HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan or Dutch oven, heat oil. Add onion, garlic, bell pepper and jalapeno; saute for 5 to 7 minutes, until onions are tender. Add water, rice, parsley, cumin, salt and pepper. Cover. Simmer over medium heat for about 15 minutes (if using brown rice, 45 minutes). Stir in spinach and cilantro; cook over low heat for about 5 minutes more, until rice is tender. Serves 4.
Boil chicken in water with bouillon cube until well done. Save the chicken broth. Chop up the chicken. Mix 2 cups of the chicken broth with cream of chicken soup and heat. Combine the mixture with the canned LeSueur peas. Spread chopped chicken in bottom of 9 x 13-inch Pyrex dish. Pour vegetable and soup mixture over chicken.
Soak sliced cucumbers for 1 hour in ice cubes by packing layer of sliced cucumbers, layer of ice cubes. Combine sliced onions, vinegar, turmeric, mustard seed, celery seed and cloves and bring to a boil. Pour in drained cucumbers and simmer until color changes and cucumbers are tender, about 1 hour. Pack in sterilized jars and seal.
Just before serving, remove berries from freezer. Place cream, eggs and sugar in blender. Whirl 2 seconds with motor on high. Drop in frozen berries, one at a time, by removing center part of blender lid. Whirl until smooth, stopping when necessary to stir thick mixture with rubber scraper. Spoon in dishes and serve immediately. Serves 4.
Mix cake as directed on box. Fill cupcake liners 2/3 full with batter. Mix together the cream cheese, sugar, egg and vanilla. Add chips. Put 1 teaspoon of this filling in center of cupcakes. Bake at 325° for 15 minutes. Makes 6 dozen cupcakes.
Mix dry cake mix, 1 egg and vegetable oil until crumbly. Reserve 1 cup for topping; pat remaining crumb mixture into ungreased 13 x 9 x 2-inch baking pan. Bake for 15 minutes at 350°.
Pat crescent rolls out on 12-inch pizza pan. Layer sausage, potatoes and cheese on dough. Beat together the eggs, milk, salt and pepper. Pour over top. Bake at 375° for 25 to 30 minutes.
Crumble biscuits until fine. Stir biscuits, sugar and eggs together. Add vanilla, milk and butter. For chocolate, add 3 tablespoons cocoa. For vanilla, add 1 tablespoon vanilla. Bake at 450° for 20 to 25 minutes or until brown.
Layer ingredients. Sprinkle Parmesan cheese over peas or peas over Parmesan cheese. Put grated Cheddar cheese on top.
Make sandwiches with ham and cheese. Put rolls back into trays. Melt butter, poppy seed, onion and mustard in microwave. Spoon over top of each tray of rolls. Cover with foil and bake until heated and cheese is melted. Serve warm.
Cream butter and sugar together until white and fluffy. Sift flour and cornstarch and add to creamed mixture. Knead until smooth.
Place chicken in Dutch oven; cover with water. Add 1 teaspoon salt and celery. Bring to a boil. Cover and simmer 45 minutes or until tender. Remove chicken and cool. Cool broth; remove fat. Skin and bone chicken; dice meat.
Brown together meat and onions. Drain off fat. Add spices; stir in liquids. Cook on low heat for 1 hour or in crock-pot until ready to serve. Let each person put his own trainwreck together in somewhat the following order: A layer of corn chips, rice, meat sauce, cheese, etc. with the following condiments:
Brown sausage and drain. Roll bread into rectangular size. On each loaf, divide sausage, cheese, parsley and onion. Spread. Dribble egg over each loaf. Roll bread into jelly roll. Form and pinch edges and seal with water. Baste egg over rolls and bake until golden brown at 350°.
Preheat oven to 350 degrees. Mix flour, oleo, and ground pecans to make crust. Spread in 11 X 13 casserole dish. Bake 30 minutes. Let cool.
Combine gelatin, sugar and 2/3 cup water. Bring to a boil, remove from heat, add fruit and cool. Beat cream cheese and Eagle Brand until smooth. Combine with gelatin and pecans. Mix well, pour into mold or 9-inch square Pyrex dish. Serves 16 people. Serve on lettuce leaf.
