HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken into small strips or bite size pieces. In large skillet, brown chicken in 2 tablespoons of oil on medium-high heat until almost done. Add soy sauce and let simmer 5 minutes. Add carrots, cauliflower and broccoli. Simmer, covered, 5 to 10 minutes. Remove lid; stir and add remaining ingredients with 1/4 cup of water. Simmer, stirring occasionally, for 15 minutes. When vegetables are tender-crisp, remove from heat. Rinse rice with cold water and drain to prevent sticking. Pour rice in serving dish and cover with stir-fry before serving.
Combine sugar, water and orange juice in medium saucepan. Bring to boiling over medium heat; boil for 1 minute. Add raspberries and corn syrup. Cover and cook 4 minutes or until raspberries are soft. Remove from heat. Push through sieve into small bowl to remove seeds. Stir in vanilla.
Flatten biscuits out in pan. Fry hamburger and chili mix, then put on biscuits. Put lots of grated cheese on top. Bake 15 to 30 minutes until biscuits are done. Remove from oven. Top with tomato, onion, peppers, taco sauce, etc.
Cream the cheese, sugar and milk until well blended. Pour into graham cracker crust. Layer bananas, pecans and pineapple. Top with Cool Whip. Garnish with more pecans and cherries, if desired.
Brown hamburger. Drain and cool. Mix all ingredients together except taco chips. Add dressing to salad mix just before serving, then add taco chips. Mix well. Serve.
Thaw and squeeze water from spinach. Mix all ingredients, except bread, together and refrigerate (preferably 24 hours). Slice top off 1 loaf and hollow out; fill with dip. Cube other loaf for dipping.
Crush vanilla wafers real fine. Stir in Eagle Brand milk. Mix real well. Then add all your fruit. This will be real thick. Divide into rolls and shape like a pecan roll. Makes about 4 or 5, depending on how large you make them. Make 1 at a time. Lay on wax paper and roll in the coconut, then wrap in wax paper and Reynolds Wrap and freeze.
Mix all ingredients together. Make into a round ball. Wrap cheese ball in chopped walnuts.
Combine granulated sugar, 1 stick melted butter or margarine and graham cracker crumbs; mix well. Line 9 x 12-inch dish or pan with crumbs. Combine 2 sticks butter or margarine, extract and powdered sugar; beat in electric mixer for 15 minutes on medium speed. Pour over crumbs. Layer remaining ingredients, in order listed, over filling, garnishing top with extra strawberries. Refrigerate several hours before cutting in 3-inch squares. Serves 12.
Mix flour, brown sugar and butter into crumbs (reserve 1 cup crumbs for top). Add molasses (or King syrup), baking soda and hot water to crumbs and mix well. Grease and flour 3 pie plates or a 9 x 12 x 3-inch pan. Pour in mixture and sprinkle reserved crumbs over top. Bake at 350° for 45 minutes.
Mix and pat in 9 x 13-inch pan. Bake at 375° for 15 minutes.
In a large skillet, add oil, onion and green pepper. Saute until tender-crisp. Add ground beef. Stir to brown evenly. Add mushrooms, corn and soup. Mix well. Season to taste. Cook noodles in boiling, salted water until barely tender. Drain. Mix noodles, meat and 1/2 cup cheese. Spoon into a 2-quart casserole. Sprinkle with remaining cheese. Bake at 350° for 30 minutes.
Select	meaty ribs. Cut in pieces and sprinkle with salt and pepper. Place in roaster and	cover with onions. Pour sauce over and cover. Bake in moderate oven for 1 1/2 to 2 hours.
Make roux of flour and cooking oil. Add onions, bell peppers and garlic and cook until soft. Add tomatoes and tomato paste. Mix well and cook about 5 minutes. Add about 6 cups water and the rest of the seasonings. Let simmer for 1 hour. Add shrimp and cook for 15 minutes. Add parsley and continue to cook until sauce is thick. Serve over hot rice.
Brown meat and onions. Drain. Add stewed tomatoes, sauce and taco seasoning. Simmer 10 minutes. Place 2 tortillas side by side in baking dish. Put meat mixture on top of tortillas, then sprinkle with cheese (about 3 large tablespoons of mixture on each layer). Repeat until each stack has 6 tortillas. Bake at 350° for 25 minutes. Add sour cream and sliced tomatoes on top.
