HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice steak across grain into 2 times 1/4-inch strips. Dissolve cornstarch in water and soy sauce. Place noodles in boiling water; cover and let stand 2 minutes or until softened, but not done. The noodles cook quickly so watch them carefully. Drain noodles and rinse thoroughly with cold water. Heat oil in 10-inch nonstick skillet with sloping sides. Carefully place noodles evenly into skillet and fry about 3 or 4 minutes. Turn noodles and fry until crisp. Drain noodles and pat dry. Place in warm oven while preparing beef.
In 3-qt. microwavable casserole, combine all ingredients except parsley and pepper; microwave on High (100%) for 15 minutes, until potato is fork-tender, stirring halfway through cooking. Stir in parsley and pepper.
Mix together all ingredients and chill at least four hours (best overnight). If you want to be extra fancy, just before serving, form into a rounded mold and sprinkle with fresh chopped parsley and slivered almonds.
Set aside apricots. Combine juice and next 6 ingredients. Cook over medium heat 5 minutes. Add green pepper and chicken, cooking briefly until done. Don't overcook the green peppers, then add the apricots at the last and tomato chunks for color. Serve over cooked brown rice. Serves 2.
Cream butter, sugar and nuts, then flour. Shape dough into finger-shapes with hands and place on ungreased cookie sheet. Bake in slow (325°) oven 15 to 18 minutes. Cookie will not be brown when done. Roll in confectioners sugar warm. Makes about 4 dozen.
Beat eggs and sugar together until light and fluffy. Blend in the cream, vanilla, salt and milk. This makes 1 gallon ice cream. Freeze.
Stir cereal good. Sift 2 1/2 cups powdered sugar in Ziploc bag and put mixture in sack and shake.
Mix all ingredients and beat 2 minutes. Pour into pan and bake at 350° until done.
In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in ReaLemon and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with cherry pie filling before serving. Refrigerate leftovers. Makes 1 (9-inch) pie. Preparation time: 15 minutes.
Cream Crisco, sugar and eggs. Mix cocoa and soda and add boiling water. Add flour and buttermilk to creamed mixture. Then add cocoa mixture and vanilla. Bake in slow oven at 350°.
Cut shortening into flour with pastry blender. Add remaining ingredients and pour into a greased and floured 9 x 13-inch pan. Add topping and bake at 375° for 25 minutes.
Beat sugar, eggs, butter, shortening, vanilla and baking powder together. Stir in flour until stiff. Turn out on floured board and knead, then roll out and cut with cookie cutter. Put on greased cookie sheet. Sprinkle with sugar. Bake at 350° until light brown.
Mix all ingredients together for 2 minutes. Pour into greased and floured Bundt pan. Bake 55 to 60 minutes at 375°. Cool 20 minutes. Remove from pan. Sprinkle with powdered sugar. Very moist cake!
Cream butter, sugar and eggs; add other ingredients. Drop on cookie sheet, 2 tablespoons for each cookie. Bake at 350° for 25 minutes.
Preheat oven to 250°. Butter a round 9 x 3-inch cake pan with a removable bottom and line with 1 piece of foil, pushing the foil onto the bottom, up the sides and over the rim smoothly and without tearing. (Foil which is 12 inches wide can be used, but you will then need 2 pieces. Overlap them and fold them together as smoothly as possible. You do not want the batter to leak through.) Lightly but thoroughly butter the foil.
Preheat oven to 350°. Combine eggs, sugar, butter, lemon juice and vanilla. Stir in coconut and pecans, then pour into pie shell. Bake at 350° for 45 to 50 minutes.
Work cold butter with hands until soft and creamy, but not too soft. Add sugar and mix. In another bowl, mix together the flour and salt. Mix this into the butter-sugar mixture with your fingers until the particles cling together. Gather the dough into a ball, kneading gently until it becomes smooth and soft, not too oily. Try not to handle the dough too much. The warmth from the hands melts the butter even more and over-develops the butter. Pat the dough into a rectangle, 3/8-inch thick. Mark out the pieces with fork tines. Use a dull knife to score the dough into small 1 1/2 x 2-inch rectangular pieces. Refrigerate 2 to 3 hours. Remove the pan from the refrigerator and deepen the slice lines to remove from the pan. Bake pieces on an ungreased cookie sheet.
