HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter. Add chicken. Cook until seared but not brown. In a small bowl, combine flour, nutmeg, salt, pepper and dill weed. Sprinkle over chicken and stir. Cook over a low heat for 5 minutes. Do not brown. Add carrots, onion and chicken broth. Bring mixture to a boil. Reduce heat and cook, uncovered, for 10 to 15 minutes or until chicken is tender. Slowly stir in half and half to make a creamy sauce. Serve over pasta or rice. Serves 4 to 8.
Cook noodles using package directions. Saute ground beef and sausage in skillet until brown. Drain off drippings. Add tomato sauce and seasoning mix. Simmer for 10 minutes. Place 1 layer of noodles on bottom of 9 x 13-inch casserole. Spread layer of ground beef sauce, cottage cheese and Mozzarella over noodles. Repeat layers with remaining ingredients. Bake at 400° for 30 minutes.
Sift together the dry ingredients. Beat together the egg and milk and add to dry ingredients along with oil, stirring just enough to dampen. Fill greased muffin pans 2/3 full and bake at 400° for 25 minutes. Makes 12 muffins.
Dissolve coffee in water and cool. Add vanilla bean and vodka. Pour into container. Cover. Let stand for 30 days. Turn upside down once a week. Bottle. Makes great Sombreros, Black or White Russians.
Mix egg and milk together. Mix all ingredients together thoroughly. Shape into loaf and put into large loaf pan. Bake in preheated oven at 350° for 1 hour. Drain excess grease. Let stand for 5 minutes before serving.
Mix together the hamburger, taco seasoning and refried beans. Mix the sour cream and mushroom soup together. Put half of the mushroom soup mixture, then hamburger mixture, then shells, then other half of mushroom soup mixture, then cheese. Bake for 1 hour at 325°. Eat with lettuce, tomatoes, salsa and French dressing.
Combine raisins, fruit and water in a saucepan; cook, uncovered, until water is evaporated and fruit is soft. Set aside to cool. In a large bowl, mix flour, baking soda, salt, nutmeg and cinnamon. In another bowl, mix eggs, applesauce, sweetener, oil and vanilla. Add nuts and reserved fruit mix. Stir into dry mix. Pour into a greased 10-inch tube pan or 10-inch Bundt pan. Bake at 350° for 35 to 40 minutes or until cake tests done.
Chop apples and snicker bars into very small pieces. Mix cool whip and cream cheese thoroughly, then add apples and snickers. Mix well. Refrigerate.
Season chicken with 1/4 teaspoon salt and pepper. Heat oil in large skillet. Add chicken and cook over medium-high heat for 5 to 7 minutes, until golden, turning once. Remove with slotted spoon. Put onions and garlic in skillet and cook over medium heat 4 to 6 minutes, stirring occasionally, until onion is transparent. Add tomatoes, water, paprika, caraway seed and remaining 1/4 teaspoon salt. Bring to boil. Return chicken to pan, 20 to 25 minutes over medium. Stir occasionally. Remove chicken. Stir sour cream and flour into pan. Whisk until smooth. Boil until thickened. Spoon sauce over chicken. Serve with noodles.
Combine lemon juice, soy sauce, sage, ginger, salt and pepper in casserole. Let chicken stand in this mixture for several hours in the refrigerator, turning occasionally. Remove chicken from marinade (save). Coat with flour and brown in hot fat. Return chicken to marinade in casserole. Add onions and juice. Cover. Bake 40 minutes at 375°.
Soften yeast in water; add sugar, salt butter and eggs. Slowly add flour; beat well, scraping sides of bowl. Mix until just stiff enough to knead. Turn dough onto floured surface and knead until smooth and elastic. Coat a bowl with butter and place dough in it. Cover with a damp tea towel and allow to rise approximately 30 minutes. Work dough down lightly, re-cover and allow to rise again for 30 minutes Turn onto floured surface and roll into a 1 1/2-inch thick sheet. To make filling, brush butter on dough. Mix sugar, pecans and cinnamon. Sprinkle evenly over dough and roll as a jelly roll; cut into thirds. Braid thirds together and shape into a ring. Cover with a warm damp cloth and let it treble in bulk. Preheat oven to 425 degrees and bake for 30 minutes. Cool slightly. Mix remaining ingredients to make a glaze and brush on top of bread and serve.
