HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken until tender. Remove meat from bones. Cook rice in 2 1/2 cups chicken broth. Cook sausage with chopped onions. Drain. Mix sausage and onion mixture with soups, chicken and cooked rice. Top with buttered bread crumbs. Bake at 350° for 30 to 35 minutes.
Add to the eggs the sugar and vinegar. Cook in double boiler until thick. Add the marshmallows and gelatine. Remove from fire and stir until marshmallows begin to melt. Add the cans of fruit, undrained, the nuts and the whipped cream. Let chill in refrigerator (not freezer). Slice and serve as salad on lettuce or as dessert with whipped cream.
In a Dutch oven or roasting pan with tight fitting cover, mix together all ingredients except meat. Mix well. Trim fat from meat and place meat in sauce. Spoon sauce over meat; cover tightly and place in preheated 350° oven. Roast 4 to 6 hours, depending on size of roast. Remove meat from pan, discard any bone or fat. Shred meat with 2 forks and then return to sauce, stir. Keeps up to 2 weeks in refrigerator.
Melt margarine in flat baking dish. Mix half of the soup and water with rice and place on bottom of flat baking dish. Lay chicken breasts on rice. Cover with rest of soup mixture. Bake, uncovered, at 275° for 3 hours.
Put all the ingredients plus 5 cups of water in an electric slow-cooker, cover and cook on low for 12 to 14 hours, regulating the heat to maintain an almost simmer. (Or cook in a tightly covered casserole in a 225° oven. Add a little boiling water if the beans begin to look dry.) They are done when they turn a dark reddish caramel brown. Correct the seasoning before serving.
Mix diced bread with other ingredients. Place in greased loaf pan. Bake, covered, for 30 minutes at 325°. Remove cover and bake for 10 minutes more or until slightly brown on top.
Brown ground beef and add onion and garlic. Stir the meat while it is cooking so it will crumble. Drain the fat and place the meat in a slow cooker. Add the remaining ingredient and simmer at 200° for 1 1/2 to 2 hours. The slow cooker can be left uncovered during this time, or lid can be left slightly ajar. Stir meat and ingredients occasionally during the process of cooking. Serve over hot cooked spaghetti.
Combine sugar, margarine and milk. Cook, stirring frequently until little of mixture forms very soft ball in cold water. Remove from heat. Add caramels and vanilla. Beat until caramels are melted and icing is of spreading consistency.
Preheat oven to 350°. Place roast in covered baking dish or roaster. Salt and pepper to taste. Pour can of soup over. Add onions. Place in oven.
Sift dry ingredients together. Stir in oil, eggs and apples. Bake at 325° for 60 minutes in a greased 7 x 11 inch pan. Serves 15.
Mix all ingredients in 5-gallon bucket. I usually put a large plastic garbage bag in bucket first. Put in icebox to ferment for 1 day before serving. Add 1 bag of ice on day of serving. Keep covered. Ideal for outdoor parties. Not recommended for children.
Cook at 350° for about 25 minutes. Remove from oven and add 4 or 5 slices cheese on top. Return to oven and cook 4 or 5 minutes or until cheese has melted.
Dissolve yeast in water. Cream butter and sugar. Slowly add egg yolks and beat well. Add yeast mixture to batter. Combine flour and salt. Beat slowly into the batter, alternating with the scalded milk. Coat raisins in flour to prevent "sinking" in batter. Add raisins and almonds to batter. Divide into three 1 1/2-quart tube pans. Each pan should be 1/2 full. To rise, cover and let sit in a warm place for 3 hours. Batter will almost double in size. Bake at 325° for 35 minutes. Cool 10 minutes. Remove cakes from the pans and sprinkle with confectioners sugar. Yield: 3 pans.
Brown and drain sausage and hamburger. Stir in cheese until melted, then add the Worcestershire sauce and oregano flakes. Place on rye bread squares. Heat at 350° for 5 to 10 minutes. Can be frozen before baking. Heat and eat.
Brown hamburger and drain off grease. Add prepared vegetables (salt and pepper to taste). Cover with soup. Top with prepared corn bread mix and bake, uncovered, for 1 hour and 15 minutes, at 350° or until vegetables are tender. (I use a 4-quart casserole dish to bake this in.)