Mix all ingredients in blender and mix until smooth. Pour in greased pie plate and bake in preheated 350° oven for 30 minutes. This pie makes it own crust.
Mix together and bake in layer pans or sheet cake. Bake at 350° for 30 to 35 minutes.
Cut beef into bite-sized pieces; place in Dutch oven or any ovenproof pan. Salt beef. Add remaining ingredients. Bake covered at 300° for 3 to 4 hours. Serve over cooked noodles.
Drain fruit cocktail,	reserving 1/4	cup syrup. Mix together flour, white sugar, salt and baking powder. Add 1/2 cup brown sugar, reserved syrup and egg; blend well. Stir in drained fruit cocktail and nuts; mix well.
Mix flour and shortening on low speed for 1 minute, using pastry knife or flat beater. Scrape sides of bowl and continue mixing until shortening is evenly distributed, 1 to 2 minutes. Dissolve salt in smaller amount of water (use reserved amount if water is needed). Add to flour mixture. Mix on low speed only until dough is formed, about 40 seconds.
Mix. Cover with bread crumbs and shredded cheese. Bake at 350° for 1 to 1 1/2 hours.
Layer cooked chicken in casserole. Add soups on top. Mix stuffing with chicken broth and pour on top. Bake at 350° for 30 to 40 minutes until top is brown and bubbles.
Brown hamburger. Place in casserole dish. Top with dry soup. Add Tater Tots. Pour canned soup and milk (mixed together) over top. Sprinkle cheese over top. Bake at 350° covered for 1 hour or until slightly brown. Quick and easy!
Mix ingredients except sour cream. Divide in half. Put half in another container and half in refrigerator to congeal. Put 1 pint sour cream on top of hard jello. Put other half in refrigerator and partially set. Then pour or spoon on top of sour cream. Chill. Serves 12.
Melt margarine in casserole dish. Add onion and cook on High 1 1/2 minutes. Add soup and cheese. Cook 30 seconds. Stir. When cheese is melted, add remaining ingredients and cook on High 12 to 15 minutes.
In a saucepan, bring sugar and water to a boil, stirring, until sugar dissolves. Cool in a large bowl. Combine pineapple and strawberries and juice. Chill. Add cooled sugar syrup to fruit mixture and refrigerate. Just before serving, add club soda to juice. Makes eight 2-cup servings.
Brown ground beef and drain. Stir water, tomato sauce, onion, oregano, basil, salt, garlic powder and pepper into the pan with the meat. Cook mixture until bubbly. Break spaghetti in half and add to the saucepan. Cook, covered, over low heat for 30 minutes. Serve with grated cheese. Enjoy!
Mix all ingredients and add chopped chicken. Bake at 350° for 45 minutes.
Cut off tops of bell peppers. Remove seeds; rinse and set to dry. Heat oil in a large skillet over medium heat. Add onions, garlic, zucchini, tomatoes and salt. Saute until zucchini begins to get tender; do not overcook. In a medium bowl, combine rice and cheese. Add to tomato mixture and toss gently to mix well. Spoon mixture into peppers and arrange in an 8-inch casserole dish. Pour tomato juice over and around peppers. Bake at 375° for 30 to 45 minutes or until peppers are tender.
Melt margarine in frying pan. Add onion and garlic. Cook until tender, for at least 4 minutes. Add dry rice and cook for approximately 2 minutes more or until rice is coated well with margarine. Add the curry powder and water. Bake in preheated 400° oven for 25 minutes or until all the water is absorbed.
Bring all ingredients, except okra, to a boil. Then simmer until meat is tender (about 1 1/2 hours). Add okra 30 minutes before cooking is completed. Serve over hot rice.
Cook peas and drain. In saucepan, cook onion and green pepper in butter until tender, but not brown. Drain tomatoes, reserving liquid. Add tomatoes to cooked onion. Stir in peas, 1/2 teaspoon salt and dash of pepper. Blend tomato liquid into cornstarch. Stir into pea mixture. Cook and stir until thickened and bubbly.
Place 1/2 of potatoes in greased casserole dish. Add 1/2 of flour, pepper and salt over potatoes, then add 1/2 sausage and 1/2 of cheese. Repeat with remaining ingredients.
