HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine meat,	shoyu, sherry, sesame oil, salt, ginger and chives or	green onion in a frying pan and saute over medium heat until meat is cooked. Place about a half a teaspoon of meat mixture in the center of a wonton skin. Fold in half to make a rectangle. Fold in half again, lengthwise. Bring the ends of the narrow rectangle together and press the corners of	the first fold together, sealing with a dab of diluted egg mixture. (The finished wonton looks like a nurse's cap.) Deep fry until golden brown.
Melt margarine in saucepan. Saute chicken until brown. Remove chicken and place in baking dish. Add onion and pepper to remaining margarine and cook until onion is clear. Turn off heat and add mushrooms and liquid. Add sour cream and chestnuts. Pour over chicken; bake at 350° for 45 minutes. Serve with rice.
Preheat oven to 375° to 400°. Mix all ingredients together, except noodles; turn into a 2-quart baking dish. Cover with noodles. Bake until bubbly (about 20 to 30 minutes). Serve warm.
Mix together Jello and crushed pineapple. Bring to a boil. Let cool. Add Cool Whip and buttermilk. Mix and refrigerate.
Stir well and pour into baked pie crust. Chill in refrigerator for a few hours before serving. Enough for a 10-inch pie.
Cream together margarine, oil and sugar. Add eggs, vanilla and milk. Beat well. Mix in flour, cocoa, baking powder, baking soda, cinnamon and cloves. Stir in zucchini. Pour into 9 x 13-inch greased and floured pan. Sprinkle top with chocolate morsels. Bake at 325° for 45 minutes.
Peel and slice green apples. Pour sugar over apples and let sit. Sift flour two times; add baking soda, cinnamon and salt. Add to apples with beaten eggs, oil and vanilla. Add chopped nuts. Mix until smooth. Bake at 350° in a 13 x 9-inch pan for 45 to 50 minutes. Serve with dollop of whip cream and a dash of cinnamon.
Put in top of double boiler. Beat with mixer until mixed good. Place over boiling water and beat until thickened. Remove from heat and beat until stands in peaks, adding vanilla. Pile on pie.
Cut bacon and brown with beef and onions. Add remaining ingredients. (Drain 1/2 liquid from lima beans.) Bake at 350° for 45 minutes covered. This can be made in a crock-pot and left to simmer.
Beat eggs lightly with cream, salt and pepper. Melt butter in a very large frying pan, pour in egg mixture. Cook slowly, stirring until almost set. Fold in hot white sauce while eggs are still creamy. Keep hot in very low oven (220°) or place over hot water on top of stove. Sprinkle with chopped parsley if desired. Serves 24.
Shake mix and potatoes together in a sealed plastic bag. Bake according to potato instructions. Serve with Chile Dip.
Brown onion and pepper in olive oil; add all other ingredients and simmer 3 hours. Stir occasionally.
Mix raisins, apples, nuts and dates real good, then add mayonnaise and sugar. Toss together real good.
Mix together the first 5 ingredients. Pour half of batter into a greased 9-inch square pan. Arrange drained peppers on the batter. Sprinkle 1/2 cup of cheese over peppers and batter. Pour remaining batter on top. Sprinkle remaining cheese on top. Bake at 350° for 1 to 1 1/2 hours.
Mix all dry ingredients well. Melt butter in microwave with Saran Wrap. Add that to dry ingredients mixture. Spread cranberries on the bottom of an ungreased baking pan. Cut and core apples. Spread over the cranberries. Sprinkle crumb mixture over apples. Pat down lightly. Bake at 350° for 1 hour.
Wipe mushrooms to clean. Remove stems. Combine stems, dill, salt and pepper to taste and cream cheese. Pack into mushroom caps. Place on a cookie sheet and broil until lightly browned. Sprinkle with paprika. Serve warm.
Mix first 5 ingredients in a bag. Rinse chops in cold water and shake one at a time in bag. Brown chops in melted shortening or Pam in skillet. Add pineapple juice and vinegar. Sprinkle with sugar. Cover and cook over low heat about 30 minutes. Remove chops and keep warm. If you desire additional gravy, add remaining flour mixture to pan and stir with some orange juice until thickened. Gravy is good on sweet or white potatoes, boiled or mashed.
