HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the caramels in a heavy pan while stirring constantly. Add milk and stir thoroughly. Add pecans and stir thoroughly. Drop by spoonfuls onto waxed paper. Chill well (15 to 30 minutes). Melt Hershey bar, chocolate square and paraffin together. Dip chilled caramel spoonfuls into melted chocolate mixture. Place on waxed paper. Chill. Store in airtight container.
Preheat oven to 350°. In a large mixing bowl, combine the flour, paprika, creole seasoning, sugar and accent. Add chicken broth; stir until blended. Salt and pepper ducks to taste. Place four bay leaves in each cavity. Place ducks breast down in a dutch oven; cover with broth mixture. Bake covered for 2 1/2 hours or until tender. Debone ducks and serve with gravy over rice.
Put flour and salt in a medium bowl. Cut shortening into small pieces and add to flour and salt. Sprinkle water over the mixture and gently toss with a fork. Form into 2 balls.
In a 10-inch skillet, cook onion until tender, but not brown. Cut up tomatoes. Add undrained tomatoes, undrained beans, chili peppers, water and uncooked rice to skillet. Stir in chili powder.
In a small saucepan, combine the water and sugar. Bring to a simmer over medium heat; cook until the sugar is dissolved. Let cool slightly, then refrigerate until cold. In a food processor, puree the berries. Add the sugar syrup and orange and lemon slices; pulse to blend. Pour the mixture into a chilled 12 x 2-inch metal pan. Freeze for 30 minutes, or until ice crystals form around the edges. Stir the ice crystals into the center of the mixture. Return the pan to the freezer; stir every 30 minutes until all of the liquid is frozen, approximately 2 to 2 1/2 hours. Put in fruit cups; garnish with fresh berries.
Season all meat with spices of your choice. Cook until done. While meat is cooking, get vegetables ready. When cleaned and cut, put them in a large pan and cook them until almost done. Then put in your meat. Cook about 30 minutes more. Then you have your stew.
About 1 hour before serving, cube cheese and quarter tomatoes. Put cheese and tomatoes in large salad bowl and toss with dressing. Cover and refrigerate about 1 hour. Serve with crackers.
Heat oven to 350 degrees. Mix together sugar and flour. Beat in eggs, milk, vanilla and butter. Fold in nuts. Pour into 9 inch deep pastry shell. Bake 40 to 50 minutes.
Cook pasta, salt, oil and garlic in boiling water until pasta is done. Dice bell pepper, onion, olives and tomatoes in large bowl. When pasta is done, drain. Remove garlic bud and add pasta to bowl. Pour in dressing and mix well. Chill before serving. Enjoy.
Combine all ingredients in large bowl. Blend well. Beat at medium speed for 2 minutes. Pour into greased and floured Bundt pan. Bake at 350° for 50 to 55 minutes. Cool 15 minutes, then remove from pan.
Add jello and tapioca to water. Bring to a boil. Cool. Add oranges, pineapple and whipped Dream Whip. Refrigerate at least 2 hours before serving.
Melt 1 tablespoon butter in heavy large skillet over medium heat. Add shallots, mushrooms and 1 teaspoon pepper and saute until vegetables brown, about 8 minutes. Add wine and bring to boil. Add rosemary and thyme sprigs and simmer 5 minutes. Add stock; increase heat to medium-high and boil until liquid is reduced to 3/4 cup, about 20 minutes. Strain into saucepan. (Sauce can be made 1 day ahead. Cover and refrigerate.) Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle remaining 4 teaspoons pepper over both sides of chicken. Grill chicken until cooked through, about 5 minutes per side. Transfer to baking sheet. Preheat broiler. Brush mustard over chicken. Sprinkle with mustard seed. Broil until brown, about 2 minutes.
Combine cottage cheese and dry jello. Fold in whipped cream or Cool Whip, nuts, coconut and crushed pineapple. Chill at least 2 hours until firm. Can use low-fat cottage cheese.
Use 1 1/4 cups water and bring to boiling for each flavor of jello. Save 1/3 cup jello and put into a small bowl. When cool, add 1/3 cup sour cream and beat. Put clear cherry jello in the bottom of a 9 x 13-inch pan. Harden and add sour cream mixture. Harden and continue until all flavors are finished. Finish with the strawberry flavor that has no sour cream added to it. You will end up with 11 very thin layers of jello.
