HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut squid into rings or 3-inch pieces. If tentacles are large, cut in half. Toss the squid in flour mixed with salt and pepper; coat as you are frying, to avoid flour getting soggy. In a skillet, heat enough oil to measure about 1 to 1 1/2 inches deep. When the oil is hot, add squid. Lower heat just a little and continue to fry squid until nicely golden. Drain on paper towels. The squid should cook in 2 to 3 minutes. Place fried squid on platter and garnish with lemon wedges. Makes 2 servings.
In a large saucepan, mix together the corn syrup and sugar and heat slowly until it boils, stirring often. Remove from heat and stir in peanut butter until it melts. Then stir in Rice Krispies. Pour mixture into a greased 9 x 13-inch pan. When cool, melt chips and spread on top.
Mix together soy sauce, sugar, ginger and garlic powder. Add meat strips and marinate overnight in refrigerator. Cook on barbecue grill on bamboo sticks after draining.
Combine the first five ingredients in a bowl and beat at medium speed with mixer until smooth. If you use a food processor, use the knife blade. Drain the can of chiles. Gently stir in the last three ingredients. Chill well. If you wish, garnish with chile strip. Set out at room temperature before serving, about 10 to 15 minutes.
Combine first 3 ingredients. Cook over medium heat until mixture is dissolved. Cook over high heat for 15 to 20 minutes. Remove from heat and add desired flavoring or cinnamon oil. Add food coloring if desired. Pour into cookie sheet; allow to cool completely. Crack candy and roll into powdered sugar. Store in airtight container.
Mix all ingredients well. Pour into a glass pie plate. Needs no crust. Bake at 325° until browns on top.
Cook sweet potatoes in boiling water until fork easily pierces potatoes. Cool slightly. Remove skins. Place cooked and peeled potatoes into a large mixing bowl. Mix with electric mixer until smooth. There should be 3 1/2 cups of mashed sweet potatoes. Stir in butter and sugar. Beat in eggs, one at a time. Mix in spices, salt and evaporated milk. Pour into unbaked pie crusts. Bake in a 425° oven for 20 minutes. Lower heat to 325° and bake 30 to 45 minutes longer or until knife inserted near center comes out clean. Cool before serving.
Butter square Corning baking dish. Put bread in dish. Mix scalding milk, butter, salt and sugar. Add eggs, vanilla, cinnamon and nutmeg, stir over bread. Set baking dish in some water in Pyrex pie plate. Bake at 325° for 50 minutes.
Preheat oven to 350°. Mix in dishpan in order given. Drop by large tablespoon or ice cream scoop and flatten. Place 6 to a cookie sheet. Recipe does not call for flour. Bake for 12 minutes. Do not overbake. Makes 77 large cookies.
Preheat oven to 350°. In a bowl, combine oil, eggs, water and pumpkin. Mix well. In another bowl, sift together flour, salt, baking soda, nutmeg, cinnamon, cloves and sugar. Gradually add dry mixture to liquids and mix well. If you wish, stir in 1/2 cup nuts and/or raisins. Pour batter into a greased and floured 9 x 5-inch loaf pan. Bake for about 1 hour or until it springs back when lightly touched and sides of the loaf have pulled away from the pan.
Dissolve jello in 2 cups of boiling water. Add strawberries, pineapple and bananas. Stir well. Pour half (about 2 1/2 cups) in a greased pan. Let jell, about 30 minutes. Spread sour cream on top. Add the other half of strawberry mixture. Let jell.
Mix like pie crust. Add egg yolk and yeast mixture. Divide into 2 parts and roll out on cookie sheet. Top with cream cheese mixture. Top with other crust. Bake at 350°.
Bring all ingredients, except macaroni, to a boil. Add macaroni and simmer until tender. Serves lots.
In saucepan, blend sugar, cornstarch and salt. Add milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir small amount of hot mixture into yolks or beaten egg. Return to hot mixture; cook and stir 2 minutes more. Remove from heat; blend in butter, vanilla, lemon juice and lemon peel. Pour into sherbet dishes; chill. Makes 4 to 5 servings.
