HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown the chicken in oil and butter over moderate heat. Remove pieces and set aside. Lightly saute the onion in the same large skillet or pot. Stir in the curry powder; return chicken to the pot and cook for 3 to 5 minutes, turning pieces several times. Add the fruits, salt, vinegar and peanuts, with enough water to cover. Bring to a boil; reduce heat, cover and simmer until chicken is tender, about 45 minutes. If the sauce is too thin to ladle well over rice, cook uncovered another 15 to 20 minutes until liquid is reduced.
Preheat oven to 350. Place veggies in a 9 x 13 pan. Sprinkle with cubed Velveeta and pats of cold butter. Top with Ritz crackers and bake for 30 minutes or until veggies are tender.
Mix with mixer. Pour into crusts, cover with coconut and pecans. Chill before serving.
Combine pudding with	2 cups of water or milk. Let stand 5 minutes. Add Cool Whip, sour cream and Eagle Brand milk to pudding mix. Layer wafers, bananas and pudding mix. Drizzle chocolate syrup between layers, if desired. Repeat process until all mixture is gone.
Trim excess fat from pork chops. Fry out trimmings in large skillet over medium heat to make 1 tablespoon of melted fat; add chops and brown on each side for about 5 minutes. Remove chops, put onion in skillet, cook, stirring frequently, about 5 minutes or until browned. Add water, rice, marjoram, salt and pepper; mix well. Place chops on top. Cover, bring to boil, then cook over low heat 18 to 20 minutes or until tender.
Cook and drain noodles. Combine with soup, corned beef, milk, cheese and onion. Put into greased 9 x 13-inch casserole and top with Parmesan cheese. Bake at 350° for 30 minutes.
Mix all ingredients (except bread) together in a bowl. Cut French bread lengthwise and spread mixture onto both halves. Wrap in foil and bake in a 350° oven for 35 minutes or longer if desired. Open foil at top during last 5 minutes to expose meat mixture for browning. Serves 4.
Mix all ingredients together thoroughly. Pack into a 9 x 5 x 3-inch greased loaf pan. Bake in a moderate oven (350°) for 1 hour. Makes 8 servings.
Drain pineapple and reserve juice. Juice should be 1 cup. If not, add enough water to make 1 cup. Mix softened cream cheese and 1/2 cup juice on low speed of mixer. Pour into crust and put in refrigerator to set about 45 minutes. With remaining juice, bring to a boil with jello. Put in refrigerator about 15 to 25 minutes to stiffen. Do not let congeal. Arrange pineapple on top of pie and put jello mixture over.
Wash and chop all vegetables; put in salad bowl. Add mandarin oranges, Feta cheese and cooked bacon that is crumbled up. Make dressing, then toss with other ingredients.
Peel and slice onions about 1/3-inch thick; separate into rings. Pour buttermilk into shallow pan; let onion rings soak for 30 minutes. In another bowl, combine remaining ingredients, except oil; mix until smooth. In a large skillet, heat cooking oil, about 1/4-inch deep, over medium high heat. Remove onion rings form buttermilk, and dip in batter; fry in hot oil until brown. Drain on paper towel. Serves 6 to 8.
Cook carrots with lemon juice and salt in small amount of water until well done. Drain and mash. Mix with remaining ingredients. Pour into pie shell and bake in 350° oven one hour or until firm.
Drain all juice of beans. Mix all ingredients together. Put in baking dish with cover. Put in microwave on High for 20 minutes. Take out; stir. Put back in microwave 20 minutes more. Take out; uncover and stir. Let stand 20 minutes before eating.
Layer the taco shells into pan and keep layering using grated cheese on top on each layer. Bake at 325 degrees for 30-45 minutes or till it bubbles.
Combine baking powder, salt and eggs. Add sugar. Beat until mixture becomes thick and light colored. Fold in flour and vanilla. Turn into 15 x 10-inch pan lined with greased brown paper. Bake at 400° for 13 minutes. Turn cake onto towel dusted with powdered sugar. Remove paper. Cut off crisp edges of cake. Roll cake and towel together. Cool 10 minutes. Unroll. Remove towel. Spread cake with jelly and roll again. Yields 8 servings.
