HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, combine sour cream, milk, chile peppers, cilantro, lime juice, garlic, cumin, salt and black pepper. Place chicken pieces in a bag and set in a shallow dish. Pour sour cream mixture over chicken; seal bag. Refrigerate overnight; turn bag occasionally.
In medium skillet, heat Italian dressing and cook green pepper and onion over medium heat, stirring occasionally, 5 minutes or until tender. Stir in tomatoes and simmer, covered, 15 minutes. Add shrimp and red pepper and simmer, covered, an additional 5 minutes or until shrimp turn pink. To serve, arrange shrimp mixture over hot rice. Makes about 4 servings.
Chill shrimp thoroughly. Combine remaining ingredients for sauce. Mix well and chill. Arrange shrimp on cocktailer.
Rub butter and flour between hands into large bowl. Make well in center of dough. Add egg yolks and cream (slightly mixed). Work into smooth dough. Chill overnight. Roll out on slightly floured board. Cut into 2-inch squares and fill center of each square with preserves. Fold and pinch opposite corners together. Bake on greased sheet at 350° for 25 minutes. When slightly cooled, sprinkle with confectioners sugar. Makes 55 cookies.
Beat eggs until frothy. Add sugar, oil and vanilla; beat until thick and lemon colored. Stir in zucchini. Sift flour with cinnamon, soda, salt and baking powder. Add to zucchini mixture. Fold in walnuts. Pour mixture into 2 oiled and floured loaf pans. Bake in preheated 350° oven for 1 hour or until a tester comes out clean. Let cool in pans for 10 minutes. Invert loaves on rack and cool completely.
Prepare pudding as directed on package. Add softened cream cheese. Beat until smooth, add Cool Whip and blend well. Layer in new flower pot, bowl, etc.; first crushed cookies, then filling, ending with cookies. You can add on top fresh or silk flowers, gummy worms, etc. Makes 8 to 10 single recipe. May be doubled.
Mix all together. Put in 12 muffin cups. Bake at 425° for 15 to 17 minutes.
Mix all ingredients together and cook until cabbage is tender. Place in jars and wait one week.
Stir corn kernels from cob and puree. Add enough milk to obtain a soft mixture, then add beaten eggs. Fold in sifted flour with salt. Add melted butter and sugar last. Turn into greased pan and bake at 350° for 45 minutes until golden or inserted cake tester comes out clean. Let cool and cut into pieces.
Core cabbage and place in boiling water. Parboil until leaves are pliable and start to separate. Drain. Remove cabbage and separate leaves. Trim thick veins off each cabbage leaf. Saute onion until yellow. Remove from heat.
Melt butter in a large skillet. Cut beef into thin strips and brown in butter. Sprinkle with garlic and cook, stirring occasionally until brown. Add onion and green peppers. Cook 2 minutes or until tender, but not brown. Add tomatoes and bouillon cube. Simmer 15 to 20 minutes or until tender.
Melt margarine in pan. Stir in flour. Gradually add milk until smooth. Cook on medium heat 6 minutes while constantly stirring until thickened. Add cheese and the next 3 ingredients, stirring until cheese melts.
Brown beef. Drain well. Combine meat, seasonings and tomato paste. Cut bread lengthwise and into serving size pieces. Spread meat mixture on top of pieces and broil for 5 to 10 minutes or until hot. Sprinkle cheese on top and broil until melted.
Dissolve Jell-O in boiling water. Add cold water. Cool and add marshmallows, drained pineapple and sliced bananas. Refrigerate until set.
Use a big bowl. Add all ingredients but flour and mix with a spoon until mixed. Add 2 cups of flour and mix, then add the other 2 cups of flour. Bake on a cookie sheet, about 12 to 13 minutes at 350°.
Grease bottom of 13 x 9-inch pan. Sprinkle marshmallows evenly to cover bottom of pan. Combine thawed strawberries and Jell-O; set aside. Combine remaining ingredients and beat 3 minutes. Pour batter over marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350° for 45 to 50 minutes. Serve warm with whipped topping.
Blend butter, sugar and eggs together. Add mashed bananas and vanilla. Stir. Alternate adding flour (with baking soda and salt) and milk to batter. Fill baking cups 2/3 full. Bake about 20 minutes at 350°.
