HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken in 6-quart pan with 3 quarts water, salt, pepper and garlic powder until done. Remove chicken from broth and set aside. Cut tortillas in half, then cut in 1-inch strips. Drop into boiling broth and stir. Mix 3 tablespoons flour with 1/2 cup water and add to dumplings to thicken. Remove chicken from bones and add to dumplings. Season to taste. Try this, you won't believe it!
Combine first 3 ingredients in bowl; mix well. Drain peaches, reserving juice. Add enough water to juice to measure 2/3 cup. Add to flour mixture; mix well. Melt butter in baking dish. Pour batter over butter. Arrange peaches over batter. Bake at 350° for 45 minutes or until brown.
Place butter, margarine and sugar in saucepan. Bring to a boil; boil for 2 minutes (medium heat). Place whole graham crackers on bottom of cookie sheet (approximately 4 dozen). Pour hot syrup over crackers and sprinkle with chopped nuts and coconut. Place in 350° oven and bake until lightly browned, about 10 minutes. Take off pan immediately. Place on well-greased aluminum foil.
Dissolve gelatin in water. Cook the next 5 ingredients until custard-like; keep stirring. Remove from flame; add the gelatin mixture. Mix thoroughly and chill. Beat the egg whites stiffly, then fold into the custard mixture. Pour into a 9-inch baked pie shell; refrigerate. Top the pie with whipping cream.
Beat egg whites and cream of tartar until they form peaks. Mix into the egg whites: sugar, vanilla, almond extract, crackers and pecans. Spread this "meringue" mixture into a 9 x 13-inch or similarly sized pan. Bake at 350° for 25 minutes. Cool. Prepare Dream Whip and spread over the cooled meringue. Drizzle the cherry pie filling over the top. Serves 15. (Best if thoroughly chilled before serving.)
Saute celery in butter until soft and transparent. Do not brown. Add peas, salt and pepper. Heat just until hot.
Cook broccoli according to package directions. Drain; saute onion in butter. Add cut cheese and mushroom soup. Simmer until cheese is melted; combine all ingredients. Serve hot in crock-pot. Serve with crackers or Fritos.
Melt margarine and toss with bread. Combine eggs, milk, salt and mustard. Set aside. Layer bread, sausage and cheese in 9 x 13 greased pan. Pour egg mixture over layer. Bake at 350° for 50 minutes. May use bacon or ham in place of sausage.
Place chicken strips in pan and stir-fry in olive oil. Place bell pepper strips and onions in also and stir-fry. Place mixture in tortilla shells and add cheese strips. Roll up and place in oven at 350° for about 15 or 20 minutes. Take out of oven and add chopped tomatoes and taco sauce.
Beat butter and sugar until light and fluffy. Add flour 1 cup at a time. Knead with your hands until dough cleans the bowl. Divide into 4 balls. Flatten with hands on ungreased cookie sheet to 1/4-inch thick. Prick with a fork. Bake in a 325° oven for approximately 25 minutes or lightly browned. Remove and sprinkle with sugar immediately and cut into wedges or strips.
Brown together beef strips, onion, garlic and oil. Add ginger, green pepper, bouillon and soy sauce. Bring to a boil and then stir in rice. Cover and remove from heat and let stand 5 minutes. Stir before serving. Makes 4 to 6 servings.
Marinate fish in sauce for 3 hours, turning several times. Remove fish and grill about 7 minutes on each side.
Freeze cookie dough until firm. Cut 1 package dough into pieces. Press into greased 9 x 13-inch pan. Combine cream cheese and sugar in mixing bowl. Beat in eggs, 1 at a time. Pour into dish. Cut remaining dough into slices, place on top. Bake at 350° for 45 minutes. Cool and cut into squares.
Soak apricots until soft. Sift together flour, baking powder, soda and salt. Add apricots. Cream shortening. Add sugar, beating until light and fluffy. Add eggs and beat well. Add flour mixture alternately with bananas. Bake at 350° for 1 hour in 9 x 5 x 3 pan.
