HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll steaks in flour, salt and pepper. Brown in oil. Remove steaks from pan. Brown 3 tablespoons flour in oil. Add broth to make gravy. Pour over steaks in baking dish. Bake at 350° for 1 hour or until tender.
Bake the pie shells as directed. Divide the ham, cheese and onions between the 2 shells. In a bowl, whisk the eggs, cream, salt and pepper. Pour into the shells. Bake at 400° for 35 to 40 minutes or until knife inserted near the center comes out clean. Let stand 5 to 10 minutes before cutting.
Use a large mixing bowl and mix well with a strong spoon. Tastes best if refrigerated overnight.
Heat shortening in a large skillet over medium heat. Add vegetables, tossing lightly. Cover and cook over low heat 5 minutes. Add salt and pepper; cook, uncovered, 1 minute, stirring gently. Sprinkle with chow mein noodles, if desired. Serve immediately.
Cut onion into 12 wedges, julienne the carrots and pepper. Cut broccoli into bite-size pieces. Heat a large wok, then add peanut oil. Add onion and stir-fry until they are slightly tender and beginning to brown, about 2 minutes. Add carrots, pepper, broccoli and garlic and continue to stir-fry about 2 minutes. In a small bowl, stir together, oyster sauce and mirin. Pour over vegetables immediately. Add spaghetti or vermicelli and toss well to combine. Remove from heat; splash with sesame oil. Toss lightly. Serve hot.
Spray a 15 x 10 x 1-inch baking pan with cooking spray. Combine all ingredients, except chicken halves. Dip chicken in mixture and place in prepared pan. Bake 20 to 25 minutes or until tender.
Dissolve jello in hot water. Add sugar and dissolve. Let jello cool while chopping all other ingredients in food processor. Mix chopped ingredients into jello. Pour into mold or serving bowl. Refrigerate until firm.
Cook the chicken. Reserve 2 cups broth and add the cream of chicken soup. Let chicken cool, then take the meat off the bone. In a large bowl, combine the flour, buttermilk and black pepper. Melt the margarine. Place chicken in a 9 x 13-inch pan with broth, then spread with flour, buttermilk, black pepper and margarine. Will make its own crust. Bake at 425° for 25 to 30 minutes.
Combine corn, cracker crumbs, celery, onions, cheese and salt; add eggs. Stir in cream and butter. Pour into 2-quart casserole dish. Bake at 350° for 50 minutes.
Dissolve gelatin in boiling water. Chill about 15 minutes; then add half and half and extract. Chill until firm, about 3 hours. Spoon into serving dishes. Garnish with chopped toasted almonds if desired. Makes 2 1/4 cups or 4 servings.
Thin slice the steak into 1 x 1/2-inch pieces. Stir the meat into a mix of 2 cups of flour, garlic powder, meat tenderizer, onion powder, curry powder and pepper. After all the meat is evenly coated, sear by stir-frying in the vegetable oil. Empty the cooked meat into large pan. Add the sour cream, chopped Spanish onion and Worcestershire sauce. Add water and remaining flour while stirring over medium-high heat, creating a smooth, light to medium brown gravy. Cook egg noodles; pour gravy mix over and serve.
Prepare smoker per instructions. Score pork roast. Liberally moisten the entire roast with Worcestershire sauce. Generously rub garlic powder over the roast with your hand to form a paste. Sprinkle pepper over entire roast to form a crust. Smoke 4 hours. Serve immediately as main course or appetizer.
Cook broccoli in 1 cup water. Saute celery and onion in butter. Mix broccoli and water with rice, Cheez Whiz, soup and saute mixture. Bake 30 to 45 minutes at 375°. Serves 4 to 6 people.
Boil 15 minutes. Pour into jars and seal with wax or use jars with lids. I think raspberry is the best.
Mix together and chill 1 to 2 hours. Serve with tortilla chips or corn chips.
Cook onions and pepper with some of the soup from the chicken. Add butter, Ro-Tel, peas, cheese, chicken and spaghetti. Mix well. Bake at 350° for 30 minutes.
Add milk to pudding mix; cook as per directions on box. Let cool. When cool, add dry cake mix to pudding. Stir until thoroughly mixed. Pour into a 9 x 13-inch pan that has been sprayed with a vegetable spray. Sprinkle chocolate chips and nuts over top of mixture. Bake according to directions on cake mix.
Bring sugar, water, shortening, raisins, nutmeg and cinnamon to a boil. Boil for 3 minutes; let cool. Mix together flour, baking soda, baking powder, salt and nutmeats. Add dry ingredients to wet ingredients and mix well. Bake at 350° for approximately 30 minutes.
