HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 3 ingredients in a large saucepan and bring to a boil. Cover, reduce heat and simmer 25 minutes. Broil, peel, seed and chop jalapenos; then stir into rice. Spoon rice into lightly buttered shallow 3-quart casserole. Spread sour cream over rice; then sprinkle cheese evenly over sour cream. Bake at 350° for 25 to 30 minutes or until cheese is melted. Yield: 20 to 24 servings.
Melt butter in a small saucepan over medium heat. Add garlic; saute 1 minute. Add rice; stir well. Add water and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in green onions, basil, and thyme. Sprinkle with cheese; garnish with thyme sprigs, if desired. Yield: 4 servings (serving size 1 c.). Prep time: 10 min. Cook time: 23 min.
Saute onion, celery and bell pepper in oleo. Add shrimp, cook a few minutes. Add eggs to eggplant. Add shrimp mixture and toast. Mix well. Pour in casserole and top with bread crumbs and dot with oleo. Bake 30 to 45 minutes at 350°.
Blend jalapeno pepper and bell pepper in blender. Mix vinegar and sugar; add to pepper mixture. Cook for 15 minutes, stirring constantly, until it comes to a slow boil. Skim foam. Add green food coloring. Add Certo. Bring back to a boil. Pour into jelly glasses. Can be served with chips as a dip or on mascho or other Mexican dishes. Also very good on vegetables.
Mix jello with water, strawberries, bananas and pineapple. Pour 1/2 in dish and set in refrigerator to set up. Top with sour cream, then add rest of mixture. Refrigerate until set. Double if you want to fill 9 x 13-inch pan.
Combine all the ingredients in a bowl and mix well. Spoon into paper lined muffin cups. Freeze in the freezer until firm. Remove paper liners and serve on lettuce leaves.
Place meat in a foil pocket and pour liquid smoke over meat. Cover with minced onion and sprinkle with garlic powder. Close foil pocket. Place pocket in crock-pot on low. Cook 12 hours. Remove meat from foil. Discard juices. Refrigerate meat for 12 hours. Slice meat thinly and return to crock-pot. Pour barbecue sauce over meat and cook on low 6 to 8 hours.
Boil chicken breasts and pull from bone. Mix all ingredients together and put in pan. Crumble Ritz crackers over top of dish and bake at 375° until bubbling (about 20 to 30 minutes).
Place all ingredients in blender except the last 1 1/2 cups of salad oil. Whip to desired consistency and slowly add the 1 1/2 cups of oil.
Wash and drain berries. Boil sugar, vinegar and tied spices 5 minutes. Cool. Add berries. Simmer until tender. Let stand overnight. Pack into hot jars. Boil syrup 1 minute. Pour over berries. Seal at once.
Cut spareribs into serving size pieces. Brown slowly in skillet; put in baking dish. Melt margarine in skillet; add onion and cook until tender. Add next 9 ingredients. Simmer 20 minutes. Set oven for 350°. Put sauce over ribs. Bake, covered, 1 1/2 hours. Serve over noodles.
Combine all ingredients and place in crockpot. Cover and cook on low for 8-10 hours. Serve with mashed potatoes, baked potatoes or noodles.
To make batter: beat together egg, buttermilk, and honey; mix well together all dry ingredients. Combine all ingredients, including melted butter and mix well. Pour half of batter into cast iron skillet, greased. Layer browned meat, cheese and pepper. Pour rest of batter on top. Bake at 350° for 30 to 40 minutes.
Cut meat in 1/4 x 2-inch strips. Mix flour with salt and toss with meat. Heat butter in frying pan. Add garlic and onion. Saute until garlic is lightly browned. Spoon out and reserve. Add meat to same pan, a few pieces at a time. Brown quickly and keep separate to prevent "stewing" meat. When meat is browned, return all to pan. Sprinkle with paprika and pepper. Blend well. Fold in sour cream. Heat slowly, do not boil. Serve over buttered noodles. Garnish with mushrooms sauteed in butter.
Mix all dry ingredients and raisins. Add this to the other ingredients which have been mixed well. Fold in apples last. Put in a well-greased and floured Bundt pan and bake for 1 1/2 hours at about 375°.
