HumbleIntelligence/food-ner-1-Million huggingface dataset:
To a pot of boiling water, add the cleaned pieces of chicken and cook for about 1 hour on medium heat. Save 3 cups of that broth with the chicken. Saute diced green pepper, onion, garlic, olives and capers. Add tomato sauce, salt and oregano and saute some more. Then add the broth. Bring to a boil. Then add the rice. Bring to a boil again; lower the heat to simmer. Cover. Cook for 20 to 30 minutes. Turn once.
Mix together in a pan sugar, cocoa, milk and margarine. Cook over medium heat until it starts to boil, stirring occasionally. Boil for 2 to 3 minutes. Remove from heat. Cool for 1 minute, then add vanilla, peanut butter and oatmeal, stirring well. Drop spoonfuls onto waxed paper.
Place milk in a deep bowl with beaters. Freeze until ice crystals start to form. Dissolve gelatin in boiling water and cool to room temperature. Beat icy milk on high until light and fluffy. Beat cream cheese and sugar in a large bowl until fluffy. Blend in cooled gelatin and vanilla. Add whipped evaporated milk. Beat at high speed for 2 minutes. Pour into dessert glasses and sprinkle with crumbs. Chill 3 hours.
Cut Crisco, salt and flour; add beaten egg, water and vinegar. Place on a floured board and work some. Makes 3 pie crusts or if you want to freeze this and make pie crusts later, form into 3 large balls, unthaw later and roll out on a floured board.
Put ground beef and chopped onion in pan and fry over moderate heat until done. Mix flour, sugar, salt and pepper and add to beef mixture, stirring well. Add catsup, mustard and Worcestershire sauce. Stir well. Heat and serve on hot buns.
In 12-inch skillet, heat margarine or butter over medium high heat and cook shrimp and garlic; stirring frequently, 2 minutes or until shrimp turn almost pink.
Mix flour, margarine, salt and pecans. Bake at 350° until golden brown.
Cook lasagne noodles to desired doneness as directed on package. Drain; rinse with cold water. Heat oven to 350°. In medium skillet, brown ground beef with onion; drain. Stir in 1/4 cup of the pizza sauce, 1/2 cup of the cheese, mushrooms and egg. Spread each lasagne noodle with a generous 1/3 cup meat mixture; carefully roll up and place seam side down in ungreased 8-inch (2-quart) square baking dish. Pour remaining pizza sauce over rolls. Cover; bake at 350° for 40 to 45 minutes. Uncover; sprinkle with remaining cheese. Bake an additional 4 to 6 minutes or until cheese is melted.
Break spaghetti into pieces and cook following package directions. Drain; mix soup, 1/4 of liquid from mushrooms, drained mushrooms, chopped onion, pimento, green pepper and 1 1/4 cups of the cheese. Add spaghetti, tuna (broken into chunks) and sherry; toss lightly until mixed. Season to taste with salt and pepper. Put into casserole and sprinkle with remaining cheese. Bake in moderate oven, 350°, about 45 minutes. Serves 6.
Dissolve yeast in water (warm). Add oil and salt. Put flour in mixing bowl. Pour in yeast mixture. Mix and knead. Roll out. Put in greased pan. Let rise 45 minutes. Bake at 475° until done.
Make cake mix following directions on box. Save 1 cup of cake batter. Grease 9 x 13 baking pan. Pour cake mix into pan and bake at 350°.
Cook sausage with onion and drain off grease. Mix together with other ingredients and cook until cheese is melted. Can be placed in slow cooker until cheese has melted.
Beat sour cream, cream cheese, onion dip, taco seasoning and salt together for 10 minutes. Spread on a flat type serving plate and refrigerate at least 1 hour to firm mixture. Sprinkle chopped lettuce, tomatoes and shredded Cheddar over dip. Serve with taco chips for dipping.
Soften cream cheese in microwave. Add chili and Tabasco. Heat 2 minutes on High. Top with Cheddar cheese. Heat 1 minute. Serve with chips (Tostitos)
Combine vegetables, olives and cheese. Blend in enough Hellmann's mayonnaise to moisten and hold together well. Cook pasta according to package directions; rinse in cold water and drain well. Fold other ingredients into pasta and check for correct amount of mayonnaise. Add salt and pepper.
