HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scramble and cook ground beef until light brown (done). Sprinkle flour on top and stir around, cooking on medium heat. Salt and add milk. Cook until it thickens. It can be served on toast. Cooked thicker, it can be served on buns as a sandwich.
Slice steak diagonally into thin slices, then cut into 1-inch squares. Heat half the oil in wok. Add pepper and salt. Saute steak until browned. Transfer to plate. Add rest of oil and heat. Add green pepper, celery, garlic and bouillon. Turn heat down. Return meat to wok. Cover and cook until vegetables are crispy tender, about 5 minutes. Blend water, soy sauce and cornstarch together. Add to meat mixture. Cook until thickened, stirring, about 5 minutes. Serve with hot rice. Yields 6 servings.
Slice cucumbers and onions. Sprinkle with salt and let stand in ice cubes for 3 hours. Drain. Combine remaining ingredients; bring to boil. Add cucumbers, onions and bell peppers. Bring to boiling point. Simmer for 10 minutes. Seal in sterilized jars. Process for 10 minutes at simmering temperature, about 180°.
Mix all ingredients together and simmer until onion is tender. (Do not drain vegetables.) If soup seems too thick, add 1/2 to 1 cup water.
Brown sausage in skillet. Crumble. Drain. Set aside. Combine flour, cheese and salt in mixing bowl. Cut in shortening until mixture is the size of small peas. Stir in sausage. Add water, a little at a time, tossing and stirring with fork until dough is just moist enough to hold together. Shape into balls about 1-inch in diameter. Place on ungreased cookie sheet. Bake at 450° for 10 to 12 minutes until lightly browned. Serve hot dipped in sauce. Makes about 40.
Cut up bacon into small pieces and fry in skillet with onions. Add flour and stir. Place in bowl and add water, sugar and vinegar. Mix well. Pour over vegetables and bake.
Mix cake mix with cocoa. Add vanilla, buttermilk, food coloring, butter and eggs. Blend until moist. Add soda and vinegar. Mix into cake mix. Beat 4 minutes at medium speed. Bake at 375° for 25 to 30 minutes in layer pans. Cool and frost.
Brown sausage and drain. Beat eggs. Combine all ingredients and refrigerate overnight. Bake in 9 x 13-inch cake pan for 45 minutes at 350° (with English muffins and fruit, makes a great breakfast for company).
Place flour and sugar in large mixing bowl. Cut in margarine until size of small peas. Measure 3/4 cup of mixture and reserve for crumb topping. Add unbeaten egg yolks and 1 cup milk to remaining crumb mixture in bowl. Beat for 3 minutes until well blended (electric mixer at low). Beat 2 egg whites until stiff, but not dry. Fold gently, but thoroughly, into batter.
Saute onions in butter. Add other ingredients and heat until warm. Do not boil. Serves 8 to 10.
Make a layer of marshmallows, a layer of pineapple, a layer of cheese, a layer of nuts and a layer of whipped cream. Sprinkle top with nuts. Cover and refrigerate at least 8 hours.
Put lentils, water, salt and lard in big soup pot and bring to boil. Cook on medium 30 minutes. In frypan, melt 2 tablespoons butter and saute onion, green pepper and celery until tender. Add to lentils. Add all other ingredients. Cook until vegetables are tender.
Melt butter; add flour with a whisk. Should be thick. Add more flour, if necessary. Set aside.
Dissolve yeast in warm water. Should be able to stick your finger in without burning yourself. Stir in remaining ingredients, mixing vigorously. Heat oven to 425°. Shouldn't be sticky. Should be semi-firm, but workable. If sticky, add a little flour. Let set for 5 to 10 minutes (cover bowl). Cook 15 minutes. Cover pizza pan with oil. Sprinkle cornmeal. Press in dough.
Mix graham cracker crumbs, butter and sugar. Press into pan. Layer coconut, chocolate chips and pecans. Drizzle milk over top. Bake at 350° for 20 to 25 minutes.
Mix dry ingredients, then add cooking oil and stir well. Add eggs, one at a time. Stir well after each. Add carrots and nuts. Bake in 3 (8-inch) pans at 350° for 25 or 30 minutes. The baby food makes this cake very moist. Cool and frost with Cream Cheese Icing. Spread between each layer. Spread the rest on top and sides.