Fill bowl 3/4 full with lettuce or spinach. Layer English peas, water chestnuts, onion, bell pepper and celery. Cover top with Hellmann's mayonnaise. Sprinkle sugar over top and keep in refrigerator overnight. When ready to serve, crumble bacon over top.
Bring salted water to rolling boil and slowly stir in grits. Cook 3 minutes, stirring constantly. Remove from heat and stir in margarine and garlic cheese. Put eggs in a cup and add milk to make 1-cup measure. Beat well and add to grits mixture. Bake in greased 2-quart casserole at 300° for 1 hour. Yields 6 servings.
Crush garlic with salt and mint. Peel and cut cucumbers into slices. Add laban to cucumbers, garlic and dried mint mixture. Stir well and chill before serving.
Brown the ground beef, onion and green pepper in skillet. Drain off any grease. Combine other ingredients; mix well. Place bacon strips on top. Bake at 350° for 45 minutes.
Allow Cheez Whiz and ground chuck to reach room temperature. Mix in bowl and spread generously onto bread. Place bread on a cookie sheet sprayed with cooking spray. Bake at 325° for 17 minutes or until meat is done. Serve while warm.
Brown hamburger in skillet. Sprinkle with garlic powder lightly. Slice onion and potatoes thinly. Boil in water until almost done. In a 2-quart casserole, layer potatoes, meat, onion, cheese and soup, mixed with 1/4 can water. Bake at 350° until done, about 30 minutes.
Spray 9 x 13-inch pan with Pam. Put rice on bottom of pan. Mix together soups, water and onion. Top rice with soup mixture. Put chicken on top of soup mixture, skin side up. Sprinkle onion rings on top. Cover with foil and bake 2 hours at 350°.
Add vinegar to milk, then add flour, salt and shortening. This crust can be handled more than usual and still come out flaky light. Will also keep in refrigerator several days.
Thaw shrimp, if frozen. Coarsely chop shrimp. In a small bowl, combine all ingredients. Refrigerate several hours or overnight. Makes 3 cups of dip. Serve with crackers of your choice.
Mix sugar and sour cream and bring to a boil. Boil for 5 minutes, stirring constantly. Add vanilla and pecan pieces and stir until sugary and well coated. Put on wax paper to dry, separate after cooling.
Preheat oven to 375°. In a 1 1/2-quart casserole, stir together water, butter or margarine, bouillon granules and thyme. Microwave on High (100% power) 3 to 4 minutes to bring to boil. Stir to dissolve bouillon granules. Stir in rice, carrot and onion. Cover tightly. Bake 35 minutes. Remove from oven and let stand 15 minutes. Fluff with a fork. Makes 6 servings.
In large kettle or pot brown all ingredients except flour, dressing and water. Cook approximately 15 minutes. Mix flour, water and salad dressing together, add to stew and cook for another 15 to 20 minutes. And there you have it!!!!!!
Fill pie pan with sliced peaches. Sprinkle with sugar and cinnamon. In a bowl, combine butter, sugar, flour, egg, walnuts and salt. Spoon over apples (batter will be thick). Bake at 350° for 50 to 60 minutes.
Preheat oven to 400°. Grease and flour 18 muffin cups. In a large bowl, stir together the flour, sugar, baking soda, salt and cinnamon. Stir in carrots, apples, raisins, coconut and nuts. In a medium size bowl, whisk together the eggs, oil and vanilla. Add to the dry ingredients and stir just until the dry ingredients are moistened. Spoon into the prepared muffin cups and bake for about 20 minutes or until tops are golden and spring back when lightly pressed. Contains 16 gr fat.
Dump all ingredients in bowl and mix at once. Pour into a greased and floured tube or Bundt pan and bake for 1 hour at 350°.
Set aside 12 Oreos; crush remaining Oreos. Lightly spray 9 x 13-inch pan with cooking spray; press crushed Oreos into bottom of pan. Slice ice cream and arrange on top of crushed Oreos to form second layer. Top ice cream with syrup/fudge; spread whipping cream over syrup/fudge. Crush the set aside 12 Oreos and layer over whipping cream.