Mix water, oil, salt, vinegar, sugar and pepper. Heat to boiling, then set aside to cool. Mix all vegetables. Pour liquid mixture over. Put in covered container and refrigerate at least 12 hours. Keeps well.
Sprinkle 1/4 cup flour and 1/2 teaspoon salt in an 8-inch baking pan. Place raw ground beef over the flour and salt. Flatten the meat by patting or with rolling pin. Sprinkle the remaining flour and salt on top of the meat. Roll or pat lightly until the meat covers the pan evenly and the flour and salt have been absorbed. Cut the meat into 6 steaks. Bake at 400° for 20 minutes. Drain steaks and place in a baking pan. Prepare brown gravy. Pour gravy over steaks, cover pan and bake at 400° for 25 minutes. Makes 6 servings.
Drain green beans, place in casserole dish. Add cream of mushroom soup. Mix together. Slightly toast almonds and add. Spread onion rings on top and heat in 350° oven for 30 minutes.
Combine the milk, whipped topping and Key lime juice. Pour mixture into pie crust. Refrigerate 1 hour.
Mix all together and bake at 350° for about 45 minutes or 1 hour.
In large bowl, beat eggs. Beat in flour and baking powder. Add milk, beating until smooth. Stir in remaining ingredients. Turn in 2-quart greased baking dish or 9 x 9-inch baking dish. Bake at 350° for 45 minutes or until set.
Rinse and drain all beans. Mix vegetables in large plastic container; add salt and pepper. Mix remaining ingredients thoroughly; pour over all vegetables. Do not stir. Put tight lid on container. Refrigerate and toss occasionally (much better after 3 days of refrigeration).
Mix all ingredients in mixing bowl. When mixed well, put into salad bowl. Sprinkle with a few pecans; let set overnight in refrigerator to chill.
Cut slightly cooled potatoes into cubes. Combine potatoes, onions and salad dressing; toss gently. Dust with paprika. Garnish with chives. Serve warm or at room temperature.
Mix the first 6 ingredients together and cook, stirring constantly. Pour immediately over the 4 1/2 cups flour in a bowl. Mix well and place single fold of a towel over bowl while it is cooling. When cool, put 1/3 of the dough on floured board and add more flour as it is kneaded into a rather large hard dough and can be rolled out. Break off into 8 pieces and roll out very thin. Keep flipping it over as you roll and keep it floured on both sides. Use a lefsa stick to turn them. Place on a 400° griddle and dry one side but do not brown. After they are all dried on one side, take each one and put Goop on and rub by hand round and round until smooth. (Keep off edges or they will stick to your grill.) This is all done on the floured side. Now put the "ungooped" side on the grill and dry it and then turn and "brown spot" the gooped side. These will become hard when stored so run water over them before serving. Place between cloth or towel until soft; spread the "unspotted" side with butter and sugar. Fold over and cut each into 4 pieces, folding once more.
Brush both sides of bread with dressing. Top with cheese and basil. Broil 3 to 4 minutes or until cheese melts. Cut into 2-inch slices. Serve hot. Makes 16 servings.
Pour drippings into a 4 cup measure. Microwave on High for 1 to 2 minutes or until hot. Stir in flour, poultry seasoning, salt and pepper until well blended. Slowly blend in milk and cream. Microwave on High for 5 to 8 minutes until thickened. Serve with Oven-Baked Chicken. Yield: 2 cups gravy.
Cook broccoli as directed on box; drain. Add soup and mayonnaise; mix well. Add eggs, onion and cheese; mix well. Pour into a 2 or 2 1/2-quart casserole dish. Sprinkle with bread or cracker crumbs. Bake at 350° for 30 minutes.
Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix pumpkin, sugar, milk and eggs. Add the dry ingredients and butter. Mix well. Stir in nuts. Pour in well-greased pan (9 x 9 x 3-inch) loaf pan. Bake at 350° for 45 to 55 minutes.
Mix all ingredients together. Pour in greased baking dish. Bake at 350° for 45 minutes.
