HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the chilies, garlic and 1/2 cup of the oil in the jar of an electric blender and blend at high speed until the seasonings	are thoroughly pulverized. Pour the mixture into a large, shallow glass baking dish and stir in the remaining 1/2 cup of oil, the lemon juice and the salt. (To make the marinade by hand, pound the chilies and garlic to a paste with a mortar and pestle or in a bowl with the back of a spoon. Gradually beat in the oil, lemon juice and salt.)
Brown meat slowly. Pour off excess fat. Add next 3 ingredients. Cover and simmer 40 minutes. Cook noodles in boiling water until tender. Drain and rinse in cold water. Place half the noodles in an 11 1/2 x 7 1/2 x 1 1/2-inch baking pan. Cover with 1/3 of the sauce. Add half the Mozzarella and half the cottage cheese. Repeat layers, ending with sauce. Top with Parmesan cheese. Bake at 350° for 25 to 30 minutes or until it bubbles. Let stand 15 minutes to set. Cut into squares.
Cook pasta in a large pot of boiling water about 5 minutes. Before the pasta is done, stir in frozen vegetables. While this cooks, in a large bowl, mix low-fat sour cream with packet of garden vegetable party dip mix. Drain pasta and vegetables well, then add to the sour cream mixture and toss well to mix. Serve with grated Parmesan cheese. Serves 4.
Mix Rice Krispies and peanut butter, add melted butter. Gradually add powdered sugar, mixing well each time. Roll in melted chocolate and place on waxed paper until cool.
Combine sugar,	cocoa,	butter	and milk in a large saucepan. Bring to a boil over	medium	heat and boil for exactly 2 minutes. Remove from heat. Add remaining ingredients (it helps	to pre-measure before beginning the recipe). Stir well. Drop by teaspoonfuls onto cookie sheets lined with waxed paper. Chill for 10 minutes in refrigerator and serve.
Heat oven to 350°F. Grease 3-quart casserole dish. Cut sausage patties into pieces. Melt 1 Tablespoon of margarine in large skillet over medium-high heat, add walnuts; cook and stir until lightly browned. Remove nuts from skillet. Melt the remaining margarine in skillet. Add celery and onion; cook until tender. Toss together all ingredients except juice and water in a large bowl. Add juice and water; stir together. Spoon into casserole dish and cover. Bake 1 hour or until hot.
Spread or dot butter on bread slices. Sprinkle soup mix on top of buttered bread. Cut bread into strips. Bake for 1 hour at 225°. (Will keep in tin indefinitely.)
In an 8-inch skillet, over medium heat in hot butter, cook onion and celery until tender (about 5 minutes). Meanwhile, in large bowl, beat eggs slightly. Stir in bread crumbs, milk, salt and thyme leaves. Add venison, ground beef and onion mixture. Mix well. Spoon mixture into a 9 x 5-inch loaf pan. Bake meat loaf in oven at 350° for 1 1/2 hours. Pour off pan juice. Serve hot or cold. Makes 10 servings.
Combine all ingredients except for ginger ale. Mix well until sugar and Kool-Aid are dissolved. Add ginger ale to taste. Decorate punch with an ice ring, if desired, by freezing some of the concentrate juice.
Separate broccoli and cauliflower into small pieces. Add cucumber, onion and dressing made from mayonnaise and sour cream. Chill. Right before serving, add chopped tomato or cherry tomatoes, cut in halves. Sprinkle with bacon bits.
Trim crusts from bread and cut into cubes. Beat eggs and milk; add seasonings. Lightly butter a 2 quart casserole dish. Line bottom with one half of the bread cubes and sprinkle with 1/3 of the cheese. Repeat cheese and bread layers, then pour milk and egg mixture over all.
Place all ingredients in a mixing bowl, but do not stir until last ingredient is added. Beat well. Bake at 350° until done.
Heat oven to 350°. Line 15 x 10-inch jelly roll pan with foil. Arrange crackers over bottom of prepared pan. In small saucepan, combine butter and sugar. Bring to boil over medium heat; boil 2 minutes, stirring occasionally. Remove from heat; pour and spread evenly over crackers. Bake at 350° for 15 to 18 minutes or until golden brown. Cool completely. Break into pieces. Makes 36 servings.
