HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry onion in butter until tender. Add rice, soy sauce, pepper, parsley and garlic salt. Cook over low heat 5 to 10 minutes, stirring occasionally. Add egg, stirring constantly. Cook on low heat 5 minutes more.
Cut all your vegetables into small pieces. Put small amount of oil in skillet. Add vegetables when oil is hot. Stir. Add desired amount of soy sauce. Start by adding few drops of fruit, gradually adding more. Cook until done. Some prefer vegetables crunchy, others prefer theirs soft. Serve over cooked rice. This dish is also good with chicken or steak cooked and cut into small pieces and added to vegetables.
Preheat oven to 375°. In a large bowl, combine all ingredients, except flour and cocoa. Beat at medium speed until light and fluffy, 2 to 3 minutes. Gradually add flour and cocoa until well mixed, 2 to 3 minutes. Shape rounded teaspoonfuls as desired (balls, logs, flattened, etc.). Place 1 inch apart on cookie sheet. Bake for 7 to 9 minutes, or until set. Cool. Decorate (if desired) with melted chocolate chips, nuts, maraschino cherries, etc. Yields 3 dozen.
Brown onion, garlic, green pepper, ground beef and stew meat in hog fat or bacon drippings. Add chili powder, salt, paprika, cayenne pepper, cloves, bay leaf, cumin seed and tomatoes. Simmer for 2 hours, adding water if necessary. Add beans; heat through. Serves 6 to 8.
Combine mayonnaise, mustard, dill, salt and pepper. Stir in remaining ingredients. Cover and chill. Makes about 4 cups.
Pat and push crescent rolls into 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Beat softened cream cheese and milk. Spread over crust and cool. Top with your selection of vegetables and shredded cheese.
Combine vegetable oil, dressing mix and dill weed; stir well. Place oyster crackers in a large bowl. Add oil mixture; toss gently to coat. Place in an airtight container, cover and let stand 24 hours before serving. Store at room temperature for up to 3 weeks. Yield: 3 cups.
The night before, drain all fruit. Pour into 2-quart square pan. In saucepan, melt butter. Stir in sugar, cornstarch and sherry. Cook on low until thick and smooth. Pour over fruit and let set overnight. Bake at 350° for 30 minutes. Serve immediately. Serves 10.
Brown ground beef and onion in oil in a large skillet, stirring until crumbly. Pour off drippings. Stir in corn, tomatoes and seasonings; bring to a boil. Simmer, covered, over low heat for 10 minutes. Stir in 1 cup of cheese and corn chips. Cook until cheese is partially melted. Place lettuce on serving platter. Spoon ground beef mixture over top. Sprinkle with remaining 1/2 cup of cheese. Yields 6 servings, about 580 calories each.
Saute cabbage in oil. Add a pinch of salt. Remove from the stove. Then saute the chopped onion, tomatoes, chicken seasoning, milk and mushroom soup. Pour into the sauteed cabbage. Let stand on stove for 10 minutes and stir. Serve with rice and chapaties.
Melt together in microwave. Salt to taste. Add 2 or 3 tablespoons flour mixed with 1/3 cup milk. Bake at 350° for 25 to 30 minutes, uncovered.
Mix; pour into unbaked pie shell. Bake at 300° for 40 minutes or until done.
Beat the butter or margarine and cream cheese in a medium bowl until creamy. Blend in flour; refrigerate for 1 hour. Roll into 24 (1 inch) balls and press each into mini muffin cups.
Cook macaroni according to package directions; drain and rinse with cold water. Add all other ingredients, mix well, and chill for a least 6 hours before serving. Serves 6 to 8.
Combine sugar, syrup and salt in saucepan. Bring to a boil. Boil until mixture is clear and free from sugar crystals. Remove from heat and stir in peanut butter and vanilla. Stir until smooth. Add cereal and nuts. Drop on cookie sheet by teaspoonfuls. Clusters will harden as they cool. Makes about 20 clusters.
Place broccoli and chicken in baking dish. Blend soups, mayonnaise and lemon juice. Spread over chicken and broccoli. Sprinkle grated cheese and top with bread crumbs. Dot with butter. Bake at 350° for 25 minutes or until brown.
