HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut steak across the grain into 1/4-inch strips, about 2 inches long. In large skillet or wok, brown meat in oil. Push meat to one section of skillet. Stir in beef broth, sugar and soy sauce. Place mushrooms, green onions, onions, celery and bamboo shoots in separate section of skillet. (Do not mix.) Cover; simmer 10 minutes. Add spinach; simmer 5 minutes longer. Serve over rice. If desired, pass additional soy sauce. Makes 4 servings.
Combine garlic salt, celery salt and paprika; sprinkle over chicken. Arrange chicken pieces, skin side up, in a lightly greased 13 x 9 x 2-inch baking dish. Bake at 425° for 20 minutes. Remove chicken from dish. Combine rice, onions, green pepper and parsley in baking dish; stir well. Combine chicken broth, tomatoes, chili powder and salt in small saucepan; bring to a boil. Pour over rice mixture, stirring well. Arrange chicken pieces over rice. Cover and bake for 20 to 25 minutes, until chicken and rice are tender. Yields 4 to 6 servings.
Mix until crumbly. Take half and pack in the bottom of an 8x12-inch pan. Spread 1 can cherry pie filling over this. Put the rest of the mix on top. Sprinkle with chopped nuts. Bake 30 minutes at 350°.
Preheat oven to 400°. Measure and mix together dry ingredients. Combine eggs, zucchini and oil in another bowl. Stir all together. Spoon into muffin pans. Bake about 20 to 25 minutes. Yields 18 muffins.
Generously butter an 8 x 12-inch pan. Peel apples; remove seeds and cut into 8 wedges. Place wedges in rows as close together as possible in a single layer in pan. Mix sugar and cinnamon and sprinkle over apples. Combine flour and brown sugar; cut in butter until mixture resembles fine crumbs. Sprinkle over and between apples and pat smooth. Bake at 425° for 30 minutes. Serve hot or cold, plain or with ice cream. Freezes well. Serves 12.
Make batter mixing all ingredients but fruit and nuts. Stir in fruit and nuts last. Pour into lightly greased pans and bake at 300° for following time: two 9 x 5-inch loaf pans, bake for 1 hour and 45 minutes; eight 4 x 2-inch pans, bake for 55 minutes and for 48 tart size pans, bake for 20 to 25 minutes.
Mix egg, milk and melted margarine. Mix remaining ingredients. Add to first mixture and beat.
Chop all vegetables. Add water to beans to cover. Cook beans with ham hock until soft. Add chopped vegetables and sausage, cut in bite sizes. Boil 1/2 hour. Season to taste.
Blend all together and chill. Shape into ball or log and sprinkle with chopped pecans. Serve with crackers.
Blend Crisco and sugars. Beat in vanilla, water and egg. Add sifted flour to sugar and egg mixture and mix well. Stir in M&M's. Drop from teaspoon onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Grate cheese while cold. Let cheese and sausage reach room temperature and mix together well. Add Bisquick and mix well. Roll into small or medium balls (firm). Cook at 375° for 12 to 15 minutes until golden brown.
Mix all together. Doesn't take long to set. This is a large bowl. I have used half of all ingredients to make a good sized bowl.
Mix. Beat until thick; pour over crust. Top with Cool Whip and then chocolate syrup.
Grease 8-inch square glass pan. Blend all ingredients except apples until crumbly. Layer apples, then topping. Bake at 375° for 30 to 35 minutes.
For cake: Combine flour, sugar and soda in a mixing bowl; set aside. Combine margarine, water and 1/4 cup unsweetened cocoa. Bring to boiling, stirring constantly. Remove from heat; add the chocolate mixture to dry ingredients and beat on medium speed until combined. Add eggs, 1/2 cup buttermilk and 1 teaspoon of vanilla. Beat one minute; batter will be thin. Pour into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for about 35 minutes or until toothpick comes out clean.
Cook beef roast (boiled or roasted). When roast is done, cut into slices. Prepare soup as directed on can. Add roast and green pepper to soup. Simmer for 1 hour or until roast is tender. Serve on sliced kaiser rolls.
