HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle the chicken breast halves lightly with salt and pepper. Pour chicken broth into a large saucepan or skillet. Add chicken to broth. Bring broth to boiling; reduce heat. Cover and simmer chicken for 15 to 20 minutes or until chicken is tender and no longer pink. Remove chicken from broth with a slotted spoon and cool slightly. Thinly slice chicken breasts.
Combine dry ingredients in large mixing bowl. Add eggs, syrup, vanilla and margarine. Beat with electric mixer until blended. Stir in pecans. Pour mixture in pie shell. Bake at 350° for 55 to 60 minutes.
Combine all ingredients except sweet and sour dressing in large bowl. Add sweet and sour dressing; cover and chill for 3 to 4 hours or overnight. Toss well. When ready to serve, add more dressing if desired. Makes 6 to 8 servings.
Soak rind in sugar overnight. Bring to a slow boil and cook about 3 hours. Add alum and cook 15 minutes longer.
Pierce potatoes with fork. Microwave on High 10 to 12 minutes. Cool slightly, peel potatoes and cut into 1/8-inch slices to make about 4 cups. Cut bacon into small pieces, place in 2-quart casserole dish, cover with paper towel. Microwave on High 6 minutes, stirring after 3 minutes, until crisp. Set aside and drain. Stir flour, sugar and seasonings into bacon fat until smooth. Microwave on High 1 to 2 minutes, until bubbly, stirring after 1 minute. Add water and vinegar to flour mixture. Microwave on High 4 minutes, until mixture boils and thickens, stirring after 1 minute. Remove from oven and stir smooth. Add potatoes and bacon, stir gently. Cover and let stand until served.
Mix the oil and flour together in a 4-cup measure to make a roux. Cook on High for 6 to 7 minutes until dark brown. Stir and cook 30 seconds to 1 minute longer to give good dark color. Add onion, celery and bell pepper to roux in measuring cup. Stir and return to microwave. Saute on High 3 minutes. Add garlic, parsley and green onion to roux. Stir and return to microwave. Saute on High 2 minutes. At this time, if oil has risen to the top, pour off. Slowly add enough hot tap water to bring roux to the 4-cup mark. Stir and you will have a smooth, dark roux. Transfer roux to a 4-quart casserole. Cooking time: 12 minutes.
Mix Minute Maid lemonade per directions on can. Mix 3 cups sugar with 3 cups warm water. Pour sugar mixture in with lemonade and add grape juice. Let chill. Add 1 quart of ginger ale to 3/4 gallon punch. Makes one gallon.
Cook beans until tender. Salt to taste. Brown ground beef, onion, bell pepper, salt and chorizo in skillet. Add tomato sauce, El Pato, dried pepper and chili powder. Simmer 5 minutes. Add beef mixture to beans. Simmer 10 additional minutes.
Combine cornbread mix, milk and oil. Mix well. Stir in onion, corn, sugar, salt and chilies. Beat eggs and stir into mixture. Stir in 1 1/2 cups cheese. Pour into greased 13 x 9 pan. Bake at 400° for 25 minutes. Sprinkle remaining cheese on top and continue baking 15 to 20 minutes longer.
Chop first 3 ingredients. Boil until soft, about 20 minutes. Mix flour, butter and milk. Break up cream cheese and add to milk mixture. Put this mixture in a double boiler, stir until smooth, then add tomato mixture. Heat until warm. Serve on crackers. Serves 4 to 6. Something like Welsh Rabbit.
Cream sugar and margarine well. Add milk alternately with flour and baking powder. Add eggs, one at a time. Mix well. Add vanilla and fold in coconut. Bake in tube cake pan at 350° for 1 hour 10 minutes.
Cook macaroni in boiling water 15 minutes. Drain. Chop pepper and onion and boil slowly in small amount of water until tender and water disappears. Add meat and cook slowly, stirring constantly until it is crumbly. Combine mixture, macaroni, corn and soup. Mix well. Pour into casserole. Cover with buttered bread crumbs. Bake 15 minutes at 375° or until crumbs are brown and crisp.
Whip shortening and hot water until like whipped cream. Add salt and vinegar slowly. Add flour slowly; the last flour will have to be hand mixed. Makes about 4 to 5 double crusts. May be refrigerated.
