HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse chicken. Pat dry. Cut chicken into serving pieces. Peel and chop onion. In a skillet, heat butter. Add chicken pieces, a few at a time. Saute until well browned on all sides. Add onion. Saute a few more minutes. Sprinkle with salt and paprika. Sprinkle with flour. Stir to combine. Cover. Cook over medium-low heat about 25 minutes, turning chicken pieces over from time to time. Add creme fraiche or sour cream and chili peppers. Blend well. Cook for another 4 to 5 minutes. Season to taste. Sprinkle with chopped or sliced chives. Serve.
Cake: Preheat oven to 350°. Butter and dot with flour three 8-inch x 2-inch round cake pans. In bowl, mix flour, baking powder, cinnamon, baking soda, nutmeg, salt and cloves. In bowl, beat eggs and sugar on low heat in oil, cream, vanilla, ginger and orange zest. Beat in flour mixture; add carrots and walnuts. Pour batter into pans. Bake until dark golden brown, 35 to 40 minutes. Let cool in pans on rack 20 minutes. Turn out and cool completely.
Mix sugar, cocoa, milk and butter. Put on medium heat and cook until boils one minute. Remove from heat. Add vanilla, salt, peanut butter and oats. Stir well. Drop on wax paper with a spoon.
Preheat oven to 400° Combine soup mix with breadcrumbs. Dip chicken in soup mixture, coating well. Place in lightly greased large shallow baking pan and drizzle with butter. Bake turning once. Bake for 10 minutes or until done.
Preheat oven to 350° (325° for glass dish). In 9x13 in. baking pan, melt butter in oven. Sprinkle graham cracker crumbs over butter, pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature. *Can substitute peanut butter chips or other flavored if desired.
Mix flour, oleo and walnuts. Spread on bottom of 9 x 13-inch pan and bake at 350° for 15 minutes. Mix together cream cheese, sugar and Cool Whip and spread on crust. Mix puddings with milk and spread on second layer. Spread remaining 1/2 of large Cool Whip on top.
Beat egg and sugar together for a long time until smooth. Mix flour, baking powder and salt; add to the egg mixture. Add nuts, apples and vanilla. Bake in a greased pie pan at 350° for 35 minutes. Serve with whipped cream or ice cream.
Mix well and bake in two 9-inch pie shells. Let cool. Keep in fridge.
Beat butter in small bowl on medium speed until creamy. Beat in egg yolk. Add powdered sugar until fluffy. Add rum. Stir in orange peel. Beat until well blended. Cover and refrigerate. Yields 1 cup.
Beat eggs thoroughly with sugar and dash of salt. Add corn syrup and melted butter. Add pecan halves and mix. Pour into 9-inch unbaked shell. Bake at 350° for 50 minutes or until knife inserted to center comes out clean.
Beat egg. Add Cool Whip. Add cake mix (this is very sticky). Drop by teaspoons into powdered sugar. Bake on greased cookie sheet approximately 10 minutes at 350°.
Mix dry ingredients. Cut in shortening and add egg and milk. Roll out as a pastry. Fill in with apples. Dot with butter (add raisins if you like). Bake at 375° for 40 minutes.
Cream sugar and butter. Add eggs and beat. Stir in pulp. Sift dry ingredients together and add alternately with milk and vanilla to first mixture. Pour into greased Pyrex dishes (one 9 x 13-inch and one 8 x 8-inch). Bake at 350° for 1 hour.
In a bowl, combine brown sugar and eggs. Blend in sugar, butter and vanilla. Slowly add flour, beating well. Add pecans. In a lightly greased pan, bake at 350° for 35 minutes. Use a toothpick to test for doneness. Remove pan to a rack. Cut into bars when almost cool. Yields 2 dozen.
Mix first five ingredients. Let stand 2 or 3 hours. Add Jell-O to hot water. Stir in cranberry mixture. Pour into mold. Chill to set. Serves 6 to 8.
Cook broccoli as package says. Mix all ingredients. Pour into lightly greased casserole dish. Top with bread crumbs. Bake at 325° for 35 to 45 minutes until lightly browned.
Mix all ingredients well. Form into balls. Fry until brown on all sides. Simmer in remaining tomato sauce and 1 1/2 cans of water. Cook 45 minutes with lid on.
