HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil whole chicken until done. Take out chicken and use broth. Open biscuits and cut into little pieces. add cream of chicken and cream of mushroom soups, butter, milk and salt and pepper to taste. Bring to a boil. Add biscuits, a little at a time, and stir. Lower heat to low while you add biscuits. Debone chicken and cube into small pieces. Add to pot and let cook on low for about 20 to 30 minutes until dough is done. Then serve.
Chop or grind peppers and onions. Cover with boiling water. Let stand 5 minutes. Drain. Cover again and let stand 10 minutes. Drain. Cover with sugar and vinegar. Cook 15 to 20 minutes or until tender. Add seeds and pack into hot jars. Seal at once.
In a large bowl, combine diced pieces of cooked turkey, celery, apples and raisins. In a small bowl, combine mayonnaise, yogurt, nutmeg and cinnamon, then add to large bowl. Fold together. May serve on a lettuce leaf. This serves 6. Serving consists of 157 calories, 16 gm. protein, 4 gm. fat, 14 gm. carbohydrates, 42 mg. cholesterol.
Preheat oven to 350°. Grease and flour Bundt pan or a 10 x 13-inch pan. In a large bowl, beat cake mix, water, oil and eggs until moistened. Beat 2 minutes at highest speed. By hand, stir in nuts, raisins and drained pineapple. Pour into pan. Bake at 350° for 45 minutes. When completely cool, sprinkle with powdered sugar.
Sift flour, soda and salt together. Heat butter, brown sugar, sugar and water over low heat. When butter is melted, add 1 cup chocolate chips and vanilla. Stir to melt. Beat in eggs and add flour mixture. Fold in remaining chocolate chips and nuts. Drop by heaping teaspoon onto ungreased baking sheet. Bake at 350° for 8 to 10 minutes. Makes 40 cookies.
In frying pan add oil, meat, garlic, onion and jalapeno pepper. Brown meat and add to stew pot. Add the remaining ingredients and simmer for one hour.
Mix thoroughly together the first 4 ingredients. Store in refrigerator indefinitely. When ready to serve, pour generous amount over an 8 ounce block of cream cheese and serve with crackers.
Cook cake mix as box directs. Cool. Stack cake with large cool whip and frozen strawberries. Makes 2 layers.
Bake for 35 minutes in 350° oven in large, 10-inch pie plate (buttered is fine). Serve, cut in wedges, as pie.
In baking dish, layer the chipped beef or ham. Place rolled 1/2 chicken breast on top of chipped beef or ham. Put 1/2 piece of bacon on each chicken breast. Mix sour cream and cream of mushroom soup together and spoon over the chicken. Be sure to cover all the chicken. Bake, uncovered, at 300° for about 2 1/2 hours.
Combine first 6 ingredients and fold in artichokes. Cover with wax paper and microwave on Medium heat for 12 to 14 minutes. Stir occasionally. Makes 3 1/4 cups. Has 64 calories per serving.
Combine ingredients with enough mayonnaise to coat. Serve immediately. If you want to make ahead of time, use 1 teaspoon of lemon juice to keep apples from discoloration.
Preheat oven to 400°. Grease a 2-quart casserole; set aside. Cook sausage, onions and celery in a large skillet until sausage is browned; drain. Combine soup and milk. Stir soup and chicken into sausage mixture; set aside. In mixing bowl, cut butter into flour with fork until it resembles coarse crumbs. Add milk and stir with fork only until dough leaves side of bowl. Press half the dough into bottom of prepared casserole. Pour sausage mixture over dough. Drop remaining dough by spoonful over casserole. Bake 25 to 30 minutes or until brown. Makes 6 to 8 servings.
Preheat oven to 350°. Sift flour, baking powder, soda, salt and spices together. In a large bowl, beat the eggs with sugar, oil and flavorings. Stir in zucchini and raisins. By hand, stir in dry ingredients just until blended. Divide batter into 2 greased 8 x 4-inch loaf pans or 24 muffins. Bake for 50 to 60 minutes.