Brown hamburger and drain. Pour in chili beans, tomato sauce and 2 cans of water, tomato paste and 2 cans of water, Chili-O and other spices to taste. Cook on low until boiling. Pour in macaroni and cook until tender, stirring often.
Place peaches in large dish. Put dry cake mix on top of peaches. Sprinkle brown sugar on top of cake mix. Pour melted butter evenly on top of brown sugar. Bake at 325° for 50 to 60 minutes or until brown.
In a 13 x 9-inch glass dish empty 1 package of wafers, covering bottom and sides of dish. Cut bananas into slices and place them on top of wafers (may use as many bananas as you like). Cover with remaining vanilla wafers. Mix remaining ingredients in pot. Cook over medium heat until pudding consistency. Remove from heat and pour over top of wafers and bananas. All of pudding should fit after allowing it to penetrate to bottom.
Cream butter, sugar and brown sugar. Blend in unbeaten egg, 1/3 cup peanut butter, soda, salt and vanilla. Stir in flour and rolled oats. Spread in a greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Sprinkle with chocolate chips. Let stand 5 minutes. Combine sifted powdered sugar, 1/4 cup peanut butter and evaporated milk. Mix well. Spread chocolate evenly. Drizzle with peanut butter mixture. Cool; cut into bars.
Brown hamburger in a large skillet. Add all other ingredients to the meat, except the cheese. Pour into a 13 x 9-inch greased baking dish. Top with grated cheese. Bake 20 minutes at 350°.
Crush about half the vanilla wafers. Set aside the remaining whole wafers. Combine crushed wafers and butter. Add more wafers or butter to achieve desired consistency. Press mixture into bottom of pie pan. Line sides of pie pan with whole vanilla wafers.
Mix in order given. Bake at 325° for 1 hour. Use regular loaf pan or 3 small loaf pans.
Cream the shortening and sugar. Add the egg. Add the bananas, flour, powder, soda and salt. Cook at 350° for 40 minutes.
Trim fat from chicken and place in a 12-inch Dutch oven. Rub chicken with salt inside and out. Sprinkle pepper in cavity. Rub garlic and thyme on outside of bird. Tie bird and spread margarine on outside. Roast for 2 1/4 hours. Replenish coals halfway through cooking time. Cook on medium heat.
Cook and drain macaroni. Combine cottage cheese, sour cream, egg and salt. Add American cheese. Stir this into drained macaroni. Bake in a greased casserole for 45 minutes in a 350° oven.
Wash beans. Do not soak. Combine all ingredients together in pressure cooker and cook for 1 1/2 hours. Makes 4 quarts.
Combine flour, rolled oats, 1/2 cup brown sugar and 1/2 cup butter in mixing bowl. Mix on low speed until crumbly. Press into ungreased 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes.
Melt butter. Add onion, bell pepper and celery; saute for 2 minutes. Add salt, pepper, paprika, thyme and mustard. Simmer 5 minutes. Add stock and bring to a boil. Add crawfish and cook 15 minutes. Stir in cornbread and cook 2 to 3 minutes.
Variation: To decorate pizzas, add beef, Canadian bacon or pepperoni. Yields 4 servings.
Mix mayonnaise and cheese together for dressing. Combine remaining ingredients. Toss dressing and vegetables lightly. Keeps well in refrigerator for several hours. Broccoli flowerets may be substituted for cauliflower or added. Carrots and red cabbage may be added for color. Add milk to dressing mixture for a thinner dressing. Serves 4-6.
Preheat oven to 375°. Use paper liners or grease 18 muffin cups. Mix flour, baking powder and salt. Set aside. In a large bowl with electric mixer at high speed, beat margarine with sugar, eggs and vanilla until light and fluffy, about 4 minutes. At low speed, add flour mixture with milk. Beat until smooth. Gently fold in blueberries. Pour 1/4 cup batter into each muffin cup. Bake 20 to 25 minutes. Remove muffins to wire rack. Let cool. May be sprinkled with confectioners sugar. May be baked in king size muffin cups (6).
