HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut beef across grain into thin strips. Combine soy sauce, garlic and ginger; add beef. Toss and set aside. Heat oil in large pan or wok. Add beef and toss over high heat until browned. Taste meat. If not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until crisp, 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through. Serve over rice.
Spread jam over chicken in a casserole pan. Add Catalina salad dressing. Bake at 350° for 1 hour. Great with tossed salad and baked potato.
Brown chops and place in casserole dish. Add soup, water, celery and onion; pour over chops and bake, covered, for 45 minutes at 350°.
Melt about half of the Velveeta cheese and a little over 1/2 can Ro-Tel green chilies and tomatoes. Serve with chips.
Mix all ingredients well. Bake in 350° oven in 9 x 5-inch loaf pan for 1 1/2 hours. Top with ketchup and bake 10 minutes more.
Cook mushrooms and onions in 4 tablespoons butter. Remove vegetables with slotted spoon. Put aside. Blend flour, salt (1/8 teaspoon) and dash of pepper into pan drippings. Add 3/4 cup water, milk, bouillon, lemon juice and nutmeg. Cook and stir until bubbly. Add all vegetables. Turn into 1-quart casserole. Combine bread crumbs and melted butter. Sprinkle around edge. Bake at 350° for 20 minutes. Makes 6 servings.
Combine first 4 ingredients and beat well. Add eggs and beat again. Add remaining ingredients and mix well. Chill in refrigerator. Drop small balls of dough on ungreased cookie sheet (can be flattened slightly). Bake in 350° oven for 10 to 12 minutes or until barely brown.
Blend milk into can of cream of mushroom soup. Stir in beaten eggs. Add noodles, turkey, soft bread crumbs (1 1/2 slices), shredded sharp cheese (4 ounces), green pepper, melted butter and chopped pimento. Turn into baking dish. Bake in 350° oven for 30 to 40 minutes or until knife inserted off center comes out clean. Cut in squares to serve. Makes 6 to 8 servings.
Cook potatoes with skins on until tender, drain and cool. Peel and slice into 1/4-inch slices or desired size. Cut bacon into 1-inch pieces and fry until crisp but not burnt. Remove and drain bacon, saving 1/4 cup bacon drippings. Mix cornstarch and water together. Heat sugar, vinegar, bacon drippings, salt and pepper. Then add cornstarch mixture to thicken. Stir constantly. Pour hot mixture over potatoes, bacon and green onions. Mix and serve while hot.
Dissolve Jell-O in 1 1/2 cups hot water, stirring until dissolved. Add sugar and juice. Let set until slightly jelled. Add remaining ingredients and fold in Cool Whip. Refrigerate until firm.
Sprinkle chicken with salt and pepper. Heat oil in heavy skillet. Brown chicken on all sides. Push to side of pan; add onion, green pepper, garlic and mushrooms. Saute a few minutes. Mix tomato paste with remaining ingredients and pour over chicken; stir well. Cover and simmer gently until tender, about 30 minutes. Uncover and simmer until sauce is as thick as you like.
In a large bowl, combine sugar, butter, egg yolks, vanilla and lemon extract. Beat on low speed for 30 seconds. Beat on high speed for 2 minutes. Sift together flour, salt and baking soda. Add flour mixture to batter alternately with sour cream.
Butter a 9 x 13-inch baking dish. Place a layer of chilies on the bottom. Sprinkle with 1 cup Monterey cheese and 1/4 cup green pepper. Repeat this layer. Mix the remaining ingredients except the Cheddar cheese and pour over the casserole. Top with the Cheddar cheese. Bake in a 350° oven for 45 to 50 minutes or until knife comes out clean. Cool 5 minutes before serving.
Mix all ingredients together well with hands, then leave in bowl and refrigerate 24 hours. Make into 2-inch rolls and about 6 to 8 inches long. Wrap in foil, shiny side turned toward the meat. Slit bottom of foil in two places. Put on rack or cookie sheet and bake at 300° for 1 hour. Chill in refrigerator. Slice when ready to use. Nice for snacks.
