HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium frying pan, heat 2 tablespoons of the oil over high heat. Add chicken and cook, stirring frequently, until no longer pink, about 5 minutes. With a slotted spoon, remove the chicken to a plate. Add remaining oil to the pan; add peppers, garlic, onion, oregano and salt. Cook, stirring frequently, until the veggies are tender-crisp, about 5 minutes. Return the chicken to frying pan; add salsa and black beans and heat through. Sprinkle with coriander. Garnish with tortilla chips if desired. Alternately serve rolled up inside soft tortilla or over rice.
In large bowl, combine sour cream, pineapple, sweetened condensed milk and lemon juice. Mix well. Layer with nuts in parfait glasses. Garnish with cherries. Chill.
Crumble bread; add eggs and chicken, removing all bones. Mix well. Add 3 cups of broth to this. Saute oleo, onion and celery; add to the mixture. Butter the bottom of a 9 x 12-inch pan. Put ingredients in and pour a can of cream of mushroom soup on top. Bake at 350° for about an hour.
Beat eggs and sugar in large bowl; stir in pumpkin, spice, salt, and flour. Then gradually stir in evaporated milk.
Cook onion and celery until tender. Mix in remaining ingredients. Bake in a casserole dish at 350°.
Mix all ingredients, except 1/2 cup pecans. Make into a ball; refrigerate until firm. Roll ball in remainder of pecans.
Peel carrots and slice. Cook until tender. Add green pepper. Cook 3 more minutes; drain (reserve water). Drain pineapple; add water to juice to make 1 cup. Combine sugar, cornstarch, salt, vinegar and soy sauce to liquid. Cook until bubbly. Stir in vegetables and heat. Makes 6 servings.
Pour vinegar and onion in blender and blend. Add remaining ingredients and blend very well in blender. Store in refrigerator.
In large skillet over medium-high heat, cook and stir steak, mushrooms and onion in margarine until steak is browned and vegetables are tender. Reduce heat to medium. Add flour; cook and stir 1 minute. Add water and bouillon; cook and stir until thickened and bubbly. Stir in sour cream; heat through (do not boil). Cook noodles as directed on package; drain and serve beef mixture on top.
Mix first 5 ingredients and put in 9 x 13-inch pan. Place chicken on top of mixture and sprinkle onion soup mix over chicken. Cover and seal with foil. Bake at 350° for approximately 2 hours. (But don't peek!)
Mix jello and boiling water. Mix cranberries until there's no lumps. Add juice and chill until slightly stiffened. Fold in crushed pineapple and celery. Cover with Saran Wrap, then foil. Use Pyrex dish, 9 x 13 x 2 1/2-inch. Put in refrigerator until set.
Brown ground beef and chopped onion; drain well. Add soup, salt, pepper, Worcestershire sauce and sugar. Simmer on low heat. Stir frequently, about 1 hour.
Brown and chop meat; set aside. Spread out Tater Tots in the bottom of a 9 x 13-inch baking dish. Beat eggs. Add salt and pepper; set aside.
Combine broccoli, bacon, cheese and onion in 13 x 9-inch glass dish.
Combine sugar, margarine and milk in pan; bring to boil. Boil on medium heat 5 minutes. Stir constantly to keep from burning. Remove from heat and stir in good chocolate chips, marshmallow, nuts and vanilla. Grease 9 x 13 pan and cool to room temperature.
Cream sugar and butter. Add eggs, one at a time. Sift dry ingredients together and add to butter with milk. Beat well and bake in steeple pan 1 1/2 hours at 350°.
Cream butter and sugar together. Add eggs. Add Ricotta cheese and mix well. Add lemon and vanilla extracts. Add all dry ingredients until a stiff dough forms. Bake at 350° for 12 to 15 minutes. Cool and glaze or frost lightly. Makes 5 dozen cookies.
In a 9 x 13-inch casserole dish, crumble the cake in bottom. Pour over the crumbs the pineapple and juice. Then mix instant pudding mix according to directions on package. Pour over pineapple. Slice bananas on top of pudding mix and top with Cool Whip. Refrigerate overnight.
