HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove skin and bones from chicken, cut meat into 1-inch pieces. Combine chicken pieces with egg white and 1 tablespoon cornstarch. In a bowl, mix remaining tablespoon cornstarch with the soy sauce, vinegar, sugar and 6 tablespoons of the lychee syrup. Drain lychees and discard remaining syrup. Heat oil in wok or skillet. Add chicken and cook on high heat for 3 minutes. Add candy, ginger and soy sauce mixture and lychees. Cook, stirring constantly until sauce thickens. Stir in kumquats and cherries. Makes 4 to 6 servings.
Put aside 1/4 of onion rings. Combine rest of ingredients. Place in a 1 1/2-quart casserole. Top with rest of onion rings. Bake at 350° uncovered for 20 minutes.
Saute onion, celery and carrots. Add the chicken broth. Cover and simmer for 30 minutes. Add potato soup, cheese, parsley, sour cream and sherry. Simmer for 15 minutes.
Wash the beans and put into a saucepan along with stock and 1 tablespoon oil. Cover, boil and simmer for 2 1/2 hours. Chop onion and saute in remaining oil until soft. Chop celery and leaves. Grate potato and carrot. Add these to onion and cook over medium heat for several minutes. Add veggies to beans in the last hour they are cooking. Add oregano, savory, salt, pepper and bay leaf. Simmer until done. Add lemon juice. Delicious served over cooked brown rice. Yields 8 to 10 servings.
Melt margarine and chocolate on stove. In bowl, combine margarine and chocolate with sugar. Add eggs, one at a time. Add vanilla. Add flour. Put in greased 9 x 12-inch baking pan. Bake for 30 to 35 minutes. Do not overbake. Cool in pan.
Cream butter and sugar. Add eggs and then add flour with milk and beat. Fold in remaining ingredients. Bake in greased and floured tube pan for 1 hour and 45 minutes at 300°.
Mix carrots and pineapple bits in buttered baking dish. Combine pineapple	juice,	brown sugar, tapioca, salt and butter. Pour over carrots and pineapple bits. Cover and bake at 350° for 30 minutes. Yields 6 servings.
Pour and cool in flat container for 20 minutes. Cut into cubes and eat with fingers.
Mix Miracle Whip, sugar, vinegar, salt and pepper. Mix well. Chop eggs. Add chopped eggs to the mixture. Serve with toast for breakfast.
Toast almonds in 400° oven on cookie sheet. Stir about 10 minutes until golden brown. Wash spinach, pat dry, remove stems. Tear into bite-sized pieces. Combine spinach, strawberries and almonds in large bowl. Cover and chill. Just before serving pour Poppy Seed Dressing over salad and toss gently.
Scrub potatoes. Trim ends and cut potatoes into 3/8-inch thick slices. In an 8 x 8 x 2-inch microwave-safe baking dish, arrange potato slices, putting smaller slices in the center. Sprinkle with green onion and green pepper. Cover with vented clear plastic wrap. Cook at 100% power (High) for 7 to 10 minutes or until tender, giving the dish a half-turn once. Drizzle sauce over slices. Sprinkle with shredded cheese. Cook, uncovered, for 30 to 60 seconds more or until cheese is melted. Makes 4 servings.
Arrange chicken in 2-quart baking dish. Drizzle with butter. Bake at 375° for 40 minutes. Spoon soup over chicken. Bake for 20 minutes more.
Cream butter and sugars. Add eggs; beat in vanilla and water. Mix oats, flour and salt. Stir in chocolate chips, coconut and raisins. Bake at 350° for 22 to 27 minutes.
Mix water and spices in large pan. Cover and boil 10 minutes. Add cider and sugar. Simmer 10 minutes longer on low heat. Stir often to mix well. Makes 5 quarts.
Cream oleo, sugar, eggs and bananas. Add lemon juice, flour, baking soda, baking powder, salt and nuts. Bake at 350° for 55 minutes. Check at 50 minutes. Divide into 3 bread pans, 8 1/2 x 4 1/2 x 2 1/2-inch.
Mix the Jell-O with the hot water; chill 15 minutes, then mix in the other ingredients. Put in dish. Chill overnight. Serve.