Use enough bread pieces to fill 8 x 8-inch dish. Sprinkle brown sugar, raisins and cinnamon over crumbs. Melt butter in milk and blend in eggs. Pour mixture over bread. Bake at 350° for 30 minutes. Remove from oven and cover with Sauce.
Combine sugar, vinegar and water in saucepan and bring to a boil. Boil until sugar dissolves. Stick 2 cloves in each peach and add peaches to syrup. Cook until soft and put in jars. Cover with syrup and seal.
Begin by working the honey into the peanut butter. Add powdered milk gradually and work it in until it is of "play dough" consistency. Older children can mix this themselves. Use rolling pin, cookie cutters, etc. Children can eat this when they are finished. Do not refrigerate.
Mix sugar, cornstarch and salt together. Gradually add boiling water, stirring constantly. Boil 5 minutes; add remaining ingredients. Serve hot over cake.
Brown meat; drain off fat. Add remaining ingredients. Simmer at least 1 hour. Serve in hamburger buns.
In a mixing bowl, combine the first 4 ingredients. Add butter or margarine. In a 7 x 11-inch baking pan, pat about 2/3 of the crumb mixture. On top, spread 1 (10 ounce) container of apricot pastry filling. On top, sprinkle the remaining crumb mixture. Bake at 350° for 40 minutes. When cool, cut into squares. If desired, sprinkle with confectioners sugar.
Mix together oil, garlic powder, dill weed, lemon pepper and salad dressing mix in a bowl. Pour into bag of broken pretzels and shake. Turn bag to coat the pretzels. Spread pretzels on cookie sheet and bake at 150° for about 1 hour.
Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet, heat 1/4 inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl, combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.
Mix together egg, mustard and hot sauce. In another bowl, mix corn meal, flour and salt. Dip fish in egg mixture, then dredge in corn meal mixture. Fry in olive or canola oil for 2 - 3 minutes on each side.
Beat egg whites until stiff. Mix sugar, egg yolks and cream cheese thoroughly. Add margarine and flavoring; beat well. Add flour slowly and beat for approximately 3 minutes. Fold in beaten egg whites.
Mix all ingredients and let stand about 6 hours in refrigerator before serving. Rich and good.
Combine tomatoes and apples sprinkled with lemon juice. Place in pie shell. Sprinkle with sugar, salt, cinnamon, cloves and ginger. Cover top of pie with foil and bake in 375° oven 25 minutes. Remove from oven and remove foil. Return to oven and bake 30 minutes more. Serve with warm cream.
Cook vegetables in chicken broth until tender. Add soup and cheese. Heat until cheese is melted.
In 6-quart crock-pot, layer meat and vegetables, alternately. Mix Season-All, paprika, cornstarch and tomato soup all together. Pour over ingredients in crock-pot. Cook about 8 to 10 hours at low temperature.
Heat oven to 350°. Melt butter in rectangular pan, 13 x 9 x 2-inches, in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar; place cherry in center of each pineapple slice and arrange remaining cherries around slices. Press gently into brown sugar. Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake mix as directed on package (omit water) using oil, eggs and the 1 1/4 cups pineapple juice mixture. Pour batter over pineapple and cherries. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake and turn pan upside down onto heatproof serving plate; leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store, loosely covered.
Heat oven to 350°. Place browned pork chops in a baking dish. Mix bread, onion, eggs and enough water to moisten in a bowl. Heap bread mixture on top of pork chops. Cover the dressing with the mushroom soup. Bake for 30 minutes or until pork chops are done.
Sift together flour, baking powder, salt and sugar. Rub in with fingertips the butter. Add enough milk to make a soft dough. Roll out in sheet form about 1/2-inch thick and dot with butter. Cover with sliced peaches; sprinkle with brown sugar and roll as a jelly roll. Cut in uniform pieces about 2 1/2 or 3-inches wide. Place in buttered pan and pour the following sauce over same.
