HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken in a minimum of water. When cooked, take out of water to cool. Cook vegetables and reserve about 3/4 cup liquid to add to soup. Be sure to keep soup thick and not watery. Mix boned chicken, vegetables and soup to which the liquid has been added. Put mixture in pie crust, topping with second pie crust. Bake at 400° for 30 minutes or until crust is brown.
Cream butter or margarine, Crisco and sugar thoroughly with electric mixer. Add eggs, one at a time, beating well after each egg. Add flour and milk alternately; add vanilla and nuts. Stir with spoon to mix. Pour into a well greased and floured tube pan. Place in a cold oven. Turn oven on to 325°. Bake for 1 hour 15 minutes or until toothpick comes out clean. Remove cake from tube pan when cooled.
Combine carrots with drained onions; add salt. Add cubed cheese and dot with margarine. Spread crushed Pringles on top and bake at 350° for 30 minutes.
Mix Jell-O according to directions using 1/4 cup less water. Add undrained pineapple and grated carrot. Chill and serve.
Mix together first 7 ingredients and shape into balls. Brown in 1 tablespoon shortening and cook thoroughly. Remove from frypan and drain fat. Mix together soup, vinegar and soy sauce. Add cornstarch and sugar. Pour into frypan. Heat, stirring constantly, until bubbly for 1 minute. Add meatballs, pineapple and pepper. Heat through. Serve with rice or Rice-A-Roni.
Fry meat and 1/2 of onion until done; drain excess grease off. Add chili powder, garlic salt and pepper. Add the water. Boil until little juice is left. Fry corn tortillas in hot oil until crispy; drain on paper towels. Spread cheese on one side of tortilla. Layer meat, onion and cabbage on top of cheese. Put more cheese on one side of another tortilla to make top of sandwich.
Put cut up chicken in a heavy pot or stock pot. Cover with water. Add celery, onion, peppercorns and parsley. Bring to boil. Reduce heat and skim foam on top. Simmer halfway covered for 1 1/2 hours. Cool slightly. Remove chicken and strain broth. Add salt and pepper to taste. Remove chicken from bone and chop. Add 2 cups of chopped chicken to strained broth (reserving rest of another use). Stir in vermicelli noodles, simmer 15 minutes. Beat eggs with juice of 1 lemon. Add a little of hot soup mixture (so mix won't curdle). Pour egg mix into stock pot. Mix well, heat and serve.
Combine all ingredients. Stir lightly. Chill at least 1 hour. Serve on lettuce leaves. Makes 5 to 6 servings.
Mix together. Divide in half and chill. Roll out to 1/4-inch and cut with cutter. Place 1/2 teaspoon jelly in center of each cookie. Bake at 350° for 20 minutes.
Blend together eggs, oil, sugar, zucchini and vanilla with portable mixer. Add remaining ingredients and beat well. Bake in loaf pans, at 350° for 1 hour or until done. May add nuts or raisins.
Combine softened butter with grated cheese; work together. Mix salt, paprika and flour, then work into cheese mixture. Allow to chill. Put olive or date in the middle of a small piece of flattened dough. Dough should be pressed around olive or date until the center is completely covered. Place on greased cookie sheet; allow to freeze (6 hours). Pack in airtight container; save for later use. Cook at 400° for 15 minutes on bottom rack (close together). Makes 25 to 30.
Cook potatoes in half of broth. Boil until potatoes are soft. Mash to desired consistency while in broth. Add remaining broth, cooked bacon with drippings and spinach.
Brown chicken in skillet about 10 to 15 minutes in oil. Add butter and leeks; saute with chicken until leeks are tender. Take out chicken; set aside. Add wine, salt, pepper and mustard. Stir and cook on medium heat for about 1 to 2 minutes. Add whipping cream; stir constantly for about 1 to 2 minutes (sauce should be smooth). Pour sauce over chicken; sprinkle chopped tomato on top.
Soften cream cheese and spread on slices of ham. Lay green onion blade on edge and roll up (the onion blade will be in the center). Leave in refrigerator or until thoroughly cooled, then slice 1/4 or larger slice and place cut side upon plate. Very pretty to use at Christmastime.
