HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place steak in a large shallow dish. Combine onions, vinegar, oil, brown sugar, garlic, salt, marjoram, rosemary and hot sauce; pour over steak. Cover and refrigerate 3 hours, turning occasionally. Remove steak from marinade. Press 2 teaspoons pepper onto each side of steak. Grill over hot coals 15 minutes on each side or to desired degree of doneness. Place steak on serving platter; garnish with tomato wedges and fresh parsley. To serve, cut into serving pieces. Yield: 3 to 4 servings.
Mix all ingredients, except Parmesan cheese and bread crumbs. Put in a greased casserole dish. Top with Parmesan cheese and bread crumbs. Bake for 30 minutes at 350°.
Microwave apples on High for 8 minutes. Add remaining ingredients. Can be frozen.
Combine all dry ingredients. Mix in beaten egg mixture. Add pumpkin. Bake at 300° for 1 1/2 hours.
Let cream cheese set at room temperature for about 1 hour. Mix with mayonnaise and mix well. Add vegetables and salt. Mix well.
Rinse potatoes, but do not peel. Cut each in half. Place in saucepan and add water just to cover. Cover and cook 10 minutes over medium heat. Add carrots and cook 10 minutes more or until vegetables are tender, but firm. Drain and rinse gently with cool water. Drain again and set aside to cool. Cut potatoes into bite sized pieces. Set aside.
Cream the cheeses together until well blended; add other ingredients except pecans. Shape into balls. Roll in pecans. Wrap and refrigerate for 24 hours. Serve with crackers and chips.
In 8-inch round baking dish, combine zucchini, cheese and tomato sauce. Heat covered in microwave 8 to 9 minutes until tender, stirring once. Sprinkle Mozzarella cheese and let stand covered 5 minutes before serving.
Blend together. Top with caramel topping (not too thick). Dip slices in the dip. Granny Smith apples are good to use.
Combine sugar, flour and salt in a saucepan. Add milk to egg yolks and mix. Combine with dry ingredients; stir well. Cook over medium heat. Stir slowly all during cooking time. Cook until thick. Remove from heat. Add coconut and vanilla. Pour into cooked pie shell. Use 3 egg whites for meringue. Sprinkle a bit of coconut on top before baking.
Combine all ingredients thoroughly. Pack firmly into ungreased loaf pan (8 1/2 x 4 1/2 x 2 1/2-inches). Bake in a preheated oven (350°) for 1 hour and 15 minutes or until done. Let stand 5 minutes before cutting slices. Makes 8 servings.
Mix everything together except oleo and crackers. Spread in greased 8 1/2 x 11-inch casserole dish. Mix crushed crackers and oleo together and sprinkle over vegetables. Bake at 350° for 30 to 45 minutes. Serves 4.
Preheat oven to 350°. Grease and flour a 10-inch Bundt pan. In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt. In a small bowl, beat pumpkin, oil, juice, eggs and vanilla. Stir pumpkin mixture into flour mixture until well combined. Fold in nuts and raisins. Turn into prepared pan and bake 55 to 60 minutes or until cake tester inserted in center comes out clean. Turn out of pan. Sprinkle with confectioners sugar before slicing.
Mix all. Pour into 10 x 10 x 2-inch casserole. Bake at 350° for 1/2 hour or until brown. Cut into squares. Good warm or cold. Good with ham. Quite rich.
Brown sausage in skillet; drain grease. Brown green pepper, celery and onion in skillet until tender. Mix these ingredients with the soup, water and rice. Place in buttered casserole dish and bake for 45 minutes at 350° covered with aluminum foil.
Cream margarine, sugar, eggs and vanilla together, then add flour, salt and soda, then add chocolate chips. Bake at 350° for 10 minutes.
Beat egg yolks with beater, adding sugar. Beat (in double boiler) over boiling water until thick, about 3 minutes. Remove; add rind and juice. Beat egg whites until stiff and fold in first mixture. Whip cream and fold all together. Line tray with wax paper. Sprinkle half of crumbs on bottom. Pour in mixture and put remaining crumbs on top. Freeze at least 3 hours.
