HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stew chicken in large pot or pressure cooker. Remove chicken. Add onions and potatoes to the broth and cook until done. Add boned chicken, cut in bite size pieces, ground meat and other ingredients. Simmer over low heat until thick (about 2 to 3 hours). If too thick, thin with chicken bouillon. If too thin, use 2 to 3 tablespoons cornstarch mixed with 1/2 cup water or liquid from stew.
While rice is cooking, saute steak in oil until brown. Add onions and cook 2 minutes longer. Stir in carrots, wine, broth, mushrooms with liquid and seasonings. Bring to a boil. Reduce heat, cover and simmer 10 minutes. Add celery and continue cooking 10 minutes longer. Dissolve cornstarch in 1/4 cup water. Stir into meat mixture. Cook, stirring constantly, until thickened. Serve over bed of fluffy rice. Makes 6 servings.
In a mixing bowl, combine cake and pudding mixes. Add sour cream, eggs, oil and water. Beat until blended. Pour into five greased 5 3/4 x 3 x 2-inch loaf pans. Combine the pecans, brown sugar and cinnamon. Sprinkle over batter. Bake at 350° for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 5 loaves.
Mix flour and baking powder. Blend in shortening. Add buttermilk. Knead over several times on floured board. Press out and leave thick. Cut into biscuits. Bake at 450° for 10 to 12 minutes.
Preheat oven to 350°. In 2-quart baking dish, combine water, wild rice and bouillon; set aside. In large skillet, brown meat; pour off fat. Stir in celery, onion and garlic and cook until tender. Add soup, long grain rice and pepper. Add meat mixture to wild rice mixture; mix well. Cover and bake 1 hour and 30 minutes. Serve hot. Refrigerate leftovers. Makes 8 servings.
Line dish sparingly with broken corn tortillas. Layer ingredients. Bake covered at 350° for 40 minutes.
Put grated cheese (both kinds) into pie shell. Take chopped onion and saute in butter in pan. Add onion to cheese. Mix together eggs and cream. Add a dash of nutmeg. Pour eggs, cream and nutmeg into pie shell with cheese. Bake at 350° for 25 to 30 minutes.
Arrange shrimp in one layer in a shallow baking dish. In a saucepan, melt butter and add lemon juice, garlic, Worcestershire sauce, hot red pepper flakes and salt. Reserve 4 tablespoons, then pour remaining mixture over the shrimp. Add the reserved butter mixture to cracker crumbs and mix well. Sprinkle crumbs over the shrimp and bake in a 450° oven for 8 to 10 minutes.
Brown bacon until crisp and drain. Pour off most of bacon fat from pan and cook potatoes, onion, green pepper, salt and pepper until potatoes are tender. Grease 10-inch quiche or 9 x 9-inch baking dish and preheat oven to 375°. In a bowl, mix eggs, milk, Bisquick, cheese, butter and salt and pepper to taste. Combine with potatoes and bacon. Pour in pan. Bake 20 to 30 minutes or until set.
Line cookie sheet with foil. Dip chicken in butter; roll in cracker crumbs. Place pieces on foil; cover with another piece of foil and seal edges. Bake at 400° for 1 hour.
Mix jello according to package directions in large mixing bowl. Place in refrigerator until slightly thickened. Mix fruit and nuts in jello and pour in 9 x 13-inch cake pan. Return to refrigerator until completely jelled. Spread thawed Cool Whip over top of salad and keep refrigerated until ready to serve.
Place each pork chop on a piece of aluminum foil; salt and pepper to taste. Place sliced onions, potatoes, carrots and celery on top. It is best to salt and pepper each layer just a little. Close aluminum foil; place each meal on cookie sheet. Bake at 400° for 2 to 2 1/2 hours or until vegetables are tender.
In medium size bowl, combine brown sugar and teriyaki sauce. Stir well. Add lemon juice, salt and pepper. Mix in wingettes and marinate overnight. Bake at 350° for 15 minutes.
Place apples in greased 8-inch square pan. Blend remaining ingredients until crumbly; spread over apples. Bake at 375° for 30-35 minutes or until apples are tender and topping is golden brown. Serve with whipped topping or ice cream.