Melt butter in pan; add vegetables and saute until tender. Add broth gradually. Add milk to flour, then combine with vegetables and broth in large pot. Bring to boil and let thicken for 5 to 10 minutes. Add Cheez Whiz and salt and pepper to taste. Reduce heat and simmer for 10 minutes. Makes 8 generous servings.
Place approximately 1 1/2-inches of either fruit in baking pan. Thoroughly mix together wheat germ and brown sugar in equal amounts, enough to cover thickly. Cut thin pats of butter and cover top thickly. Bake at 350° for 1/2 hour. Quantity is easily adjusted to servings desired.
Cook onion and flour in butter until golden brown. Add meat mixed with salt, pepper and paprika. Brown well. Add mushrooms, soup and green pepper. Cook 5 minutes. Add sour cream and heat until all the mixture is hot. Serve over Chinese noodles or rice. Sprinkle toasted almonds on top. Garnish with parsley and pimentos.
Mix together the first 4 ingredients. In another bowl, sift flour, soda, salt, baking powder and cinnamon. Add to first mixture. Stir in nuts and zucchini. Grease and flour 2 loaf pan (8 x 5-inch). Bake 1 hour at 350°. Remove immediately and cool.
Combine first 5 ingredients. Add salt and pepper and moisten with mayonnaise. Chill before serving. Can be used as a luncheon salad or on sandwiches. If you like it crunchy, add some chopped pecans. Serves 8.
Cook onion briefly until soft, but not brown. Drain corn except for a small amount of liquid. Add to onion and cook for a few minutes. When you consider the corn done, drain excess liquid and add cream cheese. Stir until completely melted. Add decorative touches and serve.
Brown meat and onions. Season to taste. Put 2 tablespoons flour in measuring cup and add chili powder to make 1/4 cup. Add mixture to meat. Add tomato sauce. Simmer 5 to 10 minutes. Shred cheese.
Put butter, milk and cream in a double boiler and stir constantly until blended. Add raw corn cut from the cob and mix well. Cook 20 minutes longer (5 to 10 minutes longer, depending on thickness desired).
Mix cracker crumbs with melted butter. Save 1/2 cup crumbs for topping. Press into 13 x 9-inch glass dish. Mix together pudding and milk. Add softened ice cream. Blend well. Pour on crackers in pan. Top with Cool Whip and reserved cracker crumbs.
Mix all ingredients in heavy saucepan. Bring to boil on medium heat. Boil for 2 minutes. Watch carefully! Try not to stir. Remove from heat and cool. When cool, stir thoroughly and spread on layers. Icing is thin, may have to spoon back on cake as it runs down sides. Lots of work but worth it!
Before serving 4 cups cooked rice, stir in 2 tablespoons finely chopped pimiento and 2 tablespoons minced parsley.
Cook sugar, white corn syrup and cream until soft ball forms. Beat until slightly thickened. Add vanilla and remaining ingredients. Stir well. Line jelly roll pan with waxed paper lightly buttered. Put candy in pan and dip fingers in water; press candy into pan. Slice after 24 hours.
Melt the paraffin, peanut butter chips and chocolate chips with peanut butter in double boiler until all is melted. Remove from heat and stir in peanuts until coated well. Drop on wax paper by tablespoon. Cool. Store in tightly covered container.
Preheat oven to 350°. Wash blueberries and set aside to drain. In a medium bowl combine muffin mix, 1/4 cup sugar and cinnamon. Cut in butter, then stir in nuts. In a 13 x 9-inch pan combine pie filling, 1/4 cup sugar, 1 teaspoon cinnamon, almond extract and drained blueberries. Spoon the crumb topping over the peach mixture. Bake for 40 minutes or until topping is golden brown. Serve with ice cream if desired.
Melt oleo. Add sugar and dates. Cook over low heat. Add milk and slowly stir in beaten eggs. Bring to boil for 3 minutes. Remove from heat. When cool, add nuts, vanilla and cereal. Stir to mix well. Form candy into ball and roll in coconut. Makes about 6 dozen.
Brown hamburger. Add soup, chilies and seasoning. Spoon on tortillas with a little cheese and put cheese on top after folded. Put in microwave until hot.
