HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring broth to a boil in a large saucepan, add noodles and chicken. Simmer, uncovered, about 10 minutes until noodles are tender.
Combine first 9 ingredients for 1 minute in blender. Pour into mixing bowl and add Do-pep. Stir until mixture forms into a ball. Let stand 1 hour. Cut with scissors into desired size and drop into 6 cups boiling water. Cook 1 hour. Do not remove cover. Let cool.
Break eggs in frying pan; add milk, salt and seasoning. Stir until done. Top with cheese. Makes one large serving.
Boil the sugar, oleo and milk for 1 minute. Remove from heat and immediately add peanut butter, oats, cocoa and vanilla. Drop from teaspoon onto waxed paper.
Melt the first 4 ingredients in a double boiler; cool. In a 9 x 13-inch pan, melt the oleo in oven. Add the brown sugar, flour and chopped pecans; mix and spread in pan. Bake for 15 to 20 minutes at 350°, stirring every 4 to 5 minutes with a fork until mixture is crumbly. Remove 1/3 of this mixture for topping; pat the rest in bottom of pan. Add a 1-inch layer of butter pecan ice cream. Cover with cooled fudge mixture; top with remaining crumbs. Freeze. Remove from freezer just before serving. Serves 16.
Stir flour, salt and dry milk together. Cut in margarine until you have fine granules. Store in refrigerator. Keeps 6 weeks. Makes 1 quart.
Combine all ingredients and pour into ice cream freezer. Finish filling ice cream freezer with milk and freeze.
In a large mixing bowl, dissolve yeast in warm water. Add shortening, sugar, eggs and salt. Add flour to make a stiff dough. Cover and let set 15 minutes. Refrigerate and use within one week.
Pour the 2 cups boiling water into bowl with the lemon and lime jello's. Let set until starts to thicken, then add the cottage cheese and horseradish. Mix together the salad dressing and the cup of evaporated milk. Add to the mixture. Then add the drained crushed pineapple. Let it set in the refrigerator for a while before serving.
Heat milk and cream to scalding; do not boil. Melt butter in saucepan. Add oysters with liquid. Cook gently, just until oyster edges curl. Add to scalded milk and cream. Season with celery salt. Serve immediately. Makes 2 servings.
Cook butter, brown sugar, salt and corn syrup together 2 minutes on High. Stir and cook 2 more minutes on High. Add baking soda and pour over popped corn in grocery bag. Cook in bag 30 to 40 seconds.
Cream butter and sugar; add milk. Roll coconut, raisins and pecans in flour and add to mixture. Then add beaten egg yolks. Fold in egg whites, beaten stiff. Bake in four layers in 350° oven.
Combine sugar, eggs, milk and oil; blend well. Sift dry ingredients; add to egg mixture. Mix a few minutes. Add vanilla and poppy seed; mix until smooth. Pour into greased loaf pan, 9 x 5-inch. Bake at 375° for 1 hour.
Cream together butter, sugar, and eggs. Add vanilla. Mix and add milk slowly. Add flour and baking powder slowly. Bake about 1 hour in slow oven. 325° to 350°.
Whirl milk, grape juice and 1 cup ice cream in blender at high speed until thick. Serve in tall glasses, topped with more ice cream. May be garnished with whipped cream and maraschino cherries.
Let cream cheese come to room temperature; chop chipped beef into small pieces. Pour salsa into bowl with cream cheese. Add chipped beef and stir. Serve with salty Fritos!
Cream Crisco and sugar until light and fluffy. Add egg, beat well. Add flour, vanilla and nuts. Blend well. Shape into 2-inch roll. Wrap in waxed paper. Chill overnight.
Mix sugar, flour, salt, milk. Cook until pudding consistency in microwave. Add egg yolks slowly. Add vanilla. If too thick, add a little milk. If too thin, cook for an extra minute.
Beat eggs on high speed of mixer for 3 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together dry ingredients and fold into pumpkin mixture. Bake in a greased and floured jelly roll pan at 375° for 15 minutes. Turn onto towel sprinkled with powdered sugar. Roll and allow to cool.
