HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet, melt butter and brown chicken. Remove chicken. Stir in tomatoes, garlic and soup. Return chicken to pan and simmer, covered, stirring occasionally, 45 minutes or until chicken is tender. Boil spaghetti until done and pour tomato sauce over spaghetti. Serve with chicken. Serve immediately. Can be prepared ahead and frozen.
Mix well together and let set 6 to 8 hours. Will stay fresh for a long time.
Cream margarine and Crisco. Add sugar, chocolate syrup and eggs. Add dry ingredients and milk gradually. Add flavoring last. Start in cold oven. Do not open for 1 hour. Bake at 325° for 1 1/2 hours.
Mix all ingredients except water. Blend well. Add water. Mix and roll very thin! Cut into 2-inch squares which are then cut into triangles. Quick fry in very hot oil (as you would doughnuts). Under proper conditions, the sopaipillas will "puff" or rise immediately. Fry only until light golden brown. Drain on paper towels. Best hot. Sprinkle with confectioners sugar.
Mix. Bake at 300° for 40 or 50 minutes in unbaked pie shell.
Heat oven to 350°. Combine cereal and pecans in 13 x 9 pan; set aside.	Combine corn syrup, brown sugar and margarine in 2-cup microwavable bowl.	(I used a 2-cup measuring cup because it made it easy to pour.) Microwave on High 1 1/2 minutes; stir. Microwave 1/2 to 1 1/2 minutes more or until boiling. Stir in vanilla and baking soda and pour over cereal mixture. Stir evenly to coat. Bake 1 hour, stirring every 20 minutes. Spread on baking sheets to cool. It took 2 large sheets. Break into pieces after cool. Store in airtight container. Makes 10 cups.
Mix first 3 ingredients. Place margarine in 1 1/2-quart round casserole and set in moderate (350°) oven until melted. Meanwhile, mix remaining ingredients and pour into casserole dish. Spoon chicken mixture into center. Bake about 50 minutes. Let stand 5 minutes before serving. Serves 4 to 6.
Mix flour, salt and yeast in a food processor. While flour mixture is turning, add hot water. Mix until dough ball is formed. Place in a greased bowl to rise. Roll or pat dough to fit pizza pan.
Bring the first 5 ingredients to a boil; remove from stove. Add the oatmeal, coconut and vanilla. Mix well. Take tablespoonful and drop on wax paper. Let cool and set.
Chop 1/2 of walnuts to medium pieces and rest to fine pieces for coating. Melt butter in pan and add sugars, salt and sour cream. Cook to a boil and boil 5 minutes, covered. Uncover and without stirring cook to 236°. Remove and cool. Add vanilla. Beat until creamy. Add nuts and drop by rounded teaspoonfuls onto waxed paper. Shape into balls and roll in finely chopped walnuts.
Crumble and brown sausage in a skillet. Drain on paper towel. Place bread slices in a greased 12 x 8 x 2-inch baking dish. Cover with cheese, top with sausage. Combine milk, eggs and seasoning. Beat well. Pour over sausage. Bake at 350° for 50 minutes. Yield: 6 servings.
Flatten chicken breasts like cutlets, salt and pepper them. Layer each cutlet with Mozzarella cheese and pepperoni or salami. Add 3 leaves basil, roll cutlets and secure with toothpicks. Dust with flour and refrigerate about 2 hours. Pan fry roll-ups in butter or other shortening for 10 minutes. Add mushrooms, onion and sherry. Cover and cook for 5 more minutes. Good served over wild rice. Adjust quantities to your needs.
Cook peeled potatoes in boiling water until tender. Drain. Mash until smooth. Add remaining ingredients. Beat until light and fluffy. Cool. Cover and set in refrigerator. May be used anytime in 2 weeks. Place potatoes in greased casserole dish. Dot with butter and bake at 350° for 30 minutes or heated through. Tastes like baked potato with sour cream and chives.
Cook noodles as directed. Drain and rinse with cold water. Beat eggs and milk. Add other ingredients and blend well. Mix with noodles and put in a greased 12 x 18-inch pan. Sprinkle with cinnamon, sugar and dot with butter. Bake at 350° for 1 hour. Top will begin to brown. May be served hot or at room temperature.