Heat oven to 350°. Mix crumbs with 1/4 cup sugar and butter in bowl. Press mixture in bottom of 9-inch spring-form pan. Mix cream cheese and remaining cup of sugar until smooth. Add eggs, 1 at a time, beating just to blend after each addition. Mix in vanilla. Fold in sour cream thoroughly. Pour batter into prepared pan. Set cheese cake on center rack. Fill small pan with water and place on bottom rack. Bake 30 minutes, turn off oven and leave in oven for 1 hour. Do not open door. Remove and let cool.
Combine rolled oats, flour, sugar, salt and soda. Work in margarine as if in pastry. Moisten with water. Roll them with rolled oats on board. I use cookie cutter for holidays or squares or circles for every day. Bake in oven at 350° for 10 to 15 minutes.
Shake chicken with flour in plastic bag to coat well. Brown a few pieces at a time in oil in large skillet. Drain on paper toweling.
Cover bottom of 8 x 13-inch dish with uncooked rice. Combine soup and water. Pour over rice; salt and pepper pork chops and lay on top of rice. Bake covered at 300° for about 1 1/2 hours.
Mix first 3 ingredients together thoroughly. Stir in sour milk and banana. Sift together next four ingredients and stir in. Blend in chopped nuts. Pour into well-greased 9 x 5 x 3-inch loaf pan. Let stand 20 minutes before baking. Bake until it tests done in a 350° oven for 50 to 60 minutes. Serve warm or cold.
In a 13 x 9-inch baking dish, melt oleo. Add brown sugar and drained pineapple. Mix cake mix according to directions on box. Pour over ingredients in baking dish; bake at 350° for 1/2 hour. Immediately turn into a large container. I use a large cookie sheet.
Mix into batter and pour in 9 x 12-inch pan. Then put peaches over batter. Bake at 350° until brown. You may substitute peaches with any other fruit.
Melt oleo and mix with flour. Pack in bottom of 8 x 8-inch Pyrex dish. Sprinkle with 1/2 cup pecans. Bake at 350° for 15 minutes. Let cool. Mix cream cheese, sugar and 1/2 carton Cool Whip. Melt this in microwave for a few minutes. Beat well and spread over first layer. Mix the chocolate pudding with milk. Mix this well with mixer and spread on second layer. Spread third layer well with Cool Whip. Sprinkle with pecans, then refrigerate.
Mix together chicken, chicken soup, mushroom soup, chicken broth, salt and pepper in a 9 x 13-inch baking pan. Dot top with butter. Bake for 10 minutes at 400°. Add biscuits to top; bake until done at 450°.
Cream the cheese; add lemon juice and mayonnaise. Cut shrimp into small pieces. Add shrimp, celery and green onion to cheese. Mix well. Let stand in refrigerator at least 2 hours.
In a double boiler over hot, not boiling water, combine chocolate, water, egg yolks, sugar and salt. Cook until chocolate melts and mixture is very thick and mounds when dropped from a spoon, about 5 minutes, stirring constantly. Remove from heat and set aside. Beat cream and vanilla until soft peaks form. With a wire whisk, gently fold chocolate mixture into whipped cream mixture. Spoon mixture into meringue shell. Refrigerate until filling is set, about 4 hours.
Combine cream cheese, 1 egg and 1/4 cup sugar in a medium mixing bowl; beat at high speed of an electric mixer until smooth. Gradually add 3 tablespoons milk and next 3 ingredients, beating well. Set aside. Place chocolate squares in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat and let cool. Cream 1/2 cup butter, gradually add 2 cups sugar, beating well at medium speed. Add 2 eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt; stir well. Add flour mixture to creamed mixture alternately with 1 1/3 cups milk, beginning and ending with flour mixture. Mix after each addition. Stir in melted chocolate and 1 teaspoon vanilla. Spread half of chocolate batter in a greased and floured 13 x 9 x 2-inch baking pan. Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining half of chocolate batter. Bake at 350° for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in pan on a wire rack. Spread frosting over cake. Yield: 15 servings.