In butter, saute onions, bell peppers, parsley flakes and onion tops until clear. Add everything, except rice, crawfish or shrimp. Cook a while longer, mixing well (about 5 to 10 minutes). Add crawfish or shrimp and cook for 5 to 15 minutes. Add cooked rice and stir well. Pour into a casserole dish, cover with bread crumbs and bake in oven at 425° for 25 to 30 minutes.
Preheat oven to 350°. In a small skillet, heat olive oil until hot. Add onion and green pepper; saute until tender, about 5 minutes. Remove from heat. Stir in red clam sauce, Italian style bread crumbs and cheese. Place in a 2-cup ovenproof casserole. Cover and bake until cheese is melted, about 20 minutes. Serve at once with raw vegetables, crackers or chips. Yields 2 cups.
Cream shortening and peanut butter. Add sugar, egg, milk and vanilla. Beat well. Add remaining ingredients. Blend well. Shape dough in balls the size of walnuts and roll in sugar. Place on cookie sheet. Bake at 375° for 10 to 12 minutes. Remove from oven and immediately place 1 Kiss in center of each cookie.
In a heavy 12-inch skillet, melt 1 tablespoon of the margarine over moderate heat. Add the onion, green pepper, celery and garlic and cook, uncovered, until the onion is soft, about 5 minutes. Transfer to small dish. Raise the heat under the skillet to moderately high and add the remaining margarine. While it melts, sprinkle the chicken breasts all over with the paprika and cayenne pepper. Add the chicken to the skillet and cook about 5 minutes, turning occasionally. Add half of the cooked vegetables to the skillet along with the tomatoes, rosemary, marjoram and bay leaf; reduce the heat. Cover and simmer for 20 minutes or until the chicken is tender. Whisk in the flour/chicken broth mixture and cook, stirring constantly until the sauce has thickened, about 3 minutes. Return the remaining vegetables to the skillet and heat for 3 minutes. Discard the bay leaf. Serve with fluffy boiled rice and steamed okra. Serves 4.
Combine dressing and butter; spread half on bottom of pan. Mix soup, onion, chicken and peas; add milk. Pour on top of dressing layer. Add rest of dressing on top. Bake at 350° for 30 minutes. Serves 6 to 8.
Heat oil in a 4 1/2-quart Dutch oven. Add celery, green pepper, onion and garlic. Cook, covered, until vegetables are tender, but not brown. Stir in undrained tomatoes, drained and rinsed kidney beans, raisins, etc. (everything except beer and nuts). Bring to boiling; reduce heat and simmer, covered, for 1 1/2 hours. Stir in beer and 3/4 cup cashew nuts. Return to boiling. Simmer, uncovered, 30 minutes more or until consistency desired. Sprinkle cheese on top.
Put raisins in boiling water for about 20 minutes and drain. Remove pork from pork and beans, then mash beans with fork. Beat eggs, sugar, oil and beans for about 2 minutes. Blend flour into all ingredients (very thick). Fold in raisins.
Dissolve the dry yeast in the water. Mix flour, sugar and salt. Slowly add flour mix to the yeast mix until about 3 cups are added. Then knead in the last cup of flour mix. Knead about 3 minutes. Divide the dough and shape into letters.
Butter 9 x 13-inch pan. Cut bread into 1-inch thick slices and arrange in 1 layer in pan. In bowl, mix remaining ingredients (except butter) thoroughly. Pour over bread. Cover and refrigerate 4 to 36 hours as needed.
Combine evaporated milk, sugar, cocoa and margarine (cut in small pieces) in saucepan; bring to rolling boil over moderate heat. Remove from heat. Add vanilla. Cool and serve over dessert of your choice.
Beat until smooth the vinegar and oil. Add Roquefort cheese, cream cheese and salt. Blend in mayonnaise.
Press sugar cookie dough into pizza pan to make a crust. Cook at 350° until brown. Let cool. Mix cream cheese and Cool Whip. Pour on top of cooled crust. Slice and layer fruit over this.
Melt butter. Add sugar, flour and eggs. Mix well; add lemon extract and buttermilk. Pour in one 9-inch unbaked pie shell. Bake at 350° for 45 minutes.