Pour milk over coconut and set aside while creaming the butter and sugar. Add eggs, to this and beat well. Add milk, coconut and flavoring. Pour into unbaked pie shell. Bake about 30 minutes in 350° oven or until golden brown and firm. Do not overbake.
Cook, drain and squeeze the chopped spinach. Add all the other ingredients. Make into 3/4-inch balls and place on greased cookie sheet. Cook 15 to 20 minutes at 325°.
Brown meat; add onions. Cook until soft. Add chili powder; let cook 5 minutes, then add all ingredients except vinegar. Simmer 2 to 3 hours. Add vinegar about 10 minutes before removing from heat. (I prefer to add beans about halfway through cooking.) Serves 6 to 8. If used for 6 servings, contains 21 g fat and 308 calories per serving.
Mix cream cheese, marshmallow cream and lemon juice. Serve with apples, grapes, strawberries, etc. Be sure to refrigerate.
Mix all ingredients. Put into a 13 x 9-inch pan. Bake until golden brown about 40 minutes at 350°. Cut into squares.
Soak codfish overnight in cold water; changing water several times. Saute onions, olives, celery and capers in olive oil. Stir occasionally. Add crushed tomatoes, salt and pepper. Simmer about 5 minutes. Add codfish. Add enough water to cover fish. Simmer 20 to 25 minutes.
Add salt to water; bring to a boil. Gradually mix meal with water. Cool until firm. Shape into patties. Fry in 1-inch fat until golden brown, about 5 minutes. Drain and serve hot. Makes 18 corn cakes.
Boil potatoes in skins until tender; while still warm, pare and dice. Add onions, mayonnaise, celery seed, salt and pepper to taste. Mix thoroughly and chill. Yield: 6 servings.
Cream butter; add sugar gradually creaming thoroughly. Add eggs, nuts and vanilla and beat well. Add flour gradually, mixing thoroughly. Shape into rolls and wrap in wax paper. Chill overnight.
Drain salmon, reserving 2 tablespoons of juice. In medium mixing bowl, mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon juice. Stir into salmon mixture. Form into small patties and fry 5 minutes until brown in hot oil. Makes 4 to 6 servings.
Wash apples, remove stems and insert skewers into stem end. Mix together sugar, corn syrup and water in a heavy 2 quart saucepan. Stirring constantly, cook over medium heat until mixture boils and sugar dissolves, then cook without stirring until temperature reaches 250° on candy thermometer or until a small amount forms soft balls in cold water. Add cinnamon candies and continue cooking to 285°. Remove from heat; stir in red food coloring. Dip apples. Place on lightly greased baking sheet to cool.
Mix Jell-O (dry) and cottage cheese. Add drained fruit and nuts. Fold in Cool Whip.
Heat oven to 400°. Grease pie plate, 10 x 1 1/2-inches. Brown beef and onion. Drain. Stir in salt and pepper. Spread in plate. Beat milk, baking mix and eggs until smooth. Use blender or hand mixer on high. Pour into plate. Bake 25 minutes. Top with tomatoes. Sprinkle with cheese. Bake until knife inserted in center comes out clean.
Combine first 6 ingredients in a shallow bowl. Dip chicken in buttermilk and roll in bread crumb mixture. Coat a baking pan with cooking spray. Place chicken (bone side down if not boneless) on pan. Bake, covered, in a preheated 350° oven for 25 minutes. Remove cover and bake another 20 minutes or until done. Makes 4 servings.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 350° for 1 hour. You can also use apples or peaches.
Preheat oven to 350°. Stir flour, salt and baking powder in medium bowl. Mix with sugar and slowly stir in milk to make batter. Melt butter in an 8 x 8 x 2-inch baking dish. Pour batter over melted butter. Do not stir. Dump blueberries into batter and sprinkle cinnamon and lemon peel on top of mixture.
Brown the ground beef, onions, garlic and green pepper in a small amount of oil. Add the tomatoes, tomato paste and 3 cans tomato sauce. Stir in the salt, pepper, Accent, herbs, steak and Tabasco sauces and simmer for 4 hours, until thick. Cook noodles according to package directions; drain.
