HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray nonstick skillet with vegetable cooking spray. Heat 1 minute. Stir-fry chicken in two batches until browned. Remove from skillet and remove skillet from heat. Spray skillet with cooking spray. Add vegetables and stir-fry until tender crisp. Add soup, water, soy sauce and ginger; heat to boiling. Return chicken to skillet. Heat through. Serve over rice. Yields 4 servings.
Mix all ingredients well and pour into casserole dish. Top with additional crushed chips to cover top. Bake at 300° for 30 to 40 minutes. Serve with hot biscuits and a tossed salad for a quick supper. Serves 4 to 6.
Cut beef into thin slices and brown in hot oil in a skillet. Remove meat. Add onion and garlic and cook until onion is golden. Add the remaining ingredients and meat. Simmer until done. Lastly, add the thickening and the sour cream. Serve over rice or cooked noodles.
Alternate onions, bell pepper and cucumbers in a gallon jar. Mix sugar, vinegar, salt, celery seed, turmeric and mustard seed; bring to a boil and pour over pickles. Refrigerate and mix often in a jar.
Mix flour, baking soda and salt. Set aside. Mix butter, sugar, applesauce, eggs and vanilla until well blended. On low speed, add dry ingredients alternately with sour cream. Add mashed bananas.
Bring broth to a boil. Add rice. Cook until tender, about 20 minutes. Remove broth from heat.
Melt chocolate and margarine together. Mix all ingredients together and pour into baked pie shell. Bake at 350° for 35 to 45 minutes.
Break up sausage; brown and drain well. Mix with next 8 ingredients; place in casserole. (At this point, it may be refrigerated for a day.) When ready to bake, add bouillon. Bake, covered, for 1 1/4 hours at 350°. Serves 6 to 8 as side dish.
Note: You can use 1/2 jar spaghetti sauce instead of tomatoes, tomato paste and mushrooms.
Brown ground beef and drain. Put all ingredients in crock pot and simmer until cheese melts.
In large bowl combine first 5 ingredients. In large pan (not skillet) combine milk and sugar and bring to a boil. Boil for 9 minutes, stirring constantly. Pour over other ingredients. Stir well. Pour into greased 15 x 10 or 12 x 1-inch pan. Let cool completely before cutting.
Cream together margarine, oil and sugar. Add eggs, sour milk and vanilla. Blend in cocoa, flour, baking powder, cinnamon, soda, cloves and zucchini. Add chocolate chips. Bake in a greased and floured 9 x 13-inch pan at 325° for 40 to 45 minutes.
Mix chicken, celery, croutons, Miracle Whip, milk, onion and Swiss cheese. Sprinkle almonds on top. Bake in a 2-quart baking dish for 30 to 40 minutes at 350°. Favorite dish at gatherings! Serves 6.
Melt butter. Add onion and cook until brown. Add remaining ingredients and cook 20 minutes.
In a large bowl, stir together first 5 ingredients until well blended. Stir in pecan halves. Pour mixture into pie shell and bake at 350° for 50 to 55 minutes, or until a knife inserted halfway between center and edge comes out clean. Cool. Serves 6.
Cut okra into 1/2 pieces. Heat a frying pan with cooking oil. Season with your favorite seasonings. Scramble the egg in bowl. Place cut okra in the egg mixture and make sure each piece is covered. Then place in flour; remove when completely covered. Drop the battered pieces of okra in hot grease and cook until brown. When brown, remove and place on a paper towel to drain. Can be served with your favorite meat.
Brown meat; drain. Add next 6 ingredients, tomatoes and tomato paste. Add 1/2 cup water if too thick. Cook and stir for 45 minutes. Cook noodles; drain and rinse in cold water. Combine cottage cheese and next 4 ingredients plus Parmesan cheese. Layer in 9 x 13 pan the noodles, meat mixture, cottage cheese mixture and Mozzarella cheese. Continue until the pan is full. Bake at 350° for 45 minutes.
Beat butter with mixer, add flour, sugar and vanilla. Stir in pecans. Shape into 1 inch balls. Place on ungreased cookie pan. Bake in 400 degree oven for 10 minutes. Cool slightly. Roll in powdered sugar. Store in airtight container.
