HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix brown sugar and cider in slow cooker. Put all spices in cheesecloth, hang over inside of slow cooker until spices are in liquid mixture. Add orange slices. Cook on low for 2 to 8 hours. Serve with dash of cinnamon or nutmeg. Great to make ahead of Christmas for family gathering. Makes the house smell great! Can add port wine instead of cider.
Place onions and mushrooms in a 1 1/2-quart ovenware casserole dish with 2 tablespoons oil. Cover. Cook vegetables for 5 minutes or until onion is transparent. Stirring once, add chicken. Cover. Continue cooking chicken and vegetables 7 to 9 minutes or until chicken is cooked, stirring once. Drain. Blend in sour cream and salt. Stir well. Serve over hot noodles.
Chop chicken into bite-size pieces. Mix 2 tablespoons cornstarch and egg by hand into chicken. Add vegetable oil to give chicken a glazed look. Put enough oil in	skillet to cover chicken. Make oil hot. Add chicken and stir-fry until done. Add vegetables and stir for 2 minutes. Drain excess oil. Combine water, garlic salt, sugar, Accent and soy sauce. Add to	chicken mixture. Bring to a boil. Mix 2 tablespoons cornstarch	with a little water. Add to sauce and thicken. Put in a dish and top with almonds.
Combine pie crust mix, cream cheese, sugar, milk and extract. Stir with a fork until mixture forms a ball. Divide in half. On a lightly floured board, roll to a 10-inch square. With a pastry wheel or knife, cut into 16 (2 1/2-inch) squares. Spoon 1/2 teaspoon preserves in center of each square. (You can place a pecan half on each one, if desired.) Moisten opposite corners with water. Bring corners up over filling; pinch tightly to seal. Arrange on cookie sheet. Bake at 350° for 10 to 12 minutes, or until golden brown. Transfer to wire rack, lightly. Makes about 32.
Mix peanut butter, coriander, cayenne pepper, black pepper, garlic, onion, salt, sugar, lemon juice and soy sauce in a bowl to make marinade. Cut pork into cubes and toss with marinade. Cover bowl with plastic wrap and refrigerate all day or overnight. Skewer meat and broil over charcoal fire 20 to 25 minutes or bake in a 375° oven about 40 minutes. Baste often with olive oil.
Beat egg slightly. Add remaining ingredients to egg. Blend well with spoon. Shape into loaf; put into loaf pan. Bake at 350° for 40 to 50 minutes. Serves 6.
Tear cake in pieces; put in an 8 x 8-inch pan or bowl. Mix pudding with milk as directed. Stir in ice cream; pour mixture over cake pieces and chill for at least an hour.
Wash and drain chicken. In a large bowl, mix vinegar, soy sauce and other ingredients and marinate for 3 to 5 minutes. Transfer to a cooking pot and cook over low heat until the chicken is tender. Add cooking oil or sesame oil. Serve with rice, potatoes or bread.
Combine yams, pineapple, reserved pineapple juice, butter, sugar, and cinnamon in a 3 quart casserole. Beat until creamy and well blended with mixer or by hand. Fold in pecans, sprinkle with brown sugar and drizzle with additional melted butter. Cook in microwave 7 to 10 minutes, giving dish 1/4 turn once during time, or bake in 350° oven until bubbly around edges. Casserole may be frozen. Makes 6 to 8 servings.
Put 2 cups sugar, cream, butter and salt in heavy saucepan. Bring to boil, stirring; continue cooking over low heat.
Mix all but bacon. Put in a 1-quart casserole. Top with bacon. Bake 1 hour at 350°. Makes 6 servings.
Mix all ingredients, except chocolate chips. After ingredients are blended together, add chocolate chips. Pour into Bundt pan. Bake at 350° for 60 minutes. Cool. Sprinkle with powdered sugar or frost with chocolate fudge frosting or drizzle with a glaze of your choice. Be creative. The longer this cake is refrigerated, the better it gets.
Melt margarine in a large skillet over medium-high heat. Add chicken. Brown on both sides and remove to a plate. Add onion, bell peppers and garlic to skillet. Cook, stirring constantly, until onion is transparent. Return chicken to skillet. Pour in tomatoes. Reduce heat to medium-low and simmer, uncovered, 15 to 20 minutes.
