HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in 12 x 8-inch dish at High for 2 minutes. Stir in beef, garlic and ginger; cook at High 3 1/2 to 4 minutes. Stir twice. Add broccoli. Cover with plastic wrap. Cook at High 5 to 6 minutes or until broccoli is tender-crisp. Stir once. Blend cornstarch with broth and soy sauce until smooth; stir in beef mixture. Cook at High 3 to 4 minutes or until sauce is thicker; stir once. Yields 4 servings.
In skillet, brown and break up the hamburger. Add onion, garlic and oregano; simmer. Pour off fat. Set aside. In casserole dish, add tomato soup, 2 cups of cheese, salt, water and cooked noodles. Mix together. Take hamburger and combine with other ingredients in casserole dish. Add remaining cup of cheese to the top. Bake at 350° for 40 minutes.
Dissolve gelatin in 1 cup of boiling water. Add 1 cup of cold water. After this mixture cools, add other ingredients. Pour into ring mold and let chill. Remove from mold when firm.
Mix all ingredients and roll thin. Spray cookie sheet with Pam. Cook in 325° oven. Remove from cookie sheet while warm.
*May substitute cream of mushroom soup and blend half the onions into the bean mixture, placing the other half on top.
Brown beef and onion; drain off fat. Sprinkle with salt and pepper. Halve peppers; remove seeds. Place peppers in 10 x 8 x 2-inch baking dish. Sprinkle with cheese; top with meat. Repeat until all used. Combine milk, eggs and flour. Beat until smooth; pour over chilies. Bake in oven for 45 to 50 minutes at 350° or until knife inserted comes out clean. Cool 5 minutes before serving. Serves 6.
Crumble ground beef into slow cooker. Add beans, onion and garlic. In medium bowl, stir tomatoes with juice, tomato paste, water, chili powder, salt, oregano, cumin and pepper until blended. Stir into meat mixture. Scrape down sides of slow cooker. Cover and cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours or until onion is tender.
Cream sugar and shortening, then beat in eggs, one at a time. Add remaining ingredients, beating well. Bake in tube pan at 350° for 1 hour and 15 minutes.
Remove meat from bones and tear into small pieces. Mix cheese, soup and mayonnaise. Place layer of chicken in buttered casserole or baking dish. Add a layer of broccoli. Pour half the soup mixture over first layer. Add another layer of the remaining chicken; remaining broccoli and remaining soup mixture. Sprinkle Pepperidge Farm dressing over this about 1/4 to 1/2 inch thick and bake at 350° for 30 minutes in preheated oven.
Heat bacon drippings and oil in large skillet. Stir in cabbage, celery, onion, green pepper and tomatoes. Sprinkle with sugar and salt. Cover and cook over medium heat for 5 minutes. Stir once or twice during cooking.
Combine graham cracker crumbs, sugar and melted margarine. Press into a 9-inch pie pan. Mix together the yogurt and whipped topping. Pour into crust. Top with fruit of your choice. Refrigerate at least 2 hours before serving.
Drain salmon, reserving 2 teaspoons oil. Combine cream cheese, liquid smoke and oil. Stir in onions. Fold in salmon. Refrigerate overnight. Serve with crackers.
Preheat oven to hot, 450°. Combine flour, baking powder, baking soda and salt in bowl. Stir in cheese. Add butter until mixture resembles coarse meal. Stir in enough buttermilk just until dough holds together. Knead dough slightly on a lightly floured surface. Pat or roll out 1/2-inch thick. Cut out biscuits with 2-inch cutter. Place on ungreased baking sheet. Bake in preheated hot oven, 450° for 12 to 15 minutes or until lightly browned. Makes 10 biscuits.
In a 3-quart saucepan, combine soup and 2 2/3 cups of milk; bring to a boil over medium heat. Reduce heat. In a bowl, combine biscuit mix with remaining milk just until blended. Drop by rounded tablespoonfuls onto simmering soup. Cook, uncovered, for 10 minutes. Cover and simmer 10 to 12 minutes longer or until dumplings test done (do not lift lid while simmering). Yields 4 servings.
