HumbleIntelligence/food-ner-1-Million huggingface dataset:
Reserve chicken broth. Boil chicken in water with onion until cooked. Cut cooked chicken into bite size pieces. Combine soups and sour cream together with chicken. Moisten stuffing mix with chicken broth and spread over top of chicken mixture. Bake in heated oven at 350° for approximately 45 minutes to 1 hour. Serves 12.
Measure oats, nuts, vanilla and peanut butter and set aside. Bring sugar, milk, oleo and cocoa to boil. Boil 1 1/2 minutes, stirring constantly. Remove from heat; add oats, nuts, vanilla and peanut butter. Beat until well blended. Drop small amounts on greased cookie sheet or wax paper. Makes about 30 to 32 cookies. Do not use instant oats.
Combine sugar and milk; stir and cook until mixture threads. Pour 3 to 4 teaspoons vanilla over pecans in a pan; sprinkle with salt. Let vanilla soak in while syrup cooks. Pour syrup over pecans and stir to coat. After cool, break up into individual pecans. These turn very white as they dry.
Sift flour, baking powder and salt, then add Crisco and milk. Mix and knead the dough well. The dough doesn't need to rise unless you want it to.
Cream butter and pudding powder together. Beat in egg. Mix in flour. Shape into small balls. Roll balls in sugar. Place on greased baking sheet. Make a dent in each cookie with your thumb. Bake in a 325° oven for 5 minutes. Remove cookies from oven and press dent again. Continue baking for about 10 to 15 minutes. Fill dents with jam. Melt chocolate chips and butter in small saucepan over low heat. Glaze top of cooled cookies with melted chocolate.
Cook carrots until tender; add the onion and cook 3 more minutes. Drain and set aside in a casserole dish. Make a cream sauce of the flour, margarine, tarragon, salt, mustard and pepper with milk. Stir and heat until thick, then add cheese. Mix in until melted. Pour cream sauce over carrots in casserole; top with bread crumbs. Bake at 350° for 30 minutes.
Melt butter or oleo in a baking dish. Sprinkle butter with crushed wafers. Then layer the chocolate bits, nuts and coconut. Pour the condensed milk over all. Do not mix!!! Bake at 350° for 20 to 25 minutes.
Preheat the oven to 400°. In a large saute pan, melt the butter. Add the onions and celery; saute for 3 minutes. Add the duck and pheasant and cook until the meat is browned, 6 to 8 minutes. Stir in the flour. Reduce the heat and cook 5 to 7 minutes, stirring occasionally, until the mixture is bubbling in the center of the pan and a roux has formed. Stir in the wine and stock. Bring to a simmer and add the thyme, cinnamon, allspice, nutmeg, bay leaves, salt and pepper. Cook, stirring constantly, for 10 to 15 minutes. Pour in the pie crust and top with top crust. Crimp the edges with fork and cut seam so steam can escape. Bake 50 to 60 minutes or until the juices are bubbling up through the middle of the pie. Remove from oven and cool 10 to 15 minutes before cutting.
Cook noodles; fry together ham, onion and green pepper. To noodles and ham mixture, add soup, cheese (reserve some to sprinkle on top), brown sugar, water, mushrooms, salt and pepper. Bake at 350° for 30 minutes. Serves 8 to 10.
First, prepare the fruit. Peel, cut in eighths and core about 3 pounds fully ripe apples. Place 1/4 of the apples and 1/2 cup water in electric blender. Blend at high speed about 15 seconds. Repeat with remaining apples and water. Measure 5 cups into very large saucepan.
Soak yeast in warm water. Combine brown sugar, salt, shortening and add hot water and stir. Cool. Stir in rye flour; beat. Add yeast and caraway seed. Mix well. Add enough flour to make a soft dough. Turn on floured surface. Cover and let rest 10 minutes. Knead. Place dough in bowl, let rise to double in size. Divide into 2 portions. Round each piece. Cover and let rest 10 minutes. Place on greased sheet. Let rise until double in bulk. Bake at 375° for 25 to 30 minutes. For a soft crust, butter tops while hot.
Mix all ingredients. Pour milk in last. Pour into unbaked pie shell. Cook for 10 minutes at 350°, then 30 minutes at 325°.
