HumbleIntelligence/food-ner-1-Million huggingface dataset:
After chicken boils, skim. Add seasonings, celery and onion. Boil 1 hour. Take meat off bones; discard skin. Strain out vegetables and return chicken to clear soup. Add either cooked noodles or rice to soup if desired. I like it plain. Very nice for sick people.
Take a 13 x 9 x 2-inch pan and spread aluminum foil in the bottom. Place a single layer of crackers on the foil. In a pan, melt butter and margarine. Add sugar and bring to a boil. Boil 3 to 4 minutes. Pour over graham crackers. Sprinkle pecans on top. Bake at 350° for 10 minutes. Remove from oven and let cool. Break into pieces and eat.
Lightly brown sausages in a large frying pan (no oil needed) and set aside. Mix pineapple chunks and juice, brown sugar, Worcestershire sauce, cinnamon and pepper sauce. Heat until boiling point. Add sausages and simmer until flavors are blended. Serve hot with picks.
Cook ground chuck, onion, green pepper and celery in Dutch oven. Add Sloppy Joes mix and Spatini mix, ketchup, water, tomato sauce, sugars and spices. Simmer 30 minutes.
In skillet, brown ground beef and onions. Drain. Add salt and pepper. Cut green chili in half lengthwise and remove seeds. Place half chili in large baking dish (greased). Spread meat mixture over chili; top with shredded cheese. Arrange remaining chili over mixture. Combine remaining ingredients; beat until smooth. Pour over meat-chili mixture. Bake at 360° for 45 to 60 minutes or until knife inserted comes out clean. Let cool 5 minutes and cut into squares. Serves 12 people.
Mix dry ingredients. Add oil and blend. Add eggs, 1 at a time, and beat. Add carrots and nuts. Bake in 9 x 13-inch pan at 350° for 1 hour.
Mix in order given and heat thoroughly. Put in covered baking dish. Dot with butter, sugar and nutmeg. Cover and bake 3 hours in moderate oven. May be served with hard sauce or whipped cream or plain.
Mix 1/3 cup marmalade and the orange juice in square microwavable dish, 8 x 8 x 2-inches or round microwavable dish, 8 x 1 1/2-inches. Arrange pears, cut side down, in sauce. Cover tightly and microwave on High until pears are almost tender when pierced with fork, 4 to 6 minutes. Let stand 3 minutes. Spoon into bowls. Refrigerate. Swirl sour cream and 1 tablespoon of orange marmalade. Spoon over pears.
In a heavy saucepan, combine sugar, corn syrup and water. Cook syrup slowly, stirring constantly with a wooden spoon, until sugar dissolves and syrup reaches boiling stage. Place candy thermometer in saucepan. Boil syrup, without stirring, over medium heat until thermometer registers 256°. Remove from heat. Beat egg whites until stiff peaks form. Pour hot syrup slowly into egg whites, beating constantly. Continue to beat mixture until it holds shape and loses gloss. Stir in vanilla and pecans. Drop onto wax paper with a tablespoon.
Melt chocolate chips, peanut butter and margarine in a saucepan. Put cereal in a large bowl. Pour chocolate mix over cereal and toss to coat. Let cool in fridge for 1 hour. Put into a bowl with a lid. Pour about 1 cup powdered sugar over cereal mixture. Put on lid and shake to coat. If cereal is not white, add more powdered sugar. Store in refrigerator.
Form hamburger into medium sized, equally portioned patties. Place in large baking dish. Cover patties with mixture of carrots and potatoes. Top with onion slices. Pour Worcestershire on top until mixture is nearly covered. Add 1/4 cup water. Cover baking dish with foil wrap. Bake at 350° for 1 hour.
Mix mustard, sherry and cloves. Spread over ham. Roll out dough. Place on ungreased cookie sheet. Place ham on crust. Cover ham on all sides and flute edges. Mix egg yolk and brush crust. Prick and bake at 400° for 30 minutes.
Combine butter, cream and brown sugar together. Bring to a rolling boil. Remove from heat and let cool. Gradually add confectioners sugar until you get your desired thickness. You may need to double this recipe if you really like caramel icing.
