HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim fat from steak. Slice steak diagonally across grain into thin strips. Combine tomatoes and water. Let stand 5 minutes. Drain and slice thinly. Break broccoli flowerets. Slice green onions. Mince garlic. Cook rice according to package directions. Combine cornstarch, juice or wine and soy sauce; stir well. Coat a wok with vegetable cooking spray; place over medium-high heat until hot. Add steak; stir-fry 2 minutes. Remove steak from wok; set aside. Add oil to wok; heat to hot. Add broccoli; stir-fry 3 minutes. Add tomatoes, green onions and garlic; stir-fry 1 more minute. Add cornstarch mixture and beef to wok; stir-fry 1 minute or until sauce is thickened and bubbly. Serve over rice. Yield: 4 servings.
Puddings are not instant. Combine 2 cups of liquid from cans. Combine with pudding. Mix and cook until thick. Let cool. Fold in fruit and refrigerate.
Cook macaroni, drain and cool. Add chopped onion and celery. Cut eggs and add, then add dressing. Refrigerate a few hours and serve.
Pour dressing over combined vegetables. Cover and marinate in dressing in refrigerator several hours or overnight. Drain, reserving marinade. Combine vegetables and greens; toss lightly. Serve with reserved marinade. Makes 8 to 10 servings.
Mix first 3 ingredients well until mixture thickens. Reserve egg whites for meringue.
Spread butter in 9 x 13 pan. In a bowl, mix together the milk, sugar and flour. Pour mixture into pan and spread fruit and it's sauce on top evenly. Bake at 350° until golden brown.
Filling: Scald the milk in top of double boiler. Mix sugar, cornstarch and salt; mix in scalded milk. Beat egg yolks with a fork. Add some of the hot mixture a small amount at a time with egg yolks, then add to milk mixture.
Beat egg yolks. Add milk and shortening. Add flour, salt and baking powder. Mix well with mixer. Fold in stiffly beaten egg whites. Fry in nonstick frying pan, turning to brown both sides. You can also make waffles with this mix.
Mix in order given. Pour into 2 greased loaf pans. Bake at 325° for 1 hour and 20 minutes. Freezes well.
Mix all ingredients, except vanilla, in a large, heavy saucepan. Heat to boiling over medium heat, stirring constantly. Cook until temperature reaches 248° (firm ball stage on thermometer), about 1 hour. Remove from heat. Stir in vanilla. Pour into buttered 9 x 9 x 2-inch baking dish. Let stand until cool. Cut into 1-inch squares and wrap each caramel in waxed paper. Refrigerate up to 3 weeks.
Cook onion and celery in 1 tablespoon oil until tender, but not brown. Add remaining ingredients, except the tuna, and simmer, uncovered, about 10 minutes. Fold in tuna and heat. Serve on top of baked potatoes that have been split open and scored. Sprinkle grated Cheddar and Monterey Jack cheese on top and put under broiler in oven until cheeses are melted. (Can put a little bottled barbecue sauce on top of that.) Serves 4.
Cream shortening; add sugar and eggs. Add dry ingredients, water and vanilla. Mix well. Add chocolate chips or coconut. Drop by spoonfuls on greased cookie sheet. Bake at 375°.
Chunky Salsa: Finely chop onion, garlic, cilantro and jalapeno peppers (removing seeds before chopping makes a milder salsa). Mix together and add tomatoes, lime juice, salt and pepper. Mix well.
Combine all ingredients; stir well. Pour into a Pam sprayed 1 1/2-quart casserole dish and bake at 350° for 55 minutes.
In a large mixing bowl, combine Cool Whip, condensed milk and lemon juice; stir with a spoon until mixture is smooth. Drain pineapple juice. Add crushed pineapple. Cut frozen strawberries into bite size pieces and add to mixture, along with pecans. Stir until well mixed. Pour juice from strawberries into mixture for pink color. (Optional: Add pineapple juice to mixture. The more juice added, the sweeter the mixture will be.) Pour mixture into 2 pie crusts; chill pies for at least 3 hours in the refrigerator. Cut and serve.