Beat eggs on high mixer speed for 5 minutes, then gradually beat in sugar. Stir in pumpkin and lemon juice. Stir rest of the dry ingredients together, then fold into pumpkin mixture. Spread in greased and floured 15 x 10 x 1-inch pan. Top with nuts; bake at 375° for 15 minutes. Turn out on kitchen towel sprinkled with powdered sugar. Roll towel and cake together. Cool 20 minutes; unroll.
Blend cheese and 1/2 cup butter. Stir in flour. Chill 1 hour. Shape into 2 dozen (1-inch) balls. Place in ungreased 1 3/4-inch muffin pans. Press dough evenly against bottom and sides of each.
Mix all ingredients and pour into a 9-inch unbaked pie shell. Bake at 325° for 1 hour.
Boil raisins 10 minutes and drain reserving 5 tablespoons raisin juice. Add soda to 5 tablespoons raisin juice. Mix remaining ingredients, adding nuts and raisins last. Dip by spoon onto greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix dry like a pie crust and then cut in shortening. Add remaining ingredients; roll out and cut. Cook 8 minutes.
Mix well and pour into greased pan. Bake at 350° for 25 to 30 minutes.
In a large skillet over moderate heat, melt butter. Saute chopped onions for 2 minutes. Add shredded cabbage, caraway seeds, salt and pepper. Toss to mix and cook 5 to 8 minutes (or until cabbage is crisp-tender), stirring occasionally. Meanwhile, cook noodles in boiling salted water following package directions. Drain. Toss with cabbage mixture. Serve at once, piping hot. Good with meat loaf, pork chops or pork roast. Very tasty with salmon loaf.
Mix all ingredients together in given order. Melt 1 tablespoon margarine in nonstick skillet or griddle at medium-high heat. Drop mixture by large spoonfuls and flatten to pancake shape. Brown on both sides. Serve warm. Makes a nice substitute for potatoes.
Lightly flour and brown roast in 2 tablespoons oil. Put in Dutch oven or deep kettle; sprinkle with dry soup mix and pour can of soup over top, then 1 1/2 cans of water. Cover and bake at 275° for 4 to 5 hours until tender and falls apart.
Mix chips, vanilla and butter in a large bowl and set aside. Heat sugar and milk in a double boiler and boil until that can't be stirred down. Boil 6 minutes, stirring constantly. Pour boiling mixture over chips, vanilla and butter. Mix well and pour into a 9 x 13-inch buttered cake pan. Cut into squares when set.
Beat egg whites until stiff. Add salt; beat. Add sugar and beat until glossy. Add Karo syrup and beat until it stands at a peak. Spread on cake.
Prepare stuffing according to package directions. Put diced chicken over stuffing. Add cream of chicken soup diluted with 1/2 can milk. Pour 1 beaten egg over all. Top with cheese. Bake at 350° for 30 to 35 minutes.
Add hot water over oatmeal until cookies are thin enough to drop on a cookie sheet. Bake at 350°.
Dissolve jello in boiling water and refrigerate. Spread 1 cup of vanilla wafer crumbs in a large baking dish. Whip chilled evaporated milk. Add sugar and mix well. Grate lemon rind and squeeze lemon for juice; add to mixture. Add cooled jello and mix well. Pour mixture into baking dish. Spread remaining cup of crumbs on top. Chill for at least 3 hours.
Cook potatoes in water until tender, along with onion and salt (set aside). Mix last 4 ingredients in saucepan and heat slowly until thick. Pour over hot potatoes and serve. Yields 8 servings.
Sift flour, baking powder and salt; set aside. Beat eggs until thick and lemon-colored. Gradually beat in sugar, then blend in water and vanilla. Slowly mix in dry ingredients. Pour into a jelly roll pan (12 x 18-inch) which has been lined with waxed paper or tinfoil and greased. Bake at 375° for about 15 minutes or until top springs up when touched. Loosen edges and immediately turn upside down on a towel sprinkled with powdered sugar. Carefully remove paper and then roll up while hot. After cooling, unroll and spread with favorite filling or jelly and again roll up.
