HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice beef in very thin strips (easier when slightly frozen). Preheat frypan on medium heat for 1 1/2 to 2 minutes. Add oil and stir. Fry	half of beef	until brown; remove. Brown remainder in onion and garlic. Return browned beef to pan. Add celery; cover and simmer for 5 minutes, then add pea pods and water chestnuts until tender. Transfer meat and vegetables to serving dish. Combine cornstarch with 1/2 cup of water and soy sauce; stir into pan juices. Cook, stirring until mixture thickens. Pour over meat and vegetables. Serves 4 to 6.
Add salt, seasoning and vinegar to hot water and bring to boil. Add fish and boil 20 minutes. Drain and serve with melted butter.
Mix ingredients. Sprinkle 1 package vanilla instant pudding over this; stir and chill. You may add 3 or 4 bananas before serving (optional).
Remove sausage from casing. In a 5-quart Dutch oven, brown sausage. Remove sausage from Dutch oven and drain, reserving 1 tablespoon drippings. Saute onions and garlic in reserved drippings in Dutch oven until onions are tender. Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to boil. Reduce heat and simmer, uncovered, 30 minutes. Skim fat from soup. Stir in zucchini, tortellini, parsley and green pepper. Simmer, covered, an additional 35 to 40 minutes, or until tortellini are tender. Sprinkle Parmesan cheese on top of each serving.
Mix together thoroughly. Make into 8 rolls. Wrap in foil, twist and tie ends. Refrigerate for 24 hours. Put in a large pan and boil for 60 minutes, at a slow boil. Remove from water, unwrap and cool. Rewrap to freeze or refrigerate. Serve hot or cold.
Beat approximately 2 to 3 eggs in one bowl and set aside. Fill another bowl with flour. Dip chicken in the flour completely, then dip in the egg. Repeat 2x's, always end with egg. Set aside chicken on a plate ready for cooking. In a nonstick frypan, melt approximately 1/2 stick butter until good and hot. Add chicken and brown both sides. Cook chicken on medium heat for approximately 10 to 15 minutes until done. Dress chicken in frypan with parsley and lemon slices. There should be a lot of butter still in pan. If not, add at least another 2 to 3 teaspoons more. Heat pan on medium-high to high for sauteing after chicken is dressed with parsley and lemons. When it's good and hot, add 1/2 cup of white wine. The white wine will boil and turn the butter and drippings into a sauce. Serve immediately. Enjoy!
Mix together the shortening, peanut butter, sugar and brown sugar. Add eggs and mix well. Add dry ingredients and mix well. Drop by spoonfuls onto a greased baking sheet. Dip a fork in flour and press into the top of the cookie to squash them down and make the traditional mark of peanut butter cookies, pressing first one way and then the other. Bake 325° for 15 minutes.
Mix all ingredients well. Grease and flour 9 x 13-inch pan. Spread mixture in pan, bake 25 to 30 minutes.
In large bowl with a lid, melt chocolate, margarine and peanut butter. Pour cereal in the bowl. Stir well with spoon. Pour powdered sugar in with mix. Put the lid on the bowl and shake well. Enjoy!
Mix all together. Pour in a 10-inch square pan and bake at 400° for 30 minutes.
For crust, mix flour, pecans and melted butter; spread in 13 x 9-inch pan. Bake at 350° for 20 minutes.
Place celery, water and salt in covered pan. Simmer and cook 10 minutes. Drain and turn into a buttered casserole. Add water chestnuts, pimento and soup. Mix gently. Top with bread crumbs and almonds. Bake at 350° for 20 minutes. Serves 6.
Halve and peel avocado, reserving 1 shell. Cube avocado and put in container of an electric blender. Add lemon juice, onion, mayonnaise, Tabasco and salt. Process until pureed.
Boil chicken until tender; cool and remove meat off bones. Cover bottom of a 9 x 12-inch pan with chicken.	Mix sour cream with undiluted chicken soup and spread over chicken.	Crush crackers and spread on top of casserole. Melt margarine and dribble over crackers. Sprinkle poppy seed over crackers.	Bake in	350° oven for 30 minutes or until bubbly. Yields 6 servings.
