HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken. Remove from broth, reserving broth. Cool and debone. In skillet, saute about 1/4 cup onion in oil or broth until tender. Add tomatoes. Stir and add chicken. Cook until somewhat dry. Salt to taste. Soften tortillas in oil or broth and stack. Put about 2 tablespoons chicken filling into each tortilla with remaining uncooked chopped onion and some grated cheese. Roll into about a 1 to 1 1/2-inch roll. Place in baking pan. Melt butter in saucepan and blend in flour. Add 2 cups reserved chicken broth and stir until thick. Stir in sour cream and green pepper, if desired. Pour sauce over enchiladas. Bake at 425° for 20 minutes. Top with more cheese and onion. Return to oven until cheese melts.
Place pork loin in a pan with approximately 1 to 1 1/2 inches of water. Top with onion soup mix or spices. Cover tightly with tinfoil and place in oven for at least 5 hours (no peeking) in 300 to 325° oven (from 11 a.m. to 5 p.m.). No fuss, cooks all day.
Combine all ingredients in a bowl; mix well. Cover and chill 1 hour. Serve with tortilla chips or raw veggies.
Unroll crescents onto a cookie sheet with sides and pinch seams together. Bake at 350° for 10 minutes. Cool. Mix cream cheese, milk and dressing mix and spread on cool crust. Sprinkle vegetables on top and sprinkle with cheese. Refrigerate and cut into squares. (Recipe is very easy to half.)
Dissolve yeast, salt and sugar with some of the water. With wooden spoon, beat flour into rest of water until you have a batter. Pour in yeast mixture and mix. Add flour until right consistency. Knead. Cover bowl with a damp cloth (after putting mixture into bowl). Let rise. Punch down. Divide into 2 round loaves. Put on greased baking sheet. Sprinkle loaves with cornmeal. Let rise 5 minutes. Cut a cross on top with sharp knife. Put pan in cold oven with cake pan of boiling water on bottom of oven. Bake at 400° for 45 minutes. Serve at once.
Beat egg whites and salt until soft peaks form. Gradually beat in sugar, vinegar and vanilla until very stiff. Fold in nuts. Drop by teaspoon on greased baking sheet. Bake at 300° for 15 to 20 minutes.
Preheat oven to 325°. Mix all ingredients together. Beat for 3 minutes. Bake for 1 hour. Check at 45 minutes. After cake is done, while warm, ice with 2 cups sugar and juice from 1 lemon. Let icing drizzle down sides of cake.
In mixer, beat eggs, sugar, oil and zucchini. Add dry ingredients; mix well. Add vanilla and nuts. Grease and flour 2 regular loaf pans. Bake at 350° for 1 hour. Remove from pan and cool.
In a large bowl, pour boiling water over cabbage leaves to cover; allow to stand 10 minutes. Meanwhile, in a bowl, combine beef, 1 cup Cheddar cheese, corn, onion, salt and pepper just until blended. Remove cabbage leaves from water. Place about 2/3 cup meat mixture in each leaf; fold in sides and roll lengthwise. Fasten with wooden picks.
Dredge rabbit in flour, salt and pepper mixture. Heat oil in skillet on medium-high. Add rabbit and cook about 8 minutes, turning until browned. Transfer to Dutch oven. Add milk, juniper berries and bouillon cube. Bring to a boil; reduce heat and simmer, covered, for 40 minutes, turning rabbit occasionally during cooking.
Sift dry ingredients and set aside. Cream butter and sugar. Add eggs, one at a time, until light and creamy. Fold in flavors and milk. Then fold in the dry ingredients (flour, salt and baking powder). Fold in cut up cherries and nuts. Bake in a thick jelly roll pan (greased and floured), 15 1/2 x 10 1/2 x 1-inch. Bake at 350° for 30 minutes. Cut in 3 long lines and then in pieces 1-inch across. Lay each piece in pan again and toast in oven until light tan.
Quickly bring pea beans to boil, then let soak 1 hour. Then cook until skins burst. Drain, but keep water. Cut salt pork into two pieces. Put 1 piece on bottom of pot and add beans. Mix salt, molasses, dry mustard and brown sugar and pour over beans. Add enough bean water to cover. Place salt pork on top of beans, rind side up. Bake 5 to 7 hours at 250°. Uncover last 1/2 hour. Serves 10 to 12.
