HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken until cooked. Debone chicken; save broth. Add egg, water, oil, and salt; beat well. Add flour slowly. Divide into 3 parts. Roll out; let stand for 20 minutes. Strip and drop into boiling broth. After the dumplings get done, add 1 small can of Pet milk and 1 stick of butter.
Mix all ingredients very well, then place on waxed paper in any form. Refrigerate at least 8 hours before serving. Garnish with parsley flakes or chopped nuts. Serve on crackers or bread for sandwiches.
Cook linguine as you would. In frying pan chop up garlic and put teaspoon of oil when garlic cooked. Use 2 seafood bouillon for each bouillon you need 2 cups of boiling water to it so you would need four cups of boiling water. Put water and bouillon in frying pan once bouillons dissolved. Add your fish. Once shrimp or whatever fish you use is done just pour it over linguine. It tastes just like oil and garlic and very low in fat.
Mix first 3 ingredients. Roll dough out 1/2-inch thick. Cut biscuits and place on bake sheet. On each biscuit, make an indentation and fill with cherry preserves. Preheat oven to 400°. Bake 10 to 12 minutes.
Grind first 5 ingredients in food chopper; salt and drain overnight. Cook remaining ingredients until thick. Add to vegetables. Heat and seal in hot jars.
Combine softened cream cheese, margarine, sugar and vanilla, mixing until well blended. Add eggs; mix at low speed until blended. Gradually add flour with baking powder, mix at low until thoroughly mixed. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 325° for 1 hour and 20 minutes. Cool 5 minutes before removing from pan.
Cut meat into 1 inch pieces. Mix flour, chili powder, salt, pepper and cumin (Optional); coat meat with flour mixture. Heat oil in an 8 inch skillet; brown meat over medium heat. Drain fat. Stir in water, chili sauce, celery and onion; heat to boiling. Reduce heat; cover and simmer until meat is almost tender, 30 to 45 minutes. Add carrots; cover and simmer 20 minutes. Stir in green peppers and beans (with liquid); cover and simmer until green pepper is tender.
Arrange cake cubes in a single layer in a 13-in. by 9-in. by 2-in. dish. In a bowl, dissolve gelatin in boiling water; stir in strawberries. Pour over cake and gently press cake down. Refrigerate until set. About 1 hour. In a bowl, whisk milk and pudding for 2 minutes or until slightly thickened. Spoon over jello layer. Spread with whipped topping. Refrigerate until serving. (We also thought it would be good if you used strawberry/banana jello and put bananas in with the pudding layer.) It looks nice in a glass dish, yields 20 servings. NUTRITIONAL ANALYSIS: 1 serving= 92 calories, 2 g. fat, 2 mg cholesterol. 172 mg. sodium, 16 g carbs, 1 g fiber, 2 g protein. Diabetic Exchange: 1 starch.
Melt butter; pour over sugar. Add eggs, flour, nuts and vanilla. Bake in a shallow dish or pan for 30 to 35 minutes at 325°. Makes 20 (2-inch) squares.
Sprinkle beef with flour. Pound flat on both sides. Cut into strips wide enough to roll up. Add enough liquid to breadcrumbs to make manageable. Add sage, salt, onions, and celery to make stuffing. Place stuffing in center of meat strip and roll up. Secure with skewers so stuffing stays in side. Place oil in pan over medium high heat. Brown birds on each side. Make gravy with remaining liquid, adding needed water and flour. Place birds in a baking dish. Pour gravy over meat and bake at 350° or until tender. Mushroom soup maybe used as gravy. Serves 4.
In a large bowl, soak eggplant in salted water for at least 1 hour; drain well. In a large skillet, saute eggplant and onion in butter until tender. Remove from heat. Stir in remaining ingredients. Transfer to a greased 1 quart baking dish. Bake, uncovered, at 325 degrees for 45 to 55 minutes or until heated through. Makes 6 to 8 servings.
Cook pasta according to package. Transfer to large bowl. Combine picante sauce, dressing, basil, cheese and cumin. Mix well. Add beans, peas, celery and olives. Mix well. Chill. Just before serving, add tomatoes and avocado. Serve with additional grated Parmesan cheese and picante sauce.
