HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small saucepan, combine cornstarch and water. Add sugar, soy sauce, vinegar, garlic, ground ginger and pepper. Cook, stirring constantly, over medium heat until mixture thickens and bubbles. Brush the chicken (split in halves lengthwise) with soy mixture. Place chicken halves, skin side down, in greased shallow baking pan. Bake in a 425° oven for 30 minutes. Brush with soy mixture every 10 minutes. Turn chicken, skin side up. Bake for 30 minutes. Brush occasionally. Drain pineapple and add during last 10 minutes of baking.
Combine onion, green pepper and oil in a 2-quart casserole. Cook in microwave on Full power for 2 to 3 minutes, until onion and green pepper are tender. Stir in mushrooms with liquid, tomato sauce and seasonings. Cook in microwave, covered, on Full power for 3 minutes and heated through. Stir in noodles and water. Cook in microwave, covered, on Full power for 9 to 12 minutes, until noodles are tender. Stir halfway through cooking time. Stir in the peas. Sprinkle with Parmesan cheese before serving. Serves about 4 to 5 people.
Combine tomatoes, onion, salt, pepper, sugar, basil and oregano. Butter baking dish and alternate layers of tomato mixture and bread crumbs. Dot with butter. Bake in a hot oven, 400°, for 20 to 25 minutes.
In a small mixer bowl, combine cream cheese, sugar, salt and 2 tablespoons whipping cream; beat until fluffy. Whip remaining cream; fold into cream cheese mixture. Serve with fresh strawberries.
With pastry blender, cut butter or margarine into flour until mixture resembles fine crumbs. Combine egg yolk and sour cream; blend into flour mixture. Chill dough several hours or overnight. Divide dough into 4 portions, keeping each part refrigerated until ready to use. Roll each part to 10-inch circle on floured surface. Spread 2 tablespoons apricot preserves. Sprinkle 2 tablespoons coconut and 1 tablespoon nuts. Cut each circle into wedges and roll into crescent. Sprinkle with sugar and place on ungreased cookie sheet. Bake at 350° for 20 minutes. Cool on rack. Makes 4 dozen.
Mix and cream shortening, sugar and eggs. Sift flour, cinnamon, baking powder, baking soda and salt. Add sifted mixture alternately with sour milk, a bit at a time, to creamed mixture until all together. Bake at 325° for 40 to 45 minutes in 8 x 8-inch pan.
Spread refried beans in bottom of 2-quart dish. Mix taco seasoning with sour cream and spread on top of beans. Drain olives and green chilies. Layer remaining ingredients on top of sour cream, ending with cheese on top. Refrigerate. Serve cold with tortilla chips.
Combine all ingredients. Place in greased casserole. Bake uncovered at 350 for 25 - 30 minutes.
Preheat oven to 325°. In small bowl, combine flour, baking soda and salt; set aside. In a small saucepan, combine butter, sugar and water; bring just to a boil. Remove from heat. Add 1 cup chips and vanilla. Stir until chips melt and mix is smooth. Transfer to a large bowl. Add eggs, one at a time, beating well after each. Slowly add flour mixture. Stir in the rest of the chips. Spread into a greased 9-inch square baking pan. Bake for 30 to 35 minutes. Makes 16 squares.
Mix soup, onion, carrot and sour cream. Add to mashed squash. Mix dressing with margarine. Add half to squash mixture. Add other half to top. Bake at 350° for 30 minutes.
Preheat oven to 300°. Crumble cornbread into a large mixing bowl. Add corn, tomatoes, onions and peas. Mix until evenly moist. Add ham and mix thoroughly. Stuff mixture into bell peppers. Place in large glass baking dish. Spoon excess stuffing around peppers and place 1 strip bacon on top of each pepper. Bake 40 minutes.
Saute medium onion in butter. Add flour. In another boiler, heat 4 cups chicken stock and milk. When hot, add to flour. Boil green onions, carrots and celery until tender; drain some. Add Cheez Whiz and mustard.
Heat vegetables and water to boiling in 3-quart saucepan; reduce heat. Cover and cook over low heat until vegetables are tender. Drain. Stir remaining ingredients.