Lightly mix ground beef, pecans, salt and pepper. Shape into 4 patties. Brown on both sides. Drain. Add wine and onion. Cover; simmer for 5 minutes. Remove patties to platter. Blend water and cornstarch. Add to pan juices. Cook and stir until boiling. Pour over patties on serving platter. Makes 4 servings.
Crush cookies and add melted margarine. Press into 9 x 13-inch pan. Mix pudding, ice cream and milk together. Pour this mixture into crust and chill. Cover with 9 ounces Cool Whip. Sprinkle with 2 crushed Heath bars.
Put pecans and garlic through medium blade of food chopper. Blend next 6 ingredients in bowl; mix in ground nuts. Shape in a roll 1 1/2-inches in diameter. Sprinkle chili powder. Wrap tightly in wax paper. Chill log at least 4 hours. Slice before serving or leave as log. Allow to soften at room temperature. Serve with crackers. Yields 1 log.
Remove skin from chicken. Dip in Crisco oil and roll in corn flake crumbs. Salt to taste. Place in large pan or dish. Bake 15 minutes at 450° or 45 minutes at 350°. Do not turn at all.
Mix together. Store in jars. For flavored hot chocolate mix: Measure out 4 to 6 cups of regular hot chocolate mix and add 1 small jar of flavored coffee creamer (Irish cream, French vanilla or any other flavored creamer). This mix can be stored in small jars and make nice gifts.
Place margarine in a baking dish and place in a preheated 375° oven. Watch carefully while melting margarine.
Combine first 6 ingredients in saucepan and bring to a boil, stirring to dissolve sugar. Cool. Combine vegetables and stir in vinegar mixture. Cover and place in refrigerator 12 hours, stirring occasionally.
Mix together all ingredients (except muffins) and spoon on muffins. Cut each muffin into four pieces and broil until bubbly.
Combine first 6 ingredients in a heavy pot. Simmer until thick, stirring as needed. About halfway done, add the rest of the ingredients. Taste and add more until "right". Seal in hot pint jars or freeze. Serve as you would any relish.
Boil squash and onion in salted water and drain. Combine chicken soup and sour cream. Fold in drained squash and onion. Combine stuffing mix and margarine. Spread half of the stuffing mix in bottom of one large casserole dish or two small ones. Spoon vegetables mix atop. Sprinkle remaining stuffing mix over vegetables. Bake in a 350° oven for 25 to 30 minutes. Makes 6 large servings.
Heat oven to 375°. Cook macaroni according to package directions. While macaroni is cooking, make cheese sauce. In large saucepan, melt butter over medium heat. Stir in flour and mustard and cook, stirring constantly, 1 minute. Gradually stir in milk, then Worcestershire sauce. Continue to cook, stirring, until thickened and boiling. Remove from heat and stir in 2 cups of the Cheddar and Parmesan cheese until blended. Drain macaroni well. Stir into cheese sauce until well blended. Turn into greased 2-quart baking dish. Sprinkle with remaining cheese. Bake 25 to 30 minutes, until hot and bubbly.
Mix dry ingredients. Cut in shortening; add water. Make soft dough. Pat out small portion and fry in shortening. Drain on towel. Add powdered sugar and honey, beans and cheese, shredded beef and salsa or your choice.
Heat oven to 350°. Combine apples, water and lemon juice in large bowl. Combine brown sugar, flour and cinnamon; toss with apples. Layer in an 8-inch square glass baking dish. Combine cereal and margarine; sprinkle evenly over apple mixture. Bake for 25 to 30 minutes, or until apples are tender. Serve warm. Top with frozen yogurt, whipped cream or ice cream.
Work shortening into buttermilk. Add soda, salt and baking powder. From a sifter, stir flour into mixture to the proper consistency. Choose now to either flour the dough and cut out biscuits or add dough directly to a greased pan from a tablespoon for drop biscuits (in which case less flour is used for a thinner consistency). In either case, bake at 425°.
Saute the onions and celery in the butter. Add the flour to thicken saute. Add the clam juice and cook slowly until thickened. Add the bouillon cubes, clams and potatoes. Throw in some salt pork. Cook all together until flavors are all blended. Remove the salt pork and then add the half and half cream. Heat just a few more minutes and serve.
