HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut broccoli into sections (bite size). Stir-fry broccoli and garlic in hot oil about 7 minutes. Add pepper last 3 minutes. Stir soy sauce mixture and pour over vegetables. Cook, stirring until it boils. Serve immediately. Serves 6. Has 105 calories each.
Combine dry ingredients and sift together in a mixing bowl. Combine egg, milk and shortening and pour all at once into mixing bowl with dry ingredients.	Mix until thoroughly blended. Pour a small amount of	batter onto hot, greased skillet or griddle and cook on one side until bubbles form all over top of pancake, then turn pancake over and cook other side. Makes 6 to 8 medium sized pancakes.
Stir 2 cups flour and dry ingredients together. Add heated milk and margarine; stir well, then add eggs and mix. Add approximately 3 cups more flour until sticky. Cover bowl with Saran Wrap, let rise until at least double. Drop in hot oil with teaspoons. (Dough will pop over; but if it doesn't, turn.) Remove from oil when brown, shake in bowl or bag of powdered sugar.
Cream shortening and sugar. Beat in eggs, pumpkin and water. Sift together flour, baking powder, soda and spices and beat into the pumpkin mixture. Add chopped nuts, if desired. Fill clean, greased, wide mouth pint canning jars half full with prepared batter. Bake open jars about 60 minutes in an oven at 325°. When done, quickly remove one hot jar, at a time and clean its sealing edge. Immediately apply and firmly tighten a two piece wide mouth canning lid. The lid will form a vacuum seal as the jar cools. Jars of cooled bread may be stored with other canned foods or place in freezer. The bread is safe to eat as long as jars remain vacuum sealed. Yields 8 wide-mouth pint canning jars.
Combine all ingredients (do not drain corn) in a large casserole. Bake uncovered 1 hour at 325°. Stir once every 30 minutes of baking.
Brown beef in skillet with onion. When brown, add to other ingredients in a 4-quart saucepan and simmer until all ingredients blend well. If more soup is desired, add a medium can of V-8 juice. Simmer at least 2 hours and serve with crackers.
Use Loretta Hilton's Chocolate Cake recipe. Substitute 3/4 cup cocoa for 2 squares chocolate. Use sweet milk for sour milk. Reduce soda to 1 teaspoon and add 1 teaspoon double-acting baking powder to dry ingredients.
Dissolve sugar in water and bring to a boil. Cook 5 minutes, remove from heat and allow to cool.
Mix together cheese and crackers. Then place half of mixture in bottom of casserole. Drain asparagus, saving liquid from one can. Place asparagus in casserole. Combine soup with saved asparagus juice then pour over top. Dot with butter or margarine. Top with reserved cheese/cracker mixture. (If desired place almonds on asparagus before soup and liquid.) Bake at 350° for 30 minutes.
Blend well and pour into bowl. Cover with foil and freeze. Remove from freezer 30 minutes prior to serving.
Heat oven to 325°. Butter a 9-inch spring-form pan and wrap outside in 2 layers of foil. Melt the butter; toss melted with crumbs. Press onto bottom of prepared pan. Put cream cheese and sugar in a food processor and whir until very smooth. Add add remaining ingredients except cranberry sauce. Process just until smooth. Reserve 1/4 cup of the cheese mixture and pour the rest into the spring-form pan. Combine cranberry sauce and reserved cheesecake mixture in food processor and pulse until blended. Pour this mixture onto cheesecake in a spiral. Put a chopstick or skewer into mixture and draw circles along cranberry spiral to form a swirl pattern. Put spring-form pan in a larger pan. Fill halfway with warm water to form a water bath. Bake until a toothpick inserted in center comes out only slightly moist, 1 3/4 to 2 hours. Turn off heat and let cake cool in oven with door ajar 1 hour. Remove cake and let cool completely. Refrigerate overnight.
Soften cream cheese. Mix taco mix, sour cream and Philadelphia cream cheese with your mixer. Pour onto cookie sheet and spread evenly. Add over the whole top tomatoes, lettuce and cheese. That's it. Serve with nacho chips and let them dip it up.
Mix together first 3 ingredients and boil 2 minutes. When cool and a little set, add pineapple and oranges. Fold in Cool Whip. Chill. This makes a lot.
