HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 2 tablespoons shortening in large kettle, but do not brown chicken. Put sliced onions on top and paprika, salt and pepper. Cook about 1 hour. Add soup and vegetables. Add cream just before serving. May be thickened (with flour and water); serve with dumplings or hot rice.
Cook chicken and chop into bite size pieces. Mix mayo, soup and cheese over low heat until all is melted, stirring constantly. Combine remaining ingredients, except wine. Cook on low heat for 1 hour, stirring every 10 minutes. Cook noodles; pour sauce on top, then squeeze lemon juice on top. Open wine. Oh, it's soo . . . good! Yields 4 to 6 servings.
Rub 3 to 4 pounds roast with brown sugar. Place in crock-pot with 1/2 cup water. Cook on low for 10 to 12 hours. Drain liquid, saving 1 cup. Shred meat and add remainder of ingredients to meat with 1 cup of meat juice mentioned above. Simmer and serve.
Prepare cake according to package for a two layer cake. Prepare fillings; divide Cool Whip in half. Fold berries into half and pineapple into other half. To assemble: Use a serrated knife to split cake layers in half horizontally. Place bottom of one layer on a serving plate. Top with the berry-cream mixture, spreading to the edge. Place another split layer on top. Spread with half of the warm fudge topping. Sprinkle with half of the nuts. Top with another cake layer. Repeat process with pineapple cream mixture. Top with remaining split cake layer. Spread remaining warm fudge topping on top of cake, letting some drip down the sides. Sprinkle with remaining nuts. Serve immediately or refrigerate. If desired, garnish with strawberries or bananas.
Slice dinner rolls in half. On bottom half of rolls, add ham and cheese. Put the top of the bread on top of the cheese. Mix together the next 5 ingredients. Slowly pour over dinner rolls. Cover and refrigerate overnight. May garnish with sesame seeds. Bake at 350° for 20 minutes.
Cook meat and onion. Mix soup and tomatoes together. In casserole dish, put beans on bottom. Meat and onions next. Corn chips (crush chip first). Grate cheese on top, then pour on soup and tomato mix on top. Bake at 350° for 30 minutes.
Cream butter and sugar until smooth. Add eggs, one at a time, beating after each addition. Dissolve soda in milk and add to creamed mixture. Place flour in a large bowl. Add dates, orange slices, nuts and coconut. Add to creamed mixture. This makes a very stiff dough (mix with hands). Bake in three greased and floured 9-inch pans. Bake at 250° for 2 1/2 to 3 hours.
Mix first 4 ingredients like pie crust. Press into 13 x 9-inch pan and bake 15 to 20 minutes at 350° until golden brown; cool. Next blend together: 8 ounces cream cheese, 1 cup powdered sugar and 1 cup Cool Whip. Next, mix 2 packages instant chocolate pudding with 3 cups milk until firm. Layer cream cheese, then top with pudding and Cool Whip. Refrigerate.
Cook broccoli slightly less than package directions. Mix broccoli, egg, mayonnaise, onion, soup and cheese in a greased 2-quart casserole. Mix stuffing and melted butter; sprinkle over broccoli. Bake at 350° for 30 minutes.
Shape meat into 1-inch balls. Place into water. Add cubed potatoes. Cook 35 minutes over low heat. Add vegetable soup and cook 10 minutes more. Yields 4 servings.
Melt margarine and pour in a 9 x 13-inch pan. Combine 1 egg and cake mix; spread over melted margarine. Combine 2 eggs, cream cheese and box of 10x sugar; spread over cake. Bake at 350° for 30 minutes. Cool and cut into squares.
Mix sugar, salt, milk and butter in a 2 quart saucepan; cook and stir over low heat until sugar is dissolved. Add pecans and cook over medium heat to soft ball stage (234°), stirring constantly. Remove from heat and let cook 5 minutes. Stir rapidly until mixture begins to thicken and coat pecans lightly. Drop rapidly from a teaspoon onto aluminum foil to form patties. If candy becomes too stiff at the last to handle easily, stir in a few drops of hot water. Let stand until cool and set. Yields 4 dozen patties.