Cream together shortening and sugar. Add eggs, cream and vanilla. Stir together flour and baking powder, then mix rest of ingredients.
In a large resealable plastic bag, combine the first 6 ingredients. Cut the chicken into 1/2-inch strips and add to the bag, one-half at a time. Shake bag to coat. In a large skillet, cook chicken in butter for 8 to 10 minutes or until the juices run clear. Garnish with parsley and peppers, if desired. Yields 4 to 6 servings.
Brown steak in butter in large skillet. Add onions, mushrooms and garlic in the amounts your family likes and cook until tender.
Drain juice from clams; add to softened cream cheese. Add all other ingredients. Heat mixture over boiling water and serve at once. It is nice served in chafing dish. Yields about 1 cupful.
Bake potatoes. Scoop potato out of shell when cool enough to handle. Discard shell. Leave potatoes chunky, do not mash. Add sour cream, chives, salt, pepper, 1/2 cheese and milk. Add enough milk to make mixture soft, but not soupy; mix ingredients lightly.
Mix together. Roll into small balls. Space 2 inches apart on baking sheet. Bake at 350° for 20 to 30 minutes. Can be frozen for later use prior to baking.
Bake cake as directed and cool. Split both layers and fill with cooked pudding. Put layers together and frost with 7 Minute Icing.
Dissolve Jell-O in hot water in saucepan. Add cream cheese; stir over low flame until completely dissolved. Add crushed pineapple and cold water. Allow to set until quite firm. Fold in Cool Whip. Allow to set for several hours or overnight.
Put potatoes in a greased casserole dish and add salt and pepper. Combine the soup, milk, water and cheese together in a saucepan and heat until cheese is melted. Mix well with potatoes and bake at 400° for about 1 hour. Cover for first part of cooking and then remove cover so it can brown.
Crumble sausage in skillet and saute until brown. Add onions, celery, bell pepper and saute lightly. Add salt and pepper and water; bring to a boil. Add rice; stir in well. Cover and remove from heat. Let set for 5 minutes fluff with fork and serve.
Prepare macaroni according to directions on package; drain. Combine soup, milk and cheese until cheese is melted. Mix macaroni, cheese sauce, green pepper, onion and black pepper. Pour into a 1 1/2-quart casserole. Arrange luncheon meat on top of casserole. Bake in a 325° oven for 30 minutes.
Cook first nine ingredients until potatoes are done. Mash potatoes, add cream, cheese and pepperoni. Stir until cheese is melted.
Boil water and oleo. Add flour all at once. Remove from heat. Beat in one egg at a time. Spread on cookie sheet. Bake at 400° for 30 to 35 minutes. Do not open oven during baking time.
Blend flour and milk. Cook, stirring constantly, until mixture thickens; cool. Cream the shortening, butter and sugar until fluffy. Add vanilla and salt. Beat in flour mixture in portions until soft and fluffy with electric mixer.
Cube the cheese and butter; keep cold. Mix together the eggs, buttermilk, chilies and Bisquick. Fold in the cubes of cheese and butter. Pour into a 9 x 13-inch pan. Bake at 350° for 40 minutes. Cut into squares and serve warm.
Measure oats into a mixing bowl. Stir in melted butter and mix well. Blend in eggs and sweetener. Add dry ingredients alternately with milk and vanilla. Add raisins. Drop by level teaspoons onto greased cookie sheets. Bake at 400° for 10 to 15 minutes or until golden brown. Makes 72 cookies. Two cookies contain 70 calories and equals 1 starch exchange.
Heat oven to 400°. In large skillet, brown beef; drain fat. Add barbecue sauce, brown sugar and onions. Separate dough into biscuits. Place each biscuit in an ungreased muffin cup, pressing dough up sides to edges of cup. Spoon meat into cups. Bake at 400° for 10 to 15 minutes, until golden brown. Sprinkle cheese over top. Serves 10 to 12.
Use an oblong pan and line with 1 package ladyfingers. Whip the whipping cream and fold in crumbled Heath bars. Use 1/2 of mixture and lay over ladyfingers. Then layer the other package of ladyfingers and rest of cream mixture. Top with shaved chocolate. Chill and serve.
