HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil the hens in a large quantity of water with the onions, peppers and celery until chicken is ready to pull off bone. Remove hens from the stock. Bone and cut into bite-size pieces. Set aside. Strain stock and boil spaghetti in stock until done. Pour off excess stock and reserve. Add chicken to spaghetti. Add tomato sauce, mushroom soup and grated cheese. Mix well and simmer on top of range for an hour. It it gets too thick, add some of the stock which has been reserved. This tastes as good the second day as the first.
Cook broccoli in water and drain. Beat eggs; add soup, mayonnaise, chopped onion, salt and pepper. Add broccoli and put in baking dish. Sprinkle cheese on top. Melt butter and add stuffing mix; put in casserole dish (9 x 13-inch). Bake at 350° for 45 minutes.
Put the liquids, eggs and salt into the blender. Add the flour, then the butter. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a spoon and blend with spoon for 1 to 3 seconds more. Cover and let stand for at least 2 hours.
Combine the cream and sugar and cook until it forms soft ball (closer to hard ball). Pour over remaining ingredients, which have been combined in a mixing bowl. Mix well and pour into a buttered pan or dish. Cool in refrigerator.
Brown hamburger with onion until cooked. Pour in can of sauce. Boil water. Cook noodles. Combine all ingredients except cheese into casserole dish, 9 x 13-inch. Sprinkle cheese (as much as desired) on top. Bake at 350° until cheese is melted. Good.
Use a large bowl. Put yeast in bowl; mix in sugar, eggs, salt, warm water, oil and flour. Knead well; cover and set aside for 8 hours or overnight. For individual muffins, make roll about size of golf ball. For plain rolls, put golf ball size rolls all into same pan. Let rise. Bake for 12 minutes at 375°, until golden brown.
Cream together sugars and butter. Add beaten eggs and oil. Mix well. Add dry ingredients. Mix well. Add vanilla and mix well. Chill. Roll into small balls. Press with bottom of glass dipped into sugar. Bake 12 to 15 minutes at 350°. Makes approximately 8 dozen.
Heat oil; add rice, mushrooms, onion and soy sauce. Cook for 10 minutes. Add meat and egg. Stir and cook 5 minutes over low heat. May substitute ham, shrimp, lean beef strips, etc.
Mix soups, broth and Veg-All. Pour over cooked chicken. Mix remaining ingredients and pour over chicken mixture. Bake at 350° for 45 minutes.
Press biscuits into a pie pan, forming a crust. Melt together butter and sugar. Add cream cheese and melt (this will not melt completely). Remove from heat. Add coconut and nuts. Pour mixture into crust and bake at 350° until done (per biscuit wrapper).
Take twelve fine, full-grown months. See that these are thoroughly free from all old memories of bitterness, rancor, hate and jealousy. Cleanse them completely from every clinging spite. Pick off all specks of pettiness and littleness. In short, see that these months are free from all the past. Have them as fresh and clean as when they first came from the great storehouse of time. Cut each month into thirty or thirty-one equal parts. This batch will keep for just one year. Do not attempt to make up the whole batch at one time, as so many persons spoil it in doing so.
Wash and core apples. In large saucepan, put sugar, water and corn syrup. Mix well and add apples. Cover and cook over low heat until apples are tender. Turn apples over so both sides will be done.
Boil the cider until reduced to 1 quart. Pare the apples and slice thinly. Put the apples into cider and cook very slowly, stirring frequently, until it begins to thicken. Add sugar, syrup and cinnamon and continue to cook until thick enough to spread when cool. Seal in sterilized jars. Makes 5 to 6 pints.
Make pastry and cut 1/2-inch bigger than casserole. Place chicken and vegetables in a dish. Make sauce by melting butter; add flour. Blend thoroughly, slowly add chicken stock, salt and pepper; stir well until mixed and thick. Pour over vegetables and chicken. Cover with pastry. Bake at 425° for 45 to 50 minutes.
Cook beans until tender. Drain. Add remaining ingredients and toss. Stir in pine nuts. Serve warm or chilled.
