HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dressing: Combine first 5 ingredients in large bowl. In food processor, process ginger, garlic and green onions until fine. Whisk into soy mixture.
Fry bacon until crisp. Remove bacon. Crumble and reserve. Brown hamburger in bacon fat. Add onion, ketchup, salt, mustard, vinegar, brown sugar and bacon; simmer for five minutes. Mix beans together and add to sauce. Bake in baking dish or bean pot for 40 minutes at 350°. Serves 10 to 12.
Brown meat and onion; drain. Add rest of ingredients and cook in crock-pot slowly.
Mix all ingredients well. Chill. Serve with chips, crackers or vegetables. Refrigerate unused dip.
Beat oil and eggs until frothy. Add sugar and vanilla. Beat again. Add flour, soda, cinnamon and salt. Stir until blended. Fold in nuts and apples. Bake in buttered 9 x 13-inch baking pan at 350° for 1 hour.
Add Cool Whip, pineapple, condensed milk and pecans. Stir together until mixed. Add lemon juice; stir. Pour into crusts. Chill and refrigerate.
Rinse chicken and pat dry. Dip into eggs; coat well with bread crumbs. Cook in olive oil in skillet until tender and browned on both sides. Pour spaghetti sauce into 7 x 11-inch baking dish. Arrange chicken in sauce. Top with cheeses. Bake at 400° for 15 minutes or until cheeses are melted and lightly browned. Yield: 4 servings.
Brown pork, onion and bell pepper in large frying pan, making sure that pork is cooked well. Drain fat from pan and sprinkle flour over mixture. Dice Anaheim chilies and add with hot diced chilies into frying pan. Let simmer for 45 minutes (or until thick). Serve in small bowls. Cut tortillas into small triangles and use tortillas as a scoop.
Cook noodles and drain. In large skillet, saute onion, garlic and pepper in oil until golden, 5 minutes. Stir in tomato paste, tomatoes, parsley, oregano, bay leaf and 1/2 teaspoon salt. Simmer, uncovered, for 20 minutes. In medium size bowl, combine spinach, Ricotta, egg, 1/4 cup Romano, 1 teaspoon salt and pepper. Spoon 1/3 tomato sauce in bottom of 13 x 9-inch baking dish. Cover with layer of lasagna, half of the spinach and cheese filling, half of the Mozzarella and 1/4 cup Romano. Repeat layers. Top with remaining sauce and Romano. Bake at 350° for 35 minutes.
Thaw potatoes about 1 hour but not thawed completely. Mix everything except chips. Put in a 13 x 9-inch pan. Spray on top with Pam. Bake at 350° until thickened, then put chips on top. Bake until chips are light brown, 1 to 1 1/2 hours total. Can be made ahead and refrigerated until ready to bake.
Let bread dough rise. Punch down and roll out for 9-inch pie pan, top and bottom crust. Place bottom crust in pan. Set aside.
Makes 3 medium pies or 2 large pies. Mix ingredients except cinnamon. Pour into pie crust. Bake at 350° for 1 hour.
Preheat oven to 350°. Place butter in baking dish 9 x 13 x 2-inches. Melt in oven. In large bowl combine eggs (beaten), flour, milk, salt and baking powder. Mix well. Add cheese and spinach. Spoon into baking dish, level off. Bake 35 minutes.
Mix Cool Whip, dry pudding and strawberries. Stir well until all is blended. Pour into pie crust and garnish with coconut.
Mix all ingredients thoroughly. It may need more flour. Should be a dough that will hold its shape when dropped from spoon onto oiled pan. Bake 20 minutes at 400°.
Melt margarine in large saucepan over low heat. Add marshmallows; stir until melted. Add vanilla. Add Rice Krispies; stir until well coated. Press mixture on buttered 13 x 9 x 2-inch pan. Cool; cut into squares.
Combine first 7 ingredients in order listed. Blend well. Pour into pie shell. Bake at 300° for 45 minutes. Cool before serving. Yields one 8-inch pie.
Chop cabbage, onion, celery and green pepper until fine. Blend remaining ingredients and pour over cabbage. Let stand overnight.
Combine cake mix and next 6 ingredients in a bowl; mix well. Spoon into greased and floured 9 x 13-inch cake pan. Bake at 350° until cake tests done. Cool.
