle with half the cheese and onions. Top with remaining macaroni mixture and cheese. Bake at 350° for 45 minutes. Sprinkle with remaining onions and bake for 5 minutes longer. Makes 6 servings.
Mix all ingredients together, put in greased 2-quart dish. Crumble Ritz crackers on top. Pour 1 stick oleo (melted) over crackers. Bake at 350° for 30 to 40 minutes.
Peel and slice apples into 9-inch pie plate. Sprinkle with lemon juice. Mix 1/4 cup of sugar with spices and sprinkle over apples. Melt butter; stir in flour, 1 cup of sugar, egg and chopped walnuts. Spread over apples. Place pie plate on cookie sheet and bake for 1 hour at 350°.
Place fish steaks in casserole dish. Cover with salsa, then sausage, then cheese. Bake at 350° for 20 to 30 minutes or until fish flakes with fork.
Mix together flour, cornstarch and sugar. In a large bowl with mixer at medium speed, beat butter until creamy; add vanilla and then add flour mixture until well blended. Refrigerate for 1 hour. Shape into balls and place on ungreased cookie sheet. Flatten.
Melt oleo in cake pan. Coat pan with oleo and drain into a cup and save. Sprinkle nuts and coconut into pan. Prepare cake mix as directed. Pour over nuts and coconut. Mix the cream cheese, powdered sugar and oleo together; spoon over cake with spoonfuls scattered around cake. Bake for 55 minutes at 350°.
Mix fruit and stir in dry jello and mix well; add cherries. Toss all together and chill in refrigerator.
Drain pineapple and reserve one cup of juice (add water to make one cup). In saucepan, mix gelatine, milk and juice. Cook over low heat, stirring constantly, to dissolve gelatine. In large bowl, beat cheese until smooth and fluffy. Gradually beat in hot gelatine, vanilla and lemon juice. Chill until mixture holds a kiss shape when dropped from a spoon. Beat egg whites until stiff. Add Equal. Fold egg whites and drained pineapple into cheese filling mixture. Turn into 9-inch pie plate or spring-form pan. Chill until firm (3 to 4 hours).
Cream sugar and shortening. Add the milk and egg to the creamed mixture. Combine the dry ingredients and add to the liquid mixture. Bake at 375° for 35 minutes to 1 hour in bread pan.
Remove sausage from casing. Crumble into a pan and saute until meat is cooked. Add onion, chopped mushroom stems and garlic. Saute until mixture is relatively dry (about 10 minutes). Take off heat. Stir in olives, parsley, chives and beaten eggs, salt and pepper to taste.
Blend soup and milk. Arrange onion and potatoes in a greased 1 1/2-quart casserole with the soup mixture. Salt and pepper; dot top with butter and cover. Bake at 375° for 1 hour. Uncover and bake 15 minutes longer. Serves 6.
Mix ingredients together and form a loaf. Put in loaf pan and bake for 2 1/2 hours at 350°.
Using an electric frypan, cook onions, celery and peppers in margarine on low heat until almost soft. Add 1/2 of the chicken broth with cornstarch and the chicken livers. Simmer until the livers are cooked through. If dry, add more broth. Serve over hot rice.
Mix well the oil, sugar and eggs. Add flour, baking powder and soda, salt and cinnamon. Blend in the carrots, walnuts and flavoring. Pour in a large greased and floured tube or Bundt pan. Bake at 350° for 50 to 60 minutes. Frost with cream cheese frosting if desired.
Sift flour and soda together. Next, blend vanilla, oil and sugars, then add eggs. Finally, stir in the flour, oatmeal and nuts. Preheat oven to 350° and spray cookie sheet with Pam. Drop the dough onto the sheet with teaspoon. Bake until done, about 15 minutes.
Boil and peel, cut in cubes. Make enough brine to cover beets in kettle. First boil the brine, add the beets, bring to boil again. Put sprig of dill in each jar. Pack beets and cover with brine. Seal jars tightly.
Dissolve yeast in 2 cups lukewarm water in large mixing bowl. Add salt and sugar, mixing well with a wooden spoon. Beat in enough flour, 1 cup at a time, to form a smooth ball that cleans side of bowl. Cover and set in warm place free of drafts for 1 1/2 hours or until double in size. Stir down, then turn out on lightly floured board. Knead a few turns, then cut in half. Shape each half in a loaf pan. Sprinkle cornmeal over loaves. Let rise 5 minutes, then slice tops in 4 places with sharp knife. Brush with water and put in cold oven with pan of boiling water on bottom rack. Bake at 350° until golden brown.