Cook potatoes in boiling water until soft. Drain and mash potatoes and mix with yogurt (or 1/4 cup milk), chives and parsley. Set aside.
Cook huckleberries with water until they start to boil. Add sugar and boil hard for 2 minutes. Add pectin, juice of lemon and 2 teaspoons of grated lemon rind. Boil hard for 1 minute more. Remove from heat and pour into 8 (1/2-pint) sterilized jelly glasses. Seal with paraffin.
Prepare rice or orzo as directed. Remove skin and bones from chicken breasts; cut meat into 1 1/2-inch chunks. In 10-inch skillet over medium heat in hot butter or oleo, cook onion and garlic until onion is tender, stirring occasionally. Add chicken chunks; cook until chicken is lightly browned on all sides, stirring frequently. Stir in undiluted tomato soup and remaining ingredients. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. To serve, spoon chicken over rice or orzo. Contains 460 calories per serving.
Boil broccoli 5 minutes, drain well. Combine the next 5 ingredients to make sauce, add broccoli. Pour into a greased casserole dish and top with crackers. Bake at 325° for 35 minutes.
Grease two 8 or 9-inch round cake pans. Measure bread flour and set aside. Combine wheat flour, oats, yeast, sugar and salt in a mixing bowl. In a saucepan heat buttermilk, water and oil until 120° to 130°. Add to wheat flour mixture. Blend with mixer at low speed until moistened; heat 3 minutes at medium speed. By hand, stir in 1 to 2 cups bread flour, raisins, nuts and sunflower seeds to form a sticky dough. On a floured surface, knead 1/4 to 1 cup flour until dough is smooth and elastic (10 minutes). Place in a greased bowl; cover loosely with plastic wrap and towel. Let rise in a warm place until doubled in size (1 to 1 1/2 hours).
Melt chocolate chips, condensed milk and butter in microwave on High for 3 minutes. Take out and stir. Put in a buttered 9 x 9-inch pan. Put in refrigerator until hard. Cut into squares.
Brown hamburg, add mushroom soup mix. Pour over potatoes or noodles. Can use deer meat, cut up, in place of hamburg also.
Preheat oven to 350°. Combine ingredients and pour into greased 9 x 9-inch pan. Bake 45 minutes or until golden brown.
Mix cornmeal, flour, salt and soda; add buttermilk, oil, eggs and corn. Beat and mix well. Stir in jalapenos and onions. Grease 9 x 13-inch baking dish. Heat well, pour in half of batter; sprinkle with half of cheese, repeat. Bake at 350° for 50 to 55 minutes or untildone.
Separate rolls into 16 triangles. Spread cream cheese onto each one and top with pie filling. Roll up as per directions on container. Bake at 350° for 15 to 20 minutes or until golden brown.
Preheat oven to 350°. Mix together pineapple and cheese; set aside. Mix sugar and flour together. Add to fruit and cheese mixture. Spread mixture in an 8 x 11-inch or 9 x 12-inch casserole dish. Spread crushed Ritz crackers over top. Pour melted butter over all. Bake 35 to 40 minutes. Let cool and serve. This dish is good hot or cold.
Mix all ingredients together and bake at 325° for 30 minutes. Stir as butter starts to melt and broccoli thaws.
Mix the soup mix with Italian dressing and sour cream. Serve with potato chips or crackers.
In skillet, cook zucchini and onion in butter until tender. Stir in parsley and rest of seasonings. In large bowl, blend eggs and cheese; stir into vegetable mixture. Pour into pie crust. Bake at 375° for 30 minutes or until center comes out clean. Let stand for 10 minutes before serving.
Chop pork chops into cubes and brown in 2 tablespoons oil. Cut up vegetables into cubes. Mix browned pork, vegetables, mushroom soup and water until well blended. Bake at 350° for about 1 hour or until vegetables are tender.
Beat eggs. Add sugar and beat well. Add condensed milk and 1 can of warm water. Mix well. Add other ingredients. Freeze in electric freezer. Makes 1 gallon.
