HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken in 6 cups water (I usually add 2 chicken bouillon cubes for more flavor). Cool and debone. Cook onion in olive oil until tender. Add garlic, green chilies, cumin, oregano and cayenne pepper and saute. Mix the mixture with beans, chicken stock, chopped chicken and Monterey Jack cheese. Add salt and pepper to taste. Serve with sour cream.
Brown beef and add onions. Mix with tomato sauce and mushrooms. Spread in pan. Spread cheeses over it. Lay out crescent rolls and spread with sour cream.
Sprinkle meat with salt, pepper, and dry spaghetti seasoning mix. Place in slow cooker. Top with chopped tomatoes.
Crumb the cake on top of fruit. Put the butter over cake. Bake at 350° to 375° for 50 minutes or until done.
Mix baking mix, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown at 450°. Mix margarine and garlic powder; brush over warm biscuits. Serve warm.
Beat first 3 ingredients in large bowl; add remaining ingredients. Spread in jelly roll pan and bake at 350° for 25 minutes. Frost with Cream Cheese Frosting.
Mix pretzels, margarine and sugar in pan. Bake at 400° for approximately 8 minutes in 9 x 13-inch pan, do not overbake. Cool. Mix cream cheese and sugar. Fold in whipped topping. Spread on cooled crust. Mix gelatin, water and strawberries and let set. Strawberries will thaw in liquid. Pour on top of cream mixture.
Combine potatoes, butter, onion, soup, sour cream and cheese. Mix well. Spoon in a greased 2 1/2-quart baking casserole. Crush crackers and mix with 1/4 cup butter. Sprinkle over potato mixture. Bake at 350° for 45 to 50 minutes. Garnish with lemon twist and parsley, if desired.
Combine all ingredients in a large bowl; mix well. Pour mixture into a lightly greased 12 x 8 x 2-inch baking dish. Bake at 375° for 1 hour or until rice is tender. Yields 8 servings.
Mash avocados. Add onions, pepper, lemon juice, salt and pepper. Beat until creamy. Gently fold in tomato. Cover and refrigerate until serving time. Makes about 2 cups.
Cook broccoli in stock with onion until soft. Place in blender and blend quickly, leaving small pieces of broccoli. Make a roux using butter and flour. Cook 3 minutes, stirring constantly. Add broccoli and stock to roux. To avoid lumps, stir constantly until thickened.* Thin to preferred consistency with half and half cream. Add seasonings and wine.
Wash beans and place in large kettle. Cover with 2 inches of water and soak overnight. Drain in the morning. Add 2 quarts of water and a ham hock or ham. Bring to a boil and simmer slowly for 3 hours. Add onion, tomatoes and seasonings. Remove ham and cut into pieces. Return to soup and simmer for 1 hour longer. Serve with tossed salad and crackers.
Place brandy and coffee liqueur in cup. Fill with black coffee. Top with whipped cream. Makes 1 serving.
Mix all ingredients. Pour over cinnamon graham crackers. Bake at 325 degrees for 10-15 minutes. Line pan with foil.
Sift flour, baking soda, salt, sugar and baking powder together. Add eggs, buttermilk and oil. Stir to blend. Batter will be slightly lumpy. If batter is too thick, spread batter into hot skillet. If you like thinner pancakes, increase the amount of buttermilk.
Place chocolate chips in micro-safe dish, not too deep. Add 1 teaspoon vegetable shortening. Micro on Medium-High power about 4 minutes until melted and smooth. Stir well and dip fruit. Place on waxed paper. Chill. If chocolate gets too thick, micro. Also dip nuts and pretzels.
Mix sugar and flour. Add melted margarine and mix well. Add eggs one at a time, beating after each addition. Add rest of ingredients. Mix well. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
In saucepan, combine pineapple and sugar; boil 3 minutes. Add Jell-O, stirring until dissolved. Add cream cheese and stir until mixture is thoroughly combined. Cool until cold, but not congealed. Fold in apples, nuts, celery and whipped topping. Pour into a 9-inch square pan. Chill until firm. Yields 9 to 12 servings.
