HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven and platter to 150 degrees. Combine 2 tsp. cornstarch with 2 Tbsp. water and 1/2 tsp. salt; mix well with chicken. Can be kept refrigerated for up to 24 hours. Heat large skillet or wok until very hot. Pour in 2 Tbsp. oil. Add chicken. Stir-fry quickly until chicken turns white and pieces separate. Sprinkle with sherry. Transfer to platter in oven. Reheat skillet, add 3 Tbsp. oil. Stir-fry vegetables quickly for about 2 minutes. Sprinkle with 1 tsp. salt. Add chicken. Mix remaining cornstarch and water. Pour into skillet stirring constantly until sauce coats chicken and vegetables. Serve with rice and soy sauce. Serves 4.
Select the small, tender, yellow summer squash, slice and parboil; drain. Mix eggs, salt, pepper and milk to cover in casserole. Sprinkle nutmeg over this. Bake in oven at 325° until set, approximately 50 minutes.
Cook beets in water. Peel and put into jars. Combine remaining ingredients; boil and pour vinegar mixture over beets. Seal jars.
Sprinkle gelatin on orange juice to soften. Let soak for 5 minutes. Place over low heat. Stir until gelatin is dissolved. Remove from heat and combine with cranberry sauce. Chill until partially set. Fold in apple, celery and walnuts. Pour into 1 1/2-quart ring mold. Chill until firm. Unmold on crisp greens (if desired).
In a large skillet, saute onions in heated oil until light brown. Add water, garlic and celery. Cover and cook until tender. Add tomatoes, salt, pepper, tomato sauce and Tabasco sauce. Simmer uncovered on low heat for 30 to 40 minutes until thickened. Add shrimp and lemon pieces. Cover and cook 15 minutes for 2 to 3 minutes. Before serving, add parsley and green onion. Serve over cooked rice. Serves 6. Has 189 calories, 30% from fat.
Mix in order until you get to milk and flour. Alternate these 2 with the mixture. Drop by tablespoons and bake at 350°. You may need a little more flour.
Mix well all ingredients. May be used as a dip, spread or salad dressing. Keeps well in the refrigerator.
Mix toothpaste, glue and cornstarch in dish. Mix with 1 finger. Add water. Mix until you have a lump of putty. Wash and dry hands. Squeeze and roll putty into ball. Push, pull, roll and explore putty.
In plastic bag, combine flour, paprika, salt and pepper. Add chicken, a few pieces at a time. Shake to coat. Mix egg and milk. Dip floured chicken into egg mixture. Coat well with flour again. In a large skillet, fry chicken in medium-hot oil, a few pieces at a time.
Melt in microwave first 2 ingredients. Stir in next 3 ingredients. Press in greased pizza pan. Top with next item. Mix together 2 ounces bark and oil and drizzle over entire pizza.
Boil macaroni according to box directions; drain and place into a 13 x 9-inch baking pan. Cut cheese into small pieces. Melt butter, cheese and milk over a low flame until creamy. Mix eggs until smooth. Pour sauce and egg mixture over macaroni and mix until evenly distributed. Sprinkle shredded cheese over the top and bake for 30 minutes at 350°.
Drain artichokes and chop in food processor. You may also chop the green chili peppers so that they are fine. Put all ingredients in a small greased casserole dish and bake for 30 minutes at 350°. Serve with your favorite crackers.
In large skillet, cook celery and onion in margarine until tender. Add water and bouillon; cook until bouillon dissolves. In large bowl, combine remaining ingredients except rich turkey gravy; add bouillon mixture. Mix well. Loosely stuff turkey just before roasting. Place remaining stuffing in greased baking dish. Bake at 350° for 30 minutes or until hot. Serve with rich turkey gravy, if desired. Refrigerate leftovers. Makes about 2 1/2 quarts.
Boil to hard ball stage. Add coloring and flavor. Sprinkle powdered sugar on buttered pan.
Cook hamburger and onion until done. Drain off grease. Add remaining ingredients and simmer over low heat about 20 to 25 minutes.
Salt and pepper goose, inside and out. Place a small onion, a slice of pork and a tablespoon of red wine inside goose.
