HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 10-inch skillet or wok over high heat in hot oil, stir-fry carrots, celery, red pepper and onion for 3 minutes. Add broccoli, snow peas, garlic and ginger. Sprinkle cornstarch over vegetables. Add broth. Cook until mixture boils and thickens, stirring often. Serve over rice with soy sauce if desired. Makes 4 cups or 4 to 6 servings.
For easy mixing, divide recipe. Melt 1 1/2 cups margarine. Add 1 cup flour. Cook 3 minutes. Stir in 1 quart chicken broth and 1 1/2 quarts milk. Cook and stir until thickened. Add salt and pepper to taste. Continue with next batch of cream sauce. When finished, pour all into electric roaster and add chicken. Heat. Serve over biscuits, potatoes or waffles. Serves 85.
Simmer the first 6 ingredients for 5 minutes. Put the hot dogs in baking dish. Pour sauce over hot dogs. Bake for 20 minutes at 325°.
Boil potatoes until done and boil eggs for 10 minutes on high. Dice pickles and onion. Mix these ingredients together; add the rest of ingredients. Mix well and put in refrigerator. Can chill for 2 hours.
Melt margarine in 2-quart casserole. Add all other ingredients (do not drain corn). Stir all together and bake 30 to 45 minutes or until browned on top at 350°.
Slice onions; coat with flour. Dip into batter. Heat oil to 375°. Fry onion rings until golden brown. May also use other vegetables.
Mix all ingredients well in an extra large bowl. Bake at 350° for 7 to 8 minutes.
Cut wieners into thirds. Dip into cornbread mixture and deep fry. May add minced onions to cornbread mixture. Serves house full of young'uns. Serve with ketchup/mustard dip.
Crush pretzels to chopped nut size. Spread in 8 x 11-inch pan. Pour melted butter over pretzels. Bake at 350° for 10 minutes.
Preheat oven to 350°. Combine ingredients, mixing thoroughly. Shape into small bite size balls. Bake on ungreased cookie sheet for 10 to 15 minutes. Serve hot.
Mix together the first 4 ingredients; place on high heat until it begins to boil well, then turn to medium heat and time for 2 minutes. Remove from heat at once. Add the vanilla and oatmeal, then stir and add the chopped nuts. Blend well; drop onto waxed paper by teaspoons.
Preheat oven to 375 degrees. Rinse cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan. Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters and arrange in roasting pan, alternating with cabbage pieces. Fry bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt and pepper to the pan and cook until onions are soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables. Pour chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours. Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
Mix sugars, butter and oil together. Add eggs and beat well. Sift dry ingredients together and add to mixture. Add vanilla.
Fry bacon and hamburger. Drain off fat. Combine all ingredients in crock-pot. Simmer for 3 hours on medium heat.
Dice all vegetables, then drain liquid. Add tomato sauce. Stir and refrigerate.
Heat oven to 325°. Melt butter with chocolate in top of a double boiler over hot water. Beat the sugar into eggs. Slowly beat in chocolate mixture. Stir in vanilla. Sift in flour, 2 tablespoons at a time, mixing well after each addition. Stir in salt, sour cream and walnuts. Pour into a greased 8-inch square pan. Bake 30 minutes. (Be careful not to overcook; brownies should be moist.) Cool and cut into 20 squares.
Melt margarine, peanut butter and marshmallows. Combine oats, Rice Krispies, raisins and peanuts in large bowl. Pour marshmallow mixture over dry ingredients and mix well with wooden spoon. Press mixture into greased 9 x 13-inch baking pan. While warm, cut into bars; chill. Makes 24 bars.
In a saucepan melt the margarine. Stir the paprika, red pepper and cumin into the margarine. Let cool for 5 minutes. Place popped corn in large bowl. Pour spice mixture on top. Sprinkle with cheese. Toss until popped corn is coated.
Combine all ingredients and shape into balls. Bake at 350° for 15 to 20 minutes. Drain well.