Cream butter and sugar. Add eggs, one at a time. Add other ingredients. Preheat oven to 275°. Pour in 9 x 14-inch pan. Cook about 1 hour or until done. Cool before cutting.
In a bowl, combine bread, almonds and butter. Press mixture onto the bottom and one-inch up the sides of a well buttered 9-inch spring-form pan.
Combine all ingredients and shape into 6-inch ball. Place into crock-pot. Flatten with hand or spoon so that meat will contour to the crock-pot. Cook on low 5 to 6 hours.
Heat oven to 350°F. Cook spinach as directed on package. Melt butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Blend in mayonnaise and lemon juice.
Cook pie filling, sugar and water for 5 minutes. Turn off heat; add dry jello. Cool until syrupy. Add pineapple with juice, nuts and Coke. Put into a 9 x 13-inch pan and refrigerate.
In small bowl, combine peanut butter, powdered sugar and butter. Mix until well blended and chill thoroughly. Shape into balls the size of walnuts and refrigerate until ready to dip. When ready to dip, melt milk chocolate chips and shortening in double boiler. Using a toothpick, dip balls into chocolate, covering completely. Place on wax paper and chill until set.
Brown meat and onions; press rolls in a 9 x 13-inch pan. Seal together and up 1/2 inch on sides of pan. Mix milk, eggs, salt, pepper and mushrooms. Spread meat mixture on rolls and pour egg mixture over all. Sprinkle with cheese. Bake at 350° for 28 to 30 minutes.
Cook and stir water, sugar, salt and cornstarch until thick and clear. Remove from heat and add 1/2 box strawberry jello. Add food color. Cool. Pour over strawberries in pie shell. Refrigerate. Cover with Cool Whip.
Put in bowl and mix well all together. Can be served with cherry as garnish. Serves 6 to 8.
Cream the butter. Add sugar, then whole eggs and brandy. Add flour last. Batter will be very thick. Bake in a tube pan at 350° for 1 hour.
Cream the margarine and sugar. Beat egg and flavoring. Sift in flour and soda. Roll into 1-inch balls; pat flat. Bake at 375° for 8 to 10 minutes. Makes approximately 7 dozen.
Brown ground beef. In a 9 x 12-inch pan, layer refried beans, then ground meat, salsa and cheese. Bake 1/2 hour at 350°. Serve with sour cream and avocado slices. Dip with chips.
Mix gelatin with boiling water. Stir until dissolved. Add cold water and fruit juices. Pour some of the punch into ice trays and freeze. When ready to serve, pour the punch over ice cubes in a punch bowl. Add ginger ale. Serves 25 (6 ounce) servings.
Cover beans with 2-inches water. Bring to a boil; boil 3 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans well, discarding liquid. In a large pan, combine the broth, beans, parsley, bay leaves, country ham and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot, celery and potato. Cover and simmer for 1 hour or until beans are tender. Discard the bay leaves; serve with cornbread.
Leaving the skin on, slice the eggplant into 1/2-inch slices. Sprinkle well with salt and allow to drain for about 20 minutes. Wash off this salt and dry the eggplant on a towel. Heat the salad oil and fry the slices, a few at a time, until golden brown on both sides. Slice the peeled and washed potatoes into 1/4-inch slices and fry these in same manner, adding more oil if necessary. Saute the chopped onion and garlic in the 6 tablespoons of butter and add the ground beef. Brown 10 minutes. Add the salt, pepper, mint, parsley, cinnamon and tomato paste. Remove cover and cook another 10 minutes to reduce the liquid. Arrange half of the eggplant in a 9 x 12-inch baking dish about 4 inches deep. Top with half of the potatoes and half of the meat. Repeat this process with the remaining eggplant, potatoes and meat. Cover evenly with cream sauce.
Combine oil and sugar; beat well. Add egg yolks; beat well. Add hot water, then dry ingredients. Stir in grated potatoes and nuts. Add vanilla and beat well. Beat egg whites until stiff, then fold into batter. Bake at 350° in cake pans.
