HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry cube steak. Put into slow cooker. Cook gravy; mix onion soup, brown gravy or mushroom gravy. Add cornstarch or flour. Pour gravy into slow cooker with steak. Let cook for 2 or 3 hours, stirring every 30 or 45 minutes. Cook on low.
In pan, brown ground beef with onion. Mix in bacon, salt, pepper, celery soup and Worcestershire sauce. Place a layer of potatoes in the bottom of a greased 2-quart casserole dish. Top with half of the meat and soup mixture and half of the cheese. Repeat the layers. Cover and bake at 400° for 45 minutes.
Heat ingredients over low heat. Brush over the chicken and bake in a 375° oven for 1 1/2 hours or until done.
Preheat oven to 350°. In large bowl combine first 5 ingredients, mix well. In separate bowl, combine eggs, oil and strawberries. Add to dry ingredients, mix well. Pour batter into greased and floured 9 x 5 x 3-inch loaf pan. Bake 1 hour or until done.
Mix until smooth with mixer. Add milk until as smooth as you like. Pour into buttered dish.
Mix and sift cake flour, brown sugar, baking powder, salt, mace and cinnamon. Stir in unbeaten egg and vanilla. Fold in apples and walnuts. Turn in well greased 8-inch pie pan. Bake at 325° for 1/2 hour. Serve warm with ice cream.
Combine all ingredients well; pour into unbaked pie shell. Bake at 375 degrees until golden brown. You can add fruits or nuts if desired.
Sift the dry ingredients together and rub well together with the butter, then add the egg, well beaten, then the milk and work lightly, just enough to make a smooth dough. Roll out lightly. Place in a deep layer cake tin that has been greased and bake in 375° oven.
Wash, clean and cut up fryer. Mix the 3 seasonings together. Can pour this mixture back into the original seasoning containers. Shake the seasoning mixture onto the chicken as if you were salting it. Store unused seasoning for future use. Place seasoned chicken in baking dish and cover. Bake at 350 for 1 hour.
Brown meat and drain. Layer ingredients in 9 x 13-inch pan (macaroni, meat, pepperoni, mushrooms, spaghetti sauce, then cheese). Bake at 350° for 30 minutes.
Beat eggs until light and fluffy. Add oil, sugar, vanilla and zucchini. Mix well. Add flour, salt, soda, baking powder and cinnamon. Mix together and add nuts. Pour into 2 greased and floured loaf pans. Bake 50 to 60 minutes at 350°. Cool 5 minutes before serving.
Stir together sugar, flour and cocoa. Add water and butter. Cook over medium heat. Stir constantly until thick. Add vanilla. Serve over hot biscuits.
Cook chicken and debone. Cut chicken up and mix with sour cream and mushroom soup. Put into a casserole dish and cover top with Ritz cracker crumbs. Sprinkle poppy seed over cracker crumbs and bake for 30 minutes or longer at 325°.
In medium bowl mix, soy sauce, sherry, ginger, cornstarch, sugar and pork. In Wok, add oil (enough to cover bottom). Cook vegetables and salt. Stir often, cook for 5 min. Add water if necessary. Remove vegetables. Add more oil and cook pork, 3-4 min. until no longer pink. Add vegetables. Heat through. Serve with Long Grain Wild Rice.
Brown the hamburger and drain. Add the remaining ingredients and cook until vegetables are tender. Makes approximately 36 to 40 cups.
Heat together milk and sugar. Dissolve cornstarch in cold milk. Add to sugar and milk; stir until thick. Add beaten egg yolks and cook only until thick and smooth. Remove from heat. Slice and add bananas. Chill in sherbet glasses. Top with 1 tablespoon whipped cream.
Mix shortening, sugar and egg thoroughly. Sift flour, baking powder, salt and nutmeg together; stir into shortening mixture alternately with milk. Fill greased muffin cups 2/3 full. Bake at 350° for 25 minutes or until golden brown. Roll immediately in melted butter, then in cinnamon sugar. Makes 12.
Melt butter; stir in flour. Cook until bubbly. Add light cream, broth and milk. Cook, stirring, over medium heat to the beginning of a boil. Remove from heat; stir in Worcestershire sauce and Cheez Whiz until melted.
