HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut beef across grained strips, then into 1 1/2-inch squares. Combine 2 tablespoons cornstarch, 1 tablespoon teriyaki sauce, sherry and garlic in a medium bowl; stir in beef. Let stand 30 minutes.
Sift together flour, baking powder, soda and salt. Add nuts; set aside. Mix well and cool slightly margarine and brown sugar and blend in egg, well beaten. Add flour mixture little at a time. Pour into 8 x 8 x 2-inch pan and cover with chocolate chips. Bake at 350° for 25 minutes.
In a small bowl, mix mayonnaise, sugar and red wine vinegar. Chill for 1 hour. Add to remaining ingredients and toss.
Dissolve jello in boiling water. Add Cool Whip and strawberries. Stir until melted. Tear cake in pieces and put in a 9-inch square dish. Pour mixture over cake and chill (covered) overnight.
Dip chicken in evaporated milk. Roll in mixture of corn flake crumbs, salt and pepper. Place in shallow baking pan lined with aluminum foil (that's right, no shortening!). Bake in a 350° oven for about 1 hour or until drumstick is tender when pierced with a fork.
Add brown sugar, catsup, cheese and Worcestershire sauce. Mix everything together. Bake for 1 hour at 350° with lid on.
Drain beets, reserving 1 1/2 cups beet liquid. Place beets in a saucepan along with the reserved liquid. Combine the cornstarch and sugar. Add that along with all the other ingredients; mix well. Cook for 3 minutes over medium heat or until mixture thickens. Let cool and store in refrigerator.
Preheat oven to 425°. Lightly grease muffin tins. Sift flour into bowl along with salt. Add beaten eggs and milk. Fill muffin tins 2/3 full. Bake for approximately 40 minutes.
Mix together. Serve with grapes, strawberries, slices of bananas, apples and oranges.
Mix soft margarine, mustard, onion, poppy seed and Worcestershire sauce. Cut rolls in half - spread mixture on top half. Layer ham, cheese on both packages of rolls. Replace tops. Bake 400 for 10 min.
Beat egg and milk. Add to flour. Add oil. Beat good with a wire whisk until smooth. Dip vegetable in batter and deep fry.
Cream together sugars, margarine and oil until light. Beat in eggs and vanilla. Sift together the dry ingredients. Add to the first mixture and mix well. Roll into balls and place on ungreased cookie sheet. Press cookies down with glass dipped in sugar. Bake for 10 minutes at 375°.
Wrap each shrimp in a half slice of bacon. Secure with toothpick.
Mix flour and baking powder. Cream sugar, Crisco and melted margarine. Add 1 egg at a time, beating after each. Add milk, flour and vanilla alternately. Beat 10 minutes. Pour in greased and floured Bundt pan. Put in cold oven and turn heat to 350°. Bake 1 hour and 15 minutes.
Brown onion and bacon in a skillet. Drain. Add catsup, sugar and Worcestershire sauce. Simmer 2 minutes. Put beans in casserole dish. Pour sauce over beans. Do not stir. Bake at 325° for 20 minutes.
Over medium high heat, stir cocoa into butter until smooth. Add sugar and milk. Blend and bring to full boil, stirring constantly for 5 minutes. Remove from heat and add vanilla. Ready to serve. Store in refrigerator.
Melt chocolate and shortening. Beat eggs with 2 cups sugar. Add dry ingredients and melted chocolate and shortening. Put in 13 x 9-inch baking pan. Bake at 350° for 30 to 35 minutes.
Cream together margarine and sugars. Add eggs. Add peanut butter. Alternate flour and milk, mixing after each addition. Add soda and vanilla. Mix well and bake in greased tube pan. Bake at 325° for 1 hour or until toothpick inserted in middle comes out clean. Cool about 15 minutes before removing from pan.
Saute onions and bell pepper in olive oil and cook until onions are clear. Add garlic, parsley, tomato sauce and wine, then add rice. Add smoked sausage or andouille and enough water to cover about 1 inch above ingredients. Add salt and hot sauce, then stir. Cook on medium heat until most of the juice is gone, then cover and simmer 1 hour. This makes a red jambalaya.
