HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll chicken thoroughly in flour. Fry in saucepan with butter, ham, mushrooms and onions until golden brown. Add salt, pepper, bay leaf, cloves, garlic and wine. Cover and cook in a moderate oven at 350° for at least 45 minutes, adding a little water during cooking, if necessary. When done, turn out on the serving dish and deep warm.
Cook ground beef, salt, onion, celery and green pepper. Drain. Add rest of ingredients and simmer awhile to blend flavors.
In large bowl combine all ingredients gently by hand. (Try not to squish the cherries!) Bake according to cake mix directions.* Good to top/frost with Cool Whip.
Soak and cook lima beans for about 1/2 hour; drain. Mix together the remaining ingredients. Add beans to mixture. Bake in a casserole dish for 1 hour at 350°.
Combine first 5 ingredients in large bowl. Combine oil and next 4 ingredients. Drizzle over tomato mixture and toss gently. Cover and refrigerate no longer than 4 hours. Serve with tortilla chops. Yield 5 cups.
Preheat oven to 350°. Mix in very large bowl in order given. Drop by large tablespoonfuls and flatten. Bake for 12 minutes (do not overbake). They spread out when baking. They freeze well.
Heat oven to 425°. Spread 1 tablespoon of melted margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Beat egg and water slightly. Mix baking mix, lemon peel and garlic powder. Flatten chicken breasts to 1/2 inch thickness. Dip in egg mixture, then coat with baking mix. Place chicken in pan, drizzle with remaining melted margarine. Bake uncovered 20 minutes. Turn; bake 10 minutes longer. Prepare sauce. Cut chicken crosswise into 1/2 inch slices. Pour sauce over. Garnish with lemon slices. Makes 6 servings.
*When avocados are not in season, I use a store bought avocado dip and cut back on the sour cream mixture.
Soften cream cheese in microwave on High for 1 minute. Add can of chili and the diced chilies (if you like) and mix with a spoon. Microwave for 1 minute on High. Blend well and put into a pie or quiche dish. Top with 1 to 2 cups of Cheddar cheese and put in a preheated 325° oven until cheese is melted. Serve warm with tortilla chips.
Cook the potatoes in a steamer, if possible. When tender, cut into small pieces. Mix all ingredients and add mayonnaise. This can be flavored to taste with mustard, pickle juice, pepper and any other flavorings you wish.
Mix all but the last 2 ingredients. Bring sugar and vinegar to a boil and pour over mixture. Stir. Let cool to refrigerate; refrigerate at least 24 hours before serving it. The salad will keep for weeks in the refrigerator.
Line broiler pan with aluminum foil. Mix all ingredients together. Shape meat into large patty and pour 1/2 cup tomato juice over the meat. Bake at 340° for 1 hour. Very good.
Combine flour, sugar and cinnamon. Add eggs and oil, stirring until all is mixed. Add vanilla, pineapple, bananas and nuts. (The pineapple and bananas make an interesting taste to this cake.) Bake at 350° for about 25 to 30 minutes. Test for doneness. Makes 3 layers or 2 Bundt pans.
Mix cranberry jelly and lemon Jell-O; heat thoroughly. Add remaining ingredients and chill until set.
Cream butter and sugar, stir in water and vanilla; add flour, mix thoroughly and add almonds. Form into crescents 2-inches long. Bake on ungreased cookie sheet at 300° until delicately browned for approximately 20 minutes. Roll in confectioners sugar while hot. Makes 2 dozen crescents.
Blend butter with sugar. Add syrup and beat mixture until well blended and fluffy. Frosts two 8-inch layers.
Cook macaroni as directed; cool and drain. Combine macaroni, green pepper, cucumbers, celery and hard-cooked eggs. Sprinkle with 1/2 teaspoon salt and chill. Melt butter in small saucepan; add flour and 1/2 teaspoon salt. Combine egg and vinegar; add to butter and flour mixture. Cook, stirring constantly until thickened. Cool slightly and add mayonnaise. Toss dressing and macaroni mixture. Garnish with tomato wedges.