Melt butter in a square pan. Mix remaining ingredients except fruit; pour batter into pan. Arrange fruit on top or pour batter over fruit and butter/oleo. Bake at 350° for 30 minutes.
Combine graham cracker crumbs and margarine and bake at 400° for 8 minutes. Beat cream cheese and sugar. Fold in Cool Whip; spread this over baked crust. Put in refrigerator. Mix jello and water. Add strawberries. Let stand 15 minutes, then pour over creamed mixture. Refrigerate.
Unwrap caramels and melt with 1/3 cup Pet milk. Mix cake mix, melted butter and 1/3 cup Pet milk. Divide batter in half and press in a 13 x 9-inch pan. Bake at 350° for 4 minutes. Remove from oven. Spread melted caramels on top. Next, top with chocolate chips and pecans. Spread remaining cake mixture on top. After a few minutes, try to spread top layer of cake mixture better. Bake 8 to 10 minutes more. Cool!
Preheat oven to 300°. Spread 1 tablespoon Cheez Whiz on thawed tortilla and set aside. Saute onion and pepper in butter. Add eggs and scramble. Brown sausage, drain and mix with eggs. Put 3 tablespoons eggs on tortillas. Fold and wrap individually in foil. Heat for 5 minutes. Can be frozen first and then heated.
Cook macaroni according to package directions and drain. Rinse with cold water. Put into a large mixing bowl. Add crabmeat, broken into bite-sized pieces. Add chopped green pepper, thinly sliced celery and pickle relish. Mix with enough mayonnaise to thoroughly moisten. Mayonnaise will absorb as salad sets. Salt and pepper to taste.
Mix ingredients by hand. Form small (golf ball size) balls. Place on cookie sheet (non greased). Bake at 350° for 10 minutes.
Preheat oven to 325°. Combine all ingredients in small, ovensafe bowl. Wrap bowl in foil and bake for 30 minutes.
Beat together eggs, oil and sugar. Mix flour, soda, cinnamon, salt and cocoa. Mix all ingredients together and spread onto a cookie sheet with sides. Bake at 350° for 25-30 minutes.
Preheat oven to 375°. Brown ground beef, onion and pepper. Drain grease. Add tomato sauce, basil, oregano and garlic to ground beef after drained. Simmer for 30 minutes. Add cottage cheese to sauce. Cook noodles according to package. Layer sauce, noodles and cheese. Top with remaining cheese and cook for 30 minutes or until cheese melts.
Mix in a 9-inch baking pan the sugar, flour, cocoa and milk. Stir. Combine sugars and 1/4 cup cocoa and sprinkle over batter. Pour water or coffee over top. Bake at 350° for 35 to 40 minutes. This makes its own sauce.
Combine melted margarine, lemon juice and seasonings. Dip fish fillets in this mixture and cover with bread crumbs. Spread oil in baking dish and arrange fillets in 1 layer. Spoon any remaining margarine mixture over fish and bake in 475° oven for 15 minutes or until fish flakes easily with fork.
Place ingredients in 9 x 13-inch baking dish by layering pattern following: cherries, mini chocolate chips, Cool Whip, chopped nuts, pudding, bananas, pudding (mixed as directed) and crust. Cool overnight before serving.
Mix shortening, peanut butter, sugar and egg thoroughly. Add dry ingredients together, then add to peanut butter mixture. Roll dough into balls the size of large walnuts. Flatten with fork. Heat oven to 375° and bake 8 to 10 minutes. Makes 3 dozen.
Grate cheese and stir in butter, pimento, onion, parsley and pepper. Ready to serve. Serve with toast or crackers.
Cook cabbage 15 minutes. Cook bacon; lay aside. Cook onion in bacon drippings. Mix brown sugar, flour, water and vinegar; cook until thickened. Drain cabbage, add to mix with bacon (crumbled).
Cut chicken into 3 x 1-inch strips and place in a shallow dish. Combine the next 3 ingredients. Pour over chicken. Cover dish and marinate 30 minutes. Combine flour, pepper, salt and paprika. Dredge chicken pieces in flour mixture. Fry in hot oil (375°) until golden brown. Drain on paper towels. Yields 8 to 10 servings.
Put all ingredients in mixer except 1/2 bag of toffee. Put in 13 x 9-inch greased cake pan. Sprinkle rest of toffee on top. Bake in 350° oven for 30 minutes only. Cool before you cut.