Mix milk, flour, salt, pepper and margarine in saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in remaining ingredients until cheese is melted.
Saute celery, onion and parsley in 3/4 cup butter. Add cooked sausage. Mix with stuffing cubes, broth and eggs. Toss lightly until moistened. Rub turkey with 1 tablespoon lemon juice and 1/4 cup melted butter. Stuff into 18 to 24 pound turkey or separately in covered casserole for 30 minutes at 350°.
Brown sausage with onion. Add water and simmer for 30 minutes. Add spices and celery. Add meat mixture with broth to bread. Mix well, adding more water if too dry. Put stuffing in turkey or chicken, or in a buttered pan, covered with foil. Bake at 350° until chicken or turkey is done, or bake in pan for 45 minutes and serve hot.
Wrap 1 slice bacon around each piece of chicken and roll up. Cover bottom of large baking dish (greased) with beef. Place chicken on top. Mix soup and sour cream and pour over chicken. Bake in a 275° oven for 3 hours.
Combine all ingredients in fondue pot, mixing well. Cover and cook on low for 1 to 2 hours. Serve with bread, crackers or over buttered toast.
Preheat oven to 350°. In a 13 x 9-inch baking pan, melt oleo in oven. Sprinkle crumbs over melted oleo. Pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients. Press down firmly over entire top of ingredients. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.
Cream together shortening and sugar. Add vanilla and eggs. Add cocoa and mix thoroughly. Mix dry ingredients together and add to other mixture. Stir until just incorporated. Spread in greased 9 X 13 inch pan. Bake at 350 for 25 to 30 minutes.
Mix first 6 ingredients together. Brown meat, onion and peppers; then add to corn mixture. Pour into real hot greased skillet and bake about 30 minutes at 375°. Top with grated cheese.
Combine oats, water, apples, prunes, honey, lemon juice and cinnamon; cover and refrigerate overnight.
Trim crust off bread and butter each side. Place 8 slices of bread in 9 x 13-inch pan. Saute mushrooms in 2 tablespoons butter. Cover bread with mixture of mushrooms, chicken, eggs, olives, mayonnaise and onions. Arrange remaining 8 slices of bread on top. Combine soup, sour cream and sherry; pour over sandwich. Sprinkle with paprika. Bake at 325° for 30 minutes.
Drain tuna; flake. Mix tuna with 1/2 cup soup, bread crumbs, onion, eggs, salt and 1/8 teaspoon pepper. Line a greased baking dish, 13 x 9 x 2-inch with tuna mixture, letting the mixture extend up the sides of the dish.
Trout is available all the year round, fresh or frozen. Allow frozen trout to thaw before using. Rub the insides of the trout with salt, allspice, 1/4 teaspoon of the pepper and half the lemon juice. Mix the dill with the butter and spread inside the trout. Lay the fish on the broiler pan or barbecue rack; brush with oil and broil or barbecue for about 5 minutes on each side.
Cut chicken in pieces. Sprinkle with seasoning, garlic salt and lemon pepper each side of chicken. Roll chicken in Ritz cracker crumbs. Melt butter and pour over chicken pieces. Bake at 350° for 45 minutes uncovered.
Brown chicken on both sides. Remove chicken and saute 3 slices of onion, then put chicken back in skillet. Add tomato sauce, water and seasonings. Cover and cook on medium for 20 minutes, then cook, uncovered, for 15 minutes. Serve over noodles or rice.
Mix everything together except potato chips. Heat in large saucepan. Crush Doritos and cover bottom of large casserole dish. Layer mixture three times. Bake 20 minutes at 400°.
Heat milk and shortening to lukewarm; put yeast into this mixture. Add flour, sugar and salt. Place on floured board and roll out and cut. Let rise 1 hour and bake at 400°.
Drain everything and mix in large bowl. Chop all raw vegetables. Mix in together. Let stand in refrigerator overnight, covered.
In a small bowl, combine the first 5 ingredients. Coat the chicken with mayonnaise mixture, then with the bread crumbs. Arrange on rack in broiler pan. Bake for 40 minutes or until golden brown and tender in a 425° oven.
