HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add sugar, picante sauce and cumin to chicken breast pieces. Cook on low temperature for 3 minutes, stirring. Toast taco shells in oven until lightly browned. Fill shells with meat. Garnish each taco with lettuce, tomatoes and onions.
Cook macaroni in 1 1/2 quarts water with oil and salt added. When tender, drain and cool. Cook until thick	the sugar, flour, pineapple juice, eggs and salt. Remove from stove and add lemon juice. Cool. Drain the cans of pineapple and save. Use juice for custard. Drain mandarin oranges. Add 1 large and 1 small container Cool Whip plus 1 cup small marshmallows to cool custard. Add fruit; stir and refrigerate.	Add macaroni too. Makes about 20 servings. Keeps in fridge about 1 week.
Boil for 3 minutes. Let cool. Cut up strawberries. Put in baked pie shell. Pour mixture over strawberries. Top with Cool Whip.
Mix above ingredients well. Use a 2-gallon plastic bucket. Add 5 pounds white corn meal and mix thoroughly. Use 1/3 to 1/2 cup of this bait formula to each fire ant mound. This does not keep long. Try to use it all. Fire ant bait recipe was developed by Texas A & M.
Combine first six ingredients in non-metal casserole. Marinate in refrigerator for 24 hours. Remove rabbit and dry with paper towels. Coat the rabbit with seasoned flour. Heat oil in large frypan over medium heat. Brown to taste, then return marinade to frypan. Simmer to tender. Add enough flour to thicken marinade. Serve.
In large bowl, sift together flour, sugar, cocoa, baking soda and salt. Add oil, water, vinegar and vanilla; beat well. Fill cupcake liners half full. Make topping. Soften cream cheese. Cream in small bowl. Add egg, sugar and salt. Beat well. Stir in chocolate chips. Put about 1 tablespoon of topping on each cupcake. Use all of topping. Bake at 350° for about 30 minutes. Makes 18 cupcakes.
Mix together the flour, baking powder and salt. Cream together the butter and sugar, then beat in eggs, vanilla extract and milk. Stir in the flour mixture, then gradually add enough of the remaining flour to make the dough stiff enough to roll. Form the dough into balls. Chill at least 1 hour. Place the dough on floured surface; roll out 1/8 inch thick. Cut with cookie cutters and place on ungreased cookie sheets. Bake 8 to 10 minutes. Makes 4 dozen.
Layer in 9 x 13-inch pan bean dip, avocados mixed with garlic and Tabasco, sour cream, mayonnaise and taco seasoning (mixed), then top with remaining ingredients. Serve with chips.
Do not peel cucumbers. Slice thin. Add onions, peppers, garlic and salt. Cover with ice. Mix thoroughly. Let stand 3 hours. Drain.
Let butter and grated cheese stand at room temperature for about an hour before mixing with remainder of ingredients into a stiff dough. You may use a cookie press or make small balls and flatten to form wafers. Bake for 10 to 12 minutes at 375°.
Sprinkle generously with kindness. Add plenty faith and mix well. Spread over a lifetime. Serve to everyone you meet.
Mix cereal and pretzel sticks. Spread in 10 x 15-inch pan that has been buttered. Put sugar, Karo syrup and peanut butter in pan. Bring to a full boil, stirring constantly. Stir in peanuts and vanilla. Pour over cereal; spread evenly and press down firmly. Melt chips together and frost. Chill and then cut into squares.
Make both packages of vanilla pudding according to package directions. Let cool slightly. Wash and hull strawberries. Slice and allow to sit in a sugar mixture. Let Cool Whip thaw.
Toss together berries and 1/2 cup sugar; set aside. In another bowl combine 1 cup sugar, flour, baking powder and salt. Add milk. Mix just until batter is smooth. Melt butter; pour into a 2-quart baking dish. Spoon berries over melted butter. Pour batter over top. Bake at 350° for 40 to 45 minutes. Serve with cream.
Cook a 4 1/2 pound chicken in 3 cups hot, salted water. After chicken is cooked, cut it off the bones. Melt 3 tablespoons butter in saucepan. Add flour. Stir in 2 1/2 cups reserved broth and cook sauce, stirring until slightly thickened. Add cream and pour over prepared chicken. Refrigerate overnight or all day.