Pour hot water over dates. Add soda. Let stand. Cream sugar and butter. Add egg, milk and date mixture. Add flour, 1/2 cup nuts and 1/2 cup chips. Pour batter in a 9 x 13-inch cake pan. Sprinkle remaining nuts and chips over top. Bake 40 minutes in 350° oven. Does not need frosting.
Cut venison crossgrain into narrow strips. Combine all ingredients. Marinate 24 hours. Dry meat in a shallow pan in single layers for 16 hours over low heat, turning often. Or hang meat in a warm, clean area for 3 days.
Boil potatoes and eggs, then chop and mix in large bowl and add remaining ingredients. Chill for 20 minutes.
Mix together 1/2 cup tomato soup with tuna, bread cubes, eggs, parsley and lemon juice. Spread into a well-greased loaf pan. Bake at 400° for 40 minutes. Heat water, remaining soup, horseradish and basil. Use for dipping tuna loaf in or for pouring over tuna loaf.
Combine flour and butter. Add enough milk to make a thin gravy and bring to a boil. Add eggs, vinegar, salt, onion and sugar. Just before serving, add dandelion leaves.
Preheat oven to 450°. Cook peas and carrots according to package directions; drain.
Combine cheeses, garlic, mustard and salt in a bowl. Add chopped mushrooms, onion, pimento and parsley. Turn mixture into lightly buttered 3-cup mold. Refrigerate until firm. Unmold onto serving platter. Garnish with sliced mushrooms and parsley. Serve with crackers. Makes 3 1/2 cups spread.
Preheat oven to 350°. Prepare rice according to package directions. Set aside. Saute celery, peppers, onions and mushrooms in oil. Add remaining ingredients. Fold in rice. Pour into an oiled 1 1/2-quart baking dish. Bake for 20 minutes.
Fry the bacon. Crumble and add to soup. Use drippings, flour and milk to make a gravy and add to potatoes. Add soup to potato mixture. Cook for 10 minutes.
Preheat oven to 350°. Put butter in a large Pyrex dish; melt in oven. Mix flour, sugar and milk, like pancake mix. Pour batter over butter. Spoon in peaches. It's okay to let some syrup in too. Cook 30 to 40 minutes.
Heat oven to 375°. Separate dough into 8 triangles. Cut each triangle lengthwise into thirds. Place sausage on shortest side of each triangle and roll up. Bake on ungreased cookie sheet for 12 to 15 minutes.
Crust: Melt margarine in milk; pour into mixed flour and salt. Combine well. Roll out and line a 9 x 13-inch casserole with half. Save remaining.
Mix together; drop by spoonfuls into hot fat. Dip spoon into water after every use.
Place macaroni, eggs, celery and onion in a large bowl. Mix mayonnaise, mustard, salt, pepper, sugar and vinegar; pour over rest of ingredients. Mix well.
Boil at low heat for 5 minutes. Then add 1/2 teaspoon baking soda and 1 tablespoon vanilla. Mix. Pour over 8 quarts popped popcorn. Put on cookie sheet and bake at 250° for 1 hour. It is good to stir this while it cools, then it won't stick together.
Pour pineapple juice in measuring cup and add enough water to make 1 1/2 cups. Cook pudding and juice-water on stove until it boils and thickens. Cool. Mix with fruit and chill.
Combine all ingredients and mix well.	Bake in greased and floured muffin pans at 375° for 20 minutes.
Mix well; shape into loaf or bake it in a loaf pan. Bake at 350° for 45 to 60 minutes or until brown and firm.
Place all ingredients together for a quick last minute salad. Mix thoroughly. Chill and serve.
Beat eggs with sugar until thick. Pour into chilled 1 gallon ice cream cannister. Mix in milk, cream, vanilla and salt. Insert dasher and assemble ice cream freezer. Be sure to read and follow manufacturer's special instructions.
