HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken in a large, heavy saucepan. Add cold water to cover and bring to simmer. Cook until just tender. About 15 minutes. Remove from pan, drain and cool. Remove skin; cut chicken into cubes. Using same pan, heat oil over medium-high heat. Add onions and saute until translucent. Stir in garlic, then chilies, cumin, oregano and cayenne pepper; saute for 2 minutes. Add undrained beans and stock then bring to a boil. Reduce heat and add chicken and cheese to chili. Stir until cheese melts. Season to taste with salt and pepper. Ladle into bowls; garnish with sour cream.
Mix biscuit mix with milk and 2 tbsp. mayonnaise. Spread on well greased 9 x 13 inch pan. Saute meat and onions, drain. Spread meat onto biscuit mixture. Beat together, egg and remaining 2 tbsp. mayonnaise, cheese and peppers. Spread mixture on top of meat layer. Bake at 375° for 25 minutes. Cut into squares and serve hot.
Sift together flour, soda, salt and spices in bowl. Add shortening, sugars, egg and milk. Beat until smooth. Fold in raisins and oats. Drop from teaspoon onto greased baking sheet. Bake in moderate oven at 375° for 12 to 15 minutes. Makes 3 1/2 dozen cookies.
Chop apricots and pecans in food processor or chopper. Add remaining ingredients and mix with fork or knead. Roll into 1-inch balls. Store in refrigerator or freezer. Makes 6 dozen nuggets.
Fill gallon pot with water. Cook on medium heat and boil steady for four hours. You can put four medium peeled onions in at start if you want to. Eat with green onions and light bread or corn bread.
Mix yogurt, mustard, salt and pepper in large bowl. Add the rest of the ingredients and mix. Chill.
Heat pineapple to boiling point, add lime jello and stir until dissolved. Chill until partially set. Soften cream cheese, stir in pimiento, and add to jello mixture and blend. Fold in whipped cream, celery and nuts. Pour in mold and chill until firm.
Cook spaghetti according to directions on package. Cook and stir garlic and bacon in oil until bacon is crisp. Drain. Mix eggs, 1/4 cup Parmesan cheese, Romano cheese, parsley and 1/2 teaspoon pepper.
Put all ingredients in microwave-safe container. Microwave on High until cheese is melted. Stir. Serve hot with chips, nachos or raw vegetables.
Mix all ingredients well and put in baking dish. Bake 30 minutes at 350°. Serve with snack crackers or chips. Good recipe for parties.
Ingredients should be combined and divided into batches, depending on the size of punch bowl. Strawberry slices and ginger ale are added just before serving over ice cubes.
Grease pan. Pour whole can of pineapple and juice in bottom, then cherry filling. Sprinkle white cake mix and slightly press down. Cut up oleo on top and add nuts. Bake for 1 hour at 350°.
Saute chopped garlic. Add margarine, tomato paste and mushrooms, including liquid. Simmer about 1 hour (do not add salt).
Cream butter and sugar. Add egg yolks and vanilla; beat until fluffy. In a medium bowl, sift together the flour, soda, salt, cinnamon and cloves. In a small bowl, combine milk and lemon juice. Add flour and milk/lemon juice mixture to creamed mixture, blending well. Stir in dates and pecans. Drop by teaspoonfuls 1-inch apart on greased cookie sheet. Flatten each cookie with a fork. Bake at 275° for 20 minutes. Makes 7 to 8 dozen.
Grind peppers and onions, or chop finely. Cover with boiling water and let stand 10 minutes. Drain and repeat. Drain dry. Add vinegar, sugar and salt. Cook 15 minutes and pack in hot sterilized jars; seal. Process in water for 15 minutes.
Heat strawberries and jello until jello is dissolved (do not add water). Set aside to cool. Beat pudding and milk until set. Stir in sour cream. Fold in Cool Whip. Line dish with vanilla wafers. Pour 1/3 of pudding mixture over wafers. Add 1/2 of strawberries. Repeat, ending with pudding mixture.
Pound breast halves. Combine soy sauce and next 4 ingredients, mixing well. Pour over chicken and let stand 30 minutes. Grill over hot coals 30 minutes, turning and basting with marinade every 5 minutes. Add cheese slices to chicken about 5 minutes before done. Serve with lettuce and tomato on rolls.
