HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, place chicken strips with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Blend well. Let stand at room temperature for 15 minutes. Heat 2 tablespoons oil with 1/2 teaspoon salt, in wok over high heat. Add chicken strips and stir-fry until white and firm. Add onion and mushroom. Cook until vegetables are soft. Remove from wok. Add remaining 2 tablespoons of oil, cabbage and sugar. Stir-fry about 3 or 4 minutes, until cabbage is crisp-tender. Return chicken-vegetable mixture to wok. Add cashews and toss, add 1 teaspoon cornstarch to 1/4 cup soy sauce. Stir into the chicken mixture. Cover and steam 1 minute, uncover and stir until sauce is thickened. Serve with Chinese noodles.
Beat cream cheese with an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition; stir in vanilla. Fold sour cream into cream cheese mixture and pour into prepared pan. Bake at 500° for 8 minutes. Reduce heat to 225° and bake 50 minutes. Turn off oven; open oven door slightly and let cheesecake stand in oven for 20 minutes. Remove from oven; let cool to room temperature on a wire rack. Chill 8 hours or overnight. Garnish as desired. Yield: 10 to 12 servings.
Put a layer of graham crackers in a 17 1/2 x 11 1/2 pan. Cook remaining ingredients slowly, until thickened about 15 minutes. Spread over graham crackers then put another layer of crackers.
Mix pineapple, pie filling, cake mix, coconut and pecans. Then pour butter on top and bake 45 minutes at 300 to 350°.
Cook lasagna noodles according to package directions. Drain; set aside. Cook ground beef, garlic and onion in a large skillet over medium heat until meat is browned, stirring until meat crumbles. Drain well. Wipe pan drippings from skillet with paper towel. Combine Paul Newman's socarooni sauce with meat. Let simmer 20 minutes. Combine eggs and next 4 ingredients; set aside.
Mix graham cracker crumbs and melted butter. Mix cream cheese and sugar. Prepare Dream Whip according to directions on box. Mix this with cream cheese mixture. In a pan, put a layer of graham cracker crumbs, then a layer of 1 can of pie filling. Top this with Dream Whip mixture. Repeat.
Remove cooked chicken from broth and set aside, keeping chicken warm. Reserve broth. Slice chilies open and remove seeds. Toast chilies in a preheated oven, just enough not to burn. Toast bread on griddle of stove, just enough to brown. In frying pan, fry sesame seed in 1/4 cup oil. Remove seed and set aside. Add 1/4 cup oil to pan and fry onion until tender. Set aside. Toast tomato on griddle, then peel off skin. Be sure to follow instructions carefully to have a good tasting mole.
Combine all ingredients in a bowl. Chill. Garnish with more orange sections, if desired. Makes 3 1/2 cups or 6 servings.
Mix all ingredients well. Pour in well-greased 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Mix together.	Spoon on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Boil sugar and corn syrup together about 2 minutes. Pour slowly over beaten eggs, stirring constantly. Add butter and vanilla. Put pecans in bottom of uncooked crust. Pour mixture over pecans. Bake in 350° oven for 50 to 60 minutes.
Line 8-inch square pan with wax paper or foil. Combine in pot chips, milk, salt on low heat until chips melt. Remove from heat; add vanilla and nuts. Refrigerate for 2 hours.
Fry bacon until crisp; drain. Add potatoes and juice. Simmer for 20 minutes, or until potatoes are cooked. Add clams, crabmeat, shrimp, milk, half and half, creamed corn, salt, pepper and thyme to taste; add parsley. Cook until it starts to boil. One-half cup wine is optional.
Put meat and other ingredients in crock-pot in order given and cook on slow heat for 8 hours.
Roll pineapple in sour cream. Then roll in coconut. Put toothpick in each chunk and freeze. Great for parties.
Preheat oven to 350°. Sift together flour, baking powder and sugar. Add remaining ingredients and mix well. Drop 1/4 teaspoonful of batter 4-inches apart on an ungreased cookie sheet. Bake 8 to 10 minutes or until golden. Let cool before removing. Makes 4 dozen.