Heat beef, pork, water, broth, salt and pepper for 1 1/2 hours. Debone pork. Put beef, pork, onion, garlic, potatoes and cabbage in soup. Tie dill seed and pickling spice in cheesecloth; add to soup. Simmer about 2 hours. Stir in vinegar; remove spice ball. Serve sour cream on top of soup.
Melt margarine; add sugar and milk. Bring to a full boil on medium heat, stirring constantly. Boil for 5 minutes on medium heat. Remove from heat. Add chocolate chips, vanilla, Marshmallow Creme and nuts. Pour into lightly greased 13 x 9 dish.
Combine all ingredients and pour into 9-inch unbaked pie shell and bake for 1 hour at 350°.
Combine yogurt, mayonnaise, cream cheese and seasonings. Mix well; stir in Cheddar cheese and crab. Cover and chill 2 hours; sprinkle with paprika. Serve with crackers, breadsticks or vegetables. Makes approximately 20 servings.
Place strawberries in blender container or food processor. Blend until smooth. Cut off 1/4-inch from top and bottom of apples. Cut each apple in half crosswise, forming 2 thick slices.
Beat milk and sugar together until mixture becomes thick. Add lemon juice and beat until thick. Pour into pie shell and chill. Yield: 6-8 servings.
Mix dry ingredients in one bowl. Separate eggs, putting egg whites in small bowl and egg yolks in dry ingredients. Beat egg whites and set aside. Mix all other ingredients. Fold in egg whites.
Heat butter in saucepan over low heat until melted. Blend in flour; cook until mixture is bubbly. Remove from heat. Stir in remaining ingredients, except chicken. Heat to boiling, stirring constantly. Brush on chicken. Grill chicken.
Cream sugar and oil. Add eggs. Gradually add flour, salt, cinnamon, baking soda, baking powder, vanilla and cocoa. Mix well. Mixture will be real thick! Add zucchini. (If your zucchini is very wet, drain and press out excess liquid or your bread will be too wet.) Add almonds. Bake at 350° for 1 hour for a regular bread pan or for 45 minutes for the mini loaves.
Cook chicken slowly for a tender and tasty chicken, but if using a plump fryer, add 3 to 4 bouillon cubes for added flavor. Lay bread out until dry, pulling apart in small pieces, not crumbs. Bread should be fresh, not stale. Melt butter, pour on bread and mix. Add allspice and mix. Add eggs and mix. Knead lightly; press into shape, forming a ball about 3/4 inch in diameter, against palm of hand. Remove chicken from broth. Drop butterklose into soup at rolling boil; allow butterklose to rise. Continue cooking for approximately 1/2 to 3/4 hour, testing klose intermittently until done.
Cut the orange slices into small pieces. Combine all the ingredients in a large pan. let stand until the sugar dissolves. Then bring to a boil, stirring constantly. Cook and stir until it thickens about 10 minutes. Pour into jars and seal.
Flour and fry breasts in small amount of oil until brown; set aside. Cook rice as directed on package. Cook broccoli as directed on package. Mix chicken soup with one soup can of water. Spoon rice into a 10 x 13-inch baking dish. Lay fillet of breast on rice. Add about 1/2 of soup on this layer, then put broccoli on breast fillets. Add rest of soup and top with cheese. Bake in a 350° oven for about 30 minutes. Makes 6 servings.
Dissolve the lime in 2 gallons cold water. Cut rind into small pieces of uniform shape and size. Soak overnight in lime water. Drain and rinse through 2 changes of cold water and soak in clear water for 3 hours. Add the ginger to 1 gallon water, then add rind and boil 20 minutes. Add sugar and sliced lemon to 3 quarts fresh water. Bring to boiling, add rind, and, if desired, add cinnamon, allspice and cloves to taste. Cook until it is clear and tender. Pack in clean, hot jars and seal immediately.
Beat cream cheese and Italian seasoning until well blended. Spread in the bottom of a 9 inch pie plate. Top with a layer of cheese (1 cup), a layer of pizza sauce and another layer of cheese (1 cup). Bake at 350 degrees for 15 to 20 minutes until thoroughly heated and cheese is melted. Serve with Wheat Thins.
