HumbleIntelligence/food-ner-1-Million huggingface dataset:
Marinate steak in soy sauce, garlic, sherry or rice wine, salt, sugar, peanut oil and cornstarch. In a wok add oil, when hot, add marinated meat and cook 1 minute, stirring briskly. Remove meat from wok to a bowl. Add 1 tablespoon oil to wok and when hot add salt, ginger and green onions. Stir-fry until ginger is lightly brown. Add soup stock or water and stir in cornstarch mixture until thickened. Return meat to wok and stir briskly. Serves 4 to 6.
In a square microwave pan, layer onions and potatoes (season each layer). Lay fish on top, seasoned on both sides. Put sliced tomatoes on fish and pour oil over all. Cover with Saran Wrap and cook for 10 minutes on High in the microwave.
Wash and cut up squash. Boil until tender. Drain, then mash. Add all ingredients, except 1/2 of the butter. Melt remaining butter. Pour mixture in baking dish. Spread with melted butter and sprinkle with cracker crumbs. Bake at 350° for 1 hour.
Preheat oven to 400°. On medium speed of electric mixer, beat the eggs. Add milk and heavy cream; beat to blend. Add butter, orange rind, sugar and 3/4 cup coconut, mixing until blended.
On day before, brown sausage and drain. Put bread in greased 9 x 15-inch baking dish and top with browned sausage and cheese. Mix milk and eggs. Beat well. Add mustard and salt. Pour over bread, sausage and cheese. Cover and refrigerate overnight.
Mix butter, sugars and egg. Add remaining ingredients, chill. Form dough into small balls and press down with a glass that has been dipped in sugar. Bake 10 minutes at 350°.
Combine crabmeat, celery and onion. Mix together remaining ingredients except lettuce and paprika. Combine crabmeat with dressing and chill in refrigerator for 30 minutes or more. Line salad bowl with shredded lettuce; add crabmeat mixture and sprinkle lightly with paprika. Serves 8 to 10.
Boil potatoes; peel and then cube them. Put cubed potatoes in large baking bowl. Add diced green pepper and onion. Cube bread into potatoes. Sprinkle parsley flakes and salt and pepper to taste. Mix together. Warm milk and margarine in small bowl in microwave. Pour milk mixture over potatoes. Cube the Velveeta and mix into the potatoes. Bake at 350° for approximately 40 minutes, uncovered. Stir occasionally.
Cook noodles until just beginning to get tender; drain well. Saute chopped celery. Mix noodles, meat, celery, soup and 3/4 of cheese (save some for top). Mix well. Place in baking dish and bake until bubbles up and hot through.
Prepare cake mix as directed. Fold in frosting; blend well. Bake in well-greased Bundt pan at 350° for 35 minutes. Let cool. Turn onto plate. Cover with the whipped cream, topping with the shredded coconut. Keep in the refrigerator until serving.
Day ahead: Make frosting. Place coconuts on medium-high burner, turning for 5 minutes. Over sink crack with hammer. Discard coconut water. Remove and peel off brown skin. Shred coconut in bowl. Mix with other ingredients. Cover and chill overnight.
In a Dutch oven over medium heat, cook beef, onion and green pepper until the meat is no longer pink and all the vegetables are tender. Then drain and add the next nine ingredients; mix well. Simmer, uncovered, for 35 to 40 minutes, stirring occasionally. Spoon one-half cup mixture onto each bun. Yields 8 to 10 servings.
On a lightly greased 11 x 8-inch cookie sheet, spread crescents and pinch ends together. Bake according to directions until very light golden brown. Let cool. Mix cream cheese, sour cream, mayonnaise and dressing mix. Spread this mixture over crescent rolls. Combine vegetables and cheese. Sprinkle on top and press on. Chill, cut and serve.
Combine all of the above ingredients and roll out like play dough snakes. Cut into nuggets the size of the tip of your pinkie finger. Bake at 350° until golden.
Preheat oven to 400° and heat greased iron griddle. Sift ingredients in bowl and cut in shortening. Stir in buttermilk. Shape into 8 patties and put on hot griddle in oven. Brown on both sides.