Cook broccoli pieces in salted boiling water until barely tender. Cook carrots to similar degree of doneness and drain; cool. Mix all other ingredients in jar; shake vigorously to blend. Place drained vegetables in low dish. Pour dressing over them. Chill for several hours. May serve with chopped hard-boiled eggs or capers as garnish.
Mix all ingredients and bake at 350° until done. For a moister dressing, use more eggs or applesauce.
Tip: Roast a whole chicken and make Pot Pie with the leftovers.
Pour milk over crackers; let stand until milk is absorbed, about 20 minutes. Cook onion and green pepper in butter until tender, but not browned. Add to cracker mixture. Add clams with liquid, Worcestershire sauce, salt and pepper to taste and eggs; mix well. Pour into greased 2-quart casserole. Bake at 350° for 50 minutes, or until set. Yields 6 servings.
Place first 4 ingredients in saucepan and cook until brown, about 10 minutes, stirring constantly. Pour in buttered pan. Lay Hershey bars across top of hot mass and spread gently as chocolate melts. Sprinkle pecans on top. Cool and break into pieces.
Combine all ingredients into a 1 1/2-quart ovenware dish (8 1/2 x 8 1/2-inch square is perfect). Bake, covered, for 1 hour in a 350° oven. Very tasty. One recipe makes 8 scant servings.
Prepare pie shell and set aside. Peel, core and cube about 2 apples to measure 2 cups. Set aside. Sift sugar, flour and salt. Stir in egg; blend until smooth. Add vanilla and sour cream and stir in gently. Fold in apples. Pour into pie shell. Bake in preheated 400° oven for 30 minutes. Remove from oven. Prepare Streusel Topping and spring over pie to oven for 10 minutes longer.
Cook all ingredients until cabbage and celery are tender. Add chunks of cooked chicken for a variation.
Mix well, bring to a rolling boil. Pack in hot jars and seal. Makes 9 quarts.
Fry bacon in large frying pan. Drain grease, leaving a little grease in the pan. Fry onion and bell pepper in pan along with bacon, but keep in separate piles. After onion and pepper are tender, stir together with tomato soup and one can of water. Simmer. Cook spaghetti in a pan of water as usual. Drain. Mix the spaghetti and the sauce together and simmer until thick.
In small saucepan, heat oil; add onion and saute until softened. Stir in remaining ingredients and simmer, stirring constantly, for 3 minutes. Let cool. Use as a marinade with poultry.
Cream Crisco and sugar in bowl; add salt. Alternate flour and eggs. Beat until creamy. Add flavorings. Bake at 350° for 1 hour.
Cook broccoli until tender. Cut into 2-inch pieces. Melt butter over low heat in a saucepan. Saute mushrooms and onion in butter 5 minutes. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to a boil, stirring constantly, for 1 minute. Spread broccoli in 1-quart casserole. Pour mushroom sauce over broccoli. Sprinkle with cheese and paprika. Bake in a 350° oven for 20 minutes or until tender and golden brown.
Drain all fruit and reserve juice. Use 1 cup of juice and add brown sugar and curry powder. Heat with butter until it melts. Pour over fruit and bake for 1 hour at 350°.
Blend first 4 ingredients together, then add chopped walnuts. Roll into 1-inch balls and place on ungreased cookie sheet 1 inch apart. Bake at 350° for 12 to 15 minutes or until light golden color on top (place cookie sheet in middle of oven). Cool thoroughly, then roll into confectioners sugar. Enjoy.
Heat oven to 400°; grease muffin tins. Beat in large bowl the egg; stir in milk and oil and stir in remaining ingredients (except chocolate chips). Stir until flour is moistened; fold in chocolate chips. Fill cups 3/4 full. Bake until brown, 20 minutes.
Prepare jello with directions on box. Stir in cooked rice and pineapple. Let set in refrigerator.
Combine water and oats. Cool to room temperature. Set aside. Cream together oleo, both sugars and vanilla. Beat in eggs. Blend in oatmeal mixture. Combine dry ingredients. Add to creamed mixture. Beat 1 minute on medium speed. Pour batter into greased and floured 13 x 9-inch pan. Chop Reese's candy over top of cake. Do not stir. Bake it at 350° for 45 minutes.