Combine sugar, cornstarch and salt in pan. Gradually add water. Bring to a boil, stirring constantly. Cook 1 minute until mixture is clear and thickened. Stir small amount into beaten egg yolks. Return to hot mixture. Cook for 3 minutes. Stir in lemon juice, butter and rind. Pour into shell.
Tear the tortillas into small bite size pieces and fry in light oil until crisp. Drain the chips and set aside on a paper towel. If you use the chorizo sausage, brown this now together with the onions. If you choose to leave the chorizo out, then just brown the onions lightly and add olives. Put the ingredients into a casserole. Pour sauce over all and the grated cheese on top. Add a few dollops of sour cream. Bake at 325° for 25 minutes.
Mix all ingredients except Dream Whip mixture only until all blended. Fold in the prepared Dream Whip. Spoon into 3 baked pie shells. Chill at least 2 hours before serving.
Unroll crescent dough and separate in to eight rectangles; seal perforations. Brush with 2 tablespoons butter. Combine the pecans, sugar, cinnamon and nutmeg; mix well. Sprinkle 1 tablespoon over each rectangle; gently press into dough. Roll up jelly roll style, starting at a ling side. Pinch seams to seal. Twist 2-3 times.
Make in a Teflon pan. Stir with a wooden spoon. Cook the first 4 ingredients over medium heat until a little dropped in cold water is brittle. Add the nuts. Remove at once from stove. Add the baking soda; beat hard. Turn into two 8 x 8-inch buttered pans, then cut and wrap in waxed paper.
Combine marshmallows and milk in top of double boiler. Melt over low heat; cool. Fold in whipped cream and pour onto graham cracker crust. Top with cherry pie filling. Refrigerate or freeze. Serve as is or top with a dab of whipped cream.
Sift flour, baking powder, soda and salt together. Thoroughly mix shortening, sugar, eggs and vanilla together until light and fluffy. At low speed, blend in chocolate, then flour alternately with bananas. Drop by teaspoonfuls 1 1/2-inches apart onto ungreased cookie sheet. Bake at 400° for 12 to 15 minutes. Makes 5 dozen.
In a large bowl, cream butter and powdered sugar. Stir in vanilla and a tablespoon of water.
Soak peas overnight; drain and add cold water, pork, ham bone or water in which ham has been boiled and onion. Simmer 3 to 4 hours, or until peas are soft. Rub through sieve. Add the flour, mixed with fat, to soup. Boil 5 minutes, stirring constantly. Add seasonings. Thin with milk if necessary.
Beat eggs with salt; add sugar; blend thoroughly. Sift flour and baking powder; add to eggs and sugar. Add anise oil and butter; mix well. Knead until smooth. Roll small pieces into 3-inch oblong and other shapes. Bake in moderate oven 15 minutes or until golden brown.
Chop vegetables. Bring all other ingredients to a boil and pour over cabbage mixture. Cool and refrigerate overnight.
Place salmon in an ovenproof glass baking dish and pour orange juice over fish. Marinate for about 10 minutes. In a small bowl, combine tomatoes and orange rind. Set aside.
With brown sugar and flour in saucepan, add enough water until thick. Heat on medium until sugar has melted. Add butter and stir until thick. This is delicious on strawberries and cake. Serve with whipped cream on top.
Dip chicken in melted butter. Roll in cracker crumbs, parsley, salt, pepper and Parmesan cheese. Cook in 350° oven for 1 hour. Last 15 minutes, pour lemon juice over chicken.
Cream butter and sugars. Add eggs, molasses and milk. In another bowl, mix flour, salt, soda, spices, raisins and oats. Mix this with the butter mixture. Drop in spoonfuls on lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Make sure to leave a lot of space between each cookie. They spread.
Mix milk, lemon juice and fruits. Stir in Cool Whip and mix well. Freeze in covered container. Serves 16.
Mix pudding and milk in bowl and set aside. Mix cream cheese, powdered sugar and whipped topping together in bowl. Add pudding mixture to cheese mixture and blend. Starting with crushed cookies, alternate layers of cookies and pudding, ending with crushed cookies.