Mix together butter, sugar and eggs. Beat until slightly lumpy only. Stir in crushed pineapple with juice and cubed bread. Bake in a greased 1 1/2 quart casserole, uncovered, at 350° for 45 minutes. Serve hot or cold.
Cream margarine and sugar. Add egg and cinnamon. Beat thoroughly. Fold in grated apples. Pour into an unbaked pie shell. Bake at 325° for 1 hour (preheat oven).
Fry meat, onion and peppers together until peppers and onions are almost done. Cook noodles in salt water until done; drain. Mix all together in casserole. Top with bread crumbs if desired. Bake in a 350° oven until done. If it is too thick before serving, add some hot milk.
Cream sugar, oleo and shortening together. Add beaten eggs to the creamed mixture. Sift all dry ingredients together. Combine creamed mixture,	dry ingredients, raisins and milk to form a soft dough.	Gently roll a portion of dough to 1/4-inch thickness;	cut with round cookie cutter. Fry on skillet at 350° for 3 minutes on each side. Sprinkle lightly with granulated sugar while cooking.
Preheat oven to 350°. Prepare 3 (9-inch) cake pans. Cream margarine or butter until light. Add sugar gradually until mixture is light and fluffy. Add eggs, one at a time; beat well after each addition. Sift flour, baking soda and salt together. Add about 1/4 of the flour mixture, beating until thoroughly mixed. Add 1/3 sour cream and combine thoroughly. Repeat, alternating flour and sour cream. Begin and end with flour. Stir in flavoring. Pour into prepared pans. Place in preheated oven and bake for 25 to 35 minutes. Test for doneness. Remove onto cake racks when done. Cool 10 minutes and carefully remove from pans. Frost with Caramel Frosting.
Grease and flour a large spring-form tube pan. Have all ingredients at room temperature. Do not preheat oven. Put all the ingredients into a large bowl; blend all ingredients. Beat with electric mixer for 5 1/2 minutes at medium speed. After placing pan in oven, set temperature at 350°. Bake for 1 hour and 25 minutes.
Butter baking dish. Boil chicken until done. Place chicken, then broccoli in dish. Combine remaining ingredients and pour over chicken and broccoli. Garnish with bread crumbs. Bake at 350° for 30 minutes or until bubbling brown.
Mix sugar and cornstarch together. Add cold water. Cook in microwave, stirring often. When it is a medium consistency, add egg yolks, lemon juice and rind. Return to microwave and cook until thick. If too thick, use hand blender to smooth out. Add margarine. Pour into pie crust. Beat egg whites and 1/3 cup sugar. Spread meringue to hot pie, sealing to sides. Bake at 350° for 15 to 20 minutes, until brown.
Cream together butter and sugar. Add eggs (well beaten). Add syrup and flour. Mix together thoroughly. Add nuts. Pour into pie shell. Bake one hour at 300°.
Cook chicken and debone. Combine all ingredients and pour into casserole dish. Then mix 1 package Bisquick until it forms paste. Cover top of pie. Bake 30 minutes at 350°. Dot with butter and let brown.
Melt butter, peanut butter and chocolate chips. Stir in Rice Chex. Put 2 cups powdered sugar in bag; add Chex mixture and shake until coated. Spread mixture on cookie sheet to dry.
Heat oven to 450°. Put parchment paper on baking sheet. Combine dry ingredients in a large bowl. Using paddles at low speed, add butter cubes and mix until nearly blended. Add fruit.
Melt fat in skillet. Add onion and brown. Add water or broth, rice, salt and pepper. Cook for 20 minutes or until rice is done. Add turkey and cheese. Heat until cheese melts. Serves 6.
Mix together all ingredients. Put greased 9 x 13-inch pan. Cover with Saran Wrap and refrigerate overnight. Remove from refrigerator 1 1/2 hours before baking. Let stand at room temperature. Preheat oven to 325°. Cover mixture with croutons. Bake for 1 hour and 15 minutes.