Cook carrots; drain and cool. Cut onions and pepper into slices and mix with cooled carrots. Mix other ingredients and pour over vegetables. Cover and marinate for 12 hours or more. Drain to serve (or keep and return unused vegetables). Keeps 2 to 3 weeks in refrigerator. Serves 6 to 8.
In Dutch oven, brown sausage and drain. In 2 tbsp. drippings saute onion & sausage. Add next 5 ingredients. Cover and cook until potatoes are done. Stir in corn & milk and heat to almost boiling. Serves 6 - 8.
Mix together cream, sugar, eggs and vanilla. Pour into freezer canister, then fill to the top with milk. Freeze.
Mix confectionary sugar, vanilla, and milk. Stir until hard. Flour wax paper- Lay mixture on wax paper roll it out flat and thin, spread peanut butter. Start at one side, roll into log. Take sharp knife, cut into slices. Refrigerate.
Preheat oven to 350°. Combine first 6 ingredients in mixing bowl. Pour into greased and lightly floured 9 1/2-inch Bundt pan. Bake 45 to 50 minutes or until cake springs back when lightly touched. Combine 6 tablespoons Kahlua and powdered sugar. When cake is warm in pan, poke holes in cake and pour glaze over. Allow cake to cool in pan at least 2 hours before removing. Good with whipped cream.
In a 3-quart saucepan, combine sugar and water and cook over medium heat, stirring until sugar dissolves. Cook until syrup reaches a temperature of 230° on a candy thermometer. In a small bowl, mix egg yolks and flour together, blend well. Add 2 tablespoons of syrup, stirring. Slowly pour mixture into syrup in the saucepan, stirring constantly. Add coconut and simmer over low heat, stirring, until mixture is thick and stiff. Don't allow mixture to come to a boil. Remove the pan from the heat, stir in the vanilla and let cool to room temperature. Preheat oven to 375°. Shape mixture into small balls, 1 tablespoonful at a time. Butter cookie sheet and bake cookies in oven for 15 minutes. Cool. Makes 40 cookies.
Combine the first five ingredients in a large bowl. Mix well and stir in cranberrys and walnuts. Pour in two greased 9 inch round baking pans. Bake at 350 degrees for 30 to 35 minutes or until done. Cool 10 minutes before removing from pans. Cool completely.
Blend all together and serve chilled. Heat in top of double boiler over simmering water for a hot drink.
Add sugar to cranberries and let set overnight. Add crushed pineapple, nuts, marshmallows and Cool Whip.
In blender or food processor, mix the first 5 ingredients. Mix remaining ingredients. Pour over vegetables, cover, and put in refrigerator for at least 24 hours. 48 hours is recommended. You can add pimento or chopped red pepper for color when serving if you like. (If you add to mixture before day of serving it will make the sauce pink.)
Cook meat; drain. Add olives, onion and tomato sauce. Mix sour cream, cottage cheese and Ortegas. In a 14 x 9-inch baking dish, crumble 1/2 the tortilla chips, lining the bottom of the pan. Next, spread 1/2 the meat mixture over chips, then 1/2 the sour cream mixture over top. Layer again, starting with chips, then meat, then sour cream mixture. Cook at 350° for 35 minutes. Serves 5.
Cut beef across the grain into thin strips. Combine soy sauce, garlic and ginger. Add beef. Stir and set aside while preparing vegetables. Heat oil in large frying pan. Add beef and stir over high heat until brown. Taste; if not tender, cover and simmer 30 to 40 minutes over low heat. Turn heat up and add vegetables. Stir until vegetables are tender-crisp, about 10 minutes. Mix cornstarch and water; add to pan, stirring and cooking until thickened. Add tomatoes and heat through. Serve over cooked white or brown rice.
Marinate chicken with Gavenders seasonings to taste and red pepper. Grill 10 minutes on each side until done. Slice chicken in strips or cubes. Warm tortillas.