Cream oleo and sugar. Beat in 1 egg. Sift and stir in flour, baking soda, cream of tartar and salt. Put in shaker and set aside the sugar and cinnamon. Drop by teaspoon on ungreased cookie sheet; sprinkle with sugar mixture. Bake for 8 to 10 minutes at 400°.
Mix sugar and spices (tie spices loosely in cheesecloth bag) in hot water. Boil 1 minute. Pour over tea leaves; steep 3 minutes. Strain. Add fruit juices and cold water. Chill.
Cream butter, peanut butter and vanilla. Add sugar and work with hands. Form into balls. Melt chocolate bits and paraffin in double boiler. Dip each ball in paraffin mixture and place on wax paper.
Peel eggplant, wash and cut all vegetables. Warm oil; add all ingredients. Simmer until soft, add salt and pepper. Serve with steak.
Combine all the ingredients and put in a crock-pot and let simmer for 2 hours.
Sift flour, baking powder and salt and set aside. Cream butter. Add sugar slowly and vanilla. Beat until fluffy. Add sifted dry ingredients alternately with cream. Cover and chill 1 hour. Divide dough on lightly floured surface. Roll dough to 1/4-inch thickness. Bake in 350° preheated oven for 10 minutes.
Steam broccoli until cooked and place in a large buttered baking dish. Over medium-high heat melt butter, season and cook chicken chunks. Remove chicken chunks and set aside. Combine sour cream, onion soup mix, and pan juices. Spread half of the mixture over broccoli and top with chicken chunks. Whip cream and fold into remaining amount of sour cream mixture, spread over chicken. Sprinkle with parmesan cheese and bake at 350 degrees for 20 minutes or until nicely browned. Serve over rice. Serves 6 to 8.
Brown sliced onions in oil at bottom of large soup pot. Turn off heat while you prepare and add all other ingredients, except pasta. The beauty of this recipe is that you can include almost anything you have and like and the amounts do not have be exact. (*The starred vegetables are definitely optional.)
Combine all ingredients. Pour into pie shell and bake at 350° for 50 minutes to 1 hour.
Combine shrimp, cheese and onion. Mix all ingredients until well blended. Cut crescent rolls where separated, then cut triangle in half again down center. Place a dab of seafood mixture at wide end of dough. Roll toward point. Pinch ends together and curve slightly to form a crescent. Bake according to directions on crescent package.
Wash and drain mushrooms. Gently move stem back and forth until stem pops out of mushroom, leaving cap. Brown sausage, adding chopped up stems. Drain. Return to stove, add cream cheese, Creole seasoning and hot sauce. Heat until mixture is combined well. Remove from heat. Stuff mushroom caps with mixture. Sprinkle with cheese. Bake in casserole dish at 350° for 20 minutes. Serve hot.
Break Ramen noodles into small pieces into a very large bowl; add cabbage and green onions. Set aside. Combine oils with Ramen seasoning packets, vinegar, sugar, salt and pepper. Mix until well blended. Pour over cabbage mixture; toss well making sure everything is wet. Cover and marinate in refrigerator for 24 hours, tossing occasionally.* Place mixture on serving platter and sprinkle with almonds and sesame seed.
Use the size can of vegetables for the amount of soup you want to make. For fresh vegetables, add according to your taste. Whatever you don't like can be omitted.
Place fish in a buttered baking dish and pour in the wine. Salt and pepper, cover and poach at 350° for 25 minutes. Remove the fish and the liquid. Melt some margarine in the dish and stir in 2 tablespoons flour and the liquid from the fish. Heat until thickened and add 3/4 cup milk. To this, add 1/2 cup tomato sauce and boil gently. Pour this sauce over the fish.
Layer sliced cucumbers and onions in a large bowl. Combine remaining ingredients and blend thoroughly. Pour over cucumbers, cover, and chill at least 2 hours. Serve with slotted spoon. Keeps several days in the refrigerator.
Brown hamburger, celery and onion, then add remaining ingredients. Place in a casserole dish and bake at 350° for 45 minutes.
Saute the bacon, onion and garlic. Add the catsup, brown sugar, dry mustard and Worcestershire sauce. Add the beans last. Bake at 350° for 1 hour.
