HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean and slice beef thinly across the grain. Season with salt, soy sauce, pepper, tapioca flour and bicarbonate of soda. Mix thoroughly. Rub a pinch of salt into the sliced ginger and wash away the salt. Beat the egg with pepper and 1/2 tablespoon oil. Heat oil and lightly fry the ginger for a minute. Add the sliced beef, spring onion and 1 cup water. Cover the pan and let cook for 3 minutes. Mix the ingredients well for a few minutes. When the beef has changed color and the ingredients are well mixed, turn off the heat. Make a well in the center of the ingredients and pour in the beaten egg. Mix well. Serve immediately.
Mix pudding with cold milk. Beat until dissolved. Slowly beat in condensed milk; fold in Cool Whip. Layer vanilla wafers, sliced bananas and pudding mixture. Repeat layers, ending with pudding mixture.
In medium size mixing bowl, stir together corn syrup and peanut butter. Add Rice Krispies. Stir until well coated. Press mixture evenly in bottom of buttered 13 x 9 x 2-inch pan. Place in freezer or coldest part of refrigerator until firm.
Combine coffee and sugar. Stir until sugar dissolves. Chill thoroughly. Add to this milk and vanilla; stir thoroughly. Pour into punch bowl. Add partially softened ice cream by spoonfuls, folding it into punch.
Cook chicken until done. Cool and take off the bone. Leave broth in pot. Crumble cornbread in large bowl and mix with rice. Cook the chopped celery, white onion and green onions with butter in a skillet for about 4 to 5 minutes. Pour chicken broth into bowl with cornbread and rice. Add cream of chicken soup and eggs. Then add sauteed celery and onions. Add salt and pepper to suit your taste. Bake for about an hour or until done at 350°.
Debone chicken. Cut meat into bite size pieces. (Save skin and bones for broth.) Bring water to a boil; add noodles. Set aside flavor packets. Cook noodles 2 minutes. Drain and set aside. In large skillet over medium heat, stir-fry onion and garlic until onion is clear. Add chicken and stir-fry until chicken is cooked, about 6 minutes. Push to side of pan. Add to center of pan the carrots, celery and contents of flavor packets. Stir-fry 2 minutes. Add cabbage and stir-fry all ingredients about 2 minutes. Add noodles and broth, stirring until heated through, about 2 minutes. Serve with chow mein noodles as garnish. Yields 4 servings.
Combine cranberries, marshmallows and sugar. Cover and chill overnight. Add apples, grapes, walnuts and salt. Fold in whipped cream. Chill. Turn into a serving bowl or spoon into individual cups. Trim with a cluster of green grapes, if desired. Makes 8-10 servings.
In 2 1/2-quart casserole dish, microwave on High corn syrup and sugar for 4 minutes, stirring twice. Stir in peanut butter. Add Rice Krispies, stirring until coated well. Add chocolate chips, stirring until they start to melt. Press into 9 x 13-inch buttered pan.
Preheat oven to 350°. Press the ground meat into the bottom of a 2-quart casserole dish. Spread the cream of mushroom soup over the meat. Spread cheese over the soup. Cover the top of the casserole with a layer of Tater Tots. Put casserole in oven and cook for approximately 1 hour. Enjoy.
Preheat oven to 375°. Combine ingredients and fill paper-lined muffin tin cups 1/2 full. Bake 14 to 16 minutes or until golden brown.
Beat cream cheese on high speed until soft. Add remaining ingredients. Mix well and form into a ball. Roll in crushed pecan pieces. Refrigerate. Very good with Captain Wafer crackers.
In food processor bowl, fitted with metal blade and motor running, drop in garlic cloves; process 10 seconds. Through feed tube, add peas, cilantro, onion, lemon juice, pepper and hot pepper sauce. Process until smooth.
Melt butter over medium heat. Add garlic and simmer for 5 minutes. Spread raw shrimp evenly in 13 x 9 Pyrex dish. Pour melted garlic butter over shrimp. Toss gently with your hands. Sprinkle pepper over all the shrimp. Just when you think you've put enough pepper, add more. You can't add too much. Toss again with your hands. Put in 350° preheated oven and bake for 15 to 20 minutes. Shrimp should be pink. Toss with spoon and bake only 5 minutes more. Save the juice off of this; it's very good for dipping toasted bread.
