HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken into bite-sized pieces. Set aside. For sauce, stir together chicken broth, soy sauce, wine or water, cornstarch and red pepper. Blend in peanut butter; set aside. Preheat skillet; add oil. Stir-fry garlic and ginger in hot oil for 15 seconds. Add onion. Stir-fry 2 to 3 minutes. Remove vegetables. Add chicken. Stir-fry until cooked. Stir sauce. Add to skillet. Cook and stir until thick and bubbly. Cook and stir 2 minutes. Add vegetables and stir to coat. Heat through. Serve on top of rice or linguine. Serves 6.
Cut bread crossways, but not completely through. Add fresh garlic to melted butter; put in bread slices with a spoon or pastry brush. Pour remaining mixture across top. Wrap in aluminum foil. Bake 10 minutes at 400°.
Simmer the first 6 ingredients together for 10 minutes. Make a white sauce of flour, margarine, milk, salt and pepper. Cook until slightly thickened, then add to cooked vegetables (drain part of water but not all). Add cheese and ham. Cook just until cheese is melted, do not boil. Serves 4 people. You can adjust the amount of vegetables to your own liking.
Mix pudding with milk. Prepare according to package directions. When pudding begins to thicken, add sour cream. Mix thoroughly; add vanilla and 1/2 of whipped topping.
Boil zucchini in salted water until tender. Drain zucchini. In large skillet, brown onion and ground beef. Pour off fat. Stir in bread crumbs, garlic powder, salt, pepper and oregano. Mixture will be dry.
Bake cake according to directions on package. Make cake in layer pans. Split layers and let cool. Mix together the sugar, sour cream and 1 package coconut. Put 1 cup of this mixture aside. Then pour the rest between layers, stacking the layers. Mix the 1 cup of mixture with 1 small bowl of Cool Whip. Put on top and sides of cake. Sprinkle with the 2 packages of frozen coconut. Let set in refrigerator for 2 days before cutting. Store in refrigerator.
Put the stew meat, potatoes, carrots, onions and celery in a casserole dish. Sprinkle with tapioca. Combine tomato sauce and Coca-Cola and pour over the top. Cover tightly. Put in 250° oven and do not peek for 4 hours.
Mix all of the ingredients and knead for a few minutes to get a stiff dough. Cut dough in small pieces, roll into pencil size tube or rope and cut into 1/2 to 3/4-inch pieces. Deep fry in hot oil, about 350°, for about 4 1/2 to 5 minutes until medium brown. Check for hardness. If overfried, it will be tough.
Dissolve gelatin in water. Stir in lemonade. Add ginger ale and ice cubes. Makes 1 gallon.
Combine together the ingredients. Place meatballs in 13 x 9 x 2-inch baking pan. Pour on the sauce. Bake at 350° for 1 hour.
Mix first 5 ingredients together and set aside. Mix flour, salt and baking soda in a large bowl. Gradually add sugar mixture, mixing well. Add chips. Bake 12 minutes at 325 degrees on top rack.
Soak the almonds in water for 12 hours, then drain and put them into boiling water. Cover and leave for 10 minutes. Drain almonds, remove skin and drop into cold water so that almonds do not discolor. Grind the almonds with a little water in a coffee grinder. Add sugar and cook in large pan on medium heat until the mixture forms into a dough. Leave for 5 minutes. Roll out the dough; mark into shapes and decorate with silver leaf. Makes 15 pieces. Preparation time: 15 minutes. Phase: 12 hour soaking. Cooking Time: 15 minutes.
Cream room temperature cream cheese and sugar together. Add eggs and beat after each one (electric mixer). Add vanilla and beat. Add sour cream and beat. Pour into prepared spring-form pan (approximately 10 1/2 x 3-inch). Bake 1 hour, then shut oven off. Leave in oven for 2 hours without opening door. Leave on counter for 2 hours, then put in refrigerator. Serves 12.
