HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 2 tablespoon soy sauce and 2 tablespoons cornstarch with chicken in a bowl. Stir and refrigerate. Combine broth, 2 tablespoons soy sauce, 2 tablespoons cornstarch and ginger in a bowl; set aside. Stir-fry vegetables in 2 tablespoons oil until tender-crisp. Remove to strainer. Add 2 tablespoons oil and crushed red pepper to skillet and stir-fry chicken until no longer pink. Stir in broth mixture; cook until it thickens and begins to boil. Stir in vegetables and almonds. Serve over rice.
Arrange beef cubes in pan large enough to hold them in a single layer. You do not brown the meat first. Cut potatoes, carrots, onions and celery in chunks. Layer on top of the meat. Now mix tomato sauce, water and sugar. Pour over. Salt and pepper to taste. Last of all scatter tapioca on top. Don't bother to stir in. Seal tightly in heavy foil. Place in a 325° oven for at least 2 hours.
Beat vanilla pudding and milk until firm. Add Cool Whip. Add sour cream. Line bottom of pan with wafers and top with bananas. Pour pudding over wafers and bananas.
Brown the ground beef; season with salt and pepper. Drain grease. Pour rice in meat; roll into balls. Place balls in casserole dish. Pour tomato sauce over meatballs. Add a little water in the bottom of the dish. Place in 350° oven for 30 to 45 minutes, or until done.
In a bowl using an electric mixer, cream butter and sugar together. Beat in egg, lemon zest and almonds. Beat in flour, a little at a time until thoroughly blended. Cover bowl and chill for about 2 hours. Preheat oven to 350° when ready to bake. Lightly grease baking sheet. Shape dough into balls, walnut-size and place on prepared sheet about 2 inches apart. Flatten each cookie by moistening the bottom of a glass, dipping it in sugar and pressing it down on each cookie. Bake in preheated oven for 10 to 12 minutes or until golden at edges. Cool on racks. Makes 3 to 3 1/2 dozen cookies.
Cook the sugar, cocoa, butter, milk and pinch of salt for 1 minute. Stir in oatmeal, vanilla, peanut butter and coconut. Drop onto cookie sheet that has been covered with wax paper.
Heat iron skillet. Add 1/4 cup of oil. Mix all ingredients except cheese. Pour half of mixture in heated skillet; cover with grated cheese. Pour rest of mixture on top and bake at 475° for 40 minutes or until well browned. This is a big recipe so it's better to use two 8 or 10-inch skillets.
Brown ground chuck with onion flakes. Drain off excess fat. Mix salt, pepper and flour. Slowly add 7-Up. Stir until smooth and add to meat. Then add the chili sauce and Worcestershire sauce. Cover and simmer for 10 minutes.
Mix gelatin and spices and salt into a medium saucepan. Beat eggs and milk together and pour into pan with dry ingredients. Let stand 1 minute. Stir over low heat until dissolved, about 10 minutes or so. Remove from heat; stir in pumpkin and Equal. Pour mixture into a baked pie shell. Chill until firm.
Pour pie filling into greased pan or flat shallow casserole dish. Sprinkle cake mix over pie filling. Pour melted butter evenly over cake mix. Top with nut meats. Bake at 350° for 35 minutes. Serve with whipped cream, half and half or ice cream.
Brown meat; drain fat. In large bowl, mix cottage cheese, Cheddar, onions, chives and mushrooms. Mix meat with spaghetti sauce in another bowl. With casserole dish, place sauce/meat mixture to cover bottom. Add layer of uncooked noodles, layer of cottage cheese mix, layer of noodles, layer of sauce mix. Continue until casserole is full. Sprinkle top with Parmesan. Freeze or put in refrigerator overnight. Bake at 350° for 30 minutes. Let stand for 15 minutes. If frozen, thaw before baking or add 30 minutes to cooking time.
Cream margarine and shortening. Beat in sugar and milk alternately. Beat vigorously until granules cannot be felt between fingers (on high speed with electric beater for 10 minutes). Blend in vanilla.
Melt butter in large skillet; brown the beef in the butter. Add sliced mushrooms and onions. Cook until onions are tender. Add salt, pepper and garlic powder. Add broth and tomato paste. Stir.
