HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot or Dutch oven, brown the chicken in the olive oil. When all the chicken parts are well browned, add the chopped onions, bell pepper and garlic and cook until the onions and peppers are tender. Then add the oregano, cumin, wine, tomato sauce, salt and pepper and stir. Add the carrots, potatoes, olives and raisins and when it starts to boil, cover the pot, turn the heat down and cook it approximately 1 1/2 to 2 hours or until the chicken is tender. If it needs more liquid, add water as necessary. Ten minutes before serving, sprinkle the peas on top. Serve it with steamed white rice and a fresh green salad.
Mix well and cook for 45 minutes and chew well. So that should fell you up.
Boil raisins and water together for 5 to 6 minutes. Drain raisins and save juice/water. Add warm water to raisin liquid if needed to make 1/2 cup liquid. Add to liquid the soda. Cream the next 6 ingredients together. Add eggs and vanilla to creamed mixture. Combine flour and baking powder in separate bowl. Add flour and baking powder to creamed mixture alternately with raisin water. Mix well. Add the drained raisins to batter. Put mixture in muffin pans using cupcake liners (for better storage) to 1/2 or 1/3 full. Sprinkle with cinnamon sugar on each cupcake before baking. Bake at 350° for 20 to 25 minutes or until done. These freeze well. Warm in microwave, if desired.
Combine cream cheese, onion, sour cream, hot taco sauce and chilies. Spread over tortillas. Roll up tightly. Wrap in a damp paper towel. Refrigerate overnight.
Drain vegetables and mix celery, onion, mayonnaise, shredded cheese and bread crumbs. Spoon this mixture into a greased 1 1/2-quart casserole. Combine 2 tablespoons margarine with crackers; sprinkle over top. Bake at 300° until bubbly.
Take a flat pan or a glass serving plate and start building your dip. Start with the bean dip and spread it over the plate. Next, pour the taco seasoned sour cream over the bean dip. Work your way down the list of ingredients. Serve with tortilla chips or strips (preferably unsalted).
Microwave chocolate and margarine in large microwaveable bowl at High 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and 1 cup nuts. Spread in greased 13 x 9-inch pan. Bake for 30 minutes at 350°. Immediately sprinkle marshmallows, chips and remaining nuts over brownies. Return to oven and bake for 8 minutes. Remove from oven. Cover warm dish until cool. Cut into squares. Yields 24 servings.
In a saucepan, melt shortening over medium heat. Stir in brown sugar. Cool slightly; combine flour, baking powder and salt. Add gradually with eggs to shortening mixture. Stir in vanilla, chips and nuts (batter will be very stiff). Spread into a greased and floured 12 x 9 x 2-inch baking pan. Bake at 350° for 25 to 30 minutes. Cut into squares while warm. Yield: 48 bars.
Put drained asparagus into buttered baking dish. Chop egg and put layer over asparagus, then a layer grated cheese. Add a layer drained peas. Dot with butter and season with salt and pepper. Pour soup on top and top with cracker crumbs. Dot with butter and sprinkle lightly with paprika. Bake at 350° for 30 minutes.
Sift together flour, sugar, baking powder and salt. Add Crisco, vanilla and half of milk. Beat 2 minutes. Add rest of milk and eggs. Beat 2 more minutes. Mix walnuts into batter. Bake in 2 nine-inch pans at 350° for 30 minutes.
Mash and whip bananas very lightly. In another bowl, cream margarine, sugar and eggs. Add flour, soda and nuts alternately with bananas. Add pineapple and pudding mix. Place in greased and floured loaf pan. Bake at 325° for 65 minutes or until done.
Beat sugar, margarine and baking soda for 10 minutes. Add remaining ingredients and mix well. Drop dough on cookie sheet and bake at 275° for 30 minutes.
Separate crescent rolls; flatten slightly. Place on ungreased baking sheet. Stir together 1/3 cup tomato paste and 2 tablespoons of the mayonnaise. Spread 1 tablespoon paste mixture on each roll.
Cook onion and butter for 2 minutes. Add ground beef and cook 4 to 5 minutes. Drain. Add tomatoes and macaroni and cook another 4 to 5 minutes. Blend cornstarch and water. Add to casserole and cook 1 more minute.