Butcher may cut brisket if it is too large. Place meat, water, cubes, 1 tablespoon salt, onions, carrots, celery and parsley into kettle; bring to a boil. Remove scum, if desired. Cover and simmer 4 hours or all day, if desired. Cool overnight and remove congealed fat. Bring to a boil again. Add barley, pepper and 2 teaspoons salt. Remove brisket; dice meat and return to soup. Simmer. Serve with French or garlic bread and tossed salad. A hearty winter meal.
Mix sugar and Crisco well together. Add eggs slowly, beating thoroughly. Stir in nuts, then add flour, soda, salt and spices which have been sifted together. After mixture has been well beaten, shape into rolls about 2 1/2 inches in diameter. Place in refrigerator overnight. When ready, slice as thin as you can. Bake at 375°. Remove while warm.
Place macaroni in buttered baking dish. Pour the other ingredients over macaroni; do not stir. Cover and place in refrigerator 6 to 8 hours or overnight. When ready to bake, take a spoon and go to the bottom of the casserole in several places without stirring. Bake 1 hour at 350°.
Preheat oven to 300 degree. In bowl, beat egg whites. Add syrup. Stir in cocoa powder, almond extract and cereal. Drop by teaspoon on nonstick cookie sheet. Bake for 30 minutes, until lightly browned. Remove from sheet immediately.
Mix all ingredients. Pour into 8 paper or plastic cups. Freeze 3 hours. Take out 30 minutes before serving. Makes 8 servings.
Combine first 5 ingredients; set aside. Dip chicken in salad dressing; dredge in bread crumbs mixture. Place chicken in 13 x 9-inch baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 to 25 minutes or until tender. (If chicken not boned, bake for 45 minutes). Contains 232 calories per serving.
Beat eggs and flour until smooth. Mix other ingredients. Add pepper to taste. Bake in 2-quart casserole for 1 hour at 350°. Let stand few minutes before serving.
Wash and pick over beans. Cover with cold water and soak overnight. Drain. Cover beans with 2 to 3 inches of water. Add ham bone, onions, bell pepper, bay leaves, garlic, pepper and Tabasco. Cook slowly 2 to 3 hours. Add salt after beans are tender. Beans will make thick gravy. Add sausage about 20 to 30 minutes before serving. Serve over hot rice. Serves 8.
Boil peeled, cut up eggplant until tender. Drain in colander; mash. While hot, add butter and 1/2 cup grated cheese plus chopped onion. Toss this with beaten egg and dash of salt and pepper. Put in shallow baking dish; cover with grated cheese and top with Pepperidge Farm herb dressing. Bake at 350° for about 20 minutes.
In skillet over medium heat in hot butter, cook onion with basil until onion is tender. Add remaining ingredients. Heat to boiling. Reduce heat to low; simmer 20 minutes or until vegetables are tender and crisp, stirring occasionally. Makes 5 cups or 8 servings.
In bowl, blend together first 5 ingredients on low speed; then beat on high for 5 minutes. Pour into a greased 9 x 13 x 2-inch baking dish and bake at 350° for approximately 35 minutes. Melt margarine and drizzle over hot cake. Sprinkle cinnamon sugar mixture on top.
Cut up and fry bacon; remove bacon from pan. Add vinegar, sugar and water to grease in pan and bring to boil. In bowl, put potatoes, bacon, green onions and celery. Pour juice over potato mixture. Serve hot. (Some bacon grease may be removed if too much.)
Brown hamburger. Cook onion and celery and add to hamburger. Mix in remaining ingredients, except for noodles. Pour into a casserole dish and bake covered 1 1/2 hours at 350°. Add noodles on top and bake uncovered 20-30 minutes longer.
Mix yellow cake mix, but eliminate water. Add liquid from mandarin oranges and then add cut up oranges. Bake according to directions. Cool.
In a large skillet heat cooking oil. Saute onion and bell pepper until tender. Add hominy and tomatoes. Cover and simmer for approximately 45 minutes over low heat, stirring occasionally.