Mix the flour and cocoa; set aside. Beat the butter and sugar 10 to 12 minutes until fluffy. Add eggs, one at a time, stirring well after each addition. Mix in vanilla with last egg addition. Add the cocoa flour mixture and beat just until smooth. Turn into greased and floured 5 1/4 x 9 1/2 loaf tin. Bake at 300° for 1 hour and 30 minutes. (If using glass, bake at 300° for 10 minutes, then reduce heat to 275° for 1 hour and 20 minutes.) Cool in pan 10 minutes, then remove and finish cooling on wire rack.
In a 1 1/2-quart saucepan, stir together cornstarch and sugar; gradually stir in milk (keeping smooth). Over medium heat, stir constantly. Cook until mixture shows it is boiling (it bubbles and sputters and mounds slightly when dropped from a spoon). Take off heat. With a wire whisk, gently stir in the sour cream and vanilla until well blended. Fold in the blueberries. Pour in crust. Refrigerate for several hours or overnight. Makes 6 servings.
Mix all ingredients until well blended. Bake in a 9 x 13-inch greased pan at 350° for 35 to 40 minutes or until done. Ice with Cream Cheese Frosting.
In a food processor, chop the first 3 ingredients. Transfer mixture into a mixing bowl and add the sugar. Cover the bowl and place in the refrigerator. Let stand overnight. Wonderful for the Thanksgiving and Christmas holidays.
Boil chicken until done. Take off bones. Combine soup, chicken and vegetables (drained) in large casserole dish. Prepare stuffing according to directions and put on top of chicken vegetable mixture. Bake at 350° for about 30 to 40 minutes. Serve.
Cut chicken livers into pieces the size of the veal cubes. Blanch the sweet breads for 5 minutes in boiling water. Drain and remove membrane. Cut into cubes.
In 10-inch ovensafe skillet, cook meat, onion and chili powder over medium-high heat until meat is cooked through and onion is tender, stirring to break up meat. Stir in half the soup, the water and pepper. Bring to boiling. Reduce heat to low; simmer 5 minutes.
Dissolve jello in boiling water. Add sugar and whole cranberry sauce. Break up with fork. Drain pineapple and reserve juice. Peel and remove seeds from orange; cut up in small pieces. Peel and chop apple. Add sour cream to mixture; mix well. Add apple, orange, nuts, pineapple and juice. Chill overnight.
Flour chicken and saute in 1 tablespoon butter and olive oil. Cut peeled tomato in halves and add to chicken. Add herbs, spices and chicken broth.
Brown beef in skillet. Add tomatoes, water, onion and seasoning. Bring to a boil. Spread uncooked noodles over top of meat mixture. Cover and simmer 15 minutes or until noodles are tender. Serves 6.
Tie cinnamon and cloves in bag. Mix and store in refrigerator until ready to use. Simmer for 20 minutes and serve hot.
Cut, combine and cook all ingredients until thick, about 45 minutes to 1 hour. Put in canning jars and boil lids and rings. Put lids on jars while hot. Turn upside down to seal.
Boil first three ingredients until sugar dissolves. Add semi-sweet chocolate chips. Pour while hot onto cake.
Cook raisins in water until all water is absorbed, add applesauce, sweetener, oil and eggs and mix well. Sift dry ingredients and add to other ingredients. Add flavoring. Put in greased and floured pan and bake 30 to 35 minutes at 350° until cake is done. If you use a Bundt pan it takes 45 to 55 minutes.
In a large bowl beat egg whites with salt until they hold soft peaks. Beat in gradually 1/2 cup sugar and continue to beat the meringue until it hold stiff peaks and is smooth and shiny. In another bowl toss together coconut, 1/4 cup sugar, almonds, flour and lemon rind. Fold the mixture into the meringue. Spoon the mixture into muffin tins lined with paper cups, filling them 3/4 full. Bake the cupcakes in a preheated moderate oven (350°) for 20 to 25 minutes or until golden brown and crusty on the surface. Yield: 12 cupcakes.
Combine cream cheese and mayonnaise. Fold in all other ingredients. Pour into large dish and refrigerate at least 2 hours.
