HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook cranberries, soda and water for 10 minutes. Add Jell-O and stir well. Add marshmallows and stir until dissolved; let cool. Add apples, celery and pecans. Refrigerate until set.
First, place your rice on to cook. In a skillet, salt and pepper pork chops and fry until brown on each side. Cut chops away from bone into small bite size pieces. In a small saucepan, melt butter. Then slowly cook bell pepper and onion until done. Then add chops. Let simmer until rice is done. Mix rice and ingredients in saucepan all together in a big pan. Serves about 4 people.
Combine all ingredients. Bake in a 1-quart casserole 20 minutes at 350°. Serve with crackers.
Add boiling water, baking soda to the dates or raisins. Let this cool. Mix the rest of the ingredients thoroughly. Combine this with the first mixture. Bake in a 350° oven for about 1 hour. Put into 2 greased loaf pans, filling 1/2 full.
Mix first 3 ingredients and divide mixture in half. Pat half of mixture on the bottom of a 9 x 13-inch greased pan. Bake 10 minutes at 350°, then remove from oven and spread with melted caramels that have been mixed with evaporated milk. Then sprinkle on chocolate chips and nuts. Top with other half of cake mixture and bake 18 minutes.
Stir all up at one time; let sit in refrigerator. Add Cool Whip on top after congealed.
Beat together cheese, lemon juice and milk until smooth. Spread into graham cracker crust. Top with cherry pie filling. Chill thoroughly.
Preheat oven to 425 degrees. To make hash, heat 1 tablespoon oil in a heavy skillet over high heat; add bell pepper, onion and celery. Stirring often. Cook until soft, about 5 minutes. Add 1/2 teaspoon paprika, thyme, 2 tablespoons parsley, and salt and black pepper to taste. Stir in potato. Add broth; heat to boiling. Lower heat to a simmer; partially cover pan. Cook, turning occasionally, until potato is tender, about 10 minutes. Remove from heat, but keep warm till ready to serve. Meanwhile, cut backbone from each hen with a knife or kitchen shears. Rub hens all over with remaining 1 tablespoon oil; season with remaining 1 teaspoon paprika, and salt and black pepper, to taste. Heat an ovenproof skillet over high heat; brown hens, skin side up, 3 minutes. Turn; brown 2 minutes more. Transfer pan to oven; place another cast-iron pan or a brick wrapped with foil on top of hens. Roast 12 minutes. Remove top pan or brick. Turn birds skin side up; cook until firm, evenly brown, but still moist, about 7 minutes. Mound hash on each of 2 plates; place a hen on each. Garnish with remaining 2 tablespoons parsley. Makes 2 servings.
Boil chicken breasts about 30 minutes or until fork goes through easily. Remove chicken from bone; cut in bite size pieces. Spread on bottom of baking dish. Mix soups and milk and pour on top of chicken. Mix stuffing according to package, except for eggs and not as much water. Sprinkle stuffing over chicken and soup mixture. Bake at 350° for 45 minutes or until bubbling.
Remove skin and cut chicken in chunks. In a medium bowl, mix chicken, marmalade, soy sauce, salt, ginger and garlic powder. Set aside. Can let marinate overnight.
Mix and chill the first 3 ingredients. Spread thin on large cookie sheet. Spread refried beans and then chunky salsa on top of this. Add plenty of lettuce, tomato, cheese, olives and onion on top. Serve with tortilla chips. Serves 12.
Generously oil and flour tube pan. Preheat oven to 375°. Mix ingredients except for last four in a large bowl. Pour into pan. Bake 50 to 55 minutes. Test to check for doneness. Cool completely before frosting.
Place each ground chuck patty on an 8 x 8-inch piece of aluminum foil. Cover with potato, carrots and onion. Salt and pepper to taste. Close foil. Bake in oven at 350° for 1 hour. Can be charcoal grilled for 1 to 1 1/2 hours.
Cream shortening and sugar; add alternately milk and flour. Add vanilla. Bake in three 9-inch layer pans in a 350° oven for 25 minutes. Dribble coconut milk over layers. Cover with whipped cream and fresh coconut.
