HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large skillet on medium heat. Brown chicken 5 minutes per side, then remove chicken from skillet. Add onion and garlic to skillet and cook until brown. Gradually stir in water until sauce thickens. Return chicken to skillet; simmer, covered, stirring occasionally for 20 minutes or until chicken is tender. Add red pepper flakes and salt. Simmer for 5 minutes longer.
In a large, heavy pan boil sugar and syrup until it foams up all over the surface. Turn heat off at once. Add margarine, vanilla and corn flakes. Mix well. Add peanut butter and mix well. Drop on waxed paper with a teaspoon. Let cool before eating. Makes 30 to 35 cookies.
Mix soup and sour cream; blend in casserole dish. Cook carrots and onion in 6 tablespoon butter until soft (save butter in saucepan). Add carrots and onion to casserole. Add zucchini (cooked) and 1 1/2 cups croutons to casserole. Stir gently.
Brown ground beef and onion, drain. Add spaghetti sauce mix and tomato sauce. Simmer gently to combine flavors. Spread mixture into greased 9X13 pan. Top with layer of sour cream, then mozzarella. Top with crescent rolls. Brush with melted butter and sprinkle with parmesan cheese. Bake at 350 degrees for 20-30 minutes.
Mix 1/4 cup soup, meat, bread crumbs, onion, egg and pepper. Divide into 4 mounds. Shape into circles, shape into cups. Mix remaining ingredients and fill cups. Bake at 350° for 30 minutes. Serves 4.
Heat oven to 375°. Lay shrimp in greased baking dish. Generously coat with margarine. Sprinkle with Tony Chachere Creole seasoning heavily. Cayenne is to taste, the more you use, the hotter it is, so start with a little. Turn shrimp with spoon to coat. Add a little garlic to enhance flavor. Check every 10 to 15 minutes, turning shrimp each time. Add more margarine and spices if necessary to coat all. Shrimp will turn pink when done. Enjoy!
Cook syrup, sugar and water to 242°.	Whip egg whites very stiff. In	another bowl beat egg yolks stiff. Combine the 2 and whip in syrup in thin stream. When stiff and ready to spread add butter. Keep vessel covered for first cooking of sugar to prevent crystallization on sides of pan.
Bake cake mix as directed in a 9 x 13-inch pan. Cool 15 minutes. Bring milk, sugar, coconut juice and 1/2 cup coconut to a boil. Put holes in cake with utility fork. Pour hot mixture over cake. Cool. Top with Cool Whip topping and 1/2 cup coconut. Refrigerate.
Mix sugar, eggs and pineapple together. Melt the butter and add to the other ingredients. Mix all together and pour into 2 unbaked pie shells. Bake at 350° for 45 minutes.
Fry ground chuck and drain. Saute onions, bell pepper and celery. Add to ground chuck. Add picante sauce; bring to a boil. Add all remaining ingredients in large bean pot and cook low for 30 minutes. Serve hot and with cornbread or crackers.
Boil first 4 ingredients 3 to 4 minutes. Add puffed wheat. Mix and press into buttered pan.
Melt margarine in a 9 x 13-inch pan. Pour into mixing bowl; add remaining ingredients and mix together. Pour batter into same 9 x 13-inch pan and bake at 350° for 25 to 30 minutes.
Note: Can use a package of taco mix instead of bottled taco sauce and garlic and chili powders.
With electric mixer, blend egg yolks and sugar until thick. Add next 5 ingredients; blend well. Gently fold in stiffly beaten egg whites. Chill 24 hours. Remove from refrigerator. Pour into mugs; garnish with topping and sprinkle with nutmeg. Serves 6.
Slice pickles and pour mixed ingredients over. Shake to dissolve sugar. Pickles get crispy and ready to eat overnight.
In pie crust, layer chocolate ice cream, strawberry jam, strawberry ice cream, chocolate syrup and vanilla ice cream. Keep in freezer until 10 minutes before serving time. This can be served with dairy topping.
Mix ingredients together. Form into patties. Brown in skillet. Put in a 9 x 13-inch pan and pour 1 can of mushroom soup over; bake at 350° for 30 to 45 minutes.
Mix all together. Pour in 9 x 13-inch cake pan and freeze. Let unthaw slightly before serving.
