HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray casserole dish with Pam. Mix all ingredients with a mixer and pour into dish.
Place chopped vegetables and water in a large pot and boil. Add chicken. Boil until chicken is soft. Take the chicken out of the water and remove from the bone; then put back in the pot. Add peppercorns, bay leaf, salt as well as the tortellini. Serve when tortellini are cooked.
Mix well. Roll in 1/2-inch rolls (this makes about 5 rolls). Wrap tightly in plastic wrap. Store in refrigerator for 24 hours; place on broiler pan. Bake at 300° for 1 1/2 hours. Cool. Keep refrigerated or frozen.
Combine ingredients well; roll into 36 one-ounce rolls. Fry in 450° deep fat until golden brown. Serve with seafood.
Saute onion in margarine. Add rice and soup. Stir. Bake in casserole (uncovered) at 350° about 1 hour.
Boil chicken in salt water until tender. When chicken is good and done, remove from salt water. Cut into bite-size pieces.
Combine margarine, milk, sugar and salt in saucepan over medium heat. Boil 4 to 5 minutes, stirring. Stir in marshmallows, chocolate, vanilla and nuts. Stir. Beat until marshmallows blend. Pour in buttered pan. Cool.
Thaw and dice crabmeat. Remove crust from bread and cut in 3/8-inch cubes. Combine all ingredients but add crabmeat last. Stir. Cover and refrigerate 3 hours. Serve in bowl with lettuce leaves arranged on bottom.
Melt butter in a 5 x 9-inch pan. Mix flour, sugar and milk. Pour over melted butter. Sprinkle berries over mix. Bake at 350° until golden.
Cook one whole hen in large pan on top of stove. Add water continuously as it boils and evaporates. Salt hen. Cook for about 4 hours or until tender. Remove from pot and brown in oven. Dip out 1 cup of broth from cooking pan. Set broth aside until it is cool, but still warm. Mix in flour, soda, baking powder and salt until dough has a biscuit-like consistency. Knead and roll out 1/4-inch thick on floured board. Cut in strips until dumpling pieces are about 2 x 2-inches. Bring remaining broth in cooking pan to a boil. Drop dumplings in one at a time. Cook until tender with a fork.
Melt marshmallows in the milk (heat, but do not boil). Mix other ingredients together. Add the marshmallow-milk mixture last. Pack mixture into lined pans. Cover with foil; leave in refrigerator overnight. This will keep for several days, even weeks. Serve in small pieces, as it is rich.
Grease loaf pan and sprinkle with 1 tablespoon of corn meal. In a saucepan, combine milk, sugar, salt and butter. Heat until butter melts.
Cream butter and cream cheese in mixer until smooth. Add sour cream and sugar; mix well. Chill in refrigerator. Shape into balls. Roll in bread crumbs. Chill until served. Makes 4 servings.
*Five-eighths cup equals 1/2 cup plus 2 tablespoons.
Mix all together and drop by spoonfuls onto cookie sheets. Bake at 400° for 10 minutes, then cool.
Attach food grinder, using coarse grinding plate. Turn to speed 4 and grind onions and red pepper in small bowl. Add water and salt. Let stand 15 minutes, then drain. Attach clean grinder with coarse plate. Grind apples into a 5-quart pot. Add onion and red pepper mixture, vinegar, sugar and cloth bag filled with spices. Bring to a boil and cook 15 minutes. Remove spice bag.
Cook sugar, milk, cocoa, Karo and oleo to a soft ball stage when dropped in a cup of water. Remove from heat. Beat with beater until mixture thickens. Add Marshmallow Creme, pecans and vanilla. Mix well. Pour into a greased oblong pan. Cool. Cut into squares.
Melt butter in a 9 x 15-inch Pyrex pan. Pare and quarter enough potatoes to completely cover the bottom of the pan. Roll over in butter as placing in the pan. Sprinkle with salt. Grate cheese and mix with crumbled bread and paprika. Sprinkle over the top of the potatoes. Bake at 350° for 1 hour.
Mix together in bowl. Bake in a loaf pan or round casserole dish for 1 hour at 350°. Place bacon strips (uncooked) on top of formed loaf before putting in oven if you so desire.
