HumbleIntelligence/food-ner-1-Million huggingface dataset:
In an electric skillet, place a small amount of oil; place on medium heat. While the skillet is heating, slice the chicken, the pepper and the onion and drain the juice off of the mushrooms. When the skillet is hot, place the green pepper, onion and mushrooms in. Let these cook for about 2 to 3 minutes and then add the chicken and 1 teaspoon garlic powder. Cover and let cook about 10 minutes, stirring occasionally. Next, grate the Cheddar cheese. When the 10 minutes are up, turn the electric skillet to low to keep warm. Place some of the chicken mixture and some of the Cheddar cheese in a tortilla; roll it up and serve. Makes 10 fajitas.
Combine oil, soy sauce, Worcestershire sauce, mustard, vinegar, lemon juice, garlic, sugar, salt and pepper in a glass jar. Shake and mix well. Pour over meat and let marinate in refrigerator for 4 hours or overnight.
Brown ground beef and drain. Add soup. Do not dilute and mix. Serve with a green salad. Makes a quick, nutritious meal.
Cream Crisco and 1 cup sugar until fluffy. Add egg yolks 1 at a time, beating after each. Stir in vanilla. Sift together flour, cocoa, soda and salt; add to creamed mixture alternately with water; beat well after each addition. Beat egg whites until soft peaks form; gradually add 3/4 cup sugar; beat to stiff peaks. Fold into batter. Bake in greased and floured 9 x 13-inch pan at 350° for 35 to 40 minutes. Cool. Cut into squares. Top each serving with dollop of Cream Cheese Topper and warm Cherry Sauce.
In a large heavy pot, add all the ingredients. Cook to a hard boil stage (260°) on top of stove. Quickly add pecans and beat one minute. Pour onto a buttered cookie sheet 2/3 full. Let cool and cut into bite size pieces. Great at Christmastime!
Melt 1 stick butter and saute onion. Set aside. In a large pan melt 1 tablespoon butter; add flour. Gradually add half and half to make white sauce. Add milk. Add sherry, crabmeat and onions. Cook all day until thick on low heat. Add Old Bay seasoning to taste just before serving.
Beat together the cheese until very smooth. Stir in the onion, Worcestershire sauce and pepper sauce. Mix well. Chill for about an hour. Shape into 1 large ball or 2 small ones and roll in the nuts. Cover well and refrigerate until serving time. Serve with assorted crackers.
Mix well and put in a pie shell. Bake in oven until brown and knife inserted near center comes out clean.
Dissolve the gelatin and sugar in boiling water. Add pineapple juice, concentrates and cold water. Add ginger ale and mix well. Yields 60 (4 ounce) servings.
Chop cucumber, onion, and pecans very fine. Add cottage cheese and salad dressing. Dissolve Jell-O in 1/2 c. hot water. Pour immediately over other ingredients. It will set in a very short time. * One of my favorites from my childhood days.
Mix strawberries and sugar thoroughly. Set aside 10 minutes. Stir Sure-Jell fruit pectin with water in saucepan. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir mixtures together until sugar is completely dissolved and no longer grainy, about 3 minutes. Pour into plastic containers; cover. Let stand at room temperature for 24 hours. Jam is now ready to use. Store in refrigerator or freeze extra containers. Thaw in refrigerator. Makes about 4 (1 cup) containers.
Make pie crust following a 3 crust recipe. Roll out and line both dishes; fill. Mix all ingredients together. Makes 1 (11 x 15-inch) Pyrex dish and one large pie plate. Line bottom of both and fill with mixture; top with crust, sealing edges well. Bake at 350° for 1 hour for pie plate and 1 hour and 15 minutes for large Pyrex dish.
Mix cookie crumbs and oleo. Set aside 2/3 cup for topping. Press rest into a 9 x 13-inch pan. Chill.
Have jars hot. Put 1/2 teaspoonful of dill seed in each jar. Put okra in jar. Cut up 1 red hot pepper and 1 green hot pepper. Add another half teaspoon of dill seed. Pour vinegar over and seal. Turn upside-down. Wait 3 weeks before eating.