Sift together the dry ingredients. In a mixing bowl, cream together the butter and sugar. In a separate bowl, mix together the eggs, vanilla, zucchini, milk and nuts. Alternate combining the wet and dry ingredients with the creamed mixture. Spread batter into 2 greased loaf pans. Bake in a 350° oven for 1 hour. Makes 2 loaves.
Heat beans and 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Cook, uncovered, 5 minutes. Cover and cook until tender, 10 to 15 minutes. Drain.
This is it! This is the traditional Middle Eastern stew for which Esau sold his birth-right to Jacob. Taste it and you'll see why!
Brown meat in cooking oil in a Dutch oven. Add water, onion, seasonings and tomato paste. Cover and simmer for 1/2 to 2 hours. Stir in potatoes, carrots and green pepper. Simmer 30 minutes. Add more water, if necessary. Stir in remaining ingredients, cover and simmer for 20 minutes more. Will serve 10 people.
Cream Crisco and sugar together. Add eggs, one at a time; mix together. Add flour, buttermilk and baking soda. Mix well as you add in your flavor. Bake in tube pan. Grease pan. Bake at 325° for 1 1/2 hours.
Melt 2 tablespoons of butter. Mix in flour and gradually blend in the chicken broth, half and half and wine. Cook, stirring for about 3 minutes. After mixture starts to simmer, stir in 1/2 cup of Parmesan cheese. Measure out 1 cup of sauce and blend in remaining cheese.
Combine dates and soda; pour boiling water over dates, then set aside. Cream together sugar, shortening and eggs. Add remaining ingredients. Add the date mixture to sugar mixture. Bake in 9 x 13-inch pan at 350° for 30 minutes. Serve with Cool Whip.
Mix first 7 ingredients together and add milk. Pour into pastry shell and bake 15 minutes at 425°. Reduce heat to 350° to 375° and bake 45 minutes, or until done.
Fry bacon in dutch oven until crisp. Remove, crumble, and set aside. Saute onions in 3 tablespoons of bacon drippings until tender. Add potatoes, water, salt and pepper. Cover and simmer 15-20 minutes or until potatoes are tender. Stir in milk, corn, and shrimp. Cook over medium heat, stirring frequently, until the shrimp are cooked - about 10 to 15 minutes depending on the size of the shrimp. Check for seasoning and add if needed. Use crumbled bacon as a topping for each bowl.
Cream oleo and sugar. Add egg, extract and almond powder. Gradually add flour, salt, flour and baking powder. Can knead with hands. Make balls. Place on greased pan. Place whole almond in center. Bake in 350° oven for 10 to 12 minutes.
Beat eggs; add sugar slowly. Add oil and vanilla. Sift dry ingredients. Add alternately with sour cream.	Fold in berries. Bake in muffin tin at 400° for 20 minutes. Makes about 3 1/2 dozen.
Combine cake mix, oil, eggs, sour cream and cream of coconut and beat. Pour into 2 greased and floured 8 or 9-inch cake pans. Bake 30 minutes at 350°. Cool in pans for 15 minutes. Remove cake from pans, cool completely and frost with Pina Colada Frosting.
Mix all ingredients together. Bake in a greased casserole for 20 to 25 minutes at 325°.
Melt peanut butter chips, 1 cup condensed milk and 2 tablespoons butter over low heat. Spread mixture into wax paper lined 8-inch square pan. Melt chocolate chips, remaining milk and butter. Spread on top of peanut butter mixture. Chill 2 hours. Turn fudge onto cutting board. Peel off paper and cut in squares.
Drain juice from green beans and set aside. Drain juice from peas, corn and pimentos. Combine sugar, vinegar and oil. Add juice from green beans. Add remainder of ingredients. Refrigerate overnight.
Mix all ingredients and pour into greased 2-quart casserole dish. Bake at 375° for 40 minutes.
Spread fruit in a 13 x 9 x 2-inch baking pan. Sprinkle with sugar and dot with butter.
Mix 2 1/4 cups flour with salt and sugar in large glass bowl. Sprinkle yeast on the top. Pour hot water and margarine into the flour mixture and mix well. Blend to form a ball, then knead on floured surface trying to knead as much of the remaining flour as needed. Roll dough out onto a greased cookie sheet. Layer cheese and corned beef down the middle. Cut slots in the sides of dough and bring across to look like braid, sealing up the insides. Cover and let rise 15 minutes over boiling water. Bake in 375° oven for 25 minutes.