Stir together the first 7 ingredients, toss well. Mix mayonnaise and sour cream together. Toss pea mixture with mayonnaise and sour cream mixture. Serve immediately. You can sprinkle with Parmesan cheese, if desired. Serves 10-15.
Use amounts of ingredients to your preference. Cut up potatoes. Cut up sausage. Put all in baking dish. Put butter all over top. Cover with foil. Bake at 350° until potatoes are soft. Sprinkle Cheddar cheese all over top. Put back in oven; melt cheese.
Mix sugar, cocoa and cornstarch real good in a double boiler. Add the milk and	mix well. Add the egg yolks, beat with a beater until mixed good. Add vanilla, salt and butter. Cook in the double boiler until thick. Stir often. Pour into pie crust.
Chop shallots and carrots. Brown ducks and shallots in a large frying pan until all blood is cooked. Pour some fat into roasting pan; add carrots, juniper and cherries. Place ducks on top of mixture and roast at 350° for 3 hours, basting often.
Pound chicken to 1/2-inch thickness. Sprinkle each piece of chicken with rosemary, garlic salt and pepper. Heat olive oil in skillet over medium heat. Add chicken and cook until done. Chicken should be lightly brown. Serve with rice.
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Then stir in chips and nuts. Drop by rounded spoonful onto ungreased baking sheet, about 2-inches apart. Makes about 7 dozen cookies. Bake at 350° for 8 to 10 minutes.
Beat eggs and milk. Place chicken in egg mixture. Marinate in refrigerator 2 to 4 hours. Turn chicken every 30 minutes. Remove chicken from marinade and roll in crumbs. Brown in butter. Place chicken in a 9 x 13-inch baking dish. Cover with cheese slices and mushrooms. Heat oven to 350°. Bake for 20 to 25 minutes. Sprinkle with wine twice during baking. Serve with wild rice. Serves 8 people.
Wash and chop mushrooms; add with onion and cook in stock about 20 minutes. Then rub through a sieve. Reheat and add thickening; then milk and cream which have been heated in a double boiler. Serve very hot with a little whipped cream.
In a large bowl, mix together flour, brown sugar, sugar, baking powder, salt, nutmeg, cinnamon and oatmeal; set aside. In a small bowl, mix together milk, butter and eggs. Add wet mixture to dry mixture and blend. Stir in carrots. Bake in muffin cups or greased pan for 12 to 15 minutes at 350°. You may sprinkle with brown sugar before baking. Makes 12 muffins.
In a large cast-iron skillet, fry bacon until crispy. Remove bacon and crumble. In bacon drippings, brown potatoes, onion and peppers. Drain excess drippings. Pour eggs on top; add crumbled bacon. Cover and cook over medium-low fire. After eggs begin to firm, add grated cheese. Cook until eggs are done. Top with sour cream. Salt and pepper to taste. Be creative! Add what you like best. But, remember, cook slow so you don't scorch the eggs.
Boil 3 cups sugar and 6 cups water until sugar is dissolved. Cool. Add juices and freeze. Scoop into glasses and mix with 7-Up.
Mix cottage cheese and dry jello until well blended. Add drained fruit. Stir in Cool Whip. Chill. Does not keep well overnight.
Mix first 7 ingredients together. Add vanilla and vinegar last. Bake in greased and floured 9 x 9-inch square pan. Bake in a 350° oven for 30 to 35 minutes.
Place each chicken breast on a sheet of wax paper. Flatten chicken to 1/4-inch thickness, using a mallet or rolling pin. Combine shrimp, butter, onion and 3/4 teaspoon salt; spoon 1/4 cup mixture in center of each chicken breast. Roll up lengthwise, and secure with a wooden pick. Cover and refrigerate 15 minutes. Combine 1 cup flour, baking powder, salt and water. Dredge each chicken roll in flour, and coat with batter. Fry in 1 inch hot oil (375°) in a large skillet about 15 minutes or until golden brown. Drain thoroughly on paper towels. Serve immediately. Yields 6 servings.
Mix all ingredients together in blender and blend well. Pour into a large bowl, cover and chill. Yields 4 to 6 servings.