Cook ground beef and onions until red is gone from meat. Pour off grease, then place beef in 8 x 8-inch baking dish. Place cheese slices on top of beef. In small bowl, mix mushroom soup, corn (drained) and 1/2 cup water. Stir, then pour this mixture over beef and cheese. Next, arrange Tater Tots on top of mixture. Bake at 350° until cheese is bubbly and Tater Tots are browned nicely.
Brown beef in hot oil. Add garlic and cook until yellow. Add soy sauce, salt and 1/4 cup water; cook 45 minutes. (Add more water, if necessary.) Add vegetables; cook 10 minutes.
Grease 8-inch square pan. Melt chocolate chips in milk. Stir until smooth. Stir in sugar and vanilla, then walnuts. Pour into prepared pan and spread evenly. Cool and cut into squares.
Mix yogurt, salad dressing and pudding until creamy. Add fruits. Stir in carton Cool Whip. Chill.
Trim excess fat from roast. Sprinkle with salt, pepper and garlic powder. Place sliced onion in crockpot, add bay leaf, soy sauce and water. Cover and cook on low 8-10 hours.
Trim fat from meat. In Dutch oven, brown meat on all sides in hot oil. Sprinkle meat with salt and pepper. Cut up any large pieces of dried fruit.
Melt margarine and peanut butter on top of stove. Mix in box of powdered sugar. Pour into buttered 9 x 13-inch pan. Melt chocolate chips and pour over top of mixture. Cool; cut into squares.
Combine all ingredients in blender and mix until smooth. Let stand for 1 hour for flavors to blend.
Mix crackers, 1/2 cup powdered sugar and 1 stick margarine. Press down in bottom of 9 x 13-inch Pyrex dish. Mix 2 cups powdered sugar, 2 egg whites and 1 stick margarine (softened). Beat 10 minutes with mixer. Pour over first layer of mixture.
Mix all ingredients together (including juice from oranges). Mix for 2 minutes. Bake at 350° for 25 to 30 minutes. Cake will be kind of soft set.
In large frying pan, brown hamburger; drain off all liquid. Dust hamburger with garlic powder (petty fair dusting). Dust hamburger with chili powder (pretty fair dusting). Sprinkle on dash of basil, then stir hamburger to mix seasonings well. Place in 4 or 5-quart pot.
Preheat oven to 350°. Line a 9 x 13 x 2-inch pan with wax paper. Butter pan and wax paper. Mix pumpkin, evaporated milk, sugar, eggs and cinnamon together and pour into pan. Pour 1 box cake mix over pumpkin. Mix and sprinkle with nuts over cake mix. Spoon melted butter over nuts evenly. Bake at 350° for 50 minutes. Check to see if knife comes out clean. Cool slightly. Turn over and pull off wax paper after cooled.
Cook beef with onion; drain fat. Grease baking dish (it will stick otherwise). Cover dish with Doritos chips (be generous; use small pack). Pour mixture over chips. Bake for 30 minutes at 375°. Remove from oven. Add grated Cheddar cheese. Return to oven and bake for 5 more minutes. Serve with salad and sour cream.
Heat oil in large pan. Add chopped onions and fry until golden brown, then add all the spices. Fry for 1 minute. Add tomatoes and fry to form a paste. (You may have to add 1/4 cup water.) Now add the chicken and yogurt. Cover pan. After 2 minutes, lower heat to medium and cook until chicken is very tender. Serve with pita bread, tortillas or rice.
Melt half of the chocolate chips over hot (not boiling) water. In a separate mixing bowl, beat together the butter, sugar, egg and vanilla until smooth.
Cream butter with both sugars. Add eggs and vanilla; beat until fluffy. Blend in dry ingredients. Stir in Bits 'O Brickle and other remaining ingredients if used. Spread evenly in well-greased 9 x 12-inch oblong pan. Bake at 350° for 30 minutes. Frost with white or chocolate butter frosting.
Mix first 5 ingredients. Add last 3 ingredients and pour into two greased loaf pans. Bake at 350° for 1 hour.
