HumbleIntelligence/food-ner-1-Million huggingface dataset:
In Dutch oven, heat oil and stir-fry chicken. With slotted spoon, remove chicken. Add onion, pepper and garlic to the pan and stir-fry until onion is tender. (If necessary, add more oil.) Return chicken to pan; add all remaining ingredients, except pasta. Simmer the soup, covered, for 5 minutes. Raise heat so soup boils. Add pasta. Lower heat; cook gently, 12 to 17 minutes, until pasta is tender, stirring occasionally. Serve with crusty bread.
Boil ham for 1/2 hour. Put ham in roasting pan. Add 1 1/2 cups water (about 1 inch in pan). Sprinkle on top of ham the nutmeg, cinnamon and maple syrup. Cover top of ham with brown sugar. Bake for 45 minutes.
Mix mayonnaise, sour cream and soup mix together. Chill until soup mix is soft. Add onion, water chestnuts and spinach to mixture. Mix thoroughly. Chill at least 2 to 3 hours. Serve with King's Hawaiian bread.
Combine all ingredients in large pot. Heat on low until candy has melted. Stir. When melted serve hot! Better than apple cider. Great for fall parties.
Cream margarine, sugar and potatoes. Add eggs and beat well. Sift flour, baking powder and spices. Add alternately with milk. Fold in floured nuts and raisins. Do not overbeat. Have all ingredients at room temperature. Bake 30 minutes at 400°. Sprinkle with sugar and cinnamon.
Combine all ingredients. Chill at least one hour. Drain excess liquid. Serve with tortilla chips.
Warm milk and add shortening and salt. Heat until shortening is melted. Let cool. Set yeast in large bowl and add sugar and water. Set for 30 minutes. Beat eggs and add to milk mixture. After yeast has risen, add milk and egg mixture. Stir in flour and knead dough. Let rise for 45 minutes. Roll out and cut into doughnuts. Let rise 30 minutes. Fry in hot shortening. Glaze or roll in sugar.
Beat all ingredients for 20 minutes. Put in a greased 10-inch tube pan. Bake for 1 hour and 15 minutes at 325°.
Peel oranges. Be sure to remove all the white part. Slice oranges into 1/3-inch slices. Arrange slices overlapping on a serving platter. Sprinkle walnut halves over orange slices. Heat sugar, Amaretto and water in a saucepan until sugar dissolves and syrup thickens slightly. Remove from heat and cool. Pour over oranges. Cover with plastic wrap and refrigerate until serving time.
Beat whipped topping mix, 1 cup milk and vanilla. With mixer on low speed add remaining milk and pudding mix to blend. Turn mixer to high and beat 2 minutes. Spoon into pie shell and chill 4 hours.
Pour boiling water over oats. Stir, cover and let stand for 15 minutes. Melt chocolate chips in top of double boiler over hot water; remove from heat. Beat butter and sugar together until creamy. Blend in chocolate and add egg; beat well. Add oats. Blend sifted flour, soda and salt; add to mixture and blend well. Bake at 375° for 15 to 18 minutes.
Preheat oven to 425. Place margarine in oven pan & place in the oven while it preheats. Blend eggs, milk & flour in blender for 30 seconds. Pour in hot pan of melted margarine. Bake for 25 minutes or until curled on the edges. Great with syrup or fresh fruit & whipped cream.
Mix dates, butter, sugar and eggs in small saucepan and simmer for 10 minutes. Cool to lukewarm. Add nuts and vanilla. Mix well. Pour over Rice Krispies. Shape into balls and roll in powdered sugar.
Mix mayonnaise, picante sauce, garlic, chili powder in a bowl. Mix chicken, tomatoes, cheese, onion and bell pepper in a large bowl, Pour sauce over other ingredients and serve with chips.
Saute bell pepper, onion and celery in 1/2 stick oleo or butter. Cook vermicelli, drain and mix with all other ingredients. Top with grated cheese (optional) and bake at 350° about 20 minutes or until hot and bubbly. If consistency is too thick, sprinkle about 1/4 cup broth over casserole. Serves 8 or 10.