Melt margarine in pan while hot. Place chicken in pan and bake at 400° for 20 minutes on each side.
Cook squash covered in boiling water for 10 to 15 minutes or until tender; drain and mash enough squash to measure 1 cup. Reserve any remaining squash for use in other recipes. Combine the 1 cup of mashed squash and egg. Stir well. Combine flour, cornmeal, baking powder and salt; stir well. Add squash mixture and onion. Stir until blended. Drop squash mixture by level tablespoonful into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Yields about 2 dozen.
Preheat oven to 375°. Soften butter or margarine to room temperature. Blend mix, water, eggs and butter. Beat at medium speed for 4 minutes. Grease sides and bottom of each pan. Flour lightly. Pour enough batter for 5 or 6 layers.
Split dates and stuff each half with pecan section. Spoon a dab of cream cheese on top of pecan section and roll each stuffed date in powdered sugar.
Mix together and cook slow until desired thickness, about 1 hour. Seal in pint jars. Makes 9 or 10 pints.
Cook meat, celery and onion together; drain. Stir in flour, salt, oregano and pepper until blended. Add tomato sauce and peas; simmer for 5 minutes. Pour into a greased 13 x 9 x 2 baking dish. Separate biscuits; arrange over beef mixture. Sprinkle with cheese. Bake, uncovered, at 350° for 20 minutes or until biscuits are golden and cheese is melted. Makes 6 servings.
Cook all ingredients in saucepan for 15 to 20 minutes or until preserves sheet off spoon like jelly. Put into hot jars and seal.
Mix the ingredients in the order listed and turn into a well buttered baking dish. Lightly cover the top with coconut and bake at 350° until coconut is golden yellow or souffle is hot.
Mix ingredients and put on top of the other mixture. Bake at 325° for 45 minutes.
Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork. Blend in remaining ingredients. Refill whites using about 1 tablespoon yolk mixture for each egg half.
Peel, devein and butterfly shrimp, leaving tails on. Cook shrimp in boiling water for 1 minute. Remove; set aside. Saute onion, celery and green pepper in margarine until tender. Set aside. Mix crab meat and the next 6 ingredients. Add sauteed onion, celery and green pepper. Top each shrimp with 3 tablespoons crab mixture. Wrap bacon around entire shrimp. Drizzle 1/4 cup margarine over top. Bake at 350° for 20 minutes, then broil 6 minutes.
Combine sugars, milk, butter and salt. Cook gently, stirring frequently, until it comes to gentle boil. Cook on medium heat to 235° on candy thermometer or soft ball stage, stirring. Remove from heat and cool to lukewarm. Stir in vanilla. Beat with long handled wooden spoon. Add pecans. Beat only until it begins to thicken. Quickly drop onto foil. Wrap in wax paper when cool or store in container.
Brown hamburger. Add and cook celery, onion and green pepper. Add salt and tomato soup. Combine Bisquick and water. Roll and pat dough into a circle slightly smaller than skillet.
Place chicken in greased 9 x 13-inch pan. Mix soups, broth, tarragon and vegetables. Pour over chicken.
Beat eggs. Add sugar, water and vinegar. Make a paste from flour and water. Add to ingredients. Cook until thick. Pour over cooked, diced potatoes, 7 or 8. Better made the day before.
Melt 1/4 cup	butter	and saute onions until tender. Place 1/2 onions in a 1 1/2 quart casserole. Sprinkle 1 cup cheese and 1/2 cup cracker crumbs over onions. Repeat layers of onions and remaining cup of cheese.
Put the first 3 ingredients in Ziploc bags and freeze (Kool-Aid mixture) or in 1/2 gallon milk jugs. Remove from freezer 20 to 30 minutes before serving. Add last 2 ingredients. Stir gently; serve.
Wash and dry spinach. In a large bowl, toss spinach, oranges, cauliflower, green pepper and dressing. Makes 6 servings.
Cook roast in oven or crock-pot until meat is done and pulls apart easily. Shred meat (or slice if you prefer). Mix remaining ingredients and pour onto shredded meat and mix well. Let mixture cook in warm oven or crock-pot for at least an hour, stirring occasionally.