Melt cocoa and margarine. Mix sugar and eggs, then add cocoa mixture. Blend in flour mix. Add vanilla and pecans and spread into a 15 x 12-inch pan. Cook at 310° for 25 minutes. Sprinkle marshmallows over brownies; rebake until mallow is puffed. Then frost with icing.
Brown hamburger and drain off grease. In a large skillet, place hamburger, rice, tomato sauce, water, carrots, salt and pepper. Stir to combine. Bring to a boil, then reduce to simmer. Simmer, covered, over low heat until rice is done and carrots are tender. Do not stir! Add water as needed to keep from sticking. Serves 6.
Boil whole chicken or 4 breasts of chicken until tender. Take off bone when cool. Simmer listed ingredients together. Add chicken to sauce and simmer slowly. Take a portion of sauce and make a flour and water thickening. Return to sauce, stirring constantly. Add cooked mushrooms, if desired. Serve over noodles or on rolls. Freezes very well. A great way to use leftover turkey, too!
Melt butter in a 9 x 15-inch dish. Mix together flour, sugar, baking powder and milk in a bowl. Pour over melted butter; do not stir. Use 1 quart fruit and spoon over batter. Bake 30 minutes at 350°.
Spray electric frying pan with Pam. Saute chicken (cut into pieces) in small quantity of diet Italian dressing. Add cut up onion and pepper, mushrooms, tomato sauce and zucchini (sliced thin). Cover and simmer until done. Yields 2 to 4 servings.
Combine all ingredients except crabmeat and nuts. Finely chop crabmeat in food processor and stir into mixture. Chill. Form 1/2-inch balls and roll in chopped nuts.
Cut steak into strips, add salt and pepper. Brown in a little oil. When brown add water and tbsp. soy sauce and garlic. Cover and cook 30 minutes on medium-low.
Lay and flatten crescent rolls flat in a 9 X 13 inch pan. Brown sausage and crumble over rolls. Sprinkle mozzarella cheese over sausage. Beat eggs with milk, salt, & pepper and pour over. Bake 30-40 minutes at 350 degrees until set.
In a Dutch oven, cook ground beef until browned. Add in onions, green peppers, and celery; cook until tender (about 5 min.). Stir in tomatoes, sauce, water, Worcestershire sauce, and seasonings. Add beans. Bring to a boil, reduce heat. Cover and simmer for 1 to 2 hours, stirring occasionally.
Blend cream cheese and sour cream. Break dried beef into pieces, add onion and pepper. Warm in double boiler and serve with taco chips.
Mix sugar and milk in saucepan and bring to boil, stirring constantly. Boil for 5 minutes. Add peanut butter and marshmallow cream. Beat with mixer until smooth. Pour into 9 x 9-inch buttered pan.
Drain cooked asparagus. Melt butter in small skillet. Cook almonds over low heat until golden brown, about 5 to 7 minutes; stir constantly. Remove from heat. Add salt and lemon juice; pour over hot asparagus. Yield: 6 servings.
Place raisins and 3/4 cup water in a small ovenware bowl. Cover with wax paper. Cook for 2 minutes; set aside. Place butter, celery and onion in an ovenware dish. Cover with wax paper. Continue cooking for 10 minutes, stirring 3 times. Stir in chicken broth, salt, sage and pepper. Add bread crumbs, walnuts and raisin-water mixture. Toss lightly until evenly moist. Cover with wax paper. Continue cooking stuffing 7 minutes. Total cooking time: 19 minutes. Recipe yields 5 cups or enough to stuff a 6 pound turkey.
Cream butter gradually; add sugar beating well after each addition. Combine	flour and soda; add to creamed mixture. Alternately put in sour cream, mixing well after each addition. Stir in flavoring. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Then remove.