Lightly grease a 9 x 13-inch casserole. Stir rice and water together first, so they cook properly. Layer ingredients in the order listed. Cover dish with foil and bake at 350° for 1 3/4 hours. Remove foil for the last 15 minutes of baking time to lightly brown cheese. Serves 6 to 8.
Mix all dry ingredients. Mix eggs and oil. Add to dry ingredients, then add zucchini. Bake at 350° for 25 minutes.
Heat oven to 400°. Grease a 10-inch pie plate. Cook and stir ground beef and onion in a 10-inch skillet over medium heat until beef is brown; drain. Stir in salt and pepper. Spread in plate. Beat milk, eggs and baking mix until smooth (15 seconds in blender on high or 1 minute with hand mixer). Pour into plate. Bake 25 minutes. Top with tomatoes and sprinkle with cheese. Bake until knife is clean after being inserted in the middle, 5 to 8 minutes. Cool 5 minutes. Makes 6 to 8 servings.
Mix jello and water. Add other ingredients, except Cool Whip and nuts. Let set. After cooled, stir in the Cool Whip and nuts.
Beat egg whites and salt until soft peaks form. Gradually add sugar; beating until stiff peaks form. Fold in vanilla and coconut. Drop by teaspoonfuls, 2 inches apart onto ungreased cookie sheet. Bake 20 minutes at 325°. Cool slightly; remove from cookie sheet.
In a separate bowl combine yeast and warm water. Now in a large bowl place sugar, salt and warm milk. Stir in yeast and water mixture. Mix in shortening and eggs. Sift in 2 cups of flour and keep adding until a ball is formed and you can easily knead the dough with hands. Cover with towel and let rise until double in size, about 2 1/2 to 3 hours). Punch down dough when doubled in size; break off in roll size pieces and let rise again on a greased baking sheet. Bake in a 350° oven until brown.
Combine sugar, oil, vanilla, eggs, lemon juice. salt and cinnamon in mixing bowl and mix well. Mix flour and soda and fold in. Beat well. Add apples and pecans and mix well. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours. Cool before removing from pan.
Mix soup mix, mushroom soup and cola together. Place roast in pan and pour liquid mixture over roast. Cover and bake in 300° oven for 3 to 4 hours.
Prepare jello with 2 cups water. Refrigerate until it begins to jell. Add remaining ingredients and pour in pan, bowl or mold. Refrigerate.
Mix soups, butter and sherry. Pour about 1 cup over the rice and blend to moisten. Put rice on bottom of a large shallow casserole (large enough so that breasts can be placed side by side.) Place chicken on top of rice. Pour remaining soup mixture over chicken. Put cheese and almonds on top and sprinkle with paprika. Bake 2 1/2 hours at 275°. Serves 10 to 12.
Boil potatoes until tender. Peel while warm. Slice and add vinegar. Let sit for 1 hour. Add celery, onion, eggs, mayonnaise, salt and pepper. Mix well. Makes 12 servings.
Combine milk, corn syrup, corn oil and egg in mixing bowl. Add pancake mix; stir until dry ingredients are moistened. Batter will be lumpy. Stir in blueberries and cottage cheese carefully. Pour 1/4 cup batter onto griddle; cook until brown, turning once. Repeat cooking until all batter is used. Yields 8 pancakes.
Saute beef, bacon and onion. Drain beans except pork and beans and add to meat mixture. Add remaining ingredients. Stir well and pour into large bean pot or baking dish. Bake 1 hour at 350°.
Beat 2 whole eggs; add jello, sugar and pineapple and bring to a boil. Let boil about 1 minute. Let cool. Whip chilled milk and add to other mixture; put in pie shells.
Mix together. Put in a 9 x 13 dish. Bake at 350° for 20 minutes. You can also put in crock-pot on low. Serve with Tostitos.
Night before serving, grease a 13 x 9-inch glass baking dish. Cook pork sausage meat, stirring frequently to break up sausage until thoroughly cooked and no longer pink. Using slotted spoon, remove sausage to paper towel to drain.
Mix sugar and cornstarch. Add vinegar and water; boil 5 minutes. Add beets and let stand over low heat 30 minutes. Just before serving, bring to boiling point and add butter. Serves 6.
Pour the first 3 ingredients into a blender and blend. Pour into a glass and top with the whipped cream.
