HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken into strips. Wrap with bacon. Arrange strips in crock-pot. Cover with soup and water. Cook on slow until tender. Serve over rice.
Preheat oven to 475°. Combine chicken, picante sauce, onion slices, cumin, oregano and salt in pan. Simmer 5 minutes or until most of the liquid has evaporated. Brush one side of tortillas with butter. Spoon about 1/3 cup of chicken mixture onto center of unbuttered side. Top with 2 tablespoons cheese. Fold the 2 sides over the filling and fold the ends down. Place in baking dish with seam sides down. Bake in preheated oven for about 13 minutes or until golden brown and crisp. Add your favorite toppings, if desired.
Blend shortening, sugar and egg. Add raisins and applesauce. Sift spices and salt with flour. Add in several portions. Before last of the flour, add soda dissolved in the water. Beat well. Bake in 9 x 13-inch pan in 350° oven for 30 to 45 minutes or until done.
Preheat oven to 350°. Generously butter 9 to 10-inch spring-form pan or square cake pan. Combine first 6 ingredients in large bowl. Mix thoroughly. Turn into pan and sprinkle with blueberries. Combine sour cream, egg yolks, sugar and vanilla and blend well. Pour over blueberries. Bake 1 hour or until edges of custard are lightly browned.
Rub the chicken with salt and pepper. Rub in Accent, if desired. Set aside. Mix rest of the ingredients in large saucepan and cook on low heat for about 30 minutes. Place chicken in a baking dish and pour rest of ingredients over chicken. Cover and cook in a 350° oven for about 45 minutes to 1 hour. Uncover for last 15 minutes of cooking.
Place open bun on cooking sheet. Put hot cheese on first and then pastrami, fresh onion and top with American cheese on one side of bun and Swiss cheese on the other side. Heat in oven until hot at 350°.
Bake at 350° for 50 minutes. Makes 2 large loaves or 5 small ones.
Position rack in center of oven and preheat to 350°. Butter 10-inch spring-form pan with 2-inch sides. Melt both chocolates with Espresso and butter in heavy saucepan over medium-low heat, stirring until smooth. Pour into large bowl. Cool. Mix in vanilla extract.
Cream the butter and sugar together. Add eggs one at a time, beating after each addition. Add flour and vanilla and beat well. Bake in a tube pan at 325° for about 1 hour. Cool.
Cream butter with sugar and lemon juice. Stir in the almonds. Mix in the cinnamon and cocoa and half the flour. Mix in remaining flour. Chill dough for 30 minutes. Roll out on floured surface, one half at a time, to 1/4 inch thickness. Cut with a 2 inch round cookie cutter. Bake on greased cookie sheet at 325 degrees for 12 minutes then let it cool. Put pairs together sandwich fashion with raspberry jam.
Drain and pat dry ham slices. In bowl combine softened cream cheese, pickles and spices. Stir until mixture is smooth and creamy. Spread thin layer of mixture over slice of ham and roll up. Place toothpick in roll about every 1/2 inch (6 to 8 per roll) and place on cookie sheet. Continue until all of mixture is used. Place roll-ups in refrigerator overnight or at least 2 to 4 hours. When cream cheese mixture becomes firm, slice between toothpicks for bite-size servings. May be garnished with olives, cheese, radishes, etc.
Mix all ingredients together. Beat 4 minutes. Refrigerate for 3 hours. Pour into 2 greased and floured loaf pans. Bake 35 to 40 minutes at 350°.
Mix all 3 ingredients together. Cover; let set for hours or overnight. Stir and serve. Delicious and satisfies a desire to have something sweet.
Heat oven to 375°. Beat margarine, sugars, eggs and vanilla in a large bowl with electric mixer on medium speed until light and fluffy. Mix in flour, baking soda and the box of pudding. Stir in chips and walnuts. Drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. Bake 10 minutes or until golden brown. Remove from cookie sheets. Cool on wire racks. Makes about 6 dozen cookies.