Slice hard rolls in half, scoop out centers. Spoon mixture into rolls. Wrap individually in foil. Bake at 350° for 20 to 25 minutes. Yields about 12.
Saute the onion and celery in the butter. Add the remaining ingredients. Simmer the mixture for a few minutes, then pour into a 1-quart casserole. Before browning in the oven, add 1 can chow mein noodles and 1/2 cup cashews. Bake in a 350° oven about 20 to 25 minutes.
Dissolve Jell-O and sugar with 6 cups of boiling water. In blender, add bananas and juices. Mix all ingredients together and pour into two separate plastic bags to freeze. Mix 1/2 batch frozen juice with a 2 liter of 7-Up and pour into large punch bowl.
In a large pot or Dutch oven, cook bacon until light brown. Combine flour and pepper in a bowl. Dip meat in this mixture to coat. Brown in the bacon fat, turning often. Add a little vegetable oil, if necessary. Add onion and garlic; cook until brown. Add tomato sauce, broth, bay leaf and thyme. Cover and cook slowly for about 1 1/2 hours. Add carrots, celery and potatoes; cook, covered, another 1/2 hour or until vegetables are tender.
Cook sausage until pink is gone. Add onion and celery. Cook until tender and sausage is brown. Slice bread lengthwise and remove insides to form a shell. Combine pulled bread, seasonings	and cooked sausage mixture. Add eggs and milk; toss with stuffing to	mix well. Mound onto halves of bread shell and brush	with melted butter. Place on a cookie sheet and bake in	a 400° oven for 20 minutes. Remove and add grated cheese; return to	oven for 5 minutes, or until cheese is	melted. Remove and place	halves	together. Slice and serve.
Bake chicken breasts 25 minutes at 350°. Cool and shred. Combine Ricotta cheese, egg and parsley flakes; mix well. Stir in shredded chicken. Cut noodles in half, crosswise. Spread about 1/4 cup of chicken mixture on each noodle. Roll gently. Place rolls, seams down, in lightly greased 9 x 13-inch pan. Cover with spaghetti sauce. Bake, covered, 30 minutes at 350°. Uncover, sprinkle with cheese and bake 5 minutes more until melted.
Cook noodles by package directions and drain. Brown beef with salt, pepper, onion, green pepper and garlic salt. Stir in tomato sauce and oregano. Set aside.
Sift the first 5 ingredients together in an 8 x 8 x 2-inch greased cake pan. Add the oil, vinegar and vanilla. Pour in the water; mix thoroughly with fork. Bake in a 350° oven for 30 to 35 minutes.
Combine cabbage, green pepper, celery, carrots and onion and cover with 2 cups water and salt. Let stand 1 hour.
Layer potatoes and onion in casserole. Add bouillon. If desired, dot with butter. Cook on high 10 minutes, covered. Stir. Cook 7 minutes on high, covered. Uncover and sprinkle with cheese and parsley. Cook 1/2 minute or until cheese melts.
Combine first 3 ingredients. Add apples and mix. Combine flour, spice and soda. Mix with other. Bake at 350° for 1 hour.
Clean mushrooms and remove stems. Chop up stems and saute in 2 tablespoons margarine. Stir in stuffing, chicken broth and garlic salt. Stuff mushrooms with mixture and place in a Pyrex pie plate with 2 tablespoons margarine.
Mix all dry ingredients. Dip chicken breasts in butter and coat with dry mixture well. Place chicken on rimmed cookie sheet. Bake at 400° for 20 to 25 minutes or until juices run clear when pierced with a fork. Do not overcook chicken or it will become dry.
Sift together all dry ingredients into mixing bowl. Add remaining ingredients. Beat until fairly smooth, about 1 minute. Bake in greased 8-inch square pan. Bake in preheated oven at 425° for 20 to 25 minutes.
Cook potatoes until 2/3 done; barely cover with water to cook. Saute chicken in nonstick frypan sprayed lightly with Pam. Cook until done, adding onion and celery last stage of cooking. Add to potatoes; add also spices and cheese. Mix milk and cornstarch together; add to rest of mixture. Bring slowly to a boil. Place in casserole dish; sprinkle with turmeric.
