HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, blend cornstarch and sugar. Stir in chicken broth. Add pineapple juice, vinegar, soy sauce and butter. Cook and stir until mixture comes to boiling. Cover; simmer 5 minutes longer. Add pea pods and shrimp; heat through. Serve on hot rice. Makes 4 or 5 servings.
Mix rice, mushroom soy and m.s.g. (rice should be brown in color). Prepare shrimp with salt and pepper and Chinese 5 spice. Heat 6 tablespoons cooking oil and 2 tablespoons sesame oil in large wok. Stir-fry carrots and onion about 4 minutes. Take out, leaving oil only in wok. Put in eggs with salt and pepper; stir and put aside. (Eggs can be cooked in a separate pan as the residue from the fried eggs may burn.) Stir-fry shrimp for 5 minutes. Add rice; stir. Add cooked carrots, onion, eggs and scallions. Stir-fry until they are all mixed properly and rice is hot.
Mix peanut butter, sugar, cream cheese and vanilla. Mix until smooth. Fold in whipped topping, half at a time. Spoon into pie shell. Chill 2 hours before serving.
Brown meat and onion in a 1 3/4-quart dish on High for 5 to 7 minutes or until meat is brown and onion is tender, stirring once. Transfer meat to medium mixing bowl; stir in tomato sauce, water and chili powder. Set aside. Drain and wipe out casserole. Mash half of the kidney beans (3/4 cup). Add to casserole. Stir in taco sauce and remaining beans. Spread evenly in bottom casserole. Spread meat mixture on top. Cover and microwave on High 6 to 8 minutes or until heated through. To serve, sprinkle with cheese, then lettuce, tomato, olives and tortilla chips.
Pack 6 sterilized quart jars with onion, garlic, dill, alum and cucumbers in that order. Bring vinegar, water and salt to boil. Fill each jar, leaving some headspace. Process in hot water bath.
In a large saucepan, melt chocolate and butter over very low heat. Remove from heat and cool. Stir in marshmallows and 1/4 cup nuts. Divide mixture in half and shape each half into a log, 1 1/2 inches in diameter and 6 inches long. Roll each in remaining nuts; chill. Slice logs into 1/2-inch slices. Yields about 2 dozen.
Cook the 2 cups of macaroni until tender. Drain. Add other ingredients. Put into greased dish. Bake 35 to 40 minutes at 350°.
Mix first four ingredients together in a saucepan. Mix with chicken and dressing. Put in greased dish and bake at 350° for 30 to 45 minutes until set.
Let jell until firm. Whip cream and add to jello. Whip all together. Top with a cherry.
Mix together by hand the cream cheese and butter. Fold corn and peppers into cream mixture. Bake 30 minutes in 9 x 13-inch pan at 350°.
Chill Pet milk for several hours. Dissolve jello in boiling water. Add lemon juice and cool. Cream the cream cheese. Add sugar, then vanilla and cooled jello mixture.
Sift flour, salt and spices. Combine prunes and nuts. Beat sugar, eggs, oil and vanilla until light. Add soda to buttermilk and add alternately with flour mixture to the creamed mixture. Fold in the prunes and nuts. Bake in greased 13 x 9 x 2-inch pan at 325° for 50 to 60 minutes. Pour Hot Prune Cake Glaze slowly on hot cake.
Heat butter; add onions. Cook until brown. Add shrimp; cover and cook 15 minutes. Add pepper, salt, onion tops and parsley; cook 5 minutes. Serve over rice. Makes 10 servings.
In skillet brown sausage, onion, salt and garlic; stir in tomato sauce, undrained tomatoes, chilies, bouillon and oregano. Set aside. Cut ribs into 2 rib portions and brown in skillet. Add ribs to stew; spooning juices over. Bake, covered, in 350° oven for 1 1/2 hours. Meanwhile, cut zucchini into 1/2 inch slices and red or green pepper into chunks. Add to stew, spooning juice over. Bake, covered, for 20 minutes more or until ribs are no longer pink.
Melt butter. Combine all ingredients and add to butter. Form into small balls by hand (size is a personal choice). Set onto wax paper or cookie sheet to harden.