Mix dry ingredients in a large mixing bowl. Add sweet potatoes and butter. Blend well. Add milk to eggs. Add to potato mixture. Mix well. Pour into pie shell. Bake at 425° for forty minutes.
Slice sirloin steak into thin strips. Heat 1/4 cup vegetable oil and add to meat. When brown, add 1 cup water, 1 medium sliced onion, garlic and ginger. Heat to boiling; reduce heat, cover and simmer 15 minutes. Add green pepper strips during the last 5 minutes of simmering. Blend cornstarch and soy sauce; stir into beef mixture. Cook and stir constantly until mixture thickens and boils. Boil and stir 1 minute. Serve over rice.
Cook butter and dates over low heat in a skillet until well mixed. Beat egg yolks and sugar well; add to mixture and cook until sugar dissolves. Add coconut, nuts and Rice Krispies; cool until you can roll into balls. Roll balls in coconut and store.
Saute beef, onion, green pepper. Drain off fat. Add other ingredients and cook until well done. Add additional seasonings, as preferred. Cook noodles and drain well. Mix noodles and spaghetti sauce together. Stir well. Pour into a glass baking dish (large). Top with cheese. Bake in moderate oven, 350°, until cheese browns slightly.
Debone chicken breasts and grease casserole dish. Place breasts in casserole; over each breast place 1 slice of Swiss cheese. Combine cream of chicken soup and broth. Spoon this mixture over chicken and cheese. Crush dressing, mix with melted butter. Put over top of casserole. Bake uncovered at 350° for 1 hour. Serves 6 to 8.
Soak cucumbers overnight in 1 gallon of water to which lime has been added. Drain and wash thoroughly in cold water. Soak in cold water for 3 hours.
Combine soup, vegetables and chicken together and pour into one of the pie crusts (uncooked). Dot with butter and sprinkle on a little black pepper. Take second pie crust and press out flat; place on top of pie for the cover. Slit a few places to let air out as it cooks. Cook until golden brown in a 350° oven. When done, brush with butter on top crust.
Wash rice in water by rubbing together with hands. Pour off wash water. Combine with remaining ingredients in a heavy pot. Bring to a boil. Stir. Lower heat, then cover with a lid and simmer for about 25 minutes.
Cook rice as directed on package. Cook broccoli as directed; saute onion in a small amount of margarine. Mix all ingredients together; put in a greased 9 x 13-inch casserole dish. Bake at 350° for 45 minutes to 1 hour or until it is slightly browned.
Crush crackers; mix in margarine and sugar and lightly pack in 9 x 13 pan.
Mix well. Melt 1 stick oleo in Bundt pan. Pour in batter. Bake at 425° for 30 minutes.
Combine all ingredients and stir until sugar is dissolved. Pour over any meat like beef, meatballs, ham, etc.
Line a 15 x 10 x 1-inch baking pan with foil and coat with nonstick cooking spray. Place crackers in rows on foil. In a saucepan, melt butter. Add the brown sugar and bring to a boil. Boil for 3 minutes. Pour over crackers and spread until completely covered. Bake at 350° for 5 minutes (crackers will float). Remove from the oven. Turn oven off. Sprinkle chocolate chips and nuts over crackers. Return to oven until chocolate is melted, about 3 to 5 minutes. Remove from oven. Using a greased spatula, press nuts into chocolate. Cut into 1-inch squares while warm. Cool completely; remove from foil. Yields approximately 5 dozen.
Cook noodles until done. Brown onion. Add ground beef and brown; mix with noodles in a casserole. Season with thyme and salt. Add milk to soup and pour over mixture. Sprinkle cheese on top and pour eggs over. Bake at 350° for 45 minutes, or until brown.
Cream butter, eggs, sugar and 1/2 cup milk. Stir in vanilla wafers, coconut and nuts. Bake 1 hour and 15 minutes at 300° in a greased and lightly floured Bundt pan.
Mix ingredients together and beat well. Pour into cooled peanut butter flavored crust. Spread top with crushed peanuts and chill before serving.
Arrange thawed broccoli spears in a 9 x 13-inch buttered baking dish. Place chicken on top of broccoli. Combine the soup, mayonnaise, lemon juice and wine. Pour mixture over chicken. Sprinkle with cheese, butter and bread crumbs.