Mix 2 packages of beef with the onion, cream cheese, Worcestershire sauce and Accent. Form into a ball. Roll in the remaining beef and refrigerate until ready to serve.
Saute mushrooms in butter with the onion until limp. Add salt, pepper, nutmeg and lemon juice. Blend in flour until smooth and slightly thickened. Stir in sour cream and dill weed. Cool filling. Place small amount of filling (scant teaspoon) on one side of 2-inch pastry round. Fold over and crimp edges with fork tines. Bake 20 to 25 minutes in a 350° oven. These freeze well before baking.
Blend tomatoes, garlic, peppers and salt. Add the onion and chop, but not fine. Add vinegar. Best to start with smaller amount of peppers and add to taste. Pour all in saucepan and simmer 15 minutes. Pour in sterile jars and seal. Give boiling water bath for 5 minutes. Refrigerate after opening.
Set the oven at 350°. Pile the eggplant, squash, zucchini, pepper and onion in a large roasting pan and sprinkle them with oil. Turn the vegetables in the oil so they are coated. Bake the vegetables, tossing them a couple of times during the cooking, for 40 minutes or until tender.
In oven proof skillet, heat oil and lightly brown all the chicken. Cover and bake in preheated 425° oven for 25 minutes. Place chicken on platter. Keep warm. Saute shallots in same pan. Deglaze pan with vinegar, whisk in cranberry jelly and butter. Serve over chicken.
Beat eggs until light. Add oil, sugar, zucchini and vanilla. Mix lightly, but well. Sift together flour, baking powder, soda, salt, cinnamon and nutmeg. Add to egg mixture. Stir in nuts. Bake at 350° for 1 hour. Makes two 9 x 5 x 2-inch loaves.
Combine potatoes, bacon, tomatoes, sandwich spread, celery and green onion. Mix lightly. Season to taste. Chill. Serve in lettuce lined bowl. Garnish with bacon.
Beat shortening, sugars, vanilla, water and eggs until light and fluffy. Mix flour with soda and salt; blend into shortening mixture. Stir in nuts and chips. Drop 2-inches apart onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes or until golden brown.
Preheat oven to 350°. In bowl, at medium speed, cream the butter with 1/4 cup sugar. Beat in flour to form a soft dough. Press dough evenly on bottom of casserole and 1/2 inch up sides. Bake until brown, about 15 minutes; let cool. Spread pineapple over crust. Add remaining 1/2 cup sugar to egg. Add melted butter, vanilla and coconut. Spread mixture over pineapple. Bake at 350° for 20 minutes or until brown. When cool, cut into squares.
With mixer, beat sugar. Add the margarine. Beat in one egg at a time. Add milk. Crumble and add wafers. Chop nuts and add to mixture. Add coconut. Bake 1 1/4 hours at 350°. Should brown lightly on top.
Cut pork into 3/4 to 1-inch cubes. Heat bacon in heavy skillet. Cook until crisp. Add onion. Saute for 2 minutes until onion is wilted. Add pork cubes to pan along with green and red peppers, tomato, paprika, garlic, caraway seed and salt. Cook, stirring over high heat for 5 minutes. Turn heat down to low; cover and simmer for 10 minutes. Meanwhile, stir cornstarch and broth together until smooth. Pour mixture into pan with meat and peppers. Heat to boiling; stir and cook until juices are thickened.
Boil broccoli in water until tender and crisp. Drain and put in greased casserole dish. Add 1/3 stick butter. Mix. Add 1/2 pound Velveeta and mix. Toss Ritz crackers with 1/3 stick melted butter. Sprinkle on broccoli. Bake 25 minutes at 350°.
Combine egg, buttermilk and 1 tablespoon of oil. Sift together the flour, curry powder, salt and pepper. Blend flour mixture into the buttermilk mixture; beat until smooth. Dip chicken pieces into batter; drain. Cook batter chicken in deep 350° oil for about 12 minutes or until chicken is done. Fried chicken recipe serves 4 to 6.
Preheat oven to 450°. Mix all except butter. Melt butter in the bottom of a 9 x 13-inch pan while oven is preheating. Mix ingredients; pour over melted butter. Do not stir! Bake 20 minutes. Don't look; let set 5 minutes to set.