Make white sauce of butter, flour, and milk. Add 1/3 of the cheese and stir until melted. In a deep casserole dish, arrange layers of rice, asparagus, eggs, and sauce. Put rest of cheese on top with some crackers crumbs. Bake at 325° for 30 minutes.
Mix all ingredients, except vanilla in saucepan. Bring to a boil, stirring often. Reduce to medium heat. Cook 20 minutes. Remove from heat. Add vanilla.
Peel potatoes; cut in 1/4-inch slices. Deep fry in hot oil until golden brown; drain. Arrange half of potatoes in an even layer in shallow 1 1/2-quart baking dish. Saute onions in oil; set aside. In remaining oil, cook beef; stir with a fork until all redness is gone. Add onions, garlic, tomato sauce, cinnamon and salt and pepper. Pour over potatoes. Arrange remaining potato slices over meat. Beat eggs into white sauce. Pour over meat and potatoes. Sprinkle with cheese. Bake at 350° for 45 minutes.
Melt chocolate in top of double broiler. Mix remaining ingredients in large pan. Pour melted chocolate over pan contents. Cover cookie sheets or counter top with wax paper. Spread out mixture to dry (approximately 1 1/2 hours).
On a large platter, place a layer of chips, followed by lettuce, quartered tomato and sliced onion. Slice and saute one onion and the green pepper; set aside. Brown and drain the hamburger. Mix the hamburger with refried beans and heat. Spoon the hamburger-refried bean mix over the chips and vegetables. Place the sauteed onion and green pepper over the hamburger-refried beans. Cover with green chilies, black olives and cheese. Broil until the cheese melts. Garnish with hot peppers; start dipping into your favorite salsa (mine is made with habanera peppers). Be sure to have plenty of Mexican beer around!!
Combine butter and cream cheese, creaming until well blended. Combine flour and salt; add to creamed mixture, mixing well. Shape dough into 8 balls. Wrap each in plastic wrap and chill at least 2 hours. Roll each ball of dough into an 8-inch circle on a lightly floured surface. Cut into wedges.
Brown meat and onion. Add parsley, celery salt and salt and pepper (to taste). Drain off excess fat. Layer meat mixture in bottom of casserole. Layer with mashed potatoes. Do this until casserole is full. When making potatoes, use water instead of milk. Bake at 300° until heated through. Very good.
Preheat oven to 450°. Mix all ingredients except cheese. Pour 1/2 batter into a large greased iron skillet. Arrange cheese slices on top; cover cheese completely with remaining batter. Bake at 450° for 30 minutes or until golden.
Mix all ingredients except flour. Slowly add flour and mix together thoroughly. Bake at 350° for 10 minutes until soft. Dough will seem sticky. Cut about 1/4-inch thick.
Thoroughly mix all ingredients together. Chill for 1 hour. Serves 6.
Melt cream of mushroom soup with cream cheese in saucepan. Mix cold water with gelatin. Add to mixture in saucepan. Remove from heat; drain crab and mix with celery and onion. Add mayonnaise. Mix all together. Refrigerate in mold and serve with crackers.
This punch is based on flavored gelatin, which allows you to choose the color to blend with party decorations. In large quantities, additions of food coloring may be necessary to have a bright color. Freeze some of the punch in ice cubes or a ring mold with pieces of fruit and mint for decoration. This punch also can serve as a starter for adding many additional flavors such as sherbet. Add ginger ale just before serving. For a less sweet taste substitute some or all club soda. May be made the day before serving. Double as desired.
Mix pancake mix and 1 package salad dressing (both dry); set aside. Beat egg with water; stir in second package salad dressing (dry). Coat evenly each piece of cut up chicken with egg-water-dressing mixture, then roll in pancake-dressing mix. Let dry on toweling. Heat 1-inch deep oil in a heavy skillet (400°). Fry 4 to 5 minutes on each side. Place on cookie sheets in 350° oven for 30 minutes for crispy coating.