In a large bowl, combine first 7 ingredients and mix well. Shape into a loaf and place in microsafe baking dish. Combine the sugar and catsup. Set aside. Cover meat loaf with waxed paper. Microwave on High for 5 minutes. Pour off any juices. Microwave covered at Medium power for 10 minutes. Remove waxed paper. Spread top of meat loaf with catsup mixture. Microwave uncovered 5 minutes longer or until meat loaf is done.
Cook spaghetti as directed on package. Melt butter in a frying pan and add green pepper, onions and celery. Cook slowly for 15 minutes. Stir a few times; add tomatoes, salt, sugar and pepper. Continue cooking until slightly thick; add drained spaghetti and continue cooking for 20 minutes. Cook steak until crumbly and slightly brown. Spread on top of spaghetti mixture.
Saute 1 small onion in butter or margarine until tender. Add flour and stir until smooth. Add one cup of water with bouillon cube and milk. Stir constantly, until thickened. Add potatoes. Cook and stir until potatoes are well mixed in white sauce. Salt and pepper to taste. Add 1/2 to 1 teaspoon basil to taste. Serve hot with bacon, Cheddar cheese and chopped green onion. Yields 4 servings.
Mix all ingredients. Bake at 350° for 30 minutes. Yields 8 servings.
In frying pan, brown together the bacon, hamburger, onion, some garlic and pepper. Add all ingredients together. Put in crock-pot or oven and heat thoroughly. Serve warm.
Mix green beans, mushroom soup and part of onions. Salt and pepper to taste. Place in 1 1/2-quart casserole. Bake 25 minutes at 350°. Cover with rest of onions. Bake 5 more minutes.
Cut meat into serving sized pieces, cover with water and bring to a boil. Lower heat and simmer for 3 hours. Remove meat and keep warm. Scrub the vegetables and cut into quarters or cubes. Cut the cabbage into 6 wedges. Bring the broth to a boil. Add carrots, turnips, onions and potatoes. Cook for 15 minutes. Add cabbage and cook for 15 to 20 minutes longer. Arrange meat on serving platter and place vegetables around the meat in an attractive pattern. Sprinkle well with fresh ground black pepper. Yield: 6 servings. Carbohydrate 36 g, protein 38 g, fat 34 g, calories 606.
Cook cauliflower and carrots until partly cooked. Add all ingredients and boil until completely heated. Put in pint jars and seal. Makes 15 pints.
Dissolve gelatin in water. Melt marshmallows in hot milk. Combine pineapple, cheese and nuts; add gelatin. Fold mixture into marshmallows. Fold in whipped topping. Place in 9 x 13-inch pan. Chill until firm.
1. Cook the shrimp in 1/4 cup olive oil in a medium saucepan with the thyme, parsley, bay leaves, salt and pepper. Cook just until shrimp turns pink and is slightly firm.
Sort and wash beans. Cover with water 2-inches above beans and soak for 8 hours. Drain beans and put in Dutch oven. Add water and next 8 ingredients. Bring to boil. Reduce heat. Simmer 1 1/2 hours or until beans are tender, stirring occasionally. Add tomatoes and simmer an additional 30 minutes.
Cook cake according to directions on box. Combine sugar and pineapple and heat to a boil. When cake is done, put pineapple mixture on cake. After it cools, spread on pudding. Top with Cool Whip. Refrigerate.
Cream first 4 ingredients; add eggs and vanilla and mix well. Add last 3 ingredients and mix well; chill. When ready to bake, roll into walnut size balls and flatten with the bottom of a glass dipped in sugar; a heavy glass with a patterned bottom works well. Bake at 375° for 10 to 12 minutes.
Melt butter and mix all ingredients together. Spray an 8 x 11 oblong baking dish with Pam or other cooking spray. Pour mixture into sprayed pan and bake for 1 hour or until done in the middle. Can check with toothpick in the middle of casserole. If it comes out clean, casserole is done.
Preheat oven to 375°. Cut biscuits into quarters. Place biscuits in large bowl. Stir in 1 cup of salsa, 2 cups of cheese, bell pepper, onion, olives, garlic and hamburger; mix well. Spread mixture into a greased 13 x 9 baking pan. Pour the rest of the salsa over top. Sprinkle with the rest of cheese. Bake 30 to 35 minutes or until golden brown.