Combine beans in a large bowl. Mix remaining ingredients together, blending well and add to beans. Toss well. Refrigerate overnight. This makes a large amount. Great for a large party. Makes a great summer dish when it's too hot to cook.
Preheat oven to 325°. In a small bowl, combine the salt, pepper and garlic powder; rub over surface of roast. In a Dutch oven, heat the oil to hot and brown roast on all sides. Transfer roast to roasting pan.
In a crock-pot, place chicken on bottom. Sprinkle with paprika and celery salt. Mix in soups (I use low-fat soups, now available in markets), sherry and Parmesan cheese. Cover and cook on low setting approximately 8 to 10 hours. Serve with or over rice.
Season with salt and pepper to taste. Put in cloth bags and boil for several hours in water. Take out and hang up where they will dry. Take bags off and heat and brown before serving.
Cream butter and shortening. Add sugar gradually. Beat well. Beat in egg. Melt chocolate over hot water; stir into creamed mixture. Sift dry ingredients; add to chocolate mixture alternately with milk. Mix well. Stir in vanilla and nuts.
Brown hamburger and onion in skillet, stirring frequently. Combine remaining ingredients in crock-pot, mixing well. Cook on low for 3 hours or to desired consistency.
Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine corn, buttermilk, egg substitute, chiles and oleo; add to cornmeal mixture, stirring just until dry ingredients are moistened. Coat heavily a cast-iron corn stick pan with Mazola spray. Place in a 425° oven for 5 minutes. Spoon batter into hot pan, fill 2/3 full. Bake at 425° for 12 minutes or until golden brown. Remove corn sticks from pan immediately. Yield 15 corn sticks (80 calories, 2.1 fat)
Heat griddle to 425°. Mix dry ingredients together. Add most of water and blend well to make a paste. Add remaining water and egg; beat well. Spoon batter onto (dry) griddle with a large mixing spoon or ladle. Immediately spread out in a circular motion from center out. Lift edges when able. Turn when light brown. Cook on second side until edges ruffle. Cool on rack. Refry with Crisco. For soft shell, fry briefly each side. Hard shell, fry briefly one side, fold in half; fry each side.
Mix all ingredients in order (sugar, flour, soda, pineapple and pecans). Bake for 45 minutes at 350°. Let cool before icing.
Brown pork chops. Sprinkle with seasoned salt and pepper. Set aside. Combine soup, milk and sour cream. Stir in potatoes. Spoon mixture into 9 x 13-inch pan.
Add 1/4 cup of crushed berries to juice. Add cornstarch, sugar and salt. Bring to a boil. Cool; add rest of crushed berries.
In a medium saucepan, cook mushrooms and onion in margarine until tender. Stir in flour, salt and pepper. Stir in milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in sour cream. Heat through, but do not boil. Serve with beef or poultry. Makes about 1 1/2 cups.
Drain pineapple. Mix all except crushed walnuts. Form mixture into 2 log shapes or balls. Roll in nuts. Serve with butter crackers or Hawaiian bread.
In medium skillet, heat oil until hot. Cook turkey steaks about 2 minutes on each side or until browned.
Cook the first 4 ingredients in a double boiler and let get cold. Beat egg whites stiff and fold into the custard. Beat the pure cream until stiff and fold in. Place in pie crust and freeze in deep freeze.
Mash potatoes. Add other ingredients. Bake at 350° for 45 minutes. Sprinkle small marshmallows on top and heat until browned.
Cream together sugar and softened butter. Add eggs and beat until light and fluffy. Add vanilla and caramel syrup and beat well. Sift together flour, baking powder and salt. Add to sugar mixture alternately with milk. Stir only enough to mix ingredients thoroughly. Bake in layers in a 375° oven for 20 minutes. Frost with Caramel Frosting
In a large bowl, beat cream cheese until fluffy. Gradually add sugar and vanilla. Blend well. Fold in whipped cream. Spoon into pie crust. Arrange strawberries, pointed side up, over filling. Chill.
Mix first three ingredients together and bring to a boil, stirring until thick, then cool slightly. Break the angel food cake into bite size pieces and place them in a 10 x 13-inch buttered pan. Pour the liquid over the cake and cool. Then add the Cool Whip and sprinkle pecans on the top. Keep refrigerated.
