HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly cook broccoli. Add the other ingredients. Refrigerate until ready to serve.
Brown meat (quickly) in oil, then add mushrooms and onion. Cook until onion is tender, about 3 minutes. Add the broth, Worcestershire, paprika and tomato paste and bring to boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes and stir in sour cream.
In a large saucepan, combine water, 1 teaspoon lemon pepper and cumin seed. Bring to a boil. Add chicken breast halves. Reduce heat to low, cover and simmer 20 to 30 minutes or until chicken is "fork tender". Remove chicken from bones and cut into 1-inch pieces. Return chicken to saucepan. Spray medium skillet with cooking spray. Heat oven to medium heat. Add 1 minced garlic clove, cook 1 minute and remove from pan. Add to chicken. Add onions to skillet; cook until tender. Add onions, corn, chilies, ground cumin and lime juice to chicken mixture. Bring to a boil. Add beans and cook until thoroughly heated through.
In a large frypan, saute mushrooms in butter until golden. Add broth and bring to a boil. Combine beef, water, salt and pepper in a mixing bowl. Shape in walnut size meatballs and drop into simmering broth; simmer 10 minutes.
Combine broccoli, raisins, sunflower nuts, onion and bacon. Mix mayonnaise, vinegar and sugar and pour over broccoli mixture.
Mix ingredients and pour over meat in baking pan or Dutch oven. Cover. Bake 6 hours at 300°. When cool, remove any bone or fat. Makes great sandwiches.
Pour cherries into 9 x 12-inch cake pan. Pour in crushed pineapple. Sprinkle with box of cake mix. Dot with butter, don't stir. Bake at 350° for about 45 minutes.
Heat oven to 350°. Grease and flour rectangular pan, 13 x 9 x 2-inch, or 2 round pans, 8 or 9 x 1 1/2-inch. Beat all ingredients, except frosting, in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean: rectangular pan, 60 to 65 minutes or layer pans 50 to 55 minutes.
Measure flour in a bowl and add COLD water. Stir slightly until flour is lumpy (do not overmix!). Add a cold egg and stir lightly - not too much! Batter must be cold at all times! Too much mixing, or if the batter becomes warm will make the batter doughy.
Mix sugar and oil; add eggs. Add flour mixture. Fold in carrots and pecans. Bake in 3 layers at 350°.
Mix thoroughly all ingredients, except pecans. Add pecans. Pour into unbaked pastry shell. Bake 45 to 50 minutes at 375°.
Drain pears, saving the juice. Add water to pear juice to make 1 cup. Bring to a boil. Add lime Jell-O and mix for 2 minutes.
Mix all ingredients together; bring to boil and boil for 7 minutes. Pour this over 1 1/2 cups peanut butter and 12 ounces Marshmallow Creme. Stir until thick and cooled. Pour into a 13 x 9-inch greased pan. Chill. Cut into desired size. Will keep a month. Makes 5 pounds. Store in refrigerator.
Heat 1 cup pineapple juice until boiling; add rosemary and steep 5 to 8 minutes. Dissolve sugar and salt in juice, then strain into pitcher containing the remaining pineapple juice, lemon juice and water. Chill. Before serving, add the ginger ale and float lemon slices and mint leaves. Punch can be served hot.
Mix milk, mushroom soup, 1/2 can mushrooms (drained) and 1/2 package dry onion soup mix. Pour out 1/2 cup. Add rice to remaining mixture.
Mix all together. Put in baking dish. Top with crushed crackers and grated Cheddar cheese. Bake at 350° about 30 minutes.
Combine first 4 ingredients. Unroll crescent rolls and separate into 8 rectangles; firmly press diagonal perforations to seal. Spread butter mixture evenly over dough. Roll up each rectangle beginning with short side; pinch seam to seal. Cut into 4 slices. Place pinwheels on ungreased cookie sheets; flatten slightly. Bake at 375° for 15 minutes or until golden.
Mix the 3/4 cup sugar and cinnamon. Roll the biscuit pieces in the sugar and drop into a greased Bundt pan. Mix remaining sugars, milk and margarine. Bring to a boil and pour over the biscuits. Bake at 350° for 45 minutes.
