HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large skillet. Add chicken pieces and cook over medium heat until both sides are brown. While chicken is browning, cut onion coarsely and put garlic through press; add to chicken. Add red pepper, cumin, coriander seed, turmeric and soy sauce. Reduce heat; cover and cook until chicken is tender, 15 to 20 minutes. Cut 1 lime into quarters. Just before serving, sprinkle chicken with the juice of 1 lime (about 2 tablespoons). Serve with lime quarters.
Put green beans in a large pot and cover with water. Cook 1 hour (add water to keep covered). Add pork chops and cook 1 hour. Add salt to taste. Add potatoes. Cook slowly, uncovered, for 1 hour. Sprinkle salt and pepper on potatoes. Beans should not boil completely dry.
Grease loaf pan. Preheat oven to 350°. Beat butter and sugar until fluffy; add eggs and vanilla. Beat. Add sour cream and milk; beat at low speed. Mix together flour, baking powder, salt and soda. Add to mixture.
Combine salad, apples, walnuts and Blue cheese. Whisk together oil and vinegar; pour over salad. Add salt and pepper to taste, then toss well. Serve immediately.
Melt butter; add onion, garlic and bell pepper. Saute for 2 to 3 minutes. Add shrimp and saute for 4 more minutes until pink. Cut French bread in half lengthwise. Pull out all of the bread from the center of loaf. Toast bread from center and crumble. Add toasted bread to shrimp mixture and stir until bread absorbs liquid. Spoon mixture into bread. Top with cheese and black and green olives. Bake at 350° for 25 minutes or until cheese melts.
Spread pineapple on bottom of a 9 x 13-inch baking dish. Dump in a box of cake mix; dot top with margarine. Sprinkle chopped nuts over all. Bake at 350° for 50 to 60 minutes.
Use a little butter to grease 9-inch square pan. Put bread in pan. Mix together pineapple, eggs, sugar and milk. Pour over bread. Drizzle rest of butter on top. Bake in 350° oven for 30 to 35 minutes or until top is nicely browned.
Brown ground beef and chopped onions. Mix with other ingredients. Bake 15 to 20 minutes.
Keep the egg whites to go on top. In a saucepan, mix sugars, flour and egg yolks. Mix in milk; cook until thick, stirring constantly. When thick, add margarine and vanilla. Pour in baked pie shells. Top with beaten egg whites in which 1/4 cup sugar has been added. Brown under broiler in oven. Real good pies.
Mix all ingredients well. Cook on medium heat, stirring constantly, until it boils. Cook 5 minutes, stirring constantly. Pour into jars and let cool with lids off. Then refrigerate. Makes 5 1/2 small jars. Makes great gifts.
Combine in casserole dish; bake at 350° for about 1 hour.
Boil until mixture makes soft ball when dropped in cold water. Stir in 2 cups pecans. Drop each pecan on waxed paper, separately.
Have prepared a 13 x 9-inch baking pan, greased and floured. In large bowl, mix all ingredients except raisins and nuts. Beat at low speed until well mixed, scraping sides of bowl frequently. Beat on high speed 3 minutes, occasionally scraping bowl. Add raisins and nuts which have been coated with a bit of flour. Bake 40 to 45 minutes in 350° oven. Cool on wire rack. Frost with your favorite caramel icing. Serves 12.
Cream butter and sugar; add syrup, cream and eggs. Mix well. Sift spices with flour and baking powder. Add dry ingredients and anise oil to creamed mixture. Mix well.
Spread bread with peanut butter and banana. Melt butter in skillet over medium heat. Fry sandwich, browning it on both sides. Serve warm.
Cook chicken to tender. Drain. Tear chicken from bone. In medium bowl, mix chicken soup, mushroom soup, cream cheese and sour cream. Mix seasoning from stuffing with this. Put in torn chicken; add all together. Place in a casserole dish, then sprinkle your stuffing crumbs over top. Cover and bake at 350° for 30 minutes or until hot enough to see bubbling around edge.