Bake cake according to directions on the box. While still warm, punch holes with handle of wooden spoon in cake. Mix pineapple and sugar in saucepan. Boil 5 minutes, then pour over cake. When cake is cool, spread prepared instant pudding over pineapple on cake. Top with Cool Whip; spread evenly over cake. Garnish with coconut, nuts and cherries.
Combine baking mix, honey, oil, egg whites and milk. Beat 30 seconds. Spread batter into an 8-inch pan spread with Pam. Sprinkle with cinnamon and drizzle with honey. Bake for 18 to 20 minutes at 350°. Cool 10 minutes. Sprinkle with powdered sugar. Serves 4 with 160 calories and 3.2 g fat.
Peel potatoes and slice thin. Place in casserole in layers. Sprinkle flour, chopped onion and salt between layers. Fill casserole within 1 1/2-inches from top. Place pork chops on top of potatoes and add milk. Sprinkle with paprika. Bake 1 1/2 or 2 hours at 350°.
In double boiler, combine caramels and 1/3 cup evaporated milk; cook over hot water, stirring constantly until caramels are melted. Set aside. In large mixing bowl, combine dry cake mix, butter, 1/3 cup evaporated milk and nuts. Mix by hand until dough holds together. Press 1/2 of dough into greased and floured 9 x 13 x 2-inch baking pan. Bake at 350° for 6 minutes, then spread melted caramels over crust, then crumble the rest of the dough over top and bake for 15 to 18 minutes. Cool; may require refrigeration about 30 minutes, then cut into squares. May eat it warm; squares may crumble.
Combine sugar, water and oleo. Cook until sugar dissolves. Add cornstarch that has been blended with cold water. Cook slowly until clear, 8 minutes. Add lemon juice and grated peel. Cook 2 minutes. Slowly add the egg yolks beaten with the 2 tablespoons of milk. Bring to a boil. Cool. Fold the egg whites into filling. Pour into pie shell and top with meringue.
Mix sugar and flour together in unbaked pie shell with fingers, gently. Mix milk and half and half. Pour in shell. Mix gently with fingers. Dot butter on top. Sprinkle with nutmeg. Bake in 350° oven for about 1 hour until mixture is quivery.
Mix butter, oil and sugar until creamy. Add eggs. Alternate flour and ginger ale. Mix well. Pour into greased, floured tube pan and bake 1 hour at 350°.
In a pitcher, steep 4 tea bags in 1 cup of boiling water for 30 minutes. Add 1/3 cup of sugar while water is still hot. Squeeze the juice from 1 lemon and add to tea. Squeeze 1 orange and add to tea. After 30 minutes, add 3 cups cold water. Pour in glasses over ice.
Combine first 4 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 30 minutes. Stir in soups and milk; heat thoroughly. Yields 2 1/2 quarts.
Cream the soy margarine with the back of a wooden spoon and gradually add sugar. Beat the mixture until fluffy. Add egg, milk and vanilla; beat well. Sift flour, salt and baking powder together and add to mixture. Stir to make a soft dough. Chill in the refrigerator for 20 minutes.
Cream butter and sugar in casserole dish. Beat in eggs. Add pineapple and bread. Bake 1 hour at 350°.
In a bowl, beat eggs and milk. Add sugar and corn, mixing well. Cut bread in 1/2-inch cubes and place into a greased 9-inch square baking dish. Pour egg-corn-milk mixture over the bread. Dot with butter. Bake uncovered at 350° for 50 to 60 minutes or until a knife inserted near center comes out clean.
Dissolve sugar in butter and let cool. Add dry ingredients, then egg and vanilla. Drop by teaspoonfuls on foil. Bake at 375° for 8 minutes or until light brown.
Baked in 2-1/2 qt. casserole dish at 375° for one hour.
With paring knife or zester, remove peel from oranges in thin strips; set aside. Section peeled oranges; set aside. With sharp knife, cut steak into 2-inch wide strips or chicken into 2-inch squares. In shallow dish, combine meat, 2 tablespoons orange juice, soy sauce, 1 tablespoon cornstarch and 1 teaspoon brown sugar. Stir to combine; set aside.