Let butter and Crisco dissolve in warm milk. Combine yeast with 1/2 cup warm water and dissolve. Stir in half of flour and remaining ingredients; beat until smooth. Use hands to mix in enough remaining flour until dough cleans bowl. Place onto lightly floured surface. Cover and let stand for approximately 20 minutes. Knead until smooth. Cover with cloth and let rise in warm place for approximately 1 hour or until double in size. Knead again with lightly buttered hands and let rise again for approximately 1/2 hour. Divide into 2 parts (if loaves are desired) or pinch off small portions to shape rolls. Let rise approximately 20 minutes. Place in warm oven (200°). Increase heat to 425°. Bake for 25 minutes.
Cream together shortening, sugars, eggs and vanilla thoroughly. Stir in peanut butter. Sift dry ingredients together, then stir into creamed mixture. Drop by teaspoons on ungreased cookie sheets. Press with the back of a fork to make crisscross. Bake in oven at 350° for about 10 minutes or until lightly brown. Makes about 10 dozen cookies.
Mix together vegetable oil, corn syrup, soy sauce, vinegar, garlic and ginger. Pour over chicken and marinate 3 hours or overnight in refrigerator. Drain well, saving marinade. Arrange chicken, vegetables and fruit alternately on long skewers. Grill over hot coals about 4 inches from heat 10 to 12 minutes. Baste and turn occasionally. Serves 4.
Mix cake mix, 1 egg, oleo and nuts. Press into bottom of 9 x 13-inch pan. Mix cream cheese, 2 eggs and confectioners sugar; spread over first mixture. Bake at 375° for 45 to 60 minutes (until golden brown). Do not overbake.
Boil sugar and Karo syrup for 1 minute. Add peanut butter. Add mixture to Rice Krispies and mix well. Spread in buttered 9 x 13-inch pan. Cool and top with chocolate chips and butterscotch chips (melted together). Cut the mixture while warm.
Melt chocolate squares in double boiler or in microwave. In 2-quart pot, pour melted chocolate, margarine, sugar and cream. Cook to soft ball stage on medium heat (or for 5 minutes). Remove from heat and add graham cracker crumbs, vanilla and nuts. Stir until almost set. Pour in a 9 x 13-inch greased pan. Cool and cut into squares. Place on candy dish.
Cook, cool, debone and shred chicken. Cook, cool and chop broccoli. Spread broccoli in bottom of 9 x 13-inch pan and pat down gently. Top with shredded chicken. Mix together next 6 ingredients. Spread over chicken and broccoli. Sprinkle top with bread crumbs and cheese. Bake at 350° for 30 to 45 minutes.
Brown meat, onion and green chiles. Mix in all other ingredients. Bring to a boil and simmer 30 minutes. Serve with grated cheese.
Lightly grease and flour a tube or Bundt pan. Preheat oven to 350°. Bake for 60 minutes. Sift flour, baking powder, baking soda and salt. Set aside. In small bowl, combine brown sugar, flour and cinnamon and set aside. In large bowl with electric mixer beat butter, sugar and vanilla until fluffy. Add eggs, one at a time, beat after each addition. Add flour mixture alternately with sour cream. Beat until combined. Turn 1/3 of batter into prepared pan. Sprinkle with 1/2 blueberries and 1/2 cinnamon-brown sugar mixture. Repeat layering and bake 60 minutes. Cool in pan for 20 minutes. Gently remove. Drizzle with icing (1 cup confectioners sugar and 1 to 2 tablespoons milk).
Sift flour, soda, spices and sugar. Add all other ingredients; mix until smooth. Pour into 3 greased and floured loaf pans. Bake for 1 hour at 350°.
Whisk all ingredients together until smooth and well combined. Refrigerate overnight to let flavors blend.
Mix in blender; pour into unbaked pie crust. Bake at 400° for 10 minutes. Reduce to 350° and bake until solid (probably another 20 minutes).
Mix pineapple and sugar; let come to a boil. Mix jello with 1/2 cup hot water and let dissolve. Add jello to pineapple mixture and set in refrigerator until almost jelled. Fold in cream cheese, whipped cream and nuts. Chill until set. Unmold.