Cream butter and cheese. Add flour. Roll thoroughly and cut in small circles. Sprinkle with grated sharp cheese and fold. Bake at 400° until brown.
Grate cheese and mix with soft margarine. Add flour sifted with salt and pepper. Press into ball and roll out on floured pastry cloth to 1/4-inch thick. Cut into strips with fluted roller. Cut strips into 2 to 3-inch lengths. Sprinkle lightly with paprika. Slide pieces gently onto cookie sheet. Bake in 350° to 375° oven for about 10 minutes. Watch carefully as they burn easily. Cool on wax paper.
Blend cheese with butter. Add salt, pepper and garlic salt in flour. Wrap mixture around the olives or nuts or mix both. Make into balls. Place on tray or cookie sheet and freeze.
Mix first 3 ingredients together, then mix eggs, milk and vanilla together. Combine the two mixes. Cover and set in refrigerator overnight. Roll in ball or finger shape and bake 15 minutes in 325° oven or until light brown on bottom. When cool, ice with cookie icing.
Cream together the sugar, oil, vanilla and eggs. Sift together the flour, cocoa and salt. Add flour mixture to sugar alternately with buttermilk. Mix baking soda and boiling water; add to mixture last, making a thin batter. Bake for 45 minutes to 1 hour in a long, shallow pan at 300°. Do not overbake.
Cook chicken until it slips off the bone easily. Place boned chicken, broth and soup in a large pan. Bring to a boil. Add potatoes and/or noodles. Peel biscuits off in layers and roll in flour. Roll thin and cut into strips and place in boiling broth. Cook fast for about 10 minutes and then turn heat to low and cook for 30 to 40 minutes.
Cook and stir over low heat the above to soft ball stage 240. Add 1/2 cup cream and cook to soft ball stage 240. Add 1/2 cup cream and paraffin wax (size of a walnut) cook to firm ball stage 248. Pour into buttered pan- let set till cool, then cut and wrap.
In bowl mix flour and salt. If you are using food coloring, add 2 or 3 drops at a time to water and stir. (For deeper shades, add 10 to 15 drops.) Slowly add water and oil to dough and mix well. Knead dough by hand until smooth. Dough can be refrigerated in a sealed plastic container or plastic bag for up to 1 week.
Fry bacon until cooked, but not brown. Drain excess fat. Stir in drained mushrooms and onions. Saute until onion is tender. Blend in corn (drained) and heat through. Sprinkle with cheese. Heat until cheese is melted.
Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 1 and 1/2 c. Cool Whip. Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can be cut easily. Garnish with remaining Cool Whip.
Mix sugar, Karo and water; cook until spins a thread (hard ball). Add peanuts; cook until forms a hard ball in water (hard crack on thermometer) and peanuts start to pop. Remove from fire and add soda; stir and pour in greased cookie sheet. Spread thin. When cool beat into pieces.
Mix in a gallon pitcher 3/4 cup each of vodka, gin, tequila, rum and Triple Sec. Add 2 cans Coke (12 ounces each; can use diet Coke). Add 24 ounces of sweet and sour mix to liquors. Add ice and lemons, limes and cherries as desired.
Cook celery, onion and mushrooms in butter until tender. Stir in flour and soy sauce. Add bouillon; cook, stirring until thickened. Stir in sour cream. Add beef and heat through. Serve with hot cooked rice or noodles. Serves 4.
Brown ground meat and onion with salt and pepper; drain off grease. In large bowl, add ground meat mixture and all of the remaining ingredients with the exception of the cheese and tortillas. Stir mixture well. Layer in a crock-pot: 1 cup mixture, grated cheese and 1 tortilla until all are used, ending with the cheese. Cook in crock-pot 3 to 4 hours on low or 1 to 1 1/2 hours on high.
Saute onion in butter. Add Worcestershire sauce and ketchup. Stir in chipped beef, pepper, mushrooms and cheese. Heat slowly until cheese is melted. Watch closely and stir often. Serve with chips or cold vegetables.
Place cucumber in food processor to mince. Place minced cucumber in cheese cloth and squeeze out excess liquid. Place onion in food processor to mince. Place minced onion in cheese cloth and squeeze out excess liquid.