Add cut-up shrimp to softened cream cheese. Blend in seasonings. Mix well and work into balls with hands. You can either roll in pecans or sprinkle red pepper or Creole seasoning.
Melt butterscotch bits in top of double boiler over hot water. When melted, pour over nuts and noodles. Drop by little teaspoonfuls onto wax paper. Yields 30 to 40.
All ingredients must be room temperature. In a large bowl, cream butter; sift sugar. Add gradually to butter. Add unbeaten egg yolks one at a time. Beat until smooth. Mix extracts, sift flour with baking powder. Add salt. Starting and ending with flour, alternate with milk to creamed mixture. Beat egg white until stiff. Fold into batter. Grease a 12-cup Bundt pan. Place 24 almonds on bottom of pan. Sprinkle with a teaspoon of sugar for darker crust. Bake at 350° for 1 to 1 1/4 hours. Sprinkle with powdered sugar.
Preheat oven to 350°. Coat an 8-inch square baking dish with vegetable cooking spray. Cut chocolate into 1-inch pieces and place in a heatproof bowl. Set over low heat in a small skillet containing 1/2 inch simmering water. Stir occasionally just until chocolate is melted. Remove from heat; set aside. In a mixer bowl, combine all ingredients except flour and walnuts; beat to blend thoroughly. Mix in flour. Spread batter in prepared pan; sprinkle with walnuts. Bake about 30 minutes until springy to the touch around edges. Cool on rack; cut into 1 1/2-inch squares.
Mix all ingredients and bake in well-greased tube pan for 1 hour and 15 minutes.
Crumble meat and cook until brown. Drain fat, then put in cheese (cut up or grated) and toss together until cheese melts. Place spoonful or so on round pieces of bread and put bread on cookie sheet and freeze. When frozen, remove from cookie sheet and put into plastic bags to store in freezer.
Cream together the cream cheese, egg and sugar. Stir in chocolate chips and set aside.
Melt butter; saute onion and brown meat and drain. Add spaghetti sauce and simmer 20 minutes. Soften cream cheese; beat with mixer. Add sour cream. Cook spaghetti. Coat 9 x 13-inch pan with nonstick spray. Layer as follows: cooked spaghetti, cheese mixture and meat mixture. Top with Cheddar cheese. Bake at 350° for 30 minutes.
Combine eggs, sugar, vanilla, salt, Pet milk and cornstarch. Pour into gallon freezer. Fill remainder of freezer with whole milk. Freeze according to manufacturer's instructions. Makes 1 gallon.
In a large bowl, combine mayonnaise, vinegar, dill, salt and pepper. Add elbow macaroni, cucumber, tomatoes and onions. Toss to coat well.
Combine the meat, milk, oatmeal, cracker crumbs, eggs, onion (1/2 cup), garlic powder, salt, pepper and chili powder. Mix will be soft. Shape into walnut-size balls. Place in a 13 x 9 x 2-inch baking pan.
Season chicken breasts with garlic salt, pepper and Creole seasoning. Saute chicken in skillet with a small amount of oil. Remove chicken and add the vegetables. Saute vegetables, then add the Ro-Tel and spaghetti sauce to the vegetables. Stir, then add the chicken. Simmer for 45 minutes to 1 hour. Serve with spaghetti or rice.
Prepare cake mix as directed on package. Bake in 2 round 9-inch pans. Cool cake 15 minutes. Poke holes down through cake with a fork. In a saucepan, combine milk, sugar and 1/2 cup coconut. Bring to a boil. Reduce heat and simmer 1 minute. Mixture will be runny. Carefully spoon over warm cake, allowing liquid to soak down through holes. Do them layer by layer. After you have finished the 1st layer, let it cool. Fold 1/2 cup coconut in Cool Whip and spread over 1st layer. Place 2nd layer on top of 1st and repeat with spooning the liquid, allowing it to soak down through holes. You do not have to use all of the liquid. Next, top with Cool Whip mixture. Sprinkle remaining coconut on cake. Chill. Store in refrigerator.