Brown beef in oil. Add 2 cups of water, bouillon cubes, cabbage, green pepper and garlic. Bring to a boil; simmer 1/2 hour. Add remaining vegetables. Cook until vegetables are done, about 1/2 hour.
Combine the first 3 ingredients. Blend in water. Add milk. Bring to a boil. Boil gently until thick, 3 to 4 minutes, stirring often. Remove from heat. Add oleo and vanilla. Cover and chill. Makes 2 cups.
Preheat oven to 450°. Melt margarine in small casserole. Add boiling water to self-rising corn meal; mix well. Add beaten egg, buttermilk and sugar; mix well. Pour into heated casserole. Bake for 20 minutes.
Cook noodles according to directions on package. Brown meat and mushrooms in butter. Add salt, sugar, tomato sauce and paste. In a separate bowl, mix cottage cheese, cream cheese, onions, pepper and sour cream. Put 1/2 of mixture in bottom of casserole dish. Layer with noodles and beef mixture.
Heat oven to 400°. Grease pie plate. Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until smooth (about 1 minute) in blender on high speed. Pour into pie plate. Bake about 30 to 35 minutes or until knife inserted between center and edge comes out clean. Let cool for 5 minutes before serving. Serves 6 to 8.
Mix all ingredients in a bottle. It is better to let it marinate for a couple of days or more. I triple this recipe and keep in refrigerator for days.
Mix flour and salt into bowl. Cut in shortening until crumbly. Store in covered bowl in refrigerator for 1 month or less. Toss with fork to lighten before measuring. Mix 1/4 cup pastry mix with 2 or 3 tablespoons cold water for each 9-inch crust.
Mix all ingredients, except Wesson oil together and heat well. Holding cup high, add 1 pint of Wesson oil in thin stream, beating constantly.
Beat eggs, oil, sugar and vanilla until thick. Stir in the remaining ingredients. Mix well. Pour into 2 greased 9 x 5-inch loaf pans. Bake at 350° about 1 hour or toothpick inserted in center comes out clean.
Put powdered sugar in a little at a time. Place well mixed dough in icebox and store overnight. Roll thin on a floured board and cut out shapes. Bake 5 minutes in 350° oven. (May be cut in half). Makes a lot.
Melt butter in a 7 x 11-inch baking dish. Sift together dry ingredients. Add milk and stir well. Pour into the baking dish. Do not stir. Top with peaches, including juice. Sprinkle nutmeg, cinnamon and lemon peel over peaches, but do not stir. Bake in 350° oven 40 minutes or until golden brown. Serves 6 to 8.
Mix ingredients; pour into a 1 1/2-quart casserole dish. Cube the bread; brown in the butter. Put on top of squash. Place almonds on top. Bake at 375° for 45 minutes.
Combine ingredients. Let set overnight in refrigerator. Shape into balls the size of walnuts. Place on baking sheet. Cook in preheated oven at 350° until brown. Yields approximately 75 to 100.
Place fillets in a 13 x 9 x 2-inch baking dish coated with cooking spray. Drizzle with lemon juice; sprinkle with pepper. Saute onion, green pepper and celery in apple juice concentrate until crisp-tender; spoon over fillets. Sprinkle with sesame seeds. Bake at 350° for 20 to 25 minutes or until fish flakes easily when tested with a fork.
Put chops in pan. Season to taste. Slice onion on meat. Mix orange juice and catsup well. Pour over chops. Cover and bake 2 hours in a 350° oven.
Beat all ingredients well. Bake in a tube pan that has been greased and floured. Bake 1 hour and 20 minutes at 325°.
Mix Cool Whip and sour cream in mixing bowl. Blend in dry jello. Add pecans and drained fruit cocktail. Put this mixture in a pan or dish. Chill in refrigerator for several hours.
In a mixing bowl cream the butter and brown sugar. Combine the oats, flour, baking soda, and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13 x 9 x 2 in. baking pan. Bake at 350°F for 11-13 min. or until set and edges begin to brown. Meanwhile in a small mixing bowl beat cream cheese and sugar. Add eggs, vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture. Spread evenly, mix nuts and oats. Sprinkle over preserves.
