HumbleIntelligence/food-ner-1-Million huggingface dataset:
With a sharp knife, cut steak diagonally across the grain into thin slices. In a medium bowl, mix together ginger, soy sauce, sugar and cornstarch. Add meat strips and toss to mix well. Leave set for 5 to 10 minutes. In a 10-inch skillet, heat oil over high heat until hot. Add meat mixture. Cook, stirring over high heat, until meat loses its redness, 4 to 5 minutes. Remove to a plate. Add water, rice and broccoli to skillet and heat to boiling. Reduce heat to medium-low. Cover and simmer 5 to 6 minutes or until broccoli is tender. Return meat to skillet and heat to boiling, stirring often. Simmer, stirring, 1 minute. Serves 4.
Slice margarine or butter into a bowl. Add milk and cocoa. Cook on Full power for 2 minutes. Stir in sugar; beat until smooth. Add vanilla and nuts; cook on Full power for 30 seconds. Beat. Add marshmallows and pour out into buttered dish. Cool and cut into squares.
Cook spinach and noodles as directed on package and brown meat. Butter pan, line with noodles, spinach, meat, Mozzarella cheese, noodles, meat, spinach and Mozzarella cheese. Heat mushroom soup, milk and seasonings. Pour over all. Pour tomato sauce on top. Top with Parmesan cheese. Bake at 350° for 30 minutes.
Brown hamburger, onion and pepper. Drain off excess fat. Cook macaroni; drain. In dish, add all of the ingredients. Bake at 350° for 30 to 45 minutes. Top with cheese. Return to oven and let cheese melt.
Mix sugar, Karo and hot water. Bring to a boil and add peanuts. Cook on medium heat. Let cook until peanuts start popping. Cook for 1 minute longer. Add butter while on low heat. Stir in soda until it turns yellow. Pour on greased pan. Let cool and break into pieces.
Mix all ingredients in pan and bake at 350° until set, approximately 45 minutes.
Place ground beef in casserole dish. Add corn, cream of chicken soup and onion. Mix well. Spread evenly across bottom of dish. Place Tater Tots on top. Bake at 375° for 20 to 25 minutes or until golden brown. Remove from oven, place slices of cheese on top. Place in oven and melt. Remove and let cool.
Quarter melon; remove and discard seeds. Cut fruit from rind. Dice fruit and place into a food processor or blender. Add orange and lime juices; puree. Place yogurt in a glass mixing bowl and beat with a whisk until light and smooth. Whisk in melon mixture. Cover bowl and refrigerate for at least three hours. Serve cold, sprinkled with fresh mint leaves and slivers of melon. Serves 4.
Mix together sugar, cocoa, milk and salt in a heavy pan. Bring to a rolling boil, stirring constantly and let boil for 1 minute, stirring. Remove from heat and add quickly the butter, peanut butter and vanilla. Stir until melted, then add oats. Dip into cupcake papers or onto wax paper about cookie size amounts. Let cool and enjoy.
Smash ground beef out in pan. Put soups over meat. Cover with cheese. Cover with Tater Tots. Bake at 350° for 1 hour.
Brown bacon; drain. Saute chopped scallions in bacon grease. Set grease aside. Clean broccoli and cut into small pieces (with or without stems). Add chopped apples, bacon, raisins, nuts and scallions. Mix some bacon grease with Ranch dressing and pour over salad. Mix thoroughly; add salt and pepper to taste. Refrigerate at least 2 hours before serving.
Combine all ingredients in a 4-quart Dutch oven; bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally. Yields about 5 1/2 cups.
Roll into balls; roll each ball into rope shapes. Bake at 325° for 20 minutes on a greased cookie sheet.
Mix all together (but the potato chips) carefully. If it appears too dry or stiff, add 1/2 cup broth. Place in flat dish and cover with crushed potato chips. Bake, uncovered, in a 350° oven for 30 minutes. Will serve 6 to 8.
Mix together yellow cake mix, butter or margarine and 1 eggs. Spread in greased 9 x 13-inch pan. (Mixture is very thick. Add small amount of water to help spread.)