Cabbage is best if shredded in long, very thin shreds. In a large 3-quart bowl, layer cabbage, green pepper and onion. In saucepan combine remaining ingredients. Mix well. Heat just to boiling, stirring. Pour over slaw. Cover with plastic wrap. Let stand a couple hours (or overnight). Then refrigerate. Just before serving, toss salad thoroughly.
In a large kettle, combine rinsed beans and 5 cups cold water. Bring to boiling; reduce heat and simmer for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans. In same pan, combine beans, 5 cups fresh water, undrained tomatoes, onion, bouillon, garlic, Italian seasoning and pepper. Bring to boil; reduce heat. Cover and simmer about 1 1/2 hours or until beans are tender. Mash beans slightly with wooden spoon. Add frozen green beans and simmer until beans are tender. A hearty, low-fat, meatless soup. I serve with bran muffins or thick wedges of garlic bread.
Grease 3 (1-1/2 quart) round ovenproof bowls. In large bowl, combine 2 cups rye flour, orange peel, anise seed and yeast. In medium saucepan, heat water, honey, margarine and salt until lukewarm. Gradually add liquid to dry ingredients and beat at low speed until moistened. Add remaining rye flour and 1 cup flour, beat 2 minutes with wooden spoon, stir in 2 1/2 cups flour or enough to make soft dough.
Mix and cook at 350° for at least 1 1/2 hours; pour off excess grease.
Cook chicken until done (steam). Cook noodles as directions. Drain; pour noodles in a baking dish. Mix milk and soup together. Place chicken over noodles; pour soup over. Bake at 350° for about 20 minutes. Place cheese on top; bake until cheese melts.
Drain pineapple and place on bottom of square casserole pan. Add fruit filling. Cover with yellow cake mix and nuts. Cut small pieces of margarine and place on top of cake mix. Bake at 325° for 30 minutes.
Bake cake according to directions; cool slightly. Poke holes in top of cake with straw or pencil. Mix caramel topping and milk together and heat. Pour over cake while mixture is hot. Let it cool, then frost with whipped topping. Top with crushed candy bars. Chill.
In medium skillet melt the butter or margarine; add the onion and saute until wilted. Add the sliced carrots. Sprinkle with salt, pepper and basil. Cook, covered, simmering 15 to 20 minutes, just until carrots are tender. Makes 6 servings.
*Use at least 4 of the following vegetables, chopped: broccoli, cauliflower, green pepper, green onions, olives, mushrooms and carrots.
Preheat oven to 425°. Coat a muffin tin with nonstick cooking spray. Mix first eight ingredients in a large bowl. In a two-cup measure, mix milk, applesauce and egg. Combine liquid and dry ingredients, mixing just to combine. Batter will be lumpy. Fill muffin cups three-quarters full. Bake for 20 minutes, or until golden brown. Yield: 10 muffins.
Put some ice cubes in a tall glass. Add clam and tomato juices, vodka and lemon juice. Season to taste with celery salt, pepper, Worcestershire sauce and Tabasco sauce. Garnish with a stick of crisp celery and serve.
Dissolve yeast in water and let set until ready for it. Combine shortening, eggs, sugar and salt. Mix well. Add yeast water and mix. Add flour and mix well. Brush a little shortening over dough and place wax paper over top. Do not seal tight. Refrigerate overnight or until ready to roll out. Roll out to about 1/2-inch thick. Brush melted butter over top and let rise for 2 1/2 to 3 hours. Bake at 450° for about 10 minutes (depends on oven).
Chop head of cabbage in food processor. Mix together other ingredients. Mix all together and chill.
Cook over medium heat. Stir until sugar is dissolved. Let boil to 242° on candy thermometer, stirring constantly. Remove from heat; add vanilla and nuts. Stir until thick, then spread on paper towels on counter to cool.
Puree bananas in blender. Add dry Jell-O and juice to blender; puree to mix together. Pour into 1 gallon container and add rest of juice plus enough water to make 1 gallon. Put into freezer until slushy.
Mix pickles and salt. Let stand 1 hour and drain good. Mix in onion. Mix vinegar, sugar and celery seed. Pour over pickles. Will keep in refrigerator for months.
