HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Prepare cornbread according to package directions. On wax paper, toss chicken with flour. In large skillet over medium-high heat cook chicken in oil 5 to 7 minutes until brown. Add onion and cook 3 minutes until tender. Stir in jalapeno peppers and next 5 ingredients. Cook 5 minutes until cheese is melted and chili is heated through. Serve over warm cornbread.
Cream oleo and sugar together, add all other ingredients and mix thoroughly. Pour into paper-lined tube cake pan. Bake at 275° for 3 hours.
Add 2 packages Jell-O to 2 cups boiling water. Add 1 3/4 cups cold water. Let set in refrigerator until firm. When firm, mix in another bowl the lemon Jell-O and boiling water. Add pineapple. Cool slightly. Then add cream cheese (beat until smooth). Add whipped topping and mayonnaise. Pour over lime gelatin. Next, dissolve cherry Jell-O in 2 cups boiling water and 1 3/4 cups cold. When syrupy, pour over set up lemon. Refrigerate.
Let cream cheese soften for 15 to 20 minutes, then mix cream cheese with olives, cheese and green onions in a small bowl. Spread mixture onto a tortilla and roll tortilla tightly (repeat with all tortillas). Cover rolled tortillas with a wrap or foil and place in refrigerator for 1 hour. Slice tortillas into spirals and place on a circular plate with picante sauce as a dip.
Rinse split peas and soak for 1 hour. In large pot, put split peas in 8 cups of water. Chop onions, garlic and carrots and mix in the pot. Finely chop parsley and dill. Add with the remaining seasonings. Cook 2 hours on medium heat. Add water to thin if needed.
Make Jell-O with 1 cup of liquid (using 1/2 cup juice from oranges and 1/2 cup hot water). Let cool. Add sherbet; mix real good. Add Cool Whip, then oranges.
Brown ground beef. Cook onions with beef; drain. Pour into large casserole (9 x 13-inch or larger). Place Tater Tots on top of ground beef. Cover Tater Tots with soup. Bake for 45 minutes in 350° oven. Great covered with sliced cheese or Cheez Whiz.
Prepare jello with water and juice; let stand until it begins to thicken. Chill canned milk; whip and add sugar. Then add lemon juice and whip. Spread dish with graham cracker crumbs. Pour in mixture and top with more crumbs.
Combine all ingredients and refrigerate overnight. Place in a 9 x 13-inch dish. Bake at 350° for 1 hour and 15 minutes.
Cream together brown sugar, shortening and eggs. Sifted together, stir in flour and soda. Add vanilla. Mix well. Add potato chips (crushed) and chopped nuts to the other ingredients. Mix well.
In large saucepot, combine chicken broth, carrots, celery and rice. Bring to a boil and cook for 10 minutes. Add cooked chicken and parsley to taste. Simmer for 5 to 10 minutes. Serve.
Wash cucumber well. Grate unpeeled cucumber. Drain cucumber very well until almost dry. Combine with other ingredients.
Cream the cheese until smooth. Stir in Eagle Brand and pudding mix. Fold in half of the whipped topping. Layer in a dish the pudding, cookies and bananas. Top with remaining topping. Chill.
Brown rice in 2 tablespoons oil. Add green onions and cook lightly. Stir in broth and wine. Pour into large casserole dish. Add salt and pepper to taste. Dot top of rice casserole with butter. Cover and bake at 375° until fluffy.
Cut up meat and brown in hot shortening. Add onion and garlic. Cook until crisp-tender. Add remaining ingredients, except noodles. Add noodles last.
Mix flour, sugar, margarine, vanilla and salt. Add pecans. Roll into balls and bake in 350 degree oven for 15 minutes. Roll in 10X sugar while hot.
Tear lettuce into bite size pieces in large salad bowl. Combine lettuce with watercress. Arrange wedges of tomatoes and avocado slices around edge of bowl. Spoon chicken into center of bowl. Arrange egg slices around chicken. Sprinkle bacon, Blue cheese and chives over all. Use Fresh Lemon Dressing.