Bake in 11 x 15 x 2-inch pan at 350° for 35 to 40 minutes.
In saucepan, cook onion, green pepper and garlic in butter until tender. Stir in flour; blend well. Stir in undrained tomatoes, sausage, water, bay leaves, thyme, salt, basil, red pepper, pepper, uncooked rice and shrimp. Bring to a boil. Reduce heat; cover and cook over medium heat. Stir frequently for 10 to 15 minutes until rice and shrimp are done. Remove bay leaves. Serve. Makes 6 servings.
Trim off fat; slice meat with grain and thin. Place meat in shallow pan. Combine other ingredients and pour over meat. Marinate overnight. Preheat oven to 125°. Lay strips on oven rack in single layer; put foil on bottom of oven to catch drippings. Leave oven door open a crack. Test occasionally. Bake 8 to 12 hours, until chewy.
Layer lettuce, green pepper, celery, peas and onion in large salad bowl. Reserve center slices of egg for garnish. Layer remaining egg slices and half the cheese over vegetables. Spread dressing over salad, sealing to edge. Sprinkle with remaining cheese. Chill, covered, for 2 hours to overnight. Garnish with reserved egg slices and parsley. Yield: 12 servings.
For Crust: Combine butter, crumbs and sugar. Press into pie pan to form a crust. Bake at 350° for about 5 minutes to set.
Cook cake as directed on box. Set aside to cool. Mix together sugar, milk, margarine and water; heat. After heated, add marshmallows. After marshmallows are melted, add vanilla. Mix well. Stir in coconut. Mix well. Slice both layers of cake. Spread mixture over. Replace layers, icing with Duncan Hines dark chocolate frosting.
Toast English muffin. Poach egg in small saucepan or microcook in small dish. If cooking egg in microwave, be sure to top with 1 teaspoon of milk and prick yolk with fork.
Mix ingredients and place in 1 1/2-quart greased casserole or 13 x 9-inch pan. Bake at 350° for about 45 minutes.
In saucepan, mix bread crumbs, mustard and milk. Cook, stirring until thickened. Flake salmon with fork and stir in. Beat in egg yolks. In large bowl, beat egg whites until stiff. Slowly fold in salmon mixture. Turn into buttered casserole dish. Place casserole dish into pan of water and bake at 425° for 30 minutes.
Boil potatoes that have been cut into small pieces, drain. Cook hamburger and sausage together. Drain off grease. Mix hamburger, sausage, corn, tomatoes, drained potatoes and barbecue sauce. Simmer for about 15 to 20 minutes. This recipe can be doubled.
Cream cheese and butter; add salt, pepper and flour. Roll thin. Cut into desired shapes. Bake on greased cookie sheet at 425° for 5 to 10 minutes.
Mix all ingredients, except milk. Add milk. Put into a 9 x 13-inch pan. Bake at 350° for 20 minutes.
Mix Eagle Brand milk, lemon juice, crushed pineapple and pie cherries. Chill. Add Cool Whip and nuts.
Heat all ingredients in pan to boiling, stirring often. Reduce heat and simmer 15 minutes to thicken. Brush on meats during last 20 minutes of broiling or grilling. Makes 2 cups.
Dissolve yeast in warm water. Add all other ingredients and beat until well mixed. Place in airtight covered container and store in refrigerator. As needed, spoon into greased muffin tins and bake at 400° about 20 minutes. The dough can be kept a week and remember, no rising time is required.
Rivel the first 3 ingredients together. Take out 1 cupful of the rivels for on top, then add egg, sour milk and soda to the rest of rivels. Stir all together, then sprinkle 1 cup of crumbs on top. Bake at 375°.
Mix milk and instant pudding mix in large bowl. Let stand until pudding sets (approximately 5 minutes). Fold in Cool Whip. Leaving graham crackers whole as possible, layer on bottom of a 9 x 13 x 2 1/2-inch pan. Next, layer half the pudding mixture, then another layer of crackers and layer on rest of pudding. Top with layer of crackers.
