HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak tree ears in hot water until they inflate, about 5 minutes. Drain, rinse well and chop. Soak cellophane noodles with cold water until pliable, about 5 minutes. Drain and with scissors, cut them into 2-inch lengths. Mix pork, crab, carrot, onion, salt, pepper, m.s.g, egg yolk, tree ears and noodles in a large bowl. Coat each rice paper wrapper with hot water by using pastry brush. Allow to stand a few moments to soften. Place a good tablespoon of filling mixture into a rice paper. Fold it up neatly (use egg white to seal). Deep-fry the folded rolls in oil at 350° to 375° immediately until golden brown. Place browned rolls on end in colander to drain off oil. Serve hot with nuoc mam dipping sauce or without.
Combine caramels and 1/3 cup milk in top of double boiler. Cook and stir constantly until caramels are completely melted. Remove from heat.
In large dish or plastic bag, combine juices, oil and dill weed; mix well. Add fish steaks. Cover marinated steaks and place in refrigerator for 2 hours. Turn occasionally. Grill or broil until fish flakes with fork. Frequently baste. Makes 4 servings.
Preheat oven to 350°. Lightly mix beef, bread crumbs, onion, 1/2 can sauce, egg, salt and pepper. Shape into loaf and put in shallow baking pan. Combine remaining ingredients and pour over meat loaf. Bake for 1 1/4 hours; baste occasionally.
Soften in cold water, dissolve over hot water.	Combine ingredients, adding gelatin mixture last. Put in greased fish mold and use sliced almonds on top to look like fish scales. Use olives for eyes after it has been refrigerated overnight and unmolded.
Brown hamburger and onion in frypan. Drain fat. Push hamburger and onion to side. Brown macaroni to yellowish-brown. Add remaining ingredients. Mix together. Cover and simmer 20 minutes.
Mix all of the ingredients and roll into a ball; let chill. Put parsley flakes and chopped pecans on wax paper and roll tuna ball in it.
Mix all ingredients together. Freeze. Serve with half Slush and half 7-Up.
Stir and cook gently 10 minutes over low heat. Cool 5 minutes. Pour over Rice Krispies mixed with 1/2 cup chopped nuts. Shape into balls. Roll into flaked coconut. Chill.
Sprinkle the rice into a 13 x 8 x 3-inch baking dish. Combine soup and water; pour over the rice. Place the chicken pieces, skin side up, in the dish. Sprinkle with salt and pepper. Place a slice of margarine on each piece of chicken. Bake at 350° for one hour.
Cook vegetables until tender, but not done. Mix with soup and pour into a buttered 8 x 11-inch glass dish. Top with cheese, then bread cubes. Pour melted butter over top. Bake at 350° until bubbly.
Combine all ingredients except grated cheese in ovenproof dish. Sprinkle top with grated cheese. Bake 1 hour at 300°. Serves 15. Serve with Fritos or Doritos.
Run pecans through medium blade food processor. Mix with other ingredients (except chili powder). Chill 15 minutes. Form into flat football shape and sprinkle with chili powder, covering completely. Chill to serving time.
Combine in bowl first 4 ingredients. Beat and add chocolate chips and set aside. Sift or mix the next 5 ingredients. Add remaining ingredients. Beat all ingredients together (dry and wet). It will be runny. Fill muffin cup 1/3 full with chocolate batter and add heaping teaspoonful of cream cheese mixture on top. Sprinkle with sugar. Makes 24 cupcakes. Bake at 350° for 30 to 35 minutes.
Cut meat in 3/4-inch wide strips with grain. Dissolve salt in warm water and add remaining ingredients. Soak meat in mixture for about 2 hours, turning frequently so each piece is drenched. Place strips on paper towels for a few minutes. Place on oven rack. Cook at 120° to 130° for 8 to 9 hours with oven door slightly cracked open. After cooking, turn off heat, open oven door and let air dry for 8 hours more. Package in bags or jars.