Butter casserole (13 x 9 x 2-inch). Set oven at 350°. Saute green onions lightly. Add soup and milk. Mix. Remove from stove. Layer half the potatoes in casserole, then all the cheese, then another layer of potatoes. Pour soup mixture over all. Cover with aluminum foil for 1 hour. Uncover and cook 30 more minutes. Makes 6 servings.
Drain vegetables. Mix chicken, soup and onion with vegetables. Season to taste. Pour into crust. Cover with other crust, mashing edges together to seal. With point of knife, make several holes in top crust. Bake at 350° for 30 to 35 minutes, until golden brown.
Crust: Mix flour, margarine and pecans. Press into 9 x 13-inch pan. Bake 15 minutes at 375°.
Combine dry Hidden Valley, oil, dill weed, garlic powder and lemon pepper or juice. Mix well. Pour over crackers. Stir to coat. Put in flat pan in warm oven at 200° for 15 to 20 minutes. Stir once or twice. Store in covered container.
In large skillet brown almonds in 2 teaspoons butter 3 to 4 minutes until golden; set aside. In same skillet saute green beans in remaining butter 5 to 8 minutes until crisp-tender. Stir in lemon juice and pepper. Add salt to taste. Sprinkle almonds over beans.
Cream the butter and sugar; add beaten egg, lemon juice and well mashed bananas. Add flour, sifted with salt, baking powder and baking soda, then add the broken nuts. Turn into a greased loaf pan and bake in a moderate oven at 350°. Slice thin and spread with cream cheese (optional).
Soak peas in 1 1/2 quarts water overnight. Drain. Combine peas and remaining ingredients in a 4-quart casserole. Season with salt and pepper as desired. Cook, covered, on Full power for 20 to 30 minutes or until boiling. Stir halfway through cooking time. Continue cooking on Cook level 4 for 10 to 15 minutes or until vegetables are tender. Stir several times during cooking time. If desired, remove and mash 2 cups of cooked peas. Return to soup and blend.
Saute onion in butter until tender. Add ground beef and brown. Stir in jalapeno black-eyed peas, rice and tomatoes. Mix well; spoon mixture into a 2-quart casserole. Sprinkle with cheese. Bake at 350° for 20 minutes or until cheese is melted. Serves 6 or 8.
Cream butter and sugar; add eggs and beat until fluffy. Add flour and flavoring. Mix thoroughly, then add 7-Up. Stir in slowly. Cook in deep pan for 1 hour and 10 minutes.
Cream shortening and sugars; add eggs and vanilla. Beat well. Add sifted dry ingredients, oats and nuts; mix well. (Add chocolate chips and spices here, if desired.) Roll in balls the size of walnuts. Bake at 350° for 10 minutes. Remove from cookie sheet immediately after removing from oven.
Mix and chill. Just before serving, add 1 1/2 cups shoestring potatoes.
Dissolve sugar and yeast in water. Add salt, oil and egg. Add about 5 1/2 cups flour (just sift into mixture; dough will be sticky). Pat dough onto floured board; cut and dip into butter. Fold. Let rise 1 1/2 hours. Bake at 400° for 15 minutes. Makes 25 rolls. This dough will hold in refrigerator for 3 days.
Boil the sour cream, covered, for 2 minutes. Add half the flour and stir carefully to bring the butter to the surface. (Does not always happen.) Skim it off and keep warm. Stir in the rest of the flour and add the milk. Simmer the porridge for 5 to 6 minutes. Salt to taste.
Combine in saucepan butter, sugar, cocoa, dry milk and water. Mix well and let come to a rolling boil for 3 minutes. Remove from heat; add peanut butter and vanilla; mix well. Gradually add rolled oats and mix well. Drop on waxed paper or greased pans. Makes like a fudge.
Wash, peel and devein shrimp. Place shrimp shells in a 2 quart saucepan; add 1/4 onion and a stalk of celery. Cover with water. Bring to a boil; reduce heat and simmer about 35 minutes. Strain and set aside. This is your shrimp stock you'll need.
Boil beans until soft. Saute onion and celery with Pam. In a large baking dish, mix all ingredients, except tomato sauce and bacon. Pour tomato sauce over mixture in baking dish and top with bacon strips. Bake at 350° for 1 1/2 hours.