In large skillet, brown ground beef and onion; drain off excess fat. Add tomatoes, corn, cornmeal and seasonings; simmer, uncovered, for 10 minutes. Stir in olives. Turn into 8-inch square dish. Sprinkle cheese over meat mixture. Carefully spoon topping over cheese, spreading batter out to edges. Bake at 425° for 15 to 20 minutes or until top is lightly browned.
In a large saucepan, combine the first four ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk and mix well. Continue cooking until candy thermometer reads 248° (firm ball stage). Remove from the heat; stir in vanilla until blended. Fold in the pecans. Drop by tablespoonfuls onto a waxed paper-lined cookie sheet. Chill until firm.
Cook chicken breasts; cut up in small pieces. Mix broth, soups and tomatoes in bottom of baking dish. Layer chips, then chicken and top with cheese. Bake at 350° for 30 minutes.
Saute onion in melted margarine for about 5 minutes. Add parsley and zucchini. Cook until tender. Add salt, basil, pepper, oregano and garlic powder. Blend, stir and cool. When cool, mix zucchini mixture with the beaten eggs and cheese. Pour into an 8 or 9-inch pan. Bake 18 to 20 minutes at 375°. Allow to set 10 minutes before serving.
Chill fruit a day before. Slice bananas into pineapple juice. Mix all ingredients gently. Chill well.
Place pumpkin, milk, honey and cinnamon in blender jar; blend. Add ice cream and rum. Blend until smooth. Sprinkle with nutmeg. Serve at once. Makes about 1 quart.
Cut bowl shape out of Hawaiian bread (save that bread for dipping). Mix ingredients. Pour in the Hawaiian bread. Cover with aluminum foil and bake at 350° for 1 hour.
Over hot, not boiling, water, combine chocolate morsels and vegetable shortening; stir until morsels melt and mixture is smooth. Pour into foil-lined 9 x 5 x 3-inch loaf pan. Chill until firm (about 2 hours). Remove foil from chocolate block. Make chocolate curls using one of the following: vegetable peeler, cheese slicer, cheese plane, lemon zester or butter curler. Place curls on cookie sheet; chill until ready to use. Makes 1 1/4 cups.
Mix the cake mix, butter and 1 egg. Spray or grease a 9 x 13-inch pan. Press mixture into bottom of pan. Set aside. Beat remaining ingredients 6 minutes and pour over the cake mixture in the pan. Bake at 325° for 30 to 50 minutes, depending on oven and area. Immediately upon removing from oven sprinkle with powdered sugar. This may be served cold or warm. Rich, but delicious.
Custard: Mix eggs, sugar and salt. Gradually pour milk into eggs, stirring constantly. Cook over simmering, not boiling water, stirring constantly until mixture coats a silver spoon. Stir in vanilla. Cool.
In a large Dutch oven, bring all ingredients, except sausage, to a boil. Simmer 4 to 5 hours, until beans are soft and liquid is thick. Stir in sausage for the last 30 minutes of cooking. Adjust seasonings. Serve over hot rice.
In bowl, combine pineapple, mayonnaise, brown sugar and mustard. Add ground ham; mix well. Spread bread with softened butter. Spread ham mixture on 8 slices of bread, top with lettuce leaves and remaining bread slices.
Combine ingredients and pour over cutlets. Marinate at least 1 hour. Saute cutlets about 3 minutes each side or microwave about 2 minutes on each side on High roast. Serve with rice.
Prepare rice with butter according to basic recipe package directions except at end of 20 minutes simmer, stir in 4 slices cheese, cut in thin strips, and diced chiles. Cover and let stand until desired consistency.
Combine sugars, milk and butter in a saucepan. Bring to a full boil over moderate heat. Stir frequently. Boil for 15 minutes. Remove from heat. Add Marshmallow Creme, butterscotch and chocolate. Stir until melted and mixture is smooth. Blend in nuts and vanilla. Pour into greased 9-inch square pan. Chill until firm. Makes 2 1/2 pounds.
Arrange artichokes on bottom of greased 9 x 13-inch pan. In a large skillet, saute chicken in butter for 15 minutes. Add crab. Cook 5 minutes. Add sherry. Allow to evaporate. Season with salt and pepper. Remove chicken and crab.