Cook sugar and syrup over medium heat for 3 or 4 minutes. Turn off. Add rest of ingredients over popped corn.
Dissolve 1/4 cup sugar in lemon juice and water. Cream remaining 1/2 cup sugar with butter until fluffy. Add eggs; beat until smooth. Sift flour, measure and sift again with baking powder and salt. Add to creamed mix alternately with lemonade. Drop by 1/2 teaspoon on a greased cookie sheet. Bake at 375° for 8 to 10 minutes. When cookies cool, put 2 cookies together with Butter Frosting.
Combine the softened cream cheese, mayonnaise, green onions or peppers, garlic powder and Tabasco sauce in a medium bowl. Stir well. Add crabmeat and mix well. Cover and chill.
Dissolve gelatin in water until dissolved. Add sugar and cocoa over heat and stirring until all granules dissolve. Remove from heat. Add 3/4 can of Pet milk and beat 5 minutes. Chill until almost set. Add remainder of Pet milk. Pour into crust. Chill at least 1 1/2 hours. When ready to serve, garnish with whipped cream and chocolate shavings.
Place thawed fish in well buttered dish. Salt and pepper to taste. Sprinkle lemon juice and m.s.g. In a separate bowl, mix chopped cucumber, onion and sour cream. Add Tabasco, salt, pepper and thyme. Spread over fish. Top with buttered crumbs. Bake at 350° for 15 to 20 minutes.
Stir dry ingredients together in deep bowl. Cut in shortening until mixture looks like crumbs. Add buttermilk all at once and stir until mixture clings together. Roll to 1/2-inch thick and cut. Bake at 450° for 10 to 12 minutes. Makes 10 to 12 biscuits.
Butter a large baking dish. Layer the potatoes on the bottom. Cover with onions. Cover onions with carrots. Wash rice and sprinkle over carrots, then sprinkle generously with salt and pepper. Pour can of peas over rice, then layer the sausage patties over all. Pour soup over patties. Bake, covered, in preheated 350° oven for 1 to 1 1/2 hours.
Crush pretzels with rolling pin. Mix pretzels, 4 tablespoons sugar and 3/4 cup of melted butter. Pat into a 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool.
Soften cream cheese with electric mixer. Blend in Lea and Perrins, lemon juice (can use ReaLemon), garlic powder and onion powder to taste. Spread on pie plate or platter. Cover with bottle of cocktail sauce and top with crab meat. Serve with tortilla chips or crackers.
Mix all ingredients and store in airtight container. Add about 1/2 cup of mix to a mug of hot water.
Mix well. Sprinkle 1 large box Jell-O ("any flavor") over mixture, dry. Mix well. Cover. Let stand about 3 hours before serving.
Mix the first 4 ingredients together. Mix remaining ingredients and fold into cake mixture. Bake at 350° for 30 to 35 minutes.
Mix water and onion soup mix thoroughly and pour over chicken which has been placed in glass bowl large enough to accommodate chicken. Turn chicken until mix thoroughly coats chicken. Marinate, covered, in refrigerator, turning occasionally for at least 6 hours (12 hours preferred). Coat chicken with egg, dip into bread crumbs and fry very quickly in hot oil. Drain on paper towels. Great for party fare.
Heat oven to 350°. Butter a loaf pan. Mash bananas. Drain pineapple, chop and pat dry. With electric mixer on low speed, beat flour, sugar, baking powder, soda, salt, eggs, bananas and butter until blended. Increase speed to medium and beat 2 minutes. Stir in pineapple and 1/2 cup coconut. Pour into prepared pan and sprinkle with remaining 1 tablespoon coconut. Bake 1 hour (or until toothpick inserted in center comes out clean). Cool for 10 minutes. Remove from pan and cool completely.
Mix together and pour into 9 x 13-inch pan. Bake at 350° for 40 minutes.