Crush 1 cup strawberries. Add water; cook for 2 minutes. Strain. Mix cornstarch with sugar. Stir into hot mixture and boil. Stir constantly until thickened and clear. Add about 5 drops of red food coloring; cool to room temperature. Place remaining berries, stem end down, in pie shell; pour glaze over berries. Chill 2 to 3 hours. Top with whipped cream.
Brown and drain meat. Add barbecue sauce, green pepper and onion. Cover and cook for 15 minutes. For each sandwich, spoon meat mixture onto bottom half of bun. Cover with cheese slices. Broil until cheese begins to melt. Serve with top half of bun. Makes 8 sandwiches.
Heat oven to 350°. Cut off tops of peppers. Clean out seeds and wash thoroughly. Cook peppers for 5 minutes in 5 cups salted water. Drain.
Place all ingredients in a large mixing bowl. Beat for 3 minutes. Stir in nuts. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. Frost with chocolate frosting, if desired.
I use rolled roast or rump roast. Cook the day before you plan to serve. Remove net or string from meat. Place in pan. Put soup mix and wine over meat; cover and bake at 300° for 5 to 6 hours. Halfway through, turn roast over. Remove meat; skim off grease. Slice meat thin. Store in juice overnight. Warm in juice to serve.
Beat together cream cheese and confectioners sugar; gradually beat in sour cream and orange juice concentrate. Whip cream; fold into cream cheese mixture. Add fruit cocktail and mandarin orange sections. Spread in 9 x 9 x 2-inch baking pan. Freeze until firm. Let stand at room temperature about 10 minutes before serving. Serve on lettuce leaves; sprinkle with coconut. Makes 8 to 10 servings.
Stir and freeze a few days before use. Stir a few times each day. Serve 2/3 slush with 1/3 diet 7-Up. Garnish with orange slice and cherry.
Prepare veggies per directions on package. In a separate bowl, mix soup, sour cream and 1/2 of the Swiss cheese. Add pepper; mix well. Add drained, cooked veggies. Mix again. Pour in baking dish. Bake at 350° for 30 minutes. Top with remaining cheese and garnish with onions. Bake for an additional 5 minutes or until cheese is melted.
Saute garlic in hot oil. Add meat and brown on all sides over medium heat. Mix remaining ingredients and add to meat. Cover and simmer over low heat on top of range until meat is tender. Serve over rice. Serves 4 to 5.
Combine vinegar, oil and sugar. Slice onion and mushrooms. Pack into 2 (1-quart) jars and pour vinegar mixture over. Cover tightly and let marinate overnight or at least 3 hours. Break up lettuce and remove stems from spinach. Combine lettuce, spinach and grated Swiss cheese in a large salad bowl. Toss in marinated vegetables and serve immediately. Nice side salad with lasagna or spaghetti.
Cream shortening, sugar, eggs and flavors. Make paste of cocoa and food colors. Add to first mixture, alternately. Add flour and buttermilk. Mix soda and vinegar in small bowl (will fizz up). Add to batter. Blend. Bake in three 9-inch pans for 20 to 25 minutes at 350°. Let cool completely. Cover with frosting.
Brown hamburger. Saute celery and onions in small amount vegetable oil. Combine all ingredients in large stockpot. Simmer 3 to 4 hours.
Mix together the first 5 ingredients. Press into 2 long Pyrex dishes; let chill overnight in refrigerator or place in freezer for 10 to 15 minutes. Melt paraffin wax and chocolate chips in double boiler over low heat. Stir frequently to blend.
Preheat oven to 350°. Grate carrots. Pour oil over carrots and lightly toss. Sift all dry ingredients in a large bowl. Add eggs, 1 at a time, mixing by hand until well blended. Add carrots to flour mixture and mix well by hand. Spoon into three 8-inch ungreased pans. Bake until lightly browned. Do not overbake. Remove from pans and cool on racks. Frost with Cream Cheese Frosting.
Cut potatoes and 3 eggs into small cubes (save 1 egg for dressing). Mix other ingredients in a small bowl. Mash eggs. Blend well to make dressing. Pour dressing over potatoes and eggs; toss carefully. Sprinkle paprika on top.
