HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toss turkey cubes in soy sauce; roll in egg, then in cornstarch, shaking off any excess cornstarch. Preheat 1 1/2 cups oil in wok at 375°. Add turkey in 4 batches, frying until golden brown. Remove turkey. Remove all but 1 tablespoon oil from wok. Add onion and bag of vegetables. Stir-fry 2 to 3 minutes. Push up side. Add pineapple; stir-fry 1 minute and push up side. Combine pineapple juice, salad vinegar, brown sugar, oil, soy sauce and pepper. Add to wok and bring to a boil. Add cornstarch mixture, stirring until thickened. Return turkey to wok and combine all ingredients.
Brown hamburger, bacon and onions. Add remaining ingredients and bake at 350° until heated through. Feeds a crowd. Cut recipe in half and it will fit a 9 x 13-inch pan.
Break lettuce up into 9 x 13-inch pan. Chop onion, green pepper and celery. Spread over lettuce. Pour peas over top; spread Hellmann's over peas and sprinkle sugar, crumbled bacon and cheese on top. Refrigerate overnight for best taste.
Mix orange juice and oatmeal. Add balance of ingredients, except blueberries, and mix well. Fold in blueberries. Pour mixture into 1 dozen muffin cups and sprinkle with mixture of cinnamon and sugar. Bake at 350° for 25 to 30 minutes. Excellent muffins.
Heat strawberries and juice. Put in gelatine while hot; add strawberries. Refrigerate until thickened, about 10 to 15 minutes. Fold in Cool Whip. Cut angel cake in 1/2 and frost layers on top. Refrigerate until time to serve.
Blend all ingredients until smooth. Pour into saucepan. Heat and stir until thickened. You may add any herb seasoning of your choice.
Dissolve Jell-O in boiling water; cool and add 7-Up and chill until partially set. Drain pineapple (save syrup). Mix pineapple and banana in Jell-O mixture. Pour into 8 x 8-inch pan; chill until firm. Combine 1/2 cup sugar and 1 tablespoon flour; stir in 1 slightly beaten egg and the reserved pineapple juice. Cook over low heat, stirring, until thick. Chill. Add 1/2 cup Cool Whip and whip; spread over Jell-O.
Blend together the cake mix, melted margarine and 1 beaten egg. Press into a greased 9 x 13-inch pan. Beat cream cheese until soft. Add other ingredients and blend well. Pour second mixture over first. Bake at 325° for 35 or 40 minutes until slightly brown on top. Cool completely before cutting into squares. Can top with favorite pie filling, if you wish.
Beat eggs; add rest of ingredients and mix well. Pour into 2 1/2-quart baking dish and bake at 350° for 1 hour.
Saute onions. Brown meats. Add all ingredients to a 40 quart pot. Heat slowly, stirring often. Simmer for at least 3 hours. Do not let it scorch. Serve with favorite toppings (onions, cheese, crackers or Fritos).
Melt margarine in large boiler and cook onions and celery for about 10 minutes. Mix bread crumbs with cornbread crumbs, add cream of chicken soup to celery, onions and chicken broth and bring to a boil. Pour over bread crumbs, add beaten eggs. Mix well. Add salt, poultry seasoning, sage and pepper to taste. Pour into 5 quart crock pot on low for 5 hours or on high setting for 4 hours.
Melt sugar in vinegar. Drain dill pickles and cut into chunks. Return to jar. Pour sugar and vinegar mixture over pickles. Add bag of spices. Everyday for about 2 weeks, turn jar upside-down or over, one day up the next day down. Very good.
Let crusts thaw at room temperature for 10 minutes. Cook chicken; cut into small pieces. Spray bottom of pie plate with cooking oil. Line bottom of pie plate with pie crust; poke holes with fork. Mix chicken and all other ingredients in pie shell. Top with other crust; tuck edges under first crust. Press with fork to seal edges; make slits in top crust. Bake at 350° for 1 hour. Serves 8.
Use 9 x 13-inch pan. Line pan with foil and butter foil. Cut up steak, sprinkle with onion soup, mushrooms, green pepper, tomatoes and seasonings. Mix juice, sauce and cornstarch. Pour over meat and vegetables. Bake 2 hours at 350°. Sprinkle with parsley.