Combine sugar, margarine and evaporated milk and bring to a boil. Keep at rolling boil for 6 1/2 minutes, stirring constantly. Remove from heat and add the chocolate chips, Hershey bar and Marshmallow Creme. Pour into greased 9 x 13-inch pan and let set overnight. Makes 5 pounds.
Boil potatoes and mash very fine and fluffy. Add cream, butter, salt and sugar. Beat until light and let cool. Add flour. Roll as for pie crust, as thin as possible. Bake on lefse grill, turning once, until light brown.
Cream the first 5 ingredients well. Add egg. Add oatmeal, coconut and chopped nuts; set aside. Sift together the flour, soda, cream of tartar and salt. Add to creamed mixture, stirring well. Add corn flakes. Roll in 1-inch balls. Mash with fork and bake 10 to 12 minutes at 350°.
Brown ribs and cook in Dutch oven for 2 hours or until tender. Drain and place in a shallow baking dish. Combine catsup, molasses, lemon juice and dry ingredients. Pour over ribs. Place under broiler at medium heat for 15 to 20 minutes.
In a medium bowl, combine cheese, bacon bits, mayonnaise, black olives, chives, cayenne pepper and bell pepper. Spread on slices of rye bread. Melt under broiler about 5 minutes.
Toss salmon, croutons and onion together in a bowl. Add a blend of eggs, soup, milk and pepper. Mix thoroughly. Turn into a greased 1 1/2-quart casserole. Bake at 350° for 50 minutes. Garnish center with snipped parsley.
Peel and cook eggplant. Mash slightly. Saute onions, peppers and anything else that needs sauteing. Mix with eggplant. Add egg and seasoning salt. Top with grated cheese. Cook about 4 to 8 minutes in the microwave.
Sift flour, baking powder and salt. Melt butter and sugar. Cool slightly. Add eggs, one at a time. Beat well. Add dry ingredients, nuts and chocolate chips. Bake in a 9 x 12-inch greased and floured pan at 350° about 25 to 30 minutes. Cut when almost cooled.
Melt sugar, butter, salt and syrup. Boil syrup mixture to hard boil stage. Stir in soda and vanilla. Pour over popped corn.
Break broccoli florets into small pieces and place in a bowl. Next, layer onion, cut in small pieces. Then place cheese over as the next layer. Stir the last 3 ingredients together and pour over the salad. Sprinkle bacon that has been fried and crushed or bacon bits on top. Place in refrigerator and let set for at least 3 hours before serving.
Boil mixture; cool. Pour over cabbage, onions and sweet pepper. Let stand. Store in refrigerator. Keeps for weeks.
Melt margarine in baking dish. Cool slightly. Pour rice (uncooked) over margarine. Arrange salted pieces of chicken over rice. Sprinkle with onion mix. Combine mushroom soup with water; pour over chicken. Cover tightly. Bake at 350° for 1 hour and 30 minutes. Uncover last 15 minutes so chicken can brown.
Melt 2 tablespoons margarine in a 10-inch Dutch oven. Press peppercorns into both sides of meat. Add steaks to Dutch oven and cook	for 5 minutes on each side. While the steaks	are cooking prepare sauce as follows: In a small saucepan	melt 2 tablespoons margarine. Stir in flour, salt and pepper.	Add milk. Cook and stir until thick and bubbly. Cook and stir for 2 more minutes. Stir in horseradish and mustard.	Put steaks on plates and pour sauce over them.
Combine all ingredients in double boiler; cover and cook for 2 hours. Do not stir. Makes 4 servings.
Beat eggs until foamy. Add sugar; add milk and beat well. Add butter, vanilla, nutmeg and salt. Pour into unbaked pie shell. Bake 30 minutes exactly at 400°. If filling is still soft in middle, it will get firm after removing from oven. If oven temperature is correct, this recipe always bakes perfectly.
Combine yogurt, mayonnaise, cream cheese and seasonings. Mix well. Stir in Cheddar cheese and crab. Cover and chill 2 hours. Sprinkle with paprika. Serve with crackers, breadsticks or vegetables.
Combine until crumbly. Pat into 9 x 13-inch Pyrex dish. Bake at 350° for 20 minutes. Cool.