Put in loaf pan. Bake in 350° oven for 45 minutes to 1 hour. Delicious.
Preheat oven to 325°. Grease and flour 10-inch tube pan. Mix ingredients and pour into pan. Bake 1 hour. Cool in pan 25 minutes, then invert onto serving plate. Prick top with fork, then spoon and brush Rum Glaze evenly over cake. When cake is cooled, drizzle Chocolate Glaze over cake. Sprinkle with 2 tablespoons chopped nuts.
Mix meat, rice, 1/2 cup water, spices and onion. Shape into 12 to 16 meatballs. Stir together wet ingredients. Pour over raw meatballs. Bake at 350° for 45 minutes, covered and 15 minutes, uncovered.
Cook butter beans. Cut kernels from corn. Dice onions. Slice okra. Chop peppers. Combine all ingredients. Bring to a rolling boil. Seal in jars. Makes 8 quarts.
Mix pudding and milk. Fold in softened ice cream. Pour into shell. Freeze until firm. Serve with whipped topping.
Mix all ingredients well. Put into a buttered 9 x 13-inch casserole dish. Bake at 425° for 25 minutes, then at 325° for 25 minutes.
Spray cookie sheet with Pam. Spread crescents out and pinch seams together. Bake until brown at 350°. Mix Miracle Whip, cream cheese and dressing; spread over crust. Pour veggies (mixed together) on top and press into cream mixture. Chill and cut into bars.
Blend all ingredients in order mentioned and bake in 350° oven for 12 to 15 minutes.
Cream together the margarine, sugar and oil. Blend the eggs and bananas well. Sift dry ingredients together; add to banana mixture. Add the nuts and vanilla; mix well. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Fry eight tortillas in frying pan with 1 tablespoon of oil until soft. Roll chicken, cheese and onions into tortillas. Mix sour cream, soup and a little milk. Pour a little mixture on the bottom of a 9 x 13-inch pan. Put in the enchiladas and pour the rest of the mixture on top. Top with cheese. Bake at 350° for 30 minutes.
Beat together eggs, milk and Parmesan cheese; set aside. In large skillet over medium-high heat, melt butter and saute garlic, onion, sausage and potatoes for about 5 minutes or until tender. Reduce heat to medium. Pour egg mixture into pan and cook, without stirring, until eggs are almost set. Sprinkle Cheddar cheese over top of frittata. Let cook on top of stove for about 1 more minute. Place pan under broiler and broil about 6 inches from heat until top is bubbly and slightly browned. Cut in wedges to serve.
Cover with cold salt water (1 cup salt per gallon). Let set 7 days. If scum forms, skim and add more salt.
In Dutch oven, combine all ingredients. Bring to a boil over high heat. Reduce heat to medium -low; simmer 30 minutes. Remove spices; discard. Serve hot. Yields twenty one cup servings.
Mix all ingredients. Pour into greased casserole dish. Top with crushed Ritz crackers and dot with butter. Bake at 350° for 30 minutes.
Mix all ingredients together (except chickens). Put chickens in deep baking pan and pour sauce over. Cover and bake at 375° for 2 hours, basting every 30 minutes.
Combine all ingredients except tomato and onion slices. Place in a casserole dish. Arrange tomato and onion slices on top of beans. Bake in 375° oven for 35 minutes.	Yields 3 to 4 servings.
Mix all ingredients together and put in a 6-quart freezer. Super delicious and so easy to make.
Mix first 7 ingredients; put into baking dish. Mix bread crumbs and cheese and sprinkle over chicken mixture. Bake at 450° for 10 to 15 minutes.
Mix corn, cream cheese and jalapenos (use at least 3 whole ones). Put into a greased baking dish. Sprinkle with potato chips. Bake 30 minutes at 350°.
Blend together creamed corn, egg yolks, cornstarch, sugar and milk. Fold in slightly beaten egg whites. Dot with 1 tablespoon butter. Pour into buttered casserole. Bake, uncovered, at 375° for approximately 80 minutes, until brown.