Cook pasta and drain. Stir in remaining ingredients. Pour in 9 x 13-inch pan. Bake at 350° for 45 minutes, then put cheese on top last 15 minutes.
Remove seed section from cut green peppers. Place pepper halves on a paper towel and cook 6 minutes with microwave energy. Cook onions and beef in an 8-inch round glass cake dish about 4 minutes or until all pink has left the meat. Stir several times during cooking. Cook rice according to the directions. Mix the tomato sauce with water. Combine onion, beef mixture with cooked rice, half of tomato mixture, egg, salt and pepper. Stuff pepper halves and place in a 2-quart glass utility dish. Pour remaining tomato sauce over top and place wax paper over the dish. Cook with microwave 10 minutes. Recipe yields 6.
Add all ingredients along with 1 cup of chopped chicken to the skimmed broth and simmer about 30 minutes until the vegetables are tender. Serve over tortilla chips and shredded Monterey Jack cheese. Garnish with a slice of avocado and a dollop of sour cream.
Mix the sugars and shortening. Add the egg and vanilla. Mix in the peanut butter. Sift flour, salt, and soda together add this to other mixture. Add chocolate chips last. Bake at 300 to 325 for 12 - 15 minutes.
Coat pork chops with flour. Brown onion in oil in skillet until tender. Add pork chops and brown on both sides. Stir in remaining ingredients. Heat to boiling point. Reduce heat. Simmer, covered, for 1 hour or until pork chops are tender, stirring occasionally. Yields 4 servings, about 573 calories each.
Freeze for 16 to 20 hours. If using soon, stir every few hours or freeze and when ready to use, thaw out overnight. Keep stirred to give it the slush texture. Will keep frozen for several months.
Place onions and potatoes in a baking dish. Place pork chops on top. Pour soup and water over all. Bake, covered, at 375° until chops are tender. Turn chops over 1/2 way through (20 minutes).
Cream first 4 ingredients. Beat, adding eggs one at a time. Sift dry ingredients and add alternately with buttermilk. Add bananas. Beat until all are combined. Stir in pecans. Bake in 3 bread loaf pans (greased and floured) for one hour and thirty minutes at 325°.
Mix shortening, sugar and eggs. Blend well. Add bananas. Beat well. Add flour and soda. Beat well after each addition. Add nuts and mix well. Bake in greased loaf pan at 350° for 1 to 1 1/2 hours.
Beat sugar, oil and egg well. Slowly add dry ingredients. Add vanilla, preserves and pecans. Bake at 350° for 30 to 35 minutes in a greased and floured 7 x 11 pan.
Stir flour, baking powder and salt. Cream butter and sugar. Add egg; beat until fluffy. Alternately mix flour and milk and egg mixture. Add vanilla. Drop by teaspoonful on cookie sheet 2 inches apart. Bake at 375° for 18 to 20 minutes. Remove from cookie sheet while hot.
Combine dressing mix and oil. Pour over chicken breasts in a shallow pan. Toss to coat well. Cover. Refrigerate 1 hour. Place chicken on greased grill and grill, uncovered, 15 to 20 minutes or until tender, brushing with marinade. Remove and place vegetables on grill; turn frequently until just crisp, about 3 minutes.
Combine peanut butter, Equal, hot water, lime juice, soy sauce, sesame oil and red pepper flakes until well blended. Set aside.
Boil the potatoes in enough water to cover. Microwave celery and carrots until tender. Add to the potatoes. Add white sauce and corn. Simmer.
Cook macaroni and cheese as directed on box. Add remaining ingredients and bake until hot at 375°.
Coat 9 x 12 x 2-inch baking pan with nonstick cooking spray.
Set aside 1 cup cake mix. Stir the remaining ingredients with a wooden spoon and pat up to all sides of a 9 x 12-inch pan.
Cream 1 stick butter, 1 cup flour and 1 3/4 cups crushed nuts. Mix well. Press out into 8 x 10-inch pan or baking dish. Bake 15 to 20 minutes at 350°. Cream the cream cheese and powdered sugar. Fold in Cool Whip. Spread over cooled crust. Mix chocolate pudding and milk. Spread over top of other 2 layers in pan. Top with remaining Cool Whip and nuts.