Mix sugar, crumbs, peanut butter and butter until blended. Press into ungreased 13 x 9-inch baking pan, evenly. Pour melted chocolate over all. Chill for 2 hours. Have 20 minutes at room temperature before serving.
Peel eggplant and cover with water; boil until tender. Drain and cool. Add egg and pepper and mix well. Add Bisquick mix. Drop mixture into deep hot fat (oil) until brown.
Cut veal into strips (two fingers wide). Rinse strips to moisten. Dip in bread crumbs and brown (medium). Pour off excess fat. Saute green onions and mushrooms until clear. Add browned meat, wine and Worcestershire; simmer until vegetables reach desired stage. Serve with rice. Serves 4 to 6.
Heat oven to 425°. Wash chicken and pat dry. In oven, melt butter and shortening in baking pan. Mix Bisquick and seasonings in plastic bag. Shake 2 or 3 pieces at a time in bag to coat thoroughly. Place chicken skin side down in single layer in pan. Bake 40 minutes. Reduce oven temperature to 375°. Turn chicken; bake 20 minutes longer. Serves 6.
Sprinkle pudding mix over crushed pineapple. Stir until thick. Fold in Cool Whip. Spread between layers of cake.
Place the sliced onions in a bowl. Slowly bring the water and honey to a boil and pour over the onions. For a touch that will appeal to modern tastes, mix a cup of mayonnaise with 1 1/2 teaspoons sharp prepared mustard. Spread over the bread and top with the onions. Sprinkle the parsley over the onions. Add salt and pepper to taste.
Combine all ingredients in a bottle. Cover tightly and shake well. Chill and remove the garlic. Shake thoroughly before serving. Makes 1 1/3 to 1 1/2 cups.
Cream the oleo and shortening together. Add sugar gradually and beat. Add eggs, one at a time, beating after each addition. Mix flour and soda together and add to other mixture alternately with sour cream. Add vanilla. Bake at 350° for 1 hour and 10 minutes in a large, greased and floured tube pan.
Melt 1 tablespoon of the butter in large pot (big enough to hold mussels). Add onion and parsley. Cook over medium heat until fragrant. Add garlic and wine. Cook about 1 minute. Add mussels and tomatoes. Cover and cook until mussels have opened (3 to 5 minutes).
Brown sausage and drain. Mix all ingredients together with sausage. Put into a large rectangular baking dish. Top with bacon strips. Bake 1 1/2 hours at 350°. Serves 12 to 15.
Cream shortening and sugar. Add egg and beat. Sift the four dry ingredients. Add vanilla. Drop by teaspoonfuls 2-inches apart. Bake 12 minutes in 375° oven or until brown.
Mix as for your favorite cookie. Drop by spoonfuls on greased cookie sheet. Bake 20 minutes at 350°. Use your favorite topping.
Combine all ingredients, mixing well and pour into greased 9-inch pie pan. Bake at 400° for 20 to 30 minutes.
Combine corn syrup and sugar. Mix in salt, butter and vanilla. Add eggs and pecans. Place in an unbaked pie shell and then sprinkle more whole pecans over the top. Bake at 350° for 45 minutes.
Place mayonnaise in blender container. Add next six ingredients and blend on high speed until smooth. Add sour cream and blend on low speed until mixed. Makes about 1 1/2 cups.
Mix well the drained pineapple and Cool Whip. Add coconut, marshmallows and cherries to mixture. Add milk. Chill for 1 hour. Makes 6 servings.
Mix all ingredients well. Use 2 to 3 teaspoons in a cup of boiling water.
Rub doves with salt and pepper. Brown in skillet with oil. Saute onion and celery with Worcestershire sauce for 3 minutes. Place doves in crock-pot. Pour sauce over. Add remaining ingredients. Cover and cook 10 hours on low heat.
Preheat oven to 375°. In large bowl, combine butter, brown sugar, eggs and water until creamy. Gradually add dry ingredients except oats and raisins. Add these last. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake 10 to 12 minutes.