Pour 1 1/2 cups boiling water over the bulgur; soak for 2 to 3 hours. Drain well and add the tomatoes, parsley, pepper, chickpeas, green pepper, zucchini and carrot. Mix the ingredients that were in the jar well. Then mix all together and toss lightly. Chill 2 to 3 hours, blending flavors. Adjust fresh veggies according to availability and taste. Garnish with black olives and Feta cheese. Serve with wheat crackers. Makes a large salad. May keep up to 3 days.
Thaw broccoli. Mix all ingredients together. Put in greased casserole dish. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease 10-inch Bundt cake pan. Combine cake mix, gelatin, oil, nuts, eggs, flour and strawberries in large bowl. Beat at high speed for 3 minutes. Pour into pan and bake 55 minutes. Turn out to cool. Serve with Cool Whip or plain.
Mix the first 3 ingredients well and pack into a greased 9 x 13-inch pan. Bake 20 minutes at 350°.
Preheat oven to 350°. Place oil, half onion and parsley in baking dish. Place fillets on top. Combine remaining ingredients and pour over fish. Bake 35 to 40 minutes or until fish flakes easily with fork. Contains 147 calories, 4 grams fat and 152 mgs. sodium.
Reserve 2/3 cup broth. Pour remaining broth in shallow baking dish. Place squash, cut side down, in broth. Bake at 400° for 25 to 35 minutes. In medium saucepan, over medium heat, heat reserved broth and margarine until margarine melts. Stir in stuffing mix, pecans and raisins. Turn squash over, cut side up. Spoon stuffing into squash cavities. Bake 20 minutes more or until squash is done, basting with broth after 10 minutes. Serves 4.
Put the ice, orange juice and soda into a cup. Mix until orange color is gone. Put ice in. Let it rest for 5 minutes. Drink and enjoy. Makes 1 serving.
Mix all ingredients thoroughly with electric mixer. Pour into unbaked pie shell. Bake at 350° for 30 minutes.
Soften and spread cookie dough on a large pizza pan. (Cook following directions on cookie package.)
Cook carrots in a small amount of boiling water about 5 minutes or until crisp-tender; drain. Combine carrots, onions and green peppers; set aside. Combine vinegar, oil, sugar, mustard and Worcestershire sauce in a jar. Cover tightly and shake vigorously. Pour over vegetables; toss lightly with a fork. Refrigerate overnight. Yield: 6 servings.
Cut chicken breasts by enough to stuff and roll. Make stuffing according to package. Place equal amounts of stuffing in each breast. Roll up jelly roll fashion. Wrap with bacon. Bake in pan at 350° for 1 hour. Serve with baked potatoes and salad.
Combine lemon juice and honey; set aside. In a wok or large skillet, heat oil on medium-high. Add squash, garlic and ginger. Stir-fry about 3 minutes. Add the broccoli, celery and onion; stir-fry 3 to 4 minutes or until crisp-tender. Remove from heat and quickly toss with the honey mixture. Sprinkle with sunflower seeds. Makes 6 servings.
Heat oven to 400° (moderate hot). Mix sugar, shortening, eggs and pumpkin thoroughly. Measure flour by dipping method or by sifting. Blend dry ingredients; add to pumpkin mixture, stirring until well blended. Add raisins and pecans. Drop batter by teaspoonfuls on ungreased baking sheet. Bake 12 to 15 minutes, or until lightly browned. Cookies may be iced when cool with a thin butter icing. Makes about 6 dozen cookies.
Brown beef in a large skillet; pour off fat. Add beans, barbecue sauce and peppers. Cook, stirring frequently, until bubbly-hot. Serve over warmed hamburger buns.
Cream sugar and oil. Add eggs and vanilla, beating well. Add zucchini. Sift flour, baking powder, soda, salt, cinnamon and ginger. Mix in gradually with the sugar, oil and egg mixture. Mix well. Add pecans. Pour in two loaf pans, greased and floured. Bake at 325° for 1 hour.
Cut pork into bite size pieces. Place in plastic bag with taco mix and shake until well coated. Brown in skillet in small amount of oil. Add salsa and marmalade; simmer for 10 minutes or until pork is done. Serve over rice.
In a bowl, mix cornmeal and flour. Add all other ingredients except buttermilk; stir well. Add enough buttermilk needed for your cornbread batter. Pour into greased muffin tins. Bake at 400° for 15 to 20 minutes until done and lightly browned.