Combine ingredients. Bake at 375° to 400° for about an hour, until golden brown. I add some of the liquid from the kernel corn to the mixture, but not all from both cans. This requires a 2-quart casserole dish and bake uncovered.
Preheat oven to 350°. Mix together all ingredients and put in greased and floured glass pan (13 x 9-inch). Bake for about an hour.
Mix frosting mix, corn syrup, vanilla and water in small mixing bowl; beat on high speed with electric mixer until it reaches peak, 5 minutes. Transfer to large bowl and gradually mix in powdered sugar. Add nuts and drop by teaspoon onto waxed paper. When outside of candy feels firm, turn over and let dry for 12 hours.
Prepare spaghetti according to package directions. Mix the remaining ingredients with the spaghetti. Make ahead and cool in the refrigerator. Keeps several days.
Cook noodles. Drain. Add the rest of ingredients; mix thoroughly. Place in large oblong pan and bake at 375° for 1 hour.
Mix together first 5 ingredients. Pour into casserole dish and top with Ritz crackers and melted butter. Bake at 325° for 30 minutes.
Combine all fruits, then fold in dry pudding mix. Serve in pretty glass bowl. ENJOY!
Brown ground beef, onions and garlic. Drain. Add tomatoes, seasonings and paste. Simmer 20 to 25 minutes. Place in casserole. Top with quartered biscuits and 1 cup Mozzarella cheese (or whatever cheese you happen to have). Bake at 425° for 15 to 20 minutes or until biscuits are done.
Drain clams; save juice. Melt butter and saute onion, garlic and clams. Add remaining ingredients and mix. Pour into ovenproof dish. Sprinkle with Parmesan cheese. Bake uncovered at 350° for 1/2 hour, until bubbly. May be frozen.
Cut pineapple into 1 inch chunks and whirl, a portion at a time, in a blender with 2 cups water. Pour puree through a wire strainer into a large bowl, squeezing pulp to remove all juice; discard pulp. (If using pineapple juice, mix it with 2 cups water in the bowl.) Whirl ginger in blender with an additional 2 cups water. Pour through wire strainer into pineapple juice, squeezing liquid from pulp. Add lemon juice and sugar to taste to the juice. Pour into a pitcher, cover, and chill about 2 hours or as long as overnight. Stir and pour over ice to serve. Makes 7 to 8 cups, or about 10 servings.
Puree the first four ingredients in a blender. Add 1 cup light cream, salt and pepper to taste and a dash of cayenne.
Heat oven to 325°. Spread nuts in a 15 x 10 x 1-inch jelly roll pan. Bake, stirring occasionally, for 20 to 25 minutes or until lightly toasted. In a small bowl, stir together sugar, cinnamon, nutmeg and salt. In small mixer bowl, beat egg whites at high speed, scraping bowl often, until soft peaks form (1 to 2 minutes). Continue beating, gradually adding sugar mixture, until stiff peaks form (1 to 2 minutes). By hand, fold in nuts and orange peel. In same jelly roll pan, melt butter in oven (4 to 6 minutes). Spread nut mixture over butter. Bake, stirring every 10 minutes for 25 to 30 minutes or until nuts are brown and no butter remains. Cool completely. Store in airtight container.
Grease 2 qt. casserole. Mix all vegetables, sour cream, cheese and soup well. Pour into casserole. Crush Ritz crackers. Melt butter and mix crackers into butter to make crumb topping. Sprinkle over casserole. Bake at 375° for 1 hour.
Combine sugar, milk, butter and cocoa in saucepan. Stir constantly while bringing to a full, rolling boil. Boil for about 3 minutes then add peanut butter and remove from heat. Stir in vanilla and oats. Drop by spoonfuls onto waxed paper and let cool.
Mix jello with boiling water as directed on package. Chop up frozen strawberries and add in place of cold water. Add well drained pineapple. Take half of mixture and place in dish; put in refrigerator for at least 1 hour or until firm. Frost with sour cream and pour the remaining jello mixture on top. Replace in refrigerator. Better to sit overnight.
Mix cream cheese and taco sauce thoroughly. Spread mixture in a 9 x 13-inch pan. Cover and refrigerate for 1 hour. Top with shredded cheese and lettuce. Sprinkle tomato and onion over top and serve with tortilla chips.
