HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 5-quart Dutch oven, over medium heat in hot salad oil, cook celery, onion and green pepper until tender, stirring mixture occasionally. Turn heat to high. Stir in tomatoes with their liquid, undrained kidney and pinto beans, green chilies, zucchini, carrot, oregano, salt and crushed red pepper until boiling. Reduce heat to medium; cover and cook 15 minutes, stirring occasionally. To serve, ladle chili into bowls and top with cheese. Makes 5 main dish servings.
Melt chocolate chips and stir in shortening and salt. Mix eggs and sugar. Add melted chocolate mixture. Add oats and vanilla. Mix well and drop on greased cookie sheet. Bake at 375° for 8 minutes. Watch carefully not to overbake. These are a chocolate lover's delight.
Place in mixing bowl and heat in microwave for 1 minute. Remove and stir. Return to microwave for 1 minute more. Continue until all morsels are melted. Serve warm with apples. Granny Smith are best.
Mix together the lemon juice, milk and pineapple. Let stand in refrigerator for several hours. Remove; fold in Cool Whip and place in pie shells. Place in freezer. Remove 15 to 30 minutes before serving.
Brown sausage and onion. Drain thoroughly. Mix the bread mix, eggs, milk, peppers and pimento. Layer half of the sausage, corn, cornbread mixture and cheese. Repeat the layers. Top with the melted margarine. Bake at 400° until light brown (approximately 45 minutes).
Boil spaghetti as directed on box and drain. Saute all vegetables, mushrooms, parsley, olives, onion and green pepper until crisp, but not tender. Drain and set aside. Cook meat. When done, drain meat and mix in veggies and spaghetti sauce in a bowl big enough to stir the mixture in. Mix the sauce mixture with the spaghetti.
Scrub gently under water to remove dirt and dig out any bad spots, but do not peel. Cut potatoes in half and boil until tender. Drain well and let sit for 5 minutes, covered. Add 4 to 5 tablespoons of butter or margarine. Add Lawry's salt to taste and warm milk to the desired consistency. Serves 4 to 6.
Mix ingredients together in order. A mixer can be used until adding flour, then it will be too thick for mixer. Mix by hand the rest of the way. Drop by teaspoonful onto ungreased cookie sheets. Bake at 350° for 10 to 12 minutes or until edges barely begin to brown.
Mix dry ingredients together. Add berries, eggs and oil. Mix by hand until blended. Add food coloring. Pour into two lightly greased and floured loaf pans. Bake 1 hour at 350°.
Mix sugar and cornstarch. Add vinegar and beet water; boil for 5 minutes. Add beets to hot sauce and let stand at least 30 minutes. Just before serving, bring to boiling point and add butter.
Mix the first 3 ingredients together and put in a graham cracker crust. Put in refrigerator to set. Top with Cool Whip to serve.
Mix flour, brown sugar and shortening until mixture becomes crumbs. Reserve 1/2 cup crumbs. Mix molasses, baking soda and water until soda is entirely dissolved and mixture becomes slightly foamy. Pour into unbaked pie shell and sprinkle reserved 1/2 cup crumbs on top. Bake at 450° for 10 minutes, then at 350° for 20 to 30 minutes until firm.
Cream together sugar, stick and Crisco. Add egg yolks, one at a time. Add flour, soda, buttermilk, vanilla and coconut. Fold in egg whites. Bake at 350° for 25 to 30 minutes. Makes 3 layers or 2 layers in oblong pans.
Put this in layers as written. Top with corn chips and Cheddar cheese. Put in oven at 350° until cheese melts.
Combine chicken, onion, olive oil, lime juice, peppers, garlic and salsa in sealed plastic bag. Marinate in refrigerator for 2 to 24 hours. Grill or broil chicken and vegetables from 4 to 5-inches from heat for 5 to 8 minutes per side while bringing marinade to a boil. Cut chicken and vegetables into thin strips. Divide among tortillas and drizzle with marinade. Sprinkle with Cheddar cheese. Roll up. Makes 4 servings.
Preheat oven to 250°. Combine ingredients and pour over crackers. Stir to coat. Bake 15 to 20 minutes, stirring halfway through.
Mix well and add just enough milk to give a soft consistency. Bake in preheated oven at 350° for 2 hours.