Saute onion in 1/2 stick oleo. Add remaining ingredients; heat on low for about 20 minutes, stirring frequently.
Mix sugar, water, vinegar and corn oil and bring to a boil. Drain liquid from green beans. Slice onions very thin. Place beans and onions in layers in flat covered dish. One cup of thinly sliced radishes may be added for color. Pour hot liquid over vegetables. When cool, cover and refrigerate. Marinate at least 24 hours.
Brown chops in a large frying pan or an electric skillet. Top each with a slice of onion. Dissolve beef broth or bouillon cube in hot water in a 1-cup measure; pour over chops. Cover; simmer for 40 minutes, or until chops are tender. Remove with onions and keep hot. Sprinkle onions with paprika, if you wish. Stir evaporated milk into drippings in pan. Heat, stirring constantly, until bubbly hot. Serve in separate bowl to spoon over chops.
Cream the butter and gradually add sugar. Beat for 2 minutes. Add flour, eggs and vanilla. Measure 3 cups of batter into a greased tube pan. Stir chocolate and flavoring into remaining batter. Spoon chocolate mixture over batter in tube pan and, with a rubber spatula, cut and twist through batter to give a ripple effect. Bake at 350° for 1 hour. Cool in pan for 10 minutes. Turn out onto cooling rack.
Blend all ingredients except coconut on low speed for 3 minutes. Grease a 9-inch pie tin. Pour in and let set for 5 minutes. Take coconut and spread on top. Bake at 350° for 40 minutes.
Brown ground beef and onion. Put 1/3 sauce in long baking dish. Layer uncooked noodles, sauce and cheese. Put another layer of uncooked noodles. Top with rest of sauce, cheese and ground beef. Let stand 8 hours or overnight. Bake at 400° for 1 hour.
Marinate shelled, cleaned, uncooked shrimp for 1 to 2 hours in the refrigerator in the French dressing. Drain. Wrap each shrimp in 1/4 slice of bacon. Fasten with toothpick. Broil, turning once until bacon is crisp; drain on paper towels. May be used as an appetizer or garnish.
Combine in bowl, brown sugar, oil and egg. In another bowl, mix buttermilk, salt, baking soda and vanilla. Add both mixtures together alternately with flour; mix well after each addition. Fold in apples and nuts.	Pour into muffin papers or greased muffin pans and sprinkle sugar, oleo and spice mixture over top. Bake	at 325° for 30 minutes. Makes about 15 muffins.
Preheat oven to 375°. Cream the butter, sugar, brown sugar, mint and vanilla. Beat in eggs. Combine baking soda, flour and salt. Gradually beat the dry ingredients into the creamed mixture. Stir in chips (and nuts, if using). Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly and remove from the cookie sheet. Cool completely. Makes about 6 dozen cookies.
On flat plate, blend flour, salt and pepper. Coat chicken with flour, shaking off excess. Heat oil over medium-high heat and saute chicken until golden brown on both sides and cooked through. Transfer to plate and keep warm in oven. Add broth to pan to deglaze 2 to 3 minutes. Add pepper and green onions; cook 2 minutes.
Make a sauce of stock, milk, flour and butter. Add next 3 ingredients and heat thoroughly. Place on slices of toast and serve. Serves 2.
Mix flour, oleo and 1/2 cup nuts. Press into 9 x 13-inch baking dish. Bake for 10 to 15 minutes at 350°.
Brown first 8 ingredients. When brown, add tomato sauce and mashed tomatoes. Simmer. Cook lasagna noodles (add oil to the water). Sequence in pan: sauce, layer of noodles, grated cheese and pizza cheese. Keep repeating until all noodles are gone.
Melt bark, then stir in remaining ingredients. Drop on wax paper to cool. Store in air tight container.
In a heavy saucepan, melt Crisco or oil. Chop medium large onions and add to oil. Saute until transparent. Add paprika. Makes a bright red color. Add chicken pieces with parsley to really cover chicken. Let stew 1 1/2 hours. Remove chicken and place in bowl. To juices of meat, add milk and flour. Mix well. Add the chicken back and cook on low for 5 minutes. Serve over mashed potatoes, egg noodles or rice.
