HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes in skins until tender, but firm. Cool, peel and slice into bowl. Cook bacon until crisp; drain and crumble into potatoes. Cook diced onion in bacon fat until light brown and tender. Add onions and 3 tablespoons bacon fat to potatoes.
In a large bowl, pour dressing over chicken, green bell pepper, onion, garlic and oregano. Toss lightly. Refrigerate at least 10 minutes. Drain. Stir-fry chicken mixture until chicken is browned and no longer pink. Stir in tomatoes. Wrap tortillas in dampened paper towels. Microwave on High (100%) for 45 seconds to 1 1/2 minutes or until softened. Fill tortillas with chicken mixture. Serve with salsa, sour cream, shredded cheese, refried beans or guacamole. Makes 4 servings.
Layer half of the bread cubes and half of the cheese cubes. Push down into melted butter in pan. Brown sausage and sprinkle over top. Add the drained mushrooms. Layer remaining bread cubes and cheese cubes. Beat together eggs, milk, salt and pepper to taste. Pour over bread mixture. Sprinkle with dry mustard. Cover and refrigerate overnight. Bake at 350° for 1 hour.
Roll chicken pieces in melted butter. Mix the dry ingredients together. Dip the chicken in this mixture. Place in a single layer in a pan and bake at 350° for 1 hour.
Put 1/2 of crumb mixture (flour, sugar, butter and baking powder) in each shell. Pour 3/4 juice mixture (molasses, hot water and baking soda) in each shell. Pour 1/2 of remaining juice mixture over each shell. Bake at 400° for 30 minutes.
Process all ingredients in blender. Pour into greased 9-inch pie pan. Bake at 350° for 45 minutes, until knife comes out clean.
Mix the flour, sugar, soda and salt. Bring to a rapid boil the oleo, cocoa and water. Pour over the dry ingredients while hot; stir well and add the buttermilk, eggs and vanilla. Bake in a large cookie sheet with sides and bottom, greased and floured, at 350° for 15 to 20 minutes. Cook the icing while the cake is baking. Put on while the cake and icing are hot.
Brown ground venison and onion in skillet. Drain. Combine meat with Ragu sauce in large pot. Cook on low heat for about 30 minutes. Pour into ungreased 13 x 9 x 2-inch pan.
Drain the black-eyed peas and place them in a medium-size heavy saucepan together with the onion, carrots, tomatoes, savory, marjoram, red pepper flakes, bay leaves and cinnamon stick. Add the water, stir to mix, place over moderately high heat and bring to a boil; about 3 minutes. Lower the heat so that the mixture bubbles gently, partially cover and simmer until the peas are tender, about 50 minutes. Mix in the corn, black pepper and salt and cook, uncovered, 5 minutes longer. Discard the bay leaves and cinnamon stick. Before serving, top each portion with 1/3 cup of the yogurt.
In medium bowl, with electric mixer, beat butter and brown sugar until fluffy. Add eggs one at a time, beating after each egg. Beat in soup. Combine flour, baking powder, cinnamon, nutmeg, soda and cloves; add to soup mixture alternately with milk, beginning and ending with flour mixture, beating at low speed until well combined. Fold in raisins and nuts. Pour into 8 or 9-inch greased and floured cake pans. Bake at 350° for 25 to 30 minutes. Cool cake in pans for 10 minutes and then remove to wire rack.
Combine all in a large bowl. Mix with hands until all biscuit mix is absorbed. Roll into small balls. Bake on ungreased cookie sheet at 350° for 15 minutes. Remove from cookie sheet immediately.
Thinly slice tops and bottoms from tomatoes. Remove pulp from stem end; drain. In small bowl, stir together remaining ingredients. Use to fill tomatoes. Cover and chill.
Break cauliflower into very small pieces. Mix other vegetables together with cauliflower. Mix mayonnaise and cream cheese well together. Stir in vegetables. Bacon bits can be added if desired. The longer this sets, the better it tastes.
Mix and pour into shell. Refrigerate. One half cup lemon juice may be used instead of lemonade.
