HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice vegetables. Cut chicken up. Heat oil in pan. Cook chicken until done. Pour lemon juice over chicken; remove when tender. Add vegetables. Add soy sauce and cook 2 more minutes. Serve over rice.
Mix jello and water; let set in refrigerator until it starts to jell. Add rest of ingredients and serve with Cool Whip.
Push chopped pecans into thawed crusts and bake. Warm cream cheese to room temperature and mix with Cool Whip, sugar and vanilla. Divide this mixture into cooled pie shells. Pour cherries on top and chill. Makes 2 pies.
Cook as directed on package; drain. Place in oblong baking dish. Add soup (undiluted). Spread sour cream on top. Spread Durkee onion rings on top. Bake uncovered at 350° for 30 to 35 minutes.
Trim excess fat from pork chops. Combine remaining ingredients. Pour half of this mixture into a large dish. Place chops in mixture; pour remaining mixture over chops. Cover with plastic wrap and refrigerate 2 to 3 hours or overnight, turning meat occasionally. Grill chops over medium to low direct heat until brown. Turn meat. Brush with marinade mixture. Remaining mixture is great over cooked white rice.
Cut tripe into small pieces. Cut pigs feet in 2-inch pieces if they have not been sliced through the middle by the butcher. Put meat in a large pan with about 1 gallon of water and simmer together with salt, garlic and cilantro for about 4 hours or until tripe and pigs feet are tender.
Marinate fruits and nuts in brandy for at least 2 hours. Cream butter and sugar; mix in egg and lemon peel. Stir in sifted dry ingredients. Fold in marinated fruits and nuts. Spoon into greased miniature muffin tins. Place cherry on each. Bake at 300° for 35 minutes. Drizzle each with brandy while warm, if desired. Wrap in airtight container. Store in cool place up to 2 months, adding more brandy each week. Makes 24 cupcakes.
Slice cookie dough into 1/8-inch slices; place on greased 12-inch pizza pan; press together. Bake 15 minutes at 350°, then cool. Cream together cream cheese, vanilla and 1/2 cup sugar for second layer. Arrange the fruit in rings on the cream cheese mixture in order given, beginning at outside. Mound blueberries in center. Stir cornstarch, 1 cup sugar, water, salt, and orange and lemon juices together. Bring to boil over medium heat and cook until thick. Cool. Pour cooled sauce over fruit, sealing edges. Chill.
Dissolve jello in 2 cups boiling water. Add applesauce and frozen raspberries; chill until set.
Spread refried beans in a large cake pan. Mix 1/4 teaspoon taco seasoning in with the sour cream. Spread on guacamole. Cover with chopped lettuce. Spread on chopped tomatoes; then top with black olives and chopped green onions. Sprinkle with Cheddar cheese. Refrigerate and serve with chips and picante sauce.
Measure the flour in a 4-cup measuring cup and mix in the baking soda, cinnamon, ginger and allspice until thoroughly blended. Toss in the raisins and set aside. In a large saucepan, melt the butter. Remove from heat and stir in the sugar, applesauce, eggs, vanilla and brandy. With a whisk, mix in the dry ingredients until thoroughly mixed. Pour into a greased and floured 9-inch baking pan (square) and bake in a preheated 375° oven for 45 minutes, until tester inserted in the center comes out clean. Cool in pan on rack for 10 minutes. Makes 9 to 12 servings.
Brown meat and drain. Add soup and Ro-Tel tomatoes to meat. Let simmer for about 15 minutes. Serve over chips or as dip.
Beat everything together until creamy. Put one wafer in each muffin cup. Foil muffin liners work the best. Fill 1/2 with mixture. Bake at 375° for 20 minutes or until set. Top with filling when cold. This will make about 20 cherry cheese tarts.
Preheat oven to 350°. Grease a 12 cup Bundt pan or tube pan. Combine flour, allspice and baking soda. Set aside.
Brown hamburger meat, onion, salt, pepper, salad pepper and garlic. Drain. Add tomatoes and chili powder. Stir and add water. Simmer 1 1/2 hours with lid. Thicken with flour and water.
Place peaches in blender with syrup and ground ginger. Cover and blend until smooth. Add the lemon sherbet and ginger ale. Blend until smooth. Serve in large glasses with vanilla ice cream. Makes 2 servings.
