HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain mandarin oranges; reserve 2 tablespoons syrup. Blend reserved syrup and stir-fry sauce. Heat 2 tablespoons oil in a wok or large skillet over high heat. Add chicken, cashews and garlic. Stir-fry 3 minutes; remove. Heat remaining oil in same pan. Add onion and snow peas; stir-fry 3 minutes. Add chicken mixture and stir-fry sauce mixture to onion-snow peas mixture; cook and stir to coat all ingredients with sauce. Remove from heat; stir in oranges.
Cook macaroni; drain. Combine rest of ingredients except 8 ounces of cheese. Layer macaroni and sauce; top with remaining cheese. Cook 40 minutes at 350°.
Sift together flour, salt and pepper. Make well in the center and pour in beer and oil in a stream, stirring while doing so. Stir until smooth.
Combine sweet potatoes, margarine, orange juice and salt. Whip in 1 cup marshmallows. Place in 1 1/2-quart casserole. Bake at 350° for 20 minutes. Top with additional marshmallows; return to oven until marshmallows are lightly browned. Makes 6 to 8 servings.
Cook ground beef until brown. Drain. Then add all of the ingredients and cook about 1 hour.
Combine salt, pepper, paprika and flour. Add chicken and coat 2 to 3 pieces at a time. Heat margarine and Crisco in an electric skillet or cast-iron skillet until a drop of water sizzles in it. Brown meaty chicken first, then add remaining pieces. When lightly browned, reduce heat and add 2 tablespoons of water. Cover and cook 30 to 40 minutes. Uncover the last 10 minutes.
Cream shortening and sugar together until fluffy. Add eggs and mix thoroughly. Add nuts and raisins. Sift dry ingredients together 3 times and add alternately with applesauce to creamed mixture, beating thoroughly after each addition. Pour into a greased loaf pan and bake a 350° oven for 1 hour. If baked in layers, bake only for 25 minutes. Makes 1 loaf (8 x 4 inches) or 2 (9 inch) layers.
Mix orange jello and hot water. Add frozen orange juice, pineapple with juice and drained mandarin oranges. Chill until set.
Brown meat over medium heat for 5 minutes. Using slotted spoon, transfer to plate and set aside. Add oil in saucepan along with vegetables. Cook until soft. Stir in flour; stir 1 more minute. Gradually add beef broth, tomatoes with juice, water, Worcestershire, salt and pepper. Stir in ground turkey. Bring to boil. Reduce heat and simmer for 25 minutes. Stir in 1/2 cup frozen green peas; cook 5 minutes more.
Mix Cool Whip and Marshmallow Creme together. Layer with strawberries. Keep chilled. Can be used as a fruit dip.
Melt oleo in bottom of 9 x 13-inch cake pan. Crush cookies; press into bottom of pan. Mix pudding. Add 4 crushed candy bars to pudding; pour over cookies. Put in refrigerator; chill 1 hour. Spread Cool Whip over pudding; top with last 2 crushed candy bars. Keep refrigerated. Serves 15 to 18.
Cut up cabbage in large skillet, add water, oil, salt, and slice of ham (country ham is very good). Turn burner on medium and let cook until all the water has evaporated, then let simmer for about 5 minutes (very good).
Mix biscuit mix, 1/2 cup sugar and 3 tablespoons cocoa in greased 8-inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/2 cup cocoa and 1/2 cup sugar. Pour hot water over all.
Melt butter and sugar together. Add chopped dates. Cook 5 - 8 minutes stirring constantly. Remove from heat. Add vanilla and nuts, Rice Krispies and mix well. Roll into small balls and coat with powdered sugar. Makes 50 small balls.
Mix all ingredients well. Cover and refrigerate 2 hours. Serve as dip for fresh vegetables.
Cube bread. Place bread in buttered 9 x 13-inch pan. Add cheese to top of bread. Beat eggs well and add to eggs; milk, salt, dry mustard and pepper, mix. Pour over bread and cheese. Refrigerate overnight. Bake 1 to 1 1/2 hours in 325° to 350° oven.
Mix according to directions on cake box. Pour into greased pan. Pour over mixture butterscotch chops and chopped nuts.
