HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook cauliflower in 2-inches water approximately 10 to 12 minutes or until tender. Drain and pat dry. Heat oil to 360°, about 1 or 2-inches. Mix bread crumbs and paprika. Dip cauliflower in egg, salt and pepper mixture. Coat with bread crumb mixture. Fry 8 to 10 flowerets at a time in hot oil. Turn occasionally. Cooking time is 2 minutes. Drain. Keep warm in a 200° oven 10 to 15 minutes. Yields 4 to 6 servings.
Over medium heat in a large frypan, put oil and steak and cook steak on both sides. Add remaining ingredients, except rice. Simmer 20 to 30 minutes until pepper is tender. If it dries out, add a little more beef broth. Serve over rice. Serves 6 to 8.
Beat eggs; add oil and stir. Sift dry ingredients and add to oil mixture and beat well. Add pineapple (don't drain) and carrots and beat again. Pour into greased 9 x 13-inch pan. Bake at 325° about 45 to 50 minutes, until done.
Heat skillet; add oil or margarine. Add mushrooms, zucchini, green pepper and green onion; cook and stir over medium heat, about 5 minutes. Sprinkle diced tomatoes over the top. Mix together the eggs, water, mustard, salt and pepper; pour over veggies in skillet. Cover; cook for 5 to 10 minutes, or until eggs are set. Sprinkle cheese and paprika over the top; cover until cheese is melted. Cut into wedges to serve.
For dried chilies, use 6 cups water to boil. Remove from heat. Put chilies in water 10 minutes. Drain and dice.
Remove egg yolks, reserving egg whites. In small bowl, mash egg yolks. Stir in dressing, then season to taste with salt and pepper. Spoon into egg whites. Cover and chill 1 hour. Garnish, if desired, with parsley and sprinkle with paprika.
Brown meat and onion. Add cooked rice and rest of ingredients. Top with crushed Ritz crackers. Bake, uncovered, for 1 hour in a 350° oven. Serves 6 to 8 people.
Slice the potatoes into 1/2-inch strips. Mix water, oil and Tabasco sauce. Dip potato strips in mixture. Combine Parmesan with Shake 'n Bake combination. Shake until evenly coated. Bake potatoes in a single layer on a cookie sheet lined with foil for 30 to 35 minutes in a 400° oven. Good side dish or snack.
Mix together and spread on fish. Cover and refrigerate for 30 minutes before grilling or broiling.
Combine sour cream, mayonnaise and taco seasoning. To assemble, spread jalapeno bean dip on large serving dish. Top with avocado mixture. Sprinkle over this the onions, tomatoes and green chilies. Add sour cream mixture and sprinkle olives on top. Cover with shredded cheese. Cover with plastic wrap and chill. Serve with Ritz crackers or chips.
Place steak in large shallow container. Combine remaining ingredients and pour over steak. Cover and chill at least 2 hours, turning steak often. Remove steak from marinade; grill over hot coals 10 to 12 minutes on each side. Serves 4.
Gently pound chicken between 2 sheets of waxed paper to make cutlets. In a plastic bag or shallow dish, mix flour, salt and pepper. Dredge chicken in flour mixture until coated. Remove chicken, saving excess flour. In a large heavy skillet, heat butter and oil until bubbling, but not browned. Add chicken and brown on both sides. Remove chicken and reduce heat.
Mix flour and sugar. Mix milk and egg yolks. Add to flour and sugar mixture. Add butter. Cook over medium heat, stirring constantly as it will scorch, until thick. Add vanilla after thickened. Use reserved whites for meringue, adding 1 tablespoon sugar. Beat until peaks are formed. Pour cooked mixture into pie shells. Top with meringue. Bake until brown.
Slice 4 potatoes in French fry style. Pat dry. Use oil to lightly coat fries. (Do not allow potatoes to get greasy.) Spray cookie sheet lightly with Pam and spread fries flat on sheet. Bake at 450° for 10 minutes or until golden brown. Flip fries and bake for 10 minutes more. Contains 140 calories per 4-ounce serving.
Mix butter and brown sugar together; add the nuts. Spread on bottom of crust and pat smooth with fingers. Bake at 450° for 10 minutes. Cool for 10 minutes.