Boil chicken on stove top for 1 hour; cook broccoli as directed. Drain. On bottom of 9 x 11-inch pan, put chicken and broccoli. Mix mayonnaise and cream of mushroom soup together. Pour over top of chicken and broccoli; mix. Top with crushed potato chips. Bake at 350° to 375° for approximately 45 minutes.
Cook potatoes and mash. Add margarine, cream cheese, sour cream and salt. Beat until combined. Put in buttered ovenproof bowl or 9 x 13-inch pan. Sprinkle with paprika. Cover and refrigerate overnight.
Sprinkle slices of banana, avocado and papaya in lemon juice to coat. Alternate the fruit on 5 to 7-inch skewers. Stick skewers in a pineapple with top intact or serve on a plate garnished with greens. Serve with bowl of homemade or bottled papaya seed dressing.
In small saucepan, combine chocolates and coffee. Heat over low heat until chocolates are melted. Cool. In a large mixer bowl, beat eggs and yolks on high speed 10 minutes. Add sugar and beat until shiny, 5 minutes. Add melted chocolates, rum and vanilla. Beat just until thoroughly blended.
In 3-quart casserole, blend together juice and pectin. Stir in water. Cover. Microwave on High 8-9 minutes, stirring well after 4 minutes, until bubbles form around edge of dish. Add sugar, mixing well. Cover. Microwave on High 6-8 minutes, stirring well after 4 minutes, until mixture boils. Then, time for 1 minute of boiling. Stir and skim off foam with metal spoon. Ladle into prepared glasses. Seal.
Grate cabbage and onion. Bring next 4 ingredients to a boil; add 1 cup oil and return to boil. Pour over cabbage and onion. Refrigerate and let stand overnight.
Cook beef. Drain fat and cool. Add remaining ingredients and mix thoroughly. Yields 1 3/4 pounds. Keep refrigerated.
Cook carrots, boiling 5 minutes until tender. Drain. Melt butter. Add brown sugar, juice and ginger. Pour over carrots and toss. Add garnish.
Place popcorn and peanuts in a large bowl. Combine brown sugar, butter, corn syrup and water in a separate microwavable soft glass bowl. Microwave on High for a total of 9 to 11 minutes, stirring once every five minutes. Add baking soda at end of cooking time and stir. Pour over popcorn mixture and stir to coat. Spread on foil to cool.
Bake at 350° in a 9 x 13-inch pan for 35 to 45 minutes. Cool. Top with applesauce.
Mix all dry ingredients. In another bowl mix eggs, oil, vanilla, and pineapple. Combine dry ingredients with egg mixture. Add nuts and carrots. Bake in two (2) round 8 inch cake pans. Bake at 275° until tooth pick comes out clean. Cool before frosting.
Mix all dry ingredients together in a very large container. Melt butter and pour over mixture. Mix well to coat. Bake at 250° in a large roaster pan for 2 hours, stirring every 15 minutes.
Cream butter and sugar until light and fluffy. Add chocolate and mix well. Add eggs and beat for 5 minutes on high speed. Fold in 4 ounces of Cool Whip and pour into crust. Spread additional 4 ounces of Cool Whip on top and sprinkle with toasted almonds or crushed Heath bars if desired.
Grease 9 x 13-inch pan. Sprinkle with cheeses. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350° or until golden brown. Serves 6 to 8.
In a blender container, combine all ingredients. Add ice last to fill container. Blend at high speed until slurpee consistency. Enjoy!
Combine all ingredients. Fill the bottom of an unbaked pie crust with chopped rhubarb. Pour the egg mixture over the rhubarb. Cover with pie crust crumbs mixed with sugar and cinnamon.
Beat peanut butter, sugar and butter until fluffy. Blend in water, egg and vanilla. Add combined dry ingredients; mix well. Chill dough, about 1 hour.
Place sliced potatoes in a large bowl. Add cheese. Saute onion in 1/4 cup butter. Stir in soup and sour cream. Pour over potatoes and cheese; mix well. Put in a 13 x 9 x 2-inch baking dish. Cover; refrigerate overnight. Sprinkle corn flakes; drizzle 3 tablespoons butter. Bake at 350° for 1 hour.
