HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, salt, pepper and cumin; coat steak and brown in large skillet. Stir in celery, onion, carrots, water and chili sauce (or salsa). Heat to boiling, reduce heat, cover and simmer, stirring occasionally until beef is tender, 45 to 60 minutes. Add beans with liquid and green pepper. Cover and simmer until beans are hot and green pepper is tender-crisp, about 10 minutes. Serve with rice.
Slice cucumbers, onions and peppers. Pour salt over them and cover with water. Add ice and hold down with a plate for 3 hours. Drain.
Preheat oven to 350°. Microwave chicken breasts or use cooked chicken breasts. While chicken is cooking, prepare stuffing mix as directed on the package. Also, heat soup, adding 1/2 can of water or milk. Cook carrots and peas for 5 minutes. Cut up cooked chicken and mix with soup and peas and carrots. Set aside. Using 1/2 stuffing mix, layer bottom of 8-inch baking pan, add chicken mixture on top and then cover with remaining stuffing. Bake uncovered for 30 minutes at 350°. Diced potato or diced onion can be added to chicken mix if desired.
Cut up onion, carrot, potato and celery. Put broth in a pan and heat to boiling. Add cut-up fresh vegetables and salt. Cover and boil gently, about 20 minutes, until vegetables are tender.
In a 3-quart saucepan, combine soup, milk, cheese and pepper. Stir. Add noodles and chicken. Heat through on medium heat, stirring occasionally. Makes 4 1/2 cups or 4 servings.
Cream sugar and shortening together. Mix well. Mix 1 egg at a time, mixing well. Alternate mixing flour and sour cream, ending with flour. Add flavorings; mix well. Grease and flour a Bundt tube pan. Bake at 350° for 1 to 1 1/2 hours. Let cake cool in pan for 20 to 30 minutes before removing.
Combine all ingredients and marinate shrimp at least 8 hours in fridge. Serve.
Blend until crumbly. Pat into large pizza pan. Bake at 300° for 10 to 15 minutes. Cool completely.
Microwave chocolate and milk in large bowl on High for 1 to 2 minutes until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in vanilla and nuts. Spread in greased 8-inch square pan. Refrigerate until firm.
Mix all ingredients, except 1/4 cup cheese. Put into a greased casserole dish. Bake at 350°, uncovered, for 1 hour. Sprinkle with remaining cheese the last 10 minutes.
Mix all ingredients; marinate in refrigerator overnight. Bake on cookie sheet at 225° for 2 hours. Baste and cook at 275° for 1 1/2 hours longer.
In a 1 1/2-quart casserole dish, combine soup, milk, soy sauce and pepper. Stir in broccoli and 1/2 can onions. Bake at 350° for 25 minutes; stir. Top with remaining onions and bake 5 minutes more. Add Velveeta or Cheez Whiz for variety.
Crumble corn bread and bread. Add onion soup mix, sage, pepper, salt and poultry seasoning. Stir in eggs, celery soup, chicken soup and enough broth to make a very moist dressing. Place dressing in large roasting pan. Bake at 400° for 30 minutes, or until browned. Stir once or twice during the first 20 minutes of baking. Makes 12 to 14 servings.
Heat oil in a small skillet. Dip tortillas in oil for 10 seconds or until limber. Drain on a paper towel. Place 2 tablespoons cheese and 1 tablespoon onion on each tortilla and roll up. Place tortilla seam side down in a 12 x 7 1/2 x 2-inch baking dish.
Sift together flour, soda, cocoa and salt; set aside. Cream butter and vanilla. Add sugar gradually, creaming until fluffy. Add egg and beat thoroughly. Alternately add water and dry ingredients to creamed mixture. Gradually add oats, stirring well. Mix in chocolate chips. Drop 2 inches apart on greased cookie sheet. Bake at 350° until done. Don't overbake!
Mix first 3 ingredients and press in 9 x 13 pan. Bake at 325° for 20 minutes or until light brown. Cream the cream cheese, powdered sugar and 1 cup Cool Whip. Spread on cooled crust. Mix pudding and milk until thick. Spread on cream cheese mixture. Top with remaining Cool Whip. Refrigerate.
