HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash chicken pieces and pat dry. Season with 1 teaspoon salt and 1/8 teaspoon pepper. In a large skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but 3 tablespoons of fat. Add onions and garlic. Cook and stir until onion is tender. Stir in chicken and remaining ingredients, except spaghetti and cheese. Cover tightly; cook chicken slowly for 1 to 1 1/2 hours or until tender, stirring occasionally and adding water, if necessary. Skim off excess fat. Serve on spaghetti; sprinkle with Parmesan cheese. Makes 4 to 6 servings.
Preheat broiler. Spray a foil-lined broiler pan with cooking spray. Combine beef, egg, bread crumbs, salt, pepper and Worcestershire sauce in a large bowl, mix well. Shape into oval patties. Place patties on prepared pan, broil, turning once, until no linger pink, about 10 minutes. Meanwhile melt butter in a large skillet over medium heat. Add onion, saute until translucent, about 4 minutes. Sprinkle in flour. Cook, stirring continually, about 2 minutes. Gradually stir broth into skillet. Cook, stirring continually, until sauce thickens, about 2 minutes. Stir in parsley. Pour onion gravy over patties. Serve immediately. Serves four.
Combine first 8 ingredients. Beat together eggs, oil and pumpkin. Add to dry mixture. Bake in a greased and floured 13 x 9 x 2-inch or 3 loaf pans at 350° for 45 minutes.
Cook broccoli in salt water. Grease casserole dish. Mix cracker crumbs and butter. Put layer of broccoli, then layer of crumbs, then layer of cheese. Repeat steps in casserole. Bake, uncovered, in oven at 350° for 20 minutes.
Place roast in shallow Pyrex baking dish. Sprinkle with salt, pepper and garlic powder. Pour lemon juice over it and cover. Marinate for 2 to 3 hours or overnight (refrigerated). Roast pork in 325° oven for 20 minutes per pound with marinade and uncovered. Heat cranberry sauce until melted, add brown sugar and orange juice; simmer until sugar dissolves and mixture thickens slightly. Brush glaze on roast 1/2 hour before it is ready.
Brown ground meat and drain grease. Add Ragu and water. Bring sauce and meat to a boil. Add 1 pound noodles. Let them get soft, then add the other pound. Cook until noodles are tender. Add Mozzarella cheese. Stir until melted.
In a 2-quart saucepan, combine undrained tomatoes, corn, water and seasoning mix. Cook over medium heat until boiling, stirring occasionally. Spoon into 4 soup bowls. Sprinkle with tostada shells or chips and cheese over hot soup. Let stand about 5 minutes or until cheese melts. Makes 4 servings.
Mix well and pour into unbaked pie shell. Bake at 325° for 40 minutes.
Boil to 300°. Pour on marble slab. Fold in colorings and flavor. Cut into strips and then snip into bite size pieces on a table. One flavor per batch.
Combine all ingredients thoroughly. Place in greased 9 x 5-inch loaf pan. Bake 1 to 1 1/4 hours at 350°.
Cook vegetables in boiling salted water until tender; drain and pour into greased casserole. Melt Cheez Whiz with soup and pour over vegetables. Bake at 350° for 1/2 hour.
Heat oven to 350°. Grease 8-inch square baking pan. Melt butter in large saucepan. Remove from heat and stir in brown sugar and honey until combined. Stir in oats and almonds. When well mixed, press into prepared pan using back of wooden spoon. Bake 20 to 25 minutes or until lightly browned. Remove from oven and place on wire rack. Press mixture down again and cut into bars. When cool, remove bars and store in airtight container at room temperature or wrap and freeze.
Mix all ingredients. Cover with damp cloth and refrigerate. Take out what is needed and knead, roll and cut. Place on baking sheet sprayed with Pam and let rise at least 3 hours. Bake in 350° to 400° oven until brown.
Cook chicken in unsalted water. Melt margarine and toss with stuffing. Divide mixture in half. Save some for the top. Lightly butter sides and bottom of a large casserole, 9 x 12 x 2-inch. Layer stuffing and chicken in 2 layers. Mix soup and broth. Pour half over each layer. Sprinkle crumbs on top. Cover with foil. Bake at 350° for 30 minutes. Remove foil and bake 15 minutes more. Add some juice to top.