Mix all together. Put Stove Top stuffing to cover on top. Bake 1 hour at 350°.
Parboil celery 10 minutes. Drain. Mix bread crumbs and remaining ingredients. Form into patties; roll in remaining bread crumbs. Fry in shortening until golden brown on both sides. Drain on paper towel and serve.
Put in large pan the sugar and evaporated milk. Bring to boil and time it, letting it boil for 15 minutes. Remove from heat. Stir in butter, chocolate bits, Marshmallow Fluff and nuts. Pour into greased 9 x 12-inch pan.
Mix all well (excluding crumbs and cheese). Top with cheese and crumbs. Bake at 350° for 25 to 30 minutes. Freezes well.
Brown hamburger and drain off grease. Add taco seasoning to meat. In separate bowl, cut up fresh vegetables. Just before serving, add meat, beans, cheese and salad dressing. Mix thoroughly.
Mix sugar, flour and soda. Add buttermilk and eggs, then melted butter. Sprinkle with nutmeg. This makes 2 thin pies in 9-inch pans. Bake approximately 35 minutes in 350° oven. Pour into pans lined with your favorite crust.
Add sugar, molasses and egg to oil. Beat well. Sift dry ingredients together. Add to first mixture and mix well. Chill several hours.
Brown the ground beef. Combine with remaining ingredients in a casserole dish. Bake, covered, for 1 hour at 325°. Sprinkle with chow mein noodles. Bake, uncovered, for 15 minutes.
Prepare cookie mix according to directions on package or make your own sugar cookie dough. Roll dough with your hands into 1 1/2 inch balls. Place 2 inches apart on cookie sheet. Insert wooden stick halfway into each ball of dough. Dip bottom of glass into sugar and flatten cookies. Decorate cookies with raisins and mixed fruit or decorate with sprinkles.
Salt chicken and place in a baking dish. Make sure that chicken covers bottom of dish. Combine rest of ingredients, adding wine last. Pour over chicken and bake at 350° for 1 1/2 or 2 hours.
Mix and let stand overnight to soak up the juices. Serve in parfait glasses with graham cracker crumbs.
Mix sweet potatoes, white sugar, eggs and 1 stick of margarine and place in greased baking dish. Blend brown sugar, 1/3 stick margarine and flour until crumbly. Sprinkle on mixture and bake at 350° for thirty minutes.
Combine oatmeal, sugar and oil. Let stand until oil absorbs oatmeal and sugar (overnight). Mix beaten egg, salt and vanilla in mixture. Put in greased 9 x 9 x 2-inch pan. Bake 20 minutes in a 350° oven. Sprinkle chips on top; allow to stand several minutes. Spread melted chips to frost. Cut in squares while warm.
Combine first 4 ingredients in mixing bowl. Stir in butter. Spray a 9-inch pie plate with Pam. Press pie crust mixture on bottom and sides. Bake at 350° for 20 minutes. Cool. Yields 1 crust.
Mix shortening, sugar and milk in large pot with cover. Let mixture heat until butter is melted; do not boil. Remove from heat; let stand until cool. Sift together flour and salt. Dissolve yeast with very lukewarm water. Add to cooled mixture the yeast, then add flour, stirring well and whip well for about 5 minutes. Cover and let rise for 2 hours, or until doubled. Use melted for rolls, when mixture has been kneaded well and cut out. Flap over each roll. Fold in half and place on greased baking pan.
Mix all ingredients together in a bowl. Bake at 350° for 30 to 45 minutes.
Combine vegetables and toss lightly. Combine sugar, vinegar and oil; pour over vegetables. Sprinkle with salt and pepper. Chill overnight. Toss before serving. Drain. Makes 6 to 8 servings.
Stir together eggs, sugar, vanilla, and butter. Add to 1 cup scalded milk. Stir well. Pour into pie crust. Place on cookie sheet in 375° preheated oven. Bake for 15 to 20 minutes or until set. Yields on 9 inch pie.
Put popcorn in a 9 x 13-inch pan. Mix the sugar, Karo and oleo; mix into popcorn. Bake at 250° for 1/2 to 1 hour, stirring every 15 minutes. Put on foil; break up into pieces.