Cook broccoli and rice each as directed. Heat soup and Cheez Whiz until just hot, add onion and rice. Mix thoroughly. Fold in broccoli and serve immediately.
Drain peas and mix all together. Bake at 350° for 30 minutes. Stir occasionally. Serve with corn chips.
Preheat oven to 350°. Use 13 x 9 x 2-inch pan. Dump undrained pineapple into pan; spread. Dump pie filling; spread. Dump dry cake mix onto cherry layer; spread. Sprinkle pecans over cake mix. Pour butter on top. Bake 48 to 53 minutes. Last 10 to 15 minutes, sprinkle coconut on top, then bake the remaining time or until coconut is done. Serves 12 to 16.
Mash potatoes. Measure. Add salt, baking powder, sugar, melted lard and cream. Beat until smooth. Let stand until cold. Add flour when ready to bake. Spread thin in frying pan. Bake.
In 2 1/2-quart casserole, cook beef or sausage, garlic, onion, oregano, salt and pepper, covered, on High 4 to 6 minutes, until meat loses its pink color and onion is tender-crisp, stirring to break up meat halfway through cooking. Stir in eggplant and zucchini. Cook, covered, on High 8 to 10 minutes, until vegetables are almost tender, stirring halfway through cooking. Stir in tomatoes and tomato paste. Cook, covered, 5 to 7 minutes, until vegetables are tender, stirring halfway through cooking. Makes 4 servings.
Cut a lid out of a rye round (may be purchased at the deli). Remove most all of soft bread in bite size chunks, leaving a hollow round of crust. Mix dip mixture together and pour into round. Serve with the chunks of bread.
Melt butter or margarine in 10-inch cast iron skillet. Sprinkle brown sugar over butter while still on heat. Remove from heat and cover with pineapple rings. Separate egg whites; set aside. Beat yolks well and add 1/2 cup sugar; beat well again. In separate bowl, mix flour, sugar, baking powder and salt. In saucepan, boil 1/2 cup water; alternate mixing of egg mixture and water into dry ingredients. Beat whites until stiff and fold into batter gently. Spoon batter over pineapple and bake at 350° for 45 minutes.
Brown and drain ground beef and layer on bottom of dish. Beat together cream cheese, sour cream and taco seasoning mix. Smear on ground beef. Chop onion, green pepper and tomatoes. Grate Cheddar cheese and sprinkle on top. Microwave on High for 10 minutes. In regular oven, cook at 350° for 20 to 30 minutes. Double recipe for 9 x 13-inch pan.
Mix dry ingredients. Stir in eggs, oil, milk and sweet potatoes. Bake at 350° for 25 to 35 minutes or until done.
Combine bread crumbs, cheese, seasonings and parsley; set aside. Saute garlic in 2 tablespoons margarine. Brush chicken with garlic butter; roll each piece in bread crumbs. Place chicken in a greased 13 x 9 x 2-inch pan; sprinkle with remaining crumb mixture. Pour on remaining margarine. Bake at 350° for 55 minutes or until golden brown. Serves 6.
Melt margarine with cocoa. Remove from heat and stir in sugar and eggs, mixing well. Add flour, vanilla, salt and baking soda. Stir in pecans. Spoon batter into greased and floured 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes or until cake tests done. Remove from oven. Cover the cake with marshmallows while cake is still hot.
Mix the first 3 ingredients. Press into an 8-inch square cake pan. Bake 10 minutes at 375°. Cool.
Combine butter or margarine, sugar and vanilla, then add eggs. Beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture until well blended. Stir in nuts. Spread in greased 9-inch square pan. Bake at 350° for 20 to 25 minutes or until brownies begin to pull away from edge of pan. Cool in pan. Frost and cut into squares.
Cream the butter and oil; add sugars and beat well. Add beaten egg. Add cornflakes, oatmeal, coconut, nuts and vanilla. Mix by hand. Mix salt, soda and flour together and add to mixture. Form into balls about 1 inch. Press lightly with fork. Bake on ungreased cookie sheet until lightly browned at 350° to 375°. Immediately after taking out of oven, sprinkle with powdered sugar, then let cool. Makes 100 to 120 cookies.