Combine yogurt, whipped topping and coconut; set aside. In large bowl, combine pineapple, oranges and grapes. Remove 1/2 of mixture from bowl and set aside. Sprinkle 1/4 c. wheat germ on top of fruit in bowl. Top with 1/2 of yogurt mixture. Layer with remaining fruit, wheat germ and yogurt. If desired, garnish with additional fruit and wheat germ. Makes 4 servings.
In a medium bowl, combine all ingredients. Cover and chill 2 hours to blend flavors. Stir before serving. (May substitute 16 oz carton plain low fat yogurt for sour cream.)
In a heavy skillet, brown the pork chops on both sides in the vegetable oil, a minute or 2 per side. Place the chops in a large casserole dish. Layer on the potatoes, add the chopped onion. Add the soup, undiluted. Cover and bake at 325° for 45 minutes. Raise the oven temperature to 375° and bake for 30 minutes more. Remove the cover for the last 10 minutes for crispier chops.
Line bottom of a 9-inch round baking dish with waxed paper. Place butter in dish. Microwave on High 45 to 60 seconds, until butter melts. Blend brown sugar and half and half into the butter. Microwave on High for 1 minute, stirring once. Sprinkle with pecans and coconut.
Mix all ingredients together. Place in large pan. Bake at 350° until done. May place around turkey or chicken and bake until done.
Put into a mixing bowl the eggs and milk. Whip the tar out of the mixture until light and fluffy. While beating the egg/milk mixture, preheat an omelet pan (folding, hinged pan is best; they are available at Bealls for around $9.99+) until it just sizzles when you sprinkle drops of cold water into pan. Pour half of the egg mixture into each side of the pan. Tilt both sides of pan so mixture starts to cook. When firm, place six pieces of cheese on each side of the pan. Fold over and cook for a short time, rotating pan until done.
Melt butter in skillet. Add onion and celery. Cook until soft; do not burn.	Beat eggs in milk. Mix all ingredients; put in casserole. Dot with butter and bake at 375° for 35 minutes or until brown.
Place 5 or 6 pretzel sticks in the back of the roll to create a tail. Use another pretzel stick as a neck at the front of the roll. Position the marshmallow at the end of the pretzel stick. The marshmallow is the head of the turkey. Happy Thanksgiving.
Preheat oven to 425°. Place roast on a large piece of heavy-duty aluminum foil. Sprinkle the dry onion soup over the meat. Bring edges of foil together and seal tightly. Place in shallow roasting pan and bake for 2 to 2 1/2 hours. Thicken pan juices for gravy.
Mix the first 4 ingredients. Put in casserole. Moisten Ritz crackers with melted margarine. Sprinkle over casserole. Bake at 350° for 30 minutes.
Preheat oven to 400°. Melt butter in a baking dish in oven as it heats. Stir in sauce and walnuts; toss until walnuts are evenly coated. Bake, stirring occasionally, 20 minutes or until toasted. Spread on paper towel to cool. Sprinkle with salt. Store in covered container.
Mix jello, pineapple and sugar in saucepan. Bring to a boil. Let cool completely. Fold in buttermilk, then fold in Cool Whip. Makes 2 quarts.
Combine sugar, flour and salt. Gradually stir in milk. Cook and stir until thickened, reduce heat. Cook and stir 2 minutes more. Remove from heat. (Use egg whites for meringue.) Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks; return mixture to sauce pan and stir 2 minutes more. Remove saucepan from heat. Stir in peanut butter until smooth. Stir in peanuts. Pour in pie shell. Bake at 350° for 10 to 12 minutes. Make meringue and cover pie. Bake at 400° for 8 to 10 more minutes.
Put sugar in lukewarm water and dissolve. Add the other ingredients, mixing well. Knead flour mixture slightly in bowl. Cut off the portion of dough you will need for the meal's rolls; store the remainder in the refrigerator in a closed container. Cut individual portions of rolls. Flatten and fold each piece once, and place in a greased pan. Cover; let rise for about 4 hours in a warm place. Bake at 400° for 12 to 15 minutes.
Mix flour, sugar and butter together until it is fine crumbs. Take out 1/2 cup crumbs and reserve for top of cake. Add the 2 teaspoons baking powder; mix well. Add eggs and milk. Flavor with vanilla; beat well. Bake in 7 x 11-inch pan. Sprinkle crumbs on top before baking. Bake at 350° until tests done.