Spray a 12 x 8-inch dish with cooking spray. Layer potatoes, flour, salt and pepper in 2 to 3 layers. Flour pork chops and lay on top of potatoes. Pour milk over all. Cover tightly and bake at 350° for 1 hour. Uncover and place under broiler until browned.
Mix 2 cups Minute rice with 3/4 cup water and 1 can of soup. Put in bottom of 13 x 9 x 2-inch pan. Lay chicken on top. Don't overlap or the chicken won't brown. Sprinkle 1 package onion soup mix over chicken. Cover loosely with aluminum foil. Bake for 2 hours in a 350° oven. If using boneless, skinless chicken, cook for 1 hour. Makes 6 to 8 servings.
Drain blueberries. Mix in bowl with sugar and cinnamon. Take pie pans, pour ingredients into them. Cover with cream cheese. Crush graham crackers and cover cream cheese. Top with chopped nuts. Chill 2 hours.
Stir cocoa into oil. Add sugar, eggs and vanilla. Stir remaining ingredients except nuts. Spread in greased pan. Sprinkle nuts on top for baking. Bake at 350° for 35 to 40 minutes until brownies pull away from pan.
Chop artichoke hearts and add the mayonnaise and Parmesan cheese. Mix well and heat in microwave until warm.
In a bowl, combine flour, sugar and salt. In another bowl, lightly beat egg, milk and oil. Add to dry mixture. Stir until smooth. Fold in apples. Pour batter by 1/2 cup full onto a lightly greased griddle and spread to form 1/2-inch circle. Turn when bubbly.
Mix strawberry Jell-O, hot water, frozen strawberries with strawberry juice and crushed pineapple. Set aside to cool for a short time.
Mix soup, milk and cheese. Put 1/2 of mixture in a baking dish. Roll chicken in crescent rolls and place in a dish. Cover with other half of mixture. Put extra cheese on top. Bake in a 350° oven for 30 minutes.
Spread French bread with butter, garlic salt and sour cream. Sprinkle with diced chiles and Jack and Cheddar cheeses. Top with sliced olives.
Grease bottom only of a loaf pan. In bowl, combine sugar and margarine; blend well. Add eggs; blend well. Stir in buttermilk. Add flour, cocoa, baking powder, baking soda and salt. Stir just until dry ingredients are moistened. Stir in pecans. Pour into prepared loaf pan. Bake at 350° for 55 to 65 minutes. Cool 15 minutes; remove from pan. Cool completely. Wrap tightly and store in the refrigerator.
Steam spinach until cooked. Warm tortillas over flame or in frying pan. Put cheese and beans on tortilla. Microwave until beans are hot and cheese is partly melted. Add spinach, Ortega chili, salsa and rice (if you want). Roll up burrito and add a topping. Makes a deliciously filling burrito. Serves 1.
In an 8 ounce coffee glass, add Bailey's, peppermint Schnapps and fill with coffee. Add whipped cream.
In saucepan, melt together over low heat the butter, chocolate, salt and vanilla; mix well. Remove from heat. Blend in honey, flour and baking powder. Add eggs; beat well. Add nuts. Pour into a greased square 9-inch pan. Bake at 350° for 35 minutes, or until done in center. Cool on rack for 15 minutes. Mark into 2-inch squares. Makes 16 squares.
Mix flour and sugar and place in bottom of pie shell. Add cream, vanilla and soft butter in small pieces. Sprinkle nutmeg over top. Bake in 350° oven for 40 to 45 minutes or until firm.
Cream shortening and butter with sugar adding one egg at a time. Sift dry ingredients. Add remaining ingredients. Mix and pour into greased and floured tube pan and bake at 325° or 350°. When cake tester comes out clean, the cake is done. Cool for 10 minutes, then invert onto serving dish.
Mix honey and lemon juice. Stir in sour cream a little at a time, mixing well. Pour over well drained mixed fruit of your choice and blend.
Halve the avocado and arrange on lettuce leaves. Cover with crab or shrimp. Mix remaining ingredients to taste. Serve over crab.