Mix first 3 ingredients and heat until dissolved. Mix the remaining ingredients and add hot mixture. Pour on greased and floured cookie sheet, 18 x 12-inch pan. Bake at 350° for 20 to 25 minutes.
Mix sugar and syrup; bring to a boil. Add butter and peanuts. Cook to a hard crack stage. Turn off heat before adding soda; stir in soda and mix well. Pour in a buttered pan and shake.
Cut Mozzarella into thin strips. Slice tomatoes into thin wedges. Cut zucchini into 1/4-inch slices and drop in boiling water for 2 minutes; drain and cool under running water. Combine all ingredients and toss. Let chill for at least 1 hour before serving.
Cook hamburg; drain and keep grease. Add onion and pepper to grease; cook until tender. Add tomatoes, tomato sauce and bean sprouts. Heat until hot. Add to cooked macaroni.
Cover beans with water. Add first 4 ingredients. Cook bacon until crisp, remove bacon; reserve drippings. Crumble bacon and set aside. Add onions and green pepper to drippings. Saute until tender. Add onion, green pepper and carrots to beans. Bring to a boil. Cover and simmer 1 hour. Add tomato sauce. Cover and simmer an additional 30 minutes or until tender. Sprinkle bacon over soup when served.
In a medium to large frypan, melt pat of butter or spray butter to coat pan. Add about 1/3 to 1/2 cup of water. Add more if necessary. Prepare your favorite vegetables, chopped or cut up, and add to water in frypan. Simmer about 10 minutes or until done to your desired texture. On a microwave-safe plate, place a flour tortilla. Top with about 1 to 2 tablespoons of shredded Cheddar cheese. Warm in microwave about 35 seconds until melted on the edges. Put desired amount of vegetables in the middle and turn right edge over filling, then left side. It's ready to eat.
Combine in a big roaster and cook at 225° for 6 hours or until done.
Beat together cream cheese, 1 1/2 cups sugar, eggs, vanilla and lemon juice. Pour into graham cracker crust and cook for 20 minutes at 350°. Let cool 5 minutes.
Put pie filling on bottom of a 13 x 9-inch pan. Then pour pineapple on top of that, juice and all. Pour dry cake mix on top of pineapple. Sprinkle coconut and pecans on top of dry cake mix. Pour butter over top of that and bake at 350° for 1 hour.
Cook vegetables according to directions. Bring to a boil, vinegar, sugar and oil. Pour over vegetables, add onions, celery and peppers. Chill for 4 to 8 hours or overnight.
Let frozen bread dough thaw and rise according to package directions. Spread out in large rectangle (approximately 10 x 12-inch). Brush with mixture of beaten egg, Parmesan cheese and oregano. Top with layer of pepperoni and cheese. Fold over; layer again and fold over. Seal all edges. Brush top with egg mixture. Bake at 350° for approximately 20 minutes, or until nicely browned. Serve hot, sliced in 1-inch slices. Wrapped in foil, bread will freeze well.
Place chicken in 2 1/2 cups of water with 2 teaspoons of salt in a large saucepan. Cook until tender. Reserve broth and cube chicken.
Divide dough into 45 balls. Press into miniature muffin tins. Bake until done. As soon as you take the cookies out of the oven, place a Reese's cup into center. Be sure and let cool completely before you take out or they will crumble.
Bring to a boil the crushed pineapple (with its juice). Dissolve jello in this. Cool. Add cottage cheese and Cool Whip and mix with electric mixer. Chill.
Preheat oven to 350. Wash and remove stems from mushrooms. Brown sausage. Drain sausage and mix with softened cream cheese. Stuff mixture into mushroom caps. Bake for 30 minutes.
Peel, half and remove egg cores. Mix the yolks and next 3 ingredients and spoon into egg halves. Top with paprika.
Heat the chicken broth in a saucepan. Add onion and celery. Cover and simmer for 30 minutes. Add asparagus and simmer for 20 minutes more or until vegetables are tender. Season with salt and pepper if needed. Discard the onion. Mix the flour and paprika in a small bowl and blend in enough cold water to form a smooth paste. Stir in the sour cream. Whisk this mixture into the hot soup. Return just to simmering point and let bubble slightly for 10 minutes to cook the flour. Do not let soup boil or the sour cream will curdle. Cauliflower can be substituted for asparagus.