Combine biscuit mix and the 1/4 cup sugar. Combine egg yolks, milk and shortening. Add all at once to the dry ingredients, stirring just to moisten. Put 1 1/2 tablespoons batter in the bottom of a greased muffin tin. Cut banana into 12 cubes. Place a banana cube, a cherry half and a walnut half atop the batter. Cover with 1 tablespoon more batter.
Heat oven to 350°. Melt margarine in 13 x 9-inch baking pan in the oven. Sprinkle crumbs evenly over margarine and pour condensed milk evenly over the crumbs. Top with chips and press down firmly. Bake 30 minutes or until golden brown. Cool, then cut into bars.
Cut steak into 1/2-inch thick strips. Coat with mixture of flour, salt and pepper. Brown strips in 1/4 cup hot shortening. Drain tomatoes, adding liquid, water, onion and beef flavored gravy base to meat. Simmer 1 1/4 hours until meat is tender. Cut peppers into strips and to meat; simmer covered 5 minutes. Add drained tomatoes, cut up to meat and cook 5 minutes. Serve over hot cooked rice. Makes 6 servings.
Mix Cool Whip, cottage cheese and dry Jell-O (any flavor or color to complement the fruit you use or the season of the year). Add drained fruit (i.e. 1 small can crushed pineapple, jar of cherries, fruit cocktail, Mandarin oranges, etc.). Coconut and chopped nuts can be added, if desired.
Heat oven to 450°. Combine all dry ingredients in a mixing bowl. Cut 6 tablespoons of butter into small pieces and add to flour mixture, cut in butter with a pastry blender or use 2 knives until mixture resembles fine meal. Melt remaining 4 tablespoons butter and set aside. Make a well in the flour mixture; pour in buttermilk and gradually work flour into buttermilk, using fork. Turn dough out onto a lightly floured surface. Roll or pat evenly to 1/2 inch thickness, using a 2 1/2-inch biscuit cutter or rim of a glass, cut out 12 biscuits. Brush both sides with melted butter and place on ungreased baking sheet. Bake until golden brown, 10 to 12 minutes. Let cool on baking sheets at least 5 minutes before splitting. Use to make sandwiches or serve with main dish.
Brown sausage and drain. Melt cheese and add enough ketchup to give an orange tinge. Add cheese and sprinkle oregano over sausage. Put spoon of sausage on party rye bread. Add a spoonful of pizza sauce and sprinkle with Parmesan cheese. Brown lightly at 350°. Serve hot.
Brown vermicelli in margarine. Add rice, then add hot chicken broth, salt and pepper. Cover and simmer until broth is absorbed, about 30 minutes.
Soak bread in 1/2 cup milk. Then add beaten eggs and mix. Add ground beef, salt and pepper, baking powder and onions; mix lightly but well. Shape into balls the size of walnuts and brown in a small amount of fat. Place into a greased baking dish. Mix together soups and remaining milk. Pour over meatballs and bake at 350° for 1 hour. Serves 6 to 8 people.
Mix well and press into 9-inch pie pan. Bake 7 minutes in 350° oven. Cool completely.
Mix all ingredients but the beef together in a medium saucepan and simmer for about 5 minutes, stirring as needed. Cut roast in 2 or 3 pieces for easier turning. Place meat in a single layer in a roasting pan and pour barbecue sauce over it. Cover and bake in preheated 350° oven for 2 1/2 to 3 hours, turning beef about every 1/2 hour. During the last half hour, remove cover and turn more frequently. Sauce will thicken and meat brown. (Meat should be tender enough to tear apart easily.) Remove from oven and cool enough to handle. Shred meat (using two forks), removing bits of excess fat and bone, if any. Pour off excess fat from sauce and mix sauce with shredded beef. Serve hot in rolls. Makes about 1 quart or enough for about 12 sandwiches.
Toss with dressing. Can put red or green pepper on top. Can also add cauliflower.
Cook onion in butter until transparent but not brown. Add flour, seasoned salt and pepper and blend. Add milk and cook and stir until smooth and thickened. Combine potatoes and sauce in a buttered 2-quart casserole. Top with buttered bread cubes and bake in a 375° oven about 1 hour or until potatoes are tender.
