HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut steaks diagonally across the grain into thin slices, then cut strips about 2 inches long. Heat oil in skillet over medium heat. Place garlic clove in hot oil. Remove after 3 minutes. Add meat to oil. Cook over medium heat, turning as needed, until browned. Mix in onion, green pepper, salt, pepper and ginger. Cook over medium heat, stirring constantly, until just tender, about 3 minutes. Blend cornstarch with stock and soy sauce. Stir into mixture in skillet. Bring to boil and cook, stirring constantly, until liquid is thickened. Serve over rice.
Mix graham crackers and margarine. Pat into pie pan. Bake at 350° for approximately 12 minutes.
Preheat oven to 450°. Mix baking mix, thyme, black pepper and 1/2 cup milk until blended. Spray small cookie sheet; spoon biscuit batter into 4 mounds about 3 inches apart, spreading each to about a 3-inch round. Bake 8 to 10 minutes until golden brown.
Brown chicken in oleo and Italian dressing. Place brown chicken in baking dish. Mix soup with milk. Pour over chicken. Bake at 350° for 45 minutes. Serve with rice or noodles.
Combine all ingredients and mix well. Chill for 4 hours. Serve with fresh vegetables. Makes 2 1/4 cups of dip.
Cut zucchini into 1/8-inch slices and place in bottom of 1 1/2-quart greased baking pan. Arrange deboned chicken breasts over zucchini.
Beat eggs until thick; add sugar. Melt chocolate and butter in double boiler (chocolate chips and squares); let cool. Add vanilla, flour and chocolate to eggs and mix well. Add marshmallows. Pour into buttered 9 x 9-inch baking dish. Bake 1/2 hour at 350°.
Bring to a full boil and boil 3 minutes: peppers (chopped up), vinegar and sugar. Drain and save juice, throwing peppers away. Add to juice the Certo and boil 1 full minute. Add green food color. Put in jelly jars topped with paraffin wax. This is good spread on Philadelphia cream cheese and used as a cracker spread or dip.
Arrange chicken bone side up on broiler pan. In small bowl, combine remaining ingredients; blend well. Brush mixture on chicken. Broil about 4-inches from heat for 8 minutes, brushing frequently with sauce. Turn chicken; continue broiling, brushing frequently with sauce. Cook 6 to 8 minutes or until chicken is fork-tender and juices run clear. Serve warm or cold.
Sprinkle cheese, onions and ham in pie shell. Beat eggs, half and half and seasonings. Pour into pie shell. Bake on lowest oven rack for 40 minutes. Done when knife inserted in center comes out clean. Let stand 10 minutes before serving.
Pour water in frying pan. Add ham steaks. Spread jelly on both steaks; add brown sugar and cinnamon. Cover and let simmer for 20 minutes.
Mix together sugar, oil and vinegar. Mix together seasonings. Put all beans in bowl with sliced onion. Pour sugar, oil, vinegar and seasonings over. Mix gently. Place garlic on a toothpick and add to mixture. Let set overnight. Mix again to marinate well. Spoon out to serve, with slotted spoon.
Cook squash until tender. Drain. Add cheese. Add eggs, onion and bread crumbs. Top with bread crumbs and butter. Bake about 30 to 35 minutes. Serve hot.
Peel and slice potatoes and boil until done. Drain and mash. Add butter, mustard, pickles, onions and mayonnaise. Stir up well and add eggs. Garnish with quartered, hard-boiled eggs and sliced red bell peppers.
Mix and beat eggs, sugar, oil and vanilla until smooth. Add zucchini. Sift dry ingredients;	add nuts and	fruit. Combine all ingredients. Grease and flour 9 x 13-inch pan. Bake at 325° for 45 minutes. Frost with cream cheese frosting.
Melt butter in a heavy skillet; add onions, green pepper and celery. Brown lightly. Add sage, salt and tomato juice and bring to a boil. Add shrimp and simmer 30 minutes. Serve on steamed rice. Serves 4.
In a large salad bowl combine the corn, tomatoes, celery, cucumber, green pepper and onion. In a small bowl combine the remaining ingredients. Gently blend into the salad.