Mix dry ingredients; cut in Crisco. Beat egg and milk. Add to dry mix. Turn on floured board and knead 5 times. Roll 1/2-inch thick. Use frozen orange juice can as cutter or 1 1/2-inch cutter. Freeze. (Best when frozen.) When needed, remove from freezer and place on ungreased pan. Bake in 425° oven for 13 to 15 minutes until brown. Makes about 30.
Dissolve gelatin into tomato soup; heat slowly until dissolved. Beat in cream cheese. Add onion, pepper, mayonnaise, tuna and Tabasco sauce. Pour into 1 1/2-quart oiled mold and chill. Great party appetizer. Serve with Town House or Ritz type crackers.
Place frozen vegetables in a colander; run hot water over vegetables just until thawed. Drain well. For salad, in a large salad bowl, combine torn romaine or spinach, chopped turkey and thawed vegetables; set aside.
Whip together the ingredients with a fork until light and fluffy. Fold in one tin of smoked oysters (drained and chopped). Makes 1 1/2 cups.
Butter bottom of 9 x 13-inch pan. Line with grahams. Make pudding using 3 1/2 cups milk. Add Cool Whip and mix. Pour half of mixture over crackers. Add another layer of grahams and pour remaining mixture over these grahams. Add top layer of grahams and spread frosting over them. Refrigerate 24 hours before serving.
Trim fat from tenderloins. Butterfly tenderloins by making a lengthwise cut in each, cutting to within 1/4 inch of the other side. Place in a Ziploc bag with soy sauce, ginger and garlic. Refrigerate at least 3 hours, turning occasionally. Combine sugar, honey and oil in a saucepan. Cook and stir over low heat until sugar dissolves. Coat grill rack with cooking spray.
Combine first 5 ingredients. Pour into a well greased 13 x 9-inch pan. Bake in a 400° oven for 20 minutes or until brown. Immediately chop into pieces in a mixing bowl. Add other five ingredients. Generously grease a 13 x 9-inch pan and pour mixture. Bake until bubbly, about 20 minutes. Serve with egg gravy.
In a large saucepan, brown beef and onion. Drain. Add all other ingredients and mix well. Bring to a boil, then let simmer for about one hour. Serve with grated cheese and/or a small amount of sour cream.
Sift together the flour, sugar, baking powder, soda and salt. Cut in shortening until crumbly. Combine juice and rind with beaten egg. Pour into dry ingredients, mixing just enough to dampen. Fold in nuts and chopped berries. Spoon into greased 9 x 5 x 3-inch loaf pan. Spread sides and corners slightly higher than center. Bake at 350° for about 1 hour, until crust is golden and toothpick inserted comes out clean. Store overnight for easy slicing (16 slices).
Cream sugar and oleo real well. Then add eggs, one at a time. Fold in flour along with the cream. Add extract and bake in tube pan for 1 1/2 hours at 300°. When cool, eat plain or frost with vanilla or lemon frosting.
Brown green pepper in margarine in skillet. Set aside. Brown steak. Put garlic in (do not drain drippings). Add oregano, catsup, sherry, mushroom soup and 1 tomato. Cover and simmer until meat is tender. Add remaining 2 tomatoes, green pepper, salt and pepper. Cook until just heated. Serve with rice.
Grease and flour a tube pan or a Bundt pan (if a Bundt pan is used, use excess batter to make 6 muffins). Sift flour, salt and sugar together; cream into shortening, adding eggs, one at a time. Stir in buttermilk, mixing well. Dissolve baking soda in the boiling water and add, with vanilla, to the batter, mixing well. Pour into baking pan and bake at 320° for approximately 1 hour. Cake should spring back to the touch when done.
Coat steak strips with mixture of flour, salt and pepper. Brown meat and onion in 1/3 cup butter. Add beef bouillon and red wine and allow to simmer for 30 minutes. While meat is simmering, cook sliced mushrooms in 3 tablespoons butter until soft. When meat is tender, remove from heat. Add mushrooms and stir. Combine sour cream, tomato paste and Worcestershire sauce and gradually add to meat and mushrooms. Put back on heat and simmer. Do not boil. Serve with rice.
