HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 6 cups water, chicken, mushrooms, carrots and onion in a large pot and bring to a boil; cover. Reduce heat and simmer 45 minutes. Remove chicken from broth and let each cool separately. Discard skin and bones; cut chicken into bite-size pieces and add to vegetable mixture. Cover and chill 8 hours. Skim fat from broth and discard. Stir in poultry seasoning, salt, pepper, lemon juice, hot sauce and garlic. Combine 1/4 cup plus 2 tablespoons flour and remaining 1/2 cup water; stir well. Bring chicken mixture to a boil; stir in flour mixture. Reduce heat and simmer, uncovered for 35 minutes. Combine the remaining 1 cup flour and the baking powder. Add milk, stirring until dry ingredients are moistened. Drop batter by small teaspoonfuls into boiling broth. Cover, reduce heat and simmer 15 minutes. Yields 6 servings. This has about 258 calories per 1 1/2 cup serving.
Mix vanilla, sweet milk, vinegar and sugar, then add eggs and butter. Mix in the rest of the ingredients. Bake in a greased muffin pan for 20 to 30 minutes or until knife inserted in center comes out clean at 350°.
Crush crackers in blender until powdery. Stir in eggs and corn. Place in casserole and top with butter pieces. Bake at 350° for 45 to 50 minutes.
In a large bowl, beat eggs slightly. Add sugar, rice, raisins, vanilla, milk and dash of salt. Mix well and pour into baking dish. Sprinkle top with cinnamon. Bake at 350° for 40 to 42 minutes. Pudding will be loose in the middle when removed from the oven. It will set as it cools.
Mix sugar and cocoa. Add eggs, vanilla, flour and melted oleo. Mix well. Bake at 350° for 20 minutes.
Brown beef in skillet. Add tomatoes, water, onions and seasonings; bring to a boil. Spread uncooked noodles over top of meat mixture. Cover and simmer 15 to 20 minutes or until noodles are tender. Yield: 5 or 6 servings.
Steam broccoli. Melt butter; saute onion. Add flour and water; stir until boils. Remove from heat. Stir in Cheez Whiz. Put broccoli in greased 1 1/2-quart casserole pan; pour mix over. Separate eggs; beat whites until foamy. Fold in yolks; fold into casserole. Sprinkle cracker crumbs. Cover with dots of butter. Cook, uncovered, at 350° for 45 minutes.
Cover and chill for 30 minutes; roll into balls. Press with fork. Sprinkle with sugar. Bake at 350° to 375° for 10 to 12 minutes (watch closely).
Peel and slice cucumbers and onions thin. Soak in salt water (ice water) for 3 hours. Drain. Mix equal amounts of Crisco oil and vinegar. Let soak for 2 to 3 hours. Drain and rinse. Mix sour cream and mayonnaise. Add to cucumbers and onions. Chill an hour before serving.
Sift dry ingredients. Beat egg in a bowl; add milk. Stir in dry ingredients until batter is like pancake batter. Heat oil about 1 inch deep (400°). Pour in hot grease in carefree design through a funnel. You decide the size of each cake.
Combine buttermilk with eggs. Add dry ingredients; beat well at high speed (electric mixer) until smooth. Stir in melted butter or margarine. Makes 10.
Toss all ingredients together lightly. Chill. Makes 4 servings; 1 serving = 2 meats.
Boil sweet potatoes with skins on for 15 minutes. Cool and peel. Boil brown sugar, oleo and water for 15 minutes. Pour sauce over sweet potatoes and sprinkle nuts on top. Bake for 45 minutes to 1 hour at 350°.
Mix all ingredients. These ingredients may all be mixed right in a cake pan, but I prefer to use a mixing bowl. Be sure the vinegar gets on the baking soda. Do not overmix. Bake 40 to 45 minutes at 350°. Top with chocolate frosting of your choice.
Melt margarine and chocolate in top of double boiler. Stir in remaining ingredients. Cook over medium heat, stirring until sugar is dissolved and sauce is smooth. Serve warm over ice cream.
In a large pot of boiling water, cook pasta just until tender; drain. In a heated serving dish, combine all the remaining ingredients. Add the hot drained pasta and carefully toss to coat well. If desired, sprinkle pasta with freshly ground pepper and additional Parmesan cheese. I also like to add some cooked shrimp to mine for a main dish.