Cook fresh broccoli until tender or thaw 2 packages of frozen broccoli. In a large skillet, heat olive oil; brown broccoli in oil with onion, parsley flakes, garlic powder, salt and pepper. Add chicken broth and cook until liquid reduces, about 3 to 4 minutes.
Cream together sugar, shortening and margarine. Add eggs, one at a time. Add flour and milk. Mix all ingredients well. Cook at 325° for 1 hour and 30 minutes.
Drain crabmeat of natural juices. Mix all ingredients together in a large bowl. Serve chilled on a bed of lettuce and tomato or in rolls.
Using a 2 1/2-quart baking dish, layer rice (uncooked) and corn; sprinkle with salt and pepper. Then layer tomato sauce, parsley, onion, green pepper and ground beef and sprinkle with salt and pepper. Pour second can of tomato sauce and 1/4 cup water. Cover meat with 4 strips of bacon, cut in half. Cover dish and bake for 1 hour. Uncover and bake for 30 minutes or until bacon is crisp.
Combine beef, egg, salt, rice and 1/2 of soup mix. Mix well. Form into golf ball size balls. Mix soups and water. Pour in oven bag. Add vegetables and meatballs in 1/2 soup mix. Bake in a 350° oven for 45 to 60 minutes or until vegetables are tender. Depends on the size you cut them.
Combine all ingredients, mixing well. Spoon into small butter molds or shape butter into a cylinder. Chill until firm. Serve with rolls or use on vegetables.
In large bowl, mix thoroughly 1/2 cup of the mushroom soup, beef, onion soup mix, bread crumbs and egg. Firmly shape meat mixture into a loaf pan. Bake at 350° for 1 1/4 hours or until done. Spoon off 2 tablespoons drippings; reserve.
Do not drain mushrooms. Put all ingredients in casserole baking dish. Mix well. Cover and bake at 350° for about 1 hour. Stir once after baking 1/2 hour.
Put each vegetable into separate bowl and sprinkle a small amount of salt over each. Let stand 4 hours. Press juice from each vegtetable and combine together with dry ingredients.
Brown sausage in skillet. Add flour and mix well. Pour in 1 cup milk, stirring constantly. Add more milk until desired thickness. Add salt and pepper to taste.
Combine margarine, sugar, dates and egg yolks in skillet. Cook 10 minutes over low heat, mashing dates as you stir. Turn off heat; add vanilla, nuts and Rice Krispies. When cool enough to handle, roll in coconut. Roll in long roll about 1 1/2-inch thick. Can also be rolled into balls about 1-inch. Wrap roll in waxed paper or store in airtight container in refrigerator. Takes about 8 hours to ripen.
Mix water, yeast and sugar and let sit for 5 minutes. Add rye flour to yeast mixture, then seed mixture, then white or unbleached flour. Mix. Turn out on board; let rest for 10 minutes. Knead until smooth and elastic; let rise in greased, covered bowl until double in size. Punch down; divide into 2 parts. Let rest for 10 minutes. Shape into loaves. Place in greased loaf pans. Let rise in warm place until doubled in size. Bake at 350° for 45 minutes until loaves are done.
Soften gelatin in 2 tablespoons cold water. Dissolve over hot water. Combine buttermilk, sugar, pineapple and vanilla. Add gelatin. Fold in egg white. Turn into refrigerator tray. Freeze until firm, stirring once. Yields 6 to 8 servings.
Boil raisins for 13 minutes, covered with water. Drain water, then add 1 cup water and boil 3 more minutes. Drain and add enough water to make one cup. Mix all ingredients except the raisins and water, then add the raisins and water. Stir until completely mixed. Pour into a 9 x 13-inch baking sheet. Bake at 350° for 20 to 30 minutes.
Put chicken, pineapple, celery, oranges, olives, peppers and onion in bowl. Stir together mayonnaise and mustard and pour over all other ingredients and carefully fold until well blended. Cover and chill for several hours. Just before serving, add the chow mein noodles.
Puree all ingredients together and spread on plate to serve. Garnish with olive oil, paprika, cumin, minced parsley, and black olives. Serve with pita bread.
