HumbleIntelligence/food-ner-1-Million huggingface dataset:
Divide the chicken into pieces at joints; cut beef, ham and salt pork into small pieces. To the water, add meats, beans, onion, garlic and tomatoes; cook to a broth. Season and add potatoes, turnips and cabbage. When these vegetables are done and before serving, add about a tablespoon olive oil and a teaspoon vinegar or sour orange juice.
Mix chicken, sour cream and soup. Melt margarine and add cracker crumbs. Put chicken mixture into ovenproof dish. Cover with cracker crumbs, margarine and poppy seed mixture. Bake at 350° until hot and bubbly.
Boil together first 4 ingredients about 20 minutes. Remove from heat and stir in jello until dissolved. Pour into jars. Either freeze or seal.
Combine first 8 ingredients and 1 cup of noodles. Pour into 2-quart flat casserole. Sprinkle with noodles and toasted almonds. Salt. Bake at 350° for 40 minutes. Makes 10 to 12 servings.
Hollow out onions. Chop centers to make 1 cup; fill onions with corn. Place in an 8 x 8 x 2-inch baking dish. Cook, covered, in microwave on "Cook" for 16 minutes, turning dish once. In a 4-cup glass measuring bowl, combine butter and chopped onions. Cook, uncovered, in microwave on Cook for 3 to 4 minutes, stirring once. Stir in soup and any remaining corn and cheese. Cook at "Cook" for 1 minute, stirring once. Spoon sauce over onions; cook, uncovered, at Cook for 6 minutes. Total cooking time: 26 minutes.
Boil potatoes, mash, beat in cream cheese, sour cream, salt & pepper. When light and fluffy put into a greased 9 X 13 baking dish. Cover with foil and refrigerate up to 1 week. Bake before serving. Dot with butter, sprinkle with paprika and bake at 350° for 30 minutes.
Cut cucumbers lengthwise and de-seed; cut into slices. Place all ingredients in plastic container with sealable lid. Place in refrigerator, turning over and over for 2 days.
In a medium bowl, combine sherry, cornstarch and spices. Add pork and toss until meat is evenly coated. Heat oil over medium-high heat in skillet. Add pork mixture and cook, stirring frequently, about 5 minutes. Add pepper, mushrooms and onion. Simmer, covered, for 5 minutes. Serve over hot spinach linguine.
Cream granulated sugar, powdered sugar, oleo and oil together. Add egg and vanilla. Mix in another bowl plain flour, cream of tartar, baking soda and salt. Mix all ingredients together. Chill until cool. Roll in marble size balls and roll in bowl of granulated sugar. Place on foil covered cookie sheet 2-inches apart. Bake at 300° for 10 to 15 minutes or until outer edges begin to lightly brown.
Dump pie filling into 13 x 9-inch pan. Spread cake mix on top. Evenly place cut butter on top. Bake at 350° for 30 minutes or until golden brown.
Melt butter and blend in flour. Add milk. Cook until thick. Beat egg yolks. Add corn. Combine sauce, corn mixture, cheese and salt. Beat egg whites stiff and fold in. Pour into greased baking dish. Bake at 350° for 45 minutes. Serve immediately. Serves 4.
Cook raisins in water on high until all water is gone. Do not scorch. In large mixing bowl mix applesauce, eggs, oil and sweetener. Mix well. Sift flour, soda and cinnamon together. Add raisins. Then add vanilla and flour, cinnamon and soda mixture. Blend together. Add fruit and nuts. Stir well with spoon. Pour into a well-greased and floured Bundt pan or tube. Cook at 350° for 40 to 45 minutes or until done. Test with toothpick for doneness. It will be moist.
Prepare Rice-A-Roni as directed on box. Put shrimp in bowl after washing thoroughly. Add 2 tablespoons Worcestershire. Mix through shrimp. In large skillet, add olive oil. Add shrimp; cook on medium heat until shrimp turns red. Serve over rice. Serves 4.
Drain yams. Reserve 1/2 cup sugar. Slice yams in half. Mix cornstarch with yam-syrup and lemon juice. Place half of yam slices on bottom of 9-inch pie plate. Top with half the raisins and apples. Sprinkle with pinch of salt, half the sugar, cinnamon, nutmeg and dot half the butter. Pour half the syrup. Mix over layers. Repeat layers. Top with pie crust. Bake at 400° for 20 minutes.