Heat oil in skillet. Combine and toss potatoes, celery, green pepper, parsley and onion. Add milk, salt and Tabasco sauce and mix well. Put mixture in skillet and press in firmly. Cover and cook on LOW heat until done and crust has formed on bottom and sides of potatoes (about 30 minutes). Invert on plate and cut into wedges to serve.
Crumble sausage into large saucepan. Cook over medium-low heat. Add onion. Cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour. Cook over medium-low heat about six minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings. Cook, stirring until thickened. To serve, slice biscuits and spoon gravy over the halves. Makes 4 to 6 servings.
Brown ground beef; drain. Stir in seasoning, tomato sauce and water. Bring to a boil. Reduce heat and simmer 10 minutes. Take pan and layer chips, meat mixture and cheese. Bake at 400° until cheese is melted.
Combine water and 1/2 cup butter; bring to a rolling boil. Add flour. Stir into a ball. Remove from heat. Add eggs, one at a time, and beat thoroughly after each. Form into a ring on an ungreased cooking sheet. Bake at 400° for 45 to 50 minutes. Cool completely away from draft.
Combine ingredients. Break 1 head of lettuce in chunks in salad bowl. Top with 6 1/2 ounce can crab meat or shrimp, 2 sliced hard-boiled eggs. Pour dressing over salad.
Mix first 5 ingredients; add Bleu cheese to taste. Refrigerate at least 2 hours before serving. Makes 1 1/2 cups. Good for chip dip also or with wings and celery.
Pare and cube eggplant. Cook for 5 minutes in boiling water. Drain and mash. Stir in Ritz crackers, cheese, beaten eggs, onion, garlic, salt and pepper. Shape into patties and fry until golden brown, about 3 minutes, on each side. Serves 4.
Drain beets, reserving 2 tablespoons juice. Set beets and juice aside. In a saucepan, combine sugar and cornstarch. Add vinegar, orange juice and beet juice. Bring to a boil. Reduce heat and simmer for 3 to 4 minutes or until thickened. Add beets and orange peel. Heat through. Yields 4 to 6 servings.
Dissolve jello in boiling water; stir in cold water and pear juice, lemon juice and cranberry sauce. (Break up cranberry sauce a little before adding to mixture.) Chill until consistency of unbeaten egg whites. Fold in chopped pears and pecans. Spoon into a 7-cup mold or a 9 x 13-inch dish. Chill until firm. Makes 10 servings.
Mix all ingredients together into a cookie dough. Let set overnight in refrigerator. Make into small balls and bake at 325° for 12 minutes.
Add yeast to warm water. Add all other ingredients in order given. Mix well. Let rest in bowl 5 minutes. Divide dough in half. Roll out and pat into two 12-inch oiled pizza pans. Add pizza toppings and bake at 375° about 15 minutes or until done.
Mix cream cheese, mayonnaise, Worcestershire sauce, onion and garlic. Roll out flat on wax paper. Drain juice from oysters; chop up very fine and spread oysters over mixture. Roll up; cut off the ends so one can see the spiral of oysters. Keep refrigerated.
Lightly mix ground beef, oats, eggs, onion, seasonings and 1/2 can tomato sauce. Mold into loaf in shallow pan. Bake at 350° for 1 hour. Pour off excess fat. Combine remaining tomato sauce. Pour over loaf and bake 30 minutes.
Mix all ingredients well. Roll into walnut size balls; flatten with glass dipped in sugar. Bake at 350° for 10 to 12 minutes. Makes 5 to 6 dozen.
Mix it. Then you take two eggs, crack the eggs and put them in there and spoon them around. Put milk in and then you stir it. Put 32 Oreos. Crack them into two pieces and put them in the chocolate cake. Put some sugar, powder and icing inside the bowl. Put the cake into the oven and bake it. Bake it 5 minutes at 5°. Then you put 6 candles on and that's all of it.
Grease and flour a large tube pan. Mix ingredients. Divide mixture into four parts. Pour one part of the mixture into the tube pan. In second part put 5 drops of green food coloring. Mix and pour around center of pan. With third part add 3 drops of red food coloring and 1 tablespoon of almond extract. Mix and then pour into tube pan. In fourth part mix in 1 square of melted chocolate. Pour into tube pan and swirl the colors. Bake at 350° for 1 hour and 20 minutes.
