HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut pork into 1 1/2 x 1-inch very thin slices. Add 1 1/2 tablespoons soy sauce to it to soak for a few minutes. Soak dried mushrooms in 1/4 cup warm water for 20 minutes (retain water) and remove stems. Remove stems from fresh mushrooms and wash thoroughly. Heat 2 tablespoons oil in a large frying pan. Add pork and stir-fry over high heat for 2 1/2 minutes and push to one side of the pan. Stir-fry together both types of mushrooms for 1 minute. Add the remaining soy sauce, sugar and sherry. Mix and scramble the sliced pork together with the mushrooms for 1 minute. Pour in half the mushroom water and the cornstarch mixture. Stir and scramble together. Soon after the contents reboil and thicken, dish out and serve.
Mix all ingredients well; roll out thin and allow to dry all day. Boil chicken; set aside until noodles are dry. When ready to cook, bring chicken to a rapid boil; add dry noodles. Boil about 10 minutes or until done. (Can be mixed using 1 egg to every 1/2 cup flour to fit your family's size.)
Cook broccoli for 5 minutes without lid. Drain and add rest of ingredients. Bake for 30 minutes at 350°.
Sift together flour, baking powder, soda, salt, spices and sugar. Set aside. In large mixing bowl, beat eggs until foamy. Add pumpkin, vegetable oil and All-Bran cereal; mix well. Add sifted dry ingredients, mixing only until combined. Stir in chocolate morsels and nuts. Spread evenly in ungreased 10 x 4-inch tube pan. Bake in moderate oven (350°) for about 1 hour and 10 minutes or until a wooden pick comes out clean. Cool completely before removing from pan. Place on cake plate. Can be eaten plain or with a confectioners sugar glaze. Makes 12 servings.
Mix, in a large bowl, hash browns, 1 stick melted butter, soup, sour cream, onions, garlic and salt. Transfer to a 9 x 12-inch baking dish which has been greased.
In a heavy saucepan, combine peanuts, sugar and water. Cook over medium heat, stirring until the mixture has crystallized and coats peanuts, about 10 minutes. Spread in buttered baking pan. Sprinkle with salt and bake at 300° for 15 minutes. Lift, turn and continue to bake 15 minutes more. Makes 4 cups.
Mix together cake mix, margarine and 2 eggs and pat into a well-greased and floured 9 x 13-inch glass dish.	Mix pecans, cream cheese, 2 eggs, powdered sugar, vanilla and salt together and pour over other mixture. Bake at 325° for 30 to 40 minutes.
Heat oven to 425°. Put vegetable oil in 10-inch skillet. Heat in oven for 3 minutes; tilt skillet to coat bottom evenly. Combine corn meal, melted butter, sugar, buttermilk and egg. Mix well. Pour into hot skillet; bake 25 to 30 minutes.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch baking pan. Melt butter in a large saucepan over low heat; remove pan from heat. Stir in remaining ingredients, except confectioners sugar, in order listed; mix well after each addition. Spread batter in prepared pan. Bake for 35 to 40 minutes or until cake begins to pull away from sides of pan. Cool in pan on wire rack for 10 minutes. Sift confectioners sugar over top. Cool completely and cut into squares. Makes 12 to 15 servings.
Mix all ingredients and put on stove. Bring to a boil, stirring until marshmallows melt. Pour over cooked sweet potatoes. Place in a preheated 375° oven and bake.
Place fruit on bottom of glass Pyrex dish. Sprinkle with water and 1/2 cup sugar. Mix flour and 1 cup sugar in bowl. Cut egg into dry ingredients until like coarse crumbs. Sprinkle over fruit. Melt margarine and pour over. Bake at 350° for approximately 40 minutes until topping is brown.
Grease 8 x 8 x 2-inch or 9 x 9 x 2-inch pan. Combine margarine and marshmallows. Melt in microwave 1 minute and 30 seconds to 3 minutes, stirring after 1 minute. Stir in cereal until coated. Press in pan and cool.