Peel potatoes and slice into thin squares. Dice onion into small pieces. Grease a large baking dish with oil or nonstick spray. Layer the bottom of the pan with bacon, 1/2 potatoes, onion and 6 slices Velveeta. Repeat again, starting with bacon. Cover with foil. Bake at 350° for 1 to 1 1/2 hours or until potatoes are tender.
Put potatoes in casserole dish. Brown onions in bacon grease. Stir in flour. Add sugar, salt, pepper and vinegar. Cook until thick. Add crumbled bacon. Simmer 15 to 20 minutes. Pour over potatoes and punch. Bake at 350° for 30 minutes.
In a medium bowl, combine crabmeat, red pepper, mayonnaise, parsley, chives, lime juice, mustard and hot sauce; blend well.
Mix 1 1/2 cup sugar in the 7 cups water, stir until dissolved. Add potatoes, cook until fork tender, drain and reserve the water. Melt 1 stick of butter in a sheet cake pan, set aside. Combine the flour,1 cup sugar, milk and vanilla, mix well. Pour the batter into the sheet cake pan over the butter. (Do not stir.) Lay potatoes on batter, pour the reserved water from potatoes over mixture (don't stir). Bake in 400 degree oven for 45-50 minutes until browned.
Cream sugar and shortening. Add eggs, one at a time; mix well. Add soda to buttermilk. Let stand until it foams. Mix dry ingredients. Add one cup at a time to other mixture and beat. Add buttermilk, a little at a time, then fold in the jam last. Bake at 350° for 35 minutes. Makes a very large cake.
Add pineapple to cheese. Mix pepper, pimento, onion and salt into cheese mixture. Add 1/2 cup nuts. Form into 2 large balls. Cover each with remaining nuts. Chill in refrigerator. Garnish with parsley and maraschino cherries.
On waxed paper, place pecan halves in pairs 2-inches apart. In a heavy saucepan over medium-low heat, cook and stir the caramels and milk until melted. Pour about 2 teaspoons of caramel mixture over each pair of pecans. Let stand until set. With buttered fingers, shape pecan clusters into balls. Dip in candy coating. Place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container. Yield: about 5 dozen.
Melt butter. Add brown sugar. Mix well until dissolved. Stir with popcorn and peanuts. Store in airtight container.
Cut unpared potatoes into 1/4-inch-thick slices. Place overlapping slices in buttered oven-to-table 13 x 9 inch baking dish.
Mix to creamy consistency the butter, Crisco and sugar. Add one whole egg at a time and beat. Sift together flour, salt and baking powder, then add flour mixture alternately with milk to butter and sugar mixture. Add flavoring. Line bottom of tube pan with waxed paper and grease sides of pan. Bake 1 hour and 10 minutes at 325°.
Place ribs in pot and boil for 1 hour, then place in a shallow pan and pour sauce over ribs and cook at 350° for 1 1/2 hours in oven or place on outdoor grill for 45 minutes.
Melt butter in skillet; saute onions, bell pepper and celery until tender. Add any crawfish fat and let cook 15 to 20 minutes on low. Add crawfish tails and cook another 15 minutes. Season well. Serve over rice.
Mix eggs, sugar, pineapple and juice and nuts together. Add flour and baking soda; mix well. Grease and flour pan, 9 x 13-inch. Bake at 350° for 35 to 45 minutes or in sheet cake pan at 350° for 20 minutes.
Bake cake mix according to instructions (in one layer). When done, use a fork and punch holes into the cake. Mix cream of coconut with milk. Pour over cake. Top with Cool Whip and moisten coconut flakes.
Bring Karo, margarine, sugar and salt to boil on medium heat. Add peanut butter and stir constantly until creamy. Remove from heat and add Rice Krispies. Pour into buttered baking dish and cool.
Put both cans of soup in pot with 1 1/2 to 2 cups water. Roll out biscuits. Mix the chopped ingredients and put 1 to 2 tablespoons in the center of biscuits and pinch edges together. Have the soup mixture bubbling and drop in biscuits. Cover with lid; lower heat. Stir occasionally. Cook for about 25 minutes.