Stir bars and 2 tablespoons of water in medium pan over low heat until smooth; cool slightly. Grease and flour Bundt pan.
Cook and drain macaroni. Cook beef and onion in 1 tablespoon margarine until meat loses its red color, breaking up with a fork. Add cooked macaroni, seasonings, tomatoes and soup. Mix well. Put in shallow baking dish. Mix crumbs with 3 tablespoons melted margarine and sprinkle on top of mixture in dish. Bake in moderate oven at 350° for about 30 to 40 minutes.
Thaw 1 loaf of frozen bread and cut into 8 slices. Roll or pat out thin; fry (in small amount of fat) on each side until brown. On each slice, spread some ground beef, taco sauce, onion, pepper, lettuce, tomatoes and grated cheese.
Mix ingredients and refrigerate until serving time. Pour into punch bowl and float orange slices with cherry on top of punch.
Cream sugar and butter. Add eggs and mix well. Slowly mix in flour with the baking powder and baking soda. Stir in the bananas (nuts if desired). Grandma also adds about 1/2 cup chopped cherries. (She says it looks nicer!) You may also add about 1/2 cup milk to make into muffins instead of bread. Bake at 400° for 15 to 20 minutes. Bake bread at 325° for 1/2 hour, then increase to about 400° for 1/2 hour (1 hour total).
In large bowl put sugar, oil, and salt. In a quart jar fill with warm, (not boiling) water. Add yeast. In a measuring cup pour 1 c. of the warm water. Set aside. In measuring cup add 2 pkg. quick-rise yeast, 1 tsp. sugar and 1 tsp. flour. Stir with small whisk and set aside until double.
In a large mixer bowl, beat butter and peanut butter until light and fluffy. Add granulated sugar, brown sugar, eggs and vanilla; beat well. Stir together flour, baking soda and salt; blend into peanut butter mixture. Stir in oats. Cover dough; refrigerate several hours or until firm enough to handle.
Clean and devein shrimp. Slice parsley and ginger into small pieces. Boil water in a saucepan over high heat. Add rice. Stir shortly. Add shrimp, sugar, m.s.g., fish sauce, celery salt, black pepper and eggs. Allow to boil for 1 minute. Cover with lid and remove from heat.
Slice squash and cook until tender. Saute onion in 1/2 cup margarine and mix with squash. Add 15 crumbled crackers, eggs, seasonings and cheese. Place mixture in a 2-quart casserole.
Mix first 3 ingredients. Bring to slow boil for 4 minutes. Do not overcook; will harden. Take from heat; stir in chopped nuts and 2 cups Rice Krispies. When cool enough to handle, roll into balls, then in powdered sugar. Makes about 50 pieces.
Brown beef and onions. Add tomato soup and beans. Simmer 45 minutes.
Mix ingredients together; pour into one 8-inch unbaked pie shell. Bake in a 350° oven for 35 minutes or until done.
Dissolve jello in boiling water. Add frozen orange juice. Add fruit and pecans. Chill. This makes a small ring mold. Can be doubled for a large mold.
Beat first three ingredients until creamy. Add water and vanilla. Add combined dry ingredients. Mix well; cover and chill 2 hours. Heat oven to 350`. Shape in 1-inch balls and place on ungreased baking sheets. Flatten with tines of fork dipped in sugar to form crisscross pattern. Bake 9 to 11 minutes. Cool 1 minute before removing from pan to wire rack. Makes 7 dozen.
Combine milk and margarine in a saucepan; place over medium heat. Cook, stirring constantly, until margarine melts. Add fettuccine and remaining ingredients. Cook, tossing gently, until thoroughly heated. Yield: 4 servings (3.9 g per 3/4 cup serving).
In a saucepan, mix dry ingredients. Gradually stir in juice from canned cherries and cook until thickened, adding cherries and flavorings at the end.
Prepare Dream Whip as directed. Soften cream cheese and blend with sugar until smooth. Blend prepared Dream Whip in cheese mixture. Spoon into pie crust or graham cracker crust. Top with cherry pie filling. Chill 3 hours or more.
