HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir-fry chicken for 5 minutes, until brown. Stir in chili powder, salt and garlic powder. Add onions and green pepper; stir-fry 1 minute or until vegetables are crisp-tender. Heat oven to 425°. Press pizza dough into a 12-inch pizza pan. Bake at 425° for 6 to 8 minutes or until lightly brown. Spoon chicken mixture over crust; spoon salsa over chicken and sprinkle with cheese. Bake an additional 14 to 18 minutes or until brown.
Mix all ingredients except potatoes. Fold in potatoes and chill for 15 to 20 minutes before serving.
Mix and let set for 5 to 10 minutes or mix ahead and keep in refrigerator. Serve with fresh fruit.
In a medium saucepan, combine all 7 ingredients except the rice. Cook rice while simmering tomatoes and spice mixture for 10 minutes. Stir cooked rice into tomato mixture. Garnish with green onions and serve. Makes 4 servings.
Heat grill to about 350°. Place turkey in pan with 1/2-inch sides; salt and pepper the whole turkey. Put about 1/8 to 1/4-inch water in pan. Place in grill with cover closed and let the water cook off. Do not open the grill for the first hour.
Dissolve yeast in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add remaining 1 cup warm water and next 4 ingredients, stirring well. Add enough flour to make a soft dough.
Wash potatoes and prick with fork, bake at 375 F for one hour or until done. Let cool and cut lengthwise, scoop out pulp, set aside. Chop coarsely, the skins from 3 potatoes and set aside, discard remaining skins.
Gather all the magnetic-backed toys your kids play with (don't forget those stuck to your refrigerator) or create some of your own by attaching self-stick magnets to the backs of small toys and put them in a plastic bag for the trip. Once on your way, your child can spell words or create pictures on the cookie sheet or cake pan with the magnets. An alternative to magnets are vinyl shapes and forms that stick easily to the side car windows and can be removed and stored in a jiffy. (Do not put on rear windows, as this can obstruct the view of the driver.)
Boil gently rice, water, sugar and salt until water almost all absorbed. Add milk, lower heat and gently simmer for 1 to 2 hours or until it is as thick as gravy. Beat egg, cornstarch and vanilla. Remove rice from heat. Slowly stir egg mixture into rice. Pour into semiflat serving bowl. Sprinkle with cinnamon. Let set at room temperature 1/2 hour or so, then refrigerate. Add raisins after egg mixture, if desired.
Pour the flour into a 1 quart glass jar with a tight-fitting lid. On top of the flour, layer the brown sugar, salt, sugar, baking powder, cocoa, chocolate chips and nuts, do not mix. Cover and store in a cool dry place for up to 6 months.
Combine Hershey bar, chocolate chips and Marshmallow Creme; set aside. Combine sugar, milk and butter in saucepan. Bring to boil, stirring constantly, then boil slowly for 8 minutes. Remove from heat and pour over chocolate mixture, stirring until all is melted and is smooth. Pour in buttered 9 x 13-inch glass dish.
Cook chicken breasts. Reserve broth. Cut chicken into chunks; set aside. After 1 cup of broth is removed, add enough water to cook noodles as package directs; drain. In a large bowl mix soups, broth and sour dream. Add cooked, drained noodles and seasonings. Fold in chicken pieces. Bake in 9 x 13-inch baking dish (sprinkle tops with paprika) at 350° for 45 minutes or until slightly brown and bubbly. Makes 8 to 10 servings.
Slice whole jalapenos in halves. Drain jalapenos and soak in ice water. Combine and mix cream cheese, mayonnaise, tuna, lemon juice and walnuts. Drain jalapenos. Shine each jalapeno with oil. Fill jalapeno halves with tuna mixture.
Grind cranberries. Add sugar and let stand overnight in refrigerator. Mix jello and boiling water. Add cranberries, orange juice, celery and pineapple. Refrigerate until firm. Serve with cottage cheese, mayonnaise and nuts. I usually double the recipe.
Prepare onions (peel under cold water). Cut into 1/4-inch slices and separate into rings. Heat oil to 375°.