Make cake mix according to package directions. Pour 1/2 mixture in 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes until done. Melt caramels, milk and butter on stove. Pour this over the baked cake. Sprinkle nuts and chocolate chips on top of this. Pour rest of batter on top of this and bake 15 to 20 minutes. Top with desired topping.
Dampen cracker bread on both sides by holding the bread briefly under gently running cold water. Place the moistened bread between 2 damp, clean towels, making sure the sesame seed is facing down. Let the bread stand at room temperature about 1 hour or until it has softened enough to roll.
Combine everything except nuts in a 3-quart saucepan. Place over medium heat. Stir continuously as it sticks easily. Cook until a firm ball forms in cold water. Remove from heat and let cool for a few minutes. Add nuts and beat until thick. Pour into buttered 12 x 12-inch pan. Cool and cut into squares. Makes 2 pounds.
Cream egg and sugar; add melted butter. Sift flour, soda, powder and salt and set aside. Put half your buttermilk into creamed mixture; add half your flour mixture. Keep doing until all used. Put in nuts. Pour into bread pan and bake 1 hour at 350° in greased pan.
Boil vinegar, sugar, pickling spice and salt. Add vegetables and bring to boil. Simmer for 1 hour. Pour into hot jars and seal. Makes 12-14 pints. Great with black-eyed peas, dried beans.
Mix Kool-Aid, sugar and water. Pour into a mold or tube cake pan and freeze solid. Prepare fruit ahead of time. Just before serving, unmold Kool-Aid and put in punch bowl. Slowly pour Sprite over mold; add fruit as a garnish and serve. May change fruit flavoring and fruit. Serves 16 people.
Mix all dry ingredients together and then add eggs. Mix well. Add butter, vanilla and milk. Mix well. Bake at 350° for 45 minutes. Makes 1 deep dish pie.
Peel squash cut in 1/4 slices. In another bowl beat eggs add milk salt and pepper. Dip squash in milk; then corn meal. Fry at 350° for 6 minutes.
Peel and cut potatoes into slices. Place in 6 cups of water, along with butter and salt. Bring to boil, then reduce heat and cook until tender. Drain. Place potatoes in baking dish. Add Cheddar cheese and bake at 400° for 20 minutes. Makes 4 servings.
Scrub potatoes. Melt the butter in a 13 x 9-inch pan. Add potatoes, sprinkle soup mix on top. Bake at 400° until done.
Combine all ingredients. Hollow out center of large loaf of pumpernickel or rye bread. Fill with dip. Cut bread taken from center into pieces and use for dipping.
Season meat with salt and press into a casserole bowl. Place potatoes and onion in layers on top. Dilute soup with water and pour over top of casserole. Bake at 375° for 2 hours or until potatoes are tender.
Cook pasta according to package directions. Add broccoli and cauliflower to boiling pasta for the last minute of cooking; drain. Rinse with cold water; drain well.
Using electric mixer, beat first 3 ingredients in large bowl to soft peaks. Add rum and ginger; beat until almost stiff. (Can be prepared 5 hours ahead.) Cover and refrigerate. Makes about 3 1/2 cups.
Cream sugar and oil; add eggs and cream well. Add flour and cinnamon; mix well. Add carrots, pineapple, dates and pecans. Pour into greased 10-inch tube pan. Bake at 350° for 45 minutes.
*You may need to add an additional 1/4 teaspoon cloves and cinnamon.
Mix Cool Whip and Eagle Brand milk together. Add chocolate milk (may not need 3 full quarts). Pour into ice cream freezer container. Freeze as directed for ice cream freezer. Makes 1 gallon.
In mixing bowl, thoroughly combine beef, A.1., egg, salt, onion and cheese. Divide into 6 portions. Shape each into a long roll resembling a wiener. Wrap with a bacon slice. Broil, turning carefully, until brown on all sides and cooked as desired. Serve in toasted hot dog buns. Makes 6.
Cream shortening and sugar, then add honey. Add remaining ingredients; mix. Drop by spoonfuls on cookie sheet. Bake at 350° for 8 to 10 minutes.
Cream shortening with sugar. Add eggs, 1 at a time, beating well after each addition. Sift flour and add along with sour cream and flavorings. Beat well. Pour into a greased and floured tube pan and bake 1 hour and 15 minutes at 325°.
