HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken (other parts of chicken can be used) and salt until tender, about 1 hour. Let cool. Remove skin, debone and coarsely chop. Cook broccoli according to package directions; drain well, then place in lightly greased 13 x 9 x 2-inch baking dish. Combine undiluted soup, sour cream, sherry, paprika, mustard, curry powder and mayonnaise; pour 1/2 of soup mixture over broccoli. Arrange chicken over sauce. Top with remaining sauce. Cover and refrigerate overnight. Let stand at room temperature for 30 minutes before baking at 350° for 25 minutes. Sprinkle with cheese and paprika. Bake an additional 15 minutes.
Heat oil in large frying pan. Saute onion and garlic about 5 minutes. Add tomatoes. Cook 3 minutes. Add basil, honey, bay leaf and tomato paste. Reduce heat and cook 10 minutes. Puree in blender; strain. To puree, add cornstarch and stock. Bring to a boil and then simmer for 10 minutes over low heat. Season with salt and pepper to taste. Garnish with julienne tomatoes and basil. Can be frozen. Makes 4 servings.
Put all ingredients in bowl and mix until fluffy. Pour into greased, floured Bundt pan. Preheat oven for 30 minutes at 350°. Bake for 40 minutes.
Cook together broccoli, onion, bouillon cubes, salt and water 25 minutes. Add cornstarch to milk (mix well). Add to ingredients; bring to boil, stirring constantly. Boil 1 minute. Serves 4.
Chop all vegetables into small bits. Put in pot with tomatoes and add water until food is covered. Put on medium heat and cook 45 minutes. Serves 6 people.
Fry, drain and crumble sausage. Slightly beat eggs. Cube bread in 1 1/2-inch squares. Combine all and pour in 9 x 12-inch greased pan. Refrigerate overnight. Bake at 350° for 1 hour. Quick, easy and excellent for overnight company. May also be served for supper. Yields 10 to 12 servings.
Mix all ingredients and spread on tortillas. Roll up tortillas tightly. Wrap in plastic wrap and refrigerate overnight. Slice and serve.
Bring to boil sugar and water; set off stove and slowly stir in jello, then frozen lemonade. After lemonade melts, add pineapple juice and extract. Add to water; freeze. When ready to use, thaw six hours and chip into slush; add 7-Up or ginger ale. Makes 60 cups.
Cream oil and sugar. Add eggs, flour, cinnamon, apple pie spice and vanilla. Fold in apples and nuts. Pour into 2 (9-inch) round pans (well-greased). Bake at 300° for 1 hour. Cool.
Prepare whipped topping mix as directed on package. Combine 1 cup prepared topping; mix with the pie filling mix, pumpkin, milk and spices. Mix slowly with mixer just until well blended, about 1 minute. Pour into pie shell. Chill until set, at least 2 hours. Garnish with remaining whipped topping.
Combine sweet potatoes, butter, egg yolks, brown sugar, salt and spices. Mix well. Add milk, blending until smooth. Beat egg whites until foamy and gradually add sugar, beating until stiff. Fold into sweet potato mixture. Pour into pie shells and sprinkle with additional spices, if desired. Bake at 400° for 10 minutes. Reduce heat to 350° and bake 30 more minutes. When cool, garnish with whipped cream and orange rind.
Dissolve gelatin in hot water. Add frozen raspberries; stir until thawed. Let set until partially congealed. Add applesauce and lemon juice. Chill until set. Blend sour cream, salad dressing and marshmallows. Spread atop gelatin. Cover and chill 1 to 2 hours more or overnight.
In a large skillet, cook asparagus in a small amount of boiling water for 3 minutes or until done; drain. Arrange asparagus and mushrooms in a pyrex dish. In a jar, shake all other ingredients. Pour over asparagus and mushrooms. Cover. Refrigerate several hours or overnight.
Cook sausage or ground beef in skillet; drain. Add green pepper and onions, cook 5 minutes. Add tomatoes and stir well, add black-eye beas (do not drain). Pour mixture into casserole dish. Bake at 350° for 20 - 25 minutes. Sprinkle cheese over casserole and bake until melted.