Mix together. You may add a little more milk if needed. Drop by teaspoon into hot, boiling grease. Fry until golden brown. Drain on paper towels.
Combine cranberries and pineapple. Mix powdered sugar and sour cream together. Stir into fruit. Pour into shallow dish and freeze until firm. Remove from freezer and let sit a few minutes before serving.
Mix flour and margarine like pie crust, add nuts and press into bottom of a 9 x 13 inch pan. Bake at 325° for 30 minutes; cool. Cream together the cream cheese and powdered sugar; fold in 1 c. Cool Whip then spread over crust. Mix the pudding mix using only 3 c. milk, and beat until stiff; spread over the cream cheese mixture. Top with the remaining Cool Whip and sprinkle with chopped walnuts. Chill well before serving.
Peel carrots and cut into strips. Cook until just tender; drain. Add butter, sugar, vinegar and mint or dill. Cook until transparent. Serve hot or as a cold relish.
Cut steak in crosswise strips 1-inch wide. Mix water and vinegar with ketchup and other seasonings; pour over meat. Let stand several hours, turning meat occasionally. Lift meat from liquid, saving vinegar mixture. Place meat in pan, top with sliced onions and add 1/2 of the vinegar mixture. Cover, simmer gently over low heat for 1 1/2 to 2 hours, adding vinegar mixture as required to keep liquid about 1/2-inch deep in pan. Remove meat and onions to hot platter; strain liquid, then boil hard 3 to 4 minutes, pour over meat and serve while hot.
This should be made just before serving. Rub the bottom of a small bowl with onion or garlic. Put in 1/2 teaspoon of salt, a dash of Tabasco sauce and a tablespoon of cold water (to dissolve salt). Stir until salt is completely dissolved. Now gradually add, stirring constantly, 6 tablespoons of oil and 1 teaspoon of vinegar or lemon juice. Beat quickly until well mixed.
Mix butter, flour and chopped pecans. Press in a casserole dish. Bake for 15 minutes at 350°. Mix the cream cheese, sugar and Cool Whip. Spread on crust. Add pie filling. Eat!
Sift flour; add baking soda and salt. Sift again. Combine with brown sugar. Add melted shortening to beaten eggs and combine with dry ingredients. Add nuts and dates. Pour into greased 7 x 11 x 2-inch pan. Bake at 350° for 30 minutes. Cut in bars while hot. Sprinkle or roll in powdered sugar.
1. Have all ingredients measured and ready. Line a baking sheet with waxed paper or foil; set aside.
Dissolve gelatine in cold water, set aside. Add pineapple and sugar together in pot on stove. Bring to a boil. Add the gelatine mixture to the pineapple mixture. Stir until gelatine is dissolved. Add lemon and cherry juice, let cool. Mash cream cheese and chopped cherries. Add to pineapple mixture. Chill to slightly thickened. Add Cool Whip. Top with chopped walnuts and cherries, if desired. Mix with mixer in large bowl.
Beat oil and sugar together. Add eggs and banana. Beat well. Add sifted dry ingredients, milk and vanilla. Mix well and stir in nuts. Pour into a 9 x 5 x 3-inch pan. Bake in a 350° preheated oven for 1 hour. Cool well and store overnight before cutting. Makes 1 loaf.
Place potatoes	in a medium bowl. Cover with boiling water. Let stand for 8 minutes or until water is absorbed. Heat skillet and add bacon. Cook and stir until bacon begins to crisp. Add the onion and mushrooms. Stir until barely tender. Add parsley, sprinkling	it evenly over the bacon mixture and potatoes. Toss together lightly. Adjust heat to low. In a small mixing bowl, beat eggs with 1/4 cup of water. Add the salt and pepper. Pour over vegetables in skillet. Sprinkle with cheese. Cook over low heat for 8 to 10 minutes or until eggs are set. Cover skillet for part of cooking time to help eggs set on top. If desired, brown under broiler for 2 to 3 minutes.