In small saucepan, combine butter, lemon juice, mustard and pepper; heat thoroughly over low heat. Brush large sheet of heavy-duty foil with butter mixture; arrange steaks in center of foil. Pour remaining butter mixture over steaks. Top with carrots, dill and parsley. Bring long sides of foil together; double fold sides and end of foil. Grill over medium-low heat with grill top closed, 10 to 12 minutes, or until fish flakes easily with a fork.
Combine all and heat to simmering. Don't boil. Strain and serve. Serves a large group.
Brush chicken breasts with melted butter, salt and pepper, then wrap in heavy-duty foil. Bake at 350° an hour or until done. Skin, remove bones and cut into chunks the cooked chicken.
Make cake and pudding as directed on packages. In large punch bowl, place one layer of cake and top with 1/2 of the strawberries, 1/2 pineapple, 2 sliced bananas and 1/2 pudding, then start over with next layer of cake and repeat steps. Then top off with Cool Whip.
Beat margarine and cream cheese together until well blended. Stir in flour. Roll out mixture on floured surface to about 1/8-inch in thickness. Cut out with small glass or cookie cutter. Place on baking sheet. Top each one with a small amount of pie filling in center. Bake at 350° for 8 to 10 minutes or until lightly brown. Cool. Lightly sift with powdered sugar.
Peel and core tomatoes. Put through a blender. Put onions and pepper through blender. Boil for 1 hour. Combine remaining ingredients with boiling mixture; boil until thick as you like, 1 to 2 hours. Pour into pint jars. Heat lids and seal jars.
Wash squash; cut in 1/2-inch slices. Saute in butter, turning once, until barely tender. Season with salt and pepper. Add juice; stir gently and heat until hot. Garnish with orange rind, if desired. Makes 6 servings.
Cream shortening and sugar. Add eggs and hot water. Add flour, mixed with soda, chopped nuts and oats. Add vanilla and butterscotch chips. Drop by teaspoons on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Roll chops in flour, salt and pepper mix. Fry in a deep skillet until done; drain off grease. Cover with water and cover. Cook slowly for 30 minutes, adding more water, if needed. This makes a great gravy. Serve hot.
Grease well a 9 x 13-inch baking pan. In a large bowl, combine all ingredients. Mix well and pour into pan. If desired, sprinkle unseasoned bread crumbs on top. Bake for 1 hour at 350°.
Cook carrots 8 minutes and then drain. Mix together the rest of the ingredients and marinate overnight in the following sauce.
Preheat oven to 425°. In cup, mix pepper, olive oil and salt. Rub mixture all over meat. Place tenderloin on rack in large roasting pan. Roast tenderloin 50 minutes or until meat thermometer reaches 140° or to desired doneness.
In large heavy boiler, add sugar, syrup and peanut butter. Let come to a boil and stir until all is dissolved. Take boiler off heat and stir in cornflakes until it is all mixed well. Then pour it in a buttered square pan or dish. Cool, then cut into squares.
Mix the brown sugar and melted butter until crumbly. Put into unbaked pie shell. Mix the milk, eggs, sugar, flour and salt and pour over crumbs. Bake at 350° for 40 minutes.
In a 1 1/2 quart casserole, crumble beef. Add onion, celery and green pepper. Cover and microwave at High 6 minutes. Drain meat well. To cook meat mixture, add ketchup, Worcestershire sauce, salt and pepper. Cover and microwave at High 5 to 6 minutes until hot. To serve, spoon into buns.
Pour milk into ice maker to line. Add beaten eggs, sugar, vanilla, whipping cream, condensed milk and salt. Blend well and wait until mixture sets. Makes 5 quarts. Enjoy!
Cook potatoes as directed. Brown sausage and drain well. Layer potatoes, mushrooms, sausage and cheese in 9 x 13-inch pan. Beat eggs and pour over mixture. Bake 35 minutes at 350°. Will serve 12 to 15 people.
In a bowl, combine flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture; toss with a fork. Push to side of the bowl. Repeat until all is moistened. Form into a ball. On a lightly floured surface, roll dough from center to edge, forming a 12-inch circle. Fit into a 9-inch pie pastry. Trim pastry to 1/2-inch beyond edge of pie plate. Do not prick pastry.