Unroll crescent rolls and place in bottom of an ungreased jelly roll pan. Mix cream cheese, mayonnaise, Ranch dressing mix and Cheddar cheese together; spread over crescent rolls. Top with vegetables. Pinch edges of filled crescent rolls together; seal and brush with egg. Bake at 375° until lightly browned. May be served warm or cool. Leave whole or may be cut into smaller pieces.
Beat eggs in large bowl. Add buttermilk, salt and soda; mix well. Add enough corn meal to be right consistency, not thick but rather thin batter. Put skillet in oven at 425° with cooking oil until hot. Pour batter in skillet and cook until done.
Put 3 cups of milk in saucepan to heat. Mix pudding mix and egg into the remaining cup of cold milk. Add to the hot milk on stove. Add rice and raisins; stir over medium heat until the mixture comes to a boil. Cool 5 minutes, stirring twice. Pour into serving bowl. Sprinkle with cinnamon and nutmeg.
Saute shrimp and onion in oleo. Add mushrooms and cook for 5 minutes. Stir in sour cream and simmer (very low heat) for 10 minutes. Serve over cooked rice.
Grease a tube pan. Sift flour and soda. Combine eggs, mincemeat, milk, walnuts and fruit. Fold in dry ingredients; pour into pan. Bake at 300° for 2 hours until center springs back and top is golden brown. Cool; turn out. Decorate with cherries and walnuts, if desired.
Mix cheese and bisquick well, add sausage and blend with hands. Shape into small balls. Bake on ungreased cookie sheet 15 min. at 350 degrees.
Wash beans, cover with water and soak overnight. Add the 2 quarts water and ham or ham hock. Bring to a boil. Simmer 2 1/2 to 3 hours. Add all other ingredients and simmer another 30 minutes.
In large saucepan, over low heat, combine cocoa, sugar, cinnamon, salt and 1 c. of milk; mix until smooth. Bring to simmer; add remaining milk, half-and-half and vanilla. Heat thoroughly. Remove from heat; beat until frothy. Serve in cups or mugs. Garnish with whipped cream and cinnamon stick stirrer. Makes 6 (6 oz.) servings.
Prepare meat one day ahead. Spice roast with chili powder and cumin. Cook in crock-pot (with enough water to cover meat) overnight (8 or more hours). Shred cooked beef with fork. Remove excess fat. Place prepared beef in large pot. Cut bacon into squares and fry. When crisp, remove from grease with slotted spoon and add to beef. To bacon grease, add onions, peppers and celery. Saute until tender, adding at least 1 tablespoon soy sauce. Drain vegetables and discard grease. Add vegetables, chili brick, tomatoes and juice, tomato paste, cumin, chili powder, soy sauce, black pepper and garlic to meat mixture. Stir until well blended and heat. Add chili beans. Skim off any fat from top. Simmer to blend flavors. Chili is even better if reheated the next day.
Melt margarine in pan.	In bowl, combine flour, sugar and about 1/2 of milk to moisten dry ingredients. Use remaining milk, beat until smooth.	Pour batter into pan. Place fruit on top of batter. Bake at 350° until golden brown.
In the butter, saute and glaze onions. Put in 7 x 11-inch pan. Mix soup, soy sauce and black pepper. Pour over onions. Place shredded cheese over top. Butter bread on both sides and place on top. Bake at 350° for 30 minutes.
Arrange pecans on a sheet of wax paper with 4 long halves for legs and 1 short half for head of each turtle. On a buttered plate, arrange 6 caramels evenly around edge. Microwave at High for 15 to 30 seconds or until caramels are soft but not melted. Keep warm. Press caramels down firmly over nuts and quickly form into turtle shapes. Set aside. In a bowl mix chips and shortening. Cover and microwave on Medium for 2 1/2 to 5 1/2 minutes until chips are soft, stirring well after each minute. Frost turtles with chocolate. Arrange on wax paper and let set until cool.
Place chicken in rectangular microwavable dish, 11 x 7 x 1 1/2 inches. Prepare Pineapple Salsa. Place 1 cup of the salsa in blender or food processor. Add pineapple juice. Cover and blend about 30 seconds, or process, until well blended; pour over chicken. Cover and refrigerate 2 hours, turning chicken occasionally. Cover and refrigerate remaining salsa.
