HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat in oil. Stir rice, onion and pepper. Cook, stirring continuously until changes color. Add water and soup mix. Cook about 30 minutes. Sprinkle dash of soy sauce. Add pimento. Mix in with fork. Turn heat off. Cover pot and let set for a few minutes.
Brown meat. Season. Stir in combined barbecue sauce, pineapple juice, vinegar and cornstarch. Cover. Let simmer 35 minutes. Add pineapple chunks and green pepper. Simmer 10 minutes. Serve with rice.
Clean squid and slice into strips 1 inch wide. If using fresh oysters, remove from shell. Clean and devein shrimp. Slice lemon grass and green onion into very thin pieces. Cut tomatoes into 6 pieces each. Slice onion. Place water in a saucepan and boil. Add shrimp, oyster and squid. Boil for 1 minute. Remove from stove and drain all water leaving seafood in pan. Place all other ingredients in pan. Stir until all ingredients are well mixed. Place on serving plate covered with lettuce leaves. Serve 2.
Drain and dry fruit and place in a 1 1/2-quart casserole dish. Melt butter; add sugar and spices. Pour over fruit. Garnish with cherries. Bake, uncovered, at 325° for 1 hour.
Bring a large pot of water to a boil. Add shrimp, turn off the heat and allow the shrimp to steep for 2 to 3 minutes until pink. Do not boil the shrimp or they will be tough. Transfer to a bowl of ice water to prevent over cooking. In a separate bowl, whisk together the oil and the next 6 ingredients. Season with salt and pepper. Drain shrimp. Pour the marinade over shrimp and toss to coat. Layer shrimp with lemon and onion slices in a large glass bowl. Pour any remaining marinade over the shrimp and refrigerate for at least 4 hours. Can be prepared 1 day ahead.
Bring the 5 cups of water to a boil. Add tea bags, cinnamon and cloves; remove from heat and let steep for 5 minutes. Mix in a small pan the orange juice, sugar and lemon juice; heat. Remove tea bags and add juice mixture. Pour into a tea pot and enjoy.
Sift first 3 ingredients together and set aside. Add brown sugar, sugar and butter or margarine. Cream these ingredients thoroughly; blend in eggs. Beat well after each addition. Add vanilla and beat well. Now add dry ingredients alternately with milk; begin and end with dry ingredients. Blend well after each addition. Stir in nuts, chocolate bits and cherries. Turn into 13 x 9-inch or two 8 x 8-inch pans, greased and floured on bottom and bake at 325° for 25 to 30 minutes. Frost warm. Cool to serve. Cut into squares.
Cut potatoes in 1/4-inch slices; combine Worcestershire sauce with melted butter and brush on potato slices. Sprinkle with salt, pepper and paprika. Broil on rack 3-inches from heat 3 to 4 minutes on each side.
Cream together butter and shortening. Add sugar. Add eggs, then vanilla. Sift all dry ingredients together. Add dry ingredients and milk to creamed mixture. Bake in 10-inch tube pan at 325° for 1 hour and 20 minutes.
Have cheeses at room temperature and mix together with pastry blender or mixer at low speed. When smooth, add onion, Worcestershire sauce and monosodium glutamate. Mix well. Shape into a ball, roll in pecans and parsley. Chill overnight. To serve, surround with collar of greens interspersed with cranberries.
Cut the chicken and roast beef. Stir it; put in rice. Add some bread and cook for a while. Yum!
Cube vegetables. Mix first 6 ingredients and let stand 1 hour, then drain. Mix remainder of ingredients in pan. Bring to a boil and boil for 5 minutes, then add vegetables to this mixture and bring to a boil and pack in jars and seal.
Melt the oleo, cocoa and water. Bring to a boil. Add the sugar, flour, salt, soda and vanilla. Mix the eggs and sour cream. Add all ingredients and mix well. Bake in large 9 x 13 cake pan at 350° for 20 to 25 minutes. Pour icing over cake at once.
Cook onions and green peppers slowly in Crisco until mixture falls apart. Add rice, tomatoes and seasonings. Arrange in large casserole; cover and bake in moderate oven (375°) for 45 minutes or until done. Serves 8.