In a small bowl, mix first 3 ingredients. Place equal amounts on bun halves. Top with cheese and pineapple slice. Broil until cheese melts. Sprinkle with paprika. Contains 200 calories each.
Saute onions in margarine until brown. Add broth and bring to a boil. Add broccoli and noodles. Stir for 8 minutes while cooking until noodles and broccoli are done. Add milk and cheese. Stir. Cook until cheese melts.
Cook beans, onion and carrot in small amount of salted water for 3 hours. Drain. Put beans, onion and carrot through a fine sieve. Place in pan with broth. Let boil for 3 to 4 minutes. Add egg, cream, salt and pepper, stirring constantly. Remove from stove immediately. Soup can be served with croutons. Serves 6 to 8.
Cook spaghetti; drain. Mix remaining ingredients and pour over spaghetti. Let set in refrigerator overnight. Drain off dressing and serve.
Drain juice off of beans and discard. Drain juice off of pineapple and keep. Add 1/2 of the juice to mixture. Mix all ingredients. Add 1/2 retained pineapple juice (all that you kept). Cook in crockpot on low for 4 hours without lid. Or bake in 350 degree oven for 45-60 minutes.
Measure and sift dry ingredients. Set aside. Cream shortening. Add sugar gradually, beating after each addition. Add beaten eggs. Stir in dry ingredients alternately with buttermilk and vanilla. Drop by teaspoonfuls onto ungreased baking sheet. Bake at 425° for 10 minutes or until lightly browned. Yield: about 3 dozen.
Cut stack of tortillas in sixths (cut in half, then cut each half in thirds). Spray cookie sheets with olive oil Pam. Dip stacks of tortillas in a bowl of water; spread on cookie sheet. Salt or season to taste. Bake up to 10 minutes in a 350° oven, until crisp and golden.
Brown deer and onion in frying pan. Drain. While this is cooking, in a large pot, mix all ingredients except cheese and chips. Let this simmer for about 1/2 hour, then add meat and onion. Let this simmer for 1/2 hour more. Take 8 to 10 bowls, depending on how many are to be served. Put corn chips in bottom. Pour chili on top, then put a slice of cheese on. Serve. Leftover chili can be frozen, if desired.
Scald 6 pint jars. Bring vinegar, water and salt to a boil. Add garlic, pepper, dill and mustard. Simmer 5 minutes. Place small okra pods and spices evenly into scalded jars. Pour liquid over okra and seal. Let stand at least a week.
Slice one cup of strawberries and add sugar to taste (1/4 cup). Stir gently until sugar dissolves. For each serving, place a slice of Angel Food cake on dessert plate with a scoop of vanilla ice cream on top. Spoon strawberries on ice cream and serve.
Chop all vegetables before measuring ensuring you have 5 1/2-6 qts. total chopped veggies. Mix veggies with salt and let stand overnight. Drain. Add other ingredients and simmer until there is no excess liquid.
Spread each slice of bread with cream cheese. Steam asparagus until bright green; drain and pat dry. Lay 2 spears, each in opposite direction. Roll and cut into 3 or 4 pieces. Place on baking sheet. Broil until golden.
Combine dressing, mayonnaise, salt and pepper, mixing well. Combine chicken, celery, orange sections or pineapple and walnuts into a bowl. Stir in mayonnaise mixture. Then add rice and mix lightly with fork. Chill at least 1 hour. Serve on crisp lettuce. Make about 6 cups or 4 to 6 servings luncheon on entree salad.
Place meat patty in middle of foil square. Layer potato slices over meat, then a layer of onion. Salt and pepper to taste. Wrap tightly in foil and bake at 350° for one hour.
Combine all ingredients in container of electric blender. Process until smooth. Pour into a lightly greased 12 x 8 x 2-inch baking dish. Bake at 350° for 30 to 40 minutes (or until set.)