Put salt in bottom of frying pan. Cook beef, onion and green pepper until beef is brown. Drain off fat. Add tomatoes, tomato paste and spices. Let sauce simmer while cooking spaghetti noodles by package directions until tender.
In a small saucepan, brown ground beef, stirring to crumble real small. Add onion, seasonings and water; bring to a boil. Cover; lower heat and simmer 10 minutes. Remove from heat and stir in rice and cheese; mix well. Leave stems on peppers and make a small slit at top of pepper and down side. Remove seeds and stuff with rice mixture. Dip in beer batter and deep fry until golden brown. Drain on paper towels.
Melt margarine and mix with stuffing mix. Place 3/4 of mixture in baking dish (9 x 13-inch). Place chicken pieces on top of stuffing. Mix together sour cream, soup and 1 cup of chicken broth. Pour over chicken. Sprinkle remaining stuffing over top. Pour remaining chicken broth over top. Bake at 350° for 35 to 45 minutes.
Combine cream cheese, Marshmallow Creme and lemon juice in bowl. Mix with wire whisk until well blended. Serve with fruit dippers.
Marinate chicken halves for 2 hours or more in marinade of vinegar and oil. Remove and sprinkle evenly with poultry seasoning, paprika, salt and pepper. Broil on outdoor grill. Baste with marinade while cooking. Time to cook depends on size of chicken. Recipe can be doubled or tripled.
Let bread thaw and rise according to package directions. In a medium size skillet, brown sausage, onion, bell pepper and mushrooms; drain the liquid. Roll bread dough flat on floured surface with floured rolling pin. Place on a slightly greased cookie sheet. Spread half the sausage mixture down center of dough. Sprinkle half the cheeses over mixture; repeat. Fold dough over and tuck in ends. Brush with beaten egg. Bake at 375° until brown, about 30 minutes. Makes about 16 servings.
Combine and beat extra long. Bake at 350° for 30 minutes or until done when tested with toothpick.
Combine avocados, tomatoes, salad dressing, onion and salt. Mix well; chill. Place in individual bowls. Serve on plates. Sprinkle with bacon garnished with tomato wedges and tortilla chips. Serve as a first course or luncheon, or serve ungarnished as a dip. Yield: 4 to 6 servings.
Saute vegetables in oil until tender. Add tomato sauce, tomatoes and wine. Simmer 10 minutes. Add cut up sausage, cayenne pepper and salt to taste. Simmer 10 to 15 minutes. Add cooked rice. Mix together and serve.
Remove tops and seeds from peppers; cook in boiling salted water about 5 minutes. Drain. Brown beef and cook onion in butter until tender; stir in soup and remaining ingredients. Spoon meat mixture into peppers; place in casserole dish. Bake in a 375° oven for 30 minutes. (Makes 4 servings.)
Slice and cook squash until tender. Drain. Saute onions in margarine and mix with squash. Add bread crumbs, eggs, seasonings and cheese. Put in 2-quart casserole. Cover with bread crumbs. Bake at 350° for 35 minutes. Serves 8 to 10.
Skin chicken. Saute onion and bell pepper in 2 tablespoons of oil until tender. Place chicken in oblong pan. Top with onion and bell pepper. Mix cream of mushroom and cream of chicken soups with water. Spread over chicken and bake in oven at 350° for approximately 1 hour. Turn chicken over in pan while it's cooking. Use own judgement as to when to do this. Fix instant rice as directed on box. Spread gravy over rice. Eat and enjoy.
Mix pretzels, melted butter and 2 teaspoons sugar. Pat into 9 x 13-inch baking dish. Bake at 400° for exactly 8 minutes. Set aside. Beat sugar into cream cheese and stir in Cool Whip. Spread on cooled pretzel mix. Dissolve strawberry Jello in boiling water. Add strawberries and mix. Let stand until beginning to gel. Pour over cream mixture and refrigerate.
Mix cake mix, melted butter and 1 egg well. Press into 9 x 13-inch pan. (This will be very stiff.) Mix cream cheese, confectioners sugar and egg together and put on top of mixture in pan. Bake at 350° for 30 minutes.