Cook noodles. Mix beans and spaghetti sauce. Preheat oven to 375°. Using 1/3 of each ingredient, arrange in this order in a 9 x 13-inch pan: noodles, spaghetti sauce, bean sauce, cottage cheese or Ricotta cheese and Mozzarella cheese. Repeat layers 2 more times. Makes six 4 x 4-inch servings.
Boil vinegar, salt, sugar, spices and water. Pour over asparagus. Cover. Chill for 24 hours. Drain. Serve. Yield: 6 servings.
Slice cake in 1/2-inch thick fingers; make into sandwiches. Fill with preserves. Place half, spoke like fashion, in 1 1/2-quart serving dish. Sprinkle on half the sherry. Repeat with remaining cake, alternating with bottom spokes and sherry. Quarter apricot halves; place atop. Prepare pudding, following package directions, but using 3 cups milk. Remove from heat and stir in vanilla. While pudding is hot, pour over dessert. Chill well. Before serving, center with whipped cream and nuts. Makes 8 servings.
Peel potatoes and cut in half lengthwise, then crosswise into 1/4-inch slices. Quarter onion and cut into 1/4-inch slices. Place onions and potatoes into a 13 x 9 x 2-inch baking dish and drizzle with 3 tablespoons of melted margarine. Bake in 400° oven for 35 minutes or until golden, turning potatoes with spatula at least once. Dip fish fillets in remaining melted margarine and coat with crumbs. Arrange over top of potato mixture; sprinkle with paprika, salt and pepper. Bake an additional 15 minutes or until fish flakes.
In large frying pan, saute onion until transparent, then add skinned sausage (crumbled). When sausage and onions are done, add red wine, along with the chopped spinach. Cook for a few minutes more.
Mix all ingredients; chill. Serve with any raw vegetables, chips or cubes of ham, chicken, turkey or pork.
Slice tomatoes and sprinkle with salt and pepper. Spread mayo and cream cheese mixture on bread. Add a tomato slice and top with bread. (Optional: Two tablespoons real bacon bits and a dash of onion powder.) Make mix a day ahead. Great for showers and weddings.
Layer in 9 x 13-inch pan, pecans, coconut and cake mix (mixed following directions on box). Combine powdered sugar, cream cheese and oleo. Spoon on top of cake mix in little blobs. Bake at 350° for about 50 to 60 minutes.
Combine cream cheese, pineapple, cherries, orange peel and ginger. Refrigerate until firm enough to shape into a ball. Fold in finely chopped walnuts. Refrigerate several hours to blend flavors. Serve with sliced pears or apples. Dip the slices in lemon juice to retard discoloration. Serve cheese ball at room temperature. Encircle the cheese ball with the fruit slices to serve.
Cut up nuts, cherries and pineapple. Cover with 1 cup flour (plain). Add cake spices to mixture and set aside. Cream butter and sugar; add eggs one at a time, beating after each addition. Add soda to syrup and stir into butter mixture. Add flour and wine alternately, small amount at a time, until ingredients are completely mixed. Stir in fruit mixture. Bake at 275° in 2 (9 or 10-inch) cake pans for 2 to 2 1/2 hours.
Spray a 9-inch pie plate with nonstick cooking spray. Sprinkle with graham cracker crumbs, reserving 1 tablespoon for garnish. Set aside. Bring apples, water and spices to a boil in a large saucepan. Reduce heat to low. Simmer 5 minutes, stirring frequently. Stir in gelatin and pudding mix until well blended. Bring to a full boil on high heat. Remove from heat. Let stand 5 minutes. Spoon into pie plate. Sprinkle with reserved graham cracker crumbs. Refrigerate 3 hours or until firm. Garnish each serving with 1 tablespoon yogurt. Makes 8 servings.
Mix all ingredients. Shape into loaf. Top with ketchup or a strip of bacon. Cook at 350° for 1 hour.
*Corn may be husked and silked before cooking. Wrap in wax paper or place in a covered glass dish. Cook, following times, rotating halfway through cooking. Season. (It won't be as sweet as that cooked in the husk.)
Stir apples and sugar together. Add dry ingredients and stir well. In separate bowl, beat eggs, oil and vanilla. Stir into apple mixture. Stir in dry ingredients and pecans. Bake in 9 x 13-inch pan for 50 minutes at 350°.