Cream together the first five ingredients with electric mixer. Grease and flour 9 x 13-inch cookie sheet (with sides). Put mixture on sheet. Mark dough for 35 squares. Lay cherries in center of squares. Bake 30 minutes at 350°.
Combine potatoes, milk, butter, sugar, egg and salt. Mix well. Pour into greased 1-quart casserole. Sprinkle additional brown sugar to taste over top. Place 4 or 5 pats butter on top. Bake at 350° for 35 minutes. Top with marshmallows. Broil until lightly brown. Makes 8 servings.
Melt butter in saucepan. Add onion and celery; saute 5 minutes until soft, but not brown. Add water, potatoes, corn, sugar, salt and pepper. Cover and simmer until potatoes are barely tender, about 30 minutes. Whisk flour into 1 cup half and half; stir into soup. Add remaining half and half and simmer until soup has thickened to a creamy consistency, about 15 minutes. Season to taste with additional salt and pepper if needed. If too thick, add more milk; if too thin, simmer 5 to 10 minutes longer. Makes 9 servings, about 1 cup each.
Cream butter and sugar. Agg egg and beat well. Stir in raisins and pecans. Mix flour, salt, baking soda, baking powder, cinnamon and cloves together. Stir into first mixture. Add 1 can cranberry sauce, except for 1/4 cup. Bake in 13 x 9-inch pan for 40 minutes at 350°.
Place in layers: carrots, onion, butter (not melted) and cheese. Bake at 325° for 20 to 30 minutes. Stir halfway through.
Beat egg whites and add 1/2 cup sugar. Beat egg yolks and add the other half cup sugar. Mix all ingredients together.
Beat eggs lightly. Mix all ingredients; refrigerate overnight in 9 x 13 x 2-inch pan. Bake at 350° for 40 minutes. Serve mild taco sauce if desired.
Cook broccoli and drain. Mix the next 5 ingredients together and pour over broccoli in a 2-quart buttered casserole dish. Combine stuffing mix with 1/3 cup hot water and 3 tablespoons margarine. Spoon stuffing mixture over broccoli and top with Parmesan cheese. Sprinkle with paprika. Bake 20 minutes in oven at 375°.
Beat eggs. Add sugar, oil and zucchini. Add dry ingredients. Mix well. Add vanilla and nuts. Pour in 2 greased and floured loaf pans. Bake at 350° for 1 hour. Let stand 5 minutes and wrap in foil.
Mix all ingredients. Pour into an unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 325° and bake for 25 minutes.
Slice all squash, peel potatoes and onion. Mix thoroughly in a bowl and cover with water. In a Ziploc bag combine cornmeal and flour. Add one handful of vegetable mixture to Ziploc bag at a time. Shake to coat. Pan fry until golden brown and potatoes are cooked.
Place margarine in an 8-inch microwave baking dish. Cook on roast for 1 1/2 minutes or until melted. Combine corn flake crumbs, cheese, chives and parsley in shallow pan. Dip pieces of chicken in butter and roll in crumb mixture. Place chicken in microwave, baking skin side up with thickest pieces of chicken toward outside of dish. Cover with waxed paper and cook on High 15 to 17 minutes or until tender. Let stand, covered, about 5 minutes before serving.
In large bowl, mix cereal, flour, sugar, soda and salt. Beat in the buttermilk, shortening and eggs until just mixed. Pour in storage container. Cover and refrigerate several hours or up to 6 weeks.
My daughter made this soup, and I thought it was great. Naturally, when I made it, it came out a bit different, but I really think it is a winner.
Grease sides and bottom of large saucepan with 1 tablespoon margarine. Add 1/3 cup margarine, sugar and milk. Bring to boil over medium heat. Cook to soft ball stage. Takes about 7 minutes from first bubbles. Add chocolate bits, marshmallow cream and chopped pecans. Stir until chocolate is dissolved. Beat until smooth and creamy. Drop onto waxed paper. Makes about 5 pounds.
Microwave at Medium the cream cheese, in 1-quart casserole, 30 to 45 seconds until soft. Blend in remaining ingredients. Microwave 5 to 6 minutes until hot, stirring after 3 minutes. Serve with cut vegetables, crackers or potato chips.