Brown meat and onions; drain. Add green chilies and enchilada sauce. In separate pan, combine soups and water; bring to a boil. Lay fried tortillas (6) in bottom of greased casserole dish. Layer meat mixture, cheese and soup mix. Then next 6 tortillas and meat, cheese and soup. Bake at 400° for 30 minutes.
Cream butter and sugar thoroughly. Add eggs, syrup, vanilla and chopped nuts. Mix well. Turn into pastry shell. Arrange pecan halves on top of pie. Place on lower rack of oven. Bake at 300° for 45 minutes or until firm in center.
Pour Chex in large bowl; set aside. In microwave, melt all other ingredients, except the powdered sugar. When melted, pour over cereal until well coated, then put in bag. Pour in powdered sugar and coat well.
Mix jello in 2 cups boiling water. When dissolved, add 1 1/2 cups cold water. Chill until firm enough to add fruit and top with marshmallows. Chill until firm.
Mix sugar, vinegar, oil and water together. Combine remaining ingredients. Pour liquid mixture over vegetables. Cover. Refrigerate. Yields 16 to 20 servings.
Bring syrup and sugar to full boil. Remove immediately from heat. Mix in peanut butter. Add cereal. Press into buttered 9 x 13-inch pan. Melt butterscotch and chocolate chips over hot water or in microwave. Spread over layer as icing.
Peel and slice apples. Put five cups of sugar on apples. (Mix well) Let stand over night. The next morning, add 1 c white vinegar (5%). Cook one hour or until tender. Place in pint jars, heat the lids. Place in a water bath for 15 minutes.
Melt butter. Dip biscuits (both sides) in butter, then dip biscuits, one side only, in sugar and cinnamon mixture. Lay in baking dish. Pour excess butter, sugar and cinnamon over the biscuits. Bake at 375° for 25 to 30 minutes. Mix vanilla, powdered sugar and milk for icing. After rolls are done baking, spread or drizzle icing over top.
Beat eggs until light and fluffy. Add buttermilk and oil. Combine dry ingredients and blend into the liquids. Spoon batter on moderately hot grill or skillet. Makes 4 generous servings.
Ground cranberries, orange and sugar and let stand overnight. Mix jello and hot water and chill. Add celery, nuts and marshmallows. Mix all together and mold.
Mix jello in 1 cup boiling water. Mix cream cheese in 1 cup boiling water, then mix them together. Add crushed pineapple, pears and nuts. Let set in refrigerator for several hours. Stir before it is completely set.
Brown sausage and ground beef. Spoon off excess fat. Add sauce and seasonings. Simmer about 45 minutes, stirring occasionally. Put sauce in the bottom of 9 x 13-inch pan and put noodles on top. Cover with cheese mixture. Put Mozzarella cheese slices on top and cover with meat sauce. Then put another layer of noodles on top and continue with the Ricotta cheese and Mozzarella and noodles on top. Sprinkle with Parmesan and bake at 350° for 40 minutes until heated through. Let stand for 15 to 20 minutes before slicing.
Cream together sugar and shortening until fluffy. Add eggs which have been slightly beaten with a fork. Sift together the flour, soda and spices. Add flour mixture a little at a time, alternating with coffee. Beat well, then add blackberry jam; mix well. Bake in 10-inch tube pan in moderate oven at 350° for about an hour or until cake tester comes out clean or bake 30 to 35 minutes if baked in layers. Can be iced with caramel icing.
Heat 3 c. water to boiling in saucepan. Mix 1 c. cornmeal and 1 tsp. salt with 1 c. cold water. Pour into the boiling water, stirring constantly. Cook until thickened, stirring frequently. Cover; continue cooking over low heat 10 minutes or more.
Blend margarine, vanilla and sugar. Add flour, potato chips and chopped nuts; mix well. Bake at 350° for 10 minutes on ungreased cookie sheet.
Remove chicken from bones in large pieces. Shred meat into 1-inch long pieces. You should have 2 cups. In a large kettle or saucepot, start cooking pasta in boiling water following package directions. While pasta is cooking, whisk together egg whites with 3 tablespoons cornstarch and the garlic in a medium size bowl. Add chicken shreds. Toss to coat. Let stand 5 minutes.
