HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain and flake chicken or ham. Saute onion and garlic in butter until soft. Remove from heat. Stir in sour cream, yogurt, cheese, pepper, fettucine and peas. Mix well. Add chicken and ham; toss lightly. Serves 4 to 6.
In large iron skillet, melt butter and saute onion, garlic, celery, turnip, potatoes, tomato and cabbage. Add salt, pepper and parsley to taste. To sauteed ingredients, add frozen vegetables. Cover and simmer 10 minutes. Add frozen okra and cook another 6 to 8 minutes. Pour beef broth into large soup pot along with tomato sauce. Heat and add vegetable mixture. Add sugar and simmer for 1 hour. Add macaroni or rice and simmer 30 minutes.
Mix ingredients together and add 1 cup each of the following fruits: strawberries, blueberries, peaches, red grapes, bananas and cherries. Put into a pie crust (any kind you like) and chill.
Mix all ingredients (except parsley and nuts). Form into ball. Roll in parsley and nuts. Serve with crackers.
Cook milk and cornstarch until thickened. Cool and set aside. Whip shortening and gradually add sugar a little at a time until all sugar is added. Add milk and cornstarch; mix, add vanilla and keep whipping until sugar is dissolved.
In skillet, cook pork sausage, onion and pepper until meat is brown and onion and peppers are tender. Drain off fat; set aside. In bowl, beat together eggs, milk, salt and pepper.
Bake cornbread according to directions. Cool and crumble into a large bowl. Add chopped onion, pepper and tomatoes. Add mayonnaise and mix well. Add bacon and mix. Refrigerate for several hours or overnight.
Steam shrimp about 1 minute. Set aside and peel when cool. Don't steam too long because you're gonna use them in the hot sauce later on. Nobody likes to eat soggy shrimp.
Combine flour and margarine as for pie dough. Pat into a 9 x 13-inch pan. Bake at 350° for	20 minutes or until lightly browned. Cool immediately. This part can be done the day before. Then beat together the	cream cheese, powdered sugar and Cool Whip and place on top of the cooled crust. Chill while preparing the following:	Mix together Jell-O, sugar and cornstarch in medium-sized saucepan. Add hot water. Bring to a full boil. Boil 1 minute, stirring constantly. Cool thoroughly. Fold in sliced fresh strawberries and place on top of Cool Whip mixture. Keep chilled until ready to serve.
Place skillet on medium heat and add oil. Lightly cook/brown the onion and add squash, green pepper and garlic. Stir quickly and reduce heat to medium. Add the corn, tomato, sugar, salt and pepper. Stir well and within 5 minutes, turn stove off. Let the mixture stand for 5 minutes more and then serve.
Bring salted water to a boil. Add grits gradually. Reduce heat and cook until mixture becomes thick, stirring frequently, about 20 or 30 minutes. Add 1 1/2 cups of the cheese, butter and Worcestershire sauce while hot and set aside. Beat egg yolks and add to mixture.
Cream sugar and shortening. Add eggs; mix well. Alternately add flour and milk. Grease bottom of 9-inch baking dish. Line with berries. Pour batter over berries. Bake at 375° for 35 minutes until golden brown and cake tester comes out clean. Serve cut in squares.
Pour half the melted oleo over the thawed potatoes, then mix in soup, sour cream, onion and 1 1/2 cups of the cheese. Salt and pepper to taste. Put in greased baking dish and cover with remaining cheese. Combine remaining oleo with bread crumbs and put on top of casserole. Bake, uncovered, at 350° for 1 1/2 hours.
Mix the 3 soups and milk together in a large saucepan. Add the mushrooms, if desired, undrained. Heat until well blended. Do not burn! The broccoli does better if precooked to crisp, either on the stove or microwave. Add to the hot soup mixture. The cheese is added last. Stir until melted into the soup. You can use other vegetables (cauliflower, asparagus or a combination). Other cheeses can be used also (Swiss, Cheddar). You really can't ruin this. I have even added leftover cooked ham to it.