Cut chicken into smaller pieces and add to chicken broth in large pan. Bring to a boil. Add beans, corn, salsa, two cups broken tortilla chips and seasonings. Heat mixture thoroughly. Ladle into soup bowls and garnish with cheese and remaining tortilla chips. Serves 6 to 8.
Brown onion and garlic in olive oil. Add ground chuck. Drain off grease. Add tomato puree and hot sauce. Cook down a bit. In a bowl mix cold chili and seasoning into a smooth paste. Add to meat mixture. Cook down until slightly thick. Cut tortillas in 1/4ths. Line baking casserole. Add a layer of sauce. Alternate and end with sauce. Cover with cheese. Bake at 350° for 45 seconds. Keeps well.
Peel zucchini. Cut into small cubes, discarding seeds. In a saucepan, put zucchini, onion, bouillon cubes and 1 cup water. Cook until zucchini and onion are soft. Drain. Soften cream cheese and butter or margarine in microwave. Beat 3 eggs; add cream cheese and butter and beat again. Mix in zucchini and onion. Pour in 2-quart casserole and top with buttered croutons. Bake as you would a pumpkin pie at 350° for 40 to 50 minutes.
*Add enough water to the pineapple and blueberry juices to make 2 cups.
Blend first 3 ingredients until well blended (thinning with a small amount of milk, if necessary) to spreading or drizzling consistency.
Brown almonds and chicken. Mix sherry or wine vinegar with next 4 ingredients and add to chicken. Cook until thickened. Add pea pods. Serve over rice.
Brown meat and onion. Drain off excess grease. Add beans, seasoning and juice. Cook on medium heat 30 minutes or more.
Pare potatoes and cut into 1/4-inch sticks. Place on heavy-duty foil. Sprinkle with desired amounts of seasonings and generous amount of Parmesan cheese. Dot with butter. Seal foil securely, allowing room for expansion of steam. Grill over medium heat on preheated gas grill about 45 to 50 minutes or until done, turn several times.
Cook chicken thoroughly and debone, if necessary. Melt margarine in skillet. Add celery and onion and cook until tender. Stir in next 5 ingredients; blend well. Add cubed chicken, almonds and mushrooms. Spoon into 1 1/2-quart casserole dish and bake at 325° for 25 to 30 minutes. Serves 4 to 6.
Pour cider or juice and red hots in large pan on stove. Bring to boil, stirring occasionally until red hots are melted. Remove from heat and serve in a clear glass punch bowl for a festive look. Serve warm. Reheat as needed.
Combine all ingredients and mix. Pour into a greased loaf pan. Bake at 325° for 1 hour.
Bring peppers, onions, soup, sugar, vinegar, mustard and Worcestershire sauce to a boil. Simmer until sugar is dissolved (1 or 2 minutes). Pour over cooked carrots. Serve hot or cold. Great for picnics or buffets. Keeps well.
Cream shortening and sugar. Add eggs, one at a time, beating after each addition. Combine flour, baking soda and salt. Sift into creamed mixture alternately with the mashed bananas beginning and ending with the dry ingredients. Set paper baking cups into muffin tins and fill 2/3 full with the banana muffin batter. Bake at 375° for 25 minutes or until muffins are golden brown on top and springy to the touch.
Melt butter in bottom of casserole dish. Mix flour, sugar and milk together. Pour over butter. Add 1 large can peaches with juice. Sprinkle with sugar and cinnamon. Bake at 300° for 30 to 40 minutes.
Combine dry ingredients. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. In separate bowl, combine egg, buttermilk, and vanilla. Using fork, stir into dry ingredients to form a soft dough. Gather into a ball. Knead lightly (10 times) on floured surface. Pat dough 1/2-inch thick. Cut as you would cut a pie; do not separate pieces.
Simmer the first 5 ingredients for 15 minutes. Cool; combine with beef and onion and chill several hours. Drain, saving marinade. Break up lettuce and place in a large bowl. Top with beef and onion. Combine sour cream and reserved marinade. Toss with lettuce and beef. Garnish with artichoke hearts and tomato wedges. Serves 6.