In mixing bowl, blend together peanut butter and margarine. Stir in confectioners sugar. Add cereal, mixing well with hands, crushing slightly. Shape into 3 logs. On waxed paper, roll logs in chopped peanuts, pressing into logs slightly. Wrap in foil or plastic wrap and chill or freeze. Slice to serve. Makes 1 pound. Good, easy and nutritious!
Mix the first 4 ingredients and bake in greased 9 x 13-inch pan for 20 minutes at 350°. Let cool completely. Spread with Dream Whip, then with cherry pie filling. Chill to set before serving. Makes 15 to 20 servings.
Mix. Makes 1 1/4 cups. Prepare several days in advance. Serve with radishes, cauliflower, celery or carrots.
Cream shortening, butter, brown sugar and granulated sugar together in large bowl. Beat eggs and vanilla into mixture. Combine flour, baking soda and salt in medium bowl. Stir dry ingredients gradually into creamed mixture and add nuts and chocolate chips. Drop rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes for 7 dozen cookies.
Mix flour and 1/2 cup sugar. Mix together. Cut in Crisco. Set aside and let rise. Combine yeast, lukewarm water and 1 teaspoon sugar. Put yeast and buttermilk in. Mix and put in greased bowl and turn. Punch down once a day. Will keep up to 30 days.
Add boiling water to oatmeal, molasses, salt and butter. Let stand a few minutes. Add 2 cups of flour and yeast dissolved in 1/4 cup warm water. Beat until well mixed. Add about 3 cups more flour to make a stiff dough. Knead well on floured board. Place in greased bowl and let rise until doubled. Knead again; form into 2 loaves and place in two 8 x 4-inch bread pans. Allow to rise again. Bake at 350° for 40 minutes.
Dissolve jello in boiling water. Add strawberries (thawed). Add pineapple and bananas. Pour half of mixture into mold. Let sit in refrigerator until set. Spread on sour cream, then add remaining mixture.
In a punch bowl, combine the juice, soda and orange drink. Stir in ginger ale. Top with scoops of sherbet and serve.
Simmer rhubarb chunks in small amount of water until tender. Sweeten to taste. Mix Key lime with small amount of cold water and add, stirring. Add cornstarch and cold water until mixture gets very thick. Put in mold and chill. Makes a wonderful spread for lunch on bread or use as a condiment.
Melt shortening. Brown meat. Reduce heat. Add salt, pepper and water. Cover. Cook 25 minutes. Add remaining ingredients except cornstarch. Cover and cook 10 minutes. Thicken with cornstarch and water paste. Serve over chow mein noodles and rice. Delicious.
Mix lemon jello and hot water and let cool, but not set. Put lemon cake mix in large bowl; add oil and eggs, one at a time, and mix. Add lemon jello; mix and bake at 350° in a 10 x 16-inch greased and floured pan. Glaze immediately from oven with powdered sugar with lemon juice. Punch holes in cake with toothpicks and pour glaze over cake.
Drain pineapple, but save the juice (1/4 cup). Mix and form into balls the ground beef and bread crumbs. Brown meatballs in skillet. Drain fat. Mix together the ketchup, brown sugar, pineapple juice, soy sauce and lemon juice. Add this mixture to meatballs in skillet. Add the drained pineapple chunks. Heat to warm. Best if made in the morning and allowed to stand in sauce. Makes 6 servings.
Add the milk, butter, corn, sugar and seasonings to eggs. Turn into a greased casserole and bake in a moderate oven at 350° for 45 minutes or until the pudding is set.
Mix all ingredients in a 2-quart casserole or bean pot. Bake at 350° for 50 minutes.
Mix ingredients; let rise in a warm place for 20 to 30 minutes. Pat out to 1/2-inch thickness; cut into 2-inch rounds. Place on baking sheet sprayed with Pam. Bake at 500° for 8 to 10 minutes.
Mix together shortening, margarine, brown sugar, white sugar, vanilla, water and eggs, then add flour, baking soda, salt and milk chocolate chips. Bake at 375°. This is a double batch.