Cut chicken into pieces. Brown chicken in oil in a 14-inch Dutch oven. Pour soup in oven.	Chop the potatoes, carrots and onions. Add these vegetables to the oven. Cook 1 hour with 12 coals on top and 12 coals on the bottom.
Open can of chili. Toast bread and put chili on bread. Viola! Quick meal and it's good, too!
Grease and flour 9 x 13-inch pan. In large bowl, beat eggs. Stir in cake mix, cherry pie filling and oil until well blended. Spread in pan. Bake 30 to 40 minutes at 350°. Cool. Prepare pudding. Spread over cake.
Combine dry ingredients. Beat egg, oil and milk together. Add zucchini and liquid mixture to dry ingredients. Stir well. Pour batter into a greased 9 x 9-inch baking pan. Bake at 400° for 25 minutes.
Combine sugar,	flour,	milk and egg	yolks.	Cook in double boiler until thick. Remove; add coconut and flavoring. Pour in baked pie shell and cover with meringue made with egg whites and 6 tablespoons sugar. Brown in 400° oven.
Mix cake mix, oil, eggs and sour cream all together. Pour 1/2 of the mixture into a greased and floured 9 x 13-inch pan. Mix brown sugar and cinnamon together. Sprinkle 1/2 of this on top of the batter in your pan. Pour remaining batter over this. Then add remaining sugar and cinnamon over this batter. Swirl through mixture with a knife. Bake at 325° for 40 minutes.
Preheat oven to 375°. Grease 2-quart casserole. In mixing bowl, sift flour, sugar, salt and baking powder. Stir in caraway seed. With pastry blender or 2 knives, cut in butter until like coarse cornmeal; stir in raisins. Combine buttermilk, egg and soda; stir into flour mixture until just moistened. Turn dough onto lightly floured surface; knead lightly until smooth and shape into ball. Place in casserole. With sharp knife, make 4-inch cross, 1/4 inch deep in top center. Brush with beaten egg yolk. Bake 1 hour and 10 minutes or until done. Cool in pan 10 minutes. Remove. Cool before slicing.
Preheat oven to 325°. In large mixing bowl, beat egg yolks with Eagle Brand milk, lime juice and food coloring, if desired. Pour into prepared crust or pie shell and bake for 30 minutes. Cool and chill. Top with whipped topping.
Mix all ingredients together and add 1/3 cup cold water. Cook at the temperature of 400°.
Beat together sugar and egg. Mix well. Then add Crisco, milk, flour, vanilla and salt. Beat until creamy (about 10 minutes). Spread on cake. You can sprinkle with nuts or coconut.
Add oil to sugar and beat. Add eggs. Add pumpkin alternately with dry ingredients. Bake in greased tube pan at 350° for 1 to 1 1/2 hours. Cool upright.
Drain carrots after cooking. Cook onion in butter. Stir in soup, salt and pepper. Add cheese and carrots. Put in 2-quart casserole. Toss stuffing with melted butter and spoon over carrot mixture. Bake at 350° for 35 to 45 minutes.
Cook broccoli; drain, chop and arrange in greased baking dish. Place chicken on top of broccoli. Mix soup, mayonnaise, lemon juice and curry powder together. Pour over chicken. Sprinkle cheese over this and then sprinkle with bread crumbs. Pour melted margarine over crumbs. Bake in 350° oven until bubbling, about 30 minutes.
Wash potatoes, slice thin. Place half of potatoes in baking dish. Sprinkle with half mixture of salt, pepper and onion. Then layer rest of potatoes, then sprinkle remaining salt, pepper and onion. Cut butter and lay on top. Add milk. Bake in 350° oven until potatoes are tender. Cover with cheese when potatoes are done.
Combine cream cheese and peanut butter in a large mixing bowl. Beat until fluffy. Gradually add whipped topping and sugar. Spoon into crust and freeze for 8 hours. Remove from freezer 15 to 20 minutes before serving.
Melt oleo and chocolate over hot water; cool. Sift flour with baking powder and salt. Beat eggs until light; add sugar, then chocolate mixture and blend. Add flour, vanilla and nuts and mix well. Bake in 8 x 8-inch pan for 30 minutes at 350°.