Slice potatoes and cook in pressure cooker until done. Mix soup, sour cream, butter and onion. Pour this mixture over potatoes in 9 x 13-inch pan. Gently stir. Sprinkle with Cheddar cheese and bake in 350° oven for 20 minutes.
Mix all together. Bake at 350° for 30 minutes in 9 x 13-inch pan or muffins.
Preheat oven to 375° or if you have been baking and oven is already hot.
Prepare macaroni as directed. Drain. Melt 2 tablespoons of butter. Add chicken, cut up in chunks, bouillon and garlic; stir-fry until chicken is brown. Remove chicken. In same skillet, add 2 tablespoons of butter and add onion, yellow pepper, carrots, broccoli, tarragon leaves and lemon pepper. Cook until vegetables are tender. Mix with the macaroni. Add the chicken. Stir in cheese until cheese melts. Blend flour and milk and stir into mixture.
Combine flour and 2/3 cup of sugar in saucepan. Mix well. Stir in milk and slightly beaten egg yolks. Cook over medium heat, stirring constantly, until mixture thickens. Cover bottom of an 8-inch lightly greased (spray with cooking spray) baking dish with a layer of vanilla wafers. Top with half the bananas and half of the pudding. Repeat layers, ending with pudding. Beat egg whites until soft peaks form. Add cream of tartar, then gradually the sugar, continuing to beat until whites hold a peak but are not dry. Spread evenly over pudding, sealing to the edge of the baking dish. Bake at 350° for 10 to 15 minutes or until golden brown. Makes 4 to 6 servings.
Cut squash in slices. Put in pan with 1/2 cup water and 1/2 stick butter. Salt and pepper to taste. Cook until tender and drain. Mix bread crumbs, beaten egg and sugar, then add to cooked squash. Pour into baking dish. Cover top with cheese. Bake in 350° oven until cheese melts.
Mix sour cream and spinach together, then mix in with cooked spaghetti.	Mix in remaining ingredients, except grated Jack cheese. Put in 13	x 9-inch glass pan. Add grated cheese on top. Bake at 325° for 40 to 45 minutes.
Mix margarine and sugar together. Blend in eggs or egg substitute (Egg Beaters, Scramblers, etc.). Blend in dry ingredients, alternating with applesauce. Fold in raisins and nuts.
Combine eggs, buttermilk and soda. Sift flour, baking powder, salt and sugar together. Add flour mixture and shortening to buttermilk mixture. Drop batter by spoonfuls onto hot griddle or heavy iron skillet. Cook until brown on both sides. Serve hot.
Melt chocolate and water in double boiler. When melted, stir in powdered sugar and add butter, bit by bit. Set aside. Beat egg yolks until thick and lemon colored, about 5 minutes. Gently fold in chocolate; reheat slightly to melt chocolate, if necessary. Stir in rum and vanilla.
Mix squash, soup and sour cream together. Melt margarine and mix dressing mix until all the margarine is absorbed in mix. Pour 1/2 dressing mix into squash mixture and mix well. Pour into large casserole and place rest of dressing mix on top. Cook for 30 minutes in 400° oven.
Sift together first 3 ingredients Cut in shortening; add buttermilk. Knead dough and roll out to 3/4 inch thickness. Cut out and bake at 350 degrees until golden brown. Biscuits may be brushed with melted butter before baking.
Sift dry ingredients; add egg and milk and mix well. Add melted butter. Cover the bottom of a smooth frying pan with oil. Add a very thin layer of batter, just covering the bottom of the pan. Don't cook to brownness, but before it gets brown flip the very slim pancake so the other side can cook; then remove and either let cool or not. To eat, add butter, jam, chocolate, ice cream, rolled up in it. Makes 5 crepes.
Brown beef and onion and drain. Add corn, green beans and tomato sauce. Mix well and heat until hot. Spray or butter a 9 x 13-inch pan. Line pan with rolls or biscuits. Put 3 to 4 layers of mixture, then cheeses, ending with cheese on top. Bake at 350° for 30 minutes or until bubbly and cheese has melted.