Thoroughly mix all ingredients. Bake in greased loaf pan 1 hour at 350°.
Cut potatoes into 1/2 inch wide sticks. Place in old water (ice) about 30 minutes. Pat dry. Place potatoes in plastic bag with other ingredients. Shake to coat. Arrange on large cookie sheet in a single layer. Bake at 425° for 30 minutes, stirring once or twice until golden brown.
Spread crescent rolls out on a cookie sheet. Layer the rest of the ingredients on top. Bake at 350° for 30 minutes.
Fry bacon and crumble. Add all other ingredients. The mayonnaise and sugar should be mixed together before adding.
*Broccoli, cauliflower, carrots, peppers, celery, Cheddar cheese (grated for the topping), olives (if desired) or any other vegetables desired.
Soften butter; blend with sugar and cocoa. Mix well, then add peanut butter and vanilla. Mix. Add cereal and chopped nuts; stir into sugar mixture. Shape into 1 1/2-inch balls. Roll in powdered sugar.
Melt butter. Add sugar, water and vanilla. Warm tortillas. Place one teaspoon of filling on tortilla and roll up. Place each rolled up tortilla on 9 x 13-inch baking pan, sprayed with Pam. Pour mixture of butter, sugar, water and vanilla on top. Bake at 350° for 45 minutes.
For cake, mix ingredients in order given. Bake at 325° for 45 minutes in tube pan.
In a 2-quart saucepan, melt butter over lowest possible heat. Remove from heat and add sugar; stir until well blended. Return to low heat and stir rapidly and thoroughly with a rubber scraper and continuously scrape the side and bottom of pot until the mixture reaches a full boil. When the mixture reaches a full boil, add the corn syrup and water and mix well. Cover the pan for a few minutes to allow steam to dissolve any sugar crystals which may have formed on the side of the pan. Remove cover and, with a pastry brush dipped in just a little bit of water, wash down the sides of the pan to remove any crystals that may still be there.
Brown round steak, after flouring, in pan with oil and onions. Mix meat and all other ingredients together and cook for 1 hour. Serve over rice or noodles.
Mix all ingredients except oats, cook on medium heat until boiling. Let boil 3 minutes. Remove from heat and blend in oats. Drop by spoonfuls onto wax paper.
Preheat oven to 375°. Mix all ingredients, except buns. Fill buns with 1/3 cup tuna mixture. Wrap in foil. Bake 20 to 25 minutes or until heated through. Makes 6 sandwiches.
Wash and pack okra down in hot, sterilized jars. Put a garlic bud, some hot pepper pieces and some dill seed in each jar. Bring vinegar, water and salt to a boil; pour into jars and seal at once. Let ripen for several weeks before opening. Makes 4 to 5 pints.
Cook together meat, chili powder, salt and onion. Drain after browning, then cook 10 minutes. Spoon into 12 x 9-inch baking dish. Layer Ranch Style beans, then tortillas (small pieces), then Ro-Tel and then cheeses (shredded). Spread soup over top of casserole; cover. Bake at 250° to 300° until bubbly.
Preheat the oven to 425°. Using a fork, prick the potatoes. Bake for 40 to 50 minutes or until tender. Cut the potatoes lengthwise into quarters. Scoop out the pulp with a small spoon, leaving 1/4-inch thick shells. Spray a cookie sheet with nonstick spray. Place the potato shells on the sheet with the skin sides down. Spray the potatoes with the nonstick spray. Bake at 425° for 10 to 15 minutes or until crisp. Sprinkle the Monterey Jack cheese and Cheddar cheese on the potatoes, then bake about 2 minutes more or until the cheeses are melted. Sprinkle with the green onions and serve.
Mix together and place in a greased 2-quart casserole. Bake at 350° for 1 hour.
Combine all ingredients in a bowl; stir until well blended. Chill until ready to serve. Serve with meat. Makes 4 1/2 cups.
Stir together flour, soda and salt. In a mixing bowl, beat margarine. Add peanut butter and sugars. Beat until fluffy. Add egg and vanilla; beat well. Then add dry ingredients. Shape dough into balls and place on cookie sheet. Crisscross with tines of fork. Sprinkle with sugar, if desired. Bake at 375° for 8 to 10 minutes.