In 8 x 8-inch baking dish, layer ingredients in order given. Bake in oven until cheese melts. Serve with tortilla chips.
Drain peaches. Reserve a few peach slices for garnish; coarsely chop remaining peaches. Slice bananas. In medium bowl, stir rice pudding, peach yogurt, chopped peaches and all but 12 slices of banana. Spoon pudding mixture into 4 dessert bowls. Garnish with mint leaves and reserved peach and banana slices. Makes 4 servings.
Cover sliced cucumbers with water and salt. Let stand 7 days. Drain and wash cucumbers. Cover again with water and alum. Let stand 2 nights. Drain well. Cover with vinegar and turmeric. Let stand 1 night. Drain well. Cover with sugar, layer of cucumbers and layer of sugar mixed with small amount of pickling spice. Put in jars. Sugar preserves them.
Cook broccoli until done and then drain. Mix soup and cheese together. Mix well. Mix rice and broccoli with soup. Pour in dish. Crush Town House crackers. Mix with butter. Sprinkle on top and bake at 350° for 45 minutes.
Soak bread in water 5 minutes. Bring milk to scalding and add butter, salt and sugar. Thoroughly drain crumbs and add to hot mixture. Pour over the eggs; add vanilla and mix well. Pour into greased baking dish. Place dish in pan of hot water. Bake in slow oven (325°) until firm, about 50 minutes. Serve warm. Serves 8.
Heat oven to 350°. Grease and flour square pan, 8 x 8-inch. In small mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat until smooth. Pour into prepared pan. Sprinkle chocolate chips over top. Bake 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into squares.
In a large bowl, mix the yogurt, oregano and garlic. Add the lamb cubes and stir to coat the meat well. Cover and refrigerate overnight.
Layer in 9 x 12 dish the first 7 ingredients. Mix mayonnaise and Miracle Whip with sugar. Spread on top as frosting. Top with cheese. Cover and refrigerate 8 to 12 hours. At serving time, garnish with more bacon and parsley.
Butter a 9 x 13-inch pan (or spray with cooking spray). In a medium saucepan, combine Karo syrup and sugar. Cook over medium heat, stirring constantly until mixture begins to boil. Remove from heat and stir in peanut butter. Using a large bowl, pour syrup mixture over Rice Krispies. Stir until cereal is evenly coated. Press mixture into pan. Melt together chocolate and butterscotch chips. Spread over cereal. When topping has hardened, cut into bars.
Combine the ingredients and drop by spoonfuls into a heavy skillet containing a thin layer of hot oleo. Spread out and flatten as you turn them with a spatula. Fry until golden brown on both sides. I have used a little canola oil for frying.
Cook peas and corn in small amount of water, about 3 minutes; drain. Mix together cracker crumbs, melted oleo and herbs. Place 1/2 of vegetables in buttered casserole, then a layer of sliced tomatoes and sprinkle 1/2 of cracker mixture on top of tomatoes.	Top with remaining vegetables, cheese, tomatoes and crumbs. Bake at 350° for 40 minutes.	Serves 8.
Brown beef, onion and seasoning; drain well. Pour warm margarine into biscuit dough and stir. After placing drained beef mixture in large casserole pan, spread biscuit mix over top to edges of pan. Bake until crust is golden brown.
Grease a 9 x 13-inch glass pan with nonstick spray. Mix pumpkin, milk, sugar, cinnamon, nutmeg and eggs. Pour into pan. Pour dry cake mix over the mixture. Pat nuts evenly into dry mixture. Spoon melted butter evenly over nuts. Bake at 350° for 50 to 60 minutes. Cool and top with whipped topping.
Brown ground beef. Add onion, chili powder, tomato sauce and jalapeno peppers. Bring to a boil over medium heat. Reduce heat and simmer for 2 hours.
Make Jell-O with 2/3 cup boiling water. When dissolved, add ice cubes and stir until thickened. Remove unmelted ice cubes. Using wire whisk, blend in Cool Whip, then whip until smooth. Chill until mixture will mound. Spoon into crust. Chill 3 hours. Garnish.
Mix first 5 ingredients together. Place in greased casserole dish. Top with dressing. Bake at 350° for about 20 minutes or until bubbly.