Pour melted butter in baking dish. Pour half of stuffing mix over butter. Layer chicken over stuffing. Pour on soup. Put rest of stuffing over soup. Pour chicken broth evenly over all of it. Bake 1 hour at 350°.
Cream butter (Crisco) and sugar. Add eggs, then crushed pineapple. Add dry ingredients. Drop from spoon. Bake at 350° for 10 minutes.
Press pepper into meat. Mix other ingredients and pour over meat. Marinate overnight. Wrap meat and liquid tightly in heavy foil for baking. Bake for 3 hours in 350° oven. Sprinkle with fajita seasoning as baking or bake half the time and finish on grill.
Preheat oven to 350°. In a medium bowl, combine margarine, sugar, eggs, cocoa and vanilla. In a separate bowl, combine flour and baking powder. Stir both mixtures together, then add in pecans and chocolate chunks. Spread batter into a lightly greased 8 x 8-inch square pan. Bake for 35 to 40 minutes or until a toothpick comes out barely moist. Let cool in pan. Cut into squares and sprinkle confectioners sugar on top, if desired.
Saute chicken in butter. Add onions and mushrooms. Add carrots and thawed broccoli, soup, water and rice. Cover and cook until rice is done. Serves 4.
Cut up onion, green pepper and celery. Saute vegetables in oil and garlic until tender. Add tomatoes (drain liquid). Add bay leaf. Add clam sauce (include liquid). Simmer for 1/2 hour until sauce thickens. Stir constantly. Cook linguini and serve sauce over pasta.
Brown ground chuck, ground beef and pork in 1 tablespoon oil in a frying pan; drain and set aside. In 5 quart kettle add 2 tablespoons oil, at medium/high heat stir and add celery, peppers, onion and tomatillas. Heat and stir until onions are transparent. Add meat to kettle; mix well. While stirring add water, beer, tomato paste, tomatoes and tomato juice. Add spices, mix well and turn down to simmer. Add kidney beans 30 minutes before serving; stir well.
Cream butter, peanut butter, sugars, egg and vanilla. Stir in dry ingredients until blended. Roll dough into 1-inch balls. Press into 1 3/4-inch muffin tins. Bake at 350° for 12 minutes. Remove from oven and immediately press 1 peanut butter cup candy into each hot cookie crust. Allow to cool. Remove from pan.
Melt butter in a frying pan and add onions and garlic. Fry gently until onions begin to brown. Add sausage meat and fry gently for 5 minutes. In a bowl, mix together bulgur, parsley and tomatoes. Add sausage meat mixture; season with salt and pepper. Preheat oven to 375°. Halve bell peppers and discard seeds. Fill peppers with stuffing and place in a shallow baking dish. Drizzle with a little olive oil and bake for 30 minutes.
Spread about 3 1/2 quarts of filling in each of 2 large 16 x 24-inch greased sheet pans.
Soften the cream cheese and mix with the rest of ingredients except coconut. Form into small balls and roll in coconut. Makes 40 to 50 balls.
Mix well. Make one day ahead. Let soften. Refrigerate overnight; will taste better.
Cream butter, sugar. Add eggs, one at a time. Sift dry ingredients together, and add alternately with milk. Mix well. Fold in blueberries. Spoon in greased and floured muffin pan. Sprinkle with sugar. Bake at 350° for 30-35 min.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time and beat well after each. Add melted chocolate and vanilla. Mix well. Sift together salt, soda and flour. Add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth. Fold in beaten egg whites. Pour into 3 (8 or 9-inch) cake layer pans. Line on bottoms with paper. Bake in moderate oven at 350° for 30 to 40 minutes. Cool. Fill layers and frost top and sides with Coconut-Pecan Filling. Serves 18 to 20.
Boil sugar, vinegar, water, Mrs. Dash and mustard seed for 2 or 3 minutes. Let cool, then pour over vegetables.
