HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 2 teaspoons oil over medium heat. Brown chicken on both sides; remove. Add remaining oil, onion, pepper and garlic. Saute until tender. Add tomato sauce, water, chili powder, salt, cumin, oregano and pepper. Cook 1 minute. Return chicken to skillet. Cover; simmer 10 to 12 minutes or until chicken is cooked. Serve in tortillas with cheese and sour cream.
Drain canned goods. Blend sugar, vinegar, oil, salt and pepper. Add remaining ingredients. Refrigerate overnight.
Drain jar of peppers; cut peppers and remove seeds. Place pepper halves in jar; peel garlic and add to peppers. Cover with oil and sprinkle with oregano to taste.
Brown beef, bacon and onions in a frying pan. Drain off fat. Add rest of ingredients. Cover and cook on low 4 to 6 hours.
Preheat oven to 400°. Cut tomatoes into 3/4-inch slices. Place in single layer on baking sheet. Combine mayonnaise, mustard, 1 teaspoon parsley, chives, salt, pepper and Parmesan cheese in a small bowl. Spread mixture over each tomato slice. Sprinkle with remaining Parmesan cheese. Bake about 10 minutes. Immediately transfer to broiler (6-inches from heat). Broil until topping is golden, glazed and bubbly. Sprinkle with remaining parsley. Serve at once.
Cut zucchini in half lengthwise; slice diagonally in 1/2-inch pieces. In skillet, brown chicken in shortening; pour off fat. Add soup and seasonings. Cover over low heat 30 minutes. Stir occasionally. Add zucchini and tomatoes. Cook 15 minutes more or until tender. Makes 4 servings.
Combine all ingredients and mix well until stiff dough forms. Drop by slightly rounded teaspoonfuls about 1 inch apart on ungreased baking sheet. Bake in a 425° oven for 10 to 12 minutes or until lightly browned. Yields about 5 dozen. (Can be made larger; use tablespoonful and bake a little longer.)
Cook chicken, cool and debone. Cook vegetables in 2 cups chicken broth. Add mushrooms, soup and chili powder. Mix well. Add chicken and 3 cups cooked rice. Mix well and put into large casserole. Top with cheese and bake 25 to 30 minutes at 350°.
Mix and set aside gelatin and water. Chop in blender the cranberries (I use canned cranberries) and apple. Add gelatin and mix well. Add pineapple, banana and orange juice. Chill in favorite dish or gelatin mold and serve.
Dissolve yeast in warm water. Mix other ingredients with yeast. Store in refrigerator until ready to use. Cook at 425° for 15 to 20 minutes. Keeps in refrigerator for weeks.
Mix first 8 ingredients; let rise. Divide in half and roll out. Spoon over melted butter and cinnamon and sugar mixture on top. Roll like a jellyroll. Cut in small pieces and put in pan; let rise. Put more cinnamon and sugar on top and spoon on melted butter. Bake at 350° until brown.
Mix all ingredients in roaster. Bake for 4 hours (more or less, depending on apple pulp thickness) at 300° to 325°. Stir every 15 minutes. Put clean jars and lids into boiling water to sterilize. Fill hot jars with apple butter. Wipe off tops with clean cloth. Put on hot lids and turn rings tight. (Use hot pads.) Let set undisturbed to cool. Makes about 1/2 pint for each cup of apples.
Mix cake according to directions. As soon as you take out of oven, punch holes all through cake and pour sweetened milk over. Pour caramel over milk and frost with cream cheese frosting. Then apply Cool Whip. Chop candy and pour over Cool Whip.
Saute onions in butter until onions are tender. Cook chicken by boiling 20 to 30 minutes. Once thoroughly done, chop chicken into chunks. Mix cooked chicken, onions, soups, milk and sour cream together. Place mixture in an 11 x 13 pan (baking dish) and place in the oven for 15 minutes at 350°. Take the mixture out of the oven and cover with shredded cheese. Place biscuits on top of the mixture. Return dish to the oven and bake an additional 20 to 25 minutes or until mixture is bubbling and the biscuits are browned.
