HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken (save broth) and remove from bone. Tear up into small pieces, set aside. Cook potatoes, onion, corn, tomatoes sauce, salt and peppers in chicken broth. Cook for about 10 to 15 minutes. Add chicken, reduce to a simmer and cook about 15 to 20 minutes longer. Your stew is ready to eat.
Place mushrooms in a glass bowl. Combine vinegar, tarragon, lemon juice, salt, pepper and sugar in a blender container. Blend to mix. Pour oil in a steady stream while blender is on. Add cheese and blend again. Pour dressing over mushrooms and let stand a few hours at room temperature. To serve, spoon mushrooms onto lettuce leaves; top with egg and garnish with parsley sprigs. Serves 4 to 6.
Mix sugar and peanut butter until crumbly. Layer in bottom of pie. Mix the pudding up and pour over peanut butter and sugar mixture in bottom of pie shell. Cool. Then top with Cool Whip and serve chilled. May sprinkle with nuts or save some of the peanut butter and 10x sugar mixture to sprinkle on top. Makes 2 pies.
Mix all ingredients and refrigerate an hour until chilled. Use as a dip for shrimp or crab claws.
Empty cocoa mix into cup. Add coffee, stirring, until mixture is dissolved. Top with whipped topping and sprinkle with cinnamon. Serves 1 with 74 calories.
To Make Dressing: Mix eggs, sugar, flour, lemon juice and juice reserved from drained pineapple in a saucepan. Cook over medium-low, stirring constantly, until thickened. Cool and add mustard to dressing mixture.
Saute onion and meat. Combine other ingredients and heat. Serve on hot buns.
Cream shortening and sugar. Add eggs and beat well. Add sifted ingredients alternately with buttermilk and vanilla. Add jam and beat well. Bake in lightly greased and floured pan in 350° oven for about 45 minutes or until done.
Sift together the flour, salt, and baking powder. Work in the butter or shortening quickly with the fingertips or a table fork. Stir in the milk to make a soft dough. Turn out on a lightly floured board and knead until smooth, about a minute. Roll the dough until it is 1/4-inch thick and cut out 2-inch rounds. Spread the top of each round liberally with mustard. Sprinkle grated Parmesan cheese on half of the rounds. Place the remaining rounds, mustard side down, on top of the cheese-sprinkled rounds. Grease a baking sheet and bake in a preheated 425° F. oven for 12 to 15 minutes, or until the sandwiches are golden brown. Serve hot. Makes 12 sandwiches.
Mix ingredients and spoon onto cookie sheet. Bake at 375° for 8 to 10 minutes.
Mix flour and sugar; stir into gooseberries. Put on stove and begin to warm. Beat 2 eggs. Add to mixture before it gets too hot. Cook until thickens. Add butter. When cool, cover with whipped cream. I mash berries to prevent sour bites. Will make 2 small 8-inch pieces or large 9-inch pie.
Combine lemon, sugar and water. Cut unpeeled apples into half-inch squares into lemon juice mixture. Marinate in refrigerator for 1 hour. Apples won't discolor in this mixture. When ready to serve, alternate apples, cheese and celery on a toothpick. Stick into appropriate holder on a tray. May also use grapefruit, apple or orange.
Combine 1 cup flour, oats, brown sugar, soda, salt and butter. Press 1/2 mixture into the bottom of an 8 x 8-inch glass pan. Bake at 350° for 10 minutes. Remove from oven. Sprinkle with chocolate pieces and pecans.
Combine all ingredients. Pour into a greased 3-quart casserole. Bake at 350° for 45 to 60 minutes or until golden brown. You may want to sprinkle buttered cracker crumbs on top before baking.
Brown hamburg and onion; put in greased baking dish. Add corn and cooked noodles. Mix soups and pour over corn and noodles. Put browned buttered bread crumbs on top. Bake 30 to 45 minutes at 350°.
Rinse all beans. Place beans, pepper and onions in nonmetal bowl. Mix oil, vinegar, sugar, salt and pepper. Pour over beans, etc. Refrigerate 4 to 5 hours, overnight if possible.