In saucepan, heat beets and juice on low heat. Add sugar, vinegar and pickling spice to taste. Stir until sugar dissolves. Let cool. Pour over eggs. Cover and store in refrigerator for several days until eggs are pickled as desired.
Beat together cake mix, 2 eggs and margarine. Pat into greased cookie sheet. Mix together cream cheese, 2 eggs and powdered sugar. Pour over first mixture. Bake at 350° for 25 to 30 minutes or until golden brown.
Combine dry ingredients and mix well. Add rest of ingredients and mix, just until dry ingredients are moistened. Bake in well-greased 8-inch pan at 400° for 30 to 35 minutes or until center tests done.
Mix these 3 ingredients and put in a quart jar. Leave Starter on the counter for 4 to 5 days. Set in refrigerator for 3 days. Take out of refrigerator and feed with the same 3 ingredients as listed. Let set out for 8 to 12 hours. Throw away 1 cup and refrigerate again for 3 days. Take out of refrigerator and feed again. Leave out 8 to 12 hours. Throw away 1 cup; refrigerate again for 3 days, then take out and feed again. Leave out 8 to 12 hours. This is the third feeding, so you're ready to take out a cup and make the bread. Return the remaining to refrigerator and feed every 3 to 5 days with the 3 ingredients to keep the Sourdough Starter usable. After each feeding, either throw away 1 cup or make bread to give to a neighbor.
Melt shortening in heavy skillet. Add onion; cook until brown. Add ground beef; brown. Stir often so there will be no lumps of meat. Add pepper, tomato soup, salt, chili powder, black and red pepper and kidney beans. Heat mixture thoroughly; serve piping hot. Serves 6.
Sift together the flour, baking powder and sugar. Combine butter with dry ingredients, crumbling with fingertips. Take off 3/4 cup of mixture for crumbs for top, then add well beaten egg, milk and vanilla gradually. Stir thoroughly. Pour into well-buttered loaf pan. Add crumbs to top and sprinkle cinnamon over crumbs. Bake at 350° for 30 minutes.
Mix cream cheeses together. Spread on bottom of 9-inch serving plate. Combine remaining ingredients, except the crabmeat. Spread over cheese. Spread crabmeat over sauce and garnish with parsley. It should look like a pizza when finished. Chill 1 to 2 hours before serving with crackers.
Prepare Jell-O per box directions in a large bowl. Place in refrigerator while preparing other ingredients. In another large bowl, place cranberry sauce, cream cheese, celery, pineapple and nuts. Mix and pour into the Jell-O. It's more solid if made the night before or, after combining all ingredients, you can pour into a rectangular shallow pan and cut into small squares. Serve on lettuce leaf.
Mix all ingredients except grapes. Add grapes. Stir. Refrigerate a few hours before serving.
Mix flour thoroughly with sugar, add slightly beaten eggs. Add butter and salt to sugar mixture. Add syrup and vanilla. Mix well. Pour into prepared pie crust and bake at 375 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 50 minutes.
Mix all ingredients in a large pan. Heat on medium heat until hot. Delicious with grilled cheese sandwiches on cold winter evenings!
Melt butter over low heat; blend in flour, salt and pepper. Cook over low heat, stirring until smooth; remove from heat. Stir in milk and cheese. Bring to a boil, stirring constantly until thickened. Arrange alternate layers of ham, potatoes and broccoli in a 2-quart casserole. Pour sauce over top. Bake at 350° for 45 minutes.
Sift flour, baking powder and sugar together; add milk. This will make a medium batter. Add 1/2 cup sugar to 2 cups fresh peaches or a No. 2 can of peaches with tapioca. Melt 1 stick of butter or margarine in a baking dish; add peaches and tapioca. Pour batter over top of peaches and bake in a 350° oven until batter is golden brown, approximately 15 to 30 minutes, depending on oven.
Combine all ingredients and mix well. Drop by teaspoon into hot oil. Deep fry until golden brown. Drain on paper towel.