Mix baking powder, flour and sugar. Cut butter in as for pastry, until very finely divided. Add slightly beaten eggs, reserving one egg white to brush tops of cookies, and vanilla. Work mix lightly but persistently until smooth dough is made. Chill 1 or 2 hours. Preheat oven to 375°. Take a small amount. Roll out on board. Cut into any desired shape. Bake on sheets at 375° for 5 to 7 minutes. Decorate.
Put rolls in Bundt pan, well-greased or sprayed with "Pam". Sprinkle rolls with pecans. Mix sugar and cinnamon and pour over rolls. Sprinkle pudding mix over top of rolls. Pour melted butter over all. Set on counter overnight; cover lightly with tea towel. In the morning, bake at 350° for 30 minutes. Let set 5 minutes and invert on plate.
Combine ingredients. Stir well. Add meat. Cover and marinate 12 hours in refrigerator, turning occasionally. To cook, remove meat from marinade, reserving marinade. Baste with marinade while cooking.
Drain syrup from pineapple. Chop orange and cranberries into coarse pieces in food processor or blender. Pour into bowl. Add pineapple and sugar. Cover and store in refrigerator. Makes 4 cups.
Pour boiling water over shortening and salt and beat until smooth and creamy. Stir in sifted flour until a smooth ball is formed. Cover with waxed paper or plastic wrap and chill until firm. Makes enough for a 2-crust pie or 2 pie shells. This pastry is easy to handle. It can be frozen and it will keep for a week in the refrigerator.
Mix cucumbers with salt and onion. Refrigerate for two hours. Then drain off juice, getting out as much as possible, but don't rinse.
Cream butter in large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda, salt and nutmeg. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix. Stir in vanilla. Fold in cranberries, pecans, raisins and apricots. Pour into two greased and floured loaf pans. Bake at 350° for 60 minutes. Cool. Drizzle the powdered sugar and milk mixture over loaves.
Mix vinegar, catsup, oil and sugar. Add onion and pepper; shake well. Refrigerate overnight; then remove onion. Shake before using.
Make pudding according to package directions. Mix in softened cream cheese. Fold in Cool Whip. Roll out Oreos as fine as possible. (Advisable to use a blender or food processor.) Alternate layers of pudding mixture and cookies, ending with cookies which looks like dirt on top. I have a plastic flowerpot I use for this only and I have some silk flowers I put on top. Remove flowers before eating.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick.)
Hard-boil the eggs. Slice eggs in two lengthwise. Scrape out the cooked egg yolk and put in small bowl; add the mayo, vinegar, mustard, salt and pepper. Blend together. Fill empty egg halves with mixture. If desired, sprinkle with paprika.
Combine dry ingredients and mix well. Combine all ingredients and mix well. Grease and flour a 3 x 9 x 5-inch loaf pan and line bottom with brown paper and grease and flour paper. Bake at 355° for 1 hour and 15 minutes or until done.
Scald 1 3/4 cups milk with chocolate in top of double boiler over boiling water. Measure cornstarch in small mixing bowl and blend with remaining 1/4 cup milk. Mix in sugar and salt. Add egg yolks and beat. Add quickly all at once to scalded chocolate milk and stir constantly until thickened. Cover and cook 5 to 7 minutes longer. Remove from heat; add butter and vanilla. Cool. Pour in baked shell. Top with whip cream or make your own meringue.
Brown sausage well. Beat eggs and all ingredients. Place in refrigerator overnight. Bake for 45 minutes at 350°. Serves 6 to 8.
Heat oil in skillet. Add onion, garlic and red pepper. Cook until soft. Sprinkle with sugar; cook 5 minutes, then sprinkle with vinegar. Add cabbage, salt and pepper. Reduce to medium heat and cook, covered, for 20 minutes, or until cabbage is tender. Cook noodles; drain and add to cabbage mixture, along with ham. Stir over heat until noodles are golden and ham is heated through. Mm, mm good!!
Put nuts in bowl with grated orange rind and stir. Let stand. Cook water and sugar until it spins a thread. Pour over until they turn white or well coated. Put nuts on waxed paper to cool.