Brown meat and add remaining ingredients. Simmer. Pour over Fritos and add grated cheese. Add tomatoes, lettuce and onions.
Cook spices, sugar and vinegar for 20 minutes. Drop peaches carefully in syrup and cook until heated through. Pack in sterile jars; cover with syrup and seal airtight.
Blend cornstarch, sugar and salt. Add milk and eggs and cook until thickened. Add butter and vanilla. I use one whole egg.
Break cake in bowl. Drain peaches (reserving juice). Add boiling water to peach juice to make Jell-O; add Jell-O and 2 cups of cold water. Pour over cake. Layer peaches on top. Make pudding and pour over peaches. Slice bananas on top. Top with Cool Whip.
In basket of a 30 cup percolator place whole cloves, salt and cinnamon sticks. Perk as usual.
Combine all in a saucepan. Bring to boil; reduce heat, cover and simmer 1 hour or until giblets are tender. Remove giblets and neck; chop meat fine. Refrigerate. Strain broth and refrigerate. Makes 4 cups broth.
Mix flour, baking soda, and salt in medium bowl. Mix butter and sugars in large bowl. Beat until creamy and add egg, pumpkin, orange juice and orange peel.
Place rolls in a well-greased tube pan; sprinkle pudding mix over rolls. Bring butter, sugar, cinnamon and nuts to a boil. Pour over rolls. Cover with Saran Wrap. Let sit on countertop overnight. In morning bake 30 minutes at 350°. Remove. Let stand 5 minutes. Turn onto plate.
In a casserole pan, spread softened cream cheese; then layer chili. Sprinkle shredded cheese over the top. Spread olives on top, if desired. Put in oven at 200° until heated and cheese is melted. Serve with tortilla chips.
Combine pumpkin and sugars. Mix well. Add salt, flour and spice. Mix again. Beat eggs and add with milk to pumpkin mixture. Pour into unbaked 9-inch pie shell. Bake 15 minutes at 450°. Lower heat to 350° and bake 30 to 45 minutes until well brown.
Line 15 x 10-inch jelly roll pan with foil. Spray with Pam. Line with saltine crackers. Melt 3/4 cup margarine or butter with the sugar. Slowly pour over crackers; spoon it over, making sure the sugar is mixed into the butter. Bake for 10 minutes at 350°. Remove from oven and sprinkle the chocolate chips over it. Let them melt and spread evenly with a knife. No need to melt the chips first. Cool completely in the refrigerator, then turn upside down on board and peel the foil off the entire sheet of cookies. Cut or break into pieces. They keep for a long time if kept in covered container in refrigerator.
Cook and stir sausage and onion in 3-quart saucepan until sausage is light brown; drain. Stir in remaining ingredients except cheese; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer until zucchini is tender, about 5 minutes. Serve with cheese.
Cream margarine and sugar. Add rest of ingredients. Pour into greased jelly roll pan (10 x 15). Bake at 375° for 25 to 30 minutes. Cool. Frost with powdered sugar frosting.
Add cocoa to apples. Sift 3 cups of flour with the soda, salt, nutmeg, cinnamon and allspice. Take 1 cup of flour; mix with raisins. Mix all ingredients; pour into tube pan that has been greased. Cook in oven at 350° for about an hour. Test with toothpick.
In large mixing bowl, tear burgers and buns in pieces. Add celery and seasonings. Toss and add chicken broth. Stuff turkey or use as a side dish.
In saucepan, combine brown sugar, white sugar, evaporated milk and margarine. Bring to a full boil over moderate heat, stirring frequently. Boil for 15 minutes over moderate heat, stirring occasionally. Remove from heat. Add marshmallow cream and chips. Stir until chips are melted and mixture is smooth. Blend in walnuts and vanilla. Pour into greased 9 x 9-inch pan. Chill until firm. Yields 2 1/2 pounds.
Combine corn, eggs, salt and sugar. Pour into 8-inch baking dish. Sprinkle Ritz crackers over top and dot with butter. Bake at 350° for 40 minutes.
Mix all ingredients together except grated cheese and put in casserole dish or baking pan and sprinkle grated cheese over mixture. Bake at 350° for 1/2 hour to 45 minutes.