Blend 1 teaspoon parsley with mashed potatoes. Mix meat, bread crumbs, water, parsley, grated cheese, eggs, onion, salt and pepper very thoroughly. Brush bread pan or baking dish with 1 tablespoon olive oil. Sprinkle lightly with 2 tablespoons bread crumbs. Place half of the meat mixture in dish. Alternate with layers of meat, Mozzarella cheese and potatoes. Top with balance of meat. Close edges firmly so potatoes won't ooze out. Brush with balance of olive oil. Bake in a 350° oven for 85 minutes or until top is golden brown, but not dry.
Cook potatoes, celery and onion until tender. Add flour, milk and butter. Cook on medium heat to boil and until flour is dissolved.
Beat eggs and sugar. Add milk, vinegar and mustard. Cook in double boiler until thickened.
Cream butter and cheese together until well blended. Add flour and pepper; mix thoroughly. Add chopped pecans. Shape into rolls, refrigerate 1 hour and cut 1/4-inch thick. Bake in 350° oven for 15 to 20 minutes. Do not brown.
Butter a 9 x 13-inch baking dish. Saute onion in melted oleo about 3 minutes. Add soup and milk. Heat. Sprinkle half of the dry stuffing mix into baking dish. Top with broccoli, then with chicken. Pour liquid over, then top with remaining dry mix. Bake at 350° for 30 to 40 minutes. Serves 6 to 8.
Spread about 1/3 of the potatoes in loose, overlapping fashion in a greased baking dish, about 2 1/2-quart capacity. Sprinkle with 1/2 of the flour, salt and pepper. Dot with tablespoon of butter or margarine, cut in small bits. Repeat with another layer of potatoes, flour, salt, pepper and butter or margarine. Cover with remaining potatoes and dot with remaining butter or margarine. Pour milk over top.
Cook rice and cool. Add all the chopped ingredients. Mix well. Save a small amount of the marinade and mix with mayonnaise. Pour over rice mix and stir well. Chill and serve. Looks great served with a leaf of lettuce on a salad plate.
Put in layers as listed in 9 x 13-inch pan. Bake 1 hour at 350°.
Mix together and pour in a 9-inch pie crust. Bake at 350° about 35 to 40 minutes or until done.
Sift the flour, salt and sugar together. Cut in the Crisco shortening with a pastry blender. (I do it the old-fashioned way with my hands.) Beat the egg in a small bowl. Add the vinegar to the beaten egg. Pour the egg and vinegar mixture in the bowl containing the flour and shortening mixture. Add the water, a little at a time, until you get the right consistency. Mix thoroughly.
Put all ingredients in large pot, except vanilla. Get to rolling boil on high heat. Reduce to low, steady simmer. Cook for about 1 hour or until mixture gets thick. Remove from heat and stir in vanilla. Pour into bowl and sprinkle with nutmeg. You may want to add a little more sugar for those with a "sweet tooth."
In a large skillet, saute vegetables and onion in oil for 6 to 8 minutes until crisp-tender. Combine stir-fry sauce and turkey. Add to vegetable mixture; heat thoroughly. Serve over rice.
Put eggs, butter and bananas in blender and cream. Add sugar; blend. Add flour, baking soda and salt. Add nuts; mix with a spoon. Pour into a greased bread pan. Bake at 350° for 40 to 45 minutes. Do not overbake.
Rub this into both sides of pork chops and refrigerate a minimum of 8 hours before cooking. Keep balance of marinade in closed jar. This keeps indefinitely if refrigerated. It will do about 60 chops.
Put rhubarb and sugar together; let stand overnight. It will make its own juice. Stir occasionally. The next morning, put on stove and boil 5 minutes. Take from stove and stir in jello. (You can also use 3 cups rhubarb with 2 cups strawberries in place of 5 cups rhubarb.)