In a bowl, combine the cashews, cheese balls, cereal, pretzels and chow mein noodles. In another bowl, combine the remaining ingredients. Pour over cereal mixture and toss to coat. Transfer to an ungreased 15 x 10 x 1-inch baking pan. Bake at 250° for 1 hour, stirring every 15 minutes. Yield: 6 cups.
Cut meat in small cubes. Brown meat and onions for 45 min. Cover with water, add celery and tsp. salt. Simmer 2 hours. Then add bean sprouts and water chestnuts. Simmer for another hour. Thicken sauce with flour and water. Serve over rice or mashed potatoes.
Spread rolls out on ungreased cookie sheet. Bake at 400° for 10 minutes, until golden brown. Cool. Cream together all other ingredients, except vegetables. Spread cream cheese mixture on crust. Sprinkle vegetables on top; cut into squares.
Cover ham hocks, bay leaves, basil, pepper and bouillon cubes with water. Cook until meat separates from bones. Discard bones. Cut up meat. Add carrots, onion and ham. Cook until tender, about 1 hour. Add tomato juice and tomato sauce and simmer 30 minutes. Add kidney beans, macaroni and potato. Simmer 30 minutes. Add cabbage. Cook about another 30 minutes. Adjust seasoning, if desired.
Mix limeade and milk. Fold in Cool Whip. Pour into baked pie shell or graham cracker crust. Chill before serving.
Drain pineapple well. Mix with other ingredients. Mix well. Place in crust and chill. Makes 2 pies.
Cut meat into serving size pieces. Coat meat with mixture of flour, salt and pepper. Brown steak in shortening. Add water, potatoes and onion. Season with salt and pepper. Reduce heat, cover and cook about 45 minutes.
Preheat oven to 325°. Butter an 8-inch round cake pan. In medium mixing bowl, combine butter, sugar and vanilla. Beat with mixer until fluffy. Gradually add flour, 1/4 cup at a time, by hand. Transfer to pan; pat dough evenly in layer. Prick surface all over with a fork. Bake about 50 minutes, until light brown. This shortbread will melt in your mouth.
Cream butter or margarine with sugar until light. Add egg yolks, one at a time, and beat until fluffy. Combine sifted cake flour with cream of tartar and soda. Sift again. Add to the batter alternately with the buttermilk. Fold in stiffly beaten egg whites. Bake in 9 x 13-inch greased and floured pan at 350° for 50 minutes. Remove from oven and spread with topping.
Bring to a boil sugar, milk, cocoa, butter and salt. Add oats and coconut. Spoon on ungreased pan and let chill.
Cream butter, shortening and sugar. Add sour cream alternately with dry ingredients. Stir in the nuts. Knead dough into rolls. Wrap the rolls in wax paper and chill in refrigerator overnight. Roll dough very thin; cut into shapes (St. Nicholas, birds, fish, animals, etc.). Bake in moderate oven at 375° for 10 to 15 minutes.
Combine onion and zucchini in 1 cup water. Cover and heat to boiling. Steam 4 minutes. Drain. Beat eggs with milk, flour and salt. Combine with zucchini and onion. Add mushrooms, Mozzarella cheese and all but 1/2 cup of Parmesan cheese. Turn into greased 1 1/2-quart baking dish. Sprinkle with 1/2 cup Parmesan cheese. Bake 1 hour at 350°. Serves 4.
Mix gelatin and 1 cup of hot water; add cream cheese and marshmallows. Stir until almost melted. Add 1 cup of cold water; mix and refrigerate until jelly-like. Stir in pineapple, nuts and whipped cream. Pour in oblong or square dish and refrigerate until formed.
Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1 cup water and margarine to 120° to 130°. Gradually add to dry ingredients and beat 2 minutes at medium speed. Add 1/2 cup flour. Beat at high 2 minutes. Stir in enough additional flour to make a soft dough. Knead on floured board 5 minutes (or in mixer with dough hooks approximately 3 minutes). May need to add additional flour. Put in greased bowl. Turn to grease top. Cover. Let rise in draft free place 40 minutes. Divide dough into 12 pieces. Roll into 20-inch ropes. Shape into pretzels. Place on greased cookie sheets. Cover and let rest 15 minutes. Mix egg yolk and 1 tablespoon water. Brush on pretzels. Sprinkle with coarse salt. Bake at 375° for 20 minutes or until done. Cool on racks.