Position rack in center of oven and preheat to 350°. Grease baking sheet and dust with flour. Combine flour, salt, baking soda and baking powder. Using electric mixer, cream margarine with both sugars until light and fluffy. Add eggs, one at a time, beating until light and fluffy. Mix in milk and vanilla. Stir dry ingredients into batter. Fold in oats, chocolate chips and walnuts. Using 1/3 cup for each cookie, drop batter onto prepared sheets, spacing 3 inches apart. Bake until cookies are light brown around the edges for 12 to 15 minutes. Cool 3 minutes.
Wash Reo beans thoroughly and put in large pot filled with hot water. Cook for 3 to 4 hours on high (until tender). You may need to add more water while cooking. After the beans are tender, add Accent, salt, pepper and butter. Then add the slices of smoked sausage. Let cook on medium for another hour.
Heat oven to 350°. Grease bottom of loaf pan well. Beat all ingredients 30 seconds with spoon. Pour in pan and bake for 55 to 65 minutes.
Soften cheeses to room temperature. Add onion juice and Worcestershire and blend on low speed in blender until creamy. Cover and chill. Shape mixture into large ball. Roll in parsley flakes. Decorate with olives, pimento, etc. (Can also make into little individual balls.)
In blender container, puree strawberries. In pitcher, combine pureed strawberries, water, lemon juice and sugar; stir until sugar dissolves. Add club soda. Serve over ice and garnish with strawberries and/or mint leaves. Yields 4 servings.
Mix all ingredients, except onion rings. Put in a buttered 2-quart casserole dish. Sprinkle crushed onion rings on top. Bake 30 minutes in a 350° oven.
Cook sugar, water and Karo to soft ball stage. Pour half of this over beaten egg whites. Boil rest to hard ball stage. Pour over egg whites and beat well. It is ready when holds shape. (If don't have candy thermometer, cook until spins thread and add it all at one time.)
Pour in unbaked crust. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 30 to 35 minutes.
Sprinkle orange jello over cottage cheese. Add pineapple, oranges and the Cool Whip all together. Chill thoroughly.
Boil macaroni. Saute shallots in butter; then add shrimp. Saute 15 minutes longer. Add soup and cook until thick. Add macaroni and cheese packet; mix well. Pour into a baking dish and top with bread crumbs. Bake at 350 degrees for 30 minutes.
Beat together the eggs and sugar. Melt together over low heat, or use double boiler, the butter and baking chocolate. Add to egg mixture. Add the remaining ingredients. Mix ingredients in order given. Bake in a greased 9 x 9-inch glass baking pan. Bake at 350° for 30 minutes or slightly longer if needed. These brownies are moist and chewy.
Cut stems, and wash rabes; drain. Heat garlic, olive oil and red pepper for about 1 minute on medium heat. (Do not burn garlic.) Add rabes to oil; cover. Add a little water; stir rabes every few minutes. When they are tender, add white wine. Remove cover and let cook just a few more minutes.
Mix in container with lid.	Store in dry place. To mix, add 2 heaping tablespoonfuls to 1 cup boiling water.
Brown ground beef and onions. Add enchilada sauce, olives, beans, tomato sauce and garlic. Let simmer for 20 minutes. Line bottom of casserole with tortillas. Add part of enchilada mixture, then a layer of cheese, then another layer of tortillas, enchilada sauce and layer of cheese on top. Place in oven and let bake approximately 30 minutes at 350°.
Cream sugar and cream cheese together well. Add Cool Whip. When well blended, put in graham cracker pie crust and chill. Top with pie filling and serve. Kids love it!
In a heavy saucepan, mix sugar, sour cream and salt. Bring to a boil, stirring constantly to 236°. Beat until mixture begins to thicken and loses its gloss. Add nuts and stir quickly to coat all sides. Turn out onto greased cookie sheet and separate nuts with 2 forks.
Pastry: Soften cheese and butter at room temperature. Stir in flour. Chill about 1 hour. Shape into 2 dozen balls. Place in tiny ungreased muffin pans. Press dough on bottom and sides.
Cream oil and sugar. Add eggs, one at a time, beating well after each. Sift together dry ingredients and add to the creamed mixture. Fold in carrots and pecans. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 60 minutes.