Put everything except coconut, nuts and chocolate chips in blender. Mix. Stir in coconut, nuts and chocolate chips. Put into unbaked pie shell. Bake at 350° until pie is golden brown.
Mix first 3 ingredients and 1/4 cup sugar. Heat mixture on stove and bring to a boil. Simmer until thick. Cool and then place in blender and blend until smooth. In separate bowl, mix remaining sugar (1/2 cup), oats, coconut, flour and baking soda. Cut in butter, using a pastry blender or 2 dinner knives. Press 2/3 of this mixture on bottom of a 9 x 9-inch pan. Spread the date mixture on top and then crumble remaining coconut mixture on top. Bake 30 minutes in preheated 375° oven.
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla. Beat well.
Sift together flour, sugar, salt, cocoa, baking powder. Add milk, melted butter, nuts and vanilla. Pour mixture into greased baking dish. cover with the mixture of white sugar, brown sugar, cocoa. Over all pour the water. Bake at 350° for one hour.
Mix all ingredients with macaroni in large mixing bowl. Chill or serve immediately. Serves 8 to 10.
Combine in microwave the margarine and lime juice. Mix grated cheese and bread crumbs. Coat fish with cheese/crumbs. In a pan, layer lime butter, fish and lime butter. Microwave until fish flakes.
Brown in skillet ground beef; drain fat. Add flour, salt, pepper and basil to taste. Add onion, chopped fine. Add layer of zucchini, thinly sliced and layer of tomatoes, chopped. Put lid on skillet; steam for 20 minutes over low heat. (Best when vegetables are fresh.)
Cook onion in margarine until tender; cool. Lay slices of cheese over pie dough. Follow with spinach, then onions. Beat eggs, adding enough milk to make 1 cup. Add seasoning and pour over ingredients in the pie shell. Bake in 400° oven about 35 minutes or until a knife comes out clean. Serve piping hot. (Can be frozen after baking.) Serves 4.
Brown beef; drain off excess fat. Add taco mix and water. Simmer, uncovered, until mixture is thickened (about 15 minutes). Lightly grease bottom of 11 x 7-inch baking dish. Spread refried beans evenly on the bottom. Sprinkle onion on top. Bake, uncovered, at 350° for 15 minutes.
In saucepan, bring the 1 3/4 cups water to boil. Remove from heat; stir in rice. Cover and set aside.
Boil potatoes until tender and peel. Mash potatoes and mix all ingredients together until creamy. Pour into 2 deep dish pie crusts. Bake at 400° for 25 minutes or more.
Place strawberries (frozen) into blender (make sure that you break them up first). Pour water and vanilla (if used) into blender. Blend at high speed, stopping occasionally to stir. While blending, add banana. Add ice cubes until desired consistency is reached. Serve in bowls or glasses, depending on how thick you make it.
Cream margarine and sugar. Beat in egg. Add vanilla and root beer oil. Add dry ingredients which have been sifted together. Wrap in plastic wrap and chill dough 3 hours. Roll out 1/8-inch thick in shape of root beer float mugs. Bake at 375° for 5 to 7 minutes.
Cream sugar and cheese together. Add all other ingredients and stir well. Pour into a 9 x 13-inch pan and freeze.
Brown ground chuck and add taco seasoning; mix corn, tomatoes, tomato sauce and ground chuck together with beans. Place in a casserole dish. Mix Jiffy mix and pour on top of mixture. Bake until near brown; sprinkle cheese on top then put back in oven until cheese melts.
Scrub potatoes and cut into cubes. Place potatoes in a round microwavable dish and cover with water. Cook on High for 10 minutes. Stir well and microwave in 5 minute intervals until done. Drain water. Salt and pepper to taste. Add melted butter and either sour cream or Ranch dressing.
Early in the day or the day before, prepare Quick Puff Pastry and reserve. Trim any fat from fillet; season with salt and pepper. Brush with oil. Place on rack in roasting pan; roast in preheated 400° oven for 30 minutes (for a rare roast). Remove from oven, cool to room temperature.
