HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill a large kettle with water; bring to a boil. Place the chicken in the boiling water. Return to a boil. Lower heat, cover and cook 1 hour. Remove and cool. Debone chicken; tear into small strips. Place in a large bowl.
Preheat oven to 350°. Grease and flour a loaf pan, 9 x 5 x 3-inch.
Cook juice, onions and garlic about 20 minutes until soft. Add everything else except tomato paste. Cook 1/2 hour. Add paste; cook 10 to 15 minutes, stirring frequently. Cold pack 10 minutes. Heat canning lids before use.
Mix sugar and egg yolks. Add other ingredients. Beat egg whites and fold into mixture. Pour into unbaked pie shell. Bake in 350° oven for 45 minutes or until golden brown.
Dissolve gelatin in water and chill in refrigerator until soft set. Mix cream cheese and sugar together and whip into chilled mixture. Then fold in vanilla and whipping cream. Pour into a graham cracker lined 9-inch pie pan and chill 12 hours. Can be chilled for 1 hour in freezer.
Mix the first 4 ingredients in large casserole. In a smaller bowl, mix with wire whip the flour, milk and margarine. Pour over top of casserole and bake 1 hour at 300° or until lightly browned on top.
Boil chicken. Debone. Dice ham or thinly sliced sausage. Cook sausage or ham in melted butter until light brown. Add tomatoes, water, okra, onions, green pepper, parsley, salt, pepper and bay leaf. Bring to boil; reduce heat. Cover and simmer 30 to 40 minutes. Return chicken to soup. Discard bay leaf. Just before serving, sprinkle gumbo file powder lightly over soup, stirring constantly. Heap hot rice in individual soup bowl. Ladle gumbo over rice. Makes about 3 quarts.
Mix together flour, sugar and butter. Put in buttered 9 x 9-inch pan. Bake at 350° for 10 to 15 minutes until light brown. Mix together the rest of the ingredients. Pour over baked mixture. Bake at 350° until brown, about 25 minutes.
Combine beef, oats, onions, egg, salt, ginger and milk. Shape into balls (50), using one rounded teaspoon for each. Melt shortening in a skillet; add meatballs. Brown and cool. Remove from skillet. Drain.
Pour milk over oats and let stand 5 minutes. Sift together flour, sugar, baking powder and salt. Lightly stir eggs into oat mixture. Add dry ingredients and butter; stir until combined. Cook on hot griddle.
Mix all ingredients together. Knead the dough slightly. Make small round balls. Drop in hot oil; fry until golden brown. Drain on paper towel. Can be served with honey and syrup.
Mix together and refrigerate. Spread evenly over pan, heavily. Keeps cake from sticking.
Layer chopped lettuce on bottom of a 9 x 9-inch casserole dish. Add water chestnuts, frozen peas (rinsed with hot water), chopped celery and chopped onion. Spread with the mayonnaise. Sprinkle sugar, Parmesan cheese and bacon bits on top. Cover with plastic wrap and let set for 12 to 24 hours in refrigerator before serving.
Saute sausage and set aside to cool. In the sausage pan, saute the celery, bell pepper and onion. Drain. Combine all ingredients and pour in casserole dish. Sprinkle top with grated cheese and cracker crumbs and bake at 350° for 30 minutes or until cheese is melted.
Spread crescent rolls out onto cookie baking sheet to make crust. Bake until done. Cool.
In a large skillet, melt 2 tablespoons of the butter. Saute onion and garlic until golden. Add remaining butter and crumbled ground beef; brown well. Add tomatoes, tomato sauce, water, salt, pepper, cinnamon and cloves to meat mixture. Simmer 20 minutes or until most of the liquid has been absorbed. Mixture should be thick.
Place chicken in covered baking dish and bake, covered, for 15 to 20 minutes until tender. Remove and drain dish if necessary. Combine remaining ingredients except Parmesan cheese. Cook gently until thickened. Pour over chicken in warm serving dish. Top with Parmesan cheese and return to oven, uncovered, for another 10 to 15 minutes. Serves 4 to 6 people.
