HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute in oil the garlic and onion. Add pork, chicken and ham and saute 1 minute. Add carrot, zucchini and cabbage. Saute 5 minutes. Add softened rice sticks, soy sauce, chicken broth and salt and pepper. Mix well and cook another 10 to 15 minutes. Arrange in serving dish. Garnish with hard-cooked eggs.
Pour broccoli in pan, 9 x 13-inch. Top with chicken pieces, melted butter, cheese and soups until blended and pour over top. Cover with croutons. Bake at 350° and bake for 35 minutes.
In a 4 quart dish, place brown sugar, butter, corn syrup, water, and salt. Microwave at high 12 minutes, stirring after 5 minutes. Add soda. Pour over popcorn and peanuts (optional), and toss. Spread on aluminum foil to cool or form into balls.
Take 21 unique students and one patient, caring teacher and combine them in a bright, cheerful classroom. Blend 2 1/3 cups of self control and 2 cups of patience. Mix 1 pound of honesty and 2 pounds of forgiveness. Pour in 4 gallons of good behavior and 2 gallons of politeness. Stir in 32 ounces of kindness and 24 ounces of friendliness. Carefully add one quart of attentiveness and 1 pint of obedience. Bake at 75° for nine weeks to get 22 good listeners (teacher included) with wonderful self esteem. Sprinkle lightly with "No Tattle Dust" and review recipe often. Should serve 21 Summer Grove families.
Drain pineapple, reserving the liquid. In a saucepan, saute the green pepper and garlic in oil until tender. Blend in the soup and 1/3 to 1/2 cup pineapple juice. Add the chicken, pineapple tidbits and soy sauce. Heat, stirring occasionally. Serve over rice. Top with almonds. Makes 6 servings.
Mix all together and put in graham cracker crust. Freeze. Top with small dollop of Cool Whip and a cherry or strawberry when serving.
Wash mushrooms clean. Slice large ones. Cream the butter and flour. Add grated onion, milk and salt. Cook over low flame until thick, at least 5 minutes. Add drained fresh mushrooms that have been cooked in salted water. Turn into buttered casserole dish. Sprinkle with well mixed grated cheese and crumbs. Bake in a 325° oven for 35 minutes.
Cream the eggs, sugar, margarine and vanilla. Add dry ingredients, except oats, to mixture. By hand, stir in oats, chips and nuts. For large cookies, use an ice cream scoop. Bake at 325° for about 10 minutes. Yields 4 1/2 dozen.
Bring sugar, butter and milk to a boil for 5 minutes. Add chocolate, nuts, vanilla and marshmallows after taking the mixture off heat. Pour into a greased 9 x 13-inch pan.
Cream butter, flour, sugar, cinnamon and nutmeg. Then put over apples. Bake at 400° for 40 to 45 minutes.
Peel and core tomatoes. Peel and finely chop onions. Finely chop bell peppers and red peppers. Then add spices, sugar and vinegar. Stir ingredients thoroughly. Cook until thick. Stir often to keep from sticking. Pour in jars and seal.
Mix cake mix as directed on package, adding 1/2 cup coconut to the batter. Cook as directed on package. While still hot and still in the pan, pour the Coco Lopez over the cake after punching holes as deep as possible with a fork. Let cake cool, then cover with La Creme whipped topping and top with the rest of the coconut. Chill.
Brown ground beef in skillet and set aside. Chop up lettuce, onion, tomatoes and olives and mix in large bowl (salad grows); add picante sauce, shredded cheese, Italian dressing and ground beef. Crush bag of Doritos and stir in mixture. Heat in microwave for about 1 1/2 to 2 minutes (you don't want the salad too soft and mushy).
Combine first 6 ingredients in a large mixer bowl; blend. Beat at medium speed of electric mixer for 2 minutes. Combine last 3 ingredients.
Layer ingredients as shown. Pour condensed milk over all. Bake at 325° for 25 to 30 minutes. Cut into bars.
Sift and mix dry ingredients. In bowl, mix egg, milk and butter. Add dry ingredients. Mix slowly with spoon by hand to just combine, do not beat. Grease muffin tins or large iron skillet. Bake at 375° for 20 to 25 minutes.