In skillet over medium heat, saut garlic in oil 10 minutes or until golden brown. In bowl, whisk together garlic and remaining ingredients. Chill for a half hour or overnight.
Cream shortening and blend in brown sugar. Add molasses and sour milk. Sift together 3 cups flour with soda, salt and spices. Add to the first mixture together with the vinegar. Add the rest of the flour, taking care to keep the dough soft. Chill and roll out, not too thin. Cut in desired shapes and bake on greased baking sheets about 15 minutes in 350° oven.
Mix flour with sugar. Add milk. Separate eggs and slightly beat yolks and add them to mixture. Put in double boiler or saucepan and cook slowly, stirring constantly, until thickened. Add coconut and pour in baked pie shell.
Cook chicken and chop or tear into pieces. Mix chicken, vegetables and soup together. Add pepper to taste. Spoon mixture into one thawed pie crust. Place remaining crust on top. Press edges together. Cut slits in top crust. Bake at 400° for 45 to 50 minutes.
Mix melted butter with graham cracker crumbs in a 9 x 13-inch pan. Mix powdered sugar, butter and eggs. Beat 15 minutes and spread on crust. Layer bananas. Next, spread pineapple, then Cool Whip. Sprinkle with crushed nuts and cherries. Refrigerate.
Mix together the flour, pecans and margarine (melted). Press into bottom of a 13 x 9-inch pan. Bake at 350° for 20 minutes.
Beat honey and eggs together until blended. Beat in bran and let stand to allow bran to soften. Beat in yogurt. Stir in remaining ingredients until just moistened. Batter should be lumpy. Spoon into greased muffin tins. Bake at 400° for 20 minutes. Makes 12 large muffins.
Cut top off bread and pick open the top of the bread. Put pieces of bread aside. Do not puncture any holes in exterior of bread. Defrost spinach and drain excess water. Mix all ingredients together by hand and pour into container to refrigerate for at least an hour, then pour into sweet bread and serve with bread pieces and veggies.
Combine pineapple, tangerine, grapes, walnuts, coconut and marshmallows in bowl. Mix sour cream and sugar in small bowl. Stir into fruit mixture. Chill. Makes 6 servings.
Butter freezing tray and sprinkle bottom and sides with vanilla wafer crumbs. Beat egg whites until stiff. Beat in sugar and add egg yolks, 1 at a time, and beat well. Stir in lemon juice. Fold in stiffly beaten whipped cream. Pour into tray and sprinkle top with more vanilla wafer crumbs. Freeze.
Combine hamburger and envelope together. Place in a pan like meat loaf. Pour gravy over top. Cover with aluminum foil for 45 minutes; then uncover for the last 45 minutes. Serves 4.
Heat to boiling, then add vegetables which have been cooked and salted separately. Take 2 quarts flour and add water to make a smooth paste to thicken soup. Brown hamburger in butter. Cold pack 2 hours. Makes 27 to 30 quarts.
Mix butter and sugar real good. Add water and pecans. Mix well. Sift dry ingredients and add slowly while stirring. Sometimes I add a little more water or flour to make a real firm roll. Wrap in waxed paper and place in refrigerator. When dough is hard, slice thin cookies and bake as desired at 350° for 10 to 12 minutes.
Wipe, peel and wash the carrots. Wash, peel and rinse the potatoes. Dice both ingredients. Top and tail the beans and remove the strings if necessary. Wash the beans and cut or break them into pieces. Place the tomatoes in boiling water briefly (do not boil them), rinse with cold water and remove the skins. Remove the cores and cut the tomatoes into quarters. Wash the cauliflower and divide into florets, peel and chop the onions.
In medium bowl, mix flour, sugar and salt with pastry blender. Cut in Crisco until it resembles coarse crumbs. In a small bowl, beat egg, cold water and cider vinegar, then add to flour mixture. Stir until dough forms a ball. Divide in half. Wrap in plastic wrap. Refrigerate 30 minutes. Use only 1 ball in this pie.