Beat with mixer. Add 1/4 cup nuts. Put in 9-inch unbaked pie shell. Bake 10 minutes at 400°, then at 350° for 30 minutes or until done, like custard pie.
Drain green beans, corn and peas and mix together. Chop celery, onion, green pepper and pimento and mix. Combine first two mixtures. Mix and bring to a boil sugar, oil, salt, vinegar, pepper. Combine all ingredients together cover and chill 24 hours.
In a medium saucepan, heat oil over medium heat. Saute onion, garlic, red pepper, and celery. Stir in chili powder and cumin; cook 1 minute. Add tomatoes, breaking them up with a spoon, stir in beans and corn. Bring to a boil, reduce heat, cover and simmer 5 minutes. Add rice. Return to a full boil, cover and simmer 5 minutes. Remove from heat and stir. Cover and let stand 5 minutes. Makes 4 - 6 servings.
Combine dry ingredients. Cut in butter and cheese with pastry blender or forks; stir in sour cream. Shape into a ball and chill 2 hours. On lightly floured board, roll out dough 1/8 inch thick. Cut into strips, 3 x 1/4-inch. Bake at 425° for 8 minutes.
Combine mayonnaise, yogurt, green onion, curry powder, salt, mustard, pepper and Tabasco sauce. Mix thoroughly. Stir in cucumber. Makes 2 cups sauce.
Dissolve yeast and soda into buttermilk at room temperature. Mix as for biscuits (add all ingredients). Roll dough thin and cut with biscuit cutter. Roll in flour. Bake at 350° for approximately 20 minutes. Enjoy!
Sift dry ingredients together. Cream shortening. Add sugar gradually and cream together until light and fluffy. Add eggs, one at a time, beating well after each. Add chocolate. Add flour alternately with milk, beating well after each addition. Add vanilla. Turn into two 9-inch pans lined on bottom with wax paper. Bake in 350° oven approximately 30 minutes. Spread with chocolate frosting.
Simmer chicken breast in water until tender. Remove and cut into 1-inch chunks. Simmer carrot strips separately in a little water for about 5 minutes. Combine brown sugar, catsup, cornstarch, vinegar, salt and soy sauce into a smooth paste. Stir into chicken broth, cooking until thickened. Add drained pineapple chunks, onions, carrots, chicken and green pepper. Heat together 5 or 10 minutes on very low heat. Serve over rice.
In a bowl, place chopped cabbage, chopped scallions, browned sesame seed and browned almonds.	Break noodles from soup package and add these. Take season package from soup and add oil, sugar and vinegar. Mix separately and pour over salad and toss. You can add as many seeds and almonds as you would like. Sunflower seeds are good in it too.
Put popcorn in a large paper bag. Place the rest of the ingredients in a large microwave safe bowl. Boil for 2 minutes (approximatley 4 minutes in the microwave depending on butter and microwave.) Add 1/2 tsp. baking soda. Stir and pour over popcorn in the paper bag. Microwave (in bag) for 1 1/2 minutes on full power. Stir. Microwave for another 1 1/2 minutes on full power. Take out of microwave and stir in bag. Spread on a cookie sheet to cool.
Combine sugar, syrup and water; cook to soft ball stage (236°). Add peanuts and melted butter; continue cooking until syrup is a golden brown (290°). Scorches easily! Stir during last few minutes of cooking. Remove from heat; add soda and vanilla. Stir until mixture thickens. Pour into buttered tins and break into pieces when cold. If roasted peanuts are used, add to syrup before removing from heat.
Beat eggs slightly. Add sugar, milk, vanilla and salt. Place over low heat, stirring constantly. When steam shows, remove from heat and pour into pie shell. Sprinkle with nutmeg. Bake at 450° for 10 minutes, then at 350° for 15 minutes.
Put crackers in bottom of large glass oblong dish. Mix in melted butter. Mix pudding and milk. Mix in ice cream. Pour on top of cracker crust. Top with Cool Whip. Sprinkle with 3 or 4 crushed crackers. Freeze for about 1 hour.
Cook margarine, milk and unsweetened chocolate together for 1 minute. Stir while cooking. Add remaining ingredients. Pat out mixture in small patties. Do not bake. May be frozen. Large batch.