Put water and bouillon cubes in pot; boil until cubes are melted. Add chopped broccoli, onion and celery (celery is a must). Let boil until soft. Melt butter and add flour. Heat half and half in microwave, then add it to broccoli mixture. Add butter and flour mixture. Let simmer until it thickens. Add parsley and dash of black pepper. No salt is needed.
Combine oats and sour milk. Let stand. Combine all dry ingredients. Add egg and melted butter to oat mixture and mix well. Add dry ingredients and stir only until moistened. Fold in huckleberries. Fill muffin cups 3/4 full. Bake at 400° for 15 to 20 minutes.
Boil potatoes in skins. Peel and slice thin. Cook bacon until crisp, then cook onion in bacon fat. Mix in flour, sugar, salt and pepper. Stir water in gradually. Add vinegar gradually. Cook and stir until it boils for 1 minute. Pour over potatoes. Add the bacon. Cover and let stand until ready to serve.
Add sugar to oil. Add eggs and pumpkin. Sift together dry ingredients. Then add water. Place in greased and floured pan. Add nuts, if desired. Bake at 350° for 1 hour. Makes 2 loaves.
Cream oleo and sugar. Mix 3 beaten eggs. Mix pineapple and 1 tsp. vanilla. Pour in unbaked pie shells. Bake 50 minutes at 350°.
Grease and flour long cake pan. Sprinkle on bottom the pecans and coconut. Mix cake mix and pour in pan. Mix butter, cream cheese and powdered sugar and spoon on top of cake mix. Bake at 350° for 45 minutes.
Prepare sweet dough. Grease 9 x 5-inch loaf pan. Roll dough into 12 x 9-inch rectangle. Sprinkle raisins on dough. From short end, roll dough jelly roll fashion. Pinch seam to seal. Press ends to seal and tuck under. Place, seam side down, in pan. Cover and let rise until doubled, about 1 1/2 hours. Preheat oven to 350°. Bake 35 minutes or until loaf sounds hollow when tapped. Let cool on rack.
Beat 1 cup sugar and margarine until fluffy. Mix in egg whites. Stir in combined flour, oats and baking soda. On wax paper, press into 16 x 12-inch rectangle. Spread combined pumpkin, 1/2 cup sugar and spice over dough to 1/2 inch from edge. From narrow end, roll up dough. Sprinkle sesame seed around roll, pressing gently. Wrap in wax paper; freeze overnight or until firm.
Combine ingredients in a jar with tightly fitted top. Shake well and refrigerate. Shake well before use.
Cut off tops of green peppers; remove seed. Cook peppers 5 minutes in boiling water to cover (salt added). Drain and set aside. Combine next 7 ingredients. Mix well. Fill peppers with meat mixture. Place in a 2-quart shallow casserole. Pour tomato sauce over and around the peppers. Bake at 375° for 45 to 50 minutes. Yields 6 servings.
Grease 2-quart casserole. Layer sliced zucchini, sliced tomatoes, mushrooms and cheese. Repeat to fill dish. Top with bread crumbs. Bake, uncovered, for 20 to 30 minutes at 350°.
Mix Jell-O and boiling water in large container. Add cold water and stir. Add sugar and stir. Add lemonade and stir. Add pineapple juice and stir thoroughly. Freeze in appropriate containers (large mouth plastic gallon jugs are good). Let thaw until slushy before serving and add ginger ale.
Cream the cream cheese and nuts; set aside. Drain juice from cherries and pineapple; bring juice to a boil. Pour over jello to dissolve. Let cool; add Coke. Combine all ingredients and refrigerate.
Preheat oven to 350°. In large bowl, mix eggs, sugar, butter, buttermilk, flour and vanilla until well blended. Pour into pie shell and bake until golden brown (approximately 50 minutes). Let cool before slicing.
Combine first 5 ingredients in bowl; mix well. Cut rolls in half. Spread sauce over bottom half of roll. Sprinkle with ham and cheese. Cover with top half of roll. Bake at 350° for 10 to 12 minutes. May be frozen and reheated.
Combine tomatoes, celery, salad dressing, green pepper and onion; toss lightly. Chill. Add bacon; toss lightly. Spoon vegetable mixture over shredded lettuce. Garnish with additional cherry tomato halves and bacon curls.