Break noodles into small pieces in a large bowl. Add chicken, cabbage, green onions, sesame seed (optional) and almonds.
Preheat oven to 300°. Beat egg whites and cream of tartar until soft mounds form. Gradually add 1/3 cup sugar, beating until stiff peaks form. Blend in almond extract and vanilla. Mix together 1 cup sugar, flour, baking powder and salt. Add to egg white mixture. By hand, fold in gently, but thoroughly. Fold in coconut. Spoon into paper-lined muffin cups, filling to within 1/4 inch of top. Bake at 300° for 30 to 35 minutes until light golden brown and cake is set. May be tinted different colors.
Preheat oven to 350°. Saute mushrooms in butter. In a blender or food processor, blend eggs, sour cream, cottage cheese, Parmesan cheese, flour, onion powder and salt. Pour mixture into a large bowl. Add mushrooms, Jack cheese and crabmeat. Pour into quiche dish. Bake 45 minutes. Let stand 5 minutes before cutting. Makes 8 servings.
Beat oil and sugar with mixer for 5 minutes. Sift flour, baking powder, baking soda, salt and cinnamon together; stir half of this mixture into oil and sugar mixture. Blend thoroughly, then add remaining dry ingredients alternately with eggs (one at a time), mixing well after each addition. Add carrots and nuts. Pour into lightly oiled 9 or 10-inch tube pan. Bake at 325° for 1 hour.
Mix together. Make a roll. Chill. Slice. Bake 35 minutes in 275° oven on ungreased pan.
Mix all ingredients in large punch bowl. Let stand at room temperature for about 10 to 15 minutes or until sherbet begins to melt. Serve in punch cups.
Combine water and spices in a large saucepan. Bring to a boil for 10 minutes. Add apple cider and sugars. Simmer over low heat 10 minutes. Makes 5 quarts.
Preheat oven to 350°. In large mixing bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla. Beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate morsels.
Carefully place in layers in a clean quart jar. Place a canning lid on the jar. Give for gift. Add the following information for Good Luck Soup for New Year's Day. The contents of this jar will make 2 pots of soup.
Stir together 2 slightly beaten eggs, pumpkin, 2/3 cup sugar and pie spice. Spread over bottom of pastry shell. Combine 2 beaten eggs, corn syrup, 1/2 cup sugar, melted butter and vanilla. Stir in pecan halves. Spoon over pumpkin mixture. Bake at 350° for 50 minutes or until filling is set.
Combine sugar, pumpkin, oil and eggs. Beat 1 minute. Combine dry ingredients except for coconut and nuts. Add to sugar mix in 3rds, mixing well. Stir in coconut and nuts. Bake in 350° oven in 3 floured 8-inch pans (square or round) or in large tube or Bundt pan. Eight-inch takes 25 to 30 minutes. Takes a little longer for tube or Bundt. Frost with Cream Cheese Frosting. Cool 10 minutes in pan and then cool completely before icing.
Mix together sugar, Crisco and whipping cream. Add flour and eggs one at a time. Add flavorings and mix well. Bake 2 hours at 275°. Begin cooking cake in a cold oven.
Wash potatoes and wrap individually in plastic wrap. Cook in microwave for 8 minutes on High on each side. Cool while still wrapped for easier peeling. Cut in bite sizes. Melt butter and dill weed. Pour over potatoes and salt to taste. Serve hot!
Combine meats, oats, tomato sauce, egg, seasonings and 1/2 of the Parmesan cheese. Pack into bottom and halfway up the sides of an ungreased 13 x 9-inch baking pan. Bake at 350° for 25 minutes; drain fat. Top meat with spinach. Arrange tomatoes over spinach. Sprinkle with remaining Parmesan cheese. Top with Mozzarella. Bake at 350° for 15 minutes more or until cheese is golden brown and bubbly. Yields approximately 10 servings.
Combine flour, sugar, baking powder, salt and cinnamon. Cut in shortening. Add milk and egg. Put batter in 12 muffin papers or pan. Place 1 teaspoon jelly on top of each muffin and press down. Bake at 350° until done, 15 to 20 minutes.