Mix all ingredients except wafers. Place vanilla wafer in bottom of baking cup liners. Fill 3/4 full with cheese mixture. Bake 20 minutes at 350°. Cool in refrigerator. Top with any fruit filling. Makes 18 tarts.
Mix well together and pat into 11 x 13 x 2-inch pan and bake at 350° for 15 minutes.
Mix ingredients and cook in double boiler 45 minutes. Add sugar and sprinkle cinnamon on top when served.
Finely roll 20 cookies. Mix cookie crumbs and butter; spread over the bottom of a 9 x 9 x 2 baking pan, pressing lightly. Chop remaining cookies. Layer coconut, white chips and chopped cookies in prepared pan. Drizzle evenly with condensed milk. Bake at 350° for 25 to 30 minutes or until golden brown and set. Cool completely; cut into bars. Makes 24 bars.
Cover hamburger with cold water (4 cups) and simmer until meat loses pink color. Drain. Add celery, onion and vegetables. Cook slowly until vegetables are done. Add tomatoes and chicken noodle soup mix. Simmer 30 minutes.
Mix milk, salt and eggs. Add to flour. Place plenty of flour on counter and roll out. Leave out 20 minutes, rolled out. Fold with plenty of flour between folds, then cut.
Soften	cream cheese.	Add onion, Worcestershire sauce and shrimp. Mix together, mashing shrimp until smooth. Form into mound. Top	with cocktail sauce, if desired. Serve with crackers.
In a small bowl combine the yogurt, cheese, parsley, sour cream and pepper; cover and refrigerate. In a large kettle cook the fusilli according to package directions, omitting the salt. Meanwhile, heat the olive oil in a heavy 7-inch skillet over moderately high heat for 1 minute. Add the mushrooms, onion and garlic and cook, stirring occasionally for 5 to 7 minutes or until the onion is soft. Add the wine to the mushroom mixture and cook for 1 to 2 minutes or until most of the liquid is absorbed. Add the yogurt-cheese mixture and heat through; do not boil or the sauce will curdle.
Sift together all dry ingredients. Set aside. Cream butter and sugar; add eggs and beat well. Alternately add milk and flour, creaming after each addition. Add vanilla and beat with mixer until very creamy. Grease 3 cake pans with Crisco and dust with self-rising flour. Divide cake batter evenly among the prepared pans. Bake for 20 to 30 minutes at 325° to 350°. Cool completely before icing. If desired, sprinkle 1 teaspoon of coconut milk over each layer before icing.
In an 8-inch pie plate, layer bean dip, then combine avocados and 4 tablespoons mayonnaise and 2 tablespoons sour cream. Layer that on top of bean dip. Then combine remaining sour cream and mayonnaise. Add the taco seasoning to top. Sprinkle cheese and vegetables on top.
Beat together in a medium bowl the milk, mayonnaise, sugar and self-rising flour. If necessary, add a little more (no more than 1/2 cup) of the self-rising flour so that dough can be dropped from spoon and hold its shape. Mix in grated cheese. Drop by spoonfuls 1 inch apart on greased baking sheet in about 9 equal mounds. Brush tops a bit with butter and sprinkle with more cheese. Bake at 350° for 25 to 30 minutes or until golden brown. Dust with garlic salt to taste as soon as they come out of the oven. Makes 9 biscuits.
Mix the above ingredients together and pour into a 10-inch unbaked pie shell. Bake at 375 degrees for 40 - 50 minutes, or until knife comes out clean.
Place cornmeal in large bowl; make well in center. Add salt and boiling water. Stirring until mixed thoroughly. Shape hot mixture into 3-inch patties with help of a spoon. Fry in butter until golden brown on both sides. Serve with bean soup or with butter and maple syrup with bacon and eggs. Yield: 12 patties. Recipe over 100 years.
In saucepan, combine sugar and water; boil 3 minutes. Chill. In large punch bowl, combine chilled juices and sugar water mixture. When ready to serve, add ginger ale to juices. Place flavored ice ring or ice cubes in punch bowl.