Cook until thickened all, except butter. Add butter. Add bananas to crust or add coconut to mixture.
Beat sugar and eggs until light colored. Add flour, which has been sifted together with cinnamon, baking powder and salt. Add oil and vanilla; fold in apples and nuts. Bake in greased 9 x 13-inch pan at 350° for 40 minutes. Cut into squares and serve.
Mix together everything except mayo. Fold in mayo. Fold into pan (2 layers). Bake 35 minutes at 350°.
Crush cookies. Mix with sugar, coconut and nuts. In another bowl mix butter, eggs and milk. Combine ingredients together. Bake in greased and waxed tube pan for 1 hour and 30 minutes at 275°.
Preheat oven to 350°. In a large bowl, beat eggs slightly and add sugar. Mix well. Peel apples and dice. Add all other ingredients together. Grease and flour a cake pan. Put mixture in pan and top with sprinkles of sugar. (I usually use cinnamon and sugar mixed for the top.) Bake at 350° for 45 minutes.
Soften gelatin in cold water. Heat soup and cheese in saucepan over low heat until cheese melts. Add gelatin and stir until dissolved. Remove from heat and add remaining ingredients; mix well. Pour into mold. Chill overnight. Tastes best when prepared 24 hours in advance of serving.
Separate egg yolks and beat egg whites separately in a bowl. Cream butter and egg yolks. Sift flour and soda. Add to creamed mixture, alternating with sour cream. Add vanilla, then fold in beaten egg whites. Bake in tube pan for 1 1/2 hours at 325°.
Place layer of apples in 11 x 7-inch baking dish, alternating with carrots until all are used. Mix sugar with flour and sprinkle over vegetables. Mix cornstarch with juice and pour over dish. Crumble brown sugar and pecans over vegetables. Bake at 350° for 20 to 30 minutes.
Cook pasta and drain. Toss with butter, garlic and oregano and put in bottom of a large casserole.
Mix together, except crackers. Add crackers and stir until oil is absorbed. You may have to let them stand a few minutes.
Place pork fat side up in roasting pan or deep casserole. Combine water and liquid smoke and pour over meat. Sprinkle with Hawaiian salt. Cover and roast at 400° for 3 hours. Remove from pan; discard the fat and shred the meat.
Sift flour with baking powder and salt. Cream butter; gradually beat in sugar. Cream well. Stir in egg, cream and vanilla. Add dry ingredients gradually. Mix well. Chill if necessary. Roll, 1/3 at a time, 1/8 inch thick on floured surface. Cut to desired shapes. Bake on ungreased sheets at 400° for 5 to 8 minutes until light golden brown. Decorate.
Mix all ingredients together and chill. Good for dipping celery, cauliflower, carrots, etc.
Combine soup, beans, ham and pepper. Pour into an 8 x 8-inch baking dish sprayed with cooking spray. Microwave for 6 minutes on High or until hot. Sprinkle cheese on top. Microwave 2 minutes more or until cheese melts. Serves 4.
Remove large leaves and tough part of stalks from broccoli. Separate flowerets; cut stalks into 1/2-inch pieces. Add broccoli to small amount of boiling water in medium saucepan; cover. Reduce heat. Simmer 10 minutes or until crisp-tender; drain.
Preheat oven to 375°. Line muffin tins with paper baking cups. In large bowl, combine and thoroughly mix all dry ingredients. In small bowl, combine oil, pineapple and egg; blend well. Add to dry ingredients and stir just until dry ingredients are moistened. Stir in carrots, raisins and walnuts. Fill muffin cups 3/4 full. Bake at 375° for 18 to 22 minutes. Makes 16 muffins.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle graham cracker crumbs over margarine; mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake for 25 to 30 minutes, or until lightly browned. Cool thoroughly before cutting. Store, loosely covered, at room temperature. Makes 24 bars.
Dissolve gelatin in hot water; cool. Beat softened cream cheese with electric mixer until lumps are out. Add cooled gelatin to cream cheese and beat in. Add crushed pineapple and juice. Fold in Cool Whip. Pour into a 9 x 13-inch Pyrex dish. Refrigerate. Allow to set 2 or 3 hours.