Heat oil in heavy skillet over medium heat. Add beef and onions. Cook until beef is brown, breaking up beef with fork, about 5 minutes. Drain. Season with salt and pepper. Spoon half of the beans into a 9 x 13-inch glass baking dish. Top with half the beef mixture, 1/2 chiles, 1/2 salsa and 1/2 Cheddar cheese. Repeat remaining ingredients. Can be prepared 1 day ahead, covered and chilled. Bake at 350° until heated through and cheese melts, about 30 minutes. Top with sour cream, green onions and olives. Serve with chips.
Blend egg yolks with tablespoon of milk. Combine sugar, cornstarch and salt in a medium saucepan; gradually add remaining milk, stirring until smooth. Bring to a full boil over medium heat and boil one minute; stir constantly. Remove from heat and gradually stir in egg yolks; beat until smooth. Bring to a boil over medium heat and boil for 2 minutes; stir constantly. Remove from heat and pour into bowl. Stir in butter and vanilla and cool. Whip chilled cream until soft peaks will firm; fold into mixture and spoon into pie shell.
Mix pineapple and pudding mix. Add marshmallows, nuts and Cool Whip. Let stand in refrigerator.
Toss all ingredients together. When ready to serve, add 1 package crushed taco chips.
Blend mayo, parsley, minced onion, dill weed, Bon Appetit and cream cheese. Stir in sour cream. Refrigerate for several hours or overnight to allow flavors to blend. Serve with chips or cut up vegetables (raw carrots, celery, green peppers, cucumbers, cauliflower, broccoli, etc.).
Dissolve yeast in 1 cup warm water. Combine milk and cold water and heat. Pour hot liquid over margarine, sugar and salt; stir until dissolved. Cool to lukewarm. Stir in some flour and oats. Add yeast. Add more flour and oats to make soft dough form ball. Cover, let rise in warm place about 1 hour (double in size). Punch down. Place on floured board; cut into loaves or rolls. Put in pans. Let rise. Bake in preheated oven at 375° for 45 to 50 minutes. Remove from baking pans. Place on rack to cool, butter top while hot. Enjoy!
Mix together and freeze (allow 2 days). Mix with Sprite or 7-Up.
Brown sausage. Drain well and set aside. Beat eggs. Add milk, salt and dried mustard to egg mixture. Layer bread cubes, then sausage and cheese in a 13 x 9 x 2-inch baking dish coated with vegetable cooking spray. Pour egg mixture over top. Refrigerate overnight.
Mash garlic clove with salt; brown with chopped onion in oil. Add ground beef and pork; cook until meat is done. Add the tomato sauce, tomato paste and water. Add Worcestershire sauce, Tabasco sauce, oregano, basil, bay leaf and pepper; simmer for 45 minutes. Cook and drain lasagna noodles (add small amount of oil to water while cooking). Alternate layers of sauce, pasta, Mozzarella cheese and Ricotta cheese, beginning and ending with sauce. Top with a generous sprinkling of grated Romano cheese. Bake at 350° for 1/2 hour. Cool 10 minutes before cutting.
Brown chicken breast in oil until chicken is cooked through. Add golden mushroom soup, soy sauce and garlic powder. Mix well. Cook for a few minutes. Stir in frozen broccoli. Cover and cook until broccoli is tender, stirring occasionally. Make rice as directed. Serve over rice.
Beat until creamy the butter, sugars, vanilla and water. Beat in the egg. Sift and then mix in the dry ingredients. Add the nuts and spread in a greased 13 x 9 x 2-inch pan. Sprinkle with the chips. Bake at 375° for 1 minute. Run knife through dough to marbleize. Bake 12 to 14 minutes more.
Cut the squirrels into serving size pieces and roll them in salt and peppered flour. Brown them in cooking oil in a large stew pot. Slowly add about 1 quart of water. Add the bay leaf, garlic and vegetables. Cook slowly for about 2 hours, until carrots and meat are tender. Add water as needed during the cooking. Salt and pepper to taste.