Cut the chicken and pork into serving pieces. Bring to a boil and simmer with ham and chorizos until tender. Season with salt. Remove meat from casserole and use meat stock to boil in cabbage and potatoes. Cook bananas separately.
Combine all but the sherbet and chill. Just before serving, float small scoops of sherbet on top. Garnish with lemon slices.
Wash, peel and core pears. Slice before measuring. Put through a food chopper, using fine blade. Combine pears and pineapple. Add lemon rind and juice. Add sugar and cook over slow heat, stirring frequently. Cook for 20 minutes. Pour into jars and seal. Process in boiling water bath for 15 minutes. Yields 4 pints.
Mix all together. Bake for 15 minutes at 425°. Start topping about 5 minutes before potato mixture is done.
Place pie filling in tortillas; roll in burrito fashion and place in a 9 x 13-inch pan. Mix remaining ingredients, reserving 1/2 cup sugar and cinnamon. Bring to a boil and pour over burritos. Sprinkle with the remaining sugar and cinnamon mixture. Bake for 45 minutes in a 350° oven. Baste burritos with the juice to keep moist during cooking time.
Combine flour and ice cream in bowl. Stir until just moistened. Fold in blueberries. Fill paper-lined muffin cups 1/2 full. Bake at 350° for 20 minutes. Makes 12 servings.
Place pork chop in center of 1 piece of foil; salt and pepper. Next, place onion slices, then place the potato and carrot on top. Fold the foil so you can fold the ends together and down. Place in oven on a cookie sheet and bake at 350° for 1 hour. Prepare one for each individual person.
Cut up chicken, wash and pat dry. Combine flour, dry mustard and garlic powder. (I use a plastic bag to dredge chicken in.) Dip chicken in buttermilk and then in flour mixture. Brown in oil or fat of your choice. Place browned chicken in shallow roaster or pan. Bake in 350° oven until fork-tender.
Shred cabbage. Place in large crock in layers, first one of cabbage and then onion until both are used up. Cover with sugar. Make dressing of vinegar, salt, celery salt, mustard and oil. Bring to a boil. Pour sauce while hot over cabbage and place in refrigerator for 3 hours. Remove and toss. Return to refrigerator. Keeps indefinitely.
In a small pan over low heat, stir oleo, sugar and cinnamon until the bubbles form. Remove from heat. Mix in crumbs. Press evenly in a 9-inch pie pan to form the crust. Chill.
Drain pineapple; spread in bottom of pan and drop cherry pie filling on top. Spread cake mix on top of that. Melt stick of butter and pour over cake mix, then cover all with coconut. Bake at 350° for 35 minutes.
Combine turkey, garlic, onion, pepper and celery in a large skillet. Cook, stirring until turkey is brown. Add remaining ingredients and cook 10 minutes.
Melt marshmallows in milk. Pour over the rest of ingredients and mix well. Pack in tube pan. Let set for a few days. This cake will keep for a year or longer in a tightly closed container in freezer or refrigerator.
Combine all ingredients, except popcorn and baking soda. Bring to a boil for 2 minutes. Remove from heat. Stir in baking soda. Put popped popcorn in paper bag and pour syrup over. Stir and shake. Then put in microwave for 1 1/2 minutes. Remove and shake. Then put in microwave for 1 1/2 minutes more. Let cool in pan, then eat.
Dissolve Jell-O in the 1 cup of boiling water. Add berries and juice, drained pineapple, bananas and nuts. Mix well. Pour half of mixture into 10 x 8-inch dish (or Bundt pan). Refrigerate until firm. Spread sour cream over it and cover with remaining Jell-O mixture. Refrigerate overnight.
In a bowl, sift together the flour, soda, salt, cinnamon and nutmeg. Add shortening, sugar, eggs and vanilla; beat until smooth. Stir in oats and raisins. Drop by heaping teaspoonful onto greased cookie sheet. Bake in preheated oven at 350° for 12 to 15 minutes. Makes 3 to 3 1/2 dozen.