Cook beef in large skillet over medium-high heat until brown, stirring to separate meat; drain fat. Reduce heat to medium-low. Add cream cheese, salt and chili powder; simmer 5 minutes. Toss shells with butter; fill with beef mixture. Arrange shells in buttered 13 x 9-inch pan. Pour taco sauce over each shell. Cover with foil. Bake in preheated 350° oven 15 minutes. Uncover, top with Cheddar cheese, Monterey Jack cheese and chips. Bake 15 minutes more or until bubbly. Top with sour cream and chopped ripe olives.
In a 2 quart casserole, melt butter. In a bowl, mix sugar, flour and milk. Pour into casserole on top of melted butter. Then pour peaches on top of mixture. Do not stir. Bake 1 hour at 325°.
Cook first 3 ingredients until it reaches 290°. Add salt, butter and soda. In a large greased bowl, pour syrup mixture over popcorn. Stir with buttered spoon to coat each kernel. Immediately form into balls and place on wax paper to cool.
Melt margarine on low heat in saucepan on stove. Mix in brown sugar and chopped nuts. Lay graham crackers singly in baking pan, then pour mixture over the crackers. Bake at 350° for 10 minutes. Take out of oven and completely cool, then break into pieces.
In a large bowl, beat eggs. Blend in flour and baking powder. Stir in milk. Beat until smooth. Stir in remaining ingredients. Pour all into a greased 12 x 8 x 2-inch baking dish. Bake at 350° for 45 minutes or until set or nicely browned. May be made the night before and refrigerated.
Mix all ingredients with mixer. Pour into two unbaked pie shells. Bake at 350° for 25 to 30 minutes or until set.
Combine first 3 ingredients in container. Mix well. If not covered with liquid, add 1/2 cup or so of water. Let set 2 hours; drain. Do not rinse!
Follow directions on bread package to rise. Roll out dough into large circle. On 1/2 of dough, spread on spaghetti sauce. Layer on top of sauce the meats and cheese and mushrooms. Mix Ricotta cheese with eggs and parsley. Lightly spread on other half of dough. Fold cheese half over top of meat half. Seal edges by pressing with fingers. Bake 20 to 25 minutes at 350°.
Place a layer of each ingredient, starting with lettuce and ending with bacon. Do not stir. Refrigerate for at least 6 hours before serving.
Put 1/2 package of stuffing in a 9 x 13-inch greased baking dish. Heat butter in water until melted and pour over stuffing. Mix chicken, onions, celery mayonnaise, lemon juice, salt and pepper. Pour over crumb mixture. Beat eggs and add milk; pour over chicken mixture. Cover and refrigerate overnight. When ready to bake, spread can of undiluted soup over chicken mixture. Top with remaining stuffing. Drizzle 3/4 cube melted butter over top. Bake at 300° for 50 minutes.
Brown onion and hamburger in small amount of fat. Add tomatoes, salt and pepper. Bring to a boil. Add macaroni and cook until soft, about 20 minutes.
Drain pineapple of all juice. Add pineapple juice to batter instead of water. If juice is not enough, add water to make 1/3 cup. Bake as directed on package. Mix vanilla pudding with milk; add cream cheese. Beat well until all is blended, then fold in crushed pineapple. Spread on cooled cake. Spread Cool Whip on top of that, then top with coconut or nuts. Keep refrigerated.
Brown turkey, onion and garlic in skillet. Sprinkle with flour. Add other ingredients and simmer for 2 hours.
Clean shrimp and split down the back to butterfly. Add garlic salt to flour. Beat eggs and add to milk. Dip shrimp in seasoned flour, then the egg and milk, then in the saltine cracker crumbs. Fry in deep fat until golden brown.
Mix and bake cake mix according to directions on box (9 x 13 pan). Remove from oven and poke holes in top with wooden spoon handle. Pour cream of coconut over top. Let sit until cake cools. Top with Cool Whip and sprinkle with coconut. Refrigerate.
Combine beans, 6 cups chicken broth, garlic and half of onions in a large pot; bring to a boil. Reduce heat and simmer, covered, until beans are tender, 2 to 3 hours. Add additional broth if needed.
Melt butter on low; add flour and mix well. Add milk and cook until thick (make white sauce). Pour in marshmallows and stir until melted. Fold in remaining ingredients. Will keep three days. Makes 10 to 12 servings.
