HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 8 qt. pan, brown chicken over medium high heat. Drain fat. Add 3 qt. water, onion, salt & pepper. Cook chicken until tender, cool and remove from bone. Dough: Cut shortening into flour, add salt, baking powder, eggs, and enough water to make a soft dough. Roll thin on floured surface. Cut into 2 inch squares and add piece by piece to boiling broth, stirring occasionally. Add soup, parsley, and potatoes. Cover and simmer until dough is cooked, about 25 minutes.
Rinse and dry chicken breasts. Score each breast two or three times on each side. Combine other ingredients (except rice) in a bowl. Note: Chicken may be allowed to marinate in mixture overnight. Brush chicken with sauce. Place on grill or in broiler. Cook, covered; turning and basting every 5 to 10 minutes until juices run clear. Serve chicken on rice.
Mix sugar and bananas; add melted butter and eggs, beaten lightly; then add sour milk, soda, flour and walnuts. Bake 1 hour slowly at 350°. Makes 1 large or 2 small loaves.
Put crushed pineapple and Jell-O in saucepan and let come to a boil. Set aside to cool. Mix Cool Whip, buttermilk and pecans. Then mix all ingredients. Put in the refrigerator and let chill overnight.
Mix all ingredients in top of double boiler with water hot, beating constantly with hand mixer until peaks form when beaters are raised up. Especially good on angel food cake.
Mix egg yolks, water and oil together. Add flavoring and cake mix. Stir or beat until fluffy. Bake at 350° until done. Turn out on wire racks to cool. I use three (3) 9-inch cake pans.
Blend margarine and sugar. Add eggs and blend. Add applesauce and mix well. Stir in dry ingredients, raisins and nuts. Drop on ungreased sheets. Bake at 375° for 10 minutes.
Mix together. Bake uncovered in a 350° oven for 1 hour or until a knife inserted in center comes out clean.
Whip the ingredients gently with a whisk until well combined. Cover loosely and let set at room temperature for three days, stirring daily. At the end of 3 days, starter should be bubbly when you stir it and have a clean, sour aroma. The starter is now ready for use. It may be stored in refrigerator for 14 days. To replenish after using, add 1 cup flour, 1 cup milk and 1 1/2 tablespoons sugar.
Pick over peas before cleaning and remove any bruised or spotted ones. Soak in water overnight in a covered pot. Add diced onion to peas while they are soaking. The following day, strain and pour off water. Return peas and onions to pot. Add celery, garlic, parsley and pickled meat. Fill pot with water just to cover ingredients. Cook over a medium flame and simmer for 2 1/2 to 3 hours. Serve over boiled rice. Serves 4.
Cook noodles in boiling salted water. Rinse and drain. Brown meat in butter. Add salt, pepper and garlic salt, then add tomato sauce. Simmer for 5 minutes. In another dish, combine sour crem, onions and noodles. In a 2-quart casserole dish, alternate layers of noodle mixture and meat mixture. Begin with noodles ending with meat. Top with cheese. Bake at 350° for about 25 minutes or until cheese is melted and brown. Serves 6 to 8 people.
In large mixing bowl, mix biscuit mix and sour cream. Pour in Sprite and mix. Roll into large ball. Sprinkle a little biscuit mix on pastry sheet, waxed paper or counter top. Knead dough 2 or 3 times. Roll out and cut. Dip each biscuit in small amount of melted butter and place in pan touching but not too crowded. Bake about 12 minutes or until lightly brown. Brush with a little more melted butter to serve.
Preheat oven to 350°. Dip fish into lemon juice. Spray pan with Pam. Sprinkle with with garlic, chicken bouillon, thyme and paprika. Bake at 350° for 10 to 15 minutes.
Generously grease a 1 1/2-quart casserole dish. In a small skillet, cook onion and garlic in margarine or butter until tender.
Melt oleo. Pour into big casserole dish. Sprinkle 1 cup rice, uncooked. Lay cut up chicken on top of rice. Mix soups and water together. Pour on top of chicken and rice. Cook uncovered at 350° for 1 1/2 hours.