Combine beans, broth, water, onion and garlic in Dutch oven. Add chicken, chilies, cumin, oregano, red pepper and cloves. Cover and cook 30 minutes. Cover with cheese and serve.
Place crust in 9-inch pie pan. Turn under edges and flute. Place apples in bottom of unbaked crust; cover with caramel topping. In a bowl, combine cream cheese, sugar and vanilla, mixing well until blended. Add eggs, one at a time, mixing well after each addition. Pour this mixture over caramel topping. Bake at 325° for 45 minutes. Chill. To serve, garnish with additional caramel topping.
Beat baking mix, eggs, milk and sour cream with hand beater until smooth. Stir in berries. For each pancake, pour 1/2 cup batter onto hot grill. Cook until pancakes are dry around edges. Turn. Cook other side until golden brown. Yield: about 15 pancakes.
Cook beef until done. Add carrots, potatoes and salt and pepper to taste. Add mushroom soup; simmer until done. Serve with salad and rolls.
Brown hamburger meat and drain fat off. Add chopped onion, beans, corn and tomato sauce. Cook about 5 minutes, then it's ready to eat.
Salt and pepper to taste. Fix 2 cups Minute rice, using regular or wild rice. Place in baking dish with the rice on the bottom, grilled chicken breasts next and then cooked vegetables. Top with good helping of Monterey Jack cheese. Bake or microwave only long enough for cheese to melt.
Mash avocado with lemon. Add crabmeat and mix gently. In a separate bowl, combine next 6 ingredients and mix well. Fold in avocado-crab mixture. Chill before serving with tortilla chips.
Cut turkey in small pieces. Pour oil in skillet. Add turkey. Saute over medium heat for 4 to 5 minutes or until turkey is light brown. Add celery, onions, carrots and green pepper. Saute 8 to 10 minutes. Add garlic. Cook slowly over low heat for 5 minutes, stirring occasionally. Pour soup and chicken broth in a saucepan and stir over medium heat. Add turkey, vegetable mixture, corn, peas, Brussels sprouts, broccoli, bay leaves and pepper. Stir. Cover and simmer over low heat for 15 minutes. Remove bay leaves. Stir.
Cook macaroni according to directions. Cut up remaining ingredients into bite sized pieces and mix in a large bowl with macaroni. Prepare dressing according to directions and pour 1-1 1/2 c. on salad.
Separate cucumber slices and onion rings. Mix together next 4 ingredients. Chill both mixes and toss together gently, shortly before serving.
Mix thoroughly 1/2 of the tomato soup with ground beef, bread crumbs, egg, onion, salt and pepper. Shape into 2 loaves. In skillet, brown on both sides in shortening. Cover and cook over low heat for 25 minutes. Spoon off fat. Top with the remaining soup, water and horseradish. Cook, uncovered, for 10 minutes. Serves 6.
Melt marshmallows in hot milk and put aside to cool. Cream the cheese and then add melted marshmallows. Fold in whipped cream. Let set in refrigerator overnight (not freezer).
Mix dry ingredients. Add some of the milk to mix well, then add remaining milk. Add eggs and vanilla and mix well. Cook in skillet over medium heat, stirring constantly until thickened.
In a slow cooker, add beans, chili, tomatoes and cheese. Cook until cheese melts. Right before serving, add Cool Whip. Serve over Fritos.
Heat oven to 350°. Heat oleo, sugar, brown sugar and vanilla until blended. Add eggs and milk; beat well. Stir together flour, cocoa, soda and salt. Gradually add to butter mixture. Stir in chocolate chips. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 11 minutes. Cool 1 minute before removing to wire rack. Press kisses into center of each cookie (if desired). Makes about 4 dozen.
Mix jello with 1 cup of boiling water. Use pineapple juice and enough water to make 1 cup liquid. Add pineapple, oranges, cranberry sauce, nuts and apples. Mix well and pour in pan or mold.
Cook rice in chicken broth until done. Add soup, cheese, salad dressing, pimento and olives. Mix thoroughly. Pour into greased casserole. Top with asparagus spears. Pour juice from can over top. Top with 1 cup Stove Top crumbs. Cover with cheese. Bake 30 minutes in a 350° oven.
