HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt shortening in large skillet. Add meat, garlic, sugar and soy sauce. Cover and cook over high heat for 5 minutes. Add Chinese vegetables, peppers, tomatoes, salt and pepper; cook for 5 minutes more. Thicken with 2 tablespoons cornstarch in 1/4 cup cold water. Garnish with cut up green onions. Serve over fried rice. May also sprinkle with Chinese noodles.
Prepare pastry. Stir together the flour and sugar. Layer apples, cranberries and flour mixture into pastry-lined pan. Dot with 1 to 2 tablespoons of margarine. Cover with crust; cut slits, seal, etc. Dot top with 1 to 2 tablespoons of margarine. Sprinkle with cinnamon-sugar. Bake 40 to 50 minutes at 425° until bubbly. If desired, cover edges with foil until the last 15 minutes to prevent excessive browning. Best served with vanilla ice cream.
Melt chocolate with butter. Beat eggs, sugar and flour. Add chocolate mixture and vanilla. Bake in a buttered pie pan for 25 minutes at 350°.
Cook sweet potatoes until done; drain. Cream with 1/2 stick margarine and 1/2 cup brown sugar. Pour in baking dish.
Sift flour, baking powder and salt in medium bowl. Cut in butter with pastry cutter to resemble course breadcrumbs. Add sugar and mix well. Add prebeaten eggs, milk, orange extract and orange peel to flour mixture. Stir to form a soft dough. Knead dough on floured surface until smooth. Refrigerate for 30 minutes. Lightly grease one baking sheet. Roll dough on lightly floured surface to 1/2-inch thickness. Using biscuit cutter dipped in flour, cut out circles. Place circles on baking sheet. Continue until dough is finished, re-rolling as needed. Bake at 350° for 15 to 20 minutes and lightly golden. Cool completely on wire cooling rack. Makes 20 to 25 cookies.
Warm blender jar with hot water first. Put boiling water in warm blender and add butter first, then sugar and milk. Blend briefly; scrape down sides of blender, then blend until completely smooth, about 30 seconds. Pour out and let stand until cool and thickened. Use immediately or refrigerate, covered, until needed.
Preheat oven to 350°. Put oil in mixing bowl. Add brown sugar. Beat with electric mixer. Add egg and beat until thick and creamy. Add vanilla. Mix well. Sift flour, baking powder and salt. Add to egg mixture. Add chopped nuts. Mix well with rubber spatula. Place dough about 2 inches apart on buttered and floured cookie sheet. Press in center with finger and place marmalade in each well. Bake for 12 to 15 minutes.
Combine sugars, syrup and milk. Cook to soft ball stage (234°). Cool 10 minutes. Add vanilla and beat by hand about 2 minutes. Add pecans and beat until mixture is not glossy. Drop by tablespoons on buttered aluminum foil.
Brown onion in butter; drain and save. Saute mushrooms; set aside. Brown meat in same pot. Return onions to pot; add seasonings, bouillon and 1/2 cup sherry. Cover and simmer gently for 1 1/2 hours or until tender. During the last half hour, add remaining sherry and mushrooms. If desired, gravy may be thickened with a paste of flour and water. When almost time to serve, add sour cream and reheat slowly. Do not boil. Serve with French bread, wild rice and salad. Serves 6.
Combine drained corn, salt, sugar, pepper, flour and melted butter. Add beaten eggs and milk. Pour into greased baking dish. Bake at 350° for about 35 minutes or until an inserted knife comes out clean.
Mix all together and dip cleaned shrimp into the batter. Drop shrimp into hot oil and fry. If batter is too stiff, add more milk. If it is too dry, add more meal.
Combine first hash browns and onions; bring to boil about 30 minutes. Add celery soup and milk; salt and pepper to taste.
Mix sour cream and celery soup. Mix in with chicken. Pour into buttered casserole dish. Top with Ritz crackers. Melt butter and pour over top. If you want to pour a little bit of broth on top, you can. Bake at 350° until it bubbles.
Mix sugar and oil. Beat in eggs. Add dry ingredients which have been sifted together with milk and nuts. Bake in loaf pan at 350° for 45 minutes.
Grate cheese and let soften. Cream together with 1 cup margarine. Add salt and cayenne pepper. Add flour, Rice Krispies and green chili. Form into balls (I drop by spoon). Press flat. Bake at 325° for 25 minutes.