Layer potatoes and onions; salt and pepper and put butter on top. Bake until tender on grill in foil.
Fry bacon until crisp. Drain and cool on paper towels. Reserve 1/4 cup drippings. Crumble bacon and set aside. In medium bowl, stir and toss flour, cornmeal, sugar, baking powder and salt. Set aside. In small bowl, whisk milk, egg, corn kernels and bacon drippings until blended. Add to dry ingredients along with crumbled bacon and stir until blended. Spoon into buttered cornstick pans, filling each mold 2/3 full. Bake in preheated 400° oven about 15 minutes until toothpick inserted in center comes out clean. Cool in pans for 3 minutes, then invert to remove. Makes 7 cornsticks.
Scald and peel tomatoes, then quarter them. Place in pan and add sugar, vinegar and spices. Cook slowly until thickened and put in jars.
Note: The amount of ingredients depends on how much you care to make and size of the cabbage head.
Cream the shortening, sugar and flour together. Add egg yolks, milk and flavoring. Mix. Fold in stiffly beaten egg whites. Cook in cups in water about 40 minutes at 300°. May be doubled. May be cooked in one flat pan and cut into portions.
Mix rhubarb with pineapple, strawberries and sugar. Let stand for 30 minutes. Place in saucepan. Bring to a boil and cook for 12 minutes, stirring constantly. Remove from heat. Add gelatin and stir. Pour into sterilized jars and seal. Makes about 3 to 4 pints.
Cook broccoli 5 minutes. Drain and place in a 9 x 13-inch baking dish. Drizzle with 4 tablespoons melted margarine. Sprinkle with 1 cup of the cheese. Mix soup, onion and mayonnaise and spread over broccoli and cheese. Add the Pepperidge Farm dressing, then sprinkle with remaining cheese. Cover dish with foil and bake 35 minutes at 350°.
Layer first 6 ingredients in a dish. Spread mayonnaise on top. Sprinkle with sugar, then cheese and bacon bits. Cover and refrigerate overnight. Toss when ready to serve.
Sift dry ingredients together; add raisins, milk and shortening. Mix well and knead the dough on a floured surface. (The more kneading, the better.) Place in a well-greased, 1-inch deep baking pan and bake at 375° for 20 to 25 minutes or until golden brown.
Combine together. Cook until thickened to dough-like consistency. Turn mixture out on pastry board and knead. Cover with damp cloth or keep in plastic bag.
Wash berries and drain; spread on towel to dry. Beat milk; add lemon juice and beat again. Add beaten egg yolks. Beat egg whites until stiff; fold in mixture. Gently pour in berries. Place in pie shell. Toast to a light brown.
Cook onions in butter. Add remaining ingredients. Put in casserole dish. Top with slices of cheese. Bake at 350° for 30 to 40 minutes.
Mix peanuts, sugar and syrup in iron skillet and cook until light brown in color. Peanuts will begin to	pop. Remove from fire and add 1 teaspoon soda and 1 teaspoon salt. Stir quickly and pour on buttered 9 x 13-inch pan. Break into small pieces when cool.
Rinse beans in cold water. Check carefully for rocks and pebbles and cover with water. Soak at least 8 hours or overnight. Drain and return beans to pot. Cover with 5-inches of water. Finely chop onions, celery, garlic and carrots and add to pot. Add ham and remaining ingredients. Bring to a boil; reduce heat and add water as needed or it will burn. Keep beans covered with water at all times and stir often. Season to taste. Soup is best when prepared a day ahead of time and reheated.
Cook linguine until tender. Drain. In large skillet, heat stock over medium heat. Cut chicken into strips 1/2-inch wide and 3-inches long; add to stock. Cook 7 minutes. Add carrots, mushrooms, parsley and tarragon. Heat until chicken is cooked through, about 5 minutes. Add linguine and toss.
Mix sugar, flour, cocoa, cinnamon, eggs and soda in large bowl. Heat margarine and water to a boil. Add to dry ingredients; mix well. Add buttermilk and vanilla. Mix well. Pour into 13 x 9 x 2-inch greased pan and bake about 20 minutes in 400° oven.