Bake cake mix as directed on package for two 9-inch round cake layers. Cool. Place cake layers, top side up, in 2 clean round cake pans. Pierce cake with large fork at 1/2-inch intervals. Stir one cup boiling water into each flavor of gelatin in separate bowls for 2 minutes or until dissolved. Pour one flavor of gelatin over one layer and the other flavor over the remaining layer. Refrigerate 3 hours. Dip cake pan in warm water for 10 seconds and unmold onto serving plate. Spread with 1/4 of the frosting. Place second layer on top and do the same. Refrigerate one hour before serving.
In a small bowl, combine salt, sage, allspice, pepper and rosemary. Coat the hens with oil, then with the herb mixture, rubbing them well. Cover the hens with plastic wrap and refrigerate 3 hours. Preheat broiler. Set rack 8 inches from heat. Arrange hens on broiler pan and broil 8 minutes; turn over and broil 7 to 8 minutes longer. Serves 2.
Cook all together in large pan; use thermometer. Use 260 coloring, 290 flavor, 300 lemon, sassafras, clover, anise, orange and cinnamon. Pour in greased cookie sheet. After cooled, break and cover with powdered sugar.
Brown meat, onions and garlic together in large skillet; drain excess fat. Add all remaining ingredients, except cheese. Cover and simmer 45 minutes, stirring occasionally.
Place pineapple in bottom of 9 x 13-inch casserole dish. Mix sugar, flour and cheese and sprinkle over top of pineapple. Mix crushed crackers with margarine and crumble over top. Bake at 350° for 25 minutes, uncovered.
Melt chocolate and butterscotch morsels in top of double boiler. Remove from heat. Add Spanish peanuts; stir. Drop by teaspoons on waxed paper. Cool. Makes approximately 60 clusters.
Combine flour, salt and pepper. Pound into round steak. Cut steak into small serving pieces. Brown steak in shortening. Pour off fat. Add French onion soup and ketchup. Cover and cook over low heat for 1 hour. Add green pepper (cut into 8 strips). Cook 20 minutes until meat is tender. Stir occasionally.
Mix sour cream, marshmallows, coconut and 1 can of cocktail, drained. Add the other cocktail and both cans of oranges with juice. Mix well. Cover and put in refrigerator for 24 hours and mix a few times during that time.
Mix well together the first 5 ingredients. Then mix together the last 3 ingredients. Combine the two mixtures and mix well. Fill muffin cups 3/4 full. Bake 20 to 25 minutes at 400°. Will keep in refrigerator (the batter) for six weeks.
Cook and simmer 15 to 20 minutes. To burrito shell, fill meat, Monterey Jack cheese, beans, sour cream, black olives and salsa and roll.
Mix all ingredients. Spread in a greased 9 x 13-inch dish. Top with one cup crushed corn flakes, mixed with 1/4 cup melted butter (or margarine). Bake at 350° for 1 hour. May be frozen.
Mix crackers, margarine, peanut butter and sugar. Pat in 9 x 13-inch pan. Melt chocolate chips; top peanut butter mix. Chill 10 minutes. Cut in squares.
Cream margarine and sugar until well blended. Add eggs and beat well. Blend in lemon rind. Mix dry ingredients together and add to sugar mixture along with raisins. Mix well. Drop teaspoonful on cookie sheet 2-inches apart and press flat. Bake for 10 to 12 minutes at 400° until light brown. Remove cookies from pan while hot.
Dissolve soda in hot water. Mix sugars, vanilla, eggs, salt, butter and dissolved soda. Blend with mixture. Add flour to mixture. Drop onto ungreased cookie sheet and bake at 375° until brown.
Mix and pour over cake immediately when removing from oven. Sprinkle coconut and/or pecans on top.
In a 12-inch skillet on high heat, bring 1 cup water to a boil; add potatoes with skin and carrots. Reduce heat; cover and simmer 5 minutes. Drain vegetables and set aside.
Heat oven to 375°. Place sliced apples in greased 8 x 8 x 2-inch square pan. Blend remaining ingredients until mixture is crumbly. Sprinkle over apples. Bake for 30 to 35 minutes or until apples are tender and topping is golden brown. Serve warm with ice cream.
Melt chocolate as you would for dipping. Stir in thoroughly but quickly the Eagle Brand milk. If nuts are desired, put in chocolate before adding milk, as the fudge will begin to set up quickly. Pour into buttered dish.
