HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute eggplant in 1/2 cup of oil for 10 minutes or until lightly browned. Add garlic, celery and green pepper (and more oil if needed). Saute until vegetables are tender-crisp. Add tomato sauce, seasonings, vinegar and parsley. Cover and simmer 10 minutes. Uncover and simmer 10 more minutes. Refrigerate a minimum of 48 hours or up to 1 week. Serve with tortilla chips or crackers.
In skillet or big stew pot, heat 1 tablespoon oil. Add chicken and cook until browned. Add soup, 1/2 cup water and vegetable combo. Cover and cook 5 minutes or until vegetables are tender, stirring often. Serves 4.
Fry ground beef. Cut and dice onion, bell pepper and mushrooms. Drain ground beef and add vegetables. Add noodles to boiling water and add 1 teaspoon of salt. When noodles are done, drain and add mushroom soup, Cheddar cheese soup, tomato soup and tomato paste. Mix well and serve with garlic bread.
In a large saucepan, dilute tomato paste in the chicken broth. Bring to a boil, then lower heat just to keep warm. In a heavy pan or skillet, melt oleo and saute onion lightly. Add rice, stirring to soak in oleo. Add broth with a ladle, enough to cover rice and stir until broth is absorbed over medium heat, stirring. Repeat until all broth is used. It cooks in about 30 to 40 minutes. Spoon out on a platter or large bowl, sprinkling Italian grated cheese in between layers. Serve hot.
Sprinkle sugar overnight and cover with hot water. Simmer about 10 minutes. Strain and chill. Also chill juices and carbonated beverages. When ready to serve, combine mint, syrup and juices. Pour over ice ring in punch bowl, then slowly pour carbonated beverage over ring and serve.
Put crescent rolls on ungreased cookie sheet. Bake. Combine cream cheese, mayonnaise and Ranch dressing; spread on crust. Put vegetables on top. Cover and chill.
In a 5 to 6-quart pan over medium heat, combine pork, 1/2 cup broth and garlic. Cover; cook 30 minutes. Remove lid; cook, stirring often, until liquid caramelizes and meat browns, about 20 minutes. Add remaining broth; scrape brown bits from bottom of pan. Add tomatoes with juice, green chilies, onion and oregano. Cover and simmer gently, stirring occasionally, until meat pulls apart easily, about 1 1/2 hours. Serve with warm flour tortillas or over rice with lime wedges to squeeze over meat mixture, if desired. Makes about 10 cups; 6 to 8 servings.
Beat eggs; add salt, pepper and milk. Cut crust from bread; butter one side. Butter a 9 x 12-inch Pyrex dish. Place 6 slices of bread (buttered side down) in the dish. Cover with grated cheese and ham. Place remaining slices of bread (buttered side up) on top. Pour egg mixture over all. Refrigerate, covered, overnight. Bake for 1 hour at 350°, uncovered, in pan of water.
Mix and sift dry ingredients. Beat up eggs. Add milk and melted shortening to eggs. Add liquid ingredients to dry ones. Stir just enough to blend. Fill lightly greased muffin tins 3/4 full. Bake at 400° for about 20 to 25 minutes.
Preheat oven to 375°. Mix beef, celery, onions, eggs, horseradish, salt and 1/4 cup chili sauce. Shape into three loaves; place on rack in baking dish. Bake 1 hour and 15 minutes. Mix mustard and 1/2 cup chili sauce in a bowl; spread over loaves. Bake 15 minutes longer. Garnish with parsley.
Melt margarine in skillet. Whisk in the flour. Keep stirring until margarine is all soaked into flour. Slowly add milk, whisking as you pour. Stir and simmer until creamy and thickened. Add salt and pepper to taste. Stir in chicken and juice. Heat thoroughly and serve over toast.
Mix together Bisquick and water; spread on pizza pan. Add spaghetti sauce over dough. Top with onion, green pepper, olives, mushrooms and cheese. Bake at 425° for 30 minutes.
Mix all together and freeze overnight. When ready to use, fill glass half full of slush and fill rest of glass with chilled Squirt. Add a straw for ease in drinking. Be careful ... it may creep up on you!