Cook spinach according to directions on package. Drain well. Place in greased 11 x 7-inch glass pan. Top with mushrooms and 4 strips bacon. Cook 20 minutes at 325°. Cover with sour cream and Cheddar. Cook 10 minutes more.
Saute onion, green pepper and mushrooms in bacon drippings. Add cooked rice and beaten egg. Mix thoroughly. Add soy sauce and black pepper. Cook just until egg is set. Serve immediately.
Melt margarine in large saucepan. Add marshmallows and stir until melted. Pour over corn, candy and peanuts. Mix well. Press firmly into angel food cake pan. Cool several hours. Slice.
Combine crackers, cheese, parsley, salt, oregano, basil, celery, and onion salt, paprika, pepper, and bay leaf in bowl. Dip chicken pieces in evaporated milk and then coat with crumb mixture. Place chicken in shallow, ungreased roasting pan, skin side up. Bake in 375° oven for 30 minutes. Brush with oil; continue baking 30 more minutes or until golden brown and tender. Yields 8 servings.
Brown sausage in pan and drain. Melt oleo in long pyrex dish. Break up bread and stir in margarine to coat. Place sausage over bread crumbs. Beat eggs and mustard. Add salt and pepper. Pour milk and eggs over other ingredients. Top with grated cheese. Can be placed in refrigerator overnight. I find it is better. Bake in a 350° oven for 30 to 45 min.
Mix cocoa, sugar, cornstarch and salt together. Add milk. Cook until thick. Beat eggs. Add some of the hot mixture to the eggs, then add to the rest of the hot mixture and cook for 2 minutes. Add oleo and vanilla. Put in baked pie shell. Use the 3 egg whites for meringue.
In 1-quart shallow casserole, combine fruit, plain sugar, 1 tablespoon baking mix and cinnamon. In medium bowl, mix remaining 2/3 cup baking mix with brown sugar. Cut in butter until mixture is size of small peas. Stir in milk until moistened. Drop by spoonfuls onto fruit mixture. Bake at 400° for 30 minutes or until toothpick inserted into crust comes out clean. Let stand 5 minutes. Makes about 6 servings.
Mix hash browns, 1/2 stick margarine, onion, mushroom soup, sour cream and salt and pepper to taste. Put in baking dish.
Slice squash and cook in water; drain and mash. Mix next 4 ingredients into squash. Prepare stuffing mix according to directions on box, except use 1 stick butter instead of 1/2 stick. Mix stuffing into squash mixture. Bake at 350° for 45 minutes. Makes 13 x 9 x 2-inch pan.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan. Mix pie filling and cinnamon; reserve. Beat flour, sugar, milk, softened margarine, baking powder, salt and eggs in large bowl on low speed, about 30 seconds. Beat at medium speed (2 minutes). Pour 1/2 of batter (about 2 cups) into pan. Spoon 1/2 of pie filling (about 1 cup) over batter in pan. Repeat with remaining batter and pie mixture. Sprinkle brown sugar and nuts over top of pie filling mixture; drizzle with melted margarine. Bake until wooden toothpick inserted in the center comes out clean, about 45 to 50 minutes. Serve warm. Makes 12 to 16 servings.
Put zucchini and sugar into pot and bring to a boil for 6 minutes. Add pineapple and boil 6 minutes. Remove from heat and add apricot jello. Stir well and pour into 1/2 pint jars and seal. Boil in hot water bath for 5 minutes.
Mix and bake at 350° for 8 to 9 minutes. Do not overbake; cookies will be soft. They puff during baking, then flatten upon cooling. Makes about 4 1/2 dozen cookies.
Brown hamburger with onion (chopped) and mushrooms. Add tomatoes, tomato sauce and tomato paste. Add corn; simmer while cooking macaroni. Add macaroni and stir all together. Bake in a 300° oven for 30 minutes or so. Add tomato juice, if more moisture is needed. Top with grated cheeses and continue cooking until cheeses are melted and bubbly. Serve with French or garlic bread.