Beat egg yolks. Add canned milk. Add sugar and beat. Add fruit and nut mixture with crumbs. Mix together, then fold in the egg whites which have been beaten well. Pour in 9 x 13-inch greased pan. Bake in slow oven for 40 minutes.
Preheat oven to 375°. Mix eggs, sugar, oil, peel and vanilla thoroughly. Stir in rest of ingredients. Drop by teaspoon about 2 inches apart on ungreased cookie sheet. Flatten with greased bottom of glass dipped in sugar. Bake 8 to 10 minutes. Makes 4 dozen cookies.
Combine all ingredients in a medium bowl. Mix well. Refrigerate several hours. Serve with raw vegetables or crackers. Makes about 1 1/2 cups.
Wash and trim meat. Soak overnight in salted water to cover. Drain off water and re-soak in salted water. Trim off shreds of whitish substance, if any. Into bottom of a deep baking pan, sprinkle dry onion soup mix. Set roast into mix sprinkled pan. Combine vinegar, soy sauce and Worcestershire sauce and spoon over meat. Place onion slices on top of meat. Cut strips of suet and secure to meat with toothpicks. Cover pan with heavy aluminum foil; seal edges of foil around lip of pan. Cover loosely to allow space for steam. Bake 4 hours at 325°.
Mix all ingredients well. Bake at 425° for 15 minutes, then turn down oven to 350° for 40 to 45 minutes.
Mix all ingredients and chill. Serve in a hollow shell of a round French bread loaf. Use bread cup from center, cut it up and dip in the dip.
Sift dry ingredients. Beat eggs, oil, vanilla and milk. Combine mixtures only until moistened. Fold in strawberries. Bake at 400° for 25 minutes. Makes 10 large muffins.
Mix all ingredients except gelatin. In hot water, dissolve gelatin by adding a little at a time. Mix gelatin with other ingredients. Salt to taste. Chill overnight before serving.
Spray casserole dish with nonstick coating. Heat broth and butter until melted. Add all ingredients, except chicken and mix well. Place chicken on top and cover. Bake at 375 degrees for 45 minutes.
Brown sausage; remove from pan. Saute onion, bell pepper and celery. (Drain grease from sausage and blot with paper towels to remove as much grease as possible.) Mix all ingredients together. Pour into a casserole dish. Bake at 350° for 45 minutes.
Mix thoroughly shortening, butter, sugar, brown sugar and egg. Sift together and blend in flour and baking soda. Stir in nuts and morsels. Drop on cookie sheet 2-inches apart. Bake at 375° for 8 to 10 minutes.
Stir together the flour, salt, baking powder, cream of tartar and sugar. Cut in the Crisco until the mixture resembles coarse cornmeal. Add the sour cream and mix a little, then add the milk all at once, stirring until the dough forms a ball. Roll out on floured surface and knead lightly just until dough holds together nicely. Roll out to about 3/4 inches thick and cut with floured cutter. Place on ungreased cookie sheet. Let rise while oven heats to 400°. Bake until lightly browned, about 15 minutes. Makes about 1 dozen biscuits. Serve with Honey Butter or Strawberry Butter.
Pour milk into large bowl. Add other ingredients. Using egg beater, mix well until mixture is foamy. Serve at once.
In medium bowl stir together Italian dressing, vinegar and celery flakes. Add remaining ingredients, except cheese. Toss gently to mix well. Sprinkle with cheese and serve. Contains 189 calories.
Combine sausage, celery and onion in large skillet. Cook over medium heat until vegetables are tender. Drain. Add next 6 ingredients. Bring to a boil. Stir in rice. Remove from heat. Cover and let stand 10 minutes.
Sift flour, baking soda, cinnamon, nutmeg and cloves onto sheet of waxed paper. Bring water to a boil. Add raisins and sugar and boil for 10 minutes. Remove from the heat. Add butter, walnuts and dry ingredients. Mix well and spoon into 2 greased loaf pans and bake at 350° for 45 to 50 minutes. Loaf pans may be lined with foil to make it easier to remove from pans. Foil should also be greased.
