HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle chicken with salt and 2 teaspoons paprika. Melt butter or margarine in skillet. Add chicken, skin side down. Saute until golden brown. Turn pieces and add onion. Sprinkle with 1 teaspoon paprika. Simmer, uncovered, 20 minutes. Add 2 cups of water; cook slowly until tender. Remove chicken. Blend sour cream or half and half, 3/4 cup water and flour until smooth. Add to the broth in skillet; cook until thickened. Bring chicken back to skillet; keep on low heat until serving time. May serve over top of rice or wide egg noodle dumplings.
Cook for 15 minutes at a rolling boil, then simmer uncovered for 1 hour or until thickened. Put in a quart jar. Cool and refrigerate.
Preheat oven to 350°. Mix sour cream and soup in a bowl. Drain mushrooms and add to the mixture. Spoon over chicken breasts and make sure to cover chicken and bottom of the dish with the mixture. Sprinkle paprika over chicken. Cook, uncovered, for 45 minutes to an hour. Chicken is done when sides of dish are brown and the mixture bubbles.
Mix flour, salt and cream of tartar. Pour in boiling water. Stir with spoon until cool enough to handle. Knead until smooth. (If using food coloring, add to water before mixing with other ingredients.) Store in refrigerator for months in airtight container. Not harmful if ingested.
Combine water, sugar and yeast; stir until dissolved. Add salt and 2 cups sifted flour. Beat 2 minutes with electric mixer. Add eggs and Crisco and beat for 1 minute. Work in remaining flour. Cover and let rest in bowl for 20 minutes (this makes dough easier to handle).
Place thawed hash browns in 9 x 13-inch pan. Melt remaining ingredients and pour over potatoes. Let stand 1 hour before baking. Bake 1 hour at 350°.
Cook potatoes in boiling water until done. Beat potatoes, sour cream, margarine and salt; mix well. Add 1/3 cup chopped chives. Spoon into 2-quart casserole (buttered). Sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350° for 30 minutes.
Cook marshmallows and milk until melted. Pour over other ingredients that you have mixed together in a very large bowl. Mix all together and mash down in an oblong pan, 13 x 9 x 3-inch pan lined with waxed paper or into paper-lined loaf pans. Refrigerate one week, then can be frozen in slices. Good and easy!
Cover bottom of 10 x 6 x 2-inch baking dish with half of the cheese sliced 1/2-inch thick. Mix seasonings with sour cream and pour half of this over cheese. Follow with sausage. Break eggs over this and cover with remaining sour cream mixture. Grate remaining cheese and sprinkle on top. Bake at 325° for 20 minutes until cheese is melted and eggs are set. Good for brunch.
Dilute beef bouillon cubes in water. Slightly saute onions in butter. Add beef bouillon. Cut potatoes about the size of hashed browns and add to broth, salt and pepper to taste. Cover. Cook about 20 to 25 minutes, stirring occasionally. Serves about 4.
Boil and cube potatoes. Mash and mix ingredients. Add Cheddar cheese after other ingredients are mixed. Place mixture in buttered (or Pam) 9 x 13-inch glass baking dish. Bake for 1 hour at 350°. Cool for 10 minutes. Can be cut and served in squares.
Mix cheeses, Worcestershire and garlic salt thoroughly with an electric mixer. Shape into a candle. Roll in parsley or paprika. Make a flame from the carrot.
In a large skillet, brown onion and garlic (use olive oil), then add meat to skillet and brown it, too. Put meat mixture into a large saucepan, rinsing the skillet with a cup of water and adding it also. Add tomatoes and seasonings; bring to a boil. Reduce heat and simmer, uncovered, until thick as you like. (Two or three hours doesn't hurt.) Before serving, add the drained beans and heat them through in the chili.
Sauce: Fry chopped onion in small amount of olive oil. Add cut up ham pieces and fry with onion. Add salt, pepper, oregano, and tomato sauce. Cover and cook on low heat. Boil macaroni for 6 minutes.
Mix marinade ingredients. Add chuck steak or small roast, turning occasionally. Grill over charcoal. Baste with marinade, if desired.
Cook the first 4 ingredients until thick. Add raisins, pecans and mayonnaise. Store in refrigerator.