Add dill, clove garlic and pepper in 2-quart jar. Boil vinegar, water and salt. Pour over beans to fill jar. Cover and seal. Let sit 4 to 6 weeks. The longer the better. Serve chilled like pickles.
*Mushrooms, zucchini, broccoli or whatever you have on hand. If using fresh broccoli, steam or microwave first.
Shell eggs; cut each half and remove yolks. Mash. Add all other ingredients to mashed yolks and mix until smooth. Fill the whites with the mixture.
In skillet combine chicken and half the Italian dressing. Saute chicken until it starts to brown. Add vegetables and remaining dressing. Cover. Simmer 7 to 9 minutes or until vegetables are tender. Toss pasta with garlic and butter. Serve vegetable and chicken over pasta. Sprinkle with Parmesan. Serves 4.
Pour apple cider into a coffee percolator. Put candy and orange slices in percolator basket. Candy will melt as cider perks.
Put first 3 ingredients in large bowl and stir well with table fork. Add shortening and mix with fork until ingredients are crumbly.
Put green beans in a pan with oil for 7 to 10 minutes, then add onion, eggs, salt and pepper. Cook until egg is done.
Mix well first 3 ingredients; pour into greased and floured 9 x 13-inch pan. Sprinkle butterscotch bits over top, then sprinkle nut topping. Bake at 350° for 40 to 50 minutes.
Combine cranberry juice cocktail and pectin in a large saucepan; stir over high heat until mixture comes to a full boil. Stir in sugar and bring to a full boil. Boil hard for 2 minutes, stirring constantly. Remove from heat and stir in lemon juice. Skim off foam with a metal spoon. Pour into jelly jars. Seal with 1/8 inch layer of hot paraffin.
Layer bottom of 10-inch skillet with fresh fruit. Add butter and brown sugar; sprinkle pecans over fruit. Warm it up. In a bowl, mix 7 eggs, sugar, vanilla and Bisquick. Pour mix on top of fruit; cover and cook on low for 20 minutes. Flip onto a plate; sprinkle with powdered sugar and serve with syrup.
Mix together the first five ingredients. Add milk and eggs. Melt margarine and add to mixture; mix well. Pour into well-greased loaf pan. Bake 50 minutes at 350°.
Cook cabbage in 2 cups water with 1 teaspoon salt. When cooked, remove and drain well. Melt margarine. Mix flour, salt and pepper; add milk and green pepper. Cook over low heat until thick. Remove from heat and add cheese spread. Stir until well mixed. Mix corn bread crumbs in 3 tablespoons melted margarine.
Heat pressure cooker and brown meat, onions and green pepper. Add remaining ingredients, except kidney beans. Close cover securely. Place pressure regulator on vent pipe. Cook 5 minutes. Turn off burner and let pressure drop of its own accord. Remove lid, add beans and heat through.
Take a piece of dough in your hands and roll it into a long rope. Fry in 2 inches oil, heated to 350° until golden. Roll in sugar and serve hot!
Cut each chicken breast into halves along the breastbone line. Remove the filet mignon, the finger size muscle on the back of each half. Reserve for another use. Flatten each breast half or supreme by pressing it gently with the palm of your hand.
Chop almonds and spread 1/2 cup in bottom of buttered 7 x 11-inch pan. Combine butter and sugar in heavy skillet; cook, stirring until boiling point is reached. Boil over medium heat, stirring constantly to soft-crack stage, 270° to 280°. Pour carefully over almonds. Let stand for about 10 minutes, until top is set. Sprinkle chocolate over top of candy. When heat of candy has melted chocolate, smooth with spatula. Sprinkle remaining almonds over chocolate. Let stand until cold. Break into squares. Makes about 1 1/2 pounds.
Saute bacon until crisp; drain, then add onion, mustard, beans, brown sugar, ketchup, molasses and Worcestershire sauce. Put in a casserole dish. Bake at 350° until brown.
Slice tomatoes thin. Sprinkle with salt. Let remain 24 hours. Rinse in cold water, then soak in alum water 2 to 3 hours (use alum the size of a partridge egg). Rinse again. Now weigh them and put in kettle of cold ginger water. Let come to a boil. Add vinegar, sugar, cloves, cinnamon and nutmeg. Boil only a few minutes. Boil down syrup.