In casserole, arrange broccoli and chicken. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken and broccoli. Combine bread crumbs and butter. Sprinkle cheese over contents, then top with bread crumbs. (You can start with a layer of rice on the bottom and not use bread crumbs, if you wish.) Bake at 350° for 30 minutes or until thoroughly heated. Makes 6 to 8 servings.
Mix together all ingredients, except baking powder, eggs and milk. Then add all other ingredients. Pour into deep layer pan lined with shortening and heavy wax paper. Bake for 35 to 40 minutes at 375°.
Halfway through cooking rice, stir in chicken livers. Cover and cook, stirring twice, until rice is cooked and livers are done.
Layer tomatoes, toast cubes and onions in greased casserole using 3/4 of the toast cubes. Sprinkle the seasonings on the tomato layer. Arrange remaining toast cubes over top. Pour over all 1/4 cup margarine, melted. Sprinkle cheese over top. Bake at 375° for 20 to 30 minutes.
Saute onion and celery in margarine. Cook broccoli with onion and celery until thawed, about 10 minutes. Combine all ingredients. Pour	into casserole and bake at 350° for 45 minutes.
Combine dressing, onion soup mix and apricot preserves; pour over chickens in shallow dish. Bake at 350° for 1 1/2 hours. Baste several times.
Combine first three ingredients and press into a 9 x 13 pan. Bake 10 minutes at 350 degrees; cool completely. Combine cream cheese, sugar and Cool Whip. Spread over cooled crust and refrigerate. Spread chocolate pudding over cream cheese mixture and chill for 1 hour.
Cook ground beef; drain. Layer in casserole with Tater Tots. Top with Tater Tots and onions. Mix soups and pour over. Microwave 12 to 15 minutes.
Melt butter, peanut butter and butterscotch chips together. Cool some then add marshmallows, coconut and nuts. Butter 11 x 16 inch pan. Pat mixture into it. Cool until firm, in refrigerator about 1 hour. Cut into squares. Pastel colored marshmallows may be used to give a party look.
Simmer the peaches in the water until the skin is easy to remove. Peel and pit the peaches, saving the cooking liquid. Puree the peaches (you will have about 8 cups) and place with the liquid (about 1/2 cup) and the sugar in a pot and cook over low heat, stirring occasionally until thick, about 3 hours. Taste and add optional liqueur or brandy and cook a few minutes more. Add the ginger, if desired. Remove from the heat and cool. Place in a container in the refrigerator and keep refrigerated or freeze until ready to use. Makes 4 pints.
Mix ingredients well. Roll into 2 logs on wax paper. Chill at least 2 hours before baking or just freeze to cut and bake later.
Place warm water in a bowl. Add dry milk; mix well. Add sugar; mix until smooth. Bowl may be set in a pan of hot water to help dissolve sugar.
Cut off tips of wings and cut wings in halves. Place in a single layer in a baking pan. Cover with soy sauce to about 1/2 inch. Add Worcestershire sauce. Place a pat of butter on each. Bake in a slow oven, 300° to 325° for 1 hour and 20 minutes, turning at least once. Serve as an appetizer, hot or cold.
Dice eggs, add onions, mustard, sugar, salad dressing and mix well. Then add potatoes. Refrigerate.
Blend cake mix with sugar, oil and nectar, adding eggs one at a time. Grease and flour a tube cake pan. Bake at 325° for 1 hour. While hot, mix juice of 2 lemons with 1 cup powdered sugar and pour on top of cake.
Place the popped corn in a large roaster. Combine margarine (melt), sugar, syrup and salt together; boil for 5 minutes. Remove from heat. Stir in soda (will make it foamy). Pour at once over popcorn. Bake at 250° for 1 hour, stirring thoroughly with egg spatula every 15 minutes. Remove from oven; stir again and dump onto wax paper. Break apart. Let set for a few minutes. Store in airtight container. Keeps a long time.
Mix taco sauce with water per package directions. Add to cooked hamburger and let simmer while you prepare the beans/veggies. Mix all ingredients together, except Doritos, in a big bowl. When ready to serve, open Doritos and crunch up in bag. Add to mixture, toss and enjoy. Each person can customize with hot sauce, sour cream, olives, hot peppers and cheese. Serves an army.
