HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cornstarch in small bowl; slowly whisk in chicken stock. Whisk in sherry, soy sauce, ginger and red pepper flakes. Place 1 1/2 teaspoons oil in a wok or nonstick skillet over high heat. When oil is hot, add garlic, scallions and snow peas and stir-fry for 2 minutes until the peas are tender-crisp. Remove from wok. Add remaining 1 1/2 teaspoons oil along with scallops and stir-fry for 1 minute. Stir in chicken stock mixture and cook until slightly thickened, about 1 minute. Add scallion-snow pea mixture along with walnuts. Cook and toss about 1 minute longer, taking care not to overcook the scallops. Serves 4.
Beat eggs. Add margarine, sugar and pineapple. Break bread into 1-inch squares; add to mixture. Bake at 350° for 30 minutes, uncovered. Dresses up all your meats and poultry!
Combine oil and sugar, mixing thoroughly. Mix dry ingredients together. Put half of the mixed dry ingredients into sugar-oil mixture. Blend well. Slowly add remainder of flour mixture, alternating with an egg each time you put part of flour in. Stir in carrots and nuts. Blend well. Pour into greased pan, either Bundt or tube pan. Bake 1 hour and 10 minutes at 325°. Top with Cream Cheese Icing. Enjoy.
Combine cocoa, sugar and salt in saucepan. Blend in hot water. Bring to a boil over medium heat, stirring constantly. Boil and stir 2 minutes. Add milk. Stir and heat. Do not boil. Remove from heat; add vanilla. Beat with beater until foamy.
Blend pudding with syrup; add milk and egg. Blend well. Add pecans. Pour in shell. Bake at 375° for 45 to 50 minutes. Cool at least 3 hours before cutting.
Beat together cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. Cut bread into 10 to 12 (1 1/2-inch) slices; cut a pocket in top of each. Fill each with 1 1/2 tablespoons cheese mixture. Beat together eggs, whipping cream, remaining 1/2 teaspoon vanilla and nutmeg. Using tongs, dip the filled bread slices in egg mixture, being careful not to squeeze out the filling. Cook on a lightly greased griddle until both sides are golden brown. To keep cooked slices hot for serving, place them on a baking sheet in a warm oven.
Mix ingredients as listed. Pour into a medium greased casserole. Bake 1 hour at 350°. Similar to spoon bread.
Saute onions in oil until tender. Add beef and brown. Add remaining ingredients, except cheese and lasagna. Bring to boil, cover and simmer. Cook and drain lasagna; rinse with cold water. Pour a little sauce, lasagna and Ricotta and top with more sauce. Repeat layers two times. Place Mozzarella on top. Bake at 350° for 30 minutes.
Slice potatoes and onions. Layer in a casserole dish. In a pan, melt butter and add flour and mayonnaise. Salt and pepper. Add broth and cook until fairly thick. Pour over potatoes and onion. Sprinkle with paprika and bake about 1 hour at 350°.
Melt butter; mix with remaining ingredients. Pour filling into unbaked pie shell; bake for 1 hour at 350°, or until firmly set and brown.
Cook meat and onion in large skillet until onion is tender. Drain fat. Add remaining ingredients. Heat thoroughly and serve. Serves 4.
Add Bisquick to beaten eggs; stir. Add remaining ingredients. Gently fold in zucchini. Grease a 9 x 13 x 2-inch pan; spread evenly. Bake at 350° for 25 minutes (preheat oven). Cut into squares.
The night or morning before serving, wash and steam or boil the potatoes in their skins. As they steam or boil, combine vinegar, oil, salt, pepper and grated onion for the marinade. When potatoes are tender, peel them while they are still hot and dice into the marinade. Add celery and green pepper; toss lightly so they do not break or become mushy. Refrigerate. Add mayonnaise a half hour before serving. Serves 6.
Boil the water and cinnamon together for 10 minutes. Add orange juice, lemon juice and sugar. Simmer all ingredients until sugar is dissolved. Serve hot. Makes a large recipe.
Brown meat; chop fine. Drain. Add sauce, onion and brown sugar. Place biscuits in ungreased muffin cups, pressing dough up on sides. Spoon mixture into cups. Sprinkle with cheese. Bake at temperature on biscuit tube until brown.