Chop shrimp, set aside. Melt margarine or oil and add onions, celery, bell pepper and garlic in heavy pot. Cook, uncovered, over medium heat until onions wilt. Add tomato paste, stirring constantly, 15 minutes. Add 1 1/2 cups water and season. Add sugar and continue to cook 40 minutes, stirring occasionally, or until oil floats to the top. Add shrimp and continue cooking and stirring another 20 minutes. Dissolve cornstarch in 1/2 cup water. Add and cook another 5 minutes. Mix with cooked rice, add green onion tops and parsley. Mix again. Serves 8. Excellent.
Combine hash browns, cream of chicken soup, sour cream, cheese, 1/2 cup melted butter, salt and onion. Pour into greased 9 x 13-inch casserole dish. Combine frosted flakes and 1/4 cup melted butter. Sprinkle over top of casserole. Bake at 350° for 45 minutes. Makes 8 to 10 servings.
Preheat oven to 350°. In a large bowl, beat 2 eggs with a fork. Add 1 1/2 pounds ground beef, bread crumbs, green pepper, 2 teaspoons salt and 1/2 teaspoon pepper. Mix together. Press evenly into a 9-inch pie pan to make the "crust" or "shell". In a bowl, combine mushrooms and 1 1/2 cups Cheddar cheese, tomato paste and oregano. Add 2/3 cup water; mix. Pour into "shell" and bake at 350° for 25 minutes. Arrange mashed potatoes over tomato mixture. Sprinkle with 1/2 cup cheese. Bake until cheese melts. Let stand 5 minutes. Cut the "pie" into 6 wedges. Serves 6.
1. In large skillet, heat corn oil over medium heat. Add beef, onion and garlic; stir frequently. Cook 3 minutes. Stir in spaghetti sauce, tomato sauce and oregano; bring to boil. Remove from heat.
Cook spaghetti as directed. Over medium heat in hot oil, cook garlic until tender. Stir in tomatoes, basil and salt, stirring until hot. Drain spaghetti; toss gently with tomato mixture, Mozzarella and Parmesan. Serve immediately. Serves 4.
Mix all ingredients well in a bowl. Pour into two greased pie plates. Bake at 350° for about 40 minutes or until brown. This coconut pie makes its own crust.
Cream together and press in a 9 x 9-inch square pan. Bake for 20 minutes at 350°.
Cook noodles as directed. Stir together sour cream, 1/4 cup cheese, chives, salt, pepper and garlic. Return drained noodles to kettle and stir in butter. Fold in sour cream mixture. Sprinkle with 1/4 cup cheese.
Place cake cubes in a large bowl. In a bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in ice cream until well mixed. Pour over cake cubes; stir just until combined. Transfer to a 5-quart trifle bowl. Spread with whipped topping and sprinkle with coconut. Cover and refrigerate for at least 30 minutes before serving.
Mix jello as directed on box, allowing to partially set. Add drained pineapple and bananas to jello saving pineapple juice. Combine eggs, flour and sugar with pineapple juice and cook until thick. Add cream cheese and let cool. Prepare 2 small packages of Dream Whip as directed on package. Add to the cooled cream cheese mixture and pour over salad. Sprinkle with chopped pecans.
Cream butter and sugar together. Add sour cream, soda and flavorings. Next, add eggs 2 at a time with 1 cup of the flour until all eggs and flour have been added. Pour batter into well-greased and floured tube pan. Bake at 325° for 1 1/2 hours. May be served plain or glazed.
Combine jalapeno process cheese, cream cheese and margarine in top of double boiler. Bring water to boil and reduce heat to low. Cook, stirring frequently, until cheese melts. Stir in shrimp or crab meat and green chilies. Put mixture in chafing dish and sprinkle with onion tops. Serve warm with tortilla chips or your favorite crackers. Yields 4 cups.
Dissolve yeast in water. Sift together dry ingredients. Cut in shortening with pastry blender. Add yeast mixture and buttermilk to dry ingredients. Turn dough out onto floured surface and lightly knead. Refrigerate dough until needed. Roll dough to 1/2-inch thickness. Cut into rounds with a 2-inch biscuit cutter. Bake on lightly greased cookie sheet at 400° for 20 minutes.