Cream oil, sugar and eggs. Sift flour, cinnamon and cloves together. Add flour and plums last. Fold in nuts. Bake in tube pan for 1 hour at 350°.
Combine flour, cheese, salt and pepper in a bag. Soak potatoes in water; drain and coat well with flour mixture. Melt butter in a 13 x 9-inch pan. Place potatoes in pan. Bake at 425° for 1 hour. Turn potatoes one time during baking.
Combine first 3 ingredients in a bowl; let stand 30 minutes. Drain well and cool. Add next 4 ingredients. Cover and chill 8 hours. Just before serving, stir in tomatoes. Yield: 8 servings.
Dissolve jello in boiling water. Add orange juice and chill slightly to thicken some, then beat until light and fluffy. Fold in stiffly beaten egg whites. Add sugar and whipped cream. Pour into vanilla wafer crust. Chill until firm.
Mix first 4 ingredients and press onto bottom of 9 x 13-inch pan. Melt chocolate chips in double boiler and spread on top. Cool and cut into bars.
Melt cheese; add Ro-Tel and then add remaining ingredients. Stir well. Serve with chips.
Mix 1 stick of butter (at room temperature) with cracker crumbs. Make a crust in a 13 x 9-inch pan or dish.
Boil potatoes and dice, chill. Combine all remaining ingredients; toss with chilled potatoes. Refrigerate. Will be good for several days.
Preheat oven to 425°. Combine baking mix, 1 cup of cheese, milk and 1/2 of the melted butter in a medium bowl; mix together by hand until well mixed. Pat out the dough into a circle approximately 8-inches in diameter, with a slight lip around the edge. Sprinkle the parsley over the top of the dough. Sprinkle the crab or shrimp over parsley. Sprinkle remaining cheese over crab or shrimp. (Don't go to the edges, leave about 1/2-inch around crust.) Bake for 14 to 16 minutes until cheese is slightly brown. Mix remaining butter and garlic powder and brush over the top as soon as it comes out of the oven. Slice and serve warm.
In saucepan, put chocolate bits and butter. Cook over low heat until chocolate melts; cool. Stir in colored marshmallows and 1/4 cup nuts. Divide mixture in half. Shape in 6-inch log. Roll in remaining walnuts. Wrap in clear plastic.
Chill a pie plate. Let cream cheese reach room temperature to soften. Blend cream cheese and sour cream. Add taco seasoning and mix well. Pour mixture into the chilled pie plate. Keep in refrigerator until ready to serve. Just before serving, top dip mixture with shredded lettuce, beef, onions, tomatoes and cheeses, layering each. Serve with tortilla chips.
Combine dates, 1/3 cup sugar and 1/3 cup water in saucepan. Cook over low heat, stirring constantly until pasty, about 2 minutes. Add chopped nuts. Let cool. Sift together flour, baking powder, soda and salt. Cream together shortening and brown and white sugars. Add eggs and mix well. Stir in with dry ingredients. Toss dough on lightly floured board. Roll out 1/4-inch thick (can divide and make 2 rolls). Spread date mixture over dough. Roll up like a jelly roll and wrap in wax paper. Chill overnight in refrigerator. Cut in slices. Bake on lightly greased cookie sheet at 350° for 12 to 15 minutes. Makes 4 to 5 dozen.
Mix all ingredients together. Place in casserole and bake at 350° for 1 hour. Serves 8.
Cook vegies in chicken stock until soft (keep covered to reduce evaporation of broth). Add cooked rice. Add water and cornstarch (premixed). Add other ingredients and heat.
Combine meat, rice, salt, pepper and onion. Shape into small balls. Blend soup and water. Heat in pressure pan until mixture begins to simmer. Add meat balls. Cook at 15 pounds pressure for 10 minutes. Let pressure go down normally. Yields 6 to 8 servings.
Place all ingredients into baking dish or bean pot. Bake in a slow oven, 250° to 300°, for 1 to 3 hours. The longer baked, the better.
Cook sausage until done. Crumble and drain on towels. Set aside. Combine sausage with other ingredients. Pour into well-greased 13 x 9 x 2-inch pan. Refrigerate overnight. Bake at 350° for 1 hour, uncovered.