Peel and core apples, cut into 16 pieces. Take one roll, place one slice of apple at large end and roll up. Place into 9x13 baking dish. When all rolls have been put into dish, melt butter, sugar and cinnamon together. Pour over rolls. Pour Mountain Dew in between rolls. Place in oven at 325 degrees for 40 minutes.
Break noodles into small bits. Add noodles to cabbage, almonds and sesame seeds and parsley. Toss in chicken. Just before serving, toss adding last three ingredients. Serves 6.
Cream sugar, shortening and sorghum. Add egg and buttermilk and mix well. Then add dry ingredients sifted together and vinegar-soda mixture. Mix well. Drop by small spoonfuls on ungreased cookie sheet. Press out thin with fingers dipped in flour. Bake 10 minutes at 350°.
In large pot of water add salt and olive oil. Cover when boiling. Add rigatoni; cook 15 minutes. Heat tomato sauce on low heat. Cut cheese and margarine into slices. Layer rigatoni, cheese and margarine in ovenproof dish or pan. Pour sauce over top. Bake at 350° until cheese on top is melted, around 15 minutes. Serve with salad and bread.
Combine all ingredients in 2-quart nonmetallic bowl, stirring gently. Let stand, covered, at room temperature for 3 weeks, stirring twice a week. Serve over ice cream or pound cake, reserving 1 cup of mixture for Starter. Add 1 cup sugar and 1 of the fruits to Starter every 1 to 3 weeks, alternating before serving. Serve with ice cream or pound cake. Yields 6 cups.
Combine apples, sugar, cinnamon, salt and butter in a bowl. Toss together lightly, mash cream cheese and mix in sour cream. Add to previous mixture. Add noodles, mixing lightly. Pour into a buttered casserole (2-quart). Bake at 350° for 40 to 60 minutes. Serve hot or cold.
Put kraut in colander and run cold water over it. Drain. Heat vinegar and sugar until dissolved completely. Cool slightly. Pour over mixture. Let stand at least 3 hours.
1. Place ingredients in 2 qt. casserole dish in the order given. Bake in oven at 350° for 90 minutes.
Take stems out of mushrooms. Cut up mushroom stems and peppers. Melt butter in pan and saute stems and peppers. Take off heat and mix cheese into the saute pan. Mix in same pan 4 tablespoons of crackers and stuff the caps. Sprinkle rest of crackers over top of the stuffed mushrooms. Bake at 350° for 12 minutes.
Brown sausage. Pour off grease and drain well. Cut crusts off bread; butter on one side and lay in a greased 9 x 13-inch casserole dish. Sprinkle sausage over bread and cheese over sausage. In blender, combine eggs, milk, water and salt. Blend together. Pour over other ingredients; cover and let stand in the refrigerator overnight. When ready to bake, remove from refrigerator and let stand for 15 minutes while the oven preheats to 350°. Then uncover and bake 30 to 40 minutes, until brown.
Mix all ingredients together and bake at 300° for 1 hour. Serves 6.
In a mixing bowl, mix all the ingredients, adding the water 1 tablespoon at a time. Maybe a little more water will be needed. Roll out and make your crust. Makes a double crust for a 9-inch pie.
Dissolve jello in hot water. Add canned pineapple juice. Chill until slightly thickened. Mix crushed pineapple. Add cottage cheese and salt. Fold in jello. Chill until firm.
Dissolve gelatin in hot water. Add sugar, lemon juice and pineapple syrup. Stir to dissolve. Chill until partially set. Add remaining ingredients. Pour in mold.
Place pecans on a cookie sheet. Melt margarine and coat pecans. Place in the oven on broil until crisp. Let cool. Mix ice cream as usual and add pecans. Fill to fill line in freezer with homogenized milk.
Lay 2 sticks butter on top of powdered sugar and cocoa. Add milk. Place in microwave for 8 to 10 minutes; then beat until smooth by hand. Pour into buttered pan and let it get cold. Cut into squares.
Mix and let simmer, covered, for 20 minutes on low flame. While this mixture is simmering, cook 1 cup macaroni in 3 cups salted water. Drain and add to first mixture. Put in casserole; sprinkle with grated cheese. Bake at 500° for 15 minutes.