Combine first 5 ingredients in a large bowl, toss gently. Spoon fruit mixture into a shallow 1 1/2-quart baking dish. Set dish aside. Combine flour, sugar and nutmeg in a small bowl. Add oil, with a fork, stir until all dry ingredients are moistened and mixture is crumbly. Sprinkle topping over fruit mixture. Bake at 400° for 40 minutes or until topping is lightly browned. Yields 8 servings, 180 calories per serving and 3.7 g fat.
Heat sour cream, prepared mustard and 1/2 teaspoon salt to serve as a sauce over the meatballs. Do not allow sauce to boil.
Combine salad dressing and marmalade, mixing until well blended. Add grapes and celery and mix lightly; cover. Chill, stir in walnuts just before serving.
Soften cream cheese in small mixer bowl. Flake shrimp over cream cheese and mix. Set in refrigerator about 1/2 hour, then form into ball.
Heat oven to 350°. Mix soup, sour cream, pepper and 1 cup of the cheese. Toss with pasta. Spoon into 13 x 9-inch baking dish. Arrange chicken breasts over pasta mixture. Sprinkle with remaining cup cheese and seasoning. Bake 40 minutes or until chicken is cooked through. Makes 6 servings.
In a small saucepan, bring water, corn syrup, and sugar to a simmer over low heat, stirring until sugar is dissolved. Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 2 minutes, and whisk until smooth.
Place apples in ungreased 8 x 8-inch pan. Mix other ingredients except butter and cinnamon until it crumbles and sprinkle over apples. Pour melted butter over all and sprinkle with cinnamon. Bake at 375° for 30 to 40 minutes.
Measure sugar, corn syrup and peanut butter into large saucepan. Cook over medium heat, stirring constantly, until peanut butter melts and mixture is well blended. Remove from heat.
Combine wet ingredients and mix well. Incorporate the dry ingredients into the wet. Put into 2 loaf pans. Bake at 350° for about 90 minutes or until a knife comes out clean.
Cook hamburger, onion and green pepper together, then drain. Mix with other ingredients and bake at 350° for about 1 hour. Stir occasionally.
Layer sausage, mushrooms, green onions, tomatoes and cheese in a greased 13 x 9 x 2 baking dish. Beat remaining ingredients and pour over sausage mixture. Cook, uncovered, in preheated 350° oven about 30 minutes or until golden brown and set. Cut into 12 (3-inch) squares.
Boil water, then add carrot, celery, peppercorns, onion, parsnip, leek, bay leaves and salt to taste. Simmer 15 minutes; add 2 pounds (only) of the fish and cook until it begins to fall apart. Force this through a sieve; return to the pot, bring to a boil and add remaining 2 pounds of raw fish, which has been sliced. Cook about 15 minutes; add lemon juice before serving.
On stove top in large pot, heat tomatoes and water, bring to boil. Add bouillon, onion, carrots, cabbage, parsley and celery. Simmer approximately 20 minutes until carrots and celery cooked. Add frozen vegetables and simmer another 10 to 15 minutes and serve when ready.
Place oil in a Dutch oven. Season crawfish tails generously with Creole seasoning and salt and pepper. Add paprika to vegetable oil. Saute crawfish tails about 5 minutes. Remove tails and set aside. To pot, add chopped onion, bell pepper and garlic. Saute well for at least 10 minutes. Return crawfish tails to pot and add Worcestershire sauce and 2 cups water. Stir and simmer 40 minutes. Check taste; add more seasoning, if needed. Add mixture of cornstarch and water slowly until thick. Serve over rice. Garnish with green onion and parsley. Makes 4 servings.
Using a deep casserole dish, slice half the potatoes and layer on the bottom. Layer corn over them, including juice if any. Add a layer of diced onion, then a layer of ham, followed by a layer of peas. Finish by layering remaining potatoes on top. Add enough milk (with salt stirred in) to barely come to top of vegetables. If you wish, you can first thicken milk with a little flour (1 tablespoon) before adding.
Mix sugar with the cream as it is whipped. Add remaining ingredients and pour into pie shell. Chill.