1. Preheat oven to 400°. Arrange bread onto baking sheet. Bake until light golden brown. Cool. 2. Cook sausage in heavy large skillet over medium heat until cooked through, crumbling with fork after about 8 minutes. Using slotted spoon transfer sausage to large bowl. Add butter to any drippings in same skillet. Melt over medium heat. 3. Add celery, onion, bell pepper, poultry seasoning, thyme, and sage to skillet. Saute for 10 minutes. Add mixture to sausage, then mix in bread. Add stock to same skillet, bring to a boil scrapping up any browned bits. 4. Pour over stuffing. Season with salt and pepper. Add eggs and parsley; toss well.
Mix all ingredients in order given. Bake 1 1/2 hours at 325°.
Pour concentrate into 2-cup measuring cup, reserving 2 tablespoons for cake filling. Add enough water to remaining concentrate to make the amount of liquid needed for cake mix. Prepare cake mix as directed on package, using measured liquid. Pour into 2 greased and floured 9-inch round cake pans. Bake and cool as directed on package.
Combine all ingredients just before serving. Serve with ice cubes, if desired. Makes about 2 quarts. Enjoy!!!
Mix the first 3 ingredients together. Add enough Worcestershire sauce to turn mixture a light brown color. Spread mixture on slices of party rye; broil until spread browns.
Combine cake mix, butter and egg. Mix with fork until moist. Pat into 13 x 9-inch pan greased on the bottom.
Pour layer of spareribs in pan. Cover with layer of onions. Pour barbecue sauce over. Cover; bake at 325° for 2 to 2 1/2 hours. Uncover last 1/2 hour.
Boil 15 minutes. Pack in jars and seal. Boiling water bath for 10 minutes.
Melt 2 tablespoons butter, mix in flour and slowly blend in the broth, cream and wine. Cook, stirring, for about 5 minutes after mixture starts to simmer. Stir in 1/2 cup Parmesan cheese. Measure out 1 cup of this sauce and save. Add rest of Parmesan cheese and mix. Melt remaining butter, add mushrooms and brown.
Place cream cheese in bowl and stir until well softened. Add about 1/2 cup milk a little at a time, blending mixture until very smooth. Add remaining 1 1/2 cups milk and pudding mix. Beat slowly until well mixed, about 1 minute. Pour into crust. Chill. Add cherry pie filling before serving.
Combine cheese and preserves, mixing until well blended. Add coconut; mix well. Chill. Serve with nut bread slices, bread sticks, crackers or vegetable sticks. Makes 1 1/3 cups.
Mix cabbage, cucumbers and tomato with mayonnaise, salt, pepper and vinegar to taste. Let set to season before serving.
Pour boiling water into mixture of Crisco, sugar and salt. Stir, then set aside and let cool. When cooled, beat eggs and add. Mix lukewarm water	with yeast, then add to mixture. Then blend in plain flour. Refrigerate 4 hours, then roll out and cut; let rise. Bake at 425° for 12 to 15 minutes. May cook few rolls at a time. Will keep in refrigerator for one week.
Mix flour, oatmeal, brown sugar, margarine and cinnamon. Cover bottom of 9-inch baking dish or pan, that has been sprayed with Pam, with half of the mixture. Arrange rhubarb on top evenly. Cook water, cornstarch, sugar and vanilla until thick. Pour over rhubarb, then top with remaining crumbly mixture. Bake at 350° for 50 to 55 minutes. Serve warm.
Put through meat grinder, a little at a time, of each. Add poultry seasoning, 2 to 3 tablespoons or until it smells good. Add salt and pepper; stuff the bird or bake in a casserole dish.
Combine all ingredients; mix lightly. Spread on 9-inch square gingerbread or cake. Broil until bubbly and lightly browned.
Heat oven to 350°. Combine all ingredients except ground beef. Mix well. Add ground beef; mix thoroughly. I like to mix before cooking all day or night. Store in refrigerator. Bake 1 hour and 15 minutes. Drain; let stand 5 minutes.
Pour cherries into saucepan; crush. Add 3/4 cup of sugar and tapioca. Bring to a boil. Reduce heat and simmer 5 minutes. Stir constantly. Pour into 1 1/2-quart casserole.
Beat together milk and eggs. Add salt and vanilla. Dip bread into mixture until soaked. Fry in butter on both sides until golden brown. Serve with maple syrup or jam.