Combine flour, baking powder, salt, sugar and 2 tablespoons dark cocoa. Stir in milk, shortening and nuts. Spread in a 9 x 9-inch pan. Sprinkle with a mixture of brown sugar and 1/4 cup cocoa. Place on oven rack, then pour 1 3/4 cups hot water over all. Bake at 350° for 45 minutes.
Mix cake mix as directed. Cream powdered sugar and cream cheese until smooth in a large mixing bowl; add whipped topping. Spread 1/3 of the topping mixture on bottom and sides of large bowl or plastic container. Crumble cake with your fingers and place on top of mixture, following with remaining topping. Spread cherry pie filling on top. Other fruit pie fillings can be used.
Place tenderized deer steak into bowl and season with lemon pepper and seasoned salt. Cover meat with Italian dressing and place in refrigerator overnight. Mix approximately 3 cups milk and 2 eggs in a bowl. Place meat into batter and let stay 5 minutes. Place flour on cookie sheet and add salt and pepper to taste. Add shortening to frying pan until enough to cover meat. Dip meat into flour and place in frying pan. Fry until golden brown. For best results, use deep fryer.
Beat together cream cheese, sugar and vanilla until smooth. Fold in Cool Whip. Spoon into pie shell. Spoon pie filling atop. Chill until set.
Mix with mixer. Put in bowl or shape into a ball if desired. Cover with chopped walnuts.
Mix vinegar, water, slightly beaten egg yolks and sugar. Gradually add in flour. Pour into unbaked pie shell. Bake approximately 35 to 40 minutes. Beat the egg whites until stiff. Add sugar. Beat some more for sugar to dissolve, then spread on pie and brown.
Grease Bundt pan. Sprinkle chopped nuts in bottom of pan. Arrange 1 dozen rolls in pan. Sprinkle 1/2 package of pudding mix and cinnamon over rolls. Add 2nd layer of rolls and repeat pudding mix and cinnamon. Bring brown sugar and butter to a boil and pour over rolls. Sprinkle with more nuts. Cover and let rise overnight. Bake at 350° for 25 to 30 minutes. Cover with aluminum foil the last 10 minutes of baking. Let stand 5 minutes and invert on plate.
Combine first 6 ingredients and boil slowly, stirring constantly, until sugar dissolves. Continue cooking to 250°, stirring occasionally until a few drops of syrup form a hard ball when dropped in cold water. Add vanilla and chopped nuts. Pour into greased 8-inch square pan. When cool, cut into strips.
Put the first 3 ingredients on to boil; stir constantly. When starts to boil, time for 5 minutes. Take off and add the remaining ingredients. Stir well. Pour into 9 x 12-inch pan.
Cream butter; add sugar gradually. Add beaten egg yolks. Combine flour, salt and baking powder and add alternately with sour cream and soda. Add lemon and vanilla. Fold in stiffly beaten egg whites. Bake in steeple pan at 275° for 15 minutes. Reduce heat to 300° and bake approximately 55 more minutes.
Soak beans overnight; drain and cover with fresh water. Bring beans to boil; reduce heat. Add onion, jalapeno, brown sugar, chili powder, salt, red pepper and garlic. Cook for about 1 hour. While cooking, cut carrots into very small bite size pieces. Cook for 30 minutes more. Remove garlic toes and serve over steamed rice. I also add 1 link of Healthy Choice smoked sausage (chopped) when I add the carrots. Makes a very healthy, tasty meal.
Bring water, pineapple, and sugar to boil. Add softened cream cheese and jello. Mix well. Beat cold milk until fluffy and then add to pineapple mixture. Stir until mixed thoroughly and then refrigerate. You can use other flavors of jello to suit your family's taste. Lime is especially good.
Drain fruit cocktail. Mix with pineapple chunks (not drained) and vanilla pudding. Chop in bananas. Chill and serve.
Boil potatoes for 45 minutes. Dice potatoes. Place them in a large bowl. Add salt to taste, pepper, vinegar, sugar and celery seed. Marinate 10 minutes. Add other ingredients. Mix well.
Saute onion and pepper in 2 tablespoons oleo. Add soups and tomatoes and heat. Layer tacos, chicken, cheese and sauce. Make 2 layers in 9 x 13-inch casserole dish. Bake in 350° oven for 25 minutes or until bubbly all over.