In a bowl, lightly fork-mash the Numete. Mix in lightly the mayonnaise and relish. Try a taste and add more mayo or relish if needed. Spoon mixture onto a slice of bread and spread. You may add whatever else you like. Suggestions: onion, tomato, cheese and lettuce, then top with other slice of bread for a delicious sandwich. Makes 6 sandwiches.
In medium saucepan, cook dates, prunes, and raisins in water for 3-4 minutes. Cool this mixture and then add eggs and beat well. Sift together flour, soda, salt, and cinnamon. Add this and the vanilla to the fruit/egg mixture, blending well. Spread in a greased 10 x 13 baking dish. You may use Pam. Bake at 350° for 30 minutes or at 325° if glass dish is used. Cut into preferred size bars when partially cooled. Makes 16 (1 1/2 x 1 1/2-inch) bars.
Mash or puree berries. Make syrup of sugar and water. Add gelatin that has been soaked in cold water. Chill. Add berries and juice of 1 lemon; freeze. If berries are very acid, increase sugar. Serves 6.
Crumble sausage into 2-quart casserole. Stir in onion and green pepper. Microwave on Medium-high until sausage loses pink color, 7 to 10 minutes, stirring every 3 minutes. Drain off excess fat. Toss with bouquet sauce. Stir in remaining ingredients. Microwave on Medium-high until cabbage is tender, 25 to 30 minutes.
Place pared, sliced apples in baking dish. Sprinkle apples with cinnamon; add water. Cream together sugar, flour and butter. Spread this mixture on top. Bake 1 hour at 350°.
Lightly brown ground beef and place in baking dish. Add layer of chopped onions. Add layer of drained green beans. Place layer of Tater Tots on top. Mix soup and can of milk by heating together and pour over meat. Bake at 350° for 1 hour and 15 minutes or until Tater Tots are brown and crusty.
Mix all ingredients and bake at 350° for 1 hour in one 9-inch casserole.
Pour milk into bowl. Add pudding mix and beat with wire whisk 1 to 2 minutes or until well blended. Stir in 3 cups of whipped topping. Place half the cake cubes in a large serving bowl. Top with half the fruit. Spread pudding mixture over fruit. Repeat layers. Refrigerate at least 1 hour before serving.
Put grated cheese and mushroom soup over vegetables and onions. Bake in microwave on High for 12 to 15 minutes.
Spread on slices of rye bread (2 loaves). Place slices on cookie sheet and freeze. When frozen, place in airtight bag and store in freezer until needed. To serve, bake at 350° for 15 minutes.
Brown pork chops in heavy frying pan over medium heat, turning as needed to brown evenly; drain off excess drippings. Sprinkle chops with salt. Place 2 lemon slices on each chop. Mix catsup and honey; pour over chops. Cover; cook slowly until chops are fork-tender, about 1 hour. Remove chops from sauce; set aside to keep warm. Blend water and cornstarch; stir into pan drippings. Cook, stirring constantly, until sauce thickens. Serve with chops or rice. Yields 4 to 6 servings.
Cream butter; gradually add sugar, creaming until light. Add eggs, beating well after each. Sift together dry ingredients. Add alternately to creamed mixture with applesauce. Stir in raisins and nuts. Turn batter into greased and lightly floured muffin pans, fill 3/4 full. Bake 20 minutes at 350°.
Brown chops in oil. Drain and set aside. Shred 2 teaspoons orange peel. Squeeze 1 cup orange juice (set aside 1/2 cup). Add 1/2 cup juice to skillet with chops. Cover and cook for 30 minutes on low heat.
In a 4-quart enamel or stainless steel pan over high heat, heat sugar, vinegar, turmeric, celery seed and mustard seed to boiling, stirring often. Add cucumbers and onion; heat to boiling. Reduce heat to low and simmer, uncovered, for 10 minutes, stirring occasionally. Store in covered glass container in fridge. Use within 1 month. Makes about 3 1/2 cups.
Saute onion, pepper and celery. Add ground beef and brown, then drain. Add tomatoes, Spanish rice and parsley flakes. Simmer for 20 minutes. Salt and pepper to taste.
Melt butter and chocolate. Add remaining ingredients. Pour into ungreased 8 or 9-inch pie plate. Bake at 350° for 25 to 30 minutes. Serve with ice cream.