Bottom Layer: Beat together the butter, sugar, egg and 1/2 teaspoon vanilla in a bowl. Add flour, soda, salt and oats; mix well. Pack into a greased 9 x 9-inch pan. Set aside. Beat milk, cream cheese and 1/2 teaspoon vanilla together well. Reserve 3 tablespoons for icing. Spread remainder over bottom layer. Sprinkle nuts over top. Bake at 350° for 25 minutes, or until set. Frost while hot.
Beat eggs; add sugar, salt, zucchini and vanilla. Sift dry ingredients together; add to zucchini mixture. Stir in nuts and raisins. Pour into 2 large loaf pans or 4 small pans. Bake at 350° for 1 hour.
Cook spaghetti according to the directions on the package. In the last few minutes of the cooking of the spaghetti, place a 2-quart saucepan over medium heat; add the olive oil and stir until oil is hot. Cook the garlic in the oil until tender. Stir in tomatoes, basil and salt; heat through, stirring occasionally. Drain spaghetti. Return spaghetti to pot; add tomato mixture, Mozzarella and Parmesan cheese. Serve immediately. Serves 4.
Melt butter and soy sauce in a skillet. Add eggs and cook for 5 minutes, basting and turning eggs until the eggs become dark. Brown. Slice eggs and place on serving plate. Drizzle with sesame oil and sprinkle with chopped green onion. Can be served warm or cold.
Mix all ingredients except cracker crumbs and pour into buttered dish. Sprinkle cracker crumbs over top and bake at 375 degrees for 45 minutes.
Bring to boil the sugar, milk, Crisco and cocoa. Remove from heat and add peanut butter, oatmeal and vanilla. Drop from spoon onto a wax paper. Let set until hard.
Trim all excess fat from roast. Place potatoes in bottom of crock-pot. Lay sliced onions over potatoes. Place roast over potatoes. Pour 1/2 cup water over roast. Make paste of remaining ingredients and spread paste over roast. Cover and cook on low setting for 8 to 10 hours. (I usually put this on to cook in morning. While I'm at work, my dinner is cooking.) Make a nice tossed salad, rolls and tea. You have a lovely dinner.
Dissolve jello in 1 cup boiling water. Add the strawberries, bananas, pineapple and nuts and mix thoroughly. Pour half of this mixture in a 9 x 13-inch pan and let set up. Then spread a thin layer of sour cream and pour the remaining strawberry mixture on top. Let set and cut into squares.
In a greased casserole dish, put alternate layers of bread and cheese. Combine eggs and add milk and salt. Pour over bread and cheese. Pour melted butter over top of entire mixture. Keep in refrigerator overnight. Bake in a shallow pan of water at 400° for 35 to 45 minutes.
Clean potatoes; chop bite size and put in boiling water. Cook until tender. Meanwhile, saute green peppers, onions, salt, cumin, basil, garlic and pepper in butter and olive oil. Add green chiles. Puree 1/2 of potatoes in processor and 1/2 saute in mixer. Add sour cream, milk, cheese, scallions and remainder of potatoes. This is a thick, milky soup.
Cut chicken into 1 x 1 1/2-inch pieces; set aside. Combine next 5 ingredients. Dip chicken into batter and fry in hot oil (325°) until golden brown. Drain on paper towel.
Combine first 7 ingredients and mix well. Divide and shape into 10 equal croquettes. Lightly beat egg and milk. Dip croquettes into this mixture, then roll into corn flake crumbs. Bake on greased cookie sheet 25 minutes at 350°. Good served with any tomato sauce. Makes 10 croquettes, 100 calories per serving.
Place butter in 13 x 9-inch pan and place in oven to melt. Remove pan from oven. Sprinkle crumbs over butter and press down with fork. Sprinkle coconut over crumbs, then add layer of chips and pecans. Drizzle surface with condensed milk. Bake in 350° oven for 30 minutes.
Heat oven to 375°. Lightly grease two cookie sheets. Remove dough from can; separate into 8 coils. Do not unroll breadsticks. Place coils on greased cookie sheets. Press each roll into a 5-inch circle. Brush each with olive oil; sprinkle each evenly with bell peppers, basil and oregano. Bake at 375° for 10 to 15 minutes or until light golden brown. Serve warm.