Peel and halve potatoes. Mix cheese, flour and salt together. Roll each half potato in butter and then in cheese-flour mixture. Place in shallow pan in oven and bake at 350° for 1/2 hour to 45 minutes until browned. Cover to prevent more drying.
Trim fat from steaks. Place steaks between 2 sheets of wax paper. Flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Cut each steak into 6 rectangles.
Combine yeast and water. Stir until yeast is completely dissolved. Add remaining ingredients. Beat until well blended. Turn out onto a well-floured board. Knead 10 minutes or until elastic and smooth. Place in a greased bowl. Refrigerate until needed. (Keeps for a week.) To bake, roll out, cut and place in a preheated 450° oven for 15 to 20 minutes.
Mix jello and hot water. Add pie filling and pineapple. Let stand in fridge. Mix sour cream, cream cheese and sugar in mixer. Use as the topping after jello is set. Sprinkle nuts on top (optional).
Mix together first 4 ingredients; chill. Toss with next 5 ingredients. Garnish with walnuts. Makes 2 quarts.
Put chocolate chips, milk and butter in microwavable bowl. Microwave on High 2 1/2 minutes. Take out and stir. Return to microwave and cook another 2 1/2 minutes. Remove from microwave. Add marshmallows. Stir in gently. Pour into 8 x 8-inch pan and chill. Makes 2 pounds!
Drain beans and corn and put in a long baking dish. Mix the celery soup and sour cream. Pour over corn and beans. Top with the grated cheese and crumbled Ritz crackers. Pour on top of this the melted butter. Bake in a 350° oven until it bubbles and the cheese and crumbs are brown.
Place crust in pan. Place in 350° oven for 2 or 3 minutes. Remove and cool. Cream butter and sugar. Add other ingredients. Mix well. Pour in pie crust. Bake in 325° oven until knife comes out clean, about 40 minutes.
Place flour in shallow dish, egg wash in shallow dish and bread crumbs or cornmeal in shallow dish (3 dishes). Dredge tomato slices in flour and shake off excess. Dip in egg wash. Drain excess, then coat with seasoned bread crumbs. Shake off excess. Heat oil in large heavy skillet over medium heat. When hot, add tomatoes in single layer and cook several minutes, until golden, then turn. Cook, remove to drain on paper toweling and sprinkle with salt and pepper.
Mix egg, flour and sugar together (with your hands) until grainy. Pour sliced peaches into pan. Sprinkle the flour mixture over the peaches. Melt margarine and pour over flour mixture. Bake at 350° until brown, about 45 minutes.
In large saucepan, melt butter quickly. Add sugar, corn syrup and water. Cook, stirring occasionally to hard-crack stage (300°). Watch carefully after 280°. Quickly stir in coarsely chopped nuts. Line a 13 x 9 x 2-inch pan with foil. Spread candy into ungreased pan. Cool thoroughly. Turn out on waxed paper; spread with half the chocolate. Sprinkle with half the finely chopped nuts. Cover with waxed paper; invert. Spread with remaining chocolate; sprinkle with remaining nuts. If necessary, chill to firm. Break into pieces.
Sift together dry ingredients. Cut in shortening thoroughly. Add buttermilk and yeast, dissolved in water. Mix with spoon until all flour is moistened. Roll out onto floured surface to 1/2 to 3/4-inch thickness. Cut biscuits. Bake at 400° on cookie sheet for 12 minutes. This dough will keep several weeks in the refrigerator.
Mix in bowl sugar, salt and flour. Bring oleo, Crisco, cocoa and water to a boil; add to sugar and flour. Add to mixture the remaining ingredients. Bake in sheet pan, greased and floured, at 400° for 20 minutes.
Soften gelatin in cold water. Dissolve over low heat. In blender, shred the Cheddar, Mozzarella and Blue cheese until coarse. Beat cottage cheese and sour cream until smooth and creamy. Combine the 2 mixtures and add remaining ingredients. Blend until smooth, scraping sides and bottom of bowl occasionally. Add softened gelatin and beat until thoroughly blended. Pour into mold. Chill 2 to 3 hours or overnight for best results. Unmold and serve with assorted crackers and crisp, colorful vegetable nibblers. (Top with grated Mozzarella and Cheddar cheese, 1/4 cup each, with a dash of crumbled Blue cheese, if desired.)