Season beef with monosodium glutamate, salt, chili powder and garlic powder. Heat the skillet. Put raw beef mixture in center of tortillas, and fold over, drop into hot oil and fry for 1 minute and 30 seconds on each side. Remove from oil and drain on paper towel. Stuff remaining open space with shredded lettuce and chopped tomato. Yields 12 to 14 servings.
This recipe comes from a very dear friend. When I told him about this cookbook, he was very excited to share this special, old favorite family recipe. He told me this is the most requested meal by his family. Thanks Les....Forever Plaid!
Scald the milk with the cornmeal added, then mix in oleo, molasses, salt, spices and eggs. Pour into well-greased dish. Add the evaporated milk, but do not stir.
Mix all ingredients except butter, almonds and crackers. Place in 2 1/2-quart greased casserole. Mix butter, almonds and crackers and place evenly over top. Cover with foil and bake at 350° for 35 minutes or until hot and bubbly. Remove foil on top the last 10 minutes.
Combine all ingredients, except soup. Drop by spoonfuls into hot oil. Brown on both sides. Place in casserole, cover with mushroom sauce. Bake at 350° for 25 minutes. (May serve plain without sauce or baking.)
Mix apples, celery, nuts, bacon, cheese and mayonnaise. Place on lettuce leaves and sprinkle with salt and pepper or paprika.
Scrub the potatoes and slice (leave skins on). Add onion slices, salt, pepper and part of stick of butter. Place it all on a double thickness of aluminum foil (large piece) and fold over; seal tightly. Place on grill. Turn over after 8 to 10 minutes for another 8 to 10 minutes.
Brown ground beef, onion and pepper. Drain fat. Add the pepper, garlic salt and Worcestershire sauce. Add bouillon cubes, wine and bread crumbs. Turn to low heat and add sour cream. Simmer until ready to stuff washed and stemmed mushroom buttons. Stuff and sprinkle with Parmesan cheese. Bake at 400° for 20 minutes. Serve hot.
Rub margarine (mix) into flour. Add caster sugar. Add currants. Beat eggs and mix into dry ingredients. The mixture should be easy to roll out to approximately 1/4-inch thick. Add another egg or a little milk if mixture is too dry. Cut into rounds and bake on a griddle or frying pan. When slightly browned, turn and bake on the other side.
Heat oil in 4-quart saucepan and saute onion about 5 minutes. Add carrots, celery, potatoes, water and herbs. Cover and gently simmer until vegetables are just tender, about 15 minutes. Add fish and simmer another 10 to 15 minutes more until fish is just cooked. Stir in evaporated skim milk and heat to serving temperature. Do not boil. Add pepper to taste. Makes about 10 cups.
Bring Karo syrup, margarine, sugar, and brown sugar to a boil. Remove from heat and add peanut butter, Rice Krispies, Corn Flakes, and nuts. Blend well and spoon onto wax paper. Makes 5 doz.
Drain pineapple and mandarin oranges. Combine fruit with pecans. Add marshmallows. Add sugar to yogurt and add to fruit and marshmallow mixture. Sprinkle with coconut. Serve chilled. Makes 4 to 6 servings.
Bring to boil the oleo, water and cocoa. In large mixing bowl, combine flour, white sugar and salt. Add to flour the eggs beaten with buttermilk, baking soda and vanilla. Pour hot mixture in with flour and egg mixture. Mix well. Pour on ungreased sheet pan, 11 x 17-inches with 1-inch sides. Batter will be hot. Bake at 375° for 20 minutes.
Mix soup, sour cream and broth in small bowl; set aside. Toss crackers into melted butter. Layer into 8 x 11-inch casserole dish, beginning with 1/2 the crackers, then breast chunks, then creamy mixture with crackers on top. Bake at 350° for 30 to 40 minutes.
Dissolve gelatin in hot cranberry sauce. Cool. Add pineapple and ginger ale. Chill until slightly thickened. Stir in remaining ingredients and pour into a ring mold or any dish. Chill until firm.
