HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in heavy, deep skillet over medium-high heat. Add chicken, cook until meat turns white and tender. Remove from heat and set aside. Heat small amount chicken broth or water in skillet. Add vegetables, beginning with those requiring the most cooking time. Stir-fry until all vegetable are tender, add more liquid if needed. Do not overcook vegetables. Add chicken to vegetables. Add salt, pepper and soy sauce to taste while cooking vegetables. Serve hot over steamed or cooked rice.
Cook pork shoulder in pressure cooker until it falls off bone. While pork is cooking, simmer the ingredients in frying pan. When shoulder is done, pull or shred into pieces and put into sauce. Simmer for 10 to 15 minutes.
In a large kettle, cook turkey carcass with water to make 3-quarts stock. Remove bones; reserve meat for soup. Strain stock; set aside. In saucepan, combine onions, celery, carrots, rice and 1-quart of the stock. Cook for 20 minutes; set aside.
Rub lemon all over chicken; add salt and pepper. Pour oil in brown bag; stuff chicken with stuffing and place chicken in bag. Bake at 325° for 4 hours.
Saute onion and garlic, chopped. Mix in rest of ingredients and place in an 11 x 7-inch baking dish. Mix corn meal, milk and eggs. Spread over meat mixture and sprinkle with 1 1/2 cups grated cheese. Bake at 350° for 1 hour, uncovered.
Cream shortening, brown sugar, egg and molasses. Mix in all other ingredients, except sugar. Cover and chill 1 hour. Bake at 375°. Dip tops of balls into sugar; place 3 inches apart on lightly greased pan. Bake 10 to 12 minutes or until set. Remove immediately from pans.
Mix flour, salt and water. Play with dough. Roll out on floured surface and cut in shapes. Cook at 300°. Check on every 10 or 15 minutes.
Mix all ingredients and pour into unbaked pie shell. Bake at 350° for 45 to 60 minutes.
Soak rice in hot water to soften and drain. Mix hamburger, salt, pepper, rice, egg and milk together. Form this mixture into balls and cover with water. Boil until they are a little firm. Add peeled potatoes and some salt; cook until potatoes are done. Add tomato juice and bring to a boil. (I usually drain off some of the fat after the meatballs cook for awhile.)
Slice top 1/3 of angel food cake lengthwise and lay aside. Make tunnel inside remaining cake by cutting 1/2 inch from outer edge of cake and 1/2 inch from inner edge of cake down to but not through bottom of cake. Pull out in pieces with fingers to remove. Set aside.
Mix first 8 ingredients and top with chips or cheese. Bake at 350° for 40 minutes.
Make a dark roux with the oil and flour. Cook this until dark brown. Stir constantly, about 25 or 30 minutes. Add the onions, celery, green pepper and garlic. Cook slowly until vegetables are soft but not brown. Add the tomato sauce, tomatoes, tomato paste, water, salt, pepper, cayenne, Tabasco, bay leaves, Worcestershire sauce and lemon juice. Simmer very slowly for 1 hour, covered. Add shrimp and cook just until done. Add parsley before serving. Serve over rice.
Combine potatoes and 1/2 cup melted butter or margarine in large bowl. Stir in sour cream, soup, onion, cheese, salt and pepper. Place in greased baking dish.
Mix all ingredients well and shape into bite size balls. Bake on cookie sheet in a 350° oven for 10 to 12 minutes. These may be frozen and reheated.
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder Pour mixture into bag with chicken. Seal and refrigerate 2 to 4 hours.
Combine all ingredients except French fried onions. Put in casserole dish. Top with onion rings. Bake 30 minutes at 325°.
Combine pastrami, mayonnaise, sour cream, dill weed and green onions in a bowl; mix well. Slice off the top of the bread. Cut out the soft center carefully, leaving a well; reserve center. Spoon pastrami mixture onto the bread shell. Cut reserved bread into cubes. Serve bread cubes and vegetables with the dip.
Melt butter (save 1/2 for topping). Mix all ingredients together. Top with 2 to 3 cups crushed corn flakes mixed with the reserved butter. Bake 1 hour at 350°.