Blend corn syrup, orange juice, lemon rind and juice in large bowl. Add fruit; toss to coat well. Refrigerate, covered, for several hours.
Sprinkle meat well with the remaining ingredients. Grind all together and it will need no further mixing.
Mix meat, milk, oatmeal, salt, pepper and chili powder well. Shape into 1-inch balls. Place in baking pan in single layers.
Mix and bake in 9 x 13-inch pan for 30 to 40 minutes at 375°.
In a 3-quart saucepan, melt butter over medium heat. Add mushrooms and onion. Stirring frequently, cook 2 to 3 minutes or until tender. Stir in cornstarch until blended. Remove from heat. Gradually stir in broth until smooth. Add salt and pepper. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in chicken and vegetables. Spoon into 2-quart casserole.
Mix together cake mix, pudding and sugar. Add oil and water. Beat in eggs one at a time with a wooden spoon. Add sour cream, then add chocolate chips. Bake in greased and floured Bundt pan at 350° for 55 to 60 minutes. Cool in pan for one hour.
Salt and pepper chicken breasts to taste. Put chicken in 9 x 12-inch dish; sprinkle salt and pepper; mix soups and pour over chicken. Spread to cover. Sprinkle onion soup over all; pour water over all. Bake at 350° for 1 1/2 hours. Serves 8.
Mix together first 3 ingredients and press in 9x13 pan. Bake at 350 degrees about 15-20 minutes. Set aside to cool.
Make white sauce out of butter, flour, milk, onions and cheese. Cook until cheese is melted. Pour sauce over sliced potatoes. Add pepper and bake for 45 minutes, covered. Uncover and put more cheese on top of potatoes. Cook until lightly browned.
Cook and scramble sausage until done, drain well. Combine with remaining ingredients. Bake in a casserole dish about 30 minutes at 350°. If you like, top casserole with additional grated cheese about 5 minutes before removing from the oven. Yields about 6 servings.
Add water, dried and fresh vegetables in a 3 or 4-quart pot and add tomato sauce, bouillon cubes and oleo. Bring to a boil, then let simmer (stirring occasionally) for about 2 1/2 hours, until vegetables are tender. Simmer very slowly. Can also add cooked hamburg or beef or any leftover vegetables.
Combine all the ingredients. It can be prepared the night before so it's ready to serve first thing in the morning. It also makes a delicious punch for any occasion. Makes approximately 2 quarts.
Mix ingredients in double boiler until thick. Stir well. Let cool. Slice 8 bananas and layer along with vanilla wafers. Pour mixture over each layer. Top with meringue and brown.
Bring sugar, syrup, oleo and cream of tartar to a boil in large saucepan. Take form heat and add soda (this will foam up so start with a large pan). Mix and stir over popped corn. Bake in large roasting pan 1 hour in 200° oven, stirring occasionally. After cooled, store in covered container.
Make and chill crust. Combine 1 1/2 cups packaged graham cracker crumbs and 1/4 cup sugar in a small bowl; blend in 1/2 cup (1 stick) melted butter or margarine. Press firmly over bottom and sides of a heavy buttered 9-inch spring-form pan. Chill.
Melt butter in medium saucepan. Add sugar, stirring well. Add peanut butter and chocolate flavor; stir until well blended. Stir in cereal; mix until cereal is well coated. Pack mixture into well-buttered 8-inch ring mold. Chill until firm. Unmold by running spatula around inside of mold. Serve with ice cream balls, if desired. Makes 6 to 8 servings.
Blanch and peel skin from tomatoes. Cut out stem and remove pulp. Cook mushrooms in milk for 3 minutes. (Use a teflon pan.) Add salt, rosemary, and savory to taste. Stir into cheese and bread crumbs and fill each tomato with 1/4 of mixture. Bake 8 minutes in 400 degree oven. Serve cut side down so filling is a surprise when cut open.
In a shallow pan combine oils, lemon juice, shoyu and vinegar. Combine with a wire whisk. Cut tofu in half horizontally, then diagonally to form thin triangles about 1/4-inch thick. Place into the bowl with the marinade and chill for at least an hour. Arrange the cabbage on center of the plates. Top with tofu. Arrange the watercress around the edges. Place some shredded carrots in the center, with the scallions. Pour the marinade over all with a sprinkle of gomahsio.