Preheat oven to 375°. In large skillet, heat oil; add onion, pepper and celery. Cook 5 to 7 minutes, stirring occasionally. Add garlic, rice and meats. Cook 2 to 3 minutes to coat rice, stirring frequently. Add all other ingredients. Heat to a boil. Pour into 9 x 12-inch baking dish. Cover tightly with foil; place in oven. Bake 18 to 20 minutes until rice is tender and liquid absorbed. Let sit for 10 minutes before serving. Makes 6 servings.
Combine mayonnaise and honey and mix well. Add mustard, a little at a time, and taste. Keep adding mustard until it is the way you like it. Put in jar, cover and refrigerate. Can be kept indefinitely. Great on sandwiches, with chicken nuggets and as a salad dressing.
Melt oleo. Stir in flour and pecans. Place in a 9 x 13-inch Pyrex dish. Bake for 30 minutes at 325°. Let cool.
Makes 24 ounce batch; can be doubled. Freeze and spoon out to serve.
Clean and slice carrots into 1-inch diagonal pieces and cook until barely tender. Drain. Mix with apple pie filling and pineapple. Spread mixture in large casserole dish that has been sprayed with Pam. Sprinkle with brown sugar. Dot with butter and sprinkle lightly with paprika. Bake at 350° for 45 minutes. Makes a nice accompaniment to ham.
*It is ok to use some of the cooking liquid, maybe about 1/2 cup.
Sprinkle chicken breasts with salt, pepper and paprika. Place in	a baking dish, skin side up. Mix soup with 1/2 can water and pour over chicken.	Bake at 350° for 1 hour or until browned. May serve over rice.
Dissolve bouillon cube in water. Add soy sauce, cornstarch, sugar and garlic powder. Mix well.
Cook chicken and remove from bones. Place meat in a 13 x 9-inch buttered dish. Mix soup and sour cream. Pour over chicken. Crush crackers and combine with poppy seed. Sprinkle over mixture. Melt margarine and pour over top. Cook 30 to 40 minutes at 350° until bubbly.
Press in a 9 x 12-inch pan and bake at 400° for 8 minutes.
Mix all dry ingredients except baking soda. Combine baking soda and buttermilk. Add to dry ingredients with beaten eggs and chopped onions. Add melted margarine; mix well. Drop by spoonfuls into hot oil. Fry until golden brown.
Cook broccoli and rice by directions. Then mix all ingredients in a casserole dish. Bake at 350° for 1 hour.
Bring sugar and sour cream to boil. Boil for 5 minutes. Add vanilla; mix well. Stir in walnuts. Pour onto waxed paper. Separate.
Wash zucchini thoroughly using a vegetable brush and drain. Trim ends and slice 1/8 and 1/4-inch slices. Add onion, garlic and salt. Mix thoroughly. Cover with ice and let stand for 3 hours. Drain thoroughly and remove garlic cloves.
Heat milk, sugar and butter. Mix flour and cocoa together. Slowly add milk, egg yolk and vanilla to hot mixture. Cook until thick, beating a little to smooth. Pour into baked pie shell.
Bake cake as directed on box. While cake is baking, mix Coco Lopez and Eagle Brand milk together. When cake is done, remove and punch holes in cake. Pour the Coco Lopez and Eagle Brand milk mixture over the cake. When cake is completely cooled, spread whipped cream on top, then sprinkle coconut over it; refrigerate.
Stir in Rice Krispies and peanuts. Press in well-buttered 12 x 8-inch baking dish. Place chocolate chips, shortening and peanut butter in 2-cup glass measuring cup. Microwave at 50% for 2 to 4 minutes or until chocolate chips are soft; blend well. Spread this topping over cereal mixture. Cut into bars when cool.
Debone chicken and place in casserole dish. Add all canned goods and mix well. Smooth evenly in pan. Mix last 3 ingredients with mixer and pour over chicken and vegetables. Bake 1 hour at 350°. Makes 4 to 6 servings.
Moisten bread crumbs in milk. Combine with meat, salt, pepper and onion. Shape into 4 or 5 patties and place in a dish. Cover with remaining ingredients. Bake at 350° for 1 hour.
Mix all ingredients well and pour into deep dish pie shell and bake at 325° for 45 minutes.