Cut chicken from bone and grind fine. Mix all ingredients and press in greased loaf pan. Bake 1 hour at 350°. Serve hot or cold.
Pour 2 cups bran cereal in large mixing bowl; add boiling water and stir. Let stand to cool. Add sugar and oil. Stir in eggs. Add dry ingredients and buttermilk. Add other cup bran last and raisins if using. Spray muffin tins. Bake at 400° about 18 minutes.
Blend in blender until thick and creamy. Yield: 3/4 cup.
Heat oil, sugar, vinegar and salt until dissolved. Let cool. Add to beans and onion. Marinate 12 to 24 hours. Drain and serve. Will keep in refrigerator for several days. Enjoy!
Cook noodles; drain. Pour cold water over them. Brown ground beef; drain. Add mix, stirring in well. Add tomato paste, sauce and water. Simmer. Layer noodles, cottage cheese, sauce, Cheddar and then Mozzarella. Repeat layers two more times. Cook at 350° for 45 minutes or until done.
Mix all ingredients together and place in oven-safe dish. Bake at 325° for 30 minutes or until set.
Boil chicken in water seasoned with broth cubes. Cool chicken, then skin and debone (save broth). Heat mushroom soup with enough broth to make sauce thin enough to pour. Add onions and vegetables and bring to boil. Remove from heat and add sour cream. Cook noodles according to package directions. Layer noodles, sauce and cheeses in casserole dish. Bake at 375° for 25 minutes or until bubbly. Makes 10 servings.
Beat the cream cheese until smooth; gradually beat in confectioners sugar, vanilla and food coloring. Beat mixture until it holds together. Chill 10 minutes. Form some of the mixture into leaves and place on top of cake. Spoon remaining around bottom to form grass.
Use for fresh cucumbers and onion salad. Adjust the vinegar to taste. Blend until sugar is dissolved. Pour over cucumbers and onion. Cover and let tastes blend.
Mix together; sprinkle more grated cheese on top. Bake at 350° for 30 minutes. Serves 6 to 8.
Cream 1 cup of sugar and shortening. Add eggs and beat. Add rind of lemon. Add flour all at once; add milk, then add baking powder and salt. Pour into greased pan; bake at 350° for 55 minutes.
Melt butter; add brown sugar and cook 2 minutes. Add milk and bring to a boil; remove from heat and cool. Add sugar slowly, until spreading consistency.
Combine gelatin, sugar and boiling water. Stir well. Add remaining ingredients. Pour into mold. Refrigerate several hours or overnight.
Combine sugar, flour and spices. Beat egg yolks until thick and lemon colored. Add to dry ingredients alternately with vinegar and melted butter. Mix well. Stir in cranberries and pecans. Bet egg whites until stiff peaks form. Fold into cranberry mixture and blend well. Pour into unbaked pie shell and bake at 350° for about 50 minutes.
Heat the butter in large saute pan. When the butter is foaming, add the tomatoes. Toss them over high heat, shaking the pan back and forth for about 3 minutes and sprinkling the tomatoes with the sugar (this gives them a shiny glaze). Do not overcook or the skins will split and the tomatoes will be too soft. Season with salt and pepper; garnish with parsley.
Simmer raisins and water for approximately 15 minutes. Add salt, baking soda and butter. Let cool. Then mix together eggs, sugar, vanilla and flour and add to raisin mixture, mixing well. Grease and flour 2 loaf pans or may use 1 or 2 pound coffee cans. Bake at 350° for 1 hour. Put pan of water in bottom of oven.
Drain and debone salmon. Mix all ingredients. Pour in deep uncooked pie shell. Bake at 350° for 45 minutes. Add onions and garden peas, if desired.
Combine all ingredients and stir well.	Store mix in an airtight container. To serve, place 1 1/2 tablespoon of mix in a cup. Add 1 cup boiling water and stir well. Yield: 50 servings.
Boil 3 minutes. Line pan with aluminum foil. Spoon on graham crackers and cook 8 minutes at 325°. Put 1 cup of chopped nuts on crackers.