Preheat oven to 375°. Combine dry ingredients. Stir in liquid ingredients. Stir in corn. Do not overmix! Corn bread batter must be a little lumpy. Pour batter into well buttered 8 x 8-inch pan. Bake for 1/2 hour without corn or 55 minutes with corn until toothpick inserted comes out clean. Cool slightly and cut into 2-inch squares.
Mix flour, salt and paprika; coat chicken. Reserve leftover flour mixture. Heat oil in a deep 12-inch skillet. Add chicken and brown. Stir reserved flour mixture into pan drippings. Gradually stir in chicken broth, then 2 tablespoons dill; bring to a boil. Add potatoes; reduce heat, cover and simmer 10 minutes. Add green beans; cover and simmer 10 minutes longer or until chicken and potatoes are tender and beans are crisp-tender. Stir in lemon juice and sprinkle with remaining dill. Makes 4 servings.
Cut tomatoes into 1/2-inch slices. Beat egg, milk and hot pepper sauce in a shallow bowl. Combine bread crumbs with salt and pepper in a pan. Melt 2 tablespoons of butter in a large skillet over medium heat. Dip tomato slices in the mild mixture, shaking off any excess, then lightly coat with crumbs. Fry a few slices at a time until golden, about 2 minutes on each side. Fry remaining tomato slices, adding more butter to skillet as needed. Drain on paper towel.
Mix first ingredients together. Shape into balls. Let stay in refrigerator for 2 to 3 hours or overnight.
Cover greased pan with rolls to form a crust and pinch together. Brown and drain sausage; place on crust. Beat eggs and milk; pour over sausage. Bake until firm, about 15 minutes at 350°.
Brown flour. Add rest of ingredients in order, then cover with water. Cook slowly for 1 1/2 to 2 hours.
Heat oven to 375°. Separate rolls into long rectangles. Place rolls in ungreased pan. Press over bottom and 1-inch up sides. Seal perforations. Bake for 14 to 19 minutes or until golden brown. Cool completely. Blend sour cream, horseradish, salt and pepper. Spread evenly over crust. Top with remaining ingredients. Cut into appetizer size. Store in refrigerator.
Place water, sugar, then corn in microwave-safe casserole dish in single layer. Cover with lid or plastic wrap. Microwave on High for 8 minutes. Let stand for 5 minutes.
Sift all dry ingredients into bowl. Mix together with fork or pastry blender. Then stir just until blended. Fill greased muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 12.
Combine shortening, sugar, bran and salt. Add boiling water; stir until shortening melts. Cool to lukewarm. Add eggs and yeast that has been dissolved in lukewarm water. Add 3 cups flour; beat well. Add remaining flour and beat well. Knead until smooth. Place in greased bowl; cover and let rise until double in bulk. Shape into rolls (or can roll up and cut out like biscuits); allow to rise again. Bake at 400° for 10 to 20 minutes.
Mix all together, shape into ball and roll into crushed walnuts. Chill overnight. Serve with crackers or breadsticks.
Boil chicken, onions and celery about 1 hour. Debone chicken and chop. Return to broth. Add	the extra cans of chicken broth; bring to a boil. Add pepper and seasoned salt. Add egg noodles and cook according to package.
Add soup, water and rice in cake pan. Cook over low heat until all blended together. Clean and put pieces of chicken on top of mixture. Sprinkle onion soup over top of chicken and cover with foil. Bake at 350° until done, around 75 minutes, covered. Then uncover for 30 minutes to brown.
Fry eggplant, onion and garlic together. When lightly browned, add the rest of the ingredients and simmer for about 1 hour.
Brown ground beef and sausage and drain. Drain corn. Combine all ingredients and microwave for 15 minutes.
Mix flour, salt and baking soda. Set aside. Mix margarine and peanut butter. Add sugar and mix well. Add eggs and mix well. Stir flour mixture into peanut butter mixture. Drop dough by teaspoon onto baking pan. Flatten with fork. Bake at 350° for 10 to 15 minutes until brown. Yields 4 to 5 dozen.