Preheat oven to 350°. Mix eggs, sugar, shortening and vanilla. Then gradually add flour. Roll out, cut, put on cookie sheet. Cook until lightly brown.
Warm the undiluted soup. Soften gelatin in water and stir into warm soup. Mix in smoothly the cream cheese and mayonnaise. Add celery, green onions and shrimp. Mix well and mold overnight. Unmold and serve with snack crackers.
Crust: Melt margarine in the bottom of an 8 x 12-inch baking dish. Stir in crushed pretzels and spread evenly in bottom of dish. Bake at 350° for 10 minutes and cool.
Beat cream cheese until smooth in a large bowl. Slowly beat in condensed milk, then lemon juice, then vanilla. Spread evenly into shell.
Pour dry white rice on bottom of greased 9 x 13-inch pan. Place chicken on top of rice. Mix can of soup with 3 cans water and pour over rice and chicken. Sprinkle onion soup package on top. Bake at 350° for 1 hour or until chicken is done.
You will need 1 (18 x 26 x 1-inch) sheet pan.
On toasted bread, place peanut butter first. This is your secret ingredient. Next, add mayo, ham, cheese, tomato and lettuce. Very good and different sandwich. They'll ask for more.
Prepare pasta as directed. Add chopped vegetables. Pour dressing over these items as desired. Sprinkle seasoning over salad.
Place chicken in greased pan. Mix nectar and soup; pour over top. Bake at 350° for 1 1/4 hours.
Brown ground beef and onions and drain off fat. Stir in soup, enchilada sauce, milk and 3/4 of the shredded cheese. Bring to a boil. Remove form heat and add 1/2 bag of chips. Stir well and pour into casserole dish. Add remaining cheese on top. Bake at 350° for 1 hour. Serve with Old El Paso refried beans.
In a large mixing bowl, beat eggs with fork. Add rice, onions and undrained tuna. Mix well. Place butter in a small glass bowl. Microwave at High 1 minute until melted. Add to tuna along with thyme and crumbs. Mix well.
Saute onion, celery and green pepper in margarine. Add soup, cheese and thawed broccoli. Add rice, salt and pepper. Bake at 350° for 35 to 45 minutes.
In heavy large Dutch oven, pour boiling water over tea bags and cinnamon stick; steep 5 minutes. Remove tea bags and cinnamon stick. Add sugar; stir until dissolved. Stir in cranberry juice and lemon juice. Place over medium heat until mixture is heated through. Serve hot with cinnamon stick. Yields about 12 cups.
Mix crumbs and margarine together and press firmly into 9 x 13-inch dish. In a bowl, mix strawberries and water together and set aside to thicken slightly. In a separate bowl, blend cream cheese, Cool Whip and powdered sugar with mixer and spread onto crust. After strawberry mixture has thickened, pour over the top of cream cheese mixture. Chill 1 hour and serve.
Mix everything together in bowl except for the barbecue sauce. Mold into loaf pan. Top with barbecue sauce and bake in oven at 350° for about 1 hour.
Wipe mushrooms clean. Combine all other ingredients except garlic and parsley. Boil for 5 minutes. Pour over mushrooms and add the garlic. Stir well to combine and coat. Place the marinating mushrooms in a container with tight lid. Chill for at least 12 hours, shaking or stirring if your lid isn't tight enough. The longer they marinate the better but serve within 4 to 6 days.
Roll nuts, fruit and mincemeat. Separate the hard kind; add to flour. Beat eggs, add shortening, sugar and milk. Then add nuts and fruit mixture. Mix all together real good. Bake in tube pan or loaf pans at 300° for 1 1/2 hours until good and brown.
Clean, rinse and drain chicken wings. Marinate the chicken wings in stir-fry sauce at least 1/2 hour or overnight in refrigerator.
Brown hamburger with onion (chopped). Drain off fat. Add beans with tomato sauce. Stir together. Add chili powder and red pepper to taste. (It can be as hot or mild as you want.) Bring mixture to boil. Serve with your favorite crackers.
Mix together and bake at 350° for 20 minutes. Serve with French bread.