Beat eggs. Add milk and sugar, then mix well. Combine flour, salt and baking powder, then add to wet ingredients and mix. Place 1 1/2-inches of oil in a frying pan and heat until hot (about 10 minutes). Using 1 cup of batter at a time, pour through funnel into the oil, making a crisscross pattern. When both sides are golden brown, put on a paper plate and sprinkle with powdered sugar. Recipe makes about 8 good-sized cakes.
Pour water over oatmeal and set aside. Cream shortening and add sugar, then add eggs, one at a time. Add vanilla. Whip up oatmeal mixture and add to cream mixture. Add dry ingredients. Pour in a greased and floured 9 x 13-inch pan. Bake at 350° for 25 minutes. When done, spread with topping.
Preheat oven to 375°. Place artichokes (quartered) in bottom of 2-quart pretty baking dish. Add the layer of crabmeat (don't break lumps), then top with sauteed mushrooms. Melt butter in saucepan. Add flour. Stir 1 minute (do not brown), then add cream and whisk until slightly thickened. Add Worcestershire sauce, sherry, paprika, cayenne, pepper and salt. Cook until combined. Pour sauce over mushrooms and sprinkle with Parmesan cheese. Bake 20 minutes. Serves 6 to 8. Best with buttered egg noodles or rice.
Drain artichokes well. Chop into small pieces. Add remaining ingredients. Place in 8-inch square casserole. Microwave on High for 2 minutes. Stir. Cook 5 to 7 minutes at 50% power. Allow to stand 5 minutes before serving. Yields 3 cups.
Mix until smooth and add to potatoes. Cook 15 to 20 minutes. Stir frequently. Serve. Top with bacon crumbles.
Cream together the butter, brown sugar and white sugar. Add eggs and mix well. Mix together the flour, baking powder, soda and salt. Add to the creamed mixture and blend. Add the oats and chocolate chips. Drop by spoonful on greased cookie sheet and bake at 325° for 10 minutes.
Place chocolate syrup into a 12 ounce glass. Add milk, then seltzer. Stir and drink.
In a Dutch oven, combine the first 6 ingredients. Add sliced beef. Simmer 1 to 2 hours. Serve on French rolls with sweet or hot peppers.
In skillet, cook the beef, onion and garlic until meat is brown. Drain off fat. Stir in catsup and salt. Set aside. In bowl prepare corn bread mix according to package directions (or prepare your own recipe). Spread half of the batter in a greased 8 x 8 x 2-inch baking pan. Spoon beef mixture over batter in pan. Sprinkle with cheese. Spread remaining batter over cheese. Bake, uncovered, at 350° until corn bread is done, 30 to 35 minutes. Let stand 5 minutes before cutting.
Dredge chicken in seasoned flour. Heat butter in large saute pan until butter stops sputtering. Place chicken pieces in the hot butter in the pan and cook until golden. Brown second side, then add chopped shallots. Continue cooking a minute or two, then add the wine. Stir to dissolve browned particles in bottom of pan. Add chopped tomatoes and lemon juice. Cook, stirring for a few minutes, then add cream.
Cook over medium heat (stirring often) until thick. Pour into 2 baked pie shells. Beat meringue and top pies. Brown meringue in oven at 300° to 350°.
Season fryer with paprika. Place all ingredients in a 13 x 9-inch pan as listed with oleo in the middle and remaining ingredients scattered around oleo. Place chicken on top of mixture and cover tightly with foil. Bake at 325° for 1 hour and 30 minutes.
Brown beef in skillet over medium heat; drain and set aside. Blend next 4 ingredients until smooth. Stir in beef, cheese, onion and pepper. Turn into pastry shell. Bake at 350° for 35 to 40 minutes or until golden brown on top.
Brown meat, onions and garlic. Add rest of ingredients. Simmer 1 hour or longer if desired. Serve with Mexican corn bread.
Saute celery, onion and bell pepper in butter until vegetables are soft. Add tomatoes and mushroom soup. Cook on low heat for 15 minutes. Add Cheddar cheese soup and shrimp. Cook for 15 minutes more. Add a little water if mixture is sticky. Add rice and crab boil. Mix well. Pour mixture into a casserole dish. Sprinkle bread crumbs on top. Bake for 20 minutes at 400°.