Cut beef into thin strips. Combine soy sauce, garlic, ginger and beef. Set aside. Heat oil in a large frying pan. Add beef over high heat until brown. If not tender, cover and simmer 30 to 40 minutes over low heat. Turn heat up; add vegetables. Stir until vegetables are crisp, about 10 minutes. Mix cornstarch with water; add to pan. Stir until thickened. Add tomatoes and heat through.
Combine lime juice and condensed milk and whip until thick. Add Cool Whip and continue beating until well mixed. Put in baked pie shell and refrigerate. Top with more Cool Whip. Mmm!
Cook all together 30 minutes. Fill jars; seal and put in hot water bath for 30 minutes.
Brown chuck and drain. Add spaghetti sauce and water; simmer 10 minutes. Mix remaining ingredients. Spray baking dish with Pam and layer 1/2 of sauce, dry noodles and cheese mixture; repeat with other half. Cook for 45 minutes covered. Uncover and cook 15 minutes more.
Saute eggplant, green pepper, onion and mushrooms in spray-coated or non-stick fry pan. Add water as needed, a tablespoon at a time, to prevent sticking. Add remaining ingredients and simmer until eggplant is tender and flavors are blended. This may be served as a vegetable or as a topping over brown rice. Yields seven 1-cup servings.
Put aluminum foil on grill. Punch holes in foil. Spray foil with Pam cooking spray. Place fish, skin side down. Salt and pepper to taste. Squeeze lemon juice on fillet. Cook on grill at medium temperature for 15 to 20 minutes or until flaky. Top with Molly McButter flakes.
Melt butter in a 9 x 12-inch baking pan. Add ingredients by layer in order listed. Bake at 325° for about 30 minutes. Let cool in pan, then cut into small squares.
Cream together the oleo, sugar and salt. Add the remaining ingredients. Chill for a short time. Make into small balls and bake on an ungreased sheet at 325° for 15 minutes. Use a spoon to thumbprint. Add powdered sugar icing when cool. Makes about 36 cookies.
Preheat oven to 350°. Cream butter with sugars. Add egg and vanilla. Blend in flour. Fashion into balls the size of walnuts. Flatten with rolling pin to 1/3-inch thickness and cut with cookie cutter. Bake at 350° for 10 minutes or until light brown. Makes 4 dozen if a cookie stamp is used or 3 dozen if cut out with cookie cutter.
Sift flour, baking powder, salt and nutmeg. Cut in butter. Add sugar and currants. Make a stiff dough with egg and a little water or milk. Roll out 1/4-inch thick and cut into 2-inch circles. Bake on griddle or in electric fry pan set at 340°, turning cakes once. When cool, sprinkle with fine granulated sugar. Serve warm or cold with marmalade.
Cook cabbage. Put cabbage into a greased baking dish; add a layer of cheese, layer of white sauce. Continue layers until all ingredients are used. Cover top with crumbs. Bake in 350° to 400° oven for 20 minutes or until brown.
Mix with hands until well blended. Separate into dishes and tint with food coloring and flavoring to taste. Roll into balls or patties and dip in chocolate. Place on wax paper and cool or refrigerate.
Pop popcorn. Add remaining ingredients in a saucepan, except soda; bring to a hard boil, fast. Add the soda. Mix well and pour over popcorn.
Cut breasts into strips. Salt and pepper to taste. Sprinkle with paprika. Dip into egg mixture. Roll in flour. Deep fry.
Place sugar in pitcher. Add cranberry juice slowly; stir until sugar is dissolved. Add pineapple juice; chill thoroughly. Add ginger ale; pour into serving glasses. Add 1 serving spoon of ice milk to each glass; stir until foamy. Serve immediately. Makes about 8 servings.
Simmer chicken in water for 45 minutes or until tender. Drain and reserve 2 1/2 cups broth. Set chicken aside. Add 1/2 teaspoon salt and add next 7 ingredients to broth and cook 20 minutes or until vegetables are tender. Combine milk and cornstarch. Add to vegetable mixture, stirring constantly, until thickened. Add chicken, skinned and deboned, to vegetable mixture. Mix well. Spoon into lightly greased baking dish. Roll biscuits thinly and arrange on top. Use canned biscuits. Bake at 400° for 25 minutes or until browned.