Pressure cook whole chicken for 45 minutes. Tear or cut meat into small pieces. Place in bottom of casserole dish, 9 x 13-inch size preferred. Add layer of mushrooms. Top with undiluted soup. Mix stuffing according to box directions and add to top of casserole. Bake at 400° for 20 minutes or until stuffing is browned.
Brown sausage and pour off fat. Add cabbage, apple, water, salt and pepper. Cover and simmer until cabbge is tender-crisp, about 10 minutes. Cook macaroni and add to skillet.
Mix all ingredients except tortillas. On each tortilla spread about 1/2 cup of the spinach mixture. Roll up tightly; wrap in plastic wrap. Refrigerate at least 2 hours or until firm. To serve, remove plastic wrap, cut each rolled tortilla into about 10 slices.
Cook hamburger until loses its pinkness. Take out and pour off excess grease. Add uncooked macaroni, pepper and onion. Cook until macaroni turns yellow. Return hamburger and add tomato sauce and water. Simmer for 1/2 hour.
Cream sugar and butter together well. Sift together dry ingredients (flour, baking soda, baking powder and salt). Add dry ingredients to creamed mixture, alternating with milk. Add lemon extract. Fold in nuts, which have been rolled in flour. Beat egg whites until stiff and fold into mixture. Pour into three 8-inch round, greased and floured cake pans. Bake at 350° approximately 20 minutes or until cake springs back to touch. Frost. (See recipe for Divinity Frosting.)
Grate and season with salt and pepper, add garlic. Put meat in cheese and parsley and eggs. Mix with ginger, then make balls. Fry in oil until brown. Grate 1 cup cheese for over spaghetti.
Butter pizza pans. Put bread dough in middle and let rise for 3 hours. Then spread dough to fit pizza pan. Add spaghetti sauce, pepperoni and cheese. Bake at 375° to 400° until crust is brown, about 20 minutes.
Beat the first 3 ingredients together well. Spread in round plastic tray. Top mixture with the seafood cocktail sauce. Spread the shrimp over the sauce. Sprinkle the tomato and pepper over shrimp. Spread the Mozzarella cheese over the tomato and pepper. Serve with Ritz or your favorite crackers. Best if done ahead of time.
Cut pound cake horizontally into 3 layers. Crush 1 1/2 cups of strawberries, reserving remaining strawberries. Add sugar to cream cheese, beating until smooth. Fold in whipped topping, then fold in crushed berries. Fill and frost cake with cream cheese mixture. Garnish with reserved berries and chill.
In a Dutch oven, in a little oil, brown links (sprinkle lightly with garlic salt for flavor). Drain. Add soups, sauces and paste. Mix well, then lightly sprinkle garlic salt and basil over the whole top. Cover and simmer for 1/2 hour. Then stir and repeat spices. Boil noodles and eggs for 15 minutes; rinse and drain. Peel eggs. When sauce is ready, remove sausage and slice.
Combine all ingredients in large bowl and beat about 2-3 minutes. Pour into 9-inch cake pans and bake at 350° for about 30-45 minutes.
Cook carrots in salted water and drain. Meanwhile, cook onions in butter until soft. Stir in soup, salt, cheese, pepper and carrots. Place in 2-quart casserole dish. Toss bread stuffing with 1/2 cup melted butter. Spoon over carrots and bake at 350° about 30 minutes or until bubbly and hot. (I use 2 extra ribs of celery, cut and cooked with carrots because I like celery.)
Combine spinach, egg, milk and 1/2 cup cracker crumbs. Add seasonings and place in a buttered baking dish. Combine remaining crumbs and butter. Sprinkle over top and bake in a 350° oven for 45 minutes or until brown and firm. Yields 6 servings.
Mix softened cream cheese with soup. Add chopped pepperoni. Spread evenly on bread. Broil 2 to 4 minutes, until brown. Serve warm.
Saute onion in margarine in large pot. Add water, potatoes, sausage, beans and bouillon. Cook for 15 minutes in covered pot (until potatoes are cooked). Add cabbage, tomato paste (Ro-Tel) and vinegar and cook for 10 more minutes.