Lightly grease 13 x 9-inch pan. Spread pineapple over pan. Add layer of berries and 3/4 cup sugar. Sprinkle dry whole cake mix on top of berries and drizzle melted margarine over dry cake mix. Top it with pecans. For crunchy glaze, sprinkle remaining 1/4 cup sugar over top. Bake in 350° oven for 35 to 40 minutes. After baking for 25 minutes, cut into pie with spoon so juices will come up.
Mix pumpkin pie mix, eggs and evaporated milk. Pour into 9 x 13-inch pan. Sprinkle cake mix on top. Melt butter and pour over top of crumbled cake mix. Sprinkle nuts over the top. Bake 1 1/2 hours at 350°.
Brown ground beef and onion, drain grease; add all other ingredients and warm through. Serve warm with nacho chips.
Cream shortening, eggs and peanut butter, then add sugar. Sift and measure flour. Add soda, baking powder and salt. Sift together 3 more times. Add coconut and vanilla. Mix well. Form into walnut size balls. Pat out with fork. Bake at 350° for 10 to 12 minutes.
Baking Temperature: 325°. Baking Time: 25 to 30 minutes.
Mix all ingredients by hand or mixer. Pour into hollowed out bread loaf. Cut up bread into cubes to use for dipping.
Mix all ingredients together. Pack in lightly buttered loaf pan (a bread pan is a good size). Bake in 350° oven about one hour, until the top is lightly browned. Unmold and serve with Quick Cream Sauce.
Mix all ingredients together for 2 minutes. Pour into a greased spring-form pan and bake 1 hour and 10 minutes in a 325° oven. Let stand in oven 2 hours longer with heat off. Cake will develop crack on top characteristic of New York Cheese Cake. Take off sides of spring-form pan and refrigerate. Tastes better if made day before served.
Combine caramels and 1/4 cup evaporated milk in a small saucepan. Cook over low heat, stirring occasionally, until smooth; set aside.
Combine all ingredients mixing well. Cook at 350° for 30 minutes in greased long pan. When taken from hot oven, spread with one jar of marshmallow cream on the top. Cool and ice in pan.
Mix meat and oil and fry until brown; add salt. Add flour, potatoes, onion and pepper. Cook 10 more minutes; add water and cook 20 more minutes. Serve hot over rice.
In a large bowl, mix together the fruit cocktail, oranges, pineapple with juice and pudding mixes. Fold in large carton of whipped topping and refrigerate for 2 hours. Will keep for 2 weeks in refrigerator.
Beat eggs and sugar well. Add remaining ingredients and blend. Pour into individual ovenproof baking cups or into 1 small casserole dish. Bake at 425° until done.
Combine in large coffee pot. Stir until Jell-o is dissolved. Heat to serve.
In a deep baking dish, place chops and sprinkle with salt and pepper on each chop. Place a slice of lemon and 1 tsp of brown sugar. Mix the other ingredients together and pour around the chops until they are covered. Bake at 350 degrees for 1 hour, or until done.
Cook until thick. Use egg whites as a meringue or beat and fold into cooked mixture.
Heat oven to 350°. Grease square pan (8 x 8 x 2-inch). In medium mixing bowl, blend melted butter, sugar and vanilla. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended. Spread in prepared pan. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely. Cut into squares. Makes 16 brownies.
Place 10 to 12 cups popped popcorn in large bowl. In large saucepan, place melted butter. Keeping over flame, add marshmallows, stirring rapidly, until marshmallows melt. Add vanilla. Stir in popcorn until well coated and form into balls.
Mix 1/3 cup melted butter with crushed gingersnaps and press into a 13 x 9-inch dish. Mix pumpkin, sugar, cinnamon, ginger, nutmeg and salt; add softened ice cream. Pour over gingersnap crust. Cover and freeze. Cut in squares to serve.
Mix milk, Kool-Aid and 1/2 of Cool Whip together until stiff. Pour into graham cracker pie shell. Add rest of Cool Whip on top.
Saute vegetables in margarine. Add flour and cornstarch. Add milk; heat, then add broth. Add soda, cheese, salt and pepper. Add broccoli, if desired.