Brown hamburger, add onions, beans, soup and water. Add ketchup and spices to taste. Simmer for 30 to 45 minutes.
Combine ingredients and place in mug; make finger hole in center. Microwave on High 3 to 4 minutes. Let stand 3 minutes.
Cream butter and sugar until light and fluffy. Add egg yolks and beat until well blended. Add milk and flour alternately. Blend well. Add vanilla and blend. Beat egg whites until stiff and fold into batter, blending well.
Dip chicken in 1/2 cup milk; roll in flour and salt. Melt butter in a 13 x 9-inch Pyrex pan in a 425° oven. Put chicken in pan, skin side down. Bake, uncovered, for 30 minutes. Turn chicken and pour over it a mixture of soup, 3/4 cup milk and the water. Bake 30 minutes longer or until tender. Remove chicken. Scrape pan, adding regular milk to make gravy. Serve with chicken.
Combine hamburger and spaghetti sauce. In two 8-inch square baking dishes, layer in the following order: 1/2 cup sauce mixture, 3 lasagna noodles, all of cottage cheese, 1/2 of remaining sauce, 1/3 Mozzarella cheese, 3 lasagna noodles, remaining sauce and remaining Mozzarella cheese sprinkled on top. Cover with foil. Bake at 350° for 30 to 45 minutes, or until mixture is bubbly.
Melt butter. Add sugar and flour and mix. Add vanilla. Beat eggs; add cocoa. Add to mixture. Pour into a greased 8-inch pie pan. Bake 25 to 30 minutes at 325°.
Toss scallops with lemon juice 10 to 15 minutes before baking in baking dish. Combine remainder of ingredients. Coat scallops with mixture. Bake 30 minutes or until browned. Bake at 375°.
Mix sugar and shortening. Add eggs and beat well. Mix soda into syrup and add to mixture. Add 1 cup boiling water. In a separate bowl, add cinnamon, ginger, cloves and salt to flour and sift. Mix small amount of flour to syrup mixture at a time until all is well blended. Bake in 13 x 9 1/4 x 2-inch pan at 375° for 45 minutes.
Mix together butter and peanut butter until blended. Chill. Refrigerate overnight. Put in top of double boiler chocolate morsels and paraffin wax and melt. Shape peanut butter into small balls. Put on waxed paper. Cool. Take a toothpick and dip into chocolate. Leave a space at top. Chill again and eat.
Blend cream cheese and cream until smooth. Spread over cooled pie shell. Wash and hull berries; select 1/2 of the best berries. If they are large, cut in half. Add the sugar to the rest of the berries and let stand until juicy. Mash and rub through a sieve. Mix this puree with the cornstarch. Add a few drops of lemon juice. Cook this mixture until thick and transparent, stirring constantly. Cool mixture, then pour half over the cream cheese. Arrange the berries in the sauce, then pour the rest of the puree over the berries and chill. Cover with sweetened whipped cream.
To cook by microwave: In a medium glass bowl, combine sugars, corn syrup and water. Cook on High 7 to 9 minutes, or until mixture reads 238° (soft ball stage) when tested with candy thermometer. (Important: Do not use conventional candy thermometer in dish while operating by microwave or combination.) Stir in pecans, butter and vanilla. Let stand 2 minutes. Drop by tablespoonfuls onto well-greased cookie sheet; chill until set.
Chop celery, onions, cabbage and peppers. Cut corn from cob and scrape cob. Combine all ingredients, except turmeric. Bring to boil. Reduce heat and cook 30 minutes. Stir often. Add turmeric. Fill hot sterile jars and seal. Makes 8 pints.
Cream cheese and butter. Add salt, flour and pepper. Shape into 1-inch balls using olives for centers. Freeze for at least 24 hours. Remove from freezer and immediately bake in a preheated 400° oven.	Bake for 10 minutes. Serve at room temperature.
Mix oleo, peanut butter and sugar well and form into small balls. Chill. Melt chocolate chips and paraffin in double boiler. Dip formed balls in chocolate mix. Remove with toothpicks and lay on waxed paper to cool.
Mix all ingredients except for beets. Dice beets and place in a casserole or Pyrex dish. Pour mixed ingredients over the top. Bake at 350° for 1 hour.