Pour liquid smoke over brisket in a baking dish. Generously sprinkle meal on both sides with celery powder, garlic powder and onion powder.
Combine first five ingredients. Stir in milk and shortening. Blend in nuts. Spread in 9-inch square pan. Sprinkle with mixture of brown sugar and 1/4 cup cocoa. Pour hot water over entire batter. Bake at 350° for 45 minutes. During baking the cake mixture rises to the top and chocolate sauce settles to the bottom. Invert squares of pudding on dessert plates. Dip sauce from pan over each piece. Best served warm, but is good cold too. Can put Cool Whip on top. Easy and inexpensive.
Cook together for 5 minutes one slice bacon cut in pieces and butter. Remove the bacon bits. Add chopped onion and cook 2 minutes. Add chicken livers, cook 2 minutes. Add flour, bouillon, lemon juice and mushrooms; cook 2 minutes more. Sprinkle with chopped parsley. Serves 4.
Cream butter. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, mixing well. Stir in lemon juice and lemon extract. Pour batter into greased and well-floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until wooden pick inserted into center comes out clean. Cool in pan 10 to 15 minutes. Remove from pan and cool completely.
Mix all four ingredients together. Pour into 9 x 13-inch Pyrex pan. Freeze.
Blend butter and oleo. Add cheeses and put in refrigerator to harden. Roll in 2 balls or 1 large ball. Roll in nuts. May be frozen.
Shred the first 4 ingredients. Bring sugar, vinegar, celery seed, turmeric powder, salt and pepper to boil. Mix together with cabbage, peppers and onions. Let stand for 8 hours before eating.
Rinse chicken; pat dry. Cook in 10-inch skillet in hot oil for 2 or 3 minutes. Remove from skillet. Cook garlic and onion until tender, but not brown. Remove pan from heat. Add broth, uncooked rice, oregano, paprika, salt and pepper. Bring to boiling; reduce heat and simmer, covered, about 15 minutes. Add tomatoes, bell pepper and frozen peas. Cover and simmer 15 minutes. Stir in cooked chicken and cook 1 minute or more.
Mix sugars with margarine. Add vanilla and baking soda. Add all other ingredients. Mix well. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° for 15 minutes.
Boil ribs for about 15 minutes. Place ribs in baking dish and add salt and pepper to taste. Cover with BBQ sauce. Bake on 400 degrees until done.
Brown hamburger meat in large skillet. Drain and add salt, tomato sauce, water and taco seasoning mix. Bring to a boil and add spaghetti. Simmer 25 to 30 minutes. Stir often.
Coat cut up round steak with flour and fry in oil with minced onion. Remove meat after brown and stir in brown gravy mix and blend with oil. Add beef consomme soup and water until right gravy consistency. Add meat again, raw potatoes and carrots and cook on low heat until vegetables are tender. Serve over rice.
Cook grits. Add margarine, cheese, milk and eggs, beaten. Place in 2-quart casserole dish. Bake 40 minutes at 400°.
Dissolve jello in 3/4	cup boiling water. Add 1/2 cup cold water. Set aside.	Mix and bake cake as directed in a 13 x 9 x 2-inch pan. Cool	20 to	25 minutes. Poke deep holes about 1 inch apart in cake, still	in pan, with a meat fork. Pour jello mixture into holes. Refrigerate cake while preparing topping. In a chilled bowl blend and whip topping mix, instant pudding, cold milk and vanilla until stiff, 3 to 8 minutes. Immediately frost cake and store in refrigerator. Serve chilled.
Bring first three ingredients to a boil; then add chocolate chips and mix until smooth. Delicious on ice cream!
Cut 1/2 cup butter into 1 cup flour; sprinkle with 2 tablespoons water and mix with a fork. Round into a ball and divide dough in half. Pat dough with hands into 2 long strips 12 x 4-inches. Place 2 inches apart on ungreased baking sheet.
Combine minced shallots, minced garlic, lemon juice, Tabasco sauce, dry mustard, salt, sugar, Worcestershire sauce and white vinegar. Simmer at a gentle boil over medium heat until mixture is reduced by about 1/3. Add unsalted butter, lemon peels and basil. Heat until butter is melted.