Combine rice, blueberries and 3 tablespoons sugar. Coat 8 individual custard cups or 2-quart baking dish with nonstick cooking spray. Place rice mixture in bottom. In another bowl, combine bran, flour, walnuts, remaining 1/4 cup sugar and cinnamon. Mix in margarine until mixture resembles coarse meal. Sprinkle over rice mixture. Bake at 375° for 15 to 20 minutes. Serve warm.
Preheat oven to 350°. Oil 9 x 13-inch pan with the 1/4 cup of oil. Add cake mix, cherry pie filling, eggs and water. Stir for about 2 minutes, until mix is moistened. Bake for 35 to 40 minutes.
Mix pudding and milk. Add cream cheese. Fold in Cool Whip. Mix pineapple, cornstarch and lemon juice; cook unti thick. Set aside until cool. Layer graham crackers in a 9 x 13-inch pan. Do not crush the crackers. Put a layer of crackers and a layer of filling. Repeat until all are used up. Top with pineapple filling. Put in refrigerator overnight or until it sets. Will slice beautiful if cold.
Melt butter and add flour, stirring until smooth. Add corn, salt, pepper and sugar. Add unbeaten egg yolks. Cook for 1 minute, stirring constantly. Remove from fire and add mushrooms. Fold in the beaten egg whites and pour in buttered baking dish. Bake 35 to 40 minutes at 300° to 350°. Garnish with parsley and with bacon, cut in small pieces and fried crisp.
Arrange chicken in a 9 x 13-inch casserole. In medium bowl, stir soup, mustard, oregano, pepper and milk until smooth. Spoon 1 cup soup mixture over chicken. Bake at 375° for 30 minutes. In large bowl, combine pasta and vegetables, 1/2 can onions and remaining soup mixture. Spoon pasta mixture under and around chicken. Bake an additional 20 minutes or until chicken is fork-tender and sauce is bubbling. Top with tomato wedges and remaining onions. Bake 3 minutes.
Cook sirloin steak on grill to desired doneness. Slice into 1/4 inch strips. Place in 8 x 11.5 x 2 inch pan. Add green pepper, tomatoes and onions. Mix vinegar, salad oil and garlic and pour over meat and vegetables. Salt and pepper to taste. Cover and refrigerate at least 3 hours before serving. Serves 2 to 3.
In a food processor or blender, whirl the kidney beans, water, tomato paste, lemon juice, cumin, oregano, red pepper sauce and cinnamon for 1 minute or until smooth.
Combine 1/4 cup gravy with beef and add bread crumbs, chopped onion, egg, salt and pepper. Shape into loaf in baking pan. Bake in 350° oven for 1 hour. Let stand 5 minutes. Meanwhile, heat remaining gravy; serve over meat loaf. Makes 6 servings.
Combine gravy and water, stirring with a wire whip over low heat. Stir in honey, catsup and mustard, cooking 2 minutes over low heat. Add wieners and cook over low heat until they are hot. Keep warm while serving. Serve with picks.
Combine the sugar and milk in a saucepan; cook over medium heat until the mixture comes to a full boil. Let boil for 6 to 8 minutes. Add the remaining ingredients. Put mixture in a greased 9 x 13-inch cake pan and allow to cool.
Add ingredients, 1 at a time (in bowl or blender), beating well after each addition. Pour into unbaked deep-dish pie shell. Bake at 350° for 35 to 40 minutes.
Mix lettuce, apples and walnuts together. Pour all other ingredients over salad and toss.
Cream sugar and oil. Add eggs and beat well. Add vinegar and food coloring and beat well. Add sifted dry ingredients alternately with milk. Add vanilla and beat well. Bake at 350° for 30 to 35 minutes.
Beat eggs slightly. Stir in corn syrup, sugar, margarine, vanilla and pecans. Pour into unbaked shell. Bake in preheated 400° oven for 15 minutes. Reduce oven to 350° and continue baking for 40 to 45 minutes. Cool.
Mix cocoa, flour, sugar and salt. Add small amount of milk to dampen well. Add remaining milk and stir well. Cook over medium heat, stirring constantly, until mixture thickens. Add vanilla. Great for breakfast over hot buttered biscuits.