Take a chicken breast. Put on Worcestershire sauce lightly on both sides. Sprinkle on Lawry's seasoned salt, Italian seasoning, garlic salt and seasoned pepper. Put chicken breasts on a large plate and put in refrigerator for 2 to 4 hours before cooking to allow seasonings to soak into the meat. Preheat grill on medium temperature and cook 15 to 25 minutes or until meat is done. Serve with vegetables and rice.
Preheat oven to 350°. Soak the cherries in 1/2 cup hot water in a small bowl for 10 minutes, then drain well. Cream shortening and sugars with an electric mixer unti light and fluffy. Beat in the egg, vanilla and orange rind until all ingredients are combined well. Sift together the flour, salt, baking soda and cinnamon. Blend well. Stir in the rolled oats.
Fill a 1 1/2 quart casserole dish about 1/2 full of cabbage. Brown hamburger with onion (drain grease). Put hamburger over cabbage. Add Minute rice, soup and milk. Grate cheese of your choice on top. Cover and bake for 1 hour at 350°.
Melt butter. Saute onions and cook until soft. Add spinach. In a large bowl combine: Ricotta, spinach and onions. Add eggs and other ingredients. Bake in round pan at 350° for 30 to 40 minutes. Eat.
Blend together dry roasted peanuts, flour and butter. Put in 9 x 13-inch cake pan and bake at 350° for 20 minutes. Cool.
Heat all ingredients except oranges; reduce heat. Cover and simmer 20 minutes. Strain punch and pour into punch bowl. Float oranges in bowl. Yields about 16 servings.
Mix all ingredients together. Cover; refrigerate 4 hours before serving. Yields 12 servings.
Add all ingredients to a baking dish. Mix well. Bake, covered, for 1 hour at 350°. Stir several times during baking.
Pour marshmallows in a large bowl. Drain mandarin oranges and tear segments in two. Add sour cream and mix. Chill.
Cream butter; gradually add sugar. Beat until fluffy. Add eggs, one at a time. Combine flour, salt, cream of tartar and baking soda; add to butter and sugar mixture. Chill dough for 1 hour. Shape into 1-inch balls and roll in sugar and place on lightly greased cookie sheet and press flat with sugared bottom of glass. Bake at 400° for 6 to 8 minutes. Makes 5 dozen.
Cut bacon into strips and wrap around pieces of venison. Secure with a toothpick. Make about 2 dozen. Put bacon wrapped meat into skillet; add water, salt, pepper and sauce. Boil rapidly until water is almost gone. Reduce heat and cover. Continue cooking at low heat until meat is brown, about 20 to 25 minutes.
Combine all ingredients except cheese and potato chips. Place in greased 2-quart casserole. Sprinkle cheese over mixture, then potato chips. Bake at 375° for 25 minutes or until cheese bubbles. Yields 4 servings.
Pull shucks back to end of cob. Remove silks. Place corn in salted water; let soak for 1 hour. Remove from water; drain well. Spread butter over corn. Fold shucks back in place; tie with wire. Roast on grill for about 10 minutes. Turn and roast 10 more minutes. Check to see if tender.
Combine sugar, cocoa, milk and margarine in a saucepan. Bring to a boil and boil one minute. Add peanut butter and vanilla. Remove from stove and mix well. Very quickly mix the oats with the cooked mixture. Drop on wax paper. Cool.
Soak fruits in wine overnight. Sift flour and spices together next morning. Add to fruit. Cream oleo and sugar. Add eggs, one at a time. Fold into fruit mix. Add pecans. Refrigerate overnight.
Blend water into soup. In a greased 1 1/2 quart casserole, stir in tuna, cheese, salt, rice and vegetable. Combine bread crumbs and melted butter. Sprinkle over top of casserole. Bake at 400° for 25 minutes. Makes 5 servings.
Cook beef roast, slice thin, set aside. Clean and slice green pepper. In pan add water, Tabasco and Worcestershire sauce, beef bouillon cube, garlic, basil and thyme. Salt and pepper to taste. Heat and serve on hard rolls. (Do not boil beef; will make beef tough). Add green peppers and simmer until green peppers soften. Cool, add beef and marinate for 4 hours.