Boil chicken until tender. Mix chicken with chicken broth and pour in a 9 x 12-inch Pyrex dish sprayed with Pam. Spread sour cream over chicken; add saltine crackers. Sprinkle poppy seed over crackers. Drizzle butter on top. Bake at 325° for 30 minutes. Leave lid off if possible.
Boil cabbage in 2 cups water. Dice bacon; fry until crisp. When cabbage is done (do not drain water); add bacon. In the bacon drippings, brown flour, then add the cabbage; stir in vinegar. Mix and boil about 5 minutes longer.
Preheat oven to 350°. Grease and flour a Bundt pan. In a large mixing bowl, blend all ingredients except nuts and coconut. Beat 2 minutes on high speed. Fold in nuts and coconut. Pour batter into prepared pan. Bake 55 to 60 minutes, then turn out on wire rack to cool. Glaze.
Place chicken in a greased 13 x 9 x 2-inch baking dish. In a bowl, combine all remaining ingredients. Pour this over chicken. Bake at 350° for 1 hour, turning chicken once. Serves 8.
Cook macaroni. Cut up tomatoes in a large saucepan or 10-inch skillet. Stir together undrained tomatoes, tomato sauce, mushrooms, green pepper, drained canned chicken and macaroni. Mix together and add cheese. Cook together for about 15 minutes.
Shred bread and knead all ingredients together. Form meat loaf. Sprinkle with salt, pepper, onion salt and garlic salt. Bake at 350° for 1 hour. Makes 4 to 6 servings.
Beat eggs slightly; add sugar, salt, nutmeg, cinnamon and milk. Add butter or oleo to mashed sweet potatoes and blend with the milk and egg mixture. Pour into an unbaked pie shell and bake at 450° for 10 minutes. Reduce heat to 350° and bake for 30 to 40 minutes or until filling is firm.
Using no oil, fry beef and pork. Briefly cook cabbage in boiling water; drain very well and add to meat mixture. Rinse, drain and chop bean sprouts. Combine all vegetables and seasoning ingredients. Brush each wonton skin with beaten egg. Center 1 tablespoon filling and fold diagonally into triangle shape, forcing out air and pinch-sealing completely to form dumplings. Deep-fry in 375° oil, until just golden. Makes 50.
Put Jell-O in saucepan with can of pineapple and juice and cream cheese, softened. Bring to boil and cook one minute. Let cool and refrigerate. Beat whip cream; add sugar to taste. Refrigerate. When Jell-O starts to congeal, mix whip cream, nuts and Jell-O together; leave overnight in refrigerator.
Brown hamburger in skillet. Drain off liquids. Stir in remaining ingredients, "not buns." Simmer 3 to 5 minutes. Serve on buns with beans and chips.
Saute onions in butter until golden brown. Add garlic and paprika. Mix well. Add cleaned and washed chicken, patted dry, cayenne pepper and salt. On medium heat saute 10 minutes, uncovered, stirring occasionally. Add a few tablespoons of water if chicken sticks to pan. Add tomato and green pepper. Cover and simmer slowly until chicken is tender, about 45 minutes. In small bowl, mix sour cream, flour and 3 tablespoons water with wire whisk until smooth. Slowly add to chicken while stirring. Heat through. Serve with Spaetzle.
Mix all ingredients well. Tightly pack in a glass jar or Tupperware container, cover and let set for a few days. Shake to disperse ingredients and potpourri is now ready to use.
In small bowl, combine first 6 ingredients. Place in blender and gradually add oil, leaving mixture slightly thick. Cover and chill. In large bowl, combine rest of ingredients. Stir in desired amount of dressing and serve. Makes 4.
Heat cornstarch in butter. Thicken. Add apple cider. Stir until thickened. Add raisins when slightly cooled. Great with ham.
Mix boiling water and coffee. Let cool. Mix sugar with 3 cups water. Bring to a boil. Cook gently for 20 minutes. Cool. Pour the mixtures into a 1/2 gallon jug. Add 1 fifth inexpensive vodka and 1 whole vanilla bean, split lengthwise. Store in a dark place for 2 weeks.