Mix eggs, add oil, sugar and vanilla. Continue beating until thick and foamy. With spoon, stir in zucchini, bananas and pineapple. Combine flour, baking powder, soda, cinnamon and nutmeg. Stir in and mix well; add nuts. Stir until mixed. Divide between 2 greased, floured loaf pans. Bake at 350° for 1 hour or until toothpick comes clean.
Combine dry ingredients in large bowl; add eggs and oil, stirring until moist. Stir in vanilla, pineapple with juice, nuts and bananas. Spoon batter into 3 well-greased and floured pans. Bake at 350° for 25 to 30 minutes or until done. Cool in pan 10 minutes. Remove to wire racks to cool completely. Frost with Cream Cheese Frosting and sprinkle with nuts.
Mix together well and form into a roll. Roll out on foil. Sprinkle with chili powder and paprika. Chill until firm. Serve with Town House crackers or wheat crackers.
Slice round steak thinly and at an angle. You want 2 to 3-inch strips. Brown strips in Dutch oven or roaster. If you choose onions, brown them at the same time. Cover with 2 cans cream of mushroom soup. Cover roaster and roast in oven at 350° for 2 to 3 hours or whatever. If you choose whatever, check after 3 hours; add water if needed.
Wash the chicken very well. Get a bigger pot; on medium heat, heat the cooking oil. Put in the garlic; stir it with the oil, then put in the onion. Keep stirring, then put in chopped tomatoes. Keep stirring, then put in the chicken, mixed well. Cover to medium heat for 5 minutes, or until chicken turns a little bit brown, then put the paprika which has been mixed with 4 cups hot water. Let it boil, then put in the potatoes mixed well. Cover; boil on medium heat for 30 minutes, or until potatoes and chicken are done, then turn off the stove. Open the pot. Put in the green pepper and red pepper, then cover for 3 minutes. Food is ready to serve. Makes about 6 servings.
Stir the corn into the well beaten egg yolks. Add the salt, pepper and flour. Beat the egg whites until they stand up in peaks. Then fold them gently into the corn mixture. Drop by tablespoon into a greased fry pan that is on medium heat. Brown quickly on both sides. Cook until they are golden brown.
Spray skillet with nonstick cooking spray. Heat skillet over medium-high heat about 30 seconds. Add turkey Italian sausage. Cover and cook 14 to 16 minutes or until lightly browned and no longer pink in center, turning occasionally. Add remaining ingredients. Reduce heat to medium-low and cover; cook 30 to 35 minutes or until vegetables are tender. Makes 6 servings.
Prepare macaroni and cheese as directed on box. Brown hamburger; drain. Add soups and macaroni and cheese. Heat through. Serve.
Drain corn and beans. Mix all ingredients together, except Ritz crackers and melted oleo. Put into greased casserole dish; top with the Ritz crackers (crushed) with 1 stick melted oleo. Bake at 350° for 35 minutes.
Sprinkle pork chops with salt and pepper. Rub garlic into each chop, then press fennel seeds on the surface of each chop. Roll each chop lightly in flour. In a lightly oiled skillet, brown chops on each side over medium heat. Cover and cook until chops are tender. Serve with brown rice or vermicelli.
In a greased 9 x 13-inch pan, combine chicken, bacon, vegetables and 1 cup cheese. Blend soup and the milk and pour over casserole. Bake covered at 400° for 15 minutes. Meanwhile, combine biscuit mix, milk and 1/2 can of onions. Mix thoroughly and drop by spoonfuls to form biscuits around the edge of the casserole. Bake uncovered for 15-20 minutes or until biscuits are golden brown. Top with remaining cheese and onions. Bake 2-3 minutes until onions are toasted. Makes 6-8 servings.
Put the yams in water and boil until they are cooked, then cool them and peel off the skin. Place yams in buttered baking dish. Mix together the first five ingredients and spoon over the yams. Sprinkle with cinnamon and bake 30 to 40 minutes at 350°.
Mix sugars, oil, eggs and vanilla until sugars are well blended (about 4 minutes). Stir in peanut butter. Sift flour, soda and salt together and stir into mixture. Bake in 350° oven until brown.
Boil together water, cloves and cinnamon. Remove from heat. Add tea and steep for 5 minutes. In a separate pan, heat orange juice, lemon juice and sugar. Bring barely to boil. Add to tea.
Make fluted edge of pie shell (1/2-inch on rim of pie plate). Stir pumpkin into eggs. Blend salt, spices and sugar, then milk until well mixed. Pour into pastry shell.