Cream sugar, shortening and eggs. Add remaining ingredients. Drop by spoonful on greased cookie sheets. Bake at 400° for 12 to 15 minutes.
Mix together (except 2 cups grated Cheddar cheese) and put in a casserole dish. Top with 2 cups grated Cheddar cheese and bake at 350° for 1 hour. Serves 10.
The above is the basic recipe and can be doubled or tripled according to need as long as the increase is in proportion to the above. Mix ingredients together. To be sure the mix is properly balanced, roll a meat ball and if it comes away from your hand but feels sticky and holds together, the bread crumb/egg balance is correct. Meat balls may be fried and then put in marinara sauce or fried and marinara sauce poured over them, or cooked in the marinara sauce, or eaten as is. Can also be made very small for hors d'oeuvres. (See recipe for marinara sauce under 'soups, salads and sauces'.) Serving size is adaptable.
Mix crumbs with melted margarine. Press into 13 x 9-inch pan.
Put cheese, Dream Whip and 1/2 cup of milk in blender; make it liquid. Add Jell-O powder to 1 cup boiling water to dissolve. Cool to lukewarm. Add crushed pineapple with juice into Jell-O and mix it. Now add cheese mixture. Put in freezer or if in a hurry, put in deep freeze for 1 hour.
Cream butter, margarine, vanilla and honey. Add flour and salt. Stir in nuts. Chill dough. Roll into small balls 1/2-inch in diameter. Chill again. Bake at 300° for 18 to 20 minutes. Roll in confectioners sugar while warm and again when cool. Makes 96 cookies.
Melt together all except the hash browns. Pour over the hash browns and bake at 350° for 45 to 50 minutes.
Cook noodles in salted water until tender; drain. Mix in remaining ingredients and put in slow cooker. Cover and cook on low for 3 to 4 hours.
Soak beans in large bowl overnight. Place chicken breasts in cold water in skillet. Season to taste with salt and white pepper. Bring to boil. Reduce heat and simmer 7 to 8 minutes. Cool. Remove skin and bones. Cut meat into 1/2-inch chunks and set aside. Heat olive oil in large saucepan. Add onion, garlic and chiles. Saute until onion is tender. Add 1 teaspoon salt, 1/2 teaspoon white pepper, cumin, oregano, cayenne and chicken stock. Bring to boil. Add drained beans. Reduce heat. Cover and simmer 1 1/4 hours or longer until beans are tender. Do not boil beans. Add chicken and cheese. Stir. Serve with white rice and tomato salsa if desired.
Melt margarine in a 9 x 13 inch pan. Spread graham cracker crumbs over the bottom of the pan. Sprinkle coconut, then both packages of chips. Drizzle with milk and top with nuts. Bake 20-30 minutes at 350 degrees.
Cream butter and peanut butter together. Also, cream into the mixture the white sugar and brown sugar. Stir in eggs and vanilla. Gradually mix in flour, salt and baking soda. Optional ingredients can go in last, if wanted.
In food processor, combine tomatoes, cucumbers, celery and 1 cup vegetable juice; process until blended. Add remaining ingredients; process until smooth.
Soak peas in water overnight. Cook salt pork 5 minutes. Add carrots and onions. Cook about 10 minutes until soft. Add peas. Add seasonings and ham bone. Cover and bring slowly to boil. Add potatoes. Reduce heat and simmer gently, about 2 hours. Remove ham bone. Strain. Remove all meat from bone; dice and add to hot soup. Add sugar and butter. Add 1/2 cup thin cream if desired. Garnish with parsley. Makes 6 to 8 servings.
Heat oven to 425°. Melt oleo in a 13 x 9 x 2-inch pan in the oven. Stir in garlic powder. In medium bowl, mix Bisquick, water and cheese until soft ball of dough forms. Gently smooth into a ball. Knead this 5 times and roll into 10 x 6-inch rectangle; cut lengthwise in half. Cut each half into 12 sticks about 3/4-inch wide. Roll each stick in oleo mixture in pan. Bake for 12 to 15 minutes.
Mix ingredients. Cook until thick. Pour into crust over 1 pint fresh strawberries or may use frozen strawberries. May use Cool Whip on top as desired.