Remove stems from mushrooms. Cut into small pieces (stems). Cut chipped beef into small pieces. Take cream cheese, mushroom stems and chipped beef and mix well with fork. Take spoon and fill mushrooms. Bake at 400° for 15 minutes. Can be reheated in microwave.
Prepare vegetables according to package. Drain and place in bowl. Stir in soup and cream cheese. Place in baking dish and sprinkle with croutons. Bake at 375° for 25 minutes or until bubbling.
Cream together shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Sift together the flour, baking soda and salt. Add to creamed mixture. Roll in balls; flatten with fork. Bake at 375° for 10 minutes or longer to light brown.
Dissolve yeast in warm water. In large bowl, slightly beat egg. Add sugar, salt, shortening and milk; mix well. Add yeast mixture; mix well. Add flour; mix well. Knead well with greased hands. Let rise 1 1/2 hours. Knead down and form into small balls size of walnuts. Turn in oil. Put 2 per muffin tin for Parker House rolls and 3 per muffin tin for cloverleaf. Let rise 1 1/2 hours. Bake at 475° until golden brown.
Mix soup with water. Combine remaining ingredients with 1/2 cup of the soup mixture; mix just to blend. Shape into meat balls. Place in skillet. Pour remaining soup mixture over meat balls; bring to a boil. Cover and simmer 15 minutes, basting occasionally.
Flake salmon and combine with other ingredients; blend well and chill for 1 hour. Shape into patties and dip in additional stuffing mix. Fry in small amount of oil until golden brown on both sides.
Cook cranberries, sugar and water until well done. Add marshmallows to hot mixture. Dissolve cranberry gelatin according to package and cool. Add nuts, celery, and apples. Mix and chill.
Bring to boil water and sugar to make a simple syrup. Cool. Mix all ingredients except ginger ale and freeze in 3 half gallon milk cartons. When ready to serve, mix with ginger ale in punch bowl (1 milk carton of punch mixture to 2 or 3 tall bottles ginger ale). Can be made ahead and used as needed.
Beat eggs; add in all other ingredients except cake mix. Top with dry cake mix and cut butter into chunks and put on top of cake mix. Pour into an ungreased 9 x 13-inch pan. Bake at 1 hour at 350°. Serve with Cool Whip.
Use a long casserole bowl. Put one layer of wafers on bottom. Drain juice off of pineapple first. Put one layer of canned pineapple over wafers. Pour half of pudding over these ingredients. Start over. One layer wafers, one layer pineapple and pour remaining pudding over that. Cover with wafers. Then use diet whipped cream over the top.
Preheat oven to 425°. In large mixing bowl, combine corn meal, flour, baking soda and cream of tartar. Set aside. In medium bowl, stir together egg whites, buttermilk, honey, green chiles, corn and red peppers. Stir into corn meal mixture and mix until just blended.
Preheat oven to 325°. Scald milk in double boiler or (I use microwave). Blend together eggs, sugar, salt and vanilla. Add hot milk gradually, stirring to mix well. Pour into 4 (6-ounce) individual custard cups. Sprinkle surface with nutmeg. Set cups in a deep pan; pour hot water around cup to come to within 1/2 inch of tops of cups. Bake 50 to 60 minutes or until a knife tip inserted in center of custard comes out clean. Remove from heat and water pan. Chill several hours before serving. Yields 4 servings (1/2 cup each). One serving food exchange: one low-fat milk.
*Dried apricots, candied citron, candied lemon peel and glaced cherries.
Sift together flour, soda, cinnamon, nutmeg and salt. Beat together the eggs, sugar, vegetable oil and vanilla. Add the two together and beat well. Stir in the apples and pecans with a wooden spoon. Pour into a greased and floured tube pan and bake 1 hour and 15 minutes at 350°. Frost with cream cheese frosting.
The heads with eyes and gills removed as well as the tail portion of 2 large fish can be used instead, with the choice center slices used for other dishes.
Mix together the pumpkin, eggs, margarine and sugar. Sift together the baking powder, flour, cinnamon, salt and baking soda and add. Stir in the milk, vanilla and bits. Drop by teaspoonfuls on an ungreased cookie sheet. Bake at 375° for 10-15 minutes. Yields 60 cookies.
