HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, mix together the ginger, garlic, soy sauce, sugar, vinegar, cornstarch and chili pepper. Set aside. Heat oil in frying pan until hot. Add eggplant and fry until soft. Set aside and pat with paper towel to remove excess oil. Pour out all but 1 teaspoon oil and fry meat until cooked. Set meat aside and drain excess oil. Heat ginger/garlic mixture in pan until near boiling. Add eggplant and meat. Mix together and cook 1 minute. Makes 6 servings.
Cream butter and sugar; add flour. Mix well; stir in nuts and chill. After chilled, form into small balls and place on ungreased cookie sheet. Bake at 350° for 20 minutes. Roll in powdered sugar.
Cut steak into 6 to 8-inch strips. Wrap each with bacon and fasten with toothpick. Stir together mustard, juice and sugar. Brush over sticks. Grill over hot coals about 10 minutes, turning frequently and brushing with mixture. Remove picks and serve on toasted rolls.
Several hours ahead of serving, combine all ingredients. Refrigerate. Garnish with tomato or pickles. Makes 6 servings.
Drain beets. Add enough water to make 2 cups. Heat to boiling. Add gelatin; stir until dissolved. Stir in sugar, salt, vinegar and seed. When slightly thickened, add remaining ingredients. Mold and chill.
Grate onion and garlic. Add other ingredients in the order given. Beat well at medium speed with mixer. Store in refrigerator in covered jar; this will keep for several weeks.
Wash cabbage and shred. Discard core and tough ribs. Heat 3 or more tablespoons drippings in large skillet. Put in cabbage and stir until it glistens. Add salt and pepper to taste and sprinkle with 1 tablespoon sugar. Fry until tender.
In a Dutch oven, saute onion 5 minutes in hot butter. Add broth and heat to boiling; add vegetables, potato, celery and beans. Then cover and cook until potatoes are tender. Add pumpkin and seasoning; over high heat, heat to boiling. Cover and reduce to low; cook 5 minutes. Stir in cream and heat through. Serve in hollowed out pumpkin. Can add small amount of raw pumpkin, put in with vegetables, if desired. Makes 8 servings.
Mix tomato sauce and spices and pour over sausage, peppers and potatoes. Bake at 350° for 1 to 1 1/2 hours.
Boil sliced carrots 5 minutes in small amount of water. Also cook chopped onion with the carrots. Place in casserole dish with 1/2 stick butter and cubed Velveeta. Put a few crushed potato chips on top. Bake 1/2 hour at 350°.
Cream butter. Add sugar and	blend it. Add eggs and milk. Stir until well mixed. Mix baking powder and salt with flour. Combine mixtures.	Add vanilla. Mix smooth. Spread to 1/2-inch thickness	in greased and flour-dusted cake pan. Cover with dates. Layer nuts over dates. Beat 2 egg whites until stiff. Add 1 cup brown	sugar to beaten egg whites. Spread over layer of nuts. Bake 25 minutes in a 350° oven in an 11 x 8-inch pan.
Drain asparagus and place in well buttered 2-quart baking dish. Add layer egg slices, grated cheese and soup. Sprinkle cracker crumbs and dot with butter. Bake 25 minutes at 350°.
Cook ground meat, chilies and onion in a large pot until the meat has lost its pink color. Add the rest of the ingredients and simmer for 30 to 40 minutes or longer.
Mix first 4 ingredients; line bottom of 13 x 9-inch pan. Bake 10 minutes at 425°. Cool. Mix cream cheese, powdered sugar and 1 cup Cool Whip. Spread on crust. Mix the pudding and milk. Spread on top of cheese mixture. Top with Cool Whip.
Spread grahams with peanut butter. Place grahams, peanut butter side up, in an 11 x 7 x 1 1/2-inch baking pan, cutting to fit; set aside. In small bowl with electric mixer at high speed, beat margarine, sugar, egg and vanilla until light and fluffy. Mix flour, cocoa and baking soda, blend into margarine mixture. Stir in raisins. Spread batter over peanut butter layer. Bake at 350° for 20 minutes. Cool completely. Cut into 24 bars.
