HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine the first 2 ingredients until smooth. Slowly add remaining ingredients. Refrigerate.
String peas, slice onions, slice mushrooms, cut celery diagonally and cut flank or pork across the grain and then into small pieces. Marinate meat in a mixture of cornstarch, soy sauce, pepper, salt, sugar, sherry and 1 tablespoon vegetable oil. Mix 1 cup water, 2 tablespoons cornstarch and 1 tablespoon soy sauce and set aside.
Brown meat. Add onion and rest of ingredients. Stir and cook for a few minutes. Serve on hamburger buns.
Prepare potatoes according to package directions, using only milk, instead of water. Let set up a few minutes. Add sour cream, 6 oz. of cheese and bacon bits. Put entire mixture into buttered 9 x 13 x 2-inch pan. Top with remaining cheese and sprinkle with paprika. Bake at 350° for 20 to 25 minutes.
Preheat oven to 325°. Liberally grease a 9-inch spring-form pan. Press crumbs over bottom and sides. In a large bowl, at high speed, beat cream cheese with cottage cheese. Gradually beat in sugar, then eggs until well blended. At low speed, beat in cornstarch, flour, lemon juice and vanilla. Add melted butter and sour cream. Beat until smooth. Pour into pan. Bake 1 hour and 10 minutes (center will be soft). Turn off oven and let remain for 2 hours. Do not open oven door! After 2 hours, remove from oven. Cool and refrigerate until well chilled.
Combine all ingredients except Chambord liqueur and lemon juice; stir on moderate heat until boiling, then add the liqueur and lemon juice. Simmer 10 more minutes gently. Serve on ice cream; especially great for peach melba.
Pressure cook chuck roast until tender (let cool). Take off fat from meat. Tear into small pieces (set aside broth). Put meat back into pressure and add all ingredients. Use enough broth to keep barbecue from being dry. Blend well and cook.
Cook the noodles for 8 minutes. Brown the hamburg in the olive oil. Add tomato sauce, stewed tomatoes, onion, pepper and oregano. Place noodles in large pan or casserole. Add sauce. Top with Mozzarella cheese. Sprinkle Parmesan cheese over all. Bake at 375° for 20 to 25 minutes.
Mix together in a bowl the crushed pineapple, eggs, flour and sugar. Place in a buttered 8 x 8-inch baking dish. Melt the butter in a saucepan and shred the bread into it. Spread this mixture over the pineapple mixture. Bake at 350° for 45 to 60 minutes.
Cream eggs and sugar. Add melted butter. Sift flour and cocoa together. Add to mixture. Add nuts and vanilla. Pour into a 9 x 13-inch buttered pan. Set in a pan of hot water and bake at 325° for 45 minutes or until crusty on top, but soft inside. Serve warm with ice cream. Serves 8 to 12.
Beat egg slightly. Add corn. Sift flour with baking powder, salt and pepper. Add to corn and egg. Drop by tablespoons in hot oil. Fry until brown. Turn and brown other side.
Cook potatoes until almost tender and drain. Add sour cream, soup, cheese and onion. Crumble Ritz	crackers in plastic bag; add to melted margarine. Pour potato mixture into casserole dish and sprinkle cracker crumbs on top.	Bake at 375° about 20 minutes or until brown.
Melt 1 stick margarine in a 13 x 9-inch pan. Add graham cracker crumbs to make a crust. Place in freezer. Beat the cream cheese, margarine, eggs and sugar. Spread over crust. Slice bananas over mixture; drain pineapple and pour over bananas. Cover with Cool Whip, nuts and maraschino cherries. Chill in refrigerator overnight.
Brown pork chops. Combine chops, soup, water, salt and pepper. Cook 1/2 hour on high, 3 hours on medium. Good with biscuits.
In 2 quarts water (boiling) cook broccoli or steam in less water. Drain (hold water aside). In a skillet mince 2 cloves garlic very small. On a low flame and in 1/4 cup oil, cook until tender and lightly browned. Add cut up broccoli bits, salt and pepper. In a large pot boil spaghetti until tender; drain. Add broccoli to spaghetti. Top with Parmesan cheese. Some held over broccoli liquid can be added if less drier is desired.
