HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a dish combine rice, water and mustard. In a colander toss together chicken and broccoli. Place colander on a dish. Cover and cook on High for 5 to 7 minutes or until chicken is no longer pink. Stir once. Stir chicken mixture, mayonnaise and milk into rice in dish. Cover and cook on High 1/2 to 1 minute or until heated through. Let stand covered for 2 minutes. Sprinkle with Parmesan cheese.
Heat oil. Add vegetables, garlic and sugar. Cook, covered, over low heat for 10 minutes. Stir occasionally. Add cloves, pepper and chicken broth; boil. Reduce heat and cook 20 minutes. Remove cloves. Process ingredients in blender until pureed. Sprinkle with dill weed.
Cook potatoes about 25 minutes in boiling water; drain and rinse. Halve potatoes lengthwise and cut each half crosswise; combine tomatoes, bell peppers, onion, chopped cilantro, jalapenos and olive oil in a bowl. Season salsa to taste with salt and pepper.
Put ingredients in blender and process at High blend until creamy and smooth. May want to add 1 tablespoon milk if seems too thick.
Take tri tip roast and marinate in Chuka's marinade for 6 to 12 hours prior to cooking. Garnish in lemon pepper, roast seasoning and garlic salt. Leave small bed of marinade on bottom of pan. Preheat oven to 325° until warm. Cook roast for approximately 20 minutes per pound, checking periodically. Baste roast with marinade occasionally.
Combine first four ingredients in saucepan. Bring to a boil for 1 minute. Add vanilla. Pour hot mixture over remaining ingredients and blend well. Drop by teaspoon onto waxed paper or Reynolds Wrap. Add nuts, if desired.
In frying pan or wok, fry bacon. Add onions and peppers and cook until onions are transparent. Add remaining ingredients and cook on medium until fish is done, approximately 15 minutes. Can be served as is or over pasta.
Melt oleo, water and cocoa. Boil. Pour mixture over flour, brown sugar and salt mixture. Mix well. Add buttermilk, vanilla and eggs. Mix well. Bake in cookie sheet (11 x 17-inch) at 350° for 20 minutes.
Heat oven to 350°. In a bowl, stir 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Stir in chocolate chips. Pour batter into an 8 or 9-inch square baking pan.
Mix sugar and cornstarch in saucepan. Add water and syrup. Heat over medium heat until mixture thickens. Remove from heat and add jello; let cool. Put sliced strawberries into crust. Pour mixture over berries.
Stir all together except grated cheese in large saucepan until oleo is melted.
Mix sugar, dates and margarine. Cook slowly until dissolved (approximately 10 minutes). Cool and add other ingredients; shape into balls. Roll in powdered sugar.
Drain Bush's Best shredded kraut. Put in mixing bowl. Combine sugar and vinegar in a saucepan; bring to a boil. Cook for 5 minutes; cool slightly. Pour over kraut. Add other ingredients; mix well. Chill several hours or overnight. Makes 6 servings.
Combine all ingredients in heavy saucepan over medium heat. Cook until chutney is reduced to 3 1/4 cups, stirring frequently, about 1 hour 15 minutes. Cool. Discard cinnamon sticks. (Can be made 1 week ahead. Cover and refrigerate.) Good to serve with Pork Loin.
Add sauce, paste, puree, juice and water. Chop onion and pepper and simmer this for 30 minutes. Add ground beef and cook on low for 1 hour. Add 2 cups spaghetti and simmer about 10 minutes.
Dissolve jello in water, then add cream cheese, 7-up and remaining ingredients. Chill until firm.
Place chocolate, sugar, and vanilla in blender. Heat half and half and butter in microwave until scalded. While hot, pour over blender ingredients. Beat on high speed until smooth and thick. Makes 1 1/2 cups. Children love to make their own sundaes!
Finely chop onion, garlic, cilantro and jalapeno peppers (for a sauce that is less hot, remove seeds from the peppers before chopping). Mix together and add the tomatoes, lime juice, salt and pepper. Mix well until the tomatoes are partially liquified, but lumpy. For a smoother salsa, put all ingredients in a blender and blend into a smooth consistency. Keep salsa in refrigerator for 2/3 hour before serving.