Mix together just before serving. Makes a large container. Put ingredients into separate containers to be mixed before serving.
Stir together rice and water in saucepan. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer 14 minutes without removing cover or stirring. All water should be absorbed. Heat oven to 350°. Blend 1/2 cup sugar, the cornstarch and salt. Beat egg yolks slightly. Add yolks and milk to sugar-cornstarch mixture; beat with rotary beater. Stir in rice, lemon juice and raisins. Pour into ungreased 1 1/2-quart casserole. Place casserole in pan of very hot water (1-inch deep). Bake about 1 1/2 hours, stirring occasionally or until pudding is creamy and most of liquid is absorbed. Remove casserole from oven but not from pan of hot water.
Drain pineapple, reserving 6 tablespoons juice. Combine sugar and flour in a bowl. Stir in reserved juice. Add cheese and pineapple chunks. Mix well. Spoon into greased 11 x 7-inch baking dish. Mix melted margarine and cornflakes. Sprinkle on top. Bake at 350° for 20 to 30 minutes.
Combine butter and cracker crumbs; blend well. Spoon half the crumbs into a shallow 2-quart casserole dish and cover with chicken. Combine sour cream, soup, broth, salt and pepper; blend well. Pour over chicken and top with remaining cracker crumbs. Bake at 350° for 20 to 25 minutes. Yields 6 servings.
Scrape the ginger and slice it thinly. Add the water and simmer for 1 1/2 hours. Remove the ginger and add the sugar to the liquid; boil for 5 minutes and cool. Carefully remove the seeds from the persimmons and replace them with pine nuts. Add the persimmons to the syrup and allow it to stand for 5 hours. Chill the punch and serve it in a bowl with pine nuts and cinnamon sprinkled on top.
Mix all ingredients, except chocolate chips. (To sour 1/2 cup milk, add 1 teaspoon vinegar and let stand 10 minutes.) Put in a deep dish cookie sheet. Add chocolate chips on top. Bake at 350° for 45 minutes. Serves 25 to 40.
Cook first 3 ingredients together about 20 minutes or until thick. Add jello. Stir until dissolved. Put in jars and seal.
Cook vegetables until tender. Drain off water. Add cheese and mushroom soup. Heat over low heat until cheese is melted. Pour into a 1 1/2-quart casserole dish. Bake, covered, at 350° for 30 to 35 minutes.
Place block of cream cheese on plate and pour salsa to cover the block evenly. Serve with chips and enjoy.
Combine 1 1/3 cups of sugar, flour and salt in saucepan. Gradually add water and lemon juice. Cook over medium heat until thick, stirring constantly. Stir a small amount of hot mixture into beaten egg yolks. Stir mixture back into hot mixture. Cook, stirring for 2 minutes. Remove from heat. Add food coloring, lemon rind and butter.
Hold aside 2 tablespoons of cheese. Blend remaining dry ingredients together. Hold aside 1 tablespoon of butter. Cut remaining 7 tablespoons of butter into dry mixture to form coarse crumbs. Stir in basil. Add yogurt, until dough clings together in lumps. Form a ball with your hands; knead on a board until dough holds together. Roll dough into a log form; slice to make 7 equal pieces. Place one piece of dough in the center of a buttered 8-inch round cake pan. Surround center piece with remaining pieces evenly. Brush with reserved butter; sprinkle with reserved cheese. Bake at 400° until golden brown.
Cook beef and drain well. Mix all ingredients in crock pot. Let simmer until cheese is melted. Serve with chips.
Brown ground beef with onion. Drain well. Then add next 5 ingredients and simmer for 15 minutes. Put into fondue dish and keep warm. Serve with corn chips or favorite crackers.
Mix ground cranberries, celery, oranges and sugar. Let stand for awhile. Mix warm water, jello and gelatine. Add together and refrigerate. Yields 10 to 12 servings.
Cook noodles as directed and drain. Mix in all ingredients. Put in a storage bowl and refrigerate for 1 hour before serving.