Preheat oven to 350°. Thoroughly cream shortening and 3/4 cup sugar. Add egg and beat until light and fluffy. Stir together 2 cups flour, baking powder and salt. Add to creamed mixture alternately with milk. Spread in greased 11 x 7 x 1 1/2-inch pan. Top with berries.
Cook stew meat well; tear apart. Mix all other ingredients together; cook for 25 to 30 minutes. Add meat while cooking; let simmer.
Dissolve gelatin in boiling water. Beat cream cheese until it is fluffy.	Slowly add gelatin that has been dissolved in hot water. Fold in remaining ingredients. Chill until firm. Serves 8 to 12.
Finely chop all ingredients. Mix well. Store in glass jars up to two weeks in refrigerator.
After grinding meat, mix other ingredients in, using a wooden spoon. It's best to sprinkle a little at a time, and continue stirring. Work down into patties by pinching off a small amount and rolling it around in the palm of your hand. Flatten by pressing the 2 hands together. Have hands wet with water for better results.
Mix all ingredients together until it is a little soupy (not too soupy - thick soupy). Pour into hot black iron pan. Cook on 450° for 15 to 25 minutes.
Slice squash 1/4 inch thick. Place squash and onions in a 3-quart casserole. Cover and microwave on High 9 to 10 minutes, stirring once. Add chilies (including liquid), jalapenos, cheese and sour cream; toss gently so squash will not be mashed. Spread half of crushed chips on bottom of a 2-quart rectangular dish. Pour squash mixture in dish and sprinkle with remaining chips. Dust with paprika. Microwave on 70% power (Medium-high) 10 minutes or until heated through, rotating dish once.
Heat drippings in a heavy kettle and brown meat. Add carrots, onions, pepper and beef broth. Peel potatoes and place on top. Simmer gently, covered, for 1 1/2 to 2 hours. Transfer meat and vegetables to large bowl with slotted spoon. Skim fat from stock. Swirl in butter, parsley and chives and ladle sauce over the meat and vegetables. Serve with dark beer and brown bread.
Cook ground beef until done; drain. Add taco sauce and water according to directions and simmer. Mix all ingredients together for salad. If salad is refrigerated, it is better to add Fritos, meat and dressing as it is eaten to keep from getting soggy.
Cook cocoa and cornstarch with water until smooth. Add butter, sugar and salt. Heat until sugar is dissolved. Add vanilla.
Combine mixed vegetables and cream of chicken soup. Add chicken to mixture. Place one pie crust in the bottom of a casserole dish (about the same size as the pie crust). Pour mixture over crust. Place the other pie crust on top. Cook at 375° until crust turns brown.
Mix all together and put in a baked pie shell. Makes two 9-inch pies. Chill.
Set pie shells and gelatin mixture aside. Separate eggs, putting whites in a large bowl; set aside. Put yolks into saucepan. While beating yolks with electric hand mixer, add the remaining ingredients. Bring to a boil, stirring constantly so that bottom does not burn. Add gelatin mix. Stir until gelatin is completely dissolved. Set mixture aside to cool completely. (You can put this in fridge to hurry the process.) When cooked pumpkin mixture is completely cool to the touch, continue.
Scald the milk. Mix with 2 teaspoons butter. Let cool. In a large bowl beat 4 eggs. Add the sugar and vanilla. In a separate bowl, mix together flour and baking powder. Add the flour mixture to the large bowl. Mix thoroughly. Add the milk. (Makes a thin batter.) Grease and flour a jellyroll pan. Pour in batter and bake at 350° for 15 to 20 minutes. Spread peanut butter on hot cake. Chill at least 2 hours (overnight is best). Melt 2 Hershey bars and spread on cold cake. Refrigerate to harden chocolate. When you want to cut the cake, let stand out for 20 to 30 minutes, or the chocolate will crack.
Place oil and onion in 1-quart casserole. Microwave on High for 3 to 4 minutes or until onion is tender. Stir in remaining ingredients. Microwave on High for 4 to 5 minutes or until hot and bubbly. Makes 3 cups.