Cook chopped onion and celery in butter over low heat until tender. Crumble the corn bread and loaf of bread in pan. Add eggs, sage and salt. Add onion and celery. Add turkey broth. Mix lightly with fork until moist. Pour into greased baking dish. Bake at 400° for 10 to 15 minutes.
Beat the egg yolks and the two whole eggs together with sugar until foamy. Blend in flour, salt and anise. Drop by teaspoonful onto greased cookie sheets. Bake in 375° oven about 15 minutes.
Cream together all the above ingredients. Cut up apples, oranges, grapes or any fruit in season and dip.
In a large bowl, combine oil, parsley, garlic and pepper. Add chicken and toss to thoroughly coat each piece. Cover and refrigerate for at least 1 hour, turning occasionally. Heat oven to 350°. In a large pie plate, combine bread crumbs and cheese. Remove chicken from marinade; completely coat each piece with bread crumb mixture, shaking off any excess. Arrange in one layer in a 13 x 9 x 2-inch baking pan. Bake 1 hour or until cooked through, turning occasionally. Serves 4.
Sift together 1 cup flour, baking powder and salt. Cut in butter. Add egg and milk; mix. Press into a 9-inch pie plate. Arrange rhubarb in pie shell. Sprinkle with gelatin. Combine remaining ingredients and sprinkle on top of pie. Bake at 350° for 50 minutes or until rhubarb is tender.
In skillet, brown pork chops in a little bit of shortening. Arrange chops in a 2-quart shallow baking dish. Lightly toss bread cubes, onion, butter, 1/3 cup water and poultry seasoning. Spoon over pork chops and bake at 350° for 30 minutes. Meanwhile, blend soup and 1/3 cup water. Pour over chops and bake 15 minutes more or until chops are tender.
Tear bread into small pieces. Place in medium bowl. Add milk and soak for 5 minutes. Add ground round, onions, salt, egg, pepper and 1/2 teaspoon allspice. Mix ingredients well with hands, then shape into balls. Heat large skillet over medium heat; add meatballs and brown 5 minutes. Remove to bowl. Add broth to skillet; stir to combine brown particles and broth; heat through. Add remaining 1/4 teaspoon allspice, yogurt and sour cream. Mix well. Put meatballs back into skillet and heat on low for 5 minutes. Do not boil. Makes 38 to 40 meatballs. Makes 5 to 6 servings.
Make chocolate pudding. Whip the cream; add sugar and vanilla. Layer graham crackers and pudding until about 6 layers high. Frost the top and sides with whipped cream. Chill several hours before serving.
Boil chicken. Debone and cup up. Cook carrots. Cook noodles as directed on package. Add chicken, carrots, green peas to chicken broth. Add cream of chicken soup. Mix well. Add cooked noodles. Add salt, pepper and thyme to taste. Simmer for 15 minutes.
Brown hamburger, onions and garlic. Drain. Cool. Stir in Mozzarella cheese, bread crumbs, egg, parsley, salt and pepper. Cook shells and drain. Stuff shells with meat mixture. Spoon 1/4 of the sauce in 9 x 13 baking dish. Place shells on top, pour rest of sauce over shells. Sprinkle with Parmesan cheese.
Melt margarine in large saucepan/Dutch oven. Add onion and garlic or garlic powder and cook until tender. Add broccoli and mix well. Sprinkle with flour and cook, stirring frequently, several minutes. Blend in chicken broth and bring to a simmer. Break linguine into short lengths and add. Cover and cook 10 to 15 minutes on very low heat until noodles are tender, stirring frequently. Stir in milk and pepper. Simmer about 5 minutes. Add cheese. Turn off heat. Let stand a few minutes and stir well before serving. Makes 8 to 10 servings.
Slice squash; boil in salted water until done. Drain and mash. Saute onion, cream and crackers in butter. Add to cooked squash and eggs; pour into greased casserole. Top with dots of butter and a few bread crumbs. Bake at 400° for 1/2 hour, or until firm. Serves 8 to 10.