Combine oil and sugar in a bowl. Add eggs, one at a time, beating well. Combine dry ingredients; add to batter and stir well. Fold in apples, walnuts and vanilla. Pour in a greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours or until cake is done. Cool 10 minutes. Remove to a wire rack and cool.
Beat eggs in large bowl until foamy. Beat in flour, sugar and brown sugar. Stir in melted butter, chocolate morsels and nuts. Pour into pie shell. Bake at 325° for 1 hour. Serve warm with whipped cream or ice cream.
Rinse the chicken legs and pat dry. Mash the ginger together with the allspice, pepper and garlic. Add the lemon juice to make a paste. Lift skin on chicken and spread 1/2 of the mixture over the chicken flesh. Brush the remaining paste over the chicken skin. Barbecue. Arrange the chicken about 6-inches above hot coals. Cook, turning frequently, until the meat near the bone is no longer pink when cut with a knife, about 45 minutes. Transfer chicken to platter and serve hot with white rice and cold yogurt to spoon over the individual servings.
Grease a 9 x 13-inch pan. Pour pie filling in pan and spread over bottom. Pour pineapple over filling (juice and all). Sprinkle dry cake mix over fruit. Slice butter over top of cake mix. Sprinkle nuts over this. Do not mix. Bake 1 hour at 350°. Cut into squares and serve with whipped topping or ice cream.
*Start with 3 cups, only add other 1/4 cup if pudding is extremely thick.
Place chicken in a dish. Combine next the lime juice, lemon juice, sweet vermouth, Dijon mustard, jalapeno pepper, garlic, coriander, cumin, thyme, oregano and salt. Pour over chicken. Cover and marinate in refrigerator 8 hours. Turn twice. Remove chicken from marinade. Place marinade in small saucepan; bring to a boil; reduce heat and simmer 5 minutes. Set aside.
Place each fillet on individual piece of aluminum foil large enough to completely wrap and lightly seal salmon. Put garlic slices on top of salmon, salt and pepper to taste and a few sprigs of fresh cilantro. Add a splash of white wine. Wrap and seal salmon in foil.
Spoon chili over chips. Sprinkle cheese. Heat till cheese melts and serve.
Melt caramels with 1/2 cup evaporated milk and set aside. Combine cake mix, margarine, 1/3 cup evaporated milk and nuts. Mix. press half of this mixture into 9x13 pan. Bake 8 minutes at 350°. Let cool. Spread semi-sweet chocolate chips over baked mixture. Spread caramel mixture over chocolate chips. Crumble other half of cake mixture on top.	Bake 18-20 minutes at 350°.
Combine; then fold in 6 stiffly beaten egg whites. Transfer to 2-quart greased baking dish. Pour 1/2 cup bourbon over the top. Bake at 350° for 20 to 30 minutes. Enough for 8.
Mix sugar, vinegar, celery seed, turmeric and mustard seed. Place vegetables in a non-metal container. Sprinkle salt over top and let stand 3 hours. Rinse with cold water. Drain.
Cook spaghetti; drain. Cook bell pepper and onion in a small amount of butter or oil until tender, then add to spaghetti with rest of ingredients. Cook until desired thickness.
Combine eggs, sugar and oil in a large bowl. Beat well. Combine flour, salt, soda and cinnamon and add to sugar mixture. Mix well. Stir in carrots, pecans, pineapple and vanilla. Bake at 350° for 1 hour and 15 minutes.
Heat the oil in a large pot or Dutch oven over high heat. Add the onion and green pepper. Saute for 7 to 8 minutes, stirring frequently, until the pepper is tender and onion begins to brown.
Butter 2 small or 1 large casserole dish (9 x 13 x 2-inch). Mix all ingredients together; pour into casserole dish(es). This can be prepared and refrigerated overnight. Bake at 300° for 1 hour.
Peel avocado; remove pit and mash. Stir in remaining ingredients. Chill. Makes 1 cup.
Bake angel food cake. Tear into bite-size pieces and put in bottom of 9 x 13-inch dish. Mix large package sugar-free chocolate pudding with skim milk. Mix well with 8 ounces light Cool Whip. Alternate layers with 1/2 cake topped with 1/2 pudding. Sprinkle with chopped pecans. Repeat layers.