Combine apples and sugar; let stand. Beat eggs slightly. Add oil, water and vanilla and beat until blended. Sift together flour, baking soda, cinnamon and nutmeg. Add to egg mix alternating with apples/sugar mixture, stirring until blended. Coat nuts with a little flour and stir in. Pour into greased 13 x 9-inch pan and bake at 350° for 45 to 50 minutes. Leave in pan until ready to serve. Serve warm or with Cool Whip, cream or ice cream. Serves 12 to 15.
Mix all ingredients together; cook on low in crock-pot until heated all the way through. You can cook in oven until heated through.
Mix together first 6 ingredients. Add potatoes. Stir gently. Refrigerate and serve cold.
Dust roast in flour and sprinkle well with pepper. Heat oil in Dutch oven. Add garlic, onion and all spices except bay leaf and salt. Cook until onion is soft and transparent, not brown. Add roast and brown well on all sides. Add water, bay leaf and salt to taste and simmer over low heat, 1 1/2 to 2 hours until meat is tender. Add vegetables and simmer 30 to 45 minutes. Remove roast and vegetables to heated plate. Thicken gravy with 1 tablespoon cornstarch dissolved in 1/2 cup cold water.
Combine all of the ingredients in a large pan and simmer for 1 1/2 hours. To thicken, add 1/2 cup flour to one cup water; mix.
Cream butter, cream cheese, sugar and vanilla until smooth and fluffy; set aside. Combine pudding mix and milk until well blended, then fold in Cool Whip. Gently fold the two mixtures together. Layer 1/2 cookie crumbs followed by pudding/cream cheese mixture. Can serve in lined clay pots (enough for three 6-inch flower pots); stick in a plastic flower, a couple of gummy worms and a little garden spade.
Mix all ingredients. Cook until thick, around 3 hours, stirring often to keep it from sticking. When thick, put in jars and seal. This recipe is very hot. You can put less peppers in.
Boil potatoes. Cool. Mix with cheese. Layer all in a greased dripping pan. Sprinkle cornflakes over top. Dot with butter or oleo. Bake in a 350° oven for 40 minutes.
Thaw and drain frozen vegetables. Combine, vegetables, soup, sour cream and pepper. Pour into 1-quart casserole. Bake uncovered at 350° for 30 minutes. Top with cheese and onions. Bake uncovered an additional 5 minutes.
Scrub with brush or cloth; let stand until mildew fades. Rinse thoroughly and let dry. If first try doesn't succeed, try again.
Chill soft drinks. When ready to serve, pour cranberry juice and carbonated beverages into punch bowl. Float ice cubes. Garnish with orange slices and mint leaves. Yields 24 punch-size cups.
Cream oleo. Add sugar and beat until smooth. Add eggs, one at a time, beating well after each addition. Add vanilla wafers which have been crushed alternating with milk. Add coconut and pecans. Put batter into a greased and floured tube pan. Bake at 275° for 1 1/2 hours.
Flatten crescent rolls on cookie sheet. Bake at 350° until slightly brown. Beat cream cheese with salad dressing. Add dill weed, onion flakes and salt. Spread on crust. Place fresh cut vegetables on top. Chill.
Put 6 1/2 cups flour in large bowl (will take more). Combine mashed potatoes and, while hot, add Crisco, sugar, milk, eggs and salt. Dissolve yeast in warm water. Add yeast mixture to rest of ingredients; stir into the flour. At first, stir with a spoon. Add more flour and knead to make a softer dough. Let rise in a warm place until double in size. Make into rolls and let rise. Bake at 400° for 10 minutes (depending on size of rolls). Usually makes 5 dozen rolls. Space them like cookies on a cookie sheet. These freeze well.
Heat oil in iron pan you are going to bake bread in. Mix other ingredients and put into pan. Bake 1 hour at 350°.
Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pie shell. Dot with margarine. Cover with top crust. Seal and flute. Bake at 425° until crust is brown and juice begins to bubble through slits in crust, about 40 to 50 minutes.