Mash beans with reserved cooking liquid until no large bean pieces remain. Stir in vinegar, chili powder, cumin, onion, parsley and salsa. Mix well.
Drain tuna. Cook noodles and drain. Add tuna, noodles, onions and celery. Blend next 5 ingredients. Spoon half of the mixture into a 2 1/2-quart casserole dish. Top with zucchini. Repeat 1 layer at a time. Top last layer of zucchini with cheese. Bake about 30 minutes at 325°. After removing from oven, add diced tomatoes.
Preheat oven to 375° to 400°. Mix all ingredients well. Pour into pan. Bake 25 to 30 minutes. Diced hot pepper can be added if desired.
Take sausage, remove from casing and fry. Mix with fried peppers. On floured surface, roll out pizza dough no thicker than 1/4-inch. Spread cooled mixture of sausage and peppers all over dough. Sprinkle with grated Parmesan cheese, parsley, garlic powder, pepper and Mozzarella cheese all over. Roll down from top edge. Place on ungreased baking pan. Brush with beaten egg yolk for shine. Bake at 350° until brown.
Mix all ingredients in large bowl. Drop by teaspoon on cookie sheet. Bake at 350° for 15 minutes.
Mix in medium size saucepan the flour into melted butter; cook 5 minutes until dark brown, stirring constantly. Add paprika, salt and pepper; cook for 3 minutes. Add finely chopped green pepper, onion and garlic. Cook slowly for 5 minutes. Add lemon juice and Worcestershire to oysters which have been picked over and heated in their own liquor. Pour mixture into baking dish. Sprinkle fine cracker crumbs over top. Bake 30 minutes in 375° to 400° oven.
Combine sugar and flour. Coat beef with flour mixture and brown in hot shortening. Add seasonings, tomatoes and broth to	meat. Cover and simmer for 1 1/2 to 2 hours. Stir in vegetables, except peas, cover and cook 30 minutes. Add peas and cool for 15 minutes. Serves 6 to 8.
Mix zucchini with onion and salt. Let stand overnight; drain and rinse 3 times. Then add vinegar, sugar, mustard, celery seed, black pepper, turmeric, cornstarch and nutmeg. Cook slow until clear or about 45 minutes.
Mix with salt and pepper mixture to taste and maybe onion and garlic powder added to a somewhat lumpy mixture. Serves two.
Combine all ingredients and simmer 5 minutes. Spoon small amount slowly over ham during last 45 minutes of baking. Enough for large ham. Spoon glaze on frequently to build up a high gloss.
Beat eggs. Add remaining ingredients, except cheese., Stir well. Pour into baking dish (2-quart) and cover with grated cheese. Bake at 350° for 45 minutes.
Move lower rack in oven up 1 notch. Beat eggs, sugar and shortening	until fluffy.	Add milk and dry ingredients alternately. Drop	by teaspoonfuls on cookie sheets and bake in 450° about 8 minutes or until slightly brown on top.
Combine all ingredients in a deep, heavy pan (at least 10 inches deep). Heat and stir only until sugar dissolves. Wipe down sides with a damp cloth and let boil without stirring for 15 to 20 minutes, until it cracks on side of glass of cold water or candy thermometer is 250 degrees.
Cook broccoli and drain. Fix rice according to package. Mix broccoli and rice. Add Cheez Whiz, soup and mushrooms. Mix well. Top with crushed Ritz crackers and bake for 30 minutes at 350°.
Using an electric mixer, mix all ingredients until blended. Place in 1-quart casserole dish. Cover; bake in a 350° oven for 30 minutes. Serve with taco chips.
Saute onions and potatoes in bacon grease or fat back until done. Then add the rest of the ingredients and let come to a boil, stirring so it won't stick to pot. Then turn down and let simmer for 1 1/2 to 2 hours.
Unwrap caramels. Put caramels on microwave plate and put in microwave about 2 minutes to soften. Put 1 caramel between 2 Ritz crackers. Melt chocolate. Cover entire cracker (with caramel) with the chocolate to make a candy bar. Place in a cool place for chocolate to get firm.