Mix Jell-O as directed on box. Strain pineapple and save juice. Mix pineapple with Jell-O and let gel. Beat cream cheese until smooth; add Cool Whip and blend well. In saucepan, mix pineapple juice, beaten egg yolk, sugar, cornstarch and dash of salt. Cook over low heat until slightly thickened. Put to the side. Apply cream cheese mixture to the top of Jell-O mixture smoothly. Spoon pineapple mixture on evenly and top with chopped pecans.
Mix soup and rice in a 13 x 9-inch glass dish. In skillet, brown pork chops; season to taste. Put pork chops on top of rice mixture. Put in preheated oven set at 350° and cook for 1 hour. Serve and enjoy.
Combine all the ingredients and cook together. Boil for 30 minutes. Pour into hot, prepared jars and seal.
Place Jell-O in a large bowl. Pour boiling water over Jell-O. Stir until dissolved. Add sour cream and continue to stir until sour cream is folded in well. Mix in pineapple (juice and all). Stir in cut up cherries. Add nuts. Pour into mold.
Gradually add sugar to eggs. Fold in gently coconut. Drop by teaspoon on greased cookie sheet. Bake at 350° for 15 minutes. (Turn oven on early.) Makes about 24 cookies.
Mix beef, bread crumbs, egg and salt. Shape into balls (about 1/2-inch). Place in baking pan; broil until brown. Turn once; spoon off grease.
Mix well. Store in tightly covered jar and keep in cool place. Makes about 1 ounce.
Place noodles, broccoli and chicken in large casserole. In a medium bowl, combine soup and milk and mix well. Pour soup mixture over casserole and mix well. Cover and microwave on High for 10 minutes. Stir after 3 and 6 minutes. Serves 6.
Cream margarine and sugar. Add orange juice and beat until smooth. Then add chopped nuts and vanilla wafer crumbs. Shape into small balls and roll in coconut. Refrigerate.
Preheat oven to 350°. Lightly combine all ingredients and put into greased muffin pans. Bake for about 20 minutes. Makes 10 to 12 muffins.
Crush cookies. Set aside 1/2 cup crumbs. Add 1/2 cup oleo to remaining cookie crumbs. Press in bottom of a 9 x 13-inch pan. Refrigerate for 1 hour.
Melt oleo in pan. Add ketchup, mustard and brown sugar. Simmer a little while until sugar melts. Keep stirring. Pour over chicken in a 9 x 13-inch pan. Cover. Bake at 350° for 1 hour or as long as you'd like; the longer it cooks, the better it is. Bake, uncovered, the last 15 minutes.
In large saucepan, heat cider and 1 cinnamon stick to boiling. Reduce heat. Cover and simmer 5 minutes. Uncover; stir in remaining ingredients (except orange and cinnamon sticks). Simmer 5 minutes longer. Serve in punch bowl. Float orange slices in punch. Use cinnamon sticks as individual stir sticks.
Put all ingredients in bowl except for nuts; mix well on low set beater. Fold in nuts and pour into greased 9 x 13-inch cake pan. Bake at 350° for 40 to 45 minutes. Cool and ice with cream cheese icing if desired.
Soften cream cheese; blend with mayonnaise, then beat in pineapple juice. Add marshmallows, pineapple and grapes. Add whipped cream. Chill in refrigerator overnight.
Preheat oven to 450°. In a mixing bowl, combine cornbread mix and creamed corn. Stir in remaining ingredients. Fill mini muffin pans 1/2 full with batter. Bake 18 to 20 minutes.
Preheat oven to 350°. Mix together flour, sugar, eggs, soda and salt. Add pineapple, nuts and vanilla. Mix well. Pour into 9 x 13 greased and floured pan. Bake 20 to 30 minutes.
Put flour in bowl. Cut shortening into flour real fine. Add milk until flour is doughy. Mix until all clings together in ball, handling lightly as possible. Roll out; cut into biscuits. Put bacon grease in biscuit pan and grease both sides of biscuits. Bake at 400° for 20 minutes, or until lightly browned.