Start heating oven to 350°. Heat applesauce and Sweet 'N Low over hot water; gradually add beaten egg, then grated rind and lemon juice. Mix well. Pour into a 1-quart casserole. Dot with butter and sprinkle with nutmeg. Bake 30 to 35 minutes. Makes 2 cups or four 1/2 cup servings. A 1/2 cup serving equals 78 calories.
Cream together the ingredients. Cool; shape into ball or log. (I put in fridge overnight and shape next day.)
Cook potatoes; drain off water. (Reserve a small amount in case needed.) Put margarine and milk in potatoes. Chop up onions and eggs. Add eggs, relish and onions to potatoes. Also, add mayonnaise to mixture. Mix all together with potato masher. Serves 20 to 30.
Mix pudding and milk with wire whisk. Add Eagle Brand milk. Add half of Cool Whip. Layer dish with vanilla wafers, bananas and pudding. Use remaining Cool Whip on top. Crunch several vanilla wafers and sprinkle on top of pudding.
Dissolve gelatin into 1 c. hot water in a 10 x 6 dish. Add raspberries with juice and applesauce. Stir until thickened. Do not add cold water! Refrigerate overnight.
Combine peanut butter, corn syrup and coconut until blended. Stir in cereal. Shape into 1-1/2-inch balls. In a pan, over medium heat, melt chocolate chips and shortening. Dip balls halfway into chocolate. Place on waxed paper-lined baking sheets to harden. Yield: 2-1/2 dozen.
Pour sugar over apples. Let stand one hour. Beat eggs into oil and add vanilla. Mix this into apples (after they stand one hour). Add dry ingredients and mix well. Add nuts and raisins. Bake in 350° oven for 40 to 60 minutes (glass pans 325°). Makes 1 large cake or about 3 loaves.
Simmer chicken cutlets in broth or water. Add bay leaf, celery, salt and peppercorns for about 25 minutes. Drain. Reserve chicken for salad; save stock for another use. Let chicken cool, then chop into bite size pieces.
Lay graham crackers in bottom of a 13 x 9-inch pan. Mix 1 package pudding according to package directions. Stir in 1/2 tub Cool Whip into pudding, mixing well. Pour over graham crackers, then put another layer of graham crackers on top. Fix second package of pudding as package directs, then add remaining Cool Whip, mixing well. Pour over graham crackers. For final layer, frost more graham crackers with chocolate frosting and cover pudding. Refrigerate 24 hours before serving.
Put chicken in bottom of oblong baking dish; salt and pepper, if desired. Mix soups and milk and pour over chicken. Take stuffing mix and use broth to moisten stuffing. Put stuffing mix on top and cover with aluminum foil and bake for 1 hour at 350°.
Marinate meat strips in fajita sauce to cover as long as possible, preferably overnight or all day. Slice vegetables into strips. Wrap tortillas in foil and warm in 350° oven while preparing meal.
To Microwave: In medium bowl, stir soup until smooth. Add cheese, milk, pepper and garlic; stir until well blended. In 2-quart microwave-safe casserole layer 1/2 of the potatoes, 1/2 of the onions and 1/2 of the soup mixture. Repeat layers. Cover with lid; microwave on High 23 minutes or until potatoes are tender, rotating dish 3 times during cooking. Let stand, covered, 5 minutes. Makes 6 servings.
Add pudding and jello with 2 cups of water in saucepan. Cook just to the boiling point. Cool to room temperature and add strawberries. Pour in baked pie crust and put in fridge at least an hour or until pie has firmly set. Serve with whipped cream or whipped topping.
Preheat oven to 350°. Grease generously and dust with flour three 9 inch round cake pans.
Melt together oleo and cocoa. Remove from heat. Stir in sugar and eggs. Mix well. Add flour, salt, baking powder, pecans and vanilla. Mix well by hand. (Do not use mixer for this recipe.) Pour into well-greased, floured oblong pan. Bake at 350° for 25 minutes (check at 20 minutes). Spread with marshmallow cream while hot. Cover with chocolate frosting, either cooked or prepared store type.