Mix all ingredients together; add eggs last. Pour in unbaked pie shell. Bake in hot oven 5 minutes and medium oven 30 minutes.
Let dough rise until doubled. Preheat oven to 350°. Roll and pat out dough to a 10 x 15-inch rectangle. Sprinkle spinach, pepperoni,	mushrooms, cheese and tomato paste over bread. Roll up, pinching seams to seal sides. Form a ring and seal ends. Place in a greased and floured 10-inch pie or cake	pan, seam side down. Bake 30 to 40 minutes or until nicely brown.
Slice package of dinner rolls in half. Spread with Dijon mustard. Add ham and cheese slices. Replace top. Melt together butter, poppy seed, dry mustard, onion flakes and Worcestershire. Pour over rolls. Let stand 10 minutes. Bake at 350° for 15 to 20 minutes, or until cheese melts.
Boil the raisins and water 5 minutes. Let cool. Mix by hand all other ingredients. Add cooled raisins. Spoon into greased and floured bread tins. Bake 1 hour at 350°. Makes 3 loaves.
Mix milk and oil. Beat with a fork for 1 minute. Sift flour, sugar and salt into a medium size mixing bowl. Pour liquid into middle of dry mixture. Stir with fork until moistened and put into 9-inch pie pan. Good for one crust pies.
Wash, drain, dry and shred cabbage. Place shredded cabbage in large bowl and refrigerate several hours or overnight. Must be well chilled. Mix remaining ingredients in order given. Toss dressing with cabbage and chill again before serving.
Brown meat. Grate cheese; chop onion. Heat tomato juice and chili mix. Thicken with cornstarch. Dip tortilla in juice until warm. Spoon meat, some onion and some cheese in tortilla. Roll. Place in pan. Continue until all tortillas are rolled and placed in pan.
Mix flour and other dry ingredients together. Cut in butter or margarine with a pastry blender until finely mixed. Add remaining ingredients and mix well.
Marinate steak in 1/2 bottle of soy sauce. Let stand for several minutes. Flour and brown steak in skillet with small amount of oil. Add peppers, tomatoes and onions, Worcestershire sauce and other 1/2 bottle soy sauce. Cook slowly about 1 hour. Serve over rice.
Use a Dutch oven type pot. Put dark pieces of chicken in pot along with all other ingredients except for white meat. Simmer for about 15 minutes, then add the white pieces of chicken. Cook for approximately 1 to 1 1/4 hours until meat is tender. Remove bay leaf before eating. This recipe may be enjoyed alone, with noodles or over rice. Have a green salad with it.
Prepare 1 day ahead. Mix spaghetti, olives, salami, 1/2 bottle Italian dressing and 1/2 salad seasoning. Next day, at least 4 hours before serving, add to mixture of cucumbers, tomatoes, remaining Italian dressing and salad seasoning salt.
Mix sugar, flour, cloves and cinnamon. Make a hole in the center and add baby food, oil, eggs, vanilla, coconut and pecans; mix well with spoon. Pour into greased and floured tube pan. Bake at 350° for 45 to 50 minutes. Remove from oven and turn out on a plate. Punch holes in cake and pour sauce over hot cake.
Brown hamburger and onions. Put into large casserole. Add soups and mushrooms. Mix well. Fold in 2/3 of noodles and top with remaining noodles. Bake, uncovered, in 350° oven for 40 to 45 minutes. Serves 10.
Sift together flour, cocoa, sugar, soda and salt. Mix together and bake at 375° for 30 minutes.
Beat whipped topping mix with milk, sugar, cream cheese and vanilla until mixture thickens. Set aside. In a 13 x 9-inch pan or dish, layer angel food cake and cherry pie filling. Pour over the layers the whipped topping mix. Spoon Cool Whip on top. Refrigerate overnight.
Combine cabbage, leeks, chives and parsley flakes. Mix yogurt, mustard, dill and salt. Pour over slaw mixture; toss. Pepper to taste. Chill and serve.
Mix all ingredients together. Bake at 350° for 45 minutes or until lightly browned.
