HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover chicken with water and cook until tender. Remove chicken from pot, set aside. Cook potatoes and onion in broth until tender. Add tomatoes and corn. Bring to boil. Add chili powder and butter. Season to taste with salt, pepper, red pepper and paprika. De-bone chicken and cut into bite sized pieces. Add to mixture. Simmer 10 minutes and serve with corn bread.
Mix cake mix, pudding, eggs, oil and water. Beat for 10 minutes. Mix topping ingredients together (sugar, cocoa, cinnamon and nuts). Grease angel food pan and sprinkle a little topping around. Add the cake batter and topping like for a marble cake. Bake 1 hour at 350°.
Mix. Pour in greased dish. Bake at 350° for 1/2 hour or until brown.
Use 2 tablespoons of mix to 6 ounces of hot water or can add mix to taste.
Combine fruit and spoon into compotes. Sprinkle with creme de menthe or mint extract. Serve with 1/4 cup of lime sherbet and garnish with a fresh mint leaf. Makes 6 servings.
Boil Pet milk and sugar for one full minute. Add crackers, vanilla and peanut butter. Mix well and drop by teaspoons onto waxed paper.
Break bread into bite-sized pieces. Spread evenly over bottom of 8 x 8-inch baking dish. Pour melted margarine over bread. Mix together cream of mushroom soup, chicken noodle soup, egg and chicken. Spread mixture over the bread in dish. Top with bread crumbs. Bake at 350° for 1 hour.
Prepare pasta and keep in strainer. In large saucepan, fry bacon; drain on paper towels. In small saucepan, slowly warm whipping cream, red pepper and 1 tablespoon bacon drippings. Beat eggs and add 1/2 cup Parmesan cheese. In large bowl, toss pasta, egg mixture, softened butter and cream mixture. Keep on very low heat. Crumble bacon and toss in. Add remaining 1/2 cup cheese. Serve immediately.
Preheat oven to 425°. Spray shallow baking pan with nonstick coating. Place fillets in pan. Sprinkle with lemon pepper; drizzle with margarine. Bake 8 to 10 minutes or just until fish flakes easily. Top with parsley.
Scald milk with rice. Add sugar, salt and cinnamon. Pour into casserole and bake at 325 for 1 hour 25 minutes or until almost set. Stir every 20 minutes. Ten to fifteen minutes before pudding is done, add 1/2 cup raisins and mix well.
Brown ground beef and onion; drain. Let cool in a bowl. Put sauce in skillet; bring to a medium boil. Arrange pepper halves on sauce, reduce heat to low, cover and simmer 15 minutes.
Preheat oven to 425°. Grease an 8-inch square baking pan. Combine cornmeal, flour, sugar, baking powder and salt in a large bowl. Add egg, milk and oil. Stir to make a fairly smooth batter. Pour into greased pan. Bake 20 to 25 minutes. Cool in pan or on wire rack. Cut into squares. Serve warm or cold.
Always mix Jell-O with 1 cup hot and 1/2 cup cold water. Grease pan with butter (13 x 9-inch). Dissolve lime Jell-O in 1 cup boiling water. Add 1/2 cup cold water. Pour in pan and refrigerate until firm, approximately 40 minutes.
Mix dry ingredients and shortening together. Add egg, water and vinegar. Mix until it forms a ball. Roll out and fit in pie tin.
Combine butter, onion, bread crumbs, walnuts and parsley and stuff. Bake at 300° for 10 - 20 minutes.
Cut round steak into serving pieces. Brown meat in pan on stove. Put meat in electric skillet. Salt and pepper both sides of meat. Cut up onion and add to meat. Pour chili sauce over meat. Add 2 cups water and stir. Simmer for 2 hours, until meat is tender. Keep skillet covered and turn meat gradually.
Combine butter, brown sugar and curry powder. Mix well. Drain fruit and arrange in a shallow baking dish. Cover with mixture of butter, brown sugar and curry. Bake in a preheated 325° oven for 1 hour and 15 minutes.