Melt margarine; add ground beef, stirring, until browned and crumbly. Add onion and celery; stir often for five minutes. Break up tomatoes with spoon and add to meat. Add water, beans and seasonings. Bring to boil. Add cabbage. Reduce heat and simmer until cabbage is tender. Makes 4 to 6 servings.
Dissolve Jell-O in boiling water. Add lime rind and juice. Beat egg yolk slightly; slowly add gelatin, stirring constantly. Add milk and bitters, stirring until blended. Chill until slightly thickened. Beat egg white until stiff peaks form. Fold into Jell-O mixture. Add food coloring. Pour into pie shell. Chill until firm. Garnish with whipped cream or Cool Whip and lime slices, if desired.
Cream together Crisco, sugar and eggs until fluffy. Mix together in another bowl the flour, salt and cocoa. Set aside. Add the buttermilk, vanilla and food coloring slowly. Then fold in the dry ingredients. Add the soda and vinegar. Mix well. Bake in a 9 x 13-inch greased and floured baking pan. Bake at 350° for about 25 to 30 minutes.
Combine together flour, eggs and sugar. Blend in milk, butter and vanilla. Bake in pie shell at 375° for 35 to 45 minutes.
Preheat oven to 350 degrees. Dip chicken in eggs, then bread crumbs. Brown in oil in skillet. Arrange chicken in 9 x 13 inch baking dish. Sprinkle with mozzarella cheese and 1/2 parmesan cheese. Pour Ragu sauce over chicken; sprinkle with remaining Parmesan. Bake uncovered 30 minutes or until bubbly.
Cream sugar and butter. Add eggs, flour, baking powder and remaining ingredients. Use greased tube pan. Put pan of water under cake in oven. Bake 2 hours and 30 minutes in a 250° to 275° oven.
Combine maple syrup, cornstarch and salt. Stir into pineapple liquid. Add vinegar and soy sauce.
Mix together and let set overnight. Use one loaf Swedish rye bread. Cut round out of center to form bowl to put dip in. Tear up bread and use for dip. Also use vegetables (carrots, cucumber, broccoli or cauliflower).
Boil meat until it falls off of the bone. Chop or grind meat and add black pepper, salt, allspice and cloves according to your taste. Mix with broth in which meat was cooked and cook for 20 minutes. Pour into pan and cool.
In a large bowl dissolve yeast in warm water or milk. In a medium-sized saucepan melt butter in milk, bring to boil. Remove from stove	to cool to lukewarm. Add to yeast with sugar, salt and eggs (slightly beaten). Mix well. Gradually add enough flour to make a soft dough. Let rise to double (about 2 to 3 hours). Punch down and knead for 5 minutes. Form into small balls for	round rolls or roll out on floured board and cut with a biscuit cutter and fold over for Parker House rolls. Let rise to	double	(about	1 to 1 1/2 hours). Bake at 375° until golden brown.
Cook broccoli and drain. Mix soup, eggs, mayonnaise and cheese. Add broccoli. Pour into dish and bake at 350° until set. Remove and cover with crushed chips or Cheez-Its. Bake until light brown.
Layer in large bowl lettuce, spinach, celery, water chestnuts and peas. Combine mayonnaise, sugar, Parmesan cheese, salt and garlic powder; mix well. Spread on top of layered salad. Cover and refrigerate overnight. Before serving, top with eggs, bacon and tomatoes.
Brown meat; add onions. Cook until tender, but not brown. Add next 7 ingredients; mix well. Stir in noodles. Pour into 2-quart casserole. Sprinkle crumbs over top. Bake at 350° for 30 minutes or until hot.
Parboil apples. Wrap in pie dough; pour syrup over. Bake at 375° until brown. Use whipping cream, if desired.
Slice cabbage and place on bottom of casserole. Brown meat; drain. Add rice and soup mix. Place on top of cabbage. Mix soup and water together and pour over top. Bake 1 1/2 hours at 325°.
Put all ingredients into large cooker. Let this cook until it changes color. Put into jar while hot. Seal.
Melt margarine in a 9 x 13-inch baking dish. Mix soups and water. Pour over chicken and rice. Bake 1 1/4 hours at 350°.