Mix first 3 ingredients. Add flour, baking soda, salt, cinnamon, nutmeg, apples and nuts. Mix well. Grease and flour 2 loaf pans. Bake at 350° for 1 1/2 hours or until toothpick comes clean.
Cook chicken until tender; debone and shred into bite size pieces. Saute shredded chicken in 3 tablespoons oil for 3 to 4 minutes. Season with salt, pepper and tomato sauce. Simmer about 5 minutes. Heat 1/2 cup oil in skillet. Spoon 2 to 3 tablespoons chicken mixture in each tortilla and roll. Place tortilla seam side down in hot oil. When tortilla seam is sealed and bottom is crispy, turn over and cook other side. Serve with hot sauce.
Steam celery, pepper and onion together for 15 minutes until slightly tender. Set aside. Melt butter and blend with flour, mustard, broth and seasonings. Cook until thickened, stirring constantly. Remove from heat and stir in one cup of cheese and remaining ingredients, including the steamed vegetable. Turn into a greased, shallow 2-quart casserole. Bake at 350° for 30 minutes. Top with remaining cup of cheese and bake 5 minutes more.
Cream the butter, sour cream, eggs and vanilla together. Mix in sugar, then add remaining dry ingredients. Chill for several hours or overnight. (Dough is quite soft.) Roll out to 1/4-inch thickness. Cut with cookie cutters. Bake at 375° for 8 to 10 minutes. Frost when cooled.
Mix all ingredients in an 8 x 8-inch square pan. Bake at 325° for 45 minutes.
Gently mix together figs, mandarins and coconut. Add mandarin juice, peel and sugar. Chill. This must be served the same day it is prepared. Serves 4.
Beat eggs until light. Add sugar and flour. Fold in nuts and fruit. Spread in buttered pan. Bake at 350° for 30 minutes. Cut in small squares. Roll in 4x sugar.
Beat egg whites stiff or until they will not fall out of bowl. Boil sugar and water until soft ball forms in water. Pour small amount over egg whites. Boil some	more and pour over egg whites. Continue the process until last syrup forms a hard ball. Add remaining syrup to egg whites. Beat until the gloss is gone. Drop on waxed paper by tablespoonfuls. Pecans can be added just before the glossiness is gone.
Prepare lemonade and orange juice according to directions on each can. Pour into a large punch bowl; stir well. Add Hawaiian Punch and pineapple juice; stir well. Just before serving, add ice block. Add ginger ale; pour down side of bowl to prevent splattering. Stir well. Add sherbet. Serve.
Heat syrup and sugar until sugar melts and mixture is bubbly. Remove from heat. Stir in almond extract. Add to cereal and almonds. Stir until well coated. Press into a buttered 13 x 9-inch pan. Cool. Cut into 24 bars.
Mix flour, Crisco and buttermilk in a small bowl. Pour out on a floured cutting board. Knead until stiff. Cut out in size that you prefer.
Place the chicken breasts in baking dish. Cover with slices of Swiss cheese. Combine the soup and wine; pour over chicken and cheese. Sprinkle croutons over top; drizzle with margarine. Bake at 350° for 1 hour.
Mix Cool Whip, pudding and pineapple juice until smooth and well blended. Fold in drained fruits, pecans, coconut and marshmallows. Add more fruit juice, if too thick. Should be smooth and creamy with fruit.
Cook carrots. Melt butter, cheese and milk. Gradually add flour, salt and pepper. Pour over carrots. Top with cracker crumbs. Bake at 350° for 25 to 30 minutes.
Peel cucumbers and cut in half lengthwise. Scrape inside. Cut 1/8-inch thick slices. Put in colander and sprinkle with salt. Mix. Leave for 10 minutes, then rinse. Put in bowl. Add rest of ingredients. Drain and serve.
Mix pudding and milk. Add Eagle Brand milk and Cool Whip. Mix well. Layer pudding, sliced bananas and vanilla wafers. Repeat until all is used in a large bowl or casserole dish. Refrigerate until set.