Scald milk and sugar. Stir in corn meal; cook and stir constantly until smooth and slightly thickened. Remove from heat. Stir in eggs, cinnamon, ginger, salt, molasses and orange peel. Mix thoroughly. Pour in a 2-quart casserole dish. Bake in a 325° oven for 1 1/2 hours. Serve hot topped with ice cream.
Thaw orange juice and strawberries. Cook sugar and water until sugar is dissolved. Combine all ingredients and freeze in large container. Allow enough space in container for stirring later on. Approximately 1 hour before serving, remove from freezer. Scoop into dessert cups or parfait glasses; top with fresh strawberries or blueberries. Serves 20.
Combine first 3 ingredients. Pat into 9 x 12-inch pan. Bake at 400° for 8 minutes. Cool. Mix cream cheese well with sugar. Add 1 Cool Whip. Spread over crust; refrigerate.
Quarter the potatoes; cook and let cool. Chop eggs and onions very fine. Mix mayonnaise and mustard to desired taste with all other ingredients. Add salt and pepper as you like.
Saute onion, pepper and celery in oleo. In a large bowl, put squash and carrots. Mix cream, soup and sauteed vegetables. Add squash and carrots. Add the cornbread mix and mix thoroughly. Pour into flat baking dish and bake, uncovered, 30 minutes at 350°. When removed from the oven, top with grated cheese. It will usually melt without putting it back in the oven, but if not, return to oven long enough to melt the cheese. Freeze well, but don't put cheese on before freezing.
Start salad with all of the lettuce in the bottom of a 9 x 13-inch dish. Make a layer of green onions, mushrooms, frozen peas and sliced water chestnuts. Mix sour cream and mayonnaise. Spread mixture completely over salad (this will keep vegetables crisp). Top with Parmesan cheese. Refrigerate up to 3 to 4 days, if needed. Just before serving, top with noodles and toss.
Cream butter and sugar; add lemon, flour, salt and eggs alternately. Pour in ungreased angel food cake pan. Bake 1 hour and 15 minutes at 350°.
In a large Dutch oven, heat oil and saute onions and garlic until soft. Add meat and brown on all sides. Add tomatoes, wine, Worcestershire sauce, bay leaf, basil, parsley, salt and pepper. Simmer partially covered for 1 hour.
Cook pasta according to package directions; drain, rinse and set aside. Cut tomatoes into quarters or eighths; place in large bowl. Trim off any tough pieces on artichoke hearts; halve and place in bowl. Add mushrooms and olives (halve or quarter, if needed); toss gently.
Combine cake mix, sugar and oil. Mix cake according to directions on box.	Bake. Let cool. Cut layer in half.
Saute onions and oil in skillet; then add broccoli and rest of ingredients. Mix all together and cook in oven at 350° for 30 minutes.
Stir the dry ingredients together. Beat the egg white just until foamy. Add to the milk, along with the melted butter. Add the liquid ingredients and the zucchini to the dry ingredients, stirring just enough to moisten. Spray muffin tin with cooking spray or line with baking cups. Fill each of the 8 cups 3/4 full. Bake at 375° for 15 to 20 minutes. You can substitute the zucchini for any fruit such as apples or blueberries or substitute carrots. Calories for one muffin is 124. Fat is 1.5 grams.
Mix all ingredients and place into buttered 9 x 13-inch casserole dish. Bake at 350° for 45 minutes. Let set 10 to 15 minutes before serving. Serves 10 to 12.
Cut meat in 1-inch squares. Brown meat in a tablespoon of hot shortening. Remove meat from skillet; add gravy mix and 2 cups water. Bring to a boil, stirring constantly. Stir in onion, brown sugar, vinegar, Worcestershire sauce, ginger and bay leaf with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add meat. Turn into 1 1/2-quart casserole; cover and bake at 350° for 1 1/2 hours. Remove bay leaf. Serve over hot buttered egg noodles.
Beat margarine and sugars until light and fluffy. Blend in egg, mincemeat and vanilla. Add combined flour, baking powder and salt. Mix well. Stir in oats. Drop rounded teaspoonfuls of dough onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes or until done.