Brush chicken pieces on all sides with oil. In a large casserole or baking dish, combine the onion, celery, parsley and tarragon. Arrange the chicken pieces on top and pour the vermouth over the chicken. Sprinkle the chicken with salt, pepper and nutmeg. Distribute the unpeeled garlic cloves throughout the casserole, tucking them under and around the chicken. Cover top of pan or dish tightly with foil. Bake the chicken in a preheated oven at 325° for 1 1/2 hours; no peeking. Do not uncover for 1 1/2 hours! Serve the chicken over rice with the garlic. The garlic cloves can be squeezed over Melba toast. Serves 4.
Combine the first 5 ingredients in a plastic bag. Shake to mix well. Brush both sides with buttermilk. Place in bag of crumbs and shake to coat. Place chicken in pan that has been sprayed with vegetable oil spray. Bake at 350° to 400° for 45 minutes or until tender.
Mix in order given. Drop by spoonfuls on cookie sheet. Press down with a floured glass. (Use a paper napkin over the bottom of a glass dipped in flour before pressing.) Bake at 350° for 10 to 12 minutes.
Slice pound cake into 8 portions. Top each slice with a heaping tablespoonful or two of nondairy whipped topping. Press a peach half, round side up, into the topping.
Heat jello and ginger ale until dissolved. Drain pineapple and use juice to make one cup. Mix with jello. Refrigerate until it starts to set. Add can of pineapple and cranberry sauce. Refrigerate until congealed. Beat cream cheese until fluffy; add Cool Whip. Mix well. Pour on top of jello mixture. Top with pecan halves.
Bring all refrigerated ingredients to room temperature by letting them stand on counter about 30 minutes. Place yeast in bread machine pan according to directions in manual. In medium bowl, combine flour, oats, cheese, sugar, salt and seasoning; mix well. In separate bowl, combine buttermilk and oil; mix well. Place dry ingredients and buttermilk mixture in bread machine pan according to manual. Select white bread and light crust settings. Remove bread from pan to wire rack. Cool completely before slicing. Yield: 1 1/2 pound loaf (16 servings).
Stir the sugar into melted chocolate and margarine. Stir in eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts, spread in an 8 x 8-inch greased pan.
Mix well all the ingredients. Spread on English muffins. Bake in 350° oven about 10 to 15 minutes. Cut into quarters. Makes 24.
Beat whites with cream of tartar until past frothy. Add sugar (1 tablespoon at a time). Continue to beat until it loses glossiness. Add vanilla. Fold in nut meats. Drop by tablespoon or less on brown paper or cookie sheet. Place in 400° oven; close door and immediately turn off oven. Leave in oven overnight. Do not open oven door.
Combine first 4 ingredients; beat until fluffy. Add 7-Up and beat well. Pour into 13 x 9 x 2-inch pan and bake at 350° for 30 to 40 minutes. While hot, cover with topping.
Mix all together. Bake 1 1/2 to 2 hours in 350° oven.
Soak rice in warm water for a few hours or overnight. Drain and put in a large heavy pot with salt and milk. Heat, stirring often. Bring to a boil; reduce and simmer for 20 minutes. Beat eggs, sugar and vanilla. Remove rice mixture from heat; stir in egg mixture. Return to heat until it comes to a slow boil. As soon as it starts to boil, remove from heat. Pour into a large bowl; sprinkle with cinnamon. Cool 2 hours, then refrigerate.
Mix all in saucepan. Cook for 3 minutes on medium heat until thickened. Let cool. Store in refrigerator.
Cut cabbage in small pieces. Chop up tomato, cucumber, sweet pepper and onion; add to cabbage. Add mayonnaise, sugar, salt and black pepper to mix just before you serve.
Preheat oven to 350 degrees. Spray Pam in pie dish. Spread out first pie crust in dish. Open all cans of chicken and spread in dish. Don't drain chicken. Drain Veg-All veggies and put in bowl and pour soup in it, mix together. Sprinkle pinch of salt and pepper on chicken. Pour veggies and soup on chicken, spread. Place second pie crust on top, folding up so mixture won't fall out. Poke holes in top of crust with knife. Cook at 350 degrees for 45 minutes until golden. After cooked, take out of oven and cool for 10 minutes.