Boil water. Add 1/8 teaspoon salt and shortening. Add flour, stirring until it is not sticky. Let cool. Add 4 eggs, 1 at a time, beating thoroughly after each. Place on cookie sheet, about 1 rounded tablespoonful per cream puff. Bake at 450° for 20 minutes, then at 350° for 20 minutes.
Cook ground beef and drain. Add onion, tomatoes, ketchup, steak sauce and green peppers. Simmer for 30 minutes. Cook macaroni and drain. Add beef mixture, salt and pepper to taste. Add soup and mix well. Pour in baking dish. Sprinkle with cheese. Bake at 350° for 30 minutes.
Layer all the ingredients, except the mayo and sugar. Spread the mayo over top, like icing. Sprinkle sugar over mayo.
Saute onions in oil. Add peppers and garlic. Later, add tomato, paprika and water as much as needed. Cook until ready, 3/4 to 1 hour, slowly until tender and thick. Stir once in a while.
Toss cabbage, peppers, onion and carrots together. Mix mayonnaise, Old Bay, vinegar and sugar. Add to mixture. Chill and serve.
In 4-quart pan, cook oysters with liquid, over low heat until edges of oysters just begin to curl. Add milk, margarine or butter, salt and pepper. Heat slowly until hot; do not boil. For extra zip, sprinkle seafood seasoning on each serving. Makes about 6 cups of stew.
Mix pudding according to box. Layer as follows: graham crackers, instant vanilla pudding, graham crackers, instant vanilla pudding, graham crackers and chocolate pie filling.
Mix softened cream cheese, chopped ham, onions and Worcestershire sauce with mixer. Shape into a ball. Roll in chopped nuts. Chill.
Butter a cookie sheet or line with wax paper. Cook sugars and milk over medium heat, stirring until mixture starts to boil. Add butter, pecans and soda. Cook, stirring occasionally, until it reaches the soft ball stage (when a bit of candy mixture dropped into cold water forms a soft ball) or 238° on a candy thermometer. Remove from heat and beat with a spoon until mixture is creamy and begins to thicken. Drop by teaspoonfuls onto cookie sheet. (If mixture becomes too hard, return to heat and add a little water.) Makes 24 small pralines.
Mix all ingredients and pour into well-greased 9 x 5-inch loaf pan. Place in oven and bake for 1 hour at 350°.
Combine chips and peanut butter in a large microwavable bowl. Nuke at 2/3 power for 5 minutes. Stir until melted and fold in marshmallows and peanuts. Spread in 13 x 9-inch cake pan and refrigerate 2 hours.
Preheat oven to 450°. Line cookie sheet with foil. Brush with 1 teaspoon of oil. Cut potatoes lengthwise into 1/2-inch thick wedges. Transfer to a large bowl. Add remaining teaspoon of oil, salt and pepper. Toss. Spread potatoes in single layer on prepared cookie sheet. Bake 25 to 30 minutes, until golden and crisp. Makes 4 servings.
Trim crusts from bread and cut into cubes. Beat eggs and milk; add seasonings. Lightly butter a 2-quart casserole. Line bottom with 1/2 of the bread cubes and sprinkle with 1/3 of the cheese. Repeat cheese and bread layers, then pour milk and egg mixture over all. Bake at 350° for 50 minutes. Remove from oven. Top with remaining cheese and sprinkle with parsley. Return to oven and bake 10 minutes more. Serves 8.
Cover chicken with water. Add 1/4 cup dried onion and 2 tablespoons salt. Cook to debone. Remove and cool. Cook noodles in chicken broth until tender; drain. Rinse in cold water. When chicken is cool, debone and cut into good-sized pieces. Combine with noodles and rest of ingredients and toss with dressing. Chill; cut chestnuts into quarters, ripe olives in halves and artichokes into quarters.
Mix flour and salt. Combine milk and eggs and add to flour. Beat well. Pour into hot drippings in pan, all at once. Bake at 400° for 30 minutes. While roast is cooking, chill mixture in refrigerator.