In a 4-gallon stockpot, place all ingredients up to and including the whole peppercorns. Add enough water to cover contents by 3-inches and bring to a rolling boil. Using a ladle, skim all foam and other impurities that rise to the surface during the first 30 minutes of boiling. Continue to cook until meat is tender and pulling away, approximately 2 1/2 hours. Remove all meat from the stockpot and lay on a flat baking pan to cool. Strain and reserve 10 cups of the cooking stock and discard vegetables. Return stock to a low boil. Add all remaining ingredients, except gelatin, salt and pepper. Boil for 3 minutes and remove from heat. Season to taste using salt and pepper. Add dissolved gelatin and set aside.
Dice tomatoes, chop peppers, onions and celery in blender or food processor. Combine all ingredients in large pot and boil about 2 1/2 hours. Place in hot, sterilized canning jars. Yield: 20 pints.
Chill soda and juice. I fill ice cube trays with juice so when they melt, you still keep flavor. Add sherbet-juice and soda in punch bowl. Add ice cubes. It's done and very good. Make as little or as much as you want. Equal parts juice and soda.
Cream butter, vanilla and sugar until light and fluffy. Add eggs and beat. Add flour and salt and mix until blended. Stir in nuts. Divide batter in half. Add cooled melted chocolate to half the batter. Drop batter alternately by teaspoonfuls onto greased and floured 13 x 9 x 2-inch pan. Run knife through batter several times to marbleize. Bake at 350° for 45 minutes. Cool on wire rack and cut into bars.
Cook pasta as per label directions. In large skillet over medium-high heat, cook onion in hot butter until tender, about 5 minutes. Add tomatoes and tomato sauce. Add vodka; cook 5 minutes. Blend cream, heat to boiling. Add remaining ingredients except cheese and heat through. Toss with hot drained pasta. Serve with grated Parmesan cheese. Makes 6 servings.
Thaw bread dough the night before. In the morning, roll flat; butter and sprinkle with brown sugar, then cut each loaf into 12 pieces. Butter 13 x 9-inch pan and put desired amounts of nuts in bottom of pan. Place the pieces of bread atop of the nuts. Heat butter, pudding mix, sugar and milk in saucepan until butter is melted and ingredients are mixed. Pour mixture over bread and sprinkle with cinnamon. Let rise until double. Bake at 350° for 30 to 40 minutes.
Heat undrained pineapple until boiling. Add jello and dissolve. Cool; add buttermilk. Let cool and fold in Cool Whip. Mix thoroughly and congeal.
Preheat oven to 375°. Grease 12 muffin tins. Stir flour, poppy seed, salt and baking soda together. In large bowl, beat sugar and butter for 2 minutes. Beat in eggs, one at a time. Beat in sour cream and vanilla. Gradually beat in flour mixture. Bake for 15 to 20 minutes.
Cut deer and bacon into 3/4-inch cubes. Place in medium mixing bowl. In small bowl, mix salt, sage, ginger and pepper. Sprinkle over meat; mix well. Chop or grind to desired consistency. Shape into thin patties and fry over medium heat until browned and cooked through, turning once. Sausage can also be frozen uncooked.
Before marinating brisket, spread with 1 tsp. liquid smoke. Combined ingredients for a 4-5 pound brisket.
Mix thoroughly and shape into eggs. Let set until firm in refrigerator. Coat with chocolate chips, melted.
Cook macaroni and cheese as directed. Add tuna, soup and peas. Heat over low heat until hot.
Bake in hot oven for 10 minutes, then slow oven for 30 minutes.
In bowl, mix pastry (flour, lard and water); refrigerate 1 hour. Toss meat, rutabaga, onion, potatoes, salt and pepper. Divide dough in fourths; roll into 8-inch circles. Spoon 1/2 cup filling on 1/2 of circle. Fold over onto moistened edge, forming a half moon. Crimp together; cut 3 small slits in top. Bake at 350° for 55 minutes.
Dissolve gelatin in hot water. Stir in juice from cherries. Add prepared cherries. Stir in pineapple and pecans. Pour into an 8 x 8-inch pan. Refrigerate until set.
Boil, peel and mash potatoes. Add ingredients and blend. Place in pie crust. Bake 45 to 50 minutes at 350°.