Cut carrots in thin lengthwise strips. If very long, cut in half. Cook in a little water until just tender. Combine all and pour over carrots. Marinate 24 hours. Can be made several days ahead and refrigerated.
Combine dry ingredients. Chop apricots. Mix dry ingredients, Grape-Nuts, apricots and raisins together in a large mixing bowl. Blend thoroughly to prevent large lumps.
Peel, core and thinly slice apples. In bowl, combine sugar, flour, spices and salt. Mix with sliced apples. Pour into 9-inch pastry lined pan. Dot with butter. Add top crust, cutting slits to vent. Bake in 400° oven for 50 minutes or until crust is nice and brown and apples are well done.
Steep 8 tea bags in 4 cups boiling water for 10 minutes. Pour into a gallon jug. Add a 6 ounce can of orange juice concentrate and a 6 ounce can of lemonade concentrate. Fill jug with cold water. Sweeten to taste. Makes 1 gallon.
Dissolve jello in boiling water. Fold in strawberries, drained pineapple, bananas and nuts. Turn half of mixture into dish and refrigerate until firm. Spread with sour cream. Spoon on rest of jello mixture and refrigerate.
Mix sugar and cinnamon with apples and nuts. Alternate layers of apple mixture and yams in baking dish. Cover top with butter, cut in pieces. Cover and bake at 350° for 45 to 50 minutes. Top with marshmallows and broil until lightly brown.
Combine sugar, syrup, salt and water. Cook until mixture spins a thread. Pour over beaten egg whites and beat well until candy holds its shape when dropped from a spoon. Add vanilla and nuts. Drop by spoonfuls on waxed paper.
On oiled surface, roll or press dough until thin. You can use cooked sausage, pepperoni or your favorite pizza toppings. Add Mozzarella, about 1 cup per loaf. Pull sides together and pinch to close. On oiled cookie sheet, place seam side down. Let rise about 15 to 20 minutes. Bake in a 400° oven about 15 minutes or until golden brown. Remove and brush with garlic butter. Let set 5 minutes. Slice and serve with your favorite sauce.
Wash and wipe dry 1 steak per person. Place on greased broiler. Pour melted butter with lemon juice added over slices and let set. Salt and pepper each and sprinkle with paprika.
Grease pie pan well; sprinkle with cranberries, then sprinkle cranberries with sugar and nuts. Beat eggs well. Add sugar gradually; mix well. Add flour and melted butter; beat well. Pour over top of cranberries. Bake at 300° for 1 hour and 15 minutes to give macaroon flavor.
Put 4 to 5 slices bacon in bottom of a 9 x 13-inch pan. Add half the beans. Add the onions, green peppers and tomatoes. Put in rest of beans. Mix together catsup, brown sugar and salt. Pour over beans. Put remaining bacon on top. Bake in a 350° oven for 1 1/2 to 2 hours.
Heat vinegar and lime juice to boiling. Combine dry ingredients. Add to hot mixture. Stir to dissolve sugar. Add oil and onion juice. Beat with rotary beater until thoroughly mixed and slightly thickened. Chill. Serve on canned or fresh fruit. Makes 1 3/4 cups.
Mix tuna, soup, onion and chips, saving 1/2 cup of chips for the top. Fold in peas, pour into a lightly greased casserole dish. Top with remaining chips. Bake 15 to 30 minutes in a 325° oven.
Cook rhubarb, sugar and water 8 to 10 minutes. Add jello and dissolve. Stir in 1/2 cup cold water. Chill until partially set. Whip until fluffy. Fold in whipped cream or small Cool Whip. Chill.
Add water as directed on frozen concentrate and mix all juices together. Serve in punch bowl over ice cubes. May garnish with lemon and/or orange slices. May also freeze ice cubes of punch mixture.
Slice potatoes but leave together. Place on a piece of heavy-duty foil. Sprinkle with salt, pepper, and garlic. Sprinkle with onion. Dot with butter. Wrap up tight. Place on grill at medium-high heat. Cook for about 40 minutes. When done, open and place cheese cubes inside. Reclose and melt cheese. Remove from heat. Individual potatoes may be done.