Microwave: In 2-quart microwave-safe casserole, combine soup and milk. Stir in noodles, peas, pimento and tuna. Cover and microwave on High 9 minutes or until hot, stirring twice during heating. Meanwhile, in small saucepan in hot butter, stir bread crumbs until lightly browned. Sprinkle over noodle mixture. Makes 4 servings.
Mix all ingredients and bake for 1 hour at 325°. This will make three loaf pans of bread and makes nice gifts. Also freezes for short period. Bake one for yourself and share the other two.
Mix oil and rest of ingredients together. Scrub potatoes and cut into wedges. Coat potatoes and place in pan. Bake at 375° for 45 minutes. A small amount of oil may be put in pan before the potatoes to keep them from sticking.
Place the first 3 ingredients in a frying pan. Cook over medium heat, stirring until brown (about 20 minutes). Add bouillon and mushrooms. Place in a 1 1/2-quart casserole and cover. Bake at 300° for 1 hour and 20 minutes. Remove cover. Bake 10 minutes longer. Yields 6 to 8 servings.
In large skillet or Dutch oven, saute chicken in oil for 2 minutes or until tender. Add bamboo shoots, celery and water chestnuts. Cook for 2 minutes. Stir in cashews and pimentos. Blend cornstarch, seasoned pepper and soy sauce. Stir in broth. Pour into chicken mixture. Cook and stir until sauce is slightly thickened. Serve over beds of fluffy rice. Makes 6 servings.
Combine all ingredients except fish and garnishes in 2-quart microproof	casserole. Cover and	place in microwave oven. Cook on High 7 minutes. Put in fish. Cook 5 minutes. Turn fish over carefully and cook 3 to 5 minutes more. Let stand 5 minutes before removing lid. Serve with lots of lemon or lime, hot or chilled. Garnish with parsley.
In large bowl, whisk the honey and vinegar. Pour bread crumbs into separate bowl and set aside. Spread oil over foil-lined baking dish large enough to hold all chicken in single layer. Roll chicken in honey mixture, then bread crumbs and place in pan. Bake at 375° for 30 minutes or until cooked thoroughly.
Cut watermelon in half horizontally. Reserve half for another use. With remaining half, use a small paring knife to carefully cut around the fruit, just inside the rind. Cut fruit in the melon crosswise into 1-inch slices (leaving the rind intact). Cut underneath each slice and remove from the shell. Pile slices back into the shell. Cover and chill up to 6 hours.
Mix all ingredients together. Pour into a greased tube pan or 2 loaf pans. Bake at 350° for 55 minutes.
In a large skillet or Dutch oven, cook sausage until it loses its color. Combine vegetables with sausage; sprinkle soy sauce over top of mixture and cook for one or two minutes. Mix well. Remove from heat; drain in colander and let cool. Put two tablespoons of mixture in the middle of the wrapper; fold and seal with a little water. If you are not frying immediately, put a damp paper towel over the egg rolls to keep them from drying out. Heat oil in pot or deep skillet, drop egg rolls in and deep fry. Serve with sweet-sour sauce, hot mustard, etc. Yield: 30 to 36.
Mix German chocolate cake according to directions on box. Pour 1/2 of cake mix into greased and floured 13 x 9-inch cake pan and bake for 15 minutes at 350°, then cool. Prepare 12 ounces Kraft caramels, 1 can Eagle Brand condensed milk and 1/2 cup butter into saucepan and melt over slow heat. Pour over cooled cake. Sprinkle 6 ounces chocolate chips and 1 cup chopped pecans over caramel mixture on cake. Then pour remaining batter and bake 20 minutes at 350°.
Grate the zucchini into a bowl and drain. Stir in the eggs, flour, Parmesan cheese, chives, parsley, garlic powder, salt and pepper. If mixture looks too liquidy, add 1 more tablespoon flour. Drop the batter onto oiled skillet (like pancakes). Brown.
Drain beans; place in saucepan. Add remaining ingredients. Cook, covered, over moderate heat, 15 to 20 minutes. Do not cook dry. Serves 4.