Grease 6 muffin tins. Remove crust from bread and butter 1 side. Push buttered side down into muffin pan. The corners will stick up. Break 1 egg into each bread-lined cup; salt and pepper to taste. Bake at 325° for 20 minutes or until egg is done as you like it.
Mix together all ingredients (except crab). Add crab. (If too dry, add more mayonnaise.) Fry about 5 minutes on each side (medium temperature).
Combine all ingredients, except the pie shell, in a bowl; mix well. Pour into pie shell. Bake in a 350° oven for 30 to 35 minutes.
Prepare berries and crush enough to make 1 cup; leave the rest whole. Combine crushed berries, sugar, water and cornstarch. Bring to boil. Cook over low heat 2 to 3 minutes or until clear, stirring constantly to avoid lumps. Add butter and a few drops of food coloring. Cool slightly. Combine whole berries with cooled mixture. Pour into baked pie shell. Cool. Serve with whipped cream.
In small bowl, combine picante sauce and tomato paste; mix well. In large bowl, combine meat, sausage (casing removed), 1/2 cup sauce mixture, onion, crumbs, egg and seasoning. Mix well. Divide in half.
Cook broccoli. Mix all ingredients. Put in a casserole dish. Top with corn flakes. Bake at 350° for 45 minutes.
Dissolve yeast in warm water. Add the preceeding ingredients as listed. Mix well and put in refrigerator overnight.
Melt butter and stir in bread crumbs. Mix corn, broccoli, egg and all but 2 tablespoons of the bread crumbs. Put in dish with the 2 tablespoons bread crumbs sprinkled on top. Bake at 350° uncovered 60 to 70 minutes.
Cream oleo, shortening, sugar, and vanilla. Add egg; mix until fluffy. Stir in flour, soda, and salt. Stir until mixture is smooth; blend in milk.
Beat eggs and sugar. Add flour and baking powder. Heat milk and butter until butter melts. Add to egg mixture. Add vanilla. Bake at 375° for 25 minutes.
Crush box of Cheez-Its crackers. Mix in garlic and onion powder. Add melted butter to moisten. Fill mushroom caps with mixture. Bake at 350° for 10 minutes.
Peel pears and slice in half rounds or spears. Soak overnight in 1 gallon water and lime. Next morning, drain, rinse and soak in clear water for 4 hours.
Saute onion, margarine and celery salt until tender. Cook broccoli according to directions. Mix all ingredients together; simmer for 30 minutes. You can add all ingredients in crock-pot and cook on slow for 4 hours.
Take bread dough and let rise. Roll out to about 8 x 10-inch. Mix Worcestershire sauce and mustard; then brush on dough. Put chipped ham, Mozzarella cheese and pepperoni. Sprinkle with oregano and garlic salt. Fold over and seal with water. Place seam side down on greased cookie sheet. Brush top with melted butter. Put slits on top (don't go all the way through). Sprinkle with garlic and oregano. Bake at 400° for 5 minutes. Turn oven to 350° and finish baking for 20 minutes or until brown.
Place the strawberries and 2 cups sugar in a large pan; bring to a boil. Boil for 4 minutes. Stir constantly. Add 2 more cups sugar and bring to a boil; boil 5 minutes. Let cool and skim foam off with metal spoon. Place in a container and freeze.
Dip each chicken breast in milk or water to moisten it, and then dip it in the bread crumbs. Place in a lightly greased 9 x 13-inch dish. Bake at 400° for 40 to 45 minutes. Add the spaghetti sauce and sprinkle oregano and a little grated Parmesan cheese on top. Bake for 10 more minutes. Top with the shredded Mozzarella cheese and bake for 5 minutes or until the cheese melts.
Add ground beef to spaghetti sauce. Put 1/3 in a 3-quart casserole dish. Layer with noodles. Mix eggs and cottage cheese; add 1/2 mixture and 1/2 pound Mozzarella cheese. Repeat. Put sauce mixture on the top. Sprinkle generously with Parmesan. Bake for 1 hour at 350°.