Cream together brown sugar, shortening, egg, sour cream and rhubarb. Stir in flour and soda. Turn in 13 x 9-inch greased and floured pan. Sprinkle with crumb topping. Bake at 350° about 45 minutes. Cut in squares.
Chop cabbage and onion fine. Bring sugar, vinegar and salt to a boil. Let cool. Combine oil and seeds. Mix everything together and refrigerate overnight.
Steam broccoli or cook in boiling water until tender. Drain. Arrange on bottom of greased baking dish (large size oblong). Cut chicken in pieces and spread on top of broccoli. Combine soup, salad dressing and lemon juice. Pour evenly over chicken. Sprinkle with cheese and cover with buttered bread crumbs. (Crusts of bread, toasted and buttered, make a delightful topping.)
Mix ingredients together and beat 2 minutes. Grease and flour tubular, Bundt, 9 x 13-inch or loaf pan. Bake at 350° for 45 to 50 minutes.
Heat oven to 350°. Combine all ingredients except beef, 1 cup tomato juice and onion slices. Mix well. Add beef; mix lightly, but thoroughly. Press into an 8 x 4-inch loaf pan. Pour 1/4 cup tomato juice over top, then lay slices of onion on top, then pour rest of tomato juice over all. Bake 1 hour.
Break lettuce up in a bowl. Brown ground beef and drain. Add seasoning mix to it and cook according to the package. Add other ingredients but the chips. Add chips when ready to serve; mix all together. Taco sauce can be added to give special flavor.
Trim crusts from bread and cube. Grease a 9 x 9-inch pan and put cubes in bottom. Cube ham and cheese. Put on top of bread. Slightly beat eggs and add milk, mustard and pepper. Pour over bread, cheese and ham. Let soak 1/2 hour. Bake at 350° for about 1 hour. (Can also be made the night before and kept in refrigerator until morning.)
Mix cream cheese and margarine until light and fluffy. Add sugar and salt and blend. Add vanilla and pecans.
Mix all ingredients; refrigerate. Serve with vegetable dippers. Makes 4 cups.
Brown hamburger with onion. Drain mixture well and add pizza sauce and cheese. Put on bottom of bun and add a slice of Mozzarella cheese on top; heat in oven until cheese is melted. Makes 18 burgers.
Open beans and drain off juice. Cook bacon and save fat. Pour drained beans in large baking pan. Add ketchup, onion, salt, pepper, hot sauce, brown sugar, Worcestershire sauce and bacon fat. Mix well. Bake at 350° for 30 minutes. Lay cooked bacon on top of beans. Bake another 10 minutes.
Place tenderloins side by side in large roasting pan. Wrap bacon across both, tucking the ends under the tenderloins. Combine rest of ingredients; pour over top. Bake at 300° for 1 3/4 to 2 hours. Baste often with juices during cooking. Can be marinated for several hours or baked immediately.
Grease dish; line dish with potatoes. In separate pan, heat soup and water. Add cheese and melt, then add sausage, pepper and pimento. Pour over potatoes. Bake at 350° for 1 hour.
Add nuts to melted butter. Add flour. Press into baking pan. Bake at 350° for 20 to 30 minutes (should be light brown); cool. Cream the cheese with sugar, vanilla and 1/2 Cool Whip. Spread over cooled crust. Mix pudding according to package directions. Spread over cream cheese mixture. Top with remaining Cool Whip. Garnish with nuts. Chill overnight.
In a saucepan, scald the milk. Add rice and stir. Bring to a boil again. Reduce heat and simmer, covered, for about 1 hour or until rice is soft and mixture is thick. Add the sugar, saffron, cardamom powder and salt. Stir until the sugar is dissolved. Add dried fruit and cook until soft. Add fresh fruit. Chill until ready to serve. Makes 4 servings.
Melt butter and add brown sugar. Bring to boil; stir in water, stirring constantly. Mix together cornstarch, flour, salt and milk. Pour in butter and brown sugar mixture. Bring to a boil. Remove and add 3 beaten egg yolks. Boil for 2 minutes. Add 1 teaspoon vanilla. Pour in baked pie shell. Cover with beaten egg whites. Bake until top is brown.