Spread 2/3 of crackers over asparagus in baking dish. Mix reserved liquid with soup and spread over mixture. Top with remaining cracker crumbs and dot with butter. Bake at 350° for 25 to 30 minutes, until bubbly. Top with sliced, boiled eggs and serve.
Beat all together and pour into 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Brown hamburger in skillet. Drain off excess grease. Add all other ingredients. Bring to a boil. Turn on low and simmer for 30 minutes.
Cut meat into bite-size pieces. Fry onions in grease. Brown flour in some grease. Chop onions; add to browned flour. Put in tomatoes; last, add the meat. Simmer until tender.
Melt chips. Add nuts and noodles. Drop by teaspoonful on waxed paper and let cool. Store in cool place. Makes 3 1/2 doz.
Put all ingredients into crock-pot. Cover and cook on low for 12 to 24 hours or on high 4 to 6 hours.
Sift flour and baking powder. Mix eggs, milk, anise and vanilla. In a large bowl, mix all ingredients. Make three loaves and place on greased cookie sheet or large baking pan. Bake in 350° preheated oven for about 30 minutes. Remove from oven and cool for 10 minutes. Cut loaves in 1-inch slices and return to oven for toasting, about 10 minutes.
Combine milk and eggs and beat together. Take chicken fillets and dip into egg and milk batter, then roll in bread crumbs. Pour oil into frying pan and brown both sides of chicken. Place into shallow baking dish and cover with spaghetti sauce. Sprinkle with Parmesan cheese and bake for 30 minutes at 350°.
Cook the ground beef in skillet until it starts to brown. Drain. Add beans, tomatoes and onions. Add chili powder and salt to beef mixture and stir. Put lid on and simmer 15 to 20 minutes. Makes 6 servings.
Blend shortening, sugars, vanilla, water and eggs. Stir until creamy. Add dry ingredients and stir until blended. Add chocolate chips and nuts (optional). Bake at 375° for 10 to 12 minutes.
Bring water and oil to a boil. Pour over flour (flour and salt mixture, if using all-purpose flour). Mix and pour into pie pan. Mash into place to cover pie pan completely. Bake at 350° for baked pie shell recipe.
Mix all ingredients and bake at 250° for approximately 1 hour. Stir occasionally. Milk or cream may be added if dish seems too dry.
Melt shortening; saute meat 8 to 10 minutes. Add rest of ingredients, except cornstarch and water. Stir the water and cornstarch together and pour over to thicken. Serve over rice or noodles. Serves 6.
Place meat on rack on a roasting pan. Combine all ingredients; spread over roast. Let stand at least one hour.
Brown beef with salt and pepper. Drain off grease. Boil squash and drain. Beat eggs and cream together. Mix egg mixture with squash. Stir in meat and onions. Add sour cream and water chestnuts. Add 1 1/2 cups cheese to mixture. Put in large casserole dish in layers: meat, then cheese. Top with cheese. Bake at 350° for 20 minutes.
In large skillet saute green pepper, onion, garlic and basil in heated olive oil. Saute until all peppers are tender but not brown. Stir in rice, tomatoes, salt, pepper, water and bouillon cubes. Cook covered over low heat for 20 to 25 minutes. Makes 10 to 12 servings.
Place ham in pan. Put pineapple all over it. Add sugar over top. Pour pineapple juice over that. Bake for 1 1/2 hours or until done.
Mix all ingredients in large bowl. Grease another large bowl. Place dough in the large bowl, turning dough once to grease the top. Cover lightly with foil and let stand overnight (or all day) in a warm place. After 8 to 12 hours, punch down and knead lightly, then divide dough into 3 parts and knead 8 to 10 times. Place in greased loaf pans. Lightly cover with foil and let rise all day (or night). Bake at 325° for 40 to 45 minutes.
Combine tuna, peas and carrots, onions and potato or mushroom soup. Add milk and poultry seasoning. Add salt and pepper to taste. Pour into crust. Top with other crust. Bake at 375° for 45 to 50 minutes. Makes 6 servings.
Cut broccoli into 1-inch florets; slice stems into strips. Blanch broccoli in boiling water for 1 minute. Rinse in cold water; drain. In serving bowl, combine broccoli, beans, celery and onion; mix well. In small jar with lid, combine oil, vinegar, sugar, salt, pepper and mustard; shake well. Pour over broccoli mixture. Toss gently until well coated. Refrigerate at least 2 hours. Sprinkle top with bacon just before serving. Yield: 6 servings.