Put all ingredients into a crock-pot. Turn on high until mixture starts to boil. Turn on low and cook all day.
Mix together all ingredients except chicken. Pour marinade over chicken and let stand in refrigerator for 1 to 2 hours. Start heating oven to 425°. With fork, lift chicken out of marinade and arrange in 1 layer in greased, shallow, open pan. Dot chicken with 1/4 cup of butter or margarine. Bake 30 to 40 minutes or until tender. Turn and baste every 10 minutes. Spoon any pan drippings over top. Makes 3 to 4 servings.
Combine all ingredients. Bake in shallow pan at 350° no more than 35 minutes. Cut while warm.
Stir together sugar, margarine and milk in heavy pan; bring to full bubbling boil. Boil 5 minutes (medium heat), stirring constantly. Remove from heat and add chocolate chips and stir until melted; add vanilla. Add Marshmallow Creme and stir until mixed. Add nuts. Pour into 9 x 13-inch pan and let cool overnight. Cut into squares. Makes about 3 pounds.
Combine yeast and warm water; allow to stand 5 minutes until it foams, then stir down. Melt butter in pan. Add milk immediately and remove from heat. Blend in sugar, eggs, salt and dissolved yeast. Stir in enough flour to make soft dough. Cover and allow to rise until double, 1 1/2 to 2 hours.
Blend coffee and half of coffee ice cream to a very thick consistency. Chill in refrigerator at least 2 hours.
Cream butter and sugar until fluffy. Add eggs, cheese and salt. Stir in sifted flour and baking soda. If sticky, add a little more flour. Roll into balls. Bake on ungreased cookie sheets for 10 minutes at 350°. When cool, sprinkle with powdered sugar.
Dissolve jello in 1 cup of hot water. Add 1 cup cold water. Mix cream cheese and Pet milk together until smooth. Chill.
Preheat oven to 350°. Grease a 9 x 13-inch pan with shortening. Beat eggs until fluffy in a large bowl. Add sugar, vanilla and margarine, beating until creamy. Combine flour with baking powder and salt. Add to egg mixture. Mix at low speed. Spread evenly in pan. Bake in a 350° oven for 25 to 30 minutes.
Mix broccoli, mayonnaise, mushroom soup, onion and egg well together. Stir in stuffing. Pour in dish and sprinkle with cheese. Pour on melted margarine. Bake for 30 minutes in a 350° oven.
Spread croutons in lightly greased 13 x 9 x 2-inch baking dish. Set aside. Cook sausage until browned, stirring to crumble. Drain well. Sprinkle sausage over croutons. Combine eggs and next 4 ingredients. Mix well and pour over sausage. Cover and refrigerate at least 8 hours. Remove from refrigerator. Let stand 30 minutes. Bake, uncovered, at 325° for 50 to 55 minutes. Sprinkle cheese on top. Bake an additional 1 to 5 minutes until cheese melts. Garnish with cherry tomatoes and parsley, if desired.
In large glass jar, combine lemon juice and sugar; stir to dissolve. Add water and blend well. Pour over ice and add sliced lemons to serve.
Preheat oven to 350°. Mix sugar, pineapple, lemon juice and rhubarb; cook on stove until boiling. Remove and mix in slightly beaten egg yolks and tapioca, cook some more. Pour mixture in baked pie shell and place in preheated 350° oven while beating egg whites for meringue. Add 2 teaspoons sugar to egg whites and beat. Remove pie from oven and top with meringue. Return to oven for a few minutes of browning.
Mix together the sausage, bread crumbs and eggs; form small balls. Brown in skillet. Remove. In same skillet, brown pineapple and green pepper in sausage drippings.
Mix thoroughly. Store in airtight container. Use as needed. Use 1/4 cup of mix to 1 cup boiling water.
Mix flour, butter and a cup of nuts together and press in bottom of 9 x 13 x 2-inch pan. Bake for 20 minutes at 350° until light brown. Let cool. Mix one of the pudding mixes according to the directions on the box. Layer it over the top of the crust. Mix cream cheese, 1/3 of the Cool Whip and powdered sugar together and put over the top of the previous pudding. (If mixture is too thick to spread, add a little more Cool Whip.) Mix the other box of pudding together and put over the top of the cream cheese mixture. Put Cool Whip on top and decorate with nuts and cherries.