Brown meat; add onion or onion powder and cook. Add salt and pepper, soup and water. Stir to heat thoroughly. Serve with rice, potatoes or noodles.
For hot and spicy, replace 2 tablespoons of Worcestershire sauce with 2 tablespoons Tabasco.
Preheat oven to 400°. Mix pretzels, margarine and 2 tablespoons sugar. Pat into a 9 x 13-inch dish. Bake for 7 to 8 minutes. Cool. Cream the softened cream cheese and 1 cup confectioners sugar. Stir in Cool Whip. Spread on pretzel layer. Combine Jell-O and boiling water. Add strawberries and pineapple. Allow to cool. Pour over cream cheese, sugar and Cool Whip layer. Refrigerate until top layer is congealed. Can be used as a dessert.
Melt butter. Blend in flour and salt. add milk and cook, stirring constantly, until thick. Add Swiss cheese and stir until melted. Blend 1 cup sauce with cooked rice. Spoon an equal amount of rice mixture onto narrow end of ham slice. Top each slice with 3 to 4 asparagus spears. Roll ham around filling. Arrange in shallow 2-quart baking dish. Pour remaining sauce over rolls. Sprinkle with Parmesan cheese. Bake at 350° for 25 to 30 minutes in a large Pyrex casserole. (Good for guests, too.)
Place chicken in baking dish. Layer ham and then cheese on top. Melt oleo; sprinkle on top of crumbs. Bake at 350° about 1 hour.
Mix all together except bacon. Place in 3-quart casserole dish and dot with crumbled bacon and slices olives if desired. Bake at 350° for 30 minutes.
Put eggs in bowl and beat. Add salt, pepper, sage and thyme; mix. Add 2 cups milk, onion, celery, potatoes, chicken and carrots. Add bread and enough milk to moisten well. Substitute 1 cup chicken broth instead of milk to give a good flavor. Bake in a well-greased casserole at 350°.
Coat wax paper with cooking spray; set aside. Combine sugars and yogurt in a medium saucepan. Bring to a boil over medium heat. (Do not stir.) Boil 2 to 3 minutes or until a candy thermometer reads 232°. Remove from heat; stir in walnuts and vanilla. Spoon mixture evenly onto prepared wax paper; let stand until firm. Break into small pieces. Store in an airtight container. Yield: 1 1/2 pounds.
Spread cream cheese on an ungreased 12-inch pizza pan. Spread with chili sauce. Sprinkle with Canadian bacon, onion, green pepper and cheeses. Serve with chips. Yield: 14 to 16 servings.
Place fried pork chops in casserole dish (may place pasta in first or save these for "on the side"). Cover with soup mixture, chicken soup, onion, sour cream and drippings mixed well. Layer with more chips, then more soup mixture. Bake at 350° until onions are done.
Warm up sauce. Marinate meat in sauce for at least 4 hours. Cook on Weber grill, placing roast on grill directly over drip pan. Cook 15 to 20 minutes per pound.
Mix thoroughly. Pour into 2 greased and floured bread pans. Bake at 350° for 60 to 75 minutes. Freezes well.
Boil noodles. Open cans. Mix in big dish. Add bacon and cheese. Heat for 15 to 25 minutes at 350°. Um, it is good eatin'!!
Melt margarine. Add cocoa, sugar and salt. Mix well. Add eggs and vanilla. Add dry ingredients and mix well. Bake in a 9 x 13-inch pan in a 350° oven for 25 minutes.
Pinch pieces of biscuits off and put in a Bundt pan. Mix oleo, brown sugar, vanilla and cinnamon; pour over each layer of biscuits. Bake at 350° for 25 minutes.
Cream sugar and shortening. Add egg yolks. Add flour and whiskey alternately, then add cream of tartar and nutmeg. Beat egg whites well and fold into mixture. Last, add chopped fruit and nuts which have been dredged with a little flour. Bake at 225° for 3 or 4 hours, depending on size of cake. This will make two 6 or 7-pound cakes. It is very good if you can afford it.
Combine all ingredients in a large pot. Add salt and pepper. Bring to a boil over medium heat; reduce heat and simmer until pasta and vegetables are tender, about 15 to 18 minutes. Makes 5 quarts.