Combine brown sugar and dry mustard in small bowl. Stir to blend. Set aside. Combine remaining ingredients in large bowl. Mix thoroughly. Pat meat mixture into 9 x 5 x 2-inch loaf dish. Cook on full power for 5 minutes. Spoon sugar mixture over meat. Continue cooking on cook level 3 for 25 to 30 minutes or until meat is thoroughly cooked.
Grate carrots. Mix oil, sugar and eggs. Beat. Sift flour, soda, salt and cinnamon. Add to egg mixture. Beat good. Add carrots, mix by hand. Use 2 (9-inch) pans. Bake at 350° for 30 minutes.
Brown onions, peppers and meat and add everything else except noodles. Salt and pepper to taste. Prepare noodles according to directions and then add them to mixture. Pour into baking dish and top with grated cheese. Bake 30 minutes at 350°.
Mix all ingredients and pour into loaf pan. Bake at 425° for 30 minutes.
Mix graham crackers, 1/4 cup sugar and melted butter together. Put in a long glass pan. Save some for topping.
Cut up shrimp. Toss with macaroni, cheese, celery, green pepper and onion. Blend remaining ingredients. Toss with shrimp mixture. Cover and chill. Before serving, stir salad. Good for hot summer days! Serves 4 to 6.
Combine 1 1/4 cup flour and 1 tsp salt in bowl. Cut in shortening until crumbly. Add cheese. Sprinkle water on top. Shape into ball. Press into greased 12 inch pizza pan.
Boil sliced squash and onion until tender. Drain off water. Place in casserole dish. Add soup and stuffing mix. Mix well. Bake for 20 minutes at 350°.
In a skillet, melt a few Tbsp. margarine. Crush Ramen noodles (without flavoring), put noodles, almonds & sesame seeds in the pan & stir until browned. In a large bowl toss cabbage & green onions. In a container mix oil, soy sauce, vinegar, sugar, pepper and chicken packets. Mix crunchy mixture, dressing and cabbage mixture just before serving.
Cover cucumbers and soak 24 hours. Wash good; soak 1 hour in alum and 1 gallon water; rinse. Soak 6 hours in 1 gallon water and ginger; drain. Do not rinse.
Soften cream cheese; beat smooth. Whisk in milk and add other ingredients. Toss with hot fettucine or other pasta of choice.
Cook broccoli and drain. Melt margarine; add flour and salt and cook until bubbly. Add milk and cook until thick. Add nutmeg, lemon juice and broccoli. Cool slightly and add beaten egg yolks. When broccoli mixture is cool, beat egg whites until stiff and fold in. Pour in greased 1 1/2-quart casserole. Place in pan of hot water and bake at 325° for 1 hour.
Mix oil, sugar, eggs and vanilla in a large bowl. Add the flour, cinnamon, salt and soda; stir well. Add the apples and nuts and mix well. Pour into 2 greased loaf pans. Bake at 300° for 1 1/2 hours. Sprinkle with sugar when removed from pans. Makes 2 loaves.
Brown meat with favorite spices (salt and pepper). Add chili mix and canned items. Simmer and serve with crackers, tortilla chips, corn bread, etc.
Brown pork chops. Spread rice in bottom of a 9 x 13-inch pan. Next add green beans and onions. Layer pork chops. Add mushroom soup and seasoning. Add enough water to mix with soup and to cook rice. Sprinkle bread crumbs on top. Cover and bake at 350° for 1 hour.
Separate biscuits, place 5 of them on a greased baking sheet about 2-inches apart. Cut remaining biscuits in half. Shape biscuit halves to form ears and firmly attach to whole biscuits. On each biscuit, press 2 raisins for the eyes, 1 candy or cherry for nose and 4 almond slivers for whiskers. Bake at 375° for 8 to 10 minutes or until biscuits are browned. Cool slightly, frost ears with icing. Makes 5 biscuits.
Mix together cream cheese and boiling water. Drain corn and add cheese mixture to corn in a casserole dish. Mix crackers with melted butter or margarine; sprinkle on top of corn mixture. Bake 30 minutes at 350°.