Slice chicken breast 3/4 across. Cut ham and cheese in half. Lift top 1/2 of chicken breast and lay 1 piece of ham and cheese on top of bottom breast. Fold top back down. Brush chicken breast with water and roll in crushed croutons. Place in a baking pan sprayed with Pam. Bake at 350° for 30 to 40 minutes. Serves 4.
Cook green peppers and onion and run through sieve or blender. Mix all ingredients together. Boil for 15 minutes and simmer until desired thickness. Pour into pint jars. Process in boiling water bath for 10 minutes, or store in refrigerator.
In a small bowl, stir fruit bits, nuts and brandy. Let stand for 1 hour.
Mix all ingredients together with a wooden spoon. Add M&M's last. Don't grease the cookie sheets. Bake for 10 to 12 minutes in a 350° oven. Leave cookies on sheet after baking for a few minutes before placing on a rack to cool.
In bowl, stir white sugar and lemon juice over blueberries. Place in buttered glass baking dish. Mix flour, brown sugar and butter. Cover blueberries with mixture. Bake 30 minutes. Serve warm with vanilla ice cream.
Put all ingredients in dishpan so you can mix good. After mixing real good, put in greased tube pan that the bottom comes out. Press cake in pan. Put cake in refrigerator for about 12 hours. Remove from pan. Store in refrigerator. I use a thin knife to run around edge of cake to help get it out easier. If you have any left over, this freezes well. Slice and wrap separate. You can take out one slice at a time, if you like.
In a large Dutch oven, brown beef, drain fat. Add barbecue sauce onion, garlic salt, celery seed, mustard, molasses, beans and mushrooms to the beef mixture. Stir well. Bring to a boil. Then reduce heat and simmer for 1 hour. Serve with cornbread and a green salad for a wonderful meal.
Flour lamb roast and place in baking pan with 3/4 cup of water. Cover pan and place in oven at 500° for 30 minutes. Remove roast from oven. Add the white wine, lemon juice, garlic powder and bay leaf. Cover pan again; cook for 3 hours at 350°. Lastly, remove pan from oven and debone roast. Pour favorite barbecue sauce over meat in pan to suit individual taste. Broil meat in oven for 5 minutes or less.
Mix egg and water. Beat until frothy. Add the nuts. Mix sugar, salt, cinnamon, allspice and chili powder. Add to the nuts and mix well. Spread on buttered cookie sheet. Bake at 250° for 1 hour. Cool and store in airtight container.
Mix pudding as stated on box, then blend in Cool Whip. Butter bottom of 9 x 13-inch pan. Put layer of graham crackers in pan. Pour half of pudding mixture over graham crackers. Put a layer of crackers over pudding and pour remaining pudding over them. Put another layer of crackers over this and refrigerate for 24 hours (with icing).
Cook beets and dice. Mix all other ingredients and boil for 20 minutes. Put in jars and seal.
Dissolve Jell-O in hot water; add raspberries and applesauce. Pour into 9 x 13-inch pan to set. Put marshmallows and sour cream in a bowl. Let stand overnight. Next day, beat with mixer and spread on top of Jell-O mixture.
Combine all the ingredients and pour into an unbaked pastry shell. Bake at 350° for 1 hour.
Melt morsels with sweetened condensed milk in top of double boiler. Stir occasionally until morsels melt and mixture begins to thicken. Remove from heat. Add chopped walnuts and vanilla. Blend well. Chill 1 hour. Line bottom of 9-inch pie pan with 12-inch square of aluminum foil. Place 3/4 cup walnut halves in bottom of pan forming a 2-inch wide ring. Spoon chocolate mixture in small amounts on top of nuts to form ring. Decorate with remaining nuts. Chill in refrigerator until firm enough to slice. Makes 36 slices.
Wash and trim peppers. Pack into jars (fairly tightly). Pour boiling vinegar over the peppers to about 1/2-inch of the top of the jar. Seal and store in a cool area.
Put 1/2 of dressing mix in bottom of pan. Mix all other ingredients together and pour over mix. Cover with remaining dressing mix and bake 30 minutes at 350°.