Cook chicken until tender; allow to cool and cut into bite size pieces. Saute onion and green chilies in butter. Mix soup, milk and Velveeta cheese in large pan; heat until cheese melts. Add onions and green peppers. Stir until well combined. Add chicken and mix well. In a large baking dish, place a layer of tortillas, a layer of chicken mixture and a layer of grated cheese. Repeat layers until dish is filled. Bake at 350° for 30 minutes or until bubbly.
Fry chopped meat and drain. Add tomatoes. Saute eggplant in olive oil, then add to meat mixture. Grate cheese. Set aside. Line a 9 x 13-inch pan with crescent rolls. Spread meat mixture on dough. Top with cheese and season to taste. Bake at 375° for 25 minutes or until crust is golden.
Combine cucumbers and onions. Mix remaining ingredients and then pour over cucumbers and onions. Stir gently to mix. Refrigerate overnight.
Sift dry ingredients together. Add melted butter and milk. Blend together. Batter should be moist and stiff. Drop by teaspoon into boiling liquid. Cover and cook 18 minutes. Yields 1 dozen dumplings.
Heat oven to 400°. Lightly grease pie plate (10 1/2 x 1 1/2-inch). Beat remaining ingredients after you sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving. Refrigerate any remaining pie.
Cook chicken; save broth. Remove chicken from bone and cut in chunks. Saute chicken and mushrooms in butter or oleo. Add the chicken broth and	green beans and bring this to a boil. Stir in Minute rice, then remove from heat. Cover for a few minutes before serving.
Pour pie filling into greased baking dish. Sprinkle top with cinnamon sugar; put dry cake mix on top. Put pats of margarine on top. Bake in 350 degree oven for 25 minutes or until top is brown and bubbly. (Any flavor pie filling may be used.)
Cream butter and sugar; add egg. Beat 2 to 3 minutes; add nuts and poppy seed. Beat 1 minute. Stir in flour and salt. Refrigerate until dough is easily shaped into rolls. Make 2 rolls. Roll in sugar; wrap in waxed paper and refrigerate for 2 to 3 hours. Cut into 1/4-inch slices. Bake on ungreased pan at 325° for 20 minutes or until slightly brown. Store in closed tin.
Heat oil in large nonstick skillet over medium-high heat. Stir-fry garlic and onion 2 minutes. Add broccoli, zucchini and mushrooms. Stir-fry 3 to 4 minutes or until crisp-tender. Add water chestnuts and tomatoes; heat through. Add Molly McButter; stir until melted in. Sprinkle with sesame seed, basil and pepper to taste. Makes 4 (2 cup) servings.
Make a marinade by mixing 2 tablespoons oil, ginger, cumin, coriander, salt and cayenne together in large shallow bowl. Add fish and marinate in the refrigerator for no more than 30 minutes. Meanwhile, build a single-level fire. Set grill rack in place. Cover grill with lid and let rack heat up, about 5 minutes. Rub cooking grate with oil-dipped wad of paper towels.
Make yellow cake according to directions, except substitute double strength coffee for water called for. Bake in two round layers. When layers are cool, split them in half. Sprinkle 1 tablespoon whiskey on each cut, except for rounded top. Spread Cool Whip on each cut surface and top. Stack layers. Refrigerate 8 hours (24 is better).
Put beef, soups, onion, salt and pepper into a large pot. Simmer slowly for several hours. When the meat is tender, add sour cream and mushroom pieces. Bring to a boil and immediately serve over hot rice or noodles.
Sprinkle 2 cups cranberries into buttered 10-inch pie plate. Combine 1/2 cup sugar and walnuts. Sprinkle over berries.
Blend first 4 ingredients until smooth. Fold in Cool Whip. Pour into crust.
Cook the first 3 ingredients together until thick; let cool. Mix Dream Whip; add to cooled jello-pudding mixture, along with drained pineapple and oranges. Refrigerate.