Mix all ingredients together. Beat egg whites until foamy and fold into mixture. Pour into a 9-inch pie shell. Bake at 400° until pie starts to turn brown, then turn oven down to 250° and bake for 25 minutes.
Slice green pepper into strips, slice onion into wedges and cut carrots into pieces. In a large skillet (or electric frypan), brown chicken in oil over medium heat; add vegetables and stir. In a measuring cup combine reserved pineapple juice, wine vinegar, salt, brown sugar and cornstarch; mix well. Pour sauce over chicken and vegetables; stir until well mixed. Cover and simmer 35 minutes, stirring occasionally, until carrots are tender. Add pineapple chunks and cherries. Serve over rice. Prepare the rice while dish is simmering.
Mix 1 1/2 cup flour, yeast, sugar and salt in a large bowl. Heat water, milk and margarine to 125° to 130°; stir into yeast mixture. Turn dough onto lightly floured surface, knead until smooth, about 5 minutes. Cover and let rest 10 minutes. Lightly grease cookie sheet. Shape a 2-inch piece of dough into a ball for the head. Shape 4 walnut-size pieces for the feet and 1 walnut-size piece for the head. Shape the remaining dough into the body. Place on cookie sheet and flatten slightly. Press raisins into head for eyes. Cover and let rise 20 minutes. Heat oven to 400°. Make crisscross cuts in shell. Bake 20 to 25 minutes.
Heat oven to 450°. Sift dry ingredients into a bowl. Cut in shortening using a pastry blender until mixture looks like coarse cornmeal. Make a well in the center and pour in milk and eggs. Mix quickly and lightly with a fork. Add currants. Turn dough onto a floured cloth. Knead lightly about 7 times, turning dough each time. Lightly roll dough 3/4-inch thick. Cut into small diamonds. Sprinkle with 1/2 teaspoon cinnamon and 2 tablespoons sugar, mixed. Bake 12 to 15 minutes. Makes about 24. Best served hot.
Cover cookie sheet with separated graham crackers. Combine sugar, oleo and butter. Cook for 2 minutes until dissolved. Sprinkle chopped nuts over graham crackers. Pour sugar mixture over nuts and graham crackers. Bake at 350° for 10 minutes.
Heat soups in saucepan until warm. Fry hamburger meat. Drain. Pour soup mixture into meat; mix well. Place 1 bag of Ore-Ida Tater Tots in mixture, burying them. Place more Tater Tots on top for decoration. Bake at 350° until Tater Tots are brown (about 30 minutes).
Spread cream cheese on bottom of 8-inch quiche pan or pie plate. Drain the can of black beans and spread on top of cream cheese. Cover beans with finely diced red onion. Cover with Raspberry Salsa. Top with shredded Pepper Jack cheese. Heat until bubbly, about 20 minutes, at 325°. Serve with tortilla or corn chips. Serves 20.
In a large mixing bowl, combine hamburger, pizza sauce, oregano, red pepper, and garlic powder. Spread a thin layer of hamburger mixture on bun halves. Broil until meat is cooked, approximately 7 to 8 minutes. Remove from oven. Put 1 slice of tomato on each burger and cover with a slice of cheese. Return to oven and broil until cheese is melted.
Mix together cranberries, sugar, pineapple and walnuts. Gradually add cream cheese. Mix until well blended. Fold in whipped topping into 1 1/2-quart bowl or lightly oiled 6 1/2 cup ring mold. Freeze until firm.
Mix sugar, Karo syrup and water and bring to a boil, then add peanuts. Cook to hard ball stage. Turn fire out, add oleo, vanilla and red food coloring. Beat until loses gloss, then spread on wax paper on cookie sheet. Break like peanut brittle.
Mix first six ingredients together. Brown ground beef and drain. Add to salad. Toss with dressing. Makes a large salad.
Brown beef with next four ingredients. Drain fat and add remaining ingredients. Simmer for 45 minutes.
Stir together gelatin and sugar. Add boiling water and stir until gelatin and sugar are dissolved (about 5 minutes of stirring). Stir in the cream; chill until slightly thickened. Add sour cream and vanilla; beat until blended. Pour into 1-quart mold. Chill at least 2 hours. Unmold onto a serving plate and spoon over the cream.