Mix together corn, Bisquick mix, egg, butter and milk. Pour half of batter into greased pan (8 x 8-inch). Cover with shredded cheese. Pour remaining batter on top. Bake 20 minutes at 400°.
Spread freshly popped corn into a large, shallow pan. Place in a slow oven (250°) to keep warm and crisp. In a heavy saucepan, combine butter, brown sugar, corn syrup and salt. Cook over medium heat, stirring, until sugar dissolves. Boil to firm ball stage (248°) about 5 minutes. Remove from heat and stir in soda. Syrup will foam. Pour hot caramel mixture over popped corn in a fine stream. Mix well. Return to oven for 45 to 50 minutes, stirring every 15 minutes. Cool and serve or store in airtight container.
Melt 1 stick of margarine in a 9 x 13-inch glass baking dish. Pour 1 can of fruit (any kind) in dish. Mix 1 cup flour, 1 cup sugar and 3/4 cup milk. Pour mixture over fruit. Bake at 350° for 30 to 45 minutes.
Grease a 1-quart casserole dish. Alternate layers of oysters, crackers and dots of margarine, ending with a layer of crumbs. Add milk until liquid almost reaches top of casserole. Dot with remaining margarine. Bake at 350° until brown, about 45 to 60 minutes. Makes 6 generous servings.
Boil first 4 ingredients for 3 minutes on low heat. Add margarine, cool. Add remaining ingredients and mix well. Refrigerate overnight. Drop by teaspoon on greased baking sheet and bake at 350° for 10 to 12 minutes. A pecan or walnut may be placed on each cookie.
Heat margarine, water, and cocoa over low heat. Do NOT boil. Mix flour, sugar, and salt and pour chocolate mixture into this. Then mix all other ingredients together. Batter will be very thin. Bake in a 13 x 9 pan at 350° for 30 minutes or until done. Let cool.
Combine sugar and milk in a saucepan; bring to a boil. Add coconut and marshmallows. Boil over heat for 5 minutes. Remove from heat and stir in vanilla. Spread over cake layers.
Mix all ingredients in large pot; bring to boil. Simmer 3 hours or until thick. Pour into sterilized jars and seal.
Preheat oven to 375°. Grease a 9-inch square pan. Mix dry ingredients together and make a well in the center. Add eggs, butter and sour cream and blend thoroughly. Fold in corn kernels. Pour half of the batter into pan. Cover with grated cheese and chiles. Pour remaining batter over top. Bake for 30 to 40 minutes.
Beat all ingredients, except walnuts and frosting, on low speed for 30 seconds, scraping bowl constantly. Stir in walnuts. Pour into 2 round pans (9 x 1 1/2-inch). Bake for 35 to 40 minutes. Cool for 10 minutes. Frost.
Melt cheese with milk. Keep warm in a heated crock-pot. While melting, brown beef. When brown, add to cheese in pot. Add Ro-Tel tomatoes, bell pepper and picante sauce and stir. Serve with your favorite chips or use with noodles for a Mexican casserole with flair.
Dissolve yeast in 1/2 cup warm water for 5 minutes. Sift together 3 times the flour, salt, soda, sugar and baking powder. Cut in shortening until fine. Add buttermilk and yeast mixture to flour mixture until moistened good. Roll out on floured cloth about 1/2-inch thick. Spread with soft butter; sprinkle sugar and cinnamon mix over the butter. Leave plain or sprinkle with nuts or raisins. Roll up; cut about 1-inch thick. Place in greased 9 x 13-inch pan, about 12 to the pan. Let rise 3 to 4 hours or overnight. Bake in 350° oven for 25 to 30 minutes.
Mix in large bowl. Pour into greased 9 1/2 x 13-inch glass baking dish. Top with crushed corn flakes or potato chips. Bake 1 hour at 375°. Serves 12 to 15. Recipe can be cut in half.
Carefully slit a lengthwise pocket in each chicken breast, starting at the thick side, cutting approximately 3/4 of the way through the width of each breast. Season the inside and outside of each breast with salt and pepper. Combine Ricotta cheese with olives, parsley, onion and garlic salt. Place approximately 1/4 cup of this filling into each breast. Arrange stuffed breasts in a 9 x 13-inch baking pan and cover with pasta sauce. Bake at 350° for 35 to 40 minutes or until done. Sprinkle Mozzarella cheese over the top and return to oven for 2 to 3 minutes or until cheese melts. Serve on fettucini.