Set oven at 375°. Sift flour and measure. Add baking soda and salt; sift again. Cream sugar and shortening. Add beaten egg, peanut butter and vanilla. Form into small balls and place on cookie sheet. Then flatten balls by making crisscrosses with a fork. Bake for 10 minutes. Makes approximately 70 cookies.
Brown onions and pepper in butter. Add salt and flour and blend well. Add soup and milk, stirring until a thin sauce has formed. Add tuna and lemon juice. Pour into a greased 8 x 12-inch baking dish. Bake at 400° for 25 to 30 minutes. Serves 6. I serve this over toast or with corn bread.
In a saucepan, beat eggs. Add milk and heat together. Add vanilla. Remove from heat. In a bowl, mix dry ingredients together. Add to egg mixture. Add shortening. Drop by teaspoonfuls in hot fat. Cook until brown. These will turn themselves.
Preheat oven to 350°. Combine all ingredients in a blender and blend on high for 1 minute. Pour into a greased 9-inch pie plate. Bake for 30 minutes or until set. Cool completely before serving. Serve topped with whipped cream, nuts, cherries or chocolate sprinkles.
Preheat oven to 450°. Beat egg whites with all ingredients but sugar until soft peaks form. Add sugar gradually until it is dissolved. Put spoonfuls of mixture on brown paper on cookie sheet. Build up sides slightly if meringues are to be filled (with, for example, ice cream or whipped cream). Put in oven. Turn it off and leave meringues for 2 to 3 hours. Makes about 2 dozen 3-inch meringues.
Slice rolls in half. Mix rest of ingredients. Place a scant tablespoon of cheese mixture on each half. Bake as directed on package. Makes about 20 puffs.
Cream shortening, sugar and egg together. Add the mashed bananas and mix thoroughly. Add flour, soda and salt and again mix thoroughly. Lastly, add the chopped nuts, if desired. Pour batter into greased and floured bread pan and bake for 1 hour at 350°.
Cook the first 5 ingredients for 10 minutes; do not let boil. Remove from heat. Add the pineapple-orange juice and lemon juice (optional). Store in refrigerator. Serve hot or cold.
Mix margarine and sugar; beat eggs and add to sugar mixture. Stir in flour, baking soda and baking powder. Cut up apples. Add apples and walnuts to batter. Bake in 350° oven for 40 to 45 minutes.
Make into ball. Chill until firm. Then add chopped pecans until well covered. Keep in refrigerator. Take out of refrigerator about 1 hour before serving.
Prepare pasta conventionally as package directs. Drain and keep warm. Meanwhile, in a 2 1/2-quart casserole, cook carrots and next 7 ingredients, covered, on High in microwave until almost tender. Stir twice during cooking. Add mushrooms; cook, covered, 4 to 6 minutes, until tender, stirring once during cooking. Toss mixture with pasta and vinegar or lemon juice. If you like, sprinkle with chopped, fresh basil or parsley. Makes 4 servings.
Melt chocolate with fat in saucepan over low heat. Add sugar and blend. Add remaining ingredients. Pour into greased pan. Bake at 325° for 25 minutes. Cut into squares while hot.
Cream shortening and sugar. Add eggs one at a time. Mix milk, soda, bananas and vanilla. Add to mixture alternately with flour (1/3 at a time). Add chopped nuts. Pour into 8 1/2 x 11-inch pan or two 8-inch pans, greased and floured. Set aside.
In punch bowl, combine all ingredients. Add ice ring and garnish with sliced orange and fresh strawberries. Serves 15 (1/2 cup) servings.
Pour sour cream, eggs, sugar, lemon juice and vanilla into blender. Blend until smooth. Cut cream cheese into 1-inch cubes. Add to mixture while blender is going. Blend until smooth. Pour into crusts.
Brown beef. Drain. Saute onion with beef. Combine all other ingredients and serve over spaghetti noodles.
Mix all the ingredients together and bring them to a boil over medium heat. Cover and simmer for 15 minutes. Cool them (still covered). Serve them for Thanksgiving or any other holiday in place of canned cranberry sauce.
Beat margarine and sugar until creamy. Add remaining ingredients, except powdered sugar. Mix well. Cover and chill at least 30 minutes. Heat oven to 350°. Shape dough into 1-inch balls on ungreased cookie sheet. Flatten with bottom of glass dipped in powdered sugar. Bake 12 to 15 minutes or until edges are brown. Cool and sprinkle with a little more sugar.