Melt 1 stick butter and combine with crumbs; pat down with spoon in 9 x 13-inch pan. Soften second stick of butter and combine with sugar, eggs and vanilla; beat this mixture 10 minutes and pour over graham cracker crumbs. Layer sliced bananas over pudding mixture, strawberries and pineapple. Cover with Cool Whip and sprinkle with pecans; top with cherries. Chill overnight.
Mix pineapple, grapes, apples and pecans. Pour boiling water over jello and candy and cook over low heat until all red hots are dissolved. Remove from stove; add in juice from can of pineapple and enough water mixed with it to equal a cup of liquid. Mix well with spoon. Put in refrigerator (in a bowl) until firm. Mix in jello mixture (after firm) and mix with fruits, then put in serving dish. Chill until ready.
Mix flour, granulated sugar, baking powder and salt. Stir in 1/2 cup almonds, 1 cup coconut and raisins; mix in bananas. Beat egg, milk, 1/4 cup brown sugar and 3 tablespoons butter. Add to flour mixture; mix until	moistened. Spoon into 12 greased muffin pans. Mix remaining coconut, 2 tablespoons almonds, 2 tablespoons brown sugar	and cinnamon; sprinkle evenly over each muffin. Bake at 375° for about 25 minutes, or until cake tester inserted in center comes out clean.	If muffins brown too quickly, cover with foil. Makes 12 muffins.
Mix and cook for 5 minutes, then stir. Cook for 5 minutes more. Pour into jars and put on lids.
Mix sugar and oil; beat. Add eggs, one at a time, beating thoroughly. Sift dry ingredients and add to oil mixture. Last, add plums and chopped nuts. Bake for 55 minutes at 350°. Sift confectioners sugar on top if desired. Great for the holidays.
Mix bread crumbs, cheese, parsley, curry, paprika, salt and pepper. Melt butter with garlic, then add lemon juice. Roll each piece of chicken in bread crumb mixture. Arrange in baking dish. Drizzle butter mixture over chicken. Sprinkle with more cheese. Cover with aluminum foil. Bake at 375° for 1 hour. Baste once or twice while cooking.
Follow cooking instructions on Shake 'n Bake box. Combine soup, sour cream and mushrooms. Pour mixture over chicken for the last 20 minutes. Great with baked potatoes.
Keep crock-pot on low for 5 hours. Can add fresh mushrooms or soup. Serves 3.
Combine corn, stuffing, celery and onion. In 9-inch greased pie plate, spoon stuffing. Arrange chops on stuffing, pressing lightly. Combine sugar and mustard. Spread mixture evenly over chops. Bake at 400° for 30 minutes or until chops are no longer pink.
Mix everything together. Make into rolls and wrap in plastic wrap. Put in refrigerator for 3 days. Bake 1 hour at 350° on rack.
Preheat oven to 350°. Melt butter, add paprika and lemon juice. Dip chicken in the mixture. Lay in baking dish and sprinkle with garlic salt. Bake for 30 minutes, covered. Mix mushrooms, Worcestershire sauce and sherry. Spread over chicken and sprinkle with almonds. Bake, covered, for an additional 30 minutes. Put chicken aside. Blend flour and sour cream and stir in pan juices. Cook over low heat until thick and smooth. Pour over chicken and serve with rice.
In skillet in 1 tablespoon hot oil, cook chicken 10 minutes. Remove and pour off fat in skillet. Combine soup, milk and pepper. Heat to boiling. Return chicken to skillet. Cover over low heat 5 minutes. Stir often. Serve with potatoes or rice. Serves 4.
Cook spaghetti according to package directions; drain. Transfer to a large bowl. Add the next 10 ingredients and mix well. Spoon into a greased 2 1/2-quart casserole; sprinkle with cheese if desired. Bake, uncovered, at 375° for 40 to 45 minutes or until heated through. Yield: 6 to 8 servings.
Cut potatoes into 1/4-inch slices. Place in a 13 x 9-inch buttered baking dish overlapping slices. Mix butter and oil; brush slices with mixture. Pour remaining over potatoes. Sprinkle with garlic, salt and thyme. Bake at 400° for 25 to 30 minutes. Serve hot.