Mix in a blender the ingredients except salad oil. When well blended, add salad oil. Great on spinach, regular lettuce salads and with fruit.
Beat eggs well; add sugar, cream and buttermilk. Sift and add flour, baking soda, salt, baking powder and nutmeg. Chill dough before rolling out. Fry at 375°. If you wish, dip some doughnuts in powdered sugar and some in granulated sugar.
Combine green beans, wax beans, kidney beans, vinegar, green onions, NutraSweet, oil, basil, garlic, salt and pepper in a large nonmetallic bowl. Mix well. Cover and refrigerate overnight. Serve chilled.
Mix well; roll into small balls and chill for a short time. Dip into a mixture of 6 ounce package of chocolate bits melted with a small square of paraffin wax. Store in a cool place.
Mix together pineapple juice, soy sauce and brown sugar. Marinate the chicken breasts in this mixture overnight in refrigerator. Next day, bake chicken at 350° or until done. Then, stir fry peppers and onions until translucent. Smother cooked chicken with peppers and onions. Cover with Provolone cheese and bake until brown and cheese is melted.
Preheat oven to 350°. Sift together first 6 ingredients. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and butter; mix until well blended. Stir in nuts. Spread in well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 to 55 minutes or until toothpick inserted in center comes out clean.
Wash corn cobs and cut into 4-inch lengths. Place in container and add 2 quarts of water. Bring to a boil. Reduce heat and boil slowly for 30 minutes. Strain the juice. Measure 3 cups of juice into a large saucepan. Add pectin and bring to a boil. Add sugar and bring to boiling point again. Boil 5 minutes. Skim, then pour into sterilized jars and seal.
Boil chicken until meat comes off the bone, remove from pot. Add onion, celery, 4 cloves garlic and bell pepper to drippings in pot and saute in chicken fat until clear. Add deboned chicken, tomatoes, tomato paste, salt, red pepper and sugar. Simmer 5 to 10 minutes. Add 4 cloves garlic, onion tops, mushrooms and parsley. Add water; more water may be necessary, add according to desired thickness. Cook slow on low heat 3 to 4 hours. Approximately 20 minutes before serving, add crabmeat and shrimp. Season to taste. Serve over rice.
Prepare macaroni and cheese according to package directions. Meanwhile, in a large skillet, brown meat with onion. Drain. Stir in vegetables, ketchup, water, mustard and garlic powder. Cook until vegetables are crisp-tender, about 10 minutes. Add cheese and stir until melted. Mix in macaroni and cheese. Season with salt and pepper. Yields 4 to 6 servings.
Mix all together, except the egg whites. Last mix in the well beaten egg whites. Pour in uncooked pie crust. Makes one large pie. Bake slow (275°) until a well formed crust is on top and it is well browned.
In a large nonstick skillet, over medium- high heat, heat oil. Add pork cubes, cook and stir 2 or 3 minutes, until browned. Add broth and bring to a boil. Add pasta, zest, and craisins. Cover and cook about 10 minutes until pasta is al dente. While pasta is cooking, remove outer wrapping from the frozen broccoli, place broccoli in microwave oven and microwave on high for 3 minutes. Cut broccoli florets into bite size pieces. Add broccoli florets to cooked pasta, continue cooking pasta mixture uncovered until liquid is reduced and sauce is thickened, stirring constantly. Remove from heat and stir in salt, pepper and walnuts. Serve with cheese.
Stir together bread crumbs, milk, onion, parsley, Parmesan cheese, garlic and pepper. Add meat; mix well. Shape into 4 patties 3/4-inch thick. Place patties on unheated rack of a broiler pan (or grill). Cook 6 minutes; turn for 6 to 8 more minutes until done. Top each burger with a slice of tomato; sprinkle with oregano and Mozzarella. Broil 1 to 2 minutes more. Makes 4 servings at 202 calories each.
Mix dry Jell-O with crushed pineapple in pan and bring to a full boil. Add next 2 ingredients and let cool. Beat cream cheese and add to cooled mixture. Refrigerate for 1 hour until Jell-O starts to set. Fold in a large carton Cool Whip (beat with mixer at low speed). Place in a 9 x 13-inch pan. Serves 8 to 10.