Combine syrup and sugar in a medium saucepan. Bring to a boil. Stir constantly. Stir in peanut butter and vanilla. In a large bowl, combine peanuts and cereal. Pour hot mixture over cereal and nuts. Stir carefully to coat the cereal. Put mixture into a lightly greased 9 x 13-inch pan. Press down evenly with a rubber spatula. When cool, cut into 24 squares.
Place pudding powder in saucepan. Add spices and mix. Add milk gradually, stirring constantly. Cook and stir over medium heat until mixture comes to a boil and is thickened. Remove from heat. Add pumpkin and mix thoroughly. Turn into 9-inch pie shell. Chill until firm.
Dip meat in flour, brown. Add onion, garlic and mushrooms; combine soup and seasonings; pour over meat. Simmer until tender, about 1 hour. Serves 4 to 6.
Place frozen juice in punch bowl. Add 1 cold Mt. Dew in punch bowl and keep adding as needed. This punch has been served for all PTA and PTSO functions at Walker Elementary and Northside High School for the past 12 years. I'm sure the tradition will continue with Northside Middle School. The students think you spend a lot of time on it and they love it; you will love it too.
Let La Creme thaw enough so that you can mix it in with the other ingredients. This will make 4 quarts. Place in ice cream freezer and freeze as any other ice cream.
Mix gelatin as directed. Drain pineapple and add to jello along with cottage cheese. Chill until jello is set. Serves 4 to 5.
Reserve 1/4 cup nuts and 1/2 cup parsley. Combine remaining ingredients until well mixed with beater or with hands. Determine if you want 1 large or 3 to 4 smaller cheese balls. Rip off approximate number of sheets aluminum foil and spread out on counter with piece of Saran Wrap on top of each. Divide nuts and parsley equally on Saran. Divide cheese mixture. Shape into ball; roll in parsley/nut mixture. Wrap in Saran, then foil, bringing up to top like Hershey's Kiss. Freeze. Thaw to serve. Great with Wheat Thins or Ritz.
Cut dough into 4 sections and then break into pieces as you dip into the following mixture. Melt margarine; add sugar and cinnamon. Place cherries and nuts into bottom of angel cake pan. Pour dough into pan. Set oven at 200° and let dough rise for about 1 hour. Bake at 350° until done.
Peel potatoes. Cut in strips twice the size of a French fry. Use a heavy saucepan. Almost cover with water; put lid on loose. Cook 10 minutes. Take cover off. Add butter, salt, cinnamon and sugar. Cook 1 hour slow on medium heat. Add Karo syrup. Cook 1 more hour. Occasionally give saucepan a good shake to keep from sticking. Never stir! The longer you cook, the better they are!
Mix wet ingredients and add dry ingredients. Bake at 350°. Makes 1 loaf and 1 layer cake.
Combine sugar, eggs, milk and vanilla in mixer until creamy, then add flour and baking powder, a little at a time to mixture to make dough. Knead the dough about 5 to 10 minutes. Roll into knots and bake for 12 minutes. Rotate trays from bottom to top. Do not overbake. They must be white, not brown. Let cool.
Mix oats and brown sugar in bowl. Add oil, egg and maple flavoring; mix well. Sift in flour, baking powder and salt; mix well. Stir in raisins and pecans.
Drain can fruit well. Add ingredients into bowl. Mix with wooden spoon or spatula. Mix well. Set in refrigerator for 2-3 hours to set. Serve cold.
Combine Velveeta and milk in a medium saucepan over medium/low heat. Stir often as cheese melts. Be careful not to burn it. When cheese is melted, add the remaining ingredients, but not the tomatoes. Continue to cook over medium/low heat for 7 minutes, stirring often to prevent burning. Stir in tomatoes and remove queso from heat. Pour queso into a serving dish, top with crumbled ranchero cheese and serve with tortilla chips for dipping. Makes about 2 cups.
Combine all ingredients but tomato in blender; mix well. Add tomato and chill.