Mix powdered sugar and cream cheese. May take this and divide into parts to make different flavors and colors, but remember it is 1 teaspoon flavoring for the whole amount. Roll marble size ball in granulated sugar. Press into rubber mold and pop out. Let dry on waxed paper. Can leave in ball if you don't have molds.
Mix all ingredients. Add corn meal last. Bake at 400° for 30 minutes.
Melt butter, low heat. Add flour and stir milk in slowly. Add salt, paprika, Worcestershire and Parmesan cheese. Cook until thickened. Add sherry. In 9 x 14-inch baking dish, place layer of seafood, layer of sauce, layer of cheese. Repeat layers. Bake until brown, approximately 15 to 20 minutes at 350°.
Cream together first 6 ingredients. In another bowl mix together next 4 ingredients. In a third bowl mix together next 3 ingredients. Add flour mixture to first bowl. Sprinkle nut mixture on bottom of greased bundt pan. Pour half of cake in pan and sprinkle the other half of nut mixture and cover with the remaining batter.
Cook washed, unpeeled potatoes in salted water until done. Drain and cool. Cook hamburger and drain off grease. Thick slice cooled potatoes, with or without peels on. Gently mix all ingredients and place in baking dish. Bake at 350° for 20 to 30 minutes.
Cut off pepper tops and remove inner fibers and seeds. Drop in boiling water; remove from fire and let stand 10 to 12 minutes. Drain. Brown meat and add taco mix and water. Simmer 15 minutes. Add rice and mix. Cut peppers in half and lay in pan. Fill peppers with mixture and bake in 400° oven for 45 minutes. Pour sauce and grated cheese over peppers 10 minutes before serving.
Crush crackers by hand. Set 12 to 15 crushed crackers aside. Melt butter and mix into crackers. Press crackers into 9 x 12-inch pan. Mix pudding and 1 1/2 cups of milk together. Fold softened ice cream into pudding. Spoon mixture into pan over crackers. Refrigerate for 1 hour (not in freezer). Spread Cool Whip on top. Sprinkle remaining crackers on top. Refrigerate.
Heat oven to 350°. Mix flour, granulated sugar, baking powder and salt. Beat in milk and oil until smooth. Pour into ungreased square pan, 8 x 8 x 2-inches. Top with plums. Mix brown sugar and cinnamon; sprinkle over plums. Pour boiling water on plums. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Serve warm and, if desired, with sweetened whipped cream. Makes 6 servings; 410 calories per serving.
Beat eggs; add sugar, syrup and margarine. Stir in oats. Pour into pie shell and bake at 350°.
In the top of a double boiler, whisk the egg yolks with the sugar until frothy. Stir in the Marsala. Place over gently simmering water and whisk until mixture is very thick and double in volume. Remove from heat and while beating, let cool completely. Beat the egg white until stiff and fold into the zabaglione.
In small saucepan, sprinkle gelatin over ReaLemon brand; let stand 1 minute. Over low heat, stir until gelatin dissolves. In small bowl, combine gelatin mixture and remaining ingredients; refrigerate overnight.
Saute onion and pepper. Add meat and brown. Drain grease, if using ground beef. Add tomato sauce and seasonings to taste. Add bay leaves and simmer 1 hour, then remove bay leaves. Cook lasagna noodles and drain.
Mix spices together; stir until syrupy. Fill jar with onions and cucumbers in alternate layers. Pour syrup mixture over slices and refrigerate for 5 days.
In a large mixing bowl, combine oil and sugar. Add slightly beaten eggs and blend well. Stir in flour, salt, baking soda, baking powder and cinnamon. Beat several times and add to mixture alternately with finely shredded carrots. Pour batter into 3 lightly greased and floured layer pans. Bake at 325° for 20 to 30 minutes. Cool completely and frost with Cream Cheese Frosting. Sprinkle chopped pecans between layers and top.
Heat cherry juice with 1/2 cup juice drained from pears. Add gelatin and stir until dissolved. Cool until congealing starts. Pour into ring mold and chill until firm. Unmold on a large plate. Whip the cream gradually adding sugar and vanilla. Pile in center of ring. Arrange pears and apricots around ring. Serves 6.