Mix together; let sit overnight in refrigerator. Use as dip for fresh vegetables or as a salad dressing.
Mix pecans, brown sugar, butter and corn syrup in small bowl, spread on bottom of ungreased 13x9 inch pan. Prepare cake mix as directed on package. Pour cake mix carefully over pecan mixture. Bake as directed on package. Run knife around edges of pan to loosen immediately; turn pan upside down onto heat proof serving tray or wire rack. Leave pan over cake about 5 minutes, remove pan.
The night before, mix softened cream cheese, lemon juice and chopped onion. Mold into serving dish and refrigerate. Wash fresh parsley and let dry. Pre-party, layer shelled crab meat and layer of chili sauce with hot sauce to taste. Top with parsley. Refrigerate prior to serving. Serve with crackers or French bread rounds.
Dissolve 1 package of Jell-O in 1 cup of boiling water. Add cold water. Chill until slightly thick. Dissolve second package of Jell-O in 1 cup of boiling water. Add ice cream and stir until melted. Pour into serving bowl. Chill 1 hour or until set, but not firm. Arrange berries on Jell-O ice cream mixture. Top with clear Jell-O. Makes 5 cups or 10 servings.
Bake cake. Then add glaze. Top with layer of pineapple and a layer of Cool Whip. Repeat with layers of glaze, pineapple and Cool Whip until pan is full. Sprinkle with nuts. Keep refrigerated.
Drain pineapple, saving juice; add enough water to make 1 1/4 cups. Set pineapple aside. Bring liquid to a boil; add lime Jell-O, stirring until Jell-O melts. Add lime juice; chill until mixture is consistency of unbeaten egg whites. Fold in pineapple, zucchini and Cool Whip. Pour into lightly oiled 6-cup mold. Cover and chill until firm. Yields 8 servings.
In 9 x 13-inch dish, spread bean dip on bottom, then chopped onions, pepper, tomatoes and grated cheese. Top with olives and bake at 350° for 20 minutes. Put on warming tray to serve. Tostado chips should be served with this.
Put cheeses in bowl; let stand at room temperature until soft. Blend. Add onion and Worcestershire. Gradually add milk. Chill for 4 hours.
Bring rhubarb and sugar to a boil and boil for 10 minutes. Add the Jell-O and let stand on heat until Jell-O is dissolved. Pour into jars and seal. Makes 5 pints.
Combine cranberries and sweetener to taste; set aside. Combine orange juice, bananas and eggs; beat until fluffy. Add cranberries to this mixture. Combine dry ingredients; add to batter. Beat 1 minute. Fold in raisins. Spoon into a 5 x 9-inch loaf pan. Bake at 350° for 35 minutes, or until knife inserted at center comes out clean. Makes 20 servings.
Lightly beat an egg in a medium sized bowl; sprinkle in the flour. Mix with chopsticks or fork, then add the natto, stirring to separate the beans as much as possible. Stir in the onion and garlic (if using).
Butter a 10-inch pie pan. Peel, core and slice apples; put in pie pan. Mix 1 tablespoon sugar and cinnamon; sprinkle over apples. Cream the soft margarine, 1 cup sugar, salt and egg. Add flour to creamed ingredients. Mix and spread over apples. Sprinkle walnuts on top. Bake at 350° for 45 minutes, or until done.
Bake cake according to directions on box. When cake is done, punch small holes in it. Mix coconut, sugar and sour cream together. Pour over cake while it is hot.
Cream butter and sugar well. Add egg yolks, beating after each addition. Add soda to sour cream and mix, then add to butter mixture. Add flour, mix well. Add flavor. Bake at 300° for 1 1/2 hours. Sift flour twice.
Add sugar to sliced apples and let stand 10 minutes or longer. Sift flour and spices. Blend oil and eggs together; pour into apple mixture. Add flour mixture all at once. Stir with a wooden spoon until well blended.
Grease 13 x 9-inch pan. Preheat oven to 350°. Mix cake mix as usual. Pour 1/2 of cake mix in pan and bake 15 minutes. In pot on stove, melt caramels with butter and milk. Pour over hot cake. Next sprinkle nuts and chocolate chips on top of caramel mixture. Pour remainder of cake on top and bake 20 minutes longer.