Saute mushrooms in butter until soft. Blend in flour, salt and m.s.g. Stir in cream. Cook until thick. Add chives and lemon juice. Cool.
Saute onions until translucent; brown ground beef. Add remaining ingredients. Simmer for 4 hours.
Roast turkey. Cool, bone and cut into small bite size pieces. To turkey broth add garlic salt, seasoned pepper, thyme, onion, spinach, turkey meat and rice. Add enough water to a little more than cover rice. Cook until rice is just done (10 to 20 minutes). Add soup, mix well. Put grated cheese on top.
Brown pork chops in oil. Sprinkle with salt and sage. Place in a lightly greased 9 x 13-inch pan. Top with apple rings and brown sugar.
Boil cabbage in water with salt and pepper. Drain off water; pour into greased baking dish a layer of cabbage, then a layer of cheese and cream of mushroom soup. Continue adding layers until ingredients are used. Cover top with cracker crumbs which may be mixed with a little melted butter. Bake at 350° for 30 minutes or until top is brown.
Prepare macaroni and cheese according to directions. Brown ground beef; drain. In a baking dish, pour prepared macaroni and cheese in the bottom. Make sure the bottom is covered. Pour ground beef on top. Add spaghetti sauce on top. Bake at 325° for 1 hour.
Using first four ingredients, bring to boil and boil slowly for 4 minutes. Add peanut butter, oatmeal and vanilla. Stir together and pour into 2 buttered 12 x 18-inch pans. When cool, cut into squares.
Mix all ingredients in a large bowl and beat with mixer until sugar is dissolved. Store in refrigerator. Use on salad.
Preheat oven to 350°. Slice bread into 1/2-inch thick slices. Arrange on a baking sheet; bake until edges are golden, 15 to 20 minutes. Cool and store at room temperature in plastic bags until time to serve. Can be made up to a week in advance. Makes 24.
Stir boiling water into oats and let stand 20 minutes before making batter.
Sift together flour, baking powder and salt; set aside. Put into bowl soft shortening. Add sugar gradually, mixing well until light and fluffy. Add egg and beat hard. Stir in about half of flour mixture. Stir in milk. Add the remaining flour and mix well. Fold in corn flakes, nuts and orange rind. Drop from teaspoon onto greased baking sheet about 2 inches apart. Bake on oven rack slightly above center at 325° for 15 minutes or until light brown. Watch closely while baking. Remove from oven baking sheet at once. Makes about 4 dozen cookies.
Combine sausage and vegetables in large Dutch oven. Add water, bay leaf, garlic and caraway seed; bring to a boil. Cover; reduce heat and simmer 45 minutes, until vegetables are tender. Remove bay leaf and garlic. Arrange sausage and vegetables on platter. Sprinkle with parsley. Makes 4 to 6 servings.
Mix 1 1/2 cups pineapple juice with pudding mix and pour over fruit mixture. One-half cup equals 1 serving.
Preheat oven to 350°. Sift together flour, baking powder and salt; set aside. Beat sugar and oil together in mixing bowl. Beat in eggs, one at a time, blending well after each. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into muffin pan cups that have been sprayed with cooking spray, filling 2/3 full. Bake for 20 minutes or until golden brown. Serve warm.
Mix well and bake in 9 x 13-inch pan. Bake at 350° for 50 minutes.
Mix this and pat into 9 x 13-inch pan and bake at 350° for 15 minutes; let cool.
Drain salmon; reserve 2 tablespoons of liquid. Flake salmon. Combine all ingredients; mix well. Shape into a loaf in a greased baking pan. Bake at 350° for 45 minutes. Makes 4 to 6 servings. Or, shape into patties and fry.
Make noodles 8 to 10 minutes. Make spinach (defrost ahead of time). Saute carrots and mushrooms in oil until soft, crisp and tender. Stir in tomato sauce, paste, olives and oregano.
Mix cocoa, flour, sugar and salt in top of double boiler. Heat milk in another pan. Add a little hot milk to dry ingredients to make paste. Slowly add rest of milk. Place over boiling water in double boiler. Stir until thick. Remove from heat and add butter and vanilla. Serve over yellow cake.