Heat oil, garlic and salt in a frying pan. Add shrimp. Cook for 5 minutes, until thoroughly heated. Sprinkle parsley over shrimp. Serves 6.
Chop all the vegetables. Put into soup pot and cover with water. Boil 10 minutes. Makes 6 quarts.
Mix well all ingredients excluding the beaten egg whites and walnuts. Fold in the egg whites and nuts. Pour into greased and floured 9 X 13 pan. Bake at 350° for 50-55 minutes or until cake tests done. Frost with your favorite icing.
Melt butter or margarine; blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth. Remove from heat; stir in milk. Heat just to boiling, stirring and cook 1 minute. Blend in mayonnaise and lemon juice. Add tuna and spinach. Mix well. Add cooked noodles. Spread in ungreased baking dish. Bake at 350° for 25 to 30 minutes. Makes 6 servings.
Prepare 5 quarts of popcorn. In a 3-quart saucepan, mix syrup, margarine, water, powdered sugar and marshmallows. Stir over low heat until mixture just comes to a boil. Pour over popcorn. Stir to coat. With buttered hands, make into balls.
Combine all ingredients in a large mixer bowl. Beat until well mixed. Store in covered container in refrigerator.
Beat egg well and then add the other ingredients. Beat well together and then cook in double boiler over medium heat until clear.
Sift together flour and baking powder. Add sugar and rub in butter lightly. Beat egg and add 3/4 of it to dry ingredients. Add milk to make a fairly soft dough. Roll out and cut into triangles. Place on greased baking sheet. Brush over with remaining egg. Bake at 450° for 15 minutes.
Brown meat in oil. Add hot water, lemon juice, garlic, bay leaves and seasonings. Cover and simmer 2 hours or until tender, stirring occasionally. Remove bay leaves. Combine flour and water. Add to stew, mixing well. Stir in vegetables and liquid; continue cooking, uncovered, until liquid thickens and vegetables are heated, about 5 to 10 minutes.
Heat oven to 325° if using glass pan; 350° if using metal. Dump in pan pie filling, pineapple, cake mix, pecans and coconut. Bake 1 hour. Remember, no mixing.
Cut raw bacon in 1/2-inch pieces. Fry until crisp. Saute onion with bacon pieces; drain fat. Add green beans, mushroom soup and cheese. Cook over medium heat until cheese melts. Place in a casserole dish. Bake in a 350° oven for about 20 to 25 minutes.
In a mixing bowl, combine flour, melted butter, sour cream and Cheddar cheese. Drop by rounded tablespoon 2-inches apart onto a lightly greased baking sheet. Bake in 350° oven for 20 to 25 minutes, until golden brown. Let cool a few minutes before removing.
Combine bread crumbs, chopped onion, salt and 1/2 cup water in bowl; mix well. Let stand for 5 minutes. Stir in turkey. Shape into 6 patties. Brown patties in skillet on both sides. Top with sliced onion. Combine brown sugar, flour, vinegar, 2 tablespoons water and mustard in small bowl; mix well. Spoon over patties. Simmer, covered, for 35 minutes. Yields 6 patties.
Combine first four ingredients in a large bowl. Add next 4 ingredients, blending well. Stir together orange juice and corn syrup; add to crumb mixture. Blend until moistened. Press firmly into an 8 1/4 x 4 1/4 x 2 1/4-inch loaf pan, lined with aluminum foil; cover tightly. Store at least 2 days in refrigerator before serving. Makes one 8-inch loaf. Cake will keep several weeks in refrigerator.
Heat lobster in 6 tablespoons butter. In another pan, stir flour into 2 tablespoons butter gradually. Add 2 cups cream; heat. Stir until smooth. Add beaten egg yolks; stir until thick. Add lobster and season with salt and pepper.
Saute meat in butter. Add onion, drained mushrooms, catsup, sour cream, salt and pepper. Simmer 25 minutes. Serve with rice.
Mix together cabbage, onion, sweet pepper and olives. In saucepan mix vinegar, mustard, sugar, salt, oil, celery seed and black pepper and bring to a boil. Pour over cabbage mixture and let cool for awhile.