Wash beef steak; cut into four pieces. Put 1 tablespoon of cooking oil in pan. When heated, brown meat on both sides, then cut onion, bell pepper and celery. Add salt and pepper and then add to meat in pan. If you want lots of gravy, you can add one tablespoon of flour to a cup of water. Let simmer for 25 minutes. Serves 4 or more.
Skin and cut chickens in small pieces. Fry the chicken pieces in oil; fry until golden brown. Add the tomatoes with garlic after they've been blended together. Then add the fruits (cut into pieces), raisins, almonds, Jerez wine, vinegar, sugar and salt. Finally, add the water and leave mixture on stove top (low) until cooked.
Cut zucchini in half lengthwise. Cook onion in salad oil on medium heat until tender, but not brown. Add zucchini halves, cut side up. Sprinkle with salt, pepper and oregano. Pour tomato sauce over zucchini. Cover. Cook just until tender, about 10 minutes. Top zucchini with cheese slices. Cover until cheese is melted. Serves 6.
Sauce: Cook butter, flour and cream in double boiler; add milk and seasonings when sauce is well blended. Removed from heat and add well beaten egg yolks. Add layer of crumbs, 1/2 crab and 1/2 sauce. Repeat layers in well-buttered casserole. Top with buttered crumbs and cheese. Bake 1/2 hour in 350° oven. Sealegs may be used.
Use only fresh herbs. Rinse zucchini and pat back. Trim ends and cut into 1/8-inch slices, about 6 cups. Heat oil in a skillet. When quite hot, add zucchini. Cook over relatively high heat, shaking the skillet, tossing and turning with spatula so all sides are turned. Add salt and pepper and remove from pan, 5 to 7 minutes. Put butter in skillet and melt. Return zucchini to pan and garlic and herbs. Toss. Serve.
Stir together pumpkin, oil and water. Add eggs, one at a time. Add dry ingredients. Grease and flour pan. Bake at 350° for 1 hour.
Boil chicken for about 35 minutes or until tender. Drain off all broth, except 2 cups. Add cream of chicken soup and stir well. Melt butter and crumble the bread in it. Spray your baking dish with your favorite nonstick spray and place the chicken and broth mixture into it. Layer the bread crumbs on top of chicken. Bake in 400° oven for about 25 minutes or until browned.
Mix first 3 ingredients and pat into a 9 x 13-inch pan. Bake at 350° for 20 minutes or until it just starts to brown. Cool completely.
Cut up any large pieces of fruit in preserves; place in a small bowl. Stir in sour cream and walnuts. Add enough milk to make mixture the consistency for dipping. Refrigerate, covered, at least 1 hour to blend flavors. Serve with assorted fruit and cheeses. Makes about 1/2 cup.
In a small mixing bowl, combine cream cheese, deviled ham, Worcestershire and cayenne pepper. Beat on medium speed until smooth. Stir in green and red peppers. Cover and refrigerate 1 hour or until ready to serve. Serve with crackers or vegetables. Makes approximately 2 cups dip.
Chop dates, ginger and nuts in a food processor or mince by hand. Add cheese; blend well. Chill 2 hours; shape into large ball or 2 small ones. Cover with flaked coconut. Serve with gingersnaps. Will serve 20.
Blend together flour and shortening, add buttermilk. Stir gently with fork until soft dough forms. Put on floured pastry cloth and knead gently. Pat to 1 inch thick. Place on greased pan. Bake at 450° for 15 minutes.
Cook turkey or veal. Mix with water and taco mix. Cook until thick. Pour into 10-inch pie pan or oblong casserole sprayed with Pam. Layer all but the last 3 ingredients. Mix last 3; pour over casserole. Bake at 350° for 1 hour. Makes 4 servings; 4 proteins, 1 bread, 1/4 milk, 1 vegetable and 20 optional calories.
Grease a 9 x 13-inch and 8 x 8-inch pan. Put 10 slices of bread in the pans; layer with meat and cheese. Cover with bread. Beat eggs, milk, salt, mustard and onion; pour over bread. Cover; refrigerate overnight. Bake at 325° for 45 to 60 minutes, or until middle appears firm.