Cream shortening and sugar thoroughly. Add flour 1 cup at a time, with 4 eggs alternately, adding 3 eggs each additional time. Add salt stir in pineapple with spatula. Pour in a greased tube pan and bake at 300° for 1 1/2 hours.
Steep mint and tea in water, then remove tea bags and mint and stir sugar into mixture until dissolved. Add diluted juices and tea mixture. Add artificial sweetener if desired and water until diluted to taste.
In large bowl, cream applesauce, eggs, sugar and oil. Add dry ingredients. Pour in 15 x 11 x 1-inch jelly roll pan. Bake at 350° for 30 minutes.
Combine crumbs, margarine and sugar; press onto bottom of 13 x 9-inch baking pan. Spread ice cream over crust; freeze at least 1 hour. Combine pumpkin, sugar and seasoning. Fold in whipping cream. Pour over ice cream layer; freeze. Place in refrigerator 5 minutes before serving.
Mix all together and place on a cookie sheet.	Bake in oven at	250° for 1 hour and stir every 10 minutes. Sprinkle with salt.
Mix and bake as directed. Let cool. Mix pudding, cream cheese and cold milk together until all are well blended. After cake is cold, spread pudding mixture on. Let cake stand for 1 hour, then put on crushed pineapple. Next, frost with 1 large Cool Whip and sprinkle with nuts.
Combine the first 6 ingredients; set aside. Beat egg white until foamy. Stir in buttermilk and hot sauce. Dip carrots in buttermilk mixture; drain off excess mixture and dredge in cornmeal mix. Fry carrots in 1-inch hot oil about 2 minutes or until lightly browned. Serve immediately.
In crock pot, mix butter, eggs, and milk with 2 cups grated cheese, salt and pepper. Add macaroni, stir well. Add last cup of cheese on top. Do not stir. Place lid on crock pot. Cook on high for 3 hours. Do not stir or open lid while cooking. Serves eight.
Chop onions and garlic into semi-fine pieces. Saute onions and garlic in butter. Add 3 cans chopped green chiles. Drain whole tomatoes through a colander until almost dry. Add to onions and garlic. Cover and simmer one hour. Cut up Velveeta cheese and stir in until melted. Remove from heat. Divide into several servings. Freeze excess. Can be defrosted and reheated in microwave. Serve with white tortilla chips for dipping.
Mix and bake cake following instructions on box. Cool. Mix Cool Whip and cream cheese together. Beat until stiff. Fill center of cake with cream cheese mixture. Then arrange cherries on top of filling and refrigerate about 1 hour.
Mash or coarsely process asparagus until almost pureed, but still contains some small chunks. Add rest of ingredients; cover and refrigerate for several hours, if possible, before use. Yield: Approximately 2 cups. Each 2 tablespoons = 6 calories, 0 g total fat, 0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat, 0 mg cholesterol, 1.1 g carbohydrate, 0.6 g protein, 50 mg sodium and 0% calories from fat.
Mix first 5 ingredients and 1/2 cup of water; set aside. Mix cornstarch with remaining 1/4 cup water; set aside. Heat 2 tablespoons oil in wok or shallow skillet until hot. Add broccoli stalks, sliced. Cover and cook 2 to 3 minutes. Add broccoli flowerets; cover and cook 2 to 3 minutes or until tender-crisp. Remove broccoli to platter. Add remaining 2 tablespoons oil to wok; heat until hot. Add meat and stir-fry until done. Add soy sauce. Add cornstarch mixture; stir until slightly thickened. Add broccoli and mix well. Serve over rice.
Mix all ingredients together. Pour mixture into a well-greased loaf pan. Bake at 325° for about 1 hour.
Put one wafer in each muffin tin lined with paper cup. Combine all other ingredients. Fill each cup half full. Bake at 375° for 17 to 20 minutes. Cool. Spoon on topping when ready to serve.
Cook cabbage until almost tender, drain. Spray casserole dish with vegetable oil spray. In a saucepan melt and mix margarine, flour and milk. Mix thoroughly. To this mixture add Velveeta cheese, cut into small pieces. Stir until melted. Place cabbage in dish, then pour liquid over cabbage. Top with buttered bread crumbs. Bake at 350° for 30 minutes or until heated.
