HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and devein shrimp; combine soy sauce, sherry, ketchup, sugar and pepper. Heat oil in wok or skillet. Add garlic; stir-fry for 30 seconds; remove garlic. Add ginger; stir-fry for 30 seconds; add shrimp, stir-fry for 5 minutes or until shrimp turn	pink. Add onion, celery, mushrooms, water chestnuts and bamboo shoots. Stir-fry 30 seconds; stir in soy sauce mixture. Add pimento and pea pods; heat through.
Mix all ingredients in a two quart saucepan. Bring to boil and let simmer for about 10 minutes. Place in covered dish and chill for several days, stirring occasionally. Drain and serve. Makes about four cups.
Combine oil and sugar; beat until smooth. Add egg yolks; beat well. Add hot water and dry ingredients which have been sifted together. Stir in sweet potatoes, nuts and vanilla; beat well. Beat egg whites until stiff and fold into mixture. Bake in 3 greased 8-inch layer pans at 350° for 25 or 30 minutes. Cool completely before frosting with your choice of icing.
Mix all ingredients together. Pour into an 8 cup casserole and bake at 350° for 1 hour. So delicious.
Preheat the oven to 375°. Grease the baking pan. Put the sliced apples in a deep dish. Sprinkle with lemon juice, sugar, cinnamon and ginger. Mix together and pour into baking pan. Mix the flour, butter and three-quarters cup of sugar until mixture crumbles. Pat this mixture on top of the apples loosely. Bake for 30 to 35 minutes.
Break eggs into casserole. Beat slightly. Mix in flour and sugar. Add corn. Bake at 350° for 45 minutes.
Mix butter, sugar and vanilla in bowl. Add eggs. Combine flour, cocoa, baking powder and salt. Add to egg mixture. Spread in greased 8-inch square pan. Bake at 350° for 40 to 45 minutes.
Add melted margarine, cocoa and sugar. Mix well. Add eggs, flour, vanilla and nuts. Mix well and pour into the baking dish. Cook in the microwave on High 6 to 7 minutes, turning 1/4 turn every 2 minutes. When brownies are done, the top will look dry and spring back when touched.
Mix shortening, sugar, egg and molasses. Add dry ingredients and hot water alternately with shortening mixture. Drop by spoonfuls on greased baking sheets. Bake at 350° about 12 minutes. Frost with powdered sugar icing.
Mix thoroughly; add tears of joy, sorrow and sympathy. Flavor with love and kindly service. Fold in 4 cups of prayer and faith. Blend well into daily living. Bake well with warmth of human kindness. Serve with a smile all the time.
Preheat oven to 450°. Arrange bananas in 9-inch pie plate. Sprinkle with raisins. In small bowl, combine remaining ingredients. Pour over bananas. Bake 10 to 15 minutes or until hot and bubbly. Makes 4 servings.
Drain corn and green beans. Combine corn, green beans, celery soup and sour cream in mixing bowl. Stir in minced onion. Pour in casserole dish and top with Ritz crackers and shredded cheese.
Mix all ingredients and put into a 9 x 5-inch pan. Bake at 375° for 1 hour.
Put eggs in bowl and whip until yellow and frothy. Blend in sour cream and cottage cheese until smooth. Add flour; mix until flour is blended. Pour batter into hot skillet with melted butter. Cook until golden brown.
Combine all ingredients in a heavy saucepan; bring to a boil over medium heat, stirring constantly. Cover, reduce heat and simmer 15 minutes, stirring occasionally. Yields 4 cups.
Combine bread crumbs and Parmesan cheese on a plate. Beat egg and oil in a bowl. Dip chicken in egg, then bread crumbs. Bake at 350° for 30 to 35 minutes, on a cookie sheet or baking pan, until tender and slightly browned. Sprinkle with cheese and bake 5 minutes more to melt the cheese.
Cream butter and sugar until light. Add eggs one at a time, beating well. Blend in milk and vanilla. Add flour, soda, cream of tartar and salt. Premix dry ingredients in separate bowl. Add nuts (optional). Form into 1-inch balls. Place 2 inches apart on greased cookie sheet.