Mix soup, sour cream and wine together. Pour over chicken; add mushrooms. Bake at 350° for 1 1/2 to 2 hours. Can put foil loosely on top.
Melt white chocolate in microwave. Combine all other ingredients. Pour melted chocolate over mixture. Turn until coated well. Place on wax paper. Let cool. Store in zip bags or jars.
Mix first 5 items and pour into baking dish sprayed with Pam of buttered. Top with croutons. Drizzle with melted butter. Bake at 350° for 30 minutes.
Mix sugar and oil; beat well. Add eggs one at a time and beat well after each one. Sift dry ingredients and alternate with carrots. Add nuts, raisins and vanilla; mix well. Bake at 350° for 1 hour in a greased tube pan. Dust with powdered sugar or ice with butter icing when completely cool.
Combine first 5 ingredients and put in casserole dish. Combine oleo, poppy seed and Ritz crackers and sprinkle on casserole. Bake at 350° until bubbly.
Cut cheese in 3 wedges; place in shallow serving dish. Brush cheese with butter. Set oven to broil and/or 550°. Broil with top 4 to 6 inches from heat until cheese is brown and bubbly (5 to 6 minutes). Heat brandy until warm; pour over cheese and light immediately. Squeeze lemon over cheese. Serve warm. Serves 6.
Put broccoli on bottom of pan. Mix rest of ingredients and put over broccoli. Bake 35 minutes at 300°.
Mix brown sugar and whipping cream in glass bowl. Microwave on High for 8 to 12 minutes or until mixture boils. Stir in oleo, vanilla and pecans. Drop by spoonfuls on waxed paper and let stand until firm.
Stir shortening in large mixer bowl just enough to soften. Sift dry ingredients 2-3 times. Put over the Crisco. Add about 3/4 cup of the milk and mix until all flour is dampened. Beat eggs 2 minutes or more. Add eggs and remaining milk; beat 3 minutes longer, scraping bowl and spoon often. Add vanilla. Pour batter into 3 greased pans (Crisco) and floured pans. Bake in moderate oven (375°) for about 25 minutes.
Place chicken breasts in large, shallow baking dish. Combine wine with soups and pour over chicken. Bake, covered, 2 1/2 hours at 275°. Sprinkle cheese over top and garnish with paprika. Bake 30 minutes longer.
In large casserole, pour uncooked rice. Place chicken on top of rice. Mix soups, according to directions. Pour over chicken and rice. Cover with foil and bake at 350° for 40 minutes or until chicken and rice are tender. Remove foil and allow chicken to brown.
Put all ingredients in saucepan and cook slowly, about 15 minutes. Cook hot dogs and rice separately. Put hot dogs in sauce and spoon sauce over individual servings of rice. (I serve the hot dogs with only a small amount of sauce, so that any leftover sauce can be safely saved; it lasts for weeks refrigerated in a glass jar.)
Dissolve jello in hot water. Add tomato soup and cheese; heat until cheese is dissolved. Dice shrimp and add with remaining ingredients. Stir until well blended. Pour into mold and chill until firm.
Heat oil in a large heavy saucepan; add onion and saute over low heat, stirring until tender and golden, about 5 minutes. Add the garlic; saute 1 minute. In the meantime, brown the beef in a skillet, stirring to crumble meat; drain off fat and add to the onion mixture. Add tomatoes, 2 cups water, tomato paste and all of the spices. Heat over a medium-low heat to simmering. Simmer uncovered over a low heat, stirring occasionally, for 1 hour and 15 minutes. Sauce will thicken as it cooks.
Combine first 5 ingredients; mix well. Spoon into lightly greased 10 x 6 x 2-inch baking dish. Separate biscuit layers; place on top. Bake in 450° oven for 20 minutes. Cover loosely with foil after 12 minutes.
Put all ingredients in a large boiler. Bring to a boil on low heat and simmer for 20 minutes. Serve hot.
Peel and cut fruit. Mix together in bowl. Add juice and toss to coat ingredients thoroughly. You can substitute, add or delete any of the fruits according to personal likes or what is in season.
Mix all together and freeze in cups. When ready to use, thaw to the slushy consistency. Can be made ahead and kept in freezer.