Dissolve gelatin in cold water. Add boiling water and sugar. Stir well. Let cool for thirty minutes, then add the coffee and vanilla; stir again and put in a nine-inch ring mold. Chill for five hours. Turn jellied coffee onto chilled plate and fill the center with Macaroon Cream.
Dice first 4 ingredients into small cubes. Cut shrimp into similar sized cubes, (discarding shrimp tails or save for stock). Combine peppers, onion, celery and shrimp. Mix mayonnaise, sour cream, lemon juice and 1/2 C. fresh dill. Pour mayo mixture over shrimp mixture; add salt and pepper to taste, toss to coat. Refrigerate for at least 1 hour. Sprinkle with remaining quarter cup of dill when ready to serve.
Do not drain vegetables; pour into 1 1/2-quart shallow baking dish. Mix sour cream, mayonnaise together. Pour this mixture over the vegetables and mix. Sprinkle Parmesan cheese on top; sprinkle paprika on top. Bake 20 minutes at 325°. Makes 4 generous servings.
Saute onions and garlic in butter. Add remaining ingredients and simmer slowly for 30 minutes, stirring often.
Cream butter and sugar; add eggs and mix. Add pineapple; fold in bread gently. Bake in 2-quart casserole for 60 minutes at 350°.
Mix ground pork, pepper, fennel and salt together and let stand 20 to 30 minutes. In the meanwhile, soak casings in lukewarm water and wash well. A sausage stuffer will come in handy. You make like to make patties. Fry or broil sausage until thoroughly cooked. You can bake sausages in a 375° oven for 45 minutes. Pork must be cooked thoroughly.
Put all in a cooker and cover with water. Cook for 1 hour at 15 pounds pressure.
Drain oranges and pineapple. Add all in order listed. Chopped nuts, marshmallows and 2 bananas (cut up) may be added. Let set in refrigerator for an hour or more. Very good and can be made ahead of time.
Sift dry ingredients. Add milk, egg and nuts. Blend well. Bake in 2 well-greased loaf pans at 350° for 1 hour. Enjoy!
Blend Crisco and sugars. Beat in vanilla, water and egg. Sift dry ingredients together and add to sugar and egg mixture. Mix well; stir in M&M's and pecans. Drop from teaspoon onto ungreased sheet. Bake at 350° for 10 to 12 minutes or until brown. Yield 2 1/2 to 3 dozen.
Blend cream cheese and milk. Add the sugar gradually, blending it in well. Then add your selected flavoring and mix again. Enough to frost and fill an 8-inch, 2 layer cake.
Melt bark and peanut butter; stir in pecans. Pour onto cookie sheet. Melt chocolate chips and drop on top of mixture. Pull knife through mixture. Let stand until firm. Break into pieces.
Rinse peppers and cut in half and seed. Lay cut sides down on a cookie sheet. Broil 4 - 6 inches from heat until skins are blackened all over (about 12 min., but keep close watch on them). Remove from oven and place in brown paper bag and close the bag. They will steam in the bag. After about 10 min., remove them, and remove the skin from the peppers. Chop up the peppers and set aside. Stir onions, carrots, and butter for 3 min. in your soup pot and then stir in the chopped peppers. Add flour, and stir one minute. Add broth, half & half, and tomato sauce. Stir and mix well and let it cook approx. 10 min. until it boils and is thickened. Stir in hot flakes or hot sauce drops and salt and pepper.
Beat cream cheese, sugar, eggs, lemon juice and vanilla until fluffy. Line muffin tins. Place 1 wafer in each cup. Fill 2/3 full with cream cheese mixture. Bake at 375° for 15 to 20 minutes, or until set. Top each with 1 tablespoon of pie filling. Add whipped topping, if desired.
Use a 10 to 12 x 3-inch skillet with cover. Heat oil in skillet over medium heat. Briefly saut onion, green pepper and garlic. Push to side of skillet. Add ground beef and pork, breaking into chunks. Saut until no longer pink. Stir in chili powder and cook for 1 minute. Add tomato juice, undrained kidney beans, oregano, salt and rice. Stir and bring to a boil. Cover and simmer for 30 minutes. Stir in corn and olives. Cover and cook 5 minutes more. Sprinkle cheeses over top and cover just long enough to melt cheese. Serves 6 to 8.