Drain canned vegetables well. Combine in large bowl with pepper, onion and celery. Stir gently. Combine remaining ingredients and pour over vegetables. Cover and chill 24 hours before serving. Drain before serving.
Mix mayonnaise, sugar and vinegar. Stir well. Toss with remaining ingredients.
Bring sugar and water to a boil. Remove from heat and add jello. Let cool slightly and add pineapple juice and orange juice. Freeze in Tupperware container. Let thaw about 4 hours before serving. Add ginger ale or 7-Up until slushy.
Cream together cheese and butter, spread on slice of bread and cut it in quarters. Beat eggs well; add milk, salt and pepper. Put bread with cheese mixture on it in well-greased casserole. Pour egg and milk mixture over it and let stand overnight. Bake, uncovered, in 325° oven for 1 hour. Serves 4.
In a skillet break up the meat and fry until done, stirring constantly. Drain off grease. Stir onions into meat and saute a few minutes. Put meat mixture in a casserole. Add 2 cups of beans and 1 cup of brown sugar. Spread catsup on top. Bake at 350° for 30 to 45 minutes. Serves 6.
Mix all ingredients. Bake in tube or Bundt pan at 325° for 45 to 60 minutes.
In mixing bowl, combine pumpkin, sugar, salt and spices. Stir in eggs. Add evaporated milk. Mix well. Stir in rice and raisins. Pour mixture into 1 1/2-quart casserole. Place casserole in pan with water to depth of 1 inch. Bake at 350° for 15 minutes. Stir mixture until well combined. Bake 50 to 60 minutes more or until knife inserted in center comes out clean.
Brown sausage. Drain. Beat eggs with milk, salt, mustard and pepper. Place bread slices in a buttered 9 x 12-inch casserole. Cover with cheese and a layer of sausage. Pour egg mixture over layers and sprinkle with a little extra cheese. Refrigerate overnight. Bake at 350° for 30 to 35 minutes. Serves 8 to 10.
Trim fat from ham. Slash edges of ham at 1-inch intervals. Place on a rack in a shallow baking pan. Bake in a 350° oven for 30 minutes.
Mix cheese, mayonnaise and Worcestershire sauce. Add the rest. In a saucepan, put the cream soup and Knox gelatine and add 3 tablespoons water. Mix together on low heat until gelatine dissolves. Let cool. Mix in all other ingredients. Pour into mold. Refrigerate overnight. Serve with crackers on a platter.
Mix all ingredients together and pour in punch bowl or large bowl. Chill in freezer until slushy. Add orange slices to punch 5 minutes before serving.
Salt and pepper roast and brown, uncovered, at 400° for 45 to 55 minutes in a deep roasting pan. Add onion soup mix, 3 cups boiling water and brown gravy to make gravy. Add onion, carrots and potatoes, cut up, to pan. Cover. Turn oven to 225°; let cook for the day.
If making peanut butter fudge, omit cocoa and add 1-1/2 cups peanut butter in place of pecans.
In large skillet, brown meat with garlic powder, drain. In large bowl, mix meat with remaining ingredients, except cornbread mix and cheese. Spoon meat mixture evenly into bottom of a 13 x 9 x 2-inch baking dish. Fold cheese into prepared cornbread mix. Top meat mixture with cornbread and cheese mixture. Bake at 375° for 30 to 35 minutes. Let stand for 10 to 15 minutes before serving. Makes 8 to 10 servings.
Put crackers, oil and spices in a double paper bag and shake well. Store in a Tupperware container.
Mix soup, onion mix and wine. Pour over meat. Cover and bake 3 hours in 300° oven.
Cook onion, bell pepper, beef, salt, pepper and chili powder until done with lid on it. Then add rice. Place in pan to bake. Pour peas in center of mixture. Dab butter, then pour tomatoes over top of all this and bake for 30 minutes at 350°.
Dissolve Hershey bar in double boiler. Fold in Cool Whip, stirring well. Put in pie shell and chill overnight.
Generously spread one cake layer with frosting. Top this with all of the sliced strawberries. Spread the rest of the frosting on the second layer. Do not frost the sides of the cake. Decorate the top of the cake with whole strawberries. Refrigerate the cake until you are ready to serve it.
