HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel potatoes and dice. Cook in water to cover until tender. Brown corned beef in skillet. Add potatoes and onion. Cook about 10 more minutes. Drain water from potatoes before you add them to corned beef. Salt to taste.
Scoop out seeds from peppers; pan boil in salted water for 5 minutes. Combine ingredients. Cook until tender; salt to taste. Add rice. Mix well. Stuff peppers; place in muffin pan. Garnish peppers with grated cheese or toasted bread crumbs. Bake in oven at 375° for 30 minutes.
Mix potatoes, white sugar, butter, eggs and vanilla. Pour into casserole. Top with mixture of other ingredients. Bake at 350° for 30 minutes.
Mix together. Pack in Pam sprayed baking dish. Bake at 375° for about 1 hour or until brown.
In large Dutch oven, combine vegetables. Mix other ingredients together. Pour over vegetables. Bring to a boil; reduce heat and simmer for 10 minutes. Ladle into hot sterilized jars (1/2-inch headspace). Seal, process in boiling water bath 10 minutes. Let stand at least 1 week to blend flavors. Makes 14 (12 ounce) jars.
Mix first 6 ingredients in a medium saucepan. Place over medium heat and stir until mixture come to a boil. Continue cooking until mixture forms a soft ball when a small amount is placed in cold water. Remove from heat and add a few drops of food coloring. Slowly pour syrup over popcorn and stir to coat. Butter hands and form into balls. Be careful that the syrup has cooled enough to handle comfortably.
Place pineapple (do not drain) in bowl. Add dry pudding mix. Fold in Cool Whip. Can be served over angel food cake or eat as is. Keeps well so I usually double it.
To prepare watermelon rinds, you will need to remove all pink fruit and dark green peel. Cut into bite size pieces. Cover the rinds with water and boil for 10 minutes. Drain. Combine sugar, vinegar and spices in a saucepan. Boil. Pour over rinds and let stand overnight.
Blend cream cheese, peanut butter, milk and sugar. Fold in Cool Whip. Spoon into crust. Chill overnight and garnish with chipped cream, peanuts and shaved chocolate, if desired. Or, you may keep in the freezer before serving.
Slice hot dogs in half lengthwise. Place on corn tortillas; stuff with cheese and chile (optional). Roll corn tortilla around hot dog; pin closed with a toothpick. Deep fry until tortilla is crisp. Drain on a paper towel; remove toothpicks. Serve warm. Makes 6.
Boil chicken breasts until tender. Cook broccoli slightly. Drain thoroughly. Arrange in greased casserole dish. Drain cooked chicken and place on top of spears. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and margarine and sprinkle over top. Bake for 30 minutes at 350°. Serves 4 to 6.
In large saucepan or Dutch oven, brown kielbasa in hot oil until lightly browned, about 5 minutes. Drain on paper towel, removing all but 1 tablespoon of drippings from pan. Saute the onion, carrots and celery in these drippings until onion is tender, about 5 minutes. Add remaining ingredients and bring to a boil. Cover and reduce heat; simmer 40 to 50 minutes or until lentils are tender. Discard bay leaf before serving. Makes 6 servings.
Combine vegetables and olives in large bowl. For marinade, combine vinegar and remaining ingredients in jar. Cover and shake vigorously. Pour marinade over vegetables. Cover and marinate in refrigerator overnight, stirring occasionally. Makes about 13 cups.
Mix crushed pretzels, margarine and 3 Tbsp. sugar. Spread in 9 x 13 inch baking pan. Bake at 350° for 10 minutes. Cool.
Brown beef. Add salt, pepper, onion, garlic, chili powder and cumin seed. Cook until meat is well seasoned. Add remaining ingredients; simmer 2 hours. Makes 10 servings.
Sift sugar, flour and cocoa together. Add melted butter and mix well. Add eggs and vanilla. Beat with mixer on low speed just until blended. Do not overbeat. Stir in pecans. Pour into greased and floured 9-inch square pan or a 9-inch pie pan. Bake for 25 to 30 minutes at 375°. Serves 8 to 12.