Bring 1 1/2 cups water to a boil and pour over cracked wheat. Let cool.
Marinate veal cutlets in 1/4 cup of Marsala wine for 1 hour; remove from marinade and dust cutlets in flour. In skillet, saute garlic in olive oil. Over medium heat, add veal cutlets and brown on both sides. Remove cutlets and keep warm. Drain oil from skillet. Add butter and remaining Marsala to skillet and cook to reduce. Return cutlets to skillet, spooning Marsala sauce over them. Season with salt and pepper as desired. Serve sprinkled with chopped parsley or green onion.
Mix together in a large mixing bowl. Line a tube pan with wax paper. Pour mixture into pan and bake at 250° for 2 1/2 to 3 hours.
Mix cocoa and cornstarch in 1/3 to 1/2 cup of water until smooth. Mix other items in with this. Cook at 350° for 40 minutes. This will make 2 deep-dish or 3 shallow dish pies.
Add first 5 ingredients to chicken stock and cook until tender; thicken and put in cake pan (9 x 12-inch). Use pie crust on bottom and Bisquick on top. Bake at 350° until brown and bubbly. Yields 6 servings.
Cream 1/2 cup butter, sugar and vanilla. Add eggs one at a time. Beat well after each. Blend flour, baking powder and baking soda. Add to creamed mixture, alternating with sour cream. Spread half in a 10-inch tube (angel food) pan, greased and floured.
Cream shortening and sugar; add eggs. Combine salt and flour. Add alternately with milk, mixing after each addition. Stir in vanilla and lemon. Bake at 325° or 1 hour or so.
Mix the first 6 ingredients all together and pour into a greased 9 x 13-inch pan. Mix together the remaining 4 ingredients and sprinkle on top. Bake at 350° for 30 minutes or until heated through.
Add sugar to a large bowl, add the peanut butter and mix with your hands until well blended. As mixture gets stiff add the milk a little at a time. Keep mixing until you feel the mixture sticking together. Form into eggs. Melt chocolate in a double boiler. It is best to refrigerate eggs an hour or two before dipping into the chocolate.
Melt butter in saucepan. Blend in flour, salt, pepper, parsley and chives. Slowly stir in milk and cook until sauce thickens. Add lemon peel and juice. Fold in mushrooms and crab meat. Spoon into individual scallop shells or casserole dish. Sprinkle top with 1/2 cup grated Cheddar cheese and 1/2 cup buttered bread crumbs. Bake at 350° for 10 to 15 minutes.
In large skillet, saut rice and garlic in butter until rice is golden. Stir in celery and onion. Continue sauting until tender, stirring constantly. Stir in water and next 5 ingredients. Bring to a boil. Cover. Simmer 20 minutes. Add ham, shrimp and tomatoes. Cover. Simmer an additional 10 minutes or until rice is tender. Stir well before serving. Makes 6 servings (about 6 1/2 cups).
Mix ingredients together. Blend well. Roll into balls-size of quarters. Place on shallow baking pan. Bake at 375° for 10 to 12 minutes or until golden brown.
Mix and sift dry ingredients. Work in butter. Add egg and milk. Pat into buttered pan. Mix cinnamon and 3 teaspoons sugar. Sprinkle on top. Bake in moderately hot oven (375°) about 20 minutes.
Cook broccoli and drain. Arrange in greased 9 x 12-inch casserole. Place chicken slices on broccoli. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with vermouth. Bake at 350° for 25 to 30 minutes or until bubbly.
Bring this to a boil, then pour over hot dogs that have been split down through the center and again about 3 times on each side. Let simmer in electric skillet as long as you like or bake in 350° oven for about an hour.
Use 1/2 stick of butter to cover the bottom of both shells. Put chicken in bottom of each crust; add soup (diluted) with water and condensed milk. Add salt and pepper to taste. Cover the top of each pie with another shell for top crust. Cook at 400° until golden brown. Melt butter over top when done.
Mix according to package directions. Bake in tube or Bundt pan at 350° for 45 minutes.