Cook Rice-A-Roni and broccoli according to directions. Layer rice, chicken, broccoli and cheese. Mix soup and milk. Pour over casserole. Bake at 350° for 25 minutes.
Grind all vegetables. Sprinkle with salt and let stand 3 hours. Drain. Bring vinegar, water and sugar to a boil. Add vegetables and spices. Simmer 20 to 30 minutes. Seal while hot in sterilized jars.
Note: Use enough milk to make a very soft, tacky dough, about one cup. Butter or margarine is used as needed for brushing tops of biscuits as they come from the oven.
Preheat oven to 350°. Put cake mix into mixing bowl. Add 2 eggs and vegetable oil; mix well. (Optional: Nuts, raisins or chocolate chips, may be added.) Drop by teaspoonfuls of dough onto an ungreased cookie sheet. Space about 2-inches apart. Bake 8 to 10 minutes. Cool before serving.
Cook spinach according to package directions. Drain well. In a 9 x 13-inch pan or casserole dish, mix spinach, sour cream and onion soup mix. Bake at 350° for 1 hour. Remove. Crumble onion rings and sprinkle over top. Bake again for 5 to 10 minutes.
Cook together sugar, milk and cream of tartar, stirring constantly until it forms a soft ball. Add pecans and heat. Drop onto wax paper.
Place strawberries in your favorite cooked crust. Cook sugar, jello, flour, water and red food color until thick and transparent. Cool completely and pour over strawberries in cooked pie crust and top with your favorite topping.
Pour oil in 9 x 13-inch baking pan, cover bottom. Add cake mix, eggs and water. Stir in pan. Sprinkle chocolate chips on top of cake. Bake at 350° for 30 to 35 minutes, take cake from oven and let sit for 5 to 10 minutes. Punch holes in cake with end of wooden spoon and pour fudge topping over cake into holes. Cool cake. Frost with Cool Whip.
Combine brown sugar, butter and evaporated milk in a 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238°). Remove from heat; stir in butterscotch morsels and Marshmallow Creme. Beat vigorously with a wooden spoon until mixture is smooth and just begins to cool. Stir in chopped pecans, brickle chips and vanilla. Spread mixture evenly into 2 buttered 8-inch square pans. Cool completely and cut into squares. Gently press a pecan half on each square of fudge, if desired. Store in an airtight container.
Cook macaroni in boiling, salted water according to package directions. Drain; rinse and drain again. Cool. Place lettuce in bottom of a 2-quart casserole; sprinkle with salt and pepper. Top with macaroni. Sprinkle egg slices with salt; layer atop macaroni.
Saute onions in butter. Add flour and water and bring to a boil. Add cheese, eggs and broccoli. Pour into a greased casserole dish. Crumble Ritz crackers on top and dab with butter. Bake at 350° for 1 hour.
Put rhubarb in bottom of 8 x 9-inch pan. Cream 3/4 cup sugar with butter. Add flour, milk, baking powder and salt. Pour this mixture over rhubarb. Mix 1 cup sugar with cornstarch and cinnamon. Sprinkle this over mixture in pan. Pour 1 cup boiling water over all. Bake at 350° for 40 minutes. Serve with whipped cream or ice cream.
Mix squash, onions, soup and sour cream in a bowl. Mix melted butter with not quite a package of stuffing mix. Cover long baking dish with part of the stuffing mixture. Spread squash mixture, then the rest of the stuffing mixture. Bake at 300° until bubbles in center.
Mix pie ingredients well before pouring into pie crust. Bake in 400° oven for 10 minutes, then lower temperature to 325° and bake for 40 minutes.
Mix pork and beans with all ingredients and bake in 250° oven until hot throughout. Brown meat and onions; drain well and add to bean mixture.
In a frying pan with a little oil, just enough to cover the bottom of the pan, place rice. Brown (actually more like "tan") the rice. In a blender place the onion, cloves, bouillon cube, celery salt, seasoned salt, black pepper and can of tomato sauce. Blend until smooth. Add to browned rice, then add enough water to cover rice. Remember 1 cup rice to two cups liquids. Bring to a boil, cover then simmer until all the liquid is evaporated. Fluff with fork and serve.