Mix pie crust according to directions and add poppy seed. Press walnut-size piece of dough into small size muffin tins. Mix Swiss cheese, salami and green onions. Put in pastry shells. Beat in eggs and add sour cream, salt and Worcestershire sauce. Stir and put 1 tablespoon over contents in pastry shells. Bake at 350° for 20 to 25 minutes. Makes 36. These appetizers freeze well. Reheat 10 to 15 minutes.
Bake cake according to directions, using pineapple juice for liquid in cake. Add water to make up required liquid on package. Bake 20 minutes at 350° in well-greased and floured pan (15 x 10 x 1-inch). Cool in pan. Blend together other ingredients until smooth. Fold in pineapple. Spread over top of cooled cake. Top with large size Cool Whip. Sprinkle with nuts and coconut. Refrigerate for several hours before serving.
Chill a large glass bowl in preparation for the gazpacho. This really does seem to make a difference. Combine liquids, salts and pepper. Add tomatoes, cucumber, pepper and onions to liquid. Garnish with spring onion slices if you like or use your own garnish idea.
Combine potatoes, celery, eggs, onions, pimientos and seasonings. Add combined salad dressing and mustard. Mix lightly. Chill. Makes 6 servings.
Pour boiling water over dates and add 1 teaspoon soda; let cool. Cream the shortening, 1 cup sugar and beaten eggs. Add to cooled date mixture. Add the vanilla. Stir flour, cocoa, soda and salt. Add to batter and mix well. Pour into greased 9 x 13-inch cake pan. Mix chocolate chips, sugar and nuts together. Sprinkle over top of cake. Bake at 350° for 30 minutes. Serve with whipped cream and a cherry on top of each piece of cake.
Place milk and Marshmallow Creme in blender container. Cover. Process until well blended. Add remaining ingredients; process until smooth. Serve immediately. Yield: 3 cups.
Cover the kraut with water and boil for 25 minutes. Pour off the water and sprinkle with flour. Stir well and cook a little longer. Serve with pork cracklings or crumbled bacon. Kraut may be seasoned with 1 to 2 tablespoons brown sugar and 1 teaspoon caraway or celery seed.
Brown hamburger. Add green pepper, onion, tomato sauce and same size can of water. Add Minute rice. Simmer 15 minutes.
Preheat oven to 350°. Place potatoes in a 9 x 13-inch greased baking dish. Mix together next 7 ingredients and pour over potatoes. Top with crushed cornflakes and bake, uncovered, for 45 minutes. Serves 12.
Combine all ingredients and pour into individual custard cups. Set the cups in a pan of warm water and bake in a moderate oven at 350° for about 40 minutes or until a knife inserted in the center of the custards comes out clean.
Mix Jell-O with oranges and pineapple. Mix in all the rest of the ingredients and chill.
Beat egg. Add sugar, salt, pepper and oleo. Mix flour and baking powder. Add to corn; mix well. Fry in hot fat on both sides until brown. Drain on paper towel. Serve at once with syrup.
Mix well and press into deep-dish 9-inch pan. Bake at 350° for 12 minutes. Cool completely.
Mix together first three ingredients and form into 2-inch balls and pat into 4-inch circle. Combine next three ingredients and set aside. Make up Stove Top stuffing according to directions. Place a scoop full in the middle of hamburger circle and bring hamburger up around stuffing. Place in a baking dish and pour soup mixture over hamburger bundles. Bake at 350° for 1 hour. You can also pat hamburger into bottom of pan; add stuffing over and pour soup over the stuffing, then bake.
Cream shortening and honey. Add eggs, one at a time, beating well. Add sifted dry ingredients alternately with juice and vanilla. Bake in angel food cake pan at 300° for 1 hour or until toothpick is inserted and comes out dry.
In a plastic bag or on a plate, mix together flour, salt, pepper and parsley. Dredge squirrel pieces. Preheat oven to 350°. In a skillet, heat oil and brown squirrel, a few pieces at a time. Remove with slotted spoon and place in a roasting pan or Dutch oven. Place onions, carrots and potatoes over rabbit. Sprinkle with herbs and add orange zest and bay leaves. Pour in red wine and tomatoes. Cover and bake for 1 1/2 to 2 hours or until squirrel is fork-tender.