Mix together flour, baking powder, soda and salt. In separate bowl, combine bananas and cereal; let stand 2 minutes. In large bowl, beat oleo and sugar together. Add eggs and cereal to mixture. Mix well. Add flour mixture and nuts. Put in greased 9 x 5-inch loaf pan. Bake at 350° about one hour, until it tests done. Cool 10 minutes before removing from the pan. Cool on a rack.
Mix together sugar, brown sugar and cinnamon. Cut biscuits into 4ths, place in margarine then roll in sugar. Place in a well greased tube pan and sprinkle pecans throughout cake as you build it. Bake in 300° to 350° oven for 30 minutes.
Cook garlic clove in sesame oil in a large skillet, stirring constantly until tender. Add zucchini. Slice mushrooms, finely chopped basil, salt and seasoned pepper. Cook 4 minutes, stirring constantly. Add chopped tomato and cook, stirring constantly until mixture is thoroughly heated. Sprinkle with cheese and croutons. Serve immediately. Yields 4 servings.
Crush crackers. Then mix all ingredients together and let stand at least 30 minutes. Make into patties and brown in corn oil. Makes a great burger.
Mix first 7 ingredients, then add flour, cinnamon, soda and salt, sifted together. Mix well. Drop by spoonfuls on a greased cookie sheet. Bake at 350° for 10 minutes. Don't overbake!
Let grated squash with salt set for 30 minutes, then drain well. Mix in the eggs and flour. Drop by spoonfuls to make little pancake type patties and fry until golden brown on each side.
Mix cranberry halves with powdered sugar and let stand while preparing muffin mixture. Sift dry ingredients. Add egg, milk and melted shortening all at once. Mix until dry ingredients are dampened. Do not beat. Fold in sugared cranberries. Fill muffin tins 2/3 full. Bake in moderate oven at 350° for 20 minutes. Makes 1 dozen.
Cream shortening, sugar and rest of ingredients, beating slightly after each addition. Add small amounts of flour at a time. Beat well. Blend in dates and nuts. Bake 1 hour. While cake is warm, pur over mixture of 1/2 cup sugar and juice of 1 orange. Bake in tube pan for 1 hour at 350°. Let stand at least 4 hours before eating.
Place spaghetti squash halves, cut side down on waxed paper on bottom of microwave oven. Cook on High 16 to 20 minutes, rearranging squash twice. Let cool 10 minutes.
Preheat oven to 350°. Stir together flour, baking powder and salt. Set aside. In a large bowl, beat sugar and shortening until fluffy. Beat in eggs. Stir in dry ingredients, then ReaLemon brand concentrate lemon juice. Mix well. Chill 2 hours. Shape into 1 1/4-inch balls. Roll in additional sugar. Place 2-inches apart on greased baking sheets. Flatten. Bake 8 to 10 minutes or until lightly browned. Makes 8 dozen.
Heat water, cocoa, coke and marshmallows to boiling. Set aside. Sift flour in lg. bowl. Add sugar and salt. Pour boiling mixture over flour mixture. Add buttermilk, soda, eggs and vanilla. Mix well and bake in oblong cake pan for 35-40 minutes in 325 degree oven.
Prepare cake mix as directed in 13 x 9-inch pan. Immediately after you take cake out of the oven, poke holes in top of cake with handle of wooden spoon and pour caramel over hot cake. Chill cake until completely cool. Frost with Cool Whip and sprinkle crushed candy over top.
Mix together, except cheese, and put into 9 x 13-inch pan. Bake 30 minutes at 350°. Last 15 minutes, top with 1 cup shredded Cheddar cheese.
Cook rice following package directions; set aside, covered. Saute red pepper and garlic in oil in large skillet until tender, 5 minutes. Stir in kale and broth; cook, covered, for 5 minutes. Stir in rice and lemon juice. Heat through. Makes 4 servings.
In large skillet cook together onion, celery and bacon until bacon is cooked. Add flour and chili powder; mix well. Slowly pour in water, cook about 15 minutes. Add tomatoes, peas and sugar, cook 15 minutes. Add shrimp and cook until shrimp is warmed through. Serve over cooked rice or noodles.