In a large bowl, stir yeast and water together. Add sugar, salt and shortening. Stir until dissolved. Add flour and beat 2 minutes with spoon. Cover batter with greased wax paper. Let rise in warm place until triple in bulk (35 to 40 minutes). Beat with spoon for 1/2 minute. Pour into greased 1 1/2-quart casserole. Bake, uncovered, at 375° for 55 to 60 minutes. Sprinkle top with cheese before baking. Cool before slicing.
Fry bacon. Add onions and chopped pepper until bacon is crisp and onions and pepper are tender. Drain off all grease. Add tomatoes and cracker crumbs; simmer for 20 minutes until mixture thickens.
Fry ground beef with onions. Sprinkle one pack of chili seasoning in ground beef. Drain fat. Combine all ingredients in crock-pot (ground beef last). Cook 3 hours.
Cook vegetables and water for 5 minutes. Add butter and garlic salt. Make White Sauce.
Blend cake mix with oil and eggs until thoroughly mixed. Stir in chocolate chips and nuts. Drop by teaspoonful onto ungreased cookie sheet. Bake in a 350° oven for 10 to 12 minutes. Top of cookies will be light in color. Makes 3 1/2 dozen.
Preheat oven to 325°. Cream together butter and cheese. Add salt, pepper and flour; mix well. Add nuts. Make into a large roll and wrap in wax paper. Chill overnight. Slice thin until light brown. Keeps well in tins.
Preheat oven to 350°. Mix 2 cups crackers and oleo together and spread in the bottom of a 9 x 13-inch pan. Then mix sour cream, soup and chicken and spread on top of the crackers.
Cream sugar and Crisco. Add eggs and flavoring. Mix flour, baking powder, salt and cocoa. Stir all together alternating with milk. Bake at 325° for 1 to 1 1/2 hours.
Cook broccoli approximately 4 minutes, then place in a greased 2-quart casserole dish. Sprinkle the Cheddar cheese over broccoli. Blend mushroom soup and evaporated milk and pour over cheese and broccoli. Bake at 350° for 25 minutes. Top with onion rings and return to oven for 8 to 10 minutes.
Mix baking soda and boiling water and pour over raisins; let stand overnight. Do not stir in the morning. Add remaining ingredients to raisin mixture; mix well. Grease and flour three 1-pound coffee cans and divide mixture evenly. Bake at 350° for 1 hour or until done. Cool 1/2 hour in cans before removing breads. Place cans on side and turn until bread is loosened. Slice and serve with butter or cream cheese.
Halve pineapple lengthwise. Remove and discard peel, leaves and core. Cut in 1/2-inch cubes. Halve papaya lengthwise; remove and discard seeds. Pare and cut in 1/2-inch cubes. Halve apple; remove and discard core and peel. Cut into 1/2-inch cubes. In a medium bowl, combine fruit and remaining ingredients. Mix well. Cover and refrigerate.
Mix and pat into bottom of dish. Bake 20 minutes at 350°. Cool.
Preheat oven to 350°. Combine all ingredients; mix well. Drop from a teaspoon onto an ungreased cookie sheet. Top with a pecan half. Bake at 350° for 10 to 12 minutes, until golden.
Melt margarine and mix with eggs and sugar. Add remaining ingredients, mixing well. Pour into pie shell and bake 30 minutes at 350°.
Mix all ingredients in a large bowl. Make sure to mix well. Put in a greased pan and spread ketchup over the top. Bake at 350° until done.
Heat oven to 375°. Grease round layer pan. Measure flour, baking powder, salt and soda into bowl. Cut in mixture 1/2 cup brown sugar and shortening until mixture looks like meal. Stir in pecans. Combine egg and milk. Blend into flour mixture. Put into pan. Bake 20 to 25 minutes or until toothpick comes out clean. Split cake while warm. Fill and top with peaches. Blend sour cream and 1/2 cup brown sugar. Serve with shortcake.
Cream butter; gradually add sugar, beating until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, soda and salt; add to creamed mixture, mixing well. Stir lemon rind, vanilla and yogurt into batter. Pour batter into a greased and floured 10-inch Bundt pan. Bake at 350° for 1 hour or until a wooden pick comes out clean. Cool in pan 15 minutes. Remove from pan. Cool completely. Sprinkle with powdered sugar.
Melt margarine and add rest of ingredients, adding flour last. Mix together. Bake in 325° oven approximately 1 hour in prepared loaf pan.