Partially drain all beans; add chopped up bacon. Mix and add remaining ingredients. In a 2-quart casserole, bake uncovered 2 hours at 325°. Makes approximately 2 quarts.
Mix all ingredients together except mushroom soup. Roll into little meatballs. Brown nicely. Combine mushroom soup with remaining onion soup mix (2 to 3 tablespoons). Add water, about 1/2 cup, to make thin gravy of desired consistency. Pour over meatballs. Stir and simmer about 30 minutes. Serve with noodles, rice or potatoes.
Combine ingredients and bake in a 13 x 9-inch greased pan at 375° for 50 to 60 minutes or until brown.
Brown hamburger with onion and garlic. Add tomato sauce and tomatoes. Cook 15 minutes. Salt and pepper to taste. Add dash of Worcestershire sauce. Line a 9 x 13-inch pan with tortillas. Spoon meat mixture over each one, sprinkling with cheese. Stack another layer of tortillas, meat and cheese on top of first layer. Place in oven and cook 20 minutes at 350°.
Cook meat and onions together. Mix with other ingredients. Bake at 300° until done (inserted knife comes out clean), about 1 hour for 9 x 13-inch pan. Serves 10.
Drain the liquid from all the chopped ingredients and then fold into the mayonnaise. Add vinegar and mix well. Chill. Serve with fish.
Mix together and roll into logs. Put in waxed paper and chill. Slice 1/2 inch thick and bake 15 minutes at 350°.
Baking Temperature: 350°. Baking Time: 1 hour, divided.
Cream oleo and sugar together. Add peanut butter, vanilla and eggs. Mix well. Sift dry ingredients together. Add milk and dry ingredients alternately to creamed mixture. Mix well. Pour batter into 2 (8 or 9-inch) cake pans, that have been greased and floured. Bake 35 to 40 minutes in 350° oven. Cool and frost.
Fold all ingredients together. Let set at least two hours in refrigerator before serving. Garnish with more chopped nuts, coconut and cherries.
Mix together eggs, oil, sugar, zucchini and vanilla. Sift together flour, baking powder, soda, nutmeg and cinnamon. Add to egg mixture. Grease and flour 2 loaf pans. Divide batter into pans. Bake 1 hour at 325°.
Dissolve gelatin in water over low heat, stirring constantly. Remove from heat. Add soup, salt, lemon juice, onion, mayonnaise and sour cream. Chill until thick but not set. Add celery and meat. Pour into mold. Chill until firm. Serves 6 to 8.
Heat oven to 300°. Melt margarine in a 9 x 13-inch pan. Stir in the cereal and popcorn until evenly melted. Bake for 10 minutes, stirring halfway through. This is a very good recipe for gift giving at the holidays.
Cream the sugar and butter. Add egg yolks, one at a time, and beat after each addition. Add flour, soda and sour cream. Beat egg whites until stiff. Fold into batter. Grease and flour a tube pan. Bake at 300° for 1 1/2 hours. Remove immediately from pan. Mix a small amount of orange juice with some confectioners sugar and drizzle over warm cake.
Mix the ingredients together with the cup of boiling water. Pour into a greased Bundt pan. Bake 45 minutes at 350°.
Mix all ingredients. Serve on a bed of lettuce with sliced tomato and sliced hard-boiled egg.
Put this on top of batter. Bake at 325° for 35 or 40 minutes.
Combine first 6 ingredients in medium bowl; mix well. Combine eggs, milk and vanilla. Stir into dry ingredients and mix well. Pour into unbaked pastry shell. Bake at 350° for 45 to 50 minutes or until pie is set. Cool on wire rack.
Combine all ingredients. Store in jar with lid. Chill before serving. If a milder sauce is preferred, substitute 1/4 cup pureed tomatoes for 1/2 chili sauce. Try this for shrimp cocktail.
Bake cake as directed on package and cut into bite size pieces when cool. Make instant pudding as directed on package. Layer cake, pudding and Cool Whip in a punch bowl, ending with Cool Whip. Sprinkle Heath bars over top. Chill and serve.
Cook shells and set to side. Cook meat and drain; add the cream cheese and chili powder. Mix until blended.