In large bowl, toss pears and apples with lemon juice. Add cabbage, carrots and raisins; combine well and set aside.
Preheat oven to 350°. Grease casserole dish well. Soak bread in milk. Mash carrots with butter. Mix bread and milk with carrots. Stir in eggs and sugar. Bake for 1 hour or until well browned on top. Serves 6.
Preheat oven to 400°. Line twelve 1/3-cup muffin cups with paper liners. Combine first 4 ingredients in heavy small saucepan. Stir over medium heat until butter melts. Cool until mixture is warm to touch. Beat in eggs. Sift flour, sugar, baking powder and salt into large bowl. Add milk mixture and stir just until blended. Fold in blueberries. Divide batter equally among prepared cups. Bake until golden and tester inserted into center of muffins come out clean, about 20 minutes. Transfer to racks and cool.
In a large bowl, combine the dry vanilla pudding mix, undrained crushed pineapple and sour cream; mix until well blended. Pour mixture into pie crust. Sprinkle with coconut. Chill at least 2 hours before serving.
Mix all ingredients together well. Spray a 9 x 13-inch casserole dish with cooking spray. Pour in mixture. Bake 30 minutes at 400° until golden brown and set.
Mix well. Pour into a large Ziploc plastic bag and add venison, beef or any meat you desire; seal. Turn several times to make sure the meat is covered, then allow to marinate in the refrigerator for 8 to 12 hours ahead of cooking, turning a couple of times. The tougher the meat, the longer you should marinate. Venison can marinate up to 4 days if quite tough. This recipe will handle approximately 6 steaks.
Boil in heavy saucepan for 2 minutes the first 4 ingredients. Add baking soda. Pour over contents of 5 1/2-ounce bag of corn pops (they are hulless). Spread on cookie sheet. Bake at 200° for 1 hour. Remove from cookie sheet immediately. Recipe can be doubled.
Mix eggs, sugar, oil, baking powder, vanilla and margarine together. Blend in flour and mix. Make sure Pizzella griddle is hot before cooking. Place a heaping teaspoon full on each griddle for about 30 seconds. Close top for 30 seconds. Peel off and repeat to cook the rest of the batter until finished. Cool on rack then stack in piles. To make Pizzellas not as crispy, decrease the amount of oil to 1/2 cup and use only one stick of margarine. You can change the flavors for a different taste by adding anise, almond or chocolate.
Mix all ingredients together thoroughly. Form into balls and flatten slightly. Brown in hot oil, in heavy skillet. Drain on paper towels and serve hot.
Heat oven to 350°. Grease well 13 x 9 x 2-inch pan. Spread mixture in pan. Bake about 25 to 30 minutes, or until brown. Cut into 2 1/2 x 1-inch pieces. Best served warm. Can be frozen and reheated.
Sift the flour into a bowl and cut in shortening. Add enough water gradually to hold pastry together. Press into a ball. Divide into 5 parts and roll each part on a floured surface into a 5-inch circle. Drain the peaches and mash. Add the cinnamon and butter. Mix well. Place 2 tablespoons peach mixture on each circle and fold over. Seal edges with a wet fork. Fry in deep fat at 375° until golden brown and drain on absorbent paper.
Combine 3 cups water, wild rice and salt in medium saucepan. Bring to a boil. Reduce heat and simmer until wild rice is tender (about 40 minutes). Drain well. Cool to room temperature. Can be prepared ahead a day or two. Store, covered and refrigerated.
Boil the first 3 ingredients together for 5 minutes. Cream the next 2 ingredients. Add eggs, one at a time. Add flour and milk alternately. Add mixture of milk, sugar and cocoa which has been boiled 5 minutes. Add soda dissolved in water. Bake at 375° for about 30 minutes. Frost with Hershey Bar Icing.
Mix all ingredients thoroughly in a large microwave bowl. Heat until cheese is melted and broccoli is cooked. (May need to start broccoli first.)