Blend eggs and cream until foamy. Combine with all other ingredients and pour into prebaked 9-inch pie shell. Bake at 350° for 1 hour. A knife should come out clean when testing.
Mix milk, Eagle Brand, vanilla and salt in small mixing bowl. In large mixing bowl, beat eggs until light; add sugar gradually beating constantly. Beat in mixture from small bowl. Pour into freezer and freeze according to freezer directions.
Boil the hen with seasoning; remove meat from bones and cut in large pieces. Melt butter; saute onion, celery and garlic. Add tomatoes and tomato sauce; continue to cook for 10 minutes. Cook spaghetti in chicken stock; add to the chicken mixture. Add mushrooms and the 2 cups of stock saved from cooking the hen. Cook about 30 minutes.
Prepare stuffing according to instructions on the package. Spread in glass baking dish, 7 1/2 x 11-inch. Save 1/4 cup of stuffing. Place chicken on stuffing and pour the chicken soup and broth over ingredients in dish. Bake in 350° oven for about 30 minutes or until heated through.
Cream shortening and gradually add sugar. Add the eggs and the flavoring; mix flour and all of the dry ingredients together. Add the dry ingredients to the shortening mixture. Add the applesauce. Add the raisins last. Finely chopped nuts may be added. Bake in 350° oven for 1 hour or 1 1/4 hours. Put in loaf pan 9 x 4 x 3-inch or a tube pan.
Boil sugar, cornstarch and water until thick. Add gelatin; mix thoroughly. Place fresh berries in pie shell. Pour gelatin mixture over strawberries. Chill until set. Top with whipped topping if desired.
Mix pudding, powdered sugar	and milk together with mixer, about 2 minutes at low	speed.	Stir Cool Whip into pudding mixture and set aside. Lightly grease bottom of a 13 x 9-inch pan with oil. Line bottom of pan with whole graham crackers (sometimes	have to break apart to make fit). Pour 1/2 pudding mixture over crackers, then add a layer of crackers, then layer of	pudding. Finish with layer of crackers. Ice with chocolate icing and refrigerate.
Crush crackers and stir with melted butter. Pat mixture in ungreased 8-inch square pan. Stir 4 tablespoons butter, flour, milk and Old English spread over low heat. Drain green beans and pour in pan of crushed crackers. Sprinkle remaining crumb mixture on top. Bake at 350° for 30 to 45 minutes.
In saucepan, boil water; add raisins. Boil until water is gone. Cool. Combine flour, soda and 1/2 teaspoon salt. Beat together sugar and margarine until combined. Add eggs and vanilla; beat well. Add dry ingredients to beaten mixture; beat until blended. Stir in raisins.
Chop cabbage; boil in salted water until tender. Drain. Melt 6 tablespoons butter. Add flour; stir and add milk. Cook until sauce thickens. Layer cabbage in baking dish with sauce. Repeat layers. Cover with bread crumbs which have been mixed with 4 tablespoons butter. Bake at 350° for 30 minutes.
Separate artichokes and drain most of juice. Add mayonnaise and Parmesan cheese. Mix with beater until creamy as possible. Bake at 350° for about 15 minutes or until bubbly.
Combine ingredients and pour into unbaked pie shell. Bake at 350° for 40 minutes.
Beat sugar, margarine, eggs and cream cheese until well blended. Spread over graham cracker crumbs. Layer bananas over filling. Next, layer pineapple. Spread Cool Whip over top to seal. Sprinkle with chopped nuts and cherries.
Break up lettuce in bottom of container. Layer the 2 ribs of diced celery, chopped green pepper and diced red onion. Drain can of LeSueur peas and place on top of onion.	Next, the mayonnaise and Parmesan cheese. Crumble bacon on top and seal well in Saran Wrap. Refrigerate for 24 hours.
Mix all ingredients until moistened. Roll into small balls and bake on lightly greased baking pan at 450° for 10 minutes. Serve hot. These freeze well. If baking while frozen, allow longer baking time.
Cream the sugar and cheese. Add flavoring and coloring. Mix until pie dough texture. Roll into small balls, then roll each ball in granulated sugar. Press into molds. Put on wax paper to set.