Clean and wash trout. Cut off the fins. Leave the head and tail on. Dip the trout in seasoned flour. Melt 1/4 cup butter. Saute the trout in this until they are tender and nicely browned. Remove the trout to a hot platter. Add to the drippings in the pan the butter. Permit it to brown. Pour it over the fish. Serve them with lemon wedges and chopped parsley.
Beat eggs till fluffy, add sugar, oil and salt. Add 1 cup of flour and 1 teaspoon baking powder at a time and beat in between till you have a soft dough. I use about 5 or 6 cups of flour. The dough must be soft and easy to roll. Roll into long strips about 1/4 inch wide. Cut into pieces about 2 inches long, then as you get ready to shape them, roll again. You can make them into bows or small circles. Bake at 350° until golden brown, not dark.
Combine all vegetables. Mix chili sauce with mayonnaise, then add to slaw mixture. Chill and serve.
Sift dry ingredients together in a bowl; cut in solid shortening. Add buttermilk and yeast. Knead on board in towel until stiff enough to roll. Roll out and cut biscuits; place on cookie sheet and freeze. Keep frozen until ready to cook. Place in preheated 400° oven frozen and bake for 10 to 20 minutes.
Cream butter with sugar and beat in egg. Mix or sift together flour, baking soda and salt. Add flour mixture to butter/sugar mixture, alternately with molasses. Add chopped nuts. Drop by teaspoonfuls onto a greased cookie sheet. Bake in moderate oven 350° for 10-12 minutes.
Melt margarine; blend in flour and gradually add milk. Cook over medium heat, stirring constantly, until thick. Stir in salt, lemon juice, onion and broccoli. Beat egg whites stiff, but not dry. Beat egg yolks; add broccoli mixture and fold in egg whites. Put in 1 1/2-quart buttered casserole; bake at 325° for 45 to 60 minutes.
Cream butter. Add sugar and flavoring. Add beaten egg and mix until creamy. Add nuts. Roll into small ball and place on greased baking sheet. Bake at 325 to 350 until brown. Remove from oven and roll in powdered sugar.
Sift dry ingredients over fruit and nuts. Cream sugar with egg yolks, vanilla and butter. Fold in egg whites, which have been beaten until stiff, but not dry. Fold in fruit-nut mixture. Pour into greased and floured loaf tins, 2 to 4, depending upon size of tins. Bake at 275° for 1 1/4 hours.
Mix together in large saucepan milk, egg and pudding mix. Add rice and stir over medium heat until mixture comes to a boil. Add raisins and stir in. Spices can be stirred in or sprinkled on top of serving. Serve warm or cold.
Mix and spread evenly on top of potatoes. Bake at 350° for 1 hour or longer.
Cream butter and sugars until fluffy; beat in egg and vanilla. Mix flour, salt and soda. Gradually blend into creamed mixture. Stir in granola and raisins. Drop by heaping teaspoonfuls onto greased or nonstick baking sheets. Bake at 375° until golden brown, 10 to 12 minutes. Let stand a few minutes before removing to wire racks to complete cooling. Yields 3 dozen 2 1/2 to 3-inch cookies. Preparation time: 15 minutes. Baking time: 10 to 12 minutes.
Heat oven to 350°. Melt margarine in a 13 x 9 x 12-inch baking pan (no glass pans). In a saucepan, heat sugar and water until sugar dissolves. Set aside. Cut Crisco into flour until crumbly. Add mix and stir until dough leaves the sides of the bowl. Turn out onto a floured board and knead until just smooth. Roll into a rectangle (3/16-inch thick). Mix cinnamon and apples together. Spread evenly onto dough. Roll up like a jelly roll. Slice into 18 slices. Place in baking pan on melted butter. Pour sugar water slowly over apples. Bake 50 minutes. This will look like too much liquid, but crust will absorb it. Serve with ice cream.
Brown hamburger with onion. Drain. Place canned vegetables and hamburger mixture in bottom of baking dish. Top with mashed potatoes and cheese. Salt and pepper to taste. Bake at 350° for 45 minutes.
Cook ground beef and onion together. Drain the grease off. Add tomato soup, red beans and package of chili mix. Simmer on low for 15 minutes.