Mix all ingredients together. Fill 6 mini loaf pans or 2 regular loaf pans half full. Bake at 350° for 40 to 45 minutes.
In large pot, brown beef, onions and celery. When browned, add 1 quart canned tomatoes and salt and pepper to taste. Cook slowly for 2 hours, then add all vegetables. Cook an additional hour.
Make macaroni and cheese according to the directions on the box. Add 2 eggs and pour in a greased casserole dish. Bake at 375° for 10 minutes. Pour pizza sauce, cheese and pepperoni on top. Bake 10 minutes more or until cheese is melted. Cut in squares.
Mix and sprinkle on top of potatoes. Return to a 350° oven and bake another 10 minutes.
Cream the butter and sugar. Gradually add flour. Add vanilla; beat. Stir in coconut. Shape into 1-inch balls; place on cookie sheet. Refrigerate 15 minutes. Bake at 350° for approximately 15 minutes or until delicately browned. While cookies are still warm, roll in confectioners sugar. Makes approximately 4 dozen cookies.
Cook pasta according to package directions. Drain and rinse with cold water. Stir chopped vegetables into pasta. Add Italian dressing and mix well. Add McCormick Salad Supreme and mix well. Chill at least 3 to 4 hours to let flavors combine.
Bake cake. While cake is baking, mix pineapple and sugar together. Poke holes in hot cake (generously) and pour pineapple mixture over cake. Refrigerate until cool. Make pudding and add coconut to pudding. Pour over cooled cake. Mix almonds with Cool Whip and spread on cake. Keep cake refrigerated!
Melt butter in 4-quart saucepan. Add onion; cook until soft. Stir in chopped or minced clams, clam juice, creamed corn, milk and Tabasco. Heat, stirring occasionally, until hot. Do not boil. Garnish with fresh parsley or bacon bits.
Brown meat and salt; drain. Saute onion and bell pepper. Add tomatoes. Be sure tomatoes are chopped. Add tomato sauce and water. Add Worcestershire sauce, A.1. Steak sauce, 1/8 cup sugar and garlic salt or powder. Add sauteed onions and bell pepper. Simmer for 30 minutes to 1 hour.
Drain beans; dump all ingredients into crock-pot. Stir. Cook on low for 4 plus hours. Check after 2 hours and add additional ingredients to taste.
Peel onions. Cut out a deep hole in the center of each. Chop removed part and mix with remaining ingredients. Meanwhile, boil onions in salted water until tender, about 15 minutes. Drain onions and fill with mixture. Bake at 350° for 20 minutes.
Mix pepper, sugar and vinegar. Boil to full rolling boil, stirring constantly for 1 minute. Remove from heat. Add Certo immediately and stir. Let stand 5 minutes and pour into jars.
Mix all ingredients together. Pour into greased and floured 13 x 9-inch pan. Bake in a preheated oven at 350° for 40 minutes or until brown.
Combine all ingredients; simmer, covered, 30 minutes. Stir occasionally. Makes 6 servings.
Cook spaghetti until tender, but firm to bite. Drain. Melt butter in large skillet until butter turns brown in color. Meanwhile, combine cheeses. Place spaghetti on platter. Sprinkle with mixed cheeses, then drizzle with browned butter. Sprinkle with parsley. Makes 6 servings.
Blend together cake mix, applesauce, salad oil and egg. Beat with electric mixer until smooth. Mix in raisins and nuts, then place dough in refrigerator for several hours. Drop by teaspoon onto cookie sheet. Bake at 350° for 15 minutes.
Brown meat; drain fat. Add taco sauce and simmer, covered, about 20 minutes.
Preheat oven to 350°. Beat egg whites until stiff. Add sugar slowly and continue to beat until thick and glazed. Add salt and vanilla. Fold in chocolate chips and nuts slowly. Drop batter by teaspoonful on cookie sheet. Put cookies in oven and close door. Turn off the heat and leave overnight.
Thaw spinach and squeeze to drain. Combine with other ingredients. Mix well. Serve with raw vegetables.
