HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine in a bowl the soy sauce, sherry and 2 teaspoons cornstarch. Mix until cornstarch is dissolved. Add pork and thoroughly combine. Drain cans of oysters and finely chop. Separate lettuce leaves and wash under cold running water; pat dry with towelling. Arrange on a serving platter and refrigerate. Dissolve 2 teaspoons cornstarch in 2 tablespoons chicken stock. Have ingredients (oil, peas, oysters, oyster sauce and cornstarch mixture) within easy reach. Heat wok. Add oil. Heat oil. Add pork mixture and stir-fry for about 2 minutes or until meat loses its pink color and all liquids evaporate. Add peas, oysters and oyster sauce; stir-fry for a few minutes longer. Stir to re-combine cornstarch mixture and add to wok. Cook until ingredients are coated with a light glaze. Place on serving platter.
Melt 1 stick oleo, mix with graham cracker crumbs to make crust.
Beat egg whites until stiff. Fold in sugar and baking powder. Crush Ritz crackers and layer in 8-inch pie pan. Add mixture and top with pecans. Bake 25 to 30 minutes at 325°.
Mix all together. Bake at 350° until bubbling. Serve with main dish.
Carefully remove leaves from cabbage. Pour boiling water over separated leaves. Place small cabbage leaves that are too small to fill in bottom of deep kettle. Mix together meat, rice, eggs and seasonings; mix well. Make meatballs; wrap in cabbage leaves and place in kettle. After kettle is 1/2 full, place sliced onion on top. Pour in can of tomatoes. Finish placing rest of meat in leaves. When finished filling with cabbage rolls, pour tomato sauce over top. Squeeze juice of 1/2 a lemon and sprinkle brown sugar on top. Cook on top of stove slowly for few hours until well done over a low heat.
Blend flour and butter. Pat into 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes. Set aside to cool.
Preheat oven to 350°. Place cookies, pretzels and raisins in large baking pan. Stir together melted margarine and cinnamon. Pour over cookie mixture. Toss to coat evenly. Bake for 10 minutes, stirring occasionally. Let cool completely. Store in container with tight fitting lid.
Mix all ingredients. Fold in Cool Whip. Line loaf pan with foil paper. Pour mixture into pan and freeze. Lift out of pan and wrap again for freezer. Slice and serve.
Blend sugar, cornstarch and salt. Add beaten egg and almond extract. Mix well. Put peaches in unbaked 9-inch pie shell. Pour sugar mixture over peaches.
Roll the bread slices flat with a rolling pin. Cut the bread into circles using a small bowl, and shape into tart shells in the muffin tin. Toast in the oven at 350° for 15 to 20 minutes (until they are hard and browned). Finely chop the mushrooms and mix with the other ingredients (except cheese, flour and cream). Simmer over medium or low heat until mushrooms have been reduced to a paste (about 20 minutes), stirring regularly. Now add the cheese, flour and cream and stir well over heat for 2 to 3 minutes. Pour the mixture into shells and serve!
Brown ground beef; drain. Salt and pepper to taste. Season with 1/2 cup hot sauce; stir well. Dip corn tortillas in hot oil, then dip into water. Add 2 to 3 tablespoons beef mixture into center of each tortilla and roll. Place, side by side, into a 13 x 9 x 2-inch baking dish until dish is full. Microwave cheese and Ro-Tel tomatoes in a glass bowl until melted. Add 1/2 cup sour cream; stir well. Pour cheese mixture over tortillas. Bake for 20 minutes, or until bubbly, at 350°. Top individual servings with 1 to 2 tablespoons sour cream. Serves 4 to 6.
Mix ingredients. Drop by spoonful on greased cookie sheet. Bake at 375° for 8 minutes.
Combine sugar, milk, butter and cocoa. Bring to a boil and let boil 1 to 2 minutes. Remove from heat. Add vanilla and peanut butter. Stir until smooth. Add oatmeal. Drop by teaspoon onto waxed paper to cool.
Thoroughly blend cheeses, onion and Worcestershire sauce. Fold in pineapple. Make into ball. Roll in nuts and chill.
Cook raisins in water with sweetener and let cool. Beat eggs and add applesauce. Mix all ingredients together. Put in cupcake pan or cake pan. Bake at 350° until done.