Preheat oven to 350 degrees. Combine all ingredients except nuts. Beat for 2 minutes with electric mixer at medium speed. Fold in nuts. Spread evenly in a 13 x 9 x 2 inch pan. Bake in a moderate oven 20 to 25 minutes.
Select a pineapple with fresh leaves. Cut lengthwise into quarters through green top. Cut off core. Remove fruit from outside skin. Cut fruit into chunks. Save outside skin to use as "boats." Drain fruit and invert shells to drain. Place pineapple chunks, halved strawberries and melon balls in bowl. Sprinkle with 1/4 teaspoon ginger and lime juice. Toss. Cover and refrigerate 1 hour. Stir in cheese. Spoon mixture into shells. Sprinkle with almonds and ginger. Spoon yogurt on top. Yields 4 servings.
Cream shortening and sugars. Add vanilla, salt and eggs. Sift dry ingredients. Add to creamed mixture. Add oatmeal, coconut, nuts and cereal. Mix and form into balls. Bake at 350° for 10 to 12 minutes.
Melt margarine. Saute onions and celery. Add other ingredients. Top with onion rings and bake at 350° for about 30 minutes.
Place vegetables in Corning dish with cover. Sprinkle with Mrs. Dash and small amount of salt and pepper. Pour oil over vegetables and toss until all the vegetables are covered. Bake at 350° for about 1 hour.
Preheat oven to 400°. Grease an 8 or 9-inch square pan. Combine all ingredients in order listed; stir until smooth. Pour batter into prepared pan. Bake 30 minutes. Makes about 9 servings.
Mix cream cheese, sour cream and taco seasoning mix together with an electric mixer until well blended. Spread mixture on bottom of a pizza pan. Chill mixture for 2 hours.
Mix Cool Whip and cream cheese until smooth, then add other ingredients. Place in refrigerator.
Cream together sugar and butter. Add eggs, vanilla and milk. Sift together remaining ingredients. Add flour slowly to sugar/egg/milk mixture. Chill for at least 4 hours. Roll out and cut into desired shapes.
Bake cake by directions on box for 13 x 9-inch cake pan. Poke holes in cake while it is still hot from oven. Pour milk over cake; let it soak in holes. When cake has cooled, spread Cool Whip on top. Sprinkle with crushed candy bars on top of Cool Whip.
Microwave chicken breasts 20 minutes, covered. Debone chicken; add cream of chicken and reheat 5 minutes. Prepare Stove Top stuffing as directed. Cover chicken mixture with Stove Top stuffing. Reheat if desired, 3 minutes in microwave.
Fry potatoes in oil; once fried, drain them. Saute onion and add to potatoes. Heat chorizo in a pan in the bacon grease, adding to them the potatoes, peas, peppers and eggs, beaten with salt. Mix everything. In a double frying pan, add 3 to 4 tablespoons olive oil; add mixture for a few minutes. Put on lid; turn the omelet with large plate and add another 3 to 4 tablespoons oil and turn over omelet. Cook another few minutes.
Drain beets, reserving 3/4 cup beet juice. Combine vinegar, reserved beet juice, cornstarch, sugar and salt in top of double boiler. Cook over low heat until thickened, stirring frequently. Add beets; heat through. Serves 8.
Sift flour, baking powder and salt into a large mixing pan. Resift. Cut shortening into flour and work into the mixture by hand until evenly mixed. Beat eggs and milk for 2 minutes. Gradually add sugar and beat for 5 minutes. Add liquid to dry ingredients. Work in until dough is even and firm. Do not knead. Cut dough into small pieces and form a ball about 1 1/2-inch in diameter. Roll by hand until it reaches 6-inches long. Shape into a backwards "S". Keep moist towel on remaining dough. Place cookies on ungreased cookie sheets. Bake on lower shelf of oven to brown bottom. Shift pan to upper shelf to brown top. Approximately 10 minutes per shelf. Cool on racks. Oven 400°. Yields about 6 dozen.
Combine fruit. Add lemon pudding; it should make a slight glaze type sauce. Add orange liqueur. Mix all ingredients together. Cool and serve. The longer it sets, the more blended the glaze becomes.