In saucepan, combine flour and sugar; stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook 1 minute more. Remove from heat. Gradually stir about 1 cup mixture into egg yolks. Return all to saucepan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool to room temperature stirring occasionally. Fold in whipped cream. Layer 1/3 of pudding in 2-qt. bowl. Top with half of the bananas. Repeat layers topping with pudding. Sprinkle with nuts. Cover and chill at least 2 hours before serving.
Cook broccoli as directed on package. Cut margarine in pats; place on bottom of baking dish. Preheat oven to 350°. Beat eggs, mayonnaise, soup, onion, pepper, cheese and broccoli together; mix well. Pour in baking dish. Crumble saltines; sprinkle over top of mixture in dish. Bake about 1 hour. Let stand about 20 minutes.
(This is good for any kind of steak.) Pound it with pounder. Dip the steak in flour, salt and pepper well. Heat skillet until hot and place pieces in pan (in oil or margarine). Cook until blood appears on steak, then turn and cook on the other side until done. (Onions and garlic powder may be added while frying.)
Preheat oven to 350°. In a large skillet, brown ground beef; drain grease. Stir in taco seasoning mix, tomato sauce and beans. Simmer 10 to 15 minutes, stirring occasionally. On serving platter, place a layer of tortilla chips. Spoon beef mixture on top. Serve with remaining ingredients on the side. Makes 4 to 6 servings.
Pour boiling water over oats and let stand. Cream oleo, white sugar and brown sugar. Add eggs. Add cooled oatmeal. Sift flour, soda and salt. Put in greased and floured 9 x 13-inch pan and set aside to make topping.
Mix all ingredients together. Put in casserole. Bake for 45 minutes at 350°.
Cream sugar, shortening, eggs, pumpkin and vanilla. Add dry ingredients, then nuts and raisins.
Blend salad dressing mix into softened cream cheese. Gradually stir in sour cream and mayonnaise. Use as a dip for carrots, celery, cucumber sticks, cauliflower, radishes, cherry tomatoes or zucchini slices.
Prepare 1 envelope of Jell-O as directed on package. Allow to semi-set. Rinse and hull berries; place in baked pie shell. Pour Jell-O over top. Chill until firm. Top with whipped topping. Yield: 8 servings.
In medium saucepan, heat water and margarine to full boil. Remove from heat; add milk and potato flakes. Stir to desired consistency. Stir in cheese; set aside.
Cream Butter Buds, both sugars, Egg Beaters and vanilla with a hand mixer until smooth. Add flour, cinnamon, nutmeg, soda and baking powder. Stir in oats, Triplets or Rice Krispies and Grape-Nuts. Add raisins, if desired. Drop by spoonfuls onto a baking sheet that has been sprayed with a nonfat cooking spray. Bake at 350° for 10 to 13 minutes. Yields about 6 dozen cookies.
Drain and flake salmon. Combine salmon, oats, onion, egg, parsley, lemon juice and Worcestershire sauce; mix well. Shape mixture into 4 patties. Fry on both sides in hot oil until golden brown, about 15 minutes. Serve in hamburger buns with lettuce and tomato or just as a patty.
In a large bowl, dissolve yeast in the water. Add the sugar, butter, salt, dry milk, pumpkin, cinnamon, cloves, nutmeg and ginger. Beat well to blend, then gradually beat in about 4 cups of the flour to make a stiff dough. Turn dough out onto a floured board and knead until smooth (about 15 to 20 minutes), adding flour as needed to prevent sticking. Turn dough over in a greased bowl. Cover and let rise in a warm place until doubled in volume (1 1/2 to 2 hours).
Combine vinegar and sugar; bring to a boil. Pour over kraut mixture. Cover and set overnight.
Cream sugar and shortening until light and fluffy. Add eggs, flavorings and buttermilk; mix well. Sift flour, soda and salt together; stir into creamed mixture. Blend in chocolate. Pour into a greased and floured 9-inch tube pan. Bake at 300° for 1 1/2 hours. Place under tight-fitting cake cover while still hot. Leave covered until cool.