Mix lemons, sugar and boiling water and allow to cool before pouring over ice cubes. Delicious.
Beat eggs; add oil and sugar. Mix well. Add zucchini; then add flour, soda, salt and spices. Add nuts and raisins. Pour into a large greased and floured tube pan. Bake at 350° until done (about one hour).
In a large mixing bowl, blend chicken, celery, soup, onion, pimentos and mayonnaise. Mix well. Pour into baking dish. Top with grated cheese and crushed potato chips. Bake at 350° for 30 minutes or until golden brown.
Combine first four ingredients in a	bowl; mix well. Spread on party rye bread. Bake at 350° for 10 minutes.
Sift flour, sugar and salt together. In a saucepan, bring to boil butter, water and cocoa. Pour over flour mixture. Mix eggs, soda, buttermilk and vanilla in another bowl, then add to above mixture and mix well. Bake in a greased and floured shallowed cake pan, approximately 20 minutes at 350°, then immediately pour frosting over cake when removed from oven.
Place layer of potatoes in casserole. top with onions, green pepper, salt and pepper. Add pork chops, pour milk over and sprinkle with cracker crumbs and dot with butter over all. Bake 1 1/2 hours at 350.
Combine all ingredients. Drop by spoon on an ungreased cookie sheet. Bake at 400° until brown.
Pare the carrots and cut. Cook carrots in salted water until tender and crisp; drain. Place in a 10-inch glass pie plate or long, square casserole dish. Put apples, just as they come from the can, over the carrots and mix together. Sprinkle sugar over all and dot with butter. Sprinkle lightly with paprika. Cook at 350° for 45 minutes. Good with all baked meats.
Mix all ingredients, except almonds, together. Sprinkle almonds on top. Bake at 350° for 30 minutes. This recipe freezes beautifully.
Combine cake mix, margarine and 1/3 cup of milk and mix well. Press 1/2 of mixture in greased and floured 9 x 13-inch pan. Bake at 350° for 6 to 8 minutes.
Mash the eggs to a paste with a fork, then mix with the butter, lemon rind and flour. Bring the milk to a boil in a saucepan, then add gradually, stirring constantly, to the paste. Return to saucepan. Add the crabmeat and simmer for 3 minutes. stirring constantly. Add the cream and sherry and bring to a boil. Season with pepper and serve.
Put sliced potatoes on bottom of greased casserole. Salt and pepper. Layer of sliced carrots, salt and pepper. Layer of cabbage, chopped fine, salt and pepper. Add butter. Little celery, pour can of tomatoes. Add pork chops. Bake 3/4 hour or until pork chops are done.
Preheat oven to 350°. Cook broccoli as directed and drain. Arrange in 8-inch square pan. In saucepan, melt butter and blend in flour and salt. Stir in milk. Heat until mixture boils and thickens, stirring occasionally. Blend in cheese. Pour over broccoli. Bake uncovered 20 to 30 minutes or until bubbly. Garnish with tomato slices and bake 5 minutes.
In heavy 2-quart pan, stir together syrup, sugar, water, salt, butter and vinegar. Stirring constantly, cook over medium heat until mixture boils. Continue cooking, stirring occasionally, until temperature reaches 270° on candy thermometer. Remove from heat; stir in vanilla. Slowly pour over popcorn, stirring to coat well. When just cool enough, but warm, shape into balls. Keep in plastic wrap.
Beat cream cheese, sugar and vanilla until thoroughly creamed. Combine Cool Whip with creamed mixture. Mix butter with crumbs. Press crumbs in square dish, reserving part for layers. Next add a layer of cream cheese and Cool Whip. Add pie filling for next layer. Add remaining part of cream cheese and Cool Whip; top with crumbs. Refrigerate.
It's so easy. You just mix the whole thing in a big bowl. Stir until sugar is dissolved. Transfer it to jars with lids and refrigerate for 3 days. This makes the best tasting pickles you ever tasted.
Grease and flour a 10 x 14-inch angel cake tube pan. Preheat oven to slow (325°).
