HumbleIntelligence/food-ner-1-Million huggingface dataset:
Partially freeze beef; thinly slice across grain into bite size strips. In wok, melt butter over medium-high heat. Add half the beef and stir-fry until browned; remove. Repeat with remaining beef. Stir-fry onions and green pepper until tender. Return beef to wok. Stir in undrained tomatoes, broth, paprika and 1 teaspoon salt. Cover and simmer 10 to 15 minutes or	until meat is tender.	Blend together sour cream and flour; gradually stir in about 1 cup hot mixture.	Return all to wok. Cook and stir until thickened and bubbly.	Cook and stir	1 minute longer. Serve over noodles. Makes 6 servings.
Mix sugar, eggs, oil and vanilla in one bowl. In a second bowl, mix flour, salt, soda and cinnamon. Blend the mixtures together. Fold in apples and black walnuts. Bake in greased and floured angel cake pan at 320° for 1 1/2 hours.
Do not drain beans. Brown beef and onion flakes. In a large casserole, put beans, ketchup, mustard, sugar and meat. Mix well and bake 1 hour at 350° (uncovered).
Melt butter in skillet. Add onion and saute until clear. Add broccoli; stir thoroughly several minutes. Add soup. Stir and simmer several minutes. Add cheese and stir until melted. Add rice. Pour into buttered casserole dish and bake at 350° for 35 to 40 minutes.
Combine all ingredients into mixing bowl. Beat with mixer, adding water until runny thin. In cast-iron skillet, add 1 teaspoon of oil. Pour enough liquid to make a thin layer on bottom of skillet. Cook until lightly brown on both sides. Need oil for each addition. Butter 1 side and pour on maple syrup. Roll up.
Measure dry ingredients. Add butter, oil, eggs, milk and vanilla; blend well. Fold in grated zucchini. Bake in greased and floured Bundt pan one hour at 350°. Dust with powdered sugar while warm.
Melt butter and sugar; cool. Add beaten eggs and vanilla. Sift flour, baking powder and salt. Add to mixture. Mix in nuts and chocolate pieces. Bake in greased 13 x 9 x 2-inch pan for 25 to 30 minutes in 350° oven. Cut in baking bars when slightly cool. Yields 3 dozen. Don't over cook.
Clean broccoli and blanch in boiling water for 2 to 3 minutes. Rinse in cold water. Drain. In a large bowl mix broccoli, red onion rings and bacon pieces. Add enough Miracle Whip to moisten. Sprinkle shredded cheese into salad (reserve some for top) and mix well. Top with reserved cheese. Chill for several hours before serving.
Let apples and sugar stand overnight. Pack apples into quart jars tight and seal. Put jars in cold water bath and bring to a boil. Shut off the heat. Let in about 1 hour. These apples are very good used for pie, apple crisp or just as a sauce with caramel or something over. Handy to have when in a hurry.
Bake pie crust and cool. Place eggs, sugar, milk, butter, flour and lemon flavoring in saucepan and cook until thick. Let cool. Pour into baked pie crust.
In a large mixing bowl combine 3 cups of the flour, cake mix, yeast, salt and warm water. Mix until smooth. Add enough remaining flour to form a soft dough. Turn out onto a lightly floured surface. Knead until smooth, about 6 to 8 minutes. Roll dough into a 9 x 18-inch rectangle. Spread with butter and sprinkle with sugar and cinnamon. Roll dough jelly-roll style, starting with the long end. Slice the roll into 1-inch circles. Place on greased cookie sheet. Cover and let rise in a warm place until doubled, about 15 to 30 minutes. Bake at 350° for 15 to 18 minutes. Brush with butter. Yields 18 to 29 rolls.
Mix all ingredients together. Mixture will keep for days if you only add enough bananas for each serving.
