HumbleIntelligence/food-ner-1-Million huggingface dataset:
Skin and bone chicken. Saute in butter, garlic salt and tarragon. Whip the cream cheese with some chopped chives and parsley. Roll out patty shells, one at a time, between waxed paper. Place layer of cream cheese mixture on pastry. Put chicken on top and wrap pastry around it all. Bake, folded side down, on greased pan for 25 to 30 minutes at 425°. You can brush with beaten egg, milk or melted butter so it will brown nicely. Serves 6.
Sift together flour, baking soda, baking powder, and salt set aside. Cream shortening and sugars, until light and fluffy. Stir in egg, vanilla, Grape-Nut Flakes and oatmeal. Stir together well. Stir in flour mixture. Arrange by teaspoons on buttered cookie sheet. Flatten with a knife or fork dipped in cold water. For very delicate cookies, flatten until almost paper-thin.
Brown bacon, meat and onion; drain and pat well. Add catsup and remaining ingredients. Bake at 350° for 1 hour. Great for dinners, picnics, etc. Kids and adults both love this!
Mix cream cheese, large Cool Whip and sugar. Spread in pie shell. Cover with small Cool Whip. Arrange banana slices and pineapple slices and pecans on top. Refrigerate for 1 hour before serving.
Combine sugar, cream, butter and salt in a heavy saucepan. Cook, stirring constantly until sugar is dissolved. Cook to soft ball stage. Remove from heat. Cool 5 minutes. Add nuts. Stir until mixture coats a spoon. Drop on buttered wax paper. Makes 30 to 35 pralines.
Grease sheet pan. Mix cake mix, 1 egg and margarine. Press evenly into pan.
In a large saucepan, cook beef and onion over medium-high heat, stirring often to break up meat, until lightly browned, 5 to 10 minutes. Drain off fat. Stir in all remaining ingredients. Heat to boiling; reduce heat to medium-low and simmer, uncovered, 10 to 15 minutes. Serve topped with shredded cheese, onion and light sour cream.
With meat mallet, pound cutlets to 1/8-inch thickness. Cut cutlets into 3 x 2-inch pieces. On wax paper, coat cutlets lightly with flour. In a 10-inch skillet over medium heat in hot butter or margarine, cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces as they brown and adding more butter or margarine if necessary. Add mushrooms, vermouth, water, salt and pepper to skillet. Heat to boiling. Reduce heat to low. Cover and simmer 5 minutes, or until mushrooms are tender. Return meat to skillet; heat through. Makes 4 servings.
In a non-stick skillet - over medium heat, add sesame seeds and stir constantly for 1-2 minutes until toasted. Remove. Beat chicken breasts thin between saran wrap until 1/4 inch thick. Coat skillet with cooking spray and place over medium heat until hot, add chicken and cook 3 minutes on each side until brown. Combine sesame seeds, syrup, soy sauce, and ginger. Pour over chicken and cook for 1 more minute, turning chicken to coat with sauce. Serve with rice and broccoli and mushroom stir-fry.
Sift together the first 5 ingredients. Make hole in mixture and add the remaining ingredients; mix as you would cornbread. Do not beat! Bake in tube pan at 325° for 1 hour and 20 minutes (about).
In small, heavy saucepan, melt butter. Stir in flour. Add milk and cook, stirring constantly, until it boils. Lower flame. Add cheese and cook, stirring constantly, for 5 minutes or until smooth and well blended.
Cook macaroni. Mix Cream of Mushroom soup, cheese, tuna, pimento and macaroni.
Cut blossoms off apples and wash. Boil apples in clear water until apples crack. (If apples don't split, don't overcook.)
Cube bread and put in a 13 x 9-inch Pyrex pan. (I use two small pans and freeze one.) Melt cheese, butter and margarine. Pour over bread crumbs. Mix eggs and milk. Pour over mixture. Let stand overnight in refrigerator. Bake in a 300° oven for one hour.
Mix butter, peanut butter and powdered sugar. Fold in Rice Krispies. Shape into balls. Put in refrigerator until firm. Mix remaining ingredients and roll balls in mixture, then in coconut.