Place peaches, lemon juice and pectin in 3-quart casserole. Stir well and cover. Microwave on High until mixture is at a full rolling boil (8 to 10 minutes). Stir. Add sugar to mixture. Stir well. Microwave on High, uncovered, 7 to 9 minutes (stirring after 4 minutes) until mixture reaches full rolling boil, then time for 1 more minute after boiling. Skim off foam and stir jam for about 5 minutes before ladling into prepared glasses. Seal.
Put the first 4 ingredients into a blender; mix on low speed until smooth, then set aside. Drain the can of tuna. Mix in chopped celery, minced onion and pickles. Stir in tofu mixture; mix well. Cover; refrigerate several hours to blend the mixture. Stir thoroughly before spreading on bread slices.
Mix pineapple, flour, eggs, baking soda and brown sugar, then mix rest and sprinkle on cake. Bake at 350° for 35 to 40 minutes.
Pour boiling water over oatmeal. Let stand 10 minutes. Add both sugars and margarine. Stir until melted. Add eggs and mix well. Sift dry ingredients together and add to sugar mixture. Mix well. Add about half of the chocolate chips and nuts. Pour batter into greased 9 x 13-inch pan. Sprinkle nuts and rest of chips on top. Bake 40 minutes in a 350° oven.
After you fry pork chops, bacon, steak, etc., pour off as much grease as you can, leaving the flavorful drippings. Add tomatoes to those drippings and stir well. May need a little salt and pepper and if you did not have much flour left or were using bacon drippings, you may want to add a little flour to thicken, if you want it thick that is.
Put half of orange slices and half of the cranberries in food processor. Process until evenly chopped. Repeat with remaining orange and cranberries. Stir in sugar. In a bowl, put the box of Jell-O with 1 cup boiling water. Stir well. Refrigerate until it gets thick. Mix the chopped cranberries and Jell-O. Stir well. Refrigerate until used.
Cut each biscuit into quarters. Mix all ingredients in a bowl; pour into an 8-inch round, ungreased pan. Bake at 350° for 20 to 30 minutes. Invert immediately onto a plate. Break into little pieces to serve.
Melt margarine in baking dish. Mix flour, sugar, baking powder and milk well. Pour batter over melted butter. Do not stir! Pour sweetened peaches over batter. Bake at 325° for one hour.
Mix and refrigerate overnight to bake fresh for breakfast. Sift together flour, baking powder, baking soda, 1 teaspoon cinnamon and salt. Cream margarine, sugar and 1/2 cup brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with buttermilk, beating well. Spread batter in greased and floured 9 x 13-inch baking pan. Combine 1/2 cup brown sugar, walnuts, 1/2 teaspoon cinnamon and nutmeg; sprinkle over batter. Refrigerate 8 hours or overnight.
Just boil syrup and sugar; add peanut butter and stir until well mixed. Press into an 11 x 13-inch greased pan. Melt chips in double boiler and spread on bars.
Mix together and bake for 10 to 12 minutes in a 350° oven.
Stuff green chiles with cheese. Place in greased 8 x 12-inch baking dish, side by side. Beat eggs with milk. Add garlic salt and Mozzarella cheese. Pour over chiles. Spread cream of chicken soup over top and add paprika for color.
Soften gelatin in 1/4 cup cold water; set aside. In a bowl, put egg yolks, 1/4 cup sugar and 1/2 cup lemon juice. Cook in microwave, stirring frequently until thick. Stir in gelatin and lemon rind; let cool. Beat egg whites stiff with 1/2 cup sugar and fold into egg yolk mixture. Chill until set and top with 1 carton whipping cream that is sweetened with 1/4 cup sugar.
Freeze pineapple and apple juice in their cans. One hour before serving, set out cans at room temperature. When ready to serve, place pineapple and apple juice in punch bowl and add the chilled ginger ale. Stir to mix.
Mix cream cheese and sour cream together. Spread onto platter. Top with shredded lettuce, tomatoes, olives and shredded cheese. Pour 1 jar taco sauce or salsa over top. Serve with tortilla chips.
Mix all together and marinate tenderloin 4 to 8 hours. Cook on grill until done.