Mix together pretzels, 1/2 cup sugar and butter or oleo. Bake at 350° for 5 to 7 minutes. Let stand until cool.
In a large skillet, brown the chicken in butter and olive oil. Place onion around chicken. Sprinkle with salt and pepper. Cover and cook slowly for about 15 minutes. While chicken is cooking, wash and cut zucchini in 1/2-inch thick slices. Wash peppers. Remove stems and seeds. Rinse in cold water and slice lengthwise in 1-inch wide strips.
Cook water, sugar and vinegar until it forms a hard ball in a cup of cold water (about 20 minutes). Remove from heat; add butter and nuts. Beat until it begins to harden. Drop by teaspoon on wax paper.
Heat oven to 400°. Sift flour, baking powder, sugar and salt. Cut in butter until coarse crumbs. Stir in milk and egg. Place on floured surface. Knead 2 times and roll 1/2-inch thick. Cut with 2-inch cutter. Bake 12 to 15 minutes on ungreased cookie sheet.
Mix sugar, eggs, sour cream, flour and butter. Add lemon extract and stir. Pour into pie shell. Bake at 350° for 45 minutes; turn oven off and leave pie in oven for 15 minutes more.
In a large pan, brown beef. Drain. Cut potatoes into cubes and add to meat. Add seasoning. Cover and let steam until potatoes are tender. Stir occasionally.
Mix sugar and cinnamon together. Cut each biscuit into fourths. Put sugar mixture in large bowl with cover; toss several biscuits at once. Place in well-buttered tube or Bundt pan; layer. Pour melted butter over top and sprinkle remaining cinnamon/sugar mix over top. Bake at 350° for30 to 35 minutes. Invert onto plate. Pull apart to eat. Can add nuts or raisins. Let set 5 minutes to cool.
Cook long grain and wild rice according to directions on box. Add all other ingredients, except paprika and grated Parmesan cheese; mix thoroughly. Pour into greased 9 x 14-inch glass baking dish. Sprinkle with cheese and paprika. Bake at 350° until bubbly, about 30 or 40 minutes. Serves 12 and freezes well.
Boil potatoes until tender. Peel and put through a sieve or mash well. Add unbeaten eggs and milk, beat well. Add melted butter. Pour in unbaked pie shell. Bake 30 minutes in a moderate oven (350°). Serve hot or cold with whipped cream.
Mix and put in 2 small crusts or one large crust. Bake at 325° for 1 hour.
Cream butter and sugar. Add egg yolks (beaten), then chocolate, egg whites (beaten), vanilla and walnuts. Put part of wafers in bottom of pan, then chocolate mixture, then rest of wafers. Press down in mixture. Put in refrigerator for 1 hour or so. Serve with whipped cream.
Combine all ingredients in a deep saucepan. Bring to a boil. Cook. Stir constantly until it forms a soft ball when dropped into a glass of cold water. Remove from heat. Add vanilla flavor and beat until creamy, then add nuts.
Crush graham crackers. Pour into mixing bowl. Add cream, chocolate and butterscotch morsels and walnuts (if desired). Bake at 350° for 30 to 35 minutes.
Unroll crescent roll dough and shape into 8 triangles with equal sides. Combine cream cheese, egg yolk, sugar and almond extract; blend well. Place 1 tablespoon cream cheese mixture in center of each triangle. Top with kiwi fruit slice. Pull points of triangle to center and pinch to seal. Bake on greased baking sheet at 375° for 12 to 15 minutes or until golden brown. Cook on rack. Heat jam. Top each Danish with another kiwi fruit slice; brush with jam. Yield: 8 servings.
Mix in order given. Bake in greased loaf pan for 40 minutes at 350°.
Soften shortening over low heat. Remove from heat and add sugar, molasses and eggs. Mix well with a wooden spoon (not mixer). Sift together dry ingredients and add to first mixture. Mix well with hands. Chill.
I usually make all four loaves in package. These freeze well, then slice and heat in microwave.
Mix first 3 ingredients together. Reserve 1 cup for top. Pat in a 9 x 13-inch pan (no bake). Beat cream cheese, powdered sugar and Cool Whip until smooth and spread on crust. Cook Danish dessert and water until thick. When cool, mix in raspberries. Put Cool Whip on top and reserved crumbs over.