Drain pineapple and combine the reserved juice with the milk; heat adding brown sugar, oil and salt just until warm. Combine the white flour and yeast in a bowl and add the liquid. Beat this for 3 minutes on high speed. By hand, add pineapple and stir in rest of whole wheat flour. Turn onto a board and knead on floured surface, then place in greased bowl; cover and let rise to double and punch down. Rest it 10 minutes, then divide in desired roll shape. This one suggested dividing into 1/3 and make 15 small balls placing 3 to a muffin cup; let rise until almost double in size. Then bake in 375° for 15 minutes. Brush with combined honey and butter.
In a large saucepan, melt butter over low heat. Add flour and blend well. Continue cooking 2 minutes. Whisk in stock and wine. Add carrots, zucchini and parsley. Cover and simmer until carrots are soft, about 20 minutes.
Boil Karo syrup, sugar, butter, water and salt, stirring constantly, until 250°. Immediately add nuts and boil until 300°. Quickly add soda and pour on greased slab.
Pour can of pork and beans in large baking dish. Mix tablespoon syrup, brown sugar, ketchup and onion together in with the beans. Cover with desired amount of bacon. Preheat oven to 350°. Bake 10 to 15 minutes or until bacon is done. Microwave 10 minutes or until bacon is done.
Melt butter over low heat. Remove from heat. Stir in cream that has been whipped. Blend well. Return to heat. Add cheese and cook until cheese melts. Pour over cooked linguine noodles. Mix well.
Grease a 13 x 9-inch baking pan. In bowl mix together the walnuts, sugar and cinnamon. In baking pan, place 1 sheet phyllo, allowing it to extend up sides of pan; brush with butter or margarine. Repeat to make 5 more layers and sprinkle into approximately 13 x 9-inch rectangles. Preheat oven to 300°.
Brown pork; drain. Add all ingredients together. Simmer until pork is tender. Serve over rice. Serves 5.
Sift dry ingredients together. Mix eggs and potatoes. Add dry mixture and mix. Drop by teaspoonful into deep fat (385°). Fry until golden brown.
Prepare cake mix as directed. Pour mixture into ice cream cones 3/4 full. Bake at 350° for 20 to 25 minutes. Cool and frost as desired.
Combine meat, milk, Worcestershire sauce, salt, pepper, onion, garlic, parsley and celery leaves. Add bread crumbs evenly. Add eggs. Handle mixture lightly. Pat into loaf. Place in a greased (Pam sprayed) covered casserole. Place meat in center. Bake, uncovered, for first 1/2 hour. Then add drained potatoes, all around meat loaf. Add tomato soup mixture (gravy) over potatoes and meat. Cover and bake about 1 hour more. Add drained peas the last 15 minutes. Serve with favorite tossed salad or greens.
Cook noodles as directed. Stir together sour cream, half the cheese, chives, salt, pepper and garlic in a bowl. Drain noodles and return to pan. Stir in butter. Fold in sour cream mixture. Place on a serving platter and sprinkle with the remaining cheese.
Mix milk, eggs, shortening (drippings), bacon and corn. Add dry ingredients; stir to blend. (Add or omit hot peppers or chili powder; may want plain pepper to taste.) Pour 1/2 into oblong baking pan; sprinkle with 1/2 cheese and pour rest of corn over cheese. Sprinkle on rest of cheese. Bake approximately 35 to 40 minutes at 400° (preheated oven).
Mix first 5 ingredients and place in casserole dish. Sprinkle Fritos on top and bake at 350° for 30 minutes.
Mix and cook sugar, flour, cocoa, milk and egg yolks until thick over medium heat. Add butter and vanilla. Remove from heat. Pour into pie crusts. Serve with Cool Whip.
Cream shortening, butter and sugar. Add eggs, one at a time, beating thoroughly after each addition. Add flour sifted with baking powder, 1 spoonful at a time, alternately with milk. Add vanilla. Stir in crushed pineapple and juice and blend well. Pour batter into well-greased 10-inch tube pan. Place in cold oven. Turn oven to 325° and bake for 1 1/2 hours, or until top springs back when touched lightly. Let stand for a few minutes in pan. Run knife around edges and remove carefully to rack or plate. Now combine butter, powdered sugar and 1 cup drained pineapple. Pour over cake while still hot.