Mix hamburger, onion, pepper, cooked rice, salt and pepper in a large bowl. Cook mixture in loaf form in a 9 x 13-inch baking dish at 350° for 1 hour and 15 minutes. Cover with foil while cooking. Uncover last 15 minutes.
Squeeze out all of the juice from vegetables and pineapple. Add Worcestershire to softened cream cheese. Season to taste. Stir in vegetables and pineapple, mixing well. Add 1 1/4 cups of chopped nuts to mixture. Roll into ball. Roll ball in remaining chopped nuts.
Preheat oven to 425°. Mix all ingredients in order listed. Pour into pie shell. Bake 15 minutes. Reduce heat to 350°. Continue baking for 45 minutes or until knife inserted into center of pie filling comes out clean. Makes 6 to 8 servings.
Make cake according to box. Sprinkle chocolate chips on top before baking. Remove from oven and poke holes in cake with end of wooden spoon. Pour warmed fudge over cake and spread evenly. Cool. Frost with whipped topping and garnish with sprinkles. Refrigerate.
Crumble beef into a 3 to 5-quart microwave dish. Add carrots and celery. Cover and microwave on High for 4 to 6 1/2 minutes or until beef is set, stirring twice. Add remaining ingredients. Microwave, covered, for 12 to 18 minutes until vegetables are tender, stirring twice. Remove bay leaf before serving.
Mix sugar and shortening; add eggs, milk and other ingredients. Fold in apple. Pour mixture into greased loaf pan. Bake at 350° for 35 to 45 minutes. Great for Mom to use up the apples small children never really finish.
Brown hamburger and onion. Drain fat. Add remaining ingredients. Stir well. Simmer 20 to 30 minutes.
Cook lasagna noodles. Mix together tomato sauce, basil, oregano and heat through in saucepan. Mix together mushrooms, onion and butter and saute 3 to 4 minutes. In a large bowl, combine Ricotta, Parmesan, turkey and sauteed vegetables; mix well. Lay noodles out flat, spoon 1 tablespoon sauce mix and spread out to cover whole noodle. Spread meat mix onto the noodle in the same fashion, then roll and place in a baking dish. Spoon remaining tomato sauce mix over each roll before baking. Bake, covered with aluminum foil, in a preheated 400° oven for 30 minutes.
Mix all ingredients together and store in a airtight container. Put 2 teaspoons in a cup; add hot water.
Cut the meat from the cleaned quail. Cut into small pieces. Dice the onion and saute in butter until soft. Add the quail meat and cook until done (approximately 5 minutes). Add salt and pepper to taste. Serves 2 to 3.
Place meat in a large saucepan. Cover with water. Simmer until meat is tender. Remove meat from broth. Add navy beans, whole onion, salt and pepper. Simmer until beans are tender. Add additional water as needed.
Mix sugar and syrup; cook over med. heat until it reaches 245°. Remove from heat; add butter. Stir until melted; add whipping cream. Cook until the whipping cream is dissolved. Add pecans and vanilla. Remove from heat; mix until it starts to thicken. Drop on buttered wax paper by a teaspoon.
Toss fruit with lemon juice. Add yogurt and toss lightly. Spoon into serving dishes and sprinkle each serving with brown sugar. Makes 4 to 6 servings.
Cook potatoes and onion with seasonings until potatoes are very soft. Mash potatoes until fairly smooth. Add milk and heat to boiling. Season to taste. Add chopped parsley (optional). Yields 1 quart.
Mix first 4 ingredients with hands. Pat into a 9 x 13-inch ungreased pan. Top with one large Hershey bar or chocolate chips, melted. Spread on top of and refrigerate.
Layer all ingredients on a suitable plate or platter, starting with lettuce, then sliced ripe tomatoes, Progresso pepper salad, salt, pepper and oregano, artichoke hearts, then sliced olives and anchovies, followed by salami and Provolone cut into quarters. Finish with pure olive oil and vinegar.
Boil chicken until done, cool and dice. Save 3 tablespoons fat from chicken broth. Cook spaghetti in chicken broth. Saute onions, green pepper and garlic in 3 tablespoons fat (broth). Add flour and brown. Add tomato juice and chili powder and cook until slightly thick. Drain noodles. Add 1/2 spaghetti in casserole dish, then add 1/2 chicken, then sauce, then cheese. Repeat layers in that order. Bake in 350° oven for 20 to 25 minutes.