Grease pan (angel food cake pan) well. Heat oven to 300°. Prepare fruit. Sift a portion of flour over fruit, mixing it in lightly. Sift remaining flour with soda and spices. Cream shortening well. Add sugar gradually, creaming well. When light and fluffy, stir in well beaten eggs. Add applesauce which has been drained quite dry. Add dry ingredients gradually, stirring in well. Add fruits and seasonings. Mix thoroughly. Turn into prepared pan and bake in slow oven about 1 1/2 hours. Cool. Store in cool, dry place with a piece of apple.
Though most parents leave finger painting to preschool and kindergarten classes, there may be moments when even adults have the urge to get their hands in the "stuff" and enjoy this simple art form at home with their children.
Cook beef and pork until done. Add remaining ingredients and simmer. Good served with fries, hush puppies and slaw or on buns with slaw and tomato.
Preheat oven to 375°. Grease Pyrex dish with nonstick spray. Mix potato flakes, garlic and Parmesan cheese. Dip chicken into melted margarine; roll into potato mix to coat. Place in baking dish; sprinkle any uncoated areas with mixture. Bake for 30 to 45 minutes, or until golden.
In a 3 1/2 cup jar, combine lime juice, apple, garlic, tomato, sugar, anchovies and chilies. Use or cover tightly and refrigerate the sauce. Keeps ready to use up to 1 month. Makes about 2 1/2 cups.
Let ice cream thaw while making crust. Melt German chocolate with butter the size of a walnut. Add Rice Krispies and mix well. Press in pie pan. Put in freezer for a few minutes. Add softened ice cream and freeze.
In a plastic bag, shake together flour, salt, and pepper. Add the chicken and shake to coat. Remove chicken and reserve excess flour. In a large skillet, warm 1 tablespoon oil over medium heat. Brown chicken on one side for 5 minutes. Add remaining oil; turn the chicken and brown well on the other side. Transfer chicken to plate and set aside.
Place all ingredients, except ice, in a blender. Cover and process at liquify with motor running. Remove feeder cap and add ice cubes, one at a time. Continue to process until smooth. Pour into serving glasses. Garnish with nutmeg.
In a skillet, cook and crumble sausage. Drain. In a large bowl, combine biscuit mix and cheese. Add the sausage and stir until well blended. Stir in water just until mixed. Shape into 1 1/2-inch balls. Place on greased baking sheets. Bake at 375° for about 15 minutes or until golden. Baked bites may be frozen. Reheat at 375° for 6 to 8 minutes. Yields 4 dozen.
Drain pineapple, reserving 1 cup pineapple juice. Put juice in 1 cup measuring cup (add enough water to make 1 cup). Bring juice to a boil in saucepan. Add Jell-O to dissolve. Stir sour cream and add to Jell-O. Mix and add pineapple. Refrigerate.
Season chicken with salt, pepper and paprika. Brown chicken in oil in a large nonstick skillet over high heat. Add remaining ingredients. Bring to a boil. Reduce heat, cover and simmer 20 to 25 minutes or until rice is tender and liquid is absorbed. Fluff with a fork. Serves 4.
Cut tops off green peppers. Remove seeds; rinse peppers. Grease a 9 x 13-inch baking dish. Place peppers in baking dish. Mix together Spanish rice and ground beef. Stuff into peppers. Cook at 350° for 30 minutes, until peppers are tender and are hot through. Top with cheese slices; cook until melted. Enjoy.
Melt margarine. Crumble Oreos, except for 1 cup of cookie crumbs. Mix Oreos and margarine together. Spread into a 9 x 13-inch pan. Spread softened ice cream over cookie crust. Pour chocolate fudge over the layer of ice cream and then spread the Cool Whip. Sprinkle remaining cookie crumbs on top. Freeze overnight. Yum!!!
Blend cake mix, soda pop and egg whites until moistened. Beat as directed on package. Pour into a 13 x 9-inch pan. Bake at 350° for 30 minutes.
Mix first 3 ingredients together. Combine soda and water and add to dry ingredients. Add vanilla and salt to mayonnaise. Mix all together and bake 35 to 40 minutes at 350° in 8 x 12-inch cake pan.