Saute onion in 1 tablespoon margarine. Make sauce of milk, flour, salt and margarine. Add shredded cheese, turkey and lemon juice. Add to noodles. Bake at 350° for 45 minutes. Mushrooms or pimento may be added, if desired.
Mix cream cheese and confectioners sugar, then set aside. Mix 2 packages Dream Whip, 3/4 cup milk and vanilla. Then mix all ingredients together. Place the can of blueberries in crust.
Soften cream cheese in microwave for 45 seconds. Add drained pineapple and sugar. Mix well. Fold in Cool Whip. Cheaper brands are watery and pie will not set up. Place in graham cracker pie shell and chill one hour minimum.
Combine chicken, ham, white sauce and seasoning. Toast bread in oven on one side. Spread untoasted side with the mixed ingredients. Sprinkle with buttered crumbs. Bake in oven at 425° for 15 minutes. Makes 6 sandwiches.
In a large pot brown beef with onion. Drain fat and add remaining ingredients. Simmer for 45 minutes until barley is tender. Serves 6 to 8. This is a thick soup. (Best when made a day or two ahead of time.)
Mix flour, nuts and melted butter together. Pat on an ungreased 13 x 9 x 2-inch pan. Bake for 8 to 12 minutes at 350°. Let cool. Blend cream cheese and powdered sugar until smooth. Add 1 cup cool Whip. Spread on cooled nut layer. Beat 2 packages instant pudding with milk at low speed for 2 minutes. Put on cheese layer. Spread with rest of Cool Whip. Refrigerate until ready to serve.
Mix all; beat at medium speed for 4 minutes. Pour into a well-greased angel food pan. Bake at 350° for 50 minutes.
Beat butter, cream cheese and sugar until fluffy. Add vanilla, butternut extract and salt. Beat well. Add 6 eggs 1 at a time, beating well after each. Add flour. Mix well. Pour into greased 10-inch tube pan. Bake at 325° for 1 1/2 hours. Cool.
Sift dry ingredients. Add shortening and buttermilk. Add eggs and vanilla. Bake for 35 minutes at 350°.
Soften onion in sherry. Blend cream cheese, mayonnaise, dried beef and olives. Stir in onion mix. Let stand overnight. Spread on party rye bread or wheat crackers.
Pour boiling water over chocolate. Stir until melted and cool. Heat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Beat sugar and 1/4 plus 2 tablespoons margarine in medium bowl on medium speed until fluffy. Beat in egg yolks. Beat in chocolate mixture and vanilla on low speed. Beat in flour, baking soda and salt alternately with buttermilk; beat after each addition until smooth. Beat egg whites until stiff. Fold into batter and pour into pan. Bake 20 minutes or until toothpick inserted in center comes out clean. Heat margarine, caramels and evaporated milk over medium heat, stirring constantly, until smooth. Pour over hot cake. Sprinkle with chocolate chips and pecans. Bake 15 minutes. Cool before serving.
In skillet, slowly brown chicken in butter (about 25 minutes). Add sauce mixture. Cover; cook over low heat 20 minutes or until done. Stir often. Serve with rice. Makes 4 servings.
Heat grease in a large skillet. Add vegetables and cook until done, but still crisp.
Preheat oven to 425°. Sift together flour, sugar, cornmeal, baking soda and salt. Add beaten egg and milk to make a stiff batter. Add shortening and beat until well mixed. Pour into greased pan. Bake for 15 minutes. Brush top with melted butter or margarine and bake 5 to 10 minutes longer. Serve while hot. Makes 6 to 8 servings.
Cream butter and shortening. Add sugar. Beat until light and fluffy. Add egg, orange marmalade and cooked, mashed potatoes. Beat until blended. Sift together 2 1/4 cups flour, baking powder, baking soda and salt. Use 1 tablespoon flour to toss with chopped pecans (set aside).
Cook down oil, garlic, tomatoes, salt and pepper. Add sliced olives, cilantro and lime juice just prior to pouring onto cooked pasta (best to serve on a shallow platter). Sprinkle with Parmesan cheese.
Mix grated cheese and butter with your hands until smooth. Add flour gradually. Test one to be sure they have enough flour. Chill if too soft. Roll dough out to 1/4-inch thick and cut into small biscuits. Put on ungreased cookie sheet. Top each biscuit with a pecan half or piece. Bake at 350° for about 12 minutes or until done. Do not brown. Makes 2 dozen.