In a mixing bowl, cream butter; gradually add sugar, beating well. In a small mixing bowl, beat egg yolks until thick and lemon-colored. Add to creamed mixture and mix well. Stir in lemon peel and juice. Combine flour and baking soda; add alternately with milk, stirring well after each addition. Beat egg whites until stiff; fold into batter. Pour into two well greased 9 x 5 x 3-inch loaf pans. Bake at 325° for 65 to 70 minutes or until cakes test done. Cool on wire racks for 10 minutes. Remove from pans to cool completely. Dust tops with confectioners sugar.
Mix cake mix, 1 stick margarine and 1 egg together and pat into a cake pan.
Beat half and half and pudding mix with wire whisk for 1 minute. Let stand 5 minutes. Fold in Cool Whip and remaining ingredients. Spoon into crust. Freeze until firm. Let stand at room temperature 10 minutes to soften before serving. Freezes well.
Dissolve Jell-O in the 3 cups of liquid. Add 1 quart vanilla ice cream, drained pineapple and nuts. Pour into 9 x 13-inch pan. Chill. Cut into squares.
Clean shrimp and coat with salt, pepper and flour and set aside. In a large pan, saut oil, butter, wine and garlic on medium heat. When hot, add shrimp and lemon juice and cook for 3 to 4 minutes or until shrimp are pink. Add half and half and onions; stir and let simmer for 10 minutes. Let sauce thicken. Cook fettucine per directions on box; drain and add to shrimp. Mix well and serve.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 425° for 45 to 55 minutes. Sprinkle with sugar.
Peel and chop coarsely or quarter enough tomatoes to fill an unbaked pie crust. Sprinkle with onions and chopped basil, salt and pepper.
Peel and cut bananas in half crosswise, so that you have 8 pieces. Insert a popsicle stick in the end of each peeled banana. Place bananas on a waxed paper lined cookie sheet. Place in the freezer, keep then in there as long as possible, at least 10 to 20 minutes. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. Dip the chilled bananas in chocolate and roll into your favorite topping. Chill or freeze until ready to serve.
Drain beets. Cut into bite size pieces. Heat beet juice with rest of ingredients to boil. Take off stove. Pour over beets. Refrigerate at least 8 hours.
Mix together all ingredients. Take 1 roll Ritz crackers and 1 stick margarine. Crumble crackers and melt margarine. Pour over cracker crumbs (makes crust). Pour over casserole. Bake at 350° about 20 to 30 minutes.
Prepare in long dish. Mix Cheez Whiz, margarine and soup together. Add pimentos and mushrooms. Add rice and broccoli. Cover dish. Bake at 350° for 1 hour. Sprinkle with shredded cheese and bake for 10 more minutes.
Place ingredients in a large bowl and stir until well blended. Spoon into small paper cups and insert wooden ice cream spoons. (A small piece of foil wrapped around top of cup will hold spoon in place.)
Drain and cut up artichokes. Mix all ingredients. Bake at 350° until bubbly, about 20 minutes.
Soften cream cheese, cream with milk, blend in sugar and fold in Cool Whip. Halve the cake and tear into small bits, layer in pan or oblong casserole dish. Spread 1/2 of cream mixture over cake. Make another layer of cake tidbits and cover with remainder of cream mixture. Refrigerate overnight. Before serving spread with cherry pie filling. Other pie fillings can be used.
Cut up broccoli and place in a serving bowl with onion and bacon. Toss with mixture of Miracle Whip and vinegar. Toss in sunflower seeds just before serving. Best if left to marinate for at least a few hours or all day.
Put dates, sugar, egg and butter in Dutch oven and heat. Stir until dates melt. Remove from heat. Add Rice Krispies and pecans. Mix well. Cool. Roll portions into balls the size of walnuts. Roll in coconut or pecans.
Make pudding using directions for pie. Pour into shell. Chill until firm. Cover with pie filling, then Cool Whip. Keep refrigerated.
Bake cake according to directions. Make 2 layers, then cut into an order to make 4 layers. Mix sugar, sour cream and coconut. Spread between layers. Refrigerate for 48 hours. Use 8 ounces Cool Whip and 1 cup coconut to ice the outside.