Chop fruit, nuts and dates; add milk to this mixture. Put brown paper in an oblong pan and grease well. Bake at 270° for 45 to 50 minutes. Let stand 10 to 15 minutes. Turn out onto waxed paper on which powdered sugar has been sprinkled. Cut in strips. Roll in more powdered sugar if desired.
Stir together milk, lemon juice, crushed pineapple, 4 ounces of Cool Whip and nuts. Pat into a graham cracker crust. Let chill. Top with remainder of the Cool Whip. Sprinkle with nuts, if desired.
Preheat oven to 400°. Brown beef; drain. Add sauce, onion and brown sugar. Simmer for 5 minutes. Separate biscuit dough into 12 biscuits. Place one biscuit in each of 12 greased muffin cups, pressing dough up sides of each cup. Spoon meat into cups. Sprinkle top with cheese. Bake for 10 to 12 minutes.
Heat butter and water. When mixture is boiling, add flour all at once and stir vigorously until mixture no longer sticks to sides of pan. Remove from heat and cool slightly. Add eggs one at a time, beating after each addition. Drop by tablespoons onto a well-greased cookie sheet about 2 inches apart. Bake at 450° for 20 minutes. Reduce heat to 325° and bake 20 minutes longer. Remove from baking sheet and cool. When ready to serve, cut open one side and fill.
Cut watermelon in half lengthwise leaving one inch in center crosswise to look like a basket, then scoop out and remove seeds. Scoop into melon balls. Put in a 5-quart container, then cut cantaloupe in half and scoop out into balls and put in container. Add blueberries, refrigerate at least an hour. When ready to serve, peel and slice bananas. Mix with the rest of the fruit, pour into hollowed out watermelon.
Spread pizza sauce onto tops of pita bread. Sprinkle chunks of Feta cheese, grated Mozzarella and Parmesan cheese on top. Top with chopped Calamata olives, sun-dried tomatoes, artichoke hearts, pressed garlic and chopped, fresh basil. Cook in preheated oven at 400° for approximately 15 to 20 minutes.
Mix ingredients together in a jar with a tight fitting lid. For each cup of tea, mix 2 heaping tablespoonfuls in a cup and fill cup with boiling water. Stir.
Cream together margarine, sugar and egg. Add flour, baking powder, baking soda and salt. Alternate with the fruit juice. When combined add raisins, pecans and apples. Fold in. Pour into three small loaf pans, greased. Bake at 350° for 45 minutes. Serve warm right from pans.
Prepare rice (cook); saute ground beef, onion and bacon bits (brown). Stir in soup and water; bring to a boil, stirring constantly. Alternate layers of cut cabbage and ground beef mixture in a casserole. Bake covered at 375° for 1 hour or until cabbage is cooked.
Soak bread crumbs in milk; add meat, eggs and seasonings. Add cubed cheese and green peppers. Mix well and form into a loaf. Bake at 350° for 1 hour.
Drain oranges and pineapple. Mix sour cream, coconut and marshmallows. Fold in drained fruits and mix. Set in refrigerator several hours before serving.
Cook and stir rice and onion in butter until rice is yellow and onion is tender. Stir in raisins, bouillon, curry powder and salt. Pour into ungreased 1 1/2 quart casserole. Stir in water. Cover and bake in 350° oven until liquid is absorbed, 25 to 30 minutes. Stir in almonds. Serve with chicken or lamb. Serves 6.
Beat egg white and sugar until stiff peaks form (it takes a long time). Add chopped nuts and drop by teaspoon on lightly greased cookie sheet. Bake at 275° for 30 minutes.
Saute onions in oil until clear. Add carrots. Saute until soft. Add flour and stir. Add chopped tomatoes and paste (or small can of tomato paste). Stir. Top off with enough water to fill the skillet, leaving room for stirring. Add parsley, salt and pepper and basil to taste. Simmer until thick.
Combine sugar, syrup, milk and salt in saucepan. Bring to boil. Cover and let boil for one minute to allow steam to wash down crystals that cling to sides of pan. Uncover pan and cook, using candy thermometer to 236° or soft ball stage. Remove from heat and add butter. Cool to lukewarm. Add vanilla and peanut butter and beat until candy begins to thicken and lose its high gloss. Turn into 8 x 8 x 2-inch pan (buttered) and cut.