Put pie filling and pineapple in bottom of cake pan. Sprinkle cake mix on next. Bake at 350° until top is golden brown.
Wash and stem berries. Crush berries into small bits either with potato masher or in food processor. Measure out 2 cups of the berries and put into large bowl. Measure sugar into a separate bowl (make sure measurements are level). Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally. Then mix 3/4 cup water and the box of Sure-Jell fruit pectin in small saucepan (it may be lumpy before cooking). Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir hot Sure-Jell fruit pectin mixture into fruit mixture. Stir constantly for 3 minutes. (A few sugar crystals may remain.) Fill clean containers to within 1/2 inch of top. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening, store in refrigerator. This is a delicious jam, almost like fresh berries. Good on ice cream, too.
Saute celery and onion in butter. Add soups (do not dilute). Mix in large bowl. Add rice, broccoli and Cheez Whiz. Stir well. Put in casserole dish. Bake at 325° for 30 minutes.
Blend all together in large mixing bowl, adding chicken breasts last. Add enough broth from boiled chicken breasts to have thick consistency. Bake at 375° until center is firm. Serve with chicken broth, 2 diced boiled eggs, 1 can celery soup and 1/2 cup of uncooked dressing mix. Add 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix together and serve as gravy. Chopped chicken livers may be used, if desired. Bring to boil and boil 5 minutes.
Brown pork chops on both sides; salt and pepper to taste. Drain sauerkraut and rinse slightly, if desired. Lay pork chops in baking pan. Add sauerkraut on top of pork chops. Top with cheese and bake at 350° for 45 to 50 minutes, until nice and browned on top. While baking cover with foil the first 40 minutes.
Brown meat; drain. In large bowl, combine meal, milk, eggs, salt, soda, oil and corn. Pour half the batter into greased iron skillet dusted with meal. Add meat and top with remaining batter. Bake at 350° for 50 minutes. Yields 6 servings.
Stir together dry ingredients. Cut in peanut butter. Add oatmeal, egg and milk. Stir only until blended. Pour into 8 1/2 x 4 1/2-inch pan. Bake at 350° about 1 hour. Cool. Serve with jelly.
Mix altogether. Drop from teaspoon onto nonstick cookie sheet. Bake at 350° (about 15 minutes per tray).
Beat eggs well. Add sugar. Add water gradually. Add oil and pumpkin. Mix flour and seasonings and mash with first mixture. Mix ingredients together. Makes 2 loaves. Bake at 350° for 1 hour. Test for doneness.
Brown ground meat lightly. Add onion and grated Longhorn cheese. Place 2 tablespoons of meat mixture in each tortilla and roll. Place, side by side, in baking dish.
Grease pan. Measure first 7 ingredients into a large bowl. In medium bowl, beat eggs slightly. Stir in zucchini and oil. Stir all at once into flour. Mix just until moist. Spoon into pans. Bake 25 minutes or until toothpick comes out clean in 400° oven. Remove and cool on racks or serve warm.
Mix cake mix, sugar, oil and eggs (one at a time, beating after each). Add sour cream and vanilla, then beat. Mix 3 tablespoons light brown sugar with 1 teaspoon cinnamon. Grease pan. Put half the cake mixture in the pan and sprinkle half the sugar mixture on the cake. Then pour the remaining cake mixture and top with remaining sugar mixture. Bake at 325° for one hour.
In a large bowl, mix vegetables. Combine yogurt, mustard and sugar; toss with vegetables. Cover and chill at least one hour. Makes 4 servings.
Sift dry ingredients together. Add shortening. Add yeast dissolved in small amount of warm water. Add buttermilk to dry ingredients. Refrigerate. Roll out and cut into biscuits as needed. Bake at 450°. Dough will keep several days.
Line dish with enough foil to wrap over top of dish. Layer potatoes and onions, then salt and pepper.	Cut margarine over top and wrap. About 10 minutes before done, uncover and brown. Bake at 350° for 1 hour.