Cook hamburger meat (and onion). Add the remaining ingredients and cook until cheese melts. Serve with tortilla chips.
Cook macaroni until tender. Blend soup and mayonnaise with 1/2 cup of cheese. Add other ingredients. Sprinkle remaining cheese on top. Bake 30 minutes at 350°.
Place vegetables in a large pot with tomatoes and broth. Bring to a boil and simmer, covered, until thick, about 45 minutes. Season with pepper. Has zero fat.
Mix jello and hot water; let sit until partially jelled. Mix all other ingredients. Pour in mold. Refrigerate until jelled completely. Perfect for Thanksgiving and Christmas.
Preheat oven to 350°. Mix everything together and bake in single round buttered cake pan. Bake 40 to 45 minutes. Let cool on rack for 10 minutes and then take out carefully.
Season pork chops with salt and pepper and brown chops on both sides in skillet. Arrange potatoes in 2-quart casserole. Mix remaining ingredients and pour over potatoes. Place brown chops on top of potatoes in casserole. Sprinkle cheese over top. Bake at 375°, covered, for 1 hour and 15 minutes. Serves 4.
In large pot over low heat, melt marshmallows and 3 tablespoons of butter or margarine, stirring constantly, until marshmallows are gooey. Remove from heat. Stir in the popped popcorn a little at a time. Let the pot cool for at least a minute. Rub some butter or margarine on your hands. Then, scoop out a handful of the mixture and make one ball for the body and one for the head. Use decorations to make eyes, nose and mouth. If you make his body about the size of a tennis ball, this recipe makes about seven snowmen.
Combine ingredients in a microwave-safe bowl and microwave on High for 2 or 3 minutes, stirring occasionally. When ready, the surface will become dull. Stir until smooth. Spread mixture into a buttered 8 x 8-inch glass dish. Cool and cut. Makes 8 to 10 servings. Preparation time: 10 minutes.
Mix 1 can of water into the cherries. Put into 9 x 13 glass dish. Sprinkle cake mix on top (dry). Slice butter thin and put on top of cake mix. Put into preheated oven at 350° for 45 minutes or until lightly browned.
Layer bread, sausage and cheese into 9 x 13-inch pan. Beat together eggs, milk, salt, dry mustard, 1 can mushroom soup and water. Pour over casserole. Let set overnight or 8 hours in refrigerator. Bake at 325° (1 1/2 hours, covered, 1/2 hour uncovered) until center is done. Test with knife. Remove from oven and let set 10 minutes before serving.
Put the chopped apples in a crock pot. Sprinkle the sugar and cinnamon over the top. Cover and cook on high for 1 hour stirring occasionally. Add vinegar and stir. Reduce heat to low and continue cooking several hours until apples are consistency of apple sauce. Any large pieces of apples can be mashed with a potato masher or a fork. Continue cooking to thicken slightly. Spoon into jars and seal immediately.
Cream sugar and shortening. Add eggs, one at a time, mashed bananas and vanilla. Add dry ingredients alternately with buttermilk and chopped nuts. Put in 2 (9 x 5-inch) loaf pans and bake for 45 to 50 minutes, or until a wooden pick comes out clean when inserted, at 350°. Cool for 10 minutes, then remove from pans. Slice when cold. Keeps moist when tightly wrapped. Freezes well.
Cream together the sugar and eggs until there is no sugar in the bottom of mixing bowl. Gradually add eggs, one at a time; blend well. Add all dry ingredients together in mixing bowl. Add sour cream; mix at low speed. Slowly add sweet milk until you get the texture you desire. Add extract. Increase speed to thoroughly blend all ingredients. Grease and flour a tube pan. Bake at 325° for 1 1/2 hours, or until toothpick comes out clean.
Remove tough outer leaves of cabbage. Core, then place it in a large kettle of boiling water. Boil until outside leaves loosen. Lift out leaves with two wooden spoons and drain. In a bowl, combine meat, rice, onion, parsley, egg and salt, if desired. Place about 2 tablespoons of the meat mixture in the center of each cabbage leaf, tuck in the sides over the meat and roll up securely. Place close together in a large, deep skillet. Add remaining ingredients and enough water to cover. Cover tightly and cook over medium heat 30 minutes, shaking pan occasionally. Serve or freeze for later use. To reheat, bake in 350° oven for 20 to 30 minutes, until brown on top. Makes 24 rolls; allow 2 per serving.