Mix all ingredients for filling together, adding pecans last. Pour in 9-inch unbaked pie shell. Bake at 400° for 15 minutes. Reduce heat to 350° for 30 to 35 minutes. Outer edges should be set, middle slightly soft.
Put first 4 ingredients in blender and mix. Add Marshmallow Creme. Mix thoroughly and chill.
Mix salt, sugar and flour; add to milk. Cook over medium heat until scalded. Add beaten eggs and cook until it coats a metal spoon. Remove from heat and add vanilla. Cool quickly by placing pan in a sink full of cold water. (I only use the yolks and save the whites to beat and add before serving.)
Combine first 7 ingredients in casserole and sprinkle top with cheese and chips. Bake at 450° for 10 minutes or until warm.
Mix hamburg and ketchup to desired color and consistency. Add 1 to 2 tablespoons barbecue sauce. Add minced onion, salt and pepper. Spread on hamburger buns (halves) and cook at 350° for 15 to 20 minutes. Yields 8 halves.
Mix and pour into unbaked pie crust and let stand 30 minutes. Bake at 325° for 30 minutes, then at 350° for 10 minutes.
Preheat oven to 400°. Melt margarine in a pan slowly. In blender put the remaining ingredients. Mix in blender a few minutes. Pour in pie plate and bake 25 minutes. Serve immediately. Serve with syrup, jam or lemon curd and confectioners sugar.
Melt butter in saucepan. Add sugar, milk and cocoa. Heat and stir until mixture comes to a boil. Add vanilla and peanut butter; blend well, then add oatmeal. Put mixture into a (oleo) greased 8 x 8-inch pan and chill, cutting into squares.
In a large soup pot, melt butter. Saute onion, celery, cauliflower and potatoes over low heat until soft. Add stock, milk, nutmeg and pepper. Bring mixture to a simmer. Let simmer until vegetables are tender, about 5 minutes. Puree soup in batches in a blender; return to the pot and bring to a boil. Turn off heat. Gradually add the Cheddar. Gradually reheat soup, stirring, being careful not to boil. Add the sherry, mustard and Tabasco and Worcestershire sauces to taste. Garnish with croutons and more shredded cheese. Yield: 6 to 8 servings.
Fry ground beef and grated carrots in as little fat as possible, then add remaining ingredients and simmer about 30 minutes.
Cream together butter, sugar, eggs, lemon juice and vanilla. Add flour, soda and cream of tartar. Chill several hours. Roll dough and cut with cookie cutters. Bake at 375° for 10 to 12 minutes. Ice with a buttercream frosting.
Cream together the sugar, lard and eggs, then stir in buttermilk and molasses. Sift dry ingredients and add to first mixture. Put in refrigerator overnight or for a few hours. Roll out and cut. Sprinkle each with sugar. Bake at 425° until just done, not too long or they will be crisp. Makes 3 dozen cookies.
You will need a pan to marinate pork chops in. Put pork chops in bottom of pan. Pour Worcestershire sauce on top. Sprinkle lemon and pepper seasoning and garlic salt on pork chops. Cover and refrigerate; let them marinate for 2 to 4 hours. Serves 4 to 6 people.
Pound chicken breasts to flatten. Spread in baking dish (9 x 13) that has been sprayed with PAM. Do not overlap. Put a slice of Swiss cheese over each breast. Mix chicken soup and white wine. Pour over chicken. Sprinkle with Stove Top stuffing and drizzle with melted butter. Bake, uncovered, at 350° for 55 minutes.
Melt butter; add flour. Mix well. Add bunch green onions (chopped), 1/2 bunch chopped parsley. Cook until soft. Add cream and milk, Worcestershire sauce, sugar, salt and pepper. Mix well. Add crabmeat which has been carefully picked over for shells. Add cheese as last ingredient. Cook only until cheese melts. Add wine. Serve with Melba toast.
Place bread, buttered side up in greased 13 x 9-inch casserole. Top with meat and cheese. Mix eggs, half and half and salt. Pour over bread. Cover and refrigerate overnight. Bake at 350° for 45 minutes. Serve hot.