Combine cream cheese, mayonnaise, onions, olive and peppers. Spread thin layer on a tortilla. Arrange 4 slices of meat on top of spread.
Fits on salad size plate. Blend softened butter, cheeses, onion and olives. Shape in ball and roll in almonds. Refrigerate. This also freezes well. Serve with crackers.
Beat egg and sugar. Add flour alternately with milk in which bicarbonate of soda has been dissolved. Add melted butter. Have ready a hot greased pan or griddle iron. Put mixture in dessertspoonfuls in pan or on griddle iron. Brown both sides, lift out and drain on absorbent paper. Serve topped with jam and whipped cream for morning or afternoon tea.
Combine flour, baking powder, salt, pudding mix, butter, egg and milk. Pour into 10-inch casserole (greased). Drain peaches, reserving 1/2 cup of juice. Place peach slices over batter. Combine 1/2 cup of sugar and 1/2 cup peach juice with cream cheese. Spread over peaches. Sprinkle 1 tablespoon of sugar and cinnamon over. Bake at 350° for 35 minutes. Serve warm with ice cream.
Muffuletta: Drain black olives, green olives and pickled Italian vegetables, chopped very fine.
Mix together in saucepan peaches, sugar, lemon juice and pineapple; stir, bring to full boil. Boil 15 minutes on medium high. Add 1 large package orange Jell-O (6 ounces) and boil for 5 minutes. Makes 5 1/2 pints.
Melt the Hershey bars in a double boiler. Add half large Cool Whip, then pour in cooked pie crust. Put rest of Cool Whip on top, then chill for 1 hour.
Mix macaroni, mushrooms and pimento. Melt the cheese, canned milk, onion, salt, pepper and Worcestershire sauce. Mix cheese sauce and macaroni mixture together. Bake at 350° for 25 minutes. May be topped with tomato slices, if desired.
In a saucepan, heat milk and shortening until shortening is melted. In a large bowl, mix together flour, sugar, salt and yeast. Gradually stir in hot liquid. Add egg and stir well. Mix in enough flour for kneading consistency. Knead 5 minutes. Cover dough and let rest 10 minutes. Pinch off a small piece of dough and shape for rolls. Place rolls in a greased pan. When pan is filled, cover rolls and let rise in a warm place, free from draft, 45 minutes. Preheat oven to 325°. Bake 20 minutes. Makes about 3 dozen.
Cream butter, Crisco and sugar. Add eggs one at a time. Add flour and milk (small amounts). Beat well after each addition. Add flavoring and coconut. Pour into a tube pan and bake at 300° for 1 1/2 hours.
Grease casserole or roasting pan (with a cover). Put rice over bottom. Thin slices of butter on rice (here and there). Chicken pieces next, salt and pepper, sprinkle onion soup mix over chicken. Dissolve bouillon cubes in two cups of hot water. Pour chicken over all. Bake covered at 350° for 1 1/4 hours. Rice should be moist, but now swimming in liquid.
Chill one orange and one lemon for garnish. Squeeze juice from other orange and lemon. Place juices, wine, sugar and brandy in a large pitcher or bowl. Stir to dissolve sugar; chill. Just before serving, divide mixture into 2 pitchers or pour into bowl. Cut chilled orange into wedges. Slice chilled lemon into cartwheels. Core apple and cut into wedges. Thread fruit on 2 long skewers to stand in pitchers or float in fruit bowl. Slowly pour in chilled carbonated water. Makes about 24 (4 ounce) servings.
Place Bunker Hill gravy and beef chunks in a skillet. Stir in mushrooms, Worcestershire, sour cream, onion powder and black pepper. Simmer about 10 minutes. Serve over cooked noodles or rice.
Prepare linguine according to package directions. Drain. In a medium saucepan, melt margarine. Add mushrooms and garlic. Cook until tender. Stir in flour. Gradually blend in reserved clam liquid and half and half. Cook and stir until thickened. Add clams, Parmesan cheese, sherry (if desired), parsley and pepper. Heat through. Do not boil. Serve over hot cooked linguine. Refrigerate leftovers.