Cream Crisco, sugar and vanilla. Add eggs one at a time. Add flour, soda and powder to mixture alternately with sour cream.
Combine the first 3 ingredients in a 1 1/2-quart casserole; set aside. Combine brown sugar and remaining ingredients, stirring until sugar dissolves. Pour over fruit mixture and cover. Bake at 350° for 45 minutes. Serve warm. Yields 8 to 10 servings.
Combine first 3 ingredients. Add pineapple juice. Add ginger ale just before serving.
Combine cake mix and pudding mix. Add oil, egg and vanilla. Add chopped pecans. Roll into small balls. Bake at 325° until brown.
Sprinkle berries with 1/2 teaspoon flour; set aside. Sift dry ingredients and cut in shortening. Add milk and beaten egg. Fold in floured berries quickly; be careful not to mash them. Bake in hot greased muffin pans for 20 minutes at 350° or until done. Yield: 12 to 15 minutes.
Slow simmer sauce, tomatoes and black olives. Season to taste. Prepare pasta according to package directions. Rinse pasta with hot water and drain well. Toss pasta together with tomato mixture. Garnish with Parmesan cheese.
Heat oven to 350°. In a shallow 2-quart baking dish, combine apples, water and lemon juice. In a large bowl, combine brown sugar, flour, cinnamon and salt. Mix well. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts and oats. Sprinkle evenly over apples. Bake at 350° for 40 to 45 minutes or until lightly browned. Serve warm or at room temperature with ice cream or whipping cream, if desired. Yields 6 servings.
Preheat oven to 350°. Mix all ingredients together. Bake for 1 hour at 350°. Top with sauce before serving.
Cook and drain pasta. Mix all ingredients together. Chill overnight. The longer it stands, the better it gets.
Brown hamburger and add pickles, onion, catsup and Tabasco sauce. Heat through. Makes enough for two pounds of hot dogs.
Wash lima beans thoroughly; discard discolored, spoiled beans. Add beans to water and ham bone. Cook, adding water as necessary. When beans are completely soft, cook down to a thick, soupy consistency. Cut chunks of ham from bone and cook in beans. Garnish with diced raw onions, if desired. Yield: 6 servings.
Place 1 tablespoon oil in a skillet and heat. Add raw brown rice slowly, stirring continuously, until each grain is coated with oil. Pour water into a large saucepan; bring to a boil. Add oil-coated rice slowly and cover pot. Reduce heat to low, cover and cook for 30 minutes. Stir-fry mushrooms in 1 tablespoon of sesame oil; set aside. Add remainder of oil to skillet and stir-fry remaining vegetables and garlic. Add cooked mushrooms and rice. Add tamari. Quickly scramble the two eggs and break apart; add to mixture. Toss all lightly and serve. Makes 4 servings.
In a small bowl, combine all ingredients, except whipped topping and cinnamon, until blended. Spoon into two dessert dishes. Cover and refrigerate or serve immediately.
Combine first 8 ingredients. Place in large shallow 1 1/2 quart baking dish. Combine next 3 ingredients. Sprinkle on top. Chill several hours or overnight. Bake at 400° for 25 minutes or until heated. Makes 8 servings.
Cream butter in mixing bowl. Add sugar, creaming with butter. Blend in melted chocolate and vanilla. Add eggs, one at a time, beating rapidly for 5 minutes after each egg is added. Fold into pie shell. Chill several hours. Serve with whipped cream.
Cook broccoli as directed. Add while hot, cream cheese, 1/4 stick margarine and soup. Mix well. Set aside. Cook onion in 3/4 stick margarine until tender. Pick out the onion and add to the broccoli. Save butter drippings and add to cracker crumbs. Place cracker crumbs on top of casserole. Bake at 350° for 20 minutes. Serves 10.
Pack tomatoes in Mason jars. Add first 4 ingredients (dill, garlic, celery and pepper) to each jar. Cook water, vinegar and salt for 5 minutes. Fill jars half-full and seal. Makes about 8 quart jars.
Put a wafer in each of the cupcake papers. Dab each with butter. Mix next 5 ingredients spooning cup 1/2 full. Bake at 375° for 15 minutes. Place 1 Tbsp. pie filling on each.