Combine cream cheese and 3 tbsp. salsa; spread into ungreased 9 inch pie plate. Combine cocktail sauce and remaining salsa; spread over cream cheese. Place shrimp evenly over top. Sprinkle with olives. Combine cheeses; sprinkle over olives. Top with onions. chill. Serve with tortilla chips. Yield 12 - 16 servings.
Combine all ingredients into a large saucepan. Cook on low heat for 1 hour, stirring occasionally. Serve with crackers or eat alone. Easy and good.
Place potatoes into 2 large resealable plastic bags. Combine the parmesan cheese and seasonings add to potatoes and shake to coat. Pour oil into two 15 x 10 x 1 in baking pan. Pour potatoes into pans. Bake uncovered at 375 degrees for 40 to 50 minutes or until tender. Yields: 12 to 14 servings.
Preheat oven to 300 degrees. In a medium bowl combine flour, soda, salt and oats. mix well with wire whisk and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed until fully combined. Add the flour mixture, pecans and chocolate chips, and blend at low speed just until combined. Do not overmix. Drop dough by rounded tbsp onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 18-20 minutes. Immediately transfer cookies with a spatula to a cool, flat surface. Yield: 3 dozen.
Bake 4 layers, following cake mix directions. Cool layers until just slightly warm. Spread each layer generously with jelly.
Mix all ingredients and put in greased muffin pans. Do not have to rise. These are good.
Combine first 6 ingredients thoroughly with 1 can of tomato sauce. Pack mixture firmly into loaf pan. Chill about 1 hour. Unmold into a shallow baking pan. Bake in a moderate oven at 350° for 1 hour. Pour second can of sauce over loaf. Bake 20 minutes more.
Cream together sugar and oil. Add eggs, zucchini, vanilla and nuts. Add dry ingredients; mix well. Pour into sprayed 9 x 13-inch pan. Bake at 350° for 45 minutes.
Drain and chop artichokes coarsely. Mix all other ingredients. Bake in 1 1/2-quart casserole (ungreased) at 375° for 20 minutes or until bubbly.
Add milk and pudding mix; beat until well blended. Let stand 5 minutes. Add Cool Whip to pudding mixture. Just before serving, spoon pudding mixture into taco shells. Top with fruit and coconut. Pour small amount of chocolate syrup over top. Makes 8 tacos.
Put crackers in a large bowl. Mix remaining ingredients and add to crackers. Mix well and enjoy!
Heat water, milk and 1 tablespoon sugar; let cool and put aside. When cool, dissolve 1 package dry yeast. Mix as pie dough the flour, oleo and egg yolks. Add yeast mixture and divide into 3 parts. Roll between wax paper and lay on pan, 15 1/2 x 10 1/2 x 1-inch. Mix ground nuts, cinnamon and 1 cup sugar and put 1 cup aside.
Combine first 8 ingredients in Dutch oven. Dissolve bouillon cubes in the hot water and add to potato mixture. Bring to a boil over medium heat; cover and reduce heat to simmer for 8 minutes or until vegetables are tender. Dissolve flour in 1/4 cup milk and stir into soup. Add remaining milk and cook over medium heat until thickened, about 25 minutes.
Cook noodles according to package. Drain. Brown hamburger in margarine. Stir in tomato sauce. Remove from heat. Combine cottage cheese, cream cheese, sour cream and onion. In a buttered 2-quart casserole, spread half the noodles; cover with the cheese mixture, then cover with the remaining noodles. Pour hamburger mixture on top. Bake at 350° for 30 minutes or until hot.
Thoroughly blend gelatin and milk. Add remaining ingredients; mix well. Refrigerate overnight. Form into strawberries and roll in sugar. Add leaves.
Combine 3 cups dry, red wine, cinnamon, cloves, orange peel, kiwi, raisins and nuts in medium saucepan. Cover and simmer over very low heat for 3 to 5 minutes. Do not allow mixture to boil. Remove from heat and let stand at room temperature 45 minutes to steep.
