HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small saucepan, melt the butter (careful not to burn). Add the finely chopped garlic buds and turn the heat to very low. Pound the chicken breasts until thin. Cut the breasts into bite size pieces and set aside.
Mix all ingredients and heat to a boil. Marinate chicken 6 to 24 hours. Top grilled chicken with grilled pineapple slices. Will marinate up to 8 boneless, skinless chicken breasts.
Cut top, bottom and sides off pineapple; slice and cut into bite size pieces. Place 2 to 3 slices worth of pieces in bottom of a large bowl. Sprinkle with 1 tablespoon of sugar. Continue to layer pineapple and sugar until all pineapple is used. Add the butter-glazed and the fresh nuts. Mix all together and let set overnight in refrigerator. Put the half and half in a large bowl; add the heavy cream, shaken well. Gradually add the beaten eggs, vanilla, salt and almond flavoring. Add to pineapple mixture; stir well. Pour into ice cream freezer and freeze according to the freezer's directions.
*May use bacon, sausage or ham (cooked), chopped onions, tomatoes, diced potatoes (browned in bacon grease).
Brown the chicken. Drain the excess fat. Add both types of onions and the bell pepper. Saute until clear. Add the chicken broth, garlic, sausage, ham and parsley. Simmer 15 minutes. Add rice and bring the mixture to a slow boil. Reduce heat to low and cover. Cook on low for 15 minutes (45 minutes if using brown rice).
In saucepan, cook celery in butter until tender. Blend in soup and sour cream. Add wine and parsley. Cut carrot halves in 2-inch pieces. Add carrots and onions to soup mixture. Heat, stirring occasionally. Makes about 4 cups.
Moisten bread with water. Press out and discard excess water. Set aside. Saute onions, peppers and celery in shortening until lightly browned. Combine bread, sauteed vegetables, beef, eggs and seasonings. Mix lightly, but thoroughly. Avoid overmixing if using mixer. Shape into 1 big loaf and place in oven for about 1 hour. Remove excess fat and liquid during cooking period. Cool slightly. Cut in about 13 slices per loaf.
Heat cooked, shredded beets in melted butter in saucepan. Stir in flour, sugar and salt. Add sour cream and vinegar. Heat thoroughly, stirring frequently, but do not boil.
Melt butter in saucepan. Add sugar, flour, eggs and vanilla. Stir in chocolate chips. Pour in unbaked pie shell. Bake at 350° for 30 to 40 minutes.
Brown franks and onion. Add beans and remaining ingredients. Simmer 20 to 30 minutes. Yields 8 to 10 servings.
In small bowl, combine sugar, pepper, paprika, curry powder and salt. Rub ribs, coating well. Place ribs in shallow pan. Cover and chill 2 to 6 hours. In a covered grill on low, place ribs, fat side up. Grill about 1 1/4 hours or until tender, turning once in awhile.
Pull bread into pieces and put into the following mixture of milk, sugar, salt, vanilla and beaten eggs. Add nutmeg and cinnamon to taste. Mix well. Sprinkle cinnamon or sugar and cinnamon mixture on top. Bake slowly for about an hour at 325° or so.
Place broccoli in bottom of medium casserole; top with chicken. Combine soup, mayo, sour cream and lemon juice and pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs. Sprinkle over cheese. Bake at 350° for 30 to 35 minutes. Can be doubled, use 10 x 15-inch pan.
Wash and drain okra. Cut up and roll into corn meal in which the salt has been added. Fry in hot oil or bacon drippings; stir frequently. When golden brown, take out with spoon with holes and drain on paper towel. Serves 6 to 8.
Add all ingredients to mashed potatoes. Mix well. Put in greased casserole dish. Crumble topping on top. Bake at 350° for 25-35 minutes, until brown.
Combine oil, sugar and eggs which have been beaten. Sift and measure flour; add dry ingredients to flour and sift again. Combine flour, nuts and apples to oil mixture. Bake at 325° for 1 hour.
Beat eggs, sugar and oil. Sift in dry ingredients. Fold in apples and nuts. Bake at 350° for 40 to 50 minutes in a 9 x 13-inch pan.