Mix all ingredients, except soup, thoroughly and form into balls. Mix tomato soup and 1 soup can of water, pour over meat balls in a quart casserole dish. Bake 1 to 1-1/2 hours at 325 degrees.
Boil sugar, cream, shortening and salt until it is a soft ball. Add marshmallow cream, chocolate chips, vanilla and nutmeats. Pour into 9 x 13-inch pan and let set.
In a large uncovered saucepan, cook celery and cauliflower in chicken broth until almost tender (about 10 minutes). Set aside. In a mixing bowl, gradually stir milk into undiluted potato soup. Blend water, cornstarch and pepper. Stir into soup mixture; pour over cauliflower mixture in the saucepan. Stir in ham and simmer over low heat for 10 minutes. Just before serving, stir in cheese.
Pour a little dressing in a baking pan. Put chicken in (enough to cover bottom of pan). Pour rest of dressing over chicken. Bake at 350° for about 1 hour.
In a small bowl, combine peanut butter and 1 teaspoon orange peel; spoon 1/8 of the mixture into each date. Sift an equal amount of sugar over each filled date, then sprinkle each with 1/8 of the remaining orange peel.
Cook bacon until crisp in heavy skillet with tight fitting lid. Remove bacon and all but 1/3 cup drippings. Add rice and brown; add onion, cook 1 minute more. Add other ingredients along with crumbled bacon. Bring to boil. Reduce heat and simmer 20 minutes. Makes large amount and freezes well.
Cook sugar, syrup and water to soft ball stage; remove from heat. Take out 1 cup sugar mixture and stir into stiffly beaten egg whites; set aside. Return remaining syrup mixture to heat and cook to hard ball stage; pour slowly into egg mixture, beating continuously. Add vanilla and nuts; beat until it starts to harden. Pour into a greased 9 x 13-inch pan to cool. Cut into squares while still warm.
Preheat to 375°. Melt butter in saucepan, slowly add flour until blended. Stir in milk, add lemon juice, salt and pepper. In greased baking dish, lay out cod fillets. Sprinkle 1\2 of the bread crumbs, and all of the celery over the cod. Pour sauce evenly over cod. Sprinkle remaining bread crumbs over all. Dot with butter and grated parmesan cheese. Bake for 25 min. or until bread crumbs are golden brown.
Cook cornmeal and water over medium heat until all water is absorbed. Remove from heat and stir in milk, oil and grated onion. Gradually add beaten eggs, flour, baking powder, sugar and salt. Stir to mix well. Refrigerate about 1 hour; remove and drop by teaspoon into hot grease. Cook over medium heat until golden brown. Yields 18 to 24.
Cook carrots in water in a saucepan just until tender; drain. Layer carrots, onion rings and green pepper rings in a bowl. Combine soup, sugar, vinegar, oil, Worcestershire sauce, dry mustard, salt and pepper in a saucepan; mix well. Bring to a boil. Pour over layers. Marinate, covered, in refrigerator overnight. Yield: 12 servings.
Cream sugar and margarine; add eggs, milk, pineapple and bread crumbs. Mix thoroughly. Pour in a 2-quart casserole. Bake at 350° for 1 hour. Bake immediately after mixing.
Combine everything except cheese and chilies. Pour 1/2 of corn mixture into a 13 x 9-inch dish. Spread chilies on mixture. Cover with cheese. Pour remaining corn mixture on top and bake at 350° for 30 minutes or until firm.
Cook rice according to directions; set aside. Lightly grease 9 x 1 1/2-inch baking dish. Combine rice, cheese, chilies, onions and parsley; mix. Melt margarine. Beat eggs and combine with milk and margarine. Mix with rice mixture. Spoon into greased baking dish. Bake at 350° for 45 to 50 minutes.
Mix corn flake crumbs and butter in a 9-inch pie pan. Press firmly over bottom and side. Chill. Beat the cream cheese until fluffy. Add milk and blend. Stir in lemon and vanilla. Turn into crust; refrigerate 3 to 4 hours.
Mix all ingredients and spread on tortillas. Roll up and refrigerate. When cold, cut in pinwheels. Serve with picante sauce for dipping.