Brown chicken in hot oil. Stir in barbecue sauce, water, corn and pepper; bring to a boil. Reduce heat, cover and simmer 5 minutes. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
Cream shortening and sugar. Add eggs, one at a time; beat well. Add flour and salt. Add vanilla. Gradually stir in pineapple. Grease the bottom of a tube pan. Add batter; bake at 325° for 1 1/2 hours, or until cake tests done.
Grease and flour 2 (9 x 5 x 3-inch) loaf pans. In large bowl, stir together flour, baking soda, salt, cinnamon and nutmeg. Combine all other ingredients and add to dry ingredients. Stir just to moisten. Stir in nuts. Spoon into prepared pans and bake at 350° for 1 hour. Let cool in pans 10 minutes and remove to rack to cool.
In saucepan, add flour, mustard, sugar, salt and eggs. Beat until smooth. Add cream and beat, then add vinegar, a little at a time. Cook over a pan of boiling water or stir constantly over medium heat until mixture thickens. When cool, pour over cooked, diced potatoes, onions, celery seed and boiled eggs. Mix thoroughly.
Clean and drain strawberries. Add 2 cups sugar and cook at low heat until sugar dissolves, then boil for 3 minutes hard. Stir often, then add 2 cups sugar and boil 2 minutes longer. Cool and freeze.
One can of Cheddar cheese soup can be substituted for the Cheez Whiz.
Run cold water over dried beef; drain. Arrange in bottom of 12 x 8 x 2-inch baking dish. Place halved chicken breasts over beef. Top each half with a slice of bacon.
In a large bowl, stir together sugar, nonfat milk powder and creamer powder. Sift in cocoa. Stir to thoroughly blend all ingredients. Fill a 1-quart size jar with mixture. Insert vanilla bean down center of jar to add flavor. Screw on jar cap tightly. Store in a cool, dry place.
Heat oil in a skillet. Add sausage, onion, hash browns, bell pepper, black pepper and garlic. Saute over medium heat for 9 to 11 minutes or until vegetables are tender. Transfer to a 9 x 13-inch baking pan or cast-iron skillet. Spread condensed soup evenly over vegetable mixture. Bake in a preheated 350° oven for 20 to 25 minutes. Remove from oven and sprinkle parsley and fried onions on top. Serves 8. Preparation time: 15 minutes.
Cook squash and onion in boiling, salted water for 5 minutes. Let drain, then cut into 3/4-inch slices. Combine soup and sour cream; mix in shredded carrots. Add squash and onion to soup and cream mixture (do not mash). Use about 3/4 pack of dressing. Add melted margarine to stuffing and mix. In casserole, put layer of stuffing, then spoon squash mixture on top. Add another layer of stuffing mix on top. Bake at 350° for 25 to 30 minutes. Serves 6.
In a medium-large bowl, cut margarine into dry cake mix until crumbly. Mix in coconut. Spray nonstick spray on a 9 x 13-inch aluminum baking pan. Pat dry cake mixture lightly into pan (don't press), building up edges slightly. Bake 10 minutes at 350°. Arrange apples on warm crust. Mix sugar and cinnamon. Sprinkle over apples. Mix sour cream and egg. Drizzle over all. Bake 25 minutes at 350° or until light brown. Serve warm or chilled. Refrigerate leftovers. Also delicious using fresh peach slices.
Put can of pie filling in a 9 x 13-inch greased cake pan. Sprinkle dry cake mix over the top of filling. Lay slices of oleo over mix. Sprinkle with chopped nuts. Bake at 375° for 30 minutes. (Blueberry or apple pie filling may be used.)
Mix all dry ingredients together. Combine fresh milk and coconut milk. Add to dry ingredients. Fold in tsubushian. Pour into a greased 9 x 13-inch pan. Bake at 350° for 1 hour. Cut into desired serving size. Serve either hot or cold.
Grease a 9-inch pie plate. Thaw and drain the broccoli and place in the bottom of pie plate. Sprinkle with onion and cheese. Place milk, Bisquick mix, eggs, salt and pepper in a blender. Cover and whirl for 15 seconds or else beat with hand mixer. Pour into pie plate. Bake in preheated oven at 375° for 20 or 25 minutes. Let stand 5 minutes before cutting.