Wrap with aluminum foil 1 carrot, 1 potato, 1 onion and 1/2 of ground beef. Do the same with the other half. Season with salt and pepper. Cook for 1 hour at 375°.
Cook all vegetables in water; steam until tender. Add all the cheeses and butter until melted. Stir constantly. Turn off stove. Add flour to milk until no lumps are visible. Pour this into the vegetable and cheese stock. Stir well and cover kettle; let stand for 5 minutes. Important: Be sure your burner is off and soup is not boiling when you add the milk mixture, as this will make it curdle. The heat of the covered pot will make it thicken.
Cook breasts of chicken in pressure cooker for 15 minutes with 1 cup water. Cool immediately. Remove skins and bones; cut into small pieces. Pour the juice of 2 lemons over the meat and place in refrigerator overnight. The next day, add the onion, which has been diced, almonds, celery and grapes and season to taste. Moisten well with mayonnaise. Serve in lettuce cups. Garnish with ripe olives and tomato wedges. Serves 8.
Place biscuits in pie dish and sprinkle with cinnamon. Bake as can directs. Glaze while hot.
Saute onion in bacon fat. Drain. Mix all ingredients and place in casserole. Bake at 325° for 1 hour or at 250° for 3 hours.
Cook together	beans and minced onion in butter until onions are tender.	 Add flour,	paprika, mustard, Worcestershire sauce and half and half to hot onion mixture. Pour the cheese mixture over the beans which have been placed in a buttered casserole. Cover with 1 cup finely crushed potato chips. Bake until bubbly and brown in 350° oven about 30 minutes.
Combine all ingredients, except the halibut, to make a marinade. Marinate the halibut in the refrigerator at least 1 hour, turning at least once.
Drain 16 ounce can salmon and remove skin and bones. Mix all ingredients and form into patties. Brown in a lightly greased skillet on both sides.
Wash and peel potatoes; slice very thin. Heat drippings or oil over medium-high heat in skillet. Cook potatoes until golden brown on one side. Turn potatoes and smother with onions. Turn once more to mix potatoes and onions. Season with salt and pepper; serve immediately. Makes 6 to 8 servings.
Mix first 3 ingredients; beat until firm. Line crust with bananas that have been soaked in lemon juice to keep them from turning dark. Put some on bottom. Pour filling on them and decorate with bananas.
Use a 9 x 13-inch pan. Cook and drain ground beef. Add taco sauce to beef. Line a greased pan with crescent roll. Pinch all holes closed. Spread 1/2 of meat on top of crescent roll. Then layer 1/2 of the tomatoes and onions. Next layer will be 1/2 of the chips, then 1/2 of the cheese. Repeat layers. Bake at 350° for approximately 20 minutes.
Cover bottom of cookie sheet (11 x 15) with dough, pat to fit. Bake 7-8 minutes at 350 degrees. Cool. In a bowl, combine mayonnaise, sour cream, cream cheese and dressing mix. Spread over cooled crust. Toss vegetables in a large bowl and spread over cream cheese mixture. Cover with plastic wrap and refrigerate 3 to 4 hours. (Overnight is better). Cut into bars and serve.
Mix together and pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Preheat oven to 350°. Combine flour, baking powder and salt. Stir in milk and sugar to make batter. Melt 1/2 cup butter in 9 x 13-inch baking dish. Pour batter into dish. Spoon peaches and juice evenly over batter. Bake for 25 to 30 minutes, until batter rises up and around the fruit.
Combine beans, stock, 1/2 the onion, garlic and salt in a large kettle and bring to a boil. Reduce heat, cover and simmer 2 hours or until beans are tender. Remove from heat and store in refrigerator overnight.
Heat oil in large Dutch oven over medium heat. Add leek, curry powder, sugar, cumin, red pepper and garlic. Cook 2 minutes, stirring frequently. Add squash, water, apples and apple juice. Bring to the boil. Cover; reduce heat and simmer 25 minutes or until squash is tender. Place half of soup in a blender and process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining soup. Return soup to pan. Stir in cream and salt. Cook 1 minute or until thoroughly heated. Garnish each serving with about 1 tablespoon of cilantro or parsley. Yield: 10 one-cup servings.