Preheat oven to 350°. Generously grease and flour three 8-inch cake pans. Prepare cake mix, substituting 4 egg yolks for specified whole eggs. Spread batter into pans. Beat egg whites with salt until foamy. Gradually beat in sugar. Spread meringue mixture evenly over batter in cake pans. Mix cinnamon with 7 teaspoons of sugar. Sprinkle over meringue. Bake 40 to 45 minutes. Cool in pan for 15 minutes. Remove and cool on rack, meringue side up.
Combine cheese, soup and milk in saucepan until cheese is melted. Pour over broccoli, which has been placed in a casserole dish. Crush Ritz crackers (about half of a stack) and combine with half stick of oleo (melted) and sprinkle on top. Bake at 400° until bubbly.
Mix and bring to a boil the first 4 ingredients, stirring often. Boil 1 minute only and remove from stove. Add last 4 ingredients. Stir together and drop by teaspoons onto waxed paper. Ready to eat when cool.
In a small bowl, beat egg whites. Add 1/2 cup sugar and cream of tartar; set aside. In a large bowl, cream butter and sugar. Add egg yolks (2 at a time); beat well until good and creamy. Add lemon juice, vanilla and lemon extract. Mix baking powder with flour and add to mixture at low speed. Fold in egg white. Pour into greased and floured pan, 9 x 12 x 2-inches. Mix 1/2 cup chopped nuts and	1/4 cup sugar; sprinkle on top.
Sift flour and sugar. Add shortening, milk, vanilla and eggs. Bake at 350° for 30 to 40 minutes.
Sift sugar and flour in large bowl. Mix oleo, cocoa and water in pan and bring to rapid boil. Pour over dry ingredients and beat. Add buttermilk, eggs, soda and vanilla and beat well. This is a thin batter. Bake in jelly roll pan 20 minutes in 350° oven.
Mix together all ingredients except cake mix and margarine. Pour into 9 x 13-inch pan. Mix 1/2 stick margarine and Jiffy cake mix together. Crumble together on top of pumpkin. Bake at 350° for 1 hour.
Place chicken (one piece at a time) between plastic wrap and pound with a meat mallet, working from the center out until about 1/8-inch thick.
Cook rice (Riverbrand). Cook broccoli and drain. Saute onion, rice, broccoli and mushrooms in butter. Add milk, soup and cheese. In glass casserole, mix all together. Bake at 350° for 30 minutes.
Cream shortening, adding sugars gradually until light and fluffy. Add eggs, one at a time, beating after each addition (for more than one recipe). Add hot water, then sifted dry ingredients. Add chocolate chips, oats and vanilla and blend thoroughly. Drop by teaspoons on greased cookie sheet. Bake at 375° for 6 to 8 minutes. Makes 3 1/2 dozen.
Put flour in large bowl. Dissolve yeast in 1/2 cup warm water and add the sugar. Let set until it proofs, about 3 minutes. Mix it together with the oil, salt and 2 cups warm water. Pour it to the side of the bowl and start blending with flour. Knead for 10 minutes, dipping hands in warm water occasionally to form smooth dough. Shape dough into a ball and place in a lightly oiled warm bowl, turning to cover ball with oil. Cover with cloth and let rise for 1 1/2 hours or until doubled in size. Punch dough down and form 2 dozen balls. Cover with cloth and plastic and let rest for 20 minutes. On lightly floured board, roll dough with rolling pin to about 6-inches in diameter and 1/4-inch thick. Place on cloth; cover and rest for 1 hour. Preheat oven to 500°. Place on ungreased sheet. Bake 7 minutes; broil 10 seconds. Remove and brush with butter or oil. The dough will puff up and have pocket inside.
Combine flour, soda, salt, baking powder, cinnamon and nuts; set aside. Beat eggs lightly in a large mixing bowl. Add sugar, oil and vanilla to eggs. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon batter into well greased and floured pans (may use Pam spray). Bake at 325° for 45 minutes to 1 hour or until done. Cool 10 minutes before removing from pan. This makes 2 loaves (9 x 5 x 3-inch) or 5 small loaf pans. This is great to wrap in Saran and foil wrap, then freeze.
Mix all ingredients together. Turn out on floured board and work into a ball. Roll out to about 1/2 inch and cut with cookie cutter. Place on a greased cookie sheet and bake in 375° oven for about 10-12 minutes. Makes about 4 dozen, depending on size of cookie cutter.