Put sugar and milk in saucepan and boil, stirring constantly, until syrup reaches soft ball stage. Remove from heat. Add margarine but do not stir and set aside to cool to lukewarm. Add vanilla; beat until mixture is thick and creamy. Stir in nuts. Pour into lightly greased 9 x 5 x 3-inch pan. Cool and cut into squares.
Sift dry ingredients; add coconut. Mix thoroughly. Combine liquid ingredients. Stir into dry ingredients. Blend carefully. Let stand 20 minutes. Pour into a 9 x 5 x 3-inch loaf pan. Bake for 45 to 50 minutes in a moderate oven at 350°.
Chop tomatoes and cucumbers medium fine. Prepare tahini by mixing it with 2 tablespoons warm water. Add lemon juice and mix tomatoes with other ingredients. Garnish with olive oil. Chopped onions and dried mint are optional.
Combine marshmallows, margarine and vanilla. Melt slowly on low heat. Add food coloring after marshmallows are melted. Stir to blend the coloring. Remove from heat. Stir corn flakes until all are green. Empty corn flakes onto tray covered with waxed paper. Using your hands, mold the mixture into a circle. You can use cherries to decorate.
Cook spaghetti in 4 quarts of boiling water until tender. Drain. Brown hamburger in skillet. Mix spaghetti, hamburger and spaghetti sauce together in pan. Heat until hot. Top with Parmesan cheese, if desired. Serve with crackers or garlic bread.
Combine all ingredients in a small heavy saucepan; cook over medium heat, stirring constantly, until thoroughly heated and cheese melts. Transfer to fondue pot; place over heating unit to keep hot. Serve with breadsticks, apple slices or nacho chips.
Soak bread and rice in milk. Add remaining ingredients except tomato juice and tomatoes. Form into balls. Place in baking pan. Pour tomato juice and tomatoes over balls. Bake at 325° to 350° for 1 hour and 30 minutes.
Saute rice in oil until golden; add remaining ingredients. Stir well, then cover for 25 minutes or until dry on low heat.
Mix all ingredients and pour in a large greased casserole dish. Cover with crust (recipe follows).
Combine ground beef, onion, celery and garlic in a Dutch oven; cook until beef is browned, stirring to crumble meat. Drain. Add remaining ingredients; cover, reduce heat and simmer 1 hour, stirring frequently. Yield: about 8 cups.
Fry meat and seasonings. Add tomato sauce, hominy and chili powder. Simmer about 30 minutes.
Cream butter and cream cheese together, and eggs, vanilla extract, almond extract. Add flour and sugar. Grease and flour bundt pan and bake at 325° for 1 1/2-2 hours.
Cream shortening and sugar together until light and fluffy. Add eggs, one at a time. Mix flour, baking powder and salt. Add alternately with milk and vanilla to first mixture. Pour batter into greased and floured tube pan. Bake at 325° for 1 hour.
Cook chicken until done, in 8 cups of water. Take chicken out of water. Add all ingredients except for chicken and rice. Cook for 15 minutes. Add chicken and rice. Cook for 10 minutes.
Brown sausage on medium heat lifting from the pan frequently so it doesn't stick. After browning sausage, add water to sausage to continue cooking. Remove seeds from green peppers and cut in strips. Slice onions. Add both to sausage and continue cooking until sausage is done. This is a very versatile recipe. Just increase or decrease the amount of sausage, peppers and onions as you need.
Combine and mix well cake mix, nuts, 1/3 cup milk and butter. Press half of mixture into the bottom of a greased 9 x 13-inch Pyrex dish; bake at 350° for 8 minutes. Melt caramel candy in top of double boiler with 1/2 cup milk (or microwave). When caramel mixture is well mixed, pour over baked mixture. Cover with chocolate chips and pour rest of dough on top of chips. Bake for 18 minutes at 350°. Cool before slicing.
Rinse and scrub potatoes. Pat dry. Prick with a fork. Bake at 375° until done. Cut a thin slice off top of each potato. Scoop out pulp. Put in a bowl.
Cook squash and onion in salted water for 5 minutes; drain. Combine soup, sour cream, melted oleo and seasoning mixture (from Stove Top dressing). Butter casserole dish; put 1/2 bread crumbs from Stove Top. Add squash, onion and carrots. Spoon on soup mixture; top with rest of bread crumbs. Bake for 25 to 30 minutes at 350°.