Tear romaine into bite-size pieces. Trim zucchini. Cut in half lengthwise and then into very thin slices. Put romaine, zucchini, carrots, onions and parsley in a bowl. Combine yogurt, mayonnaise, salt and pepper. Toss with other ingredients.
Boil noodles in kettle of salted water; meanwhile, beat butter until fluffy. Beat in egg yolks and cream. When well blended, beat in cheese, salt and plenty of black pepper. Drain noodles well; toss with sauce, serve immediately. Yields 6 servings.
Mix sugar and flour in top of double boiler. Add milk slowly. Cook in double boiler, stirring until thickened. Add slightly beaten egg yolks and cook 3 minutes longer. Remove from fire. Add peanut butter and vanilla. When cool, pour into baked crust. Cover with meringue or whipping cream.
Combine cabbage, carrots, green pepper and onion. Dissolve gelatin in cold water. Heat vinegar and sugar until dissolved. Then add celery seed, salt, pepper and gelatin. Cool. When cool add salad oil and pour over cabbage. Refrigerate several hours prior to serving.
Roll 1/4 biscuits in sugar mixture (white sugar and cinnamon). Melt butter and mix with white and brown sugars. Put biscuits in Bundt pan. Pour sugar and butter mixture over biscuits. Bake at 350° for 30 to 35 minutes.
In large saucepan, heat cider and 1 cinnamon stick to boiling. Reduce heat, cover and simmer 5 minutes. Uncover and stir in remaining ingredients (except cinnamon sticks) and simmer 5 minutes longer.	Serve in punch bowl. Use cinnamon sticks as individual stirrers. Makes 16 servings (about 1/2 cup each).
Fry bacon until well done. Add onions, celery and green pepper; cook until tender. Add veal, pork and liver. Cook 1 hour on low flame. Add soup and water; stir well and add green onions and parsley. Season to taste. Bake corn bread as directed on package. Crumble and add to mixture. Stir well and serve hot. Serves 6.
Brown sausage; cool. Beat eggs. Add milk, salt and mustard. Beat again. Add bread and stir. Add cheese and sausage. Pour in greased glass dish. Refrigerate overnight. Bake at 350° for 40 to 45 minutes or brown around the edges. Bake, uncovered.
Brown, drain and crumble sausage. Sprinkle over bread cubes, then add shredded Cheddar cheese. Beat eggs and milk. Pour over bread, sausage and cheese. Refrigerate overnight. In the a.m., mix mushroom soup and milk. Pour over mixture and bake for 1/2 to 3/4 hour.
Dissolve Jell-O in boiling water. Cool. Add pineapple, cranberry sauce, walnuts and apples. Pour into Tupperware mold and refrigerate.
Combine gingersnaps, 1/3 cup almonds and cinnamon. Add butter; blend well. Press evenly into bottom of 10-inch spring-form pan. Bake at 425° for 10 minutes. Cool completely.
Combine the dry ingredients. Stir in buttermilk, oil and egg. Beat all ingredients until smooth. A mixer is not necessary for this. A fork will do. Drop with teaspoon (too large puffs will not cook through) into hot fat (375°). Fry until golden brown, about 3 minutes. Drain. Roll warm puffs in granulated or powdered sugar. Makes 2 1/2 dozen.
Rub garlic salt and pepper on roast. Bake at 350° or 2 to 3 hours or until done. Can add potatoes and carrots around the roast for the last hour.
Melt chocolate with cream. Add raisins. Cover and refrigerate until set, about 4 hours. Scoop into balls and roll in powdered sugar.
Spread on baked crust. Return to oven and bake at 350° for 20 to 25 minutes more. Cool and sprinkle reserved powdered sugar on top. Cut into bars.
Melt butter in 1-quart saucepan over low direct heat. Cook onion in butter until transparent, about 2 minutes. Remove from heat and blend in flour, salt and pepper. Stir in cream and Worcestershire sauce gradually. Return to heat and cook sauce, stirring constantly, until thickened, about 3 minutes. Add mushrooms and shrimp. Heat until warm, about 2 minutes.