Steam flowerets over boiling water for 10 minutes; arrange in serving dish and sprinkle with lemon juice. Melt butter and stir in parsley, salt, basil and garlic. Pour herb butter over all. Serves 6.
Mix lemonade, orange juice and water in punch bowl. Add scoops of ice cream and sherbet.
Combine raisins and boiling water; set aside. In mixing bowl beat shortening, sugar, salt, spices and eggs until creamy, smooth and fluffy. Scrape bowl often. Blend in applesauce, then flour and walnuts. Stir soda into undrained raisins. Add to batter and mix well. Pour into greased and floured 13 x 9 x 2-inch pan. Bake in 350° oven 40 to 45 minutes or until cake tests done.
Drain the can of whole kernel corn well, reserving 1/2 cup of liquid. Sift together the flour, cornmeal, baking powder, salt and sugar.
Unthaw dough. Mix ingredients together, except dough. Cut loaf in half the long way, then into 20 or 30 pieces. Put half in bottom of greased pan. Put 1/2 mixture on top of dough, then rest of dough, then top off with rest of ingredients. Let rise until doubled. Bake at 375° for 25 to 30 minutes. Very good.
In a large bowl, beat Ricotta with eggs and sugar until smooth. In another bowl, sift together dry ingredients and add to Ricotta mixture, beating until smooth. Pour oil in a deep pan to a depth of 1 1/2-inches and heat to 360°. For each puff, drop a rounded teaspoonful of batter in oil. Turn occasionally until golden (about 1 1/2 minutes). Drain and sprinkle with powdered sugar.
Mix together; roll into small balls. Bake at 325° for about 20 minutes. Don't overbake, or they will be hard. (Preheat oven.)
Mix all in dishpan. Cook on medium heat until real thick. This takes awhile. When it gets thick, pack in jars and seal.
Stir flour, baking soda, cinnamon, allspice and salt in a small bowl. Beat butter in a large bowl until creamy. Beat in sugar until fully mixed. Add eggs one at a time, beating well. Beat in vanilla. Beat flour mixture into butter mixture. Stir in oats and raisins. Drop 2 inches apart on a baking sheet. Bake at 350° for 15 minutes.
Grease and flour oblong pan. Beat all ingredients on low speed for 30 seconds. Beat on high speed for 3 minutes. Pour into pan. Bake 45 to 50 minutes in 350° oven.
Rub garlic clove over inside of fondue pot or earthenware pot. Pour in wine. Heat until bubbles form. Combine cheese and cornstarch. Add to wine, small portion at a time, stirring until cheese melts. Add rest of ingredients. Serve with bite size pieces of French bread, toasted or not.
Fry bacon until crisp in large kettle. Add cut-up cabbage and water (enough to cover). Add salt, pepper and bouillon cube or soup base. Cook and cover until tender. Add corned beef, cover and simmer 10 minutes.
Brown pork chops lightly. Place in casserole dish. Sprinkle raw rice over top to cover chops. Arrange sliced onion and green pepper over top. Add salt and pepper to taste. Pour water over to cover rice. Cover dish. Bake at 325° for 1 hour.
Skin, debone and slice chicken breast. Stir-fry snow peas in peanut oil for 2 minutes. Remove. Stir-fry mushrooms for 2 minutes. Remove. Stir-fry cabbage until slightly wilted. Remove. Stir-fry chicken until white. Add vegetables and chicken stock and thicken. Add salt and pepper to taste. Serve with rice. Serves 4.
Boil chicken for 1 hour; take off bone. Simmer chicken, bouillon cubes, celery, carrots and onion until done. Add cream of celery and mushroom soups, salt, pepper and garlic powder. Add noodles and simmer until done.
Beat together the eggs, salt and pepper. Cut up margarine in eggs. Drain corn; add to eggs and margarine mixture. Add gradually 2 cups milk; mix well. Bake at 400° for about 45 minutes.
Cook spinach; drain well. Let cool. Mix all ingredients together. Serve with vegetables or crackers.
Prepare pie filling mix as directed on package with milk. Blend in pumpkin, spice and 2 cups Cool Whip. Spoon mixture into pie shell. Chill at least 4 hours in refrigerator. For extended period, pie holds better in freezer. Put in refrigerator for 1 hour before serving.