Brown beef, pepper, onion and celery. Drain and add sauce. Layer in casserole the meat, cabbage and cheese until gone. Bake at 350° for 1 1/2 hours or microwave 25 minutes; then rotate.
Melt 1 cup cheese in milk and butter. Add grated potatoes. Blend in sour cream, 1/2 cup grated cheese and seasonings. Spread in greased casserole dish. Sprinkle with remaining grated cheese and bake 20 minutes in 250° oven.
Mix first 4 ingredients together. Separately mix brown sugar with cinnamon. Pour half of batter in pan 9 x 12-inches. Place half of brown sugar and cinnamon mixture on top. Swirl with knife. Pour remaining batter on top of this. Pour remaining brown sugar and cinnamon mixture and swirl again. Bake at 350° for 30 to 35 minutes.
Blend mayonnaise, wine vinegar and raspberry preserves together. Add to bowl with broccoli, sliced purple onion, cheese and raisins. Refrigerate for a couple of hours or longer.
Combine lemon juice and Eagle Brand. Stir in cranberries, pineapple and nuts. Fold in Cool Whip. Spread into a 9 x 13 glass dish. Freeze. This salad is good served both frozen or thawed. You can freeze this salad in 1-cup containers and serve it as a dessert. Either way, it is good. Serves 12 or 15.
Cut and peel apples and put in pie crust. Pour lemon juice over apples. In separate bowl, mix all dry ingredients together. Pour over apples. Cut up the margarine and place over pie. Then spread sour cream over pie. Bake at 400° for 25 minutes, then turn down to 350° for 20 to 25 minutes.
Preheat oven to 425°. Wash chicken; pat dry. Cream together 3 tablespoons butter, garlic, Parmesan, sage, thyme and basil. This mixture goes under the skin, so turn chicken breast side up and make skin as loose as possible. Spread herb mixture underneath the skin. Smear butter on outside of skin. Put chicken breast up in roasting pan and place in oven. Melt remaining butter. Cook chicken 15 minutes, basting once. Reduce to 350°. Roast 20 minutes per pound, basting with butter every 10 minutes. Serve.
Stir all ingredients together. Pour in large 9 x 12-inch baking dish. Sprinkle some shredded cheese on top. Cook in preheated oven at 350° for about 30 minutes or until light golden brown. Serves about 15.
Soak wild rice overnight. Brown sausage; drain off fat. Mix with rice. Add green pepper, onion, chopped celery, sliced mushrooms and pimento. Mix in cream of chicken and mushroom soup. Mix well; pour into a 2-quart casserole dish. Sprinkle shredded cheese on top. Bake at 325° for 1 1/2 to 2 hours, covered. Don't peek!
You will also need 4 one gallon freezer bags (7 cups per bag to store).
Mix flour, baking powder, salt and sugar in a large bowl. Stir in rolled oats and raisins. Beat egg and milk. Add fat or oil; set aside. Add milk mixture to flour mixture. Stir just until dry ingredients are wet, leaving batter lumpy.
Salt and pepper meat; put flour on both sides. Brown in oil over medium heat in large skillet. Add parsley, mushrooms and onion. Add a little water, cover skillet and simmer slowly 30 minutes. (Add more water, if necessary.) Dissolve bouillon in skillet and allow to simmer another 10 minutes.
Stir cream cheese and blend all the rest of the ingredients except for walnuts and paprika together. Spread on 9-inch pie plate. Top with walnuts and paprika. Bake in oven at 350° for 25 minutes.
Peel 12 hard-boiled eggs. Soak 4 eggs in each color, then cut eggs and devil in the usual way. Arrange frill of lettuce around tray. Turn deviled eggs upside-down in center of lettuce ring.
Preheat oven to 400°. Paper line muffin pans. In medium bowl, combine egg, milk and oil. Stir in cereal. Let stand 10 minutes.
Mix sugar, milk, vanilla, egg and cornstarch together in bowl. Cook rice according to package. Add milk and raisins and bring to full boil, stirring constantly throughout, following steps. Lower heat and cook for 10 minutes. Add bowl of remaining ingredients. Bring to full boil again. Stir for 10 minutes. Refrigerate.