Mix jello and water together. Stir and set aside. Mix cake mix, eggs and Wesson oil together. Beat on medium speed until mixed good. Add jello last and beat until dissolved good. Pour into tube pan which has been well-greased with Wesson oil. Bake at 325° for 1 hour or until done when tested with toothpick.
Cook chicken. Cut into small pieces. Cook wild rice without seasoning pack. Set each aside. Saute large onion in butter until soft, but not brown. Stir in flour, soup and stock. In a 9 x 13-inch (approximately) glass casserole, layer sauce, rice, chicken, cheese, sauce, rice, chicken, sauce and cheese. Top with paprika. Bake in 350° oven for 30 to 40 minutes.
Cream sugar and shortening; add eggs and bananas. Sift dry ingredients and add a little at a time with nuts and vanilla. Bake in loaf pan at 350° for 50 to 60 minutes.
In mixer bowl, beat eggs until frothy. In a separate bowl, combine the sugar, flour, cinnamon and salt; then add to the eggs and blend. Add the corn syrup, melted butter and vanilla; blend again. Mix in the oatmeal and pour into the crusts. Bake for 45 minutes, or until well set. (This can take over an hour, especially when baking more than one pie in an oven.)
Combine meat, cereal, milk, onion, salt and pepper. Mix well. Spread into casserole dish.
Cream together cheese, sugar and peanut butter. Add milk gradually, then fold in Cool Whip. Spread into shell. Sprinkle with crushed peanuts or chocolate chips if desired. Freeze, then serve.
Marinate cucumbers and onions in salt in the refrigerator for 2 hours. Drain. Dissolve over medium heat sugar and vinegar. Pour hot mixture over drained cucumbers and onions. Sprinkle celery seed. Cover and refrigerate for 24 hours.
Use vanilla pudding mix. Pour into pan and mix with 1 cup of milk. Then add other 3 cups of milk. Cook as directed on box, except add 3 beaten egg yolks and cook a little longer. Pudding will be thicker (save egg whites).
Preheat oven to 375°. Sift flour with baking soda and salt; set aside. In large bowl with electric mixer at medium speed, beat butter and peanut butter until well blended. Add 1 cup sugar and brown sugar. Beat until light and fluffy. Add eggs and vanilla; beat until smooth. Stir in flour mixture until well combined. Using level tablespoonful for each, shape into 5 dozen balls. Roll each in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Bake 8 minutes and remove from oven. Press an unwrapped chocolate kiss on each; bake 2 minutes longer.
Sprinkle brisket with the liquid smoke, garlic powder and onion salt. Let stand, covered, overnight. Sprinkle with salt and pepper. Brush with Worcestershire sauce. Cover and bake 5 hours at 275°. Drain grease, if any.
Slice sweet potatoes into 1/2 inch thick pieces, or mash. Combine with pineapple, butter, sugar and cinnamon in 2 qt. casserole. Microwave at high 2 to 4 minutes. If dish is not hot and topping melted after 2 minutes, rotate dish 1/4 turn before continuing to microwave.
Heat first three ingredients until melted; place cereal in large bowl and pour melted mixture over cereal; stir thoroughly. Place powdered sugar in paper bag. Add cereal mix and shake until well coated.
Cream the shortening with 1/2 cup of the brown sugar. Continue to beat until well blended. Add 1 cup of flour, working mixture with a wooden spoon. Spread in an ungreased 8 x 8-inch cake pan, pressing down evenly. Bake at 300° for 25 minutes or until light brown. Remove from oven and set aside.
In a large mixing bowl, mix together dry ingredients. Then add remaining ingredients and mix until moistened. Beat 2 minutes on medium speed with electric mixer. Bake in greased and floured 9 x 9 x 2-inch pan in 350° oven for 35 minutes or until done. Cool.
Cream butter and sugar. Add eggs and sour cream. Add dry ingredients. Add vanilla. Pour in well-greased tube pan, lightly floured. Bake 1 hour, until toothpick comes out clean at 350°. Sift confectioners sugar lightly on top.
Mix ingredients. Form into balls (about the circumference of a quarter). Press down with an English walnut half or half a maraschino cherry. Bake at 325° about 20 minutes. Watch closely. Cook until not too brown or until golden brown on the bottom only. Use an ungreased cookie sheet. Makes 2 to 3 dozen cookies.