Combine sugar, oleo and canned milk; boil 3 minutes. Remove from heat. Add to mixture the graham crackers, coconut and marshmallows. Stir until marshmallows melt. Spoon onto wax paper; let set until firm.
Mix cake mix, melted oleo and 1 egg. Spread in well-greased 8 1/2 x 12-inch pan. Mix cream cheese, 4x sugar and 2 eggs. Spread over cake mixture. Bake at 350° for about 35 minutes or until golden brown. Let cool before cutting into squares.
Grease 9 x 12-inch pan. Preheat oven to 350°. In layers spread crushed pineapple, then cherry pie filling on top of that. Next sprinkle dry cake mix out of box over cherries. Spread melted butter evenly over cake mix. Bake at 350° for 30 minutes. Take out and sprinkle coconut and pecans on top of cake. Return to oven and bake 20 minutes longer.
Cut steak diagonally across grain into 1/4-inch thick strips. Thread beef evenly onto 36 (6-inch) wooden skewers, weaving back and forth. Place in a shallow dish. Combine lime juice and remaining 6 ingredients. Pour over beef. Cover and chill 30 minutes. Preheat the grill. Cook beef, without grill lid, over medium coals (300° to 350°) 3 minutes on each side or to desired degree of doneness. Garnish with lime curls, if desired. Makes 3 dozen.
Combine all ingredients and pour into pie shell. Season to taste. Add second pie crust to top pie. Make slits. Cook in 350° oven for 1 hour. Serve hot. (You can use turkey or ham.)
Defrost shrimp. Mix tomato soup, cream cheese and water together over low heat. When smooth, add gelatin and stir. Remove from heat. When cooled, add mayonnaise. Mix onion, celery and pepper and add to sauce. Fold in shrimp. Pour into greased 6-cup mold and refrigerate overnight. Serve with crackers.
In a large bowl, put eggs, oil, sugar, vanilla and salt. To the flour, add the baking soda, baking powder and add to the liquid mixture. Add the zucchini and mix well. Pour into 2 bread pans. Bake at 350° for 45 minutes to 1 hour.
Crumble bread; put in a pan or mixing bowl. Melt margarine; pour over crumbs. Beat eggs, 2 cups milk, 1 cup sugar and vanilla; pour over bread crumbs. Heat remaining milk and sugar to scalding point; pour over bread mixture. Mix in the cinnamon. Mix together good with spoon or with hands real good. Bake in a 9 x 13-inch baking dish sprayed with Pam at 350° for 1 hour, or until it sets. When done, take out and let set until cool. Cut into squares. Yields 10 servings.
Preheat oven to 450°. In a medium bowl, combine baking mix, milk and cheese until a soft dough forms; beat vigorously 30 seconds. Drop by spoonfuls onto an ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
Cook hens until tender enough to come off the bones in 2 quarts or more of liquid. Make custard of 2 quarts of broth and remaining ingredients (except dressing). Cook until custard consistency.
Boil potatoes in jackets. Peel and mash with potato masher. Put in large bowl and add salt, pepper, garlic powder, parsley, Parmesan cheese, diced ham, eggs and Mozzarella cheese. Mix by hand and put in a casserole dish that has been greased with butter or margarine. Put pats of butter or margarine on top and sprinkle with the Italian bread crumbs. Bake for about 1/2 hour at 350°.
Cut ham into cubes, brown lightly in skillet. Peel and slice potatoes. Heat milk to a boiling point, then add salt, pepper, ham and potatoes. Put into a 2 quart casserole dish and bake at 325° for 30 to 45 minutes.
Mix all four ingredients until well mixed. Add dressing and mix well. Store in an airtight container. Keep refrigerated.
Blend milk, egg beaters, sugar, vanilla, and cinnamon, and then set aside. Place bread cubes into a lightly grease 8x8 baking dish. Sprinkle with the blueberries. Pour over the egg mixture. Set dish in a pan filled with 1 inch of hot water and bake at 350 degrees for 1 hour or until set. Serve with warm caramel sauce.