Heat corn syrup to quite hot, but do not boil. Mix with coconut. Set aside 1 hour. Dampen hands and roll into small balls. Keep hands dampened for easy handling. Let balls set for awhile, then dip in your favorite coating.
Place potatoes, onion and enough water to cover in a large saucepan; cook until tender. Melt margarine in another pan. Add flour; stir until smooth. Season with salt and pepper. Add cheese; cook and stir until cheese melts and sauce is thickened. Add hot dogs; heat through. Drain potatoes; place in a bake dish. Add hot dogs and sauce; mix lightly. Bake for 25 minutes at 350°.
In skillet, melt butter. Stir in pepper and garlic. Dip both sides of bread in butter, then cook over medium heat, watching closely until bread is lightly browned. Reduce heat to low and turn bread over; sprinkle with cheese. Cover and continue cooking until cheese is melted, about 1 to 2 minutes. Serve immediately.	Great with lasagna or spaghetti.
Cream margarine and sugar. Beat in eggs; stir in oats, flour, soda and chips. Bake on greased cookie sheets for 12 minutes in a 375° oven.
Cook minced onion in margarine. Remove from stove. Add beans, grated cheese, bacon, almonds and mushroom soup. Mix thoroughly and put into casserole. Sprinkle Ritz crackers on top. Bake 20 to 25 minutes at 350°.
Preheat oven to 350°. Combine vegetables, butter and Cheez Whiz in bowl. Mix well. Spoon into greased 1 1/2-quart casserole. Top with cracker crumbs and dot with butter. Bake for 30 minutes.
Prepare apples	and set aside.	Measure salad oil (room temperature) into mixing bowl. Add sugar and eggs. Mix well at low speed until creamy smooth. Add flour in small amounts. Add salt, cinnamon and vanilla. When batter is well mixed, add apples and nuts. Bake at 325° for 1 hour.
Combine water and raisins and boil for 5 minutes. Cool. Cream butter and sugar, add eggs and ; beat well. Add vanilla and chopped nuts to cooled raisin mixture. Sift flour, baking powder, soda salt and spices. Add to raisin mixture and blend. Drop by teaspoonfuls on greased cookie sheet. Bake in hot 350 degrees oven for 15 minutes. Yields: 60 cookies.
Melt marshmallows and margarine in top of double boiler. Remove from heat and add food coloring. Add cornflakes and mix well until all flakes are well coated. Drop quickly by teaspoonful on buttered wax paper. Form into wreaths with buttered fingers. Decorate with cinnamon drops while still warm.
Melt oleo. Add brown sugar and milk. Add dry pudding mix. Cut or break 2 loaves of frozen dough into pieces. Put into 9 x 13-inch pan and pour mix over it. Let rise to double. Add cinnamon, nuts or raisins, if desired. Bake 20 to 30 minutes in 350° oven.
Combine sugar and oil in large bowl. Add eggs one at a time, beating after each addition. Add vanilla. Sift dry ingredients together. Set aside. Add dry ingredients alternately with water. Add pumpkin. Add dates, pecans, or both at this time. Pour into three well greased and floured 9-inch x 5-inch x 3-inch loaf pans. Bake in preheated 325° oven for one hour, or until they test done. Remove from pans when barely warm.
Rinse chicken and pat dry. Skewer neck skin to back. Tie legs to tail. Twist wing tips under back. Place, breast side up, on a rack in a shallow roasting pan. Brush with oil. Roast chicken, uncovered, in a 375° oven for 1 hour.
Butter a 13 x 8 x 2-inch pan. Spread dough on bottom. Press seams together to seaL. Sprinkle with sausage and cheese. Mix remaining ingredients and pour over sausage and cheese. Cook at 425° for 15 minutes. Let set 5 minutes. Cut into squares and serve.
Prepare first 2 ingredients and put in ring mold and freeze. Put all Hawaiian Punch into punch bowl and add the remaining ingredients listed. Place frozen mold in punch bowl to float.
Wash and slice all vegetables; combine tomatoes, onions and peppers. Let stand about 30 minutes. Add vinegar, sugar and spices, tied in a square of cloth. Boil gently until thick, stirring often. If you put vegetable slices through a coarse sieve before adding vinegar, catsup will be much smoother textured. Pour into hot jars and seal. Makes 4 pints.