Spread rice in bottom of lightly greased 13 x 9 x 2-inch baking dish. In large bowl, stir together 1 tablespoon parsley and remaining ingredients except chicken and cheeses. Pour over rice. Arrange chicken on top of rice mixture; bake covered at 350° for 45 to 50 minutes. Uncover casserole; sprinkle Mozzarella and Parmesan cheese over top and bake 5 minutes longer. Sprinkle remaining parsley over top just before serving. Makes 6 servings.
Mix flour, cocoa, baking soda, spices and salt. Beat butter and 1 cup sugar until fluffy. Add molasses on low speed. Add flour mixture; blend well. Divide dough in half. Chill dough; form dough by tablespoonfuls into 1-inch balls. Roll balls in remaining 1/4 cup sugar. Place 1 inch apart on greased cookie sheet. Bake 10 minutes at 375° until evenly browned. Cool on cookie sheet 1 minute before removing to rack to cool. Store tightly covered. Makes 78.
Split jalapenos lengthwise and remove seeds. Mash cream cheese and add mayonnaise, a small amount at a time, with a mashing and whipping motion until about the consistency of stiff whipped cream. Stuff peppers and get set for a taste delight.
Spread one side of each noodle with 3 tablespoons chili. Lay 2 halves of cheese over the chili. Roll up and place seam side down in a greased baking dish. Spread remaining chili on top of rolls. Place grated cheese on top. Bake, covered with foil, at 350° for 45 minutes or until hot. To serve: Top rolls with sour cream and green onion.
Put diced chicken in pan; cover with broth (add some water if needed). Add onion, potatoes and carrots. Cook slowly for 10 minutes. Add English peas, soup, salt and pepper. Place one pie crust in the bottom of a round casserole dish. Put mixture in and cover with the top crust. Dot with butter and bake at 375° for 50 to 60 minutes.
Brown hamburger and onions in a pan. Drain fat, add soup and chili powder. Stir and simmer for 10 minutes.
Heat oven to 325°. Grease pie plate (10 x 1 1/2-inch). Mix apples and spices; turn into plate. Beat remaining ingredients until smooth, 15 seconds in blender on high. Pour into plate. Sprinkle with streusel. Bake until knife inserted in center comes out clean, 55 to 60 minutes.
Preheat oven to 375°. Combine in shallow 9 x 13-inch baking dish the lentils and the next 8 ingredients. Cover tightly; bake for 30 minutes. Uncover and stir in carrots and celery. Bake, covered, for 40 minutes, until vegetables are tender. Stir in pepper and parsley. Sprinkle with cheese on top. Bake, uncovered, for 5 minutes, or until cheese melts. Serves 6.
Wash asparagus spears and trim off tough ends. Place asparagus in boiling, salted water and cook until tender, 7 to 10 minutes. Drain off liquid.
Mix Bisquick and sour cream. Add just enough club soda to moisten. Roll out on a floured board. Cut with a biscuit cutter. Bake in an oiled pan at 425° for 10 minutes.
Melt cheese in double boiler. You can parboil the green pepper in the bottom part of double boiler while cheese melts. (Cut pepper in half, remove seeds and boil a few minutes until tender to fork.) To melted cheese, add mushroom soup, pimiento, cut-up eggs and cut-up pepper. Serve on toast.
Combine sugar, salt, flour and cornstarch in double boiler; stir in water. Cook over medium heat until mixture becomes thick and clear. Add a little hot mixture to beaten egg yolks. Return to mixture and cook a few minutes more. Remove from heat and blend in lemon juice, rind and butter. Pour into a baked pie shell. Cool slightly.
Preheat oven to 350°. In small bowl, combine onion soup, buttermilk, flour and garlic; set aside. In lightly greased 2-quart casserole, arrange chicken and vegetables. Add soup mix and bake, covered, 20 minutes. Remove cover; top with bread crumbs, combined with butter. Continue baking, uncovered, 25 minutes.
Mix ingredients and bake in 9 x 13-inch dish at 350° until golden brown. Can be easily frozen if any leftover.
Open noodles and remove seasoning packet. Set noodles aside; you will use them later. Mix oil and seasoning packet together. Add sugar, vinegar, onion and broccoli salad. Refrigerate 2 hours or overnight (refrigerate long enough for the oil to soak into broccoli salad). Roast almonds and sunflower seeds in oven for 10 minutes. Break up Ramen noodles and mix with nuts. Add to slaw and serve immediately.