Place all ingredients in blender at one time. Mix well. Pour into 10-inch pie pan. Bake at 350° for about an hour. Pineapple may be omitted and use whole can of coconut if desired.
Mix flour, salt and cinnamon in bowl, making a well in the center. Pour in water. Mix with hands until dough forms a ball (may need to add flour or water). Knead on lightly floured board until smooth and satiny (about 5 minutes). Wrap and refrigerate 20 minutes before using. Model with it (3/4 inch thick for ornaments). To add small pieces, moisten with water and press on. Bake at 350° for 1 hour, until hard. Sandpaper and varnish when cool. This dough smells good, but it's not for eating.
Cook asparagus, starting with potato chips. Layer chips, asparagus, sliced eggs and soup. Cover with cheese and bake until cheese is melted.
Mix thoroughly together. Shape into 24 balls, then roll each in wheat germ or bread crumbs. Place on sprayed cookie sheet and bake at 375° for 30 minutes.
In a 3-quart casserole dish, combine first 6 ingredients. Gradually add vinegar and water, stirring well. Cover and microwave 15 to 17 minutes, stirring after 7 minutes. Stir when finished cooking.
Shape beef into a patty, place in center of foil with potato, carrot and onion. Sprinkle with seasoning if desired. Fold foil over and seal well; place on a baking sheet. Bake at 350° for 45 minutes. One serving.
Open sauerkraut and put in pot. Add potatoes and onions, quartered. Let boil for about 15 minutes. Meanwhile, cut up kielbasa in 1/4-inch pieces. Fry until brown in oil in skillet. Take meat and set aside.
Scrub potato and poke several times with a fork. Place on paper plate and cover with another paper plate. Microwave for 3 to 4 minutes or until tender and done. Turn potato after 2 minutes of cooking.
Drain the chickpeas, reserving 1/2 cup liquid. Squeeze the juice from the lemon. Mince the garlic. Puree the chickpeas and reserved liquid, lemon juice, garlic, tahini, oil and salt in a food processor until very smooth. Chop the onion and tomato and toss with parsley. Put the hummus on a plate and arrange the relish next to it. Drizzle the hummus with additional olive oil if you like.
Heat oven to 350°. Mix all ingredients together except chocolate chips. After thoroughly mixed, add chocolate chips. Bake on ungreased cookie pan. Drop mix by spoonfuls into pan, about 2 inches apart. Bake until golden brown, about 10 to 12 minutes.
Preheat oven to 350°. Mix all ingredients together in one bowl and beat. Spread evenly on a greased cookie sheet. Bake for 10 to 12 minutes.
Mix salt, sugars, spices and sweet potatoes. Beat eggs slightly; add milk. Combine sweet potato and milk mixture. Add melted butter. Pour into unbaked pie crust and bake 10 minutes at 450°, then 35 minutes at 350° until browned and puffy.
Preheat oven to 350°. Grease and flour a loaf pan. Chop apricots finely. Sift the dry ingredients into a bowl; set aside. In another larger bowl, beat together the oil, eggs and sugar until fluffy and lemon colored. Add vanilla. Stir in dry ingredients and mix until smooth. Blend in the carrots and apricots. Pour into the prepared pan. Bake 1 hour or until a skewer inserted in center comes out clean. Invert onto a wire rack to cool.
Toast chopped pecans or walnuts in 350° oven. Mix flour, butter and toasted nuts. Spread in 9 x 13-inch pan. Bake at 350° for 30 minutes.
Saute celery, onion and margarine. Mix together all ingredients. Bake at 350° for 30 minutes, covered, 15 minutes, uncovered.
Beat eggs on high speed for 5 minutes. Gradually add white sugar. Stir pumpkin and lemon juice into the egg mixture. Mix together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture.
Mix both cans of soup together with the milk. Add this mixture to your potatoes. Mix until all potato slices are covered. Spread into greased 9 x 13-inch pan. Add dabs of oleo onto the top of potatoes. When potatoes have 10 minutes left to cook, cover with shredded cheese. Put back into oven. Bake at 350° for approximately 1 to 1 1/2 hours.
Combine milk and Cool Whip in a large bowl. Fold in cherries until color is consistent. Smooth top and decorate with mandarin oranges. Serves 12.