Preheat oven to 450°. Add flour to melted butter. Mix well. Combine eggs and butter mixture. Add remaining ingredients. Pour mixture into unbaked pie shells. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for 25 minutes more or until knife, inserted in center, comes out clean.
Chop cabbage. Put in bottom of dish. Do not cook. Layer cabbage, sauce and cheese. Microwave 10 minutes on High. Bake at 350° until bubbly.
Grease a 9-inch Bundt pan heavily with 2 tablespoons. Sprinkle with chopped almonds. Re-sift flour with baking powder, soda and salt. Cream the shortening with 1 1/4 cups sugar and flavorings. Beat in egg yolks. Blend in flour mixture, milk, lemon and peel. Beat egg whites with cream of tartar. Gradually beat in remaining 1/4 cup sugar, beating to stiff meringue. Fold into batter. Turn into pan. Press whole almond just below surface of batter. Bake at 300° (below oven center) 1 hour and 20 to 30 minutes. Let stand 10 minutes, then invert on wire rack to cool. Brush with Apricot Glaze when cool.
Prepare broccoli, cauliflower and onion. Fry bacon; drain well and allow to cool. Mix Miracle Whip, sugar and vinegar; blend well. Pour over broccoli-cauliflower mixture. Add cheese and bacon bits just before serving. Serves a bunch.
Cook noodles as package directs. Brown ground chuck, sausage, onions and garlic in large skillet. Pour off excess fat. Stir in tomato sauce, oregano, basil, salt and pepper. Boil gently uncovered 15 minutes, stirring occasionally. Pour 1/3 of sauce in bottom of 8-inch square casserole. Place a layer of half of the noodles over sauce. Spread half of the cottage cheese over the noodles. Top with half remaining sauce and half the Jack and other cheeses. Add noodles and rest of sauce. Add Parmesan before baking. Bake at 350° for 20 to 25 minutes. Let stand 10 minutes before serving.
Melt, in saucepan, over low heat, butter or margarine. Add brown sugar. Cook and stir over low heat 2 minutes. Stir in milk. Cook and stir, over low heat, until mixture comes to a boil. Remove from heat. Cool to lukewarm or until the hand can be comfortably held on the bottom of pan. Stir in, about 1/2 cup at a time, powdered sugar. Beat until smooth and creamy.
Melt marshmallows and milk; let cool. Stir in 1 cup whipped topping. Mix chocolate pudding in 2 cups milk. Stir in 1 1/2 cups lite Cool Whip. Spoon this in crust. Place cookies over pudding. Spread marshmallow mix over cookies. Let stand and cool in refrigerator.
Preheat oven to 350°. Combine flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan. Bake for 15 minutes.
Cook rice. Let cool slightly and put into mixing bowl. Add sushi powder as directed on package and mix in. Put half of rice in a 9 x 9-inch square pan. Spread a layer of mayonnaise on rice. Shred imitation crab and place over mayonnaise. Place the avocado over the crab. Add the second layer of the remaining rice. Sprinkle with Furikake. Cut into squares.
Cook potatoes until tender. Slice and layer in casserole dish with pats of butter and seasoned salt. Add whipping cream (not whipped). May bake in 300° oven for 1 hour or microwave for 30 minutes.
Melt butter in saucepan. Add onion and garlic. Cook 2 to 3 minutes. Add mushrooms. Cook over high heat until browned and liquid has evaporated. Sprinkle flour over mushrooms. Cook until flour is lightly browned. Add stock and milk. Bring to a boil. Add salt and pepper. Reduce heat, cover and simmer 15 minutes. Puree soup. Return to pot. Add Cheddar. Cook gently until cheese has just melted. Serve, sprinkled with parsley and cheese.
Grease casserole. Mix flour and corn. Add eggs, oleo and add milk gradually. Add salt and pepper. Top with buttered crumbs and sprinkle with paprika. Pour in casserole. Then place in shallow pan of water. Bake at 350° for 1 hour. Makes 10 to 12 servings. Must put in pan of water so it will not stick when baking.
Layer all ingredients except mayonnaise. Spread mayonnaise over the top. Cover and refrigerate. Toss before serving.