Heat mustard and jelly. Pour in hot dogs. Stir and refrigerate overnight. Serve hot in the sauce.
Preheat broiler. In a bowl, combine crab, mustard, cayenne, green onion, egg and mayonnaise. Stir to mix well. Divide mixture into 8 equal portions. Shape each into a ball, then flatten into a 1/2-inch thick patty. Set aside.
Cook and drain pasta. Make Italian dressing per instructions on package. Add all ingredients; chill.
Mix all ingredients together. Put in casserole dish. Bake at 250° for 3-4 hours. Should be dark when done. Serves 10.
Mix vegetables with 1/2 cup salt. Add sugar and spices to vinegar (20 minutes). Add all the other ingredients and simmer.
Cook broccoli and cauliflower, but not until tender. Put soup in bottom of 9 x 13 casserole. Add half of cheese and half of onion rings. Add broccoli and cauliflower. Add rest of cheese, margarine and onion rings. Bake at 350° for 30 to 35 minutes.
Cream oleo and sweetener. Add melted chocolate, eggs and vanilla. Sift dry ingredients and add to chocolate mixture. Beat until smooth. Pour in greased 8 x 8-inch pan and bake 30 minutes in 350° oven. Cool in pan.
Add sugar, cocoa, milk and butter together. Bring to a boil. Let boil for 5 minutes. Remove pan from heat; add oatmeal, peanut butter, nuts and vanilla. Stir well. Spoon out on wax paper and let cool.
Boil sugar and water until dissolved; let cool. Add pineapple, orange juice and 1 can water. Add bananas and freeze.
Drop cookies in milk, one at a time, and take right out. Cover bottom of 9 x 12-inch pan with cookies. Cover cookies with Cool Whip. Repeat until completed.
Melt oleo in saucepan; turn off heat. Add brown sugar and stir well, but do not cook. Remove from heat; add eggs and mix. Add flour, baking powder and nuts; mix well. Spread mixture into greased and floured 9 x 12-inch baking pan. Bake at 350° for 20 to 25 minutes. Cool; then cut into squares.
Beat eggs and sugar. Add remaining ingredients. Bake in unbaked pie shell at 375° for 10 minutes, then at 350° for 30 minutes.
Bring cranberries, sugar and lemon juice to a boil. Lower heat and simmer 25 minutes, stirring constantly. Remove from heat. Add orange marmalade, lemon rind and Amaretto. Put on top of cream cheese and serve with crackers (Wheat Thins).
Mix first 8 ingredients together. Chill. When ready to serve, hollow out a round loaf of pumpernickel or rye bread. Cut the hollowed out part into serving pieces, and place the dip into hollowed out loaf to serve. Place serving pieces around the loaf.
Preheat oven to 400°. Spray Pam on muffin tins (makes 12 or so). Combine egg, applesauce, milk, oil, sugar and raisins in mixing bowl. Stir in flour, baking powder, baking soda, salt and cinnamon until well blended. Do not beat. Spoon into greased muffin tin sprayed with Pam. Bake 20 to 25 minutes. You may want to put a sprinkle of streusel on top before baking.
Mix all ingredients, including pecans, in a large heavy pan. Bring to 240° on candy thermometer (which must be used for satisfactory results). Use medium heat. When 240° temperature is reached, set off stove and cool to warm, 25 minutes or so. Add 1 teaspoon vanilla and beat until thick. Pour into large buttered cake pan. Cut in pieces when set.
Fry turkey until no longer pink and drain off fat and water. In large pot, stir in turkey, undrained tomatoes, kidney beans (drained), tomato sauce, onion, chili powder, parsley, basil, oregano, pepper, cinnamon, garlic, red pepper and bay leaf. Bring to a boil. Reduce heat and simmer, covered, for 2 hours. Stir occasionally.
Cream butter and sugar together. Add eggs, one at a time, beating one minute after each egg is added. Combine all together and pour in a greased baking dish. Bake for 50 minutes at 350°.
Mix all ingredients until well mixed. Pour into unbaked deep pie shell. Bake in 350° oven for 45 to 50 minutes until set. Top with Cool Whip.
Mix all the ingredients together into a crock-pot and heat until warm. Serve warm with tortilla chips or chips of your own choice. Recipe may be doubled for full crock-pot.