Boil first 7 ingredients together until soft, then add green beans and bean sprouts (drain before adding to soup mixture).
In a heavy saucepan, combine gelatin, cinnamon, nutmeg and salt. Stir in milk and eggs. Mix well and let stand for 1 minute. Cook over low heat, stirring constantly, until gelatin dissolves and mixture thickens slightly (about 10 minutes). Remove from heat. Stir in pumpkin and mix well. Pour into prepared crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.
Mix together and let flavors blend for several hours in refrigerator. Serve with fresh veggies (cauliflower, broccoli, radishes, cucumber, mushrooms, carrots, celery and scallion).
Slice boneless chicken breasts in 1/2-inch strips. Take the wooden sticks and weave alternating chicken and bacon strips until each stick is full. Mix wine, soy and Worcestershire and place in a container large enough for the filled sticks to lay flat. Season with your favorite mixed seasonings. If necessary to pile chicken sticks on top of each other, make sure you turn the filled sticks into the marinade so they all get at least 1/2 hour of marination. Cook over low to medium heated grill or oven at 350° for 1/2 to 3/4 hour. Dip or baste chicken with marinade frequently to prevent drying of meat. Do not overcook!
Wash beans and soak overnight in water to cover. The next morning, if necessary, add more water to cover. Add salt and simmer for 1 1/2 to 2 hours or until the beans are very tender.
Peel and cut up the tomatoes and cook until they are very soft. Press through a strainer to get out the juice. Cook the rice in a large amount of boiling water until it is tender. Drain all the water off the rice except for about a cupful and add the rice and water to the tomatoes. Put in the sugar, reheat and serve.
Dice potatoes, leaving some skin on. Sprinkle cubed cheese on top. Set aside. Cook onion slightly in margarine. Add potatoes with pimento, cheese, bread cubes, onion and seasonings. Do not melt cheese completely, you want them chunky. Toss, sprinkle with parsley and bake at 350° until cheese starts to melt. I use a 9 x 13-inch glass pan.
Saute pepper, onion and celery in 1 stick of margarine. Put 2 cans of soup and Velveeta cheese in top of double boiler and melt. Break macaroni into small pieces and cook as directed on box. Grease baking dish. Layer macaroni, chicken, onion, celery and pepper. Layer also, olives, mushroom and soup and cheese mixture. Make 2 layers of each. Sprinkle almonds on top and bake 45 minutes at 350°. (Use 3-quart casserole dish.) Serves 14 to 16. Can be frozen.
Cook noodles and drain. Cook onion in margarine in skillet until soft, then stir in soup, pimento and chili pepper. Grease 9 x 13-inch casserole dish. Layer 1/2 noodles, 1/2 the chicken and season with salt and pepper. Top with half the soup mixture and half the cheese. Repeat layers. Bake, uncovered, at 350° for 45 minutes. Serves 8 to 12.
Spread a 9 x 13-inch pan with Pam. Mix nuts and coconut together. Spread in bottom of pan. Mix cake mix according to directions. Pour over coconut and nut mixture. Mix butter, cream cheese and powdered sugar together. Spoon over batter and swirl around. Bake at 350° for 50 minutes. Turn upside-down onto a plate while hot. Serves 12.
Mix graham cracker crumbs and butter. Press into bottom of a 9 x 13 pan. Beat together cream cheese, milk, powdered sugar, pecans and Cool Whip; mix well. Spread on top of crust. Refrigerate until it sets, then spread on cherry pie filling.
Heat butter and chocolate over simmering water in double boiler until melted. Stir in salt, then the sugar in four or five portions, being sure to blend thoroughly. The mix becomes very thick. Now stir in milk, very slowly. Then cook 5 to 6 minutes longer, stirring frequently. Remove from heat and stir in vanilla. Store in refrigerator in a container with tight fitting lid. To use hot, set jar in warm water for 30 minutes.