Crumble cookies fine. After preparing pudding, let set, then mix with Cool Whip and softened cream cheese. Purchase a ceramic flower pot or plastic pail. Put cookie crumbs in the bottom of the pot or pail. On top, add a layer of pudding mixture, then crumbs, then pudding, etc., ending with crumbs on top.
Split and toast muffin halves; spread pizza sauce on halves and top with cheese and topping of choice. Broil 4 to 5 minutes or until hot. Makes 4 pizzas.
Blend sour cream, chopped onion, cumin and 1 cup of the cheese. Fry tortillas in the oil and dip into the heated enchilada sauce. In an ungreased casserole, about 8 x 10-inch or 9 x 9-inch, overlap two tortillas at one end of the pan, allowing part of the tortillas to extend over the edge of the pan. Spread about 6 tablespoons of the sour cream filling down the center of the tortillas; fold the extending section down over the filling. Repeat this process to fill remaining tortillas, placing them side by side and completely covering pan bottom; use all the filling. Sprinkle remaining 3 cups of cheese evenly over the top. (You can cover and chill the casserole for several hours if you want to make it ahead.) Bake, uncovered, for 20 minutes at 375°. Garnish with more sour cream spooned down the center; sprinkle with more chopped green onion. Makes 6 large enchiladas.
Wash, core out and cut apples into small wedges. Section oranges. Toss both apples and oranges with peanuts, onion and cabbage in salad bowl. Before serving, toss with the French dressing.
Melt butter with chopped onion. Add cheese; stir until melted. Add hot sauces; stir until smooth. Pour into serving dish. Serve with crackers or corn chips.
Brown ground beef and drain. Add green onions and package of taco seasoning. Cook as package directs. Add green onions after beef is brown. Put foil on cookie sheet. Layer the shells, sauce, ground beef mixture and cheese. Layer until ingredients are all used. Put tent of foil on pie when baking. Bake at 300° for 1 hour. Garnish with sour cream, if desired.
In a bowl combine egg, milk, onion, Worcestershire sauce, salt and pepper. Mix well. Add meat and cooked rice. Mix well.
Preheat oven to 350°. Coat baking sheets with nonstick cooking spray. In small bowl combine flour, baking powder, pumpkin pie spice and salt. In mixing bowl with electric mixer at high beat butter and brown sugar until creamy. Add eggs and vanilla; beat 1 minute. Stir in squash puree. Gradually stir in flour mixture, oats and raisins until combined. Drop dough by 1/4 cupfuls onto baking sheets. Bake 15 to 18 minutes until brown. Cool on wire rack. Cool 1 hour.
Mix well. Store in plastic container or airtight tin. Fill cup 1/3 to 1/2 full with mix and add boiling water. Keeps indefinitely. Makes enough to fill two small coffee cans.
Mix first 4 ingredients and half the ham. Roll into a ball. Take remaining ham and cover cheese ball. Chill and serve with crackers.
Combine salmon, soup, milk, flour, green pepper and parsley. Arrange biscuits over bottom of a 1 1/2-quart casserole. Spoon salmon mixture over biscuits. Microwave on High for 12 minutes, spooning sauce over biscuits once during cooking. Makes 4 to 6 servings.
Soak 1 lb of salt cod in cold water to cover, changing the water several times, for 24 hours and then drain the fish. Remove any skin and bones, dry fish with a paper towel. Cut into 2 inch pieces. In a large skillet saute onion, red pepper, garlic and parsley in olive oil until the onion is softened. Add cabbage, tomatoes, white wine, the cod and pepper. Combine mixture and simmer it partially covered for 10-15 minutes or until the cabbage is tender and the cod flakes easily when tested with a fork. (Serves 4.)
Mix all ingredients together. Chill about 1 hour. Roll out about 1/8-inch thick. Cut into strips. Bake at 350° for 10 to 12 minutes.
Toast and brush lightly each muffin half with garlic butter. Spread 2 teaspoons dressing on each. Top each with half slices of bacon, 1 ounce pastrami, 1/2 ounce ham and 1/2 slice cheese. Place 2 pickle slices crisscross over cheese. Broil until cheese begins to melt.