Mix with spoon and let stand 48 hours before using. Keep batter in refrigerator for 6 weeks (covered). Use as needed. Fill muffin tins 3/4 full. Bake 20 minutes at 400°.
Cook spinach as on box. Let chill for 1 hour. Mix all ingredients. Let chill. Make into 1-inch balls. Bake 20 minutes at 350°. Turn if necessary.
First Layer: Melt butter; pour over pretzels with sugar on cookie sheet. Bake at 350° for 8 minutes. Cool; break with a knife. Place in the bottom of a long bowl.
Boil all ingredients for 8 minutes, stirring constantly. Cool and spoon over ice cream. Add peanuts, if desired. Return to freezer. Serve with whipped cream and a cherry. Remove from freezer 15 minutes before serving.
In a large bowl, combine the broccoli, raisings and onion. In a small bow., combine the mayonnaise, vinegar, and sugar. pour over broccoli mixture; toss to coat. Sprinkle with bacon. Chill for at least 2 hours. Serves 6.
Microwave Method: Put jelly in 4-cup glass measure. Microwave uncovered on High 3 to 4 minutes until melted, stirring once. Add peppers and vinegar; microwave on High 3 to 4 minutes until bubbling. Pour into 3 hot, clean 6 ounce jars, dividing peppers equally among them. Cover loosely and refrigerate 1 hour or until jelly has partially set. Stir to distribute peppers evenly. Cover tight and refrigerate. Makes 2 1/3 cups.
Dump the pineapple over entire bottom of well-greased 9 x 13-inch pan. Dump the cherry pie filling over pineapple. Dump the entire box of dry cake mix evenly over, then slice margarine evenly over top. Sprinkle nuts on last and bake 45 minutes to 1 hour at 350°.
Ground together the ham and pork. Mix tapioca through ground meat. Combine with other ingredients and mix well. Bake in 7 x 5 x 3-inch loaf pan (or form a loaf and bake in 9 x 13 x 2-inch pan) at 450° for 20 minutes. Decrease temperature to 375° and bake 45 minutes longer. Serve hot or cold. Serves 8 to 10.
In a small saucepan, combine the first 3 ingredients. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Preheat broiler. Place kabobs on unheated rack; broil 4 to 5 inches from heat, 8 minutes for medium rare to 12 minutes for well done. Turn; brush with mixture often. Or, grill kabobs on uncovered grill directly over hot coals, turning and basting often.
Prepare jello according to box directions and refrigerate. When nearly set, stir in fresh vegetables. Return to refrigerator until set. Best if eaten within 2 days.
Peel off skin of chicken; roll in flour. Fry until brown in corn oil.
Cook and drain broccoli. Cook and debone chicken breasts. Cook and drain noodles. Combine soup, lemon juice, mayonnaise and 1/2 cup of cheese. Spread noodles in buttered baking dish. Layer the rest. Top with 1/2 cup of cheese. Bake 30 minutes at 350°.
Mix all together. Put into regular graham cracker crust or vanilla wafer crust. Refrigerate for 24 hours.
Sift together sugar, flour and soda; let set. Mix butter, cocoa and water together in saucepan. Bring to rapid boil and pour over dry mix. Mix together 2 minutes at medium speed buttermilk, eggs and vanilla. Blend into other ingredients. Pour into 9 1/2 x 13-inch pan. Bake 30 minutes in 350° oven. Cool cake.
Combine dry ingredients in pan. Stir in milk until smooth. Add margarine. Bring slowly to boil, stirring. Boil 1 minute. Off heat, stir in cheese until melted, then macaroni. Pour into buttered casserole; top with crumbs. Bake uncovered at 375° for 25 minutes.
Chop onion and cut bacon into small pieces. Brown ground sirloin, bacon and onion in skillet. Drain off excess grease. Place in 3-quart casserole dish. Drain kidney beans and butter beans. Do not drain pork and beans. Add all beans and the rest of the ingredients to meat mixture. Mix well. Bake uncovered at 350° for 1 hour.