Soften sherbet; add 7-Up and blend until slushy. Needs no additional ice.
Blend sugar, peanut butter, and margarine; add vanilla and salt. Shape into 1/2-inch balls. Place on baking sheet lined with waxed paper. Chill for a few hours or overnight.
Blend together margarine, flour and sugar. Spread in a 13 x 9-inch pan; press down firmly. Bake at 350° for 10 minutes. Beat eggs well. Blend in brown sugar. Stir in coconut, nuts, vanilla and 3/4 of chocolate chips. Add salt and flour. Spread evenly over baked layer. Bake 20 minutes. Cool and frost.
Mix all ingredients. Pour in pie crust. Dot with butter. Cover with crust. Slit top crust. Bake at 425° for 45 minutes.
Mix sugar and margarine. Add rest of ingredients. Pour into unbaked 9-inch pie shell. Bake at 350° for 35 to 40 minutes.
Fry out sausage and pour off fat. Drain. Cook onions and peppers in same pan. Mix sauces and everything together.
Preheat oven to 350° (325° for glass dish). In a 9 x 13-inch baking pan, melt margarine in oven. Sprinkle graham cracker crumbs evenly over melted margarine. Top evenly with coconut, then sweetened milk. Bake 25 minutes or until lightly browned. In a small saucepan over low heat, melt chips with peanut butter. Spread evenly over hot coconut layer. Garnish as desired. Store in loosely covered dish at room temperature. Makes 24 to 36 bars.
Mix all ingredients. Heat in saucepan or kettle for 1 minute. Drop mixture by heaping teaspoonfuls, 4 or 5 at a time, into hot oil. Fry 2 to 3 minutes, turning once or until golden brown. They brown very quickly. Drain oil out by paper towel. Yields 1 1/2 to 2 dozen.
Cut cake into 1-inch cubes. Place half of cake in a 9 x 13-inch pan (glass). Combine milk and pudding mix; beat until smooth and slightly thickened. Blend in sour cream. Pour half of pudding mixture over cake. Spoon half of filling next. Repeat layers. Smooth top with spatula. Refrigerate for several hours or overnight. Very good!
Cook the onion with the margarine. Add soup. Pour this mixture over broccoli in a casserole dish. Add shredded cheese on top of the broccoli. Put bread crumbs on top of mixture after moistening it with water. Bake at 350° for 40 minutes or until brown.
To make 2 gallons, use 12 Butterfingers, but triple other ingredients.
Pack okra into hot jars. Add dill, onions, red pepper (to taste) and garlic on top of okra. Combine water, vinegar and salt; heat to boiling. Pour over okra and seal at once. Let stand 3 to 4 weeks.
In saucepan, add onions and pepper; cook until tender. In processor, blend 1 cup milk, flour and 1 cup corn on low speed until smooth. Stir corn mixture with the remaining cup of corn and other ingredients. Bring to a boil, then reduce heat to low. Simmer, uncovered, for 5 minutes.
Heat oven to 400°. Grease a 9-inch pie plate. Place shredded potatoes in pie plate for crust. Mix all other ingredients together. Pour over potato crust. Bake 35 to 40 minutes until pie is set and top is golden brown.
Brown onion in butter. Combine soups, broth and Ro-Tel tomatoes. Add chicken; mix well. Butter 9 x 13-inch dish. Layer chips and chicken mixture and layer of cheese. Bake at 325° for 30 minutes.
Put pineapple with juice in large sauce pan, bring to boil. Add Jello, stir to dissolve. Cool slightly. Add the buttermilk, stir. Pour into serving dish. Decorate with dollups of Cool Whip. Refrigerate.
Mix flour, sugar, baking powder, salt, milk, dates and nuts. Pour into a greased 8 x 12 x 3-inch baking pan. Pour brown sugar over (don't mix together). Bake in slow oven for 40 minutes (300° or less). Does tend to boil over so larger container would be okay. Cool. Serve with whipped cream.
Heat oven to 375°. Arrange apples in greased square pan, 8 x 8 x 2-inches. Mix remaining ingredients and sprinkle over apples. Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm and, if desired, with cream or ice cream. Makes 6 servings with 295 calories per serving.