Mix first 5 ingredients and roll into small balls, then roll balls in coconut. Store in covered container in cool place.
Thaw and drain peas. Layer bottom of dish with lettuce, then layer chopped onions, peas and bacon. Spread mayonnaise. Top with cheese. Refrigerate overnight.
Wash squash and slice 1/4 inch thick. Place in casserole dish. Sprinkle with Nature's Seasons and dot with margarine. Add about 2 tablespoons of water. Cover with Saran Wrap. Cook in microwave oven 15 minutes at medium temperature.
Put all ingredients in a crock-pot. Stir well. Cook on low 15 hours. Pour in 1 pint jars. Will freeze. Makes 4 pints.
Brown ground beef with garlic powder (drain). Add cottage cheese, Mozzarella cheese, salt and mayonnaise; mix well. Cook manicotti shells as directed on package, drain and cool on wax paper. Stuff each shell with beef mixture and place in lasagna-size baking dish. Cover with spaghetti sauce. Sprinkle with Parmesan cheese and oregano. Cover with foil and bake at 350° for 15 minutes. Remove foil and bake another 10 to 15 minutes.
Mix ingredients. Pour into unbaked pie shell. Bake at 350° for 50 minutes.
Coat pork cubes with flour, salt and pepper; mix. Stir-fry with peanut oil for 4 to 5 minutes until brown. Add carrots; stir-fry 1 to 2 minutes. Cover for 1 minute. Add green pepper; stir-fry 1 minute. Cover for 1 minute. Add pineapple chunks and sweet-sour sauce. Cover and simmer on low until sauce is heated. Serve over white rice.
Thoroughly cream shortening and sugar. Add eggs and beat well. Sift dry ingredients. Add to creamed mixture alternately with buttermilk. Add nuts and fruit. Drop by heaping teaspoonfuls onto a greased cookie sheet. Bake 10 to 12 minutes.
Melt margarine in baking dish. Mix flour, sugar and baking powder. Add milk and beat until smooth. Pour into baking dish. Spread fruit over batter. Bake at 350° for 30 minutes or until brown.
Mix first three ingredients together and form ring. Place the jalapeno jelly in middle. Serve with Waverly crackers.
Preheat oven to 325°. Beat eggs in large bowl until frothy. Add flour, sugar and brown sugar and beat. Blend in melted butter. Stir in chips and pecans. Pour into unbaked pie shell. Bake 1 hour.
Cook first 3 ingredients in saucepan 10 or 15 minutes. Pour into 9 x 13-inch baking dish. Sprinkle box of yellow cake mix over pear mixture. Slice 2 sticks margarine on top of cake mix. Bake at 350° about 40 minutes.
Cream shortening and sugar. Beat egg until fluffy; add spices. Mix well. Add soda and cocoa. Alternately add flour, milk and mashed potatoes. Mix well after each addition. Stir in nuts and raisins. Bake for 50 minutes at 350°. Make 2 or 3 layers. Frost with chocolate frosting, topped with nuts.
Drain crushed pineapple; reserve juice. Combine reserved juice with pineapple juice (1 3/4 cups) in pan. Bring to a boil. Stir in jello until dissolved. Break up cranberry sauce and add to jello. Stir in 3/4 cup pineapple juice. Chill mixture until slightly thickened. Add crushed pineapple and remaining ingredients. Chill overnight.
Heat oven to 325°. Grease and flour 10 x 4-inch tube pan. Beat sugar and butter in large bowl on medium speed until light and fluffy. Beat in eggs, one at a time. Mix flour and baking soda. Beat into sugar mixture alternately with buttermilk until well blended. Stir in lemon peel and juice; spread in pan. Bake about 1 hour or until toothpick inserted in center of cake comes out clean. Cool 20 minutes. Invert on wire rack. Remove pan. Cool cake completely. Spread glaze over top of cake, allowing some to drizzle down side. Serve with fresh fruit and sweetened whipped cream if desired.
Preheat oven to 350°. Cut 2-inch slice from top of loaf. Set aside for lid. Remove soft interior of loaf, leaving a 1-inch thick wall and bottom. Place meat in bottom of loaf. Top with bell pepper rings. Sprinkle with 1/2 of cheeses. Layer scrambled eggs and tomatoes over cheeses. Top with remaining cheeses and mushrooms. Place top lid on loaf. Wrap in foil. Place on baking sheet. Bake about 30 minutes or until heated through. Makes 8 servings.