Melt margarine in water and bring to a boil. Remove from heat and add flour, stirring until you can form a ball. Beat eggs into mixture, one at a time. Spread in pan that is well greased. I form a long narrow puff by dividing pan with well greased tinfoil down center. Bake at 400° to 425° for 25 minutes until done. Cool completely. Beat cream cheese until softened. Gradually add milk until smooth; add instant pudding and beat for 2 minutes. Spread pudding mixture over cooled puff. Top with layer of whipped topping, then add fresh fruit on top (red raspberries, sliced peaches, blueberries). For 4th of July, make it red, white and blue.
Boil potatoes until tender; cut in half, if desired. In separate saucepan, heat beans, milk and cream of chicken soup until hot. Pour mixture over drained potatoes and sprinkle Mozzarella cheese on top. Bake at 350° for 10 minutes.
Combine cake mix, nuts, melted butter and 1 egg. Press into 9 x 13-inch pan (greased). Mix cream cheese, powdered sugar, 2 eggs and vanilla. Pour over cake foundation. This topping will be soupy. Bake at 350° for 30 to 35 minutes or until top is pale brown and crusty.
Cream peanut butter and butter. Add sugar until light and fluffy. Add beaten eggs and vanilla.
Heat in large pan for 10 minutes sugar, water, cloves and cinnamon. Add apple cider, orange juice and lemon juice. Heat 10 more minutes. (I put this beverage on low in a crock-pot and keep it serving temperature.)
Beat eggs until light and fluffy and light in color. Add sugar and beat until thoroughly dissolved. Add 2 cans Carnation milk, 1 quart whipping cream and 3 tablespoons vanilla. Pour into freezer can and finish filling with homogenized milk.
Combine flour, salt and baking powder, cut in shortening until mixture is like coarse corn meal. Sprinkle milk over mixture, stir lightly and form into a ball. Divide into 8 parts, roll out to 1/4-inch thickness. Put about 2 tablespoons fruit (apples or peaches) to each pie. Fold over fruit and seal by dipping fingers in water and pressing edges together. Then press edges with a fork. Fry in oil 1/2-inch deep until golden brown. Turn only once. Drain on paper towels. Very good!
Mix cheese and sugar. Add Cool Whip. Line a 13 x 9-inch cake pan with graham crackers. Cover with one-half of cheese mixture. Mix pudding with milk. Top with another layer of crackers. Pour in pudding. Spread remaining cheese mixture over pudding. May use any pudding flavor desired.
Bake at 325° for 45 minutes in 12 x 8 x 3-inch pan.
Make a well in flour and add egg and rest of ingredients and mix well. Dough will be stiff and, using quite a bit of flour on board, roll out dough. Cut into squares and let set for 20 minutes with plenty of flour before slicing thin with sharp knife. Dry for 1 hour, if desired, or may cook immediately in broth.
Pop popcorn according to directions. In pan, mix brown sugar, syrup, margarine and salt and cook on medium heat until boiling. Cook for 5 minutes. Take off heat and add soda. Pour over popcorn and place in covered pan. Put in 200° oven for 1/2 hour. Stir well and return to oven for 30 minutes.
Make slit in top of packages of frozen spinach. Place packages in circle in microwave and cook on High for 12 minutes. Pour spinach into colander and drain well. (Use back of spoon to push out moisture.) Place spinach in 3-quart casserole. Add onion soup mix and sour cream. Cook (uncovered) for 7 minutes on High. Stir and sprinkle cheese on top. Heat 2 to 2 1/2 minutes until cheese is melted. Serves 8.
Boil raisins and water until almost dry. Remove from heat. Add oleo and let it melt. Mix together in a bowl the sugar, cloves, cinnamon, salt, baking powder and flour. Pour in oleo and water and raisin mixture.	Mix well (it will be stiff).	Spread on greased cookie sheet and bake at 375° for 10 to 15 minutes. Spread with powdered sugar icing while warm. Approximately 60 calories per square.
Put first six ingredients in a salad bowl. Mix lemon juice, sugar and mayonnaise. Pour over salad and mix well.
Combine biscuit mix, pudding mix, cooking oil and eggs. Mix well. Drop from teaspoon onto ungreased cookie sheet. Top each with chocolate mint or kiss; press to flatten. Bake in moderate oven (350°) for 12 to 14 minutes. Makes about 3 dozen.