Combine crumbs, sugar, cocoa and nuts. Stir in rum and syrup. Add 1 1/2 teaspoons water if necessary to form mixture into small balls. Roll in powdered sugar. Store in tightly covered container.
Prick pie shell and bake at 375° for 10 minutes until light brown. In a skillet, cook butter, sugar and pecans, stirring until golden, about 3 minutes. Spread mixture onto sheet of foil. Cool and crumble. Sprinkle 1 cup over pie shell. In saucepan, mix gelatin with cold water. Cook over low heat until dissolved. Remove from heat and add brown sugar. Blend in pumpkin, milk, salt, cinnamon and nutmeg. Beat cream until stiff but not dry. Fold into pumpkin mixture. Pour into cooled pie shell and top with remaining praline pieces. Beat 1/2 cup cream until stiff and gradually blend in vanilla and powdered sugar. Place a dollop of topping on each serving of pie. Serves 8.
Drain fruit cocktail; reserve 1/2 cup liquid. Combine next 4 ingredients. Beat egg until thick and lemon colored. Add drained fruit cocktail and 1/2 cup reserved liquid. Stir in flour mixture. Turn into an 8-inch greased and floured pan. Combine nuts and brown sugar. Mix well and sprinkle over top. Bake at 350° for 30 to 40 minutes or until a wooden toothpick inserted comes out clean. Serve warm with whipped cream or other topping.
Slightly warm together the cottage cheese and butter. Add dill, onion, sugar, baking soda, salt and eggs. Beat until well blended. Dissolve yeast in the warm water; stir into cottage cheese mixture. Stir in as much flour as possible, then knead in the rest. Continue kneading until dough is smooth. Place in greased bowl; turn to grease the top.
Mix sugar, butter, eggs and chopped apples together. Let stand for 15 minutes. Add balance of ingredients to mixture. Bake in an 8-inch square pan at 350° for 30 to 35 minutes.
After cooking bacon or sausage, leave grease in skillet. Add flour; stir often to keep from burning. Let brown. Then add tomato juice or diced tomatoes. Stir frequently to keep from being lumpy. Add black pepper, if desired.
Cook chicken with celery and carrots in a big pot. Remove celery and carrots. Remove chicken from broth. Add soup; season to taste. Take meat off bone, put back in broth. Tear tortillas into small pieces, add to broth at a full boil. Cook for 15 minutes, without stirring, at a steady simmer. Serve with vegetables.
Pour into a 9 x 13 x 2-inch pan as follows: pineapple, pie filling; then sprinkle cake mix over pie filling. Sprinkle pecans on top. Put thin slices margarine or butter over entire cake. This may take 1 1/2 sticks. Bake at 350° for 1 hour. Top with whipped cream or ice cream when served.
Melt cheeses in milk over low heat. Stir in wine and crab. Serve in chafing dish with crackers.
Cream butter and cream cheese in mixer bowl until smooth; add sour cream and sugar. Mix well. Chill (1 hour or so); shape into balls. Roll in bread crumbs; place in bonbon cups to serve. Chill until serving time. Makes 4 servings.
Put butter in a large skillet to melt. Cook onion in melted butter until soft. Add chicken and cook about 5 minutes. Use the amount of milk listed in Alfredo Sauce directions and whisk milk and sauce mix into the soup. Add the Alfredo Sauce mix and the milk mixture to chicken, stir well. Add cheeses and simmer about half an hour.
Mixture can be used on lettuce, slaw, red beets in a can. Measure beet juice and add water to equal 1 cup. Add cider vinegar and sugar. Bring mixture to a boil. Remove from heat. Pour over red beets and refrigerate overnight. Eat cold or heat.
Mix together dry ingredients. Add butter, beaten egg yolks and milk, then fold in the beaten egg whites. Pour into 3 unbaked pie shells. Bake at 350° until nice and brown and filling is set, approximately 45 minutes.
Cook carrots in small amount of water for 5 minutes. Drain. Saute oil, onion and green pepper over medium heat. Add sugar, vinegar and soup; bring to a boil. Salt to taste. Serve hot or cold (much better cold).