Combine water, parsley and bouillon in a saucepan. Cover and bring to a boil; stir until bouillon dissolves. Remove from heat; add cream and stir in potatoes. Cool at room temperature, 15 minutes. Transfer to blender container. Add cream cheese; blend until smooth and chill well. Serve in chilled cups or bowls. Sprinkle with chives.
Pare and cut potatoes into 1/2-inch cubes. Boil in salted water until just barely tender, about 5 to 10 minutes. Drain thoroughly and toss with butter or margarine and salt and pepper to taste. Add sour cream, cottage cheese and onions and toss gently until well combined. Turn mixture into 2-quart baking dish. Sprinkle with Cheddar cheese and paprika if desired. Bake at 350° for 30 minutes, until bubbly and browned on top.
Place biscuits in bottom of pan and cover with water. Soak about 30 minutes. Mix other ingredients and pour over biscuits and water. Place in 250° oven and bake until golden brown.
Combine flour, baking powder, salt, sugar, and dry milk. Add oleo and cut in with pastry blender until mixture resembles finely-ground meal. Store in covered container.
Mix the butter or oleo, brown sugar and syrup and bring to a boil. Simmer for 5 minutes. Add vanilla and baking powder. Put hulless corn in 2 large pans or 1 large deep roaster. Pour syrup over all evenly and mix well. Bake at 225° for 1 hour. Stir every 15 minutes.
Rinse frozen peas under hot water and drain. Mix all ingredients together with mayo or salad dressing.
Cook onion in butter until tender. Blend in soup. Gradually stir in milk. In 1 1/2-quart casserole dish, combine sauce and cooked macaroni. Sprinkle crumbs on top. Bake at 350° for 30 minutes or until brown and bubbly.
Place cranberries in food processor and finely chop. Place cored and quartered apples in food processor and finely chop. Quarter oranges (unpeeled) and finely chop. Use only juice from oranges and about 1/4 cup of chopped orange. Mix all ingredients in glass bowl and refrigerate overnight to enhance flavor.
Dissolve cake yeast in warm water and 1 tablespoon sugar. Cover; let rise. Add to milk that has been scalded and cooled. Add 2 cups flour; let rise. Add 2 1/2 cups flour to make soft dough. Add remaining ingredients. Let rise. Put in greased cake pans. Let rise. Grandma always kinda pinched her finger 6 or 7 times on top and put mixture of melted butter, brown sugar, cinnamon and cream. Bake.
Mix Karo and sugar and bring to a boil. Add peanut butter and pour over cereal in a large bowl and mix well. Press Mixture into a 9x13 greased pan. Pour morsels which have been melted over hot water or in microwave oven over top. Cool and cut into bars.
Mix oil, sugar, eggs and vanilla. Add flour, cinnamon and soda. Fold in pineapple plus juice. Add remaining ingredients.
Cook broccoli until done. Mix other ingredients together with broccoli. Place in casserole dish and sprinkle with Ritz or Club cracker crumbs. Bake at 350° for 1/2 hour.
Soak bread crumbs and milk in large bowl for 5 minutes. Meanwhile, in large skillet, saute onion in butter until straw colored, 2 minutes. Add egg, meats, nutmeg, salt, pepper and onion to bread crumbs. Mix well with fork. Shape into 18 meat balls. Heat remaining butter in skillet, brown meat balls well on all sides (10 minutes), a few at a time; remove. Blend flour into butter in skillet. Gradually stir in consomme. Add meat balls; simmer, covered, 10 minutes or until done. Stir in cream. Garnish with fresh dill. Serves 6.
Put all ingredients in a bottle or jar. Shake well. Put in fridge for about 4 hours. When serving, fill one shot glass with mix and add to glass with cream soda. For extra kick, put in one straight shot of vodka or gin.
Shell and drain shrimp. Place shells in water to make stock. Put shrimp aside. In a large skillet, brown butter. Add flour and stir to make paste. Brown onions, green pepper and garlic in skillet with paste. Drain stock from shells and add 2 cups of stock to skillet along with tomato paste. Cook for 1 hour or until thick. Add shrimp, parsley, scallions, salt and pepper. Cook until shrimp are pink. Serve over rice.