Preheat oven to 400°. Rinse crabs under cold water and drain. Place them in a shallow baking pan. Melt butter and add lemon juice and parsley.
Mix all dry ingredients together. Store in airtight container. Use 1 to 2 tablespoons per cup of hot water (or as much as desired).
Divide pastry into 2 parts and roll thin to fit an 8 or 9-inch plate; set aside. Mix apples, apple juice concentrate, thickener and spice; stir until apples are well coated. Add lemon juice, if desired, to keep apples lighter in color. Taste 1 piece of apple to check the spice.
Beat all together at high speed in a small mixing bowl until fluffy. Keep in tightly covered container in refrigerator.
Preheat oven to 450°. Place ham in a large roasting pan. Bake for 30 minutes or until outside is crisp. Remove from oven. Reduce oven temperature to 325°.
In large covered saucepan, simmer meat in broth and water for 45 minutes or until tender. Stir in salt, onion, beets, potato, carrot and celery; cover and simmer 15 minutes more or until vegetables are tender. Stir in cabbage; cook until just tender. Combine flour and lemon juice; slowly add to soup. Stir in remaining ingredients, except sour cream and croutons. Cook, stirring occasionally until mixture thickens. Serve hot, garnished with sour cream and croutons.
Heat oven to 425°. Mix flour, salt, pepper and paprika in a bowl. Dip drumstick into butter. Roll in flour mixture to coat. Arrange in ungreased square pan, 8 x 8 x 2-inches. Bake, uncovered, about 50 minutes.
Mix margarine and sugar; add peanut butter and vanilla. Mix and add graham cracker crumbs. Mix and make 1-inch balls. Put on cookie sheet and refrigerate for 2 hours.
Peel and grate potatoes, onions and garlic; mix together and sprinkle with salt and pepper. Add baking powder and eggs; mix well. Add powdered milk and mix well. Add the flour and mix all together. If the batter is too thin, add a little more flour. If batter is too thick, some milk. Drop by big spoonfuls on heated frying pan with some of the shortening. Fry pancakes to a golden brown. Add more shortening to the frying pan each time you fry a new batch. Fry the pancakes on medium heat or they will burn before they are cooked through. Serve hot with applesauce or sour cream. Makes 35 to 40 pancakes.
Fry bacon until crisp and then crumble. Line a 10-inch pie shell with unbaked pie crust. Arrange crumbled bacon or ham on bottom of pan. Combine Scramblers, milk and pepper. Pour over cheese and bacon mixture. Bake at 400° for 30 minutes or until knife inserted 2 inches from edge comes out clean. Cool 10 minutes before serving.
Combine butter and cocoa in a medium saucepan. Cook over medium heat until butter melts. Remove from heat. Transfer to a large mixing bowl. Add sugar and eggs; beat at medium speed with an electric mixer until blended. Add flour, salt and vanilla. Beat until blended. Stir in pecans. Spoon batter into a lightly greased 13 x 9-inch pan. Bake at 350° for 35 minutes. Remove from oven and sprinkle marshmallows over hot cake. Immediately spread frosting over marshmallows on cake. (Chill before slicing for neater squares.)
Dissolve gelatin in 2 cups hot water. Add 1 1/2 cups cold water and juice of lemon. Chill until slightly thickened. Add drained pineapple, diced bananas and marshmallows. Chill until firm.
Beat egg whites with the cream of tartar and salt in a mixer bowl until frothy. Add the sugar gradually, beating constantly until stiff peaks form. Stir in 1/2 tsp. vanilla and pecans. Spread evenly in a greased 9-inch pie plate. Bake at 325° for 55 minutes. Cool on a wire rack. Melt the chocolate into the water in a saucepan over low heat. Let stand until cool. Fold in the whipped cream and 1 tsp. vanilla. Spoon into the cooled pie shell. Chill, covered for 2 hours or longer.