Use a 9 x 13-inch cake pan; butter bottom and sides of pan. Place bread cubes on bottom. Top with cheese. Brown and drain sausage. Spread over cheese. Mix eggs, cream and mustard together and pour over mixture. Cover and refrigerate overnight. Bake, uncovered, at 325° for 1 hour.
Mix eggs, milk and sugar together. Put margarine or butter in a frypan. Dip bread into mixture and fry in pan until golden brown. Makes 4 pieces of French toast.
Put the meat and vegetables in roaster in layers and sprinkle with seasonings. Add tomato soup to this (rinse can with little water). Cook 5 hours in 250 oven, covered. Do not raise lid while cooking. This makes own gravy.
Drain cucumbers and squeeze juice. Reserve juice. Beat cream cheese with a small amount of cucumber juice until it is smooth. Add garlic powder, green pepper and dressing. Stir in cucumbers and chill. Serve on wheat crackers.
Preheat oven to 350°. Line 12 x 8 x 2-inch pan with foil. Using a mallet flatten chicken to 1/4 inch thickness. Place a piece of ham on each piece of chicken; roll up from short end. Secure with toothpick if necessary. Combine egg, 1 tablespoon mustard and 2 tablespoons water; mix well. Mix together Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper and bread crumbs. Dip rolls in egg mixture, then in crumb mixture.
Cook macaroni as directed. Cook broccoli until tender-crisp. Brown ground beef or sausage. Mix all 3 and pour into greased baking dish. Top with soup and bake at 350° for 30 minutes. Top with package of dry cheese mixture the last 15 minutes.
Scrape small new potatoes; cook in boiling salted water until done; drain. Combine 1 cup sour cream, dill seed and salt; pour over potatoes. Heat 1 to 2 minutes, turning potatoes to coat. Makes 4 servings.
Brown cube steak and cut into bite size pieces. Place steak in bottom of deep casserole dish. Cut butter and place over steak. Pour rice over this. Pour soup mix and dissolved bouillon over rice, then add water. Cook at 350° for 1 to 1 1/2 hours. (Do not batter cube steak).
Combine mini ravioli, fruit cocktail, 2 tablespoons fruit syrup, chili sauce, vinegar and Worcestershire sauce in a fondue pot or saucepan. Simmer over medium heat for 5 minutes. Serves six.
Lightly rinse and drain oysters. Boil milk. Wash and finely chop parsley. Chop onions. Saute onions and parsley in butter. When onions and parsley are soft, add oysters and cook until they curl around the edges and are hot throughout. Add to boiled milk. Pepper to taste. Simmer 5 to 15 minutes. Serve.
Cream sugar and shortening until light. Add eggs, one at a time, beating 2 minutes after each addition. Combine dry ingredients; add to creamed mixture, along with buttermilk. Add extract. Gently fold in coconut. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 50 minutes, until done. Loosen cake from sides of pan, but do not remove. Prepare topping and pour over cake.
Combine green peppers and onion in a small bowl. Cover with plastic wrap and microwave on High for 1 1/2 to 3 minutes or until they are tender-crisp. Set aside. Layer 3 paper towels on a plate. Arrange bacon slices on the paper towels and cover with another paper towel. Microwave on High for 2 to 3 1/2 minutes or just until bacon begins to brown. Set aside.
Saute vegetables. Mix all ingredients together with 4 1/2 cups of hot water. Bake in a covered dish at 350° for about 1 1/2 hours.
Boil string beans and put in casserole dish. Mix can of soup with 1/2 cup of milk. Mix soup and milk well and mix with string beans. Mix 1/2 can of onion rings with casserole. Bake at 350° for 30 minutes. Put remaining 1/2 can of onion rings on top of casserole; brown for 15 minutes.
Combine first 4 ingredients; salt to taste. Fold whipped cream into mayonnaise. Toss with chicken mixture and chill. Makes 3 1/4 cups.
Heat half of nectar to boiling. Dissolve jello in nectar. Add rest of nectar. Chill until partially set. Add drained pineapple. Put into a 9 x 13-inch pan alternating with banana slices. Chill until firm. Mix miniature marshmallows, cream cheese and milk. Let set in refrigerator for 4 to 5 hours. Add Cool Whip to marshmallow and cream cheese mixture. Put on top of jello. Chill.