Dissolve gelatine in cold water. Add boiling water. Stir well. Add sugar and lemon juice, stir well. Add pineapple with juice. Stir and chill until slightly thickened. Fold in 3/4 of the Cool Whip.
Combine pineapple juice, club soda and cream of coconut in a punch bowl or pitcher. Stir until well blended. Serve in punch cups with a flavored ice cube in each.
Mix together and store in a spice container. This seasoning mix is great for seasoning simple dishes, makes them taste elegant. It is especially good with rice.
Chop onions and peppers and saute in large skillet. Add peas and tomato juice; simmer 15 minutes.
Layer in order, starting with lettuce, then cauliflower. Seal with little less than 2 cups mayo. Add onion, bacon, Cheddar cheese and sugar; spread this on top of cauliflower mixture. Chill. Can sit overnight. Toss just before serving.
Bake crescent rolls on large cookie sheet according to directions. Cool. Mix sour cream, cream cheese and mayo; beat until smooth. Add dressing (dry). Spread on cool crust.
Mix sausage, stuffing mix, eggs and cheese together. Form in small balls. Wrap with bacon and hold together with toothpick. Bake on cookie sheet at 300° for 15 to 20 minutes or until bacon is done.
In 2-quart buttered casserole, layer zucchini, rice and cheese twice. In a saucepan, combine soup, 1 soup can of water, salt and pepper. Heat, then pour over casserole. Cover and bake at 350° for 25 minutes. Uncover and bake 20 more minutes.
Place slices of cookie dough around pizza pan; press down to form crust. Bake at 375° for 12 to 14 minutes. Mix next 3 ingredients together; then spread over cooled cookie crust. Before slicing fruit, boil the next 4 ingredients. When thickened, let cool. Slice and arrange fruit on cream cheese layer. Pour orange juice glaze over fruit and let cool in refrigerator.
Brown chicken pieces and put in baking dish. Spoon over top of each piece, 1 tablespoon salsa, 1 tablespoon sour cream and 1 tablespoon grated cheese (can use Jack or Mozzarella). Bake at 350° for 45 minutes, uncovered.
Let cheeses warm to room temperature. Knead it. Form ball and roll in crushed walnuts.
Mix ingredients together. Pour into casserole dish. Bake at 350° for 30 minutes.
Mix first 4 ingredients, roll into balls and chill. In double boiler melt chocolate chips and paraffin together. Dip in balls. Set on foil.
Wash roast. Put in pan and cover with water. Add salt, pepper and bouillon. Let cook on stove until tender. Add flour and cook until gravy is smooth.
Drain and mash sweet potatoes. Mix with rest of ingredients. Put in casserole pan. Spoon on topping.
Drain beans and add sugar and all ingredients except onions. Place onion rings on top. Simmer for 3 hours.
Mix the ingredients and pile lightly in prepared shells. Bake in a hot oven for 10 minutes.
Melt margarine and chocolate chips together; add other ingredients and stir. Pour into 2 uncooked pie shells. Bake at 350° for 30 to 35 minutes.
Put part of softened ice cream in large punch bowl. Add one can pineapple juice and mix until slushy. In separate bowl, mix partially softened sherbet and remaining pineapple juice until slushy. Add this mixture to punch bowl and blend well. Just before serving, pour ginger ale carefully in bowl, stirring gently. Serve at once.
Prepare and bake brownies according to package direction. Cool completely. Cut into 3/4 in. pieces using sharp knife.
Place the dry rice in small casserole. Mix in the consomme. Place the browned pork chops on top. Bake 1 hour at 350°, covered. Five minutes before baking is complete, spread the onion rings on top and bake for remaining time, uncovered. Serves 4.
Spray 2-quart casserole dish with Pam. Prepare stuffing as directed on package. Place stuffing and French fried onions (1/2 can) in the bottom of dish. Layer broccoli over stuffing, then chicken. Mix soup with 1/2 can of milk and sour cream; pour over layers. Bake at 350° for 45 minutes. Add 1/2 can of French fried onions and bake 5 more minutes.
Spread crescent rolls on cookie sheet (1 can per sheet). Bake 8 to 9 minutes at 400°. Set aside to cool. Mix together cream cheese, Miracle Whip and dip mix. Spread on cooked rolls. Top with chopped vegetables. Sprinkle shredded cheese last. Chill and serve.