Combine all ingredients. Bake in 3 or 4 loaf pans 1 hour at 350°.
In a 1 quart casserole, combine milk and mayonnaise; mix in	remaining ingredients.	Cover and bake at 350° for 20 minutes. (Turkey can be substituted for the chicken.)
Combine flour, nuts, 1 cup sugar, butter, salt, cinnamon and vanilla with an electric mixer. Divide dough into 36 balls. Form into the crescent shape.
Mix together and heat broth and soups. Crumble bread and mix with eggs. Combine all together. Bake 1 hour at 350°.
Cream Crisco and sugar. Sift flour and add salt and baking powder. Separate eggs. Add yolks to sugar and Crisco. Add milk, flour, beaten egg whites and vanilla. Separate mix. Add to 1/2 of batter, fruit mix, pecans, raisins and spices. You will have 2 plain layers and 2 fruit layers. Use filling.
Take love and loyalty and mix thoroughly with faith. Blend in tenderness, kindness and understanding. Add friendship and hope. Sprinkle abundantly with laughter. Bake with sunshine and serve daily with generous helpings of love.
Mix all ingredients well. Grease and flour 13 1/2 x 10 1/2-inch pan. Bake at 350° for 45 minutes.
Brown beef and onions; add salt and pepper. Drain off grease. Mix with pork and beans. Put in baking dish and bake at 350° until bubbly and brown.
Mix and drop by teaspoon on cookie sheet. Bake at 375° for 10 to 12 minutes.
Preheat oven to 375°. Mix thoroughly butter, shortening, sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food color into one half. Shape 1 teaspoon dough from each half into 4-inch rope. Press together and twist. Place on ungreased baking sheet; curve top down to form cane. Bake about 9 minutes. Sprinkle with candy and sugar mixture.
Brown beef in melted butter in skillet. When meat begins to turn color, add onion and garlic. Saute until meat is browned. Stir in tomato sauce, salt and pepper. Simmer uncovered for 5 minutes.
Preheat oven to 350°. Beat egg whites until very stiff; add sugar gradually and continue to beat on high. Add vanilla. Fold in nuts and chocolate chips with a spatula. Drop 1/2 teaspoon on cookie sheet covered with a brown paper bag. Shut off oven and close; open in 8 to 10 hours. Store in a cool, dry place.
In a bowl, combine brown sugar, butter and maple flavoring. Beat in the eggs, one at a time. Combine flour and baking powder; add to egg mixture. Stir in walnuts. Pour into a greased 9-inch square baking pan. Bake at 350° for 30 minutes or until brownies test done. Cool. Makes 16 brownies.
Melt Hershey bars and marshmallows in milk over low heat in double boiler. Remove from heat and cool. Fold in whipped topping; pour in crust. Refrigerate overnight.
Sift dry ingredients together. Cream shortening until light. Add unbeaten eggs and beat until light and fluffy. Add molasses and dry ingredients. Beat until smooth. Add hot water, stirring briskly. Turn into a greased loaf pan and bake at 350° for 30 to 40 minutes.
Wash and prepare the vegetables. Then soak in cold water for 30 minutes to crisp the vegetables. Ice may be added to the water. Into a large salad bowl, break up the lettuce by hand. Slice the radishes, cucumber and onions and dice the tomato. Mix thoroughly. Sprinkle the shrimp over the salad. Cover the bowl with plastic wrap and return to the refrigerator until ready to use. Serve with your favorite dressing.
Grind meat 3 to 4 times. Add onion and the bread which has been softened in milk. Mix well. Add the remainder of the ingredients. Add the milk or cream a little at a time. Stir well after each addition.
Scald milk; remove scum. Pour into large mixing bowl; cool to lukewarm. Dissolve yeast in water and let stand 5 minutes. Add to milk. Add 4 cups flour, 1 at a time. Mix thoroughly. Cover and let rise until double in size (about 1 1/2 hours). Beat yolks with sugar, until light and thick. Stir into dough. Add butter, saffron, cardamon (optional), peel and salt; mix well. Gradually stir in flour (1 3/4 cups) to make the dough just firm enough to handle.