Mix all ingredients together. Place in jar. Spoon 2 heaping teaspoonfuls into 1 cup of hot water. Sit back and enjoy.
Combine 2 tablespoons sugar, water and cornstarch; cook over medium heat, stirring constantly until thick. Set aside to cool.
Pile into 1 1/2-quart casserole. Put on topping.
Soak beans overnight in enough water to allow the beans to swell. When ready to cook, add 1/2 teaspoon of soda to same water and allow to come to boil. Drain this water off and cover with fresh water. Add bacon; cook until beans mash easily against side of dish. Keeping covered with water, add remaining ingredients. Bake at 350° for 1 1/2 hours or 325° for a longer time.
Brown turkey. Add vegetables with juices; cook until vegetables are tender. Can be made in crock-pot or slow cooker.
Mix and put in casserole dish; top with Pepperidge Farm dressing mix. Bake at 350° for 1 hour.
Fry sausage and hamburger; drain. Add soup to meat (do not add water). Roll out dough. Spread meat mixture onto dough. Roll up. Bake at 375° for 45 minutes or until golden brown.
Combine first 8 ingredients. Arrange asparagus on serving plate. Spoon shrimp salad over asparagus. Garnish with lemon wedges. Serve chilled. Serves 4.
Place peach halves, cut side up, on glass serving platter. Combine 4 tablespoons peach syrup and remaining ingredients in mixing bowl. Mix well. Spoon mixture into peach halves. Microwave on Reheat for 6 to 7 minutes or until hot. Let stand for 3 minutes before serving.
Put slices of cheese between 2 slices of eggplant. Dip in egg, then seasoned bread crumbs. Fry in oil on both sides.
Preheat oven to 350°. In small bowl, combine flour, baking powder and salt; set aside. In large bowl, combine butter, peanut butter, sugar, brown sugar and vanilla extract; beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in Nestle semi-sweet real chocolate morsels. Spread evenly into well greased 15 x 10 x 1-inch baking pan. Bake at 350° for 35 minutes. Remove from oven* and cool completely. Cut into 2 inch squares. Makes 35 (2 inch) squares.
Remove all cartilage from crab meat.	In medium-sized pan, melt 1 tablespoon butter. Mix in flour, slowly add milk, stirring constantly to keep free of lumps. Cook, stirring over medium heat until mixture comes to a boil and thickens. Mix in onions, Worcestershire sauce and bread cubes. Cool. Fold in mayonnaise, lemon juice, salt and pepper. In another pan, heat 2 tablespoons butter until	lightly browned. Add crabmeat and toss lightly. Combine with sauce mixture. Put mixture in individual	shells	or greased 1	quart casserole dish. Sprinkle paprika over top. Bake at 450° until hot and bubbly and lightly browned on top, 10 to 15 minutes.	Makes 4 generous servings.
Soak dried beef in boiling water for 2 to 3 minutes. Drain. Place in bottom of baking dish. Wrap each chicken breast with bacon. Place on top of beef. Mix sour cream and mushroom soup with 1/2 cup water. Pour over chicken. Bake at 250° for 4 hours. Serve over cooked rice. Do not add salt.
Preheat oven to 350°. Prepare cake mix according to directions on package. Grease and flour a 9 x 13-inch cake pan. Pour 2/3 of cake batter into pan. Bake for about 20 minutes, until batter starts to get firm. While batter is baking, unwrap caramels and place in a double boiler. Add margarine and melt. When melted and smooth, stir in milk. Remove cake from oven. Pour caramel mixture over cake. Spoon remaining 1/3 batter over caramel mixture. Bake for 10 to 15 minutes or until cake is fully cooked. Let cool completely. Cover with chocolate icing and top with nuts.
Preheat oven to 350°. Dump ham, beans and salsa into a 1 1/2-quart casserole dish. Smother with the chips and cheese. Bake for 30 minutes, until cheese melts and the casserole is heated through.