Scald 1 1/2 cups milk in top of double boiler. Combine sugar, flour, salt and cornstarch. Stir in remaining milk and egg yolks. Stir this flour mixture into hot milk. Cook until thick. Remove from heat; add butter, vanilla and 3/4 cup coconut. Allow mixture to cool. Pour into pie shell; cover with remaining coconut and meringue. Bake at 350° for 10 to 12 minutes, until meringue browns lightly.
Dissolve yeast in the warm water. Then add the other ingredients, beating as you add. Gradually add flour until dough is soft and not too stiff. Let stand 6 hours or overnight. Knead for 5 minutes and divide in 4 parts. Roll out like pie crust; cut in 8 pieces. Roll big end to small end. Put in greased pan and let rise in warm place until after church on Sunday morning or 4 to 5 hours. Bake at 350° for 10 to 12 minutes. Before baking, add a dot of butter to each roll.
Combine cooking oil and sugar. Add egg yolks; beat well. Add hot water, then dry ingredients. Stir in potatoes and nuts. Then fold in beaten egg whites. Put in 3 layers and bake at 350° for 25 to 30 minutes.
Combine broccoli, celery, onion, bacon, raisins and mandarin oranges in salad bowl. Blend mayonnaise, vinegar and sugar in small bowl. Add to broccoli mixture; mix until coated. Top with almonds. Chill until serving time.
Place roast in pan. Spread the celery soup over roast. Sprinkle onion soup over the roast. Spoon the water over the top and sides. Bake 3 to 4 hours at 350°. During the last hour of baking time, put potatoes and carrots around roast to bake.
Combine all ingredients and chill. This makes a lot. You can half the recipe if you like.
Bring squash, pepper, onion and water to a boil in medium saucepan. Cook until slightly tender; drain. Add drained pimentos. Melt the butter in double boiler. Add flour and stir until well blended. Slowly add with squash mixture. Spread cracker crumbs and grated cheese on top. Bake at 350° for 25 minutes.
Boll sugar, cocoa, butter and vanilla for 2 minutes. Remove from heat. Stir in oats and peanut butter. Drop into waxed paper.
Pack the beans into 4 pint jars. Add the salt, dill seed, garlic and red pepper to the beans in the jars. Bring the vinegar and water to a boil. Pour into jars and seal. Process 5 to 10 minutes.
Brown cube steak on both sides, then put into a crock-pot. Then add the mushroom soup. Cook on high for 1 hour, then on low until meat is done. Great with biscuits, rice or cream potatoes.
In medium saucepan over medium heat, cook potatoes in boiling, salted water until tender; drain. Over low heat, shake pan to dry potatoes. With a table knife, chop potatoes until almost mashed. Place potatoes in a heavily buttered 8-inch skillet. Pat down top evenly; dot with butter or margarine and sprinkle with salt and pepper. Cover; cook over low heat until bottom is browned. (Lift gently with spatula to check.) To serve, invert onto plate so browned side is up.
Boil pasta. Drain. Do not rinse. Add oil, lemon juice and seasonings. Mix well. Refrigerate 4 hours or overnight. Add mayonnaise, bell pepper, onion, celery, olives and pimientos. Mix well. Serves 12. Can do ahead.
Cook sausage. When done, remove sausage and add onions and celery in drippings and cook until done.
In a skillet, fry ground chuck and onion. Drain fat. Add tomato sauce and corn. Heat on low, just until heated thoroughly. Place in a 10-inch pie plate. Add mashed potatoes, then top with Cheddar cheese. Bake at 350° for 20 minutes. Remove from oven. Add French fried onions and return to oven for 10 minutes.
Cream sugar, oil and eggs. Gradually add remaining ingredients. Drop by teaspoon on cookie sheet. Bake at 350° for 8 to 10 minutes.
Sprinkle 1/2 cup sugar over berries. Chop margarine up over berries. Mix flour, sugar, milk and vanilla well. Pour over berries. Do not stir. Bake at 350° for 35 or 40 minutes.