Wash peppers and remove seeds and white portion. Peel onions and chop fine. Combine and cover with boiling water. Let stand 10 minutes. Drain. Combine vinegar, sugar and salt. Add pepper mixture. Bring to a boil and boil gently for 5 minutes. Pour immediately into hot sterilized jars. Seal at once. Makes about 5 pints.
Work the shortening with the back of a spoon until fluffy and creamy. Gradually add sugar while continuing to work with a spoon until light. Add the egg; sift together the next 5 ingredients and combine with raisins and nuts. Heat applesauce to boiling point. Add gradually to sugar and flour mixture. Turn into about a 9 x 5 x 3-inch greased loaf pan. Bake in a moderate oven at 350° for 1 hour and 15 minutes or until done.
Preheat oven to 350°. Mix and flatten with fork (dipped in water). Sprinkle with sugar. Bakes fast.
Combine all ingredients except butter and pie shell. Cook in microwave at 2 minute intervals, stirring each time; usually takes about 8 minutes, depending on oven wattage. When it becomes thick, add butter. Stir until melted. Pour in prepared pie shell. Cool for meringue. Beat egg whites until stiff. Add 6 tablespoons sugar and 1/2 teaspoon cream of tartar. Beat well. Put on pie. Put back in oven at 400° and lightly brown. Cool Whip can be used instead of meringue.
Mix butter into sugar and flour; add milk, vanilla and cinnamon. Pour into unbaked crust. Bake at 350° about 30 to 45 minutes or until bubbly.
Slice squash in 1/8-inch slices. Cook in boiling water with onion until nearly tender. Lift out of water with a slotted spoon and layer on bed of chips that have been prepared in a long casserole dish. Grate cheese over squash and add pepper, if desired. Broil or bake in oven until cheese is bubbly. Salsa or picante sauce can be added as a garnish or may be added when served. Makes 8 servings.
Wash and seed cucumbers (if skin is not bitter, leave on). Chop fine. Soak cucumbers for 15 minutes in vinegar solution (vinegar, lemon juice, sugar and salt); drain. Blend onion with cream cheese. Add drained cucumber and season to taste. Spread on crustless bread.
Cream margarine and sugar until fluffy. Sift flour, salt and soda together. Mix in eggs and flour alternately. Add flavorings. Grease and flour tube pan. Bake at 300° for 1 1/2 hours.
Cream margarine and sugar. Stir in eggs and vanilla. Add flour. Mix well. Chill 4 or 5 hours. Roll out thin. Cut with biscuit cutter. Bake at 400° for 5 to 10 minutes.
Combine sugar, cornstarch and salt. Add water; cook until clear. Add gelatin; stir until dissolved. Cool. Add berries. Refrigerate. Pour into cool shell. Refrigerate until ready to serve. Garnish with whipped topping.
Heat butter in large skillet. Add vegetables and stir. Cover; steam 5 minutes until crisp-tender. Stir. Add salt and pepper, if desired. Stir in 2 tablespoons soy sauce. Yields 4 servings.
Heat milk until lukewarm. Add sugar and dissolve yeast cake. Add 1 teaspoon vanilla, 1 teaspoon salt and shortening. Mix as for rolls adding enough flour to make firm dough. For best results, let stand in icebox overnight. Roll out on floured board. Place on wax paper or cookie sheet to rise. Fry in deep fat.
Cream sugar and shortening. Mix baking soda to soup in the can. Alternate flour mix with the soup mix. Put in greased and floured pan. Bake at 350° for 45 minutes. Frost with cream cheese frosting or butter frosting.
Cook zucchini and onions until almost done, then mix rest of ingredients, except cheese, all together and put in a greased casserole. Sprinkle grated cheese on top. Bake for 1/2 hour at 350°.
Mix dry ingredients. Add eggs and shortening. Blend thoroughly after adding vanilla. Add the nuts and dates. Bake at 350° for 30 minutes. Cut into bars when cool.
In a medium saucepan, combine onion, carrots, water, barley, bouillon granules, poultry seasoning and garlic. Heat mixture to boiling. Pour hot mixture into a 1 1/2-quart casserole. Arrange chicken thighs atop mixture.