*If zucchini is quartered and then sliced, it looks like apple slices.
Mix all ingredients well. Cover and refrigerate for 24 hours. Roll into 4 (1 pound) rolls and bake on broiler rack (so grease can drain off) in oven for 50 minutes at 300°. Can use deer meat with a little hamburger or sausage.
Heat oven to 350°. Grease and flour 15 x 10 x 1-inch jelly roll pan. Combine cake mix, margarine, sour cream and eggs. Beat at low speed until moist, then at high speed for 2 minutes. Spread in greased and floured pan. Bake for 12 minutes.
Roll chops in flour and brown in shortening. When done, put in casserole dish. Slice 1 small onion over top and add soup, diluted with water, over chops and onion. Bake, covered, 1 hour in 350° oven.
Beat eggs; add sugar, flour, spices and oil. Mix together well, then add baby food and nuts. Pour in prepared Bundt pan and bake at 350° for 1 hour.
Grate cheese into mixing bowl. Add mayonnaise, pimento with juice, salt and Tabasco. Mix well. Makes 2 2/3 cups.
Combine sugar, shortening, eggs and molasses. Beat until smooth. Add flour, cinnamon, salt, soda, oats, nuts and raisins. Mix well. Drop by spoonfuls on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes. Do not overbake.
Brown ground beef with bacon. Add onion; cook until tender, not brown. Drain off grease. Add seasoning to meat mixture. Stir in soup. Cook slowly, uncovered, for 20 minutes; stir frequently. Stir in sour cream; heat thoroughly. Serve over hot buttered noodles. Serves 4.
Slice beef across the grain into very thin strips. Brown the beef and garlic in a skillet over medium heat; add onion and cook 5 minutes, stirring often.
Mix first seven ingredients together and roll into ball. Makes 1 large or 2 medium size. Cover the balls with the jar of chutney. Sprinkle with coconut. Serve on rice crackers.
Combine butter, egg, sugar and vanilla. Cream and then add flour mixture of flour, soda and salt. Stir until completely mixed. Roll on lightly floured surface. Sprinkle with sugar. Cut with floured cutter. Bake on lightly greased baking sheet for 8 to 10 minutes at 400°.
Cut veal into serving pieces; season with salt and pepper. Dredge veal with flour. Saute on both sides in hot shortening in heatproof casserole; cover with onions, chili sauce and 1 1/2 cups hot water. Cover. Bake in preheated 375° oven for 30 minutes. Remove cover; sprinkle with cheese. Bake 10 minutes longer. Remove veal to hot platter. Stir macaroni into pan juices; heat through. Spoon macaroni mixture over veal.
Cream margarine and sugar. Add egg and beat well. Add oatmeal, coconut and cornflakes. Mix well. Sift flour, soda and salt. Stir in vanilla and chopped pecans. Form into balls about the size of small walnuts. Bake on greased cookie sheets 10 to 12 minutes at 325°. Cool and remove from pans.
Sift together flour, salt, baking powder and soda. Set aside. Work shortening until soft. Add sugar, a little at a time, while creaming mixture. Mix in molasses thoroughly. Beat in eggs, one at a time. Stir in flour combination and milk, alternating. Spoon thin layer of batter, about 1/4-inch thick, into greased 9-inch cake pan. Bake in preheated oven at 350° for about 15 to 20 minutes, until cake pulls away from sides of pan. There will be 6 to 7 layers. When all layers are baked and cooled, stack with generous amounts of dried fruit or lightly spiced applesauce. Sprinkle with 10x sugar.
Cream sugar and butter. Add beaten eggs, then pineapple. Spread mixture between vanilla wafers. Cover with whipped cream and roll in coconut. Refrigerate. Makes 30 to 40 desserts.
Put onion and cucumbers in large jar and pour mixture over. Put in refrigerator and let set for 24 hours. These are so simple and so good. No cooking required.
Brown ground beef and place in 1 1/2-quart casserole. Mix remaining ingredients, except potato chips. Pour over meat. Place chips on top. Bake at 350° for 1 hour.
Follow directions on cake mix box and add extra oil. Bake 25 to 30 minutes. Let cool.