Arrange thin, sweet chocolate on graham cracker, put hot toasted marshmallow on chocolate, then cover with another graham cracker. Press two crackers together. The hot marshmallow melts the chocolate to form a delicious dessert sandwich.
To chicken broth add noodles, celery, onion and green pepper. Cook 30 minutes; then add Worcestershire sauce, file, mushrooms, tomato soup and pimentos. Add chicken and mix and simmer 30 minutes. Serves 30.
Pour boiling water over washed tomatoes; let stand until peel comes off easily. Peel, core and chop. Cook all ingredients together until thick (several hours). Put in jars and process.
Mix Eagle Brand and slightly drained pineapple. Add orange soda. Makes 2 quarts.
Mix first 5 ingredients. Add the rest. Blend well. Grease and flour pans well. Bake 1 hour at 350°. Makes 2 loaves.
Put beans or peas in a 4-quart pan; cover with water. Bring to a boil; boil for 10 minutes. Turn off burner; let set for 1 hour. Pour off water. Cover with 5 or 6 inches of water and bring to a boil. Add seasonings, salt, chili powder, garlic, salt pork, etc. Boil on low heat for 1 hour.
Cook spinach. Drain well. Mix with remaining ingredients. Bake at 350° until bubbly, about 25 minutes.
Boil chicken. In skillet, saute onion and pepper until clear, then add soups (mushroom, Ro-Tel and cream of chicken). Chop chicken; put in soup mixture. Dip 6 or more tortillas in chicken broth. Spray pan with Pam, then pour 1/2 of chicken mixture in pan. Spread some cheese. Add the tortillas that have been dipped in chicken broth to cover. Add rest of mixture. Add chili and garlic powder. Add rest of cheese. Bake for approximately 5 to 15 minutes.
Shred cabbage thin. Brown diced onion and apples (with peel) in large pot with bacon drippings. Cook slowly until tender, about 10 minutes. Add cabbage, salt, sugar and vinegar. Cook over low heat until cabbage is tender. Check seasoning before serving. May be divided and put in plastic bags and frozen for future use.
Bring water and juice to a boil. Add jello and let cool until partly congealed. Add blueberries and pineapple. Set until firm in refrigerator. Cream the sugar and cream cheese together; fold in sour cream. Spread over jello. Sprinkle pecans on top.
Boil raisins well and drain. Melt butter; add sugar and vinegar. Mix well. Add eggs, raisins and nuts. Mix well by hand. Pour into unbaked pie shell. Bake at 350° for 35 to 40 minutes.
Mix all ingredients in a heavy roasting pan, preferably cast-iron. Cover; bake at 350° for 2 hours. Check after 1 hour to see if more water is needed. Serve with steamed rice.
Arrange fruit on greens; garnish with walnuts. Drizzle with yogurt dressing. Makes 4 servings.
Combine peaches and sugar in saucepan. Let stand about 30 minutes. Cook over medium heat 15 minutes. Add cornstarch, butter, walnuts, cinnamon and extract; let cool. Put into a 9-inch pie shell. Cover with top crust brushed with egg yolks. Bake at 350° for 35 to 40 minutes.
Cool and crumble cornbread in bowl. Add all except dressing. Pour dressing over ingredients. Refrigerate overnight. This will fill a very large salad bowl.
Cook bacon and drain 1/2 cup fat. Cook onion and garlic in rest of drippings until tender, not brown. Add margarine.
Sift dry ingredients. Beat egg yolks; combine with milk and butter. Add to dry ingredients; mix until smooth. Stir in berries, then fold in stiffly beaten egg whites. Bake on hot, greased griddle. Makes 12 pancakes.
Cover veal with flour; dip in eggs and cover with bread crumbs. Brown on both sides in oil, about 3 minutes on each side. Place in baking dish and cover all pieces with tomato sauce. Bake at 350° to 375° for 3 minutes or until sauce starts to boil. Makes 4 servings.