Crumble some cracker crumbs over bottom of a 9 x 13-inch pan. Combine soups, sour cream and chicken. Pour over crackers. Add additional crumbs over top of casserole. Put about 1/2 stick margarine over top of casserole. Bake in 350° oven for 30 to 45 minutes.
Mix 2 1/2 c. sugar and 3 c. water. Add 1 can of orange juice and 1 can of lemonade. Add 1 can pineapple juice.	Mix well. Add 3 cups cold water.	Pour into (2) 9 X 13 pans and freeze. Cut into 3 inch squares. Put into freezer bags (one pan per freezer bag). Take one bag of cubes and add a 2 Liter bottle of pop. (Makes 2 batches.)
Heat oil in 10 inch skillet over medium high heat. Cook pork in oil 3 to 5 minutes, stirring occasionally, until brown. Stir in carrots, onion and bell pepper. Cook about 5 minutes, stirring occasionally, until vegetables are crisp tender. Stir in rice and stir fry sauce until well mixed. Stir in bean sprouts. Cook 5 to 7 minutes, stirring occasionally, until hot.
In a small bowl combine the oats and buttermilk. Cover and refrigerate overnight. Preheat oven to 425F. In a large bowl combine the buttermilk and oat mixture, brown sugar, butter, egg, baking powder, baking soda, salt xanthan gum, and egg enhancer. Gently stir in flour and raisins. Scoop into 6 greased Texas sized muffin cups and bake for 20 - 25 minutes, until tops are light golden brown and toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a rack, then turn out of pans to finish cooling. Excellent toasted with your favorite jam.
Cut vegetables into small pieces and fry in small amount of butter. Add tomatoes last. When vegetables are done, add cooked pasta and stir well. Serve with salad.
Sift flour with baking powder and salt. Beat eggs and milk together. Mix with flour. Drop this batter around the edge of a casserole. Cover tightly and let simmer 15 to 20 minutes. Don't pack! To add a hint of more color, stir 1 tablespoon minced parsley into the sifted dry ingredients or try cheese dumplings; stir in 1/4 cup grated cheese into sifted dry ingredients.
Mix together pudding, topping and pineapple with juice until well blended. Stir in apples, peanuts and marshmallows. Refrigerate.
Cream butter, sugar and eggs. Add vanilla and beat. Add baking powder, baking soda and salt. Add sour cream; add flour in four parts.
Mix all dry ingredients. Stir well and add milk and eggs. Mash thoroughly with potato masher. Bake in 2-quart casserole. Bake at 375° for 40 to 45 minutes or until brown.
Cream butter and sugar. Beat eggs into creamed mixture. Sift dry ingredients together, then add to creamed mixture, then add oats and water. Beat well. Bake in greased pan at 350° for 28 minutes.
In glass dish with lid, combine all ingredients. Cover tightly. Bake at 325° to 350° for 2 1/2 to 3 hours. Serve over noodles or rice. Very easy.
Line 9-inch pie plate with half of the pastry. Heat oil in skillet; saute onion and green pepper 5 minutes. Add beef; cook until browned, stirring frequently. Add seasonings and tomato sauce; cook over low heat 15 minutes. Let cool. Add olives. Turn mixture into pastry shell. Roll out remaining pastry; cut into thin strips. Arrange over meat in lattice pattern. Bake in preheated 400° oven 35 to 40 minutes or until pastry is well browned. Yields 5 or 6 servings.
Cut beef into 1-inch cubes. Place in casserole. Add pepper. Pour mushroom soup over meat. Sprinkle with onion soup mix. Bake at 225° for 2 1/2 hours. Stir mixture. Bake another hour. Blend in mushrooms. Add wine. Bake another hour. Serve with rice. Serves 4 to 6 people.
Mix cornbread; put half in bottom of pan or skillet. Put browned meat and cheese, then put other half of cornbread on top. Bake at 350° for about 45 minutes.
Combine raisins, soda and water. Let stand, covered, overnight. In the morning, add oil, brown sugar, flour and salt. Bake in floured and greased loaf pan in oven at 350° for 1 hour.
Layer vegetables in order. Mix mayonnaise, sugar and Parmesan cheese together and pour on top. Let stand in refrigerator for 6 hours. Toss together before serving.