Cook onions and margarine until transparent. Add corn bread stuffing, sour cream and mushroom soup into casserole dish. Bake at 300° for 20 to 30 minutes.
In a deep 1 1/2-quart dish, combine beans and soup mix. Top with onion rings. Heat, uncovered, on High for 9 to 11 minutes.
In a stainless steel pan, mix vinegar, water, sugar, salt and pepper; boil for 2 minutes. Peel and thinly slice beets and place in a bowl. Cover with hot vinegar; allow to cool and refrigerate. Stir every 6 hours. Prepare at least 12 hours in advance. Makes 2 cups.
Saute onion in melted butter; stir in flour and salt and pepper. Add sour cream and heat, but do not boil. Stir in drained green beans. Pour into baking dish. Top with cheese. May double or triple recipe. Bake 15 minutes at 350°.
Put Carnation, sugar and chocolate in saucepan; cook on low heat. When sauce begins to boil, cook for 15 minutes. Stir sauce frequently to prevent it from burning or scorching. After 15 minutes, remove from heat and add vanilla. Beat with an eggbeater until smooth. Serve warm or chilled over cake or ice cream.
Wrap cauliflower in plastic wrap. Cook with stem up in a microwave for 4 minutes on High. Turn over and cook for 4 minutes more. Break apart and put in casserole dish.
Dissolve gelatin, sugar and spices with boiling water. Add syrup and vinegar; chill until it starts to thicken. Add peaches and refrigerate until firm.
Mix together the margarine, cream cheese and sugar. Set aside. Mix instant pudding and milk. Fold in Cool Whip. Mix both mixtures together, then layer cookie crumbs and pudding mixture, starting with cookie crumbs. Leave enough crumbs for top.
Grease casserole dish; melt margarine in bottom (1/2 stick). Sprinkle rice over bottom of dish. Mix the 2 cans of soup and only 1 can of water together. Pour over rice; mix thoroughly. Place breasts on top of rice. Cover tightly with foil. Bake at 350° about 1 hour and 20 minutes or until chicken is tender, rice has absorbed the liquid and the soup has thickened.
Place broccoli in microwave with package intact. Heat thoroughly. In a large Dutch oven, combine Cheez Whiz, chopped onion, soup and margarine. Heat to a boil, stirring frequently. Remove from heat and stir in rice. Cover and let stand for 5 minutes. Stir in broccoli. Pour into casserole dish and bake at 375° until brown and bubbly, about 45 minutes to 1 hour.
Sift first 4 ingredients together into bowl. Beat all ingredients for 4 minutes. Pour batter into greased loaf pan and bake 60 to 65 minutes at 350°. (Cakes of this kind often rise slightly in center and "crack".)
Rub all surfaces of lamb with 1 clove garlic. Cut this clove and one more into slivers. Slit skin of lamb at intervals and insert garlic slivers. Blend next 6 ingredients to a paste. Spread over surface of roast. Place lamb on a rack, covered, in roasting pan and roast for 2 to 2 1/2 hours at 325°. Check with roasting thermometer (150° for medium rare to 175° for well done). Serves 6 to 8.
Mix 3/4 cups sugar, shortening, eggs and milk until well blended. Stir in 1 1/2 cups flour, baking powder, salt, nutmeg and cloves; fold in berries. Spread batter in greased 9-inch square pan. Combine remaining ingredients and mix until crumbly. Sprinkle crumbs over batter. Bake at 375° about 45 minutes or until cake top springs back when lightly touched. Serve warm, cut into squares, with a lemon sauce.
Mince and blend all ingredients until thoroughly mixed. Spread bread of your choice with mayonnaise, then with mixture. Cut in party shapes.
Butter 8 x 8 x 2-inch pan. In 3 1/2-quart saucepan mix sugar with dry gelatin. Add milk, corn syrup, unsweetened chocolate and butter. Cook, over medium heat and stirring frequently, to 238° on candy thermometer or until a little in cold water forms soft ball that flattens when removed from water. Remove from heat. Pur into large mixing bowl. Stir in vanilla. Cool 25 minutes. Beat with wooden spoon until candy thickens. Stir in walnuts. Spread in prepared pan. Let cool, then cut into squares. Makes about 2 1/2 pounds.