Mix butter, flour, pecans and vanilla together. Roll into balls and bake at 320° for 30 minutes. Roll balls in powdered sugar.
Preheat oven to 350°. Grease two 8-inch pans and line bottoms with wax paper.
Drain salmon, remove skin and mix. Mix all ingredients together and chill overnight. Serve with crackers.
Mix sugar, pinch of salt, cocoa and flour together. Separate eggs. Mix yolks and milk together, then mix with dry ingredients. Add margarine. Cook, stirring, until thick. Add vanilla and pour into baked shell.
Brown sausage; set aside. Saute onion, garlic and green pepper in oil. Add chili powder and cumin and stir to distribute. Add drained beans, tomatoes and picante sauce and sausage. Simmer until heated through. Eat as is or serve over rice or add 1 cup cooked rice to mixture.
For crust, mix butter and flour. Bake at 350° for 35 minutes. Combine other ingredients and pour in crust. Top with fruit and chill.
Crush the vanilla wafers and place in a 9 x 13-inch pan. Mix the sugar, eggs, melted margarine and vanilla. Beat with a mixer for 15 minutes. Spread mixture over crumbs. Split the bananas lengthwise and dip into pineapple juice. Place over creamed mixture. Drain pineapple and pour over bananas. Spread Cool Whip on top and then nuts.
Melt margarine in a baking dish. Combine flour, sugar and milk together. Beat until smooth. Pour batter over the melted butter. Add fruit. Bake at 350° for 35 to 40 minutes or until top is lightly browned.
Saute sausage until brown (Swift Brown 'N Serve links work well; cut in 4 pieces after browning). Bulk sausage may be cut in bite size pieces.
Dice potatoes and put in buttered casserole dish. Melt margarine. Add flour and stir in milk until smooth and bubbly. Pour over potatoes. Add salt, pepper and grated cheese. Top with buttered crumbs. Bake at 400° for 25 minutes.
Cook macaroni. Drain. (Do not overcook.) Mix in pimentos, mushrooms, onion, cheese, mayonnaise and soup. Top with crushed Ritz crackers. Put pats of butter on top. Bake 25 minutes at 325°.
Mix all together and pour in casserole dish. Sprinkle with salt and pepper. Top with Ritz crackers and 1 stick oleo. Bake at 350° for 30 minutes.
In mixing bowl, dissolve yeast in warm water. Add sugar, shortening, egg, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled. Punch dough down. Turn onto a lightly floured surface. Shape into 1 1/2-inch balls. Dip the balls in butter and arrange in greased 9-inch fluted tube pan. Drizzle with remaining butter. Cover and let rise until doubled. Bake at 350° for 35 minutes. Cool 5 minutes. Invert on serving platter.
In frying pan, saute with 1 ounce olive oil the diced garlic until it browns. Add 7 ounces olive oil and chopped onions. Cook until onions are clear, approximately 8 minutes. Add zucchini, then shrimp, sugar, black pepper and dash of salt. Cook approximately 5 minutes until shrimp are al dente. Boil linguine approximately 6 minutes; strain. Cover linguine with sauce and toss. Bon appetit!
Pour boiling water over oats. Cover and let stand 20 minutes. Cream butter and sugars; beat in vanilla and eggs. Add oats mixture; mix well. Stir together flour, soda, salt, cinnamon and nutmeg; add to butter mixture, mixing well. Stir in pecans and coconut.
Saute first 5 ingredients in a large skillet. Stir in next 6 ingredients. Simmer until macaroni is tender, about 25 minutes. Have parsley, cottage cheese and Parmesan cheese ready. Put half of the macaroni mixture in a greased 2-quart casserole. Top with 1 cup cottage cheese and 1/2 of the Parmesan cheese and parsley. Repeat layers. Bake at 350° for 40 minutes. Serves 8.
Preheat oven to 325°. Lightly grease casserole dish and layer chicken, tortilla chips and 1 cup of the grated cheese; set aside. Combine soup, tomatoes, broth, celery, garlic and onion in a saucepan. Bring to a boil. Pour over chicken mixture. Bake for 35 minutes. Remove from oven; sprinkle leftover cup of cheese over top. Bake until cheese melts (5 to 8 minutes).