In large bowl, beat cream cheese until fluffy. Gradually beat in lemon juice and vanilla. Pour into crust. Chill 3 hours. Top with pie filling. Refrigerate leftover pie.
Combine butter with sugar; do not cream. Add flour. Mix until dough will form. Remove 1/4 cup for crumbs for topping. Press remaining dough into 9-inch pie pan. Bake at 375°, crust for 12 to 15 minutes, crumbs for 10 to 12 minutes. Good crust for frozen pies.
Mix well and form into small 3/4-inch meatballs. Arrange in shallow 15 x 10-inch pan or several smaller pans.
Cream shortening and sugar; add eggs and beat thoroughly. Add bananas and continue beating. Add milk, beat then add flour. Beat and fold in nuts. Bake in 325° oven in a greased and floured loaf pan for 45 minutes. This recipe is so good that you will want to double it and perhaps divide into about 3 mini-loaves to share with others. It still takes from 35 to 45 minutes to bake small loaves, depending upon your oven.
Sift dry ingredients three times. Make well and put in mayonnaise, water and vanilla. Mix until batter is smooth. Bake in 325° to 350° oven for 25 minutes.
Grease and flour two 9 x 1 1/2-inch pans. Beat all ingredients (but carrots and pecans) in bowl on low for 30 seconds. Beat on medium 3 minutes. Stir in carrots and pecans. Pour in pans. Bake 30 to 35 minutes at 350°.
Put raisins into boiling water and baking soda; let stand to cool. Mix sugar, egg and salt together; cream for 2 minutes. Pour water mixture into sugar and eggs; turn speed to very low. Add flour and baking powder at one time; consistency is thick. Mix until flour is blended, then add nuts. Pour into 2 small greased loaf tins. Bake at 375° for 45 minutes. Let stand 10 minutes to cool and take out of pan.
Go to Food Lion and buy a dead turkey. Cook it in the oven however long you want to. Take it out of the oven and slice it up.
Cook beef and onion until done. Drain and stir in taco seasoning. Spread in 8 x 8-inch baking dish and sprinkle with chilies. Beat milk, Bisquick and eggs until smooth. Pour over meat mixture.
Blend all ingredients in a blender for a few seconds. Pour mixture into a 10-inch buttered pie pan. Bake at 350° for 40-50 minutes.
Mix sugar, cinnamon, flour and salt in dry bowl or pan. Mix water and lemon juice together and add to mixture. Add pie fruit. Fold gently. Measure approximately 1 quart per unbaked pie shell. Dot with butter. Cover with top crust or lattice top and bake about 40 minutes at 400°. Makes 2 (9-inch) pies.
Microwave butter in 4-quart bowl on High until melted. Add sugar and milk. Mix well. Microwave on High for 5 minutes or until boiling, stirring every 3 minutes. Microwave only 3 minutes more. Stir in 3 minutes. Remove from microwave; add other ingredients. Stir until melted. Grease a 9 x 13-inch pan. Pour and refrigerate until set, about 2 1/2 hours. Yield: 3 pounds.
Preheat oven to 425°. Spray a 9-inch pie pan with Pam. Put the raw potato in the pan; press evenly into pan. Spray again with Pam. Bake at 425° for 20 minutes, until beginning to brown.
Mix well. Bake at 350° for 1/2 hour and then stir. Bake for another 1/2 hour.
Cook bacon until crisp. Crumble and drain. Saute onion and garlic in bacon drippings. Add rest of ingredients. Bring to a boil and pour hot over hot vegetables or torn greens. Sprinkle with bacon and serve at once. Serves 4. Makes 1/2 cup. Two tablespoons contains 52 calories.
Sift together flour, salt and baking powder. Into standard measuring cup, break the egg, beat lightly and fill the cup with milk. Add to dry ingredients, beat a little and let stand to raise for 5 minutes.
Brown turkey with seasonings. Cool. Make salad with lettuce and tomatoes (may add green onions, etc.). Add cheese and mix well. Do not add chips until ready to serve so they will stay crisp.