Beat all ingredients well except muffins. Cut muffins in halves, then into quarters. Spread crab mixture on top of muffins. Freeze for at least 30 minutes. Broil until puffy and golden brown. Can be frozen several weeks.
Brown sausage, pepper and onion. Drain. In separate kettle, bring water to boil; add rice and cook uncovered 10 minutes. Add soup mix and cheese. Add sausage to rice. Put all into casserole dish and cook in oven at 350° until bubbly.
Fold in dry ingredients thoroughly. Grease and flour or line with greased waxed paper 2 loaf pans, 7 1/2 x 3 1/2 x 2-inches or 1 large 9 x 5 x 3-inch loaf pan. Spoon in batter. Bake in preheated 350° oven for 1 to 1 1/2 hours or until pick inserted in center comes our dry.	Wrap well to store. Bread stays moist for several days. Bread freezes well.
Cook the spaghetti until tender. Rinse in cool water and drain well. Put into a large serving bowl. Add onion, cucumbers and tomatoes. Sprinkle with Salad Supreme. Pour dressing on all. Mix well. Cool a few hours before serving. Best when served 12 to 24 hours after made. Will keep in refrigerator up to 3 days.
Egg should be at room temperature. Combine sugar and yeast in tepid water. Let stand 5 to 10 minutes until yeast begins to foam. Thoroughly mix milk, butter, sugar, egg and salt in large bowl. Stir in the yeast mixture and 3 1/2 cups of flour, adding a bit more, if necessary, to make a soft pliable dough.
Mix sugar, cocoa, flour and salt. Add 1/2 cup milk and 1 egg yolk. Beat well. Add other egg yolks and beat thoroughly, then add rest of milk. Cook until thick. Be sure to stir constantly. Cool and put in baked pie shell. Make meringue out of 3 egg whites. Beat until fluffy, then add 6 tablespoons sugar.
Cook vegetables in a large pot about 20 minutes; drain well. Place in a 7 x 11-inch baking dish.
First Layer: Crush the Oreo cookies. Mix in 1/2 cup butter. Spread in pan and freeze.
Combine cream cheese and Cheddar cheese, mixing well until blended. Add remaining ingredients, except pecans; mix well. Chill mixture and shape into balls. Roll into pecans. Serve with Melba toast or crackers.
Mix sour cream, soup, chilies and meat in bowl. If too thick, dilute with drops of milk.
In a large bowl, combine bread, milk and eggs. Mix well. Add meat, salt, pepper and garlic salt. Mix with hand. Shape into 34 compact golf ball sizes. Roll in flour and set aside. In a large skillet, over medium heat, brown meat balls in 1/2 cup of oil until golden brown, remove to a paper towel. Pour out oil from skillet, return meat balls with cold water, tomato sauce, vinegar, sugar 1 tsp. salt, and sweet gherkin. Set aside 6 pineapple chunks, then add rest to the meat ball mixture. Simmer on low heat. In a medium saucepan, saute in 1 tbsp oil, green peppers, carrots sliced. Add salt, cook 3-5 minutes. Then add to meat balls. Spoon into a large serving bowl. Top with reserved pineapple chunks. Makes 4-6 Servings over noodles.
Thaw potatoes before mixing. Mix first eight ingredients and put in a 9 x 13 inch buttered casserole. Put 1/4 cup margarine and crushed corn flakes over top. Bake 45 minutes to 1 hour at 350 degrees.
Heat soup in medium saucepan over low heat. Dissolve gelatin in cold water. Add to soup, stirring well. Add the next 5 ingredients; mix well. Spoon into oiled 4-cup mold. Chill until firm overnight. Unmold and garnish with parsley. Serve with assorted crackers. Yields 4 cups.
Preheat oven to 350°. Combine cake mix, pie filling, nuts and eggs. Mix until blended and creamy. Pour batter into greased and floured 13 x 9 x 2-inch pan. Bake for 30 to 35 minutes or until done. Frost with chocolate icing or serve with ice cream.
Place crushed pretzels on a cookie sheet. Bring to a boil the butter and 1/3 cup sugar. Spread over pretzels. Bake at 350° for 5 minutes. Watch closely. Cool; break up.