Sift together in top of double boiler, sugar, flour, gelatin and salt. Add light cream; whisk until well combined. Place over simmering water; add egg yolks. Continue whisking until mixture starts to thicken. Remove from double boiler and beat until smooth. Stir in rum and 1 teaspoon vanilla. Stir in sour cream; beat until smooth. Place in refrigerator until mixture starts to set, 20 minutes. Watch so it does not get too thick. Line bottom of crust with banana slices; pour custard over and refrigerate at least 4 hours. Just before serving, top with whipped cream, confectioners sugar and 1/2 teaspoon vanilla.
Combine sugar and oil; mix. Add eggs, then dry ingredients. Fold in apples, nuts and vanilla. Pour into greased 9 x 13-inch pan. Sprinkle butterscotch chips on top. Bake at 400° for 10 to 15 minutes. Reduce heat to 350° and bake an additional 35 to 40 minutes.
In medium casserole dish, layer in order all ingredients. Microwave until cheese is melted. Top with low-fat sour cream and sliced green onions. It goes fast.
First Layer: Mix flour, oleo and walnuts. Press into 9 x 13-inch pan. Bake at 350° for 15 minutes.
Mix together and let stand 24 hours in refrigerator. Drain, do not rinse. Then add sugar and vinegar. Let stand another 24 hours in refrigerator, stirring occasionally, then ready to eat or freeze.
Prepare macaroni as label directs. Drain and cool slightly. In large bowl, mix mayonnaise,	vinegar and milk. Stir in macaroni, cheese and corn.	Add more milk, as needed, until desired consistency.	Cover mixture	and refrigerate at least one hour to blend flavors.
Pour 2 cups of cold milk into bowl; add pudding mix. Beat until well blended. Stir whipped topping and half of the crushed cookies into pudding very gently. Place about 1 tablespoon of remaining crushed cookies into bottom of each plastic or paper cup. Fill about 3/4 full with pudding mix. Top each cup with the rest of the crushed cookies. Put cups into refrigerator to chill for about 1 hour. Makes 8 to 10 paper or plastic cupfuls.
Spread apples in 9 x 15-inch (2 1/2 to 3-quart) baking dish. Sprinkle spices, sugar and water. Mix next 3 ingredients and sprinkle over apples. Spread pecans over topping. Bake at 350° for 1 hour. If browns too fast, reduce heat to 325° for last 1/2 hour. Serve hot with ice cream or Cool Whip.
Mix all ingredients, except coconut, in a large bowl. Roll into 3/4-inch balls. Roll balls in shredded coconut. Refrigerate until serving. Makes about 50 balls.
Mix all together well. Drop onto cookie sheets and bake at 350° for 12 to 15 minutes.
Mix oil, sugar, vinegar and soy sauce and refrigerate. Mix all other ingredients you plan to use. Walnuts can be browned in butter on the stove in saucepan, but to avoid fat and calories, best use them as they are. Whatever ingredient combinations you use, this is a great salad.
Boil water and cook cranberries until they pop. Add gelatin, sugar and marshmallows. Stir until dissolved. Cool. Add fruit and nuts. Serves 10 to 12.
Cream sugars and shortening; add eggs, oats, coconut and vanilla. Mix well. Sift in flour, soda, baking powder and salt. Add to sugar mixture; mix well. Chill 3 hours.
Combine cream cheese and sour cream; whip until fluffy. Add onion and garlic; stir in dried beef. Spread in a fairly small (3 cup) baking dish. Top with pecans and bake, uncovered, at 350° for about 20 minutes, until the pecans begin to brown and cheese is bubbling around the edges. Serve hot with bread. Serves approximately 20.
Dilute each can of soup with a can of water. Add rice. Saute onion in 2 tablespoons of butter. Add to soup mixture. Slice sausages and add to mixture; bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until rice is tender.
Mix dry ingredients, then add the liquids, beating 2 minutes. Bake at 350° for 30 minutes or until a toothpick comes out clean. This is a moist, heavy cake. Great to use sprinkled with powdered sugar to cut up for kids' "cut out cake" designs, layered with ice cream for "ice cream cakes" or, best of all, with the frosting below!