Sift flour with salt and baking powder. Cut in shortening. Add milk and mix. Divide dough into 2 parts. Roll out 1/4 inch thick. Spread with half of the sausage. Roll as for jelly roll. Repeat with remaining dough and sausage. Wrap in waxed paper and chill in refrigerator. When ready to serve, slice 1/3 or 1/4 inch thick. Bake in 400° oven for 10 to 15 minutes or until slightly brown. Serve warm. Freezes well. Very good when you have a crowd for breakfast. Make up in advance and freeze.
Mix pudding mix, nutmeg and egg nog; mix well. Add rum extract and whipped cream. Spoon into pie shell and garnish with nutmeg. Chill 4 hours or until firm.
Combine first 7 ingredients in a large bowl. Toss lightly. Add mayonnaise, stirring to coat vegetables. Yields 8 to 10 servings.
Salt, pepper and paprika chicken; brown in 4 tablespoons of the butter. Arrange chicken in large casserole. Saute mushrooms in remaining 2 tablespoons of butter for 5 minutes. Sprinkle flour over the mushrooms and stir in the consomme and sherry; cook for 5 minutes. Arrange artichokes in between the chicken pieces in the bottom of the casserole. Pour the sauce over all and cover and bake for 40 minutes in a 375° oven.
Let jello set a while before adding the pineapple and carrots. Serve with salad dressing.
Mix first 3 ingredients and put in freezer. Take yellow cake out of pan and split. Take first mixture out of freezer and put all but 1 cup between layers of cake. Mix Cool Whip with remaining cup of the frozen mixture and use for the icing.
Blend butter and cream cheese. Blend in sugar. Slowly blend in flour and nuts. Place teaspoonful on ungreased cookie sheet. Flatten with a spoon or dampened finger. Bake at 375° only until very lightly browned on edges. Serve these warm.
Cream shortening and sugar together. Add eggs, flour, soda, baking powder, cinnamon, clove, nutmeg and salt, then add alternately 1 cup buttermilk and 1 jar blackberry jam.
In bowl, cream shortening, brown sugar, white sugar and eggs; add flour, salt, soda, cinnamon, cloves and baking powder; mix well. Add vanilla. Fold in well drained fruit cocktail, nuts and chocolate chips; mix well. Bake at 350° for 15 minutes on greased cookie sheet. Drop by teaspoon. Use large can of fruit cocktail.
Cook coconut and pecans in butter until lightly browned; cool. Mix Cool Whip, cream cheese and condensed milk. Put layer in pie crust; put caramel topping. Sprinkle with coconut and pecans. Put another layer of Cool Whip. Put caramel icing on top. Freeze.
Bake cake following recipe on box. When cake is done, spread condensed milk over cake. Let milk soak in.
Cream sugar, oleo, Crisco and egg white. Beat at fast speed, then add cream, one teaspoon at a time until well mixed, then add vanilla. Put in middle of cake and frost. Put in refrigerator overnight or all day.
Brown together hamburger and onion. Add the rest of ingredients. Bring to a boil. Serve over tortilla chips. Garnish with grated cheese.
Beat egg lightly; combine with crumbs, milk and salt. Add beef and mix well. Shape into balls and brown in hot shortening. While meat browns, cut olives into large pieces. Put browned meatballs into baking dish. Heat undiluted soup with vinegar, mustard, Worcestershire sauce and olives. Pour over meatballs and cover. Bake at 350° for 30 minutes. Makes 4 servings.
Mix the first 6 ingredients together and set aside. Mix together in a bowl eggs, oil, sugar and vanilla. When thoroughly mixed, add pineapple, zucchini, raisins and nuts. Then stir in dry ingredients. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake in a preheated 350° oven for 50 to 60 minutes.
Boil your chicken in a dutch oven type pot and debone if using a whole chicken and then make pieces bite size. After chicken is ready, add Rotel, cubed velveeta and milk. You may have to add more milk. Melt everything together. Serve over Fritos. This is awesome!
Line cake pan with rolls. Spread meat on top of rolls. Mix eggs and milk (salt and pepper to taste); pour mixture over meat and dough. Sprinkle with cheese. Bake 30 to 35 minutes at 350°.
Melt butter; add pineapple. Place alternate layers of potatoes and pineapple in a buttered casserole. Sprinkel with sugar, salt and spices. Pour liquid over casserole. Bake in moderate oven, 375° for 25 to 30 minutes. Add marshmallows. Leave in oven until brown.