Brown hamburger, onion and green pepper. Drain and add tomato sauce, taco mix, water and chili powder. Simmer for 5 minutes. In separate bowl, mix sour cream and eggs. Layer in pan alternating meat mixture, sour cream mixture, cheese and chips. Put remaining cheese on top. Bake at 350° for 15 minutes.
Combine the ground beef, rolled oats, egg, catsup, onion and salt. Mix thoroughly and shape into 24 one-inch balls. Place in 12 x 7 1/2 x 2-inch baking dish and bake in 450° oven for 10 minutes or until done. While meatballs bake, cook noodles, uncovered, in a large amount of boiling water for 20 to 30 minutes, stirring occasionally. Drain thoroughly. Melt butter in same pan, add cooked noodles with parsley or Italian seasoning and dill weed. Toss to coat noodles, cover and keep warm.
Clean mushrooms with damp towels. Remove stems and reserve for other uses. Combine mushroom caps and Italian dressing; cover and refrigerate 1 to 2 hours. Drain well. Combine 1/2 cup bread crumbs and remaining ingredients. Stir well. Spoon crabmeat mixture into mushroom caps and sprinkle with remaining 1/4 cup bread crumbs. Place in a large baking dish and bake at 375° for 15 minutes. Yields 2 dozen.
Saute onion, pepper, parsley and garlic in shortening, until tender. Chop eggplant pulp. Add tomatoes, seasonings, water and eggplant to mixture. Cover and simmer until eggplant is tender. Remove bay leaves. Add shrimp. Combine butter and bread crumbs. When putting eggplant mixture in casserole dish, add a little of the bread crumbs. Top casserole with rest of crumbs. Bake at 400° for 35 to 40 minutes.
Bake at 325° for approximately 1 1/4 to 1 1/2 hours or until tester comes out clean.
Combine first four ingredients. In another bowl, combine water, oil, vinegar and vanilla. Add to dry ingredients and mix just until blended. Pour into greased 8-inch square pan. Bake at 375° for 20 to 25 minutes or until done.
Heat oven to 350°. Grease oblong pan (use two pans, 13 x 9-inches). Mix all ingredients; spread in pans. Bake until golden brown, about 25 to 35 minutes. Cut into 2 x 1-inch pieces; serve hot or cold.
Make crescents according to directions. Flatten out in jelly roll pan. Bake until lightly golden color. Cool completely. Cream together the next 6 ingredients. Spread over crust. Add vegetable toppings.
Mix butter, sugar, eggs, cocoa, flour, vanilla and pecans. Pour into a 9 x 11-inch glass pan. Put glass dish inside a large metal cookie sheet that has water in it. Set timer for 35 minutes and check every 5 minutes until the sides of the fudge begin to crack. Serve warm or cold. Great with ice cream or Cool Whip on top!
Cook broccoli according to package directions. Drain well; set aside. Cook frozen or fresh onions in boiling salted water about 10 minutes or until tender. Drain; set aside. In the same saucepan, melt 2 tablespoons butter. Stir in flour, salt and dash pepper. Add milk. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more.
Cube cheese and melt together; after cheese melts, add cream and stir constantly, then add chopped tomato, chilies, onions and garlic. Stir to blend ingredients; add cream if desired. Heat for 15 minutes. Serve in warm dish with Tostitos.
Pound chicken until thin. Season to taste. Cook and drain spinach. Melt 1/4 cup butter and mix with spinach, cream cheese and vermouth. In the middle of each chicken breast, spread 1 teaspoon of butter, some Swiss cheese and some spinach mixture. Fold breasts to cover stuffing. Spread 1 teaspoon of butter on outside of each chicken breast and sprinkle generously with Parmesan cheese and a little paprika. Place in a baking dish with a little water or white wine. Bake at 400° for 30 to 45 minutes or until brown.
Stew the chicken. Remove the bones and skin. Preheat oven to 350°. Melt margarine; mix with stuffing. Put 1/2 of mixture in casserole dish. Place chicken over mix. Pour soup and broth over the chicken. Spread other 1/2 of stuffing mix over all. Bake 30 minutes.