Preheat oven to 325°. Coat a small glass or ceramic baking dish with cooking oil spray. Arrange chicken in dish and sprinkle with salt and pepper to taste. Cover the chicken with sauerkraut. Pour the dressing evenly over all and top with cheese and parsley. Cover and bake 1 hour or until fork-tender.
Mix together cake mix, oleo and egg. Save 1 cup for topping. Mix salt, eggs, pumpkin spice, pumpkin, condensed milk, sugar and vanilla; pour on top of cake mixture.
Brown onion and meat; drain. Add remaining ingredients. Simmer 15 to 20 minutes.
Mix sugar, water and red hots in pan and boil to dissolve red hots. Mix and roll out biscuit mix as for biscuits. Press rhubarb into dough. Roll up and slice. Place in a 9 x 13-inch pan, cut side down. Pour hot sugar mixture over rolls. Bake 30 minutes at 350°. Top with whipped cream and serve.
Heat oven to 300°. Lightly grease cookie sheet. Beat egg whites and cream of tartar and salt in medium bowl with mixer until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating for 4 minutes or until stiff glossy peaks form when beaters are lifted. Fold in almond extract and coconut. Drop by teaspoon about 1 inch apart. Place cherry piece on each. Bake for 20 to 25 minutes, until edges are light brown. Cool on cookie sheet for 10 minutes before removing to cool completely.
Chop or mix cabbage, onion, celery and green pepper in food processor. Combine oil, sugar and vinegar. Mix well. Pour dressing over other ingredients, mixing well. Refrigerate overnight. This slaw will keep 2 to 3 weeks.
Make cake mix into two 9-inch layers and cool. Place 1 layer in bottom of punch bowl. Layer 1/2 each cherry pie filling, pudding, pineapple, banana (one) and whipped topping. Repeat layers and garnish with coconut and/or pecans and cherries.
Shell, devein and wash shrimp. Combine rest of ingredients in saucepan large enough to hold ALL ingredients. Add shrimp. Bring to boil; reduce heat and simmer for 5 minutes. Chill and drain. Garnish with lemon slices and parsley if desired.
Mix cornmeal, flour, baking powder, salt and sugar. Set aside. Beat egg. Add milk. Add oil. Add to cornmeal mixture; stir just enough to mix. Grease pan and fill half full. Bake at 425° until lightly browned, 20 to 25 minutes.
Combine margarine, banana, vanilla, egg and fructose in mixing bowl. Beat until smooth. Add baking powder, salt and flour, mixing to blend well. Drop by teaspoons onto lightly greased cookie sheets. Bake at 375 for 8 to 10 minutes. Yield: 40 cookies.
Cook beans as directed on package; drain. Save liquid. Add enough milk to liquid to make 2 1/4 cups.	Melt butter in saucepan. Add flour, Cavender's seasoning; stir until blended. Add liquid gradually, stirring, and cook until thickened. Combine with cooked green beans	and onions. Cook until thickened. Stir into	buttered 2 1/2 quart baking dish. Sprinkle with bread crumbs, Parmesan cheese and paprika.	Bake at 350° for 20 minutes. Makes 10 servings.
Beat eggs, sugar, butter, salt and spices together and add the rest of the ingredients. Pour mixture into a buttered, 1 1/2-quart size baking dish. Cover with wax paper.
Mix all ingredients except potatoes in a bowl. Adjust seasoning. Add potatoes and mix well. Turn into casserole dish and bake at 425° for 40 to 45 minutes on second rack.
Combine apricot preserves, vinegar and celery seeds in a bowl. Add kidney beans, green and yellow beans and sliced onion. Toss well to combine. Adjust seasonings with salt and fresh ground pepper to taste.
Cook, drain and cool macaroni in cold water; drain. Add remaining ingredients and let marinate for at least 30 minutes in the refrigerator.
Mix all ingredients in large bowl and then shape into Easter "eggs." Chill overnight in refrigerator. Melt 2 packages of chocolate morsels over hot, not boiling water. Cover half of eggs by spreading warm chocolate on with a knife. Let harden and cool well, then cover the other side the same way. You may then decorate with colored trim or flowers.