Sift together first 3 ingredients. Mix brown sugar and oatmeal. Cut in Crisco until crumbly. Put layers in 8 x 9-inch pan. Put half of mixture in bottom of pan, applesauce in center and mixture on top. Bake in hot oven at 375° until brown, 25 to 30 minutes.
Preheat oven to 350°. Cream shortening and sugars. Add egg and extracts. Beat well. Add flour, baking powder, salt and nuts. Mix until blended.
Fry bacon in 4-quart Dutch oven over medium heat until crisp. Remove bacon with slotted spoon and drain on paper towel. Brown half of beef cubes in pan drippings. Remove and brown other half. Saute onion, green pepper, celery and garlic in pan drippings until tender (about 5 minutes). Stir in remaining ingredients including beef and bacon. Cook over high heat to a boil, about 7 minutes. Reduce heat and simmer approximately 1 hour until meat is tender.
Use Saran Wrap to cover dish during microwaving. Microwave meat 4 to 5 minutes on High. Using a colander, drain off grease. Microwave onion and green pepper together on High for 2 minutes. Combine all the ingredients, except cheese. Mix well and microwave on High for 18 to 20 minutes, stirring halfway through. Let stand covered for 5 minutes. Sprinkle cheese on top. Recover and microwave until cheese has melted.
Mix all ingredients except the catsup, steak, barbecue or chili sauce together thoroughly. Spread the catsup over top, if desired.
Crumble ground beef into 4 cup measure. Cover loosely and microwave on High (100%) until very little pink remains, 1 1/2 to 2 minutes. Break up and drain. Stir in onion, chilies, salt, cumin and garlic. Microwave uncovered until hot and onion is tender, 2 to 3 minutes. Toss avocado and lemon juice; stir avocado and tomato into beef mixture. Spoon into taco shells. Top with sour cream and cheese. Serve with taco sauce if desired. Makes 2 servings.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake for 9 to 10 minutes for a chewy cookie; bake 12 to 13 minutes for crisp cookie at 375°. Cool 1 minute on cookie sheet. Remove to wire rack. Cool completely. Makes about 5 dozen.
Bring boiling water, white sugar and cream of tartar to a boil in a saucepan. Add crackers and cook 2 minutes. Do not stir. Pour in unbaked pie shell. Sprinkle with cinnamon; dot with butter. Put on top crust and bake 10 minutes at 425°; reduce to 325° and bake 20 minutes longer.
Mix crushed cookies and butter; press into bottom of 9-inch spring form pan. Bake at 325 for 10 minutes (Bake at 300 degrees for 10 minutes if using a dark nonstick spring form pan).
Remove crusts. Butter each slice, place six slices of bread, butter side down in 9 x 13-inch pan. Cover with cheese slices. Repeat layers. Put grated cheese on top. Pour milk and egg mixture over all. Refrigerate four hours or overnight. Bake 1 hour at 350° and let stand 20 minutes before serving. Makes 15 servings.
Cook and drain the ground beef. Cut peppers in quarters. Mix onion, beef, ketchup, rice and soy sauce together. Grease casserole dish and line dish with bell peppers. In center, fill with beef mixture and bake 45 to 50 minutes at 350°. Turn oven off and cover meat dish with cheese. This dish needs to be covered so as not to dry out.
Make the pie crust. Bake and cool completely. Make up the pudding using the milk. Pour into the cooled crust. Chill at least 1 hour. Make up whipped topping according to package instructions. Spread on top of the pie and serve.
Cream sugar and margarine. Add eggs, one at a time, beat well. Add vanilla. Sift dry ingredients and add alternately with coffee. Put in greased and floured jelly roll pan. Bake in 350° oven for 25 minutes.
Pour milk into bowl, add pudding mix and beat with a wire whisk until well blended. Let stand for 5 minutes. Fold in whipped topping, stir in 1 cup cookies and rocks into pudding mixture. Spoon into pie crust. Sprinkle remaining cookies. Freeze about 4 hours, then serve.