Place eggs in saucepan and cover with water. Boil for 10 minutes, then peel and cut up. In another saucepan, place milk, oleo, salt and pepper. Make a thin paste of flour and water. Add to milk and oleo. Add chopped eggs and stir until thickened. Serve over potatoes. Delicious with fish.
Place a full bottle of vodka in an empty washed milk carton. Fill carton with water. Add a few edible flowers (roses, nasturtiums, chives, etc.). Freeze. Peel away carton and wrap ice in an elegant napkin. Pour vodka over a single olive in a martini glass. Happy Holidays!!!
Peel, slice and cook carrots until tender. Drain. Mix all other ingredients and pour over carrots. Chill overnight. (This can be made 1 or 2 days in advance.)
In small mixer bowl, combine frosting mix, corn syrup, vanilla and boiling water. Beat on high speed until stiff peaks form, about 5 minutes.
Melt both bags of chips in a large pan. Stir in peanut butter. Let cool completely. Add nuts and marshmallows; stir so they are covered with chocolate mixture. Drop the mixture from a spoon onto cookie sheets that are covered with waxed paper. Put into refrigerator until set and cool. Then place in containers and store in refrigerator.
Beat the first 5 ingredients. Add remaining ingredients. Mix all together and refrigerate for several hours. Form into small balls and flatten with glass dipped in sugar. Bake at 350° for about 12 minutes or until light brown.
Brown pork and onions. Add tomatoes and put in baking dish. Add cheese and salt. Sprinkle crumbs on top. Bake for 20 minutes at 350°.
Grease baking dish. Start with layer of thinly sliced potatoes, salt, pepper and butter.	Continue with as many layers as you wish. Put chopped onion and grated cheese on at least 2 or 3 layers. Warm milk (microwave is fine). Pour this over layers of potatoes. Bake at 350° for 1 hour and 15 minutes.	About 15 minutes before done, put cheese on top.
In a large pot, put roast and add 1 cup of water and 1 cup of vinegar until meat is completely covered (add evenly). Add sliced yellow onion and pickling spice. Cover and soak for 2 days in the refrigerator. Cook over medium heat until almost done and meat is tender. Add sugar until sweet and sour tasting (to your own taste). Add large bottle ketchup. Finish cooking until meat is done. Take meat out and thicken gravy. Add Kitchen Bouquet until gravy is mahogany colored. Strain gravy. Slice meat and return to gravy. Serve over prepared egg noodles. Serves 4 to 8.
Set oven at 350°. Grease and flour a 9 x 13-inch pan.
Mix together and press into a 9 x 13-inch pan the yellow cake mix, 1 egg and stick of butter.
Preheat oven to 350°. Melt 2 teaspoons butter over medium heat. Add barley and saute, stirring for 1 minute or until lightly browned. Transfer the barley to small bowl. Melt remaining 2 teaspoons butter in the casserole dish. Add onion and saute, stirring for 1 minute. Add fresh mushrooms and saute, stirring occasionally for 3 minutes. Return barley to casserole dish. Add stock, salt, pepper and bay leaf and bring to boil. Transfer to oven and bake, covered, for 1 to 1 1/4 hours or until barley is tender. Before serving, remove and discard bay leaf. Stir in parsley. Serves 6; 169 calories per serving.
Add milk and salt to eggs. Preheat a nonstick skillet. Add 1 teaspoon oil or butter and spread with pastry brush. Add onion. Saute until golden. Add spinach and mushrooms. Stir frequently until tender. Remove from pan. Add 1 teaspoon oil or butter and spread with brush. Pour in eggs. When almost set, spoon vegetables onto one-half. Cook sightly longer. Sprinkle with Parmesan. Fold uncovered half over. Slide onto plate.
Heat oven to 475°. In a large bowl mix water and yeast. Stir in warm water and brown sugar. Slowly add 5 cups of flour, stirring constantly. Stir until mixture is smooth and does not stick to the sides of the bowl.
Cream sugar and butter together; add eggs, soda and buttermilk. Then add mashed bananas, flour, nuts and flavoring. Bake at 350° for 1 1/2 hours.