HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in skillet on medium to medium high heat. Add chicken, onion, and bell pepper. Cook and stir until chicken is cooked through. Add corn, chicken broth, and salsa. Bring to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Sprinkle with cheese and cover. Let stand 2 minutes till cheese melts.
Toast almonds and sesame seeds in oven at 350° for 3 to 4 minutes until slightly browned.
Layer fruit in a sprayed (Pam) baking dish. Mix together brown sugar, curry powder and melted butter. Pour this mixture over the layered fruit. Bake 1 hour at 325°. Refrigerate overnight. Reheat at 350° for 30 minutes before serving. This is best made a day earlier than you expect to serve.
Pour off liquid; rinse pickles and dry. Cut in 1/3 to 1/4 inch slices. Mix sugar, vinegar, whole cloves, water, cinnamon sticks and bay leaves. Boil for 5 minutes. Pour over pickles (placed in jar). Replace lid. Turn upside down until cooled. Refrigerate.
Melt together. Pour mixture over 1 medium box of Crispix. Place mixture in a paper bag with the powdered sugar and shake. Then eat.
Saute onion in margarine until clear. Add cream of celery soup and Ro-Tel tomatoes. Simmer for at least 1 hour, the longer, the better. Add crawfish or shrimp; heat until ready. Very e.z.
Place meat into an earthen jar. Cover with vinegar, onions and bay leaves. Allow to stand at least 2 days. Remove meat from jar and wash it with cold water. Place in pot. Cover with boiling water; simmer slowly until tender. Remove meat. Mix flour with a little water; add to liquid in pot, stirring until thickened. Add salt and pepper to taste.
Grease 9 x 13 pan. Tear up the slices of bread and set aside. Beat eggs with fork. Add milk. Brown and drain sausage (or can add sliced and sauteed mushrooms and green pepper). Add to eggs. Grate mild Cheddar cheese. Combine bread, milk, eggs, sausage and cheese and pour into pan. Refrigerate overnight. Bake at 350° for 40 to 45 minutes.
In 6 to 8-quart pan, bring 4 quarts water to a boil over high heat. Add corn; cover and cook until hot (2 to 3 minutes). Drain and arrange in a 9 x 13-inch dish or rimmed serving platter. In same pan, combine vinegar, onion, sugar, pimentos, mustard seeds, red pepper and salt. Bring to a boil over high heat and cook, stirring until sugar is dissolved. pour over corn; let stand until cool, spooning mixture over corn frequently. If made ahead, cover and refrigerate for up to 6 hours. Serve at room temperature as finger food. Makes 8 to 10 servings.
Heat oven to 475°. In a bowl, rub flour and shortening together with hands until mixture looks like meal. Add buttermilk and stir until it forms a ball. Turn dough onto a floured surface. Knead lightly until dough is no longer sticky. Roll out and cut into 16 biscuits. Roll dough into 1/4-inch thick if biscuits are to be folded over. Bake 8 minutes.
Drain green beans and carrots. Marinate overnight in vinegar, sugar and vegetable oil. Onion may be sliced and placed on top or cut fine and added to mixture. Next day, add drained peas, celery, bell pepper and mayonnaise to mix. Place in refrigerator to cool for 1 hour before serving.
Remove tortillas from refrigerator. Allow them to reach room temperature. Combine cream cheese, mayonnaise, onion and olives. Spread thin layer on tortilla. Arrange 4 slices of ham over cheese. Roll up tightly. Wrap individually in plastic wrap. Chill 3 hours. Slice 3/4-inch thick. Serve. Makes about 64.
In double boiler mix first 4 ingredients until melted. Then add egg. Cook until thick, about 1 minute. Take off heat. Stir in the last 2 ingredients.
Peel potatoes and dice; cook in salted water until just tender. Drain, then add the rest of ingredients. Put in refrigerator several hours or overnight for flavors to blend. Makes 5 to 7 servings.
Cook the garlic in the oil until brown; take off heat about 5 minutes.	Add tomatoes;	cook on medium heat; as they get hot crush or break with wooden spoon. Cook for about 20 minutes. Add either fresh or dried basil, then add cavatelli, broccoli and black pepper to taste.