Fry hamburger; drain. Crush Doritos into small pieces. Mix all ingredients together, except Western dressing and taco mix. Pour 1/2 bottle Western dressing over all; mix thoroughly. Add taco mix with other half bottle of dressing; shake well. Pour remaining dressing over salad; mix again.
Mix all ingredients except lemon juice. Mix lemon juice in last. Pour into crust. Refrigerate.
Mix all ingredients. Pour in pie shell. Top with pecans and bake at 325° for 1 hour and 20 minutes.
Cook zucchini and onions in small amount of boiling water until tender. Do not overcook. In a small saucepan, melt margarine. Blend in flour and salt. Add all at once to the milk and stir until it thickens. Sauce should be real thick. Combine sauce with the zucchini. Place in casserole and top with cheese and crumbs. Bake at 350° for 25 minutes.
Blend well the first 4 ingredients. Roll into balls about the size of a thumb. Melt chocolate chips and paraffin in double boiler. Put toothpick in the ball and dip into chocolate. Place on waxed paper until hard. Makes 125.
In bowl, mix noodles, cucumbers, tomatoes, onions, parsley, chicken and dressing. Cover and refrigerate at least 4 hours. Serves 5.
Using a spoon, mix Eagle Brand milk, sugar and Tang in a mixing bowl. Pour into pie crust; refrigerate overnight. Serve with Cool Whip or alone.
In a bowl combine cream cheese, sugar and milk using a hand mixer. Mix in candy bits, then fold in whipped topping. Spoon into pie shell. Freeze for about 4 hours. Sprinkle with saved candy bits before serving. Serves 6 to 8.
Combine first five ingredients in a bowl. Add scallops; cover and chill. Spoon scallop mixture into 4 individual baking shells. Place shells on a baking sheet. Broil 2 inches from heat for 3 minutes; stir and broil 2 minutes. Combine butter and breadcrumbs; sprinkle over scallops and broil 1 minute or until browned. Sprinkle with paprika. Yield: 4 servings.
Cook fresh tomato and onion 20 minutes (if canned, 10 minutes). Process tomato and onion. Put in blender through sieve or food processor. Cool. Blend sugar and flour into melted margarine. Gradually add tomato. Stir over low heat until thickened. Gradually blend in scalded milk. Season with salt and pepper. Do not boil. If it curdles, put in blender.
Combine milk and soup in pan; mix well. Cover and heat thoroughly. Do not let boil. Serve over meat loaf, hamburgers or chicken.
Clean rabbits, then cut in pieces at joints. Cover with cold water. Add vinegar and let stand overnight. Drain and dry well. Rub with salt, pepper and butter. Place in baking pan in 400° oven for 15 minutes.
Place potatoes and turkey bacon in skillet (nonstick). Cover and cook over medium heat, about 12 minutes, stirring often until potatoes are fork-tender. Stir in onion and chili powder. Pour eggs over and cover. Reduce heat to low and cook 5 minutes or until set. Cut and serve.
Melt oleo in microwave or on top of stove, using large bowl or pan. Remove from stove or oven. Add the peanut butter and vanilla; stir until smooth. Add powdered sugar; mix. Put in ungreased square pan or dish. Cut into squares and refrigerate.
Fry bacon in a heavy skillet until crisp. Pour off drippings, leaving enough to saute the onion. Add celery, carrots, garlic and potatoes. Add two cups of water (more if needed, enough to cover the potatoes), salt, pepper, Worcestershire sauce and bacon. Cook until potatoes are tender.
Layer the ingredients in large rectangle baking dish: tortillas, chicken/turkey mixture and grated cheese. Repeat layers, ending with grated cheese on top. Bake at 350° for 30 to 40 minutes. Let sit at least 10 minutes before serving. Best to bake the night before serving.
Heat butter in a skillet until melted. Break eggs into skillet one at a time, carefully. Cook over medium heat until whites are set. Sprinkle with salt and pepper. Pour water into a skillet; place slices of cheese over eggs. Sprinkle with oregano and paprika. Remove from heat. Cover; let stand 5 minutes. Serve.
Brown sausage in a Dutch oven, stirring to crumble. Drain off drippings. Stir in remaining ingredients; bring to a boil. Cover; reduce heat and simmer 1 hour. Remove bay leaf before serving.