Combine lemon juice, sugar and water. Stir until sugar is dissolved. Add orange juice and pineapple juice. Mix well. Chill. Add ginger ale and sherbet. Makes 30 servings.
Mix and drain green beans, sweet peas, corn, pimentos, bell pepper, onions and celery. Mix apple cider vinegar, water, oil, salt, sugar and black pepper. Bring to boil. Let cool. Pour over vegetables. Make the day before serving.
Place onion and butter in a 3-quart casserole. Cook, covered, for 8 to 10 minutes. Add broth, water and Worcestershire sauce. Cook, covered, for 5 to 7 minutes. Toast bread. Place on paper towel. Sprinkle with Parmesan cheese. Top with Swiss cheese. Heat for 15 to 30 seconds. Place one slice of bread in each serving bowl. Pour soup over bread. Yield: 4 servings.
Melt butter and add cheese. Stir until smooth. Add crabmeat and stir until blended and heated throughout. Heap on English muffin halves and place under broiler for 2 to 3 minutes.
Drain liquid from oranges, add water to make 1 cup. Make cake mix according to directions substituting liquid from oranges for water. Chop oranges put into batter. Mix. Bake in 3, 8 inch cake pans. Cool.
Place potatoes in baking dish. Combine next 4 ingredients in bowl, mixing well. Pour over potatoes, stirring to coat well. Spoon Cheez Whiz over top. Bake at 350° for 20 minutes.
Mix the first 4 ingredients. Spread in baking dish and bake 20 minutes at 350°. Beat cream cheese with Cool Whip and powdered sugar. Beat until fluffy and spread on cool crust. Mix pudding with milk 3 minutes on low speed. Spread on top of cheese mixture. Cover with Cool Whip and sprinkle with chopped nuts. Refrigerate or freeze about 45 minutes before serving.
Put all into roasting pan and cover. Bake 250° oven for 4 hours. Stir several times during baking. Do not brown meat. Cooking turns to brown gravy.
Bake cake as package directs. Cool and cut cake into slices about 1/2-inch thick. Sprinkle brandy and wine over cake. Spread almonds in shallow pan and toast in 400° oven 5 to 8 minutes or until golden. Whip the cream with sugar until very stiff. (Place towel over mixture if it splatters.) Fold almonds, chocolate and vanilla into cream. Line a 3-quart round mixing bowl with foil and butter well. Place about 3/4 of cake slices all around the side of bowl. Fill bowl with whipped cream mixture and make a layer of the remaining cake on top. Cover with foil and chill for at least 24 hours before serving. Invert pudding from bowl; remove foil and sieve cocoa over top. Sprinkle with finely chopped almonds. Makes 12 servings.
Put brisket in foil wrap in shallow pan. Cover meat with mushroom soup and sauce. Sprinkle top evenly with dry onion soup mix. Seal foil. Cook in 350° oven 2 hours. Unwrap; slice against grain. Serve gravy over meat. Makes about 2 cups of gravy from this recipe. Serves 4 to 6.
Brown sausage; drain and cool. Beat eggs and milk together. Add salt and beat again. Add bread and stir until it softens. Stir in cheese, mushrooms and sausage. Pour into a greased 9 x 13-inch glass pan and refrigerate overnight. Bake at 350° for 40 to 45 minutes. Let stand a few minutes before cutting.
Mash artichokes and add next 4 ingredients. Heat at 350° for 20 minutes. Serve with wheat crackers.
Combine butter and water. Pour over stuffing mix and toss. Stir in 1/2 can fried onions. Spoon into a 9-inch (1 1/2-quart) baking dish. Press mixture across bottom and up sides of dish to form a shell. Combine soup, milk, turkey and peas; pour into a shell. Bake, covered, at 350° for 30 minutes. Top with remaining onions and bake, uncovered, for 5 minutes more.
Pour in casserole dish and add 1/2 stick margarine on top. Bake at 350° for 35 to 40 minutes.
Saute onion and green pepper. Set aside. Add squash, zucchini and water. Cover and steam with onion mixture for about 5 minutes. Stir tomatoes into pan and heat thoroughly. Sprinkle 1 tablespoon lemon pepper and 1/4 cup Parmesan cheese over vegetables.