Combine cole slaw, peas and olives in a bowl. Mix sugar, vinegar and mayonnaise together. Add to pea mixture and mix well. Serves 4 to 6 people.
Stir flour, sugar, oatmeal, baking powder, baking soda, and salt in a mixing bowl. Then stir in lard, buttermilk, vanilla, eggs, peanut butter, and chocolate chips. Bake till golden brown or until done.
Cook veggies as directed. Drain and add celery, onions, cheese and mayonnaise. Top with cracker crumbs that have melted with margarine. Bake at 350° for 30 minutes.
Brown meat and onion; add taco seasoning and put in deep 10-inch pie pan. Sprinkle on chilies. Beat milk, Bisquick and eggs until smooth; pour over meat. Bake 25 minutes at 400°; top with tomatoes and green pepper and sprinkle on Cheddar cheese. Bake 8 to 10 minutes more or until knife comes out clean.
Melt butter in a glass casserole dish. In a bowl, mix together sugar, milk and flour. Pour batter in dish on top of margarine. Spread a can of your favorite canned fruit or pie filling on top of batter, leaving batter around edges. Bake for 30 minutes at 375 degrees.
Prepare jello according to package directions; chill until firm. Whip until fluffy; stir in pecans, fruit cocktail, coconut and marshmallows. Fold in whipped cream; pour into crust. Refrigerate for at least 1 hour. Yield: 6 servings.
Combine first 8 ingredients in large bowl. Set aside. In a large skillet, melt shortening and saute onion and rice until rice is yellow. Add salt and water or broth. Cover and simmer for 20 minutes in large casserole. Place half of rice, chicken mixture, then remaining rice. Sprinkle with crushed chips. Bake at 350° for 30 to 45 minutes. Serves 8.
In bowl, mix cornmeal, flour, baking powder, salt, sugar, egg, paprika, dry mustard and pepper. Pour mixture into a tall glass. Skewer hot dogs with wooden skewer. Dip into mixture. Deep fry at 375° until golden brown (about 2 minutes). Drain on paper towel. Yields 10 to 16 corn dogs.
Mix with fingers, butter, sugar, flour, spices and salt. Grease an 8 or 9-inch pan and spread apples on the bottom. Sprinkle crumb mixture over apples. Pat lightly. Bake uncovered at 350° for 50 to 60 minutes or until the apples are tender. Makes 6 servings.
Mix cake mix, mandarin oranges, oil and eggs well. Bake at 350° for 30 to 35 minutes or until done. Cool. Split 2 layers to make 4. Let cool.
Mix lime jello per package instructions. Let set. In a double boiler, mix 1 cup hot water, lemon jello and marshmallows. Stir until dissolved. Add 1 cup pineapple juice. Remove from heat and add cream cheese and Miracle Whip. Let cool, then fold in Cool Whip and 1 cup pineapple. Let cool until thick. Pour over lime jello. Prepare cherry jello as directed. When it starts to jell, pour over lime mixture. Chill until firm and serve.
Combine apples and caramel topping in large bowl stir gently. Place 1/2 of pound cake slices in a large glass serving bowl. Top with 1/2 of apple mixture then 1/2 of pudding repeat layers. Spoon whipped topping over pudding sprinkle with nuts. Garnish with cherries, if desired. Refrigerate until ready to serve.
Mix and pour in greased 8 x 8-inch pan. Batter will be thick. Bake at 400° until brown all over top.
Sort and wash beans. Place in a Dutch oven. Cover beans with water 2-inches above beans and let soak overnight. Drain beans and return to Dutch oven. Add 1 1/2 quarts of water and the next 10 ingredients. Bring to a boil. Reduce heat to medium. Cook beans, uncovered, stirring occasionally for 1 hour. Add ham and 1 cup of water. Cook, uncovered, an additional hour or until desired degree of doneness, stirring occasionally. Discard bay leaf. Stir in hot sauce. Serve over rice. Yields 4 servings.
Cook ham and onion in butter. Combine eggs, pepper, nutmeg, cream and parsley for batter. Spread ham and onion in pie shell. Add batter, then cheese on top. Bake at 350° for 1 hour. Makes 1 pie.