Mix flour and brown sugar; cut in margarine until mixture resembles coarse crumbs. Stir in chopped pecans. Press in 9 x 13-inch pan. Bake at 400° for 15 minutes. Cool. Cream cheese and sugar and set aside. Whip Dream Whip according to directions (on package). Fold in cheese and sugar mixture and blend well. Pour over cool crust in pan. Mix in a saucepan sugar, cornstarch, jello, dash of salt and boiling water. Bring to a rolling boil; stir often. Remove from heat as soon as it comes to a boil. Add a few drops of red food coloring. Set aside to cool. After mixture is cool, mix in strawberries. Pour over filling. Refrigerate at least 3 hours before serving.
Heat oven to 350°. Beat eggs, sugar and salt slightly to mix. Stir in scalded milk. Add vanilla. Pour into 6 custard cups or a 1 1/2-quart baking dish; set in a pan of hot water (1-inch deep). Sprinkle a little nutmeg over tops. Bake 45 to 50 minutes or just until a silver knife comes out clean. (Soft center sets as it stands.) Immediately remove from oven. Serve cool or chilled in same cups or dessert plates or unmold and serve. Pass grape or other fruit juice to cover, if desired. Makes 6 servings.
Mix cheeses thoroughly. Pat out in a shallow pan. Sprinkle 1/2 taco mix over top; refrigerate. Cook hamburg; drain and crumble. Put layer of ground beef on top of cheese mixture. Sprinkle a little taco sauce on. Add layer of green pepper and onions, then a layer of cheese. Sprinkle rest of dry mix sauce over top, then tomatoes last. Serve with round corn chips.
Brown ground beef, bacon and onion; drain. Add brown sugar, salt, vinegar, dry mustard and catsup. Add 1 can of each bean with juice. Bake, uncovered, 1 hour in an oven at 350° or in a crock-pot and simmer 3 to 3 1/2 hours.
Mix all ingredients, except bread crumbs and margarine. Place mixture in buttered 9 x 12-inch pan or casserole dish. Brown bread crumbs lightly in margarine. Sprinkle over casserole. Refrigerate overnight. Remove from refrigerator 1 hour before cooking. Bake 40 to 45 minutes at 350°. Yields 8 servings.
Combine milk, eggs, biscuit mix, sugar, margarine and vanilla in blender. Cover and blend 3 minutes on low speed. Pour into 9-inch greased pie pan. (I use Pam or Mazola spray.) Let stand 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes.
Combine the first five ingredients; rub over tenderloins. Cover and refrigerate for 2 to 4 hours. Grill over hot coals for 15 minutes per side or until juices run clear or the internal temperature reaches 160°. Yields 8 servings.
Mix together all ingredients. Chill. Cut off the top of a round loaf of sourdough French bread. Carefully hollow out the inside of the bread and cube it. Fill bread with dip mixture. Pass chips, crackers and French bread for dipping.
Shake all ingredients in tightly covered container; refrigerate. Shake dressing before serving. Makes approximately 3/4 cup of dressing. Contains 90 calories per tablespoon.
Thaw broccoli and shred cheese. Mix ingredients together. Pour in a well-greased 9 x 13-inch pan. Bake at 400° for 35 to 40 minutes.
Cook milk, water, evaporated milk, rice, salt and pudding for 1 1/4 hours, stirring occasionally. Mix eggs, sugar and vanilla together in bowl. Beat well. Add to rice and milk mixture. Simmer 10 minutes more.
After washing meat, place meat in large casserole dish. Pour water, Italian mix and sprinkle of pepper. Place meat in preheated oven at 350° for 3 to 4 hours or until tender.
Saute onion in oleo until clear. Drain. Drain chicken and cut up in bite size pieces. Add 1 cup cheese, sour cream, hot sauce, onion, salt and pepper. Mix well. Roll biscuits as thin as possible. Spread chicken mixture on biscuits. Roll up as for jelly roll. Place on cookie sheet and bake 12 minutes at 450°.