Defrost potatoes, then mix with rest of ingredients, except Rice Krispies. Pour into buttered 10 x 6-inch or 8 x 8-inch dish. Cover with Rice Krispies. Bake at 350° for 45 minutes.
Pierce pork loin in several places with long tined fork. Place in shallow glass dish. Blend water, mustard, oil and soy sauce. Brush over meat. Cover and let stand for 1 hour. Drain meat. Reserve the liquid. Insert rotisserie spit rod through center of roast. Secure with prongs. Insert meat thermometer near center of roast, being careful not to hit the rod. Position drip pan under roast and begin grilling. Grill over medium setting for 2 to 2 1/2 hours or until meat thermometer registers 170° for well done. Brush with sauce during last 30 minutes of grilling time. Heat remaining sauce to serve with meat. Makes 8 servings.
If any of the onion rings are large, cut them in half; sprinkle with the sugar. In a large non-aluminum saucepot melt the butter; add the onion and cook gently, stirring often until a pale gold color. Add the beef broth and the water; cover and simmer for 45 minutes. Stir in salt and pepper. Refrigerate. At serving time reheat and ladle into individual ovenproof casseroles. Top with the bread and generously sprinkle with the cheese. Bake at 400° for 5 to 8 minutes. Makes 6 servings.
Mix the ingredients; pour into baking dish. Bake 45 minutes at 350°. Sprinkle 1 roll of Ritz crackers over top.
Dissolve yeast in water. Combine all other ingredients (flour last) and knead thoroughly. (Really punch it out.) Punch down every 10 minutes for 1 hour. Divide in half and let rise 10 minutes to 1 hour. Roll into jelly roll. Use rolling pin to roll out. Then roll like jelly roll. Let rise 1 to 1 1/2 hours on a well-greased cookie sheet. Bake 30 minutes at 400°. Brush with butter immediately from oven.
Mix cake mix, butter and eggs; pat in 9 x 13-inch cake pan. Mix cream cheese, eggs and powdered sugar. Pour batter on first mix. Bake in oven at 350° for 35 to 40 minutes.
Sift dry ingredients together. Cut in shortening. Stir in 1 1/4 cups walnuts. Add egg, milk and vanilla. Mix just enough to blend.
Combine first	3 ingredients.	Salt and pepper and add eggs and chill (can be prepared 1 day ahead).
Cook squash and onion until tender. Drain and mash. Fold in remaining ingredients. Place in buttered casserole and top with cracker crumbs and Parmesan cheese. Bake at 350° for 30 minutes.
Mix vinegar, oil and sugar. Add remaining ingredients. Mix all ingredients well and refrigerate at least 3 to 4 hours. The longer, the better. Serve cold. Preparation time: 30 minutes. Makes 16 servings.
Preheat oven to 375°. Combine flour, baking soda and salt in sifter. Beat vegetable oil, sugar, brown sugar and vanilla in mixing bowl. Add eggs and beat well. Beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake 9 to 11 minutes or until brown.
Wet saucepan and pour out all water. Add pork; cover and cook on medium-high heat. Chop onion and add to pork; stir and cover. Cut potato in half; add to pan. Cover with pork. Bring to steam and simmer for 1 1/2 hours. Take out potato and mash (no milk). Add potato, salt and pepper to taste and allspice to meat and stir well. Cover and simmer 20 minutes. Turn off heat and let stand for 1/2 hour. Pour in dish. Cover and refrigerate. Delicious spread on bread or crackers.
Combine the first 8 ingredients in a bowl. Pour in buttered casserole. Top with corn flakes, mixed with 1/4 cup melted butter. Bake at 350° for 40 minutes.
Use juices and water to make 2 cups cold liquid. Add to jello mix. After jello and cheese are mixed, add fruits, a pinch of salt and 1/2 cup chopped nuts (walnuts or pecans). Pour into large mold to jell and refrigerate.
Saute onion in butter. Add spices and stewed tomatoes. Simmer covered for 15 minutes. Add brown sugar and simmer 15 more minutes. Place chicken in casserole. Pour sauce over chicken. Cover and bake 45 minutes at 350°. Uncover and bake 15 minutes more. Serve over hot rice.