Place pretzels in a 9 x 13-inch pan. Mix other ingredients and pour over pretzels, stirring to coat. Bake at 350° for 20 minutes.
Mix the jello, hot water and cold water; let set until firm. Fold in the remaining ingredients. Refrigerate until set.
Heat oven to 350°. Press crescent roll dough into the bottom and up the sides of an ungreased 13 x 9-inch pan. Pat and seal any perforation in dough. In medium bowl, combine cheese, flour, then add eggs, half and half, salt, pepper, nutmeg and garlic powder. Then add spinach. Mix well. Pour into crust. Bake at 350° for 45 to 55 minutes until well set. Cut into squares. Serve warm. Makes approximately 24 to 36 servings.
Mash sweet potatoes and let set overnight or until cold. Add butter, sugar, milk and salt.	Press around marshmallows and roll in flakes and coconut mixture. Cook at 300° until hot and lightly browned.
Melt margarine. Pour into a 9 x 13-inch pan. Mix flour, sugar, milk, baking powder and salt; pour over melted butter. Pour a can of fruit (any fruit) with liquid on top of dough. Bake at 300° for 1 hour or until lightly browned. Dough will come to the top.
Remove skin and bones from chicken and cut into bite size pieces. Combine soups, butter, mayonnaise, lemon juice and curry powder.
Mix all and form into small balls. Place on cookie sheet and bake 15 minutes at 325°.
Grind onions and green peppers. Cut up tomatoes. Cook for 1 hour. Add remaining ingredients. Cook until thick.
Preheat oven to 400°. Use electric mixer and beat eggs, dark corn syrup, sugar, peanut butter and vanilla until smooth (1 to 2 minutes). Stir in peanuts. Sprinkle pie shell with chocolate chips. Pour filling over chips. Bake 15 minutes. Reduce heat to 350°; continue baking 30 to 35 minutes or when toothpick comes out of center dry. Cool. Cover with plastic and put in refrigerator overnight. Serve at room temperature.
Mix jello and cream cheese; beat. Add pineapple, not drained and let congeal.
Cook macaroni and drain; rinse with cold water. Add bell pepper, onion and carrots. Mix mayonnaise, Eagle Brand milk, vinegar, salt and pepper and pour over macaroni. Stir in cubed cheese. Chill for 4 to 12 hours before serving.
In large glass baking dish layer the chipped beef. Wrap chicken breasts with bacon strips and place on chipped beef. Mix the soup and sour cream together with about 2 ounces of water. Pour this mixture over the chicken and cover with foil. Bake at 275° for 3 hours. Serve over cooked rice.
Cook noodles; rinse and drain. Preheat oven to 350°. Saute onion and garlic. Combine onion and garlic with tuna, green pepper, carrots, parsley and paprika; set aside. In a small bowl, blend together sour cream, cottage cheese and yogurt. Add to tuna mixture, along with noodles. Pour into casserole. Combine bread crumbs and cheese; sprinkle over top. Bake for 30 to 45 minutes, or until top is lightly browned.
Spray a 3 or 4-quart baking dish with Pam. Spread apple pie filling on bottom. Drain and chop the sweet potatoes and layer over apples. Top with cherry pie filling. Top with bits of margarine. Sprinkle with brown sugar and pecans. Bake at 325° for 35 to 45 minutes. Serves 8 to 10.
Sift flour and soda into mixing bowl. Blend in shortening, adding buttermilk gradually until smooth. Toss on floured surface. Roll out into 1/4-inch thickness. Cut and place on greased shallow pan. Bake at 400°.
Drain green beans reserving 1/2 cup liquid. Combine green beans and reserved liquid with remaining ingredients; heat through. Makes 4 to 6 servings.
Saute onion, peppers and mushrooms in margarine until tender. Mix remaining ingredients together with sauteed vegetables. Place in glass baking dish and bake in oven at 350° for about 40 minutes or until heated through.
Combine sweet milk, unsweetened applesauce, eggs, sugar and vanilla. Mix well. Pour into unbaked pie crust. Sprinkle with nutmeg. Bake at 325° until knife point near center comes out clean.
Brown ground beef and add remaining ingredients. Mix together and simmer for 20 to 30 minutes.