In small saucepan, mix cornstarch and water. Add next 6 ingredients and boil until thickened. Cool slightly. Brush raw chicken with this glaze. Bake at 425° for 30 minutes, brushing with glaze every 10 minutes. Turn chicken. Bake 30 minutes more, brushing occasionally. Add drained canned pineapple during last 10 minutes of baking.
Steam squash 10 to 12 minutes, until tender. Cook onion and garlic in butter until tender. Stir in salsa, salt and pepper. Gently stir in squash. Place 1/2 squash mixture in 1 1/2-quart casserole. Sprinkle with 1/2 cheese. Top with remaining squash, then cheese. Bake, covered, in a 400° oven for 15 to 20 minutes. Makes 4 to 5 servings.
Melt Milky Ways in one stick of margarine. Cream sugar and one stick of margarine. Add eggs, flour, and soda alternately with buttermilk. Add melted candy mixture and nuts. Bake in 3 9 inch pans at 325° for 30 to 40 minutes. Frost with Milky Way Icing.
In a large skillet melt margarine; saute onion, celery and garlic 3 minutes. Stir in tomatoes, bay leaf, Worcestershire, salt and hot pepper sauce. Simmer 15 minutes or until thickened. Add mushrooms. Roll fillets. Arrange in sauce. Cover and cook 10 minutes longer or until fish is done. Remove bay leaf. Remove fish to serving platter. Spoon sauce around fish. Sprinkle with parsley, if desired. Can be served over rice. Yields 4 servings.
Note: The rolls may be prepared ahead, covered and refrigerated up to 2 hours. Bake as directed.
Layer cooked and cut chicken in bottom of 9 x 13-inch casserole. Combine soup and sour cream and pour over chicken. Melt butter or margarine, add crushed crackers and top casserole. Bake at 325° until heated thoroughly, about 40 minutes. Yields 8 to 10 servings.
Blend together all ingredients. Press mixture firmly in bottom and sides of ungreased baking pan (7 1/2 x 11 1/2 x 1 1/2 inches). Bake in moderate oven (375°) for 10 minutes.
In large baking dish, take 1/2 package Doritos and crush in bottom of Pyrex casserole dish. Mix cans of soup and Ro-Tel and pour over chips. Spread onion. Add chicken and cubed Velveeta cheese and put on top. Spread crushed chips over all. Bake at 350° for 30 minutes.
Wash and dry scallops and shake them in flour. Heat oil in large frying pan. Add scallops and cook them very quickly, tossing them in the oil so that all sides are browned.
Combine all ingredients in a large mixing bowl. Stir until blended. Fill large greased muffin pans 2/3 full. Bake in a hot oven (425°) for 12 to 15 minutes or until muffins are brown. Makes 10 to 12 large muffins.
Boil peppers until partially tender. Brown beef with onion and garlic. Drain and mix with rice, salt and pepper. Stuff peppers.
Cook beef, onion, pepper, garlic and seasonings until beef is lightly browned. Add remaining ingredients. Cover. Cook over low heat 1 hour. Stir often. Uncover and cook to desired consistency. Makes 6 to 8 servings.
Combine and mix first 6 ingredients in order. Add apples and nuts. Bake in tube pan at 350° for 1 hour.
Combine quickly, but gently, the ice cream, pumpkin, sugar and spices. Spread into crust. Freeze until firm (1 hour or overnight). Serve with whipped topping.
Beat the egg. Add the milk and bread crumbs; let soak. To the hamburger, add salt and pepper to season. Add this to milk and bread mixture; mix. Shape hamburger mixture into small patties; brown in the butter in a skillet. Put in casserole. Put the mushroom soup and water in skillet with butter; stir until hot. Pour over patties. Bake in a 350° oven for 1/2 hour or longer.
Place vegetables in a small colander or strainer; drain well. Beat together cream cheese and lemon juice until smooth. Stir in vegetables and pepper. Makes 2 cups. Serve with chips or crackers.