Slowly boil the first 2 ingredients until 290°. Remove from the heat and add the baking soda. Mix well. Pour onto a large baking pan. Let cool, cut, then dip in melted chocolate. Allow to cool on wax paper, making sure all pieces are fully coated with chocolate.
Mix flour and salt in a large mixing bowl and make a well. Slowly add the water, working the mixture with your hands until the water is absorbed and a soft dough has formed. Let dough rest for about 20 minutes.
Wash broccoli; place in a large bowl. Fry bacon until crisp; drain thoroughly. Break bacon into small pieces; add to broccoli. Add sunflower seeds, raisins and onions; mix well. Prepare sauce by combining the remaining ingredients. Pour the sauce over the broccoli mixture; toss. Refrigerate the salad at least 3 hours before serving.
Peel bananas and cut in half lengthwise and then crosswise. In a skillet or chafing dish heat brown sugar and butter over medium heat until mixture melts. Add bananas to the sugar mixture and cook, uncovered, for 3 to 4 minutes, turning once. Sprinkle with cinnamon and drizzle liqueur on top. In a small saucepan, beat rum until warm. Ignite and pour rum over banana mixture. Serve over ice cream.
In 4-quart pressure cooker, place approximately 1 1/2 cups water or until about 2-inches of water is in bottom of cooker. Place 2 1/2 to 3-cup stainless steel bowl into cooker on top of water. In bowl, place rice, 1 1/2 cups water and salt. Seal cooker and bring to steady rock for 5 minutes. Wait for pressure to escape before unsealing.
Melt margarine in a 1-quart casserole dish. Stir in flour and salt. Gradually blend in milk, stirring constantly. Cook on Medium-high for 3 minutes or until thickened. Stop and stir with wire whisk 3 to 4 times during cooking. Add cheese; stir well. Cook on Medium-high about 1 1/2 minutes or until cheese is melted.
Wash and soak vegetables in 1/2 cup salt and 8 cups water. Soak 1 hour. Wash and drain. If too salty, rinse again. Put everything together in very large boiler. Let this come to a boil. Pour up into pint or quart jars and seal.
Beat on high speed for 1 minute. Pour in a greased pan and bake for 30 minutes in preheated oven at 350°.
Cook onion and bell pepper with squash. Cool and drain. Add other ingredients. Bake in casserole dish with buttered bread crumbs on top until set in center at 350°.
Mix and beat until mixed well. Bake at 350°. Yields 3 layers.
Cut beef in half making 2 slices 1 1/2 inch thick. Cook garlic, onion, green pepper in butter and saute until soft but not brown. Blend in soup, drain mushrooms & add with olives, pimento, stuffing & pepper. Place between meat slices. Roast in 450 degrees for 15 minutes and then 350 degrees for 30 minutes for medium rare. Add stir fry veggies or tossed salad for quick meal.
Melt together margarine and chocolate chips. Add milk, flour and vanilla. Mix well and wrap 1 teaspoon of dough around 1 Hershey's Kiss. Bake at 350° for just 6 to 8 minutes. They may not look done, but they are. Drizzle with melted white chocolate. Makes about 45 to 50.
Preheat oven to 375°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, oats and 1/4 teaspoon cinnamon in a medium bowl; cut in butter until crumbly. Stir in walnuts. Combine apple and remaining ingredients in a large bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole. Sprinkle with crumb mixture. Bake at 375° for 45 minutes or until golden brown. Serve warm (with ice cream!). Contains 208 calories.
Combine all ingredients. Pour in pie shell. Bake 20 minutes at 400°, then 30 minutes at 350°.
Half French roll lengthwise. Top with pizza sauce, meat substitute, pineapple and cheese. Bake until cheese melts.
Cook meat together until crumbly and drain. Add onion, garlic, soup, tomatoes and peppers. Add Velveeta cheese and stir into mixture until cheese is melted. Serve with tortilla chips.