In microwave bowl or Pyrex dish, place the first 3 ingredients. Microwave on High for 4 minutes. Stir. Microwave 4 more minutes. Stir and add butter and vanilla. Microwave 1 to 2 minutes more to lightly brown. Remove and add soda. Stir and spread on buttered 9 x 13-inch piece of foil. Break when cool.
Grate cheese. Add chilies and cottage cheese. Sift flour and baking powder. Add to mixture. Add rest of ingredients and mix well. Pour into well-greased 3-quart baking dish. Bake for 15 minutes at 400° and 30 minutes at 350°.
Place meat in a roasting pan. Spread the mushroom soup over the meat. Sprinkle the mix over the top (do not add salt). Add as many potatoes and carrots as you like and 3 cans of water. Cover the roasting pan in 300° oven for 3 hours.
Mix all ingredients together. Bake at 350° for 1 hour and 10 minutes in a Bundt pan.
Roll out dough as if making fried pies. Put apples on 1/2 of biscuit dough. Sprinkle with cinnamon. Fold over and crimp edges. Place in a 9 x 13-inch baking dish. Boil sugar, margarine and soft drink. Pour over pies. Bake at 350° for 30 minutes.
Fry sausage. Remove with slotted spoon. Add flour and make rich brown roux. Add onions, scallions and garlic. Stir-fry for 10 to 12 minutes over moderate heat until golden brown. Return sausage and add remaining ingredients except broth and stir-fry 1 to 2 minutes. Add broth. Bring to a boil, then turn to lowest heat. Cover and simmer for 45 minutes. Uncover and stir well. Cook 10 minutes, stirring occasionally to dry out.
Melt and let	cool the unsweetened chocolate. Sift together the flour, baking powder, soda and salt; set aside. Beat eggs until thick. Gradually add sugar 1/4 cup at a time. Beat well.	Add chocolate and salad oil. Add dry ingredients, mixing at low speed. Fold in zucchini and chopped nuts. Bake in a 10-inch	greased and floured tube pan for 1 hour and 20 minutes or bake in 4 small loaves for 45 minutes at 350°.
Heat small amount of oil in a large saucepan. Fry chicken until brown. Drain and place in a 9 x 13-inch pan or dish.
Cook hamburger meat. Drain and add taco seasoning. Chop lettuce, tomatoes and green onions. In a large bowl, pour refried beans and spread. Top with hamburger meat, onions, lettuce, tomatoes and cheese. When ready to serve, pour French dressing over the top of mixture and top with barbecue corn chips.
Dissolve yeast in warm water and sugar. Let set until it bubbles. Add this to yeast then add flour to make soft dough. Knead until smooth. Let rise until double. Knead again and shape into rolls or bread loaves. Rolls bake in about 45 minutes; loaves in about 1 hour. Bake in 350° oven.
Drain juice from corn and beans. Mix first 8 ingredients together and put in 2-quart size casserole dish. Bake at 350° for 30 minutes. Crush Cheese Nips into melted oleo and spread as topping on casserole. Bake an additional 10 minutes.
Mix the first 2 ingredients together. Cut biscuits into fourths. Roll in cinnamon and sugar. Layer in buttered Bundt pan. Melt margarine; mix with sugar and cinnamon. Spoon over biscuits. Bake at 350° for 30 minutes.
Mix sugar and cornstarch in saucepan. Gradually stir in water; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Slowly stir at least half the hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat; continue stirring until smooth. Blend in butter, lemon juice and rind. Pour into baked pie shell. Cover with pie meringue.
Combine soup, milk and salt. Line bottom of baking dish with 4 tortillas. Spread with layer of 1/3 soup and milk mixture, 1/3 onion and chili mixture, 1/3 browned ground beef and 1/3 cheese. Repeat layers until all is used, ending with grated cheese on top. Cook at 350° for 30 to 40 minutes. Serves 4 people.
Chop all vegetables and combine all ingredients. Cook on medium heat until tender. Good with cornbread.