Peel potatoes; cut into quarters. Combine flour, cheese, salt and pepper in plastic bag. Shake a few potatoes at a time in bag to coat well. Melt oleo in 9 x 13-inch pan. Place potatoes in single layer in pan. Bake at 375° for 1 hour. Turn once during baking. Can sprinkle with parsley when done.
In large bowl, combine egg, 1/3 cup pizza sauce and bread crumbs. Mix in meat. On foil, pat out beef mixture to a rectangle. In a small bowl, combine 1/2 c. Mozzarella cheese, 1/4 cup Parmesan cheese and parsley flakes. Spoon cheese mixture down the center of loaf. Use the foil to bring sides of beef together. Pinch and seal sides and edges of beef roll.
Cook, drain and cool macaroni. Combine first 6 ingredients. Mix together Western dressing and Miracle Whip. The color should become a pale pink when enough Miracle Whip has been added. Stir into first 6 ingredients.
Preheat oven to 350° and grease inside of 8 or 9-inch baking pan. Melt the margarine. Stir together cocoa and sugar. Stir in melted margarine. Add eggs and vanilla and stir again. Add the flour and salt and mix until smooth. Add nuts. Scrape the mixture into greased pan and spread into an even layer. Bake 40 to 50 minutes or until a toothpick pulls out clean. Let cool before cutting.
Cook sugar, water, and syrup to the soft ball stage; then pour 1/2 of the syrup mixture slowly over the beaten egg whites. Add vanilla. Return remainder of syrup mixture to heat and cook to hard ball stage or until syrup crackles when dropped into cold water. Continue beating candy while the remaining syrup cooks, and then pour over candy and beat until mixture forms soft peaks and begins to lose its gloss. Add nuts. Drop from teaspoon, pushing off with a second spoon onto wax paper. If Divinity becomes too hard, beat in a few drops of hot water.
Brown ground beef with onions, bell pepper, salt and pepper. Drain off excess fat. Add soup, water, corn and chili powder. Simmer for 5 to 10 minutes. Put this mixture in a casserole dish and spoon cornbread mixture on top. Bake until cornbread is done.
Line jelly roll pan with aluminum foil; grease. Beat egg whites in large bowl until foamy. Gradually add 1/2 cup sugar. Beat until stiff peaks. Set aside. Beat egg yolks; gradually add 1/3 cup sugar and vanilla; keep beating. Combine flour, cocoa and all remaining ingredients. Add to liquids. Blend well. Spread batter into pan and bake at 350° for 15 minutes. Place on a towel that's sprinkled with confectioners sugar. Roll up and place on a towel to cool.
Place alternate layers of potatoes, onion and margarine in a buttered casserole. Cover with the mushroom soup. Bake at 350° until the potatoes and onions are tender.
Add baking soda to buttermilk and let foam while mixing other ingredients. Mix together flour, brown sugar and shortening until crumbly. Set aside 1 cup for the topping. To the remaining flour mixture, add the cinnamon, egg and buttermilk. Pour into a greased and floured 13 x 9-inch pan. Sprinkle topping over the batter. Bake at 350° for 25 to 30 minutes.
Combine first 3 ingredients in a large bowl; make a well in center of mixture. Combine eggs, milk and butter; add to dry ingredients, stirring just until moistened. Bake in a preheated, oiled waffle iron. Serve hot with desired topping.
Mix and blend all ingredients, except chicken wings. Place chicken in a glass pan. Bake at 350° for 1 hour.
Mix the first 5 ingredients. Form in baking dish; put bell pepper slivers on top of meat loaf, alternating green and red. Bake at 300° for 1 hour.
Put enough water with grapes to get them to start boiling (about 1 pint). Boil until grapes are soft. Put in cheese cloth bag and let drip. Bring juice to a boil. Add sugar (2 cups sugar to 3 cups juice). Add rest and boil over low heat until jelly flakes from spoon. Seal in jars.
Cream together oleo and butter (or can use all oleo). Add brown sugar and salt. Add egg yolks, vanilla and flour. Beat well. Place in refrigerator for 1 hour. Scoop cookie dough using a teaspoon. Roll into balls. Dip in egg white; roll in ground walnuts. Place on greased cookie sheet. Make thumbprint. Bake at 350° for 10 minutes. Take out and press in thumbprint. Bake until brown.