Bake cake according to directions and let cool. Punch holes all over cake and cover with cream of coconut and Eagle Brand milk. Spread whipped cream over top and sprinkle with coconut. Refrigerate and let stand 2 hours before serving.
Cut beef into serving size pieces. Coat with flour and pound into beef with mallet to tenderize. Brown beef in oil in a 10-inch skillet. Push beef to side. Cook and stir onions next to beef until tender.
Cook rabbit 1 1/2 to 2 hours. Take meat off bone; cut into small pieces. Place rabbit meat and other ingredients listed except for thickening in suitable-size saucepan; cook until vegetables are done. Add salt and pepper and thickening. Turn off heat. Let stand 15 to 20 minutes.
Pick over your dried beans and rinse. Add beans to large bowl and add water. Let soak 8 hours or overnight. Place in large pot and boil uncovered. Add the remaining ingredients, except for the pork. Stir until blended. Lay the bacon or pork slices on top. Cover and simmer 6 to 8 hours, stirring occasionally. Add enough liquid while simmering to barely cover the beans, as necessary. Test for tenderness. Serves 4 to 6.
Steam vegetables for 5 minutes. Drain, reserving 1/4 cup liquid. Combine reserved liquid, mayonnaise, onion, and horseradish. Add to vegetables, stirring well. Spoon into 8-inch square baking dish. Combine crumbs and butter. Sprinkle over casserole. Bake at 375° for 15 to 20 minutes or bake in microwave for 5 minutes. Serves 6 to 8.
Combine onion, celery, green pepper and margarine. Microwave 3 minutes on High temperature. Stir in thawed broccoli and cook 5 minutes on High. Stir halfway through cooking time. Add rice, soup and cheese. Microwave 8 minutes on High. Garnish with onion rings and microwave 1 minute on High. Total Time: 17 minutes.
Cream butter, sugar, egg, milk and vanilla. Sift flour, salt and baking powder; add to creamed mixture. Chill. Cut. Bake in 375° oven about 8 minutes.
Melt chocolate and butter in saucepan. Remove from stove. Add rest of ingredients. Stir until well blended. Pour into a 9 x 13-inch baking pan. Bake 20 minutes in 350° oven. Cool.
Place eggs in 2 1/2-quart casserole dish. Add pineapple (undrained). Stir in sugar and flour. Melt butter. Add bread cubes and coat with the butter. Put on top of ingredients in casserole dish and bake at 350° for 30 minutes. Serves 6.
Peel or scrub and dry potatoes; dip in oil, then in crumbs. Place on baking sheet. Bake 45 minutes at 375°.
Plunge tomatoes in boiling water for 30 seconds. Remove them with a slotted spoon and run under cold water. Remove skins and press out the seeds. Peel the garlic and slice into big pieces. In a frying pan brown garlic lightly. Remove some or all of the garlic depending on how much garlic you like. (Save the garlic not used in sauce to mash and add to salad dressing.) Add tomatoes to oil; bring to a boil and simmer 15 to 20 minutes, stirring occasionally. Mash tomatoes and any garlic still in the pan. Stir in basil. The sauce goes well with any kind of pasta. Sprinkle with cheese and other herbs (rosemary, thyme, marjoram) if you like. (May be substituted for the basil. Use only 1 to 2 tablespoons.)
Combine melted chocolate and peanut butter. Stir until smooth. Add milk, salt, vanilla and coconut. Stir until blended. Drop by teaspoon on well-greased baking sheets. Bake at 350° for 10 to 12 minutes. Remove from sheet while warm. Yields 3 dozen.
Combine all ingredients in a large sauce pot. Bring to a hard boil and boil for 20 minutes. Pour into canning jars and seal while hot.
Cook macaroni until tender, drain. Place in ungreased 2-quart or layer casserole. Make white sauce by melting butter. Don't scorch, melt over low heat, stirring in flour to make paste. Slowly add milk so not to lump, stirring constantly (turn off heat while you stir). Cut cheese into chunks and add to sauce. Cook over medium heat. Stir to keep from burning. Pour over macaroni. Bake at 350° to 375° for 45 minutes.
Layer chicken and broccoli in greased casserole dish. Combine soup, mayo, lemon juice and milk; mix thoroughly. Pour over chicken and broccoli evenly. Sprinkle stuffing evenly over soup mixture. Pour melted butter over stuffing. Bake at 350° for 40 minutes. Serves 6.