Heat oven to 350°. Lightly grease (not oil) cookie sheets. In large bowl, combine first 4 ingredients; blend well. Stir in remaining ingredients. Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie sheet. Bake at 350° for 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Makes 42 to 48 cookies, 147 calories per 2 cookies.
Sort and rinse beans in cold water. In a 3-quart pan, add 4 cups cold water. Let come to a boil. Drain beans and add 8 cups cold water to beans. Add large clove garlic and let come to boil again. Lower heat to simmer. Cook beans approximately 30 to 40 minutes or until al dente. Do not overcook. Set aside until ready to add to pasta. Beans could be cooked several days before and refrigerated until ready to use.
Mix together the flour, lard and salt. Beat egg in measuring cup, then add vinegar and 1 cup water. Work, then divide dough in eights. Roll and put in favorite pastie mixture.
Cook molasses, sugar and water to 272° or until a small amount of mixture cracks when dropped into cold water. Stir frequently. Remove from heat. Add soda and butter, stirring just enough to blend. Pour into shallow greased pan and let cool enough to handle.
Blend cheese, milk, vanilla and salt. Gradually add sugar, beating until frosting is smooth and of spreading consistency. If necessary, stir in additional milk, one teaspoon at a time. Stir in 3 drops red food color and 2 tablespoons crushed peppermint candy. If desired, sprinkle top of frosted cake with crushed peppermint candy.
Saute onions, celery and green peppers in deep skillet until onions become clear. (May use lard, olive oil, bacon grease or any type of oil you choose.) Add sliced or diced sausage, diced up chicken (chicken may be cooked in advance or leftover fried chicken with skin removed is good also. Can boil chicken and pick it when its cooled.) Save broth for later, or turkey, leftover from Thanksgiving or Christmas time. Stir this until all is hot. Now add rice. Stir and let cook for 10 minutes. Add chicken broth (liquid should be twice the amount of rice). Season with salt and pepper and if you like cayenne pepper.
Mix all ingredients in a large bowl and make into 1 1/2-inch round balls. Put on cookie sheet and bake at 350° for 25 minutes; pour off fat and put in crock-pot.
Cream butter and sugar. Add egg and molasses. Sift dry ingredients and add. Roll in 1/2-inch balls and dip in sugar. Bake on ungreased sheet at 350° for 15 minutes.
Mix pineapple, pudding and sour cream. Pour into graham cracker crust. Top with Cool Whip. Chill. Makes 1 large or 2 small pies.
Blend first five ingredients. Pour into one-gallon ice cream freezer. Add milk and start churning. Remember to use rock salt mixed with your ice. Cut up fresh fruit and add it to the mixture for an extra special treat; peaches, bananas or any kind of berries are my favorites.
Mix gelatin, 1/4 cup sugar and salt in medium saucepan. Beat together egg yolks and milk. Stir in gelatin mixture. Place over low heat until gelatin dissolves and mixture thickens slightly, about 5 minutes. Remove from heat; stir in peppermint. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites until stiff but not dry. Gradually add 1/4 cup sugar; beat until stiff. Fold in gelatin mixture. Fold in whipped cream. Add enough green food color to make a nice shade. Pour into pie shell. Chill until firm. Garnish with cherries. Delicious.
Add or pour all ingredients over 2 1/2 pounds of stew meat. Let marinate 4 hours or overnight. For barbecuing, alternate small onions, green pepper pieces and fresh mushrooms with stems on skewers.
Combine softened butter, oil, sugar, powdered sugar and vanilla. Cream well. Add eggs to creamed mixture and beat 1 minute. Mix flour, soda and cream of tartar together. Add to creamed mixture. Drop by teaspoons on ungreased cookie sheet. Bake for 8 to 10 minutes at 375° or until edges are lightly browned. Makes approximately 5 dozen.
Lay the pound cake on the bottom of 13 x 9-inch baking pan. In the same bowl as the Jell-O, put the strawberries in. Pour the Jell-O and strawberries over the pound cake. Mix in some Cool Whip; make sure it's even. Then put in refrigerator for 30 minutes.