Dissolve yeast in warm water. Mix all ingredients together. Let stand 10 minutes; pour on floured board. Knead a few minutes and make into rolls; let rise for 30 minutes. Bake at 350°.
Pare and dice the apples. Mix with the sugar while you are doing them. Let stand 1 hour to soften. Add eggs, oil and vanilla. Mix well. Sift flour with salt, cinnamon and soda. Add to apples and mix well. Stir in nuts. Pour into greased and floured 9 x 13-inch cake pan. Bake at 350° for 30 minutes.
Cream butter and sugar. Add eggs and vanilla. Stir together flours, baking soda and salt. Add to creamed mixture. Mix until well blended. Add toffee pieces and pecans. Batter will be very stiff. Using small scoop, place on cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes. Let cool on counter before removing from parchment paper.
Cook squash in a small amount of water until almost tender. Add beaten eggs, milk, mushroom soup and onions. Add a layer of this mixture and a layer of cheese, making 2 layers. Cover with cracker crumbs; dot with butter or margarine. Bake about 30 minutes at 325°.
Cook spinach as directed on package. Drain. Melt 2 chicken bouillon cubes in 1 cup hot water. Melt butter and add flour. Stir until smooth. Add chicken bouillon to butter and flour mix gradually, stirring until mixture thickens. Add to drained spinach and stir well. Serves 6.
Lightly brown the onion and green peppers in bacon drippings. Combine all ingredients. Pour into casserole dish and bake at 375° until bubbly and browned on top.
Salt, pepper and flour the pork chops. Put in a large hot skillet of grease. Brown on both sides. Drain grease. Add one cup of tomato catsup and one can of Coke over the chops. Turn on low heat. Cover and simmer for 20 minutes. Sauce will thicken, chops will be tender. Very good with mashed potatoes.
Place chicken in baking dish (12 x 7 1/2 x 2-inch). Season with salt and pepper. Bake in a 400° oven for 30 minutes.
Combine in percolator the cranberry juice cocktail, water, pineapple juice and brown sugar. Stir to mix well.
Cook noodles according to directions. Dredge raw diced meat in flour and brown in oil, along with onion. When meat is brown, add enough flour to absorb any extra oil. Let this brown as for gravy. Add soups and tomato paste. Use milk and flour mixture to make a thick sauce if needed. Simmer on low. About 15 to 30 minutes before serving, stir sour cream into sauce. (Note: French onion soup may be used to get both onion and beef bouillon at once.) Keep heat low once sauces are in to keep from sticking. May be served over cooked noodles, or noodles may be stirred into sauce before serving. Stir often.
Boil the raisins and water until the raisins swell. Take off stove and cool. Cream together the shortening, sugar, eggs, salt, soda and vanilla. Add cooled raisins and the flour. Mix well. Pour into greased 3 (15 ounce) cans or 2 loaf pans. Bake at 350° for 1 hour. Nuts may be added.
Combine first 10 ingredients and bring to a boil. Reduce heat and simmer for 1 hour. Dice potatoes and green pepper, add to chowder and cook for 30 minutes.
Mix flour, butter and sugar; pat in bottom of 9 x 9-inch pan like loose crust. Bake at 325° for 25 to 30 minutes or until golden brown. Beat eggs, then add sugar and lemon juice. Fold in baking powder and flour. Pour mixture on top of crust and bake for 20 minutes at 325°. While warm, sprinkle lightly with powdered sugar. When cool, cut in strips or squares.
Using electric mixer, mash cooked carrots (will be lumpy). Mix dry ingredients with oil or butter; add eggs and blend. Add carrots and milk and blend with mixer. Pour into ungreased 2 quart casserole. Bake at 350° for 45 minutes or until set as for custard.
Mix all ingredients together and bake at 350° to 375° for 40 minutes. Flour sinks to bottom, coconut rises to top for crust. Delicious! Enough for 2 pies.
Salt, pepper and thyme the chicken pieces. Sear in a mixture 3 parts olive oil to 1 part vegetable oil. Remove chicken and set aside. Remove all but 2 tablespoons oil. Add diced onions, bell pepper and garlic. Saute until onions are clear. Add chicken and cover with tomato sauce. Add mushrooms, bay leaves, parsley, 1 teaspoon basil and 1 teaspoon thyme. Cook for about 30 minutes while moderately boiling, until chicken is done. Serve over cooked pasta.