Mix all ingredients and simmer until all berries pop, 15 to 20 minutes over medium heat. Put in sterilized jars and seal. Will keep indefinitely in refrigerator. Makes 1 1/2-quarts.
Stir together the warm water and yeast to dissolve. Stir in the sugar, salt and olive oil. Add 2 cups flour. Blend in, then add about 1 1/2 cups more flour. Knead dough, enough for 2 pizzas, until smooth and elastic. Let rise 45 minutes until double.
Make in a clean plastic flowerpot and put an artificial flower in the center. Serve with a plastic gardening tool.
Combine graham cracker crumbs, sugar and butter in a medium bowl. Press onto the bottom and 1-inch up sides of a spring-form pan. Bake in preheated 350° oven for 6 to 8 minutes. Do not allow to brown. Remove from oven; cool.
Cook and drain broccoli; arrange on tray or in 11 1/2 x 7 1/2-inch pan.
Crush graham crackers. Add 3 tablespoons sugar and oleo. Press mixture in bottom of a 13 x 9-inch pan. Beat cream cheese and 2 cups sugar well. Add eggs, one at a time, blending well after each. Add vanilla. Pour over graham mixture. Bake 1 hour at 325°. Chocolate chips or fresh blueberries can be added before baking.
Combine all ingredients; mix well. Pour into three small or two large greased loaf pans. Bake in 350° oven for 1 hour. Bread will slice better if served the following day. Freezes well.
Melt butter or margarine and set aside to cool. Sift together and set aside the flour, baking powder, sugar, salt, celery salt and monosodium glutamate. Drain contents of corn. Put into a large bowl with well-beaten egg and milk. Add melted shortening, mix until corn is evenly distributed throughout mixture. Gradually add dry ingredients, blending well after each addition. Test griddle, it is hot enough for baking, when drops of water sprinkled on surface dance in small beads.
Brown onion and sausage well. Stir in soups and milk. Cook noodles. Mix all and bake in casserole dish at 350° for 20 to 30 minutes.
Cream butter and sugar. Add flour, pecans and vanilla. Mix together. Roll in balls and bake at 325° for 20 minutes. Roll balls in powdered sugar.
Sprinkle tomatoes with sugar and set aside. Melt 2 tablespoons of butter. Add onion and heat through. Add wine; cook and stir until liquid is slightly reduced. Add tomatoes; heat through. Add remaining ingredients; heat, stirring gently until butter melts. Serves 6 to 8.
Cook heart, gizzard, neck, celery and onion until tender; drain. When cool enough to handle, chop giblets rather fine. Blend drippings and flour; add broth and cook, stirring constantly until gravy thickens. Add salt and stir in giblets. Heat and serve.
Salt, pepper and paprika each piece of chicken. Place bone side down in baking dish and spoon sour cream over each piece. Sprinkle cracker crumbs over this and pour melted margarine over all. Bake uncovered in a 350° oven for 1 to 1 1/2 hours.
Combine all ingredients. Stir until blended. Bake at 350° until firm and slightly brown. Serve as a bread or with milk and sugar.
Mix all ingredients. Freeze in a Tupperware container. Will keep in freezer for 2 to 3 months.
Mix together first five ingredients. Stir in 1/2 cup pecans. Spread remaining pecans in the bottom of greased Bundt pan. Spread in cheese mixture and then refrigerate. When ready to serve, turn onto platter and spoon preserves in center. Serve with your favorite crackers to serve. It is better to let set overnight before serving to let the flavors blend together.
Dissolve yeast in warm water in a large bowl. Heat cheese to warm. Stir into yeast mixture. Stir in rest of ingredients except flour and butter. Mix well. Beat in flour gradually until completely blended. Beat vigorously about 20 strokes. (Dough will be sticky and heavy.) Cover; let rise until doubled in bulk. Stir down dough. Spoon into 6-cup baking bowl. Cover and let rise 45 minutes. Bake in moderate oven (350°) for about 50 minutes.
Mix pudding mix, regular milk, Eagle Brand milk and Cool Whip until smooth (best if use electric mixer). In large container (13 x 9 x 3 1/2-inch cake pan is okay), add in layers (2 or 3) crushed vanilla wafers or graham crackers, sliced bananas and pudding. Sprinkle wafers on top. Takes 10 minutes tops!