Toss peaches, 1/3 cup sugar and cinnamon in a large bowl. Spoon into a lightly greased 8-inch square baking dish or a 9-inch deep dish pie plate. Set aside.
Cut chicken into strips and chunks. Cook until all pink color is gone in butter. Add Worcestershire sauce, barbecue sauce, bell pepper, onion and mixed vegetables. Cook until vegetables are tender. Chicken amount may vary as to number to be fed.
Mix flour, salt and sugar together well. Add milk and oil; mix up well. Divide dough into 2 parts. Put 1/2 dough in pie pan and pat to edges and up to rim. Pat the other half on wax paper, dump on top of pie filling and crimp. Bake at 425° for 30 minutes. Makes 2 crusts.
Mix and blend together. Put into buttered baking dish and bake at 350° until brown.
Cream together first 4 ingredients. Add sour cream and nuts. Pour into a 9 x 13-inch greased pan. Top with 1/2 cup brown sugar and 1 teaspoon cinnamon. Cover. Refrigerate overnight. The next morning, bake at 350° for 35 to 40 minutes.
Mix together all ingredients. Bake at 350° for 40 minutes in a 9 x 13-inch pan. Frost with Pineapple Icing.
Sift together flour, baking powder and salt; set aside. Place brou and milk in mixing bowl; stir. Let stored until cereal is softened (perhaps five minutes). Add egg, oil and molasses. Beat well; add sifted dry ingredients, stirring only until combined. Put butter evenly into six greased muffin tins. Bake in preheated 400° oven for about 25 minutes or until muffins are golden brown.
Combine all ingredients in a large casserole dish. Mix well. Bake in a preheated 250° oven for 3 hours. Stir everything.
Separate biscuits and cut into quarters. Cut cheese into 40 small cubes. Wrap a biscuit piece around a cheese cube and seal edges. Melt margarine in pan. Roll each biscuit in margarine and leave in pan. Bake at 450° for 8 minutes, until lightly browned. Makes 40 puffs. Serving Size: 4 puffs equals 1 bread and 1 fat.
Cream first 2 ingredients. Add eggs and pineapple. Fold in bread. Bake at 350° for 30 minutes.
Add oil, vinegar, sugar and salt to cucumbers and onions in Tupperware. Shake well and refrigerate overnight.
Brown meat in oil about 5 minutes and drain. Add soy sauce and water, simmer 10 minutes. Add onions, celery and peppers, cut in length-wise strips. Simmer 5 minutes. Add mushrooms, salt and pepper and cook until tender. Thicken with cornstarch. Serve over rice.
Follow the directions on the box of cake mix except reduce the water to 1/2 cup. Add the canned pumpkin and pumpkin pie spice. Spread into a 13 x 9-inch pan and bake as directed. Cool and frost with vanilla frosting mixed with 1/4 teaspoon cinnamon. Decorate with candy pumpkins.
In 3-quart saucepan, place potatoes and enough water to cover potatoes. Cook over high heat until water comes to a full boil (4 to 6 minutes). Reduce heat to medium. Continue cooking until potatoes are fork-tender (8 to 12 minutes). Drain potatoes, then return to pan (can quarter potatoes, if desired). In a small bowl, stir together all remaining ingredients. Pour over potatoes. Cook over medium heat, gently stirring, until thoroughly heated, 3 to 5 minutes. Yields 6 servings.
Position knife blade in food processor bowl; add chopped onion and process until smooth. Measure 1/2 cup onion puree and set aside; reserve any remaining puree for other uses.
Melt fat in large skillet; season chops with salt and pepper. Brown chops lightly on both sides. Remove from skillet to baking pan. Pour mushroom soup and water. Cover with foil and bake at 350° until desired tenderness. Makes 6 servings.
In a heavy pan, cut and cube tenderloin and saute in butter, onions, peppers, garlic, salt and pepper until cooked. Add cubed ham, nutmeg and cloves and simmer on low heat for 3 to 5 minutes. Add broth and cut up sausage; increase your heat. Bring this mixture to a boil; add your rice and stir. Lower your heat again and simmer, covered, for 20 minutes or until rice is tender and most of the liquid has been absorbed. Pour into serving dish and sprinkle with cayenne pepper. Serve hot!