Combine orange juice, pineapple juice, water and sugar. Add grated rind of lemon, honey, cloves, nutmeg and cinnamon. Mix and let stand 3 hours. Strain through cheesecloth and add the ginger ale. Stir briskly and serve in glasses containing ice cubes.
Mix flour and baking powder (really good), then cut in shortening. Add water. Knead, but not too much. Let dough set for a few minutes. Pinch off enough dough to form a small ball and flatten. You can make them as small or as big as you want. Drop into hot grease. Let each side brown; doesn't take long.
Mix together and spread on cocktail bread or English muffins. Broil until hot and brown.
Set sherbet out of freezer to melt a little. Mix everything together in a punch bowl.
Make your favorite yellow cake mix. While it is still warm, poke holes every half inch or so with a toothpick and pour condensed milk over the top. Crush candy bars and pour the crumbs over the top of the cake. Cover with cool whip after it cools.
Mix all ingredients and pour into a lightly greased lasagna pan. Cover and refrigerate overnight. The next morning, bake for one hour in a 350 degree oven. Serves: 10-12
Mix well. Let sit for 1 day in fridge. Shake again. Keeps well in fridge.
On medium-high heat in large pot, heat oil. Add sausage and cook until brown. Remove sausage and drain off all but 2 tablespoons oil. Add onions and green onions; saute until tender. Return sausage to pot. Add shrimp and cook until they turn pink. Add rice, water, parsley, salt and pepper to taste. Bring water to a boil. Cover pot and lower heat to simmer. Cook until rice is tender. Feeds an army.
In a large buttered baking dish, mix all ingredients, except margarine. Salt and pepper to taste. Dot top of potatoes with margarine. Sprinkle top with parsley. Bake at 350° for 2 hours.
Mix apples and sugar. Let stand until sugar has melted. Add vanilla, oil and eggs; mix thoroughly. Add dry ingredients; stir. Add nuts. Mix and sprinkle butterscotch morsels over batter. Pour into oblong baking pan. Bake at 350° for 50 minutes.
Saute bacon until crisp. Drain all but 3 tablespoons bacon fat. Add remaining ingredients and mix well. Cover and simmer 30 minutes. Serves 12.
Mix together oatmeal and milk. Let stand 1/2 hour. Set aside. Beat until light and fluffy the brown sugar, eggs, shortening and vanilla. Add baking powder, salt and soda. Mix well into creamed mixture. Add flour; mix. Add oatmeal mixture and blend in well. Fill greased muffin tins 2/3 full. Bake at 375° for 20 to 25 minutes. Makes 18 muffins.
Mix together and pour into greased and floured tube pan and bake at 350° for 1 hour.
Heat oil and saute chicken strips with garlic for 5 minutes. Add all other ingredients, except cornstarch. Bring to a boil and add cornstarch to thicken. Salt and pepper to taste. Serve over a bed of yellow rice.
Open raw clams. Loosen all parts of clam from shell and keep on half shell. Place in baking pan that has 1 1/2 to 2-inch sides. Place about 1/4 teaspoon of catsup on each clam. Next put 1/2-inch slice of cheese and top with 1/2-inch slice of bacon. Broil until bacon is crisp, about 5 minutes. Serve with crackers and a salad or may be used as an entree. Makes 2 to 4 servings.
Cut up celery, onions and egg whites. Mix egg yolks and mustard. Add sugar, salad dressing, salt and vinegar. Add milk.
Mix and bake cake according to instructions on box. After the cake has baked; make holes in the cake and pour the Eagle Brand milk and pina colada over the hot cake. After it has cooled, spread Cool Whip over the cake and sprinkle it over with the coconut.
Mix first 3 ingredients and let chill, not solid. Whip the cream cheese and Cool Whip together. Add to mixture. Add marshmallows. Put in refrigerator and let chill 2 to 3 hours.
Mix together and put in graham cracker crust. Refrigerate several hours before serving. Makes 2 pies.