Bone chicken and put in bottom of baking dish. Put broth, soup, salt and pepper in pan and bring to boil. Pour over chicken. Mix flour, milk and margarine together (mix well). Pour over top and bake at 400° until brown.
Mix crackers, sugar and margarine in a 9 x 13-inch pan. Press firmly on bottom. Layer with sliced bananas.
Roll hamburger into balls. Poke a hole in middle and put stuffing in. Cover stuffing back up; brown. Put into casserole dish. Mix soups and pour on top. Serve with egg noodles.
Boil broth and add tortellini; add next 5 ingredients. Simmer all for 10 minutes. Garnish with fresh parmesan cheese or any flavored shredded cheese.
Sift together into a mixing bowl, flour, sugar, cocoa, soda and salt. Add vinegar, vanilla, salad oil and cold water. Beat until smooth.
Combine fruits and sugar in food processor or blender. Pour into freezer can and add water and Pet milk. Freeze according to freezer directions. Makes 1 gallon.
Mix all ingredients until well blended. Pour into a greased casserole dish. Bake at 300° for about 1 hour.
Preheat oven to 325°. Have eggs at room temperature for best volume when beaten. In small mixing bowl, sift together the flour, baking powder, spices and salt. Make a well in the center. Add oil, egg yolks, pumpkin and Sucaryl; beat until smooth. In larger mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until very stiff peaks form. Gently fold batter into stiffly beaten egg whites until just blended; do not stir. Turn into greased 9-inch tube pan. Bake for 1 hour or until firm to touch. Invert cake to cool.
Preheat oven to 400°. Dredge chicken in dry salad dressing mix. Dip in mixture of butter, pepper sauce and vinegar. Arrange in baking pan and sprinkle with paprika. Bake 25-30 minutes. Turn, sprinkle with paprika and bake at 450° for 20-25 minutes, or until brown. Serve with chunky blue cheese salad dressing/dip and celery sticks.
Place warm water into a mixing bowl. Stir in yeast to soften. Stir in sugar and salt. Stir in Bisquick a little at a time, mixing well to form a soft dough. Knead on a lightly floured surface 2 to 3 minutes, until smooth. Pat or roll out to 1/2-inch thickness. Cut with 1 1/2-inch small biscuit cutter. Place on a baking sheet; cover with wet paper towel (cloth is too heavy). Let rise in a warm place about 30 minutes. Bake at 400° for 12 to 15 minutes until done and golden brown. Can be baked ahead and reheated 2 or 3 minutes, just before serving. Makes about 36 (1 1/2-inch) biscuits. Great yeast-bread aroma without all the work.
Melt butter in a large skillet over medium-high heat. Add onions; cook 5 minutes. Add asparagus, chicken broth, salt and pepper; cook 3 minutes. Stir in heavy cream and orange peel; boil until slightly thickened, 3 minutes. Stir in chicken; heat through. Toss with cooked linguine.
Cream peanut butter and cream cheese. Add sugar and milk. Mix well. Fold in Cool Whip and pour in 9-inch graham cracker crust. Refrigerate.
Sift flour, baking powder, soda and salt. Cream shortening well. Add sugar and beat. Add eggs; beat again. Add flour and bananas alternately. Cook in bread pan (8 1/2 x 4 1/2 x 3-inch) in a moderate oven (350°) for about 70 minutes.
Melt margarine in a saucepan. Add all other ingredients except fish; stir well. Place fish on a sheet of heavy foil and pour sauce over fish. Seal foil making sure there is no leakage. Place on a grill; turn every 20 minutes, being careful not to tear foil. Cook for 1 1/2 hours. Remove from foil (reserving the sauce) and place on grill for 10 minutes. Turn and cook another 10 minutes basting with sauce. Serves 6.
Beat egg white until foamy. Add coffee, sugar and cinnamon and beat until stiff. Add pecans and spread on buttered sheet. Bake at 300° to 325° for 20 minutes.
Cook macaroni according to package directions. Drain. Rinse macaroni and set aside. Combine next 6 ingredients. Add macaroni and stir well. Spoon mixture into a lightly greased 2-quart casserole. Sprinkle with paprika. Bake at 350° for 45 minutes.