Thaw potatoes if frozen. Mix ingredients. Bake at 350° for 45 to 60 minutes.
Bake cake as directed on package, using pineapple juice and enough water to equal liquid; add pineapple to batter. Bake in 9 x 13-inch pan.
Brown chicken in cooking spray. Remove from skillet. Saute in oil, onion, garlic, celery and bell pepper until tender. Add parsley, pepper, salt and tomatoes. Simmer for 6 minutes. Add chicken to mixture and simmer for 1 hour. Stir occasionally.
Mix together the first 3 ingredients. Chill slightly. Shape into balls and press into small muffin tins. Beat the egg. Add brown sugar, 1 tablespoon butter, vanilla and salt. Beat until smooth and add 1/2 cup chopped pecans. Fill each tossie almost full and bake at 325° for 20 to 25 minutes.
Cut veal into large	slices; season both sides with salt and pepper and roll slices in	flour.	Saute veal in butter until well browned, but not singed. Then place veal on serving platter. Saute mushrooms	in butter seasoned with garlic and add Marsala wine. Cook 1 minute over medium heat, stirring frequently. Add water to the bottom of the skillet drippings, stirring and scraping the bottom to loosen brown bits. Cook until bubbly and add mushrooms and Marsala mix. Pour contents of	the skillet over the cooked veal and serve with side dishes of Italian spaghetti.
Combine flour, shortening and salt. Whip together vinegar, egg and water. Add to dry ingredients. Mix well. Makes enough for 2 large 2-crust pies.
Cream sugar and butter in a bowl. Beat egg, then add egg, milk and molasses. Sift flour, soda and ginger into mixture and beat well. Bake in shallow greased pan (9-inch pie pan works well) at 350° for 30 to 45 minutes.
Sprinkle pork chops with Season-All and brown in hot oil. Combine remaining ingredients, except olives, and pour over chops. Simmer 30 minutes or until chops are tender. Stir in olives and serve over spaghetti or noodles.
Boil sugar, corn syrup and water until thick. Test by dropping small portion into cold water and it forms a small ball. Gradually pour over 2 beaten egg whites. Add 1 tsp. vanilla and continue beating with mixer until shiny appearance is gone. Put out by teaspoon on slightly buttered wax paper.
Preheat oven to 350°. Mix all six ingredients. Roll into small balls. Place onto cookie sheet and flatten slightly. Bake 15 to 18 minutes.
Melt chocolate; cream butter and sugar. Add eggs one at a time. Sift flour and add alternately with buttermilk. Add 1/2 cup hot water to chocolate mixture. Bring the other 1/2 cup of water to a boil. Add soda to boiling water. Pour into chocolate batter and add vanilla. Mix well. Bake 1 hour and 10 minutes at 325°.
Mix first 5 ingredients together until smooth. Put in a 9 or 10 inch square pan. Drain juice from sliced peaches and reserve. Arrange peaches on top of Bisquick. Whip together cream cheese, sugar and 3 Tbsp. peach juice. Drop by tablespoons on top. Bake at 350° for 30 to 35 minutes.
Melt butter in 4 quart bowl, then add rest of ingredients. Cook on high 18 to 20 minutes. Stir every 2 minutes with wooden spoon. Out of microwave, add 1 tsp. vanilla. Pour into buttered pan. Cut and wrap.
Soften yeast in warm water. Scald milk. Combine shortening, sugar and salt to milk. Cool to lukewarm. Blend in egg. Add these to flour mixture. Can be stored at this point up to 2 days in the refrigerator. Shape and brush with melted butter. Cover; let rise. Bake at 400° for 12 to 15 minutes.
Crumble, cook and drain sausage. Remove crust from bread, then butter and cut into cubes. Place cubes in buttered 3-quart flat casserole dish. Sprinkle with sausage (using all) and top with cheese. Mix eggs, milk, salt and dry mustard. Beat well. Pour over mixture in dish. Chill overnight. Bake at 350° for 40 to 50 minutes. (Good company breakfast.)
Grease bottom and sides of a 9 x 10-inch deep pie pan. Combine first 8 ingredients in a large mixer bowl, beat for 2 minutes and pour into pan. Place peaches over batter.