Combine ingredients, except for bacon. Place in 1-quart casserole dish. Place bacon strips on top. Bake, uncovered, at 350° for 1 hour.
Mix well and bake in a hot skillet in 425° oven for 20 minutes or until golden brown.
Drain all fruit. Add sugar and curry powder to butter. Arrange fruit in layers in casserole dish. Pour butter mixture over fruit. Bake 30 to 45 minutes at 325°.
Boil chicken until tender. Cut into bite size pieces. Put in casserole dish; add broth, chicken soup, peas and carrots and mix together.
Grease a large casserole dish with 1 tablespoon of the butter. Place a third of the potato slices on the bottom of the dish. Add salt and pepper. Top with half of the bacon. Sprinkle half of the parsley on the bacon. Add half of the onion slices. Season with salt and pepper. Place a third of the potato slices over the onion. Add salt and pepper. Repeat the layers with the remaining bacon, parsley and onion slices and put the remaining potatoes in an overlapping layer on top. Add salt and pepper.
Cream together egg yolks, butter and sugar. Add vanilla and buttermilk. Add flour, baking powder, salt, soda, cinnamon, ginger and cocoa powder. Add mashed potatoes, nuts and raisins. Fold in beaten egg whites last. Bake at 300° for 1 1/2 hours.
In a large skillet brown sausage and drain well. In a large mixing bowl, beat eggs slightly. Add drained spinach, cheese, seasonings and sausage and mix well. Pour into pie shell and bake at 350° for 1 hour for 1 large or 30 minutes for 2 small. I prefer 2 small. Large serves 6. Two small serves 12.
Bake in 3 greased loaf pans for 45 minutes at 300°, then 15 to 20 minutes at 350°. Cool and wrap in wax paper. Keep for a couple of days at least. Slice thin, place on cookie sheet and toast in a 300° oven for 20 minutes or more.
Pour boiling water over oatmeal. Let stand at room temperature for 10 minutes. Add brown sugar, white sugar and margarine. Stir until margarine melts. Add eggs and mix well. Sift together flour, soda, salt and cocoa. Add flour to sugar mixture and mix well. Add 1/2 of the chocolate chips. Pour batter into greased 9 x 13-inch pan. Sprinkle nuts and the rest of the chocolate chips on top. Bake for 35 to 40 minutes at 350°.
Blend butter with other ingredients, stirring until dough holds together. Press evenly in an ungreased 9-inch pan. Bake at 325° for about 50 minutes (until lightly golden). While still hot, prick surface all over with fork and sprinkle powdered sugar over top. Cut into squares with sharp knife. When cool, I put them in an airtight pan to preserve the crispness.
Mix all ingredients together. Bake at 350° for 25 to 30 minutes in oblong pan. Bake, cool and eat. Can add chocolate frosting if desired.
Preheat oven to 350° (325° for glass dish). In a 9 x 13-inch baking dish, melt the margarine in oven. Sprinkle crumbs over margarine. Mix together and press in pan. Pour Eagle Brand milk over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool before cutting.
Cook noodles until done, then put in a casserole dish alternating carrots, chicken soup, chicken pieces and onions. Salt and pepper. Sprinkle bread crumbs on top layer. Bake at 350° for 30 minutes.
Preheat oven to 325°. Cream butter. Add sugar a little at a time. Gradually work in flour, then milk, vanilla and butter extract. Turn dough out on a floured board and knead about 1/2 minute. Roll out 1/4-inch thick and cut with floured cutters in shapes desired. Bake 15 to 25 minutes. Watch closely. These should be almost white when they are ready to take out. They do not get brown.
Beat yolks of 6 eggs plus the whole egg together. Add sugar, lemon extract and milk powder. Whip egg whites until stiff; fold into egg yolks. Spoon into tube pan. Bake at 350° for 35 minutes. Cool for 45 minutes.
Stir together until well blended. Bake 35 minutes at 350°.
Cook raisins, sugar, 1 cup water, salt, butter and lemon juice for 5 minutes. Dissolve cornstarch in 2 or 3 tablespoons cold water; add to raisin mixture along with applesauce. Cook 5 minutes. Remove from heat and add extract. Pour into 2 unbaked pie crusts. Top with strips of pastry and dot with sugar and butter. Bake 25 minutes in hot oven (400° to 450°).