Cream or mix well, shortening, sugar, eggs and vanilla. Add dry ingredients alternately with milk. Mix well. Drop on lightly greased cookie sheet. Bake at 375° for 12 minutes. These are a soft cookie.
Saute onion and celery in 2 tablespoons oleo. Mix all ingredients together in a large bowl. Form into 1 1/2-inch balls or use ice cream scoop. Place side by side in buttered baking dish. Drizzle with melted oleo. Bake, uncovered, 20 minutes at 375°.
Dissolve gelatin in hot water. Cool. Add Seven-Up, strawberries, celery, pineapple and nuts. Chill until firm. Yields 6 servings.
Measure all ingredients into bowl before mixing. Blend 1/2 minute on low speed, 3 minutes on high speed. Ice with your favorite icing. Bake at 350°.
Microwave marshmallows and milk in medium bowl on High for 45 seconds. Stir. (Marshmallows will be partially melted). Refrigerate 15 minutes to cool. Stir in 1 cup Cool Whip; pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 1 minute or until thickened. Stir in remaining 1 1/2 cup Cool Whip. Spoon into crust. Arrange cookies over pudding mixture. Spread marshmallow mixture over cookies. Refrigerate 4 hours or until set. Drizzle with chocolate topping just before serving, if desired.
Drain and dispose of the liquid in the jar of dill pickles. (If the pickles are whole cucumbers, slice or strip. The sliced dill is better.) Put the cucumbers back into the jar, a layer at a time, a layer of pickles and a layer of sugar. Turn jar upside down and let set a few days. Shake. If not sweet enough, add more sugar and let set again.
Marinate steak for several hours in the mixture of remaining ingredients. Broil for 4 minutes on a side for rare or to desired doneness. Slice thinly diagonally and arrange on a platter. Makes 6 servings.
Saute for 5 minutes. Add beer, salt, pepper, sugar and sprinkle with dill weed. Cover and cook until beer is absorbed and carrots tender. Then saute for a few more minutes.
Brown together hamburg, butter, onion, garlic and celery. Drain. Add remaining ingredients. Cook for 20 minutes.
In saucepan, combine heat and sugar. Bring just to a boil. Sprinkle corn meal gradually into mixture, stirring until thickened. Remove from heat and cool. Stir in egg and vanilla. Fold in strawberries and turn into baking dish. Bake at 375° for 40 minutes or until brown and firm. Remove and cool.
Beat well. Bake in preheated oven at 300° for 1 1/2 hours.
Bake cake as directed on cake box. Cool cake and set aside. In a medium bowl, mix jello with one cup cold water and instead of one cup boiling water use the Big Red Soda. Mix until completely dissolved. After cake cools use a fork to polk holes in the cake, cover the whole cake with the punctures. Pour Jello mixture over the cake and allow the cake to soak up all the mixture. Frost the cake with whip cream and refrigerate for an hour. Now its ready to eat.
Cream butter with sugar and chopped figs and add to mixture. Beat eggs until frothy and add milk. Sift part of flour with baking powder. Add remaining flour. Add alternately to creamed mixture with egg mixture, beat well.Add chopped raisins and almonds, mix well. Pour into pan and bake at 375° for 30 min.
Bottom Layer: Crumble first 7 ingredients together until mixed. Press into ungreased pan.
Heat oil in skillet until hot, over medium-high heat. Add peppers, onions and garlic; stir-fry 2 minutes. Remove to a bowl. Stir-fry pork until cooked through. Mix pineapple juice (minus 1/4 cup) and last 5 ingredients. Stir into skillet. Add veggies and pineapple; bring to a boil cooking 1 minute until thick. Serve over rice (4 to 6 servings).
Mix together ground beef, rice, egg, onion, salt and pepper. Form into balls about the size of a lime. Dilute tomato soup with stewed tomatoes (chop the tomatoes). Put meatballs and tomato sauce into pan. Cover and simmer gently for 1 hour.