Lightly season chicken with seasoned salt (remove the skin and bones first). Brown in a Dutch oven; add sherry. Cover and bake at 350° for 45 minutes to 1 hour. Remove chicken to a serving dish. Measure pan juices and add water to make 1 1/4 cups liquid. Blend liquid and gravy mix in Dutch oven. Bring to a boil and simmer uncovered 5 minutes. Add mushrooms and blend in sour cream. Pour over chicken.
Place pecan halves in shallow pan with enough melted butter to moisten each half. Place in moderate oven and toast until pecans are a light brown, then remove and salt. Turn pecans often during toasting process so they will not burn.
Dry meat with towels. Combine salt, pepper and flour; dredge medallions. Shake off excess. Beat eggs with water. Dip medallions in eggs and coat with bread crumbs. Press meat with heel of palm to adhere bread crumbs; dry for 10 minutes.
Mix ground chuck with onion soup mix and place on bottom of a 9 x 13-inch pan. Put uncooked veggies over meat. Mix sour cream, cheese, butter and soup together. Mix with hash browns. Place over veggies. Bake 1 1/2 hours at 350°. Salt to taste. Serves 10 to 12.
Mix together, if mixture is too dry add about 1/8 cup milk. Make into walnut-sized balls. Freeze. Bake as needed at 350° for 35 minutes.
Mix dry ingredients. Add egg yolks and part of milk to moisten. Add milk gradually, cooking on medium heat, stirring constantly, until thickened. When thick, remove from heat. Add vanilla and butter. Let cool. Line deep pan or dish with vanilla wafers, bottom and part of sides. Cover with layer of bananas, layer of pudding, etc. Top with meringue and brown.
Mix all together; roll in tiny balls, then roll in granulated sugar. Place on baking sheet and bake in 375° oven for 10 minutes or until brown.
Use a 9 x 13-inch pan (layer). Layer ingredients starting with the cherry pie filing, pineapple and juice, dry cake mix, coconut, oleo on top and chopped walnuts on top of the oleo. Bake at 325° until done.
Work all ingredients together with your hands until you have a smooth, stiff paste. To form cookies, break off a small chunk, a spoonful. Roll into a ball between the palms of your hands. Flatten into a round and you will have a circle with fine, cracked edges. Arrange these on baking sheet and press a design in the top if you wish. Bake at 325° for about 25 minutes or until golden in color. They complement fresh fruit nicely.
Cream sugar and shortening. Add eggs and blend. Sift dry ingredients. Alternate dry ingredients with buttermilk into creamed mixture. Fold in mashed bananas and nuts. Pour into greased 9 x 13-inch pan or two greased 8-inch pans. Bake at 350° for 45 minutes. Frost with Butter Cream frosting.
Combine all ingredients. Add nuts (flour nuts). Beat all together. Pour into tube pan. Bake at 250° for 2 1/2 hours.
Grease one 9 x 13 pan. Arrange rhubarb in bottom of pan. Sprinkle dry gelatin over top. Sprinkle with sugar and then cake mix. Drizzle butter over top, followed by cold water. Bake at 350° for 45 minutes.
Heat 1 1/3 cups juice until hot; dissolve jello in juice. When slightly thickened, add cream cheese. Mix in fruit cocktail; fold in Cool Whip. Put in mold and chill about 3 hours.
Brown and drain ground beef. Add onions; cook until onions are transparent. Add mushrooms, seasonings and thawed spinach. Cook until spinach is warmed through. Remove from heat. Stir in soup and sour cream. Place in a 9 x 13-inch baking dish. Top with cheese; bake at 400° until cheese is bubbling. Serve over noodles or rice. Add a salad and French bread. Ummm!!!
Beat eggs in boiler; add flour, then add small amounts of sugar and milk, beating each time by hand until all lumps are out. Then add chocolate. Cook over medium heat until it thickens; remove from heat and add butter, salt and vanilla. Pour in a baked pie crust. Whip egg whites with 1/2 cup sugar until fluffy; add 1/2 teaspoon vanilla. Spread over pie and brown top under broiler.