Beat eggs and add to other ingredients. Place in a greased 9 x 13-inch pan and refrigerate for 24 hours. Bake at 350° for 1 hour. (Best if chilled 24 hours before baking. If only overnight it doesn't get as fluffy.)
Roll steak in flour and brown on both sides in bacon drippings in skillet. Cover steak with water and add remaining ingredients. Cook until meat is tender. More liquid can be added.
Remove boiled chicken from bones; cool. Put back in stock. Bring to boil. Cook together until noodles are done. Beat eggs until fluffy, combine with milk and cheese to hot chicken and noodle mixture. Season with salt and pepper to taste. Saute bread cubes in margarine. Add to casserole leaving some bread cubes for top. Pour into casserole dish sprayed with Pam. Bake until brown or firm, about 1/2 hour at 350°.
In a 13 x 9 pan, melt margarine. Sprinkle cookie crumbs on margarine. Press crumbs into pan. Add milk. Pour in coconut and nuts. Press chips into pan. Bake at 325° for 20 to 30 minutes.
Mash or chop avocados, sprinkle with lemon juice and mix in all the other ingredients. This can be served immediately, but can be covered with plastic wrap and chill in the refrigerator for 30 minutes or so, to gather flavor and mellow. Serves 4.
Saute onions and pepper in butter for 5 minutes. Add flour and seasonings. Stir in milk, egg yolks, corn and bread cubes. Pour into a buttered Pyrex loaf dish. Sprinkle crumbs on top, and bake in 350° oven for 30 minutes. Serves 6.
Mix cheese, flour and butter; stir thoroughly. Add eggs; roll as for pastry. Cut into 1/2 to 3-inch strips. Bake at 375° until brown. Yield: 8 dozen.
In a saucepan, over low heat, heat the olive oil. Using a fork or a wire whisk, stir in the flour and cook until it bubbles, about 1 minute. Stir in the evaporated skim milk and stir until the mixture comes to a boil. Add the fat-free cream cheese, lemon juice, wine, onion powder, Worcestershire sauce, paprika, dill, mustard and pepper, stirring until the cheese melts. Taste for seasoning, adding a little lemon juice, if desired. Add the pimentos and crab meat. Pour mixture into a microwave-safe or ovenproof serving dish. Microwave on High for 2 minutes or put into a 350° oven for 10 minutes. Serve with cubes of sourdough bread or vegetable sticks.
Mix all ingredients in large bowl. Prepare almond bark according to package directions. Pour almond bark over ingredients and mix well. Spread into a thin layer onto the wax paper. After completely dry, break mixture up and store in bowl.
Mix first five ingredients and pour into buttered 9-inch glass pie pan. Bake 35 minutes at 350°. Remove and cool 15 minutes. The cake will collapse slightly in the center forming a small "well". Pour the sour cream mixture into the "well" in the cake. Return to oven for 5 minutes to set the sour cream mixture. Cool and add cherry pie filling to top.
Marinate the first 6 ingredients overnight. Cook the spaghetti and drain. Add to the marinated ingredients along with the Italian dressing.
Mix all ingredients together; add pecans last. Bake in 350° oven for 1 hour or until knife comes out clean.
Bring to a boil 2 cups salted water; add the vegetables and simmer for 10 minutes. Make a cream sauce of margarine, flour and milk. Add cheese to sauce. Add the 2 cups of creamed corn and vegetables including the broth. Heat but do not boil.
Mix flour, baking powder, baking soda, salt and sugar in mixing bowl. Cut in butter or shortening until mixture resembles coarse crumbs. With fork, stir in buttermilk to make a soft dough. Turn out onto lightly floured board; knead 10 times to form smooth ball. Roll to 6 x 6-inch square. Put on ungreased baking sheet. Bake at 400° for 15 minutes. With knife, cut into 12 pieces. Do not separate.
Fry bacon. Remove drippings. Saute pepper, onions and celery in drippings. Sprinkle with seasoned salt, optional. Add peas, drained. Mix well. Add the mushroom and tomato soup. Let simmer. Pour into a casserole dish. Crumble the bacon on top. Cook in a 300° oven until bubbly throughout. Can be prepared ahead of time; frozen and baked when ready to serve.