Dissolve yeast and 1 tablespoon sugar in water. Scald milk, add shortening, sugar and salt. Cool to lukewarm and add 2 cups flour. Beating with electric mixer, add yeast and eggs. Beat well and add remainder of flour to make a soft dough. Knead lightly and place in greased bowl. Cover and set in warm place and let rise until double in bulk. When light, punch down and shape into rolls or buns.
Melt margarine in a 9 x 9-inch pan. Mix graham cracker crumbs in and pat down. Sprinkle on chocolate chips, then coconut, then nuts. Pour milk on top. Do not stir. Bake at 350° for 20 minutes until light brown.
Drain beets, reserving liquid. In sauce pan stir sugar and corn starch together until mixed. Add vinegar and beet juice and stir well. Stir over low heat until thickened and clear. Add beets and butter. Reheat and serve.
Tear cake into bite-size pieces and place in 9 x 13-inch pan. With mixer, beat cream cheese and powdered sugar together until light. Add to whipped Dream Whip and blend well by hand. Spread over cake pieces. Lift cake pieces with fork so cream cheese mixture gets down around cake pieces. Chill for 2 hours. Spread cherry pie filling over all and chill 2 or 3 more hours.
Dissolve the gelatin in water. Heat in a small saucepan until mixture clears. Remove from heat and cool. Pour ice cold water, milk powder and almond extract into a chilled bowl. Beat at high speed until the mixture is thick, about 10 minutes. Beat cooled gelatin into the whipped milk. Fold in peaches, honey and walnuts and pour into graham cracker pie crust. Top with cracker crumbs.
Put olive oil in iron frying pan. When hot, place onions until blackened. In separate pot, put remaining ingredients. Add onions to pot. Rinse frying pan with small amount of water; add to pot. Bring to boil with high heat, then lower to medium-low heat. Cook on slow heat until well done, approximately 1 hour. Serve with salad and pita bread.
Brown chicken in shortening. Pour off fat. Add remaining ingredients. Cover and simmer for 30 minutes or until done. Makes 4 servings.
Combine hot water, sugar, salt and margarine; stir well. Cool to lukewarm. Dissolve yeast in warm water. Combine water mixtures, egg and 2 1/2 cups of flour, beat until smooth. Add enough flour (about 2 3/4 cups) to make soft dough. Turn out onto lightly floured board, knead until smooth and elastic. Place in greased bowl, turning to grease top. Cover tightly, store in refrigerator until doubled or needed. (May be kept 4 to 5 days.) Punch dough down, form small balls, place on greased pan. Cover, let rise in warm place until doubled (about 1 hour). Bake at 375° for about 20 minutes.
Melt butter; add flour and blend together until smooth. Add milk gradually, constantly stirring until mixture boils. Add salt and pepper; cook for 3 minutes. Stir in grated cheese and add the macaroni, or put in baking dish or casserole. Sprinkle with additional grated cheese and bake at 400° until golden brown. A few strips of bacon, placed on top a few minutes before baking is complete is a good addition.
Grease casserole dish with butter. Place onion, asparagus, cracker crumbs, soup, egg and margarine in baking dish. Cook until onion is cooked. Top with cheese and bake until cheese is melted.
Beat eggs and add to sauce. Season to taste. In well-greased baking dish slice very thin half onions. Cover with sauce and cheese. Add remaining sliced onions and sauce. Bake at 300° for 40 to 50 minutes until onions are tender. Remove from oven and top with remaining cheese. Return to oven until cheese bubbles.
Clean cukes and chunk into 1-inch pieces. Soak overnight in 1 cup salt and 1 gallon vinegar. In the morning, drain and boil in 2 quarts water and 2 cups vinegar until they lose their bright green color. Drain. Put alum size of pea in each pint. Make syrup of 6 cups brown sugar and 2 cups white sugar, 4 cups vinegar, 3 tablespoons allspice berries, 2 tablespoons celery seed and 8 sticks of cinnamon. Heat slowly to boiling point and pour over pickles. Seal.
Melt butter, add onion and cook until tender. Add remaining ingredients. Simmer 5 minutes. If stored in fridge, warm before using. Makes 1 cup.
Cream the butter, sugar and eggs. Sift together flour, salt, soda and cinnamon. Mix with cream mixture. Add apples. Bake 50 to 55 minutes at 350°.