Melt margarine and pour into baking dish. Mix flour, sugar and milk together and pour on top of margarine. Then pour in peaches with juice. Sprinkle with nutmeg and cinnamon. Bake at 350° for 45 minutes or until brown.
Heat 7-Up and pour over Jell-O. Mix cheese with hot water until smooth. Add cheese and other ingredients together. Chill.
Cut round steak in strips 1/8-inch thick or thinner and 3 to 4-inches long.* Brown strips in cooking fat. Pour off drippings, measure and add water to make 1 cup. Combine with soy sauce, sugar, pepper and garlic and add to meat. Cover and cook slowly 45 minutes. Using vegetable parer, cut carrots lengthwise into thin strips and cut strips in half. Add carrots, peppers, onions, mushrooms and water chestnuts to meat. Cover and continue cooking 15 minutes. Combine cornstarch and water and use to thicken cooking liquid for gravy. Serve with cooked rice. Makes 6 to 8 servings.
Mix first 7 ingredients. Pour into a 9 x 13-inch dish. Top with potato chips and 1/4 cup pecans. Bake at 450° for 10 to 15 minutes. Serve hot. Garnish with green pepper rings. Serves 6.
Bring water to a boil in top of double boiler. Add salt; stir in cornmeal mixed well with cold water. Cook; stir constantly until mixture is thick. Place over boiling water. Cover; cook for 30 minutes. Stir occasionally. Pour into loaf pan to cool; slice for fried mush. Can be used as a cereal. While still warm, slice thin; fry slices in oil or lard. When brown, put them on plate and serve with butter and syrup.
Brown meat with onion and drain lightly. Grease 9 x 13-inch pan. Layer: beans, meat, chilies, cheeses, salsa. Bake at 350° until cheese melts. To serve, top with sour cream, avocado dip and black olives. Serve with corn chips.
Melt butter in pan. Set aside. Place chicken skin-side-up in oven-safe pan. Pour melted butter over chicken; sprinkle whole or chopped garlic cloves on top. Turn chicken over in butter. Cover tightly and bake in oven for 1 1/2 hours at 350°. Eat with chunks of French bread dipped in garlic butter.
Preheat oven to 450°. Season salmon with salt and pepper. Place fillets, skin-side down, in a lightly greased 9x13 inch pan. Combine mustard, butter and honey and brush over fillets. Mix bread crumbs, pecans and parsley. Spoon mixture evenly over fillets. Bake 10 minutes or until fish flakes easily when tested with a fork. Garnish with parsley and lemon slices.
Rub chicken with salt and pepper. Saute in frypan in a little oil. Remove chicken from pan. Saute the onion in the oil. Add the remaining ingredients to the pan and mix well. Return chicken to pan and baste with sauce. Cover pan and cook over low heat, about one hour or until tender. Check occasionally and add water, if needed.
Allow melted margarine to cool. In a bowl, beat eggs, sugar, corn meal and vinegar. Add margarine and lemon flavoring and pour into pie shell. Bake at 375° for 25 to 30 minutes.
Cream shortening, sugar and eggs. Add vanilla. Sift dry ingredients together. Add alternating with buttermilk. Mix well. Add bananas and nuts. Bake in 2 loaf pans in 350° oven for 45 minutes to 1 hour.
Mix first 5 ingredients. Pour into a greased 13 x 9 inch baking pan. Sprinkle brown sugar and pecans over mixture. Bake at 350° for 30-35 minutes.
Heat oven to 350°. Peel and slice potatoes thin. Put in 4 quart greased casserole dish with onion and ham in layer. Mix flour, milk, salt and pepper. (Put in a jar and shake. Make sure there are no lumps.) Pour over potatoes. DOT with butter. Cover and bake 60 to 70 minutes until done. Uncover and bake 15 minutes. Then put cheese on top and bake uncovered until cheese is melted and bubbly.
Pick beans and cover with water. Soak overnight. Drain beans. Place in	soup pot with ham hocks, onions, celery and bell pepper. Cover with cold	water.	Cover pot and bring beans to a boil. Then turn down heat to a simmer.	Let beans simmer 2 1/2 to 3 hours over low heat, adding more water if necessary, to keep beans from sticking. Remove ham hocks, onions, celery and bell peppers.	Remove some beans from the pot and mash them. Return mashed beans to pot and stir. (If more beans need to be mashed to achieve desired consistency, do so.) Serve hot over cooked rice. Serves 8.