Beat egg white and water together to soft peaks. Put all ingredients into large bowl. MIX WELL. Spread into a single layer on cookie sheet (do not grease). Bake in 250° oven for 1 hour, stirring every 15 minutes.
Put all ingredients in pot except croutons. Cook on low heat until cheese has melted. Stir occasionally. Serve in warm bowls. Top each serving with crisp croutons.
Brown sausage and drain. Prepare 1 cup of Comet rice as directed on box. Combine sausage, onion and celery and simmer about 5 minutes. Stir all ingredients together. Pour in casserole dish and bake at 300° for about 1 hour. Stir after first 30 minutes and cover with lid.
In a double boiler, make a roux of the butter and flour and cook it slowly for 5 to 8 minutes. Mix the creams together and scald. Remove the roux from the heat and whisk in the scalded creams. Add the bouquet garni; cover and cook over slowly simmering water for about 1 hour, stirring occasionally. Cool slightly before adding the rest of the ingredients. Remove bouquet garni. (Can be made ahead.)
Mix first 5 ingredients and roll in balls; chill before dipping. Melt Gulfwax with chocolate chips in top of double boiler; dip balls in mixture.
Mix salt with cabbage and let stand 1 hour. Squeeze out excess moisture. Add carrots and pepper.
Beat eggs. Slowly add sugar, then other ingredients. Bake at 350° for 40 minutes. Makes 2 deep dish or 3 regular pies.
Heat oven to 350°. Mix meat, 1 1/3 cups of the Potato Buds (dry), egg, salt, pepper, onion, catsup and milk. Spread in ungreased pie pan, 9 x 1 1/2-inches. Bake uncovered 35 to 40 minutes.
Wash and dry fish. Cut into strips 3-inches long and 1/2-inch wide. Mix cheese, parsley flakes, lemon pepper and garlic powder. Coat one side of fish with cheese mixture and roll, coated side in, into a pinwheel; fasten with a toothpick.
Cream butter, sugar and eggs. Add dry ingredients to creamed mixture. Add soda to 1/2 applesauce and then add to remainder. Add raisins and nuts. Bake at 350°.
Cook syrup, sugar and margarine until melted. Cook for 2 to 3 minutes. Beat eggs and pour cooked mixture over them. Take off beater and add pecans. Pour in crust and cook for about 35 minutes at 350°.
In large bowl, beat egg yolks until thick. Gradually add granulated sugar, beating until light. Add cream, beating until very well combined. Slowly stir in cognac and rum. Refrigerate, covered, until well chilled. About 1 hour before serving, beat egg whites until foamy. Gradually add confectioners sugar, beating well after each addition; continue beating until soft peaks form when beater is slowly raised. Gently fold into egg yolk mixture. Refrigerate, covered, until serving time. Makes about 28 (4 ounce) servings. Good without the liquor, too.
Mix salad oil, eggs and sugar together. In a separate bowl, sift flour, soda, salt, baking powder and cinnamon. Then add to egg and sugar mixture. Mix well. Then stir in nuts and apples.
Cream butter. Add sugar, eggs and buttermilk, beating well. Add bananas. Then add flour and salt. Add pecans and soda that has been dissolved in hot water. Divide into three cake pans that have been greased and floured. Bake at 350° until done and cake leaves sides of pans.
Make Kool-Aid according to directions. Add pineapple juice. (I use gallon milk or juice jug.) Freeze. Take out of freezer 12 to 15 hours before time to serve (long enough to get slushy). Pour into punch bowl. (May need to cut off top of jug.) Add chilled ginger ale just before serving. Makes 25 to 30 (6 ounce) servings.
Dissolve jello in boiling water. Add crushed pineapple. Cool. When this mixture is partially set, whip until creamy. Add cooked rice then fold in whipped cream. Chill until firm. Top with whipped cream and a maraschino cherry if desired. Serves 6-8.
Rubber gloves are a must! Slice peppers lengthwise. Take out seeds and veins. Wash thoroughly to remove excess seeds. In one pot, put peppers and cover with oil. Cook on medium, stirring constantly, until peppers turn greyish in color. In another pot, put sliced carrots, onions, garlic and salt; cover with vinegar. Cook until carrots are tender. Have jars ready to seal. Combine mixtures and fill jars. Seal tightly.