In medium saucepan, combine milk, salt, pepper and margarine, stirring constantly. Bring to a boil. Remove from heat. Reserve 1/4 cup cheese for topping. Stir in remaining cheese until melted. Add elbows. Turn into greased 9 x 13-inch casserole dish. Sprinkle with reserved cheese. Bake uncovered in 375° for 25 minutes or until hot and bubbly. Makes 6 servings.
Brown chicken cubes in wok skillet sprayed with nonstick cooking spray. Add peppers, carrots and garlic; stir 1 to 2 minutes. Mix cornstarch with broth until smooth and add to wok skillet along with the pineapple and its juice, the vinegar, sugar and ginger. Bring to a quick full boil, then lower heat. Cook only until sauce has thickened slightly, then serve chicken/vegetable mixture over rice.
Mix dry Jell-O and cottage cheese. Add drained fruit. Mix well and stir in Cool Whip. Refrigerate. Divide into 4 equal servings. Each serving counts as 1 protein exchange, 1 fruit exchange, 58 calories (optional exchange)
Boil first 3 ingredients for 2 minutes. Then empty marshmallow cream into medium bowl. Pour syrup all at once into cream. Add vanilla and beat until thick. May add one cup pecans if desired. Drop by teaspoonful on wax paper.
Saute onions until soft. Mix flour, salt and pepper; pound into both sides of steak. Brown both sides in oil in pan. Add mustard, Worcestershire sauce, hot sauce, onion soup and water. Cover and simmer 2 1/2 hours until tender when pierced. Remove meat to platter; skim fat from broth in pan. Thicken broth with flour mixed to a smooth paste with a small amount of water, if desired.
Bring sugar and syrup to a full boil and cook until it spins a thread. Add peanut butter, vanilla and Rice Krispies; mix. Pour into a buttered or Pam sprayed pan.
Mix ingredients well. Use 2 to 3 teaspoons to a cup of hot water.
Cook zucchini until tender. Mash and drain well. Squeeze excess water out. Combine with all other ingredients except cheese and eggs; stir well. Fold in eggs. Sprinkle cheese on top. Pour into 1 1/2-quart greased dish. Bake at 350° for about 1/2 hour or until top is golden brown and a knife comes out clean. Serves 4 to 6.
In a large bowl, combine bacon, tomato, sour cream and mayonnaise. Add spinach, if desired, first squeezing out all moisture. Cover and refrigerate overnight. Serve with toasted squares.
Combine soup, bouillon, water and onion in saucepan. Stirring often, simmer until onion is soft. Let soup cool to lukewarm and stir in sour cream. Add sherry and also salt and pepper if needed. Reheat. Float a lemon slice on each serving. Sometimes instead of a lemon slice, I put a huge spoon of salsa on top and garnish with fresh cilantro. Serves 4 to 6.
Brown all meat and drain well. Combine all ingredients in a large pot. Cover and simmer for 2 hours or until meat is tender. Enjoy.
Allow cheese to soften at room temperature. Cream together cheese and sugar; fold in Cool Whip. Spread mixture into pie shells. Chill for at least 1 hour. Just before serving, top with pie filling. Makes two 9-inch pies.
Combine jello, water, cheese and marshmallows. Dissolve over low heat. Add other ingredients. Pour into mold or Pyrex dish. Let set in refrigerator.
In a pot, cover the cut sausage and onions with water; boil for 30 minutes. Add the potatoes and cook until potatoes are tender. Serves 4 to 7. A delicious quick winter meal.
Let cheese and oleo soften at room temperature. Blend. Stir in flour (chill optional). Shape in 2 dozen 1-inch balls. Place in tiny ungreased 1 3/4-inch muffin tins. Press dough against bottom and sides of cup.
Combine all ingredients in a crock-pot on low heat. Serve with tortilla or corn chips.
Put eggs, flour and bread crumbs in separate bowls. Dip cheese in egg, flour, egg, then bread crumbs. Place on baking sheet with wax paper in refrigerator for 30 minutes. Put in hot oil; fry until golden brown (375° in deep fryer).
Place alternate layers of bread, cheese and sausage in greased 9 x 12-inch (2-quart) baking dish. Beat eggs and milk; add salt and pepper. Pour over bread layers and refrigerate overnight.