Mix all ingredients well in a large bowl. Pour mixture in a greased and floured Bundt pan. Bake at 350° for 45 to 50 minutes.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until evenly browned. Cool before cutting.
Sift flour, salt, sugar, cinnamon, soda, nutmeg and cloves together; make a hole in center. Add eggs, Wesson oil, pumpkin, vanilla, nuts and raisins; mix together. Bake in a greased and floured tube pan. Bake at 325° for about 1 1/2 hours.
Cook noodles 15 to 20 minutes or until soft. Cook sauce in pan 10 to 15 minutes. Drain noodles and mix together.
Cook cabbage in salted water. Mix next 5 ingredients for sauce. Cook until thick, on low heat stirring often. Pour over cabbage in casserole dish, top with bread crumbs and bake for 25 minutes at 350°.
Soften gelatin in cold water. Meanwhile, in a saucepan, bring sugar and pineapple (with juice) to a boil, stirring until the sugar dissolves. Remove from heat. Add gelatin and stir until dissolved. Add lemon and cherry juices. Cool to lukewarm. Whisk in cream cheese until thoroughly combined. Stir in the cherries and food coloring, if desired. Chill until slightly thickened. Fold in whipped topping.
Combine first 4 ingredients; beat slightly. Add eggs; beat well. Add flaked or shredded coconut; beat slightly. Add vanilla and salt. Pour in 2 unbaked pie shells. Cook 45 minutes or until done at 325°. Serves 6 to 8 people.
Mix 3 cans of soup and add milk. Stir until well mixed. Pour 1/2 of mixture into a greased 9 x 13-inch casserole dish. Place wet rice over soups and cover with remaining soup mixture. Place chicken pieces over this and sprinkle with salt and pepper. Pour melted margarine over the top. Bake for 2 hours in a 325° oven.
Spray a Bundt pan or any kind of mold with cooking spray. Microwave margarine and marshmallows on High for 2 minutes in a large microwave-safe mixing bowl. Stir to combine. Microwave 1 minute longer. Stir until smooth. Add cereal; stir until well coated. Press firmly into into Bundt pan (I spray the back of a large spoon or spatula with cooking spray). You may need more than one recipe. I alternate recipes, using Cocoa Krispies. Turn out onto serving plate. Decorate with M&M's, gumdrops, or as desired!
Mix cake as directed. After cake cools, poke holes in cake. Pour Eagle Brand milk and cream of coconut over cake. Spread cake with Cool Whip and top with coconut. Let cake set several hours or overnight in refrigerator.
Sift together dry ingredients. Add milk to beaten egg. Pour into dry ingredients and stir until smooth. Stir in molasses and shortening or oil. Pour batter into greased shallow pan (about 8 inches square). Bake at 350° for 30 to 40 minutes. Serve warm or cooled with sweetened whipped cream.
Scrub potatoes; prick with a fork and bake at 425° for 45 to 60 minutes, until soft to the touch. Cut a lengthwise slice from the top of each potato; discard skin from each slice. Reserving potato shells, scoop out the insides and add to potato portions from top slices. Mash potato pulp; add diet margarine and enough milk to make a smooth consistency. Stir in mushrooms. Spoon potato mixture into potato shells. Place in baking dish and bake at 425° for 20 to 25 minutes, until lightly browned. Sprinkle each potato with one tablespoon shredded Cheddar cheese and bake until cheese melts, about 2 to 3 minutes.
In skillet, brown together hamburger and onion. Wash lightly all bean juice from canned beans. Mix beans, meat mixture and barbecue sauce. Put in a 13 x 9-inch pan. Bake at 350° for 20 to 30 minutes. May seem to have too much liquid at first, but will absorb it after setting awhile.
Brown ground beef and onion. Mix all ingredients and bake at 450° for 1 hour.
In large Dutch oven, heat oil. Place in roast; salt and pepper heavily. Brown on all sides. Add red wine vinegar, bay leaves and enough water to cover roast. Reduce heat; cover and simmer pot roast. Cook for 20 minutes per pound. In the last 30 minutes, add potatoes and carrots and cook until they pierce easily with a fork. Slice meat and serve with potatoes and carrots.