Preheat oven to 375°. Grease baking sheets. Cream butter with sugar, egg yolk and vanilla. Combine flour with salt and baking powder. Add to creamed mixture. Blend well and form into bars about 1-inch in diameter. Beat egg white until slightly frothy. Dip dough balls into egg white, then roll in coconut. Place on greased baking sheets. Make a "thumbprint" in the center of each cookie and spoon 1/2 teaspoon of preserves into each. Bake at 375° for 8 to 9 minutes or until coconut begins to brown. Yields 2 dozen cookies.
Place chicken in a large bowl and set aside. Mix water, lemon juice, grated lemon rind, oregano, garlic salt and pepper in a small bowl. Mix well. Pour the lemon mixture over the chicken and refrigerate covered for 3 to 4 hours, stirring frequently.
Make cake by directions on box. Bake in a 9 x 13-inch pan. Mix cream of coconut and condensed milk together. Punch holes in cake and pour over the cake while cake is hot. When cake cools, top with Cool Whip and coconut. Refrigerate.
Mix mayonnaise, vinegar and sugar together until smooth. Then mix all ingredients together. Let set several hours or overnight.
Mix Jell-O, water, sugar, salt and lemon juice. Chill milk until flaky. Whip Jell-O and combine milk and Jell-O. Pour into 8 x 10-inch pan with graham cracker crust.
Day ahead, mix margarine, cheese and salt until creamy. Mix in flour. Shape into 14 balls. Chill overnight. Heat oven to 350°. On lightly floured cloth covered board, roll each ball to 6-inch circle. Cut each into quarters. Mix nuts, sugar and cinnamon. Drop rounded teaspoonfuls onto each quarter. Pinch together edges of dough. Form into crescents. Place on ungreased cookie sheet. Bake for 12 minutes or until light brown.
Melt chips in microwave-safe bowl. Add noodles. Stir together. Drop by spoonfuls on wax paper. Let cool. (May need to refrigerate for a few minutes.)
Mix together cream cheese and sugar. Whip the whipping cream until firm and stands in peaks. Fold this into cream cheese mixture. Pour into crust. Add cherry pie filling on top and refrigerate. Let set until chilled.
Mix sweet potatoes and sugar. Add other ingredients. Cook in 8 x 12-inch pan. Set pan in hot water and cook at 350° for 1 hour to 1 hour and 15 minutes.
Preheat oven to 350°. Grease and flour 3 loaf pans (medium) or 6 small loaf pans. Mix together eggs, sugar, oil and vanilla. Beat until lemon colored. Shred zucchini, salt lightly and squeeze juice out. Add to mixture. Sift together flour, cinnamon, salt and baking soda. Add to wet mixture and mix well. Stir in pecans. Pour into pans. Bake medium loaf pans 50 to 60 minutes and bake small loaf pans 35 minutes.
Peelings may be stored in freezer until you have enough to make the filling. Chill and make pies or dig from frozen stage. The vinegar will not allow the mix to harden.
Squeeze kraut dry; add celery, onion and green pepper. Mix oil, vinegar and sugar together and pour over vegetable mixture. Let stand for several hours. Keep in refrigerator for several days.
Mix well first 4 ingredients. Add next 5 ingredients and mix well. Add next 6 ingredients and mix well. Bake at 325° for 55 minutes in a greased and floured Bundt pan.
Cut off stems of parsley, leaving the florets. Pick leaves off mint stems (if using fresh). Wash parsley in bowl, rinsing and draining until all sand has disappeared. Drain well. Wash mint. Mince the parsley very fine, using a knife or food processor. Cut the mint in small pieces.
Scrub squash. Cut in half lengthwise. Remove seeds. In a baking dish, mix water, extract and sweetener. Lay squash, cut side down, in liquid and bake until tender. Length of time and amount of water, extract and sweetener depend on size of vegetable. You will find that the liquid will be absorbed into the squash as it bakes. Remove from oven when fork punctures through as testing potatoes. Set aside until cool enough to handle. With tablespoon, scoop pulp from skin. Discard skin. With fork or electric mixer, mash well. Place 4 ounces in serving dish. Dot with butter and serve.