A nice dish for breakfast is to have some mashed potatoes, make into nests, as many as your family numbers, break an egg in each nest, put in deep skillet, cover tightly and cook eggs until done.
Heat oven to 325°. Grease and flour 2 loaf pans. Sift and measure 3 cups flour, then sift together flour, soda, baking powder, salt and cinnamon. Cream eggs, oil and sugar. Stir in zucchini. Add sifted ingredients to creamed mixture. Mix until thoroughly blended. Add nuts. Bake for 1 hour.
Cut roast into small pieces. Put in a crock-pot and add Sprite, soup and water. Cook on high for 4 to 6 hours. To thicken, pour a can of beef gravy over and heat. Serve over rice or cream potatoes.
Place thawed Cool Whip in large bowl. Add dry pudding mix and marshmallows. Stir gently to blend. Add other ingredients and blend. Chill overnight.
In a large saucepan sprayed with nonstick cooking spray, saute the carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, tomato paste, basil, oregano, and salt. Bring to a boil. Lower heat and simmer, covered, about 15 minutes. Stir in zucchini and heat 3 -4 minutes.
You can use the following fish: squid, frog legs, lobster, goatfish, whitey, crabs and sandsharks.
Velveeta cheese and cream cheese need to be at room temperature. Roll Velveeta cheese out to 1/4 inch thick between 2 sheets of wax paper. Spread cream cheese on top. Sprinkle with green chilies (drained), chopped pimientos (drained), and chopped olives (drained).
Mix well. May be stored several weeks. You can use date of sour cream as a guide. It can be tinted for wedding, etc.
In medium bowl, combine all ingredients except nuts. Chill until slightly firm. Form into desired shape and garnish with nuts and radish slices. Chill several hours or overnight.
Mix ingredients well, as for any cake batter. Pour into a lightly greased and lightly floured Bundt cake pan. Bake at 350° until tests done (about 1 hour). Wrap and let set for 24 hours. Then frost. A cream cheese frosting is good.
Layer cucumbers and onions in gallon size container. Combine remaining ingredients in a medium size pot. Stir over low heat until sugar melts. Let cool. Place brine over cucumber and onion mix. Refrigerate for at least 1 week.
Mix together first 6 ingredients. Pour half into a greased pan (tube pan or 13 x 9-inch pan). Put apples on top of mixture in pan. Sprinkle half of the sugar and cinnamon mixture over apples. Pour over remaining cake mixture. Sprinkle remaining sugar mixture over top. Bake at 350° for 1 to 1 1/4 hours in tube pan or 45 minutes in 13 x 9-inch pan.
Bake for 30 minutes in a slow oven (even a little longer is better). Do not have the oven too hot. Bake in a 9 x 13-inch pan in a 350° oven.
Blend cake mix, jello, oil, nectar and eggs. Bake in greased and floured tube or Bundt pan for 1 hour or until done. Bake in preheated 325° oven.
Remove paper and mash tamales; add chili and melted cheese. Serve in heated fondue pot with assorted chips.
In a large skillet, melt the butter over low heat. Add the squash and onion; mix thoroughly and cook for 5 minutes, stirring constantly. Add the salt, pepper, tomato juice and sugar. Cover tightly and cook over low heat for 15 minutes, or until the squash and onion are tender. Uncover to stir several times during cooking. Serves 4.
Preheat oven to 375°. Combine dry cake mix, egg, brown sugar, oil, butter, wheat germ and water in a bowl. Mix with spoon; dough will be stiff. Stir in nuts. Drop by teaspoon 2 inches apart on ungreased cookie sheets. Bake at 375° for 10 minutes for chewy cookies, 12 minutes for crispy cookies. Makes about 3 dozen cookies.
Place first 5 ingredients in saucepan. Bring to boil, stirring until sugar is dissolved. Cover; remove from heat and let steep until cool. Strain. Cover and refrigerate. To serve, fill glasses or pitcher with equal amounts of fruit juice, ginger ale and water. Add ice and serve immediately. Yield: 15 servings.