Cream butter and sugar together. Add eggs, sour milk and lemon extract; beat after each addition. Sift soda, baking powder, nutmeg and flour together. Chill dough 30 minutes. Flour hands. Roll a portion of dough (small egg size). Dip or roll in a bowl of sugar. Flatten with two fingers. Place 2 or 3 raisins in center. Bake until light brown.
Cream 1 stick butter and shortening; add sugar and beat well. Add egg, one at a time, alternating with flour, soda and buttermilk. Add vanilla, coconut and 1 cup of pecans. Bake in 3 prepared 9-inch pans at 350° for 40 minutes.
Separate biscuits and cut each into quarters. In a small bowl, mix 1/2 cup sugar with cinnamon and nuts. Drop in cut biscuits and roll to cover.
Mix together sugar and juices. Cover and chill until flavors are well blended. Just before serving add the carbonated beverage or ginger ale. Serves 10.
Preheat oven to 350°. Mix and cook about 20 to 25 minutes in well-greased iron skillet (9-inch or larger).
Combine and mix well. Bake for 30 to 45 minutes in 375° oven. Makes 2 large or 3 small loaves.
Dissolve lime gelatin in hot water. Add pineapple juice and marshmallows. Whip until marshmallows are dissolved. Let cool until partially set. Then add pineapple, celery, nuts, cream cheese and whipped cream. Pour into mold and let set.
In a quart Ziploc bag, pour the half and half, milk, sugar and vanilla. Seal bag. In a gallon Ziploc bag, add 2 tablespoons rock salt or ice cream salt. Fill bag full of ice. Place quart bag in gallon bag. Turn end over end until the ice cream sets; takes about 15 minutes. It will look like snow cream when ready.
In large saucepan, cook broccoli until soft; drain. In small pan, saute onion in margarine. Add cornstarch and slowly add broth and cream. Stir and cook until thickens. Add salt, nutmeg and broccoli. Just before serving, stir in cheese.
Cook carrots until done. Drain. Add the other ingredients and top with crushed potato chips. Bake at 300° for 1/2 hour.
Bring Karo and sugar to a boil and remove from heat. Add peanut butter and stir. Pour mixture over Rice Krispies and mix thoroughly. Place in greased 11 x 14-inch pan. Pat down flat with wax paper. Melt chips together. Microwave 3 minutes. Stir and spread over Rice Krispies. Cool for 1 hour. Cut into squares.
Mix instant pudding according to box. Add Cool Whip and cream cheese. Crush Oreos. Place layers of Oreos, pudding, Oreos and pudding mixture. Finish with cookies on top.
Mix together first 4 ingredients. Fold in Cool Whip. Put in 8 x 12-inch Pyrex dish. Put nuts on top. Refrigerate overnight or longer. Cut in squares to serve. Do not cover in refrigerator. (I usually put this in a bowl.)
Place chicken breasts in Pam-sprayed pan. Put small pieces of chipped beef over chicken. Mix sour cream and mushroom soup and pour over chicken. Crumble bacon and sprinkle on top. Bake at 300° for 2 hours, uncovered.
Preheat oven to 350°. Mix all ingredients together and bake for 35 minutes. As an option, top with cornflakes and drizzle with butter.
Beat together well the first 5 ingredients. Sift together the dry ingredients. Add them to the liquid mixture. Stir in raisins, nuts and water. Bake at 350° for 65 to 75 minutes.
In a large Dutch oven, brown beef over medium heat. Drain fat. Add onion and celery; cook until tender. Stir in soup, ketchup and tomato. Simmer 15 to 20 minutes. Spoon into a large kettle or roaster. Add all remaining ingredients; stir well. Bake, uncovered, at 350° for 1 hour. Serves 25.
Boil all ingredients except peppers for 10 minutes. Cut peppers in rings and put in sauce. Bring to a boil again. Pack in hot jars. Seal.
Peel and grate apples. Add pineapple, orange juice, 1 can of water and flavoring to apples. Mix well. Let stand for several hours before serving. Keeps well in refrigerator several days. (May add a little sugar or Sweet 'N Low.)
Take out 1 cup dry cake mix. Put aside. Combine remaining mix with 1 egg and the melted margarine. Press into 9 x 13-inch pan. Mix together the pumpkin, eggs, white and brown sugar, evaporated milk and cinnamon. Spread on cake dough.