Place popped corn in a large roasting pan. In heavy 1-1/2 qt. sauce pan stir sugar, margarine, and corn syrup together. Stirring constantly, bring to a boil over medium heat. Without stirring, boil 5 minutes. Remove from heat, stir in vanilla and soda. Pour over corn stirring to coat well. Bake at 250 for 1 hour stirring every 15 minutes.
Take some morning sunshine. Add a smile, some kind words, too. Sprinkle in some happy hours. It's not very hard to do...
Drain fruit cocktail juice in a cup and save. Mix cake mix according to directions, but omitting the water and using the cocktail juice. The mix calls for 1 cup of water but my juice was about 2/3 cup and was fine. After mixing the batter thoroughly, fold in the fruit cocktail and 1 cup of chopped pecans. Pour into a 9 x 13 pan or dish and cook per directions, about 40 minutes. When you remove from the oven, spread about 4 ounces of Cool Whip on top of hot cake and let melt and soak in. After it is cooled, spread 12 ounces of Cool Whip on top of cake and then cover with the other cup of chopped pecans.
Combine sugar and flour in mixing bowl. Heat oleo, Coke and cocoa to boiling. Pour over flour and sugar. Mix thoroughly. Add eggs, buttermilk, soda and vanilla. Beat well. Add marshmallows and mix well. This is thin batter and marshmallows will float over top. Bake in large oblong pan at 350° for 30 to 35 minutes. Ice while hot.
Cut into small pieces cucumbers, tomatoes and onions. Bring water to a boil and add spaghetti; boil for 5 minutes. Do not let spaghetti get soft; drain and rinse off with cold water. Add cucumbers, tomatoes and scallions (green onions). Then sprinkle McCormick Salad Supreme seasoning until spaghetti starts to get a little red. Mix all through spaghetti. Add Seven Seas Italian Viva dressing. This will take the whole bottle.
Mix orange jello and hot water until completely dissolved. Cool to lukewarm. Add pineapple to jello mixture and let it jell slightly. Add Dream Whip to jello mixture, then add cheese. Let set until solid.
Mix ingredients. Add well beaten egg, milk and molasses and then oil. Bake in slow oven in bread loaf mold for about 45 minutes.
In a small bowl, mix mayonnaise, egg yolk, mustard, Tabasco sauce, Worcestershire sauce, salt and pepper. In a medium bowl, mix together the olives, onion and cheese. Pour sauce on top; mix until blended. (Mixture can be made a day ahead and refrigerated. Just stir before spreading.) Put squares of rye bread on a cookie sheet and run under the broiler of your oven until lightly toasted. Remove from oven; turn them over. Spread vegetable-cheese mixture on top of bread to the edge so bread won't burn. Return to broiler (about 3 minutes) until cheese is somewhat melted and bubbly. Serve. Let me know if you like them!!
Cook squash and onion in a small amount of salted water; drain and mash. Mix with egg, butter, cheese and 1/2 cracker crumbs. Place in a casserole dish. Top with remaining crumbs. Bake at 350° for 25 minutes.
Cook vegetables until tender. Drain off all but 1 cup of broth. Mash vegetables slightly. Add milk, cheese, salt and pepper. Cook over low heat until cheese is melted and soup is heated through.
Cook broccoli until tender. Drain and arrange in greased baking dish. Cook and dice chicken. Put on top of broccoli. Mix and heat mushroom soup, Miracle Whip, cheese soup and curry powder. Spread half of this mixture over the chicken. Prepare stuffing according to directions on box and put over soup mixture. Put rest of soup mixture over top and bake at 350° for 30 minutes. Serves 6 to 8.
In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased muffin cups 3/4 full. Bake at 400° for 16 to 18 minutes or until muffins test done. Yields about 8 muffins.
Bake corn bread as directed on package. Cool and crumble into large bowl. Add bread cubes and set aside. Cook sausage with sage until meat is done. Drain and discard grease. Saute celery and onions and add to sausage mixture. Add eggs and chicken broth to combined breads. Toss lightly. For more moist stuffing, add 1/4 cup water. Lightly spoon stuffing into turkey. Bake as directed. Place remaining stuffing in a 1 to 1 1/2-quart casserole. Cover. Bake 35 to 40 minutes. Makes 12 cups.