Preheat oven to 350°. In bowl, combine flour, cinnamon, ginger, baking soda and salt; set aside. In large mixer bowl, combine vegetable oil, molasses and sugar; mix at speed 5 until thoroughly blended (about 2 minutes). Add eggs; blend for 1 minute. Reduce to speed 1. Gradually add flour mixture; beat well (about 1 minute). Drop by teaspoon onto greased cookie sheets. Bake at 350° for 10 to 11 minutes. Yields 5 dozen 2-inch cookies.
Combine the first 6 ingredients in a bowl; beat at medium speed with an electric mixture until well blended. Pour into a greased 9-inch pie pan. Drain the fruit, reserving the juice. Place the fruit on top of the pie filling.
Mix Jell-O and boiling water. Add other ingredients; put 1/2 mixture in a bowl and chill. When set, spread 1 pint sour cream on top of Jell-O, then pour rest of Jell-O mixture on sour cream. Chill and serve.
Peel and dice potatoes. Put bacon grease in a nonstick skillet. When skillet and grease are hot, add potatoes. Fry potatoes with cover on, stirring occasionally. While potatoes are frying, cut the sausage into 1/8-inch slices. Peel and dice the onion. When potatoes are almost done, add the sausage and onion; continue frying until onion has turned clear and the sausage is heated through. Serve hot with cornbread.
Drain oysters; reserve liquid. Grease shallow baking dish. Arrange 1/2 oysters and 1/2 drained corn in pan. Sprinkle crumbs on top, then another layer of oysters and corn. Sprinkle with salt and pepper. Mix 3/4 of the oyster liquid, melted butter and cream and pour over the oysters and corn; chill. Approximately 30 minutes before dinner, heat oven to 425°. Top mixture with additional crumbs and bake 20 minutes or until bubbles and crumbs are browned. Serve with a tossed salad.
Lightly brown nuts in small amount of oil. Remove. Stir-fry vegetables until tender-crisp. Place all ingredients in pan and reheat. Serve over rice.
Immerse cabbage leaves in boiling water about 3 minutes until limp. Drain. Place about 1/4 cup mixture of rice, egg, milk, onion, salt, pepper and ground beef in center of each cabbage leaf. Fold in sides and roll ends over meat. Place in slow cooker (crock-pot if desired). Combine rest of ingredients and pour over cabbage rolls. Cover and cook on low 7 to 9 hours.
Heat oven to 250°. Line 2 cookie sheets with foil. With electric mixer beat egg whites until stiff peaks. Add sugar, 1 tablespoon at a time; add vanilla. On low speed beat in cocoa; fold in chocolate chips. Drop by rounded teaspoon onto baking sheets. Bake 1 hour; shut oven off. Let stand in oven 2 hours. Makes 40 cookies; 23 calories, 19 fat, 0 cholesterol.
Mix first 4 ingredients carefully but thoroughly. Add cream slowly and vinegar, very slowly. Slow mixing is to prevent curdling. Makes 1 1/2 pints and keeps indefinitely in refrigerator.
Cover bottom of 9 x 13-inch pan with graham crackers. Mix pudding with milk. Heat per directions. Fold in Cool Whip. Put 1/2 of pudding on crackers. Add another layer of crackers, then remaining 1/2 of pudding and end layering with more crackers. Frost with can of chocolate frosting. Refrigerate 24 hours. Cut into squares.
Mix all ingredients, except potatoes, in large bowl. Shape into a loaf; place in crockpot. Put potatoes at the sides of the loaf. (If potatoes are peeled, wrap in foil to keep from darkening.) Cover and cook on low 8-10 hours (High 4-5 hours).
Mix and refrigerate 2 hours. Shape into walnut-sized balls. Grease pan. Bake at 350° for 20 minutes.
Beat together sugar, oil and eggs. Make paste with cocoa and water and add to mixture. Mix together buttermilk and soda and add alternately with flour and salt.
Dissolve jello in hot water; pour into blender. Add can of cranberries. Blend for 1 minute. Add nuts; blend for a few seconds more. Pour half into 8-inch square pan. Set overnight or until feels firm. Spread sour cream over top. Pour the rest of mixture over sour cream. Set again.