Dissolve gelatin in boiling water; cool slightly. Stir in remaining ingredients; pour into oiled mold. Refrigerate until set. When ready to serve, unmold onto salad greens. Serves 9 to 12.
Preheat oven to 400°. Bring into a boil 1/2 cup butter and 1 cup water. Add 1 cup flour. Add eggs, one at a time, and beat after each one. Spread over a greased cookie sheet with sides. Bake 15 to 25 minutes.
Mix sugar, flour, baking powder and salt together. Melt chocolate with butter. Stir chocolate mixture with dry ingredients, along with milk and vanilla; beat until smooth. Pour into an 8 x 8-inch greased and floured pan.
Dissolve the gelatin in the hot water thoroughly; add the softened cream cheese and beat with a mixer. Mix the milk and mayonnaise together and stir in. Add the pineapple and nuts; stir until mixed. Cover with a plastic wrap and refrigerate until set.
Boil chicken until tender. Discard all but 3 cups of liquid. Add all of the ingredients and simmer until vegetables are tender. Serve over white rice.
Beat egg yolks in mixer until light and add sugar. Soak gelatin in cold water; put over low fire and bring to boil (more water might be needed), stirring. Whip cream until stiff; fold it into the egg mixture and flavor with rum. Pour into oiled mold and chill. Will keep for days and days.
Mix together cake mix, butter and 1 egg. Press into a greased 13 x 9-inch pan. Mix confectioners sugar, cream cheese and 2 eggs and beat well. Pour this over first layer and bake at 350° for 35 to 40 minutes or until firm.
Line the bottom of a 9 x 13-inch pan with squares of angel food cake. Dissolve Jell-O in boiling water and juice, plus enough water to make 2 cups. Pour over cake and refrigerate 1 hour. Arrange peaches and sliced bananas on top. Beat pudding with milk for 2 minutes. Spread on top of fruit. Drain pineapple and spread over pudding. Cover with Cool Whip and sprinkle with nuts.
Bring one-half inch cooking oil in frying pan to medium heat. Take center out with Pepsi bottle. Add 1/2 doughnuts and cook until brown, approximately 1 minute, then turn. Dip in mixture of sugars and cinnamon when cooled.
Wash pork chops. Put flour on plate. Mix eggs in bowl. Place bread crumbs on plate. Coat pork chops in flour, dip in eggs, then coat in bread crumbs. Place oil in frying pan, heat and follow with pork chop. Turn 1 time.
Boil 3/4 cups of water and add 1-1/2 Tbsp. coffee powder and 2 tsp. sugar. Continue boiling for another 30 seconds and remove from heat. Let cool. When completely cooled, add whipped topping and mix well. Keep aside.
Mix all ingredients and beat vigorously for 30 seconds. Drop onto cookie sheet. Bake 8 to 10 minutes at 450°. Serve warm.
Pour liquids into 8-cup percolator. Put remaining ingredients in basket. Perk. Yields 1 quart.
Mix cookies and margarine together. Save some for topping and put remainder in a 9 x 13 inch pan and refrigerate. Beat cream cheese and confectionary sugar and add 1/2 of the Cool Whip. Pour over crust and refrigerate again. Mix instant pudding and milk together and beat for 2 minutes. Spread over cream cheese mixture. Top with remaining Cool Whip and sprinkle with cookie crumbs. Refrigerate.
Pack tomatoes into hot sterile jars. To each quart, add the amounts listed of alum, garlic and dill. Combine vinegar, salt and water; bring to boil. Fill jars with liquid and seal. One jalapeno pepper may be added to each jar if desired.
Brown ground chuck with chopped onion. Drain and rinse off. Cover bottom of pan with spray. Then place chopped cabbage in bottom of pan. Salt and pepper cabbage. Top with browned ground chuck and onions. Add another layer of cabbage. Top with can of tomato soup mixed with 1/2 cup of water. Bake at 350° for 1 hour. Great with mashed potatoes.
Brown hamburger with chopped onion. Drain off any grease. Add rest of ingredients. Simmer 20 minutes, stirring frequently.