Mix together prepared and dry mustard. Whisk in remaining ingredients. Simmer over moderate heat for about 5 minutes, stirring occasionally. Cut ribs in strips and place in a baking pan sprayed with Pam. Salt and pepper to taste. Baste with glaze and bake at 400° for 40 minutes. Turn and baste every 10 minutes.
Mix all ingredients together in a heavy kettle or large baking dish (no need to brown meat). Cover and bake 5 hours at 250°. Stir once during baking. (If desired, cook in crock-pot instead for 12 to 14 hours on low setting.)
Mix all ingredients together. Bake in medium oven; cool and dry, then grind. Store in an airtight container until used. Serve cold.
Marinate all ingredients overnight in the Italian dressing. Next day, drain and use liquid for salads. Serve on small bed of greens. The longer this sits in refrigerator, the better it tastes.
In a large saucepan, cook onion and green pepper in the 2 tablespoons butter or margarine until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.
Mix all ingredients together very good except ginger ale. Divide punch into two containers (each container fills a punch bowl) and freeze overnight.
Mix all ingredients except cheese. Put in baking dish and top with grated cheese. Bake at 350° for 45 minutes.
Mix in large bowl; pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 25 minutes. Do not test for doneness with toothpick.
Mix together flour, powdered sugar and butter and pat into 9 x 13 pan. Bake at 350° for 10 minutes. Blend the remaining ingredients. Put on the baked crust. Return to oven and bake 35 to 40 minutes longer. Top with Cool Whip.
Brown chicken in skillet with oil. Drain drippings reserving 1 tablespoon. Saute onion, celery and garlic. Stir in catsup, water, wine, bay leaf, Italian seasoning, salt and pepper.
Heat oven to 350°. Combine flour, sugar and cocoa. Cut in margarine. Add egg. Save 1 1/2 cups of mixture. Press remaining mixture in greased 13 x 9-inch pan. Bake 10 minutes.
Add cereal to molasses. Add milk and allow to soak for 15 minutes. Beat egg and add to first mixture. Stir in flour, salt and soda. Mix lightly. Fill greased muffins pans 2/3 full and bake at 400° for 20 minutes. Yields 12.
Preheat oven to 325°. Slice tomatoes in half crosswise. Place the tomatoes on a baking sheet, cut side up. Pour olive oil over tomatoes. Sprinkle with salt as desired. Bake for 2 hours, until tomatoes are wrinkled on the outside, but somewhat moist in the center. Serve warm or cool. Store in olive oil in the refrigerator. Spoon them over chicken breasts for a main course. They are great on omelettes; sprinkle with fresh thyme or basil leaves. Use in sandwiches, whatever. They are delicious!
Drain salmon, reserving liquid. Bone and flake salmon. Set aside the liquid and salmon.
In a medium mixing bowl, stir together the first 7 ingredients. Add cucumbers and onion; toss to coat. Cover and refrigerate for 2 to 24 hours.
Combine 8 cups water and 2 cups sugar in large boiler. Boil for ten minutes, then let cool. Puree bananas in blender. Add pineapple juice, orange juice, water, lemon juice and bananas to the sugar syrup. Mix thoroughly and freeze in thoroughly washed 1/2 gallon milk cartons. Add ginger ale at serving time. Should be slushy when served. Three minutes in the microwave creates the slush. Garnish with fresh fruit.
Mix all listed ingredients. Chill and serve. May be placed in dessert dishes or in lettuce cups. Serves 6 to 8.
In a large resealable plastic bag, combine the first 7 ingredients. Add chicken; seal and turn to coat. Refrigerate for 1 to 2 hours. Place chicken and marinade in 2 greased 13 x 9 x 2-inch baking dishes. Bake, uncovered, at 350° for 1 hour or until juices run clear. Drain marinade and serve with chicken. Yield: 8 servings.
Place carrots, celery and onions in a steamer and cook until tender. In a large mixing bowl place steamed vegetables, bean sprouts, garlic and ginger. Mix well, then add soy sauce and meat of your choice or all of the ingredients. Put about 1/4 to 1/2 cup of mixture per wrapper. Fold edges to center, then roll tightly. Spray pan with nonstick spray, then spray over top of egg roll. Bake in a 450° oven, turning once when brown, browning each side.