Melt the butter in an 8-ounce square pan. Mix the graham cracker crumbs in with the butter and press into bottom of pan. Add in layers the coconut, chocolate chips and pecans. Pour Eagle Brand milk over all. Bake at 350° for 30 minutes. Cool completely before cutting into small squares.
Heat oven to 375°. Beat margarine or butter and sugar until creamy. Add eggs, vanilla and milk. Beat well. Stir in oatmeal, chocolate chips, flour and nuts along with soda and baking powder. Bake 10 to 12 minutes on an ungreased cookie sheet. Cool completely.
Mix jello, sugar and pineapple in saucepan; cook until pineapple turns red. Cool. Fold in cottage cheese, nuts and Cool Whip. Put in 9 x 13-inch Pyrex dish and congeal. Cut in 3-inch squares and serve on lettuce leaf.
In a large saucepan, melt butter; add onion and parsley. Cook until onion is tender. Add mushrooms and cook until tender. Sprinkle with flour; mix well. Stir in milk, orange juice, salt, pepper and tarragon. Place over low heat and cook, stirring constantly, until sauce comes to boil. Stir in ham and eggs; heat. Serve over toasted muffin halves.
Preheat oven to 375°. Using 1/2 tablespoon butter, grease the pie plate, then sprinkle the bread crumbs over the bottom and sides. Heat olive oil in large skillet over medium heat. Add onion and garlic; saute 10 minutes. Stir in the diced tomatoes; saute 5 minutes. Raise the heat to high. Mix in the zucchini, fennel seed, salt and pepper. Cook until zucchini is barely tender, about 5 minutes. (The mixture should begin to stick to pan.) Remove pan from heat and cool 5 minutes. Bring to room temperature before proceeding. Beat eggs in large bowl. Stir in milk, then mix in the zucchini mixture. Pour 1/2 into prepared pie plate; top with Swiss cheese, then pour on remaining vegetable mixture. Sprinkle with Parmesan cheese and dot with remaining butter. Bake 30 minutes. Let sit 10 minutes.
Pick and wash cranberries. Drain well and grind in blender. Stir sugar into ground cranberries; let stand overnight. Whip cream quite stiff. Fold in cranberries, celery, marshmallows and coarsely chopped pecans. Chill thoroughly and serve. Makes 6 to 8 servings. Very good.
Follow directions for cooking broccoli; drain. Mix all ingredients together, using only 1/2 bag of stuffing mix. Put in a 2-quart casserole dish and use the rest of stuffing mix to cover. Bake approximately 30 minutes at 350°. Let set in refrigerator overnight. Reheat and serve.
Open package of dinner rolls and pat into a jelly roll pan. Bake according to directions. When cool, mix mayonnaise with cream cheese and spices; spread on crust. Cover with veggies of your choice, all cut the same size, and sprinkle on top of pizza crust. Refrigerate leftovers.
Cook macaroni to desired doneness. Drain and rinse with cold water. In large bowl, combine cooked macaroni, zucchini, broccoli, onions, mushrooms, artichokes and salad dressing; toss gently. Cover and refrigerate at least 3 hours to blend flavors. Just before serving, stir in tomatoes and avocados. Makes 12 (1/2 cup) servings.
Cook rotelle according to package directions; drain and toss with 1/4 cup olive oil. Slice spinach leaves crosswise; quarter and strip.
Preheat oven to 375°. Mix and add melted butter. Press into 9-inch pie plate. Bake 8 minutes or until light brown.
Mix all ingredients together well. Pour into pie shell at 375° for 45 minutes or until knife inserted comes back clean.
Mix well the sugar, cocoa, canned milk and oleo. Bring to a full boil. Remove from heat and add peanut butter, vanilla and oatmeal. Drop by spoonful on waxed paper.
Shred cabbage into small pieces. Chop green onions. Put cabbage, onions and as many bean sprouts as desired into a container until ready to serve.