Mix eggs, milk and flour with wire whisk or rotary beater until mixed well, but not foamy, then mix cheese and ham with egg mixture. Pour into pie shell. Bake from 35 to 40 minutes on moderate temperature until puffy and golden.
Put oil into 9 x 13-inch pan. Roll potatoes in the oil. Top potatoes generously with garlic powder, salt, pepper, onion powder and paprika. Bake at 400° for 35 to 45 minutes.
Cream the sugar and butter. Add eggs and beat well. Stir in pineapple. Fold in bread cubes. Bake at 350° for 1 hour.
In large bowl, combine soup, sour cream, celery, red onion, vinegar and parsley; stir well. Add cucumbers, stir to mix. Cover; refrigerate until ready to serve, at least 4 hours. Spoon into lettuce-lined serving bowl. Makes about 4 cups, 8 servings.
Drain pineapple; take juice and bring it to a boil. Add Jell-O to dissolve it; add cheese, milk and mayonnaise. Whip until blended, then congeal in refrigerator.
Mix flour and sugar. Add pineapple and lemon juice. Add beaten eggs; continue cooking until thick. Add drained fruit, bananas and pecans. Fold in whipped cream. Put in quart milk cartons. Store in freezer 24 hours or use as a dessert without freezing. Yield: 3 1/2 quarts or 21 to 28 servings.
Preheat oven to 350°. In large mixing bowl, combine Crisco and sugars. Mix to grainy paste, scraping down the sides of the bowl. Add eggs and vanilla and beat at medium speed until light and fluffy. Add the flour mixture. Mix on medium speed until well blended. Add chocolate chips and pecans. Drop by rounded teaspoonful or tablespoonful onto ungreased cookie sheet. Bake for 10 to 15 minutes. May use M&M's, coconut, any flavor chips. Good plain. Yields 6 or 7 dozen.
Place zucchini in 2-quart casserole. Cook, covered, on Full power for 7 to 10 minutes or until zucchini is thoroughly cooked. Stir halfway through cooking time. Drain. Set aside. Place ground beef in 1-quart casserole. Cook on Full power for 4 to 5 1/2 minutes or until beef is no longer pink. Stir halfway through cooking time. Drain. Add tomato paste, basil, oregano, salt and garlic powder to beef. Set aside. Combine cottage cheese and egg in small bowl.
Mix together all ingredients and spread on ham. Roll up and refrigerate overnight. Slice; if desired, secure the rolls with toothpicks. Serve.
Melt butter; cool. Add sugar and Karo; mix. Add milk; mix well and stir until sugar is dissolved. Cook to a soft ball stage. Cool; add vanilla. Beat and add nuts. Pour into buttered pans. This recipe makes 5 pounds.
Mix all the ingredients together. Refrigerate. Use to dip strawberries, cantaloupe, honeydews, watermelon or fruit of your choice.
Combine eggs, bouillon, melted butter, onion and seasonings; mix well. Stir in crabmeat and half of crumbs. Fill crab shells or casserole with mixture and top with remaining crumbs. Dot with butter. Bake at 350° until crumbs are lightly browned.
Preheat 9-inch glass pie pan at 425° for 10 minutes. Melt butter and add dry ingredients. Cut biscuits in quarters and dip in mixture. Place in preheated pan. Pour remaining mixture over top and bake at 425° for 7 to 10 minutes.
Combine first 7 ingredients, making sure to add melted butter last so that if it is hot, it will not cook eggs. Pour into unbaked pie shell and bake in 350° oven for 45 minutes to 1 hour. Center of pie should shake slightly when it is done but it will firm up as it cools.
Saute until clear. Drain. Add 3 to 4 tablespoons flour to make roux. May have to add more butter. Brown to medium dark. Add Tony Cachere while browning. Then add onions and peppers. Cook 1 minute. Add 1 pound crawfish tails. Stir and simmer a few minutes (will be real thick). Add 2 cups chicken broth. Simmer until thick.
Cut eggs in half, lengthwise, remove yolks and put in a bowl. Add all ingredients except paprika. Blend until smooth. Fill egg whites. Sprinkle with paprika. Chill. Yields 12 pieces.