In a small mix-n-store pitcher, combine all ingredients except vegetables. Transfer to dip-n-serve bowl. Apply seal. Chill until serving time. Serve with fresh vegetables arranged on dip-n-serve tray. Makes 1 cup.
Cook onion and garlic in 2 tablespoons oil until tender. Add tomatoes, basil, salt and pepper. Simmer, uncovered, 30 minutes or until slightly thickened, stirring occasionally.
Beat eggs stiff as cake dough, then add all other ingredients and beat well. Pour in freezer and finish filling with whole milk.
Sprinkle chicken with paprika and pepper. In a large skillet over medium-high heat, brown chicken in oil. Meanwhile, drain pineapple juice into 2-cup measuring cup. Set pineapple chunks aside. Add water to juice to make 1 1/2 cups liquid. Add brown sugar, soup mix, vinegar and ginger; stir until blended. Pour over browned chicken and bring to boil. Reduce heat to low, cover and simmer for 20 minutes or until chicken is no longer pink when cut along bone. Transfer chicken to a serving platter; cover and keep warm. In small bowl, mix 2 tablespoons cold water and cornstarch until smooth. Stir into liquid in skillet. Stirring over medium heat, bring to boil and boil for 1 minute. Add pineapple chunks and cook 2 minutes longer or until pineapple is heated through. Pour over chicken. Sprinkle chicken with almonds and serve.
Combine eggs, oil, sugar, zucchini and vanilla, then add flour, soda, baking powder, salt and cinnamon. Nuts can be added if desired. Bake at 325° for 1 hour or until it turns loose from edges. Makes 2 loaves.
Melt margarine in pie pan. Mix flour and sugar with the margarine in pan with a fork until it is cool enough to work with your hands. Shape it in a ball in center of pan; then start flattening it in pan working to edge of pan and up the sides. Flute the edge with fingers.
Brown meat and onion. Drain. Add chili powder, Worcestershire sauce and tomato sauce. Simmer 15 minutes. Add beans and pour into a 13 x 9-inch pan. Mix cornbread and pour over. Bake at 350° for 45 minutes.
Brown hamburger in skillet. Add chopped onion, when hamburger is just browned and continue to cook about 2 minutes. Remove from heat. Mix with all other ingredients. Place in 9 x 13-inch casserole dish. Bake covered with foil for 30 minutes. If you want it brown, uncover and broil for 5 minutes.
Blend well together. If desired, add 1 cup dates, raisins or nuts. Pour into well-greased loaf pan. Let stand 10 to 15 minutes. Bake at 350° about 45 minutes.
Beat all ingredients, except shrimp, until smooth. Add shrimp and beat slightly. Serve cold. Very good.
Mix all ingredients well. Form into small balls. Place on greased cookie sheet; press lightly with a fork. Bake in a 350° oven for 5 to 10 minutes, until lightly browned.
In a 9 x 13-inch pan, layer potatoes, carrots, mushrooms, onion, green beans or peas. Top with browned hamburger and tomato sauce. Bake at 350° for about 1 hour or until vegetables are done.
Salt and pepper chicken breasts, which should be at room temperature. In a large pan, with a lid, melt butter. As it begins to brown, put in chicken and brown on both sides. Add rosemary. Cover; cook on low heat for almost an hour, basting with butter occasionally. Toss in mushrooms; cook a few minutes. Add brandy and burn off. Add Madeira and cream. Simmer for a short time, spooning juice over chicken. Serve very hot with dry rice, a bottle of Good Bordeaux and if the right season, young small green peas cooked for a few minutes on very wet lettuce, a lump of butter, a tiny pinch of thyme, salt and a slight dusting of sugar.
In a bowl, combine zwieback teething toast with butter and sugar. Mix well and press into bottom and sides of a 9 x 13-inch pan. Set aside.
Dice onions, pepper and mushrooms. Brown in a small amount of Wesson oil. Add meat and stir over heat until browned. Cut sausage into 1-inch pieces and brown in another pan. Add sausage to pan of meat mixture. Stir in sugar while mixing. Chop tomatoes and add to tomato sauce and paste with 1 can of water (use tomato paste can). Mix well and cook in crock-pot about 5 to 8 hours or on stove top 3 to 5 hours (simmering).