Boil carrots until tender and drain. Saute onion in 3 tablespoons oleo and add to carrots. Add soup, grated cheese, salt and pepper; mix well. Place in baking dish and top with the dressing mix which has been tossed with 1/3 cup melted oleo. Bake at 350° for 20 minutes. Serves 4 to 6.
In a large frying pan, melt 2 teaspoons shortening and lightly brown veal cubes. Add whole tomatoes and juice, sliced red peppers, green peppers, mushrooms, onion and basil. Add the seasonings, the salt, pepper and garlic salt. Simmer for approximately 1 1/2 hours or until veal is tender. Just before serving, add shredded Mozzarella cheese. Heat until cheese is melted. Serve and enjoy! Serves 4 people.
Mix in a small saucepan over medium heat. Melt margarine; add onions and garlic. Cook 5 minutes or until tender. Add remaining ingredients. Reduce heat to low; simmer 10 minutes. Makes 4 to 6 servings.
Scald evaporated milk, water and sugar. Add vanilla and eggs. (A small amount of hot mixture added to eggs will keep them from curdling when added to hot mixture.) Add 1/2 gallon milk or milk and whipping cream. Add chopped cherries and pecans and pour in freezer and freeze. Add additional milk to freezer container if the mixture does not fill to full line. Freeze according to freezer directions.
Cream sugar, eggs and vanilla. Then add dry ingredients. Shape into loaves with well down the center. Roll in seeds and put jam in center of well. Bake at 375° until golden brown. Remove from oven, cut in slices and separate. Return to oven for 5 minutes. Remove from oven and sprinkle with powdered sugar.
Foil line 17 x 14-inch cookie sheet. Lightly coat with vegetable spray; set aside. In heavy 12-inch frypan over medium heat, cook peanuts, margarine, sugar, corn syrup and water, stirring constantly, until mixture starts to boil. Cook and stir about 12 minutes longer or until peanuts just start to brown. Remove from heat. Carefully stir vanilla and almond flavoring into hot mixture. Add Nut & Honey cereal and gently prepared cookie sheet. Cool completely; break into pieces. Store in airtight container.
Combine all ingredients except cheese. Line loaf pan with waxed paper and place 1/2 cup grated cheese on bottom of pan. Place half of meat loaf mixture over cheese; top with another 1/2 cup grated cheese. Cover with remaining meat. Bake at 350° about 1 hour. Allow to stand 10 minutes before removing from pan. Serves 4 to 6.
In saucepan melt margarine. Add onion; slowly cook until tender. Add remaining ingredients except franks, cooking slowly, uncovered, about 30 minutes.
Blend all ingredients except cream in top of double boiler; cook over hot (not boiling) water for 15 minutes until thickened. Cover, cool in refrigerator until chilled and fold in whipped cream.
Mash liverwurst. Add next 4 ingredients. Mix well! Turn pate out onto waxed paper. Form into a 5 x 3-inch rectangle. Chill 30 minutes. Spread sides and top of pate with the softened cream cheese. Chill 30 minutes longer. Serve with crackers. Yields about 12 ounces. Try at your next cocktail party!
Blend together softened cream cheese and sugar. Mix in all other ingredients. Spread into a 9 x 13-inch dish and freeze. Cut into squares when ready to serve. Can be used as a side dish or dessert.
Mix coconut and milk. Set aside. Mix eggs and sugar. Add melted butter and mix well. Add coconut and milk mixture. Add vanilla and mix well. Use deep dish for pie crust. Pour mixture into pie crust and bake at 350° until firm.
In food processor chop 1 1/4 cups of pecans and place in a small bowl. Put remaining 1/2 cup pecans and sugar in processor and pulse until nuts are finely ground. Add butter and eggs, process until smooth. Add flour, baking powder and salt; pulse just until blended. Scrape dough into a bowl.
Butter a pizza pan and spread cookie dough onto the pan. Bake at 350° for 10 to 12 minutes. Do not overbake! Cool. Beat cream cheese, sugar and vanilla until fluffy. Spread over cooled cookie crust. Top with assorted fresh fruits. Dot with Cool Whip, if desired. Be certain to keep refrigerated.