Boil the chicken for about 20 minutes. Remove and cook the rice in 2 to 3 cups of chicken broth. Place the rice, soups and chicken into Pyrex dish; bake at 350° for 35 to 45 minutes.
Grease cookie sheet. Combine cake mix, Cool Whip and egg. Stir well. Drop by teaspoon into sugar. Coat. Place about 1 1/2 inches apart. Bake at 350° for 10 or 15 minutes. Do not overcook.
Preheat oven to 350. Mix cake mix, 3/4 oil, 4 eggs, sugar, sour cream, and flavoring. In separate bowl mix 2 Tbsp. cake mix, brown sugar, and ground cinnamon. After mixing well, add pecans. In greased cake pan begin layering batter and cinnamon and mix beginning with cinnamon mix and ending with it also. Bake for 50 minutes at 350 or until cake is done. Mix powdered sugar and milk to make creamy topping. Drizzle over cake while it is still warm.
Mix cream cheese, sugar, vanilla and 2 eggs; pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate at least 3 hours. Spread with one 21 ounce can of cherry pie filling. Makes 8 servings.
Brown lean hamburger and sausage in large skillet. Drain off fat. Add Velveeta cheese, cut in cubes. Stir until cheese melts. Add soup and salsa sauce. Serve warm with your choice of corn chips.
In large saucepan, using scissors, cut bacon into small pieces. Cook until crisp. Remove bacon from pan; drain all but 3 tablespoons grease from pan. Add onion and saute in bacon grease until tender and brown. Add remaining ingredients. Reduce heat and simmer until potatoes are tender. Serve with bacon sprinkled over soup.
Combine all ingredients together and place in baking dish. Crumble Ritz crackers on top and bake 20 minutes at 375°.
Combine dry ingredients. Add pineapple and eggs. Mix with mixer about 2 minutes. Add pecans. Bake in 9 x 13-inch loaf pan greased and floured. Bake at 350° for 30 minutes.
Microwave chicken, covered with 1/2 bottle of sauce, for 20 minutes. Add rest of sauce and bake in regular oven at 350° until done.
If potatoes are nice, no need to peel. Slice potatoes and onions and layer in casserole. Sprinkle with a little salt, if desired. Dot top with butter. Mix hot water with bouillon and pour over top. Cover and microwave on High for 17 to 20 minutes, until potatoes are tender, stirring occasionally. Uncover, sprinkle with cheese and parsley. Recover, microwave 1 to 2 minutes longer.
Press crescent rolls on cookie sheet and bake according to directions. Mix next 5 ingredients and spread over cooled crust. Top with veggies.
Cook chickpeas approximately 6 minutes in pan of water. Drain. Blend in blender the chickpeas, tahini, garlic, lemon juice and olive oil until smooth. Little water may be added to thin slightly.
Preheat oven to 375°. Defrost spinach and squeeze dry. Chop. Place room temperature cheeses in a mixing bowl. Add spinach and stir until blended.
Cream butter and sugar. Add molasses and egg. Sift together ginger, cinnamon and flour. Blend into molasses mixture. Dissolve soda in boiling water. Add to mixture; batter will be runny. Bake in greased pan at 325° for 20 to 30 minutes.
Dissolve cherry gelatin in boiling water. Mix in plain gelatin, which has been softened in a little cold water. Stir in sugar, lemon juice, ground cranberries and orange. Then stir in pineapple, celery, and pecans. Let congeal in refrigerator overnight.	Makes 12 servings.
Make a graham cracker crust for a 9 x 13-inch pan. Melt chocolate with oleo over low heat; add sugar and mix well. Beat egg yolks and add to chocolate mixture. Stir well. Add vanilla and stir. Beat egg whites until very stiff; fold them into chocolate mixture. Add nuts, if desired. Pour chocolate mixture into crust; chill in freezer until firm to touch.
Combine all of the ingredients. Mix mayonnaise to desired taste. Chill before serving. (May serve on top of orange).
Cook the first 3 ingredients 2 to 3 hours. Add the oil, oregano, salt, basil and sugar. Cook 1 hour, then add the tomato paste. Bring to a hard boil. Remove from heat. Can or freeze. Makes 11 quarts.