In medium-size microwave bowl melt butter or margarine. Mix sugar and cocoa together; add remaining ingredients. Add to melted butter or margarine. Microwave 2 minutes on High. Stir. Pour into greased 8 x 8-inch pan. Refrigerate. Cut into squares.
In a small bowl, mix together all ingredients. Chill until ready to use. Makes 6 servings.
In large bowl mix first 4 ingredients. Beat eggs and milk in a separate bowl. Add to first mixture, add oil and stir. Pour on preheated griddle (about 4 on dial).
Wash oysters thoroughly, and add to milk. Season to taste with salt and pepper. Cook until well done. Serve with crackers.
Combine all together and place on very lightly greased cookie sheet. Bake to a light brown.
Place all ingredients, except brown sugar, in mixing bowl. Beat 2 minutes by hand. Pour into greased pan. Sprinkle the brown sugar on top. Bake for 30 minutes, or until done, at 350°.
Chill Veg-All thoroughly. Prepare Creamettes according to package directions for salad use. Drain. Combine macaroni, Veg-All, bacon and 1/2 can French fried onions. Add mayonnaise, 1/2 of the parsley and seasoned salt. Toss gently. Serve immediately or chill 1 to 2 hours. Just before serving, garnish with remaining onions and parsley. Makes 6 to 8 servings.
Mix together and pour into 3 unbaked pie shells. Bake at 350° for 1 hour.
Heat oven to 350°. Brown beef, onions and green pepper in oil. Stir in remaining ingredients. Cook, covered, 1 hour. Uncover and cook minute.
Preheat oven to 350°. In a large bowl, mix dry ingredients. With a fork, mix in egg and butter. Add raisins, stir well. Add buttermilk, a little at a time, just enough to make the batter very thick; it should be very hard to stir. Spoon it into a well-greased cast-iron skillet, sprinkle sugar over top. Bake about 45 minutes. Turn out of pan immediately, let bread cool.
Cook, debone and cut up chicken into bite size pieces. Cook noodles in the broth the chicken was cooked in, adding water, if necessary. Melt margarine in skillet. Saute onions, green pepper and celery in margarine. Add milk, mushroom soup and mushrooms. Add cheese and mix well. Add noodles and chicken. Pour into casserole and bake at 325° for 45 minutes.
Mix all ingredients but onions in small saucepan; cook on low until thickened, stirring constantly. Add onions just before pouring on lettuce. This dressing should be made just before serving or it tends to wilt lettuce.
Combine all ingredients except powdered sugar in a large mixing bowl. Beat at medium speed of an electric mixer 2 minutes. Drop dough by heaping teaspoonfuls 2-inches apart onto ungreased cookie sheets. Bake at 350° for 10 minutes. (Cookies should still be white when done.) Remove cookies from cookie sheets. Cool on wire racks. Dust with powdered sugar. Store in airtight containers. Yields about 4 dozen. Pecan or cherry for center is optional.
Mix all ingredients well. Chill and serve as main dish for luncheon or side dish with another meat.
Mash cooked squash. Combine with onions, green pepper, salt and pepper. Beat egg slightly and mix with sugar and milk.
Mix yellow cake mix, melted margarine and 1 egg. Spread in bottom of a 9 x 13-inch pan. Beat 2 eggs, then add confectioners sugar and softened cream cheese. Spread over mixture in pan. Bake at 350° for 45 minutes. Cool. Cut into squares.
Prepare topping mix according to package directions. Add milk, pudding mix and Amaretto. Beat 2 minutes at high speed of electric mixer. Spoon mixture into pie shell. Top with whipped topping and chocolate shavings, if desired. Chill at least 4 hours. Yields one 9-inch pie.
Spread small amount of mayonnaise on each slice of rye bread. Add liverwurst slices and red onion between bread. Very good with a mug of cold beer.
Mix/cream first 4 ingredients. Mix in remaining ingredients. Drop by heaping tablespoon onto a greased cookie sheet. Bake at 325° until light brown.