Combine first nine ingredients; mix well. Beat the eggs puffy, fold into carrot mixture. Pour into a well-greased 1 1/2-quart ring mold. Bake at 350° for 40 to 45 minutes. Turn out onto a warm platter. Fill center with warmed sweet English peas. Garnish outside ring with parsley. Serves 8 to 12.
Rub fuzz from peaches with a coarse towel. Mix sugar and water in a large saucepan. Bring to a boil. Add peaches and simmer for 5 minutes. Drain peaches. Place in sterilized quart jars (saving sugar). Pour 1/4 cup brandy into each quart. Pour syrup over peaches and seal. Process in hot water bath for 15 minutes. Store for 3 months in cool, dark place before using.
Beat eggs thoroughly. Add sugar, pumpkin, flour, soda and cinnamon. Line cookie sheet with waxed paper. Spread batter on waxed paper-lined pan. Bake at 375° for 15 minutes. Lay clean towel on table. Flip cake onto towel. Peel off paper and roll cake up while hot. Let cool. Unroll cake and spread the following filling.
Mix 6 tablespoons juice with flour, sugar and Cheddar cheese. Top with Ritz crackers mixed with margarine. Bake at 350° for 30 minutes.
Place peeled and diced apples into a well-oiled casserole. Add water and sprinkle cinnamon. Work together sugar, flour and butter until crumbly and spread on apples. Bake, uncovered, for 1 to 1 1/2 hours at 350°.
Beat 2 eggs slightly. Add can of creamed corn, can of whole corn kernels, sour cream, melted butter, salt and pepper to taste. Mix well. Place in buttered baking dish. Bake at 350° for 35 minutes or until golden brown.
If cracklings are large, put in blender or food processor until they are chopped in small pieces. Mix cracklings with corn meal, flour and salt. Add water until mixture is of desired consistency. Pour in baking dish. Bake until brown.
Dump all together in bowl and mix. Pour into funnel cake pan or large rectangular pan. Bake 1 hour at 350°.
Grease 9-inch spring-form pan lightly. Blend cracker crumbs with margarine thoroughly and press over bottom and half up sides of pan. Bake in preheated 350° oven for 8 to 10 minutes. Cool.
Mix flour, salt and Kool-Aid. Add oil and water. Mix well with spoon. When cool enough, mix with hands. Store in Ziploc bags.
Dissolve strawberry gelatin in boiling water; stir in cold water. Chill until thickened. Fold in apples, celery and nuts. Pour into 5-cup ring mold. Chill until firm. Unmold; surround with lettuce. Combine sour cream and Miracle Whip salad dressing. Fold miniature marshmallows into sour cream. Fill center of mold with mixture. Makes 6 to 8 servings.
Heat oven to 375°. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes.
Chill batter bowl in freezer for 30 minutes. Remove and press lime sherbet into batter bowl, covering the sides and bottom. Return to freezer until firm. Repeat for lemon or pineapple sherbet and fill cavity with raspberry sherbet, mixed with chocolate chips. Freeze until very firm. Invert batter bowl on top of serving plate and wrap a warm, wet towel around bowl to loosen sherbet. Slice in "watermelon" wedges to serve. Yield: 14 to 16 servings.
Mix flour and milk and add mayonnaise. Mixture will be thin. Pour into muffin tins which have been well-greased. Bake at 375° for 15 to 20 minutes or until well browned. If any is left over, wrap in foil and freeze.
Mix all vegetables and sunflower seeds together in a large bowl. Then mix mayonnaise, vinegar and sugar in small bowl and pour over vegetables and blend well.
Cook shells as directed on package. Meanwhile, mix cream (or milk), Ricotta cheese, Parmesan cheese, marjoram and nutmeg together in a bowl. In a skillet, heat the margarine and cook the ham and peas until ham is lightly browned. While pasta is draining, heat the cheese mixture in the pasta pan. Lightly mix the drained pasta into the sauce. Stir in the ham and peas mixture. Serves 8.
Combine flour, beer, egg and salt. Slice onion and separate into rings or quarter and separate layers. Pieces will be in boat-like shapes. Dip onions in batter. Heat oil to 375°; add the batter-covered onions and fry until golden brown.