In 4 separate bowls put one of the 4 ingredients. Some Tex-Mex cooks add a little vegetable oil and/or cider vinegar so have a small cruet of each available, also lime wedges. This is good anyway the user wants to eat it; in a big dish with chips or sprinkled over Tex-Mex food. Just tell your guests to put the salsa together to please their palates and appetites.
Mix popcorn, walnuts and almonds together in large pan or cookie sheet. Cook sugar, butter and Karo syrup, stirring often. Cook until deep caramel color or firm ball stage. Remove from heat; add vanilla. Pour over popcorn mixture. Mix well. Make into balls if desired.
Dissolve Jell-O and sugar in the boiling water. Cool. Grind the cranberries, apples and the whole orange, including 1/2 of the orange peeling. Add to the Jell-O mixture. Chill until set solid and serve.
Boil potatoes in skin until done. Peel skin from potatoes and slice. In medium saucepan, combine butter, sour cream and cream of chicken soup, mix until warm. Combine cheese and melt. Pour over sliced potatoes, top with crushed corn flakes. Bake at 350° for 30 minutes.
Cream soup, mayonnaise and eggs together. Fold in rest of ingredients, except bread crumbs and cheese. Place in well-greased 9 x 12-inch Pyrex casserole dish. Bake at 375° for 1 hour. Add crumbs and cheese the last 15 minutes or baking time.
Melt the sugar until brown in a Bundt cake pan; add 4 eggs, condensed milk and milk. Cover with lid and boil. Cook in a double boiler pan for 1 1/2 hours. Let cool before removing from pan. Refrigerate before serving. Serves 8 people.
In skillet, brown sausage and cook onion until tender. Stir to separate meat. Pour off fat. Blend in soup. Toss lightly with toasted bread cubes. Spoon into a 1 1/2-quart casserole. Bake at 350° for 45 minutes. Makes 6 1/2 cups stuffing or enough for a 5 or 6 pound bird.
Make hamburger into small meatballs and roll in flour. Brown in oil; drain. Combine meatballs, carrots, potatoes, onions, bouillon, soup and salt and pepper. Cook until potatoes and carrots are tender.
Beat butter and sugar together until creamy. Beat in vanilla and egg. Combine the flour and baking soda. Beat into butter mixture. Stir in the coconut and white chocolate. Form a dough.
In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in daiquiri mix, rum and food coloring, if desired. Fold in whipped cream. Pour into prepared crust. Chill or freeze 4 hours or until firm. Garnish as desired. Refrigerate or freeze leftovers.
Mix all ingredients together. Bake in layer or loaf pans. Grease pan and bake at 350° for 45 minutes.
Combine first 5 ingredients. Stir over low heat until blended. Bring to a boil over moderate heat. Then boil slowly, stirring constantly, for 5 minutes. Remove from heat. Stir in chocolate and vanilla until chocolate is melted. Turn into buttered 9 x 9-inch pan and cool.
Crumble beef in 3-quart microwave dish. Add potato, cabbage, onion and celery. Cook on High 6 to 8 minutes. Add all remaining ingredients; cover and microwave 18 to 24 minutes. Serves 4 or 5.
Heat oven to 400°. In large bowl, combine potato flakes, seasoned salt, paprika, pepper and garlic powder. Stir in butter; mix well. In medium bowl, beat water and egg until well combined. Dip chicken pieces in egg mixture; coat all sides with potato flake mixture. Place chicken, skin side up, in 13 x 9-inch pan. Bake, uncovered, at 400° for 1 hour or until tender. Yields 4 servings.
Combine flour, baking powder and salt. Add the 1/2 cup chicken broth and oil, stirring until dry ingredients are moistened. Turn dough out on a floured surface and form into a ball. Roll dough to a 1/16-inch thickness and cut into diamonds or whatever shape you prefer. Drop dumplings into boiling broth or soup. Cover and cook for about 15 minutes or until dumplings are tender. We use this in chicken and dumplings.
In a clear, large bowl, layer half of cake pieces and top with half of the pudding. Spread evenly across cake pieces. Add half of Cool Whip and half of chocolate. Repeat layering, ending with chocolate. Cover and refrigerate 6 to 8 hours. To serve, scoop out over serving plates. Serves 10 to 12.