Peel and halve parsnips. Boil for about 5 minutes and drain. Allow to cool for a few minutes so not too hot to handle. Combine equal portions of flour and grated Parmesan cheese. Roll cooled parsnips in flour and cheese mixture. Coat bottom of baking pan with a small amount of oil. Place parsnips in pan and bake at 350° for 1 hour.
Cream the butter. Gradually add sugars, beating well at medium speed of an electric mixer. Add egg and beat well. Add oil and vanilla, mixing well. Combine flour, soda and salt; add to creamed mixture, mixing well. Stir in oats and remaining ingredients.
Brown hamburger and drain. Put in crock-pot along with cheese and Manwich; heat thoroughly. This can also be heated in the microwave.
To each quart jar, add 1 head of dill, 2 or 3 cloves garlic, 1 hot pepper and cucumbers (whole). Cover with a mixture of 2 quarts water, 1 quart vinegar and 1 cup salt. Bring this mixture to a boil before adding. Seal and allow to stand 4 to 6 weeks before using.
Over very low heat, melt butter and chocolate, stirring constantly. Remove from heat. Add sugar and vanilla until crumbly. Add boiling water, a teaspoon at a time to form a glaze of pouring consistency. Pour quickly over cake. Allow glaze to drip down sides. Excellent when used over a Bundt cake. Enjoy!
Cream margarine and sugars well. Add eggs, salt, water and vanilla. Beat until creamy. Sift flour and soda together. Blend in creamed mixture. Stir in oatmeal and coconut. Drop on greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Melt margarine in large saucepan over low heat. Add marsh mellows and stir until completely melted. Add cocoa krispies cereal. Stir until well coated. Using buttered spatula, waxed paper or buttered hands press mixture evenly into buttered 13 x 9 x 2 in. pan. Let cool, then cut into squares.
In a kettle, cook onion, garlic and cabbage in oil over moderately low heat, stirring until onion is softened. Add flour and cook mixture, stirring, for 3 minutes. Add tomatoes, water, lemon juice and sugar. Add caraway seed and salt and pepper to taste. Bring mixture to a boil and simmer for 1 hour. Add extra water if mixture becomes too thick.
In large skillet, heat corn oil over medium-high heat. Add shrimp. Cook, stirring occasionally, about 3 minutes. Stir in tomatoes and green peppers. Stir together remaining ingredients. Add to skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Serve over cooked rice.
Make the roll mix according to directions. Roll out flat, about 1/2-inch thickness. Spread butter over dough. Cover with pepperoni, then with Mozzarella cheese. Roll up; bake until bread is done in a 350° oven.
Cook the hen slowly for 2 1/2 hours, or until meat falls from bones, with the carrot, sliced onion, 2 teaspoons salt and 2 quarts water. Cool bird in its own liquid. Skim fat; separate meat and skin from bones. Put skin through meat grinder and cut meat in bite size pieces. Cook and grind giblets. Crumble and mix the bread.
Measure corn meal in a 2-quart bowl. Break eggs in a 1 1/2-quart to a 2-quart bowl. Beat and blend in remaining ingredients. Pour over corn meal and beat well to blend. For a thick bread, pour into a greased 8-inch square pan and bake in a 400° oven for 25 minutes.
Discard seeds.	Bake pie in hot oven at 450° for 15 minutes; reduce heat to 325° and bake 30 minutes. Cool 3 to 4 hours before cutting.
Peel and cook potatoes until done. Drain. Rinse and let cool thoroughly. In a bowl, mix the potatoes with yolks, seasoning and bread crumbs. Roll and shape in oval balls. Drop in deep hot fat. Let boil until browned (only a few minutes).
Heat oil in wok (low); add garlic and jalapeno for 2 minutes. This is to season the oil. Raise temperature to high and add meat. Stir-fry until done (approximately 3 minutes). Add veggies and stir-fry until tender. If you cook too long, they will be soggy. Mix the package of seasoning with a small amount of soy sauce, oyster sauce and Worcestershire. Add mixed seasoning to wok and stir in thoroughly. Stir in the cooked rice and it is ready to serve. Rice can also be served separate from the veggies.