Melt margarine in saucepan. Add sugar, pecans and coconut; also, half the juice of the pineapple. Place pineapple slices in square baking dish or baking pan. Pour mixture of margarine, pecans and coconut over slices of pineapple. Mix lemon flavor cake mix, water, eggs and rest of pineapple juice. Beat for 3 to 4 minutes. Pour batter over pineapple slices and other mixture in baking dish. Bake at 350° for 45 minutes.
Melt butter in boiler. Add flour, salt and pepper. Stir until smooth. Boil macaroni at the same time you are preparing this sauce. Add milk to flour mixture; stir slowly and constantly over low to medium heat, being careful not to scorch. Stir until smooth and thick. Add cheese which has been grated. Drain macaroni noodles. Butter a 13 x 9-inch pan; place noodles in the pan. Pour cheese sauce on top. Add extra shredded cheese and bread crumbs. Bake about 30 minutes in a 350° oven.
Cook potatoes, drain and mash.	Beat cheese until smooth. Add potatoes and other ingredients except paprika. Slowly add sour cream (quit early if soupy). Spoon into lightly buttered casserole dish.
Preheat over to 425 degrees. In large bowl mix water and yeast until dissolved. Add beaten egg and stir well. Stir in shortening and sugar; mix well. Add flour, 1 cup at a time, beating well after each addition. Spoon into greased muffin tin do not wait for these to rise. Bake for 10 to 15 minutes or until light brown. Extra batter can be stored in a covered bowl in the refrigerator for up to one week. Yield: 36 to 48 rolls.
Mix Jell-O with boiling water; let stand until it practically sets. Add rest of ingredients. Pour into mold.
If using fresh beans, wash and clip ends. Cover with enough water to boil string beans. Cut onions and put appropriate seasonings. Put all other ingredients in except potatoes. Put potatoes in the last 35 minutes and cook until it's to your liking.
Preheat oven to 350°. Grease 13 x 9 x 2-inch baking dish; set aside. In bowl, mix ingredients with 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 cup salad oil; mix. Spoon into prepared dish and bake 35 minutes. Serve warm or at room temperature. Cut into squares.
Cook beets until tender. Boil the ingredients and add your beets. Bring to a boil and seal.
May use fresh apples, peaches, blackberries, blueberries or canned peaches, partially drained.
Heat beans and rice in a microwave. Mix together and serve. Only 1.5 grams of fat.
Mix all ingredients together and bake in a loaf pan at 350° for 45 minutes to 1 hour.
Bake a 9-inch pie shell and cool. Wash the blueberries and put aside 2 1/2 cups. Coat the remaining 1 1/2 cups of blueberries with the sugar, water and cornstarch. Cook slowly until thickened. Remove from stove, add the butter, lemon juice and cinnamon, mixing carefully. Pour the 2 1/2 cups of blueberries into baked pie shell; then spread cooked berries over them. Refrigerate at least 2 hours. Serve with whipped cream.
Brown ground beef and onion. Drain; add other ingredients and simmer until well blended. Add water if too dry. Pour into greased casserole. Cover with a thin layer of corn bread batter (2 cups self-rising meal, 1 egg and 1 cup milk). Bake in a 425° oven until browned on top.
Mix all ingredients and put in loaf pan. Punch holes in top. Put ketchup on top with liquid from tomatoes. Cover with foil. Bake at 350° for 1 hour. Remove foil and pour off liquid. Bake uncovered for about 30 minutes until done. Let cool for a few minutes and serve.
If using ground beef, brown and drain off grease before adding other ingredients. Combine all ingredients in Dutch oven. Turn meat to coat all sides. Place over medium heat and bring to a bubble. Reduce heat. Cover tightly. Simmer until fork-tender. Turn meat several times during cooking. Add water as needed to keep sauce at desired consistency. Requires at least 3 hours cooking time. Remove brisket to cutting board and shred in small pieces.