Mix cake mix and cocoa. Add vanilla, buttermilk, food coloring, margarine and eggs. Blend until moistened. Add soda and vinegar, then beat for 4 minutes. Bake at 375° for 25 to 30 minutes.
Mix all ingredients together and fry in canola oil (unsaturated fat). They can also be baked in oven at 350° for 10 to 15 minutes to reduce fat further. Serve with green salad and large steak fries. The second ingredient is grits which makes them crunchy.
Sift dry ingredients together. Cut in shortening. Dissolve dry yeast in warm water. Add with buttermilk to dry ingredients. Mix well. Turn out on floured board and cut out. Bake at 400° for 15 minutes.
In a small bowl, stir together whipping cream and dairy sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and chill in the refrigerator until serving time or up to 48 hours. Stir before serving. Makes 1/2 cup.
Beat egg whites, salt, cream of tartar and vanilla together until soft peaks form. Add sugar gradually, beating until peaks are stiff. Fold in chocolate bits and nuts. Cover cookie sheet with plain paper. Drop cookies on by rounded teaspoonfuls. Bake at 300° for 25 minutes. Cool; remove from paper.
Bake at 350° for 1/2 hour. Mix all ingredients. More flour will be needed to work. Roll into strips and into 1-inch pieces. Roll into sesame seed before baking.
Mix first four ingredients together. Add shortening, vanilla and 2/3 cup milk; beat 2 minutes. Add eggs and 1/4 cup milk; beat 2 minutes longer. Add berries and mix. Bake at 350° for 25 to 30 minutes in greased and floured pan.
Cook carrots, celery and onions in chicken stock until tender. Heat milk and add vegetables. Add a paste made of oleo and cornstarch. Slowly add the cheese. Season to taste with salt, pepper and Tabasco.
Mix with hands until well blended. Shape into rolls and chill. Rolls can be rolled into finely chopped nuts or paprika before chilling. Serve with a variety of crackers.
To start with, put 2 tablespoons shortening in a pan and heat. In another pan, put the mild enchilada sauce. Dip the corn tortillas in the pan of heated shortening, then take out and dip into pan of heated enchilada sauce. From there, put into another pan and sprinkle with cheese and onions. Top each tortilla with some of the enchilada sauce. Do this with each tortilla. I usually make 2 stacks. If any sauce is left, I pour over tops of both stacks.
Drain beans, reserving 1/2 cup liquid. Mix all together. Bake uncovered at 275° until most liquid is cooked away. I usually add some bacon at the end.
Add corn and all dry ingredients which have been sifted together. Beat the egg, milk and shortening together. Pour into the corn mixture and mix very well. Drop from a teaspoon into hot shortening and fry until golden brown on all sides. (Should look like hush puppies.) Drain on absorbent towel and serve piping hot with powdered sugar sprinkled over them.
Brown ground beef with onion. Drain off grease. Put all ingredients in Dutch oven and simmer until cabbage is tender. Stir to mix.
Mix sugar, salt and coconut. Add eggs and mix well. Stir in vanilla and milk. Add melted margarine, then coconut. Pour into 2 unbaked pie shells. Bake at 350° until done.
Line a 9 x 13-inch pan with Doritos. Pour in soups and tomatoes, mixed together, over chicken, cut in bite size pieces. Grate cheese and cover top. Put Doritos in top and on sides. Bake at 350°.
Melt chocolate, sugar, cornstarch and salt. Add milk a little at a time until well blended. Add egg yolks; cook until thick. Remove from heat. Add butter and vanilla. Pour into two 9-inch baked pie shells. Beat egg whites for meringue. Brown top of meringue.
In food processor (or by hand), blend cream cheese, mayonnaise, lemon juice and dill until smooth. Add salmon and green onions and process very briefly just to mix. The salmon and onion chunks should be visible and the cream cheese mixture still white. Chill. Serve with hearty crackers. Makes approximately 2 cups.
Combine all but last 2 ingredients and boil. Let cool. Add soda and flour. Grease and flour 2 loaf pans. Bake at 350° for 1 hour.