Preheat oven to 350°. Mix first 3 ingredients. Pour into 11 x 14-inch pan. Bake for 15 minutes. Sprinkle towel with powdered sugar. Turn cake out on towel, spread with jelly, then roll up in towel.
Mix all ingredients together. Place into a greased casserole dish. Cook at 350° for 1 hour.
Cook chicken; debone and shred meat. Divide meat into 12 equal portions. In saucepan, mix together soup, sour cream, green chilies and onion and warm over low heat. Warm tortillas one at a time in a greased skillet. Fill tortilla with chicken and 2 tablespoons sour cream mixture and cheese. Garnish with green chilies or black olives. Bake at 350° for 30 minutes. This can be made up ahead of time and refrigerated. Bake 35 minutes.
Two and half hours before serving, heat undiluted soup and broccoli until broccoli thawed. In 10-inch skillet over medium-high heat, cook carrots and onion in 1 tablespoon oil until lightly browned. Reduce heat to low. Stir in 1/4 cup water. Cover and simmer 15 minutes or until veggies are tender. Remove to bowl.
Take 4 skinned chicken breasts, dip in milk and roll in flour. Melt the oleo in a large dish. Place breasts, bone side up, in oleo. Bake for 30 minutes at 400° until browned. Pour over chicken the soup that has been mixed well with 1 can of milk or water. Bake 30 minutes longer.
Drain pineapple and reserve juice. Place drained pineapple in bottom of casserole dish. Mix sugar, flour and cheese with the reserved pineapple juice. Layer on top of pineapple. Melt butter and mix with crushed cracker crumbs. Layer mixture on top. Bake at 350° for 30 minutes.
Beat eggs and sugar together. Add melted margarine and vinegar, then raisins, coconut and pecans. Pour into unbaked shell and bake at 325° until top is brown.
Heat Karo and sugar until dissolved. Add peanut butter and vanilla. Stir until creamy and blended. Add cereal. Mix and pat into pan. Melt chips and spread over top.
Sift together flour, bran, sugar, baking powder and baking soda into a large bowl. Combine buttermilk and egg whites in a small bowl. Add to flour mixture; stir until smooth. Pour 1/4 cup batter on hot griddle coated with cooking spray. Over medium heat, pour batter to make 6-inch cakes; brown and turn over to brown on opposite side. Serve with fresh fruit, sugar or syrup.
Scrub and dry potatoes. Pierce each potato with a fork 3 or 4 times. Arrange potatoes in a circle on a microwave-safe plate. Cook in microwave oven on High power for 12 minutes, rotating every 4 minutes.
In large pot, cover vegetables and potatoes with water and chicken broth. Simmer until tender and stir in potato flakes and cream cheese. Then add evaporated milk. Heat and stir until cheese melts, but don't boil. Makes 4 servings. One serving = 1 pro, 1 bread, 1/2 milk, 1/2 vegetable and 5 optional.
Mix by hand the sugar, flour, eggs and margarine, then add the nuts, chocolate chips and vanilla. Pour into pie shell and bake 1 hour at 325°.
Mix cream cheese and sour cream in a separate bowl. Mix first 5 ingredients and pour 1/2 in bottom of bowl (congeal). Then spread cream cheese mixture on top and add other half.
Cook beef until browned. Drain the beef and add the taco seasoning, tomato paste, beer and cheese. Cook for 1/2 hour at 350°.
Combine pumpkin, sugar, salt and spices. Add nuts. Stir ice cream to soften. Fold into pumpkin mixture.
Mix thawed potatoes with melted margarine in large bowl. Add all other ingredients, mixing well after each addition and pour into a greased 9 x 13-inch or 10 x 15-inch baking dish. Cover with additional crushed corn flakes and bake, uncovered, for 45 minutes at 350°.
Mix together zucchini, shortening, eggs and sugar. Add spices and soda to flour and blend into zucchini. Stir in oatmeal, nuts and raisins.
Mix all together. Bake pie crust. Let cool. Slice 1 banana in pie crust. Add pie filling and refrigerate until cold.
Fix salad, then add Ranch Style beans (drained). Smash up bag of Doritos. Add cooked hamburger meat. Add enough dressing to taste. Mix together. Top with cheese.