Preheat oven to 350°. Combine flour, sugar and butter until crumbly; stir in nuts. Press 2 2/3 cups of mixture into ungreased 13 x 9-inch pan. To remaining mixture, add cinnamon, soda, salt, sour cream, vanilla and egg; blend well. Stir in apples; spoon evenly over base. Bake 25 to 35 minutes until toothpick comes out clean.
Form 8 thin hamburger patties. Press 2 patties around 2 slices of the cracker cut Cheddar cheese, sealing the cheese with meat. Spray frying pan with nonstick spray. Saute hamburgers quickly on both sides; remove from heat. Pour 1 can over patties. Place slice of cheese over. Pour second can and seasonings and remainder of cheese. Simmer 20 minutes over low heat. Serve with steamed/boiled rice.
Combine butter and cheese and mix well. Add rest of ingredients, except pepper and pecans. Add a few grains of cayenne pepper; mix thoroughly. Divide into 4 pieces. Roll each into a cylinder (silver dollar size). Wrap in foil and freeze. To serve, partially defrost roll; cut slices 1/4-inch thick. Top with pecan halves, if desired and bake on a greased cookie sheet at 400° for 8 to 10 minutes. Remove from pan while warm to prevent breaking. Yield: 3 dozen.
Combine all ingredients except chips and cheese. Place layer of chips in bottom of casserole. Pour chicken mixture over chips. Sprinkle with cheese. Continue to layer until all ingredients are gone. Bake at 350° for 30 minutes.
Place fruit in pie dish. Mix other ingredients and pour over fruit. Stir. Bake at 350° for 35 to 40 minutes or until done. Top with Cool Whip or ice cream.
Melt shortening in skillet; add onion, garlic and beef. Brown slightly. Add seasonings, soup and kidney beans; bring to boil. Cover, simmer slowly 30 minutes. Stir occasionally to prevent sticking (may cool, chill and reheat at serving time). Makes 6 servings.
Mix all ingredients well, then roll into finger shapes and bake until light brown at 350° or less. Bake approximately 8 to 10 minutes. While hot, roll in 4x sugar. Place cookies on ungreased cookie sheet when baking. Yield: approximately 70 to 75 cookies.
Put in a pan. Mix well. Place biscuits on top. Bake at 350° until bread is done.
Preheat oven to 350°. In a 12 x 8-inch baking dish, combine hot macaroni, ham and 1/2 can French fried onions. Divide broccoli spears into 6 small bunches. Arrange bunches of spears down center of dish, alternating direction of flowerets. In small bowl, combine soup, milk, 1/2 cup cheese and seasonings; pour over macaroni mixture and broccoli. Cover. Bake for 30 to 35 minutes, or until thoroughly heated. Top with remaining cheese. Sprinkle onions down center of cheese. Continue baking, uncovered, for 5 minutes, or until onions are golden brown. Makes 4 to 6 servings.
Melt chips and almond bark in a double boiler. When melted and blended thoroughly, add peanuts gradually, stirring together. Drop from a tablespoon on waxed paper, or into individual petit four cups. Cool and store covered in refrigerator.
Preheat oven to 375°. Blend onion recipe soup mix, beer and water; set aside. In 2-quart rectangular baking dish sprayed with nonstick cooking spray, layer half of the potatoes, soup mixture and cheese. Repeat, ending with cheese. Cover with aluminum foil and bake 1 hour. Remove foil and continue baking an additional 5 minutes or until top browns slightly. Makes about 8 servings.
Brown rice in butter. Put all remaining ingredients in greased casserole, cover tightly and cook 1 hour in a 350° oven. Stir several times while cooking. Add chopped, cooked pieces of chicken, if desired.
Thinly slice onions. Saute onions until clear. Add beef bouillon. Bring to boil and simmer for 30 to 45 minutes. Ladle into ovenproof crocks. Add 1/2-inch slice of toasted French bread and sprinkle with grated cheese. Place crock under the broiler until the cheese is melted and browned.
Combine breadcrumbs, melted margarine, sugar and cinnamon. Layer 1/2 of mixture in a 9 x 9-inch pan. Spread applesauce over crumbs. Layer remaining 1/2 of crumb mixture over applesauce. Chill. Serve with ice cream or whipped topping.