Cook spaghetti by directions; drain and cool. Cut onion, pepper and tomato in small pieces. Add to cooled spaghetti. Add Zesty Italian dressing and 2/3 bottle of Salad Supreme. Mix well and refrigerate. You may leave out the onion and add a salad topping if desired.
Use either butt or shank or whole smoked ham depending on how many kids are coming home. Soak ham in water, changing several times for 4 to 5 hours. This is to remove a lot of salt from the ham. Boil ham in apple juice for 4 to 5 hours. Let ham cool in apple juice. Trim excess fat. Cover with brown sugar, decorate with pineapple slices, maraschino cherries and whole brown cloves. Bake in 300° oven until glaze is formed.
Cook first 5 ingredients on stove over a low flame about 1 hour. Stir once in awhile. Remove from burner. Beat together egg yolks, 1/4 cup sugar, vanilla and raisins. Add this to stove mixture. Pour into 13 x 9-inch pan.
Dissolve the gelatin in hot water and cool it. Add cream cheese, sour cream and sugar. Blend well. Pour in a baked pie crust and refrigerate overnight.
Preheat oven to 350°. Lightly spray a 9 x 9 x 2-inch casserole with vegetable oil spray. In a small bowl, combine tomato puree, water, Italian seasoning and 1/2 teaspoon garlic powder. In another bowl, combine cottage cheese, onion powder and 1/2 teaspoon garlic powder.
Melt oleo in 9 x 13-inch pan. In bowl, beat eggs with a fork. Add sugar. Pour melted oleo into bowl and stir.
In saucepan, put chicken, vegetables with seasonings, water and ginger; cook on medium high until bubbly. Cover saucepan; turn burner to low. Cook 5 minutes or until vegetables are crisp-tender. In a bowl, put orange juice and cornstarch. Mix into chicken mixture; cook 2 minutes more. Spoon chicken mixture over the noodles. Makes 4 servings.
Cut chicken in small bites; heat in 2 tablespoons oil. Saute until cooked. Stir constantly, 3 to 5 minutes. Remove from pan. Saute bell pepper and apple until tender. Add other tablespoon oil, if necessary. Add chicken back to apples and pepper. Combine other ingredients and add to the mixture. Cook until thickened.
Mix pudding and Cool Whip thoroughly. Add pineapple, marshmallows and nuts. Mix. Refrigerate.
Cover bottom of 13 x 9-inch pan with cooked chicken or turkey pieces, about a 1-inch layer. Mix together cream of celery soup, dry onion soup mix and sour cream. Cover chicken layer with this mixture. Top with chow mein noodles. Bake at 350° for 30 minutes.
Mix first 4 ingredients. Put 2/3 on bottom of 13 x 9-inch pan. Slice and smooth ice cream on top of mix. (Ice cream should be softened.) Add remaining 1/3 of mix on top. Freeze.
Mix boiling water and oatmeal. Let stand 20 minutes. Cream sugar and shortening. Add eggs one at a time, beat. Sift flour, measure, resift with soda, salt and cinnamon. Add oatmeal last. Bake in 9 x 13-inch pan at 325° for 35 to 40 minutes.
Place cucumbers in a large bowl. Mix remaining ingredients except dill weed; pour over cucumbers and gently mix. Sprinkle with dill weed. Cover and refrigerate at least 1 hour. Mix lightly before serving. Serves 8 to 10.
Sift together sugar, flour, salt and cinnamon in bowl and set aside. Put in pan to boil: margarine, cocoa, oil and water. Bring to a boil. Then pour dry ingredients into this and mix at medium speed. Then add buttermilk, soda, eggs and vanilla. Pour into greased and floured sheet pan. Bake at 375° for 25 minutes.
In small saucepan, combine all ingredients, except mushrooms. Bring to a boil. Add mushrooms; simmer 5 to 6 minutes. Pour into bowl and cover. Chill several hours or overnight, stirring occasionally. Drain and serve with cocktail picks.
Melt butter and add flour. Stir until the roux is medium brown. Add vegetables and cook until they are tender. Add water, shrimp and seasonings. Simmer, covered, for 30 minutes.