Brown meat in drippings or oil. Add remaining ingredients. Cook in oven at 350° for 2 to 3 hours or at 275° for 5 hours. Use the regular sherry, not cooking sherry, due to salt content.
Mix together eggs, sugar, squash, vanilla and oil. Add flour, salt, nuts, nutmeg, cinnamon, baking soda and baking powder. Grease and flour 2 bread loaf pans. Bake 1 hour at 325°.
With hands, mix sugar, margarine, eggs, extracts and salt. Add yeast, dissolved in water. If eggs are light yellow, add 1/4 teaspoon yellow food coloring. Add powdered milk and the 2 cups of lukewarm water. Add flour a little at a time until sticky. Add raisins. Add flour until it stops sticking to fingers. Knead in rest of flour until dough is sponge texture. Let rise for 1 hour. Knead in more flour if necessary. Let rise until doubled. Place dough in greased bread pans, only enough pans that will fit in oven. Let rise 40 to 45 minutes. Place rest of dough in other pans after this time. When dough reaches top of pans, place in preheated 350° oven and bake 35 to 40 minutes. Makes 10 small loaves.
Salt and pepper roast. Using a couple layers of heavy-duty aluminum foil, securely wrap the roast, pouring barbecue sauce over roast before sealing the foil. Bake at low heat (250° to 300°) for 3 to 4 hours.
Combine sugar, cocoa, butter and milk. Mix completely. Cover until boiling point is reached. Boil to soft ball stage (234-238 degrees). Add 1 tsp. vanilla. Cool without stirring until room temperature. Beat until mixture is creamy, thick and will hold it's shape when dropped from a spoon. Pour into buttered 8 inch pan and cool. Cut into squares.
Cook macaroni and rinse. Cool. Add sugar, flour, eggs, fruit juices and salt in saucepan over medium heat until thickened. Stir in macaroni and refrigerate. Later, fold in fruit and Cool Whip.
Put fruit in bottom of a baking dish. Mix margarine, Bisquick, sugar and egg to make a lumpy dough consistency. Put on top of fruit. Bake at 350° to 375° until brown.
About 40 minutes before serving prepare spinach as label directs; drain well. Toast English muffins; keep warm. Preheat broiler if manufacturer directs. Into bowl tear bread into small pieces; add spinach, ground beef, egg, salt and onion. Mix well. Shape mixture into four 1-inch thick round patties. Place patties on rack in broiling pan. Broil patties about 5 minutes on each side for medium or until of desired doneness. Just before patties are done, cut Mozzarella cheese into 4 slices. Top each meat patty with a cheese slice; broil 1 minute longer or until cheese melts. Serves 4.
Beat eggs at medium speed with an electric mixer until thick and pale. Add cake mix and next three ingredients mixing well. Stir in bananas and walnuts. Pour batter into 2 greased 8 1/2 x 4 1/2 x 3-inch pans. Bake at 350° for 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely on wire racks.
Cook spaghetti. Mix egg and milk together in large bowl. Stir in spaghetti until the egg and milk are absorbed.
In a Dutch oven, bring water to a boil. Add salt and pepper. Add vegetables. Cover and simmer 10 minutes or until vegetables are done. Melt butter in saucepan. Blend in flour. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture boils. Boil for 1 minute. Add cheese and stir until melted. Slowly stir cheese mixture into vegetables. Add ham and stir well. Serves 6.
Grind tomatoes, add salt and let stand overnight. Drain, add finely chopped or ground peppers, onions and cabbage. Combine sugar, vinegar and spice that have been tied in a bag. Add liquid to vegetables and simmer 30 minutes. Pack in hot jars and seal.
Mix ground ham and pork with crumbs, water, onion and pepper. Mold into flat loaf in 9-inch pie plate. Microwave at Medium. Set temperature to 170° for 11 to 14 minutes.
Brown lamb well in its own drippings in large, deep frying pan. As lamb browns, mix in onion, celery and green pepper, cooking over medium heat until onion is soft and lightly browned. Spoon off fat.