Skin snake by cutting through the skin and peeling it back until you have completely skinned the snake. Cut into 3 to 4-inch pieces.
Combine rice, 1 1/3 cups water and salt. Cook until rice has absorbed water. Fry bacon until crisp. Drain on paper towel. To same pan, add beans, tossing until well coated with rest of ingredients. Cover and steam for 10 minutes. Fold beans into hot rice. Put in serving dish. Blend sour cream, dill weed, salt, lemon juice and Worcestershire sauce over beans. Top with bacon.
Cook beef until brown. Drain off excess fat and add onion and peppers. Stir in undrained tomatoes and tomato paste, oregano, garlic and salt. Heat. Cook spaghetti with salt; drain and cool slightly. Stir oleo, grated Parmesan and eggs into hot spaghetti. Form into crust in buttered glass plate. Spread cottage cheese over crust, then fill with meat mixture. Bake, uncovered, for 20 minutes at 350°. Sprinkle with Mozzarella cheese.
Plan the amount of fish and potatoes for the number of persons you are serving, usually one slice of dry cod and two potatoes.
Chop sauerkraut and mix with all ingredients except bread crumbs and eggs. Cook until well browned. Turn off heat and add bread crumbs and eggs. Chill well and form into balls. After coating (recipe to follow), bake in oven or deep fry until golden brown. Serve with your favorite dipping mustard.
Heat oven to 375°. Spray 15 x 10 x 1-inch baking pan with nonstick cooking spray. Separate dough into 4 rectangles. Place rectangles crosswise in sprayed pan. Press over bottom and 1-inch up the sides of pan. Seal the perforations. Bake crust for 15 to 20 minutes or until brown. Let cool.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can onions. Pour into a casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
Spread evenly in order given in a 9 x 13-inch glass dish. Cover and let set in refrigerator 2 hours or overnight.
Lightly brown onion in salad oil. Add combined remaining ingredients, except franks. Simmer 15 minutes. Split franks. Place in shallow baking dish and pour over sauce. Bake at 375° for 30 minutes.
Cut bacon into small pieces, fry until crisp. Add all other ingredients (except beans) to bacon, (do not drain bacon). Bring to a boil stirring constantly. Add drained beans, mix well, heat thoroughly and serve. Serves 6.
Mix cucumbers and onion together in a ceramic or glass bowl. Add salt, sugar and dill weed to vinegar; pour over cucumbers and onion. Chill 1 hour. Serves 6. Each serving contains 20 calories. Enjoy.
Dissolve Jell-O in boiling water, stirring about 3 minutes. Add ice cubes and stir constantly until thickened. (It is vital to stir constantly until thickened.) This should take about 2 to 3 minutes. Remove unmelted ice cubes.
Combine first 3 ingredients in large heavy saucepan; mix well. Gradually add water and lemon juice, stirring until smooth.
Cook, drain and rinse macaroni. Add all remaining ingredients to macaroni and mix well. Spoon into greased 9 x 13-inch casserole dish. Bake at 350° for 1 hour.
Saute onions, mushrooms and meat. Cook Creamettes. Heat milk, cheese and soup until cheese is melted; mix with first mixture. Put in casserole and bake at 350° for 30 minutes. Serves 4.
Cream sugar, oil and eggs together. Add dry ingredients and mix well. Add strawberries.
Chop onions and meat. Mix into cream cheese and roll into a ball. Roll in chopped nuts. Refrigerate until ready to eat.
In large pot, cover lentils with water and bring to a boil. Pour off water, then add about 8 cups water. Add onion, celery, salt, potatoes and tomatoes. Simmer 1 1/2 to 2 hours. Brown pork sausage in skillet. Pour drippings into soup. Cover and cook slowly until well done, several hours. Add pork sausage to soup before serving.
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water. In a mixer fitted with dough hook, combine the flour and salt. Pour in 2 tablespoons of the oil and when absorbed, scrape in the dissolved yeast. Add the remaining 1/2 cup water and knead on low speed about 5 minutes (10 minutes by hand).