Place in a large bowl the milk chocolate, chopped nuts, chocolate chips and marshmallow cream. Place in a large pan the sugar, large can milk and dash of salt. Place pan over heat and cook for 4 1/2 minutes after syrup comes to a complete rolling boil. Stir frequently so it won't burn. Add butter and vanilla. Pour half the syrup over the chocolate mix. Stir until chocolate is dissolved. Pour remaining syrup into mix and stir. Pour into greased pans. Let stand 24 hours. Store in sealed jars.
In skillet, brown rice with butter. Add mushrooms with liquid and remaining ingredients. Add 1/4 cup water. Turn into a 1 1/2-quart casserole dish and bake, covered, for 55 minutes at 350°. Bake, uncovered, for 5 minutes and fluff with fork. Serves 6.
Mix first 5 ingredients. Stir in 1/2 c pecans. Stir remaining 1/2 c pecans in bottom of greased bundt pan. Spread in cheese mixture. When ready to serve, turn onto platter and spoon preserves in center. Serve with favorite crackers. Should be made day ahead in order for flavors to blend.
Prepare lime gelatin as directed on package. Chill until slightly thickened, fold in pineapple. Pour into 8 x 8-inch dish. Chill until firm. Add mayonnaise to softened cream cheese. Beat with mixer until well blended. Add pecans and spread over gelatin layer. Chill until firm. Prepare strawberry gelatin as directed. Add cranberry sauce. Pour over cheese mixture. Chill until firm. Cut in squares to serve.
Soften butter. Mix all ingredients together. Pour in greased pan. Bake in 350° oven for 1/2 hour.
Grease and flour a 5 x 9-inch loaf pan. Preheat oven to 325°. Cream the butter until smooth and fluffy. Add sugar gradually, beating until light and fluffy. Add eggs one at a time. Beat well after adding each egg. Use wooden spoon to stir in flour, salt and vanilla. Mix well. Spoon batter into pan. Bake 1 1/4 to 1 1/2 hours. Test with toothpick; let cool for 10 minutes before removing.
Simmer chicken with onion, garlic, salt and bay leaf until tender. Save stock. In heavy pan melt butter and add flour, make roux. Add paprika and slowly add about 2 cups of the stock and mushrooms. Slowly add cut up pieces of cooked chicken and sour cream. Serve over thin spaghetti or rice.
Preheat oven to 350°. Brown sausage thoroughly, adding green onions. When cooked, add mushrooms and Mozzarella, stirring until cheese is melted. Remove from heat and add 1 to 2 tablespoons mayonnaise. Spread mixture onto cocktail rye and bake for 15 minutes. Great little appetizer!
Mix butter and sugar. Boil for 3 minutes. Pour over graham crackers, which have been sprinkled with chopped pecans. Bake at 350° for 10 minutes. Immediately cut each cracker into squares.
Cook chicken breasts until done. When cool enough, pull from bones into small pieces. Mix chicken with rest of ingredients. Melt margarine and add Ritz cracker crumbs. Put chicken mixture in buttered casserole dish and put Ritz cracker mixture on top. Bake at 350° for 30 minutes. Serve when mixture is brown on top and bubbly.
Brown rabbit and remove from oil. Make dark roux of flour and oil. Add chopped onions and cook until clear, then add other ingredients and rabbits. Cover with water and cook slowly (3 to 5 hours), stirring occasionally, until meat is very tender and gravy is thick. Season to taste while cooking. Serve with rice.
Wash and pat dry flounder fillets. Line baking pan with heavy duty tinfoil. Spray foil with Pam. Place fillets on top of foil in pan. Put dots of butter on top of each fillet; then top each with several drops of lemon juice, salt, pepper and parsley flakes. Broil in oven for approximately 5 to 7 minutes or until golden brown and done.
Make gelatin. Add drained pineapple and pecans. Chill until set. Whip topping and blend in cream cheese. Spread over gelatin. Mix. Bring to a slow boil 1 cup of reserved pineapple liquid, lemon juice, eggs, sugar and flour. Cook until thickened. Cool. Spread over other mixture and refrigerate.
Mix flour with sugar. Add beaten eggs, margarine, buttermilk, vanilla and 2/3 cup coconut. Mix well. Pour into unbaked 9-inch pie shell. Sprinkle remaining coconut over pie. Bake at 325° for about 1 hour.