Mix together potatoes, soup, sour cream, Cheddar cheese and garlic salt. Pour into 2 1/2-quart greased casserole or 13 x 9-inch greased dish. Dot with butter. Top with Parmesan. Bake, uncovered, for 1 hour at 350°.
Heat oven to 400°. Grease a 10 inch pie plate or square casserole dish. Cook beef and onion in skillet until brown; drain. Stir in seasoning mix. Place in pie plate of dish and sprinkle chillie peppers on top. In separate bowl, beat milk, eggs, and Bisquick until smooth. Pour over meat. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife comes out clean when inserted, approximately 8 to 10 minutes. Serve with sour cream, lettuce, extra tomatoes, and cheese if desired. Great as leftovers.
Brown meat and drain well. Add taco seasoning and water and simmer about 15 minutes. Place in a large bowl and chill. Add onion, mayonnaise and cheese, mixing gently. Toss in tomato, lettuce and chips that have been coarsely crushed. Sprinkle with olives and top with salsa. Serves 4 to 6.
Mix sugar and cinnamon together. Dip each biscuit into melted butter. Coat with cinnamon mixture. Place in pan. Bake according to package directions. Remove from oven; loosen rolls immediately. Yields 10 rolls.
Cream butter and add sugar. Blend well. Add eggs and beat. Blend in bananas. Sift dry ingredients together and add to mixture. Bake in greased loaf pan at 350° for 60 minutes.
Dissolve the jello in hot water. Add the cheese. When jello cools, refrigerate until mixture is slushy. Add the pineapple and mayonnaise.
Combine pudding mix and fruit with juice in bowl. With electric mixer at low speed, beat until well blended 1 to 2 minutes. Blend in whipped topping. Spoon into individual dessert dishes. Garnish as desired.
Cook spaghetti and drain. Spray 9 x 13-inch pan with Pam and put spaghetti in. Mix egg and milk in bowl; add to spaghetti. Mix well and spread over bottom of pan.
Boil raisins in 1/2 cup water; let cool, then add last. Pour all ingredients in greased pan and bake for 45 minutes at 350°.
Drain chestnuts. Add soy sauce to can of drained chestnuts. Marinate for 1 to 2 hours or overnight. Wrap chestnuts in bacon; secure with toothpicks. Sprinkle with brown sugar; broil until bacon is crisp.
Put in crock-pot in order. Stir once. Cook on low for 10 to 12 hours; high for 5 to 6 hours.
Cut beef in long strips and sprinkle with soy sauce. Leave them 7 to 8 minutes; add cornstarch. Cook beef in oil, a small quantity at a time. Put aside. Cook green pepper first in oil and bamboo sprouts next. Add salt. When green pepper becomes tender, add Sake, soy sauce, sugar and Accent, then return the meat to the pan.
Heat waffle iron to medium heat. Drop eggs into bowl. Add milk and mix until blended. Put butter in a small saucepan and melt over low heat. Be careful not to let butter burn. Stir butter into the egg mixture. Presift the flour, then sift measured flour with baking powder, salt and sugar. Stir into egg mixture. Pour a little butter on waffle iron. Pour batter onto iron and cook. Serves 6 waffles.
Mix ingredients except chocolate. Chill for 1 hour. Make small balls and dip in melted chocolate. Put on waxed paper to harden.
Soak and grind dried apricots. Mix together sugar, butter and eggs. Add water and orange juice. Sift and add to the mixture, flour, baking powder, baking soda and salt. Pour into one 9 x 5-inch loaf pan. Let stand 20 minutes. Bake for 55 minutes at 350°.
Mix together ground beef, tomatoes, bread, egg, onion, salt, pepper and sugar. Place in baking dish in form of loaf and bake at 350° for 30 minutes. Drain off excess fat. Pour tomato soup (and a little water from rinsing the can) over meat loaf and continue baking 25 minutes more.
Bring to boil in large pot of salted water 2 (10 ounce) packages frozen mustard greens or 2 large bunches of fresh, washed 3 to 4 times to remove sand. Fresh greens will decrease in size as they cook. Frozen and fresh should cook 30 to 40 minutes. Drain all water off. Use 4 packets of MBT (chicken flavor); mix well.