Preheat oven to 325°. Grease and flour 10-inch Bundt pan. In large bowl with mixer at low speed, beat sugar and margarine or butter until blended. Increase speed to high; beat until light and fluffy, about 10 minutes. Reduce speed to low. Add flour and remaining ingredients. Beat until well mixed, constantly scraping bowl. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Spoon batter into pan. Bake 50 to 55 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Remove from pan. Cool completely.
Cook macaroni in salted water until tender; drain off water. Combine melted margarine and flour over low heat. Heat milk in a large saucepan. Add the fat/flour mixture. Stir thoroughly until blended. Add the macaroni; simmer until mixture begins to thicken. Add shredded cheeses and salt. Simmer until cheeses melt. Makes 3 to 4 servings.
Slice apples vertically into 1/2-inch slices. Remove seed. Sprinkle on lemon juice to keep apples from turning brown. Spread 1/4-inch layer of peanut butter on one side of each slice. You will need two slices for each Chuckle. Nestle 4 marshmallows into peanut butter and a slice. Place another slice of apple, peanut butter side down, on top of the marshmallows. Press the two slices gently together.
Mix sugar, cornstarch, cinnamon and nutmeg together in a bowl. Gradually stir in the hot water and lemon juice. Cook to boil and then gradually add blueberries and bring to a boil. Great on pancakes or on top of vanilla ice cream.
Melt butter in saucepan, add onions and saute until lightly browned (about 5 minutes). Add water, bouillon, pepper and Worcestershire sauce. Simmer, covered, 1 to 1 1/2 hours. Pour soup into broiler safe bowls, break 1 slice of bread into large cubes and float on top of soup (1 slice for each bowl of soup). Place cheese on top of each bowl. Place under broiler until cheese bubbles and browns slightly. This is the easiest "homemade" soup I've ever made!
In a large Ziploc bag, combine flour, poultry seasoning, garlic salt, paprika, pepper and cayenne pepper. Add chicken and shake to coat. In a large skillet, cook chicken in butter for 8 to 10 minutes or until done.
Melt butter in large skillet. Add next 8 ingredients. Bring to a boil. Add shrimp. Cook over medium heat for 5 to 10 minutes, stirring occasionally. Garnish with lemon wedges. Serve with wild rice.
Cut zuchini lengthwise. Scoop out inside to within 1\4 inch of skin. Dice the insides with onion, peppers and mushrooms. Saute in frying pan to slightly tender. Add tomato sauce and croutons. Refill shells, sprinkle with cheese. (your choice). Put in lightly greased casserole dish. Bake at 300° for 20-25 min., until tender and cheese is melted.
Cut meat into 1/4-inch slices. Toss with cornstarch in large bowl until coated. Saute beef a few slices at a time, in 1/4 cup of the oil in a wok until no pink remains, about 3 minutes. Remove meat as it cooks to a warm platter. Saute peppers, onions and garlic in remaining oil until tender, about 3 minutes. Return meat to wok. Stir in soy sauce and water. Continue cooking, stirring and scraping brown bits in wok, until sauce thickens.
Bring first 4 ingredients to a boil. Cook until reduced to half. Add honey. Remove from heat and add the remaining ingredients, stirring well. Cover and chill overnight. Keep refrigerated when not in use.
Line pie pan or casserole dish with chips. Layer meat, beans, sour cream, onion, olives and cheese. Warm in oven until cheese is melted.
Position rack in lower third of oven. Preheat oven to 450°. Grease 6 (6-oz) custard cups. Set custard cups in jelly roll pan for easier handling; set aside. Beat eggs in large bowl with electric mixer at low speed 1 minute. Beat in milk and butter until blended. Beat in flours and salt until batter is smooth. Pour evenly into prepared custard cups. Bake 20 minutes. Reduce oven temperature to 350°. Bake 15 minutes; quickly make small slit in top of each popover to let out steam. Bake 5 to 10 minutes or until browned. Remove from cups. Cool on wire rack 10 minutes. Serve warm or cool completely. Makes 6 popovers.