Place chicken in a Brown 'N Serve bag. Salt and pepper chicken. Pour mixes over chicken and close bag with twist tie. Place in oven at 350° for 1 hour and 15 minutes.
Grease 9-inch pie plate with butter, then slice apples and layer in bottom of pie plate. Mix cinnamon and sugar together and sprinkle over apples. Stir together butter, brown sugar, flour, salt, water and chopped pecans. Mixture will be gooey. Spread over apples with knife dipped in water. Bake at 350° for 1 hour.
Mix the ground beef, sausage, egg, rice and Worcestershire sauce in a large bowl or pan. Form this mixture into egg-shaped forms a little larger than an egg. Boil the head of cabbage to soften the leaves. Wrap a cabbage leaf around each piece of egg-shaped meat. Line a roasting pan with aluminum foil. Line the aluminum foil with a half jar of drained sauerkraut. Place wrapped meat on the layer of sauerkraut. Spread the remainder of the sauerkraut on top of the wrapped meat. Mix the soup with 1 can of water, then pour over the top layer of sauerkraut. Cover your pan with another piece of aluminum foil. Bake at 350° for 2 1/2 to 3 hours.
Preheat oven to 350°. Saute onion in butter in large skillet for 1 minute. Add mushrooms, carrots and celery. Cook, stirring constantly. Sprinkle with dill, salt and pepper. Set aside.
Heat Hershey bars, marshmallows and milk in top of double boiler until completely dissolved. Take off stove and cool completely. Fold whipped cream into chocolate mixture. Pour into graham cracker crust. Chill 6 hours.
Spread butter over inside of each bun. Sprinkle garlic powder on top of the buttered bun. Bake in oven at 375° for 20 to 30 minutes or until lightly brown. Best served hot out of oven.
Sift together the first 4 ingredients. Mix together the bananas, milk and vanilla. Cream together shortening, sugar and eggs. Mix all together. Add 1 package chocolate chips. Bake at 400° for 10 minutes.
Cut veal in bite sized pieces and brown slowly in fat. When almost brown, add onion and continue browning. Sprinkle with curry powder over meat, add hot water and lemon juice; cover, simmer slowly 3/4 to 1 1/2 hours or until meat is tender. Combine cornstarch and cold water to a smooth paste, and stir slowly into the mixture. Continue cooking five minutes, stirring constantly. If too thick, add water to right consistency. Serve with rice mixed with minced parsley, if desired.
On low heat in saucepan warm butter and sugar together; stir in cocoa and vanilla. Before boiling, add eggs and pour in pie shell. Bake at 350° for 30 to 35 minutes.
Cook broccoli and drain. Mix all ingredients to broccoli (except save some cheese for top). Put in buttered dish. Cover with cheese and crumbled Ritz crackers. Bake at 350° for 30 minutes.
Spray medium saucepan with Pam. Saute mushrooms, onions and white cooking wine. Stir in chicken broth. In a small bowl, stir together 1/4 cup of the milk and cornstarch until smooth. Combine these 2 mixtures. Stir in remaining 3/4 cup milk. Cook over medium heat until thickened. Stir frequently. Simmer 2 minutes.
Mix sugar, flour, cocoa, milk and salt. Cook 3 minutes. Remove from heat; add yolks and margarine. Return to heat and cook until mixture separates when spoon is cut through it. Add vanilla. Pour into baked pie shell. Beat egg whites and sugar and spread on top. Bake at 350° until meringue is golden.
In medium skillet, cook meat until browned, stirring to break up large pieces. Drain excess fat. Sprinkle with garlic. Place crushed chips in bottom of 8 x 8 x 2-inch baking dish. Spoon hot meat over chips. Spread 3/4 to 1 cup of sauce over meat. Top with cheese. Bake at 350° for 10 to 12 minutes until heated and cheese is melted. Top with lettuce and sauce. Makes 4 to 6 servings.
Cream sugar, margarine and eggs together. Blend in all other ingredients. Divide into 12 greased muffin pans. Bake in preheated oven at 350° for 20 to 25 minutes.