Boil chicken until done, mix with soup, Veg-All and half of onions in bowl. Pour into pie shell. Bake at 350° for 30 minutes. Then sprinkle the remaining onions on top. Then brown a little.
Mix first 3 ingredients and bake in greased 8-inch pan at 400° for 15 to 20 minutes. Cool and crumble; set aside.
Dilute orange juice with the water. Mix all ingredients and chill well. If desired, float chunks of pineapple and fresh oranges on top. Can be served plain or can add orange sherbet for a sweeter punch. Makes 43 (6 ounce) servings.
Heat ungreased muffin pans in a 400° oven for 10 minutes. Combine cornmeal, soda and salt in large bowl; stir in pimiento, cheese, onions, chiles and garlic. Make a well in center of mixture.	Combine eggs, milk and corn; add to dry mixture, stirring	just until moistened. Spoon into prepared muffin pans, filling three-fourths full. Bake at 400° for 30 minutes, until golden. Remove from pans immediately. Yields 1 1/2 dozen.
Mix in saucepan the sugar and syrup and bring to a boil. Boil for 1 minute. Remove from heat and add peanut butter and mix. Pour over corn flakes-coconut mixture that is in a very large bowl, that has been sprayed with Pam. Spray Pam on hands as needed while making mixture into balls. Place on wax paper.
Mix all ingredients together; add enough flour to make a real stiff dough. Knead well. Roll out dough and cut with a cookie cutter. Put a raisin on top and bake for about 10 minutes, or until done.
Chill large mixing bowl in refrigerator. In another bowl, mix jello according to directions. Put in refrigerator just until it begins to set up. While jello is chilling, crush box vanilla wafers. Put layer in 13 x 9-inch baking dish, saving enough to sprinkle on top. Remove jello and beat with mixer for at least 5 minutes until most of large bubbles are gone; set aside. Pour chilled evaporated milk into the large chilled bowl. Beat on high speed at least 5 minutes until milk is thick and smooth. Fold in jello mixture, sugar, vanilla and lemon juice. Mix well. Spoon, don't pour, jello/milk mixture onto layer of crushed wafers. Sprinkle remainder of wafers on top. Refrigerate until firm, then enjoy! Store leftovers in refrigerator.
Grate cheese. Mix all ingredients. Roll in chili seasoning mix and pecans. Chill.
Mix together sugar, flour and cinnamon. Mix lightly through berries. Pour into pastry shell; dot with butter. Add top crust and decorate and perforate. Bake in 425° oven for 35 to 45 minutes.
Preheat oven to 350°. Combine in a sifter 1/4 cup of the sugar, cake flour and salt. Sift mixture 3 times. Put whites into bowl of electric mixer and beat until foamy. Add cream of tartar. Continue beating, gradually adding remaining sugar, one tablespoon at a time. Fold in vanilla and almond extracts. Sift approximately 1/4 of flour mixture over the batter. Fold in with rubber spatula. Continue adding flour and fold after each addition.
Combine sugar, salt and cornstarch in top part of double boiler. Stir in vinegar; cook over low heat, stirring constantly, until smooth and thickened. Add butter, onion and beets. Place over hot water and cook 15 to 20 minutes.
Saute first 4 ingredients 15 to 20 minutes in heavy skillet. Remove to large bowl. Brown ground beef; drain. Add water, gravy mix and seasonings; simmer for 5 minutes. Add sauteed vegetables. Spread out pastry pockets as directed. Add 2 tablespoons (or so) filling. Fold over and pinch together. Make 3 to 4 slits in back. Brush with egg mixed with water. Bake at 400° for 30 minutes, until golden brown.
Chop tomatoes, onion, basil, and parsley to taste. Mince garlic. Mix together and add olive oil. Mixture will be liquidly. Spoon onto bread slice and top with cheese. Serve immediately.
Mix altogether and fold in 2 cups sour cream. Put in 9 x 13-inch pan. Bake at 350° for 40 minutes or until firm.
Heat oven to 325°. Beat eggs, milk and seasonings. Mix in remaining foods. Pour into greased 11 x 7-inch or 8 x 8-inch baking dish. Bake, uncovered, 40 to 45 minutes, or until omelet is set.