Beat eggs, oil, sugar and vanilla on low speed for 1 minute. Add flour, baking soda, baking powder, salt and cinnamon. Beat 15 seconds on low, then 45 more seconds on medium speed. Stir in nuts and blueberries. Spread batter in greased and floured pans. Bake at 350° for 55 to 60 minutes.
Combine softened cream cheese and Marshmallow Creme; mix until well blended. Serve with fresh fruit and cookies as dippers. Yields 2 cups.
Boil in pan for about 1 1/2 to 2 hours. Keep water over can. Makes an excellent topping for sliced apples or use on ice cream.
Bring first 3 ingredients to a boil. Simmer 5 minutes, then chill. Just before serving, strain this mixture into punch bowl or pitcher. Add orange juice concentrate and ginger ale.
In a large mixing bowl, mix together cheese, flour, cereal, walnuts, garlic salt, butter, bacon and water with a fork until a dough forms. Drop 7 level tablespoons in a circle onto each of 3 lightly buttered plates suitable for microwave. (Butter plates only around edges, where dough will be placed.) Sprinkle with paprika. Microwave one plate at a time at High for 2 3/4 to 3 1/4 minutes, rotating dish 1/4 turn after 1 1/2 minutes. Dough will be slightly puffed when done and will be crisp on drying. Remove immediately from plate. Serve hot or cold. Repeat with remaining mixture. Makes 21 snacks.
Steep tea bags in 2 cups boiling water for 1 minute. Combine in gallon pitcher and add enough water and ice to fill completely.
Brown meat and garlic in skillet and drain fat. Blend next 3 ingredients in a bowl; stir in meat/garlic. Boil stuffing shells according to directions on package; drain. Fill each shell with cheese/meat mixture. Place in a baking pan; cover with spaghetti sauce. Sprinkle with Parmesan cheese. Cover pan with foil. Bake at 325° for 25 to 30 minutes.
Brown meat well in round frying pan or wok. When done add Worcestershire and soy sauces and all the vegetables. Cook for about 10 to 15 minutes and add teriyaki sauce. (You may add more teriyaki than recipe calls for.) When done, serve over rice or pasta. M-mmm good!
Mix eggs, flour, baking powder and sugar; mix well. Add corn. Gradually add milk. Pour into well-buttered dish and bake at 350° until light brown.
Flour roast on both sides, then brown in frying pan. Put roast and all the other ingredients into crock-pot (6-quart size if possible). Start the night before or cook the standard 8 to 9 hours. Cook on medium or low.
Drain and reserve clam liquid. Add enough water to clam liquid to make 2 cups. Fry bacon of pork until crisp. Remove bacon or pork and crumble and set aside. Saute onions in bacon grease for about 5 minutes, drain and add to potatoes and simmer in clam liquid until thick. (I use a masher and slightly mash potatoes to make them thicken) It should be fairly thick. Add approx. 2 Tbsp. of the bacon grease to the chowder. Add clams, cream, salt & pepper & butter. Reheat, but do not boil. Top with crumbled bacon or salt pork and serve. Makes about 2 1/2 to 3 quarts.
Simmer turkey in an inch of water for 15 to 20 minutes until the pieces are no longer pink. Cook broccoli to package directions without salt. In small bowl, stir together the sour cream, mayonnaise, onion powder and garlic powder. Spray shallow baking pan with nonstick spray. Add turkey; arrange broccoli and peach halves around tenderloins. Spoon sour cream mixture on top and sprinkle with cheese. Broil 6 to 7-inches from heat for 5 to 6 minutes or until the sour cream mixture is puffy and light brown.
Brown turkey sausage. Add water and chopped onion. Blend in flour. Add milk. Cook until thickened. Add mushrooms, salt and pepper. Serve on refrigerator biscuits.
Sauce: Melt cheese in Ro-Tel. Add chicken and mushroom soup and onion.
Beat egg with hand beater or whip until fluffy. Mix in remaining just until smooth. For thinner pancakes, add 1/4 cup milk.
Cut Velveeta into small pieces. Microwave approximately 45 to 60 seconds. Stir. Add 1/2 to 1 whole can of chili, depending on taste. Microwave until cheese is melted. Serve hot with nacho chips.