Mix first six ingredients and shape into balls. Roll each ball in a cabbage leaf and bake for 2 hours at 350°.
Mix oats, flour and brown sugar together. Cut in butter until mixture is crumbly. Mix applesauce and cinnamon together. In baking dish, layer applesauce, 1/2 dry mixture, yams and 1/2 dry mixture. Bake at 350° for 30 to 40 minutes. Serves 6.
In a heavy 2-quart saucepan, combine sugar, corn syrup, water and salt. Cook and stir until sugar dissolves and mixture boils. Cook over medium heat to 260° (hard ball stage), without stirring (mixture should boil gently over entire surface). As temperature nears 250°, beat egg whites to stiff peaks. Gradually pour hot syrup in a thin stream over egg whites, beating constantly at high speed of electric mixer. Add vanilla; beat for 4 to 5 minutes more or until mixture holds its shape. Drop from a teaspoon onto waxed paper. Work fast. Makes about 3 dozen pieces.
Toss bread cubes and melted butter. Press into 2 (2-inches deep) sheet pans. Saute sauerkraut in butter. Place over bread. Layer corned beef over sauerkraut. Drizzle dressing over meat. Top with Swiss cheese. Bake 1 hour at 375°.
Bring to boil margarine and water. After bringing to boil, stir into pan the flour. Stir until it clears sides of pan. Dump mixture into a mixing bowl and beat in eggs, one at a time. Spread on a greased 12 x 18-inch pan and bake at 450° for 15 to 20 minutes. Mix pudding as directed. Add cream cheese. Spread pudding mixture on top of cooled crust when ready to serve. Top with Cool Whip; drizzle with syrup right before you are ready to eat. This recipe can use fat-free cream cheese and light Cool Whip to cut fat grams. This is a really light dessert!
Dissolve yeast in warm water. Add egg, sugar and Crisco. Stir in flour. Mix thoroughly. Put in greased pan. Bake at 400° until slightly browned.
Combine potatoes, cream cheese, sour cream, 2 tablespoons butter and seasonings in large bowl. Stor covered in refrigerator for 2 weeks or less. Place desired amount of potatoes in greased casserole. Dot with butter. Bake at 350° for 30 minutes. Yields 8 cups.
Butter sides of heavy 3-quart saucepan. In it combine sugar, milk and butter. Cook over medium heat to soft ball stage (236°), stirring frequently. Remove from heat; add remaining ingredients. Beat until chocolate is melted, blended. Pour into buttered 13 x 9 x 2-inch pan. Score, cool and cut in squares.
Mix cherry pie filling with almond extract; spread into an ungreased 9 x 13-inch pan. Spread dry cake mix over all. Drizzle melted butter over top (do not try to completely cover), then sprinkle almonds on top. Bake at 350° for 1 hour. Serve with whipped topping or ice cream.
Heat olive oil in large saucepan or pot. Saute onion, tomato and parsley for 10 minutes. Season. Add rice and chickpeas with liquid. Bring to a boil; add broth, cover and simmer slowly for 20 minutes. Serve hot.
Melt margarine, peanut butter and chocolate chips in large bowl in microwave. Add cereal and mix well. Cool 1 hour. Put 2 cups powdered sugar in brown paper bag. Add other ingredients. Shake until separated and coated.
Preheat oven to 450°. Mix baking mix, milk and cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto baking sheet; do not grease. Bake 8 to 10 minutes until golden brown. Mix oleo and garlic powder; brush over warm biscuits before removing from baking sheet.
Boil eggs and peel the shell off. Cut egg in half and take out the middle and fill with ingredients.
Add onion to oil in frypan. When light brown, add meat, water and salt. Cook slowly for approximately 1 1/2 hours or until done.
Cream the shortening, brown sugar and white sugar. Add eggs. Add hot water, vanilla, salt, soda and flour; beat well. Add oatmeal and beat. Add chocolate chips and nuts. (One-half cup of coconut may be added for extra crunch.) Bake at 350° on greased cookie sheet. Makes 55 to 60 (2-inch) cookies.
Slice cucumbers and onion fine and sprinkle with salt and let them stand for 2 hours. Boil all ingredients together and seal in jars.