Place chicken breasts in 8 x 12-inch baking dish. Pour salad dressing over chicken; bake, uncovered, at 400° for 20 minutes. Place rice, vegetables and 1/2 can onions around and under chicken. Combine bouillon and Italian seasoning; pour over chicken and vegetables. Bake, uncovered, at 25 minutes. Top with remaining onions, bake 2 to 3 minutes longer. Let stand 5minutes before serving.
Place flour in bowl; make well in center and crack eggs into flour. Mix well working dough with hands until smooth. Roll dough out to about 1/8-inch. Cut the dough into long strips. Cut the strips into 1-inch diagonal pieces. Fry pieces of dough in vegetable oil. Pieces should be placed one at a time so as not to stick to each other. After all dough has been fried, it is time to cook them in honey. Heat (low-medium) honey in saucepan until it starts to bubble. Place fried dough into the honey and stir, coating all pieces (about 5 minutes). Spoon into paper cupcake wrappers and let cool. May garnish with colored sprinkles.
Sift flour, baking powder, baking soda, salt, brown sugar and cinnamon and set aside. Using a medium size bowl, beat melted butter into the sweet potatoes. Add the dry ingredients, stirring in a little at a time alternately with the buttermilk. Mix just enough to moisten dough to form into a ball. Turn out on a lightly floured board. Pat top side with flour as well, since it is a rather sticky batter. Roll out to 1/2-inch thickness with a floured rolling pin. Cut with a floured biscuit cutter. Bake in a preheated 450° oven for 20 to 25 minutes.
Combine baking mix, milk, garlic powder, parsley and cheese until soft dough forms. Beat 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes or until brown. Brush with butter before removing from cookie sheet.
Mix 1 cup sugar and cocoa; add hot water and vanilla. Bring to boil. Remove from heat and cool. Cream 1 1/2 cups sugar and shortening in mixing bowl. Add eggs, flour, baking powder and milk. Pour into pie crusts. Pour cocoa mixture in pie crusts. As pie bakes mixture goes to bottom. Bake at 350° for 40 to 45 minutes.
Skin chicken. In a large skillet cook chicken in hot oil over medium heat for 10 to 15 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside
Cook noodles according to package directions. Brown hamburg in frying pan. Mix 1 can water with 1 can tomato soup; drain noodles and layer on bottom of a 13 x 9 x 2-inch pan. Drain browned hamburg and put over noodles. Drain green beans; put over hamburg. Lastly, cover with French fried onion rings. Pour tomato soup over all. Bake in a preheated 350° oven for 25 minutes. Remove casserole from oven; add slices of cheese. Bake for another 5 minutes or until cheese is melted.
Heat cheese and butter until soft enough to combine. Add vanilla. Combine cocoa and powdered sugar. Add liquid mixture to the dry mixture. Stir and knead until thoroughly mixed. Spread in large buttered pan and allow to cool and become firm. Cut. Yields 6 pounds; recipe may be halved.
Dissolve yeast in 3/4 cup warm water. Mix together light butter and sugar. Add egg and mix well. Add yeast mixture, plus 1/2 cup warm water, 1/2 teaspoon salt and sifted bread flour. Mix all ingredients well. Let sit in greased, covered bowl in refrigerator overnight. Roll out like biscuits and cut. Let rise at room temperature about 2 1/2 hours. Bake at 350° for 15 to 20 minutes.
Mix all juices together (except Sprite) and put in a large plastic ice cream container(s). Freeze. Several hours before serving, take out the containers and let them thaw some. Crush and add Sprite. Serve as a "slush."
Preheat oven to 450°. Spray a 6 cup shallow baking dish with nonstick spray. Cut the Cheddar cheese and Mozzarella into 1/4-inch cubes.
Lightly salt and pepper chicken. Brown slowly in butter using heavy skillet. Remove breast and arrange skin side up on baking dish. Add soup to skillet drippings and slowly stir in Sauterne. When smooth, add remaining ingredients and heat to boiling. Pour sauce over chicken; cover and bake at 350° for 1 hour. Serve with white rice (4 to 6 servings).
Preheat oven to 350°. Beat eggs, honey and sugar until very thick. Add flour, beating well. Pour into a greased oblong 9 x 12-inch baking pan and bake in a 350° oven for 35 minutes or until cake tester inserted comes out clean. Cool in pan. Serve cut into strips and dusted with confectioners sugar. Serves 6.