Heat oven to 350°. Melt caramels with 1/3 cup evaporated milk over low heat, stirring frequently until smooth. Set aside.
Brown, drain and combine with kidney beans, butter beans, pork and beans (juice included), sugar, brown sugar and catsup. Bake at 350° for 3 hours, covered. I sometimes cook mine in the crock-pot.
Scald milk. Add sugar, salt, butter, nutmeg and potatoes. Beat with mixer until fluffy. In small bowl, beat egg yolks until light and lemon colored. Add to potato mixture. Add raisins and pecans. In separate bowl, beat egg whites until stiff. Fold into potatoes and pour into greased baking dish. Bake at 350° 50 - 60 minutes, or until firm. Top with marshmallows and brown.
Stir together in a saucepan the peanut butter, sesame or corn oil, soy sauce, ground ginger, garlic powder and cayenne pepper. Pour melted mixture over popcorn and banana chips; put popcorn and banana chips in a roasting pan in the oven. Heat at 300° for about 10 minutes, stirring several times. Makes about 5 quarts.
Dissolve sugar in warm water in a large mixing bowl. Add dry yeast. Add other ingredients. Mix and let stand to rise. Work down 3 times, then put in refrigerator. Will keep in refrigerator up to 3 weeks. (Work down often.) Bake in a 350° oven.
Combine oil, sugar and eggs; beat until smooth. Add flour, cinnamon and baking soda; mix until smooth. Fold in fruits. Spread mixture into a greased 9 x 13-inch pan. Bake in a 375° oven for 30 minutes. Lower the temperature to 325° and bake for 10 minutes more. Cool and frost.
In a small bowl, beat butter until light and creamy. Beat in egg, breadcrumbs, herbs, salt and nutmeg to make a light, smooth mixture. Let stand 15 minutes. In medium saucepan, heat stock and sherry over medium heat. Using a teaspoon or your hands, shape dough into small dumplings. Rinse your hands in cold water to prevent sticking. Gently poach dumplings in heated stock over low heat, about 3 minutes. Makes 3 servings.
Sift together dry ingredients. Cut in shortening. Mash sweet potatoes and add to flour mixture with milk. Mix well. Turn onto floured surface and knead lightly. Pinch off and place on lightly greased baking sheet. Place in preheated 425° oven and bake 15 to 20 minutes.
Mix together soup and water. Measure out 1/2 cup soup mixture and combine with meat and next 4 ingredients. Make meatballs in size desired. Brown in 1 tablespoon oil. Add rest of soup mixture and simmer 1/2 hour.
Slice and quarter onions; boil until tender. Drain. While onions are cooking, make white sauce. Melt margarine in saucepan. Add flour, salt and pepper. Cook 1 minute. Slowly add the milk and stir until boils; boil 1 minute. In a 1 1/2 to 2-quart casserole dish, layer onions, white sauce, cracker crumbs, onion, white sauce and cracker crumbs. Bake at 350° for 45 minutes. Serves 6.
Mix all ingredients well. Shape into marble size balls. Place onto wax paper. Melt candy coating in microwave. Roll in melted chocolate. Replace onto wax paper. Air dry or refrigerate.
Pressure cook beef in 1 1/2 cups water. While beef is cooking, put potatoes, celery and onion in a large pan to cook. Salt to taste. Cover with water. Cook until vegetables are done. Pour water off of beef and vegetables. Combine in one pan. Add sliced carrots. Mix seasoning as directed. Pour over beef and vegetables. Let simmer for about 1/2 hour. Will feed 4 to 6 people.
Combine mayonnaise and egg in a large bowl; mix in next 5 ingredients. Stir in crabmeat and 1 to 1 1/4 cups breadcrumbs or enough to hold mixture together. Shape into 8 patties. Coat patties with remaining breadcrumbs.
Heat oven to 350°. Measure first cup flour into bowl. Cut in butter. Sprinkle with 2 tablespoons water and mix with fork. Round into ball and divide in half. Pat dough with hands into 2 long strips (3 x 12-inches). Strips should be 2-inches apart on ungreased cookie sheet.
Add all ingredients in a slow cooker or crock pot. Stir thoroughly. Cover and cook on low for about 8 hours. Serve over noodles or rice.