Sprinkle rice into rapidly boiling water. Add the next 4 ingredients. Cover; boil slowly for 20 minutes, or until rice is tender. Add raisins, butter and sugar; toss lightly. Serve hot with meat or poultry.
Beat cream cheese, add sugar and eggs, lemon and vanilla, until light and fluffy. Line muffin pans with baking cups. Put one vanilla wafer on bottom of each cup. Fill cups 2/3 full. Bake 350° for 15 to 20 minutes. Top with pie filling. Chill.
Trim fat from the beef; slice beef into thin strips, about 2-inches long. Heat oil in a large nonstick skillet. Add beef and cook over high heat until meat is lightly browned; add onions, garlic and mushrooms. Cook over medium heat until onions are soft. Remove from heat. Stir in flour, parsley, salt and pepper. Gradually add beef broth and tomato paste. Cook over medium heat until mixture comes to a boil and thickens. Remove from heat.
Combine water and gelatin in small saucepan. Place over low heat and stir until dissolves and mixture is clear. In a medium bowl, combine condensed milk and lemon juice. Stir in gelatin mixture until well combined. Fold in sour cream. Mix in 1 1/4 cup blueberry filling. Spread mixture evenly into crust. Chill remaining filling. Cover and refrigerate pie for 3 to 4 hours. When ready to serve, garnish with reserved filling, leaving about 1/2-inch ring around the pie. Makes 6 to 8 servings.
Cook the macaroni according to package directions. In a medium saucepan, combine the dry ingredients. Stir in milk until smooth. Add margarine. Stirring constantly, bring to a boil over medium-high heat. Boil for 1 minute. Remove from heat. Stir in cheese until melted. Pour over macaroni in greased 2-quart casserole. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 25 minutes.
Cut each zucchini in half, lengthwise. Place cut side down in a large skillet; add 1/2-inch water. Bring to a boil; reduce heat and simmer until zucchini are crisp-tender, about 5 minutes. Remove zucchini and drain water.
In a small bowl, combine first 7 ingredients. Sprinkle 1/4 teaspoon mixture or more on each side of chops, rubbing evenly. In a large skillet, heat one tablespoon of oil over high heat about 3 minutes.
Mix together and pour into two 9-inch pans that have been greased with butter. Bake at 350° for 30 to 35 minutes.
Mix cake mix, butter and beaten egg together and pat into the bottom of 9 x 13-inch pan. Next, mix the 2 remaining eggs, cream cheese and confectioners sugar. Mix well and pour over the cake mix ingredients and bake at 350° for 30 to 35 minutes.
Pop a tube pan full of popcorn. Mix with candy and nuts. Melt marshmallows and margarine over heat. Combine mixtures in a large container. Press into tube pan and refrigerate. After chilled, turn into a cake plate and slice. Keep refrigerated.
Cream the cheese and peanut butter. Mix well, then add Cool Whip. Mix again; add powdered sugar. Mix together. Spoon in crust. Freeze 6 hours. Serve. Refrigerate afterwards (freeze).
In 2-quart Corning Ware dish (greased), layer sliced potato and onions, Spam, parsley and sauce. Repeat layers. Cover and microwave for 45 minutes.
Heat oven to 350°. Beat eggs slightly in small bowl. Stir in sour cream and vanilla. Mix sugar and 1 tablespoon flour. Add these ingredients to sour cream mixture; mix well. Quarter pears and arrange in a shallow baking dish. Top with sour cream mixture and bake for 15 minutes.
Place miniature marshmallows in a large bowl and set aside. Open and drain all three cans of fruit. Add the cans of fruit into the bowl with the marshmallows. Stir gently for 2 minutes. Add the sour cream in, and stir until thick and creamy. Put the rest of the fruit and nuts in and stir again. Allow to chill before serving. It should be nice and thick or "set-up." Serves 8 to 10.