"Put the fish in microwave. Take it out and put it in the oven for 5 minutes. Take out and eat."
Spray Bundt pan with Pam spray. Put doughballs in pan. Sprinkle sugar and cinnamon over doughballs. Shake pudding mix over doughballs. Melt butter; let cool 10 minutes, then pour over doughballs. Put a towel over pan and let doughballs sit overnight. Put in 350° oven for 25 to 30 minutes.
Bring Karo, sugar and water to boil 5 to 10 minutes or until desired consistency. Cool and add flavoring.
Whip the cream cheese and sugar with mixer until fluffy. Add drained pineapple and 1/2 cup of nuts. Fold in Cool Whip and spread in pie shell.
Preheat oven to 350°. Combine dry cake mix, melted butter, chopped nuts and 1/3 c. evaporated milk. Pour half of this mixture into a greased and floured 9 x 13 inch pan; bake for 6 minutes. Meanwhile, put caramels and remaining evaporated milk into a heavy saucepan. Heat and stir until caramels are melted and mixture is well blended. Immediately sprinkle chocolate chips over baked layer, drizzle with caramel mixture, and top with remaining cake mixture, spreading evenly. Return to oven and bake 15-18 minutes, or until top looks dry. Cool and cut into fingers.
Mix all ingredients in a large bowl. Drop with a large spoon into hot oil in a deep fat fryer. Cook until brown, turning with a long wooden spoon. Great with fried catfish. Yields 4 servings.
Wash and boil sweet potatoes until soft. Peel and place in mixing bowl. Mash and mix well with all other ingredients. Pour into greased 9 x 12-inch baking pan and bake at 350° for 1 hour or until brown. Cool and cut in desired size squares.
Mix ingredients well. Add oil to frypan. Pour in mixture. When formed consistently, turn over, omelette style, to desired wellness. Enjoy.
Cream sugar and butter. Add and mix 1 egg at a time. Mix dry ingredients and add to sugar and eggs. Add pumpkin, potatoes, oil, vanilla and nuts. Mix well. Bake at 325° for 1 hour. Makes 2 big loaves.
Mix first 4 ingredients. Set aside. Combine next 4 ingredients. Add remaining ingredients. Fill cupcake liners 1/2 full. Top each with 1 tablespoon cream cheese filling. Bake at 350° for 25 minutes. Makes 18 cupcakes.
Peel cukes and slice thin. Layer cukes in a medium size bowl. Cover with 3 cups water or enough to cover and 1 1/2 teaspoons salt. Chill. Pour off salted water and rinse in clear water. Drain. Blend sour cream, vinegar and sugar. Fold into cukes. Serve with a sprinkling of salt and pepper.
Cream butter and sugar and add beaten egg, lemon juice and well mashed bananas. Add flour with baking powder, salt and soda and then add the nuts. Turn into a greased loaf pan and bake in moderate oven at 350° until toothpick comes out mostly clean. This bread is wonderfully moist and full of flavor.
Brown beef and drain off fat. Place in bottom of casserole dish. Salt and pepper to taste. Next layer onions. Spread soup over onions. Cover with shredded cheese and place Tater Tots, side by side, over cheese. Sprinkle garlic powder over Tater Tots. Bake in moderately hot oven for 30 to 40 minutes or until Tater Tots are browned.
Dissolve bouillon cubes in 1 cup water; add the rest of the water and mix in all vegetables (frozen), onions and hash browns. Cover and simmer 30 minutes. Add cheese, milk and soup. Stir over medium heat until all the cheese melts. Salt and pepper to taste. Garnish with Durkee fried onion rings. Serve with warm croissants.
Break bread into small pieces and place in medium bowl. Pour on half and half. Cover bowl and let stand for 1 hour.
Cream margarine, 3/4 cup sugar and egg. Beat in flour, baking powder and salt. Line a 14-inch pizza pan with dough. Bake at 350° for 10 to 12 minutes. Cool.