In a mixing bowl, combine oil and sugar. Add eggs; mix well. Combine flour, baking soda, salt and cinnamon. Gradually add to the creamed mixture alternately with bananas. Stir in carrots and pecans. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
Grease 9-inch pie pan. Brown beef and onion, drain. Add salt and pepper. Spread mixture in bottom of pie pan. In mixing bowl, beat milk, Bisquick and eggs until smooth or 1 minute with hand held mixer. Pour over beef in pan. Bake 25 minutes at 400°. Top with tomatoes and cheese. Bake 5 to 10 minutes longer until knife inserted in center comes out clean. Serves 6 to 8.
Cream shortening and sugar. Add beaten eggs and lemon peel. Sift flour, baking powder and salt together. Add alternately with milk. Fold in nuts. Pour into greased and floured 8 1/2 x 4 1/2-inch loaf pan. Bake at 350° for 1 hour or until done and lightly browned on top.
Mash tamales. Mix with chilli, salsa and cheese. Spread in 8 x 8 inch baking dish. Sprinkle with remaining cheese and olives. Bake covered 20 minutes at 350 degree or until heated through. Serve with tortilla chips.
Break angel food cake in pieces in bottom of punch bowl or other large bowl. Mix jello according to directions; partially set. Pour over angel food cake. Layer the fruit cocktail, crushed pineapple and mandarin oranges. Make instant pudding according to directions; spread over fruit. Spread Cool Whip on top; garnish with strawberries. Refrigerate.
Brown steaks on both sides in lard drippings. Place half the sliced potatoes in a 2 1/2-quart casserole and top with 3 pork cube steaks. Place remaining potatoes on cube steaks and top with remaining steaks. Stir milk into soup. Add onion, pimiento, salt and pepper and pour over steak and potatoes. Cover and bake in moderate oven at 350° for 1 hour and 15 minutes. Remove cover and bake 10 to 15 minutes longer or until potatoes are tender. Serves 6.
Boil sweet potatoes in skins until tender. Cut in 1/2-inch slices. Arrange in greased shallow pan. Combine remaining ingredients; cook until thick. Pour over potatoes. Cover. Bake 20 minutes at 350°. Uncover. Bake 15 minutes. I use frozen orange juice and dilute as directed. This can be made the night before, if desired, then baked.
Mix all dry ingredients in large mixing bowl. Add oil, milk and eggs and mix well. Fold in bananas and blueberries. Cook over medium heat until golden brown. Makes 1 to 1 1/2 dozen.
Mix flour, fresh dill, paprika and salt together. Drain and dry shrimp thoroughly. Coat evenly with flour mixture. Melt margarine in preheated skillet. Add shrimp. Turn frequently until they are coated with margarine and appear glossy. Add mushrooms, shallots and milk. Warm thoroughly. Sprinkle cheese on top; cover. Simmer for 1 hour. Serve over white rice. Makes 4 to 5 servings.
Cream butter and sugar together. Stir in eggs, added 1 at a time. Dissolve soda in buttermilk. Add milk and soda, flour and flavoring. Mix well. Grease Bundt pan. Pour in mixture and cook 1 hour at 325°. Let cool 5 minutes. Loosen cake and invert pan.
Spray casserole with Pam. Mix all ingredients together. Chill in refrigerator overnight. Bake 1 hour at 350°. Great for brunches! Serves 10 people.
Sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Add the remaining ingredients; mix until moistened. Beat for 2 minutes at medium speed on electric mixer. Bake in greased and lightly floured 9 x 9 x 2-inch pan in a 350° oven for about 35 minutes, or until done. Cool 10 minutes. Remove from pan, if desired, and cool completely. May be served with or without frosting. If frosting is desired, use Cream Cheese Frosting.
Arrange tomatoes in bowl. Whisk together the oil, vinegar, sugar and basil. Stir in onions. Season with salt and pepper to taste. Pour over tomatoes. Marinate for a couple of hours.
Coat chicken in taco seasoning and brown in oil, drain. Combine salsa and preserves stir into skillet. Bring to boil, reduce heat and simmer 2 to 3 minutes or till chicken is no longer pink. Simmer till desired thickness. Serve over rice.
Heat oven to 450°. Melt butter in pan in oven and remove. (You may find you need additional butter.) Stir dry ingredients together. Add milk; stir. Knead lightly. Roll out 1/2-inch thick into an 8-inch square. With floured knife, cut into strips 4 inches wide, then cut crosswise to make 18 sticks. Dip sticks in butter; place in 2 rows in pan. Bake for 15 to 20 minutes. Serve hot. Makes 18 Butter Dips. Delicious!