Mix together. Pour in 2 pie crusts. Bake 45 minutes in a 400° oven. Cool a few minutes and serve.
In large bowl, combine potatoes, milk, sugar, eggs, spices, salt and melted butter. Pour into unbaked pie shell and bake 15 minutes at 400°. Reduce heat to 325° and continue baking 25 minutes. Makes 2 pies. Top with whipping cream or Cool Whip.
Lightly season chicken with salt and pepper. Brown slowly in margarine in skillet. Place in shallow baking dish.
Mix all ingredients in a 2-gallon container. Finish filling up with water. Add 2 bottles of ginger ale before serving. To get various colors, use cherry Kool-Aid for pink, lemon for yellow, lime for green and strawberry for red. Makes 2 1/2 gallons.
Flour stew meat and brown in oil. In large pot on stove, put water, parsley, salt, and stew meat, cover and simmer one hour.
Combine cranberries and sugar; let stand several hours, stirring occasionally. Dissolve gelatin in hot water, add ground orange, pineapple juice. When cool, add sugared cranberries, celery and nuts. Chill until set. Serve on salad greens with salad dressing or whipped cream.
Combine all ingredients. Save enough to spread over top of casserole. Fill each tortilla with mixture and roll. Spread top with leftover mixture. Bake at 350° for 45 minutes. Makes twelve 10-inch enchiladas, or more if tortillas are smaller. They freeze well, too.
Combine first five ingredients in a mixing bowl. Blend in salad dressing to moisten.
Precook celery slices in salted water until crisp-done; drain. Combine all ingredients in 1-quart casserole. Toss the soft bread crumbs with the toasted slivered almonds and melted butter; sprinkle over casserole. Bake in a 350° oven for 35 minutes, or until hot. Excellent!
In bowl, mix at medium speed with electric mixer. Beat cream cheese until smooth; gradually blend in milk. Add pudding mix; beat at low speed for 1 minute, scraping bowl often. Beat at medium speed for 30 seconds. Spread into pie crust. Chill about 2 hours or until firm. Spoon on cherry pie filling and garnish with whipped topping and grated chocolate. Serve immediately.
Add cabbage and salt and let stand for 2 hours. Boil sugar, vinegar and water for 5 minutes and let cool. Squeeze cabbage dry and add remaining ingredients. Mix and refrigerate. Will keep for 6 weeks.
Boil the eggs while putting the other ingredients through a food grinder. Chop eggs and mix with other ingredients. Refrigerate until ready to use.
Barely cover ham, beef and bones with water and cook until tender. Skim off fat if necessary. Add butter beans, tomatoes, salt and pepper. When beans are half cooked, add okra. Add corn during last 15 minutes of cooking. If necessary, add more water. This makes a hearty, thick soup. Serve over rice or with biscuits or cornbread.
Prepare Dream Whip as directed. Soften cream cheese; beat with 1/2 cup sugar until smooth. Blend prepared Dream Whip into cheese mixture. Spoon into unbaked 9-inch graham cracker crumb crust. Chill 3 hours or more. Top with 1 cup of canned cherry pie filling.
Create your own salad dressing vinegar. Choose one or more fresh herbs. If using herbs, wash and leave on branches. If using garlic, spear on wooden sticks.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can Durkee French fried onions. Pour into a 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. Preparation time: 5 minutes. Makes 6 servings.
Pour milk in bowl. Pour thawed orange juice into milk and beat. Gradually add sugar. Freeze. When you thaw punch, add 2 quarts ginger ale.
Cook broccoli as directed on package; drain all water. Add rest of ingredients except cheese. Pour into a slightly greased casserole dish. Sprinkle cheese on top and bake at 350° for 40 minutes.
Combine cake mix, oranges, 1 package pudding mix, 1 cup pineapple and 4 eggs in a large mixing bowl. Beat for 4 minutes. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes or until cake tests done. Combine remaining 1 cup pineapple, 1 package pudding mix and Cool Whip in bowl, mixing well. Spread over cooled cake. Chill in refrigerator until serving time.