Heat oven to 450°. In a small bowl, mix biscuit mix and milk. Form a soft dough. Roll out dough on a floured board into a 12-inch square. Mix margarine, catsup, mustard and onion; spread evenly over dough. Roll up jelly-roll fashion and cut into 8 slices. Place on baking pan and bake 15 minutes or until golden brown. Prepare gravy mix, serve with pinwheels.
Stir the dry ingredients together until well mixed. Add egg and water; blend until smooth. Wash squash well and slice into thin slices, about 1/4-inch thick. Dip each slice into batter and fry in enough hot oil to cover.
Cream sugar and butter well. Add eggs, one at a time, and cream well. Add flour and cream alternately to creamed mixture. Beat well. Add vanilla and almond extracts. Pour into a greased and floured Bundt pan and bake at 300° for 1 1/2 hours. (Put in cold oven.) Delicious for strawberry shortcake.
Cream together the sugars and butter or margarine. Combine with remaining ingredients and mix well. Roll into balls about the size of a small walnut. Place 2 inches apart on a greased cookie sheet. Press with the bottom of a glass dipped in sugar. Bake at 350° for about 10 minutes. Watch carefully. Makes about 100 cookies.
Combine and mix the flour, sugar, cocoa, baking powder and baking soda. Add milk, oleo and vanilla. Beat on low speed until well mixed, then on medium for 2 minutes. Add egg; beat 2 minutes more. Bake in greased 9 x 1 1/2-inch pan at 350° for 30 to 35 minutes.
Cook and drain spaghetti. Simmer celery, onion, mushrooms and pimentos in the oleo about 10 minutes. Add soup and chicken; cook 5 minutes. Stir in cheese until melted. Add milk to thin to desired consistency. Add cooked spaghetti and mix well. Turn into a 9 x 13-inch casserole and bake 30 minutes at 350°.
Preheat oven to 325°. Brown meat and onions. Add all ingredients except cheese and chips and let simmer in a casserole dish. Layer chips in bottom. Pour mixture in. Cook 25 minutes. Take out, put grated cheese on top and put back in oven long enough to melt cheese.
Melt over hot (not boiling) water the chocolate chips and vegetable shortening. Stir until chips melt and mixture is smooth. Remove from heat. Pour 1/2 of melted chocolate into an 8-inch foil-lined square pan; spread evenly. Refrigerate until firm (about 15 minutes). Return remaining chocolate mix to low heat. Combine over boiling water the caramels, butter and water. Stir until caramels melt and mixture is smooth. Stir in nuts until well blended. Pour into the chocolate lined pan. Spread evenly. Refrigerate until tacky, about 15 minutes. Top with remaining melted chocolate; spread evenly to cover caramel filling. Return to refrigerator and chill until firm (about 1 hour). Cut into 1 x 2-inch rectangles. Refrigerate until ready to serve. Makes about 2 1/2 dozen candies.
Cream shortening and white sugar. Beat in whole egg and 2 egg yolks. Sift flour, baking powder and salt together. Combine with creamed mixture. Spread batter in 9 x 13-inch pan. Sprinkle nuts, marshmallows and chocolate chips over batter. Beat egg whites until stiff and fold in brown sugar. Spread on top. Bake 30 to 40 minutes in 350° oven. Cut into bars.
Cook rice according to package directions, omitting salt or substituting seasoned salt. Drain well. Cool to room temperature. Spoon into large bowl. Add chicken, grapes, water chestnuts and mayonnaise. Toss with fork. Cover and chill.
Pour cider or juice in a large pan. Add sugar and heat. Do not boil. Wrap next 3 ingredients in a mesh or cloth bag. Drop bag into the hot cider. Add the cinnamon stick. Cook for about 20 minutes. Makes 1 gallon and makes your kitchen smell good!!
Brown hamburger with onion and celery. Add remaining ingredients and mix. Bake in oven for 1 hour at 375°.
Combine cornstarch, cocoa and sugar. Add water and vanilla. Stir until smooth. Cook over medium heat until mixture boils, stirring constantly. Boil 1 minute, stirring constantly. Serve as a dip with fresh fruit. Makes 1 cup.