Puree raspberries. Combine berries, lemon juice, sugar and wine in punch bowl. Stir well. Just before serving, scoop in sherbet. Add champagne.
Mix salt, sugar, vinegar, oil, and water. Pour over vegetables. Let marinate overnight. Drain off liquid and serve.
Saute onions in butter. Add 1 3/4 cups Velveeta cheese, 3/4 cup Cheddar cheese, sour cream and milk. Reduce heat. Stir over low heat until cheese melts. Add chicken. Place 1/2 cup chicken mixture in center of each tortilla and roll up. Place seam-side down in 9 x 13-inch baking dish. Top with remaining mixture and 1/4 cup Velveeta Mexican cheese and 1/4 cup Cheddar cheese. Bake at 350° for 15 minutes. Top with tomatoes or black olives.
Flour stew meat and brown in skillet. Add onion, mango and water to cover. Cook until meat is tender. Add remaining ingredients. Serve over rice, noodles or mashed potatoes.
Boil (cook) meat until almost done (1 hour or so) in a pan big enough to hold both meat and beans. Add bouillon, onion and garlic. Add beans. Simmer while covered until beans are done. Add salt, if desired.
Heat oven to 425°. Grease 12-inch pizza pan. Mix Bisquick, cornmeal and 1/2 cup water until soft dough forms. Beat vigorously 20 strokes. Pat in pan with floured hands, forming 1/2-inch rim. Bake 10 minutes. Cook and stir ground beef until brown. Stir in seasoning mix and 3/4 cup water. Heat to boiling, stirring frequently. Reduce heat. Simmer uncovered until thickened 5 to 10 minutes. Spread beans over crust. Top with beef and sprinkle with cheese. Bake 10 minutes longer. Serve with topping and taco sauce.
Microwave butter until melted, about 1 minute. Stir in cocoa until smooth. Microwave on High until mixture boils, 1/2 to 1 minute. Add milk and sugar. Blend in vanilla. Spread while warm. Makes about 2 cups.
Mix thoroughly in a bowl. Put a little cooking oil on your hands and shape it into a ball. Serve with crackers. Very colorful and tasty.
Mix tomatoes, sugar and bread that has been torn into smaller sizes. Put in pie dish or any dish that will hold this. Put dots of butter on top. Sprinkle black pepper on top. Put in 350° oven to bake until brown on top.
Combine raisins and water in a pan; simmer over medium heat until raisins are plump, about 15 minutes. Drain, saving liquid. Add enough water to make 1/2 cup. Heat oven to 400°. Mix thoroughly the shortening, sugar, eggs and vanilla; stir in liquid and raisins. Blend in flour, soda, salt, cinnamon, baking powder, oatmeal and nuts. Drop by teaspoonful 2 inches apart on cookie sheets. Bake 8 to 10 minutes. Makes 6 dozen.
Dissolve yeast in 1/2 cup of warm water; set aside. Heat until warm the milk and 2 1/2 cups of water (5 cups of liquid). Add milk and water to shortening, sugar, salt and beaten eggs. Measure and add to liquid the flour 3 cups at a time. Grease hands; knead well. Let rise for 2 hours or until doubled in bulk. Knead again and put dough in greased pans. Let rise again. Bake at 375° for 10 minutes, then lower heat to 350° for 35 minutes. Makes 6 to 8 pan loaves.
Mix thawed potatoes, melted butter, salt, pepper, onion, soup, sour cream and cheese. Use a 9 x 13-inch greased pan. Top with crushed corn flakes. Drizzle with melted butter and sprinkle with paprika. Bake at 350° for 1 hour.
Mix soups and vegetables. Melt 2 sticks of butter and mix with this and remaining ingredients (except chicken). Place chicken in baking dish and pour mixture over chicken. Bake in 450° oven for 35 to 40 minutes.
Melt butter in frying pan. Saute vegetables just until tender. Stir in spices. Remove from heat and toss with flour and wine. Puree eggs and cottage cheese in blender. Add to sauteed vegetables. Mix well. Spread into pastry lined pie pan. Stir yogurt and sour cream until creamy. Spread on top of vegetable filling. Wash, trim and slice mushrooms. Saute lightly in butter and arrange gently on top of yogurt layer. Dust with paprika. Bake in preheated 350° oven for 40 minutes. Let stand 10 minutes before serving. Makes 6 to 8 servings.