Cut 30 (2-inch) white bread rounds and butter one side. Toast bread rounds under the broiler on buttered side only.
Mix all ingredient together. Pour into uncooked pie shell. Cook at 475° for 15 minutes. Reduce heat to 350° and bake 45 minutes.
Mix sugar and flour; mix in drained pineapple. Grease an 8 x 11 1/2-inch pan with butter. Put pineapple mixture in casserole and top with cheese and Ritz cracker crumbs and margarine. Bake at 350° for 30 minutes or until bubbly.
Mix coffee cake ingredients together. Pour into 2 loaf pans (lightly greased). Bake in a 350° oven for 35 to 40 minutes. Muffin tins can be used also. Bake 18 to 20 minutes.
Cook raisins in 2 cups of water for a few minutes. Drain water off and roll raisins in flour, then add applesauce, eggs, sweetener and oil. Blend in soda, flavoring and remaining ingredients. Bake in tube pan at 350° for 30 to 35 minutes.
Dissolve jello in boiling water. Mix mayonnaise in sour cream. Add other ingredients. Mix well. Butter mold and pour in mixture. Store in refrigerator. (For smoother texture, blend dissolved jello, sour cream and mayonnaise in blender before adding remaining ingredients. Also, if cucumber seeds are large, remove before chopping.)
Peel and slice cucumbers. Cook in oleo 10 minutes over low fire, stirring often. Stir in flour and then gradually add chicken stock, stirring constantly. Add milk and onion. Simmer slowly 10 minutes, stirring often. Cool slightly and put through blender or food processor with half and half and salt and pepper (do in batches if necessary). Chill thoroughly and serve cold with chopped chives for garnish.
Put Eagle Brand milk and egg yolks in bowl and mix well. Then add lemon juice and stir. Put into pie crust. Beat egg whites until stiff. Place meringue on pie, and bake in oven at 350° until it gets brown.
Cook sliced squash and onion in small amount of oil until tender, adding salt and pepper to taste. Mix cooked squash with egg, milk, cracker crumbs and 1/2 of cheese. Pour into baking dish. Sprinkle with remaining cheese on top. Bake at 350° for 20 minutes.
Brown chicken in oil. Put rice and other ingredients in baking dish; lay chicken on top. Pour liquid over chicken. Bake at 350° for 1 hour. Watch that it does not get dry. Add more juice.
Cut off tops of peppers; remove seeds. Cook peppers 5 minutes in boiling water; drain. Cook ground beef and onion in large skillet until brown; drain well. Stir in tomato sauce and next 3 ingredients. Stuff peppers with meat sauce mixture; place in a baking dish. Bake at 350° for 15 minutes. Sprinkle top with cheese. Bake an additional 5 minutes.
Cover raisins with boiling water. Cook until tender. Stir in blended sugar and flour. Cook over low heat. Stir in nuts, lemon peel and juice. Pour into pastry shell and use top pastry. Bake at 350° for 30 to 40 minutes.
Mix raisin bran, sugar, flour, soda and salt in very large bowl. Add beaten eggs, shortening and buttermilk and mix well. Store in refrigerator and us as desired. For muffins, fill greased tins 2/3 full and bake at 400° in preheated oven, 15 to 20 minutes. Batter will keep in refrigerator for 6 weeks, if covered. If batter has been in refrigerator, bake a little longer.
Mix 1/4 cup sugar and flour. Combine egg and 3 tablespoons cold water; add to sugar-flour mixture. Heat juices; slowly stir small amount into egg mixture; return to hot mixture. Cook over low heat until thick. Chill. Whip cream with 2 tablespoons sugar. Fold into juice mixture. Makes 3 cups.
Boil the vegetables until tender. Puree, then add milk, cream and salt and pepper.
Mix all ingredients well. Pour into pie shell and bake in 300° oven until set (about 1 hour).
Cook the meat to your taste in frying pan; 20 seconds before you finish cooking, make fire maximum strength. Pour the soy sauce (20cc, an ounce per piece) around the meat; don't put on the meat. By burning the soy sauce, it makes them taste better and smell better.