Mix pudding according to directions on box. Combine cream cheese, Cool Whip and powdered sugar and stir into pudding. Crush cookies up into fairly fine crumbs. Layer the pudding mixture and then cookies with the cookie mix as the top layer.
Combine juice, water, sugar and salt in coffee pot. Place spices in coffee pot basket; perk and serve hot. Makes 10 cups.
Preheat oven to 375°. Stir together water, rice, tomatoes, cheese, onion and 1 teaspoon Italian dressing into a greased 13 x 9-inch baking dish. Top with chicken; sprinkle with Parmesan cheese and remaining Italian dressing. Bake 45 to 50 minutes or until chicken is tender. Let stand 5 minutes. Serves 4 to 6 people.
Roll out bread dough in rectangular shape. Spread 4 ounces pizza sauce over dough, staying 1 inch from edges. Place pepperoni, Canadian bacon and mushrooms over tomato sauce. Cover these ingredients with cheese (both kinds). Squeeze 4 tiny dots of mustard on cheese (space evenly). Starting with one of the longer sides of the rectangle, roll bread into a tube. Bake according to bread dough directions. Pour remaining 4 ounces of pizza sauce over finished stromboli (reheat sauce if necessary). Serves 2.
Boil sugars, butter and ice cream together. Stand biscuits on edge in a Bundt cake pan. Stack until full. Pour caramel mixture over biscuits. Bake at 400° for 20 to 30 minutes. May add nuts, raisins or cinnamon, if desired.
Mix well and roll into balls. Refrigerate several hours. Bake at 350° for 15 minutes.
Combine all the ingredients and mix well. Put in muffin tins and bake at 400° for 20 to 25 minutes until done. Makes 1 dozen muffins.
Mix and put into buttered casserole. Bake at 350° for 1 hour after it begins to boil.
Wash chicken thoroughly. Sprinkle with garlic salt and black pepper. Pour melted butter into baking dish. Layer chicken on top of butter. Bake chicken in oven at 350° for 30 minutes. Turn chicken to coat with butter. Mix together soups and water. This should be slightly loose. More water can be added. Remove chicken from oven and pour off any grease. Pour soup over top of chicken. Lay onion rings on top of chicken and soup mixture. Return to oven and bake 30 minutes longer or until chicken is tender. Delicious served with rice. Serves 8.
Sprinkle stew beef with tenderizer. Place in crock-pot. Add next 6 ingredients. Add water. Place lid on pot and cook on low all night. Next morning, stir to mix well. Add salt and pepper to taste. Two hours before serving, add rice. One hour before serving, add macaroni. Serve with crackers or cornbread. The longer it cooks, the better it is!
Grease and flour pan. Mix all ingredients and pour. Bake at 350° until done, 15 minutes to 1 hour.
Coat a large skillet with cooking spray; add oil and place over medium heat until hot. Add onion and garlic. Stir-fry 2 minutes. Add corn, tomato, basil and pepper. Stir-fry 1 minute longer or until thoroughly heated. Stir in bacon bits and cheese. Serve immediately. Serves 4.
Mix sugar, eggs and oil plus pumpkin. Add flour, salt, soda and cinnamon. Use 2 greased loaf pans. Fill half full. Bake at 350° for 1 hour.
Preheat oven to 400°. Line 12 muffin tins with liners. In large bowl, combine flour and baking powder. Set aside. Put milk, eggs, sugar, peanut butter, applesauce and salt in small bowl and blend with hand mixer. Pour over dry ingredients, stirring until moist. Divide batter. Bake 15 minutes.
Place in small saucepan and bring to a boil. Stir and pour over cabbage mixture. Do not stir. Cover immediately and refrigerate for at least 4 hours. Mix well and return to refrigerator until needed. Keeps well with minimal refrigeration and is excellent for picnics or camping.
Heat oven to 375° to 400°. Beat yolks with fork and add to them 1 tablespoon cold milk or hot water for each yolk. Add salt and pepper. Beat whites until they adhere to the sides of the bowl and fold them in. Melt the teaspoon of butter in a medium-size heavy pan which can go into the oven. When the pan is hot, pour the eggs in and brown on top of the stove for less than a minute; then put in oven for 15 minutes. Do not open the oven door while cooking. Test with a knife. If it is finished, it will be firm. Make 2 nicks on opposite sides and fold.