Mix together in a bowl. Refrigerate for 1 to 3 hours. Serves 8 to 10 or 2 for a week.
Mix all ingredients together in bowl. Pour into greased 9 x 13-inch casserole dish. Top with crushed Rice Krispies, corn flakes or Special K cereal. Bake for 40 minutes at 350°.
Combine last 4 ingredients. Coat first 4 ingredients with mayonnaise mixture.
Mix together cake mix, 2 eggs and oleo. Spoon into 9 1/2 x 11-inch baking pan.
Combine flour, oats, soda, cinnamon & salt, set aside. Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla. Mix well. Alternate adding of dry ingredients and pumpkin, mixing well after each. Stir in chips. Drop dough onto lightly greased cookie sheet.	Spread into pumpkin shape using thin spatula. Add a bit more for stem. Bake at 350° for 20-25 minutes or until cookies are firm & lightly browned.	Remove from sheets.
Mix cream cheese and green chilies. Open can of crescent rolls and lay flat in 2 long strips. Spread all of the cream cheese mixture evenly over both strips of dough. Roll each strip into a fat roll. Wrap each roll in waxed paper and refrigerate 1 hour or so.
Combine all ingredients; mix well. Pour into 2 buttered pie pans. Bake at 300° for 45 minutes to 1 hour until golden brown. Pie makes its own crust.
Mix pecans, chocolate chips and marshmallow cream together. Mix sugar, butter and milk together in heavy saucepan. Bring to a rolling boil and cook for 7 minutes, stirring constantly. Pour over pecan mixture and stir until smooth and blended. Drop by teaspoonfuls onto waxed paper and allow to set until firm. Store in an airtight container in refrigerator. Yields 120 pieces.
Mix well and press into a 9 x 13-inch pan. Bake until brown. Let cool.
Melt butter. Slowly add cream, salt and cheese. Stir over low heat until cheese is melted. Add mushrooms and broccoli, pour over cooked noodles. Serve hot. Yields 7 (3/4-cup) servings. Cooking time: 20 minutes at 300°.
Whisk all ingredients together. Let chill before serving. For best results, make the day before. Makes about 3 1/2 cups. Serve in hollowed out bread, wheat crackers, chips.
Thaw ground turkey. In a bowl, combine the turkey, egg, bread crumbs, lemon peel, parsley, fennel, peppers, garlic and Parmesan cheese. Shape into large meatballs. Place in baking dish. Bake at 400° for about 30 minutes or until crispy and brown.
Brown and drain meat and bacon. Put in crock-pot for 5 hours or more.
Grease 9 x 13-inch pan. Cut bread diagonally into 1-inch slices and place in pan. Slightly beat eggs, sugar and vanilla. Stir in milk until well blended. Pour over bread, turning slices to coat well. Cover and refrigerate overnight.
Mix all ingredients, except fruit, like cake batter. Pour into baking dish. Spoon fruit on top. Bake in a 350° oven for 45 minutes, or until brown on top. Good served with vanilla ice cream or Cool Whip.
Add cheese, flour, salt, pepper, beaten eggs, sugar and butter to corn in a large	mixing bowl. Slowly pour in heated milk, stirring often. Pour into a greased, 2 quart, round casserole dish. Top with cracker crumbs. Bake at 350° for 45 minutes until firm.
Cream butter. Add brown sugar. Sift in powdered sugar. Mix well. Add peanut butter and mix. Spread in 8 x 8-inch ungreased pan. Melt chocolate with shortening. Spread over peanut butter mixture. Chill 15 minutes, then cut into squares. Continue to chill for at least 2 hours.
Heat beans through in saucepan. Brown ground beef and drain off fat. Add taco seasoning to ground beef. Layer the heated beans in large round pan, then ground beef mixture, grated cheeses, lettuce and tomatoes. Heat in 350° oven until cheese melts. Put sour cream in center. Can add guacamole dip in center also. Put Doritos chips around the outer edge.
Beat eggs, milk, butter and vanilla. Add raisins and fruit cocktail. Blend well. Then dice French bread and add to mixture. Let soak for about 10 minutes. Pour into 10 x 6 1/2 x 1 1/2-inch baking pan. Bake 30 to 40 minutes until golden brown in a 350° oven. Delicious served with hard sauce. Serves 6.