Using a medium size wooden salad bowl, mash and spread the anchovies and the garlic with a fork and run the inside of the bowl with it. Adding the vinegar and mustard, blend thoroughly. Using the fork, add the olive oil and the coddled (meaning to cook in simmering water for 1 minute) egg yolk. Mix together and add the worcestershire, lemon, pepper and parmesan cheese. You add the croutons and the lettuce to the dressing not the other way around. Toss the salad until everything is coated with the dressing then serve in individual bowls.
Soften margarine at room temperature. Combine all ingredients, adding Rice Krispies last. Mix well. Roll into small balls. Place on ungreased cookie sheet. Flatten with fork and bake at 325° for about 15 minutes or until lightly browned.
Mix together Jell-O and pineapple; over medium heat, bring to a boil. Add sugar and cream cheese. Continue to stir over low heat until cheese has melted; mixture will be lumpy. Cool until slightly jellied. Fold mixture into Cool Whip and 1 1/2 cups strawberries. Decorate top with remaining strawberries and refrigerate until firm.
Mix pudding according to pkg. directions. Mix cream cheese, powdered sugar and cool whip. Add pudding to cream cheese mixture. Layer cookies and pudding mixture, making several layers. End with cookie crumbs on top. Can be served in a new flower pot container and garnished with gummy worms as a novelty.
Combine all ingredients and mix well in glass bowl or jar. Marinate chuck roast or other cuts of beef at room temperature for at least 4 hours. Grill to taste.
Cook squash and onion until tender. Drain. Add other ingredients and beat. Bake at 350° for 25 minutes.
Add vinegar to soda. Cream shortening and sugar until light and fluffy. Add eggs, one at a time. Sift together flour, cocoa, baking powder and salt. Mix milk with vanilla and	food coloring. Add to creamed mixture alternately with dry ingredients. Stir	in soda and vinegar.	Bake in 9-inch layer cake pans at 350° for 30 minutes.
Cream shortening with sugar. Add eggs, one at a time. Beat well after each addition. Sift dry ingredients together. Add nuts. Add bananas to creamed mixture. Beat well after each addition. Fold in cranberries.
Place livers, onion, garlic, bay leaves, thyme, water and salt in saucepan. Bring to boil; cover and cook at bare simmer for 7 to 8 minutes. Remove from heat; let mixture sit about 5 minutes. Take out solids with slotted spoon and put into food processor. Process, adding butter piece by piece. Add pepper and liquor and process 2 more minutes until mixture is completely smooth. Refrigerate until firm. Garnish with capers.
Drain pineapple and save 1/2 of juice. Toss pineapple and bread together. Spread in 9 x 13-inch greased glass Pyrex dish. Cream eggs, butter and sugar. Mix well. Add 1/2 juice of pineapple; mix well again. Pour mixture over pineapple and bread. Bake for 1 hour at 350°, uncovered, in middle of oven. Good with pork or ham.
Combine flour, soda, salt and sugar in medium bowl; mix well. Cut in shortening until crumbly. Add enough juice to form soft dough. Knead on floured surface until smooth and elastic. Roll 1/2-inch thick. Cut with biscuit cutter. Place on greased baking sheet. Bake at 400° for 8 to 10 minutes or until brown. Yield: 18 servings.
Cook pasta; drain. Put into salad bowl or a bowl that you would serve in. Add Italian dressing, olives and shrimp or crab meat (or both). Toss; refrigerate before serving. Toss salad again in bowl just to saturate with dressing. Enjoy.
Fry wings. Mix honey, barbecue sauce, wing sauce and hot sauce. Put chicken wings in mixture. Bake 45 minutes.
Boil ribs until tender but not falling apart, about an hour. Cut into serving sizes, about 3 servings per side of ribs. Dip in sauce and put in a covered roasting pan. Cook in oven at 350° for about 45 minutes.
Preheat oven to 325°. Remove seeds from chiles and dice. In large bowl, combine cheese and chiles. Pour in well buttered, shallow 2-quart casserole. In large bowl, mix at high speed the egg whites to stiff peaks. In smal bowl, mix egg yolks, milk, flour, salt and pepper. Fold egg whites into milk mixture. Drizzle over cheese and chiles. Bake 30 minutes, then remove from oven. Put sliced tomatoes in a ring around top of casserole. Return to oven and bake 30 minutes longer.