Preheat oven at 325°. Pour 1/4 cup salsa mix in baking dish and place chicken breasts on top. Pour rest of salsa over chicken. Cover and bake 40 minutes. Remove from oven and place slice of cheese on top of each chicken breast. Re-cover baking dish and let sit 10 minutes to allow cheese to melt.
Beat first 5 ingredients until fluffy. Spread cream cheese mixture in plate. Spread crabmeat and chili over cream cheese. Serve with crackers.
Chill small bowl and beaters. Combine milk and water in bowl. Beat until stiff. Add Equal and vanilla. Serve immediately. Makes 2 servings.
Mix ingredients; spread on tortillas, roll and cut to 1-inch lengths. Serve chilled.
Mix cake as directed on box. Pour half of mixture into greased and floured 13 x 9-inch baking pan. Bake at 350° for 15 minutes or until toothpick inserted in center of cake comes out clean.
Mix together apples, cranberries and white sugar. Spread in bottom of a casserole dish. Combine brown sugar, margarine, oatmeal and flour to make a crumbly mixture. Sprinkle over casserole. Bake 1 hour at 325°.
Mix jello (dry) and cream cheese together. Add hot water, then cold water. Cool quickly. Place blueberries on top and whipped cream. (Peaches, if desired, may be used.)
Cream butter, shortening and sugar together. Add eggs, one at a time, and add syrup. Sift flour and baking powder together. Add alternately with milk. Start in cold oven at 300° and bake for 1 hour and 40 minutes.
In a large pot, saute garlic and onions in olive oil, then add soaked and drained white beans. Add carrots. Squeeze and add plum tomatoes plus juice. Add fresh basil and a few pinches of red pepper. Cover with water or stock, salt and pepper to taste and cook for 1 hour. Adjust seasonings and cook until tender. Clean and cut escarole. Saute escarole in oil until it shrinks and add to soup.
Pierce peppers in several places. Pack into 2-quart canning jar or several smaller ones of choice. Heat remaining ingredients over medium heat to boiling point. Pour over peppers; tighten lids. Let stand 2 weeks at room temperature before using. Refrigerate after opening.
Remove giblets. Wash roast. Season to taste inside and out. Place 2 strips uncooked bacon and 1 medium onion inside roast. Tie legs and fold wings. Cook regularly. Remove from oven and place on platter. Bring cream and broth to boil in saucepan. Reduce heat and add Worcestershire sauce and cheese. Stir constantly until cheese melts and becomes smooth. Spoon over carved roaster and sprinkle with 6 strips, crisp, cooked and crumbled bacon.
Mix ground beef with taco seasoning according to directions on taco seasoning pack. Add cheese and tomatoes. Cook until cheese melts.
Cream sugar oil and eggs. Add remaining ingredients and pour into 9 x 13 baking dish. Bake at 350° for 45 minutes.
Cook macaroni according to directions on box; then drain. Mix milk and cornstarch together in saucepan. Add butter and cook over medium-high heat, stirring constantly, until thick. Slowly add cheese until melted. Put macaroni into 2-quart casserole. Add sauce; mix well. Bake at 350° for 20 to 30 minutes, until brown and bubbly.
Remove bacon from large frying pan, crumble and set aside to add to lettuce just before serving. To fryings in pan, add vinegar, water and sugar or sugar substitute. Bring to boil. Add large bowl of lettuce; keep stirring and turning lettuce in pan until thoroughly coated with vinegar sauce and wilted. Lift lettuce from liquid, add crumbled bacon tossed in lightly and serve warm. The liquid may be saved for another preparation, just add a bit of fresh vinegar.
Measure flour into bowl and add salt. Combine oil and water. Add to flour and salt. Stir with fork. Roll between 2 pieces waxed paper.
In a medium saucepan over medium-high heat, warm the oil until hot, but not smoking. Add garlic and saute for 1 minute, stirring constantly. Add broth, tomatoes, zucchini, carrots, celery, green beans, potatoes, chickpeas, pasta, fennel seed, basil and oregano. Bring to boil over medium-high heat. Cover, reduce heat to low and simmer until pasta and vegetables are cooked through, 10 to 15 minutes. Stir in Parmesan cheese and serve hot.