In medium bowl, combine all ingredients. Toss lightly to mix well. Shape mixture into meatballs. In Olive Oil, brown meatballs; remove and drain. Add to spaghetti sauce and simmer for about 1-1/2 hours, stirring occasionally.
Mix all together in bowl, except chicken. Preheat oven to 350°. Pour over single layer of chicken wings. Cook 35 to 45 minutes or until done.
Grate cabbage and carrot. Add salt, sugar and celery seed; set aside. In small saucepan, add vinegar, oil and mustard. Bring to a boil. Pour over cabbage and stir. Set in refrigerator 1 hour before serving.
Cook cornstarch and 7-Up until thick. While hot, mix with jello. Put strawberries in pie crust. Pour jello mixture over strawberries. Put in refrigerator. When cold, top with Cool Whip.
Combine apple juice, butter, tapioca, salt and cinnamon in large frying pan. Bring to a boil, stirring, then reduce heat to simmer. Add apples and cook for 10 to 15 minutes occasionally stirring gently until apples are tender. Cool, cover and chill.
Saute beef, green pepper, scallions and garlic in oil. Add water, soy and pepper sauces, liquid from mandarin oranges and salt and bring to a full boil. Stir in rice, then oranges. Cover and let stand for 5 minutes. Makes 4 servings, each less than 350 calories.
Melt butter in a 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan. Drain peaches. Save the syrup. Arrange peach slices in sugar mixture. If desired, also arrange cherry halves, rounded side down, in sugar mixture.
In large pot, mix ingredients. Cook until it will form soft ball in cold water. It will be caramel color when done. Ice Christmas Cake with it.
Using a double boiler, rub inside with clove of garlic. Heat wine; add Swiss cheese, stirring constantly, until cheese is melted and well blended with wine. Stir into cheese the instant potatoes mixed to a thin paste with water. Cook for a few minutes to thicken. Season with salt, red pepper and nutmeg. Add Kirsch. Pour into silver chafing dish, being sure there is water under the dish. If it thickens, add more Kirsch. Serve with toasted bite-size pieces of French bread. If bread cubes are used, provide "fondue forks" or "oyster forks."
Preheat oven to 250°. Heat butter and milk in a small saucepan until butter melts. Do not boil. Combine grated potatoes, peppers, onions and salt in a 1 1/2-quart casserole. Pour on milk. Bake 4 hours, adding more milk if necessary.
Add salt and pepper to bread crumbs. Beat egg and milk. Dip chops in liquid and roll in bread crumbs. Put 3 tablespoons fat into skillet and brown chops. Place chops in baking pan or dish. Add boiling water. Cover and bake at 400° for about 50 minutes. Take the cover off last 10 minutes baking time. These are very tender and delicious.
Beat water and egg white, then mix well with pecans. Mix sugar and cinnamon, them mix with pecans. Spread on cookie sheet. Bake at 225° for 1 hour. Stir occasionally.
Step 1: Grind veggies in food chopper. Pour boiling water over veggies. Let stand 3 to 5 minutes. Drain and let stand 2 to 3 hours.
Mix sugar and eggs. Add salt and melted butter. Stir until well mixed. Add bananas, milk and soda; stir well. Add flour and stir. Fold in nuts. Pour into greased and well floured loaf pan. Bake at 350° for 45 minutes or until done.
Wash beets and cook until done, but not soft. Peel. Put mixture of sugar, vinegar, water and salt in a big pot and bring to boil. Put your beets in this mixture and let them get good and hot. Put beets and peppers in jars and heat your mixture until it forms a rolling boil and pour over beets in jars. Screw tops on jars until tight.
Pop the corn; put in a Pam sprayed brown paper bag, then set aside. Combine sugar, syrup and oleo in Pyrex measuring cup. Microwave on High 2 minutes; stir well. Cook 2 minutes on High; stir well. Add baking soda and vanilla; stir well. Pour 1/3 of syrup over corn in bag. Stir with long handled, Pam-sprayed wooden spoon. Pour in another 1/3 syrup; stir well. Pour in remaining 1/3 syrup. Stir well. Fold down top of bag; place in oven. Microwave on High 1/2 minute; shake well. Repeat 2 times.