Blend and refrigerate 1 to 2 hours. Serve with a fresh fruit tray (melon balls, apple wedges, grapes, pineapple spears, etc.).
Cook macaroni. Brown hamburg, celery and onions; pour off grease. Add tomato sauce and macaroni. Spread cheese on top. Bake 1/2 hour at 350°.
Cut tortillas in bite size pieces and soak in milk. Meanwhile, combine the soups. Then layer tortillas, chicken breasts, olives, peppers, chilies and onion. Add soup. Top with grated cheese. Bake, covered, at 350° for 35 to 45 minutes. Serves 6.
Cook, drain and cool macaroni. Add diced vegetables. Season with parslied garlic salt and Italian olive oil dressing. Stir to coat evenly. Serves 6 to 10.
Rinse lentils and drain. Combine all ingredients in a 6-quart pan. Cover and bring to a boil, over medium-high heat. Reduce heat to low when boiling rapidly. Simmer 2 hours. Before serving, remove soup bone and bay leaf.
Mix all ingredients thoroughly. Put into loaf pan. Cover with 2 strips of bacon (optional). Pour over all one 8 ounce can tomato sauce. Bake 1 hour at 350°.
Mix all ingredients except cheese and chips. Put in casserole. Sprinkle cheese on top, then chips. Bake at 450° for 10 minutes. If cold, bake at 350° for 30 minutes.
Add 1 tablespoon salt to 3 quarts of boiling water. Cook noodles, uncovered, stirring occasionally, until tender. Drain in colander. Cook beef in oil until lightly brown and drain. Add 1/2 teaspoon salt and chili powder and mix well. Mix twists, beef, cheese and tomato sauce in greased casserole dish. Bake, uncovered, in 350° oven for 45 minutes.
Place a 5 to 6 pound rump roast on baking pan. Combine the remaining ingredients and pour over the top of the meat. Cover tightly with foil and bake for 3 hours at 350°. Don't peek!!! Remove meat and slice thin. Put back into juice.
Mix well and roll out into balls (approximately 100). Bake 25 minutes at 350°. Serve hot.
Chop dried beef fine. Beat all ingredients well with mixer. Shape in parsley and chopped walnuts. Serve with bite size crackers.
Steam thinly sliced potatoes 10 minutes. Bring milk to a boil and thicken slightly. Mix ingredients altogether and pour in a greased casserole. Bake covered 1 to 1 1/2 hours at 400°. During last 5 or 10 minutes of baking, place cheese slices on top and bake only until cheese is melted.
Cut surimi seafood in half or shred. Mix with celery, mayo, eggs, onion, juice and mustard. Makes 4 servings.
Cut fish steaks into 8 serving pieces. Place in shallow dish and pour combined lemon juice and salad oil over all. Refrigerate 1/2 hour.
Mix water and lemon juice. Sprinkle gelatine into liquid. Once mixed, heat the liquid slowly until clear. Cool. Dip fish into mixture. Wrap snuggly in airtight plastic bags and freeze. Keeps fish frozen up to a year.
Break Hershey bars into small pieces. Add Marshmallow Creme and chocolate chips. Set aside in large bowl. Boil the sugar, milk and butter for 8 minutes, stirring constantly. Pour this over chocolate. Beat until smooth, but not cool. Stir in chopped walnuts. Spread into a buttered cookie sheet. Cut when cool. Freezes well.
Grind pears, onions and peppers in food grinder. Add all ingredients. Boil until thick (about 35 to 45 minutes). Put into jars and seal.
Put the round pretzels on a sprayed cookie sheet. Put one Hershey Kiss in the center of each pretzel. Place in a 275° oven for 3 minutes. As soon as you take them out of the oven, put one M&M in the center of the soft Hershey Kiss. Press down enough that the Kiss attaches to the pretzel and let cool.
Mix together sugar, salt and jel, then add water. Cook until clear. Remove from heat; add jello and cool. Mix fresh sliced peaches into mixture and pour into baked pie crust. Top with whipped cream.