Brown beef. Add remaining ingredients except tortillas and cheese. Bring to boil. Layer beef mixture and tortillas in a casserole. Top with grated cheese. Cover and bake in a 350° oven for 30 to 40 minutes. Serve in casserole.
Sift the flour with the soda and salt. Cream the butter and gradually add the sugar. Mix well. Add the eggs and bananas and blend thoroughly. Combine the milk and lemon juice (or vinegar) which will curdle a bit. Slowly and alternately fold in the flour mixture and milk mixture, beginning and ending with the dry ingredients. Blend well after each addition. Stir in the nuts (if desired). Pour batter into a 9 x 5 x 3-inch pan sprayed with Pam and bake in a preheated 350° oven for 1 hour or until the bread springs back when lightly touched in the center. Enjoy!!!
Soften cream cheese to room temperature. Beat on high until creamy. Add lemon juice and marshmallow cream and whip. Excellent with any fruit.
Combine the first 3 ingredients on cookie sheet. Combine sugar, oleo and Karo in saucepan. Bring to a boil, stirring constantly. Boil 10 to 15 minutes or until mixture turns a light caramel color. Remove from heat. Stir in vanilla. Pour over popped corn and nuts. Mix to coat well. Spread to dry. Break apart to serve.
Combine meat, crushed tortilla chips, 1/3 cup picante sauce, green onions, egg, garlic, 1 teaspoon of the cumin and salt; mix well. Shape to form 1-inch meatballs. Brown half of the meatballs in oil in 12-inch skillet until brown on all sides, 6 to 8 minutes. Remove and reserve. Repeat with remaining meatballs. Drain drippings from skillet. Add tomatoes, beans, broth, green pepper and chili powder to skillet with remaining 2/3 cup picante sauce and remaining 1 teaspoon cumin. Bring to a boil, stirring up browned bits from bottom of skillet. Return meatballs to skillet. Reduce heat; cover and simmer 10 minutes. Serve with crumbled tortilla chips over stew. Makes 6 servings, about 8 cups of stew.
Soak dried bread in water, then squeeze dry. Mix well with apples, onion, celery and seasonings to make stuffing. Stuff each pork chop. Place in baking dish and bake for 1 hour at 350°.
Line glass oblong pan with 1 package of crescent roll dough. Mix cream cheese, 3/4 cup sugar, egg yolk and vanilla together. Spread on crescent roll layer. Put second package of crescent rolls on top of cream cheese layer. Whisk egg white and spread on dough. Sprinkle nuts, remaining sugar and cinnamon on top. Bake at 350° for 30 to 35 minutes.
Mix the flour with soda. Combine margarine, sugars, pudding mix and vanilla in large bowl. Beat until smooth and creamy. Add eggs. Gradually add flour mixture, then stir in chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased baking sheet, about 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen cookies.
Roll pork chops in flour, salt and pepper. Brown in small amount of oil in skillet. After chops are browned, add about 1 cup water in skillet and mix with brown drippings. Set aside.
Brown ground beef in large pan. After browning, add remaining ingredients. When mixture is steaming, reduce heat to low setting and cook 45 to 60 minutes. Serves 4 to 6.
In a 10-inch skillet over medium-high, heat margarine and cook chicken 10 minutes or until browned on both sides. Remove and set aside. In the same skillet, combine soup, broccoli, water and pepper. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover and cook 10 minutes or until chicken is no longer pink and broccoli is tender. Stir occasionally.
Mix tea mix, cloves, cinnamon, Tang, sugar, and lemonade. Use 1 to 2 teaspoons in a cup of hot water.
Cook potatoes; cool and diced. Fry bacon; drain. Brown onions in bacon fat until lightly browned. Blend in flour, sugar, salt, celery seed and pepper. Cook over low heat until smooth. Remove from heat. Add vinegar and water. Heat to a boil 1 minute. Stir in potatoes and crumbled bacon.