Cream butter or margarine, shortening and sugar until light and fluffy. Add flavorings. Add eggs one at a time. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk. Mix well, then pour into a well-greased and floured tube pan. Bake in 325° oven for 1 1/2 hours. Serves 15 people.
Combine Jell-O and boiling water. Drain pineapple and save juices. Add enough water to juice to make 1 cup. Add to Jell-O. Chill until partially thickened. Soften cream cheese and beat with mayonnaise. Add to Jell-O and stir well. Add other ingredients. Pour in mold and chill until firm. Serves 10 to 12.
Cream together sugar and oleo, then add eggs, one at a time. Mix in rest of ingredients, except pie filling, and beat until smooth. Grease jelly roll pan 15 x 10 x 1-inch. Pour in mixture. Before baking, cut into 2 inch squares. Make indention in the center of each square with a teaspoon. Put a teaspoon of cherry pie filling into each square. Bake 45 to 50 minutes or until golden brown at 350°. Cool, then cut into squares and sprinkle with powdered sugar.
Cut squash in half lengthwise and remove seeds. Place in 12-inch plate, hollow side down and stems to the outside. Cover with plastic and microwave on High for 10 minutes, turning plate after 5 minutes. Test to see if done. Do not pierce skin. Let stand while preparing fruit. Combine brown sugar, cinnamon, cornstarch and the 1/4 teaspoon salt. Blend well. Stir in fruit. Microwave, uncovered, on High for 4 minutes, stirring after 2 minutes. Stir in butter. Lightly salt each squash and fill with fruit. Serves 4.
Cook pasta as directed on package. Mix Ranch dressing, lemon juice and pepper after pasta has been drained and chilled with cold water. Add dressing mixture and stir lightly. Add seafood last. Season to taste. Chill for 1 hour. Serves 4 to 6.
Roast meat in 350° oven until done. Shred meat, removing bones, gristle and fat. Stir together onion soup mix, cream of mushroom soup and 1 can of water. Stir meat and soup mixture together and place in a slow cooker. Cook on low for 3 - 4 hours or more. Serve with wild rice.
In large bowl, combine flour, sugar, cinnamon, soda, baking powder, eggs, vanilla, salt and oil; mix well. Stir in zucchini and raisins. Pour into greased 9 x 13-inch pan and bake 50 minutes at 350°, until pick inserted in center comes out clean. When cool, cake may be cut in bars and frozen.
Drain the beets, saving 1/4 cup of the liquid. In a 1-quart saucepan, stir together the cornstarch and sugar. Gradually stir in the beet juice and vinegar, keeping smooth. Cook over medium heat, stirring constantly, until thickened. Add the beets and heat gently. Makes 4 to 5 servings.
Brown hamburger. Add water. Thicken with flour. Add remainder of ingredients and simmer. Watch closely. Burns easily! Serve on warmed hamburger rolls.
Cream butter and sugar well. Add eggs and mix together. Add water (or fruit juice) and honey, mixing well. In small bowl, sift together the 2 cups flour, salt, baking powder, cinnamon and baking soda. Add to the batter and mix well. Mix the 1 cup of sifted flour with the fancy diced mixed fruit and nuts and add to the batter. Line 2 greased 3 1/2 x 7 1/2-inch loaf pans with waxed paper, allowing 1/2-inch to extend above all sides of pan. Pour batter into pans. Do not flatten. Bake in preheated 275° oven for 1 1/2 to 2 hours. Place pan containing 2 cups water on bottom shelf while baking. Cakes baked with water in oven have greater volume, moist texture and a smooth, shiny glaze. If decoration of nuts and cherries are used, place on cake at end of 2 hours. Store in a covered container in a cool place. This recipe makes about 4 1/2 pounds.
Cream first 3 items. Add eggs. Combine dry ingredients plus nuts and dates and add together. Add milk. Drop by teaspoon on greased cookie sheet. Bake at 375° for 13 minutes or more.