Preheat oven to 350°. Combine tomatoes and bread crumbs in a large bowl; let stand until liquid is absorbed. Lightly mix in ground beef, egg, mustard, salt and pepper. Divide mixture into quarters, then shape into a 5-inch loaf; make a ridge down middle of each with your finger. Place loaves on a rack in a shallow baking pan. Bake 30 minutes. Spoon cheese into hollows. Bake 10 minutes longer or until cheese melts and loaves are crusty brown. Yields 4 servings.
Cut steak into 1-inch strips. Brown on both sides. Mix soup mix in 1 cup water. Pour over steak and simmer on top of stove for 1 1/2 hours or until tender on low to medium heat. Soup mix will thicken into gravy.
Cream together butter, sugars, egg and vanilla. Add flour, chocolate chips and pecans. Bake at 375° about 10 minutes. (Dough does better if chilled.)
Heat water to boiling in 3-quart saucepan. Break block of noodles; reserve seasoning packet. Stir noodles, chicken, bok choy and carrot into water. Heat to boiling; reduce heat. Simmer, uncovered, 3 minutes, stirring occasionally. Stir in seasoning packet.
Melt margarine with cocoa in saucepan. Remove from heat and stir into eggs, sugar, flour, salt, nuts and vanilla. Bake in greased 9 x 13-inch pan at 350° for 35 minutes. As soon as it is taken out of the oven, sprinkle miniature marshmallows or marshmallow cream on top.
Preheat oven to 250°. In large roasting pan, spread the popped corn and the dry roasted nuts. In heavy saucepan, combine the sugar, butter and dark corn syrup. Cook until mixture boils. Boil for 5 minutes without stirring. Remove from heat. Stir in the vanilla and baking soda. Pour mixture over corn and nuts; stir to coat. Bake, uncovered, at 250° for 1 hour. Stir occasionally. Cool; break apart. Store in covered container.
Pound chicken breasts to 1/4-inch thickness between 2 pieces of waxed paper. Mix salt, pepper, paprika and flour in a plastic bag; add chicken, one piece at a time, and shake to coat. Place butter and oil in a saute pan or large skillet; heat over medium heat until bubbly. Add garlic and chicken; saute, turning, about 6 minutes or until chicken is brown and fork can be easily inserted. Drain on paper towels and keep warm. Drain all but 2 tablespoons of cooking fat from pan; add wine and deglaze pan, scraping up brown bits. Add lemon juice and heat 1 minute; return chicken to pan; add lemon slices and heat 2 minutes. Add capers and pimento. Sprinkle chives over all.
Mix first 4 ingredients. Cook chicken and broccoli. Layer in baking dish. Pour mixture over chicken and broccoli. Top with bread crumbs and small pats of butter. Bake at 400° until top is brown and bubbly.
Bring all ingredients to room temperature. Cream the butter; add sugar and beat. Add eggs, one at a time, and beat. Add flour and milk. Bake at 300° for 1 hour and 40 minutes.
Place the peppers on a roasting tray and put in a 350° oven. Turn the peppers until cooked on all sides (about 1 hour). When done, place the peppers in a paper bag. Wait a few minutes and then peel and slice the peppers into strips. Place in a bowl with fresh garlic and olive oil and let marinate.
Mix all ingredients and pour into a buttered loaf pan. Bake at 350° for 45 minutes or until top is crispy. (Mixture will look sloppy.) Good cold, too.
Cook bacon; drain and crumble. In large salad bowl, mix spinach, sprouts, water chestnuts, eggs and bacon. In a jar, combine oil, sugar, catsup, vinegar, Worcestershire sauce and onion; shake well. Sprinkle dressing on salad and toss. Serve. Dressing refrigerates well and is good on any salad.
Cook chicken (cut into pieces) in water with 1 teaspoon salt. Strain and debone. Use 2 cups broth to cook rice. Saute onion and broccoli in oleo. Mix all together and put in casserole. Bake at 350° for 30 minutes or until bubbly hot.
Cook and crumble meat. Arrange in layers in casserole dish. Bake at 350° until vegetables are tender.
Combine oat bran, brown sugar, walnuts and baking powder in bowl; mix well. Combine milk, bananas, egg whites and oil in small bowl; mix well. Stir into oat bran mixture just until moistened. Fill paper-lined muffin cups 2/3 full. Bake at 425° for 17 minutes or until brown. Yield: 12 servings.