Mix flour, oatmeal, butter, brown sugar and salt. Keep 1 cup for topping. Press in 9 x 13-inch pan and cover with sliced apples.
Put popped corn in a large, brown paper sack. (I sit it in the sink.) Combine all ingredients, except for the soda and popcorn, in a 1 1/2 to 2-quart dish. Cook at full power. As soon as it starts to boil, stop the microwave and stir. Then boil at full power for 2 minutes. Remove and stir in the soda. It is very hot! Pour this mixture over the popped corn and stir until it is well coated. Return the brown sack to the microwave on full power for another 1 1/2 minutes.
Mix dry ingredients together. Add water, margarine and vanilla. Blend well with mixer or spoon. Pour into 1 quart loaf pan sprayed with Pam. Bake at 400° for 10 to 15 minutes.
Combine butter, sugar and eggs. Beat until mixture is light and fluffy. Blend in sour cream. Sift flour with soda and baking powder into the creamed mixture. Add vanilla and blend.
Cook potatoes or yams in boiling salt water about 15 minutes, or just until tender. Drain them; shake pan gently over low heat 2 or 3 minutes to dry potatoes. Mash potatoes well. Stir in butter, brown sugar and orange juice, then whip with fork until fluffy. Spoon into serving dish; garnish with fresh orange sections and parsley, if you wish.
Preheat oven to 325°. Have all ingredients at room temperature. Cream the butter and sugar, beating until fluffy. Add eggs, one at a time, beating to blend. Add dry ingredients alternately with sour cream; mix well on low speed. Grease and flour a 10-inch tube pan. Pour batter into pan. Bake at 325° for 1 1/2 hours. Serves 20 to 24.
Mix dry ingredients. Dip chicken in butter, then in crumb mix. Place in a 9 x 13 baking pan. Sprinkle with lemon juice. Bake 45 minutes to 1 hour in 350 degree oven.
Mix together; top with 1/2 stick melted butter. Bake at 350° for 1 hour.
Put zucchini, onions and pickling salt in large bowl. Mix well and let stand overnight. Next day, drain and rinse well in cold water and drain again. Put in large kettle with remaining ingredients. Bring to a boil, then simmer, uncovered, stirring occasionally 30 minutes or to desired thickness you want. Then put in pint jars. Process 5 minutes.
Combine pecans and vanilla wafer crumbs. Spread half on the bottom of a 9-inch square pan. Melt the chocolate in a small pan and set aside to cool. Cream butter. Add sugar, mixing well and then egg yolks. Beat until well blended. Add chocolate. Beat egg whites until stiff and fold into the chocolate mixture. Spread over the crumbs. Top with remaining crumbs. Chill 24 hours. Cut into squares and serve with whipped cream or ice cream, if desired. Serves 8 or 9.
Mix cream cheese, sugar, egg yolk, lemon juice and vanilla. Take 1 package of crescent rolls and unroll it (do not separate pieces) and place on a 9 x 13-inch pan. Spread filling mixture on top. Cover with second pack of crescent rolls. Lay whole sheet unseparated on top of filling. Brush with egg white and bake at 350° for 20 to 25 minutes.
Cream oleo; add sugar, eggs and cocoa. Add flour, salt and vanilla; add nuts if desired. Put in 9 x 13-inch pan and bake at 350°.
Combine water, milk, honey and oil (if used). Heat to lukewarm (125°). Stir together yeast, 2 1/2 cups flour and salt. Add milk mixture and beat until smooth. Mix in remaining flour. Turn onto lightly floured board. Knead until smooth and elastic. Place in greased bowl; cover with damp towel. Let rise until double. Punch down dough.
Mix all together in blender or food processor. Pour into an 8-inch pan and refrigerate. Makes four servings.
Fry bacon. Add onion and cook until clear. Add vinegar, sugar and bean liquid. Thicken in skillet and add to beans.
Mix together ingredients; roll into small balls. Refrigerate several hours, until they are good and firm, then dip into dipping chocolate. Use toothpicks to dip; only cover 3/4 of each piece of candy.