Mix all ingredients (a mixer works best). Spread evenly on flour tortillas, rolling each tortilla tightly. Refrigerate rolled tortillas in a single layer for 4 hours or longer, then slice into rounds about 1/3 inch wide.
With a mixer, mix cheese, sugar, vanilla, and eggs. Place wafer in the bottom of cupcake paper, in a cupcake pan. Pour cheese mixture on top of wafers 1/2 full.
Pour combined barbecue sauce and dressing over chicken. Cover, marinate 1 hour. Drain, reserving marinade. Place chicken on greased rack of broiler pan or greased grill. Broil or grill, uncovered, over low coals, 10 minutes on each side or until tender, brushing occasionally with reserved marinade.
Layer ingredients in the order listed in a 13 x 9 x 2-inch dish. Bake at 350° for 1 hour.
In a percolator or in a pan on the stove eye, mix pineapple juice, cranberry juice and water. If you are using a percolator, in the basket, mix the brown sugar, cloves and stick cinnamon. If you are using a pan on the stove, mix the brown sugar, cloves and stick of cinnamon with the juices and bring to a slow boil. Serve while the mixture is hot. Makes 10 cups.
Combine eggs, sugar and oil in a large bowl; beat well. Combine flour, soda, salt and cinnamon. Add to sugar mixture. Beat well. Stir in carrots, pecans, pineapple and vanilla. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until done. Cool in pan 10 to 15 minutes. Remove from pan and allow to cool completely.
Core apples. Peel top third of each. Place in shallow baking dish. Combine raisins,	pecans and cinnamon. Fill cavities of	apples	with mixture.	Pour maple syrup over apples. Top each with 1 tablespoon butter. Pour water into bottom of	dish. Cover and bake at 350° for 45 to 50 minutes. Serves 2.
Combine all ingredients until well blended except raisins, nuts and zucchini. Add these ingredients and blend well. Grease and flour two 9 x 5-inch loaf pans. Divide batter between the 2 pans and bake at 350° for 1 hour. Let cool in pans for 10 minutes. Remove from pans and continue cooling on a rack. Freezes well and makes great gifts!
Fry hamburger and onion, drain off grease. Add green chiles and taco seasoning mix. Cook according to package directions. Add Cheddar cheese soup; mix well. Place in center of heated tortillas, sprinkle shredded cheese on top and wrap.
Thoroughly combine cream cheese with milk and Worcestershire sauce. Drain and flake crab and add to cream cheese mixture along with the green onion. Put into a greased 8-inch pie plate or small shallow baking dish. Top with slivered almonds. Bake in 350° oven for 15 minutes or until heated all the way through. Keep cocktail spread warm over a candle warmer. Serve with assorted crackers.
Mix first 4 ingredients together, set aside. Lay crescent rolls on a cookie sheet flat like a pie dough and bake at 350 F until brown. Mix nest 4 ingredients together, set aside.
Saute onions and bell pepper in butter. Mix all ingredients, except 1/3 cheese and 1/2 can French fried onions. Pour in a 13 x 9-inch casserole dish. Bake, uncovered, at 350° for 30 minutes or until vegetables are done. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes.
Cook brown rice according to package directions. Combine cooked rice, bell pepper, onion and celery. Make dressing with 1 teaspoon curry, 1/2 cup mayonnaise, salt and pepper to taste. Stir in salad. Refrigerate until cold.
Brown meat and drain. Add all ingredients except rolls and cheese (shredded). Tear rolls into two equal halves. Place on ungreased cookie sheet overlapping the edges. Press the edges to seal so that the whole cookie sheet is covered by dough. Spoon 2/3 of meat mixture in center of dough. Pull dough over top to meet in the middle and seal. Bake 15 to 20 minutes at 350° to 375°. Take out; spread rest of meat on top and sprinkle cheese. Put back in oven until cheese is melted.
In Pyrex dish, layer noodles, soup, tuna and celery. Put butter on top. Cook until thickens.
Heat milk and marshmallows over low heat until smooth and creamy. Break up candy bars in small pieces; melt in milk. Let cool. Whip cream and fold into chocolate mixture with vanilla. Pour into graham cracker crust and chill.