Cook spinach. Drain, reserving liquor. Melt butter in saucepan. Add flour, stirring only until smooth. Add onions. Cook until soft. Add liquor slowly, stirring to avoid lumps. Add milk. Cook until thick and smooth. Add seasonings and cheese (cut into smallish pieces). Stir until melted. Combine with spinach. Serve immediately or refrigerate overnight. May be topped with breadcrumbs. May be frozen. It is really better the second day!
Fill a 2-quart pitcher half full with water. Empty package of your favorite flavor of Kool-Aid into pitcher. Add sugar and stir until dissolved. Finish filling with water. Chill or take 12 (7 ounce) plastic cups and place in freezer. Freeze until frozen.
Combine all ingredients. Pour into a greased 13 x 9-inch baking pan and bake at 350° for 40 minutes. While still hot, poke holes all over cake with long tined fork.
Bring the juice or cider to a boil in a medium-size saucepan. Add the winter squash and continue cooking for 10 to 15 minutes. Add the apples. When the pot continues to boil again, sprinkle the sugar and (if desired) the cinnamon red hearts on the apples. Continue to cook until apples and squash are tender. It is possible you might need some additional apple juice (add as needed). You should be able to see the juice near the top of the apples when done. When taking out of the saucepan, into a bowl, mix the apples and squash. This is a good side dish with meat or chicken.
Mix all ingredients together and pour into a greased 9 x 13-inch pan. Bake 30 minutes at 375°. Cut into squares when cool.
Marinate chicken in salad dressing 30 minutes to overnight. With chicken breast flat, top with 1 slice ham and 1 slice cheese. Roll and use toothpick to secure. Bake at 350° for 30 minutes. Top with cheese and bake until cheese is slightly melted.
Heat oven to 375°. In 10-inch skillet, cook zucchini and onion in margarine until tender. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 10-inch pie pan or 11-inch quiche pan. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375° for 18 to 20 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.
Beat eggs slightly. Add sugar and salt, blending well. Pour in milk and vanilla. Stir well. Sprinkle unbaked pie shell with nutmeg and pour mixture in. Bake at 425° for 30 minutes.
Pour tuna in mixing bowl. Add the eggs and mix well. Crush the crackers real good and add to mixture. Add flour and mix well. Make into patties. Fry them in oil until golden brown.
Put in mixer bowl all at one time and beat until smooth. Bake at 350° for 40 minutes in 9 x 13-inch pan.
Heat oven to 475°. Add shortening to flour and blend. Add milk and mix until dough will form into a ball. Turn dough out on a floured board; knead lightly until you can work the dough out to a smooth surface.
Mix well until sugar is dissolved. Add pineapple juice and stir. Pour into 2 clean 1/2 gallon cardboard milk containers. Close with paper clips and freeze solid. One hour before serving, remove frozen slush from freezer and place in punch bowl. Let sit until serving time. With fork, chop and scrape until well broken up. Add ginger ale. Mix and serve.
Heat oven to 350°. Cook and drain pasta shells as directed on package. Spread spaghetti sauce in ungreased 13 x 9 x 2 baking dish. Mix remaining ingredients, except pesto. Fill each pasta shell with about 2 tablespoons of cheese mixture. Arrange filled shells on spaghetti sauce. Cover and bake approximately 45 minutes or until hot. Serve with pesto.
Combine sugar, cornstarch and salt in saucepan. Stir in water. Bring to a boil over medium heat, stirring constantly until thick (3 to 5 minutes). Remove from heat; stir a small amount of hot mixture into egg yolks; then pour into remaining hot mixture in pan. Bring to a boil and cook one minute, stirring constantly. Remove from heat; add lemon peel and butter. Slowly stir in lemon juice. Cool to lukewarm; pour into pastry shell.
Mix all ingredients. Shape into balls. Make a thick paste with flour and milk. Coat each ball and then deep fry until brown. Can freeze and then heat in oven at 400° for 15 to 20 minutes.
Sift flour once; measure. Add baking powder, salt and soda. Sift again. Cream the butter; add sugars gradually and cream together until light and fluffy. Add egg and vanilla. Beat well. Add flour, oatmeal and coconut. Mix thoroughly. Shape dough into small balls and place on lightly greased cookie sheet. Bake in moderate oven (350° to 375°) for 12 to 15 minutes. Yields about 3 dozen.