Boil all together, except nuts and 1 cup cream, over low heat, for 30 minutes. Add 2nd cup of cream and boil to firm ball stage (248°). Add nuts and pour, without stirring, into well-buttered pan. When cold, cut into 1-inch squares.
Cream margarine and sugar. Add eggs (one at a time), sift flour and baking powder together. Add flour mixture and milk alternately. Add flavorings. Bake in well-greased and floured pan. Do not open oven door during first hour. Bake at 350° for 1 hour and 15 minutes.
Mix in order. Roll out 1/4-inch thick and cut into shapes. Put on a greased cookie sheet. Bake at 425° for 8 to 10 minutes. Sprinkle with sugar.
Mix all ingredients together. Refrigerate overnight to let flavor go through. Serve cold on lettuce.
Beat egg. Add sugar; beat well. Sift flour, baking powder and salt; add to egg mixture. Add nuts and apples. Mix and pour into a well-greased pie pan. Bake in a 350° oven for 30 minutes. Serve with Cool Whip.
Mix together; put in a 2 1/2-quart casserole. Add topping.
Cook fettucine according to package directions; drain. In a large skillet, melt butter. Add garlic and onion; saute until onion is tender. Add shrimp and scallops; saute about 5 minutes. Season with parsley, basil, salt and red pepper. Place hot fettucine in a serving dish. Add seafood. Toss gently to mix. Serve immediately.
Mix cake as directed. Pour half of the batter into a 13 x 9-inch greased and floured pan. Bake 10 minutes at 350°.
Note: Can also add a small amount of McCormick Grill Mates Montreal steak seasoning.
Add 1 bottle dressing to sliced mushrooms and leave overnight. Next day, slice all other ingredients in thin slices. Add ingredients to mushrooms.
Beat sugar and cream cheese together until well blended. Mix in Cool Whip. Beat until smooth. Pour in crust. Top with cherries. Refrigerate.
Preheat oven to 300°. In saucepan, melt chocolate and butter together. Remove from heat. Stir in sugar and vanilla, then stir in each egg separately. Add flour and salt. Stir together thoroughly. Add chopped pecans. Turn into a 13 x 9-inch greased and floured pan and bake 50 minutes. Remove from pan immediately and cut into squares.
Place in baking dish a layer of ground beef, a layer of celery and a layer of sliced onions. Over this pour tomato soup. Place a layer of sliced potatoes over this. Pour cream of mushroom soup over. Bake 1/2 hour at 325° until potatoes are tender.
Preheat oven to 450°. Cream together cheese and butter; blend in flour and salt. Form into small marble-sized balls. Place on ungreased baking sheet; flatten with fork tines. Sprinkle with paprika. Chill for several hours. Bake in 450° oven 8 to 10 minutes or until browned. Makes 2 1/2 to 3 dozen canapes.
Place carrots in vegetable steamer; cover and steam for 2 minutes. Add sweet potatoes and steam for 8 minutes. Remove from heat and set aside.
In large bowl of an electric mixer, beat butter and the 1/2 cup powdered sugar until creamy; beat in 2 cups of the flour, blending thoroughly. Spread mixture evenly over bottom of a well-greased 9 x 13-inch baking pan. Bake in a 350° oven for 20 minutes.
Preheat oven to 325°. Melt butter and brush onto clean, dry chicken pieces. In a bowl, combine crackers and spices; crush. Dip buttered chicken into dry mixture and place into a baking pan. Pour remaining butter over chicken. Bake at 325° for 50 minutes (longer for more chicken). Good with wild rice!
Mix the ingredients well and chill. Use 1 loaf unsliced bread, preferably not white. I like a round pumpernickel. Remove bread from inside the loaf, leaving a 1-inch border around the outside. Spoon dip into center of loaf and serve with small pieces of torn rolls around outside of loaf on a platter. Good with rye rolls.
Cover tortilla with shredded cheese. Cook on High for 1 minute or until cheese melts in microwave. Dress it up with taco sauce, jalapenos or shredded chicken. I like mine plain.
Combine all ingredients except cheese in a large saucepan. Bring to boil, reduce heat and simmer, partially covered, 10 to 15 minutes until vegetables are tender.