Cut tips off wings, then cut wings at joint. Put meat in broiler pan. Broil 6 inches from heat for 25 minutes, or until browned. Turn occasionally. Put on platter. Heat Tabasco, butter and vinegar; drizzle over meat. Serve with celery and dressing for dipping.
Cream first 3 ingredients. Add other dry ingredients (sifted together) alternately with the water and vanilla. Then add dates, etc. Drop by teaspoonfuls. Bake at 375° for 10 minutes.
Spray bottom of large skillet with vegetable spray. Brown pork chops on both sides. Season with salt and pepper. Add 1/4 cup orange juice. Cover and simmer 25 to 30 minutes.
Dissolve jello in boiling water. Add strawberries. Stir until thawed. Add pineapple and bananas and stir. Pour into 9 x 13-inch pan and let set. Spread whipping cream on top.
Prepare fruit and combine in a large bowl; squeeze lemon juice over and mix well. Arrange lettuce leaves on salad plates. Divide fruit among plates and serve.
Combine the first 8 ingredients in large pot. Cover with water; simmer for several hours. Strain broth; chill reserve hominy. Break meat off bones and reserve; chill. When broth can be skimmed, take off fat and add hominy and meat back into broth in pot. Add the remaining ingredients. Cook 1 to 2 hours longer, until it "smells right!" Add seasoning as needed. Serve with side of fresh sage and limes.
In bowl, add 1 layer of noodles, 1 layer of tomatoes and chopped ham; repeat same. Add noodles on top. Beat the eggs and milk. Add salt and nutmeg. Pour over top. Sprinkle with cheese and butter. Bake 45 to 50 minutes at 350°.
Cream sugar and butter. Add eggs, one at a time, beating well. Add whipping cream and flour alternately. Add flavor. Cook in preheated 300° oven for 1 hour and 20 minutes. Use a tube pan.
Heat oven to 200°. Spray griddle or 10-inch skillet with nonstick cooking spray. Add oil. Heat griddle over medium heat or to 375°. Mix remaining ingredients.
Brown ground beef; drain fat. Stir in soup mix, oregano, salt and catsup. Cool. Separate crescent rolls into 8 rectangles. Seal perforations. Divide hamburger mixture equally onto long side of each rectangle. Sprinkle with cheese. Roll up lengthwise, jellyroll fashion. Bring ends together to form a doughnut shape. Seal ends tightly. Brush top with milk or melted butter. Sprinkle with poppy seed. Place rolls on ungreased baking sheet. Bake at 375° for 15 minutes or until brown. Serve hot or cold.
Heat oven to 350°. In an ungreased square pan,9x9x2-inch; stir together flour, sugar, 2 Tbsp. cocoa, baking powder and salt. Mix in milk, oil, and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. DO NOT STIR.
Combine all ingredients and fold together carefully. Pour into a bowl and decorate with reserved cherries. Refrigerate until chilled. Very colorful and pretty.
Brown ground beef, sausage and onion in a skillet; drain off fat and put in crock-pot. Add remaining ingredients to crock-pot. Stir together well. Cover and cook on low for 4 to 9 hours.
Mix first 3 ingredients together. Mix well. Add remaining ingredients and mix well. Pour mixture into a greased and floured 9 x 12-inch cake pan. Bake 30 minutes at 350°. While hot, spread 1 jar of marshmallow cream over top of cake. While still warm, spread topping over it.
In a bowl, mix by hand the flour, oatmeal, brown sugar, butter, salt and soda. Press half of the mixture into a 9 x 9-inch pan, ungreased. Bake 10 minutes at 350°.
Mix butter, sugar and vanilla. Blend in flour and salt. Chill dough in refrigerator overnight. Roll into 1-inch balls. Place on ungreased cookie sheet. Stick 1 whole clove in top of each cookie. Bake for 10 minutes in a 350° oven, or until light brown or golden, not dark. While still hot, roll in confectioners sugar. Cool and roll in sugar again before serving.
Add bread crumbs, milk, ground beef, onions, salt and sage. Mix well. Put in loaf pan. Mix catsup, brown sugar and mustard well and spread on meat loaf. Bake at 350° for 1/2 hour or until done.