Combine sugar, buttermilk, baking soda and corn syrup in a large saucepan and bring to a boil. Boil to soft boil stage (234° to 238°). Just before removing from heat, add butter and vanilla. Remove from heat and stir in pecans. Beat until mixture loses its gloss and holds its shape. Drop in mounds on wax paper and let cool. Makes approximately 5 dozen.
Mix bread, milk, onion and salt. Whip well. Add meat and mix well. Make into small balls. Brown in butter. Remove meatballs; drain grease. Add ketchup, oregano and sherry (bouillon). Return meatballs and simmer for 20 minutes. Serve over hot rice or noodles.
Place 1/3 cup sugar, shortening and salt in large bowl. Pour boiling water over, dissolving the shortening. When cooled to lukewarm, sprinkle in yeast. When yeast dissolves, add eggs and mix well. Add flour. Stir lightly until flour is moistened. Cover with clean, dry cloth. Place in warm place. I have oven hot and set bowl on top of stove. Let rise for 30 minutes.
Cream shortening and sugar together. Blend in eggs; beat well. Sift flour, salt, soda and baking powder together. Add to mixture. Add pineapple and vanilla. If batter is stiff, add a little of juice. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 12 to 15 minutes. When cool, add icing to each cookie.
Mix all ingredients well and pour into tube pan and bake at 300° for 1 to 1 1/2 hours. Test for doneness by inserting cake tester or case knife, should come out clean and dry.
Butter a 2-quart casserole. Set aside. Bring water to a rapid boil in a heavy 4-quart saucepan. Add 1 teaspoon of salt and oil. Gradually add macaroni, being sure water continues to boil. Cook macaroni, uncovered, until tender, but firm. Stir occasionally. Drain. Place in prepared casserole.
Brown ground chuck with onion and green pepper; drain. Return to kettle and add tomatoes, 1 1/2 cans water, salt, pepper and dry beef broth. Simmer 30 minutes; add more water if needed. Thicken with flour and water to make as thick as you like. Serve over noodles, rice or potatoes.
Mix together all ingredients except the chicken. Spray baking pan with nonstick cooking spray. Place chicken in pan, skin side up. Pour sauce over chicken. Bake 1 hour and 15 minutes at 350°. Baste every 15 to 20 minutes.
Combine all except cheese and potato chips. Toss lightly and put in a 1 1/2-quart casserole. Spread chips and cheese on top. Bake at 350° for about 25 minutes until heated through and browned. Garnish with paprika and parsley.
Blend bourbon and sugar. Let stand overnight, stirring occasionally. Beat egg yolks until light and fluffy. Combine egg yolks and bourbon mixture, stirring constantly. Allow eggs and bourbon to stand 2 1/2 hours. Whip cream until stiff and gently fold into bourbon mixture. Chill in refrigerator and serve in chilled cups. Serves 30.
Brown beef in a 3-quart saucepan; drain excess fat. Add sauce and water. Simmer about 10 minutes. Combine remaining ingredients, except lasagna, for filling.
Boil carrots in salted water about 15 minutes. Drain. Add butter and onion; stir over low fire 5 minutes (until onions are tender).
Put butter, milk and chips in microwave on 50% power until melted. Stir a couple of times. Add nuts. Pour into dish. Refrigerate until hard.
I usually double this brine. Rinse jars in hot water, then pack with dill, a couple cloves of garlic and clean pickles. Cover with hot brine within 1/4-inch of tops that are kept in hot water. Tighten down but not real tight. Put in canner of very hot or slightly boiling water. Have water only to curve of jar. After the water begins boiling again, boil only 5 minutes. Remove from canner. Tighten down lids. Set them on a towel and cover them with a towel. Leave overnight. Remove screw tops and store.
Brown meat with seasoning salt, garlic and onion powder and black pepper. Drain off excess fat from hamburger meat. Stir in tomato sauce and cream-style corn. Add approximately 1 cup of water. Mix well. Simmer for about 15 minutes. Boil noodles until tender. Put boiled noodles in bottom of casserole dish or pan. Pour ground beef mixture on top. Sprinkle grated cheese on top of ground beef mixture. Bake at 350° until cheese is melted.