In a 2-quart nonmetallic pitcher, combine sparkling water, lemonade concentrate and lime juice. Mix well. Immediately serve over ice. Garnish with lime slices.
In saucepan, bring liquid to boil. Stir in Jell-O until dissolved. Remove from stove. Cool until thickened but not set. Puree pears in blender. Mix cream cheese and lemon juice until fluffy and smooth. Add pears. Mix well. Prepare rich whip. Beat like whipping cream and fold into pear mixture. Fold in cooled Jell-O and pour in mold. Refrigerate.
Mix together cake mix and butter, pack in a pan (13 x 9 x 2-inches). Mix cream cheese, eggs and powdered sugar. Pour on top of other mixture. Bake 40 minutes at 325°. Let completely cool before cutting.
Heat olive oil; add turkey, but do not brown. Stir in the rest of the ingredients, except cheese. Mix well. Bring to a boil and simmer for 1 hour. Serve over pasta, rice or mashed potatoes. Top with Parmesan cheese. Yield: 4 servings.
Pour dressing in a dish. Place Cornish hens in dish. Cover, refrigerate for 12 to 24 hours, turning once. Remove from dressing. Shake off excess. Bake on a baking rack for 1 hour and 15 minutes at 350°.
Cut baked potatoes into 1 inch cubes. Place half in a greased 13 inch x 9 inch x 2 inch baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the cheeses. Repeat layers. Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted. Serves 6 or 8.
Combine all ingredients except onions. Mix until dry ingredients are well moistened. Dip onion rings in batter. Fry in hot oil until golden. Drain on paper towels. Sprinkle with salt and pepper to taste.
Combine all ingredients except bread crumbs. Place in baking dish and top with bread crumbs. Bake at 350° for 40 minutes. Serves 4-6.
Slice steak, against the grain, into pieces about 1 inch thick. Cut pieces crosswise into 5-inch strips (about size of hot dogs). Mix rest of ingredients. Soak meat in this mix for at least 30 minutes.
Mix all ingredients together except for half of the shredded coconut and cook until thick (like a custard), stirring slowly. Pour into Bundt pan with sauce on the bottom. Put it in the refrigerator after it is cooled. Remove from pan and sprinkle remaining shredded coconut on top. Refrigerate.
Use a 4-quart Dutch oven or saucepan. Melt oleo and saute onion. Add broccoli and stir. Add soup; stir and simmer. After several minutes, add the Cheez Whiz; stir. When cheese is melted, add the rice. If too thick, add a little water. Put in casserole. Freeze or cook at 350° for 25 to 30 minutes.
Stir sugar, cocoa, salt, milk and vanilla together until partially blended. Put butter over top in center of dish. Microwave at High for 2 minutes. Stir vigorously until smooth. Blend in nuts.
Beat egg whites until foamy; add sugar gradually until stiff peaks form. Fold in pecan halves. Melt margarine in 15 x 10-inch pan. Pour pecans in pan and bake 20 minutes at 300°. Stir every 10 minutes. Cool and store in container.
In skillet, melt margarine until sizzling; stir in brown sugar and mustard. Add apples; cook over medium heat, stirring occasionally until apples are crisp-tender (5 to 7 minutes). Place ham steak in same skillet, arranging apples on top. Cover; continue cooking until ham steak is heated through (5 to 7 minutes).
Mix 1 1/2 cups flour, yeast, sugar and salt in large bowl. Heat water, milk and margarine to 125° to 130°. Stir into yeast mixture. Stir in egg. Stir in enough of remaining flour to make dough easy to handle. Sprinkle surface lightly with flour. Turn dough onto surface. Knead until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes. Lightly grease cookie sheet. Shape a 2-inch piece of dough into a ball for turtle's head. Shape 4 walnut-sized pieces of dough into balls for feet. Shape 1 walnut-sized piece of dough into tail. Shape remaining dough into a ball for body. Place on cookie sheet and flatten slightly. Attach head, feet and tail by placing one end of each under edge of body to secure. Press raisins into head for eyes. Cover and let rise 20 minutes. Heat oven to 400°. Make crisscross cuts in body 1/4-inch deep to look like a turtle shell. Bake until golden brown, 20 to 25 minutes.