In a 5 quart soup pot over low heat, melt butter. Add the onion and carrots and cook, covered, stirring once or twice for 20 minutes. Add the chicken stock, potatoes, cayenne pepper and salt, bring to a boil. Lower heat, cover and cook, stirring occasionally, for about 40 minutes, or until tender. Cool slightly; then strain the soup, reserving the liquid. Transfer solids to food processor and process briefly. Add 1 cup of the reserved liquid to the processor and process until smooth, stopping once to scrape down the sides of the bowl. Return the puree and the reserved liquid to the soup pot. Set it over low heat and stir in corn, chiles and milk. Bring slowly to a simmer. Taste for correct seasoning and thin further, if desired, with additional milk. Simmer, stirring often, for 5 minutes. In medium bowl, toss together the grated cheeses. Ladle soup into bowls, sprinkle each with about 1/3 cup of cheese and serve at once. Serves 6 to 8.
Mix Kool-Aid as directed on package. Add frozen juices and just before serving, add ginger ale. Yields 25 servings.
Roast eggplants, peel while still hot and leave on slanted cutting board to drain. Chop after well drained. Place in bowl and mix with wooden spoon, with a little oil at a time mix until it whitens and becomes foamy. Add finely chopped onions, (to taste), pepper, and salt. Place in salad bowl or an a plate and garnish with tomato slices and green pepper slices.
Add lemon juice to 1/2 cup milk. Place flour and sugar in a bowl; mix well. Bring margarine, cocoa, water and shortening to a boil. Remove from heat and pour over sugar and flour. Mix well. Add soda, buttermilk, vanilla and eggs. Beat well. Pour into greased and floured pan. Bake at 350° for 25 minutes.
Combine all fruit juices; add ginger ale. Add orange slices and cherries. Spoon sherbet into punch.
In 2-quart saucepan, cook and stir margarine or butter and unsweetened chocolate over low heat until melted. Remove from heat; stir in sugar. Add eggs and vanilla; beat lightly with a wooden spoon just until combined. Don't overbeat or brownies will rise too high, then fall. Stir in flour. Spread batter in greased 8 x 8 x 2-inch baking pan.
Thaw Cool Whip before preparing. Drain all fruit (you can put the juices in a jar and add to Kool-Aid for an extra taste). Do not refrigerate fruit prior to mixing.
Drain the pickles. To the pickle juice, add sugar, tabasco and red pepper flakes. Stir and sit for 2 hours. Stir occasionally, pour back into original jars and refrigerate. Add 1 clove of garlic and 2 whole peppers to each jar.
Prepare Uncle Ben's according to directions. While rice is cooking, melt butter in large saucepan. Add onion and cook until tender. Stir in flour, salt and pepper. Gradually stir in half and half and chicken broth. Cook, stirring constantly until thickened. Stir in chicken, pimento, rice, parsley and almonds. Pour into greased 2-quart casserole. Bake, uncovered, in 400° oven for 30 minutes. Makes 6 to 8 servings.
Put hash browns (frozen) into bottom of 9 x 13-inch pan and sprinkle cheese over potatoes. Pour heavy cream and melted butter on top and season with salt and pepper. Sprinkle with small amount of paprika, if desired. Bake at 350° for 1 1/2 hours.
In a mixing bowl, dissolve yeast with warm water. Stir in 1.4 c sugar, salt, 2 Tbsp margarine, egg and 2 c flour. Beat until smooth. Flour until the dough is easy to handle. If it becomes to sticky, dampen your hands with cold water. Place in a greased bowl. Cover tightly and refrigerate over night, (up to 4 or 5 days).
Melt margarine; mix into stuffing. Mix soup, squash and sour cream. Layer stuffing mix, then other ingredients. Bake for 30 minutes at 350°.
Cook rice. Stir in Cheez Whiz and soups. Cook broccoli. Mix in with rice mixture. Add onion flakes. Put into baking dish. Bake for 30 minutes at 350°.
Make syrup of sugar and water brought to a boil. Pour over batter and bake at 350° for 1 hour.
Drain green beans. Put soup and 1/2 can of onions; mix together. Put into 1 1/2-quart baking dish. Place remaining onions on top. Bake 1/2 hour at 300° to 325°.
Place meat in bottom of baking dish. Put potatoes, peas and mushroom soup, with 1/2 cup water, parsley, salt and pepper. Bake at 375° until meat and potatoes are tender.
Mix all ingredients and bake in lightly greased 9 x 12-inch pan for 25 to 35 minutes at 350°.