Mix together ingredients until well blended. Shape the mixture into balls, about the side of hickory nuts. Place in refrigerator until balls are firm enough to hold a toothpick in them. Melt 1 package of chocolate chips and 1/2 cake paraffin wax over boiling water. Dip peanut butter balls with toothpicks into melted chocolate and then place on wax paper.
Melt margarine and Blue cheese in saucepan. Remove from heat. Cut biscuits into fourths.	Roll biscuit pieces into margarine and cheese mixture. Drop on cookie sheet and bake in 400° oven until golden brown. Serve warm!
Pour apple juice and Perrier into pitcher. Float lemon slices and apple chunks. Serve chilled in champagne glasses.
Use a 9-inch pie shell. You can prepare your own favorite pie crust or purchase prepared crusts, your choice. Cream butter or oleo until soft. Add sugar gradually, continuing to cream until light and fluffy. Slowly stir in corn syrup, honey, eggs, vanilla and 1 cup pecans.
Combine all ingredients in a casserole dish. Cover and bake for 2 hours at 350° or microwave on High for 30 minutes.
Boil together sugar, water and cream of tartar just until it comes to a boil. Add crackers and boil for 2 minutes. Pour into unbaked shell. Sprinkle spice on pie. Bake at 400° for 15 to 20 minutes, or until crust is browned.
Cook squash about 10 minutes with a little sugar and salt. Drain. Combine soup and sour cream. Stir in carrots. Fold in squash. Mix melted oleo and dressing. Put 1/2 of this in bottom of casserole. Spoon veggie mixture on top, then rest of dressing. Mix. Bake at 350° for 25 to 30 minutes.
In a small bowl, mix flour, zucchini, salt, pepper and egg yolks. In another bowl, beat egg whites until stiff but not dry; fold into zucchini mixture. Drop by heaping tablespoonfuls into about 1/4 inch hot oil in skillet; brown both sides. Serve immediately with catsup. Makes 15 pancakes.
Soften the cream cheese several hours before using. Mix well with Cool Whip; add sugar, vanilla and strawberry juice. Pour into pie crusts. Let set about 3 hours before cutting.
Bring to a boil. Pour this mixture over salad. Let stand overnight or at least 3 or 4 hours before serving. Drain before serving.
Mix cake mix according to directions. Pour 1/2 of the batter into a 9 x 13-inch pan (greased and floured). Bake at 350° for 20 minutes. Melt caramels and milk in double boiler. Pour over baked cake; add chocolate chips and pecans and remaining batter. Bake 25 minutes more.
Heat beer to lukewarm. Add salt, shortening and molasses. Mix both kinds of flour together. Make a hole in middle and pour in liquid mixture. Let raise until double in size. Knead and let rise again. Makes 3 large loaves. Bake 40 to 45 minutes.
Mix oil, sugar, eggs, flour, salt, soda and vanilla. Add apples and nuts. Pour into greased tube pan. Bake at 350° for 1 hour. (One can sliced apples may be substituted for fresh apples.) Top with whipped cream or ice cream.
Combine everything, except water and cornstarch, in a large pan. Bring to a boil, reduce heat and simmer, uncovered, for 30 or 40 minutes. Stir water and cornstarch, blending well. Add to mixture, stirring for 5 minutes or longer until slightly thickened. Ladle into hot sterilized jars, leaving 1/2-inch headspace. Cook in water bath for 30 minutes. Makes 8 pints. Simply delicious.
Beat eggs, oil, vanilla and sugar. Add zucchini and everything else. Mix well. Bake in greased and floured pans. Makes 3 loaves. Bake at 350° for 1 hour. Remove from pans and cool on rack.
Cream butter until light. Gradually beat in sugar. Beat in eggs, one at a time. Add vanilla and sour cream. Combine flour with baking powder, soda and salt. Add to creamed mixture alternately with beer. Mix until silky smooth batter is achieved.
Arrange slices of cold pork in bottom of a casserole. Season with minced onion, sage, pepper and salt. Over this place a layer of hard-cooked eggs. Repeat until dish is nearly full. Pour a cup of leftover gravy. Top with pastry. Bake in hot oven (400°) until pastry is done, about 20 minutes.