Have butter standing in mixing bowl at room temperature. Beat sugar into butter with electric mixer. Add egg and beat well. Resift flour with baking powder. Adding 1/4 at a time, blend flour into beaten mixture. Line cookie sheets with foil. Use cookie press. Decorate with red, green or other sprinkle sugars. Bake at 375 degrees for 8 - 10 minutes. Makes about 100 cookies.
Mix pudding as directed, substituting Carnation cream instead of milk. Add water, mixing until firm. Add cream cheese and mix. Fold in Cool Whip and add pineapple. Chill.
Mix all together. Fill greased 9 x 9-inch pan. Bake at 425° about 25 minutes or until lightly browned. For corn muffins, bake 15 to 20 minutes.
Mix together. Pour into a graham cracker crust. Chill about 4 hours.
Combine broccoli, carrots, red pepper, radishes and celery with salad dressing. Toss. Cover with plastic wrap and refrigerate for at least 15 minutes. Toss with salad mix before serving.
Pare cantaloupe and cut into four crosswise slices. Remove seeds and cut out inside of cantaloupe rings to leave a one-half inch ring. Reserve cut-out melon. In large bowl combine reserved melon and cut rest of melon into cubes. Cut into cubes chicken, celery, radishes. Mix with blue cheese dressing, cover and chill several hours. To serve, place melon slices on salad plates and spoon chicken salad in middle of each ring. Garnish with celery leaves. Serves 4.
Mix first 4 ingredients well, then add eggs, one at a time, mixing well after each one. Grease and flour tube pan. Bake at 350° for 40 minutes. Glaze with mixture of approximately 1/8 cup lemon juice and 1 cup confectioners sugar.
Put hamburger in a kettle with a little water. Cook until almost done, then add onion, ketchup, vinegar and mustard and cook until well done. Mash the hamburger well. Cook on low heat.
Cut off top fourth of each tomato. Reserve for other uses. With a small spoon, scoop out pulp to make hollow shells. Chop pulp; let drain in a colander.
Preheat oven to 375°. Beat well egg whites and cream of tartar. Gradually add sugar, salt and coloring. When all is stiff, stir in chocolate chips (or use regular chocolate chips and add mint flavoring). Drop on cookie sheet. Turn off oven. Put cookies in. Take out in morning.
Cook ground beef in skillet until brown and drain fat. Cut tortillas into 1-inch squares. Add sauce, tortillas and 1/2 of cheese to meat. Let come to a boil. Cover and cook on low heat for 5 minutes or until hot. Top with remaining cheese and sour cream.
Beat egg whites with vanilla and cream of tartar until soft peaks form. Don't overbeat the egg whites before adding the sugar or the meringue will leak, making the top of the pie filling moist and slipping. Gradually add sugar, beating until stiff glossy peaks form and sugar dissolves. Rub some meringue between your fingers. You should not feel any sugar granules. Spread meringue over hot filling. Bake at 350° for 12 to 15 minutes.
Blend cream cheese and confectioners sugar. Fold in prepared Dream Whip. Spread this on chilled crumb mixture. Chill several hours more. Before serving, add pie filling.
Mix well. Spread onto a greased cookie sheet. Bake at 350°. When cool, cut. Frost with:
Sift dry ingredients into large bowl. Mix in peanut butter, blending with a fork. Stir in milk and egg. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 50 minutes. Serve with Raisin Butter if desired. Makes 15 servings.
Mix together dry cake mix, eggs and vegetable oil (batter will be thick). Add mandarin oranges (including juice); fold together. Pour batter into well-greased 8 x 10 baking dish. Bake at 350° for 30 to 40 minutes until brown. Let cool completely.
Cream the butter and sugar together, then add eggs until smooth. Stir in sifted flour and baking powder and add vanilla. The batter will be thick. Spread into a baking pan (9 x 13-inch), ungreased. Cut plums in half, removing pits and rinse. When dry, place plums, skin side down, on top of batter until it is covered. (I find it usually takes about 21 plums to cover the whole pan, 42 halves, 6 across and seven down). Sprinkle with 1/4 cup sugar and bake in 350° oven for 1/2 to 3/4 hour until batter is browning on the edges. If the plums are properly ripened, they will create a syrupy glaze over the cake. This cake is like nothing else I've ever tasted.