Beat eggs. Blend together sugar and flour, then stir into eggs with remaining ingredients. Turn into two greased 9-inch pie pans (no crust). Bake in a 350° oven for 30 to 40 minutes until coconut is browned and pie is firm.
Put sugar and syrup in a microwave-safe dish and stir to mix. Cook on High 3 minutes. Should be bubbling hard. Take out and add other ingredients. Mix well and put in pan to cool. Cut in squares.
Mix until smooth and pour on top of batter. Bake at 350° for 40 minutes. Spread with butter while hot. When cool, sprinkle with powdered sugar.
Spray a large skillet with the cooking spray until well coated. Brown meat in skillet and, if using ground beef, drain fat. After browning, spray the meat with more Pam for more flavor. Add 1 tablespoon of soy sauce and garlic salt while browning. After meat is done, add your vegetables and simmer until all is well blended together. Serve with cooked rice. Preparation time is 30 minutes.
Stir Velveeta, milk and mustard in small saucepan over low heat until smooth. Reserve 3/4 c. cheese for sauce. Mix remaining ingredients and cheese in large bowl until blended. Shape into loaf pan. Bake for 40 minutes. Pour cheese over and serve.
Bring water to boil and add bouillon cubes, garlic powder and pepper. Add onion, celery, carrots and cabbage. Boil gently until vegetables are tender; add tomatoes. Boil gently just until heated through. Contains 48 calories per cup serving.
Cream sugar and butter. Add flour and eggs. Beat well. Add buttermilk and flavoring. Pour into 9 inch unbaked pie shell and bake at 350 for 45 minutes or until brown on top. Makes two small pies or one large deep dish pie.
Soak fillets in Italian dressing for 1 to 2 hours in refrigerator. Place fish steaks on gas or charcoal grill. Cook each side until flaky.
Saute sausage, onion and bell pepper. Drain well. Spread thawed dough into large rectangle. Layer ingredients into a large pile on top of bread. Pull sides and seal. (It will be large and bulky.) Roll into an oiled pan or cookie sheet seam side down. Bake at 350° for 30 minutes.
Mix flour, sugar, baking powder, salt and cocoa together. Add cool water, oil, vanilla and vinegar. Bake at 350° for 40 minutes.
Roll hamburger into meatballs. Combine tomato paste with water in a large saucepan until a sauce mixture appears. Place meatballs and potatoes "which need to be diced" along with diced onion into sauce. Bring to a boil, then reduce heat to simmer until potatoes are tender. Salt and pepper as desired.
Preheat oven to 325°. Lightly oil a 9 x 9-inch cake pan. Measure applesauce into mixing bowl. Add oil and sugar. Measure out flour. Add spices and soda; stir to mix, then add to applesauce mixture. Stir well. Add chocolate chips and raisins and stir some more. Scrape into cake pan. Lick spoon. Bake at 325° for 50 to 60 minutes. (This cake keeps well even if not eaten right away.)
Combine all ingredients except margarine in the order given. Pour into a lightly buttered 9 x 13-inch casserole. Top with 1 stick oleo, thinly sliced. Bake, uncovered, for 1 hour at 350°.
Spread a very thin layer of cream cheese on ham slices. Roll up. Secure each roll with toothpick. Place in freezer until firm (not frozen). Slice in 1/2-inch pieces. Serve with Ritz crackers.
Mix cukes, white onions, garlic cloves or chips and salt. Cover with ice and let stand for 3 hours. Drain. Combine the sugar, turmeric, celery seed, mustard seed and vinegar; heat to boiling. Add cukes and heat to boiling. Pack in pints jars. Process in hot water for 5 minutes.
Blend filling ingredients. Pour into unbaked pie shell. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 30 to 35 minutes longer. Filling should appear slightly less set in center than around edge.
In saucepan over low heat, blend flour, liquid Butter Buds, skim milk and chicken broth. Add minced garlic, salt and pepper. Continue to cook over low heat stirring constantly until the sauce thickens. Stir in Parmesan cheese. Combine sauce with chicken and mushrooms. Fold into cooked pasta. Serve immediately.
Mix all ingredients and dot the top with butter. Bake at 350° for 40 minutes.