Follow directions on Field chili log. Add cooked ground beef, beans and salsa. Cook until thoroughly heated. May need to add water or tomato juice for your desired consistency.
Beat butter and sugar. Add eggs, one at a time. Sift dry ingredients and add. Stir in vanilla and nuts. Bake at 350° for 30 minutes.
Mix sausage and Bisquick, then grated cheese. Work together and make long rolls. Store in refrigerator 4 hours or freeze. Just before time to serve, cut in small pieces and bake at 325°. Good and easy. Special for parties!
In casserole, buttered, arrange the scallops. Combine all ingredients but wine and lemon. Sprinkle over scallops. Bake at 400° for 12 to 15 minutes. Sprinkle on wine; garnish with a lemon twist and serve.
Combine the egg, sour cream, sugar, salt and tapioca in a bowl. Fill the pie shell with the rhubarb. Pour the egg and cream mixture over rhubarb. Bake in a hot oven (425°) for 15 minutes. Reduce heat to 350°; continue baking for 30 to 35 minutes. Makes 6 to 8 servings.
Mix together and shape into balls. Lay in a shallow pan. Bake at 350° for 1/2 hour. Pour soup over balls and bake for 1/2 hour more.
Cook macaroni and drain. Mash up egg yolks; mix with mustard, vinegar and sugar. Add milk, salad dressing, salt and pepper to your taste. Add onions, celery, green peppers and cut up egg whites.
Cut okra into about 1/4-inch slices. Mix cornmeal, flour, salt and pepper. Roll okra in mixture. Heat a heavy skillet with shortening in it. Have it very hot when you add okra. Leave on hot for about 2 to 3 minutes. Keep stirring and turn to low; let fry slowly. Every few minutes, stir to keep from sticking. Will take about 25 minutes to cook. Turn up heat last few minutes of cooking so will be crunchy.
Boil the spaghetti in salted water until tender. Drain. Stir 2 tablespoons margarine into hot cooked spaghetti. Stir in 2 beaten eggs and 1 cup Parmesan cheese. Form spaghetti mixture into a "crust" in a greased 10-inch pie plate.
Brown beef; drain off fat. Add onion, garlic, spaghetti sauce, stewed tomatoes and undrained mushrooms. Add spices. Mix well. Simmer 20 minutes.
Layer in order of listing in 10 x 13-inch pan. Bake at 325° for 1 hour.
Wash and remove blossom ends and prick. Bring vinegar, water, sugar, ginger, cinnamon and cloves (cinnamon and cloves tied in a bag) to a boil and add apples, a little at a time. Remove before adding next batch. Pour syrup over apples; let stand overnight. Remove bag of spices. Pack apples in hot jars. Bring syrup to a boil. Pour over fruit. Process 30 minutes. Makes 16 to 20 pints.
Cream together the butter and sugar and add eggs, Ricotta and vanilla. Sift together in a bowl the flour, baking powder and baking soda and mix well with other mixture. Grease cookie sheet and drop teaspoonfuls 1 inch apart. Bake in 350° oven for 10 to 12 minutes. Remove and cool on rack.
Preheat oven to 250°. Butter a 15 x 10 x 1-inch jelly roll pan; set aside. In a medium bowl, lightly beat egg white with water. Add nuts; stir until coated. In another bowl, combine sugar, chili powder and red pepper; mix well. Add nuts to sugar and spice mix. Stir with a slotted spoon until well coated. Place in a single layer in prepared pan. Bake until dry, 25 to 30 minutes, stirring occasionally. Cool in pan. Store in a tightly covered container. Yield: 4 cups.
Cream margarine and sugar. Add eggs, one at a time. Sift together flour, soda and baking powder. Mix flour mixture alternately with sour cream; add vanilla. Alternate cake mixture and filling in a greased tube pan beginning with batter and ending with filling on top. Bake at 350° for 30 minutes.
Mix all ingredients together and freeze in a gallon freezer. I put crushed pineapple in blender on high for a few minutes.