Preheat oven to 350°. Grease 2-quart round casserole dish. In large bowl with a fork, mix flour and next 4 ingredients with pastry blender. Cut in butter until mixture resembles coarse crumbs. Stir in raisins. Beat eggs in a small bowl with a fork and remove 1 tablespoon and save. Stir into flour mixture just until flour is moistened (dough will be sticky). Turn dough onto floured surface. Knead and shape into ball. Place in a casserole. Cut a cross in center of dough. Brush dough with saved egg. Bake 1 hour and 20 minutes. Cool.
Place chicken breasts in a 3-quart saucepan with just enough water to cover. Add the salt. Bring to a boil. Lower heat, cover and simmer until chicken is no longer pink when pierced with a fork. Remove chicken to platter to cool. In a large mixing bowl, combine the pineapple, celery, onions, oil, soy sauce and vinegar. When the chicken is cool enough to handle, cut it into 3/4-inch cubes. Add the cubed chicken to the pineapple mixture and toss to mix thoroughly.
Saute celery and onions in butter. Add cooked rice and pour into buttered casserole dish. Add broccoli and soup. Mix well. Sprinkle cheese on top or mix in Cheez Whiz. Bake at 350° for 30 minutes. This recipe can be doubled.
Bring to boil first four ingredients and cook for twenty minutes, covered. Add carrots, potatoes and mixed vegetables. Cover and cook for 30 minutes. Add cream of chicken soup and Velveeta cheese, heat until cheese is melted. Serve hot.
Combine all ingredients. Mix thoroughly. Drop rounded spoonfuls on lightly greased pans. Bake at 375° for 8 to 10 minutes. Yields 6 dozen.
Wash and snap green beans. Put in pot. Put water over top of beans and cook on medium heat (or medium-high) until all of water just cooked out. Just before all water is gone, I sprinkle about 1 1/2 tablespoons sugar in beans.
Place cooked chicken in bottom of casserole. Mix soup and sour cream and spread over chicken. Top with crackers and sprinkle with poppy seed. Pour melted oleo over top and bake 30 minutes at 350°.
Mix ingredients together and pour into unbaked pie shell. Cook for 25 minutes in oven at 350°.
Combine and mix well the dry cake mix, nuts, 1/3 cup milk and margarine. Press half of the mixture into bottom of greased 8 x 13-inch Pyrex dish. Bake at 350° for 8 minutes.
Place cooked, cut up chicken breasts in a 9 x 13-inch casserole dish. Mix cream of chicken soup, sour cream and broth; pour over chicken. Spread 2 packages crushed crackers over top. Pour melted margarine over crackers and sprinkle poppy seed over top. Bake 30 minutes at 350°.
Spread marshmallows in bottom of 9 x 13-inch glass pan. Mix cake mix (use Betty Crocker yellow cake mix) according to directions. Pour over marshmallows in pan. Mix together rhubarb, sugar and Jell-O. Pour on top of cake mix. Bake for 40 minutes at 350°.
Saute meat, onion, pimento and bell pepper. Add soup, chili powder and peppers. Mix all cornbread ingredients together. Grease a 9 x 12-inch pan. Pour 1/2 of cornbread mixture, hamburger meat, and rest of cornbread mixture. Bake at 400° for 20 to 25 minutes.
Cook carrots until tender in boiling water; drain. Combine with onions, peppers and celery; set aside. Combine and boil for 1 minute your soup, vinegar, oil, sugar, mustard and sauce. Cool. Pour over the vegetables; toss lightly. A real good Christmas salad.
Cut strips of meat 1 to 1 1/2 inches wide. Trim off all fat. Lay meat in a bowl in layers, adding seasoning as you go. Cover and refrigerate overnight. Take meat and blanch in hot water for 15 to 20 seconds. Place meat strips on a cookie sheet and place in oven. Set temperature on lowest setting. Leave door ajar. Cook 8 to 16 hours or until meat turns black. After jerky cools it can be stored in a sealed jar.
Thoroughly cream shortening, sugars and vanilla. Add eggs; beat well. Stir in peanut butter. Sift dry ingredients; stir in creamed mixture. Form into tiny balls.
Put water, oil, lemon juice, salt, onion, pepper and fajita seasoning in frying pan. Cook on medium high heat until onions and peppers are slightly tender. Add chicken and cook until all pink coloring is gone. Remove from heat and spoon fajitas into tortillas. Add the toppings of your choice. Enjoy!