Melt margarine. Add applesauce and sugar and cook until bubbly. Drain all fruit and place in medium casserole dish. Pour hot applesauce mixture over fruit and bake 30 minutes at 350°. Sprinkle with cinnamon.
To make filling: In small frying pan, melt butter and saute onion and mushrooms for 5 minutes, stirring. Remove from heat and stir in sour cream, mix lightly. In large bowl, combine remaining ingredients, mix well. In lightly greased 9 x 5 x 3-inch loaf pan, place half of meat loaf mixture down the center, make an indentation. Spoon filling into the indentation. Place remaining meat loaf mixture over all the filling. Press top and bottom layers together and bake in 300° oven for 45 minutes.
Mix sugar, margarine, eggs and vanilla. Mix buttermilk and coconut. Divide into two pie shells. Bake at 350° for 1 hour.
Melt the white chocolate with hazelnuts in double boiler, stirring occasionally. Gradually add warm milk, stirring until smooth; allow to cool. Beat egg whites until stiff peaks form; gently fold into chocolate mixture (the white chocolate mixture). Whip cream until stiff; fold into white chocolate mixture. Add lemon juice; stir lightly. Spoon into 1-quart glass bowl, or 6 individual stemmed dessert glasses. Chill at least 2 hours; garnish with dark chocolate curls or shavings. One may also want to place a maraschino cherry on the top to garnish.
Cook the chicken in a quart of water. Remove the chicken from the liquid and pick the meat from the bones. Measure the liquid so you will have the amount that the rice box calls for. Add water if necessary. Prepare the rice in the same pan that you cooked the chicken in. Return the chicken pieces to the rice. Add the vegetables and heat through. This is also good with broccoli.
Dissolve Jell-O in boiling water. Blend both mango juice and fruit in blender until smooth, 1 can at a time. Pour into 1-gallon container. Place 1/2 of cream cheese into blender and add enough of the hot dissolved Jell-O to 3/4 level. Blend until smooth. Add to mango mixture. Repeat with the remaining cream cheese and Jell-O and add to mango. Stir to blend completely. Pour in 1-gallon mold and chill overnight. Unmold onto tray. Line with lettuce and garnish with fresh strawberries and/or kiwi.
Blend oil and sugar; beat in eggs, one at a time. Add shredded zucchini. Mix flour, salt, cinnamon, soda and baking powder together. Add to the first mixture. Pour into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans. Bake at 325° for 1 hour or until done. Freezes well.
Cook spinach according to directions on package. Drain and reserve liquid. Melt butter in sauce pan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft, but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick. Continue stirring. Add seasoning and cheese which has been cut into small pieces. Stir until cheese is melted. Combine with cooked spinach. Put into a casserole and top with bread crumbs and butter. Bake at 350 degrees until bread crumbs are light golden brown.
Combine celery and onion and cook until done. Add flour, sugar, water and vinegar. Cook until thickened. Add potatoes and crumbled bacon. Enjoy!
Mix together and sprinkle toasted bread crumbs on top. Cook 30 minutes at 275°. Let stand until set.
Crush graham crackers, saving 1/4 cup for top. Melt butter or margarine. Mix butter, graham crackers and sugar. Put in a 9 x 13-inch pan.
Mix jelly and mustard together in a big boiler. Add franks. Cook for a short time until franks change color.
Beat all together and pour into 3 greased and floured pans. Bake at 350° for 25 to 30 minutes. Let cool before frosting.
Cook bacon until brown. Remove. Toss cabbage until tender (10 minutes). Add lemon juice, salt and pepper. Put bacon on top. Serves 4 to 6.
Cream margarine and sugar. Add eggs, vanilla and flour. Beat well. Spread into ungreased jelly roll pan. Sprinkle chips and nuts and press down into dough. Bake at 325° for 25 to 30 minutes.
Grease cookie sheet. Combine eggs, Cool Whip and cake mix in large bowl. Stir until well mixed. Drop by teaspoon in powdered sugar. Roll to coat. Place 1 1/2 inches apart on cookie sheet. Bake at 350° for 10 to 15 minutes or until light brown. Makes 4 dozen.