Wash herbs. Peel scallions, onions and garlic. Put in blender with vinegar; add salt. Store in clean bottles. Refrigerate.
Cook celery and onions in butter until clear. Add mushrooms. Dissolve bouillon cubes in 2 cups of hot water. Mix all ingredients in electric skillet. Simmer about 45 minutes on low heat.
Beat batter until creamy; gradually beat in peanut butter, then brown sugar, then white sugar. Beat in eggs, then vanilla. May use 1 1/4 cups flour, 1 cup bran and 3/4 cup oats instead of 3 1/2 cups flour. In separate bowl, stir together flour and soda. Blend thoroughly into butter mixture. Roll dough into 1-inch balls and place 2 inches apart on greased cookie sheet. Crisscross with fork. Bake at 375° in oven for 10 to 12 minutes or until golden brown. Let cool on baking sheet for about 1 minute. Transfer to racks and let cool completely. Store airtight.
Brown hamburger and onion. Drain. Add pizza sauce, tomato sauce, salt and pepper. Cook noodles. Add vinegar to milk. Mix cheeses, milk and green pepper together. Spread 1/2 noodles in a 9 x 13-inch baking dish; spread 1/2 meat mixture, then 1/2 cheese mixture. Repeat layers with remaining ingredients. Bake at 350° for 45 minutes.
Cream butter and sugar. Add egg. Sift dry ingredients together. Combine bananas and buttermilk or yogurt, stirring just enough to mix. Add dry ingredients alternately with banana mixture. Stir in nuts. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 50 to 60 minutes. Cool 10 minutes, then remove from pan to cooling rack. Especially good re-heated for breakfast.
Dissolve yeast in warm water; add sugar, milk and mayonnaise. Stir in flour and mix well. This dough will be soft. Pour into greased muffin tins. Bake at 400° until browned.
Saute over slow fire for 1 1/2 to 2 hours in heavy skillet or in oven in shallow, heavy pan. Good with cocktails dipped in red sauce, or serve as main entree.
Cover chicken with water and add all other ingredients. Cover and simmer for several hours. Remove chicken and let cool. Add noodles and cook until tender. Remove chicken from bones and add to pot.
Combine gelatin, sugar, 1 cup orange juice and mint in double boiler. Heat to boiling. Stir until gelatin is dissolved. Remove from heat. Add lemon juice, 1 cup orange juice and ice cubes. Stir until mixture begins to thicken. Remove any unmelted ice cubes and mint leaves. Gently fold in fruit. Turn into 6-cup ring mold; cover and chill until set. Place on lettuce leaves. Garnish with fruit and mint leaves. Serve with favorite fruit salad dressing or mayonnaise.
Melt margarine and then add the rest of the ingredients. Mix together. Spread part (1/2 of batter) of mixture in a cookie sheet pan. Pour pie filling on top of mixture. Then put rest of mixture on top. Bake at 350° for 35 to 40 minutes.
Combine all ingredients and refrigerate at least 24 hours. Makes 8 to 10 servings.
Peel and slice potatoes. Oil a large casserole with olive oil. Arrange potatoes, tomatoes and onion in layers, sprinkling each layer with cheese and seasonings. Repeat until all ingredients are used, ending with potatoes. Sprinkle with cheese and seasoning. Dot with butter and bake at 400° for 50 minutes.
Mix flour, dry milk, sugar, salt and cinnamon. Cut margarine into flour mixture with pastry blender until mixture is crumbly.
Beat oil, sugar and eggs until smooth. Add flour, cinnamon, salt and baking soda and mix well. Fold in apples and nuts. Spread mixture into greased 9 x 13-inch pan or a Bundt pan. Bake at 375° in a preheated oven for 35 minutes or until toothpick inserted in center comes out clean. Excellent served with whipped cream on top.
Mix Jell-O as directed, using the pineapple juice and the rest water. Let chill until slightly firm. Chop up and add pineapple and cottage cheese; fold in Cool Whip. Chill.
Marinate carrots, green pepper and onion in tomato soup. Mix other ingredients and pour over marinated vegetables. Let stand for 12 hours.