Mix all ingredients, except cream and chips, together and place in crock-pot and cook on low for at least 2 hours. This may be cooked all day if desired. Add cream 15 minutes before serving and serve over tortilla chips.
Mix sugar, salt and melted shortening in mixing bowl. Add boiling water and stir, then add cold water. Cool to lukewarm. Add egg which has been beaten. Dissolve yeast in 1/4 cup lukewarm water. Add dissolved yeast and mix. Add flour in 1/2 cup portions. When dough follows spoon, enough flour has been added. Put in greased mixing bowl and let rise until double in bulk. Knead for 8 to 10 minutes. Shape in desired shape. Let rise until double in bulk. Bake at 400° for 10 to 12 minutes.
Dissolve gelatins in 1 1/2 cups boiling water. Add orange juice concentrate; stir until dissolved. Stir in pineapple. Chill until partially congealed. Fold in bananas and whipped cream. Chill until firm. Yields 12 servings.
Cook, debone and cube chicken. Cook rice as directed on package and set aside. Saute onion in butter. Blend in flour, salt and pepper. Gradually add cream and chicken broth. Cook until thickened. Mix sauce with chicken, pimientos, parsley and almonds. Add to cooked rice. Bake at 425° for 30 minutes in a 2-quart casserole. May be frozen before cooking. Serves 6 to 8.
Cut off tops of green peppers. Remove seeds. Mix beef with rice, onion, salt, pepper and garlic. Fill peppers with meat mixture. Arrange tightly in 3-quart casserole so one pepper is in center of dish. Mix together soup and water. Pour over and around peppers. Insert temperature probe so tip is in middle of center pepper. Cover tightly with plastic wrap, arranging loosely around probe to vent. Attach cable end in receptacle. Cook on High for 28 to 32 minutes, turning every 7 minutes or or 175° with probe. Let stand 5 to 10 minutes before serving. Cheese may be placed over peppers while standing.
Combine all ingredients and refrigerate for 2 hours and serve. Serves approximately 10.
Cover 1 package of small dried lima beans with water. Soak overnight; pour off water. Cover again with fresh water; simmer until barely tender, about 15 to 20 minutes. Pour off water.
Preheat oven to 350°. Melt chocolate. Cream butter until soft and gradually stir in sugar until dissolved. Stir in eggs. Sift flour with pinch of salt and put into mixture. Stir in nuts, chocolate and vanilla. Pour mixture into 8-inch square pan. Bake in oven for 25 to 30 minutes.
Using meat mallet or rolling pin, pound pork slices to 1/8-inch thickness between 2 sheets of plastic wrap. In shallow dish, combine flour, 3/4 teaspoon salt and 1/2 teaspoon pepper. Dip cutlets into flour mixture to coat on both sides, shaking off excess and setting aside any remaining flour mixture.
Mix margarine, peanut butter and morsels together. Melt over medium heat. In a large bowl, mix peanuts and cereal; pour chocolate sauce over dry mixture and mix well. Put powdered sugar in white trash bag. Put mixture in the bag and shake well. Pour back into large bowl.
Scrub potatoes; boil in jackets until tender. Cool and peel. Cut into 1/2-inch cubes. Add celery, green onion and parsley.
Combine all ingredients in order given. Bake at 375° for 30 minutes. Top with Rice Krispies and bake additional 10 minutes. Serves 6.
Spread rolls on large cookie sheet, pressing together at seams to cover entire bottom of sheet. Bake by instructions until brown. Cool completely. Mix cream cheese, mayonnaise and dry dressing. Mix together and spread on cool bread. Mix vegetables and sprinkle over top. Refrigerate overnight. Cut into squares.
Brown ground beef, onion and salt; drain. Mix water, tomato soup and black pepper with beef. Simmer in skillet for 15 minutes. Pour in large casserole dish. In separate bowl, mix corn meal, sugar, flour, egg, bacon grease and milk. Mix; pour over top of other ingredients. Bake at 350° for 20 minutes.
Make soap on first quarter of the moon. Put 3 gallons of fat in an old black wash pot. Add 1 can Red Devil lye. Bring to a boil. Boil unti lye eats the meat up. Pour 1 gallon water in the pot. Bring to a boil and boil until water boils away. Dip out and pour into pan. Let cool. Cut out blocks of soap.