Grease a 2-quart casserole dish. Mix all ingredients and pour into dish. Bake at 350° for 30 to 45 minutes.
Mix together oil and sugar. Sift together next 6 ingredients. Mix dry ingredients with pumpkin, adding eggs one at a time and beating well after each. Add vanilla, pecans, raisins and pineapple. Mix all ingredients together and pour into large tube cake pan. Bake at 325° about 1 hour or until toothpick comes out clean. Cool and frost with cream cheese frosting or eat plain.
Saut onion, green pepper and garlic in oil until onions are opaque. Add rice and saut until rice is lightly browned. Add the tomato sauce, beef broth and Tabasco. Simmer, covered, until liquid is absorbed (approximately 20 minutes). This is a great side dish with steak.
Mix sugar and 2 cups pineapple juice. Heat over low heat until sugar dissolves. Mix in rest of ingredients. Put in small containers and freeze.
Sort and rinse beans. Place in a large Dutch oven. Cover with water 2-inches above beans. Let soak overnight. Drain; set beans aside.
Boil butter, water and cocoa together. Add flour and sugar; beat well. Add sour cream, vanilla and eggs. Bake at 350° for 30 minutes in oblong pan.
Heat oven to 375°. Combine dry ingredients in blender. Coat chicken pieces with oat mixture. Dip into milk, then again into the oat mixture. Place in 15 x 10-inch jelly roll pan. Drizzle with margarine. Bake 55 to 60 minutes or until juices run clear when pierced with fork. Makes 6 servings.
Cream the margarine, Crisco and sugar. Add eggs; beat well. Add flour and milk. Alternate adding flavoring and nuts. Bake 2 hours at 250° or 1 1/2 hours at 325°.
First, peel and cut apples in square chunks, about the size of a thimble. Sprinkle in cinnamon and 5 tablespoons of sugar; set aside.
Mix all together and roll into balls. Press with fork; put on ungreased cookie sheet. Bake at 300° until light brown.
In large saucepan, melt butter. Stir in sugar, honey and vanilla until smooth, stir in oats and coconut; mix well. Spread in well-greased 8 x 8 x 2-inch baking pan. Bake in 400° oven for 15 minutes or just until golden. Cool in pan. Cut into bars. Makes 24 bars.
Mix cake mix, butter, pecans and 1 egg together. Press in 9 x 13-inch	pan. Mix cream cheese, 2 eggs and powdered sugar. Pour over	first layer. Bake at 325° for 50 minutes, until golden brown. Cool before cutting.
Preheat oven to 350 F. Peel bananas and cut in half lengthwise. Place in greased baking dish and dot them with the margarine. Mix the honey and lemon juice and pour over the bananas. Bake for 15 minutes. Serve hot with sour cream or yogurt, sprinkle with nuts and raisins. Serves 4.
Saute onions and pepper in oil. Mix rest of ingredients. Add to sauteed onions and pepper. Mix well. Bake in a 9 x 13-inch dish at 350° for 45 to 55 minutes. Great with chicken or brisket.
Mix together brown sugar, margarine, Karo syrup and salt. Microwave on High 3 minutes, stirring after each minute. Remove and stir in soda. Pour over corn in paper bag, stirring or shake it well. Put bag in microwave for 1 minute and heat 15 seconds on High. Take out and shake the bag. Put back in microwave for 1 minute and 15 seconds on High. Take the bag out and shake. Put back in microwave for 30 seconds. Take out and spread on cookie sheets to cool.
Mix all ingredients. Form into ball and refrigerate. Before serving, roll in chopped walnuts.
Drain salmon; set aside 2 tablespoons salmon juice. Mix salmon, egg and onion. Stir in flour. Add baking powder to juice. Stir in mixture. Fry in Crisco.