Preheat oven to 425° (220°C). Generously grease 6 or 9 muffin tins. In a medium-sized bowl, stir together all ingredients. Pour into greased muffin tins to within 1/4 inch of top of each cup. Bake 35 minutes or until popped and golden. Pierce side of each popover, if desired, and return to turned-off oven 10 to 15 minutes to dry. Makes 6 servings.
Preheat oven to 350°. Slice tops off tomatoes and discard. Using small knife, remove center pulp from tomatoes, leaving shells intact. Discard seeds, chop pulp and reserve. Invert tomato shells onto paper toweling to drain. Cook sausage, onion and garlic until sausage is browned and crumbly. Drain off excess fat. Stir in reserved tomato pulp, zucchini, basil, vinegar, oregano, salt and pepper. Simmer, uncovered, 10 minutes. Remove from heat. Stir in rice, Provolone and 4 tablespoons Parmesan. Place tomatoes in 2-quart (10 x 13-inch) rectangular baking dish. Spoon filling into shells, mounding on top. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake 25 to 30 minutes or until bubbly and hot. Serve immediately.
In a large bowl, combine ham, pineapple, cherries, oranges and marshmallows. Mix sour cream, mayo and rice. Pour sour cream mixture over other ingredients and gently fold everything together. Refrigerate overnight. Serves 6 to 8 generously. Serve on lettuce leaf.
Cook broccoli according to directions (don't drain). Add Cheez Whiz, rice, chicken, soup, sauteed onion and milk. Bake 45 minutes at 350° in 2-quart baking dish.
Cut ribs into serving size pieces. Combine remaining ingredients, mixing well. Pour into a large shallow dish. Add ribs, cover and refrigerate at least 2 hours, turning ribs occasionally. Drain, reserving marinade. Place ribs on grill, bone side down, over slow coals for 30 minutes. Brush with sauce and cook another 30 minutes, basting and turning frequently. Serves 4 to 6.
Add sugar to boiling water after sugar dissolves. Add tea and cloves tied in a cloth. Let stand for 6 or 8 minutes and remove tea and cloves. Squeeze	juice from lemons and oranges. Strain and add to tea infusion. This may be made beforehand and reheated when needed.
l. In medium bowl, pour ice water over potatoes to cover; stir in sugar and 1/4 tsp. of the salt. Let stand 30 minutes.
Melt butter. Add onion. Saute until tender. Mix cornstarch and sugar. Blend vinegar. Add water and stir into butter and onion until mixture thickens. Add to heated beans.
Mix gelatin, nuts and shredded coconut with the Eagle Brand milk. Shape into strawberries. Refrigerate until cold (much easier to handle). Dip the top into green sugar. Roll the berry in the red sugar. If desired you can soak slivered almonds in green food coloring and use for stems.
Slice cucumbers and onions thoroughly. Cover them with water and add the salt. Stir. Let this set in a large container, not aluminum, for 2 hours.
Cook lasagna noodles	as directed. Brown meat, onion and pepper; drain. Combine tomato sauce and seasonings (suit to your taste). Simmer 15 to 20 minutes. Combine all cheeses together. Layer noodles, meat mixture/sauce and	cheese mixtures. Repeat layers. Cover with aluminum foil;	bake 45 minutes in 300° oven.	Serves 6.
In a lightly greased pie plate, layer the first five ingredients. Put the milk, Bisquick and eggs in a blender. Beat at high speed for one minute. Pour over layered mixture. Bake at 400°, 30 to 35 minutes or until knife inserted comes out clean. Let stand 5 minutes. Garnish with parsley.
Brown chicken in oil and remove. In same pan saute scallions, garlic and shallot. Meanwhile, remove tomatoes from can, place in bowl and chop into small chunks. Add to pan. Simmer 5 minutes. Add wine, salt and pepper. Cook on medium heat 5 minutes. Reduce heat and add chicken, meat side down. Simmer 45 minutes or until chicken is done.
Brown meat and drain. Add all other ingredients. Simmer 30 minutes. Serve over Fritos or spaghetti topped with grated cheese.