Wash and chop mushrooms. Saute mushrooms in 2 tablespoons water and 1 tablespoon of oil. Whiz tofu 2 to 3 minutes in blender until very smooth with 1 cup of water and cornstarch. Stir a little and simmer for 15 minutes.
Combine jello, sugar and boiling water. Mix well. Add defrosted lemonade. Mix and refrigerate until jelly like. Add Cool Whip. Mix well and pour into mold. When ready to serve, unmold and fill center with fresh fruit: grapes, strawberries, etc.
Heat soup, milk and butter. Layer potatoes, onions, soup mixture and bacon. Bake for 1 hour at 350°.
Combine all dry ingredients. Dip drummettes in butter. Then coat in dry mixture. Place on foil-lined pan. Bake at 350° for 1 hour.
Mash sweet potatoes; add all other ingredients. Spread in buttered baking dish.
Fill tortillas with pie filling. Roll up and layer in a 9 x 13-inch baking pan. Melt butter or oleo with sugar and water. Pour over tortillas and bake 40 minutes in a 325° oven. Sprinkle with cinnamon before baking.
Heat milk and egg yolks; add mixed sugar and flour. Cook until thick. Add coconut, vanilla and butter. Mix and pour into prebaked pie shell. Beat egg whites and add. Then brown.
Preheat oven to 350°. Place graham crackers in a food processor; pulse until crumbly. Add butter and egg white; pulse until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes Freeze 15 minutes.
Soak squash and onion in ice and salt for 1 hour. In pot, put vinegar, sugar, mustard and celery seed; bring to boil. In clean pint jars put the squash and onion after it has been rinsed and drained. Pour the boiling vinegar mixture over squash. Seal jars immediately.
In a large bowl, mix strawberries and sugar. Stir and let stand 10 minutes. In saucepan, boil Sure-Jell in water for 1 minute. Stir in strawberries and cook for 3 minutes. Remove from stove and put into containers or sterile glass jars. Let stand at room temperature for 24 hours before eating.
Mix well the sugar and cream cheese. Reserve enough Cool Whip for top decoration. Mix the rest into sugar and cream cheese mixture; add pecans. Layer cake cubes, sugar mixture and pie filling in pretty bowl, ending with pie filling on top. Dot with remaining Cool Whip for decoration.
For apple filling, in a small mixing bowl, stir together apple, nuts, brown sugar, margarine or butter and cinnamon; set aside.
Slice 1/4 of potatoes, carrots and celery. Chop onion and green pepper. Put 1/2 of ingredients in a casserole dish. Cover mixture with hamburger; put rest of veggies in. Spread tomato soup on top. Bake at 350° for 2 hours or until potatoes are done.
Roll each sheet of pastry dough out to about 12 x 6-inch. Cut into 4 even pieces. Cover baking sheet with waxed paper. Place dough on sheet. Prick with fork. Sift powdered sugar over dough. Refrigerate for 30 minutes. Bake at 425° for 5 minutes. Increase temperature to 450°. Bake another 3 to 5 minutes until light golden and puffed.
Salt and pepper chops to taste. Combine chops, onion and bell pepper in a large skillet. Cook until vegetables are tender and chops are lightly browned. Pour off excess grease and add remaining ingredients. Cover and simmer for approximately 1 hour or until chops are tender.
Peel and cook potatoes. Drain and mash with all ingredients, except chives, paprika and butter. Beat until light and fluffy. Stir in chives and put into greased casserole. Sprinkle with paprika and dot with butter. Bake at 350° for 1 hour, uncovered.
Mix cream cheese, peanut butter and powdered sugar until creamy. Fold in Cool Whip. Pour into graham cracker crust. Refrigerate several hours before serving.
Melt cream cheese with 1 stick margarine in double boiler. Saute onion, pepper and celery in 2 tablespoons oleo in skillet. Add shrimp and saute until shrimp is pink. Drain water from shrimp mixture. Add shrimp mixture to cream cheese and oleo in large mixing bowl; add soup, seasonings and rice. Mix well; pour into 2-quart casserole dish. Top with cheese and cracker crumbs. Bake at 350° for 20 to 30 minutes.