On cookie sheet, press out flat crescent rolls. Fill in holes and bake according to directions. Combine cream cheese, sour cream and dressing mix and spread on cooled bread. Mix up vegetables and press into mixture. Top with cheese, cut into squares and serve.
Brown ground beef and drain. Finely chop yellow onion (possibly 1/2 the onion) and add to ground beef. Dice black olives, green onion and tomatoes. Grate the cheese. Heat up refried beans on medium heat. Preheat oven to 350°. In 9 x 13-inch pan, add tortilla chips on bottom, layering ingredients as follows: beef, beans, green onion and cheese on top. Bake at 375° approximately 8 minutes or until cheese is melted. Add remaining cold ingredients (black olives, tomatoes and sour cream). Serve hot. Feeds 4 to 6 people.
Mix dry ingredients together. Add egg, fruit cocktail and juice. Put in greased 8 x 8-inch cake pan. Top with brown sugar. Bake at 325° for 25 minutes or until toothpick comes out clean. Top with vanilla ice cream or whipped topping.
Beat together eggs, pumpkin, oil and water. Add the remaining ingredients and stir. Bake at 350° for 1 hour and 15 minutes in three buttered 1 pound coffee cans. Cool and frost.
Mix macaroni, oregano and mayonnaise together. Fold in shrimp and diced tomatoes. Sprinkle with barbecue spice, salt and pepper to taste. Best if allowed to set in refrigerator overnight.
Combine water, vinegar and sugar in a small bowl, stirring until sugar dissolves. Combine vinegar mixture, cucumber and onion in a shallow 2-quart container. Stir gently. Cover and chill at least 2 hours, stirring occasionally. Serve salad with a slotted spoon. Yields 6 to 8 servings.
Combine cornmeal, flour, onion and sugar. Add egg. Gradually beat in milk. Drop by spoonfuls into hot oil. I use a Fry Baby and fry 4 hush puppies at a time. They flip over when brown on one side. If you have more than needed, pop the remaining in a freezer bag and freeze. Just heat when needed.
Cut cheese up and add milk. Add mushrooms and mixed vegetables (liquid too). Cook in crock-pot.
Put oil in a heavy pan or wok; add meat and vegetables to oil and cook until tender. Add spices and eggs, then add rice and stir slowly on low heat for 5 to 10 minutes. Serve hot.
Combine all but nuts together and set aside. Place 1 cup nuts on bottom of each of 3 pie crusts. Pour mixture over nuts divided equally among 3 pies. Bake 1 1/2 hours at 325°. Check for doneness after 1 hour.
About 45 minutes before serving, in a 4-quart saucepan or 12-inch skillet over high heat, cook ground beef, onion and garlic until meat is browned and onion is tender, about 10 minutes, stirring often. Add tomatoes with their liquid and remaining ingredients, stirring to mix well and break up tomatoes over high heat. Heat to boiling. Reduce heat to low. Cover and simmer 30 minutes to blend flavors, stirring occasionally. Makes enough for 16 ounce package of spaghetti.
Cook onion in oil and add rest of ingredients. Add 2 peppers, cut in pieces. Cook until soft, about 45 minutes to an hour.
Mix all ingredients together in order given. Pour into unbaked 9-inch pie shell	and bake at 300° for 30 to 40 minutes.
Combine bell pepper and onion in large saucepan with enough water to cook until tender. Add browned ground beef, garlic, red beans, water, Creole seasoning and liquid smoke. Simmer 30 minutes. Serve over rice.
In a wok fry out bacon; drain and set aside. Use about 2 tablespoons bacon grease and saute onions until tender and translucent. Add stewed tomatoes. Add sugar to cut acid in tomatoes. Add seasoning. Slice zucchini in rings. Add to tomato mixture. Cover and simmer until tender and done. Crumble bacon and add right before serving.
Combine flour and salt in bowl. Cut in shortening until crumbly. Stir egg mixed with vinegar and 5 tablespoons cold water into flour mixture. Divide into 4 portions. Store, tightly wrapped, in refrigerator.
Mix first four ingredients in saucepan and bring to a boil. Boil for 2 minutes and remove from heat. Add peanut butter, vanilla and oats. Stir until well mixed and drop by spoonfuls on waxed paper.