Place the walnut halves in a shallow pan; heat in oven at 325° for about 10 minutes. Cook the sugar, water, cinnamon and salt to soft ball stage (236°) without stirring. Remove from heat. Add the vanilla. Add nuts; stir gently until all nuts are covered and mixture is creamy. Turn out onto a buttered platter. Separate nut halves as they cool.
Melt butter in bottom of baking dish. Place potatoes in dish. Toss in butter to coat. Then sprinkle season salt over potatoes. Sprinkle Cheddar cheese over potatoes. Bake at 450° until done.
Saute green pepper, onion, and garlic.	 Add all ingredients except shrimp and parsley.	Simmer 60 to 75 minutes (might need more water) 30 minutes if using Minute Rice. Add parsley and shrimp, simmer till done.	Remove bay leaf before serving. Serves 6.
Place roast in crock pot. In a mixing bowl, combine all remaining ingredients and mix well. Pour mixture over roast and cook in crock pot on low heat for 8 to 10 hours.
Mix Italian dressing into plain yogurt and chill. Serve with raw vegetables. Best if you make a day ahead.
Chop cranberries in blender. In large bowl, add apples and pears that have been chopped. Put marshmallows, pecans and coconut. Stir in Cool Whip. Keep salad in refrigerator until ready to serve.
Blend together cream cheese and milk. Add minced onion, pepper and dried beef. Stir in sour cream. Place in small casserole dish. Bake at 350° until heated through, 15 to 30 minutes. Serve with crackers.
Grease 9 x 9-inch casserole dish. Line with crushed saltines. Mix above ingredients and spoon on top of saltines. Top with more saltines. Pat butter on top. Bake at 350° for 1 hour (approximately).
Combine flour, sugars, cocoa, salt and baking soda in large bowl. Add remaining ingredients and beat at low speed with mixer until flour is mixed in. Scrape down sides of bowl as needed. Beat at high speed for about 3 minutes, scraping bowl once or twice. Prepare two 8 or 9 inch round pans or one 13 x 9 inch with cocoa pan coat, covering sides and bottom generously. Pans may be coated with shortening and dusted with flour. Pour batter into pans. Bake in a 350 degree oven for 30 to 35 minutes for round pans or 35 to 40 minutes for rectangle pan. Cool cake completely. Frost with Snowy Range Icing.
Cut flour, salt and shortening together. Roll out 1/2 of the dough on a floured surface. Spread on the bottom of a cookie sheet. Sprinkle the corn flakes over the dough and add the chopped apples and sugar. Roll out the remaining dough and place on top of the bottom layer. Seal the edges. Beat the egg white and brush over the dough. Bake at 375° for 40 to 50 minutes until brown. Glaze with powdered sugar icing while hot.
Thaw fish if frozen. Preheat oven to 350°. Divide fish into 6 servings. Place in single layer in baking dish. Mix butter, lemon juice, rind and seasonings. Pour over fish and bake 25 minutes.
Beat sugar, eggs and shortening. Dissolve cocoa and soda in hot water. Beat in sugar mixture. Add flour, buttermilk, soda and vanilla; mix well. Put in well-greased and floured 9 x 13-inch pan or 3 (8-inch) round pans.
Spread one can of Crescent rolls onto bottom of 9x13 dish. Bake by directions or until golden brown.
Sprinkle chocolate wafer crumbs in bottom of 7-inch spring-form pan. Set aside. In food processor, put cream cheese and remaining ingredients, except egg and mini chips, processing until smooth. Add egg and process until well blended. Fold in mini chips. Pour slowly over crumbs. Bake at 300° for 65 to 70 minutes or until set. Cool on rack in pan. Cover and chill at least 8 hours. Remove from pan. Garnish with chocolate curls.
Brown meat and onion; drain. Mix soup, tomato sauce, tomatoes and beans in a bowl. Melt Velveeta cheese in Pet milk and mix with other ingredients. Heat and serve over corn chips.