Heat until melted, then let it get cold. Then beat a tall can of ice cold Milnot until whipped. Add the marshmallow mix and beat well. Add 1 cup chopped pecans. Pour in graham cracker crust and chill. Makes 2 pies.
Put Jell-O and pudding mixtures in large saucepan. Add 3 cups cold water. Bring to a boil, stirring constantly. Cook until it thickens. Let cool, then stir in Cool Whip and mandarin oranges. Refrigerate.
You can put all of this in one bowl at the same time; mix on high speed very well. Bake at 325° for 1 hour.
Wash potatoes and rub with oil. Bake at 400° for 1 hour or until done. Cook ground beef, onion and garlic in a large skillet until beef is browned, stirring to crumble. Drain well. Add next 5 ingredients; reduce heat and simmer 30 minutes or until thickened.
In a 1-quart saucepan over high heat, heat water and butter to boiling. In large bowl, pour hot water over stuffing mix. Toss to mix well. Pat 1/2 of the stuffing mix into the bottom of a 12 x 8-inch baking dish. In a second bowl, stir together soup, mayo, milk, chicken, celery, broccoli and seasoning until well mixed. Spoon evenly over stuffing mix; top with remaining stuffing. Bake at 400° for 30 minutes or until heated through. Sprinkle with cheese. Bake 5 minutes more or until cheese is melted. Makes 6 servings.
Combine crushed pretzels, margarine and 3 tablespoons sugar; mix well. Press into a 13 x 9 x 2-inch baking dish. Bake in preheated 400° oven for 8 minutes. Remove from oven and let cool completely.
Rinse kraut well with cold water; drain. Cut onion, pepper and celery fine. Mix oil, vinegar, sugar and water with ingredients. Will keep several weeks in refrigerator.
Mix all ingredients together. Bake at 350° for 45 minutes in a 9 x 13-inch dish.
Cream the butter and	sugar.	Beat in the egg yolks. Sift, then add the flour, cinnamon, nutmeg and allspice.	Add the remaining ingredients. Fill the pie shell. Bake at 300° for 40 minutes, or until set. When cool, top with meringue. Bake meringue according to directions.
Combine brown sugar, butter or margarine, salt and corn syrup in a small saucepan. Cook over low heat until mixture comes to boiling. Bubble 1 minute. Remove from heat. Cool. Spoon mixture into each of 12 large muffin pan cups. Separate rolls. Place 1 roll in each muffin cup. Bake in a hot oven at 400° for 15 minutes or until golden. Let cool 5 minutes in cups. Turn out onto wire rack and cool.
Put layers in this order in 9 x 13-inch pan: lettuce, peas, radishes, green onions and cucumbers. Mix Miracle Whip and sour cream. Seal in lettuce and vegetables with Miracle Whip mixture. Top with cheese and bacon.
Layer all ingredients in order listed. Use a 9 x 11-inch pan. Bake at 350° for approximately 20 minutes or until cheese is fully melted. Dip with nacho chips.
Soften margarine; add cheese and mix well. Add other ingredients and mix. Roll in marble size balls and place on lightly greased cookie sheet. Flatten balls with palm of hand. Bake at 325° for 12 to 15 minutes. Makes 6 to 8 dozen.
Combine oil, cocoa and sugar in mixing bowl; beat on low speed until well mixed. Add eggs; beat on medium speed until well blended. Add salt, buttermilk, flour and vanilla. Add to mixture on low speed until combined, then beat on high speed for 2 minutes. Add soda to hot water; dissolve well. Add gradually to cake batter; mix just until combined. (Batter will be very thin before baking.) Bake in greased and floured 13 x 9 x 2-inch baking pan (or two layer pans) at 375° for 40 minutes. Test with toothpick in center of cake for doneness. Frost with Chocolate Fudge Frosting, if desired.
Microwave first 4 ingredients for 10 minutes on High. Add the remaining items and cook for 10 to 15 minutes in microwave.
Cook spaghetti until tender. Add salt and pepper. Rinse and drain. Cook sugar, egg and vinegar. Bring to a boil. Pour liquid over spaghetti while hot. Add chopped and sliced vegetables. Chill.
Cook sugar, vanilla and milk until it boils and becomes thick. Add peanut butter and marshmallow cream. Stir until well mixed. Pour into a buttered 9 x 9-inch baking dish. Cool before cutting.