Beat together buttermilk, egg and sugars. Sift 3 cups flour with baking powder, baking soda and salt. Add 2/3 flour mixture to buttermilk and stir well. Gradually add butter; incorporate thoroughly into mixture. Stir in rest of flour mixture and currants; may need to add more flour. Turn dough onto lightly floured board; knead several minutes. Divide into 3 parts, each a circle 4 to 5-inches across. Cut into quarters and arrange on buttered cookie sheet. Bake at 400° for 20 to 25 minutes. Makes 12 scones.
Melt butter and pour over cheese mixture. Add a dash or two of Tabasco sauce. Mix and form into balls. Cook at 350° for 15 minutes.
Stir cranberries with a fork as they mix with boiling water easier. Add juice to water to make 1 1/2 cups and add remaining ingredients.
Soak bread crumbs in milk. Mix in ground beef, onion, salt, egg and 1/2 cup barbecue sauce. Shape into loaf and place in baking dish sprayed with cooking spray (for best results, use 13x9-inch glass cookware). Mix remaining barbecue sauce with water and pour 1/2 of sauce/water mixture over loaf. Bake at 350° for 1 hour. Baste with remaining sauce/water mixture.
Heat oven to 400°. Grease and flour round pan (9 x 1 1/2-inches). Cook and stir onions in oleo until tender. Cool slightly. Mix onions, Bisquick, parsley, basil, thyme, milk and eggs. Beat 1 minute. Stir in remaining ingredients. Spread in pan. Bake about 40 minutes. Cool slightly before removing from pan.
Combine sugar and karo. Cook on HI for 2 1/2 minutes,... stir and cook 2 1/2 minutes,...stir. Add 1 3/4 cups peanuts. Cook on HI 2 1/2 minutes,...stir and cook 2 1/2 minutes or until light brown (a light caramel color). Remove from the microwave and add butter, baking soda, and vanilla. Stir rapidly. Spread thinly on buttered cookie sheet to cool.
Brown hamburger and drain. Add spaghetti sauce and water. Cover and simmer for 10 minutes. In 9 x 13-inch pan, layer 1/3 of sauce; next 1/2 lasagna noodles (uncooked), 1/3 of cheeses (that have been shredded and mixed together). Repeat layers, ending with sauce, then cheese on top. Cover with foil. Bake at 350° for 55 to 60 minutes. Remove foil and let stand 10 minutes before serving.
Precook bacon slices; drain on paper towel. Crumble into pastry shell with cheese. Beat eggs and light cream slightly. Add salt and chives. Pour over bacon and cheese in shell. Bake 15 minutes at 425°. Reduce heat to 300° and bake 30 minutes. Knife will come out clean when tested as you would test custard. Let stand 10 minutes. Cut in wedges and serve.
Dissolve gelatin in boiling water. Add lemon juice and cool. Cream together cheese, sugar and vanilla. Add cooled gelatin mixture, mix well. Fold whipped Milnot into gelatin. Crush graham crackers fine and add margarine. Firmly pack 2/3 of mixture in bottom of 9 x 13-inch pan, add filling and sprinkle crumbs on top. Chill several hours.
Sift flour, cream of tartar, soda and salt into a mixing bowl. Cream sugar and Crisco together. Add beaten eggs and vanilla to Crisco mixture. Gradually add the flour mixture. Beat well. Chill bowl of cookie dough for easy handling. Roll dough out to 1/8-inch thick. Place cookies on greased cookie sheet. Sprinkle cookies with sugar and cinnamon mix. Bake in 375° oven for 10 minutes.
Cream Crisco, sugar and eggs. Stir in bananas; add to dry ingredients. Bake at 350° for 45 minutes.
Cream first 5 ingredients together. Sift dry ingredients together and stir into creamed mixture. Drop by teaspoon on greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix all together, fry fritters in small amount of hot oil. Use 1 tablespoon batter for each fritter. Brown on both sides, drain on paper towel.