Cut 2 large pieces of heavy-duty aluminum foil; place a chicken breast in center of each. Top with onion and remaining ingredients. Wrap well; place on baking sheet. Bake at 350° for 45 minutes to 1 hour. Makes 2 servings, 221 calories and 1/8 grams of fat per serving.
Mix all except dressing and Fritos. Chill. Just before serving, add dressing and Fritos.
Place meat, onion soup mix, celery soup and water in baking dish; stir well. Cover and place in 350° oven for 1 1/2 hours. Stir occasionally.
Mix first 5 ingredients and add egg until blended. Add flour mixture to first batter until just blended. Add chips and drop by teaspoons on ungreased cookie sheet. Or make into balls and flatten with fork. Could be rolled in powdered sugar.
Stew raisins in water until only 1 cup of liquid remains; cool. Cream sugar, shortening and liquid. Add flour, soda, cinnamon, cloves and a pinch of salt, which have been sifted together. Add raisins last. Bake in greased loaf pan in moderate oven. Frost with caramel icing, if desired.
Cream butter. Gradually add sugar, beating well. Add eggs, one at a time. Beat well. Combine dry ingredients. Add alternately with buttermilk. Stir in pecans and lemon rind. Pour into a loaf pan. Bake at 350° for 1 hour.
Melt chocolate and butterscotch bits in top of double boiler. Add Chinese noodles and nuts. Put into 8-inch lightly buttered pan. Let cool and cut into squares.
Salt and cook enough turnips to make six cups of mashed turnips; drain and mash. Add softened cream cheese, sugar and margarine and mix well. Pour into casserole and top with bread crumbs. Bake in 350° oven until bubbly hot and lightly browned.
Preheat oven to 325°. Cook and drain broccoli and spinach. Saute onion in butter. Mix together broccoli, spinach, sauteed onion, mushroom soup, eggs, water chestnuts and corn flakes. Put into casserole dish. Bake for 45 minutes. Add onion rings on top and bake for 15 minutes more.
Boil sweet potatoes. When cool, peel and slice. Place potatoes in shallow baking dish. Pour 1/4 to 1/2 cup bourbon over and butter generously. Cover with lots of dark brown sugar. Bake for 20 to 30 minutes at 350°.	Great at Thanksgiving or any time.
Mix cream cheese and onion. Spread in bottom of casserole dish. Top with cocktail sauce. Top cocktail sauce with crab meat. Garnish with paprika and lemon wedges. Chill. Serve with crackers.
Combine eggs, cream, sugar and vanilla in bowl. Mix thoroughly with mixer. Add cut up Snicker bars and Eagle Brand milk to mixture. Stir thoroughly. Pour into freezer can and add enough milk to reach fill line on the can. Stir thoroughly. Freeze according to freezer directions. Makes 4 quarts.
Butter a 9 x 13-inch pan. Dump pineapple and juice in pan evenly. Then dump pie filling in and spread with spoon. Next sprinkle cake mix evenly over filling. Slice butter evenly over top and sprinkle nuts on top. Bake at 350° for 30 minutes to 1 hour.
Prepare macaroni according to package directions. Drain. In saucepan, combine the chili and soup. Put the macaroni back in the pan with the soup and chili. Simmer until hot. You've got a one pot meal for 6!
Combine first 3 ingredients in saucepan and bring to a boil. Reduce heat to low and add flour. Stir quickly until mixture leaves sides of pan and forms a smooth ball. Remove from heat and allow to cool slightly. Add 4 eggs, one at a time, beating with a wooden spoon after each addition. Beat well until smooth. Add crab mixture and stir well. Drop by heaping teaspoonfuls onto greased baking sheet. Bake at 400° for 15 minutes. Reduce heat to 350° and bake another 10 minutes. Serve warm.