Heat oil in skillet, add meat and brown lightly. Mix sugar, soy sauce and water. Cook half of this with meat. Push meat to one side of pan and add sliced onions, celery and green pepper. Cook a few minutes; add remaining soy sauce mixture, bamboo shoots and mushrooms. Cook 3 to 5 minutes. Add green onions; cook 1 minute more. Serve over rice. Serves 8.
Brown hamburg and drain. Add chopped celery and other ingredients. Simmer for 20 minutes.
Mix in order given. Place in a buttered pie plate. Bake at 300° for 25 minutes or until done.
Combine all ingredients except almonds, mixing until well blended. Spoon mixture into 9 in. pie plate. Sprinkle with almonds. Bake at 375 degrees for 15 min. Serve with crackers. Makes approx. 1 1/2 cups.
Mix all ingredients, except walnuts. Cover and refrigerate 1 hour. Shape chilled mixture into ball. Roll in nuts. Refrigerate until ready to use.
Crust: Combine butter, flour and sugar. Mix until firm. Press onto cookie sheet and bake at 350° for ten minutes.
Blend together the cheese and cream cheese, mixing well. Mix in onion, garlic and Worcestershire. Form into a ball. Sprinkle with paprika, roll in finely chopped pecans to cover. Serve with crackers.
Cook rice according to package directions and set aside. Pour boiling water over apricots. Let stand 20 minutes to soften. Drain. Saute green onions, mushrooms and green pepper in butter until tender. Stir in rice, apricots, pecans, parsley and seasonings. Remove strings and slice roast in half lengthwise, if not purchased sliced. Slice pork pieces lengthwise in half again, slicing to but not through one side. Lay pieces side by side and spoon stuffing mixture evenly over pork. Beginning with long side, roll pork in jelly roll fashion and tie securely with heavy string at 2-inch intervals. Place roast on a lightly greased rack in a shallow roasting pan. Place bacon lengthwise over roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or stuffing. Place an aluminum foil tent over roast. Bake at 325° for 3 hours or until meat thermometer registers 160° (30 to 35 minutes per pound). Remove foil for the last 30 to 40 minutes of baking. Remove roast from oven. Let stand 5 minutes. Remove string, slice and garnish with apricot halves and parsley, if desired. Yields 12 to 15 servings.
Dissolve jello in hot water and juice. Stir in sherbet. Add oranges. Pour into mold.
Combine listed ingredients in a large mixing bowl and mix together with a wooden spoon. Pour into well-greased and floured 9 x 13-inch glass baking dish. Bake in 350° oven for 50 minutes. Top with cream cheese frosting. (I use Betty Crocker or Duncan Hines.)
Cream butter, gradually adding sugar and beating well at medium speed. Add eggs 1 at a time, beating after each addition. Combine flour, soda and salt. Combine sour cream and peaches. Add flour mixture to creamed mixture alternately with peach mixture, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings.
Lightly drain tomatoes, reserve liquid. Combine tomatoes and undrained artichokes in a large bowl. Heat olive oil in a large saucepan. Saute onions, garlic, basil, oregano, parsley and red pepper flakes over medium heat for 5 minutes or until onions are translucent. Add tomato and artichoke mixture, season with salt and pepper. Simmer, uncovered, over medium heat at least 1 hour (longer is better). Break up tomatoes and artichokes as they cook. If sauce is too thick add reserved tomato liquid. Before serving add Romano and stir until incorporated. Serve hot or room temperature over tortellini. Serves 6.
Arrange the pineapple on a serving tray. Top with sliced cranberry. Add cottage cheese and cherry. (It would look like a pyramid.)
Brown flour and butter. Add all ingredients except tomatoes, shrimp and rice. Cook 5 minutes; add tomatoes and shrimp and cook 1 hour. Serve over rice.
Put cottage cheese in mixing bowl. Add eggs. Add cheese and butter. Cut into coarse pieces. Stir.
Boil chicken; debone and take skin off. Boil eggs, dice celery, dice pickles, dice onions and drain pineapple. Mix all together and add salad dressing to taste. Salt and pepper.