In a bowl, mix first 6 ingredients. Whisk in egg white and vegetable oil. Stir in pecan halves. Spread nuts in a single layer in an oiled nonstick 10 x 15-inch baking pan. Bake in a 300° regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes. Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store airtight at room temperature up to 2 weeks. Makes about 2 cups.
Quarter large potatoes; halve smaller ones. Cut beans in half (about 2 cups). In a 4 1/2 quart Dutch oven, cook potatoes, beans and carrots in lightly salted boiling water for 15 minutes or until crisp-tender. Drain.
Freeze solid; take out 1 hour before serving. Mix with Sprite to make a slush. Makes 4 quarts.
Boil chicken until done. Use broth and follow directions on Lipton package when rice is done. Take chicken off bone and cut into bite size pieces; add to rice. Grate cheese into rice and chicken. Stir until cheese is melted.
In mixing bowl, beat cream cheese and confectioners sugar until smooth. Mix in pineapple. Fold in whipped topping. Pour into crust. Freeze about 2 hours or until firm in freezer. Remove 10 minutes before serving. Serve with blueberry sauce.
Put the steak in the pot and hack away at it with a fork or something to open it up for the marinade. Pour the rest of your beer over the steak; open another.
Mix. Spray a 9 x 13-inch baking dish. Bake 45 minutes at 350°.
Mix all ingredients together except ice cream. Let chill. Before serving, stir in vanilla ice cream.
Arrange chicken, skin side up in greased baking dish. Sprinkle with salt and pepper. Combine remaining ingredients and pour over chicken. Bake at 400° for 1 hour. Baste occasionally.
In saucepan, melt butter or margarine and unsweetened chocolate. Remove from heat and stir in sugar. Blend in eggs, one at a time. Add vanilla and stir in flour and nuts. Mix well. Spread in greased 8 x 8 x 2-inch baking pan. Bake at 350° for 30 minutes. Cool and cut into squares. Makes 16.
Mix butter and cheese and melt on low heat. Add crabmeat and stir. Roll 4 pieces of bread flat. Spread warm crab mixture on bread (not too thick); roll and put on cookie sheet and freeze. When set, cut each roll into 3 or 4 pieces. Dip into melted butter and broil on each side.
Butter a 10 x 15-inch baking sheet. Combine sugar, butter, water and salt in heavy saucepan. Place over medium-high heat and bring to boil, stirring until sugar is dissolved. Combine boiling, shaking pan occasionally, until temperature reaches 305°. Remove from heat. Stir in vanilla. Pour onto baking sheet and let run into 10 x 10-inch square pan. Cool until hardened. Melt 3 ounces of each chocolate together. Spread onto top of toffee and press in half the nuts. Refrigerate 30 minutes. Using spatula, carefully turn toffee over. Repeat coating with remaining chocolate and nuts. When firm, break into pieces.
Saute butter and onion. Let cool. Mix with cream cheese, lemon juice and crab meat. Form into a ball with your hands and refrigerate overnight. Pour seafood sauce on top just before serving. Serve with Ritz crackers.
Spread "Pizza Quick" on English muffin halves. Sprinkle Mozzarella on top and/or other toppings. Broil on cookie sheet until cheese is cooked.
Mix all ingredients. Grease Bundt pan. (I use Pam.) Sprinkle pan with sugar. Pour into pan and bake for 40 minutes at 350°.
Fry butter, rice and mushrooms until rice is brown. Put in casserole dish. Add beef consomme and onion soup. Stir well. Cook, covered, at 350° for 1 hour. Then remove cover and cook 20 more minutes.
Lightly coat casserole dish with margarine. Place chicken in dish. Lay cheese slice on each chicken breast.
Cut chicken into strips. Melt margarine in skillet. Add chicken and onion. Cook about 5 to 10 minutes, stirring constantly. Add soup, milk and pimentos. Cover and simmer 5 more minutes. Serve over waffles or toast.
Mix milk, water, cooking oil, soda and salt together. Add eggs; beat well. Add corn meal (enough to make mixture medium stiff). Brush top with oil or butter. Bake at 400° for 30 to 45 minutes. I use my iron skillet.