While pasta bows are cooking, combine the other ingredients in a saucepan and cook on low heat for 5 to 10 minutes. In a 13 x 9-inch pan, pour a thin layer of sauce mixture, 1/3 pasta, 1 cup Ricotta cheese, 4 slices Mozzarella cheese, 1/3 pasta, 4 slices Swiss cheese, 1/3 pasta, remaining sauce and top with 4 slices Provolone cheese. Bake in a 350° oven for 30 minutes until casserole is hot and bubbly.
Mix all ingredients together in punch bowl, except champagne. Stir until lemonade is dissolved. Add champagne to mixture. Garnish with orange slices and cherries. Serves 30 people.
Thaw spinach and squeeze out water. Mix all ingredients and refrigerate for at least 1 hour before serving.
Toss gently in big salad bowl. Chill and serve. Serves 4 to 6.
Place ingredients in large bowl. Beat 10 minutes with electric mixer. Pour into greased tube pan. Place in cold oven set at 350°. Bake 1 hour.
Pour rest of corn mixture on top to seal cheese in. Bake at 350° for 40 to 45 minutes or until done.
Boil linguini; rinse in cold water. Mix all dressings together. Put linguini and vegetables in bowl. Pour dressing over all and mix.
Wash chicken pieces and pat dry. Spread rice and onion mix in bottom of Pyrex dish. Place chicken pieces on top of rice and soup mix. Pour water over this. Pour melted margarine over all. Add salt, pepper and paprika. Cover and bake in 350° oven for 1 hour and 15 minutes.
Drain juice from fruit. Heat and pour over jello to dissolve. Add cream cheese and mix well; cool. Add fruit, pecans and Cokes. Refrigerate until serving time.
Mix vanilla pudding with 2 cups of cold milk; beat until thick. Blend in the cream cheese, then add the sour cream. Beat all ingredients together until smooth and free from lumps.
Blend the strawberries on high speed until pureed. Put the eggs, lemon juice, sugar and vodka in blender to blend with berries, 15 to 20 seconds. Pour into tall glasses over cracked ice. Should serve 8.
Make cornbread as usual. Crumble baked cornbread. Melt 1 stick butter and pour over breadcrumbs. Layer in greased casserole dish, beginning with cornbread crumbs, then chicken mixture, then topped with breadcrumbs. Bake at 375° for 30 to 35 minutes or until browned.
Cook at 350° for 1 1/2 hours. Cover with aluminum foil the first 45 minutes. Cook, uncovered, the last 45 minutes, basting with juices.
Prick top of cheese thoroughly. Spread marmalade over top and sprinkle with almonds. Place on baking sheet and bake in oven at 350° for 15 minutes or until cheese oozes out. Serve with any bland crackers.
Combine cheeses; beat until smooth. Add remaining ingredients, mixing well. Cover with finely chopped pecans. Makes approximately 12 servings.
Preheat oven to 400°. Sift flour, cream of tartar, baking soda and salt. Beat together shortening and 1 1/4 cups sugar in a large bowl until light and fluffy. Beat in eggs and vanilla. Stir in flour mixture. Combine remaining sugar, cinnamon and nutmeg. Roll dough into balls. Roll each ball into cinnamon mixture. Place 2 inches apart on a cookie sheet. Bake at 400° for 10 minutes or until lightly brown.
Bake pie shells. Cook other ingredients on stove top until thick. Pour into cooked shells.
Heat margarine in 12-inch skillet until melted. Cook potatoes and onion, uncovered, in margarine over medium heat, turning frequently, until potatoes are light brown, 10 to 15 minutes. Add 1 cup half and half. Sprinkle with salt and pepper. Cover and simmer over low heat, stirring occasionally, until potatoes are tender, about 10 minutes. (Add 1 to 4 tablespoons half and half if necessary.) Makes 4 to 6 servings.
Sift flour, salt and baking powder together. Cream butter and sugar. Add eggs, one at a time, beating well. Blend in cocoa and vanilla. Mix with dry ingredients. Pour into greased pan. Bake at 350° for 20 to 25 minutes.
Mix all ingredients and pour into baking dish. Bake at 350° for 45 to 60 minutes.
In a large bowl, combine potatoes, onion, celery, hard-boiled eggs and bacon. Add salt and pepper to taste.