Scald milk. Add sugar, salt and Crisco. When Crisco is melted, mixture is lukewarm. Sprinkle yeast in 3/4 cup warm water. Add egg to mixture. Add cornmeal and mix well. Add flour to make a soft dough. Turn out on floured board, adding flour and kneading until can hold dough in palm of hand. Put in bowl. Cover until double in bulk. Make into rolls and sprinkle with cornmeal. Makes 24 rolls.
Mix all ingredients in large bowl; cover and store in refrigerator. When ready for muffins, fill greased muffin tins 3/4 full. Bake at 375° for 20 to 25 minutes. Store rest of batter in refrigerator for up to 6 weeks, using as needed.
Combine ingredients and mix well. Pour into a 9 x 13-inch pan, greased lightly. Bake at 350° for 40 minutes.
Mix all ingredients and put in casserole. Crumble chow mein noodles on top. Add a little chicken broth for moisture. Bake 1/2 hour at 350°.
Mix crab meat, along with onions, green pepper and pickles until it's equally distributed. Add Tabasco sauce and 2 tablespoons of mayonnaise. Sprinkle seafood seasoning to your discretion. Serve on lettuce with crackers. Can add Worcestershire sauce (optional). Serves 4.
Combine juices, sugar and grenadine in 2 1/2-quart container. Stir until sugar is dissolved. Just before serving, add ginger ale. Pour over ice ring in punch bowl. Garnish with fresh fruit. Makes 18 (4 ounce) punch size cups.
Cook noodles as directed. Pour off water and stir in butter. Add tuna (with oil if not dieting), mushroom soup and milk to noodles. Stir until mixed well.	Put back on medium heat, stirring often until heated through. Lay cheese on top of mixture; put top on pan and heat again until cheese melts.
Preheat oven to 350°. Mix ham, cheese, mayonnaise and onion. Place 1/3 cup of mixture on each bun. Wrap individually in foil. Bake 15 to 20 minutes or until hot and cheese begins to melt. Serves 8.
Soak oats in boiling water until cool. Cream butter and eggs; add to oatmeal mixture. Sift cinnamon, soda, eggs and salt and add to the other mixture. Bake in 9 x 13-inch pan for 30 to 40 minutes at 350°.
Cook carrots. Cut into lengthwise strips. In skillet, stir brown sugar, salt and butter until bubbly. Add carrots; cook over low heat, stirring occasionally, 5 to 10 minutes or until carrots are glazed and heated thoroughly. Makes 5 or 6 servings.
Combine ingredients. Put into greased casserole. Bake in slow oven at 300°, uncovered, for 1 hour or until set and browned.
Cook noodles in chicken broth. Cook pork sausage until redness is gone. Combine all ingredients and bake in casserole dish until tender for 1 1/2 hours, stirring once. If liquid is needed, add chicken broth.
Sift together flour, sugar, cinnamon, soda and salt. Add beaten eggs, oil, grated carrots, pineapple, vanilla and nuts. Place in 2 large greased loaf pans or 1 large and 2 small loaf pans. Bake in 350° oven for 50 to 55 minutes.
Mix ingredients together. Refrigerate for 1 hour. Drop by teaspoons onto greased baking sheet; sprinkle with sugar on top with 1/2 pecan. Bake at 350° for 8 to 10 minutes.
Mix sugar, milk and flour together. Melt butter in baking pan and pour flour mixture on butter; add fruit. Bake at 350° until brown.
Wash vegetables. Using a coarse blade, grind them up. Sprinkle with pickling salt and let stand overnight. Rinse and drain. Bring to a boil all other ingredients and boil 5 minutes. Fill jars and seal. Process in boiling water bath 5 minutes. Makes 9 pints.
Heat cheese and soup together. After chicken has boiled to tenderness, debone. Layer in casserole dish the chicken, salt and pepper to taste, broccoli, cheese and soup mixture. Crush Ritz crackers and spread on top. Bake at 350° for 30 to 35 minutes.
Cream shortening and sugar; add eggs and stir. Thoroughly stir in dry ingredients, then nuts and gumdrops. Line cookie sheet with foil; spray with vegetable spray. Drop walnut size chunks of dough on cookie sheet. Bake at 375° for 8 to 10 minutes.