Mix all ingredients. Put in loaf pan (greased and floured). Let stand 20 minutes. Bake 1 hour at 350°.
Mix salad dressing and sugar. Put soda in cocoa and add to hot water. Then add rest of ingredients. Bake in moderate oven at 325° to 350° for about 40 minutes (325° for glass pan). Use an 8 x 8-inch or 9 x 9-inch pan.
Preheat oven to 375 degrees. Mix together the Italian dressing, dill, onions, salt and pepper until blended. Place chicken in roasting pan, spread dill mixture inside cavity and over skin. Coat potatoes with remaining dill mixture. Place potatoes around chicken. Cover with aluminum foil and roast for 1 1/2 hours, turning potatoes occasionally. Remove foil and continue to cook until chicken and potatoes are completely done.
Combine the flour, cinnamon, salt and soda. Mix, then add the chopped and peeled apples and nuts. Place in greased pan. Bake at 300° for 1 1/2 hours. Sprinkle with sugar when you remove from pans. Wrap while hot to freeze.
Beat cream cheese in medium bowl till light and fluffy. Gradually add condensed milk, mint extract and food coloring. Beat mixture till smooth. Gently fold in Cool Whip with rubber spatula. Fold in chocolate pieces. Spoon into pie crust. Place in freezer till hardened, at least 8 hours or overnight. Remove from freezer 5 minutes before serving. Garnish with chocolate pieces and mint leaves, if you wish. Serves 6.
Mix ingredients and pour into baking dish. Sprinkle cheese on top. Bake 30 minutes at 300°.
Thinly slice the halves of peppers. Saute in 2 tablespoons of olive oil and garlic, if you choose, until tender-crisp. Toss with basil, cooked pasta and red pepper flakes for that extra oomph!
Mix ingredients and stir until smooth. Batter should be medium thin. Grease muffin tins or iron skillet and bake until brown on top.
Mix together the eggs, sugar, molasses, oil and spices in large bowl; beat well. Dissolve soda in 2 teaspoons warm water; add to mixture. Add flour and boiling water. Beat well; mixture will be very thin. Pour into buttered 9 x 13-inch pan. Cook for approximately 45 minutes at 350°.
Boil sugar, margarine and milk for 1 minute. Add chocolate chips and vanilla; beat well. May add mini marshmallows, if desired.
Preheat oven to 350°. In a large bowl, combine first 5 ingredients until well blended. Add pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
Soak bread crumbs in 1/2 cup canned milk. Mix ground beef, onion, egg, nutmeg, salt and pepper into crumbs. Shape into walnut size balls; fry in butter until browned on all sides. Take them out of the pan and stir flour into juice that remains. Add the other 1/2 cup of milk and cup of hot water. Heat this mixture until sauce thickens. Put meat balls and sauce into covered baking dish. Bake for 15 minutes at 350°. Serves 6.
Cook spinach and green beans with butter, parsley, garlic powder, pepper and cayenne pepper. Cook wild rice according to box directions. Combine everything into one dish.
Cut bacon in half and wrap around chestnuts; stick with toothpicks. Broil for 7 minutes (turn). Put in baking dish. Mix up sugar and catsup and pour over. Bake at 350° for 35 minutes.
Beat eggs lightly with electric mixer. Beat in flour, salt, sugar, milk and vanilla. Beat until batter is smooth and light. Let batter rest about 5 minutes. Melt butter in heavy 12-inch skillet. When hot, pour in 1/2 cup batter, tilting skillet to spread batter over entire bottom of skillet. Cook until small bubbles form. Turn; brown. Slip onto plate; spread with butter and syrup and roll jelly roll fashion. Makes 6 large pancakes.
Cream sugars and shortening. Add eggs and mix well. Sift flour. Add to sugar mixture. Add remaining ingredients. Form mixture into 4 long rolls and wrap with waxed paper. Chill or freeze. Slice and put on cookie sheet. Bake at 350° for 8 to 10 minutes. Let stand 5 minutes before removing from cookie sheet.