Beat egg whites until frothy. Add cream of tartar and beat until stiff. Add sugar slowly and continue beating. Fold in soda crackers, nut meats and vanilla. Bake in a 9 x 13-inch greased pan at 350° for 20 to 25 minutes. Cool in refrigerator. Make 2 packages Dream Whip and spread on top. Top with one can cherry pie filling. May be made ahead of time.
Mix together except chicken. Pour over chicken. Marinate 6 hours or overnight. Cover chicken with foil and bake at 350° for 1 hour; then bake 15 minutes, uncovered.
Heat pineapple; mix in jello. Let cool. Stir in buttermilk and Cool Whip. Chill. (Can use sugar-free jello and lite Cool Whip.)
In skillet, cook bacon until crisp. Leave drippings in skillet. Drain bacon and crumble. Mix next 3 ingredients; pat into skillet. Cook over low hat until underside is crisp and brown. Blend eggs, milk, 1/2 teaspoon salt and dash of pepper; pour over potatoes. Top with cheese and bacon. Cover. Cook over low heat for 10 minutes. Loosen omelet. Makes 4 wedges.
Combine all ingredients in blender and mix until well blended. Refrigerate in tightly covered jar. Let stand at room temperature for 10 to 15 minutes before using. Shake well.
Mix Jell-O and hot water and let slightly thicken. Cream cream cheese, sugar, salt and lemon juice. Whip chilled milk and add Jell-O and cheese mixture. Crush graham crackers, add powdered sugar and melted butter. Put 1/2 of cracker mixture on bottom of oblong pan. Pour cream cheese mixture on that and then top with graham cracker mixture.
Combine all ingredients in a saucepan and simmer 25 minutes. Strain or puree in a blender or food processor. Refrigerate between uses. Makes 5 cups.
Reserve 4 egg wedges for garnish. Place remaining eggs, artichokes, chicken, tomatoes and cheese in a medium bowl. In a small bowl beat remaining ingredients except lettuce leaves. Pour over egg mixture and toss gently until evenly coated. Chill to blend flavors. Serve on lettuce leaves; garnish with reserved egg wedges.
Take a can of biscuits out of the refrigerator. Peel back flap to open. Hit the counter top edge and open can of biscuits. Lay on a greased baking pan. Put in oven and bake as directed on can. Serve hot with white soup.
Combine all ingredients except lamb chops and mix well in blender, then marinate lamb chops for at least 4 hours, preferably overnight. Grill or broil. (We prefer them pink.)
Cut hot baked potatoes in half. Scoop out insides. Reserve shells. In large bowl with electric mixer, beat potatoes and butter until creamy. Gradually add milk. Stir in onion, salt and pepper. Spoon mixture into reserved shells. Sprinkle with cheese. Bake at 375° for 20 to 25 minutes or until heated through. Sprinkle with paprika and serve.
Combine all ingredients in a bowl. Mix well. Shape into 4 or 5 (2-inch) logs. Wrap each log separately in foil. Chill for 24 to 36 hours.
Cream shortening and sugar. Mix all remaining ingredients. Bake at 350° for 8 to 10 minutes. Yummy and quick!
Place breasts in pan. Mix sour cream and soup; place over breasts. Melt butter; pour over crushed Ritz crackers. Place over chicken. Sprinkle with almonds. Bake at 350° for 30 to 40 minutes.
Fry hamburger, onions and peppers together. Drain off oil. Pour into 9 x 12-inch casserole dish. Pour on corn, then mashed potatoes on top. Bake in oven at 350° for 30 minutes.
Combine all ingredients, adding the raisins and nuts last. Mix until batter is smooth and drop by teaspoons on greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Grind pears, peppers and onions in food chopper. Add remaining ingredients with 1 cup of juice from grinding. Cook slowly for 1 hour, then put in hot sterilized jars. Seal at once.
Saute green pepper, onion, celery and garlic in 1/3 cup chicken broth for 5 to 7 minutes. Add shrimp and simmer until fully cooked (5 minutes). Add 1/3 cup more broth if needed. Add other meats and set aside. Heat oil in a heavy frypan; brown the rice. In large Dutch oven, place remaining broth, tomatoes, bay leaves, thyme, rice and red pepper sauce. Bring to a boil and simmer for 15 minutes. Combine all ingredients and heat through. Makes 6 servings.