Mix softened cream cheese with 1/4 cup margarine and sugar; whip until a cream. Set aside. Crumble Oreos in a food processor or blender to the consistency of dirt. Mix the pudding with the milk. Add cream cheese mixture. Fold in Cool Whip.
Mix all ingredients except oil. Heat oil in skillet; fry patties approximately for 2 minutes on each side. Makes 6 servings.
Mix first 6 ingredients together and put in refrigerator. When ready to serve, pour over lettuce and onion.
Beat eggs with salt. Saute onions in oil; cool. When cooled, add onions to egg mixture. Add walnuts, seasoning and enough oatmeal to make mixture into round balls. Let mixture stand for 10 minutes. Form mixture into round balls and brown in 1/4 cup oil. Put meatballs in casserole dish and pour mushroom soup over meatballs; simmer for 30 minutes (on top of stove). Serves 10.
Cook broccoli 5 minutes and drain. Mix all ingredients together in large bowl. Top with Cheez-Its crackers (crumbled). Bake at 350° for 30 minutes.
You crack 2 eggs open. Put them in a pan to cook it for 1 minute and put it on a plate.
Mix all ingredients in saucepan. Bring to a boil, stirring until sugar dissolves. Very slowly add sugar syrup to two unbeaten egg whites; beat constantly with electric mixer until soft peak forms, about 7 minutes. Beat in 1 teaspoon vanilla.
Combine sugar, syrup and water in a 3-quart saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Cook over high heat without stirring until mixture reaches hard ball stage (260°). Place egg whites (at room temperature) in a large mixing bowl. Beat until stiff peaks form. Pour hot syrup mixture in a very thin stream over egg whites while beating constantly at high speed of an electric mixer. Continue beating for 3 to 5 minutes or until mixture holds its shape. Add food coloring and vanilla while beating with mixer. Quickly drop mixture by heaping teaspoonful on waxed paper. Press a pecan half on top of each. Cool. Makes 3 dozen.
Cook broccoli, drain; reserve 1/3 cup liquid, adding water if necessary. Stir bouillon into reserved liquid. In a blender container, combine broccoli, reserved liquid and sour cream. Cover; blend until smooth, stopping to scrape down sides of container as necessary. Pour broccoli mixture into a saucepan. Stir in Worcestershire sauce and garlic powder; heat through. Transfer to a fondue pot; place over a fondue burner. Serve with raw veggies, crackers or breadsticks.
Cream oleo, Crisco and sugar. Add eggs one at a time. Add one teaspoon vanilla and butter flavoring. Add 1 cup 7-Up. Add flour and mix well. Bake in tube pan at 325° for 1 hour and 15 minutes.
Dump cherries and crushed pineapple in 9 x 12-inch cake pan. Sprinkle box of dry cake mix on top. Slice the margarine to cover top of mix. Sprinkle pecans over all. Bake at 350° for 30 minutes.
Melt bars and 1 stick margarine in saucepan over very low heat. Beat 1 stick margarine (soft) and 2 cups sugar until fluffy. Add eggs to butter-sugar mixture, one at a time and beat well.
Combine sugar, cocoa, flour and salt in saucepan. Add milk and margarine. Cook to boiling; lower heat and cook 8 minutes, stirring constantly. Cool. Add vanilla. Serve as topping for ice cream or desserts. Half recipe for smaller amount.
Cream Crisco, sugars, vanilla extract, eggs and water until fluffy. Add flour, soda and salt. Stir in chocolate chips and nuts. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 20 minutes. Cool slightly and remove to rack.
In frying pan, brown floured cubes of beef. Add onion and 1/4 cup of water and 1/4 cup butter or margarine and bouillon cubes. Simmer until onions are tender. Remove from frypan, removing all brown particles too. Put meat, onion and juice in roast pan, adding mushrooms and mushroom soup and 1 cup water. Simmer 1 1/2 hours. Add sour cream and noodles cooked according to package directions. Cook 10 minutes longer. Serve hot.
Mash beans well. Use the juice. Beat eggs. Add all the ingredients; mix well. Pour in unbaked pie shells (thin shells). Bake 45 minutes to 1 hour at 300°. Tastes like a pecan-coconut pie.