Mix all ingredients and put in unbaked 9-inch pie crust shell. Bake at 350° for 40 minutes.
Cream sugar, oleo and egg together. Blend flour, soda, nutmeg, vanilla and salt; then add apples and nuts. Mix all together and pour into greased and floured pan. Bake at 300° to 325° for 45 minutes.
Preheat oven to 375 degrees. In medium mixing bowl, blend together cream cheese and mayo until smooth. Stir in remaining ingredients and place in glass pie plate. Bake, uncovered, 15-18 minutes, until heated through and slightly browned. Serve with crackers or French bread. Serves 8.
Boil first 4 ingredients to soft ball stage. Add vanilla. Cool. When thick, ice cake.
About 2 1/2 Hours Before Serving: With meat mallet or dull edge of French knife, pound each chicken breast half to 1/2-inch thickness. Cut chicken breasts lengthwise into 1-inch wide strips.
Cut cabbage in half, then slice each half into 5 pieces. Place cabbage in center of large piece of foil. Place 2 tablespoons of both the butter and lemon pepper on the cabbage. Repeat 4 times. Wrap so cabbage can steam. Place on grill with whatever else you're cooking. Takes 20 minutes or so.
In medium bowl, with pastry fork, blend cottage cheese with 1 cup butter. Sift in flour, then blend until dough forms a ball (can use your hands for this). Start heating oven to 400°. Grease 3 cookie sheets. Divide dough in thirds. On lightly floured, cloth covered board, roll out 1/3 of dough 1/8 inch thick and circular in shape. Brush with some of melted butter. Sprinkle with 1/4 cup brown sugar, a little cinnamon and 1/4 cup of chopped walnuts. Cut circle into 16 pie shaped wedges. Beginning at outer edge, roll up each piece tightly, then place point side down on cookie sheet. Repeat with rest of pieces. Beat egg yolk with water then use to brush tops of cookies. Bake about 20 minutes or until golden. Repeat with other 2/3 of dough.
Brown beef and onions. Drain. Add all ingredients, simmer 2 hours. Serve with cornbread and cabbage.
Thin the cream cheese with milk. Add all other ingredients except pecans and butter and place in an 8-inch Pyrex pie plate. Brown pecans in butter and pour on top. Bake at 350° for 15 minutes. Serve hot with crackers.
Mix all ingredients together. Pour into pie shells. Bake 30 minutes at 350°.
Preheat oven to 400°. Remove stems from mushrooms and set aside. Place mushroom caps in a 9 x 13-inch baking pan. Chop mushroom stems to make 1/2 cup. Save remaining stems for another use. Chop ham. Place chopped mushrooms and ham in bowl. Press garlic with garlic press and place in bowl with remaining ingredients. Mix together. Use a small spoon to place mixture into mushroom caps. Pat down. Bake for 15 minutes. Yield: 24 to 30.
Mix altogether in 5-quart ice cream bucket. Freeze, stirring a little. Serve with 7-Up or sour.
Beat egg, flour, sugar and 1 tablespoon salt well with fork or beater. Peel tomatoes and slice 1/4-inch thick. Broil bacon until crisp; mince fine.
Mix cake mix and 1 cup of oats to 6 tablespoons margarine on low speed until crumbly. Set 1/2 cup mixture aside. To remaining crumbs blend in egg. Press into pizza pan and bake at 350° for 12 minutes. In a bowl, add remaining oats, 2 tablespoons margarine, nuts, cinnamon, brown sugar and crumb mixture. Beat until well mixed. Spread filling on baked crust and sprinkle with crumb mixture. Bake 15 to 20 minutes. May decorate with cream cheese icing.
Combine beef, rice, onion and seasonings. Fill peppers; place in a 10-inch microwave pie plate. Pour tomato sauce over. Cover with plastic wrap. Cook on High for 20 to 22 minutes or until peppers are tender and meat is no longer red. Remove plastic; top with cheese slices. Re-cover and let stand for 10 minutes before serving.