Blend dry ingredients. Add oil and water. Add eggs, one at a time; mix. Beat for 4 minutes at medium speed. Blend in grated chocolate and 1/2 of chocolate chips. Pour into 13 x 9-inch pan which has been greased and floured. Sprinkle rest of chocolate chips on top. Bake at 350° for 40 to 45 minutes. Cool in pan. When still slightly warm, sprinkle shaved chocolate on top. When cool, dust with confectioners sugar.
Cream together cream cheese, sugar and peanut butter. Add milk and blend. Pour into crust; top with Cool Whip and sprinkle with peanuts (if desired). Chill.
Drain and debone sardines. Blend sardines with cream cheese. Add eggs, lemon juice and seasonings. Blend well. It should be fairly stiff. Mold the mix on a plate and refrigerate. Serve with crackers.
For one quart, combine all ingredients in a jar. Cover tightly and let stand for at least 3 hours before use. After 2 to 3 weeks, remove the garlic clove.
Grease and flour a 13 x 9 x 2-inch pan. Mix the first 5 ingredients together until it looks like cake batter. Pour mix into pan. Drain peaches and put on top of batter. Sprinkle with sugar. Bake at 350° for 1 hour.
Combine sugar, syrup and water in a large pan. Cook over high heat, stirring until syrup tests to 230°. Add peanuts and salt, stirring down when boils up. Cook to 290°. Remove from fire and add soda mixed with 1 teaspoon water, butter and flavoring. Stir thoroughly. Pour on marbled slab or buttered cookie sheet, pulling to thin out (wear gloves). Cool before breaking.
Mix all except 2/3 cup soup and cheese. Bake at 350° for 45 minutes. Drain and cover with rest of soup and cheese. Bake an additional 10 to 15 minutes.
Mix first 8 ingredients. Pour in greased 9 x 13-inch dish. Top with grated cheese and crushed potato chips. Bake at 450° for 10 minutes.
Mix all ingredients. Hollow out French rolls and fill with mixture. Individually wrap rolls in wax paper. Heat in 250° oven for 45 to 60 minutes.
With mixer, beat together all ingredients for 4 minutes. Pour into a greased and floured 9 x 13-inch baking pan. Bake at 350° for 30 to 35 minutes or until cake tests done with toothpick. Cool.
Brown hamburger; drain and set aside. Mix catsup, mustard, onion and molasses together. Stir hamburger, catsup mix and pork and beans together. Bake in 350° oven for about 1 hour.
Let cheeses get room temperature. Mix all ingredients, except pecans. Chop pecans and roll cheese balls in chopped pecans.
Place bananas, eggs, butter, buttermilk or sour cream, lemon juice and sugar into blender. Whirl until smooth. In a bowl, mix together flour, baking powder and baking soda. Pour banana mixture over flour mixture. Stir until flour is moistened. Stir in nuts. Turn into greased 9 x 4-inch bread pan or two 3 x 7-inch pans. Bake at 350° for 55 to 65 minutes.
Place chicken pieces in 12-inch skillet or Dutch oven. Sprinkle salt and pepper. Pour tomatoes and water/broth over pieces. Heat to boil; cover and simmer 30 minutes. Stir in rice, ham and spices. Heat to boil; cover and simmer 20 minutes. Add frozen peas, artichoke hearts and a little salt. Heat to boil; cover and simmer about 10 minutes.
Combine cucumbers, onion and olives. Mix in separate bowl sour cream, vinegar and sugar. Mix cucumber mixture with sour cream mixture. Refrigerate for several hours or overnight.
Wash and drain berries. In large saucepan, combine berries, water and 1/2 to 1 cup sugar. Cook until mixture is hot and sugar is dissolved. Remove from heat and add lemon juice.
Mix the first 3 ingredients together, then add milk and vanilla. Add bread and raisins. Put into a buttered casserole. Add the milk mixture. Sprinkle with nutmeg. Put casserole in pan of water. Bake 10 minutes in a 450° oven, then 40 minutes in a 325° oven.