Cut shortening into flour and salt. Combine egg, water and vinegar. Pour liquid into flour mixture all at once. Blend with a spoon just until flour is moistened. This is an easy crust to handle and can be re-rolled without toughening. It also keeps in refrigerator up to 2 weeks.
Sift the first four ingredients. Blend the remaining ingredients and add to the flour mixture. Bake at 325° for 1 hour. Cover the last 15 minutes.
Cut up potatoes. Boil and make into mashed potatoes. While potatoes are cooking, brown ground beef and drain grease. Mix ground beef, can of green beans (drained) and mushroom soup. Put this mixture in bottom of baking dish. Spread your mashed potatoes on top. Cook in 350° oven for approximately 25 minutes.
Split ladyfingers, but do not separate into individual pieces. Brush flat surfaces with creme de menthe or rum. Line sides of a 9-inch spring-form pan with ladyfingers, rounded sides against pan. Separate remaining ladyfingers. Line bottom of pan, overlapping to fit.
Brown and drain meat. Add seasonings and cheese (chopped). Spread on bread; freeze on cookie sheet. Store in plastic bag. Before serving, brown for 5 minutes on broil. Do not thaw before browning.
Prepare box of rice following directions on box, but leave out butter. While rice is cooking, prepare vegetables. Drain artichokes and save liquid. Cut artichokes in half.
Saute green pepper and onion in oleo. Mix cheese and milk well. Add this to vegetables, macaroni and ham; mix well. Spoon into 1 1/2-quart casserole. Cover and bake at 350° for 25 to 30 minutes. Makes 4 to 6 servings.
Cream butter and sugar; add eggs one at a time, beating after each. Flour diced fruit with 1 cup plain flour. Sift rest of flour together (2 cups plain, 1 cup self-rising). Add gradually to batter; add fruit, nuts, vanilla and water. Bake 3 1/2 hours at 225°.
Do not drain tomatoes or beans. In Dutch oven, brown meat and onion; add tomatoes and Swiss chard; cover and simmer 10 minutes. Add broth, beans, water, macaroni (dry), Italian seasoning and salt. Cover and simmer until macaroni is tender. Serve with Parmesan cheese sprinkled on top. Serves 6.
Mix all ingredients well, except shrimp. Mixer can be used. Add shrimp. Chill and serve with long saltine crackers.
Pour boiling water over margarine and oats. Let stand 20 minutes, covered. Add sugars and eggs. Beat. Sift together the salt, soda, nutmeg, cinnamon and flour. Add to creamed mixture. Pour into well-greased 9 x 13-inch cake pan. Bake for 35 minutes at 350°. Frost in pan with Oatmeal Cake Topping.
Cook rice and cool. Slice broccoli and onions into food processor and process. Mix all ingredients. Cover and chill. Best made day before. Serves well with grilled chicken breast, butter beans, okra and sliced tomatoes. Enjoy!
Brown ground beef and drain. Add two tablespoons margarine and season (salt, pepper and garlic salt to taste). Add spaghetti and tomato sauce and simmer 1/2 hour. In mixing bowl, combine cream cheese, sour cream, cottage cheese and chopped green onion; mix well. Cook noodles and add two tablespoons margarine. In a 4-quart casserole baking dish, layer sauce, 1/2 noodles and spread 1/2 cheese mixture. Repeat layer and top with remaining sauce. Bake uncovered in 350° oven for 1 hour.
Heat berries in pan on stove. Sweeten with about 1/2 cup sugar to quart of fruit. Melt butter. Make batter of last 4 ingredients. Pour batter over butter, then spoon berries on top of batter. Bake at 370° for 25 minutes.
Put flour in mixing bowl. Add mayonnaise. Add milk a little at a time. Stir well. Spoon mixture into buttered muffin pan. Bake at 425° until brown. Makes 12 large rolls.
Cream together margarine, sugar and brown sugar thoroughly. Add egg and vanilla and beat until fluffy. Blend in flour, salt and baking soda well.
Combine first four ingredients in saucepan. Cook over medium heat, stirring constantly until mixture boils. Continue cooking stirring constantly to hard ball stage (255°) until small amount forms a hard ball when dropped in cold water. Remove from heat. Quickly add margarine and stir. Slowly pour popcorn in large bowl and mix well. Form into balls with butter hands. Makes 15.