Saute onions in 4 tablespoons butter until they are tender and translucent. Add the corn, potatoes, chicken broth and herbs. Simmer for 25 minutes. Puree the soup in a blender. Return to pot; simmer before serving. Add the cream and butter. Check for seasoning. Serves 6.
Mix well and form into a roll or ball. Roll in crushed pecans. Chill for at least 1 hour.
In a large saucepan, cook down tomatoes, onions and peppers until reduced over medium heat. While reducing, simmer the remaining ingredients in a small saucepan. When vegetables are reduced to desired consistency, mix in the remaining sauce from the small saucepan. Cook over low heat. When water separated out to the top, it's done!
Place veal between sheets of waxed paper and pound with a cleaver or a small heavy skillet until 1/4-inch thick. Be careful not to tear the veal. Dip the meat into the seasoned flour, shaking off the excess.
Mix by hand lightly to avoid mashing cherries. Cook in 13 x 9-inch pan at 350° for 35 minutes or until firm to the touch.
Melt butter in dish; mix flour and sugar. Add milk. Pour batter over butter. Pour fruit in center. Bake at 350° for 40 minutes.
Combine first 7 ingredients. Put in 8-inch square baking dish. Sprinkle with cheese. Top with crushed potato chips. Bake at 425° for 20 minutes or until heated. Serves 6.
Sift dry ingredients. Add nuts and remaining ingredients; mix well. Pour into 2 well-greased loaf pans. Bake in a 350° oven for 1 hour and 5 minutes. Cool.
Mix kidney beans, B&M beans, lima beans, tomatoes, onion, sausage and bacon together. Add to mixture brown sugar, mustard, garlic powder and vinegar. Bake 1 hour at 350° uncovered.
In a large mixer bowl, mash potatoes until smooth. Add cream cheese in small pieces, and butter and beat well until cheese and butter are melted. Add sour cream to milk and egg mixture with the salt and pepper, add to potato mixture and beat until fluffy. Place in a 9-inch greased casserole and refrigerate several hours or overnight. Bake, uncovered, in a preheated oven at 350° until lightly browned. Serve hot. Serves 8 to 12 people.
Cream butter, add sugar and mix well. Add egg, mix well. Add evaporated milk and pineapple. Fold in pecans. Alternate layers of wafers with pineapple mixture in a 9 x 13-inch greased dish. Should make 2 layers. Top with Cool Whip. Chill for 12 hours or more. Serves 8.
Mix the first 3 ingredients in baking dish. Sprinkle grated fat-free cheese over top. Cover and bake at 350° for 30 minutes.
With rotary beater, beat eggs well. Beat in milk until high, thick and foamy. Then beat in drys, then melted shortening. Batter may be stored in covered container in refrigerator for about 3 days; do not stir more than necessary when baking stored batter.
Dissolve yeast in warm water. Mix dry ingredients. Add buttermilk and oil; mix well. Let set overnight in fridge. Can be kept several days. Bake in preheated 450° oven.
Put peppers all in blender and liquify. Strain and use juice only. Add juice, vinegar and 6 cups sugar. Bring to boil; remove from heat and skim top. Return to heat and add Certo and red or green food coloring. Bring to hard boil for 1 minute. Jar and seal.
Cook bacon in oven on broiling pan (at 400 degrees) until crisp (save grease). Drain beans of liquid and remove pork from them. Chop onions (fine). Mix above ingredients together (mix well). Add 8 Tbsp. of bacon grease. Mix well again.
Cream butter and sugar. Add eggs, flour, salt and vanilla. Drop by 1/2 teaspoonful on a buttered cookie sheet. Bake at 400° for 8 to 10 minutes. Edges will be slightly brown when done. Cool and store in airtight container to retain crispness. Be sure to give them room to spread.
Mix onion, cheese, soup, sour cream, milk, nearly all the butter (saving a little) and hash browns.	Pour into a 13 x 9-inch greased pan. Sprinkle corn flakes across top of casserole and then pour remaining butter over casserole. Bake at 350° for 45 minutes to 1 hour.