Cook diced potatoes in salted water about 15 minutes. Blend butter and flour over low heat until bubbly. Add seasonings. Add milk, 1/3 cup at a time, stirring constantly. This will be a thin sauce. Place potatoes in a shallow oblong glass casserole dish. Pour sauce over potatoes. Top with lots of grated cheese. Bake at 350° about 30 minutes, until cheese is melted and bubbly. Serve hot. Will serve 12.
In medium bowl combine chicken, celery, almonds, onion and salt. In small bowl combine mayonnaise and lemon juice. Stir mayonnaise mixture into chicken mixture. Spread chicken mixture evenly in 8 x 1 1/2-inch round baking dish. Cover and cook on High heat for 8 minutes in microwave, stirring after 4 minutes. Stir again and sprinkle with cheese. Cook at High for 1 minute. Top with chips. Makes 6 servings.
Mix together and pat into an 8 x 12-inch pan bottom. Bake at 350° for 15 to 20 minutes. Let cool.
Combine all ingredients and beat with mixer. Pour into greased casserole dish. Combine 1/2 cup brown sugar and 1/4 cup flour. Sift over top of sweet potatoes; melt and drizzle 1/3 stick margarine over sugar and flour mixture. Sprinkle with 1 to 2 cups whole pecans. Bake at 325° for 35 minutes.
In a small bowl, stir cornstarch, milk, salt and pepper until smooth. In a large skillet, melt margarine over medium heat. Add onion and chicken; saute 4 minutes. Add broccoli; cook 1 minute. Stir in milk mixture. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in parsley, lemon peel and lemon juice. Spoon over noodles; toss and serve.
Sift first 3 ingredients into 9-inch pie pan. Put oil and milk in a small bowl and beat until white and thick. Pour over dry ingredients and mix well using hands to work and shape in pan. If used for soft pie, prick with fork. Bake 12 to 15 minutes at 425° or until done.
Combine raisins and water. Boil until raisins are soft and about 1/4 cup liquid remains. Cream sugar and shortening. Add eggs, flour, cinnamon and nutmeg. Add the soda to the cooled raisins. Add rest of ingredients. Drop by teaspoonful on a greased cookie sheet. Bake at 350° for 15 minutes.
Cut crust off bread and toast bread. Butter toast; sprinkle with cinnamon and sugar. Close up like sandwiches. Cut into finger slices. Put into well-buttered casserole. Sprinkle raisins and brown sugar on top. Beat eggs and add to milk with 2 tablespoons white sugar and vanilla. Pour over bread. Place casserole in pan with 1/2-inch water. Bake at 375° approximately 45 minutes.
Place serving size pieces of fish in a buttered shallow baking dish. Sprinkle with pepper and flour and dot with butter. Add the milk. Bake in a 350° oven for 30 to 35 minutes or until fish flakes easily when tested with a fork.
Cook pepper and onion in butter until onion is brown, about 5 minutes. Combine in casserole with remaining ingredients. Bake in a 350° oven for 15 minutes or until heated thoroughly.
Cream margarine and sugar. Add eggs, one at a time, beating well after each egg. Set aside. Mix graham cracker crumbs, baking powder and soda. Add to the sugar mixture. Add milk and mix well. Add vanilla, stir in nuts and coconut. Pour into 2 greased 10 inch round cake pans. Bake at 350 degrees for 30 minutes.
Put sugar, syrup and water in saucepan. Boil until soft ball in water. Beat egg whites until stiff and add salt. Gradually add the syrup to egg whites and beat until stiff. Add powdered sugar until thick enough to roll out on wax paper, which has powdered sugar on paper. Spread peanut butter on candy and roll. Let stand awhile and slice.
Let 1 1/2 quarts of sherbet soften in punch bowl. Add 7-Up gently. Do not stir. Float remaining sherbet in scoopfuls on punch.
Mix all ingredients, except shrimp and peppers, in a large bowl. Add shrimp; toss to coat. Cover; refrigerate 2 hours. Heat broiler. Arrange shrimp and peppers on skewers. Place on broiler pan. Broil 4 inches from heat for 10 minutes. Turn once; brush with remaining dressing. Cook until done.