Mix eggs and sour milk together. Melt together butter and cocoa. Sift sugar, flour, salt and soda. Mix with the rest. Whip and add boiling water and vanilla. Bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. Combine flour, baking powder and salt. In a large bowl, cream the butter and sugar. Add the eggs, one at a time, beating after each addition. Fold in flour mixture, milk, lemon juice and zest, mixing only enough to combine well. Pour into an oiled and floured bread pan and bake until done, approximately 1 hour. Unmold and dust top with confectioners sugar, if desired. Makes 8 servings.
Mix Eagle Brand milk and Cool Whip together. Beat for 2 minutes. Add all the other ingredients to mixture and mix well. Pour into pie shells and chill for at least 3 hours.
Prepare lemon pie filling by combining lemon pudding and pie filling, 4 tablespoons sugar and 4 cups water. Cook until thick. Cool.
Melt shortening over low heat. Remove from heat and add sugar, molasses and egg; mix well. Sift all dry ingredients and add to mixture. Mix thoroughly. Put in refrigerator and chill. Form into 1-inch balls; roll in sugar and place on cookie sheet. Bake at 375° for 8 to 10 minutes.
After you skin and clean your possum, trim all the fat off the carcass. Freeze if possible. When you are ready to cook the varmint, place it in a roaster. Place an onion and an apple inside the possum; then sprinkle it with salt, pepper and sage. (Other spices may be used to suit taste.) Put enough water in roaster to keep meat from scorching. Cover; place in oven at low heat and steam one hour (varying slightly with size of animal). Uncover; place sweet potatoes around possum; replace cover and cook until potatoes are tender. Uncover and brown the possum.
Cook the chicken in water with the salt. Mix together barbecue sauce, honey and brown sugar. Brush onto cooked chicken. Place onto indoor barbecue grill. Turn every 5 minutes, brushing barbecue sauce on each time you turn. Cook on grill about 30 minutes.
Fill 9 or 10-inch pie plate with apples. Mix together remaining ingredients. Pat firmly over apples and bake at 375° for 45 minutes.
Poke holes in bottom and sides of pie crust. Pre-brown crust for a few minutes. Remove crust from oven. Drain (and squeeze) spinach to remove liquid. Layer spinach on bottom of pie crust. Top with shredded Cheddar cheese. Mix flour with 1/4 cup milk. Beat together eggs and remaining milk. Beat flour/milk mixture into egg/milk mixture. Pour mixture into pie crust. Bake on cookie sheet in 350° oven for 45 minutes or in 375° oven for 1/2 hour. Cool 5 to 10 minutes before cutting.
In a crockpot or pressure cooker, roast onion salt and pepper until very tender. When meat is done, remove from pot and using a fork shred meat until very fine. Return to crock pot and add remaining ingredients cook over night on low temperature.
Mix all ingredients and form into small 1 1/2-inch long rolls. Melt in double boiler the chocolate chips and paraffin wax. Dip logs in mixture and lay on wax paper.
Melt margarine; stir	in brown sugar, syrup and salt. Boil 5 minutes. Remove from heat and stir in 1/2 teaspoon vanilla and 1/4 teaspoon	baking	soda. Pour over popcorn, mixing it well to coat each piece. Separate pieces of popcorn and place a layer in two large baking sheets.	Bake at 250° for 1 hour. Cool completely. It crisps on standing. Store in airtight container.
Cook first 3 ingredients for 20 minutes. Take off heat and add jello. Seal with paraffin or keep in refrigerator. Heavenly.
Mix flour and corn meal into 1/2 cup sugar. Beat slightly. Add remaining ingredients. Pour into uncooked pie shell. Bake at 350° for 35 minutes.
Combine cranberries, pineapple and sugar. Let stand overnight. Drain for 10 minutes or more and add grapes, nuts and marshmallows. Fold in the whipped cream. Let stand in refrigerator for 2 hours. Can be frozen. Serves 16 to 18.
Cream butter, Crisco and sugar. Add eggs, one at a time, beating well. Sift flour, baking powder, cocoa and salt. Add dry ingredients, alternating with milk. Add vanilla. Bake for 1 1/2 hours at 325°.