Preheat oven to 375°. Sprinkle chicken parts with salt and pepper and refrigerate until time to cook. Arrange chicken skin side down in shallow baking pan. Bake 15 minutes. Turn to baste with barbecue sauce. Bake 15 to 35 minutes more, basting every 10 to 15 minutes. To test doneness, insert fork in thickest part of chicken; juices should be clear.
Combine brownie mix, eggs and oil. Beat until just blended with a spoon (do not use a blender). Stir in chopped mint and extract. Stir in chocolate morsels and pecans.
In a large bowl, combine the powdered sugar, graham cracker crumbs, pecans and coconut. In a small saucepan, melt butter and peanut butter. Pour over coconut mixture. Blend until mixture is moistened. Shape mixture into 1-inch balls. In another small saucepan over low heat, melt chocolate pieces with shortening. Dip individually into chocolate mixture to coat. Place balls on waxed paper and chill.
Cook chicken.* Cool, debone and cut into bite size pieces. Combine soups, chicken broth and tomatoes. Mix with chicken in a 9 x 13-inch pan or baking dish. Crush Doritos into small pieces and stir in. Spoon salsa con queso on top and bake in 350° oven for 30 minutes. I like to serve extra chips with it at the table.
In a large bowl, combine ingredients, except bacon. Cover and marinate in refrigerator, turning occasionally, 4 hours or overnight. Just before serving, toss with bacon.
Fry onions in the bottom of a pan. Place fish on top of the fried onions. Dust fish with turmeric, coriander and cardamon. Fry until onions are brown. Add herbs, salt, pepper, dried lemons and tomato paste. Bring to a boil. Simmer at least 20 minutes.
Put first 7 ingredients in loaf pan. Pour tomato sauce over it. Bake in 350° oven for 45 minutes (or until done).
Mix salad dressing and sugar together, then add vanilla and cocoa. Beat well. Then add flour and water, a little at a time. Mix until all blended. Pour into a greased and floured cake pan. Bake at 350° for 30 to 35 minutes. Check doneness by using toothpick test. Cool, then frost.
Blend butter, sugar, salt and flour with electric mixer. Add eggs, beating well. Stir in corn and milk. Pour into buttered casserole dish and bake at 325°. Stir halfway through cooking. When done, pudding will be a golden brown. The mixture can be assembled ahead of time and kept refrigerated. In this case, shake well before pouring into baking dish.
Combine dry ingredients. Add garlic, buttermilk and egg. Fry tablespoons of the butter in deep hot fat (375°) for 2 to 3 minutes until golden brown. Drain. Serve hot.
Cook chicken in salted water; cover until done. Bone and cut into bite size pieces. Use leftover turkey this way, too. Remove fat from broth; measure broth to make 4 cups. Melt butter; add onion and celery; saute until onion is transparent. Combine chicken with onion and celery; add broth, eggs, soup, cheese, crackers, salt and pepper. Put mixture in shallow casserole, 9 x 13-inch. Bake uncovered in preheated 350° oven about 1 hour or until bubbly. Serves 12.
Put all in pan and simmer for 3 hours. Put in hot jars and cold pack 15 to 20 minutes.
Melt butter or margarine in pan or casserole dish, mix other ingredients and spoon over butter in dish. Add 1 can pie filling (any kind). Bake at 325° for 45 minutes or until brown.
Cut up apples and sprinkle with Fruit Fresh. Add all other ingredients. Use salad dressing or sour cream or cream cheese (according to your taste). Mix all together.
Fry onions and garlic in oil. Add curry powder and tomatoes; cook over low heat for a few minutes. Add meat and brown. Add all remaining ingredients; simmer for 1 to 1 1/2 hours. Serve over rice. Top with coconut, chopped dried fruit, chopped tomatoes and onions, banana, raisins, etc.
Combine rice and water in greased 13 x 9-inch dish. Season and arrange pork chops into rice. Bake at 350° for 1 hour and 15 minutes, covered. Combine soup and milk. Pour over casserole. Heat until bubbly.