Mix last 5 ingredients well and pour over vegetables. Mix well. Let set overnight or longer.
Measure 2 cups mashed strawberries into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally. Bring water and pectin to boil in small saucepan on high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir into fruit mixture in bowl. Stir for 3 minutes or until sugar is completely dissolved. Fill containers quickly to within 1/2 inch of top; cover with lids. Let stand at room temperature for 24 hours. Jam is ready to use. Refrigerator up to 3 weeks or freeze up to 1 year; thaw in refrigerator. Makes about 6 cups. Jam will be soft.
Combine first six ingredients; toss with chicken. Refrigerate 30 minutes. In a small bowl, combine chicken broth, cornstarch, water and oyster sauce. Set aside. In a wok or large skillet, heat 2 tablespoons oil over medium-high. Add ginger root, garlic and onions; stir-fry 1 minute. Add chicken and continue to stir-fry until chicken is white. Remove chicken and vegetables from pan. Add remaining oil; stir-fry carrots 3 minutes or until crisp-tender. Add mushrooms and pea pods; stir-fry 1 minute. Return chicken and vegetables to pan. Stir broth mixture and pour into skillet; cook and stir until the sauce is thickened. Serve immediately.
Mix sugar and cocoa together. Add other ingredients. Heat in microwave until butter is melted (about 3 minutes). Mix and add nuts (optional). Put in buttered pan. Cool.
Combine flour, sugar, salt and baking powder. Cut in shortening. Stir in milk powder that has been mixed with the water. Roll out dough lightly on a floured surface until about 1/2-inch thick. Cut in desired shape and bake on ungreased cookie sheets at 450° for approximately 12 to 15 minutes or until golden.
Blend cream cheese and milk. Stir in beef, onion, green pepper and pepper and mix well. Stir in sour cream. Put into a baking dish. Top with walnuts. Bake at 350° for 15 minutes. Serve with crackers.
Place chicken breasts in baking dish, add broccoli and rice. Mix 1 can of mushroom soup and water together. Pour over chicken. Cover with foil. Bake at 350 for one hour.
Put all ingredients in a large bowl and mix thoroughly to coat everything with the barbecue sauce. Cover and refrigerate overnight, if possible. When ready to cook, put all the meat on 1 or 2 skewers. Meat usually takes longer to cook. All other vegetables can be mixed on the skewers. Preheat grill on medium. Place skewers on grill and turn often. When veggies turn brownish they are finished, about 15 to 20 minutes. The meat will take a few minutes longer. Don't overcook or the meat will be tough. Can be served with rice or salads.
Blend the flour, sugar and margarine like pie crust and add the egg yolks, milk, sugar and yeast mixture. Mix well. Immediately roll thin on floured board. Spread with nut filling. Roll tight. Place in greased pan. Let rise 3 1/2 hours after rolled. Bake at 350° for 40 minutes. Makes 4 rolls.
Cream butter, brown sugar and vanilla together. Add flour, nuts and chips. Pat and press into a 9 x 13-inch pan. Bake in 350° oven for 20 to 25 minutes. Cut while hot.
Wash and peel peaches. Place in boiler. Cover with vinegar and pickling spices, adding 1 cup of vinegar to 2 cups of water. Boil until tender. Place in jar and cover.
Mix margarine, flour and pecans thoroughly; press into a 13 x 9-inch baking pan. Bake at 350° for 20 minutes. Cool. Blend cream cheese, confectioners sugar and 1 cup Cool Whip until smooth. Spread over crust.
Place broccoli in a 12 x 8-inch baking dish. Top with chicken. Combine soup and milk in a small saucepan; bring to a boil. Remove from heat; stir in 1/2 cup cheese. Pour over chicken and broccoli. Cover with foil. Bake at 375° for 45 minutes. Remove foil. Sprinkle with remaining 1 cup cheese. Continue baking 5 minutes or until cheese is melted and chicken is tender. Serve over noodles. Makes 4 servings.
Combine all three ingredients. Place in 9 x 13-inch dish and bake until done at 350°.
Cook beef and onion in Dutch oven; drain. Add remaining ingredients. Cover; reduce heat and simmer 1 hour. Stir occasionally. Yields 13 1/2 cups.