Mix lemonade Kool-Aid, sugar and water in punch bowl. Add 5 Alive juice and ginger ale. Mix cherry Kool-Aid according to directions and freeze into ice cubes. Place cherry ice cubes in cups and pour punch into cups.
Blend together thoroughly. Chill dough. Remove from refrigerator and pinch off 24 balls of dough. Press into tiny muffin pans.
Mix ingredients in large bowl; blend well. Put into a 9 x 13-inch container. Put whatever is left in smaller container, such as a pretty mold.
Saute onions in butter in a saucepan until tender. Sprinkle with flour. Stir in bouillon dissolved in 2 cups hot water. Cook until smooth and thick, stirring constantly. Add cheese, stirring until melted. Stir in milk gradually. Add seasonings and broccoli with cooking liquid, mixing well. Makes 10 servings.
Pour sugar over cranberries. Let stand overnight. Stir sugar in cranberries until dissolved.
Squash should be cooked and mashed. In mixing bowl, beat eggs, 3/4 stick of oleo and sugar, then add squash. Place squash mixture in baking dish. Mix brown sugar, flour and 1/4 stick oleo; sprinkle on top of squash. Top with broken pecans. Bake in 325° oven for 45 minutes.
Bring carrots to a boil and cook 3 minutes. Drain and put in a bowl to chill with bell peppers and onion . In a saucepan, mix the remaining ingredients. Bring mixture to a boil and cook 15 minutes. Mix with carrot mixture. Refrigerate at least 1 hour (but the longer the better) before serving. Keeps well.
You will need 1 plastic flowerpot, 8-inches in diameter and 8-inches high.
Combine first 7 ingredients in a medium bowl; stir well. Combine egg substitute and milk. Add to corn mixture. Stir to combine. Pour mixture into a 1-quart baking dish coated with cooking spray. Place dish in a 13 x 9 x 2-inch pan. Pour hot water into pan (about 1-inch deep). Bake, uncovered, at 350° for 1 hour or until knife inserted in center comes out clean. Yields 6 (1/2 cup) servings, 95 calories per serving.
Beat butter at medium speed and add sugar, beating well. Add egg and molasses. Combine flour and next 4 ingredients. Add to creamed mixture alternately with water, beginning and ending with flour mixture. Mix after each addition. Pour batter into a lightly greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes until toothpick inserted in center comes out clean. Serve with whipped cream or lemon sauce.
Trim crust from loaf bread. Cut each slice into 1 inch strips (3 per slice). Place on top of 1/2 slice bacon. Squeeze a thread of cheese on top of bread. Roll up and place a toothpick through to hold. Bake at 350° approximately 20 minutes or until bacon is done.
Drain pineapple, reserving 1 tablespoon syrup for dressing recipe; set aside. Combine pineapple chunks and next 4 ingredients; toss gently. Spoon into individual serving dishes and top with Pineapple Cream Dressing. Yield: 8 to 10 servings.
Drain oysters and puree in food processor or blender. Add cream cheese and blend until smooth. Mix in wine, mustard and sage. Form into a ball shape. Cover and chill overnight or until firm. Combine walnuts and parsley. Roll pate in mixture to coat. Serve with crackers or French bread.
Mix together all ingredients except crackers. Pour into baking dish. Bake 45 minutes or longer at 250°. When done, cover with crushed crackers.
In a large frying pan, place oil, beef, pork, onions, and oregano and heat over medium heat until dark brown (killing all offensive critters)! Drain excess fluids and place in large pot and pour in all of the red sauce. After drinking some of the wine, pour remainder in sauce. Stir and simmer over low heat for 20 minutes. In another large pot, fill approximately 1/2 way with water and add a little oil to keep pasta from sticking together. Add a small dash of salt to keep your heart pumping. Bring water to boil and place all of the lasagna noodles in pot and stir constantly so they don't stick together. Cook noodles until almost tender and then remove and drain water. Remove sauce from heat and ladle and coat bottom of large aluminum roasting pan. Lay noodles in pan -- approximately 3 -4 noodles per layer. Between each layer of noodles, spread additional red sauce and1/3 of the mozzarella and ricotta cheese (will not want to spread out evenly so just clump it.) Repeat layering until it reaches top of pan. Spread sauce on the top of the noodles and sprinkle parmesan cheese, thereby completing ordeal. Place aluminum foil over pan. Cook in preheated oven at 350 degrees for30 minutes. Now remove cover and cook for additional 15 minutes at same temperature. Remove from oven and let stand for 15 minutes. Before eating take some Pepcid. Enjoy!!