Heat all ingredients except noodles to boiling. Reduce heat. Cover and simmer until chicken is done, about 45 minutes. Cook noodles. Remove chicken from bones. Cut chicken into 1-inch pieces. Add chicken and noodles to broth. Heat until hot, about 5 minutes.
Cream butter or shortening with sugar; mix until it is well creamed. Beat eggs and add milk. Add the liquid slowly to the sugar and butter mix and beat well. Add a little at a time the sifted flour, baking powder, nutmeg and salt (which have been sifted together). Take only part of the dough at a time and roll out thin or thick, as desired. Cut with plain or fancy cutters which have been dipped in flour. Place on a greased sheet and bake at 350° for 10 to 15 minutes.
Mix well and let stand overnight. Serve with all kinds of veggies. Makes 2 cups. Enjoy!
Boil broccoli, drain and set aside. In large skillet, saute onion until crisp-tender. Add turkey breakfast sausage or ground beef and cook until brown. Drain off fat.
Split rolls. Layer cheese and ham, then remaining cheese on bottom layer of rolls. Top with top layer of rolls. Boil together remaining ingredients and pour over rolls. Let set 2 hours. Bake at 350° for 15 minutes. Cut into squares to serve.
Mix all together with a large spoon. Do not beat. Grease and flour tube cake pan. Bake at 350° for 1 hour. Serve as is or ice with butter cream icing.
Cut off 1-inch from the top and base of each artichoke. Remove lower outer leaves. If desired, snip off tips of remaining leaves. Cover with cold water and add 1 teaspoon salt. Let stand 5 to 10 minutes. Drain upside down. Mix together bread crumbs, 1 clove garlic, cheese, 1 teaspoon parsley, salt and pepper. Set aside. Spread leaves of drained artichokes open slightly. Place 3 slices of garlic in each artichoke. Sprinkle bread crumb mixture between leaves and over top of artichokes. Sprinkle with chopped parsley. Place artichokes close together in a 10-inch skillet so they will remain upright during cooking. Pour the boiling water in the skillet and sprinkle the artichokes with the olive oil. Cook, covered, about 30 minutes or until artichoke leaves are tender. Makes 4 servings.
Combine cream cheese, 1/4 cup sugar and vanilla. Add 1 egg and mix well. Spread on bottom of deep, 9-inch, unbaked pastry shell.
Separate egg. Add mashed potatoes with egg yolk. Roll into ball. Dip ball into egg white, roll in flavored bread crumbs. Bake at 350° for 8 to 10 minutes.
Sieve the raspberries to remove their seeds and combine with cranberry-raspberry juice. Refrigerate at least 1 hour before serving.
Mix together ground meats, cornmeal, flour, tomatoes, chili powder, garlic and 2 tablespoons salt. Form mixture into small balls the size of a large marble. In a large roaster, pour in tomato juice and remaining salt. Let simmer for 10 minutes. Drop in tamale balls and let cook for 2 hours. Check sauce during cooking and add tomato juice or water, if needed. Remove balls from sauce and serve. Makes about 100 balls.
Peel and chop eggplant. Cook	in water until tender. Salt to taste. When tender, drain off water and mash with potato masher. Add onion and tomatoes.	Add bacon drippings to season. Mix cornbread and most of grated cheese and add to eggplant mixture. Sprinkle remaining grated cheese over mixture. Bake in greased dish at 350° about 30 to 35 minutes.
Chop chipped beef. Beat all ingredients together until smooth. Put mixture into a buttered casserole dish. Top with 2 tablespoons butter. Bake, uncovered, at 350° for 15 minutes. Serve warm with your favorite crackers.
Blend all chopped ingredients along with juices in large (8 qt.) pan. Bring to a boil and simmer for 15 minutes. Can in water bath for 10 minutes.
In medium bowl, combine crumbs, milk, egg, onion, butter, lemon juice and pepper. Stir in salmon. Spoon into greased 8 1/2 x 4 1/2-inch loaf dish. Smooth top. Bake in preheated 350° oven for 35 to 45 minutes. Let stand 5 minutes before slicing. Serve with Cucumber Sauce.
Heat oil in skillet. Add ground beef and brown with onion and bell pepper (chopped). Turn heat off. Add milk, soup, salt and macaroni. Stir up good. Put in a baking dish, covered. Bake at 350° for 30 minutes.