Boil potatoes in salted water until knife soft. Chop into bite size pieces. Add mayonnaise, celery, relish, pickle juice, mustard, dill weed, salt and pepper to taste. Refrigerate overnight. Garnish with hard-boiled eggs.
Mix 1 1/2 cans chili, 2 tablespoons onion and 1 cup cheese; set aside. Spoon 1/3 cup of chili mixture in center of each taco shell. Roll up; place seam side down in ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2-inch). Spoon remaining chili over all. Sprinkle with remaining cheese and onion on top. Bake, uncovered, at 350° for 20 minutes.
Combine water, oats and butter. Let stand 20 minutes. Beat sugar and eggs together. Add to oat mixture. Beat in remaining ingredients. Bake at 350° for 35 minutes in a greased and floured 13 x 9-inch pan. Cool cake 15 to 20 minutes. Put topping on cake and put under broiler for 1 to 2 minutes until it bubbles.
Saute seafood in 2 tablespoons butter. Add sherry gradually. Add white sauce; stir to blend. Place in casserole. Sprinkle crumbs on top. Dot with butter. Bake at 350° for 30 minutes.
Mix the cans with the ginger ale and add either the champagne or sherbet just before serving.
Mel butter in saucepan. Add flour and stir. Add milk, salt, pepper and mustard. Stir until thick. Add cheese and stir until melted. Meanwhile, cook potatoes until almost tender. Drain. Pour potatoes in casserole bowl. Pour cheese mixture over potatoes. Add ham mix. Dot with ham cubes. Bake, covered, in a 350° oven for 30 minutes.
Mix together as normal muffins, except mash 1/2 cup blueberries and add to ingredients. Add the rest of blueberries by hand and mix in. Sprinkle muffins with granulated sugar before baking. Pour into greased muffin cups and bake in 375° oven for 30 minutes. Makes 12 muffins.
Cook beef and sausage. Add all ingredients to crock-pot and cook 1 1/2 to 2 hours.
Layer in order listed in 9 x 13-inch pan. Bake at 350° covered for 35 to 45 minutes, until bubbly.
Add crushed garlic, butter, lemon juice, salt, pepper and honey to chicken; cook until lightly brown. Add mushrooms and carrot; cook 5 minutes on medium heat. Serve over rice with broccoli pieces.
Cream eggs and sugar. Add remaining ingredients; beating well. Pour into a lightly greased and floured 10-inch pie plate. Bake at 400° for 30 to 40 minutes.
Mix dry ingredients, then add slightly beaten egg and fruit cocktail. Put into cake pan. Bake at 350° for 35 minutes.
Put in jar or coffee can and stir until well blended. To make 1 cup or mug, put 2 teaspoons in cup; add hot water.
Brown ground meat in large skillet. Drain fat. Mix in Ro-Tel and cream. Cook on low heat. Cream will scorch easy. Cut cheese into cubes and mix into meat mixture. Let simmer for 20 minutes or so. Cajun seasoning can be added for spicier taste. Pour over Fritos and eat.
Brown ground chuck and drain. Add remaining ingredients and bring to a boil. Reduce heat and simmer 45 minutes on low.
Mix bread crumbs with hamburger; shape into balls and brown. Mix tomatoes, soup, water, spices, seasonings, onion, green pepper and celery. Add meat balls; simmer for several hours. Serve spaghetti with meat balls and sauce. Yields 6 servings.
Let each person in camp fix their own dinner. Wrap in 2 layers of foil. Put veggies on foil first. Season and put meat on top. Wrap foil. Cook over coals for 1 hour.
Mix sugar, peanut butter and egg. Drop and press down with fork on ungreased cookie sheet. Bake at 350° for 12 minutes. Makes 1 dozen.
Combine cocoa, boiling water and soda; let cool while creaming shortening. Add sugar gradually, creaming thoroughly. Add cocoa mixture after each egg. Add unbeaten eggs. Add milk and flour alternately, beginning with flour and ending with flour. This makes a large cake. Can be made in three layers. Bake 40 minutes at 350°.