Mix and sift dry ingredients together. Add to other ingredients which have been mixed in mixing bowl. Last of all, add the hot water. Be certain to do this as mixing earlier does not produce the same result. This bread is a nice change from all the sweet fruit cakes at holiday time.
Combine sugar, syrup and water. Cook to soft-ball stage (238 degrees). Add peanuts and salt and cook to hard-crack stage (288 degrees); stirring constantly. Remove from heat; add vanilla and butter. Add soda; stir vigorously until foamy. Pour at once into greased pan.
Thaw broccoli and drain. Saute onions in butter; add beaten eggs. Mix broccoli, flour, 1/2 cup bread crumbs and Cheez Whiz. Mix eggs, water, butter and sauteed onions. Pour into pan. Sprinkle with 1/2 cup bread crumbs and bake at 350°.
Mix with mixer. Makes 3 layers. Bake at 325° about 25 minutes. Cool.
Line well buttered baking dish with crushed cornflakes. Add tuna, pimientos, peas and margarine. Pour soup on top of mixture, then sprinkle with cheese. Bake in 350° oven for 25 to 30 minutes.
Cream butter. Gradually add sugar, creaming well. Blend in chocolate, melted and cooled, and vanilla. Add eggs one at a time, beating well after each addition (5 minutes after 2nd egg) with electric mixer on medium speed. Turn into baked pie shell and chill 2 hours at least. Serve with whipped cream and chocolate curls.
Put butter and sugar in top of double boiler. Add 1 1/2 cups milk and heat over boiling water until milk is scalded. Mix the flour and cocoa in 1/2 cup milk, then stir this mixture into contents of double boiler. Beat egg yolks. Stir a little of the hot mixture into eggs. Add eggs and vanilla to hot mixture. Stir until thick. Pour into pie shell. Cover with meringue made from egg whites. Brown in oven at 350°.
Mix pineapple and oranges together. Add cottage cheese and stir. Pour dry orange jello over everything. Stir well. Add Cool Whip and fold in. Pour into oblong dish and refrigerate.
Spread Fritos in an 11 x 13-inch (approximately) baking dish; set aside. Saute onion in cooking oil. Add meat, soups, milk and green chilies; mix well and heat. Pour over Fritos evenly. Bake in a 350° oven until bubbly. Add cheese; return to oven for 10 to 15 minutes, or until cheese is melted.
Mash bananas in blender with small amount orange juice. Combine in large container remaining orange juice, lemonade, pineapple juice, water and sugar. Add banana mix; mix well. Pour into containers that fit into punch bowl. Freeze until firm.
Add sugar and oil to beaten eggs. Add zucchini and vanilla and mix. Mix dry ingredients and fold into zucchini mixture. Bake at 350° in preheated oven for 1 hour or until done. Makes two medium-size loaves.
Mix flour with salt and pepper. Match pairs of chicken slices so they are equal size and shape. Layer each of 4 slices of chicken with 1 slice cheese and 1 slice ham. Top with matching slices of chicken, pressing edges to seal.
In mixing bowl, combine chicken, curry, salt, paprika and pepper. Toss to mix well. In a clear glass salad bowl, layer lettuce, coated chicken, cucumber, macaroni and green pepper.
Prepare gelatin according to package directions. Chill until slightly thickened. Crush berries in a blender and add to gelatin mixture. Add yogurt and sugar substitute to the mixture and stir until well blended. Pour into 4 individual molds and chill until firm. Serves 4.
Rub on	seasonings. Cook at 450° until brown (about 1 hour). Add onion; cover. Cook 30 minutes per pound at 325° or until tender. When serving, cut across grain.	For best flavor, marinate overnight.
Combine crumbs, sugar, 1 cup of nuts and cocoa. Add corn syrup and rum and mix well. Shape into 1-inch balls and roll in 1/2 inch granulated sugar and rest of nuts. Store in airtight container. Will ship well.
Pour sugar over figs in a large container and let this set overnight in refrigerator. Cook over low heat for about 3 hours or until syrup is thick. Pour into jars and seal.