In a mixing bowl, cream butter flavor Crisco and sugar. Add eggs, one at a time, beating after each egg. Add sour cream and mix. Add salt and baking powder to flour, then mix with cream mixture. Add vanilla. Pour batter into greased and floured 10-inch tube pan. Bake at 325° for 1 hour.
Combine all ingredients and mix well. Pack in a baking dish. Bake at 350° for 45 minutes. Let set for several minutes before slicing.
Cut sausage into bite-size pieces. Saute sausage and onion in skillet until onion is tender. Add vegetables, cover and simmer, stirring frequently until vegetables are tender. Add salt and pepper to taste. Serve over rice or noodles. Serves 6 to 8.
Put ingredients in jar and shake. Pour over spinach, water chestnuts, bean sprouts and onions.
Line 9 x 13-inch pan with graham cracker squares. Beat pudding with 2 to 2 1/2 cups of milk; fold in Cool Whip. Pour over crackers. Over pudding, lay a layer of graham cracker squares. Chill overnight. Next morning, frost with chocolate frosting.
Mix the above, using enough juice to mix all ingredients together. Run hot tap water over cabbage to soften, then roll meat mixture and wrap in cabbage leaves. Pour rest of the juice over cabbage rolls and bake at 350° for 1 to 1 1/2 hours. Baste occasionally.
In saucepan on stove top, empty cake mix, pudding mix and 2 cups milk; heat and stir until boiling starts. Pour at once into 9 x 12-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake at 350° for 30 to 35 minutes. Cool on wire rack and cut into squares.
Mix eggs, sugar, lemon juice and salt in blender. Blend well. Pour melted butter in blender. Blend well, at least 5 to 7 minutes. Pour in unbaked pie shell. Bake at 350° for 15 to 20 minutes, then at 375° until done. This makes one deep dish pie or 2 smaller ones.
Blend the first 4 ingredients, then add the other ingredients. Form into balls or in 1 bar shaped piece. Has 147 calories.
Heat soup. Add sherry and dry soup mix. Pour over beef cubes in a large casserole. Cover. Bake 3 hours at 325°. Serve over rice or noodles. Serves 6 to 8.
Put in crust. Dot with butter and add top crust. Bake 20 minutes at 425° and 40 minutes at 400°. It will be done when bubbles in the center.
Wash chicken; pat dry. Then add your seasoning which is one tablespoon seasoning salt, 1 tablespoon black pepper and 1 teaspoon Accent. Then use sweet milk and eggs; beat it together and let it drip for a few minutes. Then batter with flour. Let your grease get hot, then after it begins frying, turn the stove down to medium heat and don't turn until one side is completely brown.
Combine soups, tomatoes and broth. Add onion and blend well. Layer tortillas and chicken pieces, pouring soup mixture and cheese over each layer. Bake for 1 hour at 350°.
Cook carrots and onions in butter until tender. Add flour and blend in smoothly. Stir in milk and beer. Cook, stirring over medium heat until liquid comes to boiling and is thickened. Add cheese and seasonings, stirring until melted. Best if doubled.
Cook meat, onion and garlic. Drain. Add spices, tomatoes and paste. Cover and simmer 40 minutes. Cook noodles and drain. Alternate - start with sauce, then noodles and layer, end with sauce. Top with cheese. Bake at 350° for 20 minutes.
Beat salt and egg whites until mixture forms soft peaks. Add sugar slowly, beating until smooth and glossy. Add Karo syrup while beating. Add syrup a little at a time. Beat after each addition of syrup until frosting peaks. Fold in vanilla and coloring. Frosts top and sides of two 9-inch layers.
Cover the bottom of a greased Bundt pan with nuts. Place the frozen rolls over the nuts in the pan. Sprinkle the pudding over the rolls. Cover with plastic wrap and let stand overnight. (If refrigerated, leave out at room temperature about 1 hour before baking.) Bake in a 350° oven for 20 to 30 minutes.
Fry chicken breasts in heavy skillet with oil until almost done. Add the sliced onions and cook until onions are clear. Add the canned tomatoes and potatoes. Season with salt and pepper to taste. Cook over low heat until the potatoes are just crisp. Serve over rice.