Mix well (until creamy). Roll into 1-inch balls or press into an 8 x 8-inch pan. Tastes great refrigerated.
Whip whipping cream. In a large bowl, combine yogurt, milk and vanilla. Fold in whipped cream. Pour into 9 x 5-inch loaf pan. Cover. Freeze 6 hours or until firm.
Boil little smokies to get grease out and drain. Boil vinegar, water and sugar and add smokies. Add remaining ingredients and put in jar hot. Then refrigerate.
Cook spaghetti according to package directions. Melt butter in large Dutch oven. Saute green pepper and onion until peppers are crisp-tender. Stir in chicken, mushrooms, pimiento, soup, milk, garlic powder and salt. Drain spaghetti and add to mixture. Toss. Pour into greased 9 x 13-inch baking dish. Bake at 350° for 50 to 60 minutes or until hot and bubbly. Sprinkle with cheese and bake 10 minutes longer or until cheese is melted. Yields 10 to 12 servings.
Peel the squash, then slice. Mix with all other ingredients and fry until tender.
Beat egg whites until stiff. Beat in sugar, flour and Karo. Mix in coconut. Bake at 350° for 12 minutes on ungreased cookie sheet until light brown. Remove from cookie sheet immediately.
Preheat oven to 300°. Beat eggs, add sugar and vanilla. Mix well. Add cocoa, flour and salt. Melt butter, Crisco. Add to mixture and bake for 30 to 40 minutes. Add pecans if desired.
Mix first 5 ingredients. Add flour mixture and all other ingredients. Chill. Roll in small balls the size of a walnut. Put on cookie sheet. Bake 10 to 12 minutes at 375°. Makes about 100 cookies.
Put first 3 ingredients in large bowl; mix well with a fork. Add shortening; mix with fork until crumbly. In small bowl, beat together with fork 1/2 cup water, the vinegar and egg. Combine the two mixtures, stirring with fork until all ingredients are moistened. Divide dough in 5 portions and, with hands, shape each portion in a flat round patty. Wrap each in plastic or waxed paper and chill at least 1/2 hour. Recipe makes two 9-inch double-crust pies and 1 pie shell or about 20 tart shells. Dough can be left in refrigerator up to 3 days. It can be frozen until ready to use. Thaw until soft enough to roll.
Beat sugar, oil and egg. Add milk and molasses. Combine dry ingredients; add to liquid mixture. Stir in oatmeal, raisins and nuts. Drop by spoonfuls onto ungreased cookie sheet. Bake in a 350° oven for 8 minutes.
Remove ham from the can. Leave in one piece or slice in serving slices. Spread ham with ketchup and heat thoroughly.
Brown beef in oil. Add ingredients. Simmer, uncovered, 30 minutes. Meanwhile, cook lasagna. In baking dish, spread 1 cup sauce, then alternate layers of lasagna, sauce, Ricotta and Mozzarella cheese ending with sauce. Bake at 350° for 40 to 50 minutes.
In medium saucepan, bring chicken stock to bowl. Add 1 cup rice; reduce heat and simmer covered for about 45 minutes. Remove from heat and let cool. Cut asparagus into 1-inch lengths and steam until tender crisp. Place in a bowl of ice water to stop cooking process. Drain. Mix all other ingredients with asparagus. Add cooled rice. Toss to mix well. Refrigerate and chill covered for about 3 hours. Serve on beds of lettuce.
Mix pumpkin, eggs, oil and sugar well. Fold in remaining ingredients. Bake in jelly roll pan or 9 x 13-inch pan at 350° for 35 minutes.
Preheat oven to 350°. Spray an 8-inch spring-form pan with nonstick cooking spray. Sprinkle bottom of pan evenly with graham cracker crumbs. In a blender or food processor, puree remaining ingredients until smooth; pour mixture into prepared pan. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool completely on rack. Cover and refrigerate until ready to serve. Makes 8 servings (3 POINTS per serving).
Place all the ingredients in a pan. Add water (2 cups), just covering the mixture. Boil for 20 minutes, until the potatoes are cooked and sauce consistency is to your liking.