Cream sour cream, cream cheese and taco mix. Place in bottom of 9 x 13 x 2-inch dish. Layer remaining ingredients on top, except chips. Serve with tortilla chips.
Stir all the ingredients good. Add 2/3 cup flour and 1/2 cup pecans, cut up. Pour into greased pan (about 10 1/2 x 7-inch). Bake 20 minutes at 350°.
In a large pan, cook potatoes in clam juice until just tender, not mushy; add the juice from the cans of clams if more liquid is needed. When potatoes are done, add whipping cream or half and half and clams and bring to a simmer. In a skillet, saute bacon 4-5 minutes on medium heat. Add celery and onion and cook until onions are translucent. Drain off fat and add bacon mixture to the potatoes. In a separate pan, melt butter, then add flour, salt and freshly ground pepper and cook on medium-low for 2 minutes. Add the potato mixture and stir until it thickens. Simmer 15 minutes and serve.
In small bowl, beat together cream cheese, cheese spread, Blue cheese and Worcestershire sauce until smooth. Stir in nuts and parsley. Refrigerate until firm enough to shape into ball, about 30 minutes. Shape and decorate with nut halves and parsley. Wrap in plastic wrap; chill until serving time.
Wash chicken parts and let them dry or place them in paper towel. Boil 2 cups of water for each cup of rice. Place chicken in the boiling water for 10 or 12 minutes until the skin of the chicken comes off. Remove from stove and start to work with ingredients.
Mix in order given, beat smooth. Add apple slices, sliced thin to batter (the more the better) and fry like pancakes.
Cook mostaccioli noodles 10 minutes longer than package directions. Drain, rinse well, then let drain in a colander while continuing with recipe.
Brown sausage, beef and onion. Drain. Cook rice. Mix and add to meat mixture. Add all ingredients, except for almonds. Mix well and add to 2-quart casserole. Put almonds on top. Cover and refrigerate overnight. Bake uncovered for 50 minutes at 325°
1st Layer: Mix butter and flour. Bake at 350° for 10 minutes or until golden brown. Set aside and cool.
Beat eggs well. Add sugar, sour cream, oil and vanilla. Beat 1 minute. Add cake mix and beat 2 minutes. Fold in nuts. Pour half of batter into Bundt pan (well-greased and floured). Sprinkle brown sugar mixed with cinnamon over top and add rest of butter. Bake at 350° for 1 hour.
Mix or beat sugar, shortening and eggs together. Mix dry ingredients with this. Roll in small balls and roll in mixture of 2 tablespoons sugar and 2 tablespoons cinnamon. Bake at 400° about ten minutes.
Pour boiling water over shortening, sugar and salt. Blend and cool. Add beaten eggs. Sprinkle yeast into the warm water, stir until dissolved and add to mixture. Add flour. Blend well. Cover and place in refrigerator for at least 4 hours. About 3 hours before using, roll out and cut with biscuit cutter, brush tops with melted butter, fold over in pocketbook shape. Place on greased pan and allow to rise at room temperature for about 3 hours. Bake at 425° for 12 to 15 minutes.
Mix and chill overnight. Shake and mix when ready to use. (Keeps well for a week.) Great on fresh spinach!
Brown hamburger meat, drain; mix corn, carrots and green peas in same skillet. Simmer until thick.
Stir sugar, oil, eggs (one at a time) and pumpkin; add from sifter, flour, soda, powder, cinnamon, nutmeg, salt, cloves and water. Mix well. Pour into 3 small loaf pans lined with wax paper. Bake at 350° for 1 hour. After cooling, seal in plastic bags. May be frozen.
Whip cream cheese and salad dressing together. Then add fruit cocktail, marshmallows, nuts and whipped cream. Stir all together and freeze.
Wrap 5-6 green beans with 1/2 slice bacon. Secure with a toothpick. Continue until all beans are wrapped. Melt butter and add sugar, garlic and salt & pepper. Place bundles in a casserole dish and pour butter mixture over them. Bake at 350 degrees for 35-45 minutes or until bacon is done.