In a small bowl, combine paprika, pepper and salt. Lightly brush each of two baking sheets with 1/2 teaspoon of the oil. Arrange potatoes on baking sheets; brush with 1 teaspoon more oil and sprinkle with half the paprika mixture. Bake in a 450° oven for about 15 minutes. Turn. Brush with remaining 1 teaspoon oil. Sprinkle with remaining paprika mixture. Continue to bake until potatoes are golden brown, about 10 minutes.
Cook broccoli until tender; drain and place in casserole. Cut cheese in squares. Sprinkle over broccoli and dot with 1/2 the margarine. Crumble the crackers and mix with remaining margarine (melted). Place on top of casserole. Bake at 350° for 25 minutes.
Mix all ingredients. Cream sugars, oleo and eggs, then add other ingredients. Form into balls (small). Put on greased cookie sheet. Bake at 350° for 12 minutes. Raisins or chocolate chips can be added.
Beat first 7 ingredients for 1/2 minute; stir in blueberries. Fill two 9-inch cake pans halfway. Sprinkle with topping. Bake for 45 to 50 minutes at 375°. Cool slightly before glazing (optional).
Saute the chopped onion in olive oil in a fry pan. Add the ground beef and stir till the meat is brown. At this point I add salt & pepper plus the one egg. Let this cook for about 10 min. And then add the tomato sauce and the worcestershire sauce. If there are any left over vegetables such as corn, green beans, peas, carrots etc. add them to this mixture. Let this cook for about 5 min. and then transfer to a casserole dish. If you have any left over mashed potatoes, thin them out a bit by adding some milk. Spread these potatoes on top of the mix in the casserole dish and then top them with the cheddar cheese. When left over potatoes are not available, I use the instant mix and that works just as well. I usually pile about 1 inch of potatoes on top. Bake in a 350 degree oven for about 1 hour or when the mixture bubbles on the sides. Turn the broiler on for a few minutes to melt and brown the potatoes & cheese. Let stand for 15-20 minutes before serving.
Pour rum over nuts and raisins and let stand 1 hour. Prepare vanilla pudding according to package, except use 4 1/2 cups milk. Cool. Beat 1 cup whipping cream; fold into pudding.
Melt butter in saucepan on low heat; add sugar and eggs. Cool. Then add all ingredients. Grease an 8 x 8 x 2-inch pan. Preheat oven to 350°. Bake for 20 to 22 minutes. Mark in squares. Cool in pan on cake rack. Makes 16 brownies.
Spread rhubarb in bottom of 9 x 13-inch pan; sprinkle with the sugar. Then sprinkle with the dry strawberry jello. Sprinkle with the cake mix. Melt margarine and pour over top. Pour 1 cup of water over top and be sure the cake mix is all covered, but do not stir. Bake at 350° for 25 minutes.
Mix all ingredients together. Bake at 350° for 15 minutes in a 9 x 13-inch greased pan. Drop 1 pint jar of Marshmallow Creme by spoonful over top. Do not spread. Bake again for 3 minutes. Spread and bake again 4 minutes. Cool well, frost.
Prepare pasta or rice according to directions on box. While pasta or is on simmer, pour olive oil into skillet. Saute on medium heat: onions, garlic, peppers, and bouillon cubes. Stirring several times. When bouillon cubes has dissolved, add pasta or rice and mix. Add spinach to mixture and saute until bright green.
Brown meat with green pepper and onion. Add olives and seasonings. Put in shallow casserole. Spoon sour cream over meat. Pour beans over evenly; sprinkle with corn chips and cheese. Bake at 350° for 15 to 20 minutes. Serve over shredded lettuce or hot rice.
Soften 100% Bran in hot water and set it aside. Blend shortening, sugar and eggs in a large bowl. Add buttermilk, bran mixture, flour, soda, salt and All-Bran. Mix well. Fill muffin tins as you need. Bake at 400° for 15 minutes. Cover remaining mixture and refrigerate. Do not stir again even though ingredients seem to settle. Dip out amount needed. This mixture keeps well up to 6 weeks in refrigerator. Makes 3 dozen.
Prepare cake mix according to directions, baking in three 9-inch layers (it will take less time than directions say so watch carefully 10 minutes before end of baking time).