Layer 1: Blend together 1 stick oleo, 1 cup flour (self-rising) and 1 cup chopped pecans; spread in bottom of a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Dissolve salt in water. Pour over chopped vegetables and let stand 1 hour. Drain. If too salty, rinse and drain again. Add vegetables, sugar and spices to vinegar. Simmer 20 minutes and then bring to boiling. Pack into hot jars. Close. Process in boiling water bath 5 minutes. Begin to count processing time when water in canner returns to boiling.
In large pan, combine sugar and cornstarch, mixing well. Add vinegar, cloves, catsup, cooking oil, salt and vanilla and stir. Open cans of beets, add the 1 1/2 c. beet juice to the above mixture. Slice beets in half and add to mixture. Cook over medium heat, stirring until sugar has dissolved. Refrigerate before serving.
Line 13 x 9-inch baking dish with quartered tortillas. Mix together first 6 ingredients in a bowl. Put chicken (broken) over top of tortillas. Pour mixed ingredients on top of chicken. Put another layer of quartered tortillas on top. Cover entire dish with shredded cheese. Bake at 350° until cheese melts, about 25 to 30 minutes. Serves 4 to 6.
Cook broccoli according to package directions. Drain well and set aside. Saute onion in oleo until tender. Add soup, milk and cheese. Cook over medium heat, stirring constantly, until cheese melts. Stir in rice and broccoli. Pour into a 2-quart greased casserole. Bake at 350° for 30 minutes.
Cream sugar and butter; add beaten eggs. Combine the dry ingredients and add to first mixture. Add mashed bananas, nuts and vanilla. Bake in well-greased and floured pan at 350° for 1 hour.
Heat oil. Add eggs, mixing constantly while breaking up with fork. Add eggs and onions to rice with soy sauce to color rice brown. Blend very well and seve hot.
Mix all ingredients together in a sealable plastic bag or a glass dish. Add meat (chicken, pork or beef) and marinate for 2-24 hours.
Mix pretzels, 3 tablespoons sugar and oleo and pat into a 9 x 13-inch Pyrex. Bake 8 minutes at 350°. Cool.
Roll steak in flour and brown in skillet until done. In Dutch oven cooking pot, combine tomatoes, onion and green pepper over medium heat. Add sugar, salt, pepper and garlic salt to taste. Simmer 10 minutes over low heat. Lay steak in baking dish; cover with tomato sauce. Bake 10 minutes at 250°. Sprinkle top with Parmesan or Cheddar cheese, if desired. Serve with rice.
In a skillet over medium heat, combine soup, milk and pepper. Heat to boiling, stirring often. Add vegetables; return to boiling. Cover; cook over low heat 15 minutes or until vegetables are tender, stirring often.
Cook tortellini and drain. Heat butter over medium heat. Add cream, pepper and nutmeg. Bring to a boil, reduce heat and simmer for 7 minutes. Add Parmesan; cook 2 minutes until sauce starts top thicken. Add tortellini, stirring 1 to 2 minutes, until heated through. Sprinkle with parsley.
Blend the listed ingredients, except nuts, and beat for 2 1/2 minutes. Add nuts and bake in a greased angel food cake pan for 1 hour at 325°.
Bring vinegar, oil, sugar, salt and pepper to boil. Pour over vegetables. Set overnight.
Preheat oven to 375°. In large bowl, beat Eagle Brand and peanut butter until smooth. Add biscuit mix and vanilla; mix well. Shape into 1-inch balls; roll in sugar. Place 2-inches apart on ungreased baking sheet. Bake until lightly browned. Press Kiss into middle immediately after baking.
Preheat oven to 350°F (175°C). Grease and flour a 9 x 13-inch pan. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and ground cinnamon. Stir in eggs, oil, 1 1/4 teaspoons vanilla, pineapple and 3/4 cup chopped nuts; mix well. Spoon batter into prepared pan. Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Combine ingredients in bowl. Whip until smooth and airy. Chill 1 hour before serving. Serve over lettuce and hard-boiled eggs.
Mix cake mix, oil and sherry together; add eggs, one at a time, beating after each egg. Add pudding and nutmeg and beat 4 minutes. Pour into a tube pan and bake at 350° for 40 to 45 minutes. Turn out cake and puncture with fork. Spread at once with glaze consisting of 1 cup powdered sugar and 3 tablespoons of cream sherry.