Melt margarine in a 9 x 13-inch pan in oven; don't get too hot. Stir in flour until smooth. Bake at 325° for 20 minutes. Let cool. Mix cream cheese with xxxx sugar, then fold in 1 cup Cool Whip. Spread over crust. Combine pudding with milk and beat until thick. Spread over cream cheese mixture. Spread more Cool Whip over top and add the chopped nuts. Delicious!
Mix all ingredients together, except mayo. Wipe 8 x 8-inch dish with mayo. Pour salad in dish and freeze until firm. Cut pieces with knife to serve. Delicious!
Mix flour, baking powder, baking soda, pumpkin pie spice and sugar; sift together. In another bowl, mix mashed pumpkin, oil and beaten eggs. Add to dry ingredients. Stir in vanilla, nuts and raisins. Mix until moistened. (Batter may be lumpy.) Spoon into a greased muffin pan. Bake at 350° for 20 minutes.
Put brown sugar, oleo, syrup and salt in deep pan and boil 5 minutes. Stir occasionally. Remove from heat. Add soda and stir (will foam). Pour over popcorn and nuts. Spread on cookie sheet. Bake at 250° for 45 to 60 minutes, stirring every 15 minutes. Store in airtight container. May be frozen.
Saute the onions in butter for 5 minutes. Add the potatoes. Cover and cook over low heat for 5 minutes. Add broth, salt, pepper, bay leaf and celery. Cover and bring to boil. Cook over low heat for 30 minutes. Discard bay leaf and celery. Puree soup through electric blender or force through sieve.
Mix first 4 ingredients together and press into pan. Bake at 350° for 15 minutes. Then beat remaining ingredients together. Fold in Cool Whip, then beat until mixed. Pour on top of cooled crust. Top with fruit (your choice).
Layer potatoes, onion and parsley in large bowl. Add salt, pepper, oil, vinegar and chicken broth. Mix lightly. Top with crumbled bacon. May be served warm or cold.
Cook broccoli according to the directions on box. Cook rice as directed on box. Melt butter in large pan and put the diced onion in pan. Cook about 2 or 3 minutes. Add the Cheez Whiz, milk, salt, soup and rice, stirring until Cheez Whiz is melted. Drain water from broccoli and add the broccoli to the mixture, stirring up well. Put it in a casserole dish and bake at 325° for 30 minutes. Can be cooked in microwave, if desired, for approximately 15 to 20 minutes.
Crush cereal and mix with other ingredients. Spray baking dish with Pam cooking spray. Place mixture in pan. Bake, covered, about 60 minutes, then 30 minutes, uncovered. Serve with brown gravy.
Mix oil, sugar and vinegar to taste. Break noodles in small pieces. Add seasonings. Pour over remaining ingredients. Refrigerate overnight.
Brown ground beef in a large kettle or Dutch oven and drain excess fat. Cube potatoes. Cut tomatoes into wedges. Chop onions and add with remaining ingredients. Bring to slow boil. Cover potatoes and cook over medium heat making sure to stir often to prevent sticking.
Mix dry ingredients together. Mix mayonnaise with hot water and add to dry ingredients. Bake at 375° for 30 to 35 minutes.
In large pitcher, combine ingredients. Pour into punch bowl and garnish with scoops of orange sherbet. Makes 20 (1/2 cup) servings.
Mix all ingredients with apples and pour into unbaked pie shell. Bake until done. Makes 1 pie. Freezes well.
Combine potatoes, 3/4 cup margarine, soup, cheese, onion and sour cream. Mix well and place in 11 x 13-inch baking dish.
Spread crescent rolls in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Brown hamburger. Mix in seasoning mix, beans and tomato sauce. Pour mixture over baked rolls and top with cheese. Bake at 350° for 15 to 20 minutes or until cheese melts. Top with lettuce, tomatoes and sour cream. Serves 6. Enjoy.
Mix condensed milk and lemon juice together until thick. Fold in Cool Whip and pour into crust. Refrigerate until ready to serve.
Mix party dip with sour cream. Add spinach after it has been thawed and drained. Add water chestnuts and blend. If desired, tear out the center of the bread. Fill with your dip. May use the removed bread, crackers and/or raw vegetables with your party dip.
Beat butter, powdered sugar and vanilla until fluffy. Gradually add flour until well blended. Divide dough in 1/2. Shape each into ball. Flatten to 1-inch rounds between 2 pieces of plastic wrap. Refrigerate until firm.