Saute onion in shortening until soft. Mix all ingredients together. Cook rice; add to mixture. Add all mixture to a 2-quart buttered baking dish. Bake at 350° until bubbling through or brown. Casserole may be prepared and frozen before cooked.
Place butter or margarine in a 12 x 7 1/2 x 2-inch baking dish. Cook, uncovered, on 100% power for 30 to 45 seconds or until butter is melted. Skin, bone and cut chicken breast lengthwise in half. Cut into 1/2-inch strips. Add chicken strips and peas to melted butter in baking dish; toss to coat. Sprinkle with salt and pepper. Cover the dish with vented clear plastic wrap and cook on High about 8 minutes or until peas and chicken are tender. Stir once during cooking. Combine rice, pine nuts or almonds and sherry. Add to chicken mixture; toss to mix. Cook, covered, on High for 1 to 2 minutes. Serves 6.
Brown the meat. Saute onion in the oil. Add soup, sauerkraut, salt and pepper. Cook the noodles according to directions on package. Add to meat mixture. Put in 3-quart casserole that has been greased. Mix bread crumbs, cheese and melted butter. Sprinkle over the top and bake at 350° for 30 minutes, uncovered.
Slice cukes, onions and garlic. Put 2 trays of ice cubes on top. Let set 2 hours, or, if desired, let set in refrigerator until crisp. Drain off water. In kettle, cook cukes, onions, garlic and remaining ingredients until tender. Pour into jars while hot.
Mix all ingredients, except flour, well. Add flour and bake at 350° for 30 to 40 minutes. Bake in 3 (8-inch) round pans.
Blend first 3 ingredients together. Add sour cream and 1/2 container Cool Whip. Mix in pudding mixture with mixer. Slice bananas and fold in mixture. In 9 x 13-inch pan layer with vanilla wafers. Top with mixture, then wafers, then mixture. Top with remainder of Cool Whip. Refrigerate until set.
Mix all ingredients except breadcrumbs. Shape into 12 to 15 balls. Roll balls in breadcrumbs and then flatten into patties. Crumb patties again; fry until well browned. Hamburgers may be stored in your freezer before or after cooking.
Mix all ingredients in 2-quart casserole dish. Cover and bake for 1 hour and 15 minutes at 350°. (Check after 1 hour.)
Line shallow baking dish with aluminum foil. Combine corn flakes, salt, paprika and pepper. Blend together mustard, vinegar, Tabasco, Worcestershire sauce, then stir in Pet milk. Dip chicken in milk mixture, then roll in corn flake mixture. Place on foil lined baking dish, skin side up. Do not crowd. Bake 1 hour at 350° uncovered. Do not turn. Serves 8.
Saute mushrooms in butter until golden. Add broth and bring to a boil. Combine beef, water, salt and pepper. Shape in walnut size meatballs and drop into simmering broth; simmer 10 minutes. Stir in spaghetti. Cover and cook 10 minutes. Add broccoli. Cover and cook 10 minutes or until tender. Sprinkle with Parmesan.
Bake the sweet potatoes for 30 minutes, then puree with the soy milk and salt and pepper. Meanwhile, bake the pastry shells according to package directions. Take pastry shells from the oven, remove the tops, and fill with the warm sweet potato mixture. Replace the tops and serve immediately. Makes 12 sweet potato puffs.
Mix all ingredients together. If too thick, add 1/2 teaspoon milk at a time until the right consistency is found.
Cream together milk, butter and sugar; add nuts, coconut and vanilla. Stir well. Drop from spoon on wax paper; pieces should be about the size of small walnuts. Let set overnight in a cool place.
Prepare corn bread batter according to package directions. Stir green chiles, cumin, oregano and sage into batter. Pour into an 8 inch greased, baking pan and bake at 400 degrees for 20 to 25 minutes. Allow to cool and set aside.
Combine into a greased casserole. Top with Ritz crackers and bake 30 to 35 minutes or until firm at 350°.