Mix the first 3 ingredients (milk, butter and sugar); bring to a full boil. Boil for 5 minutes. Remove from heat. Add the chocolate morsels and Marshmallow Creme; mix fast and well to thoroughly melt the chocolate. Add the vanilla and nuts. Pour into a large greased pan. (I cut the squares the next day; turn over squares and let stand several hours before storing.)
Mix sweet potatoes, granulated sugar, beaten eggs, 1/4 c margarine, milk and vanilla together well and pour into a buttered shallow pan.
Pour orange juice in blender. Add bananas and mix well. Add strawberries and raspberries and mix. Add honey and mix again. Add a little ice. Mix again for a great refreshing drink.
Spread peanut butter between cracker. Melt chocolate and dip crackers. You can either dip one side or both sides.
Combine graham crackers and butter. Press into the bottom of a 13 x 9-inch cake pan. Beat eggs and softened cream cheese. Beat in sugar and vanilla. Pour into crust. Bake at 350° for 1/2 hour. Serves 12.
Cook fruit; add a little cornstarch to thicken. Pour in a baking dish. Let cool. Mix remainder of ingredients. Spoon over top of fruit. You may have to use a little more milk to get the mixture soft enough to drop by spoonfuls over fruit or berries.
Dissolve gelatin and salt in lemon juice and cool soda. Add the boiling soda and stir in fruit. Chill until set as for jello. Entire amount makes 1 fruit serving.
Cook pasta according to package directions; drain. Cool. Preheat oven to 350°. In a large bowl, stir together the cheeses, parsley, salt and pepper; spoon into cooled pasta tubes. Spread thin layer of sauce on bottom of 13 x 9-inch pan. Arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta. Cover with foil. Bake 40 minutes. Remove foil. Bake 15 minutes longer until hot and bubbly.
Combine flavoring and cream; knead in sugar. Shape in rolls, 1-inch in diameter, about 5-inches long. Wrap in waxed paper and freeze. Melt 1 pound Kraft caramels over boiling water. Add 1 tablespoon water. Remove from heat and dip rolls in melted caramel. Roll in coarsely chopped nuts and press nuts in firmly.
Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup safflower oil. Add boiling water. Stir until mixture thickens. Stir in sugar, Egg Beaters and remaining 1/3 cup oil. Stir until smooth. Add flour, vanilla and salt. Blend completely. Pour into lightly greased 13 x 9-inch baking pan or two 8-inch square pans. Bake at 350° for 35 to 40 minutes for a 13 x 9-inch pan or 30 to 32 minutes for 8-inch square pans.
Mix dry ingredients. Make a hole in the middle of the dry ingredients. Add oil, eggs and bananas. Oil loaf pans. Bake at 350° for 1 hour.
In a large skillet, brown ground beef; drain. Add sauce, onion and brown sugar. Set aside.
Cook broccoli according to package directions. Drain. In same saucepan, saute onion in margarine. Remove from heat. Add soup, pepper, egg, horseradish and mayonnaise; mix well. Add broccoli, mix and pour into 2-quart casserole. Top with grated cheese, herb dressing mix and paprika. Bake, covered, 30 minutes at 350°. Uncover and bake 3 minutes more.
Melt over low heat the butter and peanut butter. Add nuts, coconut and cracker crumbs. Mix together. Mix in powdered sugar and mix well. Shape into balls and let cool. Melt together butterscotch chips and Gulf Wax. Roll candy in this mixture. Set on waxed paper until cool.
Mix all together. Roll out and cut. Put in small muffin pans, greased with Crisco. Bake at 425° for 8 to 10 minutes.
Warm corn oil and oleo in a heavy pan. Add onion, saute until onion is golden. Add sliced carrots, turn heat on low and let the carrots saute. Then add the cabbage, chopped in small pieces. Use only enough water to let them steam good. Cook on low until carrots and cabbage are tender. Let cook down low until the cabbage is very tender and begins to fry, just slightly.
Heat the grapefruit juice and sugar together to dissolve sugar. Dissolve the gelatin in water or juice and add to sugar mixture. Add grapefruit sections. Divide in half. Pour 1/2 in mold or in a 13 x 9 x 2-inch Pyrex dish. Put in refrigerator or freezer to set. Mix cream cheese with milk to spreading consistency. Add nuts and either onion or garlic salt. When mixture is set, spread over it. Pour remaining 1/2 of mixture over this. Refrigerate until firmly set. Cut in squares to serve.
Combine dry ingredients in saucepan, blend in water. Bring to a boil over heat, stirring constantly. Boil and stir for two (2) minutes. Add one (1) quart of milk and heat through (do not boil). Remove from heat and add vanilla. Beat with rotary beater until foamy.