Drain pineapple, reserve juice. Add jello mix and stir. Then add Cool Whip, marshmallows and crushed pineapple. Refrigerate.
Flatten biscuit dough into pie shell shape in pie pan. Press crushed Fritos into dough. Brown hamburger in skillet; drain fat. Mix taco seasoning and tomato sauce into meat. Top meat with sour cream. Sprinkle grated cheese on top. Bake at 350° approximately 1/2 hour or until crust is brown.
Cream butter and gradually add sugar, creaming well. Melt and cool chocolate completely. Add 1 egg at a time mixing on medium speed for 3 minutes following each egg. Add vanilla and pour into pie shell. I use a chocolate graham cracker crust and garnish the top with shaved Hershey bar.
Brown almonds and sesame seed in a little margarine. Mix cabbage and onion in a large bowl. When almonds and sesame seed are cool, mix with cabbage, onions and noodles.
Sift dry ingredients together and cut in lard until like meal, then add water. Press into ball and roll about 1/4-inch thick. Handle as little as possible. Makes 2 crusts. Put in pie pan and bake at 450° until well browned.
Mix shortening, sugars, eggs, flour and vanilla. Add one at a time the other ingredients. Mix well. Shape into balls. Mash with a fork. Bake at 350° for 8 to 10 minutes.
Mix thoroughly 1/2 cup soup, beef, bread crumbs, onion, egg and salt. Shape firmly into loaf (8 x 4-inch). Place on shallow baking pan. Bake at 375° for 1 hour. Frost with potatoes and sprinkle with cheese. Bake 15 minutes more. Blend remaining soup, water and 2 tablespoons drippings. Heat; stir occasionally. Serve with loaf. Makes 6 to 8 servings.
Cook cornbread mixes as directed. Cool and crumble. Fry bacon until crispy. Cool and crumble. Dice tomato, onions and bell pepper. Mix all ingredients together. Stir in mayonnaise. Chill 2 hours and serve.
Boil chicken until done; remove breasts. Chill broth and remove fat. Cook noodles in broth. Add salt and garlic powder while cooking over medium heat. Lower heat and add dry dip mix; cook until thick. Remove; add sour cream and dressing. Can be eaten cold or hot.
Combine onions and oil in skillet. Cook on high for 3 or 4 minutes; whisk in flour. When this starts to brown, add tomatoes. Stir until it thickens. Add broth slowly, stirring constantly. Cook until desired consistency. Add salt and pepper.
In mixing bowl combine the apples, egg yolks, flour, sugar, milk, vanilla, butter and salt. Mix well. Pour into unbaked pie shell. Bake in 350° oven for 35 to 45 minutes or until knife comes out clean when inserted into center of custard. Remove from oven and top with meringue.
Whip milk which has been chilled. Gradually add sugar and lemon juice; pour into crust. Freeze. Cut into squares and eat.
Mix all ingredients together overnight and drain. Put meat in the oven at 350 until dried out. Can save the marinade for another batch.
Mix well. Store in airtight container. To serve: Use 1/2 cup mix with 8 ounces boiling water. Top with marshmallows if you wish.
Combine the lemon juice, sugar and water. Stir to mix well and dissolve all the sugar. Add the lemon slices and chill well.
Prepare macaroni according to directions and set aside. In a medium sized bowl, combine macaroni and broth, soup and milk. Set aside. In a large soup pot, saute ham, onion, carrots and celery in the butter. Add broth mixture and simmer over medium-low heat for 10 minutes. Stir in the tomatoes, chicken and seasoning. Add half and half and gently heat through. Serves 8 to 10.
Heat oven to 425°. Prepare pastry. Sprinkle chicken, asparagus, onion and cheese (in that order) in pastry lined pie plate. Beat eggs slightly. Beat in remaining ingredients. Pour into pie plate. Bake, uncovered, 15 minutes. Reduce oven temperature to 325°. Bake until knife inserted comes out clean, about 30 minutes longer. Let stand 10 minutes before cutting. Serves 6.