In small bowl, stir together mayonnaise, parmesan, sugar, mustard, anchovy paste, Worcestershire and garlic. Gradually stir in lemon juice. Cover and chill several hours or overnight. In medium salad bowl, toss lettuce with dressing. Sprinkle croutons over top. Serve immediately. Makes 6 servings.
In a small bowl, stir together 1 tablespoon of the mustard with the olive oil, pepper, tarragon and salt. Spread mixture over the top and sides of meat. Let stand 15 minutes at room temperature or refrigerate up to 4 hours.
Combine crumbs and margarine; reserve 1/2 cup for topping. Press remaining crumb mixture onto bottom of 9-inch spring-form pan or pie plate. Chill. Gradually add milk to Marshmallow Creme, mixing until well blended. Add extract and food coloring; fold in whipped cream. Pour into pan; freeze until firm. Sprinkle with remaining crumbs or garnish with mint, if desired.
Drain salmon, remove skin and bones. Combine all ingredients and mix well. Form into four patties. Pan fry in small amount of vegetable oil until browned on both sides.
Mix eggs, sugar and milk until smooth. Add remaining ingredients. Cook until thick. Cool, then add one large can Pet milk and 1 teaspoon vanilla. Finish filling gallon freezer with milk.
Brown beef; drain. Add dry egg noodles, water and salt and pepper. Bring to a boil. Reduce simmer until noodles are done, then add vegetable soup. Continue to simmer until done.
Grease loaf pan and set aside. Preheat oven to 350°. In a large mixing bowl combine butter, orange juice and rind, dates, sugar and egg. In a separate bowl combine remaining ingredients. Add dry ingredients to wet ingredients and stir just until batter is moist and uniform. Bake 50 minutes or until done.
Pour pineapple into long pan, 9 x 12-inch. Sprinkle dry cake mix over pineapple. Cut margarine into pieces over the pineapple and dry cake mix. Bake at 350° to 375° for 30 to 40 minutes.
Combine all ingredients; roll out. Cut in strips both ways, and let dry. Put in boiling broth and cook uncovered.
In a saucepan, blend cornstarch and 1/4 cup cold water. Add the hot water and heat until boiling, stirring constantly. Remove from heat. Mix gelatin powder with the remaining 1/4 cup cold water. Add the liquid soap; stir. Add the gelatin-soap mixture to cornstarch mixture; stir. Stir in powdered drink mix. Store in covered jar in refrigerator for 12 hours before using.
Mix in large saucepan and boil 1 minute. Remove from heat and stir in 1 cup peanut butter and 4 cups uncooked oats. Mix well with spoon. Add 2 teaspoons vanilla. Drop onto wax paper with tablespoon to cool.
Saute oleo and onions. Add water and noodles; bring to a boil. Add broccoli and garlic powder. Cook until noodles and broccoli are done, about 15 minutes. Cool and add milk and cheese. Return to burner and stir until cheese is melted. Cook on low until ready to serve.
Brown hamburger, adding onion when about halfway done. Cook until onion is tender. Drain about 1/2 of liquid; add flour, salt, pepper and garlic powder. Cook for about 3 minutes, stirring constantly. Add soups and water. Cook for 10 minutes, stirring constantly. Reduce heat and add sour cream; let reheat to serving temperature. Serve over cooked egg noodles.
Brown hamburger; drain. Mix with all ingredients, except cheese, in casserole dish. Bake for 30 to 35 minutes at 350°. Top with cheese the last 5 minutes of baking time. Freezes well.
Cook tomatoes, onion, salt and pepper, cayenne and sugar for 15 minutes. Melt butter; blend in flour. Add milk gradually. Gradually add tomato mixture to milk mixture, stirring constantly. Serve.
Combine 1/2 cup sugar and water. Bring to a boil; stir until sugar dissolves. Boil, covered, over medium heat, for 5 minutes. Beat egg whites until stiff; gradually add remaining 1/4 cup sugar. Slowly pour hot syrup into whites; beat constantly until mixture has cooled. Pare and puree kiwi fruit to measure 3/4 cup. Gradually beat lemon-lime soda, kiwi fruit puree and lime juice into egg white mixture. Partially freeze. Spoon mixture into chilled mixer bowl and beat with chilled beaters until mixture is light and foamy. Return to freezer until firm.