Heat pineapple and juice in boiler. Add gelatin; stir until dissolved. Cool. Add remaining ingredients; mix and chill until firm.
Melt butter in pan. Pour in batter. Add fruit; do not stir. Bake at 400° for 1 hour.
Mix first 4 ingredients and put over low flame until simmering. Remove from heat and place in casserole dish. Place biscuits over top. Bake at 375° until biscuits are a golden brown.
Add all ingredients to blender. Blend several seconds. Pour into greased and floured 10-inch pie dish or two 8-inch pans. Bake 50 to 60 minutes at 350°.
Bring first 3 ingredients to a rolling boil. Turn off heat. Add tea bags and let stand 5 minutes. Squeeze excess water out of tea bags and remove. Add orange juice and lemon juice. Serve hot.
Melt butter in water in saucepan. Remove from heat and stir into stuffing. Add egg and sausage and blend thoroughly. Chill for abut 1 hour for easier handling; then shape into small oblongs, about the size of pecans. Cut bacon strips into thirds, crosswise. Wrap one piece of bacon around dressing mixture and fasten with wooden picks. Place on rack in shallow pan and bake at 375° for 35 minutes or until brown and crisp, turning at halfway point. Drain on paper towels and serve hot. May be made the day before baking; also freezes well before baking. Makes about 36 appetizers.
Cream together the butter, sugar and almond extract. Beat in egg yolks one at a time. Sift together the flour, baking powder, baking soda and salt. Add flour mixture alternately with strawberries to creamed mixture. Beat egg whites until stiff. Fold into strawberry mixture. Line a 9 x 5-inch loaf pan with greased wax paper. Turn batter into pan. Bake at 350° for 50 to 60 minutes or until cake tests done. Cool 15 minutes on rack. Remove from pan and cool. Makes one loaf. Bread freezes well and also makes delicious toast.
Cook rice; add soup and cheese. Saute onion in margarine. Cook broccoli as directed on package and drain. Mix all ingredients together and put in a baking dish. Bake at 325° for 45 minutes.
Blend all in blender and pour in pie shell. Bake 15 minutes at 400° and then 25 minutes at 350°.
Line pie crust with sliced strawberries. Cook other ingredients until thick and clear, adding food color last. Pour mixture over berries. Serve with whipped cream or ice cream after cooled.
Heat oven to 400°. Grease bottoms only of about 12 medium muffin cups, 2 1/2 x 1 1/4-inches. Beat egg; stir in milk and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown, about 20 minutes. Immediately remove from pan. Makes about 1 dozen muffins.
Mix flour, pudding mix, chocolate pieces, sugar and baking powder. Combine eggs, milk and extract; stir into first mixture, just until combined. Fill muffin cups 2/3 full. Bake at 375° for 18 to 20 minutes, or until golden brown. Cool. Frost with 1/2 can cream cheese frosting. Sprinkle with green colored sugar.
Cook, drain and cool potatoes and beans. Mix all other ingredients in a jar; shake well. Pour over vegetables for at least 1 hour (better overnight).
Spray Bundt pan with Baker's Joy. Sprinkle pecans in bottom of pan and set aside. Combine sugar and cinnamon together. Cut biscuits into quarters. Roll each quarter in sugar mixture and layer in pan. Combine brown sugar and melted butter. Pour over dough. Sprinkle with pecans. Bake at 350° for 35 to 45 minutes.
Remove crust from 15 slices of bread. Butter the slices, cube and put 7 slices in a 9 x 13-inch buttered casserole. Sprinkle cubes with 2 cups grated cheese. Layer remaining bread (cubed).
In a large skillet, fry bacon until crisp; remove; set aside. Cook onion in 3 tablespoons of bacon drippings until done. Stir in flour, mix well. Add water and vinegar; cook until slightly thickened. Add sugar and cook until sugar dissolves. Crumble bacon and add to mixture with potatoes. Heat, stirring lightly to coat the potatoes. Serve warm. Serves 6 to 8.
Grind together the tomatoes, cabbage, onions and green peppers. Add salt and let set for 2 hours.
`Put in bread pan in order given. Select white bread setting. Bake according to bread machine directions.