Grease and flour 8 x 14-inch or 9 x 13-inch baking pan. Spread coconut and pecans on bottom. Mix cake according to package directions. Pour over coconut and pecans. Melt butter or oleo. Add cream cheese and powdered sugar. Mix well. Spread over cake. Bake at 350° for 45 to 50 minutes. Cake will crack down the middle hence its name. Serves 36.
Peel eggplant, cut into small pieces, cover with water and salt and pepper. Boil until tender. Drain. Add cheese, egg, onion and milk. Put into buttered casserole dish, top with buttered bread crumbs. Bake at 350° for 1 hour.
Beat eggs until foamy. Beat in flour, sugars and then melted oleo. Stir in morsels and nuts. Pour into pie shell. Bake at 325° for 1 hour. Serve warm with ice cream or whipped topping. Yields 8 servings.
Preheat oven to 325°. Brown chops in hot fat. Combine remaining ingredients; pour over chops. Bake in slow oven (325°) for 1 1/2 hours. Turn chops once during baking. Makes 8 servings.
Combine all ingredients except pecans in a large mixing bowl, mixing well. Pour into a greased 2 1/2-quart casserole; arrange nuts around edge of dish. Bake at 350° for 45 minutes.
In large jar or blender, combine all ingredients except chicken to blend. Pour this mixture over chicken in a shallow dish. Cover and marinate 2 hours at room temperature or overnight in refrigerator, turning occasionally. Drain chicken, reserve marinade. Grill chicken over medium coals for 45 to 50 minutes, brushing with marinade and turning frequently. Just before serving, brush with Honey-Mustard Glaze. Makes 6 servings.
Preheat oven to 400°. Mix the ingredients together and pour into unbaked pie shell. Bake at 325° until the middle of the pie is set.
In a punch bowl, layer crumbled cake first, then add a layer of pineapple, vanilla pudding, coconut, pecans, Cool Whip then pie filling. Continue until punch bowl is layered to top. Top with whipped cream and decorate with cherries and pecans.
Place cooked broccoli in buttered casserole dish (about an 8 x 12-inch pan). Place chicken on broccoli. Mix soup, curry powder, mayonnaise and lemon juice; pour over chicken. Sprinkle with cheese and crumbs; dot with butter. Bake at 350° for about 20 minutes. This can be prepared ahead of time (night before) or prepared without crumbs and placed in freezer for later use, adding crumbs before cooking.
Put vegetables in bottom of crock-pot. Salt and pepper meat, then put in pot over vegetables. Add liquid. Cover and cook on low for 10 to 12 hours or cook on high for 5 to 6 hours.
Cream butter and sugar. Add egg yolks. Blend flour into butter mixture. Add vanilla. Refrigerate dough until thoroughly chilled. Form small balls about the size of a quarter and press onto ungreased cookie sheet. Using thumb, press indentation in top of each cookie and fill with small amount of strawberry jam. If you prefer, press a pecan half on top of cookies. Bake 12 minutes at 300° or until lightly browned. Cool several minutes, then slide cookies off pan, using a spatula. Makes about 6 to 7 dozen cookies. Keep stored in an airtight container for a crisp, delightful treat.
Blend on low speed until moistened. Beat on high speed for 2 minutes. Pour into 2 (9-inch) round, greased and floured cake pans. Bake at 350° for 30 to 35 minutes. Cool 10 minutes. Remove from pans to wire racks to cool completely.
Brown ground beef in stockpot with a little oil or cooking spray. Add soup mix and tabasco, stirring to evenly distribute. Add water, tomato sauce, bay leaf and vegetables. Bring to a boil, reduce heat, cover & simmer until vegetables are tender, about 15 minutes. Stir in pepper & serve piping hot!
Mix apple juice, cranberry juice, lemon juice, sliced lemon and pineapple bits in a large container. Refrigerate until chilled. Before serving, add ginger ale and pour into a punch bowl with ice. Serves 16 to 20.
In Dutch oven, brown meat (add oil if using sirloin cubes). Drain oil. Add onion and garlic. Cook until tender. Stir in all except frozen vegetables. Cover and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Add frozen vegetables and cook 10 minutes. You may use fresh vegetables; just cook until tender.