Heat oil and add onion, celery, green pepper and meat. Cook until all meat changes color. In a large Dutch oven, combine meat mixture and all remaining ingredients except Parmesan. Simmer on low heat until liquid is almost gone and mixture is slightly thickened (about 30 minutes), stirring occasionally. Add Parmesan cheese just before serving.
Brown beef, onion and green pepper. Add 2/3 can of the tomato sauce and 2/3 of taco seasoning. Season with pepper and simmer until well blended. Set aside 1/2 cup of chips and 1/4 cup cheese. In 3-quart casserole, layer rest of ingredients twice in the following order: taco chips, stewed tomatoes, meat mixture, fresh tomatoes, beans, tomato sauce and cheese. Bake at 375° for 25 minutes, covered. Bake uncovered another 5 to 8 minutes. Serve with bottled hot sauce. Serves 10 easily.
Beat egg whites until stiff. Fold in sugar and pecans. Drop by spoonfuls onto greased cookie sheet. Bake at 250° for 30 minutes. Do not store in airtight container.
Cook potatoes	in water and	mash with milk or used leftover mashed potatoes. To the potatoes, add bread (cut into cubes), 2 eggs, parsley and broth. In tablespoon butter cook celery (that has been diced), onion and parsley until soft (saute or in microwave). Add to filling mixture. Butter ovenproof casserole dish; put mixture into dish and bake at 350° or until brown on top for 30 minutes.
Mix together the first 10 ingredients. Cream together remaining ingredients (except chocolate chips). Use half of the chocolate cake batter; spoon out the cream cheese and half of the chocolate chips. Spread over the top of the cake batter and pour rest of the batter over the top and top with chocolate chips. Bake at 350° for approximately 45 minutes.
Brown hamburger with onions. Add salt and pepper. Drain grease. Add taco seasoning and simmer. Bake potatoes and cut in half lengthwise. Scoop out center of potato, leaving 1/4 inch around edges. Place potatoes in baking dish and sprinkle with cheddar cheese. Add about 2 Tbsp. seasoned hamburger and top with mozzarella and cheddar cheese. Sprinkle on onion, chives, and bacon bits. Heat until cheese is melted and serve with sour cream.
Combine green beans, soup, milk, salt, pepper and 1/2 can fried onions in a casserole dish.
Place marshmallows, pumpkin, spices and salt in saucepan. Heat over low flame stirring until marshmallows are melted. Cool. Stir in half of the whipped cream. Carefully fold in remaining cream. Pour into pie shell. Chill until firm. Makes 6 servings.
Mix oleo, flour and pecans together. Press into pie shell (oblong pan). Bake at 350° for 20 minutes or until light brown. (Let cool.)
Wash scallops, cut in 3/4-inch pieces. Poach in boiling water 3 minutes. Drain and cover with cold water. Cook shrimp in boiling water and lemon, bay leaves and whole cloves 5 minutes. Drain and cool in cold water. Clean shrimp and cut in half lengthwise. Melt 1 1/4 pounds butter; add flour. Cook 8 to 10 minutes, do not brown. Add scalded milk and stir until thick and smooth. Clean lobster, remove bones and intestinal vein from tail. Cut in chunks. Saute lobster in butter until lobster is hot. Add shrimp and paprika; saute until seafood is done, about 3 minutes. Heat scallops to boiling. Remove from heat; drain. Add all seafood to sauce. Incorporate wine. Season lightly with salt. Garnish with parsley. Can be served in patty shell or toast, etc. Makes 50 portions.
Mix pudding and milk together. Add Cool Whip. Make layer of crackers, then pudding. Repeat this until you have a layer of crackers on top. Put frosting on top layer of crackers. Wonderful.
Combine all ingredients in a medium bowl. Mix well. Cover bowl and chill dressing for at least 30 minutes before serving.
Preheat oven to 350°. Cook macaroni until almost done (bakes easier this way). Beat egg together with milk and set aside. Layer grated cheese and macaroni in 2 quart casserole dish. Repeat layer. Pour milk and egg mixture over layered macaroni and cheese. Place pats of butter on top of mixture and sprinkle bread crumbs on top. Bake at 350° for one hour. Makes 6 servings.