Peel, chop and seed tomatoes. Allow to drain in a colander. Chop onions and peppers (put through food processor). In large pot over high heat combine all ingredients. Bring to a boil. Reduce heat to medium and cook, stirring occasionally, 45 minutes to 1 hour or until thick. Stir often to prevent sticking.
Cook and drain noodles. Combine all ingredients. Bake in greased baking dish at 350° for approximately 45 minutes until hot and bubbly.
Cook ingredients until thick, about 1 hour. After it comes to a boil, put in pint jars and seal.
Boil raisins 20 minutes in small amount of water; drain. Cream margarine and sugar, add egg and beat well. Sift dry ingredients. Add to creamed mixture. Stir in raisins. Spread in greased 9-inch square pan. Sprinkle top with sugar. Bake 30 minutes in 350° oven. Cool; cut in squares.
Peel potatoes or just scrub and rinse. Cut potatoes into thin slices but not all the way through. Use a handle of a wooden spoon to prevent knife from cutting all the way.
Cream the butter and sugar until fluffy. Add eggs, one at a time. Sift flour before measuring, then add spices and salt to the flour. Dissolve soda in buttermilk and add alternately with dry ingredients to the creamed mixture. Add the raisins, dates and nuts by hand, mixing well. Add jam last. Bake in lightly greased Teflon tube pan (angel food cake pan) at 325° about 2 hours. Treat like fruitcake. Store 1 month before eating. May be kept in cool place up to 1 year.
Saute onion and hamburger in butter. Add seasonings. Spread 3 cups cabbage in 2-quart baking dish; cover with meat mixture. Top with remaining cabbage; pour soup over top. Bake, covered, at 350° for 1 hour.
In a mixer, mix all ingredients together except tortillas. Spread medium-thick layer on tortilla and roll up like a jelly roll. Put in freezer for about 15 minutes. Cut into 1-inch pieces. Keep chilled until ready to serve. Serve with salsa. Great for office potlucks!
In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice, peel and salt. Cook over simmering water for 15 minutes or until mixture is thickened and reaches 160°. Cover and store in the refrigerator for up to 1 week. Serve chilled with scones, biscuits or English muffins. Yield: 3 1/2 cups.
Combine water, sugar and cornstarch in a saucepan. Cook over slow heat until thick and clear. Remove from heat and add strawberry jello. Chill until thick. Layer in a baked 9-inch pie shell with berries. Serve with whipped cream.
Cream butter and sugar well. Add eggs, one at a time; beat after each egg. Add sour cream and flour alternately. Beat well; add 1/2 teaspoon vanilla, if desired, or lemon. Bake at 300° for 1 1/2 hours in well-greased and floured tube pan.
In a saucepan, dissolve cornstarch in part of the coconut milk. Add remaining coconut milk and rest of ingredients. Cook over moderate-high heat, stirring constantly. As soon as it begins to thicken, reduce heat to moderate and stir until it boils and thickens. Pour immediately into a pan, rinsed with cold water. When thoroughly cool, turn onto a serving platter or cut in pieces.
Saute chicken in oil and margarine until golden. Add broth, garlic and thyme. Bring to boil; lower heat, cover and simmer until chicken is cooked through. Remove chicken to platter. Stir together the sour cream and cornstarch. Stir in orange juice until blended. Stir into juices in pan. Simmer for 2 minutes, stirring until thickened. Pour over chicken and serve.
Put peppers, tomatoes and onion through the medium knife of a food chopper. Sprinkle with salt and allow to stand 4 hours. Drain. Combine vinegar and sugar in a saucepan; bring to a boil. Add the vegetables and spices. Bring again to a boil and simmer for 10 minutes. Pack and seal at once.
Pour into container without stirring. Churn approximately 30 minutes. Remove paddles and pack for 15 minutes. Ready to eat.
Beat egg and milk together. Sift dry ingredients together, then add egg and milk. Mix until smooth. Pour into hot grease, making pinwheel (funnel motion). Coat with powdered sugar.