Line 9 x 13-inch pan with 8 slices of bread. Cover with ham and cheese; add a layer of 8 more slices of bread. Mix together in bowl, the eggs, milk, mustard and salt. Pour this over the bread layer. Set in refrigerator for 5 hours. Mix 1 cup cornflakes with 1/2 cup melted butter. Sprinkle on top of casserole. Bake at 350° for 1 hour.
Cook broccoli and stir broccoli in dressing. Cook tomatoes in small saucepan over low heat 5 minutes. Serve over fettuccine. Top with Parmesan cheese.
Cut tips off beans and slice 2-inches in length. Cook beans in a small amount of lightly salted water in a covered saucepan for 15 to 20 minutes or until tender. Drain. Set aside to cool. Combine oil, vinegar, garlic, salt and pepper separately and set aside. Add cooled beans to oil mixture; mix well. Refrigerate 1 1/2 hours. Discard garlic before serving. Makes 6 servings.
In Dutch oven over medium heat in hot oil, cook beef until well browned. Add water and next 9 ingredients. Heat to boiling. Reduce heat. Cover and simmer 1 hour or until tender. Remove bay leaf. Add beans (drained). Add parsley. Heat. Pass Parmesan cheese.
Cook first 3 ingredients until tender-crisp. Moisten cornstarch with a little cold water. Add ginger, garlic salt and soy sauce. Add 1/4 cup hot chicken stock and stir. Return to hot vegetable. Cook until thickened. Season to taste.
Cook cake first. Boil the pineapple juice and sugar together for 5 minutes. Pour over cake (9 x 13-inch pan) while still warm. Cool cake. Add sliced bananas and pineapple to top of cake. Fix pudding as directed. Pour over bananas. Put Cool Whip on next. Sprinkle with coconut and nuts if you like, then refrigerate.
combine cake mix, apricot nectar, vegetable oil and sugar; mix well. Add eggs, one at a time, mixing will after each addition. Pour into a greased bundt or tube pan. Bake at 325 degrees for 1 hour. Cool right side up for 15 minutes; remove from pan, sift confectioners sugar and mix with lemon juice. Pour over cake while still warm to make a glaze.
Put whole chicken, cleaned, into large pot of water (1 to 2 gallons). Add salt, garlic and onions. Bring to boil and skim top prior and during boiling. Add chopped carrots and celery. After chicken has boiled for 10 to 20 minutes, remove, skin and debone. Dice chicken meat and put back in pot. Bring back to a boil and add Italian seasonings and spinach. Cook 2 to 5 minutes.
Combine chicken broth and rice in small saucepan. Cover and simmer over medium low heat until rice is tender and liquid is absorbed, about 50 minutes. Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard. Thinly slice mushrooms. Melt 1 tablespoon butter in heavy, large saucepan over medium high heat. Add mushrooms; saute until tender and golden brown, about 5 minutes. Transfer to small bowl. Melt remaining 2 tablespoons butter in same pan. Add onion, garlic, rosemary and thyme; saute until onion is very tender, about 10 minutes. Mix in potato, beef stock and reserved mushroom soaking liquid. Cover and simmer until potato is very tender, about 15 minutes. Transfer soup to blender in batches; puree until smooth. Return to saucepan. Stir in wild rice, mushrooms, 3/4 cup milk and Madeira. Cover; simmer for 15 minutes to blend flavors. Season with salt and pepper. Thin with additional milk, if desired.
Prepare pudding mix, using 1 1/2 cups milk. Fold in Cool Whip. You will need to double for this recipe (Death by Chocolate).
Mix together and put in greased 13 x 16-inch casserole dish and bake at 350° for 20 minutes.
Mix soup with sour cream. Crush crackers. Add poppy seed and margarine. Make 2 layers, starting with chicken, then soup/sour cream mixture, then Ritz/poppy seed mixture. Bake, uncovered, about 20 minutes at 350°.
Mix all ingredients. Bake in lightly greased 10 x 13-inch pan on 300° for 50 minutes or lightly brown.
Grease 8 or 9-inch square pan; dust well with flour. Mix ingredients together and pour into floured pan. Bake 1 hour at 350°.