Combine all ingredients and salt and pepper to taste. Combine 1 package of Ritz crackers, crumbled fine with 1 stick of melted butter. Top chicken mixture with crackers and butter. Bake at 350° for 30 minutes or until done.
Mix sugar and flour together; add to Damsons. Add egg yolks and margarine. Cook in a double boiler until thick; then add vanilla flavoring. Pour into a baking dish. Add miniature marshmallows on top. Heat for 10 minutes in a 350° oven or until marshmallows brown.
Heat griddle over medium-high heat (or preheat electric griddle or skillet to 375°). Oil lightly. Combine dry ingredients. Add milk, egg and oil. Stir just until dry ingredients are moistened. For each pancake, pour about 1/4 cup batter on hot griddle. Turn when tops are covered with bubbles and edges look cooked. Turn only once. Top with fresh or frozen berries or add blueberries or raspberries to batter. Makes 12 pancakes.
Preheat oven to 325°. Generously grease four 6 x 3 x 2-inch foil loaf pans.
Place all ingredients in a bowl; mix well. Pour into a 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Drain juices from fruits to measure 4 cups. Add jello, pudding and tapioca and cook until thick. Cool and mix with fruit. Will keep a week in refrigerator.
Place all in saucepan. Add enough water to cover. Bring to a boil, then simmer until all veggies are tender. Mash all together, then add 1 stick butter and enough warm milk to make soup consistency. If becomes too thin, add Potato Buds to thicken.
In a mixing bowl, combine first 5 ingredients. Let stand for 15 minutes. Line a 9-inch pie plate with pastry. Add filling. Top with a lattice crust. Flute the edges. Bake at 400° for 40 to 50 minutes or until crust is golden and filling is bubbling. Yields 8 servings.
Boil lasagne noodles; rinse. Brown beef with onion and green pepper. Add tomato sauce to meat mixture; also, add garlic salt and oregano. Rinse cottage cheese; mix with Mozzarella cheese.
Mix well and pat in greased pan. Bake at 350°. Cut in squares. Makes about 25.
Saute veal in oil. Add vegetables and seasonings. Cook over low heat until tender. Add wine and simmer 3 to 4 minutes.
Mix thoroughly pineapple with its juice and dry pudding. Blend in cool whip. Add nuts. Refrigerate for at least two hours.
Trim fat from brisket. Heat oil in a 6-quart pressure cooker over medium-high heat until hot. Add brisket and brown all sides. Add water and next five ingredients. Close lid securely. Bring to high pressure over high heat, about 4 minutes. Adjust heat to medium-low or level needed to maintain high pressure. Cook 45 minutes.
Preheat the oven to 350°. Strain tuna fish; put in small dish. Break into little pieces. Drain peas and set aside. Empty can of soup into 1 1/2-quart casserole. Add milk and stir in. Add the tuna, peas and noodles to the casserole and stir everything together. Bake for 30 minutes. Serves 4.
Place hamburger in a greased casserole. Cover with the frozen vegetables and pour undiluted soup over all. Arrange the Tater Tots on top and bake at 400° for 30 minutes.
Scrub potatoes. Cut them into thin slices, but not all the way through. Put them in a baking dish and fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake at 425° for 50 minutes. Remove from oven. Sprinkle with cheeses. Bake 10 to 15 minutes more. Nice for a special dinner or company.
Preheat oven to 375°. Mix lemon juice, garlic powder and egg whites, then dip chicken breasts in mixture. Roll chicken breasts in corn flakes and place on baking sheet sprayed with nonstick cooking spray. Bake at 375° for 30 to 35 minutes or until golden brown. Recipe makes 4 servings. Grams of fat per serving: 1.
Combine cream cheese and pineapple. Add the remaining ingredients and mix well. Chill. Shape into log. Slice and serve.
Stir together onion, Worcestershire sauce, catsup, brown sugar and water. Simmer 1/2 hour or spread over roast pork or beef for the last hour of baking at 350°. Pour simmered sauce over any meat, when ready to be served.