Melt candy and 1 stick butter together; set aside. Cream sugar, eggs and 1 stick butter; add flour and soda alternately with milk. Add melted candy mixture, add pecans. Bake in layers or tube pan at 350° for 20 minutes or at 325° for 1 hour and 30 minutes.
Cut eggplant into 1/2 x 1 x 1/4-inch pieces. Mix pork and wine. Refrigerate. Blend cornstarch, and water; add to soy sauce, sugar and m.s.g. Set aside. Heat oil in wok. Stir-fry garlic, pork and salt for 1 minute. Add eggplant, chicken broth and pepper. Stir-fry for 2 minutes. Add cornstarch mixture, stir-fry for 1 minute or until broth thickens. Remove from wok and serve.
Cream sugar and butter well. Sift flour and cornstarch in a separate bowl. Add gradually to the preceding mixture. Place 1/4-inch thick on a cookie sheet. Bake at 300° for about 1/2 hour. While still hot, cut with a small cookie cutter. Place a silver decor in the middle of each cookie.
In large mixing bowl, mix together all ingredients. Put in meat loaf pans and bake at 250° for about 1 to 1 1/2 hours.
Prepare cake mix according to directions on the box. Grease two 9 x 13-inch pans. Divide batter into both pans. Bake at 350° until done, about 15 minutes. Spread marshmallows evenly on top cake. Bake 3 minutes more (second layer).
Cut chicken up and put in casserole dish. Mix cranberry sauce and Catalina dressing together and pour over chicken. Bake at 350° for 1 hour, uncovered. This is very good. I cook rice and serve with it.
Preheat oven to 350°. Crush the chips slightly in the bottom of a baking dish. Mix all the other ingredients, except the cheese, in a bowl and pour over the chips. Top with grated cheese and bake for about 20 minutes.
Cream the first 3 ingredients. Add eggs, one at a time, beating well. Sift dry ingredients together. Add to creamed mixture, alternating with milk. Add vanilla. Bake at 325° for 1 hour and 25 minutes.
Soak cereal in warm milk. Beat eggs. Add sugar, salt and vanilla. Add Grape-Nuts-milk mixture. Bake in pan or bowl set in pan of water. Bake at 350° for 1 hour, stirring at least twice during first 20 minutes.
Rub potatoes with shortening. Bake in 400° oven for 1 hour or until done. Remove from oven. Cut a lengthwise slice from top of each potato. Scoop out insides; mash. Add sour cream, cheese, milk, butter, salt and pepper. Beat until fluffy. Spoon into shells. Return to oven 15 minutes. Sprinkle with bacon.
Melt butter in heavy pan on medium heat. Add cheese and cream to the butter slowly, alternating them until all is mixed in the pan (I use a whisk). When all is mixed, add the package of Knorr; mix slowly. Continue to stir until desired consistency. Serve over fettuccine.
Cook meat, add sauce, cooked spinach and shells. Pour in a casserole dish. Top with shredded sharp Cheddar cheese. Bake at 350° until dish is bubbly and cheese is melted.
In a glass bowl, combine chicken, soy sauce and garlic powder. Stir well and set aside. Heat 2 teaspoons oil in large skillet or wok. Stir in all vegetables and stir-fry 3 to 5 minutes until onions are translucent. Remove vegetables and set aside. Heat remaining 2 teaspoons oil; add chicken. Stir-fry until chicken is cooked, about 5 minutes. Return vegetables to skillet with chicken. Stir in cornstarch mixture and cook until sauce thickens. Serve with rice or noodles.
Grease and flour 8-inch square pan. Mix cream cheese, eggs and 2/3 cup sugar with mixer and spread in prepared pan. Bake at 350° for 30 minutes. Remove from oven for 15 minutes. Stir together vanilla, 3 tablespoons sugar and sour cream. Spread on top of cheesecake and bake 10 more minutes. Cool and chill or freeze. If desired, top with favorite pie filling. Can be doubled for 13 x 9-inch pan.