You may use any vegetables as a substitute (chopped broccoli, cauliflower, etc.)
Mix cream cheese, sugar, lemon juice, rind and milk or cream. Cream until whipped cream consistency. Fill tart shells. Serve topped with whipped cream.
In large bowl combine hot roll mix, yeast packet, oats, flour, sugar, fruit and nuts. Mix well. Add cream cheese, margarine, orange peel and egg. Mix. Add water. Mix until dough pulls away from sides of bowl. Turn dough out on floured surface. Knead 5 minutes. Shape dough in ball. Cover. Let rest 5 minutes. Cut in half. Cut each half into 6 pieces. Shape each piece in ball. Place on cookie sheet. Brush tops with melted margarine. Sprinkle with oats. Cover loosely. Let rise 20 to 30 minutes. Heat oven to 375°. Bake uncovered 26 to 28 minutes. Remove to wire rack. Cool.
In cooking oil, place onion and rice until slightly brown. Spray the casserole dish with Pam and other spray. Combine drained mushrooms and cans of consomme. Stir to blend. Bake, covered, 1 hour at 350°.
Pour oil in baking pan. Heat in a 350° oven. Dip fish in beaten egg, then in cracker crumbs and arrange in preheated baking dish. Bake until brown, about 20 minutes.
Brown beef and onion in pan. Add rice, soup, water, salt, celery and pepper. Mix well and put in baking dish. Cover and bake in 325 degree oven for one hour. Near end of baking time uncover, stir and top with potatoes chips. Finish baking.
Mix all ingredients (except walnuts) well. Form into a ball shape. Roll in walnuts. Serve with crackers.
Heat oleo, cocoa and water to a boil. Remove from heat and stir in salt, sugar, flour, eggs and sour cream. Put on large greased cookie sheet. Bake at 375 degrees for 20 minutes. Cool. Frost with icing.
Put biscuits in pie pan, pizza pan or cookie sheet. Spread butter or margarine on top of each biscuit. Put brown sugar over butter or margarine and melt both into biscuit with a small amount of hot water. Cover with foil and place on stove burner or in oven until well steamed, about 3 to 5 minutes. Kids love them and so do I.
In saucepan, combine oil, sugar and vinegar. Simmer 5 minutes. Add celery seed, mustard, salt and pepper. Cool and store in jar. Shake well and add to remaining ingredients to serve.
Mix flour, baking powder, egg and cold water well and drop by teaspoons into boiling seasoned kraut. Cover. Turn heat to low and cook 10 to 15 minutes. Serve.
Cream together the first 3 ingredients. Add the next 5 ingredients. Mix together. Pour into greased 13 x 9-inch pan. Cut apples in eighths and arrange on top of batter. Melt 4 tablespoons oleo and pour over top of apples. Sprinkle sugar and cinnamon mixture over apples. Nuts are optional. Bake at 350° for 35 to 40 minutes. While still warm, string a glaze of powdered sugar and water over top. Good with ice cream or whipped cream.
Stir-fry squash and onion; fold in carrots, peas and chicken. Combine sour cream and soup. Combine croutons and butter. Spread half of crouton mix into 9 x 13-inch casserole dish. Pour chicken and vegetables on top of croutons, then add the sour cream and soup mix. Top with remaining croutons. Bake at 350° for 35 to 40 minutes.
Combine egg, sugar, mustard, vinegar, salt and grated onion in blender; process one minute. With motor still running, pour oil into mixture in a slow, steady stream. Pour into a bowl; stir in poppy seed. Refrigerate until ready to use.
Place chocolate in top of double boiler. Bring water to a boil. Reduce heat to low. Cook until chocolate melts. Combine the cream cheese and sugar. Beat until smooth. Add chocolate and vanilla, beating well. Stir in chopped pecans. Press mixture into a lightly greased 8-inch square pan. Chill until firm and cut into squares. Top each square with a pecan half. Store in refrigerator. Yields 16 squares.
Combine beef, milk, oatmeal, crumbs, eggs, 1/2 cup onion, 1/2 teaspoon garlic powder, salt, pepper and chili powder. Mixture will be soft; shape into walnut-sized balls. Place in a large baking pan.