Peel potatoes and cut them into chunks. In a plastic food bag or a bowl, put all ingredients and shake or stir until potatoes are well coated. Place potatoes into a 9 x 13-inch pan and bake at 400°, stirring occasionally, for 40 minutes or until golden brown and cooked through.
Preheat oven to 350°. (If using glass pan, reduce temperature to 325°.) Flour and grease pans. Sift flour and spices together. Beat eggs and add to sugar and oil. Add buttermilk and vanilla. Add flour and mashed bananas to mixture, starting and finishing with flour. Bake for 1 hour or until golden brown. Mixture makes 2 loaves of bread.
Let cheese sit at room temperature for 15 minutes. Blend both cheeses, green onions and garlic until completely mixed. Set mixture in refrigerator for 20 minutes. When firm, roll cheese in chopped nuts. Cover and refrigerate at least 6 hours. Serve with a variety of crackers.
Arrange sliced apples in baking dish. Sprinkle about 1 teaspoon cinnamon and 1 teaspoon nutmeg over the top of apples.
Wash tenderloin and pat dry. Rub with minced garlic and press black pepper onto sides. Combine Worcestershire and soy sauce. Marinate 2 to 3 hours at room temperature.
Combine lemon juice, butter, thyme and pepper sauce in a small bowl. Sprinkle chicken with pepper. Place chicken, bone side down, on grill over hot coals. Brush with basting sauce. Grill for 40 minutes, turning once. Baste frequently with sauce. Serve with remaining basting sauce. Makes 3 to 4 servings.
Mix all ingredients together. Bake in a greased 9 x 13-inch baking pan at 400° for 20 to 25 minutes or until golden brown.
Dissolve gelatin in boiling water in a medium bowl, stirring well. Stir in cold water. Chill until mixture is the consistency of unbeaten egg whites. Fold mayonnaise into gelatin mixture. Add cottage cheese and pineapple, stir well. Pour gelatin mixture into a 6-cup mold coated with vegetable cooking spray. Chill gelatin mixture until firm. Unmold salad onto lettuce leaves, if desired.
In large bowl, combine all ingredients except Micro Shake and half of the can of tomato sauce. Blend well. Shape meat mixture into loaf pan. Pour leftover tomato sauce over meat and sprinkle with Micro Shake. Microwave covered with wax paper on High for 14 to 18 minutes or until meat thermometer registers 145°. Let stand, covered with wax paper, for 3 to 5 minutes before served. Serves 4 to 6.
Mix together. Sprinkle on top, large amount of Parmesan cheese and 2/3 cup chopped walnuts. Bake at 350° for 20 to 25 minutes.
Boil chicken with water and bouillon; cool and remove from bone. Cut into thin strips. In large bowl, place chicken, potatoes, pickles, onion and celery. Put pepper and salt with mayonnaise, sour cream and Worcestershire sauce. Gently add to chicken mixture. Cover and chill. Garnish with boiled egg quarter and tomato wedges.
Blend first 5 ingredients. Marinate pork chops for 2 hours in the sauce. Cook chops 8 inches from heat, basting often with sauce. Turn chops frequently until done. Heat pineapple slices on the grill. Brush with butter. Sprinkle with brown sugar and cloves. Continue to heat pineapple until sugar dissolves. Serve with pork chops. Serves 6.
Mix Kool-Aid, sugar and water, then add juice and punch. Freeze half of mixture to slush. Add to mixture and before serving, add ginger ale. Yield: 2 gallons.
Cook bacon until crisp - set aside. Remove stems from mushrooms and reserve for another use. Heat butter in large skillet. Saute mushroom caps on each side for 1-2 minutes. Mushrooms will still be firm. Set aside to drain, open side down. Combine cream cheese, bacon (crumbled) and chives.	Fill mushroom caps with cream cheese mixture. Place caps under broiler until lightly browned. Cool slightly before serving.
Mix mayonnaise, lemon juice and lemon pepper seasoning together. Dip chicken in mixture, then place in pan or crock-pot. Put onions and green pepper on top of chicken. Pour remainder of sauce over chicken mixture. Cook until chicken is done or "all day" in crockpot. Serve over rice or noodles.