Cut steak into strips. Dredge in flour, salt and pepper. Brown in fat. Add mushrooms, onions and garlic. Stir in broth. Cover for 1 hour. Add sour cream and heat. Do not boil. Serve over rice or noodles.
Mix soups, wine and wild rice; marinate for a few hours in large casserole. Add chicken breasts; cook for 1 hour at 325° to 350°. Remove cover and stir. Replace cover and cook in oven for 1 more hour.
Cut chicken into bite size pieces and cook with celery and onions until tender. In a bowl, mix mushroom soup, mushrooms, sour cream and pour into 9 x 13 casserole dish. In another bowl mix together melted butter, 1 cup chicken broth and stuffing mix. Pour over casserole. Bake 30 minutes at 350 degrees.
Heat waffle iron while preparing batter. Melt butter; set aside to cool. Sift dry ingredients together; set aside. Beat egg yolks until thick. Gradually add butter and buttermilk. Beat until well blended. Add liquid mixture to dry ingredients. Mix until batter is smooth. Beat egg whites until round peaks form. Gently fold into batter. Pour batter into center of hot waffle iron and cook 4 to 5 minutes. Serve immediately.
Melt butter and chocolate. Add sugar and flour. Beat in eggs and vanilla. Pour into unbaked pie shell. Bake at 350° for 30 minutes.
Soften cream cheese; add horseradish, chili sauce, and other ingredients except shrimp. Beat well until smooth and add shrimp. Chill.
Mix together; pour over steak. Marinate overnight. Discard marinade before broiling steak.
Simmer your meat (ribs, pork or chicken) in the sauce until tender. Put on grill or in oven to brown. Continue basting with the sauce.
In a large soup pan, cut up potatoes in small chunks and shred the cabbage. Add stew meat and salt. Fill pan with water 4 inches from the top. Cover; cook until cabbage is tender. Drain water until it is half full in pan. Add all remaining ingredients; cook for 30 minutes.
Dissolve yeast in warm water and add sugar. Then mix in all flour. Knead dough, adding a little flour, if sticky. Roll into long, thin strips and twist into shape. Brush with beaten egg over all pretzels and sprinkle with salt.
Preheat oven to 375°. In a small bowl, blend Catalina dressing with honey. Dip chicken into dressing mixture and then roll in crumbs, coating well. Place in foil-lined large shallow baking dish. Bake 45 minutes or until tender. Good hot or cold. Serves 4 to 6.
Mix Cool Whip and cottage cheese. Drain oranges and pineapple. Mix all ingredients together. Pour in casserole dish and refrigerate.
Combine water, butter and minced onion; bring to boil. Add the frozen chopped broccoli; bring to boil again. Add the Minute rice. Remove from heat; cover and let stand 5 minutes. Add cream of celery soup and Cheez Whiz. Stir mixture until well mixed. Pour into dish; bake at 350° for 25 to 30 minutes.
Combine ingredients. Mix well. Chill and serve with vegetables. Makes 3 cups.
Combine flour and salt. Cut in shortening. Beat egg slightly. Add water and vinegar. Pour liquid mixture over dry ingredients; mix well. Roll out on Tupperware's pastry sheet which has been lightly floured.
Peel potatoes; cut into 3/4-inch cubes. Bring water to a boil; add potatoes. Return to a boil; cook about 6 minutes or until tender, being careful not to overcook. Drain thoroughly; transfer to a large bowl. Chill.
Place all ingredients in a blender and whirl until well blended. This is a most delicious dressing for tossed green salads. I am never without it.
Soak navy beans overnight. Cook slowly for 2 hours. Peel and dice potatoes. Cook until done. Mash potatoes thoroughly. Add to beans. Chop onion and garlic. Add to beans and potatoes along with the bacon drippings. Add 4 cups water. Add salt and pepper to taste. Cook mixture slowly until onions are tender. Serve hot.
Mix all ingredients together, using low speed of mixer until blended. Pour into small bowl and refrigerate at least 1 hour.