Mix together water and yeast. Add all other ingredients. Turn out onto floured board. Knead 5 minutes. Heat oven slightly then turn off. Put dough into greased bowl and place in warmed oven. Let rise for 45 minutes (until double the size). Spread in pizza pan. Put back into warm oven to rise again (30 minutes). Bake 15 minutes at 400°. Take out of oven and butter top. Cut in pizza wedges.
Mix all ingredients together with fork. Place in greased small loaf pan. Bake 40 minutes at 350°.
Preheat oven to 300°. Cream sugar and Parkay. Add eggs, 1 at a time. Beat well after adding each egg. Sift flour into mixture, alternating with milk. Add salt, vanilla and butter flavors. Spray a tube pan with Baker's Joy. Pour into pan; bake for 1 1/2 hours.
Brown ground beef. Add onion, garlic powder, pepper and Ragu sauce. Simmer until onions are tender.
In 2-quart saucepan, over medium heat, melt butter. Add zucchini and cook until tender, about 2 minutes, stirring frequently. Remove from heat. Into pan, tear bread into small pieces. Stir in egg, cheese, pepper and 1/2 teaspoon salt. Carefully loosen skin on each chicken quarter by pushing fingers between skin and meat to form pocket. Spoon some stuffing into each pocket. Place chicken in a 9 x 13-inch baking dish. Bake at 400° for 50 minutes or until fork-tender.
Beat eggs and add buttermilk; stir in remaining ingredients. Beat with a rotary beater until smooth. Cook in hot waffle iron. Makes about 3 medium to large waffles.
Mix first 4 ingredients. Boil 5 minutes. Strain and mix with fruit juices. Just before serving, pour over a decorative ice ring mold (use holly leaves and red cranberries). Add ginger ale.
Mix ingredients until blended. Refrigerate about 2 hours. Serve with tortilla chips.
Prepare the pudding with the milk per directions. Add the Crystal Light; mix until thick. Fold in the Cool Whip. Pour into graham cracker crust and chill.
Cook broccoli spears in lightly salted boiling water for 5 to 8 minutes or just until done. In small saucepan, melt butter and add flour; mix well. Add scalded milk, salt and pepper and simmer 2 to 3 minutes. Add Cheddar and stir until melted.
Combine all ingredients, except rice, in heavy large skillet. Bring to boil. Cover and simmer 10 minutes. Stir in rice. Replace lid and simmer for 20 minutes or until rice is tender. Stir in file just before serving. Makes 4 servings.
First, make bottom layer. Blend the butter and sugar until creamy. Stir in flour until crumbly, pat into bottom of a greased 9 x 13 pan. Bake at 350 degrees for 18 minutes. While this bakes, beat the eggs with the sugar, lemon and flour. Pour this over the still warm crust, and return to the oven 18 minutes. Cool in pan before cutting into squares. Then watch them disappear.
Brown chuck roast. Mix all remaining ingredients and pour over meat. Bring to a boil on top of the stove. Pour over meat. Bake for 6 hours at 275°. Remove from oven. Take fork and remove fat and flake off meat. Serves a crew.
Chop onion; simmer in butter for 5 minutes. Add broccoli; cook another 5 minutes. Add other ingredients. Add cheese last. Cook until rice is soft and cheese is melted, about 30 minutes in 350° oven, uncovered.
Melt butter in skillet; add onions and saute until golden brown. Crumble bread into mixing bowl; add milk. Let stand until bread is moist. Add eggs and mix well. Add onion, green pepper and salt. Add meat and mix well. Pile mixture lightly into greased 2 1/2-inch muffin pans. Top each with thin onion slice. Bake in 425° oven until browned, about 30 minutes.
Brown hamburg and onion together; drain off grease. Add mustard and ketchup. Stir together. Add 1 can vegetable soup. Stir and add a little water. Simmer 10 minutes. Put on toasted buns.
First make batter. Sift flour and salt; stir in beaten egg and melted butter. Add milk and mix well. Beat egg white until stiff, then fold into batter.
Mix butter and corn in casserole dish. Mix the sour cream and egg together. Add to corn. Add dry Jiffy mix; stir until smooth. Bake at 350° for 30 to 40 minutes.