Mix together pretzels, melted butter and 3 tablespoons sugar; press into 9 x 13 pan. Bake 8 minutes at 400°. Cool.
In a large bowl, cut apples into bite size pieces. Drain pineapple and mandarin oranges, and mix with apples. Add pie filling and mix with the fruit mixture. Refrigerate. Add bananas just before serving.
Brown meat and saute onions in cooking pot over medium heat. Season with salt and pepper. Add tomatoes, cinnamon stick and lima beans. Cover; bake 1 1/2 hours at 350°.
Flatten chicken as much as possible. Make a paste of 3 cheeses. Put in center of chicken; wrap chicken around cheese. Secure with toothpick. Dip in egg and milk, then in bread crumbs. Put in greased baking dish. Bake at 350° for 45 minutes.
Peel, pit and mash avocados in food processor; add lemon juice, salt and pepper to taste. In a separate bowl combine and blend sour cream, mayonnaise and seasoning mix. Spread 2 cans jalapeno bean dip onto bottom of 8 x 12-inch glass cake pan. Top with avocado mix, then sour cream mix. Cover with onions, tomatoes, olives and cheese. Chill; serve with tortilla chips.
Mix together oil, sugar, eggs and vanilla. Sift together dry ingredients and add to the oil/sugar mixture. Fold in nuts and apple. Pour into 9 x 13-inch pan and bake at 350° for 1 hour.
Mix together in order given and dip wieners into batter. Fry in deep fat until brown. Drain on paper towels. Serve with mustard and catsup.
Fry first 5 ingredients. Add lentils and fry one more minute. Cover all with water. Slow cook for 45 minutes.
Combine vinegar and honey in small bowl; mix well. To serve, drizzle 2 to 3 tablespoons vinegar honey mixture, oil and oregano over lettuce greens. Toss to coat. Garnish with fruit if desired. Yield: 6 servings.
Bring cream cheese to room temperature. Chop or blend dried beef to small pieces. Chop onion. Add all ingredients, reserving 1/4 of beef for garnish. Mix well. Form into ball. Roll in remaining beef. Serve with crackers.
Combine all ingredients and put in large casserole. Sprinkle with green pepper. Bake 2 hours at 300°. Last 15 minutes of baking sprinkle shredded Cheddar cheese over top. Delicious!
Cook and stir in skillet over medium high heat the carrots and green beans in salad oil for 2 minutes. Add cauliflower and green onions; cook 1 minute. Add water, chicken stock base, cornstarch and garlic powder. Cook and stir until thickened. Vegetables should be crisp-tender. If they need further cooking, reduce heat, cover and steam to desired doneness. Add almonds. Serves 4 to 6.
Mix together first 6 ingredients and set aside. In separate bowl mix sugar, cinnamon and chopped nuts. Spread 1/2 cinnamon mixture in bottom of greased and floured pan. Add 1/2 batter. Add rest of cinnamon mixture, then add rest of batter. Bake at 350° for 1 hour. Cool 10 minutes; remove from pan.
Mix all ingredients together. Grease and flour pan. Bake at 325° for 1 hour and 15 minutes.
Boil 4 cups water and add 4 cups sugar to make a simple syrup. Let boil a few more minutes. Add instant coffee and shut off heat and let cool, add vodka. Cut vanilla beans in half the long way. Put in each bottle, divide solution into 3 equal parts. Stir well, then fill bottles. Let stand in a cool, dark place for at least 10 days before using.
Spray 9 x 13-inch pan; dump pineapple and pie filling in. Slightly mix. Sprinkle dry yellow cake mix on top. Slice margarine and dot over cake mix. Sprinkle nuts on top. Bake 1 hour at 350°.
Boil sugar and water to spin thread (come off spoon in thread when you spin spoon). Add salt to mix and a little cinnamon or almond flavoring. Remove from heat and pour nuts into mixture. Stir until crystallized.