Heat oven to 350°. Mix margarine, sugar, egg yolk and vanilla thoroughly. Add flour and salt. Stir in. Roll dough into balls (1 teaspoon per ball). Beat egg white slightly with fork. Dip balls in egg white. Roll in nuts. Place about 1-inch apart on ungreased cookie sheet. Press thumb gently in center of each ball. Place candied cherry in hole. Bake 10 to 12 minutes.
Cover rhubarb with sugar and let stand overnight. Cook until it begins to boil. Boil	for 5 minutes! Remove from heat; stir in gelatin. Pour into jars and seal.
Combine all the ingredients in a blender. Blend on medium until smooth and creamy. Stir if necessary.
Wash and hull strawberries; slice into a bowl. Peel, halve, pit and slice peaches. Combine peaches and strawberries; sprinkle with lemon juice, 1/2 cup sugar and cinnamon. Let stand.
Mix marinade ingredients; stir well. Cover punctured steak. Refrigerate for 2 days (yes), turning often. Grill 20 to 30 minutes. Very tender and delicious.
Combine ingredients in the order given, dissolving the soda in the hot water. Add the well-beaten eggs last. Bake in a well-greased pan at 350° for 25 to 40 minutes.
Dice potatoes and mix with other ingredients. Chill before serving. Makes 8 (1/2 cup) servings.
Brown beef and onion. Add both cans of soup and 1 can water. Add rice and soy sauce. Bake, uncovered, for 1 hour at 350°. Sprinkle with chow mein noodles and bake 10 minutes more. Serves 6 to 8.
Saute butter and onion in saucepan. Add Ro-Tel, drained saving liquid. Add 2 1/4 cups Ro-Tel juice and water; bring to boil. Add rice; bring to boil. Cover and cook on medium heat for 20 minutes. Pour rice mixture into casserole and stir in Velveeta. Stir in thawed shrimp and mix part of the shredded cheese in mixture, saving enough to cover top. Sprinkle black olives on top and heat through 15 to 20 minutes at 325°. May add chopped green onions on top for color. Serve with salsa for individual tastes.
Wash rice well. Using skillet with cover, add 1/4 cup oil. Add raw rice; cover and brown, shaking and stirring so as not to burn. Add 1/2 cup each of broth and bean sprout liquor. Cover and cook 15 minutes. Repeat until all liquid is absorbed and rice is cooked (about 1 1/4 hours cooking time). Add onion; cover 5 minutes. Add remaining ingredients and cook 5 more minutes, covered. Mix carefully. Sprinkle eggs and parsley for garnish.
Cook noodles in boiling salted water until tender. Drain. Add corned beef, cheese, soup, milk and onion. Top with buttered bread crumbs. Bake at 350° for 45 minutes. Serves 8 to 10.
Pare and cut potatoes in quarters or eighths. Combine flour, cheese, salt and pepper in bag. Moisten potatoes and shake, a few at a time, in bag, coating well. Melt butter in 9X13 inch pan. Place potatoes in single layer in pan. Bake for 1 hour, turning once during baking. When brown, sprinkle with parsley.
Cook rhubarb, pineapple and sugar for 20 minutes. Remove from heat and add 2 (3 ounce) packages jello. Mix well and pour into pint or jelly jars. Seal with paraffin wax.
Preheat oven to 375°. Cut each wing in half at the joint. Place in a single layer in a shallow 3-quart baking dish.
Preheat oven to 350°. Combine all ingredients in a good pot in order given. Cover and bake about 3 1/2 hours. Makes 6 to 8 servings.
In large microwave-safe bowl, place the creme drops, peanut butter and butter. Cover and microwave only long enough to melt the candy (do not overcook). Stir until well blended and spread in buttered dish. Cool and cut into squares.
Put ribs in baking pan and brown in a 425° oven for 25 to 30 minutes. Drain fat. Combine all ingredients for sauce. Cook over medium heat until smooth and glossy and is thick. Spoon 1/2 of the sauce over the ribs. Reduce heat to 350° and continue cooking for 25 minutes. Turn ribs over and cover with remaining sauce; cook for another 25 to 30 minutes.
Mix together. Serve. You can add grapes, pineapple, kiwi, banana, apple, nectarine, peach, just about any fruit you may have and it will be delicious.