Heat oven to 350°. Wash chicken and pat dry. Take 4 pieces of heavy duty aluminum foil, 18 x 15-inches. Place 1/4 chicken in center of each piece.
Cream shortening and sugar. Add eggs and dry ingredients. Stir in bananas, nuts and vanilla. Bake in a greased and floured loaf pan for 1 hour at 350°.
Chop cabbage. Melt margarine in dish. Put 1/2 of crumbs into dish with melted margarine. Add cabbage. Sprinkle cheese over cabbage; top with rest of crumb mixture. Mix milk, soup and mayonnaise in saucepan. Bring to a boil. Pour over cabbage dish. Bake at 350° for 40 to 50 minutes.
Melt butter in large skillet over low heat and stir in flour, salt, thyme and pepper. Cook, stirring, until mixture is smooth and bubbly. Remove from heat. Stir in turkey or chicken broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey/chicken, vegetables and onion. Pour into bottom crust. Cover with top crust; seal edges. Cut several slits in top crust. Bake on cookie sheet 35 to 40 minutes at 425°. Serves 8.
Preheat oven to 350°. In medium bowl, combine sugar, peanut butter, egg, flour and vanilla. Drop by teaspoon onto cookie sheet and bake for 5 to 10 minutes. While cookies are warm, press a chocolate kiss (or star) into each cookie. Cool.
Butter a small casserole and crumble rice into casserole. Stir in celery, almonds, cheese and onion. Fold in mayonnaise gently. May be topped with onion rings or almonds. Bake at 375° until it smells irresistible. Serve with salad for a fancy luncheon.
Slice cake around in half. Mash strawberries. Add sugar to taste. On bottom layer, put strawberries, then put top layer of cake on. Add strawberries to top layer. Ice cake with Cool Whip. Refrigerate. Cover with wax paper.
Mix together and bake in 9 x 5 x 3-inch loaf pan in 350° oven for 65 to 75 minutes.
Preheat oven at 350°. Add ingredients as in order in large bowl. Mix thoroughly. Drop by spoon on ungreased pans. Bake 12 minutes. Makes 6 dozen cookies.
Make up 2 serving-size rice; boil. Add to ingredients. Cook down 20 to 25 minutes. Grate cheese on top. Brown in oven.
Remove all skin from chicken; rinse and dry. Dip in milk. Mix corn flake crumbs with rosemary and pepper. Roll chicken pieces in seasoned crumbs. Let stand briefly so coating will adhere. Place chicken pieces in oiled baking pan lined with foil. Bake at 400° for 45 minutes or until done.
Saute onion and celery in butter. Add rice or moistened bread, parsley, seasonings, oysters and stock with giblets. Mix and heat thoroughly. Add beaten eggs and mix well. Yields stuffing for 10 pound turkey.
Mix 3 ounces cream cheese with cake mix, egg, water and oleo. Spread in lightly greased and floured 9 x 13 x 2-inch pan. Put aside for later use (will be slightly stiff). Mix 8 ounces cream cheese, powdered sugar, vanilla and eggs. After mixing, spread on top of batter already in pan. Bake at 350° for 40 minutes. Let cool in pan. Sprinkle powdered sugar on top, if desired.
Pound meat on wooden board with meat hammer; cut into servings. Sprinkle with flour on both sides. Brown meat on both sides in 1 tablespoon margarine and 1 tablespoon Crisco. Sprinkle with onion, chopped fine. Add pepper and salt. Add water. Cover and simmer for 30 minutes or until tender. Add more water, if necessary. Yields 4 large servings.
Beat butter and cream cheese until smooth. Add flour. Mix to form a soft dough. Chill at least 1 hour or overnight.
Mix picante sauce and beans for bottom layer. Then mix sour cream and cream cheese and taco seasonings for second layer. Chop up and throw the rest of the stuff on top.
Mix the first 6 ingredients together until blended. Add the pineapple and coconut. Pour into unbaked pie shell. Bake at 400° for 10 minutes; reduce heat to 350° and bake another 35 to 40 minutes.
Dissolve lime in water. Add cucumber slices and let stand, weighted for 24 hours. Drain off excess water and wash 3 times. Return to jar or bucket and add cold water. Let stand 3 hours.