Combine sugar, oil and eggs; beat well. Combine dry ingredients; add to sugar mixture. Alternate with buttermilk; beat well. Stir in nuts, coconut and coconut extract. Pour batter into a well-greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 5 minutes (some ovens vary). Pour hot coconut syrup over hot cake. Allow to remain in pan at least 4 hours or overnight. Run knife around sides and middle of pan. Remove from pan.
Sift together dry ingredients, including sugar, into mixing bowl. Make a well in dry ingredients and add all remaining ingredients. Mix together until smooth. Apportion batter into 3 conventional bread loaf pans that have been greased and floured. Bake at 350° for about 1 hour or until done. Cool slightly in pans, then turn onto racks to finish cooling. Wrap in foil or plastic and store in refrigerator or freeze, if desired. Slice thin and spread with butter. Serve open-faced or as small sandwich. Bread should be made at least 1 day before using. Makes 3 loaves. Chopped pecans may be added. Can substitute shredded zucchini in place of the pumpkin.
Dip chicken in beaten eggs. Make mixture of flour, lemon pepper and garlic. Dip chicken in mixture. Put chicken in glass casserole dish. Put pat of butter on each piece. Bake at 350° for 40 minutes.
Cream sugar and shortening. Add eggs. Sift dry ingredients and add alternately with buttermilk. Drop by teaspoonful on greased cookie sheet and top with chopped nuts or coconut. Bake at 375° for 8 to 10 minutes.
Dissolve yeast in lukewarm water for 5 minutes. Pour boiling water over crisco, sugar, salt. Blend and cool. Add eggs. Stir yeast into mixture. Add flour. Blend well. Cover and place in refrigerator 5 hours. Looks runny.
Mix together. Pour into greased baking dish. Bake at 350° for 45 minutes.
In a skillet, brown chops evenly in oil, about 10 minutes on each side. Drain chops on paper towels. Pour beans into a 2 quart casserole and place chops on top of beans. Bake at 350° for 45 minutes. In a small bowl, combine jelly and water. Baste chops with this mixture and arrange apple slices on top. Sprinkle with cinnamon. Return to oven and continue baking for another 15 minutes.
Add ingredients in order in large bowl. Mix thoroughly. Drop by spoonfuls on ungreased pan. Bake 12 minutes at 350°. Makes 14 dozen.
In a glass, put seltzer water, lemonade Kool-Aid mix and sugar. Stir. Add ice if desired. Relax, sip and enjoy.
Dissolve gelatin in boiling water. Add ice cream by spoonfuls. Stir until melted and smooth. Blend in whipped topping and fruit. Chill, if necessary, until mixture will mound. Spoon into crust. Chill about 3 hours, or freeze until firm. Makes 8 servings.
Combine butter, sugar and pretzels. Pat in 9 x 13-inch pan. Bake 8 minutes at 400°. Cool. Blend cream cheese with sugar. Fold in Cool Whip. Spread on crust. Chill. Make jello; add fruit. Cool. Pour on top of cream layer. Chill until set.
Combine mashed potatoes, vanilla or almond extract, powdered sugar and coconut; mix well. Chill overnight. Shape into balls. Chill again. Melt chocolate chips and paraffin in double boiler. Dip candy in chocolate. Place on waxed paper to set.
Place flank steak in an 11 x 7 x 2-inch glass dish. Combine remaining ingredients and pour over meat. Cover and refrigerate at least 4 hours. Remove meat, discarding marinade. Grill until meat reaches desired doneness, about 4 minutes per side for medium and 5 minutes per side for medium well. Slice into thin strips across the grain to serve. Makes 8 servings.
Sprinkle tenderizer on both sides of roast. Bake like a steak in oven at about 350°. Spread each side with butter and garlic sauce once or twice, using all the butter and garlic sauce. Bake to desired doneness. Ten minutes before done, spread roast with mushrooms.