Cook raisins in water until they are soft. Drain. Add applesauce, eggs, sweetener and oil. Mix well. Blend in baking soda, flour and remaining ingredients. Bake at 350° about 19 minutes. One cupcake equals 1 fruit and 1 fat.
Cook macaroni in boiling water for 10 minutes. Add broccoli and carrots; cook until macaroni is tender, 2 minutes longer. Rinse under cold water to cool; drain.
Preheat oven to 350°. Shake flour in Reynolds oven bag. Place in 9 x 13-inch baking pan. Add barbecue sauce and orange juice to bag. Squeeze bag to blend ingredients. Add chicken to bag. Turn bag to coat chicken with sauce. Arrange chicken in an even layer. Close bag with nylon tie. Cut 6 (1/2-inch) slits in top. Bake until chicken is tender, 40 to 50 minutes.
Mix and pour into greased and floured deep pie dish. Bake at 325° for 45 minutes or until done (I use square Pyrex dish).
Heat oven to 400°. Grease pie plate. Beat ingredients together until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted into center comes out clean (approximately 50 to 55 minutes).
Mix together Jell-O, cake mix and eggs. Add water, oil and lemon rind. Beat one minute on medium speed. Bake 1 hour at 350°. While cake is still warm, pour lemon glaze over cake.
Rub chicken with garlic salt. Place chicken in buttered baking dish and sprinkle with lime juice, tarragon, salt, pepper and onions. Then pour white wine over chicken and bake at 400° for 40 minutes or until done. Turn chicken after 20 minutes.
Wash, peel, seed and cut up oranges. Run through food grinder or blender with fresh cranberries. Add sugar and let stand 2 hours.
Mix milk and lemon juice; add pecans, cherries and bananas. Pour into pie shell and chill. Top with Cool Whip.
Cream shortening and sugars. Add eggs and beat. Add dry ingredients with milk. Batter will not be real thick. Add raisins. Drop by teaspoonfuls and bake at 375° for 6 to 8 minutes or until set.
Mix the pudding according to directions on package. Add Cool Whip and softened cream cheese; mix until smooth. Alternate layers of pudding mixture and crushed Oreo cookies, beginning with pudding and ending with Oreo cookies. Chill for 4 hours or overnight.
Bake 4 large potatoes until tender. Cut open and divide chili between the 4 potatoes. Top with low-fat cheese.
Drain canned fruit and cut into bite-size pieces. Peel and cut fresh fruits into bite-size pieces. Combine all fruit and stir. You will need to add orange juice or an orange blend. This helps to keep the fruit from drying out. Enjoy.
Just mix all together. If using fresh herbs, double the amounts. Makes 1 cup. This is a very useful blend to have on hand and it keeps very well. You can use it for cheese and crackers. To spread on toasted bread with any kind of meats and cheeses makes a gourmet-style deli sandwich. Spread on a precooked pizza shell, then load with your favorites; gourmet pizza. Try pizza crust, Boursin cheese, sliced tomatoes and topped with smoked Swiss.
Fry bacon and crumble. Cook ground meat and drain. Mix all ingredients together and bake for 1 hour at 350° or slow cook 6 to 8 hours.
Brown sausage, celery, onion and bell pepper in skillet; drain. You can heat the soups and cheese, if you wish. Place all ingredients in a large mixing bowl and mix well. Put in casserole dish and bake at 350° for 25 to 30 minutes until whole dish is heated.
Cream the shortening; add sugar gradually. Add eggs, one at a time, and beat well. Add half of the flour to raisins and nuts. To the remaining half of flour, add spices, salt and soda. Add flour and applesauce alternately. Add floured raisins and nuts. Bake in tube pan at 325° for 1 hour or longer or bake in a sheet pan at 350° for 45 minutes.
Place chicken in pan. Sprinkle dressing mix over top of chicken. Add soup and milk to chicken and cover with foil. Bake 1 hour at 350°. Take cover off and bake 20 minutes.