Mix together. Pour into greased tube pan or 2 loaf pans. Bake at 350° for 40 to 45 minutes.
Chop or dice onions and celery and saute in olive oil. Combine salmon, celery, onion, cornmeal and flour in mixing bowl and stir with fork until blended well. (Add milk for moistness, only if needed.) Form into patties and fry in corn or vegetable oil. Notice when crust starts to form around the edges, turn over and fry on other side. Makes about 12 to 16 patties, depending on size.
Prepare cake mix as directed. Bake in a 9 x 13-inch pan. Poke warm cake with fork. Mix together cream of coconut and milk. Pour over warm cake. Cover and place in refrigerator, overnight is best. Before serving, spread on Cool Whip and sprinkle coconut on top. Return to refrigerator between serving.
Grease deep casserole dish. Line bottom and sides with corn chips. Brown hamburger with onions. Warm chili and add green chilies. Layer in casserole dish on top of chips the chili mixture. Sprinkle with cheese, hamburger mixture, sprinkle with cheese and chips. Repeat until mixture is used up. Top with cheese and corn chips. Bake at 350° until heated through (20 to 25 minutes). Serve topped with lettuce, tomatoes, avocado and sour cream.
Cut thin slice from stem end of pepper. Remove seeds; discard. In a skillet, saut onions and brown ground meat. Add remaining ingredients except peppers; mix well. Stuff peppers with mixture and place on baking sheet. Bake at 350° for 45 minutes.
Combine flour, dry milk, sugar, baking powder, 1/2 teaspoon of cinnamon and salt in a large bowl. Beat egg with water. Stir in apple and butter. Add all at once to flour mixture. Stir just until moistened. Batter will be stiff. Fill 12 buttered 2 1/2-inch muffin cups 2/3 full.
Scald cream, all but 1/4 cup of milk and sugar in saucepan over medium heat. Dissolve cornstarch in 1/4 cup milk and add to cream mixture. Bring to a boil until thickened (about 3 minutes). Remove and add butter, vanilla and nutmeg. Cool slightly before serving.
Use 2	quart casserole dish. Blend all ingredients, except crackers. Crush crackers	and spread on top. Place 4 or 5 pats butter on top. Let cool 6 hours or overnight before baking. Bake in casserole dish at 350° for 45 minutes.
Beat cream cheese, sour cream, Equal and lemon juice in medium bowl until smooth; gently mix in fruit. Spoon mixture into 12 paper-lined muffin cups or spread in baking dish, 10 x 6-inches. Garnish with pecan halves and additional fruit, if desired. Freeze until firm, 6 to 8 hours. Let stand at room temperature until slightly softened, 10 to 15 minutes, before serving.
Mix together soup, water and flour until smooth. Combine with remaining ingredients in 9 x 13-inch baking dish. Cover and bake at 275° for 4 or 5 hours.
Grease 3 cake pans. Mix all ingredients and pour into pans. Bake at 350° for 20 minutes.
Blend ingredients together, except cheese and bake at 350° for 30 to 35 minutes in a 9 x 13-inch pan.
Using a bowl, you can put a lid on. Mash garlic and rub in bottom of bowl. Leave garlic in bowl. Combine rest of ingredients. Cover and chill overnight. Serve with chips. Serves 8 to 10.
Add pudding mix to crushed pineapple. Chill. When well chilled, add remaining ingredients and refrigerate until time to serve.
In a 2-quart saucepan, combine soup, mayonnaise, milk and sherry. Whisk until smooth. Add crab, shrimp and mushrooms and heat until well blended. Place uncooked noodles in a greased 1 1/2-quart casserole. Pour heated ingredients over noodles. Top with grated cheese. Bake at 350° for 35 minutes.
Mix oatmeal with sugar, salt and flour. Add melted margarine and mix. Dissolve soda in boiling water and add to mixture. Form dough into roll and chill. Slice thin and bake in a 375° oven for 10 minutes.
Mix vegetables, stuffing mix, celery, onions, melted butter, mayonnaise and 1/2 stick butter together. Pour into baking dish that has been buttered. Top with remaining cheese. Bake at 350° for 45 minutes.
Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly.
Cream the butter with sugar. Add egg yolks, one at a time. Keep beating until light and fluffy. Beat in the honey. Sift the flour with all other dry ingredients. Add alternately with sour cream. Beat egg whites until stiff and fold into batter. Stir into a 13 x 9-inch buttered pan and bake in a 325° oven for 55 to 60 minutes. Cool in pan. Slice cake into five long lengthwise strips. Then cut each strip diagonally into diamond shapes.
Melt butter and saut mushrooms in butter on medium heat. Remove mushrooms from skillet and set aside. Lightly sprinkle chicken w/Lawry's seasoning salt and sear in mushroom butter on medium-high heat. Add two cans of soup and mushrooms. Cover and cook on medium-low heat for one hour, checking occasionally to turn and stir sauce.
Combine cake mix, sour cream, water and eggs in large bowl. Blend, then beat at medium speed for 2 minutes until creamy. Spoon 1/3 of batter into well-greased and floured 10-inch fluted tube pan. Sprinkle with 1/2 of the gelatin. Repeat the 2 layers. Spread remaining 1/3 of batter over gelatin to cover. Bake at 350° for 45 to 50 minutes until cake springs back when pressed. Cool in pan for 5 minutes. Put on plate or rack and sprinkle with confectioners sugar if desired. Makes a pretty holiday cake.
Mix together in large bowl the flour, baking powder, salt and sugar. Add eggs. Cut in margarine; work with hands to form dough. Divide dough in half. Put one half in refrigerator. Spread other half in 17 x 10-inch jelly roll pan (bottom and up sides).
Add a little water to the eggs to thin; beat well. Mash shrimp flat. Sprinkle shrimp with Accent; let sit a while. Dip shrimp in cracker crumbs, then egg mixture, then cracker crumbs again. Lay on wax paper. When all shrimp are finished, lay wax paper on top and press to secure cracker mixture. Let sit in fridge about 1 hour.
Cream shortening and peanut butter together. Add sugar and continue to beat. Add eggs and vanilla and beat until fluffy. Sift flour; measure and add salt, soda and baking powder. Sift again. Gradually add sifted ingredients to creamed mixture and mix thoroughly. Chill dough in refrigerator for several hours.
Beat eggs; add sugar and beat well. Add rest of ingredients and mix well. Spread evenly in a greased and floured oblong pan and bake at 350° for 30 to 35 minutes.
Mix sugar, shortening and eggs. Mix flour, soda, salt and baking powder. Add to sugar mixture. Mash bananas and add to mixture 1 cup of pecans, if desired. Also can add chocolate chips and/or cherries. Pour into greased and floured loaf pan. Bake in 350° oven for 30 to 45 minutes or until tested dry with toothpick. Dust with powdered sugar.
Put the oil and the garlic in the pan. Wait 2 minutes, then add scampi and saute with the parsley. Pour wine and wait few minutes. Add small spoon of flour, at the end a spoon of butter. Serve with rice.
Cook meat and onions in a large kettle. Salt and pepper as desired. Add spaghetti sauce and mushrooms. Simmer 30 minutes. Cook macaroni and drain. Add to spaghetti sauce mixture. Layer: Meat and sauce mixture, sour cream (spread thin coat over meat), Cheddar cheese (sliced thin), meat mixture and sour cream (spread thin on top). Sprinkle lightly with Mozzarella cheese. Makes 2 large casseroles. This freezes well. Bake at 350° for 40 minutes.
Cut steak into narrow strips about 1/4 x 4-inch, cutting strips across the grain for tenderness. Combine rest of ingredients. Add meat pieces. Mix thoroughly. Marinate meat strips 15 to 30 minutes. Broil over hot charcoal. Turn meat only; thin strips should cook for 2 or 4 minutes. Cooking time depends on degree of doneness desired. Serves 5 to 6 persons.
Drain fruit cocktail and Mandarin oranges well. Place in large bowl. Sprinkle pudding over fruit. Add 1 cup pineapple juice. If not quite enough, add water to make 1 cup. Stir in fruit and chill. Serves 8 to 10 people.