In a large bowl, whisk together oil, vinegar, chili powder, salt, black powder and garlic. Add remaining ingredients and gently toss to mix well. Cover and refrigerate until ready to serve.
Combine soups and tomatoes. Add chicken. Put the crushed corn chips in the bottom of a 9 x 13 baking dish. Pour chicken and soup mixture over chips. Top with cheese. Bake at 350° until cheese is melted (about 30 to 40 minutes). Makes 6 to 8 servings.
Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool completely.
Blend cranberry juice, sugar, fruit juices and almond extract to combine. Refrigerate covered until serving time. Just before serving, stir in 7-Up and sherbet. Makes 10 to 12 servings.
Have all ingredients at room temperature. Cream margarine or butter, shortening and sugar until fluffy. Add eggs one at a time, beating well after each addition. Sift flour and fold in small amounts at a time. Blend in lemon juice, lemon rind and coconut. Bake in greased and floured 10 inch tube pan at 350 degrees about 45 minutes. Cool before removing from pan.
Combine all ingredients except sugar-cinnamon. Mix with spoon as dough will be very stiff. Grease two loaf pans; sprinkle part cinnamon-sugar mixture in bottom of pan and add dough equally to pans. Sprinkle remaining sugar-cinnamon on top. Bake at 350° for 45 minutes. Cool; wrap in foil. Store 2 to 3 days before using. Freezes very well.
Combine butter, sugar and milk in a small saucepan. Bring to a boil on "high". Remove from stove; add coconut. Pour over a warm cake. Spread evenly. Place cake on rack on 4th from bottom. Turn control to "broil". Broil slowly until a golden brown, about 2 or 3 minutes.
Mix all ingredients together; the batter will be very thick. Bake at 350° for 40 minutes in a 9 x 9-inch square pan.
Dissolve gelatin in hot water. Mix in applesauce and cinnamon. Pour into dessert dishes. Chill.
Brown meat with onions and green peppers. Add remaining ingredients and simmer on low heat for 1/2 hour. Serves 4 to 6. Preparation Time: 1 hour.
Combine ingredients in large salad bowl and toss with Poppy Seed Dressing.
Scramble eggs with milk and 1/2 of butter. Saute mushrooms in remaining butter. Mix soup and sherry, heat in small pan.	Put eggs in 9 x 13 baker, cover with meat, mushrooms and soup mixture. Sprinkle with cheese, cover with foil and refrigerate overnight. Bake at 250 for 50 minutes uncovered. Serves 10-12.
Trim off fat. Semi-freeze meat and slice with the grain, making strips approximately 2 inches long and 1/2 inch thick. Place meat in shallow baking dish. Combine all other ingredients and pour over meat. Marinate overnight.
Cook macaroni. Drain. Melt butter. Add flour and when smooth add milk and cook until thickened. Add grated cheese and seasonings and mix with macaroni. Pour into greased baking dish; dot top with butter (buttered crumbs or cheese, if desired) and bake. Temperature: 375°. Time: 20 to 30 minutes.
Stir eggs and sugar together. In separate bowl, mix flour, cinnamon, soda, salt, oil and vanilla. Add to egg and sugar mixture. Stir in apples and nuts. Pour into a greased 9 x 13-inch pan. Bake at 350° for 50 minutes.
Using rolling pin, crush the cereal to measure about 1/4 cup. Combine with the 2 tablespoons flour, cinnamon, nutmeg and sugar in a small bowl. Add margarine, mixing until crumbly. Divide chopped apples between greased 6 ounce custard cups. Sprinkle with the 1 teaspoon flour. Sprinkle cereal mixture evenly over top. Bake in a 350° oven for 25 minutes or until apples are tender and topping is golden brown. Serve with half and half or ice cream. Makes 2 servings.
Mix together; pour 1/2 of the batter into greased Bundt pan. Sprinkle 1/2 teaspoon of cinnamon and 1/2 teaspoon brown sugar on top of batter. Pour remaining batter into pan and top with 1/2 teaspoon cinnamon and 1/2 teaspoon brown sugar. Bake for 1 hour at 350°. Be sure to preheat oven.