Cook beans with salt pork until tender. Drain beans; reserve water. Puree 1/2 the beans in blender, adding reserved water as needed. Saute onion and garlic in olive oil. Add tomatoes and cook 10 minutes. Add reserved beans and pureed and broth; simmer 20 minutes. Add reserved water if need soupier. Place a slice of cheese in bowl. Pour soup and top with sour cream.
Simply put a can of fruit cocktail in your freezer, and leave it there overnight (or until needed). When you're ready for dessert, just take out the can and run warm water over the outside. Open both ends of the can. The frozen fruit slides out easily and can be sliced into 5 sections (each about 3/4-inch thick). Top with Cool Whip and enjoy! It's quick, cold, lo-cal, and kids love it!
In a large skillet, add hamburger, bell pepper, onion, Italian seasoning, oregano, garlic salt, salt and pepper. Cook until hamburger is brown. Drain grease, then add mushrooms and Ragu sauce. Let simmer for a couple of hours. Eat spaghetti sauce over spaghetti noodles, or mix them together and place in a pan. Sprinkle with grated cheese and place in oven until cheese has melted.
With stem end down, cut each tomato into six wedges, cutting to but not through base of tomato. Spread wedges apart slightly. Chill.
Mix flour, salt, sugar and baking powder. Add butter to mixture. Add eggs, vanilla and milk. Mix well. Mold tea cakes with hands, about the size of a walnut. Pat thin. Bake in lightly greased baking pan for 15 minutes or until golden brown. (Do not overcook.) This recipe is over 100 years old and does not give oven temperature. I usually set mine at 400°.
Mix butter and pecans separately to spread on top of the dip. Mix other ingredients together. Spread in an 8 x 10-inch pie plate. Sprinkle pecan mixture on top. Bake 20 minutes at 350°. Serve hot with crackers.
Cook bacon until crispy and set aside. In the hot bacon drippings add the frozen beans, stirring to coat. Cover and cook on medium heat for 5 minutes. Add the onion and season with salt and pepper. Cover and continue to cook until beans are tender and have turned a dark green. Crumble bacon on top and serve.
Cut steak into six serving size pieces. Combine flour and salt. Dredge meat in mixture and pound both sides. Brown meat in cooking fat in large frypan. Pour off drippings. Add water. Cover tightly and cook slowly one hour (add more water if necessary). Combine sherry, brown sugar and Worcestershire sauce. Stir into cooking liquid and cook, covered, 25 minutes more or until meat is tender. Add mushrooms and green onions. Cook 5 minutes more. Serves 6.
Preheat oven to 350°. Put oleo in casserole and melt oleo. Put remaining ingredients in buttered casserole.
Brown meat and onion; drain well. Place rolls in baking pan with points facing out. Mix meat and barbecue sauce. Spread over bottom half of roll; sprinkle with grated cheese. Fold over points of dough. Seal seam together. Bake for 20 to 25 minutes at 375°. Let stand 5 minutes before slicing.
Chill ingredients, then combine, except the ginger ale. Stir until sugar is dissolved. Just before serving, stir in ginger ale. Serve over crushed ice. Makes 8 to 10 servings.
Wash and drain 16 bean and peas mix. Add 3 quarts water with ham hocks and thyme. Simmer, covered, 2 1/2 to 3 hours. Add next 4 ingredients and salt and pepper. Simmer, covered, 1 1/2 hours until creamy. Add sausage and chicken; simmer 30 to 40 more minutes. Add the optional ingredients, if desired. Best made the day before!
In Dutch oven, heat oil and brown chicken real well. Put vegetables in pot and cook until clear. Put about 1/2 cup flour in and cook until brown. Put enough water in the pot until desired consistency is reached (about 4 cups). Put enough Kitchen Bouquet until rich brown color is achieved. Add bay leaf, thyme and salt and pepper to taste. Put chicken back in pot and cook until tender, about 1 hour.