Melt caramels with evaporated milk, mix until smooth. Toast pecans and sprinkle over caramels. Add remaining ingredients. Bake at 350° for 40 minutes. Loosen it from spring-form pan. Cool completely.
Mix butter, soup mix and rosemary. Toss with potatoes. Pour into shallow baking dish. Bake at 350° for 1 hour.
Beat egg whites until stiff. Add yolks slowly; add sugar and remaining ingredients. Pour into freezer. Add gallon of milk. Turn until thick.
Pour gelatin into boiling water. Add marshmallows and stir until all are melted. Put in bowl and refrigerate until somewhat jellied. Thoroughly cream the cheese with the sugar and add to jello. Fold in whipped cream and add pears to jello. Put into mold. When placing on platter to serve, put fresh or sliced strawberries in center of mold.
Place corn meal that has been sifted before measuring and milk in a saucepan and let come to a boil, stirring well. Remove from fire; add salt, shortening and sugar. Let cool. Add baking powder and beaten egg yolks and last the egg whites which have been beaten stiff. Bake in greased casserole at 325° to 350° for 40 to 45 minutes.
In a large mixer bowl, combine biscuit mix, sugar, cinnamon and allspice. Add evaporated milk, pumpkin, oil, eggs and vanilla; beat until smooth. Pour batter onto a heated and lightly greased griddle. Cook until top surface is bubbly and edges are dry. Turn, cook until golden. Keep pancakes warm. Serve with syrup or honey. Makes about 16 pancakes.
Drain pineapple and save the juice. Add water in the juice to make 2 cups. Heat to a boiling point and dissolve jello in the liquid. Add pineapple and pie filling. Refrigerate. If so desired, use a low-fat topping.
Mix like any other brownies. Bake at 375° for 20 to 25 minutes.
Combine pudding mix and pineapple juice. Stir until thickened. Fold in fruit. Refrigerate until serving time.
Put mixture into plastic bag, then add taters that are quartered. (Small potatoes are best and cook quicker.) Leave peelings on potatoes. Put 3/4 stick of melted oleo in large pan and add potatoes. Bake for 50 minutes at 400°. Turn halfway through baking.
Cook chicken, celery, bay leaves and onion together until chicken is done. Remove chicken from broth and cool. Remove bay leaves from broth and add carrots, noodles, salt and pepper. Cover and cook at medium heat 20 minutes. Remove chicken from bone. Add chicken to soup and cook 10 to 15 minutes longer. Yield: 6 servings.
This dinner is prepared in an oven cooking bag that seals in juices and flavors and practically eliminates cleanup. Be sure to use bags specifically made for oven cooking, not food storage or boil-in-bags.
Mix and boil orange jello and pineapple in pan (2 or 3 minutes). Let cool. Mix cream cheese and milk together. When pineapple mixture is cool, mix cream cheese mixture in with the pineapple. Add Cool Whip and mix well. Pour in square dish and chill.
In large saucepan, combine butter, caramels and milk. Cook over medium low heat until smooth, stirring often. Combine the cake mix, oil and eggs. Mix well and stir in chips and chopped candy bar. Press 3/4 into a greased 13x9 in. baking pan. Bake at 350 degrees for 15 minutes. Place on wire rack for 10 minutes. Pour caramel mixture over the crust. Drop remaining dough mixture by spoonfuls onto caramel layer. Bake for 25-30 minutes or until edges are golden brown. Cool for 10 minutes. Run a knife around the edges of the pan. Cool 40 minutes longer. Cover and refrigerate for at least 1 hour. Yields: 2 dozen.
Thaw and thoroughly drain spinach. Mix mayonnaise, sour cream and Hidden Valley (dry) with spinach. The dip is now complete!
Preheat oven to 350°. Grease a 9 x 13-inch pan. Reserve 1 cup cake mix for topping. Combine cake mix, melted margarine and 1 egg. Mix and press into pan. Beat together pumpkin pie mix, 2 eggs and milk. Pour over crust. Mix together the 1 cup cake mix, sugar and cinnamon. Cut into 1/4 cup margarine with fork to make crumbs. Sprinkle over filling. Bake 40 to 45 minutes. Serve with whipping cream.