Season chicken with salt and pepper. Brown in melted shortening. Add onion and garlic; cook until onion is just tender. Dissolve bouillon cubes in boiling water; add 1/2 cup broth to chicken along with the tomato juice. Cover; simmer 20 minutes.
Mix vinegar and baking soda in bowl. When mixture stops foaming, add cornstarch. Mix well. Divide mixture into small piles. Add food coloring, different color to each pile. Mix (optional: add 1/4 teaspoon glycerine).
Cream the margarine and sugar. Add eggs one at a time. Mix well after each addition. Add milk and flour, blending well. Add coconut. Pour into a lightly greased 9-inch pie plate. Bake at 350° for 45 minutes or until set. Yields 6 to 8 servings.
Mix all ingredients together, except chicken and put in casserole dish. Place chicken on top of mixture and bake for one hour at 350°.
Mix cream cheese well. Whip cream stiff; mix in pecans, mayonnaise and preserves. Drain pineapple; place on lettuce. Fill center with cheese mixture. Place cherry on top.
Pour onions, tomato juice, tomato soup and tomato paste into cooked hamburger. Add chili powder, salt, pepper and garlic powder to taste. Add sugar, ketchup and mustard. Simmer.
Place sausage in a large glass bowl. Microwave on High for 2 minutes. Stir several times. Add beans, cheese, peppers, pimento, parsley and remaining seasonings. Mix well. Microwave on Medium-high for 8 minutes. Stir after 4 minutes. Serve with corn chips. Dip may be frozen. Makes 16 servings.
After baking, brush breads with melted butter to soften crust and to enhance color. If you want a crisp crust, omit brushing with butter.
Cook hamburger with the taco seasoning. Melt the cheese in the hot macaroni. Layer the cheese macaroni, hamburger, macaroni and hamburger in casserole. Bake at 375° for 25 to 30 minutes. Top with shredded lettuce, chopped tomato and sliced green or black olives.
Microwave ingredients 5 minutes after cutting the Velveeta cheese into cubes. Stop after 3 minutes and stir. Can be heated in pan on your stove about 10 minutes, stirring often to blend cheese and picante sauce. This can be kept warm while serving by using a chafing dish with candle. Stir occasionally. Serve with Fritos or tortilla chips.
Stir together first 3 ingredients until blended; add 1/2 cup cold water. Chill 30 minutes or until like unbeaten egg white. Stir in apples and nuts. Pour into a 9-inch square baking dish. Cover and chill 3 hours or until firm. Serve with whipped topping. Makes 6 servings. Prep time: 35 minutes; chill 3 hours.
Remove the skin of the plantains and cut into 1 1/2-inch pieces. Heat the vegetable oil in frying pan. Cook plantains over low heat. Grind the garlic cloves and mix with water.
Cut beef into 1/4-inch strips. Sprinkle meat with paprika and brown meat in margarine. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green peppers. Cook 5 minutes more. Blend cornstarch, soy sauce and water. Stir into meat mixture. Cook and stir until thickened. Add tomatoes and stir gently. Serve over hot rice. Yields 6 servings.
Chill this Scandinavian specialty for a few hours before mealtime to serve frosty cold.
In a bowl, mix condensed milk and lemon juice. Fold in yogurt. Pile into shells. Chill in freezer for 30 minutes. Top each with a lemon slice, if desired.
Combine the first 5 ingredients; cook until soft ball. Remove and cool 10 to 15 minutes. Pour into mixer; add butter and vanilla. Beat at speed 8 on mixer for 6 to 8 minutes, until candy loses glossy look.
Dissolve jello in 1 cup hot water. Add remaining ingredients. Stir occasionally as it is setting so that it is mixed well.
Preheat oven to 350°. Mix dry cake mix and melted margarine together. Pat 3/4 of this mixture in the bottom of a 9 x 13-inch pan, building up the edges. Spread the cherry pie filling over the cake mixture. Mix the walnuts with the remaining cake mixture and sprinkle it over top of the cherries. Bake at 350° for 45 minutes. Serve warm with ice cream or whipped cream.