Mix all together well. Put in a greased 11 x 8-inch pan and add a large jar of Musselman's cherries. Cover over the entire top. Bake at 350° for 45 minutes or so. Serve in squares, plain or with a topping.
Boil potatoes until tender. Drain, reserving 1 cup of liquid. Dissolve cornstarch in this liquid. Add this back to potatoes. Tear bacon into small pieces. Add remaining ingredients. Remove from stove. Do not cook after all ingredients have been added.
Mix all together; stir well. Finish filling can with sweet milk to 3-inches from top.
Mix all ingredients. Let sit several hours or overnight. Serve with Fritos or your favorite chip. Enjoy!
Cut raw meat into thin strips. Marinate meat one hour only in Dale's, turning occasionally. Preheat oven on warm before 1 hour marinating time is up. Place strips of meat on baking sheet. Pepper both sides lightly. Cook overnight (10 to 12 hours) in warm oven to desired chewy or crunchy stage. Do not drain Dale's steak sauce off meat before cooking. Meat will cook dry.
Butter bottom of cake pan. Add pie filling. Next crushed pineapple. Sprinkle sugar on top. Add dry cake mix. Put chips of butter and pecans. Cover with foil. Bake at 350° for 1 hour.
Peel onions; cut them into inch thick slices. Mix flour with baking powder, salt and sugar. Combine milk and egg and add to dry ingredients. Beat until smooth. Dip onion into batter and fry until brown at 375°. Drain on paper towel. Sprinkle on salt.
Chop onion, bell pepper and garlic into small pieces. Combine in small bowl with Worcestershire sauce. Sprinkle with Tony's seasoning. Generously season roast with Tony's. Cut several slits in roast and stuff some of onion mixture in slits. Save remaining onion mixture. Heat vegetable oil in black iron or stainless steel deep roasting pot (just a little bigger than roast) on medium-high. Brown roast in oil. Important: keep turning roast until all sides are nearly black or appear to have black crust. Reduce heat to medium. Add onion mixture and saute until soft and clear. Cover roast with water and simmer until tender. Gravy will be dark, thin and delicious.
In deep pot brown bacon, take out bacon when brown; set aside. Chop onions, cook until tender. Chop potatoes into small pieces, put into pot with onions, then add milk and bacon. Cook for 20 minutes. Simmer on low heat.
Mix all ingredients together in a 4-quart saucepan; let heat to boil and cook 20 minutes (within 5 minutes, skim off foam on top). Cool and put in containers. Freeze. Makes about 6 cups.
Cook sliced squash for 5 minutes in salted water to cover. Drain and use spoon to coarsely mash squash; do not overmash. Add remaining ingredients to squash and place in greased casserole dish. Bake in preheated 325° oven 30 minutes or until well heated throughout.
Heat oven to 350°. Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients and mix well. Shape into 1-inch balls and place 2-inches apart on ungreased cookie sheets. Press with a fork, making crisscross design. Bake at 350° for 12 to 15 minutes or until light golden brown. Cool 1 minute. Remove from cookie sheets. Makes 4 dozen.
In a mixing bowl, cream shortening, 3/4 c. sugar and brown sugar. Beat in 1 egg and 1 1/2 tsp. vanilla. Combine dry ingredients, add to creamed mixture and mix well. Fold in chocolate chips and nuts. Set aside one third of the mixture for topping. Press remaining dough in a greased 9 inch x 13 inch pan. Bake at 350 degrees for 8 minutes. In small bowl, beat cream cheese and 3/4 c. sugar until smooth. Add 2 eggs and 1 tsp. vanilla. Mix well. Spoon over crust. Drop spoonfuls of topping over filling. Bake at 350 degrees for 35 minutes or until golden brown. Cool, cut into bars and store in refrigerator.
Break eggs into the center of 2 cups of flour. Add water; with wire whisk beat until very smooth. Add approximately 2 more cups of flour and work with your hands into a soft dough. If the dough seems sticky, add more flour. Turn dough onto a kneading surface and knead for at least 10 minutes. Put the dough back into the bowl; cover and let rest for 30 minutes. Roll the dough into desired thickness and shapes to make lasagna, fettuccine, etc., or use a pasta machine. Serves 2.