Mix together graham crackers and margarine and press into a 9-inch pie pan. Mix all remaining ingredients together; pour in pie crust and freeze. Exchanges: 1/2 bread; 1 1/2 fat; 1 protein; 1/2 fruit; 1/2 milk; 50 optional calories.
Combine chips, cream cheese and evaporated milk in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat; stir in walnuts, sesame seed and 1/2 teaspoon almond extract. Blend well and set aside.
Combine beans, cheese, corn, green onions, celery and red pepper in large bowl. Combine picante sauce, oil, lemon juice, cumin and garlic; mix well. Toss with bean mixture. Chill. May serve with additional picante sauce, if desired. Makes 8 servings or about 5 cups of salad. Preparation Time: 30 minutes.
Sift together flour, baking powder, soda, salt, spices and sugar. Set aside.
Mix together and form into small balls. Refrigerate until cold. Melt 24 ounces of semi-sweet chocolate chips and 1/2 bar of paraffin. Dip balls in chocolate. Put on wax paper.
Cream together butter and cream cheese, blending in sugar with electric mixer. Add eggs, one at a time, and continue to blend. Add flavorings and flour and beat until smooth. Don't overbeat. Pour batter into greased and floured 10-inch tube pan. Bake in 325° oven 1 1/2 hours until cake is golden.
Beat eggs; add sugar. Add remaining ingredients. Pour into ice cream freezer container. Finish filling the container to the fill line with milk, if needed. Freeze in ice cream freezer.
Place chops in a small amount oil and brown. Remove from pan. Saute onions and bell pepper. Add 2 cans of stewed tomatoes. Be sure to mash any large pieces. Stir well.
Beat butter and sugars until creamy. Add eggs, milk and vanilla and mix. Add oatmeal and mix. Combine flour, baking soda, salt, cinnamon and nutmeg and then add to mixture. Stir in raisins and nuts. Place 1 1/2-inch balls on ungreased cookie sheet. Bake at 375° for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies.
Melt oleo. Add meat and onions. Brown. Add rest of ingredients plus salt and pepper to taste. Cook until carrots are done.
Arrange chicken in casserole dish. Combine all ingredients and pour over chicken. Bake at 350° for 1 1/4 hours.
Mix bread and rhubarb, add butter, hot water, sugar, salt and cinnamon in order. Bake 1/2 hour with cover and 1/2 hour without cover.
Blend flour, softened butter and pecans. Spread into 11 x 13-inch dish. Bake at 375° until light brown (about 20 to 25 minutes). Fold in 1 1/2 cups Cool Whip and powdered sugar into cream cheese. Spread on cool crust. Mix pudding and 3 cups milk until set; spread over cream cheese mixture. Spread remaining Cool Whip over pudding. Sprinkle nuts over top. Chill.
Spread cream cheese evenly on bottom of a 9 x 11 casserole dish. Spread chili on top of cream cheese. Place in oven and broil at 400 until mixture begins to bubble. When bubbling, remove from oven and sprinkle with cheddar cheese. Place back in oven until cheese has melted. Serve with Tortilla chips.
Mix together everything but onions and half of the cheese. Put into a casserole or baking pan. Sprinkle with some of the cheese and top with onions. Sprinkle with remaining cheese. Bake at 350° for 30 minutes.
Saute onion, carrots, celery and garlic in oil until tender. Remove vegetables from pan. Brown sausage in same skillet. Combine vegetables, sausage, tomato sauce, beans, thyme and salt. Pour into a 2-quart baking dish. Cover and bake at 350° about 1 hour.
In large bowl, add beaten eggs to all ingredients except sour cream, add this last. Bake at 350° for 1 hour.
Heat milk. Put together cornstarch and salt with 2 cups milk. Add to hot milk; stir until slightly thick, but do not boil! Pour hot milk over the beaten eggs and sugar; cool. When ready to freeze, add cream and vanilla. Pour into freezer through a sieve. Add more milk if it isn't 3/4 full. Makes 1 1/2 gallons.