Combine chili powder, cumin, garlic powder, pepper and oregano. Make small slits in roast; in each slit, insert some of the spice.
Combine egg white in cold water. Beat until frothy (not stiff). Add pecan halves. Mix until coated. Mix 1/2 cup sugar, cinnamon and salt. Add nuts; mix thoroughly. Place on buttered 15 x 10-inch jelly roll pan. Bake in a 225° oven for 1 hour. Stir every 15 minutes.
Season chicken with salt and pepper. Add onion, bell pepper, celery and Lipton onion soup mix. Bake at 300° for 1 hour. Add 1 can Campbell's mushroom soup. Smother for 1 hour.
Mix sugar, cornstarch and salt in a saucepan. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Remove from heat. Stir at least 1/2 of mixture into egg yolk. Blend into remaining mixture. Boil 1 minute more. Remove from heat; blend in butter and vanilla. Add coconut to taste. Cool, stirring occasionally. Spread between layers and frost with 7 Minute Frosting.
Grease and flour a Bundt or tube cake pan. Prepare cake mix according to directions. Fold in vanilla and spices. Pour chopped nuts in bottom of cake pan. Carefully pour batter over nuts. Bake in a preheated oven per package instructions.
Select a bowl and measure it in cups, allowing at least 1 cup per person. Line bowl with ladyfingers. Pack bowl with lemon ice cream (other flavors will do but lemon is best). Freeze.
Dissolve gelatin in boiling water. Drain blueberries and pineapple. Measure liquid and add water to make 1 cup. Add to gelatin mix. Stir in fruit. Pour into 2-quart flat casserole and place in refrigerator until firm. Combine next 4 ingredients and blend well but do not beat. Spread over congealed salad and sprinkle with chopped pecans. Serves 12. This can be used for a salad or dessert.
Thoroughly cream butter and sugar; stir in vanilla. Work in flour; add nuts. Take a pinch of dough and form in a ball size of a large marble. Place on greased cookie sheet. Bake at 350° for 10 minutes. Roll in powdered sugar while still warm.
Use your favorite to your taste: salt, savory salt, black and/or red pepper, garlic or onion salt plus herb or two with light hand: summer savory, oregano, basil or whatever you like. Throw kill, onion and seasonings into a large pot. Cover with water. Cook, partially covered, over medium heat until meat is tender (time depends on "kill"). Remove all bones and return meat to pot. Add tomatoes including juice and stir-fry veggies. Simmer until veggies are tender. Serve hot to brave friends or cowardly enemies. Will serve hundreds if it's been a long time since you cleaned out your freezer.
Prepare a graham cracker crust in 13 x 9-inch pan. Melt marshmallows and milk over low heat. Stir until completely melted (I use my microwave). Remove from heat. Let stand and cool. Fold whipped cream into marshmallow mixture. Add grated Hershey bar. Save enough chocolate to sprinkle on top of dessert. Refrigerate and serve.
Sift together the flour, salt and ginger. Cut in the shortening. Add the walnuts and mix. Stir in water. Shape into a ball. Roll out on a lightly floured surface to 1/8-inch thickness. Line a 9-inch pie plate with the pastry. Trim and flute the edges. Chill for 15 minutes.
Brown ground beef and onion in a skillet. In a large bowl combine all vegetables and meat. Blend in Accent, blend in egg and soy sauce. Mix thoroughly. Put 2 Tbsp. of mixture on egg roll wrapper and roll up, brush ends of egg roll wrapper with water and corn starch mixture to seal well. Deep fry until nice and brown.
Brown hamburger and onion in skillet or saucepan. Transfer to baking pan and add remaining ingredients. Mix all together and bake 45 minutes at 350°.
Dice bacon; fry crisp. Drain on paper towel and cool. In bowl, mix together bacon, onion and mayonnaise. Remove stems from tomatoes. Place stem side down on a cutting board. Cut tomatoes, making an X so you can scoop out pulp. Invert and drain. Fill with bacon mixture. Chill for several hours.