Melt chocolate in microwave or stove top. Stir in peanut butter. Gently stir in cereal until coated. Gently toss cereal in plastic bag filled with the confectioners sugar until well coated. Store in refrigerator in airtight container.
Cream butter or margarine. Gradually add sugar and continue creaming until light and fluffy. Add egg yolk, flour, cinnamon and salt and mix well. Spread in buttered 15 x 10 x 1-inch pan. Brush with lightly beaten egg white and sprinkle with nuts, then press nuts into surface.
Oil 9 x 9 pan and preheat oven to 350°. Sift together the dry ingredients and set aside. In a medium sized bowl, combine the oil, honey and applesauce. Beat the egg and stir into the oil mixture. Gradually stir in the dry ingredients. Fold in the raisins and nuts. Pour the batter into the pan. Bake for 40 minutes. Cool cake in the pan on a wire rack.
Combine green onions and vegetable broth in 5-quart saucepan. Bring to a boil. Gradually stir tortellini into broth. Reduce heat. Cook for 3 minutes. Stir in pea pods. Cook for 3 minutes. Stir in pesto sauce. Ready.
In pan over medium heat, cook sausage, onion, garlic and oregano until sausage is browned. Spoon off fat. Add soup, broth, undrained tomatoes, water and pepper. heat to boiling. Reduce heat to low. Cook 15 minutes, stirring occasionally. Stir in macaroni; cook 10 minutes more or until macaroni is tender, stirring occasionally.
Boil the milk, sugar and shortening together for 1 minute. Add the remaining ingredients. Stir and drop by spoonfuls onto waxed paper.
Combine softened cream cheese and Cheddar cheese, mixing well. Add onions, lemon juice, Worcestershire sauce and seasonings. Mix well. Shape into ball and roll in nuts. Serve with crackers.
Mix 2 cups flour and powdered sugar. Cut in Crisco. Press into 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
Cook macaroni in saucepan with water to cover, adding salt. Bring to a rolling boil. Cut heat off and cover saucepan for 5 minutes. Drain water. Stir macaroni and add onion. Bring to a slow boil. Cover saucepan and let the onion cook 2 minutes. Add tomatoes, sugar, butter and pepper.
Mix all ingredients in large bowl by hand. Mix well. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° for 45 minutes until center is set. Serve warm with maple syrup or cold as a cereal with strawberry and peanut butter. Pour cold milk over. Good for a snack or as a main breakfast food.
Place bread chunks in the bottom of a well-greased 9 x 12 x 2-inch baking dish. Spread drained pineapple chunks over bread. Beat eggs slightly. Mix in sugar and melted butter. Pour over chunks of bread and pineapple. Bake at 375° for about 40 minutes. Serves 8 to 10.
Cream butter and Crisco; beat well. Add sugar slowly and beat well. Add eggs one at a time and beat thoroughly. Sift flour, baking powder and salt. Alternate milk and sifted ingredients while combining with butter, Crisco, egg and sugar mixture. Add lemon extract. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 20 minutes.
Mix jello according to directions on box. Add strawberries, pineapple, banana and pecans. Pour half of the ingredients into bowl. Let congeal. Spread half of the sour cream on this, then add remainder of mixture on that. Spread remainder of sour cream on top. Let congeal.
Sift flour once and measure. Add salt and sift dry ingredients into mixing bowl. Add shortening and cut it lightly and quickly into the flour until lumps of fat are about size of peas and are evenly coated with flour. Add cold water (ice water is preferable). Sprinkle water into flour and fat mixture, about a teaspoon at a time and mix lightly until firm ball of dough is formed. If possible, chill dough before rolling out. Roll pastry on lightly floured board until it is about 1/8-inch in thickness. Fit dough loosely, yet closely, into pan.
* Some suggestions are: blueberries; pitted sweet cherries; pitted apricots, nectarines or plums, sliced 1/2-inch thick; peeled and pitted peaches, sliced 1/2-inch thick; and/or peeled and cored apples, sliced 1/4-inch thick.
Boil chicken. Add salt, pepper, garlic powder and season salt. Debone. Save broth and bring to a hard boil. Add spaghetti to broth. Boil. Turn down to a rolling boil. Cook until spaghetti is done. Add chicken.