Combine the first 10 ingredients in a large bowl; mix well. Using a tablespoon, scoop out and shape meat balls. Fry in butter or oil until brown, frying only a few at a time. Place in a chafing dish to keep warm. Serve with toothpicks. Yields 30 to 35 meat balls.
Combine chocolate morsels, margarine and corn syrup in medium saucepan. Stir over low heat until melted and smooth. Remove from heat and stir in vanilla and sugar. Add Rice Krispies, mixing lightly until well coated. Spoon evenly into a 9 x 13-inch pan, greased with margarine. Chill at least 30 minutes. Cut in squares and store in refrigerator. Makes 40 squares.
Heat oven to 250°. Beat egg white until it stands in soft peaks. Mix in brown sugar, flour and vanilla. Fold in pecans. Remove 1 at a time and place well-coated an inch apart on brown paper on a cookie sheet. Bake in a slow oven for 30 minutes. Turn off oven and let stackers stand for 30 minutes in oven. Take out and let cool.
Halve potatoes lengthwise and slice into 1/2-inch thick strips. Put margarine, oil, salt and pepper in bowl. Add potatoes, tossing to coat well. Arrange potato strips in single layer on nonstick baking sheet. Sprinkle with paprika. Bake in preheated 450° oven 30 to 40 minutes.
Melt margarine; add sugar, cocoa and egg. Crumble cookies in a tea towel. Add mixtures together with vanilla. Press into 8 x 8-inch pan. Cut in small squares. May be iced. Do not cook.
On a platter, mix beans and taco seasonings thoroughly and spread in an even layer. Spread each of the following layers evenly in order: sour half and half, salsa, shredded cheese, chopped tomatoes, green onions and ripe olives. Serve with chips.
Combine cabbage, black-eyed peas, peanuts and peppers in a salad bowl. Mix well. Whip vinegar, soy sauce, ginger and olive oil in a small bowl. Add peanut oil in a thin stream, whisking until well mixed. Pour over vegetables, tossing to coat. Chill until serving time.
Mix cornmeal,	salt and margarine. Add boiling water. Stir the ingredients. Wet your hands and shape into patties about 1/2-inch thick. Fry in oil until golden, turning once. Remove and drain.
Cook limas as directed. Drain and save liquid. Combine onion, red pepper, soup and water in saucepan. Heat thoroughly. Remove from heat; blend sour cream and curry powder into soup mixture. Stir in limas. Turn mixture into 2-quart casserole dish. Combine crumbs with melted butter. Add crumbled bacon. Sprinkle over mixture. Bake uncovered at 350° for 25 minutes or until lightly browned.
Place stew meat in bottom of pan. Add layers of onion, carrots, potatoes and celery. Sprinkle tapioca, sugar, salt and pepper on top. Spread soup over top. Pour water down sides. Do not stir! Bake at 225° for 5 hours or on high in crock-pot for 4 1/2 hours and low for 1/2 hour. Stir and serve.
Mix cake according to package directions and add the margarine. Bake and cool in 9 x 13-inch pan. Mix pudding, milk and cream cheese. Spread on top of cooled cake.
Cream together sugar and butter. Add the remaining ingredients and blend together. Place in a floured pan shaped in a loaf. Bake 20 to 30 minutes at 375°. While still hot, cut biscuits to thickness desired.
In a saucepan, heat all ingredients. Use for barbecued meats or on ribs or on grilled hamburgers.
Mix cake mix, butter and pecans together; press in pan. Bake 10 minutes at 350°. Spread pie filling on top. Sprinkle sugar and cinnamon over apples. Beat egg and mix with sour cream. Spread over top. Bake 30 more minutes.
Drain asparagus. Save liquid. Sprinkle 1/3 of cracker crumbs evenly in the bottom of casserole. Top with layer of asparagus. Spread 1/2 mushroom soup evenly over asparagus. Sprinkle with 2 teaspoons asparagus liquid. Repeat layering, ending with cracker crumbs. Dot with butter. Sprinkle with bacon. Bake, uncovered, at 350° for about 20 minutes.
Mix in medium saucepan all the ingredients together and cook over low heat until thickened, approximately 3 hours, stirring occasionally. Mash berries with a spoon. You may store in refrigerator for several weeks.