Combine sugar and water; bring to a boil. Add cloves, cinnamon and ginger. Cover and let stand in a warm place 1 hour; strain. Add orange juice, lemon juice and cider. Bring to a boil and serve at once. Serves 100.
Boil together sugar, oil, vinegar, water, salt and pepper and cool. Mix peas, corn, pimentos, green pepper, celery and green onions. Pour the boiled mixture over the vegetables. Mix and refrigerate.
Combine sugar, cocoa and salt in a bowl. Mix together the margarine and eggs; beat well. Add egg mixture to sugar mixture along with milk and vanilla. Beat well. Pour into pie shell and bake at 400° for 15 minutes, then reduce heat to 325° and bake for 15 to 20 minutes more or until done.
Mix sugar, water and syrup; cook until it threads. Before done, beat egg whites. Have ready to pour in hot ingredients. Beat until gloss is gone. Put in vanilla and pecans and mix with spoon. Spoon out on wax paper. Remember to use a glass bowl to beat. Keep hot ingredients stirred.
Cook and stir zucchini and onion in butter for 10 to 15 minutes. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. Combine eggs and cheese; stir into zucchini mix. Spray 9 x 12-inch Pyrex dish with Pam or no grease at all; cover bottom with rolls. Spread mustard over roll crust. Pour zucchini mix over this. Bake in preheated 375° oven for 18 to 20 minutes or until center is set. Let stand 10 minutes before serving.
Boil chicken until done (season as desired). Let cool. Separate chicken form the bone and skin. Put chicken back into water. Roll biscuits out like pastry, keeping covered with flour. Roll each biscuit separately. Roll out until it is about 6-inches in diameter, flipping it over and covering with flour each time. Cut into slices about 1-inch wide.
Brown garlic cloves lightly in olive oil. Use 2-quart saucepan. Set aside until slightly cool. Add the two cans of crushed tomatoes, salt and oregano. Allow to simmer slowly, about 1 hour. Serve on any recipe requiring Marinara sauce.
Boil hen or chicken in seasoned water until tender; cool. Remove from bones and cut into bite sized pieces. Return to broth.
Blend cornstarch and cold water in saucepan. Add boiling water and cook, stirring, until clear and thickened. Let stand until completely cold. Beat egg whites until stiff, but not dry. Turn mixer to low speed and add salt and vanilla. Gradually beat in cold cornstarch mixture. Beat well. Spread on pie. Bake at 350° for 10 minutes.
Place whole chicken in a deep, heavy pot; cover with water and boil until almost done. Add bouillon cubes and chicken broth; cover and let stand 30 minutes.
Combine vinegar, sugar, salt, mustard and celery seed in a saucepan; bring to a boil. Remove from heat and add oil. Mix. Simmer for 5 minutes. Pour over shredded cabbage and onion. Refrigerate for 24 hours. Keeps in refrigerator for 7 to 10 days.
Cream together sugar, butter and Crisco. Add eggs one at a time, beating after each addition. Combine flour, baking powder and salt and add alternately with milk. Beat until fluffy. Add vanilla and lemon extract. Pour into Bundt or tube pan. Bake at 325° for 1 hour.
Dissolve cornstarch and salt in water. Stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat. Add margarine and vanilla. Cool slightly.
Prepare the orange Jell-O using 1 cup of hot water and 1/2 cup cold water. Repeat for the cherry and lime Jell-Os. Pour into separate ice trays; chill until firm.
Mix together meat, cheese, onion and pepper. Spread mixture over 1 tortilla and top with another. Cook on medium heat in a skillet with a small amount of butter or oil. Turn once to brown both sides lightly. Slice into 4 wedges each. Top with salsa and sour cream.
Dissolve Jell-O in 2 cups boiling water. Dissolve cream cheese in 3/4 cup hot water and mix with Jell-O. Add pineapple and nuts. Stir together and chill until firm. Use a 9 x 13 dish or a smaller size for a thicker salad.
Soften cream cheese; add Ranch dressing. Let chill for 20 minutes. Roll into finely chopped nuts and parsley flakes, shaping into ball. Chill 1 hour before serving.