Preheat 12-inch Dutch oven on the bottom for 5 minutes. Place diced pork in oven. Stir until browned.	Add soup and mix in with pork.	Simmer for 45 minutes.	Place mushrooms on top. Prepare stuffing according to directions.	Place on top of mushrooms.	Bake 30 minutes with 10 coals on top and 5 coals on bottom.
Trim crusts from top, sides and ends without cutting through bottom crust. Cut down center of loaf lengthwise, then across, into 10 or 12 cubes, not through. Cream together margarine or butter, brown sugar and cream. Spread creamed mixture between, all around and on top of cubes. Sprinkle with chopped nuts and cinnamon. Bake uncovered at 450° for 10 minutes in foil lined bread pan. May be frozen.
Cream sugar and margarine. Add eggs, one at a time, beating after each one. Add flour slowly, while mixing. Add salt and vanilla flavoring. Bake at 300° (or 275°).
Butter glass pie pan. Peel and slice apples. Mix white sugar and cinnamon and pour over apples. Mix butter, flour and brown sugar (will be lumpy). Pour over apples. Bake at 325° to 350° for 35 to 40 minutes.
Brown meat. Drain. Add onions, garlic, sauce, tomatoes and undrained mushrooms. Simmer 20 minutes. Cook 8 ounces of macaroni, then place half of macaroni in casserole dish. Cover with 1/2 meat, 1/2 sour cream and slices of cheese; repeat. End with slices of Mozzarella. Cover. Bake for 40 minutes at 350°. Uncover and let cheese brown.
In small bowl, combine soup, chicken, 1/2 cup Cheddar cheese and chopped jalapeno pepper. Top half of each tortilla with 1/4 cup soup mixture, spreading evenly to within 1/2 inch of edge. Moisten edges of tortillas with water; fold over, pressing edges to seal. On 2 large baking sheets, arrange filled tortillas. Bake at 400° for 8 minutes or until hot. Sprinkle with remaining 1/2 cup Cheddar cheese. Serve with salsa and sour cream. Garnish with tomato, jalapeno pepper slices and cilantro, if desired.
Saute onion, green pepper and celery in 1 to 2 tablespoons of butter. Add next 5 ingredients. Simmer 25 to 30 minutes. Cook spaghetti in chicken broth. Combine all ingredients. Pour into casserole and bake 20 minutes at 300°. Freezes well.
Layer beans, chillies, salsa taco mix, sour cream and cheddar cheese in a 9 x13-inch glass dish. Bake at 350° for 30 minutes. Let cool for about 15 minutes. Top with lettuce, tomato, and onion.
Combine ingredients and mix well. This is most easily done by using your hands. Roll as for icebox cookies and wrap in wax paper that has been sprinkled with paprika. When chilled, slice and serve with crackers. Makes about 40 slices.
Mix all ingredients and pour into unbaked pie shell. Bake at 340° for 1 hour. Makes one large pie.
Preheat oven to 400°. Melt butter in 9 x 13-inch pan. Combine potato flakes and salt in plastic bag. Rinse chicken pieces in cold water, then shake in the plastic bag. Place chicken, skin side down, in melted butter. Bake 60 minutes; turn once after 30 minutes.
Mix all ingredients until well blended. Bake in greased and floured tube pan at 350° for 1 hour.
Brown ground beef and onion; drain. Combine soup and enchilada sauce. Grease a large casserole and layer tortillas and meat mixture. Top with cheese. Repeat layers until all mixture is used. Bake at 350° for 35 to 40 minutes.
Combine sugar, eggs, 1 stick margarine and potatoes. Mix corn flake crumbs with remaining margarine.
Mix marinade. Marinate chicken breasts in shallow casserole or plastic pan overnight. Grill chicken, covered, 4 inches from medium coals for 15 minutes, turning occasionally.
Sift flour, soda, salt and baking powder together. Dissolve yeast in warm water. Add to flour mixture with Crisco and buttermilk. Mix well. Knead lightly on floured board. Wrap in see-through paper. Place in covered bowl in refrigerator. Use as needed. Bake in 400° oven for 15 to 20 minutes. Dough will keep up to 2 weeks.