Blend flour, salt, cocoa and sugar. Add to scalded milk. Cook until it thickens. Add small amount of mixture to egg yolks. Mix and return to pan. Cook 2 minutes. Add butter and vanilla. Let cool and pour into 9-inch baked pie crust. Cover with meringue.
Cream shortening and sugar; blend in sour cream. Mix and sift dry ingredients (do not use electric beater, too stiff). Divide dough into 4 parts. Wrap in foil. Chill several hours. Work with 1 portion at a time. Roll out thin. Cut into fancy shapes. Bake in 350° oven for 10 minutes. Roll scrapes in a ball and chill before using.
Melt butter in skillet. Add summer squash, onion, salt, pepper and water. Cook, covered, 12 minutes or until tender. Sprinkle with cheese and a little soy sauce, if desired. Makes 4 servings.
In medium skillet, combine chicken, spices and seasonings for fajitas and water. Blend well. Bring to boil; reduce heat and simmer 3 minutes. In large shallow ovenproof platter, arrange chips. Top with chicken and cheeses. Place under broiler to melt cheese. Top with tomatoes, olives, green onions and desired amount of salsa.
Brown ground beef. Drain fat. Add celery, onions, chili sauce, molasses, soup and water. Simmer for short time. Add 1 1/2 cups Minute rice. Mix all together in casserole. Bake for 1 hour in a 350° oven.
Mix sausage and Bisquick together. Next melt cheese and add to mixture. Form balls and cook 10 minutes at 350°.
Cream butter. Add sugar and cream together well. Blend in melted chocolate and vanilla. Add eggs 1 at a time, beating 5 minutes after each. Turn into cooled, baked pie shell. Cool 1 to 2 hours. Top with whipped cream and walnuts.
Combine first 5 ingredients in saucepan. Bring to a boil slowly, stirring until sugar dissolves. Boil, without stirring, over medium heat for 236° on candy thermometer or until mixture dropped in cold water forms a soft ball. Remove from heat. Do not stir for 15 minutes. Add vanilla and beat until mixture starts to lose its gloss (about 8 minutes). Stir in the cherries and walnuts. Quickly pour into a shallow pan (greased). Cut into squares when cooled.
Mix pineapple, sugar and flour. Cook until thick. Add oleo and cool. Pour over diced apples. Cover with Cool Whip. Top with nuts and cherries. Cover and chill overnight.
In a 2 1/2-quart covered container, combine cooked rice, beans, peas, celery, onion, diced green chili peppers and parsley. Add the dressing to the rice mixture; toss gently to mix. Cover and chill for up to 24 hours. To serve, transfer the chilled salad to a serving bowl. Garnish with cilantro sprigs and whole chili peppers. Makes 16 servings.
Mix well. Bake 1 hour at 350° in 2-quart, covered dish.
Brown ground beef and onion lightly in a 4-quart kettle. Add remaining ingredients; cover and simmer for 40 minutes.
Mix sugar, milk and margarine; boil one minute. Mix cocoa, vanilla, oats and nuts, then add to sugar mixture.
Do not attempt to remove green calyx from violet. Mix egg whites, water and extract. Brush on violets, covering each flower well. Sprinkle with powdered sugar, completely covering both sides. They can be dried in the open air a week or two, in a sunny window in 2 or 3 days or in the oven at 200° for 20 to 30 minutes.
Cook bacon and drain. Set aside. Slice by hand or food processor as for slaw the lettuce, cauliflower and onion into a large bowl. Sprinkle on Parmesan cheese. Crumble on bacon. Refrigerate until ready to serve. Add mayonnaise and mix well. Serve.
Prepare rice, using package directions, adding onion and green pepper. Combine rice and soups in a bowl; mix well. Season with salt and pepper. Spoon into a baking dish; top with chicken. Bake at 350° for 30 to 40 minutes or until bubbly. Yields 8 servings.
Cream margarine and sugar. Add eggs, vanilla and bananas. Add flour and other ingredients after sifting together. Add gradually. Fold in nuts. Pour into greased loaf pan. Bake in a preheated 350° oven for 1 hour, until toothpick inserted in middle comes out clean.
Cook chicken in a large heavy saucepan until done. Use a lot of water to cook chicken (about 4 quarts). Set aside to cool.