Heat oven to 325°. Grease two loaf pans, 9 x 5 x 3-inch, with shortening. Mix sugar, bananas, oil and eggs in large bowl. Stir in remaining ingredients and mix well. Pour into pans.
Mix last 6 ingredients well. Add buttermilk and flour. Beat until well mixed. Bake on hot greased griddle. Easy, quick and good.
Sift dry ingredients. Cream butter, Sweet *10, vanilla and egg. Add to dry ingredients. Add chocolate pieces. Bake on greased cookie sheet for 8 to 10 minutes in a 350° oven.
Cook until soft ball stage, when you drop a couple of drops in cold water. Add nuts and beat for 30 to 45 minutes.
Preheat oven to 425°. Mix all dry ingredients. Add milk and eggs. Melt 1/4 cup margarine and 1/4 cup cooking oil in a 9 x 13-inch pan. Pour half of oil mixture in batter; leave rest in pan. Pour batter in pan and use a spoon to spoon excess oil on top of batter. This forms a thick crust. Bake at 425° for 40 to 45 minutes.
Cook cabbage with salt and butter in microwave oven for 6 minutes in a covered dish. Remove and serve.
Cut biscuits in quarters in a large bowl. Mix cinnamon, 2/3 cup sugar, nuts and/or raisins with biscuits. Pour into greased tube pan.
Mix all ingredients by hand. Place in a 9 x 13-inch greased and floured pan. Bake 45 to 55 minutes in a 350° oven. Serve warm or cold.
Mix ricotta with salt, pepper and parsley; set aside. Mix together chicken, tomatoes, garlic, olive oil and basil; season to taste with salt and pepper; set aside. Slice bread into 12 slices. Broil until lightly toasted, turning once. Spread ricotta mixture on bread, top with tomato mixture and balsamic vinegar (if using). Serve immediately.
Heat sour cream over low heat; stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water in large mixing bowl, stirring until yeast dissolves. Add sour cream mixture, eggs and flour; mix well. Cover tightly and refrigerate overnight.
Skin, wash and dry the chicken breasts. Coat thoroughly with black pepper, a little salt and lemon pepper. Rub with enough mayonnaise on each to glaze with thin coating. Place (bone side down) in lightly oiled (1 teaspoon olive oil), big black iron skillet. Set oven to 400° and bake until golden brown and tender, about 45 minutes.
Crush half of the cookies into bottom of 13 x 9-inch pan. Mix cream cheese, butter and sugar together. Mix pudding and milk until thick. Combine pudding with cream cheese mixture. Fold in Cool Whip. Pour on top of cookie layer. Crush rest of cookies and sprinkle on top.
Combine sugar, carob and milk in saucepan and boil hard for 1 minute. Stirring constantly, fold in peanut butter, vanilla and oatmeal. Drop from a spoon onto waxed paper and let harden. Store in airtight container.
Combine all ingredients except last 2 and bring to a boil. Simmer 5 minutes. Blend butter with flour (I melt in microwave) and add to corn. Mix well and remove from heat.
Mix nuts, candy and crumbs. Melt margarine and marshmallows. Mix well. Shape into logs and roll in confectioners sugar. Chill and slice.
Beat sugar, butter and egg until smooth. Add bananas, orange peel and milk. Mix well. Add dry ingredients that have been sifted together. Beat just until smooth. Stir in nuts. Bake in a greased 9 x 5 x 2-inch loaf pan. Bake at 350° for about 1 hour. Let cool 10 minutes.
Combine all ingredients in a large punch bowl. Blend with a hand mixer until well mixed. Add brandy or bourbon, if desired.
On medium heat, brown butter in skillet. Add steak and onions, stirring to cook evenly. Add mushrooms; cover and simmer 20 minutes. Add salt and pepper. Slowly add cream and stir. Cook 5 to 10 minutes longer. Serve over rice or noodles.
Boil rapidly until thick. Stir, as will burn. Pour into jars and seal. It is go good!!
In a large bowl, combine chopped broccoli, raisins, cooked diced bacon, and raw chopped onions. Add the dressing to combined ingredients and stir to coat evenly. Ready to eat or chill.