In a very large bowl, mix dry ingredients, add eggs, milk and oil. Mix well. (Add nuts, dates or extra raisins if desired.) Fill greased muffin cups 3/4 full. Bake at 350° for 15 to 20 minutes. Store extra batter in refrigerator. Date it and it will be good for six weeks. Baked muffins also freeze well. Makes a lot.
Boil beans in water for 2 minutes. Cover and remove from fire. Let stand for 1 hour, then return to stove. Add all remaining ingredients, except salt; simmer for 3 1/2 hours. Add salt to taste.
Mix together and shape into loaf. Pour one can of tomato paste and one can of water. Bake 1 hour at 350°.
Cream margarine, gradually beat in sugar. Add eggs, one at a time, beating well after each addition. Sift flour with soda and spices. Add to margarine mixture. Soak raisins in bourbon at least one hour to plump; then add to margarine mixture, along with nuts and fruit. Drop from teaspoon on buttered cookie sheets. Bake at 325° for 15 minutes. Store in airtight container. Can be frozen. Makes 120.
Cream sugars, shortening, egg and pineapple. Add soda, vanilla, chips and then flour. Drop on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
In a covered pan, cook potatoes until tender. Drain well. In mixing bowl, mash potatoes with old fashioned masher. Sprinkle potatoes with sugar and vinegar. Add celery, onions, sweet relish, salt and parsley flakes to the potatoes. Stir the mixture to combine with potatoes. Add mayonnaise or dressing in potato mixture. Carefully fold in 2 of the boiled eggs after cutting them into medium size pieces. Slice the other 2 eggs into 1/2-inch slices and place over finished prepared salad. Sprinkle paprika over top and serve warm. Serves 6.
Mix all ingredients well. Make into rolls. Freeze cookie rolls. Remove from freezer. Slice real thin. Place on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix together first 4 ingredients. Add hot water and honey. Beat 200 strokes. Add remaining flour. Mix together and let rise 30 to 60 minutes.
Form into 40 meatballs; brown in 1 tablespoon vegetable oil. Cover, cook over low heat 5 minutes. Drain. Heat for 10-20 minutes until sauce thickens, stirring occasionally.
In an 8-inch round cake dish, place butter. Put microwave at 1 3/4 minutes to melt. Stir in crumbs and 2 teaspoons sugar. Press mixture on bottom and side of dish.
Season and brown chicken in oil. Add sausage to pot and saute with chicken. Remove from pot. Add heaping tablespoonful of brown sugar to hot oil and caramelize. Make a roux or use Kitchen Bouquet. For red jambalaya, add paprika for color. Saut onions, celery, green peppers and garlic to the tenderness that you desire. Return chicken and sausage to pot. Add liquid and Joe's Stuff and bring to a boil. If using Kitchen Bouquet for brown jambalaya, add 1 to 2 tablespoons. For red jambalaya, add approximately 1/4 cup paprika and you may want to use 1/2 stock and tomato juice or V-8 for your liquid. Add rice and return to boil. Cover and reduce heat to simmer. Cook 25 minutes. After 10 minutes of cooking, remove and turn rice after 10 minutes of cooking. Add green onions and tomatoes.
About 45 Minutes Before Serving: Cut each chicken breast half lengthwise in half, then cut crosswise into 1/4-inch thick strips. In 4-quart saucepan over medium-high heat, in hot salad oil, cook chicken strips just until they lose pink color throughout, stirring frequently. With slotted spoon, remove chicken to bowl and set aside.
Wash potatoes good. Cut in rings with potato peel left on potatoes. Place in a 9 x 13-inch pan (glass or aluminum). Cut onion up in rings. Break apart and place over potatoes (you can do this by layers if you want). Then cut up butter in pieces; place on potatoes and onion. Cover with foil and bake at 350° for 1 hour or until desired tenderness.
Melt white chocolate in microwave or double boiler. With tongs, dip pretzels, one at a time, in chocolate. Let excess chocolate run off back into pan. Place dipped pretzels on waxed paper to cool; chill to harden slightly. Melt the semi-sweet chocolate; cool several minutes. Using a pastry bag with small round plastic tip (or a plastic bag with the tip snipped off or a large spoon), drizzle dark chocolate squiggles over coated pretzels. Immediately sprinkle with nuts, if desired. Chill.