Combine venison, ground beef and onion in a Dutch oven. Cook until meat is browned, stirring to crumble beef. Drain off pan drippings. Stir in beans, tomato sauce, tomato paste, water and chili powder. Bring to boil. Reduce heat, cover and simmer 1 1/2 hours or until venison is tender, adding more water as needed. Yields about 7 cups.
Precook onion and celery in about one cup of water until tender. Add onion/celery mixture to all other ingredients. Spray 9 x 12-inch pan with nonstick cooking spray. Pour into pan and bake in preheated 350° oven for 45 to 60 minutes (just until set). Serves 12 to 16.
In skillet brown beef and cook green pepper until tender; stir to separate meat. Add soups and cherry peppers. Cook over low heat 5 minutes; stir occasionally. Fill each taco shell with 3 to 4 tablespoons meat mixture. Top each with remaining ingredients. Makes 24 tacos.
Combine raisins and water. Bring to a boil. Cool to room temperature. Mix next 4 ingredients. Stir into raisin mixture. Sift together dry ingredients. Add to mixture, beating well. Pour into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 325° for about 60 minutes.
This is the amount you want to make. Peel the skin off your tomatoes and add 2 tablespoons sugar to every quart jar. Add 1 cup of pepper to every quart, any type pepper you like, one medium onion to quart jar and don't forget to salt and pepper. Add 2 tablespoons of white vinegar to each quart. Add 1 tablespoon of Zenic in each quart. If you don't know this spice, just ask for canning chow chow spice; they will know. Chop tomatoes into any size you desire. Add pepper, onion and spices. Do not cook, let sit for a day.
Slip skins from grapes. Bring pulp to boiling, press through sieve to remove seeds. Add skins and sugar mixed with flour, salt, and lemon. Fill crust and dot with butter. Add top crust. Bake 10 minutes at 450°, then 30 minutes at 350°.
Combine beans and taco seasoning. Spoon mixture into a 12 x 8 x 2-inch ovenproof dish. Spread on sour cream and top with cheese. Bake 30 minutes at 350°. Serve hot with corn chips. Makes 5 1/2 cups.
Melt fat in skillet, add meat and brown slightly. Add onions, peppers and seasonings. Cover skillet and simmer about 30 minutes. Serve on split buns (6 to 8).
Day before using, rinse and drain sauerkraut. Combine kraut with other ingredients and refrigerate. Keeps well.
Sift the first 6 ingredients together. Add oil, egg and buttermilk; mix and bake at 350° for 30 minutes.
Cut tenderloin into 1/2-inch thick slices. Place each slice between 2 pieces of plastic wrap. Pound to 1/4-inch thickness. Rub both sides of pork pieces with jerk seasoning. Lightly spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add pork. Cook 2 to 3 minutes or until no longer pink, turning once. Remove from skillet. Keep warm. Stir together pineapple juice, mustard and cornstarch until smooth. Add to skillet. Cook and stir over medium heat until mixture comes to a boil and thickens slightly. Spoon over pork. Makes 2 servings.
Mix together in a large pitcher all ingredients except sparkling water. Refrigerate for at least 4 hours or overnight. Add sparkling water and ice cubes. Serve very cold in balloon-shaped wine glasses.
Prepare 2 days ahead. Wash and soak beans overnight. Change water and refill with water until approximately 1-inch over beans. Add bouillon cubes to water; simmer gently until just tender (approximately 2 hours). In a separate skillet, saute onion, carrot and celery in 2 tablespoons bacon fat until tender. Add to beans. Add remaining ingredients. Simmer an additional 30 minutes. Cool and refrigerate. Next day, in a covered casserole dish, bake for 2 hours at 350°. Serve hot. (Make sure there is enough liquid to cover beans.)
Garnish: minced parsley and cilantro, lemon and lime slices, and chopped hard-boiled egg.
Mix dry ingredients together. Beat egg in small bowl. Melt shortening and cool. Add milk to egg, then stir this mixture into dry mixture. Before completely blended, add shortening and stir enough just to mix ingredients. Add blueberries. Fill greased muffin tin to 2/3 full. Bake 20 to 25 minutes at 400°. Yields 1 dozen muffins.