Chop jalapenos, tomato, onion and cilantro. Mix together and add tomato sauce. Add garlic and salt; continue mixing. To thin, dilute with water slowly. (For hotter, add more jalapenos.) Garnish with tortilla chips.
Mix first 4 ingredients together. Put in casserole dish sprayed with Pam. Top with crackers; pour margarine over casserole. Bake at 350° for 25 to 30 minutes.
Combine the rice, 1 1/2 cups milk, sugar and salt. Cook on medium heat or microwave on High until thick and creamy, stirring often (15 to 20 minutes). Blend 1/2 cup milk with beaten egg. Stir into rice. Cook 2 minutes. Add butter, vanilla and raisins. Sprinkle with cinnamon or nutmeg.
Mix ingredients together well. Pour into well-greased and floured Bundt pan. Bake at 350° for 45 to 50 minutes.
Drain and rinse beans. Set aside. Drain and rinse olives; set aside. Cut or tear the lettuce and place in a large bowl. Spread beans and olives on top of the lettuce. Spread grated cheese. Cut tomatoes into wedges and place on top of the cheese. Just before serving, break up the tortilla chips and put on top of the tomatoes. Pour dressing and mix.
Peel and core apples. Place in a shallow casserole dish. Pour 1 tablespoon of sugar into the hole of each. Sprinkle with cinnamon and nutmeg and top each hole with 1 tablespoon of butter.
Combine sugar, flour and salt in a heavy saucepan. Add eggs and milk, mixing well. Cook over low heat, stirring constantly, 25 minutes or until thickened. Remove from heat and stir in vanilla. Spread about 1/2 teaspoon peanut butter between 2 vanilla wafers forming a sandwich; repeat procedure with remaining peanut butter and vanilla wafers. Layer 1/3 of peanut butter and vanilla wafer sandwiches in bottom of 3-quart bowl; top with 1/3 of bananas. Pour 1/3 of custard over bananas. Repeat layers twice. Cover and chill. Spread with whipped topping and sprinkle with peanuts. Yields 8 to 10 servings.
Cream Crisco, sugar and eggs together. Mix and sift flour, baking powder and salt. Add flour mixture, milk and vanilla alternately to creamed mixture. Beat thoroughly. Stir in blueberries. Pour in greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Dress a fresh, fat chicken and cook until tender. Remove from broth and take from the bone. In mixing bowl, break eggs. Mix whites and yolks well. Add salt. Add flour until a stiff dough is formed. Roll out very thin. Cut in strips 3 inches wide. Stack and cut noodles into very thin strips. Roll in flour to keep from sticking together. Spread thin and let dry an hour or 2. Drop into boiling broth and cook until tender. Sprinkle with black pepper. Serve hot.
Wash beets. Leave about 4 inches of stem. Cook until tender. Drain. Peel. Peelings come off when run under cold water. (Wear plastic gloves to avoid staining hands.) Cut into slices or wedges.
Cut chicken into thin strips. Blend cornstarch and soy sauce, then toss with chicken. Allow to set for 20 minutes. Over high heat in a large skillet, combine oil and garlic. Add chicken and cook several minutes. Add vegetables and cashews. Stir-fry until vegetables are tender-crisp. Combine water, 1 tablespoon cornstarch, soy sauce, sugar and cayenne pepper. Add to chicken mixture and cook until thickened. Serve with rice.
Mix dry ingredients. Place 2 cups rhubarb in pie shell and sprinkle 1/2 dry mixture over rhubarb. Add eggs to other 1/2 of dry ingredients and beat well. Add remaining 2 cups rhubarb to pie shell and pour egg mixture over. Bake at 350° for 1 hour.
Whip cream cheese until smooth. Add yogurt and marshmallow cream and stir. Excellent for party fruit dip.
Dissolve soda in hot water. Cream white sugar, brown sugar and eggs. Add soda water and vanilla and beat together. Sift flour and salt and add to mix. Add oatmeal, chocolate chips and chopped nuts. Drop onto lightly greased cookie sheet and bake in 350° oven until lightly brown and set. Makes 6 to 7 dozen.
Mix all ingredients except pie shell. Pour into pie shell. Bake at 350° until firm in the center.