Preheat oven to 350 degrees. Grease a 13 x 9 x 2-inch baking pan; line marshmallows evenly in the bottom of the pan and set aside. Prepare cake mix according to package directions with the 1 teaspoon of almond extract. Pour batter over marshmallows. Spoon cherry pie filling evenly over cake batter. Bake for 40 to 45 minutes. The marshmallows will rise to the top of the cake forming a glazed topping. Cool completely before serving.
Using a blender, combine instant coffee, sugar, powdered milk and cinnamon. For a great cup of coffee, place 2 rounded teaspoonfuls of this mix in a cup of boiling water. Store unused mix in an airtight container.
In a large kettle combine potatoes, vegetables, onion, celery and water. Bring to a boil, reduce heat and cover. Let simmer for 20 minutes. In a saucepan; melt butter, stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture. Stir in cooked halibut.
For each person, take 2 slices of bread. Spread margarine on one side of each slice. On side without margarine, spread pizza sauce on it; top with pepperoni, then Mozzarella cheese. Top with other slice of bread with buttered side on the outside. Bake at 350° for 10 minutes. Turn oven to ??? and bake 10 more minutes.
Mix all ingredients (except nuts) together. Refrigerate 1 hour. Mold into a ball and roll in chopped nuts. This can also be used as a spread.
Mix sugar and water and heat. Add all other ingredients and bring to a boil. Serve hot. Good at parties or at Christmas.
Peel and slice the onions. In a skillet, heat the butter and saute the sliced onions until clear and tender. Add salt. Add the cheese and heat. Remove the skillet from the heat and allow to cool. To the onions, add the flour, eggs, pepper, Worcestershire sauce and a few drops of Tabasco. Stir in the sour cream and heat through. Set aside and allow to cool slightly. Fill the pie shell with the mixture. Top with the remaining pastry. Bake in a 450° oven for 10 minutes. Reduce the heat to 300° and bake until the crust is light brown, about 30 minutes. Cool before serving. Serves 6.
Beat instant pudding with milk. Add sour cream and Cool Whip until mixture is folded together well. Place layers of wafers and bananas in large bowl. Pour pudding mixture over wafers and bananas. Let stand for 2 hours before serving.
Cook beans in salted water along with the minced onion on top of stove until tender. Add (after draining off the water) all the other ingredients and put in crock-pot to cook the bacon and flavor the beans, 1 hour on high. If too dry, add some of the drained off water at anytime. Won't hurt to cook longer in crock-pot on low.
Combine dry ingredients and sift together. Stir in oil, eggs, buttermilk and prunes. Mix well, then add nuts (if desired). Pour into ungreased 9 x 13-inch pan. Bake at 350° for 45 minutes. While still hot in pan, add Topping. Cut into squares.
Slice meat to 1/16-inch strips; cut against grain. Marinate the meat in a bowl with oil, soy sauce, ginger and cayenne pepper mixture. Refrigerate 3 hours. Just before cooking, slice and chop vegetables. Heat 2 tablespoons of oil in a wok (375° for electric wok). Place meat in hot oil and stir-fry for 3 minutes. Push the meat up to the sides and add onions. Stir-fry 2 minutes. Push up the side and add mushrooms. Stir-fry 2 minutes. Stir-fry celery for 2 minutes. Push to side and stir-fry green peppers for 1 minute.
Brown beef, onion and celery in shortening. Add bean sprouts and chop suey vegetables. Cook on low for 1 hour, stirring occasionally, covered. Mix soy sauce and flour. Add to pot slowly. When thickened, add molasses. Simmer 15 minutes, uncovered. Serve with rice, noodles or potatoes. Great with chow mein noodles on top.
Put evaporated milk in freezer and shake every 15 minutes to keep from freezing on side of can until chilled. In small saucepan, mix gelatin and sugar. Add egg substitute and water. Cook and stir until gelatin dissolves and mixture thickens just slightly; remove from heat. Stir in concentrate. Chill until partially set. Tear cake into bite-size pieces. Set aside. Pour cold evaporated milk in large bowl and whip until it holds peaks. Tint yellow. Fold lemonade mixture into whipped milk. Cover bottom of 10-inch tube pan with thin layer of lemonade mixture. Arrange 1/3 of cake on top. Pour 1/3 of remaining lemonade mixture over. Repeat layers. Chill until firm. Unmold on serving plate. Makes 16 servings.