Pour frozen potatoes into 9 x 13-inch pan. Melt 1 stick margarine and mix into potatoes. Mix sour cream and soup together in a bowl, then mix into potatoes. Mix corn flakes and 1/2 stick melted margarine together and spread over potatoes. Cover with foil. Bake 1 hour at 350°.
Preheat oven to 450°. Bring 4 cups of water to a boil in a large saucepan over high heat. Add chicken. Cover. Remove from heat and let stand 15 minutes or until chicken is no longer pink in center. Drain and cut into small cubes. If recommended cooking time for crust is longer than 5 to 7 minutes, prebake crust until this amount of time remains. Combine barbecue sauce, onion and lemon juice in small bowl. Spread over crust, leaving 1/2 inch border. Top with chicken. Sprinkle cheese evenly over top. Bake 5 to 7 minutes or until cheese begins to brown. Cut pizza into 8 wedges and top with cilantro.
A good many husbands are spoiled by mismanagement so are not tender! Some women keep them in hot water, some freeze them, keep them stewing or keep them in a pickle. Husbands are really quite delicious when properly treated. Since selection is important, do not be guided by silvery appearance...You are not buying a mackerel! And do not look for the golden tint as you would in a salmon. Tastes differ, so do not allow others to select for you and do not look for a husband in the marketplaces. Add sugar, but no vinegar and he will keep as long as you want.
Cook sugar, water and cornstarch until thick. Add strawberry jello. Cool this mixture slightly.
Mix cornstarch, sugar and water in pan. Stirring, cook until mixture thickens like pudding. Remove from heat and add vanilla. Pour into desert dishes. Cover and place in fridge until set.
Have fish boned and cleaned for stuffing. Wash and salt it 1/2 hour before stuffing it. Wash it again. Pat it dry. Place in baking pan.
Wash apples. Leaving skins on, either grate them or finely chop them (1 cup chunky applesauce may be substituted for grated apples). Mix all ingredients except oil. Mix until smooth.
Mix margarine, salt, cheese, egg, milk and onion. Blend with rice. Add broccoli. Pour into buttered baking dish. Bake 1 hour at 350°.
Mix cake and 1/2 can of milk. Pour 1/2 of the cake mixture in a greased 9 x 13-inch cake pan. Bake 5 minutes at 350°.
Melt the chocolate in a double boiler. Add the salt, milk and sugar; scald thoroughly. Beat to blend the mixture. Separate the eggs and pour a little of this mixture over the beaten egg yolks. Return all to the double boiler and cook until slightly thickened. Chill. Add flavorings. Fold in the egg whites, beaten stiff, then the whipped cream. Freeze.
Mix sugar, cocoa and dark syrup; add enough milk to mix good. Cook until it forms a soft ball. Then add butter, vanilla and peanut butter.
Cut squash into small pieces. Blend together squash, sour cream and cream of chicken soup. Mix stuffing with margarine and spread half of crumbs in 9 x 13-inch pan/casserole dish. Spread squash mixture over this and top with remaining buttered crumbs. Bake uncovered at 350° for approximately 30 minutes. Casserole can be topped with shredded cheese, if desired.
Cut spareribs between every third rib about halfway through the strip. Salt and pepper them. Place ribs in a shallow roasting pan and bake at 350° for 1 1/4 hours. Pour off all excess fat after baking.
Brown meat; add tomato paste and onion. Mix. Add beans; do not drain. Mix well. Add chili powder to taste. Simmer for 1 hour or longer. To serve, add grated cheese and salsa, if desired. Delicious with garlic bread, corn muffins or tortilla chips.
Soften cream cheese and spread on bottom of a 9 x 13-inch pan. Chop onion and jalapeno pepper. Cover cream cheese mixture. Add layer of chili followed by a layer of salsa. Bake at 350° for 20 minutes or until bubbly. Sprinkle cheese on top.
Melt oleo; let cool to warm. Add eggs. Mix and add flour, cocoa and sugar. Add coconut and pecans. Bake 25 minutes at 350° in a greased 15 1/2 x 10 1/2-inch pan. While cake is hot, spread jar of marshmallow cream on top. Let cool before icing.