Preheat oven to 350 degrees. Grease two 9 inch cake pans. Heat butter with milk until melted. Sift flour and baking powder together. In a mixing bowl, beat 4 eggs until thick and light. Add sugar gradually and continue beating until smooth and thick. Stir in grated lemon rind and juice. Mix in flour gently and gradually. Stir in the warm milk; mix. Pour batter into pans and bake 30 minutes. While cake bakes, make the filling.
Preheat oven to 400°. Mix first ingredients; add beaten eggs, then stir in zucchini, oil, milk and nuts. Mix until moistened. May have to add more flour. Bake 20 minutes. Makes 2 to 3 dozen.
Combine carrots and water; bring to boil. Cover and simmer 5 minutes until crisp and tender. Drain and set aside. Combine sugar and flour; set aside. Layer half the carrots and apples in greased 2-quart casserole. Sprinkle with half sugar and flour mixture; dot with butter. Repeat procedure. Drizzle with orange juice. Bake at 350° for 45 minutes. Toss before serving.
Mix crumbs with melted butter and press into an 8-inch pie plate. Saute onions in 2 tablespoons butter until just clear. Spread into crust. Beat eggs, milk, salt and pepper and pour over onions. Sprinkle with cheese. Bake at 350° for 35 minutes or until knife inserted comes out clean.
Mix 3/4 cup sugar, dry milk, cornstarch, cocoa and salt. Add egg yolks and water. Cook until thick. Remove from stove. Add vanilla, cover and let set 5 minutes. Pour into baked pastry shell. Whip egg whites until stiff. Add 1/4 cup sugar and pile on chocolate. Brown.
Crush the crackers. Melt the oleo. Mix. (Reserve 1/2 cup cracker mixture for top.) Mix the pudding and the milk. Mix in the ice cream. Put in a 9 x 13-inch pan that has been lined with cracker mixture. Spread with the Cool Whip. Top with remaining crumbs. Refrigerate.
Dissolve jello with 1 cup boiling water. Allow to set until the consistency of egg white, then whip. Add crushed pineapple, whipped cream and mayonnaise. Pour into molds. When congealed, serve on lettuce leaf and garnish with fresh raspberries, if desired.
Drain pineapple, dissolve gelatine in heated pineapple juice. In same sauce pan add cranberries. Mix well. Add pineapple, oranges, and pecans. Pour in ring mold or dish and refrigerate.
Preheat oven to 350°, melt butter in pan. Heat sugar and water until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with fork only until flour leaves side of bowl. Turn out on board and knead until smooth. Roll out into rectangle 1/4 inch thick. Sprinkle cinnamon on apples. Spread apples on dough. Roll up like jelly roll. Slice dough 1/2 inch thick and put in melted butter in pan. Pour sugared water over that and bake 50 to 60 minutes.
Mix all ingredients together. Start oven at 400°. Turn to 350°. Bake slowly for 1 hour at 300°.
Mix together hash browns, tossed with salt and pepper and butter. Mix together with soup and sour cream. Top with cornflakes mixture. Put in 9 x 13-inch pan and bake for 1 1/2 hours at 350°.
Pour pie filling in baking dish. Sprinkle cake mix on top. Next, chip butter on top. Sprinkle top with pecans. Bake at 350° for 30 min.
Cook and stir onions and green pepper in margarine until onion is tender. Remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat stirring constantly until mixture is bubbly; remove from heat. Stir in milk gradually. Heat to boiling, stirring constantly, boil and stir one minute. Stir in corn and eggs. Pour into ungreased 2-quart casserole dish. Mix crumbs and melted margarine, sprinkle over corn. Cook uncovered in 350° oven until bubbly; approximately 30 to 35 minutes. Serves 8.