Coarsely shred cabbage in 5-quart Dutch oven over medium heat in hot oil. Add salt and cook until tender. Brown meat and onion, add spaghetti sauce, water and rice. Heat to boil, cover and simmer 20 minutes. Spoon 1/2 cup meat sauce in 9 x 13-inch pan (greased). Top with half cabbage, 1/2 remaining meat and 1/2 cheese. Repeat, layer with cabbage, meat sauce and cheese. Bake at 350° for 20 minutes. Can be made ahead, just increase baking time to heat through.
Mix and heat 20 minutes at 300° to 325°. Very good on snack rye cocktail bread.
Add sugar and eggs to melted butter. Mix well. Add eggs, beating well. Add dry ingredients, mixing well. Fold in chopped pecans. Pour into 9 x 13-inch pan sprayed with PAM. Bake at 350° for 30 minutes.
Cook grits in boiling water until thick. Add remaining ingredients. Stir and place in casserole. Bake at 350° for 30 minutes. Makes 4 to 6 servings.
In skillet, cook margarine with onion until tender. Stir in soup, milk and pepper. Add potatoes and cook about 10 more minutes. Cover.
Brown ground beef; stir to crumble. Add remaining ingredients. Bake at 350° until bubbly.
Drain and mash squash. Brown onions in butter and add eggs, milk and crackers. Mix and season with salt and pepper. Bake 30 minutes in covered dish.
Mix the first 7 ingredients as for cookies. Cook and let cool. Mix the next 3 ingredients; cook until thick. Roll out dough 1/4-inch thick; spread with date mixture. Roll like a jelly roll. Refrigerate overnight. Slice and bake.
Sift flour, baking powder and salt together. Cut in shortening. Add milk; stir. Knead on board for 30 seconds. Roll. Cut in squares. Peel and core apples. Place part of apples in each square. Put 1 tablespoon sugar, dash of nutmeg and cinnamon in each crust. Bring dough around apples. Press edges together. Place in baking dish.
Mix cooked rice and shrimp with fork and place in baking dish. Mix salt and pepper with milk and pour over shrimp and rice; sprinkle vinegar over surface. Divide butter in small pieces and dot over top of pie. Bake at 350° for 30 minutes, or until lightly browned. Serves 6 to 8.
Preheat oven to 350°. Grease and flour two 9 x 13-inch pans. Prepare cake as directed on package. Divide batter evenly in pans. Bake at 350° for 20 to 25 minutes. Follow package directions for doneness test and cooling.
Mix first 5 ingredients together and spread in 9 x 13-inch pan. Melt together the chocolate and butterscotch chips. Spread over top of other ingredients.
Sift together dry ingredients into bowl. Add orange juice, grated rind (and water) and shortening. Stir. Add the beaten egg, cranberries and nuts. Put in greased 9 x 5 x 3 -inch loaf pan and bake at 325° for 45 minutes to 1 hour.
Mix well all the ingredients. Bake at 350° for 1 hour and 15 minutes. Do not open the stove door!
Combine chopped deboned chicken and grated cheese. Open crescent rolls into triangles. Place approximately 2 tablespoons of chicken/cheese mixture on "fat" side of crescent triangle. Fold over the 2 short "legs" and then roll down the long leg of crescent triangle to form a pouch. Combine soup and milk to make sauce. Pour 1/2 of sauce into Pyrex baking dish. Place pouches in dish and pour the rest of the sauce over them. Bake at 375° for 20 to 30 minutes (until tops of rolls are toasted). Top with cheese!
Wash potatoes; scrub thoroughly with a vegetable brush. Cut tiny new potatoes into quarters or the medium potatoes into 1-inch pieces. Place potatoes in 1 1/2-quart microwave-safe casserole. Add margarine or butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper and red pepper. Toss to combine. Cover; micro-cook on 100% power (High) for 12 to 15 minutes (14 to 16 minutes for low-wattage ovens) or until potatoes are tender, stirring twice during cooking. Stir before serving. Garnish with snipped rosemary and serve with sour cream if desired. Makes 5 side dish servings.
Slowly heat margarine in large skillet. Add rest of ingredients. Cook over low heat, stirring occasionally, 30 minutes or until onions are nicely browned. Makes 10 servings.