Put oranges, apples and cranberries through food chopper. Add sugar, mix well. Cover and refrigerate.
Dissolve jello in boiling water. Add remaining ingredients. Mix; store in airtight bowl. May be unmolded on a bed of lettuce for fancy dip tray. Serve with crackers.
Filling: Brown sausage. Add onion before all the pink is gone in the sausage. Drain. Put back into the pan and add the mushrooms and cream cheese. Stir together and chill.
Combine ingredients; mix well. Form into walnut size balls. Bake on greased cookie sheet in a 350° oven for 20 minutes.
Crust the crackers; melt the margarine. Remove from heat. Add the sugar. Stir in the cracker crumbs. Press 2/3 of mixture in a 9 x 13-inch pan.
Mix sugars, margarine and peanut butter until creamy. Add remaining ingredients, except kisses. Mix well. Roll into balls and roll in sugar. Bake at 375° for 8 to 10 minutes in an ungreased pan. While hot, press chocolate kisses in center.
Mix together cheese, bread crumbs and wheat germ. Dip chicken pieces in butter and then in cheese mixture. Arrange in one layer in microwave-safe casserole. Cover with plastic wrap. Cook 4 minutes on High. Rotate 1/4 turn and cook additional 3 minutes on High.
Brown meat on medium-high heat setting, stirring often. Add vegetables and cook 5 minutes. Add soy sauce and rice. Stir and mix well but lightly. Taste before salting, because soy sauce is salty. Good served with a green salad and French bread. Yields 6 servings.
Mix all together. Beat egg whites and stir in last. Pour in pie shell and bake at 375° until done.
Brown meat. Drain. Add onions, cook until tender. Stir in tomato sauce and basil. Simmer 10 minutes.	Prepare dinner as directed on package. Spread half the dinner into greased dish. Top with meat mixture, 1/2 cup parmesan cheese and remaining dinner. Melt margarine in sauce pan over low heat.	Blend in flour. Gradually add milk. Cook stirring constantly until thickened. Stir small amount of hot mixture into eggs. Return to hot mixture. Pour over all. Sprinkle with remaining cheese. Bake at 350° for 45-50 minutes or until golden brown. Serves 6.
To make crust: Use your own favorite graham cracker crumb recipe or try this. Combine the first three ingredients listed in a spring-form pan to form crust. (I use a 9 or 10-inch pan). Bake 10 minutes at 350°.
In large pot, brown beef and drain. Add other ingredients and simmer 1 hour. Great served over baked potatoes.
In a 4-quart casserole dish, arrange chicken with bony pieces in center and meaty pieces to outer edges. Add water; stir in onion, celery, carrot, chicken bouillon and poultry seasoning. Tie peppercorns in cheesecloth and add soup. Cover; microwave on High for 20 minutes or until boiling. Then microwave on Medium-low for 15 minutes. Rearrange chicken and add noodles. Cover and microwave at Medium-low for 30 minutes until noodles are tender, stirring several times and give dish a 1/2 turn once. Remove chicken pieces and peppercorns from soup. Skim excess fat from soup. Remove bones and skin from chicken. Discard bones and skin. Cut up chicken and return 1 1/2 cups. Refrigerate remaining chicken for another use. Microwave soup on High for 5 minutes or until heated through.
Wash and cut potatoes into 1-inch long strips. Melt butter in black frypan. Add potatoes; coat with butter. Bake until tender, turning several times, at 350°. When potatoes are light brown, add roast beef and stir lightly. Cook about 15 minutes, until beef is hot.
Melt margarine in pie plate in microwave. Mix other ingredients with melted butter and press in pan with fingers to shape crust. Ready for use.
Preheat oven to 375°. Cream 1/2 cup butter with brown sugar and vanilla. Add flour. Press in a 9-inch square pan and bake for 15 minutes. Spread pineapple on top of this. Beat together 1/4 cup butter, sugar, egg, vanilla and coconut. Spread over pineapple and return to oven for additional 30 minutes. Cut into squares.