Soften cream cheese for 20 seconds in the microwave. Add the sugar and mix it with a spoon until completely soft. Add the milk and keep mixing, then add the fruit cocktail (with the syrup).
Preheat oven to 350°. Prepare muffin pan with paper muffin cups. In medium bowl, combine bananas, maple syrup, orange juice, applesauce, ginger and lemon. Mix the flour, baking powder, baking soda and salt together in a large bowl. Add the banana mixture and mix. Do not overmix. Spoon the batter into paper muffin cups, filling each cup about 3/4 full. Bake 20 to 25 minutes. Test with a toothpick. Cool. Makes 12 muffins. Calories: 137. Fat: 0.4 grams. Fat: 3%.
Thaw spinach; drain and squeeze out moisture. Lay on paper towels to dry. Mix thawed and dry spinach with remaining ingredients. Chill for at least two hours. Serve with raw vegetables.
Thoroughly cream butter, peanut butter, sugars, egg and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Press 5 peanut halves atop each, or crisscross with fork tines. Bake at 350° for 8 to 10 minutes. Cool slightly; remove from pan.
Preheat oven to 450°. Place pie crust in pie pan. Bake crust 5 to 7 minutes or until very light brown. Remove from oven and let cool. Reduce oven temperature to 325°.
Combine cream cheese, condensed milk, lemon juice and vanilla with a mixer until smooth. Add 1/2 cup of fruit and mix for 30 seconds. Pour into pie crust and chill in freezer for 2 hours. Top with remaining fruit and serve chilled.
Cook sausage until done. Crumble and then drain. Prepare 9-inch pie shell. Mix cheese and sausage. Sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and add to egg mixture. Pour into shell. Bake at 375° for 40 to 45 minutes. Place foil around edges so it will not burn during this time.
Wash, pare and dice eggplant. Cook in boiling, salted water about 5 minutes. Drain and place in greased casserole.
Wash potatoes and pat dry. Quarter each potato. Cut each quarter crosswise into 1/4-inch slices, cutting to, but not through, bottom of potato to resemble a fan. Place each potato wedge, skin side down, on large baking sheet. Set aside. Combine all remaining ingredients and mix well. Brush tops and sides of potatoes with mixture. Bake, uncovered, at 425° for 35 to 40 minutes.
Beat cream cheese and butter until light and fluffy. Mix in about 1/2 of the cake mix, the egg and vanilla until smooth. Stir in remaining cake mix and nuts. Drop dough by teaspoonful onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Cool slightly; remove from cookie sheet. Makes about 5 dozen cookies.
Heat to boiling the lemon juice, pineapple juice and sugar. Remove from heat. Beat egg yolks well and add small amount of hot fruit syrup slowly. Return heated mixture to the hot syrup, beating constantly with wire whip. Return to low heat and cook until thickened. Cool. Fold in whipped cream and nutmeg. Makes 1 1/2 cups.
In large mixer bowl, stir flour, soda and salt together. Add remaining ingredients, except candy and mix at medium speed of electric mixer until well combined, scraping bowl occasionally. Chill dough for 30 minutes.
Heat oil in a large pot. Add onion and cook over low heat to wilt (10 minutes). Add garlic, celery and carrot. Cook, stirring, 1 minute longer. Mix in spices and herbs. Add bell peppers, beans, tomatoes with juice and vegetable broth. (I used dried vegetable broth or water.) Bring to a boil. Reduce heat to medium-low and cook, partially covered, for 10 minutes. One-half hour before serving, add zucchini and/or other leftover veggies and bring to a boil. Stir in rice, cover and heat on low heat for 20 minutes only. Add parsley and serve. (I added some salsa to taste for an extra zing.)
Mix everything except muffins. Spread mixture on muffins. Put under broiler until brown and bubbly. Cut muffins into 4 pieces and serve.