Brown the ground beef and drain. Add taco seasoning mix and simmer. Set aside. Mix 1 can chicken rice soup and sour cream in a saucepan. Heat through. In a casserole dish, layer tortillas, meat, sauce and cheese. Bake at 350° for 30 minutes.
Beat by hand, or mix, the oil, melted chocolate and sugar. Blend one egg at a time until well mixed. Add vanilla. Stir in flour, salt and baking powder that had been sifted together. Then chill at least 6 hours or overnight.
Pare and chop apples. Pour sugar over apples; let stand 1/2 hour. Mix eggs and oil. Add to apples. Add sifted dry ingredients and nuts. Bake in a 9 x 13-inch pan at 350° for 1 hour. Can serve with ice cream, powdered sugar or plain.
Preheat oven to 350°. Prepare the rice with the water in standard manner. (I do not use salt or margarine in the preparation of the rice.) While the rice is cooking, chop the onions and garlic. Saute slowly until onions are just tender. Add the ground beef and brown. Cook onions and ground beef about 7 minutes. Drain off the fat. Return to medium heat. Separately mix the broccoli cheese soup and milk. Stir until creamy in texture. At this point, test for taste. I usually add table grind black pepper and salt (less than 1/2 teaspoon). When the ground beef is ready, add the rice and broccoli and soup mixture, tossing carefully. Put the mixture into a 9 x 9 or 9 x 13 casserole dish. Sometimes I top this with seasoned bread crumbs and Parmesan cheese. Bake about 35 minutes. Makes 8 servings.
Combine sugar, cornstarch and water. Cook on stove until clear. Add a few drops of food coloring while mixture is cooking. Dissolve Jell-O in mixture. Arrange strawberries in pie shell. Pour mixture over strawberries. Chill 2 to 3 hours. Top with whipped cream you've prebeaten and sweetened.
Put all ingredients in blender, mixing well. Season with salt, red pepper, lemon juice, chopped or grated onion and Worcestershire sauce. Shape in roll or balls. Roll in paprika. Wrap and chill. Serve with Ritz crackers.
Into a saucepan saute onion in butter until lightly browned. Slowly pour in rice, stirring often. Cook on very low heat. Stir in chicken broth and marsala. Put saffron in hot water. Also add to rice. Cover with lid. Allow to sit about 15 to 20 minutes until rice gets soft and absorbs liquid. After 20 minutes, strain grated cheese. If using mushrooms, saute when doing onions.
Bring sugar and 3 cups water to a boil, stirring until sugar dissolves. Remove from heat. Stir in frozen juices until melted. Stir in pineapple juice and 3 cups cold water. Pour into 2 (9 x 13) pans, cover and freeze at least overnight. Cut each pan of frozen punch into 24 squares. Place in freezer bags and store in freezer until ready to use. Makes 2 gallons.
Boil rapidly for 2 minutes. Add 3 cups sugar. Boil rapidly for 3 minutes. Set aside to cool, stirring occasionally until cool. Pour into jars and seal.
Preheat oven to 450°. In a bowl, place graham cracker crumbs, butter and 2 tablespoons sugar; blend well. Press mixture into bottom and sides of a greased 9-inch spring-form pan. Chill in freezer while preparing filling.
Soak beans overnight. Drain and pick out "bad" beans. Boil the beans for 5 minutes with 1 tablespoon baking soda. Drain again, then combine all ingredients in a crock-pot or slow cooker. Bake at 225° to 250° for 5 to 6 hours.
Use margarine to coat a 9 x 13 baking pan. In a shallow bowl mix eggs & milk. Coat chops with crumb mixture then dip into egg mixture, then into crumbs again. Arrange in pan and bake at 325° for 30 minutes, carefully turn chops & bake 30 minutes longer.
Mix all ingredients in a 9 x 13 baking dish. Cook at 350° for 10 - 15 minutes.
Slice beef across the grain into very thin strips. In skillet over high heat in 1 tablespoon of margarine, cook half of the beef and half the onion. Cook until beef is no longer pink and onion is tender; set aside. Repeat with remaining margarine, beef and onion. Return all meat mixture to skillet. Stir in soup and paprika. Heat thoroughly, stirring occasionally. Reduce heat to very low. Stir in sour cream. Serve over noodles. Serves 6.