Cook and stir hamburger and onion in margarine until light brown; stir in flour, salt, garlic powder, pepper and mushrooms. Cook, stirring constantly for 5 minutes. Stir in soup; heat to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 10 to 15 minutes. Stir in sour cream and heat for about 15 minutes on low. Simmering boil noodles according to directions on package. Serve mixture over cooked noodles.
Brown bacon, ground meat and onion. Add the rest of the ingredients. Bake for 45 minutes in a 350° oven.
Microwave butter on High 45 to 60 seconds until melted. Add cocoa, blend well; beat in sugar, baking powder, salt, eggs and vanilla. Stir in flour and nuts. Refrigerate at least 8 hours until firm.
Crush Oreos and mix with butter. Spread in 9 x 13-inch pan. Pat down firmly. Spread softened ice cream over cookie layer. Freeze until firm. Spread fudge topping over ice cream layer. Sprinkle peanuts over topping. Cover with Cool Whip. Freeze; set out 20 to 30 minutes before serving.
Dissolve jello in boiling water. Add cream cheese, softened so it will mix well. Add mayonnaise and let cool. Add pears and pineapple. Whip the Dream Whip according to package and fold in. Chill at least 6 hours.
Combine cumin, chili powder, garlic powder and salt in a bowl. Mix well. Cook okra according to package directions. Pour into a big bowl. Evenly sprinkle seasoning blend over okra. Toss gently. Serve immediately.
In a small bowl, combine the cream cheese and pineapple. Stir until well mixed. Stir in banana and coconut. Makes 2 sandwiches. Your choice of bread. Yields 2 servings.
Peel tomatoes. Combine sugar, salt and water; add to tomatoes. Stew until tomatoes are tender; let cool. Add broken biscuits to cooked, warm tomatoes.
Dump pineapple and juice into a (9 x 11 or 13-inch) baking dish. Add cherry pie filling, spreading evenly over pineapple. Sprinkle dry cake mix over fruit. Top with nuts and butter. Bake in 350° oven for 1 hour or until brown. Serve with whipped cream or ice cream.
Melt butter and brown	sugar.	Bring to a boil. Stir for 2 minutes constantly. Add milk and bring back to a boil; cool. Beat in powder sugar until smooth.
Boil potatoes with skins on until done, but firm. When cool, remove skins and slice thin. In one bowl, mix vinegar, oil, water, sugar, salt and pepper. In another bowl, put onions and parsley. Add cut potatoes alternately with onions, parsley and vinegar mix. Toss from pan to pan to mix. Stirring well, mush potatoes. Let set at least 24 hours in refrigerator before serving.
Mix all ingredients. Sprinkle over meat as it bakes or is grilled. Delicious over pork chops and chicken.	Prepare ahead; double recipe for later use.
Cream shortening and sugars. Add vanilla and beat eggs. Add dry ingredients and mix well. Add oats and nuts to other ingredients and mix. Bake at 350° for 10 to 12 minutes or until lightly brown. Makes about 3 dozen.
Stir, melt and cook brown sugar, corn syrup, milk and butter to the soft-ball stage at 238 degrees. Place 4 c. of cornflakes in a large buttered mixing bowl. Stir in the hot syrup mixture until blended. Pack the flakes in a buttered 8-inch ring mold. Cool. Invert and serve with sugared or stewed fruit.
In a bowl, cream together the brown sugar, shortening and peanut butter, beating until the mixture is light and fluffy. Beat in the egg and stir in the flour, baking soda and salt. Form tablespoons of the dough into balls. Transfer balls to baking sheets. Flatten with the tines of a fork, making a crosshatch pattern. Bake in batches in the middle of a preheated 400° oven for 8 to 10 minutes or until golden. Cool on racks.
Pour boiling water over cornmeal to make a thick mush. Add butter and mix well. Form into patties while hot and fry in hot oil.
In medium pan, cook onion in oleo until tender. Add corn, broccoli, carrots and water. Bring to boiling; reduce heat. Cover and simmer 10 minutes, until vegetables are tender. Stir in soup, milk, cheeses and dash of pepper. Cook and stir over medium heat until cheeses are melted.