Saute broccoli in butter over medium heat until tender. Sprinkle with flour and cook, stirring, for 2 minutes. Gradually stir in stock and milk. Heat just to simmering. Stir in cream and cheese. Allow cheese to melt in soup. Season to taste and serve with croutons.
Bake chicken breasts; bone and shred. Add, in a large bowl, tortillas (cut in strips), soups, salsa, chiles and cheese to the chicken. Mix well. Pat into a 13 x 9-inch pan. Bake 1 hour and 15 minutes at 300°.
Mix first 4 ingredients in a 4-quart pot. Boil for 5 minutes. Remove from heat and add baking soda. Pour over dishpan full of popped corn. Bake at 250° for 1 hour, stirring every 15 minutes.
Mix flour, baking powder, salt and sugar in a large bowl. Set aside. Beat egg. Add milk and oil. Combine liquid and flour mixture until mixed. For best results, use wire whisk, leaving batter lumpy. Cook pancakes in heated, greased frypan until covered with bubbles. Turn pancakes and brown on the other side. Makes 12 medium size pancakes. Great for waffles, too.
Mix jello into boiling water; add cold water and cornstarch. Bring to a slow boil. Boil 1 minute and cool to warm. Add fresh fruit, bananas and vanilla. Top with fat free yogurt. Serve over your favorite pancake or waffle. See oatmeal pancake recipe.
In 2-quart deep casserole, put 2 cups water, salt and butter. Add cover. Microwave on High power for 5 minutes. Remove from microwave and add rice. Stir. Cover and microwave on 50% power for 18 to 20 minutes.
Crush wafers. Combine wafers, orange juice, margarine, powdered sugar, and nuts. Mix well. Roll into 1 1/2 inch balls. roll balls in coconut. Refrigerate until ready to serve.
Mix the first 5 ingredients together. Bring sugar and vinegar to boil and pour over mixture of kraut and vegetables. Chill several hours or overnight. Will keep in refrigerator for 4 to 5 weeks.
Melt butter in 3-quart saucepan. Add marshmallows and cook over low heat, stirring constantly, until melted and mixture is well blended. Remove from heat. Add Rice Krispies and stir until well coated. Press warm mixture into buttered, 13 x 9 x 2-inch pan. Cut into squares when cool. Makes 24 (2-inch) squares.
Melt chocolate in boiling water. Cool. Set aside. Cream the butter and sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into three 9-inch layer pans. Line bottom of pans with wax paper. Bake at 350° for 30 to 35 minutes. Cool and frost tops only.
Mix all ingredients but chicken. Place chicken in baking dish and pour mixture on top. Bake for 30 minutes at 350°, then turn and cook, uncovered, for 30 more minutes.
Saute garlic in oil, add tomato sauce and water, and any salt, if desired. Bring mixture to a boil, lower heat and add escarole, a little at a time. Cook until tender, 30 minutes, stirring occasionally. Add water if needed. Five minutes before you are ready to serve, add the can of beans (rinse beans) and heat through. Serve with spaghetti and grated cheese. Makes 4 to 6 servings.
Work flour, shortening and baking powder into a pie crust like dough. Then add salt, eggs, baking soda, milk and sugar. Mix ingredients until well blended and dough can be rolled on a floured surface. Divide dough into two parts. Roll first part out to fit cookie sheet. Prepare two boxes of lemon pie filling according to package directions. Spread evenly over dough. Cover with another layer of dough. Prick some holes in the top layer to allow steam to escape. Seal edges with the tines of a fork. Bake at 350° for 30 minutes. It should be lightly browned. When cool, sprinkle with powdered sugar and cut into squares.
Put bread in bottom of 9 x 13 glass baking dish. Add sausage, then cheese. Mix remaining ingredients together and pour over bread and sausage. Cover and refrigerate overnight. Remove from refrigerator about 1/2 hour before baking. Bake at 350° for 45 to 60 minutes. Serves 8 to 10. (Can also add onion, red/green pepper and mushrooms.)