Combine all ingredients. Let stand 1/2 hour. (If possible, make the night before and refrigerate.) Place Crisco oil in frying pan. Heat until very hot. Pour batter to cover frying pan, but not thick, they should be very thin, like crepes, 1 pancake at a time. Edges will curl and brown. Flip pancake; cook until brown, only a few seconds. Serve with syrup.
Preheat oven to 350 degrees. Beat eggs, sugar and oleo, add flour to mixture, add milk and mix well. Place in unbaked pie shell. Bake 45 minutes or until custard doesn't shake in center.
Cream sugars and butter. Beat in eggs, peanut butter. Blend in flour, salt, and soda. Add vanilla. Roll dough into small balls and place on greased cookie sheet. Flatten with a fork. Bake 12 to 15 minutes at 350° or until slightly brown on edges. Makes 120 cookies.
Take College Avenue to Taco Bell. Go to drive up window; order Mexican Pizza. Pay at window.
Heat oven to 400°. Lightly grease a 9-inch pie plate. Heat 1 cup salted water to boiling, add broccoli or cauliflower, cover, bring to a boil and cook until almost tender (about 5 minutes). Drain thoroughly. Mix cooked vegetables with onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth. Pour over ingredients in pie plate. Bake 35 to 40 minutes, until golden brown. Let stand before cutting. Refrigerate leftovers.
Peel plantain and cut into diagonal 3/4-inch thick slices. Deep fry in hot oil at 375° until tender, but hot crusty (1 to 2 minutes). Drain on paper towel. Cover with wax paper and press down on each plantain with palm of hand to flatten. Deep fry again until crusty and golden on both sides. Drain. Season lightly with Adobo and serve hot. Serves 2 to 4.
In a 9 x 13-inch dish, layer lettuce, green peppers, onions, celery and green peas. Spread mayonnaise over top of the vegetable layers and sprinkle with 2 tablespoons sugar. Sprinkle grated cheese on top of mayonnaise. Refrigerate for at least 2 hours before serving.
Cream sugar and Crisco. Add eggs and vanilla and mix well. Add flour, baking powder and soda, 1 cup at a time, alternately with buttermilk, until enough flour. Make dough like cookie dough. Put in bowl and work flour in. Make 6 balls of dough. Put in pan. Cook at 375° until lightly brown, around 15 minutes.
Cook broccoli as directed on package. Drain well. Mix remaining ingredients and pour over cooked broccoli in a casserole dish. Cover with grated cheese or cracker crumbs. (I use both and sometimes add French fried onions). Bake for 45 minutes at 350 degrees.
Beat well the oil and eggs. Add vanilla, sugar, flour, soda, salt, cinnamon and nutmeg. Mix apples, 1/4 cup flour, nuts and coconut and fold	into batter. Pour into greased 9-inch tube pan or Bundt pan. Bake at 350° for approximately 70 minutes, or bake in 9 x 13-inch cake pan for 40 to 45 minutes.
Drain vegetables and put into casserole dish. In a microwave safe bowl, add cheese whiz and butter, stirring after every minute until melted. Pour over vegetables and top with crumbled Ritz crackers. Bake at 350° for 15 to 20 minutes.
Preheat the oven to 450°. Half the bananas lengthwise, then crosswise. In a bowl, mix the melted butter and the curry powder. Dip the bananas in butter mixture. Roll in the cornflakes until completely coated and sprinkle with sugar, if desired. Place the bananas in a greased baking dish and bake for 10 minutes.
Sprinkle bacon pieces and cheese in bottom of pie shell. Beat eggs slightly, add whipping cream. Mix gently, mixture will thicken slightly. Pour over cheese and bacon in pie shell. Bake at 425° for 15 minutes then at 300° for 30 minutes. This is good served with fruit salad and muffins.
Beat eggs and fruit cocktail juice. Add flour, baking soda and sugar. Beat until smooth. Add fruit cocktail. Pour into greased 9 x 13 oblong pan. Sprinkle dark brown sugar and nuts over top. Bake at 350° for 45 minutes. Cool cake 5 minutes and then make icing.
Combine all ingredients (except Velveeta) in chicken broth in large casserole dish. Stir together. Cut Velveeta up on top and cook in oven about 30 or 40 minutes at 350°. Serves about 8.