Cook peanuts at 325° until done (toasted). Mix sugar, water and Karo. Cook mixture, stirring constantly, until it starts to boil. Let it boil until it reaches 236° on a candy thermometer (or until it forms soft ball in cup of cold water). Take off heat and add oleo and vanilla. Beat until it starts to thicken. Add peanuts. Drop by teaspoonfuls onto wax paper.
Preheat oven to 350°. Lightly spray 9 x 13 pan with vegetable oil spray. Place all ingredients in large mixing bowl and beat with electric mixer on low for 1 minute. Scrape bowl and mix on medium for 2 minutes. The batter will look thick and well blended. Pour into pan, smoothing top. Bake for 30 to 35 minutes. Cool. Serve with chocolate glaze.
Butter casserole dish. Place apples (peeled, cored and sliced) into bottom of dish. Pour sugar over apples. Pour cranberry sauce over apples. Mix brown sugar, margarine, nuts and flour. Pour over cranberries and apples. Bake 30 to 45 minutes at 350°.
Mix 1/2 can asparagus juice to soup mixture. Place rice in bottom of dish. Alternate layers of asparagus, soup and cheese. Place pork chops on top with lots of butter. Cook in oven at 375° for 1 hour or until desired tenderness of chops. Cover with foil for the first 1/2 hour. Uncover so chops will brown.
Cook potatoes. Peel and mash. Add butter, milk and salt. Place in a buttered casserole. Sprinkle with cinnamon. Push marshmallows down into mixture. Bake in a 350° oven until marshmallows are brown, about 15 minutes. Yield: 6 servings.
Bake cake according to package instructions in 10 x 13-inch pan at 350°. While still warm, poke holes in top with fork and pour Eagle Brand milk on top of cake. Let cool. After cooling, pour Coco Lopez over cake. Refrigerate at least overnight. Ice cake with Cool Whip and sprinkle coconut on top. Keeps several days in refrigerator, if you can resist! Serves 12 to 16 easily; it is very rich (and good!).
Cook carrots in 2 cups water, or steam them over 2 cups water. Use 1/4 cup of the cooking water (drain the rest) and mix with onion, horseradish, mayonnaise, salt and pepper. Arrange carrots in an ovenproof serving dish. Top with horseradish sauce, cracker crumbs and dot of butter. Sprinkle on paprika. Bake 15 to 20 minutes at 375°.
Thoroughly wash potatoes and pat dry. Slice potatoes in half, lengthwise. Sprinkle onions across top of 1 half and top with the other half. Wrap bacon slices around potatoes to hold them together. Wrap in aluminum foil and place in baking pan. Bake at 350° for 2 hours or until tender.
Boil and drain potatoes. In a 9 1/2 x 13 1/2 x 2-inch casserole dish, place ham in a layer, followed by half of potatoes. Cover potatoes with cheese slices. Repeat potato and cheese layers, adding salt and pepper, as desired. Dot with margarine. Pour milk over top. May add more milk, if you like. Bake at 350° until cheese has melted and milk is bubbly.
Cream together oleo, Crisco and sugar. Add eggs, one at a time, and beat well after each one. Alternate flour and 7-Up. Beat well after each addition. Add vanilla flavoring. Bake at 350° for 45 minutes, then reduce oven to 300° for 35 minutes. Bake in Bundt pan. Remove from oven and let cool on a rack.
Boil chicken in just enough water to cover chicken. While chicken is boiling, cook noodles. When chicken is done, cut up into bite-size pieces or as desired. Measure out 2 cans of broth and mix it and the cream of mushroom soup together over heat until well mixed.
Place margarine, oats and water in a large bowl; stir well. Cool completely. Add remaining ingredients, stirring well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes. Let set out of oven for 5 minutes. Add topping.
In 2-quart glass casserole combine apples and cider. Microwave (High), covered, 8 to 10 minutes, stirring every 3 minutes until apples are soft. Transfer to food mill or blender for smoothing, to even texture. Return to casserole; combine with sugar, cinnamon, pie spice and cloves. Microwave (High) 12 to 15 minutes, stirring every 3 minutes until mixture thickens. Store in freezer or refrigerator in sterilized jars. Makes about 1 quart.