Mix together the jello and hot water, stirring until jello is completely dissolved. Let cool 10 minutes. Add the cranberry sauce and beat with mixer on low setting until mixture is smooth. Stir in the thawed strawberries with juice and the pineapple with juice. Pour into a large mold or a 9 x 13-inch pan. Refrigerate until firm.
Soften cheese at room temperature. Chop beef, mushrooms and onions. Mix everything. Shape in 2 balls. Roll in grated pecans.
Rinse scallops. Drain. In electric frypan, add butter and garlic. Saute scallops about 5 minutes. Add linguine mix. Ready to serve.
In skillet over medium-high heat in 1 tablespoon hot margarine, cook chicken with onions for 10 minutes or until browned. Remove chicken pieces. Over medium heat, add another tablespoon of margarine and cook the broccoli and mushrooms until tender and liquid is evaporated, stirring often. Add soup, milk and mustard. Heat to boiling. Return chicken to skillet. Cover and cook over low heat 5 minutes or until chicken is no longer pink, stirring occasionally. Serve with noodles.
Combine ingredients together but only use half of the onion rings. Pour into a greased 9 x 13-inch pan. Bake in a 350° oven for 45 to 60 minutes or until golden; about the last 5 minutes, cover with remaining onion rings. Recipe can be cut in half.
Cook chicken and debone (save broth).	Melt shortening in boiling water. Add beaten egg, salt and flour. Mix well, using the amount of flour needed until dough	is easy to handle, not sticky. Cover	with plate for about 30 minutes in refrigerator.
Dip pork chops in egg on both sides; cover on both sides with bread crumbs. Bake on rack at 350° for 30 to 45 minutes, turning once.
Heat oven to 375°. Brown beef and onion. Drain and add salt, garlic powder, catsup and sour cream. Mix well on greased cookie sheet; roll each biscuit to a 4 x 4-inch square. Place 1/4 cup of meat mixture in center of each square. Fold over corner of squares to form a triangle. Bake at 375° for 15 to 20 minutes.
*Cran-raspberry jelly can be found right in the same area as regular cranberry sauce.
Coat veal cubes well in flour. Slowly heat butter in 8-quart kettle. In it, brown veal cubes well, turning on all sides. Add onion, okra and tomatoes. Cover and cook 15 minutes. Add 2 quarts of water and remaining ingredients. Cover and bring to boiling. Reduce heat; simmer 2 hours, stirring occasionally. Makes 5 quarts (20 servings).
In large saucepan over medium heat, heat chicken broth, chicken, corn, tomatoes, okra, rice and pepper until mixture comes to a boil. Reduce heat; simmer, uncovered, 20 minutes or until chicken and rice are cooked. Makes 10 servings.
PREPARE CHICKEN AND REFRIGERATE WITH SEASONED PASTE AT LEAST 2 HOURS OR OVERNIGHT!
Beat all ingredients until smooth. Let stand at room temperature for 1 to 2 hours. Have ready a small container of melted butter. Heat a 10-inch crepe pan. Brush with the melted butter. Pour batter, about 1/4 cup at a time; rotate quickly to spread. Cook over medium heat until bottom is slightly browned and top is set. Turn out on lightly buttered plate; repeat until batter is used.
Mix first 4 ingredients together. Grease pan and bake at 350° for 25 minutes. Mix next 3 ingredients together and pour over cake. Bake again for 10 minutes. Let set for 1/2 hour. Put in refrigerator.
Cook beets until tender; dip in cold water. Peel off skins. Mix ingredients for syrup. Pour over beets and simmer for 15 minutes. Pack into sterilized jars and seal.
Beat the oil, sugar and eggs. Add remaining ingredients. Mix well. Bake at 400° for 15 to 20 minutes. Sprinkle cinnamon and sugar on top.
Prepare rice according to pkg. directions. In an oiled skillet, brown chicken on both sides. Add vegetables and heat through. In small bowl, combine honey, mustard and soy sauce. Pour into skillet with chicken and vegetables. Cover and simmer for 10 minutes. Serve over a bed of rice. Garnish with parsley, if desired.