In a large bowl, combine oil, sugar, eggs and vanilla. Sift dry ingredients together. Add to first mixture; mix well. Stir in coconut, carrots, pineapple and nuts. Pour into greased and floured pan (13 x 9 x 2-inch). Bake at 350° for 50 to 60 minutes. Cool; frost with cream cheese frosting.
Mix together cream cheese and sugar in bowl. Fold in whipped topping and crushed pineapple. Spoon into pie crust. Top with pineapple chunks. Chill 2 hours or overnight. Garnish with additional whipped topping, if desired.
Combine all ingredients except the meat and mix well. Pour mixture over the meat and marinate overnight. Place meat in a roasting pan. Bake covered at 350° for about 3 hours or until done. Serve with rice.
In a large saucepan, heat oil. Cook vegetables, parsley and garlic 3 minutes or just until vegetables begin to cook. Add broth and bay leaves; heat to boiling. Reduce heat and simmer 20 to 30 minutes. Return broth to boiling. Stir in uncooked noodles. Boil, stirring occasionally, 5 minutes or until noodles are tender. Remove bay leaves before serving. Serves 8.
Mix together. Bake at 375° for 45 minutes or 1 hour.
Put soup in bottom of cake pan. Stir in cooked chicken. Top with unbaked biscuits until top is covered. Bake at temperature as directed on biscuits. Serve hot!
Mix all ingredients except Cool Whip and pour in oblong container (8 x 12-inch). Ice top with Cool Whip.
In skillet, cook zucchini and onion with basil in butter until tender. Add remaining ingredients. Heat until cheese melts; stir occasionally. Makes about 5 1/2 cups.
Cream sugars, eggs and oil in a large bowl. In a separate bowl, combine buttermilk, soda and vanilla. Add buttermilk mixture with sugar mixture alternately with flour. Fold in rhubarb and nuts.
Combine graham cracker crumbs, walnuts and margarine. Press into greased 9 x 13 x 2-inch pan, reserving 1 tablespoon for garnish. Bake at 350° for 5 minutes. Cool completely.
Puree the banana, orange juice or orange and grapefruit juices, ice and lemon juice in a blender. Pour into a tall glass and enjoy.
Mix all the soup and cream together and pour over the other ingredients which have been put in a large container. Mix. Pour into roaster or large pan and bake 1 hour at 350°. The last half hour, put bread crumbs over the top and bake uncovered.
Cut off root end and place in a Pam sprayed glass (ovenproof) dish. Bake 1 hour at 400°. When done, remove outer husk and season to taste.
In a skillet, brown the ground beef, bacon and onion. Drain and set aside. In a large baking dish, combine beans, sugar, catsup, mustard, vinegar and peppers. Add ground beef mixture and mix well. Bake at 375° for 45 minutes.
Put everything into blender and mix for 1 minute. Pour into a well-greased pie plate. Bake 25 to 30 minutes at 400°.
Layer in 3-quart serving bowl. Spread mayonnaise over salad, sealing to edge of bowl. Refrigerate several hours or overnight.
Lightly grease an 8 x 13-inch baking dish and spread apple pie filling on bottom. Sprinkle with 3 tablespoons water. Layer in the following order: coconut, cake mix and pecans. Slice 2 sticks margarine over this and bake in a 350° oven for 30 minutes. Can be served warm with whipped cream or cooled.
Sprinkle artichoke hearts with salt and pepper. Mix parsley with bread crumbs. Beat eggs slightly. Dip hearts in egg; roll in bread crumbs. Fry in hot oil about 3 minutes on each side or until golden brown. Serve very hot. Serves 6 people.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Mix the chicken, peas and carrots, mushrooms and onion in plate. Beat remaining ingredients until smooth, 15 seconds with blender or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes. Serves 6 to 8.
Heat all together (except ginger ale) in a large sauce pan until sugar is dissolved. Remove from heat; cool. Divide into 4 equal batches; freeze. When ready to use, thaw slightly until slushy. The night before, put ginger ale in freezer. By the next morning, the ginger ale should be slightly frozen (slushy). Add 3 (2 liter size) bottles ginger ale to each batch of punch base. This recipe will make about 7 gallons of punch or 147 servings.