Saute beef, bell pepper and onion until beef is cooked. Drain fat and set aside. Cook noodles until just tender. Drain and set aside. Add all remaining ingredients except cheese to the beef. Mix well, then add noodles. Mix well. Pour mixture into a large baking dish and cover with aluminum foil. Bake at 350° for 50 minutes. Uncover, sprinkle with cheese and return to oven for 10 more minutes.
Brown ground chuck and drain. Stir in Ragu sauce. Layer meat sauce with cheeses. Pour mushroom soup over casserole and top with layer of cheese and olives.
Line 9-inch pie plate with pastry. Combine beaten eggs, corn syrup, vanilla, sugar and melted butter. Blend thoroughly. Stir in 1/2 of the pecans. Pour the mixture into the unbaked pie shell. Put the remaining pecans on top of pie. Bake in oven at 350° from 45 to 60 minutes.
Cut cabbage into small wedges. Cook in salted water until tender. Drain well. In a casserole dish, put in alternate layers of cabbage, soup, milk and cheese. Top with bread crumbs. Dot generously with butter. Bake in a 350° oven for about 30 minutes or until bubbly and browned. Serves 10 to 12.
Steam potatoes and carrots for 15 minutes. Add zucchini and steam for additional 10 minutes or until desired texture is reached. Bring poaching ingredients (water, lemon juice, lemon peel, onion, parsley and bay leaf) to a boil in a broad, shallow pan or skillet. Simmer 5 to 10 minutes to extract flavor from seasoning. Add fish; simmer, partially covered, 10 minutes, or until fish flakes with a fork.
Mix together Ricotta cheese and yogurt in blender or food processor until smooth. Arrange half of cake cubes in bottom of a medium size glass bowl. Top with 1 cup of the berries. Top with 1 1/2 cups of cheese-yogurt mixture. Decorate with the remaining 1/4 cup berries. Top each serving with 1 tablespoon Cool Whip.
Place corn in large bowl. Add butter, eggs, corn meal, salt, sour cream and cheese.
Cook spaghetti in boiling salted water. Brown meat and onion together in skillet and drain very well. Add the tomatoes, soup and sugar and simmer for 5 to 10 minutes (until well heated). Add the spaghetti. Pour into a 9 x 12-inch pan and top with 4 strips of lean bacon. Bake at 350° for 30 minutes.
Boil sugar and water exactly 1 minute. Pour over peanut butter and vanilla in a bowl. Beat with mixer for 2 minutes on slow. Pour into greased pan.
Cook and debone chicken. Place in bottom of 9 x 12-inch dish. Mix soups and milk together. Pour over chicken. Mix chicken broth and oleo together; add stuffing mix (this will be thin when first mixed). Spoon on top of chicken and soup mixture. Bake 45 minutes to 1 hour at 350° or until brown. You may add sage to dressing, if desired.
Peel skins off grapes and set aside. Simmer peeled grapes in a saucepan until tender. Remove from heat and remove seeds with a drainer spoon. Add skins, vinegar and sugar; bring to a boil. Reduce heat and simmer for 1/2 hour. Add cinnamon and cloves and boil for 10 minutes. Pour into sterilized canning jars and seal tightly. Store in cellar or a cool, dry place. Yields 1 1/2 quarts.
Heat oven to 375°. Grease 15 x 10 x 1-inch jelly roll pan. Line top and sides with waxed paper. Grease waxed paper. Beat eggs and sugar until fluffy. Beat in pumpkin, then stir in dry ingredients. Spread evenly into pan. Sprinkle with nuts. Bake 13 to 15 minutes. Invert onto towel dusted with powdered sugar. Peel off waxed paper. Roll up cake and towel together from short side. Place open side down on wire rack. Cool completely. Unroll cake. Spread with filling of your choice and reroll until ready to serve.
Put 1/2 cup to 3/4 cup of Parmesan dressing into electric frypan. Add chicken and stir-fry 5 minutes. Remove chicken. Add more dressing and stir-fry frozen vegetables 5 minutes. Put chicken back in and cook until vegetables are done. Serve over cooked spaghetti noodles. Sprinkle Parmesan cheese on top.