Turn kraut into colander and let drain thoroughly. Combine all ingredients in bowl and chill for 6 hours or overnight.
Place egg, bread, spices and oleo in blender and mix. Place in bowl and add cleaned crab meat. Make into 2-inch balls. Broil at 350° for 20 minutes. Turn to brown all over. Cool. Place on tray, then put in freezer. When frozen, put in airtight container and keep in freezer until needed.
Dissolve jello in hot water. Dissolve drink mix in cold water. Add sugar and stir well. Add pineapple juice and gelatin. Refrigerate. Add 7-Up and sherbet when ready to serve. Serves 35 people.
Heat oven to 350°. Grease jelly roll pan. Mix brown sugar, 3/4 cup margarine, eggs and vanilla. Stir in baking mix and oats until of uniform consistency. Heat chocolate chips, milk, 2 tablespoons margarine and salt in 2-quart saucepan over low heat, stirring constantly, until smooth. Stir in nuts and vanilla. Press about 2/3 of oatmeal mixture with greased hands in pan. Spread chocolate mixture over oatmeal layer. Drop remaining oatmeal mixture by tablespoons onto top. Bake about 30 minutes. Cool completely. Cut into bars.
Build a fire around a kettle and cook all ingredients. Set off and stir until it gets hard. Pour into pan or cut out of kettle.
Salt and pepper meat. Roll in flour. Lightly brown in grease on top of stove. Remove meat. Place in casserole dish. Place soup and broth over meat and cook for 1 hour at 350° or desired tenderness.
Brown beef and drain off fat. Add onion, garlic salt, cumin powder, chili powder and red pepper. Cook until meat is well done, stirring occasionally. Simmer about 5 minutes.
In small bowl, combine garlic, honey, soy sauce and ginger. In 11 x 7-inch baking dish, arrange chicken. Spoon about 2 tablespoons garlic mixture over chicken. Cook, covered, at 350° for 30 minutes or until done. Spoon juices over chicken halfway through.
Layer ingredients in bowl as listed. Combine, seal and refrigerate for 10 hours or more. Toss and serve.
Melt margarine in an oblong cake pan. Mix in bowl the flour, sugar, milk and baking powder. Spread in cake pan. Spoon fruit on top of mixture. Bake at 350° for 1 hour.
After cooking, take 3 to 4 cups and put into blender to thicken. Add back and cook until it has cooked down and about 1/3 of ingredients are left.
Blend together 8 envelopes unflavored gelatin and 2 c. sugar in 2 1/2 quart saucepan. Stir in water and salt. Place over low heat, stirring constantly, until gelatin and sugar are dissolved. Let simmer 20 mins, stirring constantly. Remove from heat and stir in orange juice concentrate. Chill, stirring constantly until thickened. Stir in nuts. Line an 8 inch square pan with waxed paper. Turn mixture into pan and chill until firm. Unmold on board dusted with confectioners sugar. Cut candy into squares and roll in sugar. Makes 1 1/2 pounds.
Separate broccoli and cauliflower into flowerets. Combine with chopped onion, diced carrots, raisins and crumbled, cooked bacon. Mix mayonnaise, sugar and vinegar. Pour over vegetables and toss at least one hour before serving. Sprinkle sunflower seeds on top.
Peel and cut apples into small pieces. Mix apples, sugar and cinnamon together. Warm tortillas until they are soft and flexible. Put a large heaping spoonful at one end of the tortilla and roll, folding in the ends. Close with a toothpick. Deep fry burrito until golden brown. Drain on paper towel. Sprinkle with sugar and serve warm. This can be done with other pie mixtures, too.
Mix together in pot and cook until soft ball stage, stirring constantly. When it reaches soft ball stage, take off stove and mix in peanut butter and chocolate chips. Beat until starts to thicken. Pour out on buttered dish to cool.
Cream butter and sugar. Add eggs one at a time. Add sifted dry ingredients alternating with sour cream, ending with dry ingredients. Add flavoring. Grease and flour a tube pan. Put a layer of batter, then half the cranberry sauce, rest of batter and cranberry sauce. Top with walnuts. Bake in 350° oven for 55 to 60 minutes. Drizzle topping on while warm.