Cook sausage until done. Crumble, then drain.	Prepare 9-inch pie shell. Mix cheese and sausage. Sprinkle in pie shell. Lightly beat eggs in bowl.	Combine remaining ingredients and add to	egg mixture. Pour into shell.	Bake at 375° for 40 to 45 minutes. Cool on rack 10 minutes.	Yields 6 to 8 servings.
Wash chicken and cut in serving size pieces. Season chicken pieces with salt, pepper and garlic powder. Roll each piece in flour and place on a cookie sheet, skin side up. Sprinkle with oil. Bake in preheated oven at 350° for 1 hour or until tender.
In medium saucepan, melt butter. Cook onion, garlic and basil until soft (medium heat, 8 to 10 minutes). Add vodka. Raise heat to boil. Stir frequently. Simmer until 1/4 of mixture evaporates and vodka aroma subsides.
Mix together all ingredients and heat until the cheeses are melted. Dip cubed Italian bread in the heated fondue.
Prepare pie filling as directed on package for pie. Pour into cooled pie shell. Chill 1 hour. Dissolve gelatin in boiling water. Cool until slightly thickened. Add berries and spoon carefully over pie filling. Chill until firm, at least 3 hours.
Place berries in baking dish. Mix other 3 ingredients until crumbly. Spread over berries. Bake at 350° until brown.
Dip steak in flour; sprinkle with salt and pepper and brown in a little shortening. After it browns, remove steak. Put some flour in excess shortening and stir good. Brown to make gravy.
Mix sugar, butter and flour. Work together like pie dough, then add lemon rind and lemon juice, milk and egg yolks. Beat egg whites last and fold in. Makes enough for one crust.
Mix all ingredients together, place in buttered baking dish. Bake at 375° for 30 minutes.
Dice all fruit. Cut grapes in half. Combine all fruit and pie filling. Chill and serve.
Heat oven to 325°. Line 24 mini muffin cups with mini paper cupcake liners. In food processor or with electric mixer, beat cream cheese with almond paste until well blended. Add remaining ingredients, except jelly and berries; beat until smooth. Divide among muffin cups and bake 15 minutes. Remove from tins; cool slightly and chill.
Mix pudding, powdered sugar and milk with mixer; fold in Cool Whip. In a 9 x 13-inch pan, layer graham crackers on the bottom followed by 1/3 of pudding mixture, graham crackers again, then 1/3 of pudding mixture until there are three layers of each with pudding on top. Stir Milnot, cocoa, melted butter, sugar and flour in small saucepan. Heat until thick, stirring constantly. Cool and pour over pudding.
Mix first 3 ingredients and put in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Blend cream cheese, 1 cup sugar and Cool Whip. Pour over crust and cool. Blend jello and hot water. Add cold water and strawberries. Pour over creamy mixture. Chill until set.
Mix cinnamon with sugar and salt. Mix ingredients in order. Pour into 9-inch pie shells. Bake 15 minutes at 425°, then reduce temperature to 350° and bake 45 minutes longer or until done in center.
Mix the sugar, butter, milk and peanut butter and hard boil for 1 minute. Remove from heat. Add the oats, cocoa and vanilla. Spoon onto tinfoil and cool, then eat.
Combine pork, garlic, onion, egg, Panko, soy sauce and pepper; mix well. Form into 1 1/2-inch balls. Place on roasting rack in baking pan or on broiler pan. Bake, uncovered, in 450° oven for 25 minutes, or until browned. Turn into serving bowl. Pour sweet and sour sauce over all. Gently toss to coat. Serve with wooden picks as appetizers or with hot, cooked rice as a main dish. Makes about 2 1/2 dozen.
Preheat oven to 350°. Pour 12 ounces tomato sauce over meat and reserve remainder. Add cracker, onions, egg, salt and pepper. Combine until uniform. Pack meat into a large loaf pan. Pour remaining tomato sauce over the loaf. Bake for 1 to 1 1/4 hours or until loaf is firm and pulls away from sides of the pan. Remove from oven and allow to cool 10 minutes. Pour off grease and reserve for gravy. Pour hot fat in skillet and fry 1 chopped onion. Add 1/2 teaspoon Season-All and 4 heaping tablespoonfuls flour to skillet. Pour in enough water to make a medium thick gravy.