Cook macaroni, drain. Combine macaroni, 1 egg, 1/3 cup Parmesan cheese and the 1/4 cup milk. Set aside. Brown meat and onion in skillet; drain off fat. Stir in tomato sauce, cinnamon, nutmeg, 1/2 teaspoon salt and 1/8 teaspoon pepper; set aside. In saucepan, melt butter. Stir in flour and 1/4 teaspoon salt. Add the 1 1/2 cups milk all at once. Cook and stir until thickened. Remove from heat. Stir about half of the hot mixture into beaten egg. Return to remaining hot mixture. Stir in 1/4 cup cheese. Place half macaroni mixture in an 8 x 8 x 2-inch baking dish. Spoon the meat mixture on top, add the remaining macaroni mixture. Spread the sauce over all. Bake at 350° for 40 to 45 minutes. Let stand 10 minutes.
Boil in pinch of soda and water for about 1 hour. Rubber will come up again.
Mix all ingredients in order; roll out and cut with any shape cookie cutter. Bake at 360° for about 8 to 10 minutes.
Cream margarine and cream cheese. Add sugar and cream again. Add vanilla and eggs; mix well. Add dry ingredients. Mix well. Bake at 350° for 1 hour and 20 minutes in a wax paper-lined loaf pan (1 1/2 recipes fill a tube pan). Also makes a great Easter lamb!
Cut fruit and ice cream into convenient pieces. Place in freezer to re-freeze. Prepare meringue as follows: Beat whites, slightly. Add salt and vanilla. Continue beating until very stiff. Add sugar, a tablespoon at a time, and beat only until sugar is well blended. Place shortcakes on cookie sheet. Place frozen fruit in center, the ice cream on top. Cover generously with meringue. Bake at 450° for 4 to 5 minutes. Watch them carefully.
Combine all ingredients; chill for 3 to 4 hours. Drain if needed. Serve with plain Doritos.
Cream the margarine and sugar. Sift flour, salt, cinnamon and baking powder. Blend into creamed mixture until crumbly. Measure out about 1/3 of mixture and press remaining mixture evenly into bottom and about 1 inch up sides of ungreased 9-inch pie pan. Arrange plums or peaches in shell. Sprinkle with saved mixture. Bake at 400° for 15 minutes.
Soak gelatine in milk for 5 minutes. Cook over low flame until gelatine is dissolved, then add sugar. Remove from heat and slowly add beaten egg yolks. Return to heat until you notice a slight thickening similar to cream. Remove from heat and stir in salt and vanilla. Add 3 stiffly beaten egg whites. Stir well and refrigerate. The pudding will separate into a layer of custard with a frothy (snowy) layer on top.
Sift together flour and salt. Dredge next 4 ingredients in flour mixture. Cream together butter, sugar and eggs. Combine buttermilk and soda. Add buttermilk and soda to butter, egg and sugar mixture, alternating with flour. Add candy mixture, folding in well. Bake at 275° to 300° for 1 3/4 to 2 hours.
Melt butter in a 2-quart casserole and place blintzes in one layer. Mix remaining ingredients well and pour over blintzes. Bake at 350° for 45 minutes. You may use 2 packages of the same flavor of blintzes, or you can mix them.
Beat eggs until foamy. Add flour and sugars. Add cooled butter and beat for 3 minutes. Add chocolate bits and nuts. Pour into pie crust. Bake at 325° for 45 to 60 minutes.
Sprinkle chicken with paprika, salt, pepper and parsley. Melt butter in a large skillet. Add olive oil to heat. When foam subsides, brown chicken on both sides. Remove chicken pieces and place in large serving casserole with airtight fitting lid. Add artichokes, cutting pieces if necessary.
Heat oven to 450°f. 230°c. gas mark 8. Stir together the flour, baking powder and salt, then cut in the butter until the mixture resembles fine breadcrumbs. Stir in just enough milk so the dough comes together into a ball leaving the sides of the bowl clean. Too much will make the dough sticky, not enough will make the biscuits dry. Turn the dough onto a lightly floured surface and knead slightly to make the dough nice and smooth. Roll out to 1/2 thick, cut with a floured biscuit cutter. Place on an ungreased cookie sheet about 1 inch apart. Bake for 10-12 minutes or until golden brown. Immediately remove from the cookie sheet. Makes about 10-12 biscuits.