Melt butter in glass baking dish; set aside. Place turkey in casserole dish. Set cheese on top of turkey. Layer pepperoni over cheese. Top with stuffing. Microwave on High for 6 minutes, turning at 3 minutes. Let stand for 5 minutes. Serves 4.
Boil water and sugar 3 minutes and cool. Add rest of ingredients to cooled syrup and freeze. When ready to serve, mix with 7-Up or ginger ale.
Combine meat and onions in skillet; cook until lightly brown. Drain. Add salt and pepper. Stir in ketchup and tomato sauce. Heat thoroughly. Turn into a 1 1/2-quart casserole dish. Cut cheese into thin strips and sprinkle over top. Place biscuits on top and bake at 400° for about 20 minutes or until biscuits are brown.
In large Pyrex dish, put chicken on bottom or add some spaghetti, then chicken. Mix soup, Ro-Tel tomatoes and cheese and pour over spaghetti. Bake until bubbling. If desired, put more cheese on top the last 5 minutes it is in oven. If too dry, add chicken broth.
Combine Karo, water, salt and sugar; boil until a little tried in cold water is brittle (300°). Beat egg whites stiff and gradually beat in the boiling syrup. Whip until it begins to stiffen. Add vanilla and fruit or nuts; beat more and pour into a pan slightly oiled with Mazola. When cold, cut in squares.
Preheat oven to 350°. Brown hamburger with chopped onion. Drain. Cook noodles until tender. Mix cottage cheese and egg. In an 8-inch square pan, alternate layers of noodles, hamburger, cottage cheese, spaghetti sauce, Mozzarella cheese and Parmesan cheese. It will make about 3 layers. Bake, uncovered, for 30 to 40 minutes.
Combine all ingredients in large bowl. Cover with lid. Refrigerate until ready to serve. Will keep for several days.
Place pineapple in bowl with juice. Add pudding. Stir well. Add marshmallows and Cool Whip. Mix well. Chill for 2 hours.
Cook rice. Mix in Cheddar cheese and broccoli (optional) while rice is still hot. Dissolve bouillon cubes in water. Add other ingredients until mixed. Add 1/2 of sauce to rice and cheese mixture. Place 1/3 cup rice mixture on the fillets; roll up. Put remaining rice and cheese mixture on the bottom of a 9 x 9-inch pan. Place stuffed haddock on top. Bake at 375° for 25 minutes. Serve with remaining lemon and butter sauce on the side.
In large saucepan combine sugar and milk. Heat to rolling boil and boil 6 minutes; stirring constantly.
Combine jello and water; add the pineapple with juice and the blueberry pie mix. Mix well. Pour into a 9 x 12 dish and let it set up for at least 4 hours or overnight.
Cream oleo, oil and sugar. Add well beaten eggs. Add all other ingredients and mix well. Refrigerate 3 or 4 hours or overnight. Roll ball of dough about size of a quarter. Place on greased cookie sheet. Mash down with finger tips. Then press down with glass bottom which has been dipped in cold water (for first cookie only), then dip in white sugar for each cookie. Bake at 375° or until light brown around edge. Do not overbake. Baking time: 6 to 10 minutes.
Brown hamburger with green pepper, onion and seasonings. Add drained mushrooms. Mix tomato paste and water. Add to meat mixture with tomatoes. Stir in rice. Cover and simmer 10 minutes or until cooked down.
Salt and pepper roast. Place roast in a baking dish in a 350° oven with 1/2 stick of margarine; cook for 2 hours.
Cook potatoes with skins, then peel and mash. Mix well with remaining ingredients. Pour into a 13 x 9 dish. Add topping.
Mix sugar, margarine, evaporated milk and marshmallows together. Blend well and boil 8 minutes, stirring frequently. Remove from heat and add chocolate chips, vanilla and nuts. Mix well. Pour into a greased pan and cool. Cut into squares.
In a medium saucepan, combine sugar, cornstarch and salt. Add vinegar and reserved beet juice; simmer, stirring constantly until thickened. Add beets and butter. Serve hot.
Combine all ingredients in order given; place in greased 8-inch casserole. Bake at 350° for 40 minutes. Serve with thin white sauce. Serves 6.