Drain large can of asparagus, reserving liquid. Place on bottom of greased baking dish. Slice hard-boiled eggs over top. Spread a can of cream of mushroom soup over top. (Cheddar cheese soup may be used instead.) Top with crushed Ritz crackers. Pour asparagus juice over all. Bake until it bubbles. Serves 4.
Cook the rice and set it aside to cool. Cook the eggs in the oil like you would for an omelet. Remove it from the skillet and cut into small pieces. Cook the onion, green pepper and celery in the skillet with the bacon drippings until just tender. Add the rice, eggs and soy sauce and stir gently to mix. Next, add the tuna which you have drained and flaked. Place in casserole. Bake at 425° until thoroughly heated.
Melt the sugar in a small casserole and pour in a round cake baking dish until all dish is covered. Mix ingredients in Osterizer. Pour in cake dish and bake in oven for 45 minutes at 350°. Wait until it cools and turn on plate.
Mix first 3 ingredients. Add onion and raisins. Refrigerate overnight or several hours. Add vegetables before serving.
In saucepan, melt chips with the sweetened condensed milk and margarine. In a large bowl, combine the peanuts and the marshmallows. Pour chocolate mixture into the peanut mixture and mix well. Spread into a waxed paper lined 13 x 9-inch pan. Chill 2 hours. Cut into squares.
Cook first 4 ingredients in double boiler until thickened. Add eggs yolks (slightly beaten). Cook until thickened. Cool and add butter and vanilla. Add coconut.
Cook noodles until done. Drain. Fry onions and pepper until done in butter. Combine all ingredients in large saucepan, using one of the meats. Cook on low heat until cheese melts.
Rinse and shred spinach leaves. Put half in the bottom of serving bowl. Layer eggs, bacon, onion and peas. Mix mayonnaise, salad dressing, vinegar and black pepper to make dressing. Spread dressing over peas. Sprinkle Swiss cheese over dressing and cover with remaining spinach. Chill overnight and serve without mixing.
Mix all ingredients together and beat 2 minutes. Pour in greased and floured cake pans. Bake at 350° for 25-30 minutes. Frost with maple or caramel icing.
Boil chicken; remove meat from	bones.	Reserve broth. Chop meat into bite size pieces. In large bowl, add both cans of cream of mushroom soup and both cans of	cream of chicken soup, 2 soup cans of reserved chicken broth, onion, cheese, hot peppers and chopped chicken. Mix ingredients	together. In large casserole dish, layer tortillas and then add layer of meat mixture. Repeat layers. Top casserole with Fritos. Bake at 350° for one hour.
In the microwave, using a two-quart casserole, melt chips on High for 2 1/2 minutes. Stir in peanuts and complete cooking for another minute or until chips are melted. Drop by teaspoonful on wax paper. Chill 1 hour in refrigerator until firm.
Mix all ingredients except chicken in a large glass or plastic dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 3 hours.
Butter casserole. Add apples. Sprinkle with cinnamon and add water. Blend together sugar, flour and butter until crumbly. Add nuts. Spread over apple mixture. Bake 35 minutes at 400°.
Bake at 350° for 1 hour. Check occasionally. Stir, cover and bake until well done.
Preheat oven to 350°. Sift dry ingredients into a large mixing bowl. Add shortening, eggs and molasses. Mix together. Then gradually add hot water. Mix well. Bake for 30 to 35 minutes in a greased 13 x 9-inch pan. May be served warm or cold.
Combine oil, vinegar, salt and spices in a jar and shake well. Pour over tomato and onion slices that have been placed in a shallow glass dish. Sprinkle with pepper. Serve cold or at room temperature.
Saute onion and green pepper in margarine until tender; in blender on mix speed, beat the eggs, evaporated milk and whole milk together. Add flour and cheeses and blend a few seconds. Add Worcestershire sauce, onion and green pepper. Add salt and nutmeg. Mix in ham pieces and mix well. Pour mixture into prepared, unbaked pie shell. Bake at 375° for 40 to 45 minutes or until knife blade inserted in center comes out clean.