Cut off ends and scrub zucchini well. Cook whole in boiling salted water to cover about 12 minutes or until barely tender. Remove from water and cut in halves lengthwise. Scoop out center pulp. Invert on paper towel to drain.
Mix ingredients in order given. Bake at 400° until done. Use a 9 x 13-inch pan, 1-inch high or more. It will rise nicely. Yields 32 servings.
Saute onion and garlic in margarine until soft. Add hamburg and fry. Toss in a little flour. Add mushrooms and soup; simmer 5 minutes. Add sour cream and heat. Do not boil! Serve on rice. Will serve 8 people (a good meat stretcher!).
Cut frozen pound cake lengthwise into 2 equal layers. Place one layer on a large sheet of heavy-duty Reynolds wrap. Cut 1 pint brick lengthwise into two slices and place on cake. Top with second layer. Wrap tightly in oil and freeze for half an hour. Remove from freezer. Unfold foil. Frost top and sides with one 4 1/2 ounce carton frozen whipped topping (thawed). Arrange pecan halves and maraschino cherries on top. Replace in freezer until topping is hard. Remove double fold foil over top, close to food. Fold ends to make airtight seal. Return to freezer. Ready when frozen.
Heat oven to 350°. Grease and flour a 12-cup Bundt pan. Cream the sugar, eggs and vegetable oil until well mixed. Stir together the flour, salt, soda, cinnamon and cloves (optional). Add the dry mixture to the creamed mixture. The batter will be very stiff. Add the vanilla, apples and nuts and stir until thoroughly mixed. Pour the batter into prepared pan. Bake for one hour and 15 minutes or until done. Serves 12 to 16.
Preheat oven to 250°. Heat butter or margarine in a 9 x 13-inch baking pan in oven until melted. Remove. Stir in garlic, seasoned salt and Worcestershire sauce. Add cereals, nuts and pretzels. Mix until all pieces are coated. Heat in oven 1 hour. Stir every 15 minutes. Spread on paper towels to cool. Makes 9 cups.
Mix oatmeal, pecans, caramel toping, margarine and brown sugar. Put in a 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Cool. Crumble mixture. Leave 3/4 of crumbled mixture in pan. Spread softened ice cream over mixture. Sprinkle remaining crumbled mixture on top. Freeze. Serve frozen.
Mix eggs, milk, salt and pepper together in a bowl. In an 8 inch square pan layer crescent rolls or bread, sausage, and cheese. Pour egg mixture over; and bake at 425° for 35 minutes or until golden brown.
Wash and drain all beans in colander. Combine all beans, pepper and onion in bowl. Heat vinegar, salt, pepper and oil. Pour over beans. Cover and refrigerate overnight.
Dredge steak in flour mix. In large skillet (electric skillet works great), brown steak in oil. Top with spices, onion, celery, tomatoes and tomato sauce. Simmer 1 hour, check occasionally and add water, if necessary. Serve over hot rice.
Coat chicken with mixture of flour, salt and pepper. Brown in oil in skillet, add garlic. Dissolve bouillon cube in hot water. Add to skillet along with mushrooms and sauce. Cover and simmer 30 to 40 minutes. Serve with rice.
Mix cocoa, sugar, flour and salt together. Beat eggs and add to milk. Gradually add to dry ingredients. Add melted butter and vanilla. Add coconut and pecans. Pour into 2 pie shells. Bake at 350° until done.
Brown beef and onion; do not drain. Add sauce, Parmesan, garlic salt and oregano. Simmer for 15 minutes. Split and butter rolls. Spoon meat mixture evenly on bottom of each roll. Set each roll on a square of foil. Use all the liquid to soak into the roll. Top each with slice of Mozzarella cheese. Place top of roll on, then roll to seal foil. Heat at 350° for 15 to 20 minutes. Can be used later, just reheat.
Put cranberry juice, frozen berries and lemon juice in blender. Fill with crushed ice. Turn on blender a few seconds until well mixed. Pour into glasses. If a more frozen consistency is desired, make ahead and store in freezer. Makes 1 quart.
Mix all ingredients and store in airtight container. Use 1/3 cup to 1 cup boiling water. Marshmallows optional!