Saute mushrooms in butter for 5 minutes. Add garlic, tomato paste and liquid. Add 1 teaspoon salt and a pinch of nutmeg, cayenne pepper and allspice. Add Parmesan cheese and cook slowly about 30 minutes in covered saucepan. Add sherry last few minutes. Serve over broccoli or asparagus.
To raw shrimp, sprinkle with K-Paul's seafood seasoning for a few hours with a little cayenne pepper. Saute shrimp in a little butter cooked on low. In large skillet, cook shallots, thyme, basil, garlic and vermouth for 5 minutes. Add cream and cook until thick. Add butter, salt and pepper. Stir in shrimp and crab meat; heat thoroughly. Serve over rice or angel hair pasta. Serves 6 to 8.
Heat corn syrup and sugar. Remove from heat and add peanut butter. Mix in Special K	cereal	and press into buttered 9 x 13-inch pan. Melt butterscotch and chocolate chips. Use as frosting. Chill.
Place all ingredients into shaker jar. Shake until blended. Serve chilled over tossed greens.
In a medium saucepan, cook sweet potatoes in boiling salted water just until tender, about 5 to 8 minutes (do not overcook). Drain; toss with the lemon juice. In a large bowl, combine mayonnaise, orange juice, honey, orange peel, ginger, salt and nutmeg. Add the warm potatoes, celery and dates. Toss to coat well. Cover and chill. Before serving, gently stir in the pecans.
Add water, sugar and margarine to fruit. Place crust mixture on top of blackberries and bake at 350° until crust is brown, about 45 minutes.
Soak yeast in lukewarm water; pour scalded milk over lard, sugar and salt. Cool to lukewarm. Then add yeast, eggs and flour. Beat dough about 5 minutes or until it blisters. Place in covered bowl in refrigerator. Take out about 3 1/2 hours before using. Form into rolls. Let rise 3 hours. Bake at 400° to 425° for 15 to 20 minutes.
Butter the sides of a 2-quart saucepan. In it, combine sugar, corn syrup, 1 cup water and 1 1/2 teaspoons salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking to 265° (hard ball stage), without stirring (mixture should boil gently over entire surface). Remove from heat; stir in butter or margarine. Add flavoring and food coloring, if desired. Pour into a buttered 15 x 10 x 1-inch pan. Cool about 20 minutes or until easily handled.
In Dutch oven, place oil and heat to medium-high. Add chicken and cook until brown on all sides. Remove and set aside. To drippings, add all vegetables except cabbage. Cook, stirring about 10 minutes until lightly brown. Remove and set aside. Return chicken, 2 cups water, bouillon cubes, salt, marjoram, thyme, pepper and sage. Cover and cook about 20 minutes. Return vegetables to pan. Place cabbage over all. Cover and cook about 20 to 25 minutes longer until done. Take out chicken and vegetables. Set aside. Place cornstarch in bowl with 1 tablespoon water. Mix. Stir into pan juices until slightly thickened. Return chicken and veggies to pan. (I take chicken off the bone.) Heat through. Serve over noodles.
Put grease or oil in iron skillet. Heat in 450° oven until very hot. Meanwhile, beat egg well; stir in buttermilk. Just before skillet is ready, stir in enough corn meal to be medium thick. When skillet is hot, pour 1/2 hot oil in batter. Stir in well. Pour cornbread mixture into skillet. Bake until dry looking and brown (about 20 minutes).
Combine cherries, pineapple and dates. Sprinkle with flour and toss to coat well. Add pecans and coconut. Toss, then add milk and stir to mix. Place in greased 13 x 9-inch pan and place in 250° oven for 1 1/2 hours. Cool and wrap in foil and refrigerate 2 weeks.
Mix the flour, butter and nuts together. Pour into a 9 x 13-inch pan and bake for 12 minutes at 325°. Cool. Cream together the cream cheese and sugar. Stir in 1 cup Cool Whip. Spread on the cooled crust. Spread the cooled pudding over the cream cheese mixture and top with Cool Whip.
Boil chicken (or do in crock-pot) and debone. Cut in bite-size pieces. Add cream cheese and half of melted butter. Mix well, then spread on crescent rolls; fold. Roll in bread crumbs which have been mixed with remaining half of butter. Bake at 350° for 20 minutes.