Mix together; let stand overnight. Put in favorite bread. Take out middle of bread to use as a bowl for dip. Break remaining bread from middle into pieces.
Melt margarine. Dip chicken breasts in melted margarine. Press into crushed potato chips; both sides of chicken. Place in 8 x 11 baking dish. Mix the soup and milk and pour over the chicken. Bake at 350°, covered, for 1 hour. Then uncover and bake for 15 more minutes.
Beat sugar, margarine and eggs together until well mixed. Add vanilla and coconut. Put into unbaked pie crust and bake at 325° for about 45 minutes or until firm.
Preheat oven to 350°. Using solid shortening or margarine, grease and flour 15 x 10-inch jellyroll pan or 9 x 13-inch pan.
Boil water and add rice. Cover and simmer 10 minutes. Add dry noodles. Cover and simmer. Brown sausage and cut into small pieces. Remove from pan. Drain most of the grease, leaving some to saute pepper, celery and onion. Mix vegetables, rice and sausage. Put in casserole dish. Top with salted nuts. Bake at 350° for 25 minutes.
Pour milk into a bottle. Microwave for 1 minute on High. Lightly stir. Place on nipple and serve.
In large bowl mix unflavored gelatin with flavored gelatin. Add boiling water. Stir until dissolved. Pour into 13 x 9-inch baking pan and chill until firm. To serve, cut into 1-inch squares. Makes 9 dozen.
Mix all ingredients together and press in a 10-inch pie dish. Bake at 350° until brown (8 to 10 minutes).
Sift flour. Combine with sugar and set aside. Put the next 4 ingredients together in saucepan and bring to a boil. Pour over sugar/flour mixture; mix well. Add eggs, buttermilk, cinnamon, soda and vanilla. Beat well. Bake in 10 3/4-inch wide, 1-inch deep and 16-inch long pan for 20 minutes at 400°. Spread with Icing for Chocolate Cake from this same book. Sprinkle nuts over top, if desired.
Mix well. Form into a ball. Chill 3 to 4 hours. Roll in chopped nuts. Serve with crackers.
Combine all ingredients thoroughly. Pack firmly into loaf pan. Bake in a 350° oven for 1 hour and 15 minutes. Let stand 5 minutes before slicing. Makes 8 servings.
Season fish well with seasonings at least 1 hour before. Dip fish in milk, then crumbs. Place in well-greased baking pan; season. Drizzle oleo over fish and bake at 450° for 10 to 12 minutes or until fish flakes.
Brown sausage until crumbly; drain. Add beans and other ingredients. Bake at 425° for 25 to 30 minutes. Let stand about 30 minutes to let juices combine.
Cook apples until soft and put through a sieve, add ingredients and put in oven. Bake 3 hours at 350°, stir occasionally. Pour in hot jars and seal.
Mix together in blender. Pour into ungreased 10-inch pie pan. Sprinkle top with nutmeg. Bake at 350° for 30 to 35 minutes.
In large buttered casserole dish, place 1 cup rice and package of dried onion soup. In another pot, bring to a boil 2 1/2 cups water, 1 can cream of mushroom soup and 3 chicken bouillon cubes. Pour over rice and dry soup mix. Add chicken pieces on top and dot with margarine chunks. Bake at 350° for 1 1/2 hours.
Mix melted butter and crushed graham crackers. Pat into a 13 x 9 x 2-inch pan. Do not bake. Beat the eggs, butter and powdered sugar with electric mixer for 15 minutes. Spread over graham cracker crust. Cover with the bananas, then spread the drained pineapple. Cover with the Cool Whip. Sprinkle chopped pecans and cherries on top.
Pare yams and quarter. Place in boiling water and cook until soft. Remove with skimmer. Place in pans and pour melted butter over yams. Sprinkle with cinnamon, nutmeg and top with sugar. Then cook with syrup. Bake for 20 minutes in convection oven.
I use a combination of different colored bell peppers if you don't want to use the pimento.
Mix all the ingredients, pour into pie shell and bake at 350° for 45 minutes. Serve slightly warm.
Cook noodles and drain. Put noodles in bowl. Pour in dressing, tomatoes, olives, cucumbers, onion and Salad Supreme; cover. Put in refrigerator and let chill.