Use an electric mixer or food processor. Mix butter with jam until well blended. Serve with biscuits. Yields 2 cups.
Mix together softened cream cheese and butter with flour in bowl. Chill, covered, for 1 hour. Shape into 24 (1-inch) balls. Press each dough ball over bottom and up the sides of an ungreased miniature muffin pan. Preheat oven to 325°.
Combine the olive oil, lemon juice and zest, garlic, rosemary, salt and pepper in a large bowl. Coat the whole chickens well with the marinade and refrigerate, covered, overnight.
Drain fruits, reserving juices. Add enough water to cherry and pineapple juice to make 3 1/4 cups. Add sugar. Bring to a boil and add Jell-O. Stir until dissolved. Add fruit and ginger ale. Chill until very thick but not set. Stir in nuts and coconut. Pour into a 2-quart ring mold. Chill until set.
Cook and bone chicken; place in 9 x 13-inch pan. Mix together undiluted soups and pour over chicken. Blend celery, onion and margarine; pour over soups. Mix 3/4 teaspoon sage and 2 cups broth; pour on top. Layer with dry dressing mix. Mix 3/4 teaspoon sage and 2 cups broth; pour over dressing mix. Let stand 1 hour before baking. Bake at 350° for 30 minutes.
Melt sugar and butter in saucepan; bring this to a boil for 5 minutes. Pour mixture over saltine crackers. Then bake in 400° oven (preheated oven). Bake exactly 5 minutes. Remove from oven; sprinkle chocolate chips over and then spread with a knife over the baked mixture. Sprinkle ground nuts over chocolate. When cooled, may cut or break into pieces.
In a skillet, heat 1 tablespoon oil. Scramble eggs and remove. Heat another tablespoon oil and stir-fry meat until done. If you are using dried mushrooms, cook them with the meat. When meat is done, remove from pan. Heat 4 tablespoons oil and fry the green onion. Add the rice, mixing constantly, until rice is thoroughly heated. Add the eggs, meat, mushrooms and peas. Add soy and salt or pepper to taste.
Mix all together, except crackers and oleo. Pour into casserole dish. Top with crushed Ritz crackers. Melt the oleo; pour onto crackers. Bake at 350° for 25 to 30 minutes.
Cream the sugar, shortening and cream cheese. Add vanilla. Spread filling between and on top of layers.
Mix together. Cover in an airtight container. Mix 5 minutes a day for an additional 4 days (total of 5 days). On the fifth day, make 6 rolls. Bake for 5 hours at 200° on rack over cookie sheet. Refrigerate or can freeze. Great for Christmas gifts.
Combine chopped vegetables. In separate bowl, combine oil and vinegar. Season with salt and pepper to taste. Pour over vegetables and toss. Refrigerate.
Put ingredients into a 4-quart pot and cover with water. Bring to boil, then add paprika. Simmer for 2 1/2 to 3 hours, then add Lipton chicken soup broth. Simmer for another 5 minutes. If soup is too strong, add some more water. Strain soup and place carrots back in.
Rub the steaks on all sides with the mustard. Sprinkle on the tarragon and pepper. Grill for 5 minutes on each side until cooked.
Cream sugar and butter. Add flavoring and egg yolks, one at a time. Beat well. Mix soda in flour. Pour 2 1/2 cups flour over nuts and candied fruits in a large pan. Pour your batter over the nut and candied fruit mix into the pan. Mix well. Beat the egg whites and fold in mixture. Bake 4 hours at 225° in a large tube pan.
Combine all ingredients. Pour into 13 x 9-inch pan and bake at 400° for 45 minutes.
Cook beans in boiling water 3 to 8 minutes. Drain. Toss in bowl with rest of ingredients.
Rub brisket with celery salt, garlic salt and onion salt. Put in Pyrex and pour liquid smoke over it. Cover and refrigerate overnight. Pour off liquid. Salt and pepper lightly. Sprinkle with Worcestershire. Bake at 275° for 5 hours, covered. Turn and cover with barbecue sauce. Cook at 250° for 1 hour.