Spread butter on bread. Place in greased 13 x 9 x 2-inch pan. Crumble sausage into skillet. Cook gently, turning to keep it in small pieces until no longer pink. Lift out of skillet with slotted spoon; spread over bread. Discard fat. Sprinkle cheese over sausage.
Mix orange juice, milk, banana and half the sherbet in a blender on high speed until smooth. Pour into tall glasses; top each with a scoop of remaining sherbet. Makes 3 servings (1 cup each).
Cook squash and onion. Drain well. In bowl, beat eggs and add remaining ingredients, except bread and cheese. In buttered 2-quart shallow casserole dish, layer bread, squash and cheese. Repeat each layer. Top with remaining bread. Dot with butter. Bake, uncovered, at 350° for 45 minutes.
Mix all ingredients in large mixing container. Make sure all lumps dissolve. Store in large jar with lid. Use 1 heaping tablespoon per cup of hot water. Makes 200 cups.
Cream sugars and Crisco. Add eggs and vanilla. Sift flour, soda and salt. Add to creamed sugars and Crisco. Add nuts. Bake at 350° for about 8 minutes or until done.
Cream shortening. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour and salt. Add to creamed mixture, beating well. Stir in flavorings and coconut.
Cook cake mix by directions on box in a 9 x 13-inch pan. Cool, leaving in pan. Punch holes in cake with fork. Mix next 2 ingredients and pour over cake. Mix last 2 items and spread over top. Chill.
Cream both sugars, shortening, eggs, oil and vanilla. Mix flour, cream of tartar, soda and salt in a separate bowl. Add flour mixture to creamed mixture. Mix thoroughly.	Dough is soft and must be chilled overnight.
Halve and peel avocado, reserving 1 shell. Cube avocado and put into container of an electric blender. Add lemon juice, onion, mayonnaise, Tabasco and salt; process until pureed. To serve, pile avocado mixture into reserved shell. Place on a serving dish and surround with potato chips for dipping. Makes about 1 cup.
Dissolve gelatin completely in boiling water in large bowl. Stir in cold water. Cool 15 to 20 minutes. Stir in ice cream until melted. Pour into any mold.
Cream butter; add sugar and syrup. Cream until light. Sift flour and soda together. Add to butter mixture and mix well. Add nuts and mix well. Make into 2 rolls and place in fridge overnight. Slice and bake at 400° for 8 to 10 minutes.
Cook macaroni according to directions. During last 6 minutes, cook broccoli in same water. Rinse in cold water, drain. Combine all ingredients except 1/4 cup cheese. Toss; add salad dressing, toss; add remaining cheese.
Beat egg yolks with	sugar until smooth and thick. Drain pineapple and stir syrup and lemon juice in yolk mixture. Cook over hot water, stirring constantly, until thick enough to coat spoon. Remove from heat; stir in pineapple and cool. Beat egg whites until definite peaks stand up. Beat cream until it holds shape. Gently fold egg whites and cream into pineapple mixture. Put crushed vanilla wafers in bottom of quart size refrigerator tray and spoon pineapple mixture on top. Freeze until firm. Serves 6.
Beat in mixing bowl until light and fluffy, eggs, sugar, oil and pumpkin. Sift together flour, baking powder, cinnamon, salt and soda.
Cook noodles; drain. Add turkey, pimento, pepper and onion to noodles. Place in a greased casserole. Pour soup and broth mixture over casserole; season. Add part of cheese to mixture; sprinkle cheese over top. Cook 45 minutes at 350°. Yield: 8 to 10 servings.
Place roasts in separate kettles; cover with water and boil until tender. Reserve pork broth. After meat is cool, grind fine. Melt 1 pound lard in large kettle and combine ground meat; mix well. Add cumin, peppers, garlic, 1/2 jar of chili powder, 2 to 4 tablespoons salt, picante sauce and green chilies if desired. Stir until well mixed. If mixture seems dry, add pork broth until moist. Simmer uncovered until flavors are absorbed. Skim off any excess grease and save for masa.