Hard Boil eggs, cool and peel. Drain beets. Use equal amounts of sugar and vinegar stir to dissolve sugar. Add eggs cover with beets. Put in refrigerator. Best in 6-7 days.
Mix and add to pasta. Let set overnight. Add veggies: broccoli, cauliflower, cucumbers, onion, bell peppers, celery and tomatoes.
Melt candy bars and 1 stick (1/2 cup) margarine in saucepan over low heat. Beat remaining 1 stick (1/2 cup) margarine and sugar in bowl until fluffy. Add eggs one at a time; beat well after each egg. Mix flour and baking soda; add alternately with buttermilk. Stir until smooth. Add melted candy mixture, mixing well. Stir in vanilla and nuts. Pour batter into greased and floured Bundt or 10-inch tube pan. Bake at 350° for 1 hour and 20 minutes or until top springs back when touched lightly.
Roll the ball in the red sugar, then stick the dyed green sliced almonds for the stems.
Combine everything except chicken wings in a plastic bag. Add wings and shake to coat. Place in a single layer on a greased, shallow baking pan. Bake at 350° for 25 minutes or until tender and brown.
Cream together first 4 ingredients. Add remaining ingredients. Bake at 350° for 1 hour or 1 hour and 10 minutes.
Combine milk, cocoa, sugar and margarine in saucepan. Bring to a full rolling boil. Remove from heat immediately. Add peanut butter, vanilla and oats. Stir to combine. Drop by spoonfuls onto wax paper to cool.
Grease a 13 x 9-inch pan. Combine sugar, oleo, milk and Karo in large pan. Put heat on medium. Stir until sugar is dissolved. Stop stirring; cook until soft ball stage (234° on candy thermometer). Remove from heat. Stir in white chocolate chips. Stir well. Add Marshmallow Creme and stir well. Add walnuts and vanilla and mix well. Pour into prepared pan. Let set to cool. Refrigerate until chilled, then cut into pieces. Makes 1 1/2 pounds.
Boil white potatoes with jackets on. Peel, mash or rice. Add Crisco, cream, salt and sugar. Cool overnight. Mix in flour with hands. Make into walnut size balls or larger. Roll thin with lefsa rolling pin (with a sock on). Put on hot griddle. Makes 25 to 30.
Combine the first five ingredients. Cover and chill. Just before serving, add cabbage and half of potato chips. Toss. Serve on lettuce. Sprinkle with remaining potato chips and garnish with tomatoes and lemon wedges.
Mix all ingredients. Pour into jar and refrigerate. Shake well before using. Serve with spinach, bean sprouts, water chestnuts, eggs and bacon. The longer it sits, the better it gets. (Yield is 1 1/2 cups.)
Heat oven to 350°. In a large skillet, cook meat, onions and green pepper until meat is brown and vegetables are tender. Drain off fat. Put meat and vegetables in casserole dish (4 quart). Stir in tomatoes, rice, salt, chili powder, 1/2 of the can of tomatoes and tomato juice. Use last 1/2 to keep rice moist during cooking; add as needed. Cover and bake 1 hour.
Mix first 4 ingredients, then add eggs, cream and milk. Pour into ice cream churn. Enjoy!
Brown beef until almost done. Drain off fat. Add salt, pepper and mustard. Cook about 15 to 20 minutes on low heat.
Melt butter; mix in cocoa and sugar, then milk. Boil 2 minutes; remove from heat and add vanilla, peanut butter and oatmeal. Stir together and quickly drop by balls on waxed paper.
Brown and scramble ground beef and diced onion in skillet. Drain fat. Add tomato sauce. Stir while mixture simmers. Place in casserole dish. Top with mashed potatoes. Top with cheese. Place in oven and brown lightly.
Mix pumpkin, sugars, salt, flour, cinnamon and egg together well. Add milk and mix until smooth. Place in prepared pie shells and bake 20 minutes at 450°. Reduce oven to 400° and bake 20 to 25 minutes more, until lightly brown. Yields 2 pies.
Cook potato and mash; do not season. Add butter, vanilla and sugar and roll out thin. Spread with peanut butter and roll up jelly roll fashion; slice.