Thaw bread at room temperature. Cut the loaf in half (makes two rolls). Roll out on floured surface (I use wax paper). Layer with sauteed onions, 1st cheese, pepperoni and 2nd cheese. Close roll and brush with egg yolk and milk. Bake at 325° until golden brown, 15 to 20 minutes.
Warm 1/2 cup milk and melt butter in it. Add sugar, salt and flour and remaining 1/2 cup milk. Dissolve yeast in warm water and add to mixture. Add eggs last. Stir well. Cover and place in refrigerator overnight. Two hours before serving, drop by spoonfuls in a well-greased Bundt pan. Melt 2 to 3 tablespoons oleo and pour warm oleo over dough. Let rise. Bake at 400° for 25 to 30 minutes.
Mix together beaten egg yolks, flour, salt and sugar. Drain corn and add to other. Now add the egg whites which have been whipped to a stiff froth. Drop by tablespoon into pan where butter is sizzling. Makes 18 small fritters.
Cut together 2 cups flour, butter and 3/4 cup confectioners sugar until crumbly. Pat into bottom 13 x 9-inch pan, building side edges to 1/2-inch high. Bake 20 minutes at 350° until golden. Beat eggs. Add sugar, baking powder, salt, 4 tablespoons flour and lemon juice. Beat 3 minutes. While crust is hot, pour over it and spread. Bake 20 minutes at 350°. While warm, sift confectioners sugar over top. Cut into bars.
Soak chicken strips in skim milk for 3 minutes. Combine next 3 ingredients and roll chicken in crumbs. Spray a baking sheet with Pam and lay strips, without touching each other, on sheet. Bake at 375° for 20 minutes.
Preheat oven to 400°. Cut eggplant crosswise into slices 1/2-inch thick. Spread both sides with mixture of remaining ingredients. Place on baking sheet; bake until tender, about 12 minutes, turning once. Garnish with chopped parsley or chervil.
Beat all ingredients in blender for 1 minute. Pour mix into 9-inch pie plate. Bake at 350° for 50 to 55 minutes.
Melt butter. Add chicken and the onion; cook until tender. Mix and cook the mushroom soup, chicken soup, broth, tomatoes and green chilies. Heat the oven to 350°. Line bottom of pan with half bag of chips. Layer chicken next; pour soup mixture on top of chicken. Add the rest of Doritos chips. Sprinkle with grated cheese; bake for approximately 30 minutes.
Mix all ingredients, except carrots and pecans, in a large bowl with mixer on low speed. Mix well. Increase speed to medium and beat 2 minutes. Scrape sides of bowl occasionally. Stir in carrots and pecans.
Heat butter in saucepan. When hot, add celery and onion; cover and cook 3 minutes over medium heat. Add carrot, spices and garlic; cover and continue cooking for 3 minutes. Add lentils and chicken stock; season well and mix. Bring to a boil. Cook soup, partially covered, 2 hours over low heat. Sixteen minutes before end of cooking, add rice and finish cooking. Serve.
Combine flour, sugar, baking powder, salt and 1/4 c. cocoa. Whisk in milk, butter and vanilla. Spread into greased 8 inch x 8 inch glass baking dish. Mix brown sugar and 1/4 c. cocoa. Sprinkle over batter. Pour boiling water over mixture. Do not stir. Bake 30 minutes at 350 degrees. Serve warm with vanilla ice cream.
Remove skin and bones from chicken; dice. Saute celery, green pepper and onion in butter in a heavy skillet. Add chicken and remaining ingredients; mix thoroughly. Cook on low heat, stirring frequently, for 30 minutes. Serve on rice or noodles.
Cream butter and sugar. Add eggs; mix dry ingredients and add alternately with milk. Bake 2 hours at 275°.
Combine broth, broccoli and onion. Cover and simmer for 15 minutes. Add salt and pepper. Stir in milk and cream of mushroom soup. Heat until the soup thickens.
Beat egg whites until they turn white. Add sugar gradually while beating. Add vanilla. Beat until you think it is ready - then beat some more. (I use 4 egg whites per pie with 8 Tbsp sugar and 2 tsp vanilla.) Spread over top of pie or pudding and brown in hot oven.
Put in baking dish. Place in a 400° oven. Let get bubbling hot.