Preheat oven to 275°. Stir all ingredients except the chips together. Batter will be stiff but do not add more liquid. Keep stirring. Add chips and drop onto greased cookie sheet. Cook 8 minutes until soft brown. Cookies will be soft and chewy. Makes 5 dozen.
Marinate wings in sauce (made by mixing balance of ingredients) at least 1 hour in glass bowl. Bake, uncovered, in liquid until it disappears and wings are brown at 350° (about 1 1/2 hours).
Sift together flour, sugar, salt and soda. Mix together with spatula. Make a hole in the mixture; add rest of ingredients. Blend (don't beat) and stir easy with spatula so as not to mash bananas. Bake in 3 layer cake pans at 325° for 25 minutes. Ice with cream cheese icing. Can be baked in tube or sheet cake pan.
Use medium ovenproof ceramic dish. Begin layers with beans on the bottom of the pan. Add avocado. Add a little lemon juice to avocado to prevent avocado from turning black. Mix sour cream and taco mix together, adding on top of avocado. Sprinkle grated cheese, tomatoes, green onions and olives. May be refrigerated if prepared ahead of time. Serve with tortilla chips.
Combine sugar, vinegar, oil, salt, pepper and celery seed in a saucepan. Bring to a boil, stirring. Drain beans. Put in bowl and place sliced onion rings on top. Pour hot vinegar mixture over beans and onions. Chill overnight. Serves 8.
Cut ribs into serving size pieces. Place in a large Dutch oven. Add water to cover, onion, celery, peppercorns and salt. Bring to a boil; cover. Reduce heat and simmer 40 minutes. Drain well. Place ribs, meaty side down on a rack in a roasting pan. Combine chili sauce and remaining ingredients; stir well. Brush half of sauce on ribs. Bake, uncovered, at 375° for 25 minutes. Turn ribs; baste with remaining sauce. Bake an additional 50 minutes or until ribs are tender. Makes 4 servings.
This historic recipe has been transcribed from the original text in the 1883 version of the First Texas Cookbook.
Season and cook hen. Save all broth. Cook spaghetti in broth. Brown onions in broth or butter. Add tomatoes, salt, pepper, tomato paste, celery, chili powder and mushrooms. Cook until celery is tender. Combine sauce with spaghetti. Stir. Add deboned chicken which has been chopped. Let simmer at low heat 10 minutes. Serves 10.
Brown rice, onion, garlic, oil and butter. Add remaining ingredients. Simmer 30 minutes. Serves 6.
Drain syrup from fruit; reserve fruit. Place syrup in saucepan on low heat. Stir in enough cornstarch to thicken syrup. Stir until syrup is thickened. Add syrup to reserved fruit. Chill until serving. Top each serving with a dollop of whipped cream.
Cook squash and onion together. Chop. Add salt and pepper to taste. Add butter, cheese, egg yolks and crackers. Mix together. Beat egg whites until stiff. Fold into mixture. Bake in casserole dish at 350° for 30 minutes or until brown on top.
Place milk, broth and spinach in food processor. Blend until well mixed and smooth. Saute garlic and onion in butter in skillet 2 to 3 minutes. Add spinach mixture. Cook over low heat 5 minutes, stirring occasionally. Add cheese and pepper, stirring until thickened. Pour spinach mixture over linguine and mix. Makes 6 servings.
Saute chopped bell pepper and onion in butter. If using chicken breast, cut up into small pieces and saute with peppers and onions. Add the 2 cans of soup, the Ro-Tel and chicken (if not already added) and simmer for 20 minutes, adding broth as needed. Add cheese and let simmer for 10 more minutes. Add more broth as needed. Serve over cooked spaghetti. Makes a lot, but freezes well. Serve with rolls or garlic toast.
Mix all ingredients for cake thoroughly. Pour in 11 x 13-inch greased and floured pan. Bake 30 to 35 minutes.
In large 3-quart casserole, place berries and pectin. Stir well. Cover. Microwave at High (10) for 8 to 10 minutes. Add sugar and 1 small box strawberry Jell-O. Microwave at High (10) for 8 to 10 minutes, uncovered, stirring after 5 minutes, until mixture reaches a full rolling boil. Time 1 minute of boiling. Skim off foam with metal spoon. Stir jam about 5 minutes. Ladel in containers and freeze.