Cook chicken. Remove skin and bones; tear or cut chicken into bite size pieces. Mix together chicken soup (do not dilute) and sour cream. Add to chicken and stir. Prepare Stove Top stuffing according to package directions or use chicken broth instead of water (omit butter). Put chicken mixture in buttered casserole dish. Put stuffing on top. Bake at 350°, uncovered, for 1/2 hour. This can be prepared a day ahead and then baked before serving. Allow a little more time for baking if it has been refrigerated. If you use broth for the stuffing, be careful of the salt. It may make the stuffing too salty.
In a medium saucepan, combine rice, water, cinnamon, lemon rind and salt. Let mixture stand 30 minutes. Bring mixture to a boil, stirring occasionally. Add condensed milk, mix well. Return to a boil, stir. Reduce heat to medium, cook uncovered, stirring frequently for 15-20 minutes or until liquid is absorbed to top of rice. Remove cinnamon stick and lemon rind, cool (pudding thickens as it cools). Place in serving dish or bowls and sprinkle with cinnamon if desired. Makes 4-6 servings.
Rinse chicken and pat dry. Cut into 1-inch pieces. Combine with marinade in bowl. Let stand for 20 minutes. Pour oil into preheated wok, coating well. Heat on medium-high (350°) for 2 minutes. Add green peppers. Stir-fry for 4 minutes. Add scallions, celery and snow peas. Stir-fry for 2 minutes. Remove vegetables with slotted spoon. Add chicken. Stir-fry for 3 minutes. Combine soy sauce and cornstarch in bowl. Stir in water, instant bouillon and ginger. Add to wok with stir-fried vegetables and tomatoes. Cook over low heat (225°) for 3 minutes or until thick and bubbly. Serve over hot, cooked rice. Yield: 8 servings.
Do not drain liquids. Simmer all 1 hour. Add more water if needed.
In a bowl, cream margarine and sugar. Add egg and molasses; beat well by hand. Stir dry ingredients together; mix into creamed mixture. Chill dough; then roll into walnut-size balls and dip in sugar. Place on ungreased cookie sheets and bake at 375° for 10 minutes or until set and surface cracks. Cool on wire racks. Makes 3 to 4 dozen.
Melt margarine in 8 x 8-inch pan. Mix ingredients and add to pan. Bake at 375° until golden brown.
Sift together sugar, cocoa, flour and salt. Mix eggs and milk in heavy saucepan. Gradually add the flour mixture. Cook over medium heat until thick. Pour in baked pie shell. Let cool.
Cook onion and sausage in frypan until brown. Remove from heat. Add sauerkraut and 2 tablespoons bread crumbs. Combine cream cheese, parsley, mustard, garlic, salt and pepper. Stir into kraut mixture. Chill. Shape into balls. Add milk to beaten eggs. Dip balls into egg mixture. Roll in bread crumbs. Fry in deep fat until brown. Bake for 15 to 20 minutes at 375°. Can be frozen after frying. Partially thaw and bake as directed.
Cream together margarine and sugar; add eggs and beat until fluffy. Mix together with remaining ingredients. Bake in greased 9 x 13-inch pan at 350° for 30 minutes or until brownies pull from side of pan. Cool and frost.
Wash and cut stems from mulberries. Other fruits in season may be substituted. Place in bottom of 1 1/2-quart baking dish. Add juice and grated rind from 1 lime or lemon. Sprinkle the water over top; add sugar and mix. Dot with butter.
Beat eggs, blend sugar and flour. Stir in eggs and add remaining ingredients. Bake at 300° for 30 to 40 minutes.
Mix all ingredients together. Cook in tube or Bundt pan at 375° for 1 hour.
Combine graham crackers, butter and sugar. Press in bottom and up sides of 10-inch spring-form pan. Beat the cheese and sugar together until softened. Add eggs, 2 at a time. Beat well, then fold in mixture. Pour into prepared pan. Bake at 350° for 40 minutes. Turn oven off and leave pan in oven for 1 hour before removing. Cool cake to room temperature, then refrigerate for several hours.
Chop ham into itsy bitsy pieces. Mix with cream cheese and onion or garlic. Shape into a ball. Roll in pecan pieces. Serve with crackers.
Mix sugar and oil. Then add eggs. Sift flour and spices together. Add to mixture. Add prunes. Mix well. Drop in nuts and mix. Pour into greased, floured tube pan. Bake at 300° for 1 hour.