In a Dutch oven, heat the butter and brown the meat well on all sides. Add the remaining ingredients. Bring to a boil; cover and simmer for about 2 hours, until the meat is tender. Cut the meat into thin slices. Serve it surrounded by the vegetables and with the gravy on the side.
In large skillet, cook bacon just until crisp. Remove bacon; drain fat from skillet. Add corn oil. Heat over medium heat. Add onion; saute 6 to 8 minutes or until browned. Stir in tomatoes with juice, breaking tomatoes with spoon. Add bacon, cider vinegar, sugar, salt and crushed red pepper. Bring to boil over medium heat. Reduce heat to low. Simmer, uncovered, 10 to 12 minutes, stirring occasionally. Toss with angel hair. Makes 4 servings.
Beat in one bowl the eggs, sugar and oil. Add flour, soda, baking powder, cinnamon and salt. Mix with the egg mixture. Peel 5 medium apples and grate them, then add to batter. Spread on greased cookie sheet. Sprinkle chopped walnuts on top and chocolate chips on top of nuts. Bake at 325° for 25 to 30 minutes.
Cook bacon and sausage. Chop in small pieces and mix together. Set aside. Put half of bread cubes in bottom of a 9 x 13-inch greased baking dish. Cover with half of cheese, then half the bacon and sausage mixture. Repeat; set aside.
Brown meat with onion until done. Drain excess fat. Stir in dry Ranch dressing mix. Add fresh tomatoes and cooked rice. Let cool while preparing peppers, then add sour cream.
Cut chicken into approximately 1-inch squares. Combine all dry ingredients and mix well. Dip chicken pieces in butter, then in dry mixture. Coat well. Place chicken pieces on baking sheet which has been covered with aluminum foil. Bake at 400° for 10 to 15 minutes. Yields 3 to 4 servings.
Open can of pie filling (your choice) and place on top of angel food cake. Let it run down sides of cake. Place Cool Whip on top and nuts. Looks fantastic and tastes even better. Low-fat!
In a large bowl, mix cereals, pretzels and snack crackers. Pour into large baking pan, 15 x 10 x 1, ungreased. Mix remaining ingredients together and pour over cereal mix. Toss to coat. Bake at 225° for 2 to 2 1/2 hours, stirring every 30 minutes. Store in airtight containers.
Cream margarine and granulated sugar until light. Add eggs, one at a time, beating thoroughly after each. Add sifted dry ingredients alternately with milk, beating until smooth. Add vanilla, raisins and nuts. Pour 3/4 of batter into a 10-inch tube pan lined on bottom with waxed paper. Mix remaining batter with cocoa and cinnamon and spoon onto batter in pan. Run a knife through batter to marbleize. Bake at 350° about 1 hour and 15 minutes. Let stand in pan 5 minutes, then turn out on rack; peel off paper. Cool and sprinkle with powdered sugar.
Break up bread slices real fine and break eggs into it. Mix until real wet. Add peppers, onions and catsup. Mix well. Last, add hamburger and mix thoroughly.
Boil water for pasta. Meanwhile in skillet, heat butter and oil. Saute onion and garlic. Add peppers and mushrooms and heat through. When pasta is almost cooked add the tomatoes and broccoli to mixture in skillet (steam broccoli beforehand, if you prefer them more tender). Pour mixture over pasta. Season. Add cheese if preferred.
Mix together first 4 ingredients. Measure 1 cup of water and add only enough to the dry ingredients to make a paste. Blend into the paste, egg yolks, followed by the remainder of the water and evaporated milk. Cook over slow fire, stirring mixture frequently. Add butter during cooking process. When filling is thick (do not overcook), add vanilla. Pour into baked pastry shell and top with meringue or whipped cream. If topped with whipped cream, chill before serving.
Cook broccoli as package directs and drain. Place in buttered casserole dish. Slice cheese in strips and place over broccoli. Sprinkle cracker crumbs over all. Pour melted butter over crackers. Bake at 350° for 20 to 30 minutes.
Boil shrimp until they turn pink about 8 minutes. Do Not over cook. Drain and rinse with cold water; drain again. Chop coarsely. Mix rest of ingredients together. Add shrimp and season to taste.