Beat eggs and milk; add sugar, vanilla and cinnamon. Pour over bread; let set 5 minutes. Add pie filling to bread mixture. Pour into a lightly greased pan; dot with butter. Sprinkle with nuts. Set in a larger pan, 1/2 full of water. Bake at 350° for 1 hour or until set.
Toast bread. Crumb bread in blender. Combine all dry ingredients together with the bread crumbs. Soak chicken parts in milk, using all the milk; then roll chicken pieces in the crumb mixture. Place chicken in a nonstick baking dish and bake at 350° for 30 minutes; turn pieces once and bake 30 additional minutes.
Dissolve lemon jello in 2 cups of boiling water, add marshmallows and stir until almost completely dissolved. Blend mayonnaise, cream cheese and 1/2 of jello until smooth. Stir in remaining jello and chill until thick and syrup like. Fold in pineapple. Mix whipped topping with milk and vanilla and fold into jello. Pour into lightly oiled 11 x 7 x 2-inch baking dish, chill until set. Meanwhile, dissolve raspberry jello in 1 cup of boiling water, stir in cold water, chill until thick and syrup like. Spoon raspberry jello over top of first layer and chill until set.
Combine and boil together the margarine, sugar and milk for 1 minute. Add vanilla and peanut butter; stir until smooth. Add oatmeal, cocoa and salt; stir until well mixed and drop by spoonfuls on a flat surface.
Mix together in a large saucepan. Add desired color and amount of food coloring. Cook for 3 minutes. Turn out onto floured wax paper. Knead until stickiness is gone. Does wonders with a group of kids on a rainy day. Recipe can be doubled.
Mix, but do not cook all above ingredients. Scrub cucumbers, leaving peel on. Slice thin or dice. Dice onions and green peppers. Put cucumbers, onions and peppers in containers and pour juice over and freeze.
Cook chicken in salt water (enough to cover chicken). When done, remove chicken and debone; set aside. Reserve broth for dumplings.
Cook spaghetti. Drain. Add chopped tomatoes and green peppers. Add crab meat. Stir in jar of Ranch dressing. Season to taste.
Brown diced meat in fat in a large, heavy skillet or saucepan. Add onion, green chiles, cut in quarters with their juices and drained tomatoes. Add enough water to cover, then add salt, pepper and garlic. Cook, covered, until meat is very tender. Mix cornstarch or flour with small amount of water to form a thin paste and add to mixture to thicken slightly. Heat large flour tortillas on a griddle and fill with meat mixture; fold. Eat and enjoy.
Cut meat into thin strips. In skillet heat shortening and brown meat, turning frequently. Stir in onion soup and 2 cups water. Cover and	simmer	30 minutes. Stir in peppers. Simmer, covered, 10 minutes or until meat is tender. Blend cornstarch with 1/2 cup water. Stir into skillet. Cook, stirring, until thickened.	Serve over rice or noodles.
Butter 10-inch pie plate. Chop cranberries and nuts; add 1/2 cup sugar. Place in pie pan. Mix together eggs, butter, 1 cup sugar, flour and almond extract. Pour over berry-nut mixture. Bake at 350° for 40 minutes.
Heat a small amount of oil in a large skillet, fry chicken until browned, drain and place chicken in a 13 x 9 x 2-inch baking dish. In a saucepan, saute onions in butter until tender. Stir in remaining ingredients, simmer, uncovered, for 15 minutes. Pour over chicken, bake at 350° about 1 hour or until chicken is done. Baste. Yields 6 to 8 servings.
Use hand whip. Cream together salad dressing and sugar. Add water and vanilla to creamed mixture; mix well. Add flour, soda, cocoa and salt; mix well. Bake at 350° until done.
Cook green beans, then cool and drain. Blend all other ingredients (except bacon) and pour over beans. Fry bacon crispy; break into small bits and stir into beans. Sprinkle dried Durkee onions on top.
Mix flour and lard together coarsely. Add remaining ingredients, blending well. Bake at 400° until brown.
Mix well. Beat eggs. Add vinegar. Put in 1 cup measuring cup; fill with water to make 1 cup. Add to flour and lard mixture. Keeps one week in refrigerator and freezer. Makes 5 double crusts.