Peel and slice carrots 1/4-inch thick. Cook until tender (10 minutes). Slice onion thin, same with pepper. Divide onion in rings. Drain carrots; mix with onion and pepper. Boil sugar, oil, soup, salt and pepper for 1 minute. Pour over carrots. Store in refrigerator.
Cream butter and sugar. Add egg yolks one at a time. Add soda and salt to flour and sift 2 more times. Then add flour mixture and sour cream alternately to the butter and sugar mixture. Beat egg whites until stiff and fold into batter. Bake in a greased and floured tube pan or Bundt pan at 350° for 1 1/4 to 1 1/2 hours or until toothpick comes out clean. When cool, sprinkle with powdered sugar if desired. Makes 12 to 15 servings.
Boil water and add Crisco. Add flour and salt; stir vigorously until paste. Cool. Add 1 egg at a time; beat until smooth. Bake at 450° for 10 minutes or at 400° for 25 minutes.
Cream shortening and sugar; add eggs. Sift flour and add. Dissolve soda in 1/2 cup water. Add buttermilk, cocoa, dissolved soda water and vanilla. Makes 3 layers. Bake at 350° for 25 minutes.
Soak beans in 4 cups water in refrigerator 8 - 24 hours. Drain, rinse, and put into crock pot. Mix next 6 ingredients with 1 cup water. Pour over beans, and stir to coat beans. Press ham hock down into beans. Cover and cook 10 - 12 hours on low until beans are tender.
Melt butter, then mix all by stirring well. Do not beat. Put in 2 pie shells. Cook like chess or custard pie.
Mix potatoes, onions, bell peppers and margarine together. Season with salt, pepper and garlic powder. Wrap in tinfoil and bake on the grill until done or place in a large buttered casserole dish and bake in oven at 350° for about 1 1/2 hours.
Spray 10-inch skillet with Pam cooking spray. Heat over medium heat for 1 minute. Add beef, onion, chili powder and garlic powder. Cook until beef is browned and onion tender. Spoon off fat. Stir in soup, water, rice and vinegar; heat to boiling. Reduce heat to low. Cook 10 minutes, stirring occasionally.
Mix ingredients in order given in dishpan. Drop by tablespoon or ice cream scoop on greased cookie sheet; flatten with a spoon. Bake at 350° for 9 to 10 minutes.
Preheat over 350 degrees. On a 13 x 9 x 2 pan break graham crackers into 4's. Arrange one flat layer. Sprinkle pecans over top.
Mix first 4 ingredients and roll into balls (a small cookie scoop is good). While rolling balls, in a glass double boiler (it holds the heat better), melt chips and chocolate bar with the lecithin. Coat balls in chocolate mixture. Place on wax paper on a cookie sheet. Refrigerate for 30 minutes. Remove from cookie sheet and store in covered container. Leftover chocolate mix with Krispies, nuts or raisins. Put into a dish and refrigerate overnight; remove and cut.
Cook noodles and drain. Brown sausage and onions together. Add cheese, soup and milk. Simmer until cheese melts. Mix with noodles and serve.
Simmer together for 10 minutes 3/4 cup water, vinegar, sugar and spices. Remove from heat. Strain and discard cloves. Mix with Jell-O. Add remaining water; chill until very thick. Fold in peaches. Pour into a 1-quart mold. Chill until firm. Makes 4 servings.
Mix pancake mix according to directions on box, but add a few drops of food coloring. Cook as usual.
Combine all ingredients except for butter and 1/4 cup Parmesan. Place in 2 1/2-quart casserole dish and dot with butter and Parmesan. Bake in 350° oven for 1 to 1 1/2 hours.
Cook broccoli as directed on package. Mix all ingredients together. Bake at 375° for 45 minutes. Last 15 minutes, dot with butter and sprinkle with bread crumbs.
Mix flour, pecans and oleo; pat out in a 13 x 9-inch baking dish. Cook for 20 minutes at 375°. Cream the cream cheese and sugar; blend in 1 cup of Cool Whip. Spread over the cool first layer. Mix pudding with milk; beat until it begins to thicken. Pour over second layer. Spread Cool Whip on top of this (sometimes it takes part of another carton). Sprinkle chopped pecans on top, if you like.