Mix sugar, salt and flour; sprinkle over peaches. Mix carefully to avoid tearing peaches. Pour into deep dish pie shell. Dot with butter. Top with regular pie shell. Bake 10 minutes at	450°. Turn oven down to 350° and bake about 40 minutes longer.
Mix flour with soda and spices. Cream margarine with white sugar until light and fluffy. Add eggs and vanilla and beat well. Stir in flour mixture. Add applesauce, nuts and raisins and stir until blended. Pour into greased 15 x 10 x 1-inch pan. Bake in preheated 350° oven for 25 minutes or until done. Cool, then cut. Sprinkle with confectioners sugar.
Flatten rolls in an 11 x 14-inch jelly roll pan. Bake as directed on can; let cool completely. Mix together until smooth. Spread mayonnaise on top. Top with fresh vegetables. Sprinkle with Cheddar cheese.
Preheat oven to 375°. Cook lasagna noodles as directed on package, omitting oil. Combine cottage cheese, egg whites, Parmesan cheese, pepper and parsley flakes in a separate bowl.
In a large saucepan, add drained corn, onion, potatoes, milk, water and carrots. Heat, then add bouillon cube. Simmer on medium heat until potatoes are tender. Season with salt and pepper to taste. Thicken, if desired, with a roux (equal amounts of melted butter and flour).
Bring to a rolling boil in a saucepan sugar, water, pineapple and Jell-O. Simmer 10 to 12 minutes and chill until firm. Whip heavy cream and fold in Jell-O mixture. Frost cake, filling hole. Return to refrigerator and chill until serving. Can be frozen.
In blender, beat egg yolk, then add vinegar. Beat. Add mustard, seasoned salt and red pepper and mix well. Drop oil, one teaspoon at a time, into egg mixture, beating constantly, until 1/4 cup oil is used. Drizzle oil in slowly, beating constantly, until rest of oil is blended in. When mixture is thickened, add the lemon juice, a little at a time, until well blended. Keep stored in refrigerator.
Combine sugar, flour, baking powder, soda, salt, nutmeg, cinnamon, oil, water, pumpkin and eggs. (I usually mix dry ingredients and make a little pond in middle and add remainder ingredients.) Makes 1 loaf. Bake at 350° for 1 hour and 20 minutes.
Cook potatoes in boiling, salted water for 10 to 15 minutes. Drain, reserving 1 cup of cooking liquid. Place potatoes in 8 x 8 x 2-inch baking dish. Melt butter or margarine. Remove 1 tablespoon butter; toss with bread crumbs, paprika and thyme and set crumbs aside. Into remaining butter, blend flour, mustard, salt and pepper. Add reserved cooking liquid and milk or cream. Cook and stir until thickened and bubbly. Stir in ham and cheese. Cook until cheese is melted. Pour sauce over potatoes and sprinkle with crumbs. Bake at 350° for 1 hour.
Use a tall glass. Pour in lime juice, pineapple juice and ice cubes. Fill with Slice or Sprite soda. Stir. Garnish with cherry or pineapple chunks.
Mix in a sauce pan the sugar, cocoa, butter and milk. Heat and stir to full boil. Remove from heat and cool 1 minute.
Brown meat and drain. Stir in salsa, corn, Miracle Whip and chili powder. In 9 x 13-inch baking dish, layer meat mixture, then 1/2 of crushed chips and 1/2 of cheese. Make another layer. Bake at 350° for 25 to 30 minutes.
Prepare cookie mix as directed on package. Fill mini-muffin cups one-half full of cookie mix. Press unwrapped peanut butter cup in center of cookie mix. Bake in center of oven at 375° for about 10 minutes. Let cool before removing from muffin tin. Yield: 36 cookies.
Mix eggs, pumpkin, oil, water and rum. Combine with dry ingredients, mixing well. Fold in pecans and raisins. Bake in two loaf pans for 45 to 60 minutes at 325°. Bread pulls away from side of pan when done and toothpick inserted in center comes out clean.
Preheat oven to 250°. Place popcorn in large heatproof bowl in oven. Melt butter in large saucepan. Add brown sugar, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Boil over medium heat for 5 minutes; do not stir. Remove from heat and stir in vanilla and soda. Pour over hot popcorn, stirring until coated. Mix in nuts. Pour into greased 10 x 15-inch baking pan. Bake 45 minutes to 1 hour until golden brown, stirring every 15 minutes. Cool and break into pieces. Store in airtight container.