Mix sugar, syrup, vanilla and milk together. Bring to a boil and let it boil for a few seconds. Remove from heat and let stand. Cool for about 10 minutes, then add peanut butter and beat until creamy. Pour in a buttered dish and let cool.
Brown meat and onion in skillet and drain. Combine the beans, soup and tomatoes and add to the meat mixture. In a 1 1/2-quart casserole, place a layer of chips on bottom. Add mixture and top with grated cheese. Bake at 400° for 30 minutes or until hot.
In a large heavy skillet, melt margarine. Add softened cream cheese. Blend well; add garlic powder and stir. Add crab meat; mix in slowly. Remove from heat.
Cream shortening and sugar; add eggs. Sift cardamon, flour and baking powder together (save out a small amount to mix with raisins and fruit). Add to mixture, alternating the flour and milk. Mix raisins and fruits with flour; add to total mixture. Put into 1 large loaf pan or divide between 2 small loaf pans. Bake at 375° for 10 minutes, then 350° for 40 minutes.
In metal baking dish, melt butter. Place scallops in butter. Add croutons and mushrooms. Toss to coat evenly. Sprinkle lightly with garlic powder and pepper. Bake at 425° for 10 minutes.
Heat oven to 425°. Prepare the pastry. Sprinkle bacon, cheese and onion in the pastry lined pie pan. Beat eggs lightly and blend in cream, salt, sugar and pepper. Pour mixture into pie pan. Bake 15 minutes at 425° then reduce heat to 300° and bake 30 minutes later. Let pie stand 10 minutes before cutting.
Cook chicken in skillet for 10 minutes or until done. Spoon off fat. Stir in soups, milk and pepper. Heat to boiling. Add broccoli and reduce heat. Simmer 10 minutes or until chicken is tender and broccoli is done. Stir occasionally. Can be served over linguine noodles.
Heat in microwave for 5 minutes or 10 minutes in a saucepan. Serve with tortilla chips.
Beat egg whites until stiff. Add sugar, coconut, corn flakes, nuts, vanilla and salt. Spoon onto cookie sheet. Bake at 325° until brown.
Combine ingredients (except icing). Spread into cake pan. Bake at 350° for 20 to 25 minutes. Let cool completely. Frost with Cream Cheese Frosting. Refrigerate about 2 hours. Cut into bars. Makes about 3 dozen.
Cut shortening into flour, add milk. Fill greased muffin cups 2/3 full. Bake at 450 degrees for 10 - 12 minutes or until golden brown. Recipe makes 12 muffins.
Spread jalapeno bean dip on plate, then alternate ingredients in layers as listed. Dip with chips.
In small mixing bowl, combine pudding and milk. Mix on low speed of electric mixer until thickened, about 2 minutes. Chill until set, about 5 minutes. Fold in whipped cream or topping. Spread 1/2 cup pudding mixture on 8 crackers. Top with remaining crackers. Freeze until firm.
Drain juice from cherries & pineapple into sauce pot. Add 1/4 cup water. Cook with Jell-o until it comes to a boil. Cool. Add cream cheese & beat. Add other ingredients. Refrigerate until congealed.
Saute celery and onions in margarine. Add to other ingredients. Put in casserole dish. Sprinkle buttered crumbs on top. Bake 30 minutes in 300° oven.
Trim fat from roast and place in a 5-quart electric slow cooker. Sprinkle roast with salt, pepper and crushed red pepper. Add sugar and vinegar. Cook on low 12 to 14 hours. To reduce cooking time, follow slow cooker directions for cooking on high. When done, remove roast from cooker and place in a large skillet, reserving cooking juices. Flake or shred roast, removing any fat or gristle. Mix meat, some of the cooking juices and ketchup. Simmer mixture over medium heat until juices evaporate. Serve on lightly toasted hamburger buns. Makes 12 to 16 servings.
Blend butter, cheese and flour. Add Rice Krispies. Mix well using hands. Roll into small balls and flatten on cookie sheet. Cook 15 to 20 minutes on 350°.
Melt margarine; cook next 3 ingredients until tender. Add next 6 ingredients. Mix all together with chicken and spaghetti. Cook slowly for 20 minutes. Add chicken broth, if needed.