Wash bell peppers and remove seeds. Cut stems off hot peppers. Put peppers in blender (fine grind). Pour through colander, saving 1/3 cup of the liquid. Combine liquid, water and remaining ingredients in pot and boil hard for 5 minutes. Remove from heat and add Certo. Let stand for a few minutes. Remove scum from top and add food coloring. Pour in jars and seal with paraffin. Can be eaten with meat or on crackers with cream cheese. Makes 12 (1/2 pints).
In a large bowl, combine chicken, water chestnuts, grapes, Mandarin sections and celery.
In a large bowl, mash berries, banana, lemon juice and nutmeg with potato masher to a slightly chunky puree. Stir in ice cream until well blended. Transfer to freezer container. Cover and freeze at least 4 hours until firm.
Melt Crisco and margarine. Pour over Pepperidge Farm herb mix. Toss until coated. Roll chicken in mixture. Place on greased cookie sheet (do not cover). Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 350°. Brown hamburger and onion. Blend in pizza sauce and garlic salt. Mix together all ingredients. Grease a 9 x 13-inch pan; sprinkle cheese.
Mix milk, honey and peanut butter together until well blended. Chill. Form into marble size balls and roll in crushed cereal or wheat germ.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl. Layer pudding, bananas and crushed wafers.
Mix first 4 ingredients and place in a dish. Then sprinkle dry Jell-O on top. Let set, then serve.
Place graham crackers on foil lined cookie sheet. Cover them with the chopped pecans. Make a syrup of the butter or margarine and the sugar. Boil butter and sugar for 3 minutes, until it gets thick and changes color. Pour syrup over the graham crackers and nuts. Bake at 350° for 10 minutes. Cut and cool.
Grease a 9 x 13-inch pan. Place broken bread pieces in pan. Top with cheese. Beat eggs lightly and add to milk. Pour over cheese and bread. Sprinkle cooked sausage on top. Refrigerate overnight. Remove 30 minutes before baking. Bake, uncovered, 45 minutes at 350°.
Mix all together. Put in ungreased 9 x 13 pan. Bake 40 minutes at 350°.
Melt butter in a large skillet over medium heat. Saute pine nuts until golden. Add green onions and saute 2 minutes. Add peas, rosemary and sugar to skillet and continue to cook until heated through. Season with salt and pepper to taste. Makes 8 to 10 servings.
Preheat oven to 325°. Cream oleo, sugar and eggs. Beat well. Add diced apples. Add flour which has been sifted with soda, cinnamon, nutmeg and salt. Add nuts. Mix and place in an 8 x 8-inch greased pan. Bake for 40 to 45 minutes. Serve with Cool Whip or dust top with powdered sugar.
Mix all ingredients well in big bowl. Pour into 2 deep pie shells. Bake at 400° for 10 minutes, then turn oven down to 350° and bake for additional 30 minutes on bottom rack. Top when cool with whipped topping.
Thinly slice the onion and tomato. On 2 salad plates, alternate slices of onion and tomato. Drizzle with oil and vinegar. Sprinkle with basil, salt and pepper. Top with Parmesan cheese. Serve with warm French bread.
Mix the first 3 ingredients. Spread on tortillas. Drain veggies and blot dry on paper towel. Sprinkle equal amounts on top of cream cheese. Roll tortillas tightly. Chill at least 2 hours. Cut rolls into 1-inch pieces. Discard ends. Makes 3 dozen.
Beat well eggs. Beat in sugar and shortening. Stir in flour, baking powder, salt, nutmeg and mace or vanilla. Sift together and stir in potatoes. Chill dough for 2 hours. Heat fat while rolling and cutting doughnuts. Fry until brown. Drain over kettle, then on absorbent paper in warm place. Serve plain or sugared. To sugar, put white powdered sugar in a paper bag and shake the doughnuts.
Mix peanut butter and almond bark. Pour over cereal mix. Spread thin on cookie sheets; let cool. Break into pieces.
Mix sugar, 1 quart water and cinnamon sticks in a 6-quart pan. Boil for 5 minutes. Then add pineapple juice, orange juice, lemonade juice and 1 1/2 quarts water. Set aside.
Butter baking dish and fill with apples, water and cinnamon. Mix together the remaining ingredients with fingertips until crumbly. Spread over apples and bake at 400° for 30 minutes, uncovered. Serve with whipped cream or ice cream.