Combine flour and salt. Cut in shortening until mixture resembles crumbs. Add water, one tablespoon at a time, and mix lightly with a fork. Shape into ball and roll flat (the size of a 9-inch pie plate). Bake at 450° for 9 to 12 minutes. Let cool.
Layer pickles and seasoning mix in jar. Leave out at room temperature overnight. Shake well, then refrigerate.
In bowl with mixer at medium speed, beat the first 6 ingredients until fluffy. At low speed, beat in the next 4 ingredients. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes, until browned. Immediately press kisses on top.
Mix sugar and pineapple juice. Boil 15 minutes and cool. Mix gelatin with boiling water. Add cream cheese; mix well, then add pineapple and nuts. Put in refrigerator and cool. Whip the cream. Fold in cooled mixture. Place in dish and refrigerate. Cut in squares and serve on lettuce.
Cream butter (or Crisco), sugar and vanilla. Add eggs, then add bananas. Add dry ingredients along with buttermilk. Bake at 350° for 1 hour or until toothpick comes out clean.
Mix eggs, water and jello for 2 minutes. Add alternately cake mix and salad oil. Beat 1 minute. Pour into a 9 x 13-inch pan and bake at 350° for 45 minutes.
Peel and cut yams in quarters. Sprinkle granulated sugar and brown sugar over yams in a medium saucepan. Add nutmeg, cinnamon, butter, vanilla, salt and water. Cover and simmer over medium heat until yams are cooked and liquid forms a syrup. Remove from heat and serve.
Mix flour, sugar and butter until consistency of pie crust. Add nuts, vanilla and mix well. Take small pieces and roll out in hand. Place on ungreased cookie sheet. Bake at 325° until lightly brown. Cool and roll in confectioners sugar.
Cook cauliflower until tender-crisp and put in large casserole dish. Combine milk, chicken soup, mayonnaise, cheese and curry powder and pour over cauliflower. Mix together melted butter and crumbs and sprinkle over all. Bake at 350° for 30 minutes. Serves 6.
Sift together flour, cocoa and 1/2 cup sugar 5 times. Put egg whites in large bowl of mixer. Add salt. Beat on high No. 10 until foamy 1/2 minute. Add cream of tartar. Beat on high until whites are stiff and stand in points, 2 1/2 to 3 minutes. Sprinkle in rapidly 1 1/3 cups sugar. Beat on No. 8 about 1 minute. Turn to No. 2 speed and add vanilla. Fold in flour mixture, folding in by hand with whip in 4 additions turning bowl often. Up and over motion about 15 times. Put in pan; carefully cut through batter with a knife or spatula, going around in circular motion 6 times to release large air bubbles. Bake in ungreased 10-inch tube pan at 375° for 35 to 40 minutes. Cool upside down.
Boil noodles until tender; drain. In large skillet, cook beef, onion and green pepper; drain excess fat. Add tomatoes, paste, mushrooms and seasonings. Simmer on low heat 20 minutes. Combine cooked noodles and sauce; layer 1/2 into 3 quart baking dish. Top with 1 cup cheese. Layer remaining rotini mixture and top with remaining mozzarella.
In small mixing bowl, stir together eggs, brown sugar, butter or margarine, vanilla and salt just until smooth. Mix in pecans or spoon about 1 teaspoon of the chopped pecans into each pastry-lined muffin cup. Fill each with egg mixture. Bake in 325° oven about 25 minutes, or until filling is set. Cool; remove from pans. Cover and chill to store. Makes 24.
Cream butter and sugar until smooth. Beat eggs well. Add to sugar and butter mixture. Add vanilla and mashed bananas. Sift dry ingredients and add alternately with buttermilk. Beat well. Add nuts. Pour into 2 buttered loaf pans. Bake at 350° for 50 to 60 minutes.
Combine in blender. Process until frothy. Serve immediately. Makes 2 servings.
Boil water and add all ingredients. Bring to a boil. Cover and cut heat off. Let set 20 minutes.
Put roast and water or beef broth in bottom of crock-pot and add seasonings. Add potatoes, carrots, onion, cabbage and green pepper.