Mix all ingredients; pour into a 9 x 13-inch greased and floured pan. Cook at 350° until brown.
Saute sausage in oil (lard or bacon drippings). Remove from pot. Season and brown chicken. Remove from pot. For brown jambalaya, add heaping tablespoon of brown sugar to oil and caramelize. For red jambalaya, delete this step.
Combine all ingredients except buttermilk in large bowl. Mix well. Add buttermilk; mix well. Knead on a floured surface. Place in a greased loaf pan. Bake at 400° for 45 minutes.
Mix sugar, milk and oleo in pan. Bring to rolling boil for 1 minute. Remove and add chocolate chips. Stir to spreading consistency and ice brownies.
Spread dessert topping on bottom of crust. Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in Cool Whip and chopped toffee bars. Spoon into crust. Freeze 4 hours or until set. Let stand at room temperature 15 minutes or until pie can be cut easily.
Pour stock and heat in covered pot. Cook onions slowly in skillet in butter until transparent. Cool 15 minutes. Add salt, sugar, flour and vermouth in pan. When mixed well, add to stock. Simmer in pot 1 hour.
Mix the first 5 ingredients. Combine mayonnaise, wine vinegar and sugar and let stand at room temperature. When ready to serve, pour on the dressing and mix.
Bring this to a boil for 2 minutes. Then add 72 Ritz crackers. Boil 2 minutes more. Set aside for 2 1/2 to 3 hours.
Cook potatoes until tender. Remove skins and slice potatoes. Put in buttered baking dish. Add sauteed onion and green pepper, pickles and cheese. Crisp fry bacon. Crumble and put on top. Place in 350° oven and heat long enough for cheese to melt. This can be made ahead of time.
Cut up dates and add soda. Pour boiling water over dates and cover. Cream shortening and sugar. Add beaten eggs alternately with flour and date mixture. Bake in moderate oven at 350° for 45 minutes to 1 hour.
First Layer: Combine flour, oleo and pecans. Mix well and spread into dish. Cook 10 to 15 minutes at 375°. Let cool completely.
Skin, trim and clean the camel, lamb and chickens. Boil until tender. (Be sure your pot is large enough.) Cook rice until fluffed. Fry nuts until brown; mix with rice. Hard boil the eggs and peel them. Then stuff the chickens with eggs and rice. Stuff the lamb with five of the chickens and some rice. Stuff the camel with the lamb and more rice. Broil in large oven or near a gas flame until brown. Spread the remaining mixed rice on a large tray and place the camel on top. Place the remaining stuffed chickens around the camel. Decorate rice with boiled eggs and nuts. And don't worry if there are more guests than you've expected, the recipe serves 80 to 100.
Thaw bread dough and let raise. Roll each loaf out on cookie sheet. Spread approximately 1 tablespoon mustard on each loaf. Layer alternately ham, cheeses, salami and pepperoni. Overlap middle section and pinch ends together. Pour melted butter on top and sprinkle with garlic salt. Bake at 350° uncovered 30 minutes.
Peel and stone avocados; cut into cubes. Combine avocados and onion in a medium size bowl. Toss gently to mix well. In a small bowl combine oil, lemon juice, scotch, sugar, salt and pepper; mix well. Pour over avocado mixture. Cover and refrigerate at least 2 hours, stirring occasionally. To serve, place orange sections on lettuce, pile on avocado mixture in center. Makes 6 servings.
Brown ground beef. Add onions, green pepper, parsley and celery. Cook until tender. Drain. Add tomatoes, tomato paste, tomato sauce, sugar, salt, garlic and pepper (to taste). Cook slowly 20 to 30 minutes. Add 1/2 cup Parmesan cheese. Lightly grease 9 x 13-inch pan. Layer as follows: meat sauce, noodles, meat sauce and cheeses. Bake for 45 minutes at 350°.
Mix all ingredients except flour together and cook over low heat until vegetables are tender. Add flour mixed with a little water until smooth. Add salt and pepper to taste.
Mix all ingredients. Bake in a 350° oven about 45 minutes. Bake a little longer if you don't defrost the spuds first.