Prepare brownies as directed. Make chocolate mousse pie as directed; refrigerate. Cool brownies, insert holes and baste Amaretto liqueur. Cut brownies and place 1/2 on bottom of large glass bowl. Add 1/2 of mousse pie; break 3 Heath candy bars on top. Layer 1/2 carton cream whip. Repeat layers, ending with whip cream. Top with slivers of chocolate.
Put first 4 ingredients in bowl and beat until creamy; add vanilla. Mix flour, soda and tartar together and add slowly to creamed mixture. Drop by teaspoon on cookie sheet. Flatten with fork that has been dipped in sugar. Bake at 375° for 10 to 12 minutes. Makes 3 dozen.
Mix flour and sugar in bowl. Bring to a boil the oleo, water and peanut butter; pour over dry mixture. Add rest of ingredients. Bake at 350° for 20 to 25 minutes.
Mix sugar into cream cheese. Add crushed pineapple. Add slightly thawed strawberries. Add firm bananas, nuts and Cool Whip. Mix ingredients and put in a 9 x 13-inch dish; freeze. Thaw very slightly to serve. Serves 10 or more.
Cream shortening, add sugar gradually and mix well. Add eggs and vanilla. Stir in soda,	salt, flour and oats. Form small balls and bake at 375° for 10 to 15 minutes.	Makes 5 dozen.
Mix well and use the blender. This is enough for 2 to 3 batches of cole slaw. Keeps well in the fridge.
Mix cucumbers, onions and salt. Let stand 3 hours at room temperature. Drain. In a large pan, combine remaining ingredients. Bring to a boil, lower heat and simmer 5 minutes. Add cucumbers and onions. Heat again until mixture starts to boil. Pack in hot sterilized jars. Seal and store in refrigerator until needed.
Melt butter or oleo. Dip each biscuit in butter until completely coated, then dip biscuits in brown sugar and cinnamon mixture. Place each biscuit in a 9 x 9-inch baking pan. Bake for 10 to 12 minutes at 475°. Dribble 10x icing over each biscuit, if desired.
Cream sugar, flour, meal and butter; add beaten eggs. Beat and add milk, salt, coconut and flavoring. Mix well. Pour into unbaked pie shell. Bake at 475° until it begins to brown and then reduce heat to 300° until set. (Add pecans if desired.)
Preheat oven to 350°. Wrap kielbasa in foil and bake 30 minutes. When cool, remove casing and dice; set aside. In medium saucepan, melt butter. Add onions and garlic; saute until tender. Add broth, beer, rye bread cubes, thyme and kielbasa. Heat to boiling and remove from heat.
Prepare Creamettes macaroni according to package; drain. Combine all ingredients. Cover and chill 6 to 8 servings.
Mix white syrup and sugar in saucepan. Let boil for 1 minute. Take off of heat. Mix in peanut butter and cocoa crisps. Place on wax paper by spoonfuls.
Dissolve Jell-O in boiling water, then add cold water. Mix well. Add pineapple. Drain and keep juice. Add bananas and marshmallows. Pour into 8 x 12-inch pan. Chill until firm.
Beat butter and sugar in large bowl until light and fluffy. Beat in eggs, one at a time. Blend in sour cream and vanilla. Gradually add combined dry ingredients. Refrigerate several hours or overnight. Roll dough 1/3 at a time, on lightly floured surface, to 3/8-inch thickness. Cut with cookie cutters. Place 1-inch apart on ungreased cookie sheets; sprinkle with sugar, if desired, or leave off sugar and frost.
Combine first 4 ingredients in heavy saucepan over low heat. Stir until mixture comes to a boil. Remove from heat. Add vanilla. Combine last 4 ingredients in well-greased pan. Pour syrup over top. Let cool and cut into 40 bars. Equals 1 starch and 1 fat exchange.