Put lemon juice in Eagle Brand. Add other ingredients. Fold in Cool Whip. Pour into two cold crusts or graham cracker crusts.
Mix all ingredients with beater. Pour into two unbaked pie shells. Bake at 350°. Take out of stove when a bit shaky.
Cream sugar, oil and eggs. Sift flour, baking soda, salt, cinnamon and nutmeg together. Add to creamed mixture. Add chopped apples, nuts, raisins and vanilla. Grease and flour 12 x 9-inch pan. Bake at 350° for 45 minutes or until done.
Mix together flour and soda; set aside. Combine margarine, sugars, vanilla and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually add flour mix. Stir in chocolate chips and walnuts. Batter will be stiff. Drop by heaping teaspoonfuls 2-inches apart on ungreased cookie sheet. Bake 9 to 9 1/2 minutes or until brown. Preheat oven to 375°. Makes 4 1/2 dozen.
In a bowl, combine soups, milk, 3/4 cup Parmesan cheese, garlic, parsley, pepper and salt: mix well. Add noodles and vegetables: mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining Parmesan. Cover and bake at 350 degrees for 45-50 minutes or until heated through. Yield 12-14 servings.
Brown meat in large pot with onion, pepper, celery stalk, salt and pepper until meat is done and veggies begin to tenderize. Add remaining ingredients, including chopped celery leaves and simmer 2 to 3 hours, stirring occasionally.
Dissolve yeast in water and sugar; let rest 5 minutes. Add shortening, salt and 1 cup flour. Let rest again for 5 minutes. Then add rest of flour. Knead about 10 minutes. Let rise until double. Grease jelly roll pan (not oil). Roll out; stretch dough into pan. Poke holes; brush dough with oil. Spread onion around. Salt and pepper lightly. Rosemary leaves are optional. Let rise 20 minutes. Bake at 375° for 20 to 25 minutes. Cut into 3 x 3-inch squares.
In a large pot bring water to a boil. Place cut up chicken wings in the pot. When wings are almost done pour off water and replace with 4 to 5 quarts of water. Add corn that has been cut in half, then potatoes, carrots, celery, salt and pepper, onions, scallions and bouillon cubes. Cover and let cook on a medium flame. When potatoes and veggies are tender, add noodles and cook for another 10 to 15 minutes. Now it's ready to eat. You can freeze this up to 6 months and it still tastes great!!
Mix together flour, butter and cream cheese. Crumble like pie crust. Form in walnut-size balls. Line small pastry cups, using fingers, with dough.
Melt butter in large saucepan. Add the onion, leek and carrots. Cook over medium heat 8 minutes, until soft and clear, but not browned. Add chopped tomatoes, orange rind, Tabasco, salt, pepper, water and chicken stock. Make a bouquet by tying herbs in a square of cheesecloth. Put this in, too. Cover and simmer 30 to 40 minutes over a low flame. Discard the bouquet garni and set tomato mixture aside to cool. When cool, puree in blender or food processor. Add the heavy cream. Chill.
In 1 1/2 quart microwavable casserole, combine peas, onion and water. Cover; vent and microwave on High 6 to 9 1/2 minutes, or just until vegetables are tender; set aside. In microwavable bowl, microwave bacon until crisp; drain. Discard fat if using margarine. Otherwise, leave 1 tablespoon fat in bowl; stir flour	and sugar into margarine or fat. Stir in broth until smooth. Microwave sauce on High 1 to 2 minutes or until thick, stirring every 30 seconds.	Drain water from vegetables and add sauce; toss to coat. Spoon into bowl; sprinkle with cooked bacon.	Serves 4.
Mix flour, sugar and beer together in a large bowl (add beer last). Stir lumps out, then put into buttered loaf pan. Bake for 1 hour at 350°.
Dissolve jello in cold water. Add other ingredients and mix well. Freeze liquid solution. When ready to serve, thaw and add ginger ale.
Cream the cream cheese, sugar, butter and flavoring. Add eggs and flour. Mix well and bake at 325 degrees for 1 hour and 15 minutes in greased and floured tube pan. Check with toothpick to make sure it is done.