Melt butter; stir in flour and slowly add milk to form roux. Reserve. Saute onion, celery and pepper in oil for 4 minutes. Add tomato, thyme, honey and tamari. Simmer, covered, for about 15 to 20 minutes or until tomatoes are soft. Cool slightly. Puree in a blender. Over low heat, stir tomato into roux, a spoonful at a time. When it is hot, add scallions and parsley. Do not boil. Garnish with croutons.
Cook rice in 2 cups of water and set aside. Brown ground beef and drain fat. Add seasonings. Mix beef and rice. Cut tops of peppers and hull out. Fill with rice mixture. Combine soup with 1/2 cup of water and pour over peppers. Bake at 350° for 20 minutes in covered dish. Remove from oven. Sprinkle with cheese and bake 5 more minutes.
Heat oven to 350°. Grease and flour 10-inch tube pan. Beat butter and sugars until blended. Beat on high speed 1 minute. Beat in eggs and preserves until well blended. Beat in dry ingredients alternately with buttermilk, beginning and ending with flour mixture, until very well blended. Stir in pecans. Bake at 350° for 70 to 75 minutes. Cool completely. Frost with favorite caramel frosting.
Mix the cornstarch with the cold fruit juices. Cook in a double boiler until thickened. Add the beaten egg yolks; cook for 5 minutes. Cool. Add the stiffly whipped cream. Fold in the fruits. Serve over slices of angel food cake. (Will serve 12.)
Combine all of the ingredients. Pour into greased casserole. Bake at 350° for 1 hour and 10 minutes. Before removing from oven, place onions on top of casserole.
Boil chicken. Remove and debone. Cut sausage into thin strips. Fry. Cut greens (onions, celery and peppers) into small pieces. Saute. Make roux of 1/2 cup oil and 3/4 cup flour. Brown well. Add sausage, greens and roux to chicken broth; also tomatoes and tomato paste. Salt and pepper to taste. Also add Zatarian's liquid crab boil to taste. Cook over low heat for 3 to 4 hours. Add okra and chicken, also crab meat after you wash or drain crab meat. Cook until okra is done. Add shrimp and cook until shrimp are tender.
Saute squash with celery and onion in 1 tablespoon oleo. Crumble cornbread and cracker together. Add 1/8 cup melted oleo. Beat eggs and add to crumbs. Add can soup mixed with little water. Add squash, etc. Season to taste. Stir. Add cheese. Pour last 1/8 cup oleo over.
Mix together. Roll out on a floured surface. Roll in long roll. Cut in thin strips. Boil in chicken broth. Salt and pepper to taste.
Heat oven to 250°. Melt margarine in saucepan. Remove from heat; add garlic powder and Worcestershire sauce. Combine cereals. (A large kitchen garbage bag works well for mixing.) Pour margarine mixture over cereal and toss. Add pretzels and corn nuts; toss until all pieces are coated. Bake for 45 minutes in large shallow baking pan, stirring occasionally. Cool completely and store in an airtight container.
Cream shortening and sugars. Add eggs and beat well. Put spice and soda in flour, add to creamed mixture with applesauce, then add gumdrops, nuts, dates and raisins. Bake in loaf pans for 1 hour at 350°.
Boil and de-bone chicken. Cut into bite size pieces. Place in greased casserole dish. Mix soup and sour cream. Spoon over chicken. Crush crackers and sprinkle over soup and sour cream. Melt margarine and drizzle over crackers. Sprinkle generously with poppy seeds. Cook in 350 degree oven until bubbly.
Preheat oven to 325°. Combine flour, soda and salt. Set aside. Combine butter, sugar and water in saucepan. Bring to a boil. Remove from heat and add 6 ounces of chocolate chips. Add vanilla. Melt morsels. Into a large mixing bowl, add hot mixture. Add eggs, beating after each addition. Gradually blend in flour. Stir in remaining chips and nuts. Spread in 9-inch greased pan. Bake 30 minutes or until toothpick comes out clean when tested.