Combine sugar, flour and salt. Beat egg yolks slightly and add buttermilk, orange rind and melted butter. Add sugar mixture, blending thoroughly. Beat egg whites until stiff, then fold into buttermilk mixture. Pour into pie shell and bake in moderate oven (375°) for 40 minutes, or until knife inserted near the edge of filling comes out clean.
Mix ground chuck with dry dressing and onion. Form into round balls. Melt margarine in skillet. Brown meatballs. Drain off excess grease. Add can of beef broth. Simmer for 1 hour. Serve over cooked rice or as a main dish alone.
Combine orange peel, cloves, allspice and cinnamon in a piece of cheesecloth. Tie to form a bag. Set aside. Combine apple cider and orange juice in a large Dutch oven. Add spice bag. Bring mixture to a boil. Cover, reduce heat and simmer 15 minutes. Discard spice bag. Add bourbon to cider mixture. Serve hot. Makes 1 gallon.
Mix first 8 ingredients in a large mixing bowl. In a smaller bowl, mix together the oil, egg and milk. Add the liquids to the dry ingredients. Mix with few strokes. Add oats, nuts and raisins. Drop by teaspoonfuls on greased cookie sheet. Bake about 10 to 12 minutes at 350° until lightly browned. Yields 5 dozen.
Cook the chicken in the water, liquid smoke, turmeric and salt. Cool and cut into chunks. Add to chicken the almonds, grapes, celery, onions, apples and green peppers.
Put breasts in a glass baking dish that will hold them in one layer. Beat the remaining ingredients in a small bowl with a fork and pour over chicken. Cover with plastic wrap and refrigerate 2 hours. Turn the breasts over once during that time. Preheat broiler. Remove the breasts from marinade and broil 4 minutes each side. Or grill over charcoal. Serves 4. Tastes delicious when served cold on a picnic.
In a medium saucepan, stir together the packed brown sugar, cornstarch and chili powder. Stir the tomato sauce, vinegar, catsup and corn syrup into the brown sugar mixture in the saucepan. Add 1/2 cup water. Bring the mixture to boiling. Reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally. Stir the orange liqueur or orange juice into the tomato sauce mixture. Return to boiling; reduce the heat. Simmer, uncovered, for 5 minutes more. Makes 3 cups.
Mix milk, lemon juice and egg yolks until well blended (about 3 to 4 minutes). Pour into graham cracker pie shell; chill until set. Egg whites can be used for meringue, if desired.
Mix all ingredients, except chicken, in a bowl and set it aside. Preheat oven to 375°. Cut chicken into serving pieces, wash and dry with paper towel. Place chicken in a baking pan and cook until about half done. Spread 1/2 the lemon juice mixture over the chicken and continue cooking until just about finished (10 minutes or so). Spread the remaining mixture and finish cooking. Be sure to put all the "juice" over the chicken when serving it.
Cook jello, cornstarch, sugar and water until thick. Allow to cool. Mix in quart of berries. Pour into cooked pie shell.
Mix 1/2 teaspoon salt with flour and roll chicken in mixture. Melt butter in frying pan and brown the chicken on all sides at high heat. Peel potatoes and onions. Scrape and quarter carrots lengthwise. Slice peppers in 1/2-inch strips. Mix remaining salt, sugar and pepper with tomatoes. Place 2/3 of vegetables in bottom of large pan. Place chicken on top and add remaining vegetables. Pour tomatoes and 3 cups boiling water over all. Cover tightly and bring to a boil. Reduce heat and let simmer until tender, approximately 1 1/2 hours.
Combine all ingredients in bowl, except for cheese. Mix well. Pour 1/2 batter in a hot greased 9 or 10-inch pan. Sprinkle cheese on top and cover with remaining batter. Cook at 450° for 40 to 45 minutes.
Prepare pie crust as directed. Prepare pudding as directed. Immediately stir in chocolate chips until melted. Cool 5 minutes, stirring twice. Pour into pie crust. Top with marshmallows. Refrigerate 8 hours or overnight.
Drop cookies, bake at 350° 10-12 minutes. Frost with powdered sugar frosting.