Dissolve yeast in 2 tablespoons warm water. Combine margarine, sugar, boiling water and salt; stir until lukewarm. Add egg, 2 cups flour and yeast mixture; beat thoroughly. Add remaining flour; knead. Place dough in a greased bowl. Grease top of dough. Refrigerate. When ready to use, put dough in a warm place for 1 to 1 1/2 hours. Shape into rolls. Let rise until double in size. Bake at 400° for 20 minutes.
Mix Jell-O and water. Pour in strawberries. Refrigerate until jelled. Put angel food pieces in Jell-O. Pour in a 9 x 13-inch dish. Refrigerate until firm. Put on Cool Whip; refrigerate until ready to serve.
Put strawberries in bowl with sugar and 1 bottle wine. Let blend 3 hours. Beat this mixture in a blender until pureed. Combine all ingredients in a large punch bowl and serve.
Preheat oven to 400°. Wash catfish in cold running water and drain well. Place in a large bowl and add mayonnaise and cover both sides of each fish. (Mayonnaise should be thick on the fish.) Mix well the flour, cornmeal and salt. Coat both sides and inside the cavity of the catfish with the cornmeal mixture (it will be thick). Carefully place fish apart on a lightly greased cookie sheet; bake at 400° for 20 minutes. Turn carefully each fish and cook for 20 more minutes. Serve hot. Serves four.
Combine the dry ingredients and set aside. Combine the other ingredients to the flour and add raisins. Bake in 2 loaf pans, greased and floured or sprayed with Pam, for 1 hour at 350°. Cool 10 minutes. Frost with Caramel Icing.
Stir boiling water and Jell-O until dissolved. Drain pineapple and reserve juice. Add cold water juice to make one cup. Mix Jell-O and pineapple mixtures. Refrigerate 1 1/2 hours. Then stir in remaining ingredients and refrigerate.
Cook macaroni according to directions on box. Add salt, drain and rinse thoroughly. Add Miracle Whip, mustard, green peppers, sweet pickles, tomatoes, celery, onions and cheese. A little pickle juice and possibly a pinch of sugar may be added. Mix and stir all these ingredients well. Place in salad bowl and sprinkle top with paprika.
Mix salt in water; pour over sliced cucumbers and onions. Let set 3 to 4 hours. Bring sugar, spices, cornstarch and vinegar to a boil. Let boil for 1 minute. Add cucumbers and onions (drained). Heat thoroughly. Pack in sterile jars while hot and seal.
Put popcorn in large grocery bag and set aside. Combine sugar, margarine, syrup, vanilla and salt. Microwave on High 4 minutes. Stir after 2 minutes. Add baking soda; mix. Pour over popcorn and stir to combine. Place bag in microwave on High 1 1/2 minutes. Shake bag to stir popcorn. Microwave on High for 1 1/2 minutes. Pour on waxed paper or cookie sheets to cool. Store in tightly covered container.
In round 1 1/2-quart microwave-safe dish, combine corn syrup and sugar. Stir until well blended. Microwave on High (100%) power for 4 minutes. Stir in nuts. Microwave on High power 4 to 6 minutes or until light brown. Stir in butter and vanilla, blending well. Microwave on High 1 to 2 minutes. Add baking soda and stir gently just until light and foamy. Quickly pour onto lightly greased baking sheet. Cool. Break into small pieces and store in airtight container. Makes about 1 pound.
Mix all ingredients together. Place mixture in a buttered casserole dish. Top with bread crumbs. Bake at 325° for 30 minutes.
Lightly grease or spray baking dish with Pam. Cover bottom of dish with chicken and then vegetables. Mix together soups and pepper and pour over chicken and vegetables. Mix together melted margarine, Bisquick and milk and pour over top. Bake for 1 hour at 350° until golden brown.
Preheat oven to 350 degrees. Cut onions in half, crosswise. Trim ends so they stand flat. Scoop out centers and reserve. Pour 1 tbsp. olive oil into baking dish. Add onions, turn to coat. Arrange cut sides up, drizzle with vinegar. Cover and bake 45 minutes or until tender. Mince reserved onion, mix with remaining ingredients. Mound in the centers and bake uncovered 20 minutes or until golden. Serves 4.