Combine spinach and onion and microwave at High 4 to 6 minutes, stirring after half the time. Drain well. In medium mixing bowl, beat eggs with fork. Stir in Ricotta, salt, pepper, nutmeg and flour. Blend in spinach and onion. Spread mixture in 9-inch pie plate with rubber spatula. Sprinkle with paprika. Microwave on High for 4 minutes, rotating every 2 minutes. Reduce power to Medium and cook 3 to 11 minutes longer, until center is set. Let stand 5 minutes.
Mix in order the butter or oleo, brown sugar, eggs, baking soda in a little hot water, vanilla, cinnamon, flour, dates, walnuts and grapes. Drop from teaspoon on baking sheet. Bake at 350° for 8 to 10 minutes.
Heat oil in heavy 12-inch skillet or Dutch oven over moderate heat. Add onions, green pepper and garlic. Saute 5 minutes. Add ham and rice. Stir until rice is coated with the oil, about 1 minute. Add thyme, salt, red pepper, tomatoes and broth. Cover and simmer 20 to 25 minutes or until rice is tender and liquid has been absorbed. (Check after 15 minutes and add up to 1/4 cup water if mixture seems too dry.)
First Layer: Prepare 2 packages red raspberry Jell-O according to directions. Let gel.
Mix together with salt and pepper to taste. Roll tomatoes in mixture and fry until golden brown. Serves 4 people. May substitute yellow squash for green tomatoes.
Boil cabbage about 15 minutes. Drain. Alternate layers of cabbage, salt and pepper, grated cheese and stuffing. Blend soup and milk; pour over casserole. Dot top with butter. Bake 35 minutes at 350° with lid on. Remove lid and bake 5 minutes, uncovered. Serves 6.
Place pork chops in 9 x 13-inch baking dish. In a bowl, combine juice, ketchup, honey, vinegar, mustard and salt. Pour over the chops. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until tender. Remove pork chops to a serving platter and keep warm. Strain pan juices into saucepan. Combine cornstarch and water. Add to pan juices. Cook and stir until thickened. Serve immediately over pork chops.
Brown beef and drain. Add salt, pepper, chili powder, paprika, ketchup, onion and garlic salt. Stir well. Simmer about 15 to 20 minutes. Good on hot dogs or to make chili beans.
Mix all ingredients together well. Pour into casserole dish. Bake at 350° for 35 minutes. Take out of oven and sprinkle with your favorite stuffing mix on top. Bake in oven for 10 minutes.
Soak bread in cold water until soft. Drain bread, pressing out all the water. Mix ingredients thoroughly together. If desired, an egg may be added. Shape as a loaf. Place on oiled rack in a roasting pan. Lay 2/3 strips of bacon across the top. Sear 20 to 25 minutes at 475° to 500°, then cover and bake 1 to 1 1/2 hours at 400°.
Layer spareribs in shallow pan; dust with salt and pepper. Bake 30 minutes in hot (450°) oven. Meantime, in saucepan, stir together onion, tomato sauce, vinegar, soy sauce, honey, salt, pepper, mustard, Tabasco sauce, bay leaf, garlic and water. Bring to boil. Pour over ribs. Reduce heat to 350° and bake 1 hour. Baste twice with pan drippings. Garnish. Cut scallions and/or small pickles. Delicious!
Cook garlic in butter and olive oil for 1 minute over moderately low heat. Add milk, cream, salt, red pepper and black pepper Bring to a simmer (not boil). Remove pan from heat. Add Ricotta and 1/2 cup Parmesan cheese. Whisk until smooth. Cook over moderately low heat until heated through. Toss sauce with vermicelli and garnish.
Mix fruit, nuts, molasses and fruit juice. Cream butter and sugar. Beat in eggs one at a time. Add fruits, then dry ingredients. Bake in slow oven (300°) with a pan of water on floor of oven. I use a tube pan for baking and test for doneness after about 1 hour. This recipe has become a tradition for the past 40 years.
Mix all the ingredients thoroughly and leave in refrigerator overnight if possible. Form into 1-inch balls and bake at 325° for 20 to 25 minutes. Makes approximately 50 balls.