Clean pigs' feet. Combine ingredients. Cover with water and boil over medium heat until tender. May be necessary to add water during cooking, however, add a small amount at a time once almost tender. Allow most of the water to cook out, causing the remaining liquid to be rather sticky.
Stir the first 4 ingredients until mixed and melted, then add eggs one at a time, stirring in each one. The mixture will be runny, so have your fire low and keep stirring until you start getting it lumpy. Keep cooking until it is thick. It takes a lot of stirring and elbow muscle. (Mixture will turn a dull color so you will know it is done.) After mixture is done, take a teaspoonful and dip it in boiling chicken broth. Cover; it takes about 20 minutes per kettle. (I usually put in about 12 to 18 dumplings at a time.) Once in awhile, I will put in that instant chicken broth in my dumpling mixture to give it more taste. When I do that, I add about 1 teaspoon of milk.
Mix mayonnaise and sour cream together. Divide in half; set aside. Mix together salmon, onion, cracker crumbs, lemon, pepper and half the mayonnaise-sour cream mixture. Place in a greased loaf pan. Bake at 325° for 3/4 of an hour. Mix the cucumber into the other half of the mayonnaise-sour cream mixture and use for a sauce on the loaf.
First cook the rabbit in salt water to which a small onion, cut up is added. When it is cooked enough so that it won't fall from bones (save broth), fry it in butter or margarine. Remove meat from the bones. Put back into broth. Bring to a boil. Add a lump of butter and enough milk so it doesn't look cloudy. Serve heated through.
Butter sides of a heavy 1 1/2-quart saucepan. Combine sugar, butter, corn syrup, coffee and salt. Bring to boiling. Cook over medium heat for 5 minutes, stirring once or twice. Remove from heat. Stir in soda and vanilla. Pour over popcorn and nuts in a 17 x 12 x 2-inch baking pan. Stir to coat. Spread evenly in pan. Bake in 300° oven for 15 minutes. Stir. Bake 5 minutes more. Stir before serving. Makes 10 cups.
In a large saucepan, melt butter over low heat. Add cocoa, stir until well blended. Remove from heat and add sugar, eggs and vanilla, mixing well.
Stir cranberry sauce in jello mixture (jello and water) until it melts or dissolves; use mixer on low speed. Mix all ingredients together. Jell in refrigerator.
Mix together all ingredients, except bacon. Shape into 6 loaves. Crisscross bacon strips over loaves. Place on broiler pan. Bake at 350° for 45 to 50 minutes. Let stand for 5 minutes before serving.
Cream sugar, Crisco and margarine well. Add 5 egg yolks, one at a time, beating well after each. Alternately add flour, buttermilk, soda and coconut. Beat 5 egg whites until stiff and fold into batter. Add vanilla. Bake at 350° for 25 minutes or until done. Makes three 8 or 9-inch layers.
Cream the shortening and peanut butter. Add sugar and corn syrup and mix thoroughly. Add beaten egg. Stir in sifted dry ingredients. Add vanilla. Chill 2 hours and then shape into 3/4-inch balls. Place each ball on a greased baking sheet. Press the balls flat with a floured fork. Bake in a moderate oven (375°) for about 12 minutes or until done.
Knead ingredients together until dough does not stick to bowl. Dough should not be sticky or too hard.
Melt butter in heavy skillet. Saute beef and onion in melted butter until beef is browned. Add salt, Worcestershire sauce and mustard. Simmer 15 minutes. Combine sugar and ketchup. Add beans and beef mixture to brown sugar mixture. Turn into 2 1/2-quart baking dish. Bake, uncovered, in a preheated 325° oven for 45 minutes.
Mix mayonnaise, curry powder, lemon juice and soy sauce. Combine all ingredients together and refrigerate. Serves 25.
Put sherbet in punch bowl and pour in equal amounts of orange drink and ginger ale. It will melt the sherbet and be foamy. It is delicious!