Clean and section vegetables. Arrange them on a tray lined with greens and serve with dips.
Mix equal parts of apple jelly and pineapple preserves. Add horseradish to taste. Serve over cream cheese. Use as a spread over crackers.
Drain first 3 ingredients, reserving juice; set aside. Combine next 3 ingredients in a medium saucepan; stir well. Add reserved fruit juice and bring mixture to a boil, stirring constantly. Boil 1 minute; remove from heat.
Mix all but paprika together with hands. Roll into logs and roll in paprika. Can wrap individual logs in foil and freeze.
Cut in wedges of cabbage along with butter. Arrange onion, beef and rice between wedges. Bring water, salt and pepper to boil and then mix tomatoes together. Pour liquid over it. Cover in foil and bake at 350° for 1 1/2 hours.
Combine rice and water in a large saucepan. Cover and bring to a boil. Reduce heat and simmer 15 minutes. Drain. Add chicken broth to rice in saucepan. Cover and simmer 30 minutes. Remove from heat and set aside. Saute green pepper, celery, onion, carrot, mushrooms and garlic in margarine in a large skillet until tender. Stir in flour and cook over medium heat 1 to 2 minutes. Add chicken, parsley, pimiento, salt, pepper and rice mixture to mixture in skillet. Stir in evaporated skim milk. Cook over medium heat, stirring frequently, until mixture is thoroughly heated (do not boil). Yield: 2 quarts. Serving size: 1 cup. (Low cholesterol recipe.)
Beat egg whites stiff; add cream of tartar. Beat to mix. In second bowl, beat egg yolks and water a long time until like heavy cream. Beat in sugar; add salt and vanilla. Gradually add flour to egg mixture. Fold in egg whites.
Preheat oven to 350°. Layer chips on bottom of a 13 x 9-inch pan or 2 small casserole dishes. Lay tamales on top of chips. Pour chili over all. Top with chopped onion and cheese. Bake at 350° for 25 to 30 minutes. Top with sour cream, salsa and jalapeno peppers, if desired.
Mix and bake in a 9 x 13-inch pan for 25 minutes at 400°. Brush top with melted margarine when done.
Cook chicken (breasts or thighs) ahead and debone. Place in dish that has been sprayed with Pam or butter. Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can of fried onions. Pour into dish with chicken. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions and bake, uncovered, for 5 minutes.
Coat meat with flour mixed with pepper. Brown meat in a large skillet in the oleo. Add the mushrooms, onions and garlic. Brown meat, then add bouillon cubes and water. Stir until cubes are dissolved, then cover and cook 45 minutes (stirring occasionally) on low heat or until tender. Then stir in one cup of sour cream and simmer for about 5 minutes. Serve over cooked egg noodles or rice.
Marinate chicken in soy sauce, sherry and cornstarch for 2 to 4 hours. Heat oil in a medium-high wok. Add chicken and onions and	cook quickly,	stirring constantly. Add cashews; heat slightly and serve with rice.
Roll sausage into balls. Fry the sausage and drain. Layer potatoes and sausage; add onion. Mix milk and soup together. Pour over sausage and potatoes. Cover and bake at 325° until potatoes are done, for about 1 1/2 to 2 hours.
Microwave directions:	Pour popcorn into a small paper bag. Twist top	lightly to let steam escape, leaving lots of room for the corn to pop. Microwave on High for 3 1/2 minutes. Pour into a large bowl. Spray popcorn with Pam and salt and serve.
Heat butter or oil in skillet. Add garlic and heat; do not brown. Add vegetables and sugar. Stir with wooden spoon over high heat for 3 minutes. Serves 4.
Preheat oven to 375°. In a glass baking dish, melt the butter. Mix together the sugar, flour and milk. Line pan with any type of fruit. Pour batter over fruit. Bake 30 to 35 minutes.
Mix butter, 1 cup sugar and flour, a little at a time. Pat in jelly roll pan. Roll with rolling pin until smooth. Then fork all over. Bake at 250° for 1 hour and 15 minutes. Remove from oven and cut into bars right away, while hot. Sprinkle with sugar or powdered sugar. Set on rack to cool.