Combine cream cheese, 1 cup sugar and vanilla, mixing until well blended. Blend in chocolate. Beat cream until soft peaks form; gradually add remaining sugar, beating until stiff peaks form. Fold into cream cheese mixture. Split cake into three layers. Spread each layer with cream cheese mixture; stack. Frost sides with cream cheese mixture. Chill. Makes 8 to 10 servings.
Mix together Karo syrup, peanut butter and Rice Krispies. Press into pie plate. Add ice cream, fresh fruit of choice or Nestle new toppings on top. Freeze until ready to serve.
Combine rice, turkey, tomato, onions, green pepper, basil, salt, ground pepper, milk and eggs in 13 x 9-inch pan sprayed with no stick spray. Top with cheeses. Bake at 375° for 20 minutes or until knife inserted near center comes out clean. Serves 8.
Amount of ingredients depend on how many people will be served. Your choice to skin chicken. Brown chicken and sausage in olive oil for a few minutes (just to brown, not to cook). Cut peppers into thick strips, quarter onions and potatoes (depending on size). Place some good olive oil in roasting pan; toss in all the above ingredients. Add lots of sliced or chopped garlic, salt and pepper. Toss well, so all is coated with olive oil. Roast in oven at 350° until perfect. Do not cover roasting pan as that steams instead of roasting.
Mix all ingredients and pour into unbaked pie shell. Bake at 300° for 1 1/2 hours.
Combine the first 5 ingredients and beat well, using electric mixer or egg beater. Then gradually add oil, then remainder of vinegar, then celery seed, beating continuously until very thick.
Wash okra well and pack whole pods firmly into jars. Put 1 clove garlic, 1 hot pepper and 1/2 teaspoon dill seed in each of 4 pint jars. Bring water, vinegar and salt to a boil. Pour over okra, leaving 2-inch headspace. Run a table knife around side of jar to remove air bubbles. Adjust lids. Process jar in boiling hot water bath for 15 minutes. Makes 4 pints.
Prepare cake according to package directions. Pour into two well greased and floured 9-inch cake pans. Bake 350 degrees for 25-30 minutes. Do not remove cake from pans. Punch holes in each layer. Dissolve gelatin separately. Pour one flavor over each layer. Chill 4 hours. Put layers together using Cool Whip as icing. Do no try to ice sides.
Beat well the first four ingredients. Add Cool Whip. Pour into graham cracker crust and freeze overnight. Remove from freezer just before serving.
In large mixing bowl, sift dry ingredients together. Stir in vanilla, vinegar, oil and water. Fill cupcake tins 1/2 full with chocolate batter and top with heaping teaspoon of cream cheese mixture. Bake at 325° for 25 minutes. Frost with white frosting.
Pour juice off beets; add water to juice to make 2 cups. Then add sugar, vinegar, whole allspice, cloves and cinnamon. Boil all ingredients 15 minutes; cool. Pour over beets.
Blend mayonnaise, sugar and vinegar. Toss with all other ingredients. Chill and serve.
Sprinkle chicken with paprika and pepper. In skillet, melt butter. Add chicken and cook, turning 5 to 7 minutes until browned. Place in 13 x 9-inch baking dish. Add mushrooms to skillet, 2 to 3 minutes.
Rinse rice in warm water and drain or soak rice in 2 cups boiling salted water for 30 minutes. Add to meat, butter and spices. Mix well.
Blend these ingredients well. Fold in drained pineapple. Chill overnight.
Crush Ritz crackers fine. Add finely chopped nuts. Beat egg whites stiff. Add sugar, cream of tartar and vanilla; mix with crackers and nuts. Pour into well buttered 10-inch pie plate. Bake at 350° for 30 minutes. Cook well; top with whipped cream, sweetened and flavored to taste. Add the instant cocoa to the whipped cream. Chill in refrigerator for several hours.
Mix ingredients in order listed except last 2. Bake in greased loaf pan at 350° for 50 to 60 minutes; check with toothpick. Mix 1/4 cup sugar and juice from fresh lemon. Heat slowly until mixture is clear. Pour mixture over baked bread while still hot. Let stand 15 minutes. Remove bread from pan onto rack to cool.
Combine all ingredients except zucchini, squash or cucumbers in your blender and let it run until everything has become a thin puree.