Sift together flour, baking powder, salt and paprika. Separate eggs. Beat yolks. Blend with corn. Stir in flour mixture. Beat egg whites. Fold into corn mixture. Heat shortening in a heavy skillet. Drop spoonfuls into hot fat. Turn to brown. Serve hot.
Spray lightly with Pam a 3-quart Corning Ware or casserole dish and set aside. Boil potatoes until tender. Mash with little butter and milk. Set aside.
Melt 1 stick margarine and mix with cracker crumbs, pressing it into a 13 x 9-inch pan. Bake 5 to 7 minutes in a 350° oven. Let cool completely.
Cook and drain broccoli well. Mix cheese, diced, and margarine with broccoli. Place in 9 x 9-inch buttered baking dish. Top with crushed crackers. Top with dabs of margarine. Bake 20 minutes at 350°.
Mix flour, sugar, baking soda, pineapple and walnuts together. Pour batter into 2 greased 9-inch pans. Bake at 350° for 35 minutes before removing. Cream the cream cheese, confectioners sugar, margarine and vanilla together. Spread frosting on top of cooled layers and between layers. Keep in refrigerator. Makes 8 to 10 servings.
Preheat oven to 350°. Blend cream cheese and 2 tablespoons of butter until smooth. Add next 6 ingredients. Mix well. Separate dough into 4 rectangles; press perforation to seal. Spoon 1/2 cup turkey mixture in center. Pull four corners up. Twist and seal. Brush with 1 tablespoon butter and dip in crouton crumbs. Bake on ungreased cookie sheet 20 to 25 minutes.
Chop broccoli fine. Cook in half the broth. Salt to taste. Make paste with melted oleo and flour. Add milk slowly. Cook to thicken. Add broccoli mixture with remaining broth. Simmer to thicken. When serving, add bits of bacon and shredded Swiss cheese. Makes 3 quarts.
Mix flour, pecans and margarine in a mixing bowl and press firmly in the bottom of a 9 x 13-inch pan. Bake 15 minutes at 350°. Let cool.
Grease 13 x 9-inch pan. Spread ingredients in pan in the order listed. Do not stir. Bake 1 hour at 350°.
Cook noodles as directed on the package; drain well. Stir in remaining ingredients and half of the melted margarine. Place in a greased casserole and pour over the remaining melted margarine. Bake, uncovered, at 350° (180°C) for 1 hour.
Cream sugar, butter and egg. Add milk and dry ingredients; mix well. Stir in rhubarb. Fill greased muffin tins 2/3 full. Sprinkle with cinnamon and sugar. Bake at 400° for 12 to 15 minutes. Makes 2 dozen.
Mix together first 3 ingredients and bring to a hard rolling boil. Then add peanuts. Cook until nuts look parched, about 20 to 30 minutes.
Mix well all but last 2 ingredients to form a stiff dough. Roll into balls a little smaller than a walnut and place on waxed paper. Refrigerate 3 or 4 hours. Melt semi-sweet chips with Crisco. Insert toothpicks into top of peanut butter balls and dip into chocolate. Leave a circle of peanut butter showing. Let cool on waxed paper.
Toss together lettuce, cauliflower and peas. Layer bacon, then onion, then Good Seasons. Spread over top mayonnaise, then cheese. Cover and refrigerate overnight. Toss before serving.
Remove blossom ends of hips; split and remove balls of seeds. Crush fruit thoroughly. Add water. Bring to boil and simmer, covered, for 10 minutes. Pour into cloth bag in large bowl; tie top of bag and hang over bowl until all juice has drained from bag. This should yield about 4 cups juice.
Cook ground beef by scrambling it. Add remaining ingredients and let come to a good boil, then simmer for 15 minutes!
Combine cake mix, 1 can oranges with juice, eggs and oil. Beat together 3 minutes. Pour into 3 (8-inch) greased and floured cake pans. Cook at 350° for 20 to 25 minutes. Cool completely.
Mix dry ingredients and Wesson oil, 7-Up and eggs. Beat well mixed. Bake at 350°.