Bring water to a boil in 2-quart casserole. Add grits; cover with wax paper and microwave on High 3 minutes. Add butter and stir in eggs slowly. Add chopped up cheese and stir until melted. Microwave, covered, on Medium for 8 minutes, turning 2 or 3 times. Let stand 5 minutes before serving. Yields 6 to 8 servings.
Soften cream cheese and then add mayonnaise, lemon juice to individual taste and the same with the garlic salt. Beat in mixer a few minutes and add shrimp and beat 30 seconds more.
In bowl, beat butter and sugar until fluffy. Mix in flour and cocoa powder. Preheat oven to 325°. Divide dough into thirds on baking sheets. Shape each third into a 5-inch round, score wedges with knife, score decoratively with fork. Attach dragees. Bake 15 minutes until sets. While warm, cut wedges through. Makes 18 cookies.
Cut crust off bread and roll flat. Saute onion in oleo. Add mushrooms; stir in flour, seasoning and sour cream. Do not boil. Spread on bread and roll up. Place on cookie sheet. Brush each roll with melted oleo and freeze. After frozen, cut each roll into quarters. Bake at 400° for 15 minutes or until golden brown. Makes 4 dozen.
Dissolve Jell-O in 1 cup boiling water. Add rest of water and frozen berries. Stir until well mixed. Let stand in refrigerator until it starts to thicken. Dip chunks of cake in mixture and put in whatever container you want until mixture is all used. (I use a Bundt pan.) Refrigerate overnight. Top with Cool Whip.
Cut veal into 2-inch pieces. Shake in flour. Season with salt and pepper. Heat oil in a large skillet and brown veal in it. Add onions and parsley; stir until onions brown. Add mushrooms with their liquid, plus a little water. Cover tightly and cook over low heat for 1 hour. Add wine a half hour before done to avoid evaporation. Serves 6.
Cream butter and sugar; add well beaten egg yolks and lemon extract. Add flour; mix well. Soak raisins and drain well. I mix raisins, pecans and candied fruit in 1 cup of flour and coat well, then add this to your butter and sugar mixture. Beat egg whites until stiff and fold into batter. Pour mixture into loaf pans. Decorate top with cherries and pecans. Bake at 200° for 1 1/2 hours, then increase heat to 300° for 20 to 30 minutes. Makes 8 small foil pans or about 5 (2 pound) foil pans.
Combine first 3 ingredients in large bowl; add eggs and vanilla. Stir until blended. Stir in butter, coconut and pineapple. Pour in crust. Bake at 350° for 1 hour or until set. Cover with aluminum foil after 40 minutes.
Cook spinach. Drain. Add soup mix and sour cream. Put into greased casserole. Top with stuffing and drizzle with butter. Bake at 400° for 15 to 20 minutes. Yield: 8 to 10 servings.
Mix all ingredients. Cook macaroni according to box, then drain. Add to other ingredients. Cover and refrigerate. Makes great salad for summer barbecues.
Bring water to boil. Add salt and chicken seasoning. Add cabbage and cook about 7 minutes. Add carrots, onions and potatoes. Cook until tender.
Brown and add 3 cups water and 1 tabkespoon flour to thicken.
Beat eggs; add all ingredients. Pour into 2 unbaked pie shells. Bake at 325° for 45 to 55 minutes. Makes 2 pies.
Dissolve jello in boiling water. Add marshmallows and dissolve, stirring constantly. Add cranberry sauce, nuts and pineapple. Refrigerate until congealed.
Coat beef with flour. Brown beef and onions in hot oil. Add green pepper, garlic, paprika, salt, seasonings, tomatoes and water. Simmer, uncovered, for 2 hours until meat is tender. Combine 3 tablespoons flour with 1/2 cup water. Blend into meat mixture. Bring to a boil. Serve over noodles or potatoes.
Dissolve jello in boiling water. Drain pineapple, reserving 1/4 cup juice. In a small bowl, stir together 1/2 cup jello and reserved juice. Pour into bottom of 5 cup mold. Chill until almost set.