Mix spaghetti, margarine, Parmesan cheese and eggs. Pour into 1 1/2 quart casserole dish pushing spaghetti up on side and bottom like a crust. Put cottage cheese on the bottom of crust (2nd layer). Brown beef and drain. Add onion and green pepper, tomatoes, paste, sugar and spices. Simmer 15 to 20 minutes. Pour on top of cottage cheese. Bake 30 minutes at 350°. Cover top with grated cheese and return to oven until melted. Serve with garlic bread and salad.
Brown steak in skillet on both sides, then place in casserole dish. Mix soup and milk in skillet with meat drippings. After blended together well, pour over meat. Bake in oven at 300° for 1 hour.
Melt butter in a big bowl in microwave. Add sugar and milk. Stir. Microwave for 8 minutes, stirring every 3 minutes. Add marshmallows, chips, walnuts and vanilla. Stir well. Turn into an 8 x 8 x 2-inch pan lined with foil and buttered. Score while warm. Cool on counter and then put in refrigerator and chill 1 to 2 hours.
Season beef with salt and pepper. In a large skillet, over high heat, heat oil. Add beef and garlic to skillet; cook, stirring constantly, until beef is brown. Add pepper, mushrooms, zucchini, corn and onion. Stir-fry 3 to 4 minutes or until vegetables are tender-crisp. Stir in rice; heat through.
Cook rotini until tender. Add carrots last minute or so of cooking. Cool; toss rest of ingredients in and pour dressing over. Toss again. Add salt and pepper to taste. Let chill for at least 1 hour before serving. Add chopped basil as garnish.
Place banana and peanut butter in a blender. Mix until smooth. Slowly add ice cream, then milk. Mix until smooth. Serves 2.
Heat oven to 375°. Mix all ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 12 to 15 minutes. Immediately remove from cookie sheet. Makes about 2 1/2 dozen cookies.
Mix well; drop by tablespoon into skillet with hot oil. Flatten; cook until brown. Serve hot.
Bake potatoes until done. Melt butter; stir in flour and milk. Add salt, cheese, peas, carrots and peppers. Cut the potatoes lengthwise into halves. Remove the pulp without breaking the skin. Mash the pulp and add it to the vegetable mixture. Season with paprika. Fill the shells with mixture. Top with bread crumbs browned in butter. Place the potatoes in oven at 400° until the tops are brown. Goes great with lamb chops or ham.
Cook sausage over medium heat until done, stirring to crumble well. Drain sausage on paper towel, set aside. Spread each side of bread with butter, cut into cubes in 9 x 13-inch pan. Sprinkle with sausage and top with cheese. Combine remaining ingredients. Beat well and pour over mixture in pan. Chill at least 8 hours. Remove from refrigerator and bake at 350° for 40 to 50 minutes. Serves 12 or 13.
Cut squash in half; remove seeds. Put 1 tablespoon butter, 1 teaspoon sugar and 1/2 teaspoon cinnamon in each squash half. Place squash, cut side up, in a 13 x 9 x 2-inch baking dish. Pour water into dish and cover. Bake at 400° for about 45 minutes or until squash is tender. Serves 4.
In a large soup pot, heat the oil. Add beef; cook until browned. Add 8 cups of water; bring to a boil. Cover and simmer 1 hour, or until meat is tender. Remove meat; shred into small pieces. Dissolve bouillon in hot water. Add bouillon, tomatoes, carrots, onion, celery, barley, parsley, shredded meat, salt and pepper. Cover; simmer for 1 1/2 to 2 hours, or until vegetables are tender. Serves 8.
Mix all dry ingredients (except crackers). Shake over crackers in a large roasting pan (this makes it easier to stir). Pour oil over crackers and stir well to mix. Bake at 325° for 15 minutes, stirring twice. Cool completely before storing in an airtight container.
Cream together butter, orange juice, sugar and orange rind. Add spices. Store in refrigerator.
Mix Kool-Aid and sugar with 2 quarts of water. Add sherbet and pour 7-Up over sherbet.
Heat oven to 450°. Put all	ingredients in a large plastic bag. Shake well until coated. Put in shallow baking dish and bake, uncovered, stirring occasionally for 40 minutes or until browned.