Combine chocolate chips, walnuts, marshmallows, butter and vanilla in large bowl. Grease large cookie sheet (with sides) with Crisco or margarine. Combine sugar and evaporated milk in large pot. While stirring constantly, bring sugar and milk to a boil (approx. 7 - 8 minutes); continue stirring while it boils for 6 minutes. (It is very important to stir continuously for the allotted time!). Pour sugar and milk mixture into the chocolate chips and marshmallow bowl; stir vigorously until chocolate chips, marshmallows and butter have melted. Pour combined mixture onto large cookie sheet and refrigerate overnight or until slightly hardened. Cut into bite size pieces. Can be refrigerated for immediate use or frozen. Not good for mailing as it is soft fudge.
Cut steak into thin 1 1/2-inch strips. Combine soy sauce, lemon juice and Kitchen Bouquet. Add steak pieces to sauce mixture and stir to coat. Sprinkle with flour and saute steak pieces in butter (diet). Add green pepper and water. Cover and simmer 30 minutes or until meat is fork-tender. (Serve with salad and fruit, for a delicious meal.) Makes 4 servings.
Mix all ingredients in large container. For a cup of hot chocolate, put 1/3 cup of mix and 2/3 cup hot water in a mug. Makes 4 gallons.
In crock, combine cucumbers, lime and 1 gallon water. Let soak for 24 hours. Rinse well and cover with cold water. Let stand 3 hours; drain. Heat remaining ingredients and pour over cucumbers. Let stand overnight. The next day, boil cucumbers with brine for 35 minutes or until transparent. Pack into hot jars. Green food coloring may be added, if desired. Process 15 minutes in hot water bath to assure that jars seal. Makes 10 to 12 pints.
Grease baking sheet heavily. Combine sugar, corn syrup and salt in a 3-quart baking dish. Stir in peanuts. Microwave at High until light brown, 10 to 13 minutes. Stir 1 or 2 times. Stir in remaining ingredients until light and foamy. Quickly spread on greased baking sheet as thin as possible for brittle candy. When cool, crush into pieces. Enjoy.
Saute onion in butter until tender. Add flour, seasonings and milk; cook until thick. Parboil carrots 10 minutes.
Saute celery, onion and bell pepper in butter. Mix in crab, cracker crumbs, salt, parsley, dry mustard and cayenne pepper to taste. If dry, add a little milk to moisten. Place a heaping tablespoonful of stuffing on top of each shrimp, then wrap with bacon. Broil shrimp, basting with butter, lemon juice and dash of garlic powder. Broil until shrimp are done.
Measure water into large mixing bowl. Sprinkle yeast over water. Add dry milk, sugar, salt, oil and about 3 1/2 cups flour to make a thick batter. Blend well. Beat 3 minutes at medium speed of mixer. By hand, gradually add remaining flour to form a stiff dough. Toss dough on floured surface. Knead until smooth, 1 to 2 minutes. Divide in half. Using a rolling pin, shape dough into a 6 x 12-inch rectangle. Seal edges and ends. Place seam side down into greased 8 1/2 x 4 1/2 pan. Cover and let rise in a warm place until doubled in size, about 1 hour. Bake at 375° for 35 to 40 minutes. Remove from pans. Brush with butter. Cool on racks. Makes 2 loaves.
In a 9 x 13 x 2-inch pan with a tight-fitting lid, place crackers in layers, sprinkling Ranch dressing mix and crushed red pepper flakes between layers; drizzle canola oil over each layer. Use remaining spices and oil before covering pan. Flip pan. When you think about it or walking through the kitchen, flip the pan for 24 hours to distribute seasonings and oil.
Allow cream cheese to come to room temperature. Mix in all ingredients. Mix well. Roll into a ball. A brick shape is a good idea, as it is easily sliced. Refrigerate until serving time.
Sift together in a large bowl the first 5 ingredients. Beat together the remaining ingredients. Combine wet and dry ingredients. Mix well. Pour in buttered pans. Bake at 350° for 1 hour.
Combine first 5 ingredients, add chops. Cover and marinate in refrigerator for 3 to 6 hours. Grill.