Brown onion in olive oil. Put browned onion in bowl with spinach (well drained), eggs and cheeses. Mix well. Add salt and pepper (if you like), dill and parsley. Melt butter. Brush 9 x 13-inch pan with butter. Layer filo dough one sheet at a time, buttering each one. Put 10 sheets down. Spread spinach mixture. Cover with 10 more sheets of filo brushing each one with butter. With razor blade or sharp knife, cut through top 10 sheets to cut into pieces. Bake in 350° to 375° oven for 40 to 50 minutes.
Brown hamburger and chopped onion; drain. Add all other ingredients; bring to a boil and simmer 45 minutes. Serve warm.
Thaw spinach; drain. Melt 2 tablespoons butter in skillet. Saute almonds; set almonds aside. In same skillet, saute celery and onion until golden brown (you might need to add another tablespoon of butter). Dilute 1 can soup with 1/3 cup water in which bouillon cube has been dissolved. Add to sauteed vegetables. Simmer 5 minutes. Mix 1/2 of the soup mixture with spinach. Mix remaining soup mixture with rice. Pour spinach mixture into buttered baking dish. Pour over this the rice mixture. Sprinkle toasted almonds on top of rice mixture. Bake at 350° for 30 to 35 minutes. Serves 8. Casserole can be prepared in advance. Freezes well.
Add egg and vanilla to the first 4 ingredients. Blend in the flour. Shape into balls and roll in white sugar. Bake at 350° for 10 minutes. Take out and add chocolate kisses. Press into cookies. Bake for 3 minutes longer.
Soften cream cheese. Mix other ingredients together until fluffy. Add a large bottle or bag of Armour dried beef that is finely chopped.
Melt margarine and chocolate in saucepan. Beat eggs and sugar well and add chocolate mixture to this. Add flour, vanilla, salt and chopped walnuts to mixture. Bake in greased 13 x 9-inch pan at 350° for 35 minutes. Cool in pan. When cool, frost with Peppermint Frosting.
Put all ingredients in a large mixing bowl; butter and eggs should be room temperature. Mix all ingredients together in a large bowl. Beat on high speed for 20 minutes; scrape sides with a rubber spatula. Grease well bottom only of tube pan (angel cake pan). Line bottom with wax paper; put into cold oven. Bake 1 hour and 10 minutes at 350°. Use cake tester; ovens vary. If tester comes out clean, it's done.
Sift together all dry ingredients including sugar. Add milk, melted shortening and well beaten eggs. Mix well; pour in a greased mold, cover and bake near center of oven until dinner is done. Serve hot with Chocolate Sauce. This pudding may be steamed, if desired.
Place chicken in a well-greased 9 x 13-inch pan. Add peas and mixed vegetables. Combine soup and broth in a saucepan and bring to a boil; pour over chicken. Next, combine butter, salt, pepper and flour in a saucepan; heat on medium and then add buttermilk. Stir together well. Spoon over top of pie and bake at 425° for 25 to 30 minutes or until brown and bubbly. Makes 6 servings.
In a large saucepan combine cream cheese, Parmesan cheese, butter and milk. Stir over low heat until smooth. Add fettucini and toss lightly. Makes 4 servings.
Spray pan with Pam. Saute bell pepper, onion and broccoli, until onion is clear. Divide in half and put on each potato.
Marinate chicken in French dressing for several hours; drain well. Combine with other ingredients. Serves 4.
Dissolve Jell-O in 1 cup boiling water. Cool some (5 minutes). Put cream cheese, cucumbers and onion in blender; blend until bottom of blender is clean. Add other ingredients and beat until mixed. Add dissolved Jell-O. Mix. Pour into ring mold or any Jello mold. Chill until firm. Garnish to suit the meal.
Cream all ingredients together with electric mixer, except shrimp. Fold shrimp in by hand. Refrigerate until serving time. Serve with favorite crackers.
In an 8 or 9-inch glass pie plate, microwave liquid Butter Buds or chicken broth, wheat germ, oatmeal, Italian seasoning and garlic powder on High for 2 to 3 minutes. Stir after each minute. Remove mixture from pie plate; set aside. In the same plate, combine beans, mushrooms and onion. Microwave on High 3 to 4 minutes, stirring after 2 minutes. Stir in combined sour cream and cornstarch, coating vegetables thoroughly. Microwave on High 1 1/2 to 2 1/2 minutes or until sauce is slightly thickened; stir. Sprinkle reserved wheat germ mixture over the top before serving. Yields 6 servings.