Cream the oil and sugar together. Add eggs, then pumpkin. Mix dry ingredients together and add to creamed mixture; beat well. Add nuts. Pour into 3 greased loaf pans and bake at 375° for 1 hour. Cool in pans about 15 minutes. Freezes well.
Mix shortening, sugar, eggs and vanilla thoroughly. Blend in flour, baking powder and salt. Cover and chill for at least 1 hour. Heat oven to 400°. Roll dough to 1/8-inch thick on a floured cloth covered board. Cut into desired shapes. Place on ungreased cookie sheets. Bake 6 to 8 minutes until light brown. Makes 4 dozen 3-inch cookies.
Put all ingredients in a blender. Then put in a bowl and drizzle with olive oil. Add parsley, if desired. Dip Syrian bread into this. It's great!
Beat evaporated milk, lemon juice and pinch of salt. Mix Jell-O and sugar so it will cool while you beat milk, lemon juice and pinch of salt. Whip milk, lemon juice and pinch of salt until stiff and then add the Jell-O and milk. Use wafers for the crust.
Preheat oven to 275°. Butter a 9-inch tube pan and dust the bottom and sides with the cocoa. Heat the coffee and bourbon in a heavy saucepan over low heat. Add the chocolate and butter; cook. Stir in the sugar; let stand 5 minutes and transfer to the bowl of an electric mixer. Sift the flour with baking soda and salt. Beat into the chocolate mixture on low speed in 4 parts. Add the eggs and vanilla; beat until smooth and pour into the tube pan. Bake the cake about 1 1/2 hours, until a toothpick inserted in the center comes out clean. Let cool on a wire rack before unmolding. Sprinkle with powdered sugar and serve with whipped cream.
Mix together flour, salt, soda and white sugar. Drain juice from fruit cocktail, reserving 1/3 cup. Mix egg, brown sugar and reserved juice together; add to flour mixture. Fold in fruit and nuts. Spread in a greased 9 x 13 inch baking pan and sprinkle 1/4 cup brown sugar over all. Bake 40 minutes at 325°. Serve warm with whipped cream.
Melt chocolate in a double boiler being careful not to let steam in. Make peanut butter crackers as usual and dip in chocolate to coat. Cool on wax paper.
Brown onions, celery, and meat. Add seasonings, mustard and ketchup. Cook about 10 minutes. Remove from heat and add egg. Mix well.
Heat milk, soup and Velveeta cheese in top of double boiler until cheese melts. Add	chilies and pimento. Brown meat and onion; add grated Longhorn cheese.	Fill each tortilla with meat mixture. Roll tightly and place in long baking dish. Pour cheese sauce over the top of filled tortillas. Cover with foil. Bake at 350° for 30 minutes.
Mix sugar and cocoa; add remaining ingredients. Bring to a full boil over medium heat. Boil 3 minutes. Remove from heat. Add marshmallow cream and peanut butter. Mix well. Pour into long greased cake pan. Cut. Cool.
Mix flour and cream in saucepan. Add margarine and cheese. Melt on lowest heat. Add remaining ingredients. Simmer 10 to 15 minutes or until thick, stirring occasionally. Keeps several weeks in refrigerator.
Cream margarine, sugar and eggs together. Add flour, salt, soda and baking powder. Roll into balls and then roll in mixture of 2 tablespoons white sugar and 2 teaspoons cinnamon. Place on greased cookie sheet. Bake at 400° for 10 to 12 minutes.
Mix all together and let set an hour or more. Bake, uncovered, at 350° for 1 1/2 hours.
Bring a pot full of water to a boil. Break up the vermicelli and cook until tender. Drain and set aside. Spray pan with olive oil Pam and saute onions, peppers, zucchini and garlic until fork-tender. Toss with pasta and add butter, then coat with Parmesan.
Cook rice until almost done. Drain, but don't rinse. Add hot milk and let stand until milk soaks in. Add salt and butter. Set aside.
Bring first 4 ingredients to boil and boil for 5 minutes, stirring constantly. Add vanilla and soda. Stir and pour over corn and bake at 250°, stirring every 15 minutes. Pour out on counter top and let cool, approximately 1 hour.
Make dough of all ingredients except nuts and raisins. Divide dough into 2/3 and 1/3 parts. Put nuts in 1/3 part and raisins into 2/3 part. Bake at 350° for about 1 hour.