Line loaf pans with wax paper. Pour mixture in and make sure all air is out. Place in cold oven. Bake at 325° for 1 hour or until knife comes out clean. Remove from pans and pour rum or bourbon over while hot.
Combine cheese and gelatin. Add 1 cup boiling water gradually. Stir until smooth and blended. Chill until partially set. Add pecans, fruit cocktail and marshmallows. Fold in cream. Chill until firm.
Cook carrots until tender in boiling salted water. Keeping 1/3 cup carrot water, drain carrots and place them in a 3-quart greased casserole or 9 x 13-inch pan.
Cut meat in small pieces and brown. Add onion and bell pepper to browned meat. Cook for a few minutes. Add roux to pan, plus water. Cook until tender, add crawfish and more water to gravy if needed. Serve over rice.
Preheat oven to 350°. Mix all ingredients. Drop by teaspoonfuls onto foil-covered pan. Put in oven and turn oven off. Leave in oven until it cools or overnight. Makes about 2 dozen cookies.
Combine all ingredients, except bacon. Stir well. Put into casserole dish; top with bacon strips. Bake in 350° oven for 1 hour.
Brown the beef in the margarine or butter in a large heavy stock pot. Add onions, carrots, celery and water to cover the meat. Add seasonings, coffee and Burgundy. Cover and cook over medium heat for 2 hours. Add the mushrooms and the sherry. Cook 15 minutes longer; serve over noodles.
Place peaches in a 9 x 13-inch pan. Mix together flour, sugar and salt. Add egg. Put mixture on top of peaches. Drizzle melted margarine over the top. Bake at 350° for 45 to 60 minutes.
Preheat oven to 400°. Combine soup, eggs and milk. Stir in muffin mix just until blended. Gently fold in sausage. Pour into 9-inch square pan. Bake 20 minutes or until lightly browned.
Beat first 4 ingredients. Place in a double boiler and cook until just starting to thicken. Take off heat and cool completely.
Cut bananas into crosswise pieces about 1 1/2-inches thick. Insert a wooden toothpick and place on a baking sheet. Freeze bananas until firm, about 2 hours.
Spread in 8 X 8 inch greased pan. Sprinkle nuts over top or others. Bake 15 minutes, insert a toothpick in center to test for doneness. Cut in strips to serve. I like just the coconut best. Bake at 350°.
Cook carrots, sugar, butter or margarine, cloves, nutmeg, salt, raisins, water and cinnamon in a saucepan, allowing to boil for 5 minutes. Cool.
Melt chocolate and cool completely. Cream butter and sugar until smooth and silky. Blend in cooled chocolate and vanilla. Add eggs,	one at a time, beating 5 minutes after each egg. Pour into	cooled	pie crust and chill at least 2 hours before serving. Serve with Cool Whip topping.
Cook green pepper in margarine 3 minutes. Combine soup and milk, add onions, pepper and mustard. Blend flour and water. Add to soup, stirring over low heat until thick. Add green pepper and ham. Place in greased casserole and top with fluffy yams. Bake at 350° for 30 minutes.
Mix together cranberries, pineapple, marshmallows, nuts and sugar until sugar is dissolved. Whip cream and fold in cranberry mixture. Freeze. Remove about 1/2 hour before serving.
In a medium saucepan soften gelatin in water for 5 minutes. Stir over low heat until gelatin dissolves. Remove from heat and whisk in mayonnaise. Stir in eggs, relish, onions and peppers. Mix well. Pour into a well-oiled 8-cup mold and chill overnight. You may place this when unmolded on large lettuce leaves and garnish with a few slices of ham.
Brown hamburger, onion and green pepper. Add salt and pepper, garlic salt, Worcestershire sauce and tomato soup. Cover and simmer for 10 minutes. Add can of corn with its juice. Heat thoroughly. Serve with hot French bread or corn bread. Serves 4 to 5.
Cream together cream cheese and milk. Add onion, pepper, chipped beef and sour cream. Top with pecans and margarine. Bake at 350° for 20 minutes.
Preheat oven to 350°. Combine all ingredients and mix well. Press firmly into ungreased 8 x 4-inch loaf pan. Bake for about 1 hour. Let stand 5 minutes before slicing.