Combine the first 6 ingredients in covered pan or Dutch oven. Add the tapioca, salt, pepper and sugar, but do not mix, just sprinkle on. Pour the V-8 juice over mixture. Cover and bake at 250° for 5 hours. If you double the recipe, bake for 7 hours. Do not mix or raise lid. You can use any large, flat pan and cover with aluminum foil (9 x 13-inch works).
Cut cheese in 6 strips each. Slit wieners to within one-half inch of ends. Insert 3 cheese strips in wieners. Center on dinner roll. Roll up. Place on baking sheet cheese side up. Bake at 375° for 12 to 15 minutes. Serves 4 to 8.
Combine jello and boiling water. Stir until dissolved. Add ice cream a spoon at a time. Stir until ice cream melts. Add fruit and chill.
Brown hamburger and drain. Stir in flour until well mixed. Slowly add milk while stirring. Cook until thickened, stirring occasionally. Serve over mashed potatoes.
Put egg in saucepan and stir to mix white and yolk. Add rest of ingredients and cook until thick (add milk last and cook, stirring all the time).
Cook rice in boiling water for 45 minutes to 1 hour. If dry before tender, add more water. Watch closely. Rice should be soft and fluffy. Saute vegetables in butter; add to cooked rice, canned mushrooms and liquid. Add at least 1/2 teaspoon black pepper and water chestnuts, if you like. Cover and heat in 350° oven for 30 minutes.
Brown hamburger, onions and peppers. Then add all other ingredients. Cook on top of stove until hot. Pour into large dish and bake at 350° until thick, stirring often.
Mix all together and keep in tight closing jar or container until ready for a cup of hot tea. Add 1 teaspoon or more as desired for cup of hot water. Great around Christmastime.
Combine all ingredients; simmer 1 hour. Store in airtight container and refrigerate.
Mix well. Set in refrigerator until mixture can be formed into shape of strawberry. Take coconut and mix green food coloring for stems.
Combine all ingredients in a large bowl. Mix and form into balls. Place in skillet on medium heat in 2 tablespoons oil and brown. Top with Mulneix Meatball Sauce.
Cook spinach; drain very well. Cut Swiss cheese into small pieces. Mix spinach, egg, sour cream, Swiss cheese and approximately 3/4 can of onion rings. Save 1/4 can of onion rings for topping.
Preheat oven to 350°. Boil macaroni according to package instructions. When done, rinse really well with hot water. Add margarine, Cheddar cheese, Kraft singles and milk. Add enough milk so that the mixture looks soupy. Then add the Cheddar cheese soup and mix well. Salt and pepper to taste. Bake for 1 1/2 hours or until the top browns nicely.
Mix together. Make into balls. Place on ungreased baking sheet. Bake at 350° until golden brown.
Let all cheese soften in a large ball. Add onion, horseradish and Worcestershire sauce. Roll into 1 large ball or 2 smaller balls or 2 logs. Roll in chopped pecans or chopped parsley. Chill and serve.
Cut meat into 3/4-inch cubes and roll in flour that has been seasoned with salt and pepper. Brown in hot oil. When meat is browned, add all other ingredients together and pour over meat. Cover and cook on low temperature for 30 to 40 minutes. Good served over rice or noodles.
Drain tuna. Mix with cream cheese and liquid smoke. Roll into a ball, then roll tuna into finely chopped celery.
Cook beef, onion and garlic until brown. Drain grease and add seasonings and soup. Simmer 10 minutes. Add cheese and cook slowly until cheese has melted. Cut top off pepper, remove seeds and boil for 2-3 minutes. Cool. Stuff with mixture. Bake about 50 minutes in 400° oven.
Mix sugar, cornstarch and pineapple juice in saucepan. Bring to a boil, stirring constantly, for one minute. Mixture should look clear. Remove from heat and add remaining juices.
Mix the first 3 ingredients well. Add beaten eggs, buttermilk, vanilla and nutmeg. Pour into uncooked pie shell and bake at 350° for 45 to 50 minutes.
Heat soups and mushrooms with 1 cup of water. Set aside 1 cup of mixture. Mix remainder with 1 1/2 cups uncooked rice and put in bottom of baking pan. Lay chicken pieces on top. Cover with the 1 cup of soup mixture. Bake at 350° for 1 1/2 hours.