Put all ingredients in a bowl and cut until well mixed. Spread evenly into a 13 x 9-inch pan or larger. Press firmly.
Brown ground beef. Add remaining ingredients and simmer slowly for 2 hours or in crock-pot. Add brown stock as needed for moisture.
Saute onion in margarine. Add milk and cream cheese. Stir over low heat until smooth. Add mushrooms and parsley. Heat through. Makes a great base for chicken or beef stroganoff.
Cream shortening and sugar. Add eggs, vanilla, peanut butter and add dry ingredients and shape into balls. Press with fork. Bake on ungreased cookie sheet for 7 to 10 minutes at 375°.
Drain pineapple, reserving 1/3 cup syrup. Saute green pepper in margarine. Add pineapple, syrup, franks, beans and barbecue sauce. Heat thoroughly.
Combine all ingredients. Pour tuna mixture into a 1 1/2 quart casserole dish. Cover and bake in a moderate oven (350°) for about 20 minutes. Serves 4.
Cream oleo and sugar together. Mix flour, salt and baking powder; add to sugar mixture with milk. Pour into baking dish. Add fruit and dot with oleo. Bake at 375°.
Mix cake mix, stick of butter and egg. Pour in greased pan. Mix cream cheese, eggs and powdered sugar; pour over cake and bake for 30 minutes at 350°.
Blend cheese with butter. Add flour, salt and paprika. Mix well. Dry olives. Wrap a spoonful of dough around each olive and seal well. Bake at 400° for 15 minutes. You can freeze unbaked cheese puffs on a cookie sheet, then store them in the freezer in a plastic bag.
Crush crackers, melt butter, and mix together. Drain veg-all, mix with onions, mayonnaise, and grated cheese. Turn into greased casserole dish. Top with crumb mixture. Bake at 350° for 30 min.
Sift the dry ingredients and work in the shortening and cheese. Add the milk. When well mixed, toss the dough on a floured board and pat to 1/2-inch in thickness. Shape into rounds with a biscuit cutter. Place in an oiled baking pan. Brush with milk and bake in a very hot oven (450°) from 12 to 15 minutes.
Combine wet ingredients. Add flour until soft dough. Use icing sugar to roll out dough.
Cut 6 eggs in half lengthwise; gently remove yolks. Coarsely chop remaining egg. Place yolks, chopped egg, mayonnaise and mustards in a self-sealing plastic bag. Seal bag. Gently squeeze the bag to combine the ingredients. Season with salt and pepper. Snip one corner of bag and squeeze bag, pushing egg yolk mixture through hole into egg white halves. Top with parsley or paprika.
Cut sausage into chunks. Combine with rice, soup, water and butter in a large skillet over medium heat. Cover and bring to a boil. Reduce heat and simmer 5 minutes. Stir in peas and mushrooms (both are drained). Sprinkle with cheese. Do not stir in cheese. Simmer, covered, for 20 minutes or until rice is cooked. Yields 4 servings.
Pour pineapple and juice into large mixing bowl; add pudding mix and stir well. Add all other ingredients and stir until thoroughly mixed. Cool in refrigerator at least 2 hours before serving.
Hard-boil the eggs. Put in pan of cold water. Bring to a boil. Put lid on pan and turn off heat. Allow pan to set on the burner at least 1/2 hour. Cook the potatoes at the same time. Cook until tender all the way through. Drain and let cool. Don't mix with dressing until completely cool!
Brown beef and onion; drain. Add tomatoes, tomato sauce, chilies and taco seasoning. Simmer 10 to 15 minutes. Place 1/4 to 1/2 cup mixture in bottom of greased 9 x 13-inch pan or glass baking dish. Place a layer of tortillas on top of meat, then add more meat mixture, then cheese. Layer tortillas 3 times with meat and cheese. Bake at 350° for 25 minutes or until cheese is bubbly. Top with lettuce, tomato and salsa.
Mix together. Drop by spoonfuls on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes (not until brown).
Mix well. Roll out thin. Cut into 2 x 3-inch rectangles. Drop into hot fat and brown each side.
Mix cake by directions on box. Put in 9 x 13-inch greased pan. Mix cheese, sugar, eggs and 1 teaspoon vanilla together, then pour over top of cake batter. Cook at 350° for 30 to 35 minutes.