Mix together all ingredients and place in a 9x13-inch baking dish. Put 1 cup sharp cheddar cheese over the top. Bake at 350° for 45 minutes.
Preheat oven to 325°. Place meat in baking pan and sprinkle liberally with salt, pepper, garlic and liquid smoke. Roast meat about an hour. Slice meat in the pan and arrange slices in one layer. Pour barbecue sauce over the meat. Cover tightly with foil and roast 1 hour longer. Uncover, roasting until sauce is thick and meat nicely browned.
Preheat oven to 350°. Lightly grease and line bottom of 9 x 9 x 2-inch pan with waxed paper and grease top of wax paper. Sift flour, baking powder and salt. Beat eggs until light. Add brown sugar and mix until smooth. Gradually add dates, nuts and vanilla and mix thoroughly. Stir in dry ingredients; mix well. Spread in pan. Bake 25 to 30 minutes. Cool slightly. Remove to wire rack and remove wax paper. With sharp knife, cut while still warm into about 24 pieces. Sift confectioners sugar over top.
Melt Velveeta in small crock-pot. Add chili, onions and black olives. Cook until hot. Serve with tortilla chips.
Melt chocolate and butter on low heat. Cool slightly, then add powdered sugar and the egg. Cool more and add nuts and marshmallows. Spread coconut out on waxed paper. Spoon out chocolate mixture on top of coconut. Form rolls and sprinkle more coconut on top. Refrigerate for 30 minutes, then slice and eat.
In a 4-quart clear salad bowl, arrange lettuce. Sprinkle with salt and pepper. Spoon peas, mushrooms, olives and zucchini in layers evenly over lettuce. Arrange egg slices and bacon over vegetables. Sprinkle with cheese. In small bowl, combine mayonnaise and lemon juice; spread mixture evenly over top. Cover, refrigerate until serving time, at least 6 hours.
Add chicken breasts to boiling water with bay leaf, celery and onion. Boil for 10 minutes. Remove chicken; allow to cool. Save broth. Cut tortillas and grate cheese; set aside. In medium saucepan, combine green chilies, onion, soups and Ro-Tel tomatoes. Add enough broth to make about 1 to 2 cups. Cube breasts. Assemble in casserole dish. Pour small amount of sauce in bottom of dish, then layer of tortillas (several thick), layer of chicken and a few black olives. Finish with cheese. Repeat layers as necessary, ending with cheese. Add dollops of sour cream; sprinkle with more black olives. Bake at 350° for 45 minutes, or until heated through.
Mix first 6 ingredients together and congeal. Mix 1/2 cup pineapple juice, sugar, egg and flour; mix well. Cook over low heat until slightly thick; cool. Add cream cheese and Cool Whip; spread on jello.
Brown ground beef. Pour into greased baking dish. Pour onion over beef; add uncooked peas and soup, undiluted. Top with Tater Tots. Bake 1 to 1 1/2 hours in a 325° oven.
Combine cream cheese, sour cream, oregano and garlic. Spread in the bottom of glass pie pan. Top with pizza sauce, then green onions, then green peppers and cooked meat.
Combine sugar, milk, cinnamon and vanilla. Cook until sugar is dissolved. Stir in pecans. Spoon pecans onto cookie sheet and bake at 350° until pecans are dry.
Blend well with a large spoon. Serve room temperature or cool. This salad is very pretty.
Saute chopped onion in butter. Add tomatoes and cook about 10 minutes. Add layer of okra, then layer of corn. Do not stir at this point. Cover with lid and cook about 20 minutes. Remove lid and stir. Season to taste with salt and pepper and serve.
Spread 4 cups potatoes in bottom of greased 12 x 7 1/2 x 2-inch baking dish. Combine remaining ingredients, 3/4 teaspoon salt and dash of pepper. Pour half the mixture over potatoes. Repeat layers. Cover. Bake at 350° for 1 hour. Uncover and bake 30 to 45 minutes longer.
Preheat oven to 350°. Grease one 12-inch or two 9-inch pizza pans with butter or margarine. Prepare brownie mix as package directs for fudgy brownies. Stir chopped peanuts into batter. Spoon mixture into prepared pan(s). Bake 15 to 20 minutes; cool in pan.