Cook and drain noodles. Brown and cook bacon and onion. Add to noodles. Add cheese and tomato sauce with 1 can of water. Put in baking dish. Top with hot dogs and bake at 350° for approximately 1 hour.
Brown meat, onion and pepper. Mix together cheese, mushroom soup, cream of chicken soup, Milnot and Ro-Tel tomatoes. Place in 9 x 13-inch dish in layers: meat mixture, then cheese mixture. Repeat layers until all ingredients are used. Bake at 350° for 25 minutes. Serve with tortilla chips.
Preheat oven to 425°. Combine dry ingredients; stir in 1 cup cheese. Add milk, margarine and egg; mix well. Pour into a greased 9-inch square pan. Sprinkle with remaining cheese. Bake at 425° for 20 to 25 minutes.
In a heavy pan, bring broth to a boil. Add next 3 ingredients and simmer for 10 minutes. Remove from heat. Cool slightly and puree in a food processor or blender. Return to stove. Add next 2 ingredients. Stir until well blended and heated through. Add sea salt and pepper to taste.
Saute onion and mushrooms in the margarine. Add soup and cheese. Heat until cheese melts. Mix together with broccoli and rice. Place in shallow dish and top with buttered bread crumbs. Bake at 350° for 30 minutes. May be prepared ahead and refrigerated before baking.
Mix together eggs, sugar, vanilla, oil and zucchini. In another bowl mix flour, baking powder, salt, soda, cinnamon and nuts. Bake in 3 (1 pound) coffee cans at 325° for 1 hour.
Slice potatoes with skins on about 1/4-inch thick. Slice onions into rings. Combine butter, soup and sour cream on low heat until butter has melted and sauce is creamy. Layer potatoes and onions in greased 3-quart oblong Pyrex dish. Salt and pepper each layer. Pour cream sauce over all. Top with Parmesan cheese and sprinkle with paprika. Bake at 350° for 1 hour until potatoes are bubbly. Yields 6 to 8 servings.
Peel apples and slice each in half. Boil apples with the sugar, water and cinnamon. Set aside.
Heat oven to 450° and melt butter in baking dish. Mix remaining ingredients. Knead and roll out dough. Cut into strips. Put in buttered dish and bake 15 minutes.
Cook sugar, milk, margarine and salt until it makes a soft ball. Stir often. Remove from stove. Add vanilla, chocolate chips and Marshmallow Creme. Stir until mixed thoroughly. Then add chopped walnuts and pour into margarine greased pan.
Dissolve yeast in warm water and let stand 5 minutes. Scald milk. Add sugar, salt and shortening; stir until sugar is dissolved. Cool to lukewarm and add yeast. Beat eggs. Add to liquids. Add 3 cups flour and beat until smooth. Add remaining flour to make soft dough. Knead until smooth. Let rise until double; punch down and put into pans. Let rise until double in size. Bake at 350° for 20 to 25 minutes.
Combine all ingredients in container. To serve: Use 1/3 cup mix to 1 cup boiling water.
Soak a deer liver for about 2 hours in a quart of water to which 3 tablespoons of vinegar has been added. Remove the liver and wipe dry with a clean cloth. Cut liver into slices (not too thin) and trim away any gristle and skin. Pour boiling water over the slices and stir in a pan for a minute or two, or until liver looks grayish. Remove from the water, chill in cold water and put on paper towels to dry. It can now be refrigerated or frozen. To fry liver, dip slices in seasoned flour and put into hot fat in a pan. As soon as blood appears on top, turn the slices over to fry on the other side.
In a bowl, prepare dressing by mixing Ranch dressing mix with sour cream and mayo or salad dressing; set aside. In large serving bowl, layer half of each: crumbled cornbread, beans, tomatoes, green pepper, onion, cheese, bacon and corn. Top with half of prepared dressing. Repeat layers with remaining ingredients. Cover and refrigerate several hours or overnight. Garnish with tomato wedges and bacon. Serves 10.
Mix dough; let stand about 2 minutes. Beat dough with rolling pin for 2 minutes. Separate dough into small amounts and roll very thin. Cut into strips 1 x 4-inches; slash about 1-inch through center. Turn one end through, making love knot. Fry in deep fat and drain on absorbent paper. Sprinkle with powdered sugar.