Cream sugar, shortening, peanut butter, salt, vanilla and eggs. Add sifted flour and baking soda. Roll in balls and flatten with a fork. Bake at 375° for 10 minutes.
Add barbecue sauce to all ingredients to taste. Pour over venison meat. Bake at 350° for 2 1/2 hours.
Bring to a boil and boil 8 minutes the first 3 ingredients. Add the marshmallow cream, peanut butter and vanilla. Beat with mixer until begins to get thick. Pour at once into a buttered pan.
Cut up artichokes. Mix in large bowl all ingredients. Spray casserole dish with Pam. Bake at 350° for 20 to 25 minutes until brown and bubbly. Sprinkle with slivered almonds, if desired. Serve with chips or small bread rounds.
Beat cream cheese until smooth. Gradually beat in sugar. Add pudding mix, pineapple with juice and milk. Beat on low until blended. Stir in 2 cups Cool Whip and spoon into glasses. Refrigerate until ready to serve. Garnish with Cool Whip and coconut.
Mix ingredients in order listed. Pour into 2 small wax paper lined loaf pans. Bake at 350° for 45 minutes or until done. Yields 20 slices.
Heat oven to 375°. Line with foil or grease baking pan. Combine potato flakes, Parmesan cheese, parsley flakes, onion powder, garlic salt and pepper; stir until well mixed. Dip chicken into margarine; roll into potato flake mixture to coat. Place in greased pan. Bake 45 to 60 minutes or until done and golden brown. Makes 4 to 5 servings. (My husband, T. G., loves this recipe!)
Wash tomatoes; slice. Mix flour, sugar, salt and pepper in bowl. Dredge tomato slices in this mixture. Heat butter or corn oil in large frying pan. Put tomato slices in pan and brown on both sides. Place on hot platter and serve.
Break chicken in pieces and place in 9 x 13-inch greased pan or dish. Spread chopped onion, then sliced eggs over chicken. Mix soups, Veg-All and chicken broth; pour mixture over all. Mix flour, milk and mayonnaise; pour evenly over top. Bake in preheated oven at 350° for 30 to 45 minutes or until golden brown. Freezes nicely.
Melt butter; combine flour, sugar and enough milk to make batter the consistency of pancake batter. Pour over butter. Add filling and bake at 350° for about 45 minutes or until brown.
Place garlic and pepper in bottom of hot sterilized jars. Remove stem from okra pods. Pack okra firmly in jars. Add dill seed. Bring vinegar, water and salt to a boil. Simmer for 5 minutes. Pour over okra. Seal jars.
Cook onion in butter until tender. Blend in flour. Add remaining ingredients, except cheese. Cook and stir until thick and bubbly. Reduce heat. Add cheese; stir to melt. Simmer for 15 minutes. Serves 4.
Place all ingredients in a large glass measuring or any microwave safe bowl. (Note: The rice expands during cooking, so be sure to choose a container that is large enough.) Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.
Combine dates, water, and soda in small bowl. Set aside while mixing other ingredients (5 minutes). Combine all other ingredients mixing well, add date mixture. Bake in loaf pan at 350° for about 1 hour.
Mix, chill and serve cold. Sprinkle with paprika. Yields 8 servings. Seasonings may vary according to individual tastes.
Core and parboil cabbage until limp and easy to roll. Place in colander and separate leaves. Slice largest leaves in halves on the ribs. If ribs are large, cut them off.
Mix pudding, milk, extract and coloring. Fold in whipped topping and chips. Pour into baked pie shell. Top with whipped topping and a few chocolate chips for garnish.
Mix all ingredients and roll into small balls; place on cookie sheet lined with parchment paper. Cook at 325° for 8 to 10 minutes. Cool. (These freeze good.)
Forty-five minutes before cooking fudge, dissolve sugar in tall can Pet milk; add butter. Bring to boiling point and boil for exactly 8 minutes, stirring constantly. Remove from fire and stir in chocolate chips and Marshmallow Creme. Add vanilla and black walnuts or pecans. Pour into buttered 9 x 12 x 2-inch pan. Makes 5 pounds.