Combine flour, salt and pepper; lightly dredge chicken in flour mixture. Heat butter and olive oil in large skillet. Add chicken; saute on each side about 4 minutes each. Add champagne (or wine); cook over medium heat about 12 minutes, or until chicken is done. Remove chicken; set aside. Add mushrooms and whipping cream to skillet. Cook over low heat, stirring constantly, until just thickened. Add chicken; cook until heated. Makes 4 servings.
Combine all ingredients, except cheese, potato chips and almonds. Place in 9 x 13-inch baking dish. Top with cheese, chips and almonds. Refrigerate overnight and bake at 400° for 20 to 25 minutes. Serve hot. Serves 12.
Mix all ingredients. Chill 1 hour before serving. Serve with non-fat crackers or use with carrot sticks, celery or green or red bell peppers.
Combine flour, sugar, milk and eggs in bowl, beating until smooth. Pour 1/4 cup into funnel and release into skillet with hot oil. Move funnel in circular motion to form spiral. Fry until edges are golden brown. Turn and fry on other side. Drain on paper towel. Sprinkle with powdered sugar or syrup.
Heat oven to 350°. Bake potatoes until fork-tender. Melt butter in a medium saucepan. Slowly blend in flour with whisk until thoroughly blended. Gradually add milk to the butter flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potato peels and discard the remainder (i.e. use more peel). When milk mixture is very hot, whisk in potatoes, green onion and potato peel. Whisk well and add sour cream and crumbled bacon. Heat thoroughly. Add cheese, a little at a time, until all is melted. Garnish with chives, green onions, cheese and bacon. Serves 8.
Preheat oven to 425°. Melt margarine and place in baking dish. In a shallow dish or plastic bag, combine remaining ingredients except chicken. Coat chicken with flour mixture, then dip in melted margarine to lightly coat. Place chicken on a baking rack and place rack in baking dish. Bake for 30 minutes; turn and bake 15 minutes more or until done.
Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain. Add broth, water, ham bone, seasonings and bouillon. Bring to a boil; reduce heat. Cover and simmer for 2 hours. Saute onions, carrots and celery in oil; add to soup. Cover and simmer 1 hour longer. Debone ham and cut into chunks; return to soup. Yield: 10 servings.
Brown ground beef and drain. Add stewed tomatoes, tomato soup, macaroni and water. Bring to boil, then simmer until macaroni is tender. Add corn and simmer for 10 more minutes.
Mix ingredients together and add 1 can whole kernel corn with juice and 1 can cream-style corn. Pour in greased 9 x 13-inch pan and bake at 350° for 30 minutes.
Melt butter. Add sugar and cocoa; cook until smooth. Add egg; cook for 1 minute, stirring constantly. Add vanilla and crumbs. Spread in a 9 x 13-inch pan. Chill.
Cover with foil and bake 15 minutes at 425°. Remove foil and bake 5 to 10 minutes more.
Combine 2 1/2 cups flour, salt and undissolved yeast. Add warm water to dry ingredients and beat 2 minutes at medium speed, scraping bowl. Add 1 cup flour and beat 2 minutes at high speed. Stir in enough additional flour to make a soft dough. Knead 4 to 5 minutes until smooth and elastic. Place in greased bowl, turn to grease top. Cover and let rise until doubled (1 to 1 1/2 hours). Punch down dough; divide into 3 balls. Place on greased baking sheets which have been sprinkled with corn meal. Make several gashes on top of each loaf. Cover; let rise until doubled (about 1 hour). Bake at 450° for 20 minutes.
Preheat oven to 350°. Press crescent roll dough into a 15 x 10 x 1-inch baking sheet. Bake for 12 to 15 minutes. Mix cream cheese, mayo and garlic powder. After crust cools, spread with cream cheese mixture. Top with vegetables and sprinkle with Salad Supreme to taste. Cut into squares and serve as an appetizer or hors d'oeuvres.