Slow cooker directions (crockpot): Heat skillet over high heat until hot. Add beef; cook until browned. Pour off fat. Place broth, bell pepper, olives, onion, garlic, cumin, thyme and beef in slow cooker. Cover and cook on LOW 4 hours or until bell pepper is tender bring water to a boil over high heat in small saucepan. Stir in couscous. Cover; remove from heat. Let stand 5 minutes; fluff with fork. Spoon couscous onto plates; top with beef mixture. Makes 4 servings.
Cook carrots until just tender. Combine all other ingredients and cover the vegetables. Refrigerate at least 24 hours to marinate.
Mix ingredients (with hands). Make into patties or balls. Fry in small amount of oil until browned. Don't overcook.
In large bowl, mix both pineapple and sprinkle pudding on top. Gently mix and let stand 3 minutes. Combine nuts and coconut and fold into mixture. Fold in whipped topping and marshmallows. Refrigerate 2 hours before serving.
Cook shells; drain. Combine all ingredients together and toss dressing with salad mixture. Serve immediately or cover and chill.
Cooking Time: 1 1/2 to 1 3/4 hours. Servings: 4.
Brown meat and onion; drain and then add garlic, tomato paste, tomato sauce, salt and pepper. Simmer for a few minutes. Cook the noodles in boiling saltwater until tender and drain. Combine the egg, cottage cheese and 1 teaspoon salt; mix well. Layer in a greased 9 x 13-inch pan 1/2 of the noodles, 1/2 of the meat sauce, 1/2 of the cottage cheese, 1/2 of the Mozzarella cheese and 1/2 of the Parmesan. Repeat the layers. Bake at 375° for 30 minutes. Let stand for 15 minutes before serving. Cover tightly with foil before baking; this prevents drying out.
Cook sugar, cocoa, milk, oleo and Karo syrup over medium heat. Bring to a full boil. Boil for 1 1/2 minutes. Take off burner and add vanilla, peanut butter and oatmeal. Stir for a minute or two; drop on foil by spoonfuls. Let harden, then eat.
Mix in mixer or blender. Makes 1 cup. Use apple wedges for dipping. Store in fridge.
Melt marshmallows with milk. Add cream cheese. Stir until melted. Cool. Add pineapple and cottage cheese. Fold in whipped topping. Refrigerate. I decorate with cherries.
Brown chopped onion in butter. Add corn, bell pepper and pimientos. Prepare rice as directed on box. Add rice to corn; stir in 1 egg, sugar, salt and pepper. Top with grated cheese. Place in a 300° oven for 20 to 30 minutes.
Dehead and wash shrimp well. In a 9 x 13 pan, put in shrimp and the rest of ingredients. Cover with foil and bake at 400° for about 1 hour, until backs lift off the shrimp. Check every 15 minutes. Shrimp will make water. Eat with French bread.
Saute onion in butter. Place all ingredients except half and half in a large kettle. Cook slowly until potatoes are done and fish flakes. Add 1 pint of scalded half and half (light cream) to finished chowder. Let sit for 15 minutes or more for flavors to absorb into the cream.
In a large flameproof casserole, heat the oil. Add the garlic and cook over moderate heat until lightly browned, 3 to 5 minutes. Add the mussels, tomatoes, parsley and oregano. Bring to a boil. Reduce the heat to moderate. Cover and simmer, stirring occasionally, until the mussels open, 5 to 7 minutes. Using a slotted spoon, transfer the mussels to soup bowls. Discard any that do not open. Season the sauce with salt and pepper to taste. Ladle the sauce over the mussels and serve hot. Serve with Caprice Salad, hard Italian rolls and a hearty Chianti. Makes 4 servings.
Boil mustard greens in 1-quart water, covered, until tender, about 1 hour. Stir in margarine and pepper and serve.
Heat 5 minutes on low, all ingredients and pour into an uncooked pie shell. Bake 1 hour at 325° until a knife comes out clean. Pie should sit until cool.
Mix stuffing with cornbread, sauteed onion and melted butter. Use half the stuffing mixture and put in a 9 x 13-inch dish. Put diced chicken over dressing.
Mix together all ingredients until well blended. Chill. Serve with assorted crackers.