Brew 8 tea bags in 2 cups boiling water. In a large bowl, mix together lemonade, orange juice, liquor and 7 cups of boiling water. Combine all ingredients together. Freeze 2 days before using. Spoon in glass and add ginger ale or 7-Up. Makes 5 quarts.
Saute onions in butter and ground beef. Add remaining ingredients and simmer for 30 minutes.
Brown onions with the meat. While beef is cooking, warm beans in a big pot. Drain meat and add to the beans; heat to boiling, then turn heat off and set aside. Pour enchilada sauce in a shallow pan. Spray or grease the bottom of a square cake pan. Dip tortillas in the enchilada sauce and place in square pan until bottom of pan is covered. Add a layer of meat and bean mixture, then cheese. Layer additional tortillas and repeat all other ingredients. Bake about 45 minutes to 1 hour at around 350°. Serves 6.
Melt butter in pan in a 350° oven. Mix flour, sugar and milk together. Pour over melted butter. Pour fruit (undrained) over that. Bake about an hour, or until dough rises to the top and turns golden brown.
Melt chocolate and shortening over warm water (turn fire off before adding chocolate) in double boiler. Add the peanut butter. Stir well. Pour into a 9-inch wax paper lined dish. Cut when cool. May use dark, white or butterscotch coating chocolate for this recipe.
Combine everything in a bowl and pour into greased 9 x 13-inch baking pan. Bake at 325° for 1 hour until nicely browned and firm to touch. Cut into squares.
Use double boiler. Make sauce of oleo, flour, milk, salt, paprika and pepper. Add most of the grated cheese and let cook until melted.
Scald milk. Stir in margarine, sugar and salt. Cool to lukewarm. In a small bowl mix yeast and water. Let set for 5 minutes. Stir into milk when it has cooled, then add half the flour. Beat until smooth, then work in remaining flour. Turn onto floured board and knead about 10 minutes. Place in greased bowl. Turn over, cover and let rise until doubled, about an hour. Punch down. Form into any shape of rolls you wish (Parker-House, Cloverleaf, small dinners rolls). Arrange on greased cookie sheets or in a pan. Cover and let rise until doubled, about 45 minutes. Bake at 300° for 25 minutes until partly baked, but not browned. Cool.
Mix all ingredients together except potato chips. Grease a baking dish. Crumble 1/2 potato chips in bottom of dish. Pour mixed ingredients over potato chips. Crumble other 1/2 potato chips on top. Bake in a 300° oven for 55 or 60 minutes.
Combine 1/4 cup potato flakes with butter. Split franks in half lengthwise. Place half of franks on cookie sheet, cut side up with sides touching. Prepare 4 servings mashed potatoes as directed on package, decreasing water to 3/4 cup. Add egg. Spread potatoes over franks; top with 2 or 3 slices cheese. Cover with remaining franks. Top with remaining cheese and sprinkle with buttered potato flakes. Secure with wooden picks. Bake at 400° for 15 minutes until golden brown. Makes 6 servings.
Combine all ingredients. Store in an airtight container. Use as a substitute for the spices called for in your favorite pumpkin pie recipe.
Preheat oven to 425 degrees. In large bowl, combine all the ingredients and beat until well mixed. This will be a sticky, thick mixture. It is easier to roll the dough if it is divided into two or three portions. Spoon out each portion of dough and place it on a well-floured surface. Sprinkle a little flour on top of the dough and carefully form it into a disk. Don't work too much flour into the dough because you want a crisp (short-type) cookie. Roll the dough to a thickness of about 1/4 inch. Cut with a 3-inch cookie cutter. Place the cookies on ungreased cookie sheet, spacing the cookies about 2 inches apart. Teacakes don't have to be uniform in shape, so don't worry if each cookie is not round. Repeat with the remaining dough. Bake for 7 to 10 minutes, until lightly browned on top. Remove to a rack to cool. Store in an airtight container.
Pare, core and slice apples. Place in crust. Combine sugar, flour and cinnamon. Sprinkle over apples. Dot with butter.
Mix instant pudding by directions on box. Fold in peanut butter and vanilla. Last, fold in lite Cool Whip. Pour into graham cracker crust. Sprinkle pecans on top. Keep in freezer.