Heat olive oil in large skillet over medium heat. Add 1/2 the steak; cook until browned. Remove; repeat with other half of steak. Add vegetables; stir frequently and cook for 5 minutes. Add beef broth and vinegar; bring to a boil, stirring often. Pour sauce over steaks. Serves 4.
Drain the mackeral, flake and place in a bowl. Add the bread crumbs, milk, pickle relish, eggs, salt, margarine and onion and mix well. Pack in a well-greased loaf pan and place bacon on top. Bake at 350° for 45 minutes, then slice.
Combine ingredients together with spoon until mixed (about 50 strokes). You may need a little extra flour to handle. Grab 1 handful and flatten. Deep fry at 450°, turning over when light brown. Drain on paper towels.
Mix all together. Fold in 2 cups thinly sliced apples (takes about 3 medium apples). Bake in a greased 13 x 9-inch pan at 375° for 45 minutes.
Mix chocolate, milk and cinnamon in saucepan. Stir over low heat until chocolate melts and is smooth and thick. Put aside 1/2 cup. In mixing bowl, combine vanilla wafer crumbs, marshmallows, nuts and sugar. Stir in chocolate mixture and blend well. Press into buttered square pan. Spread 1/2 cup chocolate mixture over top and chill about 1 hour.
Set half of this aside. Spread half of orange mixture on dough. Roll up tightly, beginning at 24-inch side. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut into twenty four 1-inch slices. Place slightly apart in greased round 8 x 1 1/2-inch layer pan. Let rise until double, about 40 minutes. Heat oven to 375°. Bake until golden brown, 20 to 25 minutes. Frost remaining orange mixture while warm. Makes 2 dozen rolls.
In a large kettle, saute leeks, mushrooms, carrots, celery and parsnips in margarine for 5 minutes. Add broth, dill weed, salt and pepper. Add potatoes and bay leaf. Cook until potatoes are tender. Remove bay leaf. Add milk and meat (if used).
Pat first 4 ingredients into 9 x 13-inch pan. Bake 12 minutes at 350°. Mix cream cheese, sugar and peanut butter and put into cooled crust. Mix puddings and milk and beat for 2 minutes. Pour onto cream cheese mixture; top with Cool Whip. Refrigerate.
Combine lemon juice, garlic, oregano, salt and pepper in bowl. Whisk in oil until well blended. (Marinade can be refrigerated, covered, for up to 2 days.)
Saute onion. Brown ground beef; drain off fat. Add remaining ingredients. Bake in lightly greased casserole at 350° for 45 minutes (cover while baking).
Combine first 8 ingredients. Marinate steak overnight. Broil steak, using marinade as basting sauce.
Mix all ingredients except shrimp in blender. Marinate shrimp in sauce at least 6 hours. Thread four shrimp on small wooden skewers that have been soaked in water. Grill to heat through.
Combine sugar and Karo syrup in 3-quart pan. Remove from heat and stir in peanut butter; mix. Add Rice Krispies. Press into 13 x 9-inch pan. Melt together chips. Spread over mixture.
Preheat oven to 350°. Coat meat on all sides with flour. In Dutch oven, brown meat in hot Crisco. Drain pineapple, reserving juice. Combine the juice, soy sauce, lemon juice, sugar, garlic and basil. Add to meat in Dutch oven. Cover; roast at 350° for 2 hours or until meat is tender. Baste occasionally with the mixture. During the last 10 minutes, top with pineapple slices. Remove meat and pineapple to warm platter. Skim off excess fat. Add enough water to pan drippings to make 2 cups liquid. Combine cornstarch and the cold water; stir into drippings. Cook and stir until thickened and bubbly. Drizzle meat with a little sauce; serve remaining sauce with meat. Makes 6 servings.
Cook shrimp in margarine until pink. Mix all other ingredients in a 3-quart pot and heat until very hot, but not boiling. Add shrimp and salt and pepper to taste.	Serve with crackers or on rice.
Separate biscuits. Place on ungreased baking sheet. Pat into 4-inch circles. Spoon 2 tablespoons pizza sauce over each biscuit. Sprinkle cheese evenly over each biscuit. Top each biscuit with choice of toppings. Bake at 425° for 10 minutes or until crust is golden brown. Serve hot.