Cut up pound cake and layer it in bottom of bowl. Sprinkle with sherry until absorbed. Drain very well the fruit cocktail and spread over cake. Cover with vanilla pudding. Whip the cream and sweeten with 2 to 4 tablespoons of sugar and 1 teaspoon of vanilla. Spread over vanilla pudding.
Melt butter in skillet, add chopped garlic. Take stems out of the mushrooms and put the cheese in its place, by breaking it up into small pieces. Add mushrooms to butter-cheese side up. Cover and cook about 8 to 10 minutes, or until cheese is melted.
Stir together sugar and syrup. Microwave on High 4 minutes. Stir in peanuts. Microwave for three to five minutes, or until light brown. Add butter and vanilla. Blend well. Microwave on High one to two minutes, or more. Peanuts will be lightly browned and syrup very hot. Add soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie pan. Let cool 1/2 to 1 hour. Break into small pieces.
Fry bacon and set aside. In baking dish, mix remaining ingredients. Lay bacon on top in crisscross fashion. Bake in 350° oven until onions are done. Great with barbecue!
Brown ground beef and drain. Add onion, salt, pepper and garlic powder. Add remaining ingredients and simmer at least 3 hours. Serve over cooked spaghetti.
Combine all ingredients, except butter, in pan and cook until smooth. Add butter. Pour into baked pie shell. Serve with Cool Whip topping.
Boil water. Stir in unflavored gelatin until dissolved. Then stir in jello until dissolved. Stir in lemon juice. Pour in cake pan of choice (the smaller the pan the thicker the jello). Refrigerate until set.
Mix all ingredients well and pour in baking dish. Bake for 30 minutes at 350°. If desired, sprinkle grated cheese on top as dish is removed from oven.
Beat eggs; add sugar, oil, buttermilk, soda, bananas, vanilla and flour. When all mixed, add nuts last. Bake in 2 loaf pans that have been oiled and floured. Bake 1 hour at 325°.
Preheat oven to 425°. Cut pastry dough with fluted cutter about 1 1/4-inches in diameter, cut out 18 rounds. Line 18 tartlet or mini muffin pans with dough rounds. Break eggs into bowl, add nutmeg, salt and pepper and beat with fork until blended well. Continue to beat and add cream in a thin steady stream. Distribute bacon evenly among pastry lined pans, then pour in cream mix. Bake until filling sets and crusts are golden, about 15 minutes. Serve hot or warm.
Mix all ingredients. Pour into well-greased pans. Bake at 400° for 20 minutes. Top with butter and sugar.
Place half of cake pieces in a 9 x 9 x 2-inch pan. Reserve 1/3 cup cherry pie filling and spread remainder over cake cubes in pan. Top with remaining cake cubes. Combine pudding mix, milk and sour cream; beat until smooth and spoon over cake cube layer. Chill for five hours or overnight. Cut in squares and garnish with reserved cherry pie filling.
Tear spinach into bite size bits; place in salad bowl. Arrange crumbled bacon, eggs, scallions and croutons over the spinach and mushrooms. Combine all remaining ingredients; mix well. Just before serving, or at table, pour dressing over salad and toss lightly. Serves 4.
Trim the fat from the pork chops. Place the fat in a large skillet and fry until approximately 2 tablespoons of grease accumulates. Remove the trimmings. Coat the pork chops in a mixture of the flour, salt, pepper and garlic powder. Place chops in skillet and brown well, about 10 minutes per side. In a 3-quart casserole, combine water and next 5 ingredients. Place carrots that have been halved and cut lengthwise and potatoes that have been halved. Generously sprinkle with salt; place in the casserole. Arrange pork chops on top of carrots and potatoes; place onion slices on top of pork chops. Cover. Bake at 350° for 1 1/4 hours.
Mix together all ingredients except sausage, blending well. Add sausage. Pour into 9 x 13-inch baking dish. Cover and refrigerate overnight. Bake at 350° for 45 minutes. Use baking dish that can be used from refrigerator to oven.
Blend mayonnaise, mustard, salt and pepper. Mix with orange pieces, tuna and macaroni. Mix lightly. Add celery and onion. Mix lightly, but thoroughly.