Quarter unpeeled orange; remove seeds and thinly slice. In an 8 to 10-quart kettle or Dutch oven, combine the first 3 ingredients and 2 cups water. Bring to boiling. Reduce heat; simmer until apples are tender. Add sugar. Bring to full rolling boil, stirring constantly. Cook and stir until thickened and clear. Remove from heat. Skim off foam. Pour at once into hot, sterilized jars, leaving 1/4-inch headspace. Adjust lids. Process in boiling water bath (half pints) for 15 minutes. Makes 6 half pints.
Heat first 3 ingredients just until sugar melts and put aside to cool. Then mix pudding and milk and add sour cream. Fold in 3/4 of the carton of Cool Whip. Layer a dish with vanilla wafers, pudding mix and strawberries. Continue layering until top of dish and then ice with remaining Cool Whip.
Preheat oven. Mix cake as directed on package. Fill paper cups in muffin tins 2/3 full. Mix cream cheese and sugar. Beat in egg. Stir in chocolate chips. Drop teaspoons of cream cheese mixture onto center of each cupcake. Bake as directed on cake mix package.
Sprinkle dry jello over cottage cheese. Mix well. Add drained fruit and blend. Blend Cool Whip into mixture. Keep refrigerated.
Combine flour, soda and salt. Mix well and set aside. Cream butter and sugar. beat in egg and vanilla. Add flour mixture, mixing well. Stir in oats, cheese, wheat germ and bacon. Drop by rounded tbsp. onto ungreased cookie sheet. Bake at 350° for 16 minutes. Cool one minute on cookie sheet.
Melt butterscotch morsels on low heat, then add peanuts and chow mein noodles. Drop onto wax paper by spoonfuls. Let cool.
Combine peas, eggs, green pepper, onion and cheese in a serving dish. Fold in mayonnaise. Season with white pepper; top with bacon. Chill several hours before serving.
Spread bread with a little olive oil and bake for 10 minutes. Mash the chickpeas into a thick paste in food processor or blender or with a fork. Add all the remaining ingredients. Chill and season to taste. Dip pita bread into the hummus or use it as a dip with cut vegetables.
In large saucepan, brown meat; drain. Remove half of meat; set aside. Stir tomato sauce, paste, water and brown sugar into meat. Simmer for 15 minutes. Meanwhile, in medium bowl, combine remaining meat, Ricotta, 2 cups Mozzarella, egg and parsley.
Heat oven to 350°. In medium size bowl combine flour, cocoa powder, baking soda and salt; set aside. In large bowl with electric mixer at medium speed, beat butter, peanut butter, brown sugar, granulated sugar and vanilla about 3 minutes until light and fluffy. Add eggs, one at a time; beat until thoroughly blended after each addition. Reduce speed to low; gradually beat in flour mixture until smooth. Stir in peanut butter cup pieces into dough along with chocolate chips. Drop dough, 3 tablespoons per cookie, onto ungreased cookie sheet, spacing about 1 inch apart. Bake 13 to 15 minutes until dry and slightly firm to touch.
Drain cans of tuna. Put into large bowl. Boil noodles and drain. Combine all ingredients together. Stir. Serve warm or cool.
Boil together the first 3 ingredients on medium heat or low heat. Stir frequently until rice is tender, about 1 1/2 hours. Remove from heat and cool. Stir off and on so no crust forms. Whip the whipping cream. Add sugar to taste and vanilla. Fold whipping cream into rice. Serve with berry syrup.
Mix together in crock-pot. Cook on high for one hour. Leave on low until ready to serve.
Empty seasoned coating mix into shaker bag. Combine ground beef, corn, onion, chili powder and egg. Form into 8 small loaves. Carefully shake each loaf in shaker bag until evenly coated. Place in ungreased shallow baking pan. Bake at 400° for 20 minutes. Remove from oven and top each loaf with 1 teaspoon ketchup. Bake 5 minutes more.
Melt the almond bark following directions. Take 2 pecan halves and press one on the side of cut caramel square. Dip into chocolate. Use slotted spoon to allow excess to drain off. Place on wax paper. Cool 30 minutes.
Set popcorn aside in a large shallow pan. Boil together butter, sugar and vinegar for 5 minutes; remove from heat and add syrup, soda, vanilla and peanuts. Pour over popcorn and stir until well coated. Bake 1 hour at 275° to 300°, stirring every 15 minutes.