Mix together all ingredients, except crackers and margarine reserved for topping. Pour into baking dish and sprinkle with cracker crumbs. Drizzle the margarine and reserved topping over the cracker crumbs. Bake for 45 minutes at approximately 450°.
Combine rice, soups and water. Add either chunks of chicken mixed in or lay whole pieces of chicken on top. Bake 1 hour at 350°, uncovered, in 9 x 13-inch pan. Top with cheese for the last 20 minutes.
Mix all ingredients together, except cheese. Bake in a 13 x 9-inch casserole for 35 to 40 minutes at 350°. Remove from oven. Add cheese and return to oven until cheese is melted.
Mix ingredients together except cheese and butter. Pour in pie shell. Put cheese and butter over mixture. Top with pie shell and brush with egg whites. Bake at 350° for 40 to 45 minutes.
Brown pork chops, on both sides, in hot oil in 12-inch skillet. Sprinkle with salt and pepper to taste. Meanwhile, melt margarine in saucepan. Stir in flour, salt, pepper, chicken bouillon and water. Cook and stir over medium heat until mixture comes to a boil.
Wash potatoes; cut into 1/2-inch cubes. Cook in boiling water to cover 8 to 10 minutes, until tender. Drain and let cool. Combine potatoes and next 8 ingredients. Toss gently; set aside.
In a large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill for 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Combine flour and salt. Cut in shortening. Beat egg yolk in measuring cup. Add enough milk to make 2/3 cup of liquid. Mix well and stir into flour.
Cream butter and oleo with sugar. Add eggs and beat. Add vanilla. Mix dry ingredients and add alternately with milk. Chill the dough.
Mix and sift dry ingredients; add beaten eggs and milk. Batter should be thick enough to coat the apples. Drop in the hot oil (about the size of a tennis ball) turning over in the oil once, until golden brown and done in the center. Use a deep fat fryer with about 3 inches of oil or shortening at a temperature of 400°.
Beat eggs until light and foaming. Add oil, sugar, zucchini and vanilla. Mix well. Sift together: flour, soda, salt, baking powder and cinnamon. Mix until blended; then add nuts and stir. Bake 1 hour at 325°. Do not overbake. Makes 2 loaves.
Cut each slice of bread into 4 strips (without crust). Dip in condensed milk and roll in coconut. Bake in 350° oven for 12 minutes.
Set the oven at 325°. Arrange the asparagus in a shallow pan (preferably a buttered baking dish). Cover with the sour cream. Add just a sprinkling of salt and pepper, then top with the bread crumbs and dot generously with butter. Bake for about 20 minutes, or until the crumbs are nicely browned. Serves 4.
Place roast in large baking dish. Mix mushroom soup, celery soup, milk and onion soup mix all together and pour over roast. Add salt and pepper. Cover and bake at 350° for about 1 1/2 hours. Add carrots. Cover; bake 1/2 hour. Add potatoes and onion. Bake another 1 1/2 hours. Makes own gravy. You can cut baking time by preboiling roast. Drain and put roast in pan with all other ingredients and bake until roast is done.
Cream oleo and sugars until smooth. Drop in eggs and beat. Add peanut butter and blend. Sift flour, soda and salt and add to mixture. Add vanilla. Roll into small round balls. Put on cookie sheet 2-inches apart. Crisscross with fork which has been dipped in cold water. Bake at 350° for 15 minutes.
Cream the sugar and cheese together. Add pulp. Fold in whipped topping. Pour into crust. Freeze until firm and serve.
Mix all together well. Form into a ball about the size of a pecan. Place on cookie sheet. Bake 35 minutes at 300°. While warm, roll each cookie 2 times in powdered sugar.
Cream the sugar, salt and the butter. Add to the creamed mixture the egg, grated lemon and vanilla extract. Sift together the flour and the baking powder; add to mixture. Roll out on a floured surface and cut into shapes. Dab with clear Karo and sprinkle on some colored sugar crystals. Bake at 350° on a lightly greased cookie sheets for 9 to 10 minutes.