Cook celery and onions in butter until tender. Mix bread in a large bowl and toss with salt, pepper and herbs. Add cooked vegetables, eggs and water chestnuts. Moisten with chicken broth, using enough to make dressing, which is neither dry or soggy. If any dressing will be cooked separately, make moister and bake along with the turkey the last hour of cooking. Makes about 12 cups or enough to stuff a 10 to 12 pound turkey and bake some on the side.
Brown ground beef, pepper and onion until tender; drain and set aside. Cook noodles; drain. Add meat, soup, milk, salt and pepper to noodles. Pour into a 9 x 13 x 2-inch baking dish. Top with cheese. Bake at 350° for 30 minutes.
Prepare potatoes as directed. Combine all ingredients except butter. Mix well, form into tiny balls and fry in butter on low heat. Shake pan to brown evenly. Yields: 48 meat balls.
Cream butter; mix in cheese and flour combined. (In blender, mix 1/4 at a time.) Roll out thin and either cut into sticks about 4 inches long and 1/2 inch wide or into 1-inch rounds. Bake at 375° on an ungreased cookie sheet for about 10 minutes.
Sprinkle gelatin over cottage cheese, blending well. Stir in grapes and pineapple. Fold in whipped topping. Chill at least 3 hours or overnight before serving.
Dissolve jello in water. Chill until syrupy. Add sour cream and cranberry. Pour into mold and chill to set.
Combine first 5 ingredients. Put in oblong baking dish, 13 x 9 x 2-inches that has been sprayed with Pam. Beat eggs and add rest of ingredients. Pour over ham, bread, etc. mixture. Refrigerate overnight. Bake at 325° for 1 1/2 hours. Serve hot. Serves 12 or more. Serve muffins with this and it makes a very nice combination.
Place potatoes and fruit in a large bowl; mix together. Mix all other ingredients in a smaller bowl and pour over sweet potatoes and fruit to coat. Chill before serving.
Cook noodles and drain. Melt margarine and blend in remaining ingredients. Toss with hot noodles.
Separate rolls. Take marshmallows. Dip in butter, roll in sugar mixture and wrap in crescent roll. Make sure there are no openings in roll by pinching shut. Roll completed crescent roll in sugar mixture. Place roll in muffin cup and tin. Bake for about 13 minutes at 350°.
Let cream cheese soften in a bowl. Chop green onions and mix in cream cheese. Add Worcestershire sauce and chipped beef (torn into small pieces) to mixture. Work it together and form a ball. Refrigerate for about 2 hours before serving.
Make 1 box strawberry jello and pour into a 9 x 13-inch cake pan to set up. When firm, dissolve the lemon jello in the boiling water. Mix in the cream cheese until smooth and add the crushed pineapple and juice. Chill until thick enough to put on top of the strawberry layer without melting it. (If you pour it over a large spoon, it does not make a hole when you pour.) When the second layer is set firm, make the second box of strawberry jello and chill until thick enough to put on top of the pineapple layer without melting it. When completely set, cut into squares and serve on a lettuce leaf.
Saute vegetables in oleo. Add vegetables and squash to crumbs. Add cream of chicken soup. Add 1 cup water. Add 1 beaten egg, salt and poultry seasoning to taste. Bake in 9 x 13-inch pan (greased) 30 minutes at 350°.
Cook and stir onion and pepper in 2 tablespoons butter until tender. Remove from heat. Stir flour and seasonings. Cook over low heat until bubbly. Remove from heat. Gradually stir in milk and egg. Pour into greased 1-quart casserole. Combine cracker crumbs and 1 tablespoon butter. Sprinkle evenly over corn mixture. Bake, uncovered, 30 to 35 minutes at 350°. Yields 4 to 6 servings.
Boil potatoes the day before (whole with peels). Cut potatoes in small pieces and put in large bowl. Set aside. Melt margarine and soup. Stir together. Add green onions and sour cream and mix well. Stir mixture into potatoes and put into 9 x 13-inch pan. Top with grated cheese. Melt the 4 tablespoons margarine; add in cornflakes. Stir gently to coat. Place on top of cheese. Bake at 350° for 45 minutes.