Cut beef steak lengthwise into 2 strips. Slice across the grain into 1/8-inch thick strips. Combine soy sauce, 2 teaspoons oil, sugar and cornstarch and stir into strips.
Mix the ingredients together. Pour into baking dish. Mix margarine and crackers together. Sprinkle on top of casserole. Bake at 350° for 30 to 40 minutes.
Brown beef and onion and drain. Mix remaining ingredients in microwavable dish. Add meat. Cook on 50% power for 30 minutes. Serve over spaghetti.
Drain fruit and mix with marshmallows, coconut and cottage cheese. Serve immediately or pour into mold and chill from 8 to 10 hours in refrigerator. Serves 8.
Mix dry ingredients together; set aside. Cream butter, sugars and vanilla. Beat in eggs gradually. Add flour mixture. Stir in chocolate chips. Drop by rounded measuring tablespoonfuls on greased cookie sheet. Bake at 375° for 9 to 11 minutes. Makes 5 dozen 2 1/4-inch cookies.
Cut butter into dry cake mix. Reserve 1 cup and mix with walnuts. Pat remainder into 9x13-inch pan, building 1/2 inch of edge. Spread pie filling within 1/2 inch of edge. Sprinkle reserved mix over top. Bake at 350 degrees 30 to 40 minutes.
In a large microwave-safe bowl, combine the sugar and corn syrup. Microwave on High for 3 minutes or until sugar is dissolved. Stir in peanut butter until blended. Add the cereal, pretzels and M&M's; stir until coated. Press into a greased 15 x 10 x 1-inch pan. Cut into bars. Yield: about 5 dozen.
Toss apple with lemon juice; set aside. Melt margarine in a nonstick skillet over medium heat. Add sugar and cinnamon; stir well. Add apple; cook 7 minutes or until tender, stirring occasionally. Yields 2 servings (about 106 calories per 1/2-cup serving).
In the bottom of a 13 x 9-inch pan, melt 1/2 stick oleo. Cover with 2 cups crushed corn flakes. Pour first mixture over cornflakes. Slice 1/2 stick oleo into pats and place on top of mixture. Bake at 350° for 40 to 45 minutes.
Wash cucumbers, dry them and put in a gallon jar. Add the alum, salt and pickling spice. Fill jar with vinegar. Leave in jar 3 months. Drain off vinegar. Slice cucumbers and put back in jar. Add the sugar and let sugar melt.
Heat chips, salt and milk on low heat. When melted, turn off heat and stir in vanilla and nuts. Spread in wax paper lined pan and chill 2 hours.
Sift flour, sugar, cocoa, soda, salt and cream of tartar in mixer bowl. Drop in margarine. Add about 2/3 of milk and vanilla; beat on low speed for 2 minutes. Scrape bowl. Scrape beater at end of each stage. Add eggs and remaining milk; beat for 2 minutes. Bake in 2 deep 8-inch pans in moderate oven at 350° for 30 to 40 minutes.
Spread cream cheese on bottom of glass casserole dish. Cover with 1 can Hormel chili (no beans). Sprinkle to cover with grated cheese. Heat in microwave for 2 to 3 minutes, until cheese melts. Serve with taco chips.
Mix in heavy 2-quart pan. Cook, stirring constantly, over medium heat to a quick boil (mixture will be bubbling all over top). Boil and stir 5 minutes more. Remove from heat. Stir chocolate bits in until completely melted. Stir in nuts and vanilla. Spread in buttered pan.
Mix sugar, oil, vinegar, mustard, celery seed and salt; bring to a boil. Pour over cabbage, pepper and onions. Refrigerate overnight. This makes a lot and will keep 1 to 2 weeks.
Mix according to instructions on frozen concentrate and Fla-Vor Aid drink mix. Add 1 cup of sugar as only needed.
Mix all dry ingredients completely. Add milk, vanilla, egg yolks and margarine. Stir over low heat until thick, then pour into pie crust. Cover with meringue and bake until meringue begins to brown.
Preheat oven to 375°. Reserve 2 tablespoons dry cake mix for filling.
Measure flour by dip-level-pour method. Work cheese and flour together until crumbly. Add butter and stir well with fork.
Drain broccoli and mix with other ingredients. Pour into casserole. Bake at least 1/2 hour at 350°. Allow to sit 5 minutes.