Cook together until smooth. Remove from heat and let cool. Add remaining ingredients to cool mixture. When combined, garnish with red or green cherries. Chill 24 hours.
Put broccoli, onion, cheese and bacon into salad bowl. Make dressing with salad dressing, sugar and vinegar. Mix well. Pour over broccoli mix when ready to serve.
Soften gelatin in water in saucepan. Stir over low heat until gelatin dissolves. Combine peaches, sugar to taste (according to sweetness of peaches) and lemon juice in large bowl; mix well to combine. Place half of mixture in blender; blend until smooth. Repeat with remaining half of peach mixture.
Put milk, orange juice, large scoop of orange sherbet and cut-up banana into blender. Blend on high speed for 10 seconds. Pour into a tall glass. Top with the small scoop of sherbet and serve right away.
Mix first 3 ingredients well and spread onto pizza pan. Bake until brown. Set aside to cool.
Drain pineapple and save juice. Combine pineapple juice and dry pudding mix and stir until smooth. Fold in pineapple chunks. Stir in bananas, oranges and Triple Sec. Serve over vanilla ice cream or angel food cake or just as a breakfast jelly.
Mix all ingredients together except bread; spread on toasted bread. Broil 4-inches from flame about 2 minutes or until cheese melts. Makes 4 open-faced sandwiches.
Cream eggs, sugar and oil together. Add flour, salt, soda and vanilla. Fold in apples and pecans. Bake in 9 x 13-inch pan for 30 minutes at 300°.
Bake corn bread mix. Brown bacon and cut up onions. Slice peppers. Break up corn bread into small pieces and put rest of ingredients together. Mix well.
Melt marshmallows and butter together. Pour over popcorn mix. Butter hands, then shape into balls.
Butter baking dish well. Mix all ingredients and salt to taste. Dot with butter. Set casserole dish in pan of hot water and bake at 325° until firm.
Cook two minutes in microwave. Stir in baking soda. Pour over 8 ounces popped corn in a grocery bag. Shake hard. Cook 90 seconds on High in microwave. Shake again. Cook 90 seconds again. Shake and pour onto cookie sheet.
Heat oven to 350°. Mix all ingredients well, then put into a well lined 8 1/2 x 4 1/2-inch loaf pan. Bake 45 minutes.
Saute onion and celery in butter. Add broccoli and steam for 10 minutes. Add remaining ingredients and bring to a boil. Place in buttered dish. Bake, uncovered, 40 minutes at 350°.
In a mixing bowl, combine corn meal, sugar or honey, salt, boiling water and oil. Cool to lukewarm. Dissolve yeast in warm water and let stand 5 minutes. Stir into cornmeal mixture. Add whole wheat flour, rye flour and enough all-purpose flour to form a stiff dough. Turn on floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in greased bowl. Cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down dough. Divide into 2 balls. Cover and let rest 10 minutes. Shape into 2 loaves. Place in ungreased loaf pan. Cover. Let rise until doubled. Bake at 375° for 35 to 40 minutes.
Combine rice, sugar, butter, egg yolks and flavoring. Bake at 450° until dry. Beat egg whites until stiff. Add 1 or 2 tablespoons of sugar and beat until it comes to a peak.
Boil chicken and save broth. Boil onion and bell pepper in broth until tender. Add soups, Ro-Tel and chili powder. Tear chicken apart and add to broth mixture.
Saute steak in butter; drain and set aside to cool. Slice steak into small pieces. Saute mushrooms (sliced) in butter; cool. Slice cherry tomatoes in half, if large. Slice scallions. Mix all ingredients. Add favorite oil and vinegar dressing. Mince garlic and add. Add sugar to taste.
Mix together. Roll in balls. Bake at 350° for 15 to 20 minutes.
In 3 quart saucepan over medium heat, combine all ingredients except turkey and noodles. Cover, heat to boiling. Reduce heat to low. Cook 20 minutes, until vegetables are tender, stirring occasionally. Add turkey and noodles; heat through. Makes 7 cups or 4 servings.
Bake cake according to directions in three layers. Cool completely. With a long bread knife, slice each layer in half. Set aside on wax paper with cut side up.