Mix together sugar, margarine, vanilla and egg in large bowl. Add remaining ingredients. Drop rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake until light brown, 8 to 10 minutes, at 400°.
Pour this mixture over the already baked crust and bake another 30 minutes at 350°. Serve with whipped cream or ice cream.
Place chicken, salt, bay leaf, cloves, 1 onion and green pepper in 5 cups water; cook until chicken is done. Remove and debone chicken. Remove bay leaf and cloves from broth. Add to broth the potatoes, carrots, onions and celery. Cook until tender. Add 3 tablespoons flour to thicken. Add chicken.
Cook dried apples and water for 15 minutes in microwave or 30 minutes on the stove. Add lemon juice, sugar, oleo and cinnamon to apples and put in 8 x 8-inch pan. Mix remaining ingredients and put on apples. Bake at 375° for 35 minutes, or microwave on Medium-high for 7 minutes. Rotate pan 1/2 turn. Cook an additional 7 minutes. Rotate 1/4 turn and cook 5 more minutes.
Mix oil and sugar; beat well. Add eggs; beat. Add dry ingredients; mix. Add nuts and grated carrots. Stir by hand. Bake 1 hour at 350°. Makes 3 (8-inch) layers.
Grease bottom of large casserole dish. Cover bottom of dish with tortillas. Dilute mushroom soup with 2 tablespoons chicken stock; dilute chicken soup with 2 tablespoons stock. Sprinkle chicken over tortillas. Spoon mushroom soup over chicken. Sprinkle onion and chili powder over soup. Sprinkle with 1 cup cheese. Spread chicken soup over cheese. Spread Ro-Tel tomatoes over (adding more or less according to taste). Top with remaining cup of cheese. Bake at 350° for 30 to 40 minutes.
Beat peanut butter, butter, brown sugar, granulated sugar and vanilla in a large mixer bowl until creamy. Beat in eggs; beat in flour. Stir in 3/4 cup morsels. Spread into a greased 13 x 9-inch baking pan. Bake in preheated 350° oven for 20 to 25 minutes or until edges are lightly browned. Remove from oven. Immediately sprinkle with remaining morsels. Let stand for 5 minutes; spread. If desired, sprinkle colored sugar or colored candies over melted chocolate. Cool in pan on wire rack. Cut into bars when cool.
Place rhubarb in greased (like Pam) 9 x 11-inch pan. Mix jello and sugar together and put on rhubarb. Put marshmallows on jello. Pour cake mix on top. Bake at 350° for 50 to 60 minutes. Serve upside-down with Cool Whip.
Grease and flour a 9-inch tube pan or two 9-inch pans. Start oven at 325° for tube pan or 350° for layer pans. Combine butter and sugar; beat at high speed until creamy and smooth. Add eggs, one at a time, beating well after each. Remove beaters and stir in jam, then sifted dry ingredients alternately with buttermilk. Stir in raisins and nuts. Put in prepared pans. In tube pan, bake 1 1/2 hours. In layer pans, bake about 35 minutes. Test near center with toothpick; if it comes out clean, remove from oven. Cool. Frost with caramel or cream cheese frosting.
Drain Veg-All and water chestnuts. Place in 9 x 13-inch dish. Heat Cheez Whiz in microwave until pourable. Mix with vegetables until well blended. Sprinkle Ritz crackers on top and bake 30 minutes at 350°.
Mix pudding and milk; whip until thick in electric mixer. Stir in Cool Whip.
Separate eggs; beat yolks until fluffy. Add sugar. Beat egg whites. Beat whipping cream. Fold in egg yolk mixture and flavoring, then egg whites. Top with nutmeg. Serve plain or with spirits.
Sift together the soda, cinnamon, nutmeg, salt and flour. Add to the remaining ingredients; mix well. Put in loaf pans (2 large pans or Bundt pan), greased and floured. Bake at 350° for 1 hour or 1 hour and 15 minutes.
Mix together. Butter and flour 9 x 13-inch (glass is best) pan. Put in batter. Can sprinkle a little sugar on top. Bake at 325° for 35 minutes. Do not overbake. Check with toothpick.