Preheat oven to 375°. Cook noodles as directed on package. Rinse and drain. In skillet over low heat, brown sausage and onions. Drain. In mixing bowl, toss together noodles, sausage, onions, mushrooms, 1 3/4 cups cheese (Cheddar or Mozzarella) and pizza sauce. Put in casserole. Bake 20 to 25 minutes. Sprinkle with Parmesan cheese and remaining cheese. Bake 10 to 15 minutes longer, uncovered.
Cream margarine and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda, and salt; gradually blend into creamed mixture. Stir in peanut butter chips. Drop by tablespoonfuls onto ungreased cookie sheet. Bake at 350°F for 8 - 9 minutes. Do not overbake. Cookies will be soft. Cool slightly; remove from cookie sheet onto wire rack. Cool completely.
Cut the steak into 6 portions. Combine the flour and salt and sprinkle 2 tablespoons of mixture over the steak. Pound the mixture into both sides of the steak. In a skillet, heat the shortening and brown the meat. Transfer meat to 13 x 9-inch baking dish. Blend remaining flour mixture to pan drippings. Stir in remaining ingredients constantly until thick and bubbly. Pour the mixture over meat and cover dish. Bake at 350° for 1 hour and 20 minutes or until the meat is tender.
Layer vegetables, soup and cheese, vegetables, soup and cheese. Top with cheese and microwave for 8 minutes on High. Top with one can fried onion rings and microwave for 2 minutes.
In a small bowl combine the vinegar and lemon juice. Whisk in the mustard, salt and pepper to taste; then whisk in the oil in a thin stream. Add the garlic and season with additional salt and pepper to taste.
Combine biscuit mix, cheese and poppy seed. Add egg and milk; mix well. Mix 1 minute. Turn into a well-greased 8 x 4 x 2-inch pan. Sprinkle additional poppy seed. Bake at 350° for 50 minutes. Cool. Serve warm.
Combine all ingredients in a large bowl. Beat at high speed of electric mixer until well blended. Knead until smooth. Shape mints into rubber candy molds and place on paper towel covered baking sheet. Cover with another paper towel and let stand overnight to harden. Yields 8 1/2 to 9 dozen mints.
Melt cream cheese and soup in top of double boiler. Add celery, green onions and mayonnaise; stir very well. Drain crab and add to mixture. Dissolve one package Knox gelatine in 1/4 cup boiling water and add to mixture in pan. Add Old Bay, salt and pepper. Pour in bowl and chill. Serve as a dip with small crackers such as Sociables, wheat crackers, etc. (Old Bay can be found at speciality stores.)
Combine all ingredients together and press in bottom of 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool.
Brown meat and onion. Add beans, sauce, chili powder, salt and pepper. Cook for a few minutes. Pour in baking dish; add drained macaroni. Stir with fork. Place strips of cheese on top. Put in oven until cheese gets hot.
Brown the ground beef in Dutch oven. Drain fat. Return pan to medium-low heat and add remaining ingredients. Cook, stirring occasionally. After 20 minutes, remove from heat. Allow to cool and store in a jar in the refrigerator. Reheat to serve over hot dogs! Yields about 4 cups of chili.
Saute onions in butter. Bring broth to boil. Add other ingredients, vegetable last. Simmer 45 minutes. Serves 8.
Heat oven to 375°. Place sheets of foil on countertop for cooling cookies. Combine crisco, brown sugar, milk and vanilla in a large bowl. Beat until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecans. Drop by rounded tablespoons 3 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
In an 8 x 8-inch pan, layer each ingredient in above order. Bake in preheated 350° oven for 30 minutes. Serves 6 to 8 with nacho chips.
Fry bacon until brown and crisp. Chop in small pieces. Add sugar and vinegar to bacon and grease. Cook until sugar is dissolved; add green beans and simmer about 20 minutes. Add chopped onion and serve.