Preheat oven to 325°. In medium bowl, combine apples, sweetened condensed milk and cinnamon; set aside. In large bowl, cut 1/2 cup margarine into 1 cup biscuit mix and sugar. Cut in remaining 2 tablespoons margarine until crumbly. Add nuts. Sprinkle evenly over apple mixture. Bake 1 hour or until golden. Serve warm with ice cream, if desired.
Preheat oven to 350°. Grease and flour 2 round cake pans. Melt margarine and chocolate together. Cool. Beat eggs until frothy. Add buttermilk and vanilla. Blend dry ingredients into buttermilk mixture. Add chocolate mixture. Pour into pans. Bake about 30 minutes. Cool and frost.
In a skillet, cook the chicken breast strips in the oil and butter. Cook the fusilli noodles according to package directions; drain. In a large saucepan, combine the Parmesan cheese, heavy cream, basil, parsley and garlic powder. Cook slowly until thoroughly heated. Then add the noodles and the chicken to cheese sauce. Stir until well blended.
Combine crumbs and margarine, pressing bottom of oblong dish. Bake for 13 minutes at 325°. Chill.
Combine all ingredients in jar with tight fitting top. Cover; shake until blended. Store, covered, in refrigerator. Shake well before using.
Boil potatoes until tender; drain and let cool. Put the next 5 ingredients into the potatoes. Stir. Place egg slices on bottom.
Blend all ingredients in large bowl, and beat at medium speed for 2 minutes. Bake in a greased, floured 10-inch Bundt pan at 350° for 50 minutes. Cool 15 minutes; remove from pan and cool on rack. Cut into 3 horizontal layers. Spread 1/3 cup frosting between each layer and spoon rest into center. Garnish middle with chopped nuts and chill.
In a medium saucepan, combine corn syrup and brown sugar. Bring to a boil, stirring constantly. Remove from heat. Stir in peanut butter and vanilla and blend well. Add granola, raisins and/or marshmallows. Mix well. Press into an 8 or 9-inch square pan. Cool and cut into bars.
Mix all together in a large crock pot. Bake on low all night. In morning turn to high for 3 to 4 hours. Ready by noon. Do not stir.
Melt margarine and cocoa together. Add eggs, sugar and other ingredients. Beat with a spoon. Bake 30 to 35 minutes in a 350° oven. Set out and sprinkle with miniature marshmallows while hot.
Cream butter and sugar together in large bowl. Add eggs, one at a time. Add whiskey and salt. In another bowl, combine cherries, pineapple and pecans with 3/4 cup flour. Stir to coat fruit. Add flour, one cup at a time, to butter and sugar mixture. When this is smooth, add fruit. Mixture will be thick and hard to stir. Spoon mixture into floured pans. Either one large Bundt pan or 2 loaf pans. I use decorative ones. Cook at 250° for 3 hours or 350° for 1 1/2 hours. This is a great cake!
Dissolve Jell-O in boiling water. Add cold water (or ice if you are in a hurry) and let stand until thick as egg whites. Using a jello mold or oblong baking dish, put pieces of cake and strawberry slices layered in dish. After each layer, pour Jell-O mixture. Top with Cool Whip and garnish with strawberry slices.
Sprinkle steaks with lemon pepper seasoning. Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add steaks and cook 5 minutes each side or until desired degree of doneness. Transfer to platter, keep warm. Add lemon juice, Worcestershire sauce and mustard to skillet; bring to boil, stirring constantly. Pour over steaks. Garnish and serve immediately.
Add baking powder, soda, salt and spices and sift together. Cream butter; add sugar and cream together until light and fluffy. Add egg, raisins and nuts. Add flour, with a small amount at a time, beating after each addition until smooth. Bake in greased pan, 7 x 5 x 3-inches, in moderate oven, 350°, for about 1 hour.
Cream peanut butter and cream cheese together. Add confectioners sugar and Cool Whip. Mix and spread over cooled crust. Then spread with a box of chocolate instant pudding (made according to directions on box) and then a layer of vanilla instant pudding. Top with Cool Whip. Refrigerate.