Cream the butter, sugar, lemon peel and salt. Gradually add lemon juice. If necessary, add a drop or two of water for right consistency. Top with coconut, if desired.
Mix together and heat for 15 minutes in microwave. Can be frozen and/or made ahead to be stored in refrigerator. May be served over hamburger patties, cooked.
Slice and cook 2 pounds carrots. Melt 1/3 stick oleo and 1 small carton Velveeta cheese. Drain carrots and mix with butter and cheese. Melt 2/3 stick oleo and put in 1/4 pound crackers. Brown the crackers for 15 minutes, then put on top of carrots. Heat in moderate oven.
Mix well. Put in small jars and seal with paraffin. Makes approximately 9 pints.
Heat oven to 350°. In a skillet, saute the garlic in the olive oil. Add the meat to the skillet and brown. Add salt, pepper and tomato sauce. Simmer for 20 minutes. Cook noodles according to package directions; drain and set aside. In a separate bowl, combine the cream cheese, sour cream and green onions. Place the noodles in a greased 13 x 9-inch casserole dish. Top with cream cheese mixture and then the meat mixture. Sprinkle cheese on top. Bake, uncovered, until hot and bubbly (about 30 minutes). Makes 8 servings.
Mix Knox gelatine and 2 cups cold water together. Set aside. Mix remaining ingredients together and bring to a boil. Combine with first mixture and add 1 cup cold water. Pour into large pan or 2 small ones and jell.
Combine condensed milk and water in large bowl. Add pudding mix and beat well. Chill about 5 minutes. Fold in Cool Whip and mix well. (Make sure Cool Whip is not frozen because it will not mix easily if frozen.)
Mix well and line 9 x 15-inch pan. Save 3/4 cup crumbs for top.
In saucepan, combine dates, raisins, prunes and water. Bring to a boil and boil for 5 minutes. Stir in margarine and salt. Set aside to cool. Add remaining ingredients to fruit. Stir just until dry ingredients are moistened. Spoon into greased mini muffin pans. Bake at 350° for 15 minutes. Yields 32 muffins.
Drain juice from cherries and pineapple; add water to make 2 cups. Heat juice to boiling. Add gelatin and stir until dissolved; cool. Add Cola and fruits to gelatin mixture. Pour into 1 1/2-quart mold or container. Chill until set.
Mix well. Pour into an unbaked pie shell and bake at 400° for 15 minutes, then at 350° for 30 minutes.
Blend shortening and sugar. Add eggs. Add all remaining ingredients. Bake at 350° for 50 to 60 minutes in a greased loaf pan.
Squeeze water out of spinach. Chop chestnuts and onion. Mix together and add seasonings and mayonnaise. Mix well. Spread on bread.
Add 4 cups flour and mix thoroughly 10 minutes 1 teaspoon salt in 1 teaspoon water. Let rise two times. Put bottom in cornmeal-flour for top. Slice after rises.
In a medium bowl, toss apples with lemon juice. Stir in celery, nuts, raisins and grapes.
Mix the ingredients together well and place in a 2-quart casserole dish. Top with the following mixture and bake at 350° for 25 minutes:
Mix peanut butter and cream cheese until creamed. Add confectioners sugar and mix. Add half of the tub of Cool Whip and mix until smooth. Pour into graham cracker crust and put the rest of Cool Whip on top of pie. Freeze or refrigerate. Fast, easy and good.
Add vegetables and meat to crock-pot. Add V-8; season with oregano or Italian seasoning or your favorite spice combo. Cook on slow/low crock-pot setting for 6 to 8 hours. Serve in large soup bowls. Sprinkle with Parmesan cheese. Delicious! Makes about 200 calories per serving.
Chop broccoli into bite size pieces. In large bowl, add broccoli, onion, cheese and bacon. Toss. In small bowl, whisk together mayonnaise, sugar and vinegar. Pour dressing over broccoli mixture and toss. Refrigerate for one hour and toss before serving.
Simmer chicken in water to cover until tender; cool, bone and cube. Reserve 1 cup stock. Combine chicken soup and milk. Spread in 13 x 9 x 2-inch baking dish. Sprinkle with stuffing mix. Melt margarine in stock and pour over chicken mixture. Bake at 350° for 30 minutes.