Slice onion 1/8-inch thick. Melt margarine in large pot. Saute onions for 1 1/2 hours. Add pepper, paprika, bay leaf and flour; cook over low heat for 10 minutes. Add bouillon, water, wine and salt. Darken with Kitchen Bouquet, if desired. Refrigerate overnight
Stir together biscuit mix, cheese and pepper. Stir in beaten eggs until mixture is moistened. Fold in zucchini. Use about 2 tablespoons oleo for each round. Make into patties and fry 2 or 3 minutes on each side. Drain.
Coat meat with mixture of flour, salt and pepper. Brown in fat in large, heavy pan. Combine tomato juice, mustard and Worcestershire sauce; pour over meat. Cover and simmer 2 to 3 hours, until tender. Makes 6 to 8 servings.
Dissolve jello in water. Add strawberries with juice, drained pineapple, bananas and nuts. Put 1/2 mixture into Pyrex dish; refrigerate until firm. When congealed spread sour cream over top, then pour balance of mixture over all. Refrigerate.
Mix cabbage, carrots, onion, pepper and celery in bowl. In another bowl, mix oil, vinegar, Equal, salt and pepper together. Stir well. Combine the oil mixture and cabbage mixture. Let stand several hours or overnight in refrigerator. Makes a large bowl. Will keep for 3 days.
Fry wings. Mix sauce. Add wings to sauce. Let stand 10 to 15 minutes. Or, bake on a rack in roasting pan at 425° for 1 hour. Turn once at halfway point.
Brown pork in deep pot. Chop cabbage and add to pot with pork chops that have been cut into bite size pieces. Saute cabbage with pork chops, then add 1 (16 ounce) can tomatoes or stewed tomatoes and 1 can tomato sauce. Season to taste and add a basil leaf. Eat over rice.
Combine oil, soy sauce, vinegar and seasoning. Whisk. In shallow container, add meat and marinate 4 hours or overnight in refrigerator. Parboil potatoes until almost tender. Alternate meat and vegetables on skewers. Grill 5 minutes on each side until done as desired. Baste with marinade.
Mix water and salt. Add pecans; soak for 2 hours. Stir often. Take pecans out of water. Pat dry on paper towel. Put in pan well-greased with butter. Cook at 250° for 45 minutes, stirring every 15 minutes.
Combine first 8 ingredients and beat well. Pour into pie shell. Bake at 350° for 45 minutes in preheated oven.
Place cooked broccoli in bottom of 3-quart casserole. On top of broccoli, place chicken. In small saucepan, melt butter and blend in flour. Add chicken stock gradually, stirring until thick. Add heavy cream, Worcestershire sauce, cheese, mustard, onion, sherry and seasonings. Stir over low heat until cheese is melted. Pour sauce over meat and broccoli. Fridge or freeze. Return to room temperature; bake at 400° for 20 to 30 minutes. Before serving, dash sherry generously over all.
Cut artichoke hearts in half and place in well-greased shallow 1 1/2-quart casserole. Cover with mushrooms and crabmeat. Melt butter and blend in flour and seasonings. Add cream gradually and cook until thick, stirring constantly. Stir in sherry. Pour sauce over crabmeat. Combine crumbs and cheese; sprinkle over sauce. Sprinkle with paprika. Bake in hot 450° oven for 12 to 15 minutes until bubbly. (Good made individually and served with salad and roll for luncheon.)
Break pasta into bite size pieces; cook and rinse. Drain well and set aside. Mix oil, lemon juice and Accent. Mix into pasta well. Cover and refrigerate overnight. Next day, add remaining ingredients and season, if necessary.
Combine corn meal, flour, baking powder and salt. Add minced onion and egg. Stir to make a stiff batter, adding milk. Drop by tablespoon into hot oil or shortening. Fry until golden brown, approximately 3 minutes. Lift out and drain on absorbent paper and serve at once. Makes approximately 20.
Boil giblets in salted water until very tender. Reserve liquid for cooking rice (adding more water, if necessary). In deep iron skillet start pork sausage on low heat and as soon as the fat begins to cook out add onion, bell pepper, celery and garlic. Continue cooking on low heat, stirring occasionally until all vegetables are soft. Add cooked rice, giblets, green onion tops, parsley, salt and pepper and stir all together thoroughly but lightly. If possible add some drippings from the fowl or meat which you are serving (better prepared a day ahead). It freezes well. Serves 10 to 20.