Brown beef with taco seasoning; set aside. In mixing bowl, combine soups and tomatoes; stir well. Layer Doritos in bottom of a 9 x 13-inch baking pan. Pour meat mixture on top of chips. Pour soup and tomato mixture on top of meat. Lastly, sprinkle cheese over top and bake, uncovered, for 30 minutes in a 350° oven.
Combine all ingredients. Mix well. Pack 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 1/4 hours.
Mix all ingredients except 1 pint ginger ale. Add ginger ale just before serving.
In a mixing bowl beat eggs, oil, sugar and vanilla until thick. Stir in zucchini, pineapple, flour, soda, salt, baking powder, cinnamon, nutmeg, currants and walnuts. Blend well. Pour into two greased 5 x 9-inch loaf pans. Bake in a 350° oven one hour or until cake tester inserted in center comes out clean. Makes two loaves.
Mix all ingredients and pour into two greased loaf pans. Bake at 350° for one hour.
Sift ingredients and mix together. Bake at 350° for 1 to 1 1/4 hours. Grease and flour pan.
Cream shortening, sugar and eggs together. Add soda, cinnamon, salt and flour; mix well. Add chopped apples and mix again. Pour into 9 x 13-inch pan. Bake at 375° for 45 minutes. When cake starts to bake, top with brown sugar and nuts (optional).
Brown chicken; add milk, bouillon cube, broccoli and rice. Stir and simmer until tender. Remove from heat for 5 minutes. Add mayonnaise and cheese.
Use crock-pot, put beans in. Cook bacon and onions until onions are limp. Add molasses, Worcestershire sauce, chili sauce or powder, garlic and ketchup. Turn on low and forget it.
Heat oven to 350°. Mix ingredients well and shape into 1-inch balls, place on cookie sheet. Cook 25 to 30 minutes.
Combine sugar, cornstarch, corn syrup and water in saucepan. Bring to boil; cook, stirring constantly, until clear and thickened. Add gelatin, stirring until dissolved; cool. Place sliced strawberries in pie shell. Pour gelatin mixture over all. Stand strawberries (same size) with stems attached around pie crust. Serve with whipped cream. Never had a slice leftover.
Mix all ingredients well and spread on buttered, toasted muffin halves. Put under broiler until golden brown.
Mix all ingredients and cook until thick. Cool before spreading on cake. Makes enough for 4 layer cake.
Melt butter. Mix egg and sugar, pineapple and Cool Whip together. Add nuts last. Line dish with vanilla wafers and pour mixture over them. Refrigerate overnight.
Mix first 3 ingredients and simmer. Layer in a 9x13 pan, sauce, noodles and cheese, repeat. Bake for 1 hour at 350 degrees.
Place diced vegetable in water and simmer until vegetable is cooked (about 1 1/2 hours). Remove from heat. In separate 2-quart saucepan, melt butter; add onion and saute until transparent. Add flour and blend well. Add vegetable and all broth; blend until mixture thickens. Simmer 5 minutes. Stir in hot half and half. Salt and pepper to taste.
Dissolve yeast in water in small bowl. Set aside. Sift flour, baking powder, soda, salt and sugar into large bowl. Mix in shortening until mixture is crumbly. Stir in buttermilk to yeast mixture, then add to flour mixture. Turn out onto floured surface. Roll about 1/4- 1/2 inch thick. Place on greased baking dish. Let rise for 1 1/2 hours. Bake in 400 degree oven about 15 minutes. Makes about 15 biscuits. Some of the dough can be refrigerated and baked another time if you wish.
Bake biscuits as directed. Mix chicken, soup, vegetables, milk and seasonings in a microwave dish. Microwave for 7 to 10 minutes. Serve creamed chicken over the hot biscuits. Add a salad and you have a quick and easy supper!
Crumble 1 to 1 1/2 cups corn bread into a big salad bowl. In another bowl, combine tomatoes, pepper, onion, pickles and bacon. Spoon half of vegetable mixture over corn bread. Stir together the mayonnaise and pickle juice in small bowl. Spread half of this dressing over the vegetables in big bowl. Repeat layering remaining corn bread, vegetables and dressing. Cover tightly and chill 2 to 3 hours before serving. Makes 6 to 8 servings.