In saucepan combine chocolate pieces, syrup and water. Heat over low heat, stirring constantly, until chocolate is melted. Stir in vanilla. Cover and refrigerate until cool. In large mixer bowl, beat whipping cream on medium speed, gradually adding the cooled chocolate syrup. Continue beating until mixture mounds when dropped from a spoon. Turn into bowl; chill. Just before serving, heat milk to scalding. Pour milk into heated coffeepot or carafe. Fill serving cups half full of chocolate whipped cream. Pour in hot milk; mix gently. Makes 16 to 18 servings.
Place the first 4 ingredients in large mixing bowl. Heat in larger pan. Cream the milk, sugar and butter; bring to soft boil. Boil for 12 minutes (boil easy). Mix in rest; heat until melted completely. Turn into greased container. Cool; cut into pieces. Makes 5 pounds.
Mix together and bake at 400° until done. Use a 9 x 13-inch pan.
Mix in order and pour into 2 unbaked pie crusts. Bake in 350° oven about 40 minutes (until set). Makes two (9-inch) pies or 18 tarts.
Drain all ingredients	from cans and bottles.	Mix all ingredients together. Chill.
Melt butter in large pot. Saute onions, leeks and celery. Stir until limp. Stir in potatoes and stock; cook until potatoes are tender. Puree in blender and chives; stir in cream. Refrigerate.
Cut eggplant into very thin slices (1/8 to 1/4-inch thick). Place the slices in a colander, sprinkle with salt and let drain for 10 minutes. Wash and wipe slices. Dip slices in flour, then in beaten eggs seasoned with salt and pepper. Fry slices in hot oil until lightly brown and turn over. Arrange slices in a casserole. Add layers of sauce, sliced Mozzarella cheese and grated cheese. Repeat until all eggplant is used. To top layer, add more tomato sauce, Mozzarella cheese and grated cheese. Sprinkle with oregano and pepper. Bake in a 350° oven for 1 hour.
Peel and pit peaches, then cut into chunks. In a medium bowl, combine peaches, brown sugar, granulated sugar, cinnamon and cloves. Toss until well blended. Let mixture stand until sugar dissolves and peaches become juicy, about 5 minutes. Layer peaches and yogurt in parfait glasses. Serve. Serves 4. Each serving contains 178 calories.
Drain onions thoroughly on paper towels. Melt butter in a large skillet. When it foams, add drained onions. Saute over medium heat for 8 to 10 minutes or until onions begin to color. Mix brown sugar, vinegar and salt to form a smooth paste. Add to onions and stir to coat onions. Cook 5 to 8 minutes longer. Sauce should be thick and coat onions. Serve hot. Makes 8 to 10 servings.
Preheat oven to 350°. Place chicken pieces in a 9 x 13-inch baking dish. Pour barbecue sauce over chicken. Bake, uncovered, approximately 1 hour or until chicken is cooked through.
Mix all ingredients in microwave-safe bowl. Heat until cheese melts. Serve warm with tortilla chips or Fritos.
Heat the oil in a large frying pan over medium heat. Stir in the chili powder and pressed garlic. Add the zucchini and bell pepper. Saute the vegetables until they are tender-crisp, then stir in the cooked grain, optional tofu and kidney beans. Stir the tomato sauce and oregano into the Ricotta or cottage cheese; pour this mixture into the frying pan. Stir; top with grated cheese and cover. Cook over low heat until the cheese is melted. Garnish and serve with warm tortillas.
Slice mushrooms, chop pepper, celery, carrots and squash. Separate cauliflower. Combine first seven ingredients. Mix remaining ingredients and pour over vegetables. Chill 3 hours or more. Serves 12.
Melt butter in skillet and brown ground beef. Add tomato sauce and seasonings. Cover and simmer for 5 minutes. Cook noodles and fold in cottage cheese, sour cream and onion. Spoon half the mixture into bottom of a 2 1/2-quart casserole. Cover with half of the meat mixture. Repeat layers. Sprinkle with Parmesan cheese. Can be refrigerated at this point. Bake at 350° for 30 to 35 minutes. Serves 6.
Melt 1 stick margarine. Add flour, oyster juice and milk to make a white sauce.