Remove any fat or muscle from the beef and slice against the grain. Shred finely and mix with 1 teaspoon rice wine, 1/2 tablespoon soy sauce, 1/2 tablespoon cornstarch and 2 tablespoons water. Marinate for about 20 minutes. Before stir-frying, add 1 tablespoon oil and toss lightly. (The oil will prevent the shreds from sticking together during frying.) Cut the green onion stalks into 1-inch sections. If the stalks are thick, split in half lengthwise. Heat pan and add 1/2 cup oil; heat until hot (about 275°). Add the beef shreds and stir-fry over medium heat, using chopsticks or a spatula to separate the shreds. When the meat changes color (about 20 seconds later), remove and drain. Heat pan and add 3 tablespoons oil; heat until very hot. Add the green onion sections and stir-fry for about 10 seconds until fragrant. Add the beef, 1 teaspoon rice wine, 1 tablespoon soy sauce, 1/4 teaspoon m.s.g., 1/2 teaspoon sugar, 1/8 teaspoon black pepper, 1/2 tablespoon cornstarch and 2 tablespoons water and toss lightly. Sprinkle 1 teaspoon sesame oil over the stir-fried mixture (added for sheen). Toss lightly and remove to a serving platter.
Wash vegetables. Cut squash into 1-inch slices. Cut onions and pepper into large slices. If you use tomatoes, peel first. All vegetables should be in large slices to stay firm. Pick a glass baking dish large enough to hold the amount of vegetables for the people you want to serve. Toss vegetables with remaining ingredients, except onion rings.
Grease and flour Bundt pan. Preheat oven to 350°. Cream butter and cream cheese until fluffy. Add sugar, vanilla and lemon rind. Add eggs, one at a time, to creamed mixture. Sift flour, salt and baking powder together. Add to creamed mixture and stir gently. Add chocolate chips. Pour into pan and bake for 1 hour or until done.
Combine flour, sugar, baking soda, salt and cinnamon. Stir in carrot, raisins, coconut and pecans. In separate bowl, combine eggs, oil, apple and vanilla. Add to flour mixture. Stir only until combined. Spoon in muffin cups. Bake at 350° for 15 to 18 minutes. Yield: 18 muffins.
Drain apples and place in a buttered oblong baking dish. Combine sugar, margarine, flour and cheese. Mash over apples. Bake at 350° for 25 to 30 minutes or until brown.
Mix sugars, oleo and peanut butter. Add egg, milk, vanilla, flour, baking soda and salt. Make into balls and roll in sugar. Bake at 375° for 8 minutes. Add chocolate kiss and bake 5 minutes longer. Use ungreased cookie sheet.
Combine eggs, sugar, salt and vanilla. Mix well. Gradually add milk, stirring all the time. Pour in custard cups. Place cups in a baking pan of hot water. Sprinkle nutmeg on top. Bake at 325° for 45 minutes or until a knife inserted comes out clean. Cool. Yields 6 servings.
Mix stuffing and margarine melted in water and set aside. Combine onion, celery, mayonnaise and salt and mix well with bread mixture.
Mix flour and Crisco like pastry, set aside. Mix yeast and sugar to warm water, set aside until it foams, about 3 minutes. Whip eggs, add to yeast mixture. Blend all together slowly, add more flour to form a ball of dough. It will be slightly soft. Coat side of bowl and dough with butter. Cover and set to rise once. Punch down. Roll out and shape or cut as desired, coat with butter. Place in pan or cookie sheet. Let rise. Bake at 350° to 400° until brown.
Cut up uncooked meat. Add all ingredients except noodles. Cook at 350° for 1 hour. Serve over noodles.
Preheat oven to 400°. Combine soups and sour cream in large mixing bowl. Add chicken and Veg-All. Pour into 9 x 13 glass baker. Sprinkle crushed Ritz crackers over top. Cover with foil and bake for 30 minutes. Remove foil; bake for 10 minutes or until crackers are toasted.
Melt shortening in a saucepan and stir in brown sugar. Cool slightly. Then add the eggs and beat well. Add flour, baking powder and salt. Add nuts and bits and pour into a well-greased pan and bake for 25 to 30 minutes at 350°.
Mix first 6 ingredients and set aside. Brown meat and drain. Combine onion, cheese and peppers in a separate container.
Heat pineapple to boiling. Stir in Jell-O until dissolved. Add buttermilk. Chill. Fold in Cool Whip and nuts. Chill to set.