Combine thawed potatoes and 1/2 cup butter. Season with salt and pepper. Add the rest of the ingredients, except topping. Bake in buttered pan (9 x 13-inch). Make topping; cover top of potatoes with mix. Bake at 350° for 45 minutes. Remove 1 hour before baking, if stored in refrigerator. Can be made well ahead.
Preheat oven to 350°. Mix margarine and cracker crumbs. Spread in a 9 x 13 baking pan. Layer the nuts, chocolate chips, and coconut over the crumbs. Pour sweetened condensed milk over entire pan of ingredients. Bake 25 to 30 minutes or until lightly browned.
Mix macaroni, mayonnaise, pimiento, cheese, onion and soup. Put in a 9 x 13-inch baking dish. Crumble 1 roll Ritz crackers over top. Melt margarine and pour over top. Bake at 350° for 20 to 30 minutes, until crackers are brown.
Sift dry ingredients. Add onion. Stir in milk and egg. Drop by heaping teaspoonfuls into hot fat until brown. Makes 2 dozen.
Combine vegetable oil, vinegar, lemon juice, salt and mustard in a small mixing bowl, stirring well. Place tomatoes in a medium bowl; add marinade. Top with onion slices and parsley. Cover bowl and refrigerate overnight. Yields about 6 to 8 servings.
Combine first 5 ingredients in large bowl; make a well in center of mixture. Add eggs, buttermilk and shortening; stir just enough to moisten dry ingredients. Cover and store in refrigerator until ready to bake. (Will keep 5 to 6 weeks.) When ready to bake, spoon batter into greased muffin tins 2/3 full for 20 minutes at 350°.
Beat egg whites and cream of tartar until foamy. Gradually add sugar to make meringues stiff. Fold in M&M's. Drop by teaspoons onto greased and floured cookie sheet. Bake at 250° for 30 minutes. Let cool on cookie sheet. Remove from cookie sheet and store in container with tight lid.
Combine sugar, oil and eggs. Beat well. Combine sugar, flour, baking soda and baking powder. Add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in nuts, coconut and flavoring. Pour batter into well-greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 5 minutes. Pour hot coconut syrup over hot cake. Allow cake to remain in pan 4 hours to absorb syrup. Wrap well; cake will be very moist.
Shred cabbage; discard core. Chop onions; cook over medium heat for 15 minutes with the butter. Sprinkle with flour. Dissolve the bouillon cubes in the water; gradually add to the cabbage and onion mixture. Stir constantly until it reaches boiling point. Add all remaining ingredients, except sour cream. Cover; cook over low heat for 1 hour. (Serve garnished with sour cream; optional.)
Cut steak into 2 x 1/4-inch strips. Brown in a nonstick skillet for 3 to 5 minutes. Stir in pepper strips and cook 1 to 2 more minutes. Stir in Ranch salad dressing mix and water. Cook 1 minute and serve in warm flour tortillas. Serves 4.
Sprinkle nuts in pie shell. Melt chocolate and butter in saucepan. Combine corn syrup, sugar, eggs, salt and vanilla in bowl. Mix well. Stir in chocolate mixture. Pour over nuts. Bake at 450° for 10 minutes. Reduce oven temperature to 350° and bake for 30 minutes longer. Serve with whipped cream.
Cut one package of sausage into bite size chunks. Brown in skillet with onions, oil and bell peppers. Place in casserole dish with cream of mushroom soup, rice and water. Bake at 350° for 30 minutes or until rice is tender. Sprinkle with Cheddar cheese and bake until cheese melts, approximately 5 minutes.
Mix all ingredients together except vanilla. Boil hard 1 minute and stir to prevent burning. Add vanilla and beat until cool enough to spread on warm cake. This icing thickens fast as it cools.
In 4-quart saucepan, combine gelatin, 1/2 cup sugar and salt. In mixing bowl, with wooden spoon, mix egg yolks, lime juice and water. Add to saucepan and mix well. Over medium heat, cook and stir just until mixture comes to full boil. The mixture will have started thickening.
Combine orange juice, cranberry juice and sugar. Chill. Just before serving, stir in sparkling water. Pour over crushed ice in old-fashioned chilled glasses. Makes 6 servings.