Blend cream cheese, Worcestershire, mayonnaise and onion. Spread on a plate and cover mixture with chili sauce. Sprinkle with crab or shrimp. Garnish with chopped parsley and sliced olives. Serve with crackers.
Cream the butter and sugar until fluffy. Beat in 1 egg at a time. Add	in flour and 7-Up alternately, then add in flavorings. Put in tube pan (grease and flour pan). Preheat oven to 325°. Cook for	1 1/4	hours at 325°.	Stick with toothpick; if it comes out clean, cake is done.
Blend first four ingredients until smooth. Sweeten to taste with sugar or sweetener. Yields 1 cup. Calories per serving: 90 with Equal sweetener, 105 with sugar.
Mix the ingredients. Store in refrigerator. Use 2 teaspoons to a cup of hot water.
Combine all ingredients; mix well. Pour into baking dish, greased. Bake at 400° for 30 to 40 minutes or until done.
Core and chop apples. Combine apples and cider in a slow cooker. Cover; cook on low for 10 to 12 hours or until apples are mushy. Puree in food mill or sieve. Return puree mixture to cooker. Add sugar, cinnamon and cloves. Cover and cook on low for 1 hour. Will keep several weeks in the fridge or pour into hot jars and seal. Can also be frozen in freezer containers. Makes 8 cups.
Garnish with shredded Cheddar, Monterey Jack cheese, green onions (sliced) or sour cream.
Preheat broiler. Rub chicken breast halves with salt and pepper and 1 tablespoon sesame oil. Place in broiler pan without rack. Place in broiler at closest position to heat. Broil 4 minutes on each side or until juices run clear when pierced. Cool chicken until easy to handle.
Brown ground beef; add salt, pepper, garlic salt, onion powder and oil. Pour into stockpot. Add kidney beans and tomato sauce. Simmer 45 minutes. Stir occasionally. Serve hot with shredded cheese on top and crackers on the side.
Brown hamburger and onion. Add tomatoes, sauce, chilies and seasoning. Simmer 10 minutes. Place 1/2 cup mixture in a 9 x 13-inch pan. Place layer of tortillas on top. Add more mixture, then layer cheese. Repeat layers.
Mix lemonade and Eagle Brand milk together lightly. Fold Cool Whip into mixture. Put mixture in pie crusts and chill. May be kept in freezer.
Mix flour, salt and brown sugar together. Slightly beat egg yolks. Mix milk and egg yolks together and add dry ingredients. Mix well. Cook over medium heat until thick, stirring constantly. Remove from heat; cool and add butter and vanilla. Pour into baked pie shell and spread meringue made of egg whites.
Fry beef and onion in frying pan; add thyme and bay leaves. While that is cooking, clean vegetables. Arrange in small roasting pan in layers: layer of celery, then carrots, then kidney beans and then a layer of sliced potatoes. Put beef mixture on top of potatoes. Next, spread an undiluted can of tomato soup over beef. Fill soup can 1/2 full of water and add. Bake at 350° for 1 hour or until carrots and potatoes are done.
Combine all the ingredients and freeze until slushy. Beat on high speed with an electric mixer, then refreeze before serving. Yields 8 servings.
Cream butter and sugar until light and fluffy. Add eggs, two at a time, until all six are added. Add flavorings. Add whipping cream and flour, beginning with cream. Bake in a tube cake pan for 1 1/2 hours at 350°, or until tested done with cake tester.
Mix peanut butter, brown sugar and egg. Add chocolate chips and mix well. Drop by tablespoons on baking sheet and bake 9 to 10 minutes at 350°. Cool baking sheet on wire rack for 5 minutes and then remove cookies.
Melt margarine in hot potatoes. Beat eggs and sugar until fluffy. Add condensed milk and vanilla. Add to potato mixture. Mix well. Bake in unbaked pie shell approximately 30 to 35 minutes at 350°. Makes 2 pies.