Preheat oven to 350°. Mix first 3 ingredients well. Add peaches and juices. Dot with butter. Bake at 350° for 1 1/2 hours or until done.
Mash potatoes with a hand mixer and then beat in butter, eggs, salt and pepper. Whip until light and fluffy. Turn into buttered 2-quart casserole. Make a deep well in the center of the potatoes. Put the cheese into the center of the potatoes and press it down firmly. Bake at 375° for 20 to 25 minutes.
Mix persimmon pulp, sugar, egg and milk. Sift together flour, salt, soda, cinnamon and nutmeg. Add butter and nuts. Combine persimmon and flour mixtures. Turn into a well-greased mold with a lid. If no lid is available, cover tightly with foil. Place on rack in kettle. Fill kettle with water halfway up mold. Cover and steam for 2 hours. Unmold on serving platter. Flame with warmed brandy, if desired, and serve with Hard Sauce. Makes 8 servings.
Cook or steam chicken. Bone and cut into bite-sizes. Dip tortilla chips in leftover broth. Line a 9 x 13-inch casserole dish. Layer chicken, chopped onion, 1/2 cup of soup, salt, pepper and chili powder. Repeat. Top with grated cheese and cover with Ro-Tel. Bake at 350° for 1 hour. Spicy.
Cut chicken in bite size pieces. Mix cracker crumbs and cheese together. Dip chicken in melted margarine. Roll in crumb mixture. Mix soup, water and sour cream. Pour some soup mixture into bottom of casserole dish. Put in chicken. Add remainder of soup mixture over top. Sprinkle remainder of cracker crumbs on top. Bake at 450° for 1 hour.
Heat oven to 400°. Cook ground turkey and 1/2 cup of onion until brown; drain. Stir in barbecue sauce. Spoon into ungreased baking dish; sprinkle with cheese. Stir baking mix, milk and egg substitute until blended. Pour over ground turkey mixture. Sprinkle with remaining onion. Bake for 25 to 30 minutes or until crust is light golden brown.
Cook together hamburger, onions, pepper and tomato sauce. Cook 1 large package egg dumplings; separate and drain. Put dumplings in pan. Put meat mixture on top of dumplings. Add cheese and let it melt in oven.
Cook onion in margarine over low heat. Add beef and cook, stirring until beef is brown. Add flour, salt, pepper, mushrooms and soup. Cook 5 to 8 minutes, add sour cream and simmer for 15 minutes. Serve over rice or noodles.
Combine sugar, sour cream, milk, butter, corn syrup and salt in 2-quart saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil on moderate heat 9 to 10 minutes or to soft boil stage. Remove from heat and beat until begins to hold its shape. Stir in nuts and cherries and quickly pour in oiled pan. Cut when cooled.
Prepare the night before using. Cook sausage and drain. Beat eggs, milk and Pet milk slightly. Add sausage, bread cubes and cheese. Pour into 9 x 13-inch pan; cover with foil. Refrigerate overnight. Bake, uncovered, for 45 minutes in preheated 350° oven.
Using only small amount of cooking spray, spray a 9 x 13-inch pan. Preheat to 450°. Beat eggs and water in a bowl and set aside. Mix corn meal, salt and pepper. Dip sliced squash in egg solution and then roll in corn meal. Place one layer in baking pan. Bake 20 minutes, then turn with a spatula. Bake 20 more minutes. The squash should be golden brown.
Brown hamburger meat; drain, then add other ingredients. Cook until well blended; pour over chips.
Arrange corn chips over bottom of lightly buttered 9 x 13-inch casserole. Spread chili over chips. Slice tamales over chili. Top with cheese slices. Bake in preheated 350° oven for 20 to 30 minutes or until heated through and cheese is melted. Yields 6 servings.
Dissolve morsels in top of double boiler. Don't overcook less than 5 minutes. Mix with peanuts and noodles. Drop onto wax paper and let set until cooled.
Mix mayonnaise, sour cream, mustard, lemon juice, salt and pepper. Add chicken, celery and onion. Toss until well blended. Chill.