Chop cabbage, onions and celery. Put into large pot. Wash and drain chop suey mix. Add to other pot. Add 1 cup water. Cook over low heat about 40 minutes or until celery is cooked. Drain. Cut pork steaks into 1 or 2-inch pieces. Flour, then brown in a large skillet. When meat is almost done, add a can of mushrooms and finish cooking. Add meat to other ingredients; mix well. Pour over crispy or soft noodles. Serves 6 to 8.
Mix all ingredients together. Place in an 8 x 8-inch pan (spray with Pam). Bake at 350° for 30 minutes. Use dip Fritos.
Line 9 x 13-inch pan with graham cracker crust. Mix powdered sugar and cream cheese thoroughly. Spoon on crust; slice bananas on top, then add the pineapple. Cover mixture with Cool Whip. Sprinkle with chopped pecans and cherries. Chill at least 2 hours before serving.
Wash berries; slice in half lengthwise or quarter large berries. Measure 4 cups. In kettle, combine berries and 4 cups sugar; let stand 15 minutes. Add remaining sugar. Bring to full, rolling boil. Boil hard, uncovered, 1 minute, stirring constantly. Remove from heat. Stir in pectin. Skim off foam. Pour into hot, sterilized jars. Cover with wax.
Brown meat in oil in large skillet or wok. Add water and salt; bring to boil. Reduce heat. Cover; simmer 30 minutes, stirring occasionally. Add pineapple and vegetables; bring to boil. Reduce heat. Cover; simmer 5 minutes. Stir in apricot preserves, vinegar, cornstarch and soy sauce. Cook, stirring constantly, until clear and thickened. Serve over rice.
Combine corn, avocados, eggs and onion. Blend together remaining ingredients. Toss mayonnaise mixture lightly with avocado mixture. Garnish with sliced, pitted ripe olives, if desired.
Cut up all salad ingredients. Drain Ranch Style beans and rinse, then add to the salad ingredients with Fritos, Catalina dressing and grated cheese. Toss and serve.
Combine rice, soups and milk in a 9 x 13-inch dish. Place chicken on top. Sprinkle soup mix over chicken. Cover with foil; bake for 2 hours at 300°.
Melt caramels with 1/3 cup evaporated milk in a medium-size saucepan, remove from heat. Melt butter. Mix cake mix, butter, 1/3 cup evaporated milk and nuts. Press half of batter into a greased 9 x 13-inch pan. Bake at 350° for 5 minutes. Remove from oven and sprinkle chocolate chips on top; drizzle with caramel. Crumble with remaining batter on top of caramel. Bake an additional 15 minutes. The batter won't look done, but it is. Cool completely before cutting.
Saute onion and parsley in butter until onion is golden. Add lobster meat. Cook and stir 5 minutes. Stir in flour and tomato paste. Add chicken broth. Simmer 20 minutes. Remove the parsley. Add the cream. Season to taste with salt and cayenne. Heat, but do not boil. Serves 6.
Combine all ingredients and pour into 9 x 13 pan. Bake at 325° for 35 minutes.
Soften butter and cheese at room temperature. When soft, mix butter and cheese with all other ingredients. Spread onto muffin halves. Place muffin with spread on a cookie sheet and place into freezer for 1 hour. Remove and quarter the muffins with a sharp knife. Place muffins on cookie sheet into the broiler for 10 minutes or until golden brown. Do not overcook.
Combine cornmeal, salt and soda; blend. Stir in shortening; add sour cream, corn and eggs and mix well. Add green chiles and cheese and stir. Pour in greased 9 x 13-inch pan and bake at 375° for 35 to 40 minutes.
In a large bowl, combine brown sugar, Crisco, eggs and molasses. Blend well. Combine flour, salt, soda, baking powder and spices; gradually blend into molasses mixture. Blend in hot water. Pour into 9 x 9 x 2-inch baking pan. Bake at 350° for 25 to 30 minutes. Best if served warm with Cool Whip.
Mix well all ingredients. Bake in two loaf pans at 350° for 45 minutes.
Season chicken well with salt, pepper and garlic salt to taste. Mix together orange preserves, Russian dressing and package of dry onion soup. Cook mixture for 5 minutes. Pour mixture over the chicken and bake at 350° for 50 minutes or until golden brown. (Uncover chicken for last 20 minutes.) Serves 6 to 8.