Mix 1/3 cup butter with confectioners sugar. Mix in flour and press mixture into bottom of an ungreased 9-inch square pan. Bake at 350° for 12 minutes.
Put cocoa and hot milk together. Preheat oven to 375°. In a large bowl, mix the ingredients and place the mixture in a pudding pan. Put the pudding pan in a pan of warm water. Bake pudding for 1 hour. Serve warm with whipped cream.
Mix all ingredients together, except turkey and shrimp. Pour the mixture over the turkey and shrimp. Marinate in refrigerator overnight. Drain. Serve with wild rice. Garnish with almonds and artichoke hearts.
Cook, cool and peel potatoes. Slice 1/4-inch thick. Place in large bowl. Combine vinegar, sugar, water and salt. Bring to a boil. Set aside. Mix flour and 1/4 cup water. Stir into vinegar mixture and simmer until thick. Toss sauteed onion and fried bacon (crumbled) with potatoes. Toss with cooked dressing. Serve hot or cold.
Mix all together in large crock-pot (5-quart), starting with juices. You can add slices of orange to float on top. Heat to simmer at low for an hour or two. Keep warm to drink.
Mix beef, applesauce, Minute rice, onion, salt and pepper; shape into balls. Place 1 layer deep in 13 x 9 x 2-inch pan. Mix catsup and water; pour over meatballs. Bake 1 hour in 350° oven.
Heat oil and brown beef and set aside. Puree onion soup in blender and pour over beef. Stir in spices. Add beans, tomato paste and sauce. Stir until well combined. Heat over low heat at least 20 minutes until piping hot and flavors have blended. Serves 4 to 6.
Bring sugar, milk, cocoa and shortening to boil. Boil 2 minutes, stirring constantly. Remove from heat and add oatmeal. Drop by tablespoon on wax paper. Ready to serve in 15 to 30 minutes. Yields 2 dozen cookies.
Place each breast between 2 pieces of clear plastic wrap. Working from the center to the edges, pound with flat side of meat mallet to 1/4-inch thickness. Remove plastic wrap. Sprinkle with salt and pepper.
Put all ingredients in casserole and brown in oven at 375°. For the first hour, cover with lid or tinfoil; the last 1/2 hour, remove cover. Serves 6.
Cook chicken; remove skin and bones. Cut up and place in 13 x 8-inch baking dish. Mix broth and celery soup and pour over chicken. Stir in frozen vegetables (thaw). Combine margarine, pepper, flour, baking powder and milk and pour over all. Bake 30 minutes or until brown at 375°.
*Optional: Add any color of peppers (yellow banana peppers, overripe ones are orange). Just chop up a few and add.
Cook pudding with juice until thick and add pudding dressing to fruit after cooling. Make sure fruit is well drained and add bananas just before serving.
Remove outer parts of leeks. Wash well and cut into 1-inch pieces. Cover with water, add salt and simmer 20 to 30 minutes until tender. Make French gravy by combining butter and flour, mixing well but do not cook. Add some of the leek broth to this mixture, stirring until smooth. Add this to the leeks and simmer 5 minutes. Serve with boiled potatoes.
Dice onion and fry with ground chuck. Drain. Cook the macaroni until tender; drain. Combine package of cheese from box of macaroni and cheese, tomato sauce, one can of water and sugar. Simmer 15 minutes.
Brown beef in large skillet. When meat begins to change color, add celery and onion. Cook for 5 minutes. Stir in flour, tomatoes, tomato sauce and seasonings. Bring to a boil. Remove from heat. Alternate layers of meat mixture, cabbage and potatoes in a 3-quart casserole. Sprinkle with bread crumbs and butter. Cover with foil; bake for 1 hour, or until vegetables are tender.
Let beer stand at room temperature for 45 minutes until flat. In bowl, combine flour, Parmesan, parsley,	salt, and garlic powder. Stir in olive oil, egg yolks and flat beer. Beat until smooth. Fold in stiff beaten egg whites. Dip vegetables into batter. Fry in hot oil (about 375°) a few at a time until golden, 2 to 5 minutes. Drain on paper towels and serve immediately with lemon wedges. Can be used for cocktails.