Cook grits according to package directions. When done, add butter and garlic cheese. Beat eggs and milk; add to grits. Pour into buttered casserole and bake at 350° for 30 to 35 minutes, until set.
Cream the butter. Gradually beat in the Cheddar cheese with the Port. Shape mixture into balls; coat with the finely chopped pecans or walnuts.
Combine the orange juice, sugar, cornstarch, salt and water in a saucepan. Bring to a boil and boil for 1 minute. Add butter and orange rind and let cool. Mix in 1 can mandarin oranges and drizzle over angle food cake.
Combine all dry ingredients in a large bowl or dishpan. Stir and mix well. Combine the rest of the ingredients in order given. Mix well. Set 2 or 3 hours before baking. Bake in greased muffin tins 20 minutes at 400°. Makes 5 dozen. Store in refrigerator up to 5 weeks. Use as needed.
Cream margarine and sugar. Add eggs. Mix well. Sift dry ingredients together. Add to creamed mixture. Stir in apples, nuts and vanilla. Bake in ungreased 8 x 8-inch pan for 40 to 45 minutes at 350°. Serve with Cool Whip.
Pound meat to 1/4-inch thick and trim off fat. Cut in pieces. Dip in egg and roll in mixture of bread crumbs and Parmesan cheese. Brown in oil with the onions (both sides of meat). Place in 9 x 13-inch baking dish. To the same oil, add spices and tomato paste. Add water, stirring constantly. Boil for 5 minutes, scraping brown bits from bottom of pan. Pour 2/3 of sauce over meat. Top with cheese slices and remaining sauce. Bake at 350° for 1 hour.
Butter sides and bottom of 9 x 13-inch dish. Mix sugar, flour and pineapple; pour into dish. Add cheese; crumble crackers on top. Pour melted margarine over top. Bake at 350° for 20 to 30 minutes, until crumbs are lightly browned.
Preheat oven to 350°. Butter both sides of bread and place 6 slices into greased 9 x 13-inch glass pan. Place 6 slices of the cheese on top and half of the meat mixture. Repeat with remaining bread, cheese and meat. Now take the 12 eggs and whip them. Add to mixture 5 cups of whole milk. Beat well; pour over bread and let stand in refrigerator overnight. Bake at 350° for 45 minutes until eggs are solid.
Melt margarine, peanut butter and Quik in microwave. Stir in powdered sugar. Pour into buttered pan and cut into squares when cool.
Heat oven to 350°. Mix spinach, eggs, soup, onion, cheese and dressing. Spoon spinach mixture into greased 8-inch square pan. Top with combined bread crumbs and margarine. Bake for 45 to 55 minutes, or until thoroughly heated.
Preheat oven to 400°. Combine all ingredients; mix well. Pour into a greased 9 x 13-inch pan. Bake for about 45 minutes.
Cook broccoli according to package directions, omitting salt; drain well. Place broccoli in 10 x 6 x 1 1/2-inch baking dish. Stir together soup, milk, mayonnaise, beaten egg and cheese until well blended. Pour over broccoli. Combine bread crumbs and margarine. Sprinkle evenly over soup mixture. Bake in moderate (350°) oven for 45 minutes until crumbs are lightly browned.
Butter and flour a 10-inch tube pan. Thoroughly cream together sugar and butter. Add eggs, one at a time, beating well after each addition. Mix in half the flour, then the cream, then the other half of the flour. Add vanilla. Pour batter into prepared pan. Set in cold oven and turn heat to 350°. Bake 60 to 70 minutes until sharp knife inserted comes out clean. Cool in pan 5 minutes.
Combine first 7 ingredients in a bowl. Butter hands and roll into small balls. Melt chocolate chips and paraffin ina double boiler. Place a few balls at a time into the hot chocolate mixture. Lift out with a fork onto wax paper to dry. Always keep chocolate mixture hot. Makes about 60 balls.
Mix first 5 ingredients well. Add water, shortening, vinegar and vanilla. Mix together until well blended and bake at 350° for 30 to 36 minutes.
Marinate fajita meat in fajita seasoning and lime juice for at least 1 hour. Put roast in roasting pan with the onions, green peppers and celery. Pour over top the picante sauce. Bake at 250° for 2 1/2 to 3 hours. Cut in strips and serve with flour tortillas.