Cream butter and sugar. Add well beaten eggs. Chop nuts and fruit. Mix with part flour and baking powder and add to butter and egg mixture. Grease pan and line with brown paper. Grease paper only on bottom of pan. Put in cold oven and bake for 30 minutes at 300°, then turn to 250° for 2 1/2 hours. Makes a 5 pound cake. For a more moist cake, add 1 cup jelly.
Layer ingredients in a shallow dish or 9 x 9-inch square Pyrex. Serve cold with corn chips or Doritos.
Remove skins from tomatoes by placing them in boiling water for one minute, then put in cold water. Remove tomato cores and then measure out 2 gallons of tomatoes which should be put in the blender for a brief time. (You might also prefer blending peppers and onions.) Add all other ingredients and cook in an open pot for thirty minutes.
Cook eggplant in small amount of salted water. Drain well. In saucepan, melt 1/2 cup margarine and saute onions and green peppers. Add sugar, salt and flour, stirring to blend. Add tomatoes. Cook, stirring, 5 minutes. Add eggplant and cornbread. Pour into greased 1 1/2-quart casserole. Bake at 350° for 15 minutes. Top with cheese and bake 15 minutes longer.
In a 1-quart shallow casserole dish, combine peaches, sugar, 1 tablespoon baking mix and cinnamon. In medium bowl, mix remaining 2/3 cup baking mix with brown sugar. Cut in I Can't Believe It's Not Butter until mixture is the size of small peas. Stir in milk until moistened. Drop by spoonfuls onto peaches. Bake at 400° for 30 minutes or until toothpick inserted into crust comes out clean. Let stand 5 minutes. Makes about 6 servings.
Dice bananas and place on top of crust. Place 1/2-inch slices of ice cream (slightly softened) on top of bananas. Sprinkle with nuts and freeze.
Mix dry pie filling, pineapple, marshmallows and pecans. Fold in Cool Whip. Place in refrigerator until ready to serve.
Brown hamburger and onion. Add salt, pepper, celery and 1 1/2 cups water. Simmer for 20 minutes covered. Add bean sprouts and heat. Combine 2 tablespoons water, cornstarch, soy sauce, sugar and brown gravy sauce. Add to hamburger mixture. Cook until thick. Serve over cooked rice and chow mein noodles
Heat the batter and milk until batter is melted. Add coconut. Cool completely in fridge. Ball this mixture up. Next, melt the chips and paraffin. Dip candy in the melted chocolate. Cool before serving.
Mix. Spoon over chicken and bake 45 minutes at 375°. Serves 4 to 6.
Heat sugar and water to boil; simmer 5 minutes. Stir in lemon juice and syrup; cool to room temperature. Transfer to blender. Add peaches; blend until smooth. Refrigerate until cold. Stir in milk, then freeze.
Mix ingredients well. Bake in a 350° oven until hot and bubbly. Serve with sesame crackers.
Chop onion and celery well. Heat soup and water; bring to boil. Take off stove. Add cream cheese. Mix gelatin with 1/2 cup of cold water. Put in refrigerator for 1/2 hour. Fold in remaining ingredients and pour in mold. Chill overnight.
Preheat the oven. Put the 4 cups of water in a medium size pan and bring to a boil. Add the salt and shortening. Add the entire box of rice. Stir. Cook rice for 20 to 30 minutes until tender. Pour hot rice into a large, deep dish casserole dish, with glass lid (3-quart size or slightly larger). Add 1 stick butter or margarine. Stir until melted. Add milk and sugar. Mix well. Add eggs and stir. Add vanilla flavoring, making sure it disappears, then add the raisins. Cover with the glass lid which is excellent for checking on your pudding so that it does not boil over.
Melt the caramels, butter and milk in a double boiler. Dip marshmallows in the mixture, then roll in the cereal. Let cool.
Beat oil and eggs. Mix all dry ingredients and add to egg mixture alternately with milk. Cook at 275° for more than an hour until done in 2 greased 8-inch pans.
Mix together all ingredients; press into 9 x 13-inch baking dish. Sprinkle top with sugar and prick with fork. Bake in 300° oven for 50 minutes.