Make a brown roux with flour and shortening; add onion, garlic, bell pepper and parsley and saute. Add tomatoes, red pepper, bay leaves, celery seed, and thyme; add shrimp and let cook slowly for 1 hour. Cook in heavy boiler with tight fitting cover. About 30 minutes before serving, add Worcestershire sauce. Serve over rice.
Mix all ingredients except cheese and beef together. Grate the cheese. Brown the ground beef and drain. Put half of the jalapeno mixture in a greased casserole dish. Sprinkle half of the cheese on top. Layer the ground beef over the cheese. Pour the rest of the jalapeno mixture over beef. Bake 1 hour in a 350° oven. Remove from oven and sprinkle remaining cheese on top. Return to oven and slightly brown.
Mix Cool Whip, cream cheese and confectioners sugar together; beat until smooth. Add pie filling and refrigerate for several hours.
Brown ground meat and onion. Add tomato sauce; simmer 10 to 15 minutes. Mix cheese, sour cream and egg thoroughly and add to meat mixture. Do not cook. Put 1/2 of crescent rolls flat in bottom of pan. Pour mixture in and top with other half of crescent rolls. Bake at 375° until top is golden brown.
Put peppers in pan and add vinegar and Sure-Jell; add margarine. Bring to full boil on high heat. Stirring, add sugar. Boil for 1 minute. Serve over meat.
Brown ground beef, bell pepper and onion. Cook noodles by package. Stir in parsley, steak sauce, ketchup, garlic and tomatoes (drained). Stir cooked noodles into mixture. Pour into baking dish. Top with cream of mushroom soup. Bake 30 minutes at 325°. Sprinkle with grated cheese. Melt in oven.
Mix all ingredients except cheese. Bake 30 minutes at 350°. Take out of oven and sprinkle cheese over top. Return to oven and bake another 15 minutes or until center is firm. Delicious served hot or cold.
On large piece of foil, flatten ground beef. Place onion, boiled potatoes, carrot, Worcestershire sauce, salt and pepper. Close foil. Bake for 30 to 45 minutes.
Cook vegetables until tender. Mix all other ingredients and add to vegetables. Mix 1/2 cup of margarine with 2 cups crushed Ritz crackers for topping. Bake at 350° for 30 minutes.
Put single layer of chicken tenders in bottom of greased casserole dish. Put Mexican corn on top of chicken. Cover with salsa then with grated cheese. Bake in 400 degree oven for about 30 minutes or until chicken is tender when pierced with a fork.
In a large casserole dish, dice or slice the potatoes; set aside. Heat the oil, vinegar, lemon juice, onion and salt. Pour over potatoes, then sprinkle parsley, pepper and bacon. In a preheated oven (350°), heat potato mixture only until hot; toss and serve.
Line cookie sheet with tinfoil. Place graham crackers on sheet. Boil butter or margarine and sugar for 3 minutes. Pour over crackers. Sprinkle with chopped walnuts. Bake at 350° for 10 minutes.
Mix all ingredients. Bake in greased loaf pan for 50 minutes at 350°.
Stir first 4 ingredients together. Add dressing and Salad Supreme and mix well.
Dissolve sugar and gelatin in boiling water in large bowl. Stir in juices and cold water. Cover and freeze 8 hours. Remove 1 hour before serving. Break into chunks and pour in ginger ale. Stir until slushy. Yield: 1 gallon.
Cream the shortening and sugars together until light. Add vanilla. Add well beaten eggs and blend. Sift together the dry ingredients and add to first mixture. Last, add the chocolate chips. Drop by spoon onto a lightly greased cookie sheet. A very soft cookie. Bake at 350° for 5 to 8 minutes.
Brown chicken in nonstick skillet. Add peppers, cook and stir 1 to 2 minutes. Drain pineapple; add water to pineapple juice to make 1 1/2 cups liquid. Add liquid to skillet along with pineapple chunks, vinegar, sugar and spices. Bring to a boil. Meanwhile, prepare rice as directed on package. Serve over rice. Makes 6 servings.
Cut carrots and place in large pot with about 1-inch of water. Cook until done. Mash in water they are cooked in. Add flour, sugar, eggs and cinnamon. Bake in 10 x 10-inch baking dish for about 30 to 35 minutes or until slightly brown on top. Bake at 400°.