Mix cocoa and sugar with Crisco. This equals one 4 ounce bar sweet cooking chocolate.
Mix pineapple and cheese together. Next, mix sugar, flour and pineapple juice together and combine with pineapple and cheese. Melt margarine and mix with crushed Ritz crackers. Sprinkle over cheese mixture. Bake at 350° until golden brown, about 25 minutes.
In a saucepan, combine cocoa and milk until smooth. Add mints and butter; cook and stir over low heat until smooth. Cool for 15 minutes. Stir in 1 cup whipped topping and vanilla. Fold in the remaining whipped topping. Spoon into dessert dishes. Refrigerate until serving. Garnish with mint and whipped topping, if desired. Yield: 4 servings.
Cook together sugar, dates and milk until mixture forms a soft ball when dropped in cold water (236°). Remove from heat; set pan in bowl of cold water and cool to lukewarm. Add chopped nuts and butter. Beat until thick and entirely cold. Turn onto board dusted thickly with powdered sugar and knead until it will mold well. Roll into a long cylinder, about 1-inch in diameter and let stand 24 hours. When wanted, cut into slices.
Melt margarine in 9 x 13-inch dish. Layer graham cracker crumbs over, then chocolate chips, coconut, nuts and Eagle Brand milk. Bake at 350° until done.
Toss chicken and celery together. Mix onion, lemon juice, mayonnaise and cream. Add to chicken and toss until chicken and celery are coated. Season with salt and pepper and stir in almonds. Chill. Serves 5.
Mix and press into cookie sheet. Bake at 350° for 10 to 12 minutes.
Sift together the flour, sugar and salt. Mix together the egg, water and vinegar. Mix with flour mixture. Cut into this mixture the Crisco. Refrigerate until cold. May be stored in tightly closed container for a couple of weeks.
Combine sour cream, lemon juice, salt, drained pineapple and banana pieces. Lightly fold in nuts and cherries. Spoon into fluted paper cups that have been placed into muffin tins; freeze. Remove from freezer about 15 minutes before serving. Peel off paper cups and place on lettuce. May freeze for 1 month. Keep in freezer in plastic bag.
Beat eggs, add sugar, milk, salt and flour. Add mixture to corn. Bake at 350° approximately 45 minutes, until set.
Prepare tuna as your favorite tuna salad mixture. Spread tuna mix over open sandwich rolls. Place tomato slice over tuna mixture. Sprinkle cheese on top. Bake at 350° until cheese melts.
Mix vanilla wafers, nuts, raisins and fruit. Add milk and mix well. Press into mold. Let set at least 1 week before cutting.
Break and whip eggs. Add milk and continue whipping. Add flour and salt; whip until a smooth batter is formed. Add coconut and sugar. Mix in well. Let batter set for at least 1 hour before using. (Keep cool.) Pound out chicken with meat mallet so it is uniform in thickness. Dip chicken into batter and fry in oil at 350°. Brown one side, then turn and brown other side.
On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture. In skillet over medium high heat in hot margarine, cook chicken 10 minutes or until browned on both sides, put chicken to one side. Stir in soup and water, stirring to loosen brown bits. Reduce heat to low, cover, simmer 5 minutes or until chicken is fork-tender. Garnish with fresh thyme if desired.
Sift together flour, baking soda, baking powder and salt and set aside. Cream butter and sugar. Add beaten egg and buttermilk and blend well. Add liquid mixture to dry ingredients. Mix the rest by hand only until ingredients are moistened. Fold in raisins. Pour into greased 1 1/2-quart glass casserole. Brush top with melted butter and sprinkle with a little sugar. Bake at 375° for 30 minutes. Reduce to 325° and bake about 30 minutes longer. Test middle of loaf before removing from oven. Cool completely.
Cut stalks into small bite size pieces. In large saucepan, combine the water and granules. Heat to boiling. Add carrots and broccoli. Cover and cook about 10 minutes or until vegetables are tender-crisp. Drain, reserving liquid. If necessary, add enough water to the liquid to equal 1/2 cup. Set liquid and vegetables aside.