Bake pie crust. Heat marshmallows and milk in a saucepan over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla, salt, peppermint extract and food coloring. Refrigerate, stirring occasionally, until the mixture mounds when dropped from a spoon. Beat whipping cream in a chilled bowl until stiff. Stir marshmallow mixture until blended; fold into whipped cream. Pour into crust. Refrigerate at least 12 hours.
Place measured tomatoes and all ingredients except lemon juice in a 12 quart or larger pot and simmer for about 30 minutes or until all the vegetables are soft. Remove bay leaves. Press vegetables through a fine sieve or put through a food mill to remove seeds, skins and pulp. Return juice to pot, stir in lemon juice to taste and bring to boil. Quickly pour into clean hot quart jars, leaving 1/2-inch headspace; seal. Process in boiling water about 30 minutes. Yields 6 to 7 quarts.
Heat oven to 350°. Melt butter in skillet. Add onion and rice; cook and stir until rice is yellow and onion is tender. Stir in next 5 seasonings. Pour into ungreased 2-quart casserole. Heat chicken broth to boiling; stir into rice mixture. Cover tightly. Bake for 30 to 40 minutes or until liquid is absorbed and rice is tender.
Marinate meat and vegetables several hours or overnight. (Do marinate meat, carrots, celery and onions. Do not marinate peppers and mushrooms.)
Slice carrots and boil in salt water until fork-tender. Drain. When cool, alternate layers of carrots, pepper rings and onion slices (slice thin). Make a marinade of remaining ingredients. Blender is ideal. Pour mixture over vegetables and refrigerate either in jar or covered dish. Store in refrigerator.
Blend mayonnaise, milk, eggs and cornstarch until smooth. Add ham, cheese and onion. Stir to mix. Spoon into pie shell. Bake 10 minutes at 400°. Reduce heat to 350° and bake 25 minutes. Let stand 5 minutes.
Combine first 6 ingredients. Stir well. Add next four ingredients. Spoon mixture into lightly greased casserole. Top with bread crumbs. Bake at 350 degrees for 25 minutes until bubbly.
Heat in large kettle, stirring constantly until sugar dissolves. Makes one gallon or 16 servings.
Line bottom and sides of spring-form pan with ladyfingers. Set aside. Whip cream until stiff. Beat cream cheese and sugar until smooth. Fold whipped cream into cream cheese mixture. Spoon layer of whipped cream mixture and then layer of pineapple pie filling on ladyfingers. Repeat with 2 layers of ladyfingers, cream mixture and pie filling. Refrigerate overnight.
Put steak in microwave casserole dish. Add tomato sauce and green chilies. Mix. Add water. Mix. Add salt and pepper to taste. Cover and cook for 20 minutes in large oven (15 in small oven) on High.
Saute chicken cubes; add broth and bring to a boil. Add salsa, rice, beans, lime juice and cilantro. Return to a slow boil, then turn down heat and cook on low for 10 minutes. Serve in a bowl with shredded cheese on top. This soup is best when made a day before serving.
Preheat oven to 325°. In large bowl, beat eggs, sugar, oil and vanilla. Grate zucchini and add to mixture. In second bowl sift together flour, salt, baking soda and cinnamon. Add raisins and nuts to flour mixture. Stir flour mixture into zucchini mixture. Grease and flour a 9 x 13-inch pan. Bake at 325° for 45 to 50 minutes.
Cut the tops and bottoms off of the tomatoes and slice in half crosswise. Sprinkle with salt and pepper and dip lightly in flour. Fry in hot butter until brown on both sides. Serves 6.
Cook macaroni according to package directions. Cook bacon and then chop it. Add remaining ingredients and mix well.
Boil ingredients; add pickling spices or simmer until sugar melts. Pack cucumbers in jars. Pour liquid over cucumbers and seal jar. Process in hot water bath for 5 minutes. Makes 2 quarts or 4 pints.