Cream sugar and shortening; add vanilla and eggs. Combine flour and baking powder and salt; add to ingredients along with milk. Refrigerate dough. Drop on cookie sheets and bake at 375° for 10 minutes.
Combine milk, sugar, salt and shortening in saucepan. Heat until bubbles appear around the edge and shortening is melted. Cool to lukewarm. Measure warm water into large mixing bowl. Sprinkle in yeast and stir until dissolved. Add lukewarm milk mixture. Add 6 cups flour; beat until smooth. Add enough flour to make dough easy to handle. Knead for 5 minutes until smooth and elastic. Put into greased bowl. Turn over with greased side up. Cover with damp towel.
Grease and flour 1-quart pan. Mix all ingredients. Bake at 350° until firm. Serve with creamed peas and French fries.
Pour dressing over carrots in large nonstick skillet; stir to coat. Cover and cook on medium heat 20 minutes, stir frequently. Just before serving add almonds and parsley. Serves 6.
Place Camembert in small bowl and cover with wine. Cover; leave overnight. Next day, drain off wine; chop Camembert roughly. Put into small bowl. Add softened butter and Tabasco and beat on medium speed until smooth and well blended. Refrigerate 15 to 20 minutes. Shape cheese into original shape of Camembert. Roll top and sides in almonds, patting on firmly. Refrigerate until firm.
Melt 2/3 of the margarine in a 10 x 13-inch pan. Empty in hash browns; sprinkle onion on top. Sprinkle on the shredded cheese. Mix the sour cream, soup, salt and pepper; spread on top of cheese. Melt remaining margarine; toss cornflakes in it. Cover the casserole with this mixture. Bake at 350° for 40 minutes, uncovered.
Sprinkle jello into cottage cheese. Add pineapple and oranges. Fold in Cool Whip. Let stand several hours or overnight in refrigerator. Unmold.
Bake cake mix as directed on box in a 13 x 9-inch pan. Mix pineapple and sugar and bring to a boil. Pour over hot cake. Prepare pudding according to package. Spread over cooled cake. Combine pecans, coconut and Cool Whip and spread over cake.
Variation: Substitute 3/4 cup butter flavored popcorn oil for 1 cup oil and 1/2 teaspoon white pepper for lemon pepper.
Rinse canned corn. Mix corn with eggs and milk (using an electric mixer on high speed). Add the rest of the ingredients. Put in baking pan. Bake at 325° for about 1 hour. Stir from the bottom of the pan every 10 minutes for the first 1/2 hour. Serves 8 to 10.
Sift dry ingredients together. Combine oil and sugar; mix well. Add 1/2 the dry ingredients; mix well. Add vanilla, nuts, carrots and pineapple. Mix well. Add dry ingredients that remain and eggs, one at a time, mixing well after each addition. Pour into greased tube pan. Bake about 1 hour in 350° oven.
Combine jello and boiling water. Combine with lemon and sugar and allow to almost jell; then whip. Partially freeze Carnation milk, then whip until stiff. Combine with lemon mixture. Pour in large Pyrex dish over crust of oleo and vanilla wafers (save some to sprinkle on top). Refrigerate. Serves 16 to 18.
Mix together sugar, butter, eggs and vinegar. Add coconut, raisins and pecans. Stir together and put in unbaked pie shell and bake at 300° for 40 minutes.
Preheat oven to 350°. Line a 13 x 9-inch pan with wax paper; grease paper. Sift flour, sugar, soda and cinnamon. Add oil, eggs and vanilla and beat well, then add carrots and walnuts, coconut and pineapple. Bake for 1 hour on middle rack. Top with Alma's Cream Cheese Frosting.
Preheat oven to 425°. Put pizza crust on pan or baking sheet. Mix tomato sauce and Mexican seasoning. Spread over crust. Dot with beef. Sprinkle with chili pepper and cheese. Bake in a 425° oven for 20 to 25 minutes or until meat is cooked and cheese is melted. Sprinkle with lettuce, tomato and corn chips. Serves 4.
Combine all ingredients except bread crumbs. Cover with crumbs or potato chips. Bake at 350° for 20 minutes.