Combine the first 3 ingredients and cook in large skillet until chicken is done and onion is soft. Add the remaining ingredients to chicken mixture. Mix well and simmer while preparing Dumplings. Stir occasionally.
Mix all together and drop by teaspoonfuls onto greased cookie sheet. Bake 15 to 20 minutes in a 350° oven. Makes 7 dozen.
Mix together ingredients. Pour on a greased 15 x 10-inch cookie sheet. Sprinkle 1 cup crushed nuts on dough. Bake at 350° for 15 minutes. Sprinkle 1 cup powdered sugar on a linen towel. Loosen cake and turn out on towel. Starting at narrow edge, roll up and cool. Unroll cake, remove towel and spread cream cheese frosting. Roll. Serves 12 to 15.
Combine first 5 ingredients in a large glass bowl. Whisk remaining ingredients in a smaller bowl, then add to large bowl. Combine and chill in refrigerator before serving.
Okra should be cut for frying and green tomatoes diced. Sprinkle with salt and pepper to your taste. Beat egg and pour over vegetables; mix until they are coated. Then use self-rising buttermilk cornmeal mix and self-rising flour, about half and half. Coat vegetables well. Have oil in iron skillet and heat until hot. Put in okra and tomatoes and slowly brown. This may be done in deep oil or sauteed. (I saute and then add oil as I think it is needed. A few tablespoons of bacon grease adds much to the flavor.)
Cream butter with brown sugar until light and fluffy; add egg. Beat well. Add vanilla. Sift flour with cinnamon, salt and baking soda. Stir into butter mixture, mixing well. Add oatmeal. Stir until well combined. Roll cookie mixture into 12 to 14 equal balls. Place on an ungreased cookie sheet. Flatten balls to 3 inch diameter. Bake at 375° for 12 to 14 minutes until golden brown but still soft. Cool completely on a wire rack.
Mix refried beans with half of the taco sauce. This is the first layer. Layer remaining ingredients in order given. Top with Fritos.
Combine pudding mix, gelatin and water in a saucepan. Cook and stir over medium heat until mixture comes to a full boil. Chill until slightly thickened. Thoroughly blend Cool Whip and drained strawberries into chilled pudding mixture. Chill until firm. Makes 8 cups.
Cake: Sift cake mix into large mixer bowl. Add 1 box of pudding, eggs, oil, soda and nuts. On #1 speed, mix just enough to blend. Then beat on #4 speed for 4 minutes. Pour batter into smaller fluted or tube pan prepared for baking (greased and floured). Do not use 12 cup pan. Bake in preheated oven at 350° for 40 to 50 minutes. Test with toothpick at 40 minutes. Do not overbake. Cool in pan 10 minutes. Turn out. Ice when cool.
Line bottom of baking dish with cubed meat. Mix all other ingredients together and pour over meat. Cover tightly. Bake at 250° for 3 to 4 hours. Serve over a bed of rice. Serves 4.
Mix together scalded milk, margarine, sugar and salt. Cool to lukewarm. Add yeast that has been dissolved in 1/4 cup warm water; add to flour. Mix together, then let raise 15 minutes. Roll out dough on floured surface; cut and make Parker House rolls. Place on greased cookie sheet (I just melt margarine on cookie sheet and dip rolls in it). Let raise 15 minutes. Bake at 400° to 425° for 10 to 15 minutes.
Boil potatoes and peel while they are warm. Add margarine then mash well. Beat eggs, add sugar, milk, and nutmeg; mix. Cook 15 - 20 minutes in a baking dish at 400 degrees. Top with mini marshmallows.
Spread cheese in bottom of shallow dish (1 to 1 1/2-inch thick). Spread chili sauce over cheese. Put crab over chili sauce. Serve with spreader and crackers.
This is for any size turkey as long as you have a roaster pan large enough to hold it with the lid fitting tightly. No foil cover. It will work with a gas or electric stove if the oven registers the correct temperature.
Blend all ingredients except brown sugar and nuts in large bowl. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes. Cool in pan 15 minutes. Spoon hot Butter Glaze over warm cake.