Melt oleo in baking dish. Mix dry ingredients. Add milk. Pour 1 can fruit over oleo. Pour the rest over the fruit. Bake until brown at 350°.
Macerate eggplant with salt for about 30 minutes to remove liquid and soften. Drain. Saute in a film of olive oil, green pepper and onion; don't brown. Set aside. Dry eggplant on paper towels and saute in film of olive oil, 2 to 4 minutes, to brown. Add onion, pepper and remaining ingredients to eggplant. Cook down to thicken. Serve as a vegetable or over cooked pasta.
First, pour the chicken stock into a vegetable steamer and bring it to a rolling boil. Then, one ingredient at a time, begin steaming the cauliflower, broccoli and carrots in the chicken stock until they are tender-crisp (not raw, but not soft either). When each vegetable is cooked, dip it quickly in ice cold water to stop the cooking; drain it in a colander and set it aside in a buttered 11 x 17-inch baking pan.
Mix all ingredients and bake in 350° oven for 25 to 30 minutes. When bread is done, melt cheese on top. Bake in 7 x 11-inch well oiled pan.
Combine mustard, parsley, honey, vinegar, water, pepper sauce and pepper. Place beef steaks and onion on grid over medium coals; brush both with glaze. Grill 9 to 12 minutes for rare (140°) to medium (160°), turning once and brushing with glaze. Makes 4 servings.
In shallow dish combine chicken and 2 bottles of the salad dressing. Cover and marinate 4 hours in refrigerator. Cut vegetables into bite size pieces and place in another shallow dish. Add remaining 2 bottles of salad dressing; chill. Remove chicken from marinade, reserving marinade. Grill 5 to 6 minutes on each side, basting with marinade. Remove vegetables from marinade. Grill vegetables on wire rack or steamed or sauteed on top of stove. Yields 12 servings.
Place sugar, water, molasses, salt and shortening in a saucepan. Bring to a rapid boil. Cool and then add flour, baking powder and spices sifted together. Add the candied peel. Beat thoroughly and turn into a greased pan; bake in a 350° oven for 45 to 60 minutes.
Brown meat and drain grease well. Add taco seasoning mix and heat well. Add Ro-Tel and cheese. Over medium heat, melt cheese, stirring often. Serve warm with chips.
Grease pans. Mix all dry ingredients. Add wet while beating. Bake 1 hour and 10 minutes at 350°. Double for 2 loaves.
Beat cheese until fluffy. Gradually add milk, then lemon juice, and vanilla. Mix well. Turn into crust. Chill at least two hours. Put cherry pie filling on top just before serving.
On medium-high, cook syrup and sugar until comes to a boil and is clear. Remove from heat. Add peanut butter until well melted. Gradually add cornflakes. Coat well. Spoon onto waxed paper.
Place Jell-O in large bowl; add 3 cups boiling water. Add 2 cups cold water or orange juice (I use the orange juice). Stir in the orange sherbet. Stir in Cool Whip. Add drained orange segment and crushed pineapple. Stir well. Place in container and chill. This recipe fills a Bundt pan and more.
Rub both sides of steak with lemon pepper seasoning. Place steaks on rack of broiler pan. Broil 2 to 3 inches from heat for 8 to 12 minutes for medium doneness, turning once. Cook vegetables according to package directions until crisp-tender; drain.
Brown vegeburger with taco sauce mix. Set aside 1/3 of the vegeburger, olives, tomatoes and onion. Take all of the beans and the 2/3 of the rest of ingredients and mix in large bowl. Spread into casserole dish and garnish with ingredients that were set aside. Bake at 375° for 25 to 30 minutes or until edges boil. Serve with warmed chips and green salad!
Mix all together. Pour into greased Bundt or tube pan and bake 1 hour or until done at 350°.
Mix all ingredients. Spread in greased 9 x 13-inch pan. Top with 1 stick sliced oleo and 2 cups bread crumbs. Bake at 350° for 45 to 60 minutes. May be made ahead and frozen. Bon appetit.