Mix all ingredients and bake at 450° for 10 minutes. Place under broiler for few minutes to brown top if desired.
Fry pork chops in oil and salt. Drain off grease. Mix soup, 1 can water and milk. Pour over chops. Cook for 30 minutes.
Melt butter or margarine and chocolate in top of double boiler over boiling water. Stir in sugar gradually (about 4 tablespoons at a time) being sure the sugar is completely moistened after each addition. Mixture will become very thick and dry. Add salt and slowly stir in evaporated milk (a little at a time). Serve hot. Makes about 1 quart of sauce.
Chill in fridge for at least 3 hours to enrich flavor. Heat pizzelle oven, oil it; use teaspoon to drop walnut size dough onto pans. Burn to first batch and cook to rest light in color. Yields 8 dozen.
Melt chocolate with butter over hot water. Cool slightly. Beat eggs until foamy. Gradually add sugar, beating well after each addition. Blend in chocolate mixture. Stir in flour. Add vanilla and nuts. Spread in greased 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes. Cool, then cut. Sprinkle top with confectioners 10x sugar. Makes 24.
Beat egg whites until foamy, adding sugar as you go, with salt and cream of tartar. Beat until stiff. Plop on tinfoil. Bake for 60 minutes at 250° until chewy. Take out and enjoy!!
Brown onions, peppers and ground beef together. Add taco seasoning and green chilies. Cook unti all is mixed; drain. Add remaining ingredients (except cheese). Mix well and cook about 5 minutes. Add cheese and bring to a boil. Serve with your favorite chip.
Heat oven to 425°. Brush bottom of 9 x 13 baking dish with oil. Mix next 5 ingredients. Dredge chicken through mix. Arrange chicken, skin side down, in pan. Bake for 45 minutes. Turn chicken. Spread chili sauce over chicken. Sprinkle with Mozzarella. Bake for 5 minutes more or until cheese melts.
Pat raw ground beef in bottom of 9 x 13-inch pan. Sprinkle with salt and pepper. Add chopped onion to cover meat; add green beans. Cover with undiluted mushroom and celery soup. Cover with Tater Tots. Bake for 1 hour and 15 minutes in medium oven. Serve immediately.
Boil potatoes, then peel and cut up. Cut cucumber, eggs and onion. Add oil and vinegar, salt and pepper and bacon bits. Mix all ingredients together. Let set for 15 minutes.
Do not add salt. Lay roast on heavy foil in pan. Over roast, pour dry soup mix, can of mushroom soup and 1 small Coca-Cola. Wrap foil around roast loosely, but tightly sealed. Bake 3 hours at 275°. This makes its own gravy. Ideal for Sunday lunch.
Mix all together. Keep batter thick. Pare and quarter peaches. Dip in batter and fry in hot oil. Roll in sugar.
Melt butter in a heavy saucepan. Add sugar and cocoa; stir well. Add eggs. Stir mixture; do not heat. Add milk and vanilla. Pour into a 9-inch pie shell and bake at 400° for 10 minutes, then reduce heat to 350° and bake for 20 to 25 minutes or until crust is brown.
Add baking powder to flour. Add eggs to sugar. Add baking soda to sour cream. Mix flour mixture to egg mixture. Add sour cream mixture. Add nuts. Place batter in well-greased loaf pan. Bake at 350° for 1 hour. Check for doneness. If still not done in center, turn oven off and let set still in oven for 10 minutes.
Cook together until clear and slightly thickened first 3 ingredients. Add jello and strawberries (cleaned and hulled). Pour into baked pie shell and chill until firm. Serve with whipped cream.
Mix together butter, milk and flour; chill overnight. Roll and cut with a bottle cap; roll in sugar and prick top with fork. Bake on cookie sheet at 375° for 7 to 9 minutes.
Chip beef in butter that has been melted in a pan. Cook just until	well heated. Stir in flour and milk to make a smooth sauce. Serve over toast.