Mix together and heat sugar, water, cinnamon, nutmeg and oleo. Double this if you like a "gooey" sauce; we do.
Preheat electric skillet, uncovered, at 325°. Brown roast for 5 minutes per side. Reduce heat to simmer. Sprinkle roast with seasoned salt and pepper, onion soup mix and onion. Roast, covered, with vent closed for about 2 1/2 hours. Turn after 1 hour. Vegetables, such as quartered potatoes or cut carrots, may be added at this time. Juices that accumulate may be used for gravy. Serves 6 to 8.
Heat oven to 350°. Mix first 8 ingredients together. Shape by rounded tablespoonfuls into balls. Place in ungreased baking dish (8 x 8 x 2-inch). Stir together remaining ingredients. Pour over meatballs. Bake for 45 minutes covered with foil. Uncover and continue baking for 15 minutes longer.
In large skillet, saute onion and green peppers. Add ground beef and cook until lightly browned. Add soups and water and heat. Blend with 1/2 cup cheese and cooked noodles in 3-quart casserole. Top with remaining cheese. Or, just blend 1 cup cheese in with cooked noodles and put none on top. Bake in 350° oven about 30 minutes.
Fry chops; brown. Combine ingredients. Pour over chops. Bake 1 hour and 15 minutes, covered. May need to add a little water.
Drain squash and mash. Melt butter and saute onions. Add soup and water; mix well. Add bread and mix together. Bake at 350° for approximately 30 minutes.
Clean and bone	fish; cut into 1-inch squares. Dredge lightly in the 3 tablespoons cornstarch. Heat oil in a large skillet or wok until hot, but not smoking. Toss vegetables with garlic and ginger in hot oil until tender-crisp, about 2 minutes. Push aside and add fish pieces; stir-fry until fish is opaque, another 2 minutes.
Grease a large bowl. Set aside. Heat milk, water and butter in saucepan until very warm. Combine 2 cups flour, sugar, salt and yeast in mixing bowl. Add heated mixture and egg. Beat about 2 minutes. Stir in enough flour to make soft dough. Turn onto floured board. Cover with bowl. Let rest 10 minutes. Knead until smooth. Shape into ball. Place in prepared bowl. Turn once to grease top. Cover and let rise in warm place until double in size. Punch down. Grease 24 muffin cups. Pinch off pieces of dough and shape into balls. Place 3 in each cup. Cover and let rise until double in size. Bake at 350° for 15 to 20 minutes. Makes about 2 dozen.
Marinate the chicken in orange juice, lemon juice, honey and spices. Braise chicken, then add to soup.
Mix dates, soda and warm water and let stand while mixing the following. Mix together butter, egg, nuts, sugar and flour with above. Bake in a greased and floured 9-inch pan at 350° for 35 minutes. Make pudding according to package and fold in Cool Whip. Crumble cool cake and place a layer of cake in a large bowl. Add a layer of pudding. Repeat until all is used. Better if sets overnight. Serves: 10 to 15.
Cream shortening and sugar very well. Add eggs, one at a time, beating well. Sift dry ingredients and add to batter alternately with milk. Add blueberries by hand. Grease top of muffin tin and use paper cup liners; fill full. Sprinkle top with cinnamon and sugar. Bake at 375° for 30 minutes or until nicely brown.
Microwave eggplant, one at a time, for 15 minutes. If not completely soft, add a few minutes. Poke them first to let steam escape. When cool, scrape flesh from skin and chop well. (This can be done in a 350° oven, but microwave retains lovely celadon green color!)
Mix water and yeast together. Add rest of dry ingredients, egg and Crisco (except flour) and beat with mixer. Add 3 cups flour and beat with mixer again. Add the rest of flour. If sticky, add more flour. Refrigerate overnight. Makes 2 to 3 loaves. Bake at 350° until golden brown.
Combine all ingredients and spread over Lazy Daisy Oatmeal Cake. Broil until bubbly.
In large bowl stir eggs, corn syrup, sugar, chocolate chips, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake in 350° oven 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Yield: 8 servings.