Stir yeast, 1 cup water and sugar in small bowl and let stand 5 minutes. In large bowl, put 2 cups water, honey, shortening and salt. Stir until shortening is melted. Beat in white flour. Add whole wheat flour or enough to make moderately stiff dough. Turn out on a floured surface. Knead until smooth and elastic, about 10 minutes. Shape into ball. Place in greased bowl. Turn to grease surface. Cover and let rise in warm place until doubled in size. Punch down. Shape into loaves. Put in pans. Let rise until doubled. Bake at 375° for 45 minutes. Cover with foil last 20 minutes if overbrowning. Makes 2 loaves.
Bake cake according to directions. While cake is still hot, poke holes in cake with large fork. Pour (warmed) can of Eagle Brand milk over cake. After cake has completely cooled, spread with Cool Whip and top with flaked coconut.
Brown and season 1 pound hamburger. Add chopped onion and green peppers, 2 cups tomato sauce and any seasoning you like. Spread in 9 x 13-inch pan with grated cheese on top. Spread corn bread over cheese and meat. Bake as for corn bread.
Mix pudding as directed. Add Cool Whip and condensed milk. Cover bottom of large pan with mix. Add a layer of vanilla wafers. Cover with mix. Add layer of sliced bananas. Cover with mix. Repeat until all ingredients are used. End with a layer of mix. Chill and serve.
Prepare grits per directions on pkg. While grits are cooking, heat a cast iron skillet. Add ham to skillet. Brown on both sides about 5 minutes. Remove ham to large plate. Stir coffee in cup of boiling water, then in skillet. Stir constantly for 1 minute. Grandma keeps ham and grits separated on serving plate, and pours gravy over entire plate.
Cream the cream cheese and ham together. Beat until creamy; add parsley and onion. Add Tabasco sauce last. Refrigerate.
In a skillet or wok, fry bacon until crisp and remove. To the bacon drippings, add onion, cabbage, cayenne, ginger and soy. Cook over medium heat until the cabbage and onions are very soft and wilted. Add the crumbled bacon and stir. Serves 4.
Position a rack in the lower third of the oven. Preheat the oven to 350°. Grease and 8 1/2 x 4 1/2-inch (6 cup) loaf pan. Combine almonds and brown sugar and sprinkle in the bottom of the pan. Whisk flour, sugar, baking powder, salt and nutmeg together thoroughly in a large bowl. Add butter and cut butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Do not allow the butter to melt or form a blended paste with the flour. Whisk together in another bowl, egg, milk and vanilla and pour over the flour mixture. Stir until about three quarters of the dry ingredients are moistened. Add blueberries. Fold just until the dry ingredients are moistened and the berries are distributed. Spoon the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean. (Other than the juice from the berries). Bake 55 to 60 minutes. Cool in the pan on a rack for 5 to 10 minutes. Loosen the edges if necessary and invert onto the rack. Serve warm.
Mix all ingredients together, then add cherries. Bake at 325° for 15 minutes; 350° for 25 minutes. Good in a bowl of milk.
Mix all together. Don't overbeat. Pour into unbaked pie crust. Cook 40 minutes at 350°.
Whip cream cheese and juice from the cherries. In separate bowl, whip the whipping cream until stiff. Combine cherries and 1/2 to 3/4 bag of marshmallows into whipped cream. Drain pineapple and add cream cheese. Refrigerate for 2 hours.
Mix Jell-O, boiling water and orange concentrate. Allow to thicken. Add remaining ingredients. Use either dish or mold. Mold may be greased slightly.
Brown meat; add other ingredients, except noodles, and bring to a boil. Put half of the meat mixture in a casserole dish; add all of the uncooked noodles. Put rest of meat mixture on top. Cook covered in a 375° oven for 45 minutes.
Mix fruit juices, Tang and pudding. Spread over fruit dish. Place strawberries on top.
Take one slice of bread. Place on table. Cut tomato into 4 slices. Place 2 on slice of bread. Cut bell pepper into 4 slices. Place 2 on slice of bread. Place large piece (big enough to cover sandwich) of Monterey Jack cheese on top. Place in microwave for 45 seconds or until cheese melts. Repeat 3 more times. Serves 4.