In a heavy skillet, cook onions and garlic in 3 tablespoons of oil until soft. Add beef. Cook, stirring until lightly browned and crumbly. Drain off excess fat. Add seasonings. Moisten with a little tomato sauce. Heat until flavors are blended. Keep hot. Cook tortillas. Fill tortillas with meat, onions, tomatoes, lettuce and cheese. Top with taco sauce and sour cream.
Preheat broiler. Mix all ingredients except crackers until well blended. Place crackers on baking sheet. Top each cracker with about 1 teaspoon of the cheese mixture. Broil about 2 minutes or until cheese is melted. Yield: 16 servings.
Mix bacon, pecans and bell peppers together. Add enough mayonnaise to bind the mixture together and make it spreadable on bread. Portions can vary according to the individual. Yields 10 to 12 sandwiches.
Mix butter, milk and sugar. Then add soda and enough flour to make a stiff dough. Drop on cookie sheets. Sprinkle with powdered sugar and bake in a hot oven.
Boil sugar, water and salt together until syrup reaches 235° on candy thermometer. Add butter and boil until bubbles are yellow. Cool to room temperature. Add vanilla and eggs; beat good. Place walnuts in the bottom of a 9-inch unbaked pie shell. Pour mixture over walnuts and bake at 325° for 55 minutes. This is a great pie for a hostess gift. Keeps well and is practically indistructable.
Mix together the potatoes and butter. Cool slightly. Stir in chives and flour. Press into a 9-inch pie plate to make a crust. Bake for 5 minutes in a preheated 350° oven. Remove and cool. Trim and wash cauliflower; steam above water until tender, not mushy. Beat eggs with 1 1/2 cups of the cheese, then stir in curry powder, cauliflower and salt. Pour into the cooled crust; top with remaining cheese. Bake in a 350° oven for 30 minutes, or until set.
Crush the graham crackers by placing squares on wax paper and rolling over them with a rolling pin. Place all the ingredients and mix with a fork until moistened. Press into a pie pan that has been sprayed with a nonfat cooking spray. Makes 1 (8 or 9-inch) crust. Has 44 calories, 1 g fat, 0 mg cholesterol.
Brown meat; drain grease. Sprinkle half the sauce mix over meat. Spoon on cottage cheese. Put cooked noodles on top, one layer across skillet. Sprinkle with remaining sauce mix, basil and parsley. Mix tomatoes, tomato sauce and 1 cup water. Pour over ingredients in skillet. Cover and cook 40 to 45 minutes. Add cheese and cook until melted.
Preheat oven to 350°. Sift together flour, soda and salt; set aside. Combine all remaining ingredients and mix well. Stir in flour mixture. Spread in a buttered 8-inch square baking pan. Bake 40 to 45 minutes until knife inserted in center comes out clean. Let set 10 minutes; cut into squares. Sift over powdered sugar and serve.
Microwave chocolate and milk in 1 1/2-quart microwavable bowl on High 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and smooth. Stir in vanilla, salt, walnuts and miniature marshmallows. Spread in greased 8 x 4-inch or 9 x 5-inch loaf pan. Refrigerate until firm, about 2 hours. Cut into small squares. Makes about 2 dozen.
Melt chocolate bar in top of double boiler over warm water. Mix chocolate into 2/3 of the topping. Pour into crust. Use remaining topping for top of pie. Chill.
Spread tamales on bottom of rectangle baking dish. Layer remaining ingredients in order given. Bake in 325° oven for about 25 minutes.
Melt stick of butter. Add soups and sour cream. Remove from heat. Add hash browns. Put in a 9 x 13-inch glass dish. Bake at 350° for 1 hour.
Cream sugar and eggs. Add oil. Add dry ingredients. Stir in the chocolate chips and nuts. Spread in a large cookie sheet. Bake at 350° for 25 minutes.
Mix together and roll into balls. Place on cookie sheet and press with fork. Bake in 375° oven for 12 minutes.
Simmer for 1 hour until all vegetables have cooked well done. Add water while cooking for the broth.
Mix ingredients together with approximately 1 c. of cheese. Top with 1 1/2 c. of cheese. Bake at 350 degrees until bubbly.