Boil frozen hash browns in unsalted water until almost tender. Melt cheese and mix with mayonnaise. Drain potatoes and stir in cheese mixture. Put into well-greased dish and top with Bac*Os. Bake at 350° for approximately 40 or 50 minutes (until it begins to bubble in center).
Put pie filling and pineapple on bottom of 9 x 13-inch pan. Put coconut, nuts and dry cake mix in bowl and stir. Put on top of filling and pineapple. Cut butter into thin slices and place close together on top of mixture. Cover entire top. Bake at 350° for 45 minutes.
Clean mushrooms with damp paper towels; pat dry. Remove stems and finely chop; set aside. Brush caps with melted butter. Saute stems, celery, onion and green pepper in 2 tablespoons butter until tender. Add wine and Worcestershire; simmer for 5 minutes. Remove from heat and stir in breadcrumbs. Spoon mixture by tablespoon into caps. Sprinkle with Parmesan cheese and place in a shallow baking dish. Bake at 350° for 18 to 20 minutes.
In large bowl, combine yeast from foil packet with flour mixture, potato flakes, Parmesan cheese and garlic salt. Stir in hot tap water and egg until flour is moistened; add Cheddar cheese. Stir until well mixed (batter will be sticky). Cover; let rise on wire rack over bowl or pan to which boiling water has been added until light and doubled in size, 30 to 45 minutes. Generously grease 10-inch tube or 9-inch round cake pan. Stir down dough; spread in prepared pan. Cover; let rise in warm place until light and doubled in size, about 30 to 45 minutes. Heat oven at 375°. Bake 30 to 40 minutes or until golden brown. Immediately remove from pan.
Reserve 1/4 cup cookie crumbs. Spread remainder in a 10 x 6 1/2-inch pan. In a saucepan, combine dates, water and salt; bring to a boil and simmer for 3 minutes.	Remove from heat; add marshmallows and stir until melted. Cool to lukewarm. Stir in nuts and spread over crumbs in pan. Whip cream and vanilla. Swirl over dates. Sprinkle with reserved crumbs. Top with walnut halves. Chill overnight,	cut in squares and serve.
Beat softened cream cheese, horseradish and chives. Spread each meat slice with about 1 tablespoon cheese mixture. Top with cheese slice and spread with another tablespoon cheese mixture. Roll-up. Chill. Slice each roll into 5 pieces. Serve with toothpicks in each slice. These can be frozen for use later.
Roll into loaf and refrigerate. Cut into desired size and bake at 350° from 7 to 8 minutes. Check your oven heat as all ovens differ.
Blend all ingredients together for quick nutritious snack or low-fat breakfast. Only 220 calories and 1 gram fat.
Combine all ingredients; pack into ungreased pan. Bake in preheated oven at 350° for 1 hour and 15 minutes.
Combine 3 cups water and sugar. Boil for 2 minutes and let cool. Then add frozen orange juice concentrate, 1 can water, crushed pineapple juice, chopped bananas and drained cherries. Freeze to slush.
Boil syrup, sugar, butter and salt to heavy syrup stage. Remove from heat and cool slightly. Mix in milk thoroughly. Serve over ice cream, brownies, etc.
Heat oven to 375°. Grease and flour two 8-inch pans. Mix all ingredients except shredded coconut and chopped walnuts. Blend at low speed until moistened. Mix at medium speed for 4 minutes. Add coconut and walnuts. Pour into pans. Bake immediately for 30 to 35 minutes.
Make up the instant mashed potatoes. Add the remaining ingredients, except cheese. Pour into buttered casserole; top with cheese. Bake at 325° for 25 to 30 minutes.
Brown meat and drain. Add vegetable soup, celery and tomato juice. Simmer about 15 minutes. Put mashed potatoes on top and cheese on top of the potatoes. Bake in moderate oven until cheese melts.
Melt butter; saute sliced onion rings. Add crushed tomatoes, water, sugar, cubes, spices and Worcestershire sauce. Add rice. When rice is almost cooked, add sliced hot dogs.