Dissolve Jell-O in hot water. Add sugar and dissolve. Add cold water to Jell-O mixture. Then add pineapple, Mandarin oranges and coconut. Put in refrigerator until partly jelled. Then add Cool Whip; mix well.
Brown meat and onion together. Add tomatoes, sauce, paste and all other ingredients except mushrooms. Let simmer for about 1 hour. Near end of cooking time, add mushrooms. Makes enough sauce for about 1/2 pound of cooked spaghetti.
Melt morsels and peanut butter in microwave for 3 minutes. Stir after each minute until smooth. Pour over noodles; stir until well covered. Drop onto wax paper, 1 to 2 teaspoons in size. Will harden in about 15 minutes.
Boil potatoes with skins on; let cool. Grate or chop coarsely. Set aside. Melt butter over low heat. Remove from heat and add cheese, sour cream and onion flakes. Salt and pepper to taste. Stir in potatoes and bake in a buttered casserole at 350° for 30 minutes. Serves 6 to 8.
Combine all ingredients. Shape into 4 large (1/2-inch thick) or 8 small (1/4-inch thick) patties. Broil on pan 3-inches below source of heat, about 6 minutes on each side for larger patties, 4 minutes for smaller ones.
Bring chicken broth to boil. Add potato, carrot, celery, green beans and onion. Boil 12 minutes. Add rest of ingredients. Simmer 10 minutes.
Crush Oreo cookies with rolling pin. Place 1/2 crumb mixture in bottom of 9 x 13-inch pan. Mix Cool Whip, cream cheese, butter and powdered sugar until smooth. Set aside. In another bowl, mix pudding and milk. Blend the 2 mixtures together. Spread over cookie crumbs. Sprinkle remainder of crumbs on top. Refrigerate until serving.
Put lettuce in large glass bowl. Add remaining vegetables in layers in the order given. Spread mayonnaise on top. Sprinkle with sugar. Add cheese and finally bacon. Cover with plastic wrap for 8 to 24 hours. Do not stir or season.
Cut chicken into 1-inch cubes; set aside. In large saucepan, combine water, beef and chicken broth, undrained tomatoes, onion and bell pepper; bring to a boil. Add chicken and reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin and pepper. Simmer, covered, for 10 minutes more. To serve, place crushed tortilla chips in each bowl and ladle soup over them. Sprinkle with cheese and place avocado pieces on top. Makes 6 servings.
Rub pot with garlic. Heat soup in pot and beat until smooth. Slowly add milk and beat again. Add cheese slowly, stirring as it melts. Sprinkle with pepper and paprika and place over burner. Dunk the seafood and bread using fondue forks.
Put spices in 2 bags. Mix remaining ingredients with 1 tablespoon salt and boil together until apples are done. Put in jars and seal.
Preheat oven to 350°. Brown meat and onion. Drain. Add spaghetti sauce and water. Simmer 10 minutes. In a large bowl, stir together Ricotta cheese, half of Mozzarella, Monterey Jack and Parmesan cheese. Add eggs, parsley, salt and pepper. Pour about 1 cup of sauce on the bottom of a 13 x 9-inch pan. Arrange 3 uncooked pasta pieces lengthwise over sauce. Cover with about 1 cup of sauce. Spread half of the cheese filling over sauce. Repeat layers of lasagne, filling and cheese mixture. Top with remaining layers of lasagne noodles and sauce. Sprinkle with the remaining shredded cheese. Cover with nonstick foil. Bake 45 minutes. Remove foil. Bake an additional 15 minutes. Let stand 10 minutes and cut.
Combine all ingredients except cream cheese in the top of a double boiler. Stir and cook until thick. Let cool. Whip cream cheese until fluffy and mix thoroughly with other ingredients. Chill. Use as a dip for fresh pineapple, strawberries or melon balls.
In a large saucepan, saute onion and green pepper in butter until tender. Add soups, water, milk and seasonings. Stir until well blended. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 5 minutes. Serves 6.