In large skillet, cook ground beef and chopped onion. Pour off fat. Layer crescent roll dough in bottom and up sides of 9-inch pie pan, forming a pie crust edge. Add 1/2 can mushroom soup to cooked beef mix. Add egg, bread crumbs and seasonings. Press into pie plate. Bake at 350° for 25 minutes.
Mix first 4 ingredients together and press into a greased 9 x 13-inch pan. Mix the next 4 ingredients together and spread over the top of the batter in pan. Bake at 350° for 40 minutes.
Mix cranberries, pineapple, sugar and marshmallows together. Refrigerate overnight. Before serving, add whipping cream (already whipped).
Dissolve margarine and brown sugar in bottom of cake pan. Pour in drained pineapple. Prepare cake batter as directed on box, substituting pineapple juice for water. Pour into pan and bake as directed on box.
Rub sugar and butter to a cream. Sift flour and baking powder together. Add milk and dry ingredients to sugar mixture. Stir in vanilla and nut meats. Beat egg whites until stiff froth, then fold into rest of ingredients. Bake in a medium oven. It will require about an hour to bake and should rise to full height before browning. I use oleo and pecans.
Melt chocolate with oleo. Remove from heat. Add egg. Add marshmallows, nuts and confectioners sugar. Pour onto two pieces of wax paper sprinkled with confectioners sugar. Roll as jelly roll. Chill well.	Slice and serve.
Cook linguine according to directions on package. In pan, add oil and garlic; saute. Add clams and saute. Add wine, broth, basil, pepper, parsley and oregano. Cover and simmer 10 minutes. Toss with pasta and top with cheese.
Mix ingredients, except 7-Up. Freeze until very slushy. Add 7-Up, stir and serve.
Preheat oven to 325°. Cream butter or margarine; add sugar and mix well. Add eggs one at a time (mix well after each egg); add sifted cake flour, 1 cup at a time. Add 7-Up, 1/4 cup at a time and mix well. Add vanilla flavoring or your choice and mix completely. Bake for 1 hour and 15 minutes or until done in Bundt cake pan or round spring cake pan. Check cake with toothpick to make sure middle is done.
Boil 3 cups of water; add Noodles; cook for 10-12 minutes; drain, and rinse. Add remaining ingredients. Chill and serve.
Mix corn muffin mix according to package directions. Spread half batter in greased oblong (about 11 x 7-inch) baking pan. Sprinkle with cheese, however spicy you like it. Mix creamed corn into the remaining cornbread batter and pour on top of the cheese. Bake 30 to 35 minutes until cornbread is set in center and browned. Makes 8 servings.
Preheat oven to 375°. In medium skillet, over medium heat, heat butter until lightly browned. Add oats. Stir constantly until golden, about 5 minutes. Remove from heat and cool. Meanwhile, sift flour with cinnamon, salt and soda. Set aside. In large bowl combine sugar, egg and vanilla. Beat until light with wooden spoon or mixer at medium speed. Stir in oats and flour mixtures and mix well. Drop by teaspoon onto ungreased cookie sheet. Bake 10 to 12 minutes. Cool and enjoy; they are delicious. Makes about 4 dozen.
Cut peppers into small pieces. In square baking dish, layer the cream cheese spread over bottom, the peppers in sauce and top with the two cheeses. Bake at 350° for 20 minutes. Cheese should be bubbly and edges light brown. Serve with tortilla chips.
Heat oven to 375°. Brown meat. Add onion, garlic and bell pepper. Cook until onion is golden. Stir in tomatoes, corn, chili powder and 2 teaspoons salt. Simmer 5 minutes. Stir in 1/2 cup corn meal mixed with water. Simmer, covered, 10 minutes. Add olives and pour into a 9 x 13-inch pan.
Heat oil and garlic in frying pan. Cook until garlic is brown. (If using olive oil, add about 1/4 cup water slowly to thin it out.) Add parsley, pepper and broccoli (optional) and simmer about 5 minutes. Serve over cooked spaghetti.
Mix all ingredients except nuts. Spoon into baking dish. Sprinkle with nuts. Bake at 350° for 20 minutes or until hot.