Mix all ingredients and chill for 30 minutes. Serve with bite-sized tortilla chips.
Thoroughly combine soup and milk. Arrange broccoli in an 8 x 12-inch baking dish. Layer eggs, 1/2 can French fried onions, soup mixture and cheese over broccoli. Bake at 350° for 25 minutes. Top with remaining onions. Bake 5 more minutes.
Dissolve jello in boiling water. Stir in orange sherbet. When jello is about jelled, fold in mandarin oranges and whipped cream. Chill until firm.
Mix 2 cups of flour, the sugar, shortening, salt and yeast in 2 1/2-quart bowl. Add water, milk and egg. Beat on low speed for 1 minute. Stir in enough remaining flour to make dough easy to handle. Turn on floured surface and knead until smooth, 5 minutes.
Drain pineapple, reserving juice. Mix reserved juice and pudding. Mix in a bowl. Stir in pineapple, bananas, oranges, cherries, coconut and nuts. Yield: 8 to 10 servings.
Mix the first 5 ingredients. Stir in coconut and walnuts. Bake at 350° for 35 minutes. (Be sure to beat well the first 5 ingredients.)
Dice potatoes, green peppers and onion. Brown beef. Drain. Return to skillet. Sprinkle with chili powder. Add diced food to skillet. Add tomatoes, cut up. Simmer until potatoes are cooked. Layer top with cheese. When melted, stir thoroughly.
Combine all ingredients. Mix well. Shape into 2 rolls. Wrap in foil; twist ends well. Refrigerate 24 hours. Do not remove foil. Place in pan; cover with water. Boil for 60 minutes. Punch holes in foil to drain. Re-wrap and refrigerate. Serve cold; slice thin.
Mix raisin bran, flour, soda, salt and sugar in a large bowl. Add Crisco, eggs	and buttermilk to dry ingredients. Add extra raisins if desired. Store in covered bowl in refrigerator. Do not stir again.	Bake in greased muffin tins for 20 minutes at 400°. Mix will keep in refrigerator for 6 weeks. Use as you need it!!
Beat cottage cheese on high speed of mixer for 5 minutes. Add onion, horseradish, Worcestershire, salt and celery salt. Blend thoroughly. Cover and chill at least 30 minutes to blend flavor. Serve with fresh vegetables.
Mix together in glass container, tightly covered, for 2 to 4 weeks. Shake the container daily.
Mix cake mix as directed. Add frozen coconut and 1 teaspoon coconut flavoring. Bake according to directions. While cake is baking, mix evaporated milk, sugar, vanilla and 1 teaspoon coconut flavoring. Stir until dissolved and add enough water to make two cups. Punch holes every inch in cake with toothpick. Spoon the two cups of liquid over cake while hot. Cool completely.
Sift together dry ingredients. Add shortening, mix with fork. Add unbeaten eggs and flavoring. Mix well. Roll out very thin. Cut and bake. Decorate if desired. Makes 6 dozen cookies.
Take one piece of chicken, ham and cheese in order; roll up and close with toothpick. Coat in mixture of flour and paprika. Cook in butter until brown. Add wine and bouillon cube. Reduce heat and simmer for 30 minutes. Remove chicken from skillet (remove toothpick). Blend cornstarch and cream in skillet; stir until smooth and thick. Pour over chicken on platter and serve hot.
Mix all ingredients and put into greased casserole dish. Bake 1 hour at 350°. This is a good vegetable for any meal, but is especially good with roast pork.
Preheat oven to 325°. Coarsely grind crackers and peanuts together. Place in mixing bowl and stir in 2 tablespoons melted butter. In separate bowl, mix vinegar, honey and mustard together. Take catfish fillet, skin side down, and spread evenly over the fillet the mustard sauce. Coat the entire fillet with cracker and peanut crumbs. Drizzle remaining 2 tablespoons butter over the crumbs. Bake for 20 minutes, covered. Finish, uncovered, for 8 to 10 minutes to allow crumbs to brown. Best served with mild flavored rice.