Boil until thicken, 3-4 minutes. Punch holes in cake and ice while still warm.
Mix fruit and flour together. Add other ingredients, adding milk last. Drop by spoonfuls on greased cookie sheet. Bake at 275° for 20-25 minutes or until light brown.
Boil chicken and debone. Cut up meat in skillet with tablespoon of butter or oil. Cook onion, pepper, both cans of soup, tomatoes and chili powder. Simmer for 10 minutes. Add chicken meat. In	9 x 13-inch pan, pour crushed chips in bottom. Pour chicken soup mixture on top of chips. Top with cheese. Bake at 350° for 40 minutes.
Dump pie filling in a 9 x 12-inch glass pan. Spread pineapple over it. Top with dry cake mix. Chop up margarine and place evenly on top. Sprinkle nuts. Bake at 350° for 30 minutes until golden on top.
Put all ingredients into a gallon jug. Use only enough oil to fill gallon. Mix well.
Melt margarine; add brown sugar. Let cool; add eggs, flour and vanilla. Mix well. Mix in chips and pecans. Pour in greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Be sure not to overbake!
To defrost spinach, place packages in oven. Microwave at High for 5 minutes, turning packages over after half the cooking time. Let stand for 5 minutes. Drain thoroughly; set aside. Place soup mix and water in a small bowl. Cover with plastic wrap. Microwave at High for 1 minute. Let stand, covered, until vegetables are rehydrated. Place cream cheese in large bowl. Microwave at 50% (Medium) for 1 to 1 1/2 minutes or until cream cheese is softened. Mix in rehydrated soup mix, drained spinach, sour cream and red pepper sauce. If desired, serve with sour dough or French bread cubes, carrot sticks or crackers. Makes 4 cups.
Heat oven to 375°. In frypan, brown ground chuck and onion; drain. Stir in sauce mix and tomato sauce; heat until hot and bubbly. Combine cheese and sour cream. Pour hot meat mixture into greased 12 x 8-inch or 13 x 9-inch baking dish. Spoon cheese mixture over meat.
Scramble egg in oil in saucepan, stirring to break into pieces. Add water, soy sauce, garlic and onions. Bring to a boil. Stir in rice and mushrooms. Cover, remove from heat and let stand 5 minutes. Fluff with fork before serving.
Mix first 4 ingredients like pie crust. Beat egg yolk in measuring cup; add enough milk to make 2/3 cup. Add to crust mixture. Roll out 1/2 of crust to fit large cookie sheet. Put crushed cornflakes over it. Fill with sliced apples. Sprinkle the sugar and cinnamon over the apples. Roll out the other 1/2 of the crust. Put over the top and pinch edges together. Beat egg whites until stiff. Spread over top of crust. Do not add sugar to egg whites. Bake in 400° oven for 1 hour. Remove from oven and pour following glaze while hot.
Saute onion in margarine until soft. Cook broccoli according to directions. Add soup to onions. Heat. Slice cheese into soup and onion mixture. Heat until cheese is melted. Add broccoli. Heat though. Serve warm with doritos or nacho chips.
Cook onion and green pepper in fat until onion is yellow. Blend in flour, add tomato juice gradually and cook for 5 minutes. Add beans and heat thoroughly.
Preheat oven to 350°. Mix ingredients; pour in casserole and top with bacon slices. Bake 45 minutes.
Whisk together milk and egg in medium size bowl. Add the flour, baking powder, salt, pepper and garlic. Whisk until smooth. Stir in the potatoes, zucchini, onion and cheese. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Using 1/4 cup for each pancake, cook until browned on underside, about 3 minutes. Turn pancake over. Reduce heat to medium-low; cook 5 minutes until cooked through. Keep warm on plate. Repeat. Makes 4 servings or 12 pancakes.
Butter casserole. Put bread on bottom; add sausage. Beat eggs; add milk. Sprinkle cheese on top. Refrigerate overnight. Bake 1 hour and 15 minutes at 350°.
Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms. Melt butter in a large saucepan over medium heat; add mushrooms and garlic, and saute 5 to 6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper and salt; stir constantly until cheese melts and mixture thickens. Stir in 2 Tbsp. parsley. Serve over hot cooked pasta.
Cook broccoli according to package, omitting salt; drain well. Saute onion in butter in a medium saucepan. Add broccoli and remaining ingredients to saucepan; cook over medium heat until cheese melts, stirring often. Serve immediately. Yields 5 1/2 cups.
Cook in pressure cooker on high until it steams well. Cover and cook 10 minutes. Turn off heat and let pressure go down. This could be cooked in a regular pan. Should be cooked slow so rice won't stick. This is good served with a fruit salad and rye bread.
Preheat oven to 425°. Grease a large cookie sheet. In a medium bowl with a fork mix flour, baking powder, sugar and salt. With a pastry blender cut in the margarine until mixture resembles coarse crumbs. In a cup, beat eggs with a fork. Reserve 1 tablespoon. Put milk into remaining eggs and add this mixture to the flour mixture. Blend until well mixed. Turn dough onto a lightly floured board and roll with a floured rolling pin until dough is 1/2 inch thick. With a knife, cut dough into 3-inch squares then cut each square into 2 triangles. Place triangles 1 inch apart onto cookie sheet. Brush with reserved egg and sprinkle with granulated sugar. Bake 10 to 15 minutes until golden. Makes 10 to 12 scones.
Place chicken in ungreased large oblong glass baking dish. Cover bottom of pan thoroughly with chicken. Pour soup over chicken. Pour broth over soup. Add drained vegetables over top. Mix together Bisquick and milk. Pour over top of vegetables. Melt butter and pour over mixture. Don't stir any of this together. Just layer as instructed. It mixes by itself. Bake at 350° for 1 hour.
Bake and debone chicken breasts and lay into a 15 x 9 x 2-inch glass baking dish. Prepare Stove Top according to directions. Spread on top of cubed chicken. Mix 1 can water with chicken soup and celery soup and spread on top of Stove Top. Bake 1 hour at 375°.
Brown beef in oil; add wine or bouillon and water to meat. Cover and simmer 2 1/2 to 3 hours or until tender.
Boil water, sugar and vinegar for 3 minutes; set aside to cool. Toss shredded cabbage with salt; let set for 1 hour. Then add remaining ingredients. After liquid has cooled, pour over slaw mixture. Cover and refrigerate overnight. Makes 25 or more servings.
Mix all together except mushroom soup. Roll in 1-inch balls. Line in roaster using all mixture. Pour mushroom soup over meatballs. Bake at 350° for 1 hour or until done.
Mix all above except cheese and chilies. Put half the batter in ungreased loaf pan; layer with chopped chilies, layer with cheese and add remaining batter. Bake at 375° for 45 minutes or until brown. Serve with a spoon as a side dish with tacos.
Cook rice in chicken broth after removing fat. Mix together with other ingredients and place in a 2-quart casserole. Bake at 350° for 30 minutes.
Preheat oven to 350°. Place beans and soup into casserole dish and stir until well mixed. Place mixture in oven for 20 to 25 minutes. Sprinkle top of casserole with fried onions and bake until golden brown, about 5 to 10 minutes.
Combine all ingredients, except chicken. Mix well until sugar is melted. Marinate meat in sauce for at least for 4 hours. Broil in oven until chicken is cooked thoroughly or grill on an outdoor grill.
Grease a large Bundt pan. Cut biscuits in quarters. Mix cinnamon and brown sugar. Roll biscuit quarters in mixture. Drop into pan. Add sugar to melted butter and bring to a boil. Pour over biscuit pieces. Bake at 350° for 45 minutes.
Cook ground beef, onion and garlic in a covered dish on full power for 8 to 10 minutes, or until all pink is gone. Stir 1 to 2 times while cooking. Drain well.
Boil noodles until tender. Drain. Brown ground beef and onion, drain. Add to noodles, then add all other ingredients. Place slices of cheese on top and heat until cheese is melted.