Melt sugar in vinegar on low heat. Mix in other ingredients. Add vinegar mixture. Refrigerate.
Mix flour, egg, baking powder, salt and water to make stiff dough. Set aside to rest. Cover. Peel and dice potatoes and onion; dice celery. Put in large enough kettle and add enough water so you can add the kneophla. When boiling real good cut kneophla with scissors, making them as big as a large lima bean. Boil about 15 to 20 minutes. Add milk or half and half, salt and seasoning to desired taste.
Slice tomatoes 1/2-inch thick. Dip first in egg; then in cornmeal, salt and pepper mixture. Fry in hot oil until browned on both sides.
Add sugar to beaten egg yolks. Mix other dry ingredients; mix alternately with milk into egg and sugar mixture, then add melted butter. Beat egg whites until stiff (not dry); fold in. Bake in well-greased oblong or square pan or muffin tins. For the loaf, allow 40 minutes in moderate oven (350°).
Put corn flakes in large container. Put in saucepan peanut butter, white syrup and sugar. Bring to a boil, stirring constantly. Pour over corn flakes. Mix good until corn flakes are coated. Roll in balls (dampen hands). Place on wax paper.
Saute onions and garlic in oil until tender. Mix together cornstarch, Mrs. Dash, pepper and broth. Stir into onion mixture. Bring to boil, stirring constantly, until thickened. Add vegetables and chicken. Cover and simmer 5 minutes, until hot. Spoon over cooked pasta. Sprinkle with cheese. Makes 4 servings.
Cut the slices of bread into 1/2-inch cubes. Heat the butter in a frypan and fry the bread cubes until golden brown. Put them in a baking dish.
Put cookie dough in pizza pan, roll and bake according to package. Beat Cool Whip, cream cheese and powdered sugar together. Spread on cooled cookie crust and top with fresh fruit of your choice.
Crumble up the cake. Add yogurt (need to be melting), Cool Whip and strawberries, stirring well. Put in baking dish for slicing or in bowl and freeze.
Mix flour, Crisco and salt together until the consistency of coarse meal. Mix egg, cold water and vinegar together and add to flour mixture. Shape into 3 balls. Roll out on a lightly floured board (or flat surface). Use for favorite fillings and bake accordingly. For fruit filled crust with top, bake at 425° for 10 minutes and reduce heat to 350° for 30 minutes or until golden brown. Milk can be brushed on top of the crust the last 10 minutes of baking to give pies a glazed look.
Combine raisins, 1/2 cup brown sugar, flour, salt and 1/3 cup water. Cook, stirring until thick. Remove from heat and stir in lemon juice. Cool. Sift flour, salt, 1 1/2 cups brown sugar and soda. Cut in shortening. Stir in oats, water and lemon rind. Blend. Form balls, 1 tablespoon each. Put on greased baking sheet. Dent center with thumb. Fill with raisin mixture. Bake at 375° for 10 minutes. Let stand 5 minutes. Cool on wire rack. Makes 3 1/2 dozen.
Mix the first 5 ingredients together. Mix sugar and vinegar and bring to a boil for 1 or 2 minutes. Pour over sauerkraut mixture. Make a few hours ahead of time. Even better if made the night before.
Mix first 3 ingredients well. Add boiling water. Mix well. Add enough powdered sugar for right consistency to spread.
Cut up margarine in bottom of casserole pan. Add rest of ingredients and bake, uncovered, at 350° for 1 hour.
In small bowl, combine butter, chives, garlic and 1/4 teaspoon each salt and pepper; mix until blended. Spoon onto plastic wrap; shape into 2-inch squares. Freeze 30 minutes.
Beat the eggs. Add sugar, cornstarch and nutmeg. Mix well. Add milk. Pour into unbaked crust and bake at least 400° for 25 to 30 minutes.
Mix together water with soda and mayonnaise. Add remaining ingredients. Mix well; pour into 13 x 9-inch pan. Bake at 350°.
Heat part of the water and dissolve the sugar in it. Add to remaining ingredients, except ginger ale. Mix well and freeze in plastic milk jug. Thaw about 4 hours.	Put into punch bowl and break	up mixture (it becomes slush). Add ginger ale when serving. May add food coloring to make your desired color.