Butter square pan, 9 x 9 x 2-inches. Combine milk, sugar and salt in saucepan. Cook over medium heat, stirring constantly, to 225° on candy thermometer or until mixture spins a thread about 2-inches long when dropped from a spoon. Remove from heat; add marshmallows, chocolate pieces, vanilla and nuts. Stir until marshmallows and chocolate pieces are melted. Pour mixture into pan. Chill until firm. Cut into squares. Makes 2 pounds or 64 (1-inch) squares.
Beat egg whites until stiff; set aside. Mix remaining ingredients, then fold in egg whites. Bake in a tube pan at 300° for 50 minutes.
Place the chicken in long greased baking dish sprinkled with salt and pepper. Top with sauerkraut evenly over top, then Swiss cheese slices all over and pour the dressing evenly all over. Cover with foil and bake at 325° about 1 1/2 hours or until fork can be inserted into chicken with ease. If you like can sprinkle 3/4 cup buttered rye bread crumbs on top before baking.
Cook spaghetti until done. Rinse and place in rectangular pan. Pan fry bacon, onions and drippings over cooked spaghetti. Add sugar to tomato puree (sweetened to taste) and pour puree and tomatoes over spaghetti; stir. Cook mixture in 375° oven for approximately 30 minutes or until sauce is firm.
Boil chicken until done. Cook rice until done. In a large dish, put rice, onion, both cans of soup, bell pepper and the chicken broth. Place chicken on top of rice and cook in oven for 30 to 45 minutes at 450°.
Beat egg yolks and sugar in a bowl until light. Add cooled melted butter, milk and vanilla extract. Add flour and baking powder and beat well. Beat egg whites until stiff and gently fold into batter. Bake and serve.
Mix brown sugar and 1 1/4 cups water and heat to boiling point. Combine cornstarch and salt with remaining 1/4 cup water. Stir into sugar mixture. Cook until thick. Add egg yolks, butter and vanilla. Cook about 2 minutes longer. Cool and pour into a 9-inch baked pie shell. Use whites of eggs for meringue.
Finely chop chile and tomatoes in food processor for 4 to 6 seconds. Add garlic, onion (if using), salt, pepper and oregano. Mix well. Allow to stand for 2 hours before using. Serve with either beef, chicken or cheese tacos. Sauce will keep in refrigerator for about a week if sealed and if onion is not used. If onion is added, it is much more perishable.
Cook sugar, milk and butter to medium soft ball stage, 236°, stirring frequently. Remove from heat. Immediately add Marshmallow Creme, nuts and chocolate squares. Pour into a buttered pan.
*To use canned peaches, drain juice from 20 ounce can; reduce sugar to 1/4 cup and use reserved juice for topping over batter.
Mix ground beef, cracker crumbs, onions, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into 1 1/2-inch balls. Heat shortening in large skillet until melted. Cook meatballs over medium heat, stirring occasionally until done. Remove meatballs from skillet and keep warm. Drain fat from skillet. Mix cornstarch and brown sugar in same skillet; stir in reserved syrup, the vinegar and soy sauce until smooth. Cook over medium heat, stirring constantly, until mixture thickens. Boil and stir 1 minute.	Add meatballs, pineapple and green pepper. Heat. Makes 4 servings.
Pour hot water over vegetables; drain. Heat Cheez Whiz, mushroom soup and milk. Pour over vegetables. Bake for 30 minutes at 350°. Sprinkle with canned fried onion rings during the last 10 minutes of baking.
Cream butter and sugar until fluffy; add eggs and beat well. Add mixed dry ingredients alternately with milk and lemon juice. Stir to combine. Add and mix blueberries very carefully to avoid crushing. Pour into greased and floured 8 x 8-inch pan. Bake at 350° for 30 minutes.
Bake potatoes until done. Remove from oven and cut potatoes in halves. Remove potato from peeling. Mash potatoes well, adding butter, salt and pepper to taste. Place peeling halves in pan. Spoon potato mixture into peeling halves. Top with cheese and put in oven until cheese is melted.
Preheat oven to 325°. Generously grease (using 1 tablespoon solid shortening) and flour 12-cup fluted tube pan (nonstick finish pan, too).