Using a Steam Jacketed kettle, on #8, simmer carrots in chicken stock until tender. Add sugar, dill, salt, white pepper and heavy cream. Bring to a low boil and thicken with a 1 to 1 cornstarch and water mixture until sauce just coats carrots. Do not overcook carrots!! Yields 1 (6 1/2-inch) size pan.
Cream sugar and butter. Add syrup and salt; beat well. Beat in eggs, one at a time. Add pecans. Pour into 9-inch pie crust. Bake at 350° for 1 hour and 10 minutes or until knife comes out clean.
Cream butter, 6 tablespoons sugar, beat in egg. Add 2 cups flour and baking powder. Mix well. Pat into 9 x 13 x 2-inch pan. Mix together remaining ingredients until smooth. Pour into crust. Sprinkle with cinnamon. Bake for 1 1/2 hours at 300°. Chill well before serving.
Combine tuna, rice, celery and onions. Blend soup, milk and cheese. Heat. Stir into tuna mixture. Season to taste. Turn into a greased shallow 2-quart casserole. Sprinkle with topping. Bake at 375° for 20 minutes or until hot and bubbly. Makes 6 servings.
Grease a baking dish. Put in rice; then add both cans of soup. Lay mushrooms in; add margarine. Cover with foil. Bake at 325° for 1 hour and 15 minutes.
Cream butter and sugar. Add vanilla and eggs. Sift flour, soda, baking powder and cocoa. Add alternately with milk. Add nuts. Drop with teaspoon on greased cookie sheet. Spread slightly. (These are a soft cake-like texture.) Bake at 350° for 12 minutes. I always frost them with powdered sugar frosting, plain or add cocoa for chocolate frosting. Yields 2 dozen.
Stir ingredients together. Heat 2 tablespoons oil in skillet. Dip by 1/3 cup at a time in hot oil and cook until golden brown. Top with salsa and sour cream.
Cream shortening and sugar; add egg and beat well. Add dry ingredients alternating with milk and vanilla. Beat well. Bake at 350° for 30 to 35 minutes.
Mix cherry pie filling and pineapple in 13 x 9-inch pan. Layer dry cake mix on top of fruit, covering evenly. Cover entire cake with nuts, then with squares of butter. Bake one hour until brown at 350°. Makes 12 servings. Delicious warm with ice cream.
Soften cream cheese and blend into Marshmallow Creme. Thin with milk to desired consistency. Add cherry juice (optional). Serve with fresh strawberries, grapes, pineapple chunks and apple slices.
Set out a large skillet, having a tight fitting cover. Wash, cut off stems, ends, slice and set aside. Chop okra and set aside. Chop onion and green pepper (about 1/2 cup). Add onions and green pepper; cook over medium heat until onions are transparent. Add sliced okra and 2 cups canned tomatoes, cut up in small pieces. Add salt and pepper to your taste. Simmer, covered, for 30 to 40 minutes or until okra is tender. Serves 8.
Mix 1/4 cup sugar, 1 cup chopped pecans and 2 teaspoons cinnamon. Set aside.
Melt chocolate in heavy saucepan or microwave oven. Add powdered sugar and milk, stirring until dissolved. Bring to a hard boil. Cook for 20 minutes or to a soft ball stage at 240°. Turn off heat and let set a few minutes. Add Marshmallow Creme and butter. Stir and beat. Add vanilla and nuts. Pour into buttered 13 x 9-inch pan. Cut before it gets too hard.
Combine eggs, sugar, milk and raisins. Blend in bread. Bake at 350° until set, about 45 minutes.
In a medium bowl, soak gelatin in cold water for 5 minutes. Add boiling water, stirring until gelatin dissolves. To 3 tablespoons of the orange juice add the orange and lemon zest; set aside for 5 minutes. Strain the zest out of the orange juice and discard the zest. To the gelatin add all of the orange juice, sugar, lemon juice and salt. Stir until well blended and set aside to cool. Pour cooled mixture into a 4-cup mold which has been rinsed in cold water. Cover and refrigerate to congeal.
Cook and drain spaghetti as directed on package. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook garlic and chicken in oil 3 to 4 minutes on each side until chicken is light brown. Sprinkle basil and pepper flakes on chicken. Pour soup over chicken; sprinkle with cheese. Cover and simmer 10 minutes.