Cut chicken in serving pieces; set aside. Sprinkle washed rice in bottom of 13 x 9-inch baking pan. Pour 2 cups water over rice. Place chicken on top of rice. Place parsnips, cut in chunks, around chicken. Mix soup and milk. Pour over chicken. It will look very soupy. Bake, covered, with foil at 325° for 60 minutes. Uncover and bake 30 minutes longer.
Preheat oven to 350°. Peel the potatoes (enough to fill a 13 x 9-inch casserole bowl) and slice as thin as possible. Grate the cheese. Brown the sausage. Alternate the layers of each, beginning with a layer of potato slices, then sausage and then cheese. Add the milk, salt and pepper. Bake in preheated 350° oven. You may have to cover with foil. For softer potatoes you may want to boil them for a few minutes before putting them in the casserole bowl.
Pick through crabmeat to remove cartilage. Mix together all ingredients, except crabmeat, in medium bowl. Gently fold in crab. Shape into 8 crab cakes and place on lightly oiled cookie sheet. Sprinkle with paprika; place under preheated broiler until golden brown, about 7 minutes.
Combine beans, milk, soup, pepper and 1/2 can of the French fried onions. Pour into 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 30 minutes. Top with remaining onions and bake 5 minutes longer.
Place chicken, sliced onion, 2 teaspoons salt and celery in a pot. Cover with water. Cook until tender. Bone and cut chicken into pieces. Reserve broth. Combine soup, broth, tomatoes and 1/2 teaspoon salt in pan and heat. Layer chicken, tortillas, cheese, chopped onion and heated sauce in a casserole dish. Repeat, ending with cheese. Bake at 250° for 20 minutes. Lower to 200° and bake for 40 more minutes. May be frozen.
Dump all in big bowl and mix really good. Sprinkle pastry cloth well with flour and roll dough out like a cross. Take left side; fold to center. Take right side; fold to center. Take bottom; fold up. Take top and fold down. Roll over slightly with rolling pin, then cut biscuits out with top of drinking glass.
*Suggested Flavors: Chocolate flavor pudding with graham cracker crumbs or butterscotch or lemon flavor pudding with gingersnap crumbs.
Microwave the first 4 ingredients on High 2 minutes. Stir. Add the vanilla and nuts. Stir. Pour into buttered dish. Cool on countertop. May be stored in refrigerator.
Lightly cook broccoli. Chop into small pieces (not grated). Saute onion in butter until transparent. Combine all ingredients. Pour into lightly greased 9 x 13-inch Pyrex dish. Bake at 375° for 40 to 45 minutes, until golden brown. Cut into squares. Serves 12. It is oh so good!
Mix flour, soda, salt, cinnamon, sugar, oil, eggs and undrained pineapple. Mix only by hand. Add bananas and nuts and mix again. Bake in a tube or Bundt pan that has been greased and floured. Bake in 350° oven for 1 hour and 5 minutes. Let cool in pan 1 hour before removing to serving plate.
Heat oven to 450°. Lightly grease cookie sheet. Mix flour, mustard and red pepper. Cut in margarine with pastry blender until mixture resembles fine crumbs. Stir in Swiss cheese, buttermilk and egg until dough forms. Turn dough onto well-floured board; coat with flour. Knead lightly 10 times. Roll or pat dough 1/2-inch thick; cut with floured 2 1/2-inch biscuit cutter. Place on cookie sheet. Mix egg yolk and water; brush over biscuits. Sprinkle with Parmesan cheese. Bake 10 to 12 minutes or until golden. Serve warm. Makes 10 biscuits.
Peel and slice potatoes into large pot. Grate onion very fine and add to pot with celery seed, salt, margarine and water to completely cover potatoes. Cook until tender, adding water as necessary to maintain level of broth. Mash about half the potatoes and reduce rest to small pieces. Cut up cheese into hot potatoes and broth. Stir carefully until cheese has melted, then add milk. Simmer over low heat until desired consistency.