Cook sausage and drain off ALL grease. Combine with rest of ingredients (except bread). Place over heat to melt cheese. Place bread slices in casserole dish. Spoon mixture on top. Bake at 350° to 375° for 15 to 20 minutes.
Mix first 4 ingredients together. Pour into casserole dish. Top with cracker crumbs. Bake at 350° for 30 to 40 minutes.
Cut steak into small pieces. Trim all fat. Brown steak until well done. Add salt and pepper to taste. Cover and simmer for 5 minutes. Add pepper(s) and onion. Saute. In a separate skillet, brown flour and add water to form gravy. Pour over meat. Cover and simmer for 20 to 30 minutes. Serve with refried pinto beans, Spanish rice and flour tortillas.
In a large bowl, mix all of the ingredients; pour on top of crust. Spread with extra graham crackers, then freeze.
Blend sugar and shortening; add eggs, water and pumpkin. Add all dry ingredients gradually. Add raisins and nuts at end. Bake at 350° for 1 hour or more.
Combine all ingredients in a deep small mixer bowl. Beat slowly until blended. Increase speed and beat until mixture holds soft peaks, 4 to 6 minutes. Spread on cooled cake.
Bring sugar and syrup to a boil. Turn down and add peanut butter. Stir until peanut butter is dissolved. Pour over Rice Krispies. Press into a 13 x 9 pan.
Mix hash, onion and egg. Prepare muffin batter; add salt and cheese. Spread half the muffin batter in greased 8-inch square pan. Spread on hash mixture; top with remaining batter. Bake in 400° oven about 25 minutes. Cut in slices or squares. Serves 4 to 6.
Combine mustard, Worcestershire sauce, pepper and salt. Dip chicken in mixture then roll in flour. After chicken is lightly coated, dip in the egg. Roll in the crushed crackers. Melt butter in sheet pan, then add chicken. Bake, uncovered, at 425° for 45 minutes or until center is not pink.
Mix dressing and Italian dressing. Toss lettuce with 1/4 cup of the dressing mixture. Brush cut surfaces of rolls with remaining dressing mixture. Fill rolls with meat, cheese slices, vegetables and lettuce mixture. Makes 4 sandwiches.
Melt the shortening in skillet on high heat. Add ingredients in order listed. Place lid on skillet. When steaming freely, reduce to lowest heat and cook 30 minutes. Serves 6.
9 x 13 inch baking dish. Cook at 350° for 45 minutes.
Work flour, yeast, shortening, butter, salt and sugar as for pie dough until well blended. Beat eggs and milk together; add to flour mixture. Mix well. Roll out thin and cut into 5-inch circles. Fill with your favorite pie filling. Fold in half and seal edges. Place on greased cookie sheet and bake at 350° for 20 minutes or until lightly browned. (Can be rolled in sugar before baking.) Roll in powdered sugar while warm or glaze with powdered sugar frosting while still warm. Dough may be frozen. Makes 35 to 40 turnovers. Nice recipe for bake sales.
Heat oil in large nonstick skillet over medium heat. Add onions and garlic. Cook 5 minutes, stirring frequently. Add stewed tomatoes, basil and pepper. Bring to boil, then reduce heat to low and simmer 10 minutes, uncovered. Stir in milk and continue to simmer 5 more minutes.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. Melt margarine in baking pan in oven. Sprinkle cereal evenly over margarine. Pour sweetened condensed milk evenly over cereal mixture. Sprinkle coconut and pecans evenly over sweetened condensed milk. Distribute chocolate pieces and butterscotch pieces evenly over top of mixture in baking pan. Press lightly. Bake for 25 minutes. Cool; cut into bars.
Saute the onion, garlic, green pepper and celery in olive oil for 2 minutes; add potatoes and vegetable stock and simmer over low heat until potatoes are tender. Add corn kernels, milk and herbs; simmer for an additional 5 minutes. Season with salt and pepper.
Whisk for 1 minute; let rest 5 minutes. Whisk again about 1 minute. Pour over grated cabbage.
Put this mixture in a jar and shake well. Pour the mixture over the ingredients; set aside. Mix well. Let set in refrigerator overnight or 7 to 8 hours.