Brown meat and onion together; drain. Add seasoning, tomatoes and beans if desired. Cook together for 30 minutes or longer. In bottom of medium size casserole dish, spread cream cheese which has softened. Cover with chili, about 1/2 of it. Cover with chopped cheese. Put in microwave for 2 minutes or until cheese has melted. Serve with Tostitos chips.
Slice cucumbers and onion into a serving bowl. Mix sugar, vinegar, salt and pepper in small mixing bowl. Adjust sugar and vinegar to taste and pour over cucumber mixture covering entirely. Allow to marinate for a few hours in refrigerator.
Whip white of one egg very stiff. Add honey and juice from one lemon; stir. Add whiskey and stir. Drink as much as necessary to cure hoarseness or laryngitis. Keep remainder of mixture in refrigerator.
Saute onion in butter. Add thawed shrimp and mushrooms and saute until shrimp turns pink. Add salt, pepper, chili sauce and water. Bring to a boil. Lower heat. Add rice and simmer 5 minutes. Combine sour cream and flour; add to rice mixture. Heat through.
Combine first 3 ingredients in bowl; mix until smooth. Fold in Marshmallow Creme. Serve with bite-size fruit.
Rinse chicken and pat dry. Combine red and black peppers. Rub over chicken breasts. Combine salad dressing, mustard and Worcestershire sauce. Lightly brush both sides of chicken with dressing mixture. Place chicken in a shallow baking dish or pan. Bake, uncovered, in a 375° oven for about 20 to 25 minutes or until chicken is no longer pink. In a small saucepan, heat any remaining dressing mixture just to boiling. Serve with chicken. Makes 4 servings. Only 145 calories and 4 grams fat per serving. Goes great with Lemon-Pepper Potatoes.
Combine all ingredients in blender, adding salt and coarse pepper to taste. Make salad using lettuce, cucumbers, onions, Greek olives and crumbled Feta cheese. Pour dressing over salad just before serving.
Wash mushrooms; drain. Remove stems. Chop stems finely in large skillet. Heat 1/4 cup butter. Add onions, celery and stems. Simmer until celery is tender. Stir in Worcestershire sauce, salt, pepper and Accent. Brush caps with butter. Fill with onion mixture. Arrange caps with stuffed side up in same skillet. Simmer 5 minutes or until light brown. Cover first 2 to 3 minutes.
Combine all ingredients in oven-proof casserole. Bake at 350 degrees for 1 hour.
Mix. Heat until thick, then mix in crushed pineapple. Add this to first two layers and chill. Top with more Cool Whip and garnish with pretzels.
Brown and drain ground beef. Stir in corn, tomato sauce, mushroom soup, pepper and onion. Boil. Layer in baking dish. Place grated cheese on top. Place in oven until cheese melts.
In a large skillet brown onions and garlic in olive oil for 3-5 minutes. Add beans, chiles, salt, pepper, cumin and Tabasco. Take off heat and add 1/4 c. cheese. Set aside. Open tortilla package but don't remove tortillas. Place in microwave on high for 1-1 1/2 minutes or until soft. Take each tortilla and fill with 2-3 spoonfuls of filling. Roll and place in rows on a 13 x 9 inch baking dish (glass works well). When pan is full and all bean filling is used, cover rolls with 2 cans tomatoes and remaining cup of cheese. Bake at 350° for 35-45 minutes until cheese is lightly brown.
Cook chicken; remove from bone and cut into bite size pieces. Melt margarine; stir melted margarine into stuffing. Put half of the stuffing in a greased 9 x 13-inch baking dish. Make a layer of chicken and soup mixture. To make soup mixture, mix 1 can of soup and enough broth to make 2 cups. (I usually do this in a blender.) Make another layer of stuffing, chicken and 2 more cups of soup mixture. Bake at 350° until brown and bubbly, about 45 minutes.
Place layers in greased 2-quart casserole dish. Season layers with all. Garnish with green pepper slices. Bake at 350° for 2 hours. Makes 6 servings.
Sift flour and baking powder. Add all at once to the cooked mixture. Mix until blended. Stir in pecans or walnuts and vanilla. Turn into well-greased and lightly floured 13 x 9-inch pan. Bake in medium oven at 350° for 25 to 30 minutes until it springs back when touched lightly in the center with the fingertips. Serve with ice cream or whipped cream or sprinkle while warm with confectioners sugar.