About 45 minutes before serving, shell and devein shrimp; rinse with running cold water and pat dry with paper towels. In 10-inch skillet over medium-high heat in 2 tablespoons hot butter or margarine (1/4 stick), cook shrimp, stirring frequently, until shrimp turn pink and are tender, about 5 minutes. With slotted spoon remove shrimp to bowl.
Mix all ingredients, except cheese, on wax paper. Pat meat to a 12 x 10-inch rectangle. Sprinkle cheese on top of meat mixture. Starting from short end, roll up meat, using wax paper to lift. Seal all edges well. Place roll seam side down in a baking pan. Bake in a 350° oven for 1 1/4 hours or until done.
Stir all except cheese into a 13 x 9 x 2-inch pan. Bake at 350° for 45 minutes. Sprinkle with cheese and bake 10 more minutes.
Preheat broiler. Arrange tortilla chips on a nonstick baking pan. In a small bowl, stir together remaining ingredients. Spoon over chips. Broil nachos until brown and bubbling, about 5 minutes. Serve immediately. Serves 4 to 6.
Cook spinach enough to thaw; drain and squeeze out all liquid. Combine all 4 ingredients. Serve with veggies or crackers. This dip is so good it is usually even enjoyed by people who dislike spinach.
Slice the cucumbers and onion into a container with a cover. Mix sour cream with sugar to taste. Pour over cucumbers and onion, folding into the vegetables. Refrigerate overnight.
In large frying pan, add oil. Saute onions until translucent. Add the catsup, water, brown sugar and mustard. Simmer 5 minutes.
Heat oil in skillet on high. Add onion and broccoli and stir-fry for 2 minutes. Add regular water; reduce heat, cover and simmer for 5 minutes, stirring once. Stir in tomatoes, garlic and pepper. Cover and simmer for 3 minutes longer or until broccoli is tender. Put pasta in bowl. Add broccoli, cheese and reserved water. Stir until blended and creamy.
Put all ingredients in a large mixing bowl and mix by hand until smooth. Grease and flour a 9 x 13-inch pan or large Bundt pan. Pour batter into pan and bake at 350° for 45 minutes to 1 hour.
Brown pork chops and place in baking dish. Top each pork chop with a slice of onion and a ring of pepper. Combine soup and milk. Pour over chops. Season to taste with salt and pepper. Bake at 350° for 1 hour.
In heavy saucepan, combine nuts, sweetened condensed milk and vanilla. Over medium heat, cook and stir 8 to 10 minutes or until mixture forms ball around spoon and pulls away from side of pan. Cool 10 minutes. Chill if desired. Shape into 1-inch balls. In small heavy saucepan, over low heat, melt confectioners coating. With wooden pick, dip each ball into melted coating, covering half of ball. Place on wax paper-lined baking sheets until firm. Store covered at room temperature or in refrigerator. Makes about 4 1/2 dozen.
In a skillet, over medium-high heat, in hot oil, cook chicken for 10 minutes or until browned. Remove and set aside. Spoon off fat. In skillet, combine soup, milk and pepper. Stir in asparagus. Heat to boiling. Return chicken to skillet. Cover; cook over low heat for 10 minutes or until chicken is no longer pink and asparagus is tender-crisp, stirring often. Serves 4.
Cook 1 cup raisins in 1 cup water. Mix sugar and flour then butter. Mix 1/2 cup raisin water with 1/2 teaspoon soda and add to this mixture. Add egg, vanilla and 1 cup raisins. Mix all ingredients well, then spread on cookie sheet and bake 10 to 15 minutes at 350°. Dust with powdered sugar when cool.
Mix pudding mix and pineapple together. Add Cool Whip, nuts and marshmallows. Mix thoroughly. Refrigerate. Ready to eat in about 30 minutes.
Poach chicken; skin and debone. Cut into long slices.	Line a baking dish with cooked broccoli. Stir soups, mayonnaise and curry powder together. Pour half over broccoli.	Put chicken slices on top and cover with balance of soup mixture. Cover with cheese. Cover dish with foil and bake at 350° for 30 minutes.
Roll crackers into crumbs and blend with oleo and 3 tablespoons of sugar. Press into glass 9 x 13-inch or larger pan. Warm in oven for 5 minutes.