In small bowl, combine flour and baking soda; set aside. In medium mixing bowl, using an electric mixer, cream margarine, brown sugar and vanilla. Beat in eggs, one at a time. Stir in flour mixture. Stir in walnuts, raisins and apples. Drop by tablespoonful onto greased baking sheet. Bake at 350° for 12 to 15 minutes. Cool on wire rack.
Remove tips from wings. Split wings to form short drumsticks and short wings. Marinate wings in mixture which has been mixed in blender. Allow to remain in liquid 2 hours. Place in baking dish (wings and liquid). Bake at 350° for 1 1/4 to 2 hours, turning and basting with liquid.
Cut apples anyway desired. Mix all ingredients and cook until tender. Add enough food coloring to make red. Real pretty and good!
Combine corn meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into greased 8-inch square pan. Bake in preheated 400° oven for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Heat oven to 325°. Wrap hamburger buns in foil. Heat in oven 15 minutes. In skillet, cook and stir meat until brown. Stir in remaining ingredients. Simmer over low heat 10 minutes, stirring occasionally. Spoon into warmed buns. Serves 6.
Drain pineapple and oranges. Combine all ingredients. Refrigerate overnight. Serve cold.
Cream together the cream cheese, margarine and sugar. Add eggs, one at a time. Add vanilla and sifted flour; beat well. Bake for 1 1/2 hours at 325° in prepared tube pan (greased and floured).
Stir with spoon the cake mix, butter, 1 egg, walnuts, 1/2 vanilla and 1/2 lemon juice. Press into 9 x 13 pan. Mix softened cream cheese, 2 eggs, 3/4 box sugar, 1/2 vanilla and 1/2 lemon juice. Pour over cake mixture. Bake at 350° for 30 to 45 minutes, until light brown. Sprinkle with powdered sugar.
Cream together butter, sugar and brown sugar until smooth. Add eggs and beat well. Add flour, oatmeal, peanut butter (1/2 cup), soda, salt and vanilla. Mix all well. Press into a 9 x 13-inch pan or jelly roll pan. Bake at 350° no longer than 20 minutes. (It may not look done, but it is.) Remove from oven and immediately sprinkle chocolate chips on top, spreading evenly. Cool. Heat milk and stir in peanut butter (1/4 cup) and enough powdered sugar to thicken. Frost bars.
Melt margarine with cocoa in a small saucepan over low heat. Remove from heat.
In a large bowl, combine oil, sugar, eggs and vanilla. Beat until creamy on low speed of mixer. Mix flour with soda, baking powder, cinnamon and salt. Then add flour mixture to oil mixture. Then fold in apples and pecans. Bake at 350° for 55 to 60 minutes.
Rinse and pat dry chicken. Place wheat germ in small bowl; coat chicken with wheat germ. In large skillet, cook chicken, uncovered, in 1 tablespoon hot oil over medium heat for 10 to 12 minutes or until no longer pink, turning once. Remove chicken from skillet; keep warm. In same skillet, cook zucchini, green pepper, onion, garlic, salt and pepper in remaining hot oil for 3 minutes. Add water; cook 1 minute more. Remove from heat; stir in lime or lemon juices and tomato wedges.
Heat margarine in 13 x 9 x 2-inch pan until melted. Mix in baking mix, salt, paprika and pepper; coat chicken. Place chicken pieces, skin sides down in pan. Bake uncovered in 425° oven for 35 minutes. Turn chicken; bake uncovered until done, 15 minutes. Serves 4 to 6.
Cook cauliflower, covered in small amount of salted water for 10 to 15 minutes or until tender. Drain and coarsely chop.
You will need 9 x 13-inch baking dish. Melt butter in baking dish. Sprinkle cracker crumbs over butter. Sprinkle coconut over crumbs. Pour Eagle Brand milk over this. Bake in 325° oven for 25 minutes or until golden brown. Melt chips and peanut butter together. Spread over hot coconut layer. Cool. Cut in squares and serve.
Mix together butter, 1/2 cup brown sugar and 1 cup flour. Press into an unbuttered 13 x 9-inch pan. Bake to a light brown, 10 minutes.