Heat oven to 350° (moderate). Prepare potatoes as directed on box for 2 servings; set aside. Stir meat, vegetables, gravy and salt together. Pour into 1-quart baking dish. Mound potatoes in a ring around edge of the dish. Bake 30 minutes or until potatoes are browned slightly.
Brown ground beef and drain. Add tomato sauce and seasoning mix plus 1 can of water. Cook yellow rice according to package. Heat soup plus 1/2 can of milk. Layer these ingredients in casserole dish. Bake at 350° until bubbly. Spoon onto plate and top with lettuce, tomato, cheese and Fritos. You may want taco sauce.
Cream together the cheese and sugar until very creamy. Add the rest of ingredients. Pour into unbaked pie shell. Bake at 350° for 30 minutes, until lightly brown.
Let cream cheese soften; mix crab meat, cheese and mayo. Add Worcestershire sauce, onion, curry and lemon juice. Mix. Sprinkle top with Parmesan cheese and bake at 400° for 1/2 hour. Serve with crackers (Sociables).
In large pot, bring 2-quarts water to a rapid boil. Cut up broccoli and cauliflower into bite size pieces. Place cauliflower and broccoli into rapidly boiling water for 4 minutes. Drain in colander and let cool, then place in a large bowl and add 3 chopped green onions and 1 chopped tomato. Pour Ranch dressing over vegetables, enough to coat mixture. Chop the other tomato up and place on top of mixture for decoration. Chill for 2 hours. Cut pita bread in half; fill pitas up with vegetable salad. Top with shredded Cheddar cheese. May be microwaved to melt cheese on top.
Brown hamburger with onion, celery and peppers. Drain. In baking dish add beans, hamburger, tomato paste, brown sugar, molasses, bacon bits, garlic powder, salt and pepper. Mix well. Add slices of butter over top and sprinkle with Mozzarella cheese. Bake at 350° for 30 minutes. Serves 6 to 8.
Beat eggs until foamy, slowly add sugar. Stir in salt, vanilla and milk. Add raisins and rice. Pour into buttered 4-quart baking dish and place in pan of hot water. Bake at 375° until knife poked in middle comes out clean. Bake 45 minutes to 1 hour and 15 minutes.
Kill, clean and cut elephant into small cubes (this will take approximately 2 months). Put in large kettles and simmer over kerosene heat at 465° until tender (this will take approximately 14 weeks). Remove meat and set aside. Use flour and make gravy from stock in the pots. Place a toothpick in each cube of meat and arrange on large platters. Pour up gravy into bowls and serve on the side (for dipping).
In a large skillet, brown meat well. Then stir in Lipton onion soup, tomatoes and water. Simmer, covered, for 30 to 40 minutes, stirring occasionally.
Saute onions in margarine. Add other ingredients. Bake at 325° for 45 minutes. The last 15 minutes of baking time, add 2 cups of cornflakes, sprinkled with oleo on top of casserole.
Blend cake mix and pudding in 1 bowl. Combine milk, oil and whiskey in another bowl. Add second bowl mix to first bowl mix. Blend. Beat in eggs, one at a time, scraping sides of bowl and mixing for 2 minutes until smooth. Stir in walnuts. Pour into nonstick Bundt pan or lightly greased tube cake pan. Bake at 325° for 1 1/2 hours, lightly brown and tested done.
Mix flour and salt in large bowl; cut shortening into flour until about the size of peas. Store in covered container. Will keep for weeks without refrigeration.
Preheat oven to 400°. Grease an 8-cup Bundt pan or ring mold; set aside. In a medium bowl, combine brown sugar, oil, egg and vanilla. Stir in flour, baking soda, baking powder and salt. When dough is completely blended, lightly fold in rhubarb and berries. Pour into greased pan. Bake 25 minutes or until center tests done. Makes 6 to 8 servings.
Boil ears until tender. Season to taste with salt, pepper and meat enhancer. Remove from water. Roll in flour on both sides. Place in vegetable oil in a preheated frying pan. Let brown on both sides. Cook longer for crispness.