Grease and flour three 9-inch cake pans. Bake in 325° preheated oven, about 20 minutes. May be baked in 13 x 9-inch pan at 350° for 30 to 35 minutes.
Heat oven to 375°. In a small bowl, combine brown sugar, margarine and corn syrup. Spread in the bottom of an ungreased 8 or 9-inch round pan. Separate dough into 4 rectangles. Press line together.
Cream shortening. Add sugar, eggs, flour and vanilla. Mix well and add nuts. Dissolve soda in water and add last, mixing well. Form dough into small rolls, wrap in wax paper and chill overnight. Slice thin and bake at 400° until brown (10 to 12 minutes).
Saute chicken and onion in oil over medium-high heat until chicken is lightly brown. In large pot, combine all ingredients and bring to a boil over medium-high heat. Cover and simmer 30 minutes.
After browning first 3 ingredients, add the remaining items and then simmer 30 minutes.
Before you start, sample the rum for quality. Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again; it must be just right. To be sure rum is of the highest quality, pour one level cup of rum and drink it as fast as you can. Repeat, if necessary. With an electric mixer, beat 1 cup of butter in a large, fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure the rum is of the highest quality by chugging another cup. Open another quart if nethathery. Add 2 arge leggs, 2 cups of fried druit and beat until high. If druit gets stuck in beaters, pry it loose with a drewscriver. Sample the rum, checking for toxicisicisicisity. Next, sift 1/2 pint of lemon juice. Fold in chopped butter and strained nuts. Add 1 babblespoon brown thugar, or whatever color you can find. Wix mell. Grease oven and turn cake pan to 350°. Now pour the whole mess into the boven and ake. Check the rum again and go to bed!
Mix lettuce and spinach in equal parts, red onions and green peppers in serving bowl. Fry bacon; drain and crumble and sprinkle over lettuce. Add fresh mushrooms, sliced. Add Parmesan cheese and mix all ingredients.
In 2-quart saucepan, over low heat, melt butter and chocolate, stirring occasionally. Remove saucepan from heat. With wire whisk, beat in sugar, milk, flour, corn syrup, vanilla, salt and eggs until melted. Stir in walnuts. Pour chocolate mixture into pie crust. Bake pie in preheated 350° oven 30 minutes or until filing is set and puffed. Serve with ice cream, if you like.
Melt butter in large pot at medium heat. Add onions and saute until transparent (5 minutes). Stir in flour; stir until smooth. Add milk and tomatoes. Gradually add chicken broth, stirring until smooth. Bring to a boil and simmer 10 minutes, stirring occasionally. Cheese can be added now or individually when serving soup. Serves 6 to 8.
Pour cheese mix over potatoes. Add salt and pepper to taste. Sprinkle top with paprika. Bake in 350° oven until heated through.
Brown meat in oil in a Dutch oven. Remove meat; reserve drippings. Saute 3/4 cup onion, green pepper and garlic in reserved drippings until tender. Add meat and next 6 ingredients, mixing well. Bring to a boil. Cover and simmer 1 1/2 hours. Sprinkle with onion and cheese when ready to serve.
Line bottom of 9-inch springform pan with foil. Butter foil and sides of pan. In a large bowl, combine the melted butter, sugar and vanilla; beat well. Add egg yolks, one at a time; beat well. Blend in cocoa, flour and water; beat well. Stir in the finely chopped pecans.
Melt chocolate and milk in double boiler over hot water. Let cool and add to beaten eggs and sugar. Add melted butter and vanilla. Press into uncooked pastry shell and bake at 450° for 10 minutes, then 350° for 25 minutes.
Mix the chicken with seasonings to taste and let sit. Brown the rice in 2 tablespoons butter. Add package seasoning. Add soup. May add broth as needed. Add chicken and cook on top of stove until rice is tender. Put in casserole. Bake until browned on top.
Combine sifted dry ingredients into sugars and shortening to which egg and vanilla have been added. Drop on greased cookie sheet and bake at 375° for 10 minutes.
Put cream cheese in center of plate and pour picante sauce over cream cheese. Serve with tortilla chips.