Fry ground beef and sausage; drain well. Chunk up Velveeta cheese in deep pan or crock-pot. Add drained meats and diced tomatoes and green chilies with liquid to cheese mixture. Stir frequently until cheese has melted completely.
Cream margarine and sugar. Beat in egg yolk, then add flour. Beat well. Chill slightly. Form into one inch balls and place on ungreased cookie sheet. Press with floured fork. Top with pecan halves. Bake at 350 degrees 12-15 minutes. Makes 4-5 dozen. cookies.
Preheat oven to 450°. Grease an 8 or 9-inch square pan. Combine all ingredients in order listed; stir until smooth. Pour batter into prepared pan. Bake for 20 to 25 minutes. Makes about 9 servings.
In mixing bowl, add 1 1/2 cans of milk, butter (melted), nutmeg, sugar and salt. In separate bowl, whip eggs, then pour into bowl with other ingredients. In separate bowl, mix starch and 1/2 cup of water, then pour into bowl with other ingredients. In a greased (or use Pam) casserole dish, pour ingredients. Set dish inside a bigger pot (or roaster) and fill with water so that water comes up sides of dish. Bake 2 hours at 300°.
Mix the first 6 ingredients. Moisten the tortillas in chicken broth. Line the pan and pour chicken mixture over tortillas. Pour soup on top. Can use Fritos or Doritos. Bake at 350° for 35 minutes.
Place an iron muffin pan (8 muffins or sticks) in the oven and heat the oven to 450°. While the pan is heating up, measure cornmeal into a roomy bowl. Add the sour cream and egg and beat thoroughly. Add the salt, baking soda, baking powder, sugar and melted butter. Beat again. Remove the pan from the oven and put 1/2 teaspoon of the shortening in each mold. Spoon cornmeal batter into the molds, filling them 2/3 full. The pan should be so hot that the grease sizzles when you add the batter. Bake until golden brown, about 20 minutes (use 2 eggs for really light muffins).
Preheat oven to 425°. Combine flour, eggs, milk and oregano in medium bowl. Mix well. Spoon into greased 9 x 13-inch baking dish. Spread tomato sauce over top. Sprinkle mushrooms, onion, ground beef and half of the cheese. Bake for 25 to 30 minutes until golden brown. Top with remaining cheese. Bake 5 minutes longer. Serves 12.
Preheat oven to 475°. Melt butter in pan. Coat chicken with bread crumbs. Arrange halves in pan of melted butter. Bake for 10 minutes; turn over. Bake 10 minutes longer. Reduce oven temperature to 350°. Arrange mushrooms around chicken. Pour broth and wine over chicken. Bake, covered, for 15 minutes. Serve with noodles or rice; garnish with parsley if desired.
Cook onion and celery in the 1/4 cup margarine. Add corn, water, salt, pepper and poultry seasoning. Bring to a boil. Pour over bread stuffing. Add egg yolks and mix lightly. Shape into 12 balls. Spread in shallow baking pan and pour melted butter (the 1/2 cup) over top. Bake 15 minutes at 375° or until seems firm and well-cooked.
Mix Cool Whip, sugar and cream cheese; pour into pie shells. Mix berries and glaze. Put on top. Spoon more Cool Whip on top of pie.
Boil diced potatoes, drain water off potatoes. In pan, melt butter; add flour, salt and stir. Add 3 cups milk; heat. Add diced potatoes. Season. Soup is better if potatoes are slightly mashed after being added to milk.
Butter large baking dish. Mix together rice, soups and water. Pour into baking dish. Sprinkle chicken with salt and pepper. Lay on top of soup mixture. Over this, sprinkle package of onion soup mix. Cover with foil. Bake 1 1/2 hours, or until chicken is done in 350° oven.
Place diced potatoes, salt, pepper, and butter in medium saucepan and boil to tender stage, do not over cook.
In 1-quart microwave-safe casserole, stir in soup, sour cream and mustard. Microwave on High 2 1/2 minutes, stirring once. Stir in cooked broccoli. Microwave 1 minute. Spoon over split baked potatoes.
Combine soup, cheese, onion, salt and milk. Add potatoes and mix. Bake in casserole dish at 375° for 1 hour.