Mix well in a 4-quart container or larger. Store in freezer, mixing every day for 3 days. Mix 1/2 glass of slush with sour soda.
Mix orange juice and yogurt together well. Mix in Cool Whip (regular or light), and spread on cool cake.
Make pastry first. If apples lack tartness, sprinkle with 1 tablespoon lemon juice, if desired. Combine sugar, flour, cinnamon and nutmeg. Add to sliced apples and toss to coat fruit. Fill a 9-inch pie plate and dot with butter. Adjust top crust. Seal and flute edges. Cover edge with foil. Bake for 25 minutes at 375°. Remove foil and bake 20 to 25 minutes more, until crust is golden. Cool and serve. Bake at 375°.
Mix well the oil, eggs and vanilla, then add flour, baking soda, salt, raisins, chocolate chips, nuts and apples. Mix well. Bake 35 to 40 minutes in a 350° oven. Use a 9 x 13-inch greased pan. Serve with Cool Whip or frosting.
Mix all together in heavy pan or skillet. Stir continuously. Test in cold water for chewiness desired. Pour into 9-inch square buttered Pyrex. Do not scrape pan; put scrapings in another pan, as it makes your caramels too hard in the center. Cut desired size.
Beat together with rotary beater until smooth. Pour into well-greased deep muffin cups 3/4 full or oven-glass cups 1/2 full. Bake 425° until golden brown for 35 to 45 minutes. Makes 5 to 9 popovers.
Cream Crisco, sugars and vanilla. Add eggs and dry ingredients. Stir in chips. Drop batter by well rounded teaspoonful onto greased cookie sheet. Bake 8 to 10 minutes. Cool on cookie sheet for 2 minutes. Makes 7 1/2 dozen.
Soften ice cream and crumble cookies. Mix together with electric mixer until well blended. Add Cool Whip and instant coffee (optional). Mix together, then spread in 13 x 9-inch pan. Freeze. Serve by cutting into squares.
In a heatproof bowl, pour boiling chicken stock and 1 tablespoon olive oil over couscous. Cover; let stand for 5 minutes, until liquid is absorbed. In another bowl, combine remaining olive oil, diced zucchini, mint, parsley and lemon juice. When couscous is cool, fold in zucchini mixture and chill for at least 30 minutes, then season with salt and pepper. Serves 4.
Cut up dates into small pieces. Add 2 tsp. baking soda. Bring water to a boil, pour over dates and baking soda; set aside. In bowl put beaten eggs, sugar, flour, baking powder and melted butter. Mix well; add cooled date mixture and nuts; mix well.
Mix all and get soup hot enough to melt frozen broccoli and cheese. Serve hot.
Mix together and store in a fruit jar. Place one or two teaspoonfuls into a cup of boiling water. Add more sugar, if desired.
Lay tortilla on a paper plate and spread with sour cream. Sprinkle cheese on top, then add tomatoes and chives or scallions. Add a spoonful or so of salsa to taste. Fold tortilla in half. This can be done ahead of time. Cover the plate with plastic wrap and refrigerate until you are ready to cook it in the microwave.
Cook broccoli 5 minutes and drain well. Combine other ingredients except crumbs. Add to broccoli. Pour into a greased 9 x 9-inch baking dish. Sprinkle top with crumbs. Bake at 400° for 30 minutes.
Melt margarine. Add onion and carrot. Sprinkle lightly with salt and pepper. Cover pot and saute for 10 minutes, until tender. Add potatoes, squash and stock. Simmer over low heat for 25 minutes or until tender. Put mixture in blender and puree until smooth. Return to pot. Add cream and milk. Cook until heated. Sprinkle with salt, white pepper and cayenne to taste.
Mix all ingredients well and pour into greased and floured bundt pan. Bake 50 minutes at 350° or until done. Take out and shake pan to loosen from sides. Leave in pan and pour syrup over cake. Let set 30 minutes.
Combine first 9 ingredients and mix well. (This can be mixed without a mixer. Dough will be stiff.) Pack into an ungreased 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Spread glaze over top while hot. Cut into 1 1/2-inch squares. Yields about 48 squares.