Grind or grate zucchini and onion; sprinkle with salt and let stand overnight. Drain and rinse with cold water; drain again. Mix all other ingredients and pour over zucchini and onion. Bring to a boil and boil for 5 minutes. Pack in sterilized jars and seal.
Trim fat and bone from meat. Cut into large square pieces; lay on plastic wrap or waxed paper. Mix flour, mustard, salt, thyme and pepper. Sprinkle all of it over meat on both sides. Cover with another sheet of plastic or waxed paper. Pound meat until flour mixture is worked into meat and does not fall off when picked up. Heat butter and oil in heavy casserole or Dutch oven. Brown meat on both sides. Add remaining ingredients, except sour cream. Cover and simmer or bake at 325° for 1 1/2 hours or until tender. Stir sour cream into gravy just before serving. Serve with noodles or rice.
Cream butter, sugar and oil until smooth, then add eggs one at a time. Add the flour, baking powder and salt that have been sifted together alternately with the sour cream. Add the vanilla. Pour into a well-greased and floured tube pan. Bake at 325° for approximately 1 1/2 hours. Bake on 2nd shelf from bottom.
Heat milk together with butter. Blend in grits until mixture is smooth. Add remaining ingredients and pour into buttered baking dish. Bake in moderate oven at 350° for about 30 to 40 minutes or until grits are firm and lightly browned on top.
Mix milk and pudding mix good until thick. Add Cool Whip; mix again and put on bottom of tray. Add fruit.
Brown ground beef with garlic, chili powder and onion to taste. Combine all ingredients and Doritos just before serving.
Mix all together in crock-pot. Add milk if too thick. Serve with corn chips.
Combine egg, milk and oil. Sift together dry ingredients. Stir into liquid mixture until moistened. Quickly and gently, fold in raspberries and nuts. Bake at 400° for 20 to 25 minutes. Makes 12 muffins.
Toast sesame seeds and almonds for about 10 minutes in 350° oven until brown. Place all ingredients in salad bowl and mix together.
Cut vegetables into large chunks. Place with water in wok or large frying pan. Simmer until slightly crunchy. Combine cornstarch, vinegar, sugar, catsup and soy sauce. Add to vegetables. Cook until thickened. Add chicken nuggets and heat through. Serve over cooked rice or Chinese noodles.
Beat egg whites and salt until stiff. Gradually add sugar to egg whites, beat 5 to 10 minutes with electric mixer. Stir in vanilla and pecans, mix gently. Drop by well rounded teaspoonfuls onto greased cookie sheet. Bake at 200° for 1 hour or until firm to touch. Store in airtight container. Makes 3 dozen.
Crush 1/2 cup gooseberries. Combine sugar, tapioca and salt. Add the whole gooseberries. Cook and stir until mixture thickens. Pour into pastry-lined plate and dot with butter or margarine. Bake in hot oven at 450° for 10 minutes. Reduce temperature to 350° and bake about 30 minutes longer or until crust is done.
Shake chicken pieces in plastic bag with first 4 ingredients. Saute slowly in margarine. Add last 3 ingredients and bake, uncovered, in a 2-quart casserole at 350° for 45 minutes. Serves 4 to 5.
In saucepan, mix sugar, cocoa, flour and salt. Add hot water; cook over low heat until dissolved. Add milk; cook until thickened. Wonderful served over pancakes, homemade biscuits or ice cream.
Heat liquid of blueberries and pineapple and add enough water to make 4 cups of liquid in all. Then dissolve jello in this hot mixture. Let cool and add blueberries and pineapple and add chopped pecans and chill until firm.
In a bowl, combine the Thousand Island dressing, Knorr dry leek soup mix and the apricot preserves. Place the chicken breasts in an oven dish; pour the mixture over the chicken. Bake at 350° for 1 to 1 1/4 hours. Baste one time during cooking.
Place boneless roast in a 325° oven for about 1 hour. Pour all ingredients on top. Cook for about 3 hours, or until roast shreds easily.
Mix well eggs, shortening, brown sugar and white sugar. Add vanilla, plain flour, soda, salt, cinnamon and apples. Batter will be very thick. Pour into oblong pan. Bake at 350° for 50 minutes.