Make layers of cake, pudding, peaches, banana and pie filling. Top with Cool Whip. Very good dessert.
Mix and let cool. Roll out and bake on griddle, just to brown. Put on cookie sheet in a 250° oven until crisp. Break into pieces and butter.
Prepare cake mix as directed on box, then add 2 cups coconut, cook as directed. When finished baking, while cake is hot, poke holes all over and pour can of cream of coconut and undrained pineapple on top. Let cake cool and cover with Cool Whip and remaining coconut.
Melt butter; blend in flour and stir until smooth. Remove from heat; gradually add milk. Return to heat; simmer until smooth and thickened, stirring constantly. Cook cabbage and onion in boiling, salted water for 8 minutes; drain thoroughly. Combine cabbage mixture and corned beef pieces and layer with sauce in greased 3-quart casserole. Bake at 400° for 20 minutes.
First Layer: Crumble margarine, nuts and flour. Bake 15 minutes at 370° in a 9 x 13-inch pan. Let cool.
Chop broccoli and cauliflower. Mix with uncooked peas and onions. Combine remaining ingredients. Mix them well and pour over the broccoli/cauliflower mixture. Refrigerate at least 3 hours before serving.
Melt margarine. Add onion, clams and crackers and put into 9-inch pie plate. Sprinkle top with lemon juice. Bake at 350° for 20 minutes, covered, then for 10 minutes uncovered.
Add milk and mustard to cheese; beat with electric mixer until almost smooth. Serve with unpared apple wedges. Makes about 1 cup. Two tablespoons equal 1 meat exchange. Five apple wedges are 1/2 fruit exchange.
In medium saucepan, combine all ingredients. Cook, covered, stirring occasionally for 20 to 30 minutes or until carrots are tender.
Mix first 3 ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310° or until drops of syrup form hard, brittle threads in cold water. Remove from heat after boiling has ceased. Stir in cinnamon flavoring and coloring.
Lay graham crackers in jelly roll pan edge-to-edge so that they completely cover the bottom of the pan. Gently boil butter/margarine and sugar for 5 minutes. Pour the hot mixture evenly over the graham crackers in the jelly roll pan. Chopped nuts or mini-chocolate chips may be sprinkled over the crackers at this stage, if desired. Bake in preheated 350° oven for 10 to 15 minutes (until the butter mixture bubbles up a little). Break or cut into individual cracker segments. Cool completely. Store in airtight container.
Mix all ingredients, except noodles, in a greased casserole. Bake for 1/2 hour at 350 degrees, uncovered. Reduce heat to 300 degrees and cover with chow mein noodles. Bake 1/2 hour longer.
Dissolve lime in water; let lime settle that does not dissolve and pour off. Add sliced tomatoes and leave for 24 hours. Rinse tomatoes and soak in cold water for 4 hours, changing water every hour. Drain well. Mix other ingredients and bring to boil. Pour over tomatoes and leave overnight. Place on stove and boil for 1 hour. Place in jars. Makes about 12 pints.
Cook potatoes in boiling water for 15 to 20 minutes, or until done. Drain; place in bowl. While potatoes are cooking, combine vinegar, mustard and the chopped basil in a food processor. Process for 15 seconds. With motor running, add the oil slowly through the feed tube. Pour mixture over potatoes. Add salt and pepper and toss well.
Combine black-eyed peas, molasses, vinegar, mustard and garlic powder. Pour mixture into a shallow 2-quart casserole. Top with pineapple slices. Sprinkle with brown sugar. Bake at 375° for 40 minutes. Serves 8.
Mix together in microwave dish and microwave for 2 minutes. Lay on paper towel to get rid of excess oil.
Combine corn syrup and brown sugar in saucepan. Bring to a boil, stirring constantly. Remove from heat. Blend in peanut butter and vanilla. Add rice cereal and cornflakes. Stir until well coated. Drop by teaspoonfuls onto cookie sheet. Loosely shape into balls. Gently press milk chocolate kiss in center, forming mixture into cookie shape. Store at room temperature in covered container.