Prepare orange, grape and lime jello and let set. Combine 1 cup pineapple juice --finish the cup with water and add another 1/2 cup cold water and sugar. Heat until sugar is dissolved, then dissolve the strawberry jello. Let set until it is thick like syrup. Then add Cool Whip, crushed pineapple. Cut the 3 flavors of jello into cubes. Mix all together and put on a graham cracker crust. To make crust mix graham cracker crumbs and melted butter and put in large rectangular pan. Can use sugar free jello and lite cool whip for less calories.
Mix Bisquick and sour cream. Add melted margarine and mix well. Fill miniature greased muffin tins. Bake at 425° for 15 minutes.
Saute celery and onion a few minutes in oil. Combine with remaining ingredients. Pour into greased casserole dish. Bake at 350° for 30 minutes. Serves 6.
Mix the first 4 ingredients; pat firmly in 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool. Dissolve gelatin in hot water and cool. Mix cream cheese and sugar; cream well. Add gelatin mixture. Whip Dream Whip; fold into cream cheese mixture. Pour into cooled crust. Chill 1 or 2 hours. Pour the blueberry pie filling (chilled) over top. Set approximately 1 hour before serving.
Saute celery and onions in butter until tender. Add to cornbread and bread crumbs. Add chopped eggs; mix. Add seasonings and broth. Dressing should be extra moist. Bake in 375° oven until lightly browned on top.
Mix batter. Grease pan. Bake exactly 30 minutes at 350°. Remove from oven. Cover with wax paper for approximately 30 minutes before cutting.
Parboil the cauliflower 10 minutes. Cool and separate into flowerets. Dip each piece into eggs and crumbs, then in eggs and crumbs again. Fry until golden brown.
Preheat oven to 350°. Grease tube pan generously and flour. Blend 3/4 cup water with lemon Jell-O. Empty cake mix into bowl and blend in prepared Jell-O. Afterward, add oil; mix thoroughly, adding eggs separately and blending well each time. Add flavorings; blend well. Remove cake from oven and invert on foil. Top with icing. Cover cake on foil until icing settles.
Mix cream cheese, salsa and salt until well blended. Put cheese mixture in microwave-safe bowl and microwave on High for 3 to 4 minutes or until heated, stirring every 2 minutes. Makes 2 cups. This is also good cold.
Remove seeds and membrane from peppers and rinse. Cook peppers in boiling water to cover, about 5 minutes; drain. Cook ground beef and onions in 10-inch skillet; stir occasionally until beef is brown. Stir in rice, salt, garlic salt and 1 cup tomato sauce. Heat until hot. Stuff peppers with beef mixture and stand upright in baking dish, 8 x 8 x 2-inch. Cover and bake 45 minutes at 350°. (Before covering, pour remaining tomato sauce over stuffed peppers.) Uncover and bake 15 minutes longer. Sprinkle with cheese.
Cover potatoes with water. Add other ingredients. Cook until potatoes and rice are soft, about 50 minutes. Stir and mix well. Serve with gravy or margarine or bake at 375° for 45 minutes.
Cook cauliflower in salted water until tender. Drain and place in a buttered baking dish. Cover with bread crumbs; season and pour sour cream over it. Bake at 350° until crumbs are slightly brown.
Mix all ingredients, except cornbread mix; add that gradually. Place in greased 9 x 12-inch pan and bake for 20 minutes at 400°. Easy and good and healthful!
Soften cream cheese. Chop olives, mushrooms and green onions (not the tops). Mix all together. Spread on crackers or party rye bread.
Cook carrots in boiling water until crisp-tender, about 5 minutes. Drain and cool. Combine carrots, onion and green pepper in large serving bowl. Combine soup, sugar, oil, vinegar, Worcestershire and salt. Pour over vegetables. Stir gently to combine. Cover. Refrigerate at least 24 hours to blend flavors.
Remove turkey from carcass and place in large Dutch oven; add remaining ingredients. Bring to boil. Reduce heat and simmer for about 2 hours or until all vegetables are tender. Remove bay leaf. Very good!!
Spread chicken in bottom of casserole dish. Mix water and chicken soup, then pour over chicken. Mix milk, flour and melted margarine. Pour over other ingredients. Bake at 350° until golden brown.