Melt margarine in 9 x 9-inch glass dish. Mix flour, sugar and milk together and pour over melted margarine (do not mix). Pour peaches in middle of batter (do not mix). Bake at 400° for about 20 to 25 minutes. Delicious! May substitute any canned sweetened fruit or if using pie filling, use only half the sugar. Serve with whipped topping or ice cream.
Arrange the ingredients in layers in order given. Cook, covered, at 350° for 45 minutes. Uncover. Bake for 15 minutes more.
Heat oven to 375°. Mix apples, 1 1/4 cups sugar, cranberries, tapioca, cinnamon and water in large saucepan. Let stand 5 minutes. Stirring constantly, cook on medium heat until mixture comes to full boil. Pour into 2-quart baking dish. Dot with 2 tablespoons butter. Mix flour, 2 tablespoons sugar, baking powder and salt in large bowl. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in milk until soft dough forms. Drop dough by tablespoonfuls onto hot apple mixture. Bake 30 minutes or until topping is golden brown. Serve warm with whipped topping, if desired. Makes 8 servings.
Dump everything in a large bowl. Mix well with electric mixer. Pour into 9 x 13 x 2-inch pan or bowl. Freeze and cut in squares or eat unfrozen.
In mixing bowl, stir flour, sugar, baking soda, cinnamon, nutmeg and salt. Make a well in center. Combine eggs, oil and buttermilk; pour all at once into well. Stir just until dry ingredients are moistened. Do not over mix; fold in jam. Bake in well-greased muffin tins at 375° for 20 minutes.
Grind pears, peppers and onions; drain well. Bring to boil the salt, turmeric, mustard seed, celery seed, dry mustard, vinegar and sugar. Add pears, peppers and onions. Boil 25 to 30 minutes.
Mix all ingredients in casserole dish (except bacon). Cook bacon 1/2 way to help get rid of some of the grease. Then put bacon on top of beans. Bake uncovered at 350° for 45 to 60 minutes.
Mix together chicken, onions, mushrooms and cream cheese. Stuff rolls. Dip rolls in melted butter. Roll in dry bread dressing mix, then bake as instructed on roll container.
Beat egg whites and sugar. Fold in corn flakes, nutmeats and coconut. Add vanilla. Drop from teaspoon onto well-greased cookie sheet. Bake in moderate oven (350°) 15 to 20 minutes. Place pans on damp towel; remove cookies immediately with spatula. If cookies stick to pan, return to oven to soften. Granulated sugar may be substituted for brown sugar.
Mix pudding, confectioners sugar and milk. Add Cool Whip and whip for 2 minutes. Cover bottom of a 9 x 13-inch pan with layer of graham crackers. Pour half of the pudding mix over the crackers. Add second layer of graham crackers. Pour remaining pudding mix on top. Add third layer of graham crackers. Frost the third layer. Refrigerate overnight, then ready to eat.
In small bowl, combine flour, baking soda and salt. Set aside. In small saucepan, combine butter, sugar and water; bring just to a boil. Remove from heat. Add 6 ounces chocolate chips and vanilla. Stir until melted and mixture is smooth. Transfer to a large bowl. Add eggs, one at a time, beating after each addition. Gradually blend in flour mixture. Stir in remaining 6 ounces chocolate chips and nuts. Pour into greased 9-inch square baking pan. Bake at 325° 40 to 45 minutes.
Heat oven to 400°. Grease pie plate (10 x 1 1/2-inch). Rinse broccoli under running cold water to thaw, drain thoroughly. Mix broccoli, 2 cups cheese and onion in plate. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high. Pour into plate. Bake until knife inserted in center comes out clean, 25 to 35 minutes. Top with remaining cheese. Bake until cheese is melted, 1 to 2 minutes longer. Cool 5 minutes. Yields 6 to 8 servings.
Cream butter and sugar. Add egg, vanilla and flour. Spread in a small jelly roll pan. Bake at 350° for 15 to 20 minutes. Place Hershey bars on top. Let melt and spread. Sprinkle with chopped nuts. Cut when cool, but not cold.