Mix butter, sugar and cream. Add egg yolks, cinnamon and nutmeg. Mix well. Pour into unbaked pie shell (deep dish). Bake at 350° for 1 hour. Cover with meringue and brown.
Mix all ingredients in large pot and add enough water to cover. Cook slowly about 2 hours.
Bring sugar and water to boil and then cool completely. Add bananas, pineapple juice, orange juice, water and lemon juice. Freeze mixture.
Place chilies in bottom of 9 x 13-inch pan. Sprinkle grated cheese on top. Beat eggs together with milk and pour over cheese. Bake 30 minutes at 375°.
Heat oil in wok or large skillet over medium heat. When hot, add soy sauce and garlic salt.
Mix all ingredients in order: jello, sugar, water, cranberries, orange rind and pecans. Pour into mold and chill until firm.
Put juice and water in bottom of 8-cup percolator. Add other ingredients in top of the percolator basket. Perk for 10 minutes. Serve hot.
Thaw berries. Add water to pineapple juice to make 1 1/2 cups. Heat juice; add jello and dissolve. Take off heat. Add pineapple and berries. Put 1/2 mixture in serving bowl. Put remainder in refrigerator; keep stirring so it doesn't set. When the bottom is set, put on sour cream. Add remaining jello. Refrigerate until top has set.
Boil chicken in small amount of water, alt, one carrot and celery and/or onion (optional). Shred chicken after boiling. Deep fry Py-mei-fun in hot oil until lightly golden.
Mix together first 6 ingredients. Cut in shortening with pastry blender until mixture is crumbly. Set aside. Line a 9-inch pie pan with pastry. Combine 4 remaining ingredients. Alternate layers of crumbs and liquid mixture in pastry shell, ending with crumbs. Bake at 450° for 10 minutes. Reduce heat to 350° and bake about 20 minutes longer or until firm.
Dissolve gelatin in 1/2 cup water, allowing this to stand until gummy. Mix together 2 egg yolks, 1 cup sugar and 1/2 cup milk. Add this to the gelatin mixture; cook for 20 minutes and let cool.
Cream Crisco, sugar and eggs. Beat 10 minutes. Add flour alternately with milk; add flavorings. Bake at 325° for 1 hour or until done in a tube or Bundt pan.
Heat oven to 350°. Mix cereal, lemon peel and salt. Dip chicken in egg white. Coat with cereal mixture. Arrange in a 13 x 9-inch pan which has been sprayed with no stick cooking spray. Bake for 20 minutes or until cooked through. Makes 6 servings.
Quick, easy and great to take to picnics or parties. Mix well and refrigerate for at least 1/2 hour before serving. Serve with Ritz crackers or your favorite or thinly sliced stick bread. Make double recipe if Anna Marie is around.
Combine mayonnaise, italian salad dressing and cheese in a large bowl; blend well. Add peas, pasta, imitation crabmeat, broccoli, green pepper, tomatoes and onions; toss gently to mix. Cover, refrigerate at least 2 hours.
Mix all ingredients thoroughly. Press gently with hands. Cut out biscuits with biscuit cutter. Preheat oven to 410°. Place biscuits in a greased iron skillet. Bake for 10 minutes at 400°.
Make meat balls from the first five ingredients. Boil a whole cabbage for 5 minutes. Take whole leaves and wrap meat balls in them. Chop up remaining cabbage in small pieces and place on bottom of pan. Lay meat balls wrapped in leaves on top. Pour chopped tomatoes on top and add water. Let simmer about 45 minutes.
Cook potatoes and beat. Add cream cheese, sour cream, onion, salt, pepper and butter. Pour into casserole dish. Dot with butter and paprika. Bake at 325° for 35 minutes.
Place chicken on a rack in a shallow baking dish. Combine remaining ingredients and brush on chicken. Bake in a 375° oven for 1 hour. Brush chicken with margarine mixture once or twice during baking. Serves 4.
Combine ketchup, pepper, jelly and pineapple. Cook over med. heat, stirring until jelly melts. Stir in one lb cocktail franks. Serve warm with toothpicks. Can be put in crockpot to keep warm.