Cream butter or margarine until light and fluffy. Beat in the vanilla. Add the sugar slowly and continue creaming until well blended. Beat in the egg yolk. Stir in the flour and combine thoroughly. (Do not beat in or the cookies will be tougher.) Pat mixture into a lightly greased 15 x 10-inch baking pan.
In skillet, cook green pepper, onion, garlic, basil and rosemary in hot oil until vegetables are tender. Stir in rice, chopped tomatoes, salt, pepper and 2 cups water. Cook, covered, over low heat for about 20 minutes, or until rice is done. Makes 4 servings.
Cook meat until tender; flake and finely chop meat. Blend all ingredients in large bowl except catsup and barbecue sauce. If mixture is a little sour add more sugar. Add catsup and barbecue sauce as needed. Boil until thick, stirring often. Pour over meat and simmer 10 minutes. Serve over buns with cole slaw if desired.
Trim crusts from bread and butter lightly on one side. Crumble sausage and cook until lightly browned. Drain. Lay out 6 slices of bread in a 3-quart casserole, buttered side up. Sprinkle half of the sausage and half of the cheese over bread. Repeat with bread, sausage and cheese. Beat together eggs, milk and salt. Pour over sausage and cheese. Press down on bread until milk comes through. Cover with plastic wrap and refrigerate overnight. Bake at 350° for 1 hour until puffed and brown. Serves 6.
Chop seasonings. Fry sausage. Add livers and fry until done. Add seasonings to meat and cook for about 10 minutes. Add 1 cup of water and let boil. Add cooked rice. Add Accent, garlic salt and pepper to taste. Prepare Uncle Ben's rice according to directions on box. Add to other ingredients.
Marinate with Season-All salt, lemon juice and any other seasonings you want. Cook in low oven (150°), covered, overnight or until done. Serve with barbecue sauce.
Beat Crisco, salt and water until thoroughly mixed. Then add cornstarch, flavoring and powdered sugar one cup at a time. Beat for 5 minutes or until icing is very creamy. Great for decorating cakes. Keeps well in a sealed bowl in the refrigerator.
Pour milk over cracker crumbs and mix all ingredients together. Bake uncovered for 1 hour and 15 minutes at 350°.
Sift flour, baking powder, baking soda and salt. Cream shortening and sugars. Beat eggs and vanilla until fluffy and add to shortening mixture. Mix well. Stir in sour milk (which can be made by adding vinegar or lemon juice to whole milk) and flour mixture. Stir well. Chill dough in refrigerator for several hours. Turn out dough on lightly floured surface; roll and cut with biscuit cutter. Place a teaspoon of filling on each bottom piece. Seal with another. Bake at 350° for 10 minutes.
Combine first 4 ingredients in a saucepan and bring to a full boil for one minute, stirring constantly. Add vanilla and peanut butter; stir until smooth. Add oats and mix well. Cool slightly until mixture holds shape. Drop by tablespoons onto wax paper or use 1 teaspoon for dipping up, then push off with a second teaspoon. Allow to cool, then store in a tightly covered container.
Slice cake crossways into 3 layers; separate. Prepare pudding using 2 1/2 cups milk. Stir in 2 cups Cool Whip. Spread 1/2 pudding mixture on bottom layer; top with 1/3 pineapple and cherries (split in half). Repeat with second layer. Place third layer on top. Frost entire cake with Cool Whip. Garnish with pineapple and cherries. Refrigerate until ready to serve.
Whizz egg yolks in blender with a dash of vinegar, then pour in oil in a thin stream until mixture emulsifies. Add more oil and a small amount of vinegar until desired texture, then add mustard, garlic, salt, pepper and tarragon.
Sift together flour, baking soda, salt, ginger, cinnamon and cloves onto waxed paper. In a large bowl of electric mixer, with the mixer at high speed, beat the butter, granulated sugar and 1 egg until light and fluffy. Add molasses and lemon peel. Beat until well blended. With wooden spoon, stir in flour mixture; mix with hands until well blended and smooth. Divide the dough into 4 parts. Wrap each part separately and refrigerate overnight.
Mix all ingredients together. Top with cheese and paprika. Bake in moderate oven until bubbly and cheese has melted. Based on 6 servings: 268 calories per serving; 10 g. fat; 555 mg. sodium; 91 mg. cholesterol.