Mix ingredients and knead into a loaf or roll. Set overnight in refrigerator. Cut in slices and bake in moderate oven (350°).
Put half of the bread and half of the cheese in a greased 9 x 13 greased dish. Add sausage that has been browned and drained well. Add rest of bread and cheese. Mix milk, eggs, mustard, salt and pepper together. Pour over other ingredients. Cover and put in the refrigerator overnight. Bake at 350° for 1 hour, covered with foil. Brown without foil if necessary. Serve hot.
Line 8 1/2 x 12-inch baking dish with graham cracker crumbs and 1 stick margarine. Mix cream cheese, 1 stick margarine and 1 egg. Beat in 10x sugar until stiff. Spread over crust. Slice bananas and arrange on top next. Drain pineapple and spread over bananas. Spread Cool Whip on top of pineapple. Top with cherries and nuts. Pour syrup thinly over top. Chill 8 hours or 2 hours in freezer before serving.
Mix ingredients. Scoop inside of 1 loaf round bread out, making a bowl. Add dip to the loaf. Serve with the bite size pieces of bread that have been removed from the loaf of bread. Serves 9 to 12.
Dissolve jello in hot water; add pineapple, strawberries and sliced bananas. Pour 1/2 of the mixture into a mold and let jell. Spread sour cream over mixture and let set for 20 minutes. Pour rest of the mixture on top and let jell.
Separate eggs. Put whites in small mixer bowl as separated. Refrigerate yolks. Let whites warm to room temperature 1 hour. Mix 1/4 cup water with sugar in 1-quart saucepan. Stir over low heat to dissolve. Boil, uncovered, without stirring to 236° on candy thermometer. (Syrup spins 2 inch thread from spoon.)
Mix lemonade and milk well. Add Cool Whip. Pour into crust and refrigerate 2 hours before serving.
Cut top off cherry tomatoes. Remove pulp. Turn up side down on paper towel. Let drain. Stuff tomatoes with spinach mixture. Top with Parmesan cheese. Yields approximately 24 cherry tomatoes.
Beat eggs, milk and oleo. Add flour, baking powder, salt and sugar. Mix lightly. Set aside 5 minutes to tighten. Drop into hot broth by dipping tablespoon into broth each time before dipping into dough. Cook, uncovered, for 10 minutes, then cover and cook 10 minutes more or until well done.
Mix flour, butter and 3/4 cup chopped walnuts together. Press onto the bottom of a 9 x 13-inch baking pan to cover the bottom as a crust. Bake at 350° for 20 to 30 minutes, until firm. Let cool. Mix the cream cheese with 1 container Cool Whip; spread over cooled crust. Prepare lemon pudding according to directions; spread as next layer. Top with 1 container Cool Whip; add nuts.
Crust: Add graham cracker crumbs and 1/2 cup butter. Stir and press into bottom of pan.
Combine meat, fat, lemon juice and seasonings. Form patties. Dip into egg mixed with water, then into bread crumbs. Brown in hot fat. Cook 15 minutes. Serve with Piquant Gravy.
Pie makes its own crust. Put ingredients in blender; blend for 1 to 2 minutes. Pour into a well-greased and floured 9-inch pie plate. Bake at 350° for 40 to 45 minutes.
Grate or shred carrots. Add chopped onion. Put in bowl. Add crushed soda crackers. Add eggs and mix well. Add salt and pepper. Stir in mayonnaise, a spoon at a time, until the consistency you want.
Cook rice until almost soft. Brown hamburg and onion; add tomato juice. Simmer 1/2 hour; add catsup, brown sugar and spaghetti sauce mix. Simmer a few minutes. If too dry, add as much water as needed.
Beat the first 4 ingredients well and add the remaining ingredients. Grease and flour 2 loaf pans. Bake 1 hour at 325°.
Melt butter in bottom of a roast pan. Put sliced potatoes in pan with cut up chicken on top. Bake at 350° approximately 1 hour or until all is tender. Mix together flour, baking powder, lard and salt; add enough milk to stir and all is moist. Put this mixture on top of chicken and bake until biscuit mixture is firm and light brown. Make a brown gravy and pour over biscuits.