Cook broccoli; drain. Combine other ingredients (except crumbs) to the broccoli. Pour in casserole dish. Sprinkle top with crumbs. Dot with butter. Bake at 400° for 20 minutes. May be refrigerated or frozen before cooking.
Mix 1 can celery soup and 1 1/2 cups chicken broth. Bring to a boil and set aside.
Melt fat; add flour. Dissolve bouillon cubes in hot milk. Add and cook until thick. Add flaked tuna and egg. Make pie pastry and roll out into 4-inch squares. Place a spoonful and seal. Cut a gash in top. Bake at 400° for 20 minutes. Makes 12 or 14 squares. Serves 4 to 5.
Prepare dried beans according to package directions or 8 cups boiling, salted water (1 teaspoon salt). Add beans and take off heat to let soak 1 hour or longer.
Mix well. Place in refrigerator for a short time. Take part of the dough and roll out. Cut in desired shapes. Place on cookie sheet that has been sprayed with Pam, then take out more dough and roll out and cut, adding leftover dough to part fresh each time. Preheat oven to 350°. Bake 10 minutes. The best sugar cookies!
Combine sugar and butter. Cream until light. Add eggs, one at a time, beating well. Stir in almond and vanilla extracts, flour and milk.
Dredge veal cutlets in flour; salt and pepper. Heat butter in hot skillet. Add meat and brown. Reduce heat and cover pan. Cook for 20 minutes. Turn veal 2 or 3 times. Transfer meat to warm platter and keep warm. To juice, add wine, lemon juice and remaining butter. When butter has melted, pour over meat and serve. Serve immediately.
Mix together eggs; add Ricotta, sugar, baking powder and flour. Cover and let stand for 1 hour. In saucepan, pour oil. When it is hot, drop dough by the tablespoonfuls into oil. Puffs will turn themselves when browned. Remove from oil and place on paper towel to drain. Sprinkle with confectioners sugar. Eat them hot.
Cream shortening and sugar. Add eggs, one at a time, and beat. Mix food color and cocoa together. Add to mixture. Blend well. Mix buttermilk and vanilla. Add flour and salt, alternating with buttermilk and vanilla to mix. Combine white vinegar and soda. Add to the mixture while still foaming. Bake in two cake pans at 350° for 35 minutes.
Combine all the ingredients and place in a 9 1/2 x 13-inch pan. Bake at 375° for 35 minutes.
Brown ground beef; put on side. Fry bacon and onion. Combine all ingredients and simmer one hour or put in crock-pot for a few hours. The longer you cook, the better. Can be main meal or side dish. Great for parties.
Thaw potatoes. Combine them with the rest of the ingredients, except corn flakes. Place in a 3-quart casserole or large flat baking dish. Sprinkle buttered corn flakes on top of potatoes. Bake at 350° for 45 minutes.
Place pork chops in bottom of baking dish; salt and pepper. Place onions and potatoes over chops. Add soups; cover with foil and bake at 350° for 1 hour.
Beat eggs, sugar and vanilla until fluffy. Add oil and zucchini, then add dry ingredients. Stir in pineapple, nuts, raisins and coconut. Bake in greased and floured tube pan at 350° one hour or until done.
Melt cheese in chafing dish. Tear beef in small bits and add to cheese. Keep warm.
Heat oven to 350°. Line 18 muffin cups with paper baking cups or grease bottoms and sides. Lightly spoon flour into measuring cup. Level off. In a large bowl, combine all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, salt and cloves. Add apples, carrots, coconut, raisin and walnuts. Mix well. Add oil, milk, vanilla and eggs. Stir just until moistened. Fill lined muffin cups 3/4 full.
Combine first 5 ingredients in a Dutch oven. Heat to boiling, stirring constantly. Stir in pecans. Cook over medium heat, stirring occasionally, until mixture reaches soft stage (236°). Remove from heat and stir in the flavoring. Beat with a wooden spoon 5 to 8 minutes until it begins to thicken. Working quickly, drop by spoonfuls onto waxed paper. Makes 2 dozen.