Cook onions in as little water as possible. Add tomatoes and continue heating until they boil, then add okra and again continue cooking until okra is done, about 10 minutes. Stir with a spoon, vertically, so that onions stay on bottom. When the okra is done, add sugar and salt and mix thoroughly. Warmed over Spanish okra is just as good, if not better than the first time.
Combine all ingredients. Pour into unbaked pie crust. Bake in preheated 350° oven 1 hour.
Beat egg whites with baking powder until stiff. Add sugar slowly. Add crackers, pecans and vanilla. Pour into well buttered pie pan. Bake 30 minutes at 325°. Cool 1 hour. Top with unsweetened whipped cream.
In large bowl, mix milk and water. Add pudding mix. Beat well. Chill 5 minutes. Fold in whipped cream. Layer in 2 1/2-quart dish. Use 1/3 each of the wafers, bananas and pudding. Repeat layering twice, ending with pudding. Chill thoroughly.
Into a large glass bowl, first place the lettuce. On top of that put a layer of peas, then onions, green peppers, celery, mayonnaise and cheese. Toss right before serving.
In 10-inch skillet over medium-high heat in hot oil, cook onion, pepper and garlic until vegetables are tender, stirring often.
Cook ham, green pepper, onion and chili sauce until tender. Blend in eggs. Cook over a low heat until eggs are set. Stir gently now and then.
Blend butter, sugar and flour for pastry. Pat into a 13 x 9-inch pan. Bake at 350° for 15 minutes. Beat eggs with sugar. Add flour, juice and rind. Pour over crust. Bake at 350° for 25 minutes. Sprinkle with powdered sugar. Cut into fingers.
Mix first 3 ingredients plus 1/3 of the powdered sugar and part of milk. Add remaining milk and sugar. Mix until creamy. (Add more milk to thin. Add powdered sugar to thicken.)
Spread pie filling in a 13 x 9-inch dish. Place pineapple over cherries. Sprinkle sugar over this, then sprinkle cake mix over this. Melt butter and pour over cake mix. Then put coconut and nuts on top. Bake at 325° for about 1 hour.
Spread 1 can refried beans on serving platter. Topped with taco meat and salsa. Spread sour cream evenly. Garnish with lettuce, tomatoes, cheese and black olives. Arrange tortilla chips along outside of patties.
Cream brown sugar and oleo; add eggs. Add flour, soda and baking powder alternately with buttermilk and vanilla. Drop from teaspoon on greased cookie sheet. Bake in 350° oven. May add nuts, raisins or chocolate chips.
Mix cheese, vanilla and sugar until blended. Add eggs. Beat well. Place wafers in cupcake papers in muffin tin; spoon cheese mixture over wafers. Bake at 325° for 25 minutes. Cool and spoon favorite pie filling on top.
Cream all ingredients together; pour into shell. Put 1/4 cup Cool Whip on top. Chill and serve.
Day ahead or up to 3 days ahead: Into 1-quart saucepan, drain liquid from beets. Place beets and eggs into 1 1/2-quart jar or large bowl. Into beet juice in saucepan, stir vinegar and remaining ingredients. Over high heat, heat to boiling. Cover and refrigerate at least 12 hours to allow flavor to penetrate eggs.
Sift together dry ingredients, add yolks, buttermilk and shortening. You may use other shortening. Beat whites of 3 eggs and fold in dough.
Mix well all ingredients. Shape into walnut size balls. Place on greased cookie sheet. Bake 20 minutes at 350°. They can be kept refrigerated unbaked for as long as one week.
Mix all ingredients, except morsels. Add morsels last (mix again). Turn into tube pan (greased and floured). Bake at 350° for 1 hour or until toothpick comes out dry.
Drain okra, mash well. Add egg and beat. Sift dry ingredients. Add to okra mixture. Drop by spoon in hot butter or oil. Fry until golden brown. Turn only once.
Preheat oven to 350°. Combine sugar, syrup and butter in 2-quart saucepan. Bring to boil on high, stirring constantly, until butter is melted. Remove from stove and gradually add hot syrup to eggs; stir all the while. Add hickory nuts to mixture and cool to lukewarm. Add vanilla. Pour into pie shell and bake for 40 to 45 minutes. Serves 6 to 8.