Combine 1 1/2 cups cheese, both soups, onion and evaporated milk into saucepan and place on medium heat. Stir occasionally. Heat until all ingredients are mixed well and cheese is melted.
Cook 3/4 c. whipping cream and 7 1/2 squares of chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate melts and mixture is smooth. Pour into a large bowl. Whisk together remaining 3 cups of whipping cream, 9 yolks, 3/4 c. of sugar and 1 1/2 tsp. vanilla until sugar dissolves and mixture is smooth. Whisk 1 1/2 c. of egg mixture into chocolate mixture until smooth. Cover and chill remaining egg mixture. Pour chocolate mixture evenly into 9 (8 oz.) custard cups; place cups in a 13x9-inch pan. Add hot water to pan to a depth of 1/2 inch. Bake at 325° for 30 minutes or until almost set. (Center will be soft.) Slowly pour remaining egg mixture evenly over custards and bake 20 to 25 more minutes or until set. Cool custards in water in pan on a wire rack. Remove from pan; cover and chill at least 8 hours. Sprinkle each custard with 1 Tbsp. brown sugar; place custards in a pan. Torch top of custard with hot flame until sugar melts. Let stand for a few minutes to allow sugar to harden. If you do not have a torch you can use the broiler; 5 1/2 inches from heat (with electric oven door partially open) about 2 minutes.
Brown hamburger; drain off fat. Cook noodles; in casserole dish, combine cooked noodles, margarine, milk, soup and cheese sauce. Add meat; mix well. Microwave for 5 minutes. Serve hot.
Mix together and let it set a while so it can rise, then drop by teaspoon into hot oil. Cook until golden brown.
Cook and mash squash. Mix all ingredients together in greased baking dish. Bake at 425° for 15 minutes, then at 350° for 35 minutes.
Using a sharp knife, remove the layer of skin from ham, leaving a thin layer of fat to keep the meat juicy while baking. Score the surface of the ham in diamond pattern without cutting into the meat. Place a whole clove in center of half the diamonds. Brush top of ham with Dijon mustard and place in roasting pan.
Cook meat in oil until lightly browned. Mix in onion, salt, pepper and rice; cook 3 to 4 minutes. Remove from heat. Place cabbage in casserole. Pour meat mixture over it. Do not stir. Cover and bake at 325° for 1 1/2 hours.
Mix all ingredients except corn flake crumbs and butter. Pour mixture into 13 x 9-inch buttered casserole. Mix melted butter and corn flake crumbs. Spread evenly over top of casserole and bake for 45 minutes at 350°.
Cream the cream cheese, Miracle Whip and milk. Spread on dinner size plate about 1/4 inch thick. Spread 2/3 bottle cocktail sauce on top. Sprinkle shrimp on top of that. Dip into with your favorite kind of crackers.
Heat oil in large saucepan over medium heat. Add chicken; cook 5 to 10 minutes or until lightly browned, stirring frequently. Add onion; cook 3 to 5 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat to medium; cover and cook 30 to 40 minutes or until rice is tender. Stir occasionally so rice does not stick. Yields 9 to 10 cups.
Break eggs over apples, mixing very well. Add sugar, nuts and cinnamon. Add dry ingredients. Add oil and vanilla. Bake 60 or 70 minutes at 325° in 13 x 9 pan.
Combine sugar, flour and salt. Blend together with egg substitute in top of a double boiler. Cook, uncovered, over boiling water, stirring constantly until thickened. Reduce heat and cook for 4 to 5 minutes, continuing to stir. Remove from heat; add vanilla and nutmeg. Spread a small amount of custard on bottom of a 1 1/2-quart bowl or casserole. Add a layer of wafers, sliced bananas, custard, wafers, sliced bananas and ending with custard to make 3 layers. Place marshmallows on top and bake at 450° for 3 to 4 minutes until marshmallows are slightly brown. Serve warm or room temperature. Makes 8 servings.
Place 1/2 of beans in a 2-quart casserole. Top with 1/2 of onions; repeat. Combine catsup with sugar and pour over onions. Sprinkle bacon over top. Bake at 350° for 20 minutes.