Blanch celery for approximately 4 minutes. Mix all ingredients together except bread crumbs. Place in casserole. Sprinkle bread crumbs on top. Bake, uncovered, for 25 to 30 minutes at 350°.
Combine all ingredients. Put in bottom of pie crust. Put on top lattice crust. Then put on Crunch Topping.
Tear spinach and lettuce in bite sized pieces; slice onions and mushrooms. Combine. Toss with oil and vinegar. Sprinkle with Parmesan cheese. Add salt and pepper to taste. Add artichoke hearts and croutons. Yields 8 generous servings. (My favorite for 8-at-8 dinners.)
Stir all ingredients together and heat in saucepan. Pour over cooked vegetables, such as cauliflower or broccoli.
Salt and pepper chicken; rub with soya sauce, then dust well with flour. Add 2 tablespoons cooking oil in skillet and fry chicken until brown. Lay in deep casserole with cover. Add lima beans and sour cream over chicken; cover tightly and bake at 350° for 2 1/2 hours. Add dumplings by spoonfuls. Cover tightly again and bake 1/2 hour more.
Mix and spread on Sociables crackers. To make dip, add sour cream (to taste).
Crust: Combine pretzels, butter and sugar. Press into a 9 x 13-inch pan sprayed with cooking spray (Pam). Bake 8 to 10 minutes in 350° oven. Let cool.
Heat a little sausage in a baking pan and when smoking hot, pour in the batter. Put the sausages in the batter and bake in hot oven at 450° for 3/4 to 1 hour. Serve at once.
Make sauce mixing all ingredients except chicken. Place chicken skin side up in single layer in baking pan. Pour sauce over chicken. Bake 1 hour at 350°, basting at 15 minute intervals. Serve with rice or noodles.
Crumble and fry sausage. Saute onion, green pepper, celery and chilies in sausage. Place bread cubes in a greased 9 x 13-inch pan. Mix all other ingredients and pour on top. Bake at 350° for 1 hour.
Wash chicken and pat dry with paper towel. Mix soup and broth until well blended. Place chicken in crock-pot and pour soup mixture over chicken. Cover and cook on low for 9 to 10 hours (high 4 to 5 hours). Chicken will be very tender and fall off the bones.
In a large bowl, combine eagle brand milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding into 2 1/2 quart glass serving bowl. Top with one third each of the wafers, bananas and pudding. Repeat layering twice, ending with pudding. Keep chilled.
Beat eggs lightly. Add all other ingredients. Pour into pie shell. Bake at 425° for 15 minutes, then at 350° for 30 minutes more.
Combine water and egg. Dip tomatoes in egg mixture, then dredge in cornmeal. Spray 15 x 10 x 1-inch pan with cooking spray. Bake at 450° for 30 to 40 minutes. Turn once.
Mix together; pour into unbaked pie shell. Bake at 350° for 1 hour.
Preheat oven to 425°. Heat cast-iron corn stick pan in oven while preparing batter.
Use glass container. Cook brown sugar, corn syrup and whipping cream on High for 13 minutes, then add margarine and pecans. Beat by hand until loses its gloss. Then drop by teaspoon on foil.
Mix together thoroughly Parmesan cheese, corn flakes, garlic salt, salt, pepper and parsley flakes. Dredge chicken in melted butter, then coat thoroughly with Parmesan cheese and corn flake mixture. Put in oblong casserole dish and bake at 350° for 1 hour.
Saute chopped meat in skillet. Boil water for noodles, add noodles but only cook for 5 minutes. Grate cheese. Drain meat when done. Mix all ingredients together in large bowl. Put in 13 x 9-inch baking pan or Corning Ware. Bake at 350° for one hour. Let stand 5 to 10 minutes and serve. Serves 6 to 8 people.
Sprinkle brisket with garlic powder. Marinate overnight in liquid smoke plus a small amount of water. The next morning pour off the liquid. Cover the pan and bake at 275° for 5 hours. Pour barbecue sauce over the brisket and cook uncovered for 30 minutes. Cool and refrigerate before slicing or serve right away. Cut the brisket on a slant.
Melt butterscotch morsels with peanut butter over low heat. Stir constantly. Stir in Rice Krispies. Press 1/2 of mixture in 8-inch square greased pan. Chill in freezer.