Place burgul in a soup or cereal bowl. Pour water in bowl until burgul is just covered. Let sit. Chop parsley leaves very fine (discard stems). Chop mint, tomatoes and onion very fine. Put parsley and mint in large bowl and fill with water to wash leaves. Drain water and squeeze parsley and mint as dry as possible. Drain burgul of excess water. Combine parsley, mint, tomatoes, onion and burgul. Mix lemon juice and oil. Add to parsley mixture. Add salt to taste. Let stand at least 1/2 hour. Adjust lemon juice, oil and salt to taste. Should be able to taste just a shade more lemon juice than oil. Traditionally eaten by putting tabouli in romaine lettuce leaves.
Separate eggs (2 bowls). Put cream of tartar in egg whites. In large bowl with egg yolks, beat in all other ingredients. Beat egg whites until dry and fluffy. Slowly mix whites with other ingredients. Bake in ungreased large tube pan at 350° for 1 hour. Cool cake by inverting pan (I use long neck bottle).
Brown pork slowly in hot shortening: add 1 cup water, bouillon cube and 1/4 teaspoon salt; mix well. Cover and simmer until tender (approx. 1 hr.).
Combine and mix all ingredients except last two (cornflakes and butter). Mix together cornflakes and butter. Put mixture in casserole dish. Top with cornflake mixture. Bake 45 minutes at 350°.
Blend sour cream, soup and 1/4 cup butter. Alternate layers of potatoes, onions, cheese, salt and sauce in a buttered dish. Top with cornflakes. Bake 30 minutes at 325°. Ummm good!!!
Boil chicken; save broth and debone. Place chicken pieces in bottom of casserole dish. Mix together soup and milk. Beat until smooth and pour over chicken. Cover with bread crumbs and moisten thoroughly with broth. (May look too moist but it's not.) Let set for a couple of hours. Bake at 350° for 30 to 45 minutes or until brown.
Put the Minute rice in a baking dish with just a little butter. Mix the soups and milk; pour over rice. Put pieces of uncooked chicken on top (no salt). Pour the onion soup mix over it. Cover it with foil; bake at 325° for 2 1/2 hours.
Heat oven to 350°. Grease and flour three 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Stir together flour, sugar, baking soda, salt and cinnamon; set aside. Stir together pumpkin, oil, water and eggs in large bowl; gradually add dry ingredients, stirring until well blended. Stir in peanut butter chips, nuts and raisins, if desired. Pour evenly into prepared pans. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pans to wire rack. Cool completely.
Melt chocolate with syrup and water on low heat. Remove from heat and add nuts and marshmallows. Drop from teaspoon onto waxed paper. Place in refrigerator.
Wash chicken wings and place in a single layer in a large roasting pan. Heat remaining ingredients in a saucepan over low heat until butter is melted and sugar is dissolved. Pour this mixture evenly over chicken wings and put into a preheated 325° oven. Bake at this temperature for approximately 30 to 40 minutes, turning wings each 15 minutes or so. Increase oven temperature to 400° and bake for an additional 15 minutes or until wings look "glossy". Make sure to turn wings at least one time during this last 15 minutes. Remove chicken from pan immediately. (It is also a very good idea to include "finger bowls" with these since your paper napkins have a tendency to "stick" to your fingers.)
Brown hamburger, drain. Saute onion and green pepper in drippings. Add hamburger, mushrooms, spaghetti sauce, tomato sauce, and seasonings, mix well. Alternate layers of spaghetti, sauce, pepperoni, and cheese in casserole (11 x 13). Bake at 350° for 20 - 30 minutes or until bubbly.
Soak cereals and raisins in milk for 5 minutes. Cream shortening and sugar. Beat in egg until smooth. Sift dry ingredients and add to creamed mixture alternately with cereal mixture. Do not overmix. Fill greased muffin cups 2/3 full. Bake at 400° for 25 to 30 minutes.
Mix all ingredients together well. Serve with tortilla chips or as a condiment for Mexican dishes.
Beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Add sugar gradually, beating until peaks hold their shape (don't underbeat). Fold in chocolate pieces and nuts. Cover cookie sheet with plain brown or white paper. Drop mixture by rounded teaspoonfuls onto the paper. Bake in slow oven (200° or 250°) about 40 minutes. Let cool 10 minutes before removing from paper.