Put sugar over rhubarb and let stand overnight. Boil 8 minutes. Remove from stove. Add dry Jell-O. Stir well. Pour into jars and seal.
Melt beef suet and peanut butter in heavy saucepan. Stir until blended. Remove from heat and cool to room temperature or until pudding starts to thicken. Add sunflower seeds or bird seeds, mix thoroughly. Spoon into tinfoil pans. Refrigerate until solid, then nail or otherwise affix to outside table, balcony ledge, tree, etc. in winter and watch birds feast.
Mix all together and pour in 9 x 13-inch pan. Freeze. Cut into squares and serve.
In large skillet, cook bacon and onion in 3 tablespoons butter until onion is tender, but not brown. Add eggs and scramble just until set. Fold mushrooms and cooked eggs into the cheese sauce. Turn into 12 x 7 x 2-inch baking dish. Combine remaining butter, crumbs and paprika. Sprinkle on top of eggs. Cover. Chill until 30 minutes before serving. Bake, uncovered, for 30 minutes at 350°.
Combine grape juice and lemonade concentrates with club soda, stirring until concentrates are dissolved. Chill slightly. Yields 25 servings.
Brown beef and sausage; drain grease. Add remaining ingredients and simmer until hot. Spread mixture on bottom half of bun and sprinkle Mozzarella cheese over mixture. Put top of bun in place; wrap in foil and bake 10 minutes at 400°. These can be wrapped in paper towels and heated in a microwave until the cheese melts.
Soften yeast and one tablespoon sugar in warm water. Scald milk and pour over the butter, sugar and salt. When lukewarm, add the yeast and three cups flour. Beat thoroughly. Add rest of ingredients and stir until well mixed. Beat until smooth and elastic. Brush with melted butter; cover and let rise until light, 1 1/4 hours. Beat well and fill buttered bread pans 2/3 full. Brush with melted butter. Cover and let rise until light, 3/4 hour. Brush lightly with milk and sprinkle with sugar. Bake at 350° for 50 to 60 minutes. Makes 3 or 4 loaves, depending upon size of bread pans.
Combine apples, pineapple chunks, grapes and poppy seeds in large glass bowl. Add chilled dressing; refrigerate until time to serve. Stir in pecans right before serving for maximum crunchiness.
Preheat oven to 350°. Melt butter and sugar in small saucepan over low heat. Add chopped nuts and salt. Arrange graham crackers in single layer on greased cookie sheet and spread with nut mixture. Bake for 10 minutes. When cool, break into sections. Yields 48 pieces.
In 1 1/2-quart kettle, cook sugar, Karo and cream of tartar to 257°. Add peanuts. Cook to hard crack 310°. Add oleo and let it fully melt. Add soda; mix well.
Put chopped prunes, raisins, orange juice and lemon juice into large kettle. Heat to boiling. Add Sure-Jell. Bring to rolling boil, stirring constantly. Add sugar; boil 1 minute. Add nuts just before removing from stove. Put into sterilized jars and seal. Turn upside down for 5 minutes.
Place rice, sugar, egg, milk and water in pot and bring to a boil. Lower heat and slow cook for about 1/2 hour. Add one teaspoon vanilla. Pour mixture into a bowl and refrigerate until served.
In large mixer bowl, cream sugar and margarine. Add eggs, one at a time. Add vanilla, flour and syrup. Blend well. Bake in 2 (8-inch) greased and floured pans 25 minutes on 350°.
Combine sugar, salt, cocoa and water in small saucepan. Cook on medium heat stirring constantly until bubbly. Simmer for 3 minutes. Remove from heat and stir in oleo and vanilla. Serve hot or cold over ice cream.
Mix together first 5 ingredients and roll into balls. In a heavy saucepan, melt chocolate chips and paraffin wax. Dip balls into hot chocolate and put on wax paper. Keep refrigerated or in the freezer.
Pour pineapple (undrained) into a greased and floured 9 x 13-inch pan. Add pie filling. Spread dry cake mix on top of filling. Sprinkle nuts on top. Pour melted margarine over all. Bake 1 hour in a 350° oven. Serve with whipped topping.