Combine syrup, sugars, salt, margarine and vanilla; mix well. Add eggs. Pour into unbaked pastry shell. Bake at 350° for about 45 minutes.
Beat sugar, butter, margarine and eggs until light and fluffy. Add lemon juice, then flour. Mix well and pour batter on ungreased cookie sheet and spread. Put 2 or 3 cherries on each square. Bake at 350° for 30 to 35 minutes. Cool and sprinkle with powdered sugar and cut into squares.
Mix all ingredients; form into balls. (Do not brown.) Simmer meat balls in a sauce of 1 quart of ginger ale and 32 ounces of ketchup. Do not stir until they have cooked for 20 minutes. They do not fall apart. Serve over noodles. Serves 10 to 12.
Simmer	chicken filets in stock until done. Remove and dice. Saute onion and garlic in olive oil; add chicken and green chilies for a couple minutes. Add cilantro to saute mix. Add saute mix and remaining ingredients to stock. Simmer to desired consistency and flavor.
Brown garlic in margarine; take out and discard. Brown onions, remove and put in casserole. Brown carrots; put in casserole. Dust meat in flour, pepper and salt. Brown meat. Put everything back in skillet and add wine, consomme and bay leaf. Mix ingredients and return to casserole. Cover and simmer in a 350° oven about 4 hours. Stir occasionally to keep from getting too brown on top. Juice should be thickening perfectly but cautiously add more liquid if it appears to be drying out.
Chop almonds and toast for 3 to 5 minutes in a 350° oven. Lightly grease and flour a tube cake pan.
Dissolve gelatin in boiling water. Measure 3/4 cup gelatin into small bowl; add applesauce and cinnamon. Pour into individual dessert dishes. Chill until set, but not firm. Chill remaining gelatin until slightly thickened. Blend in yogurt. Spoon over set gelatin in dessert dishes. Chill until set, about 2 hours. Garnish with additional yogurt, apple slices and mint leaves, if desired. Makes 4 servings.
Place pork chops in a 9 x 13-inch baking dish. In a bowl, combine juice, ketchup, honey, vinegar, mustard and salt. Pour over the chops. Cover and bake at 350° for 30 minutes. Uncover and bake about 30 minutes longer until meat is tender. Remove chops to platter and keep warm.
Brown ground beef and onion. Drain. Add soups, beans and Ro-Tel. Mix well. Spread Doritos in 9 x 13-inch pan. Pour heated mixture over chips. Sprinkle with grated cheese. Bake for 15 to 20 minutes at 350°.
Peel and seed avocados. Add all other ingredients. Mash until almost smooth. Cover well and refrigerate until ready to use.
Grind Oreos in blender or food processor. Mix everything else in a large bowl. Alternate layers of Oreos and mixture in a punch bowl and chill.
Mix carrots, walnuts, raisins, sugar, salt, cinnamon, nutmeg and orange juice very well. Stir in mayonnaise. Chill at least 1 hour before serving.
Bring milk and butter to a boil. Mix with remaining ingredients. Grease and flour large cookie sheet with sides. Spread batter on sheet. Bake approximately 20 to 25 minutes. (Check frequently and remove when golden.) Spread peanut butter over hot cake. Cool. Melt Hershey bars. Spread over cool cake. This tastes just like the Tasty Kake Tandy Cakes you buy, but makes tons. Great for a picnic or covered dish!
Line baking dish with foil. Place chicken, meat side down. Mix all ingredients and pour over meat. Cover with foil. Bake 1 hour at 450°.
Combine all ingredients and stir to dissolve sugar. Serve over ice and garnish with orange slices.
Preheat oven to 300°. Combine crumbs, sugar and margarine. Press firmly on bottom of 9-inch spring-form pan.
Combine orange juice, pineapple juice and chill. Just before serving, add chilled ginger ale. Use an ice cream scoop to spoon balls of sherbet into punch. Serves 35.
Put milk in double boiler. Melt marshmallows and Hershey bar (I only use 3/4 of the bar). Let cool at room temperature. Fold in whipping cream. Pour in graham cracker crust. Chill 6 hours.
In a small bowl, stir together the pie filling and chopped apple; set aside. In a large bowl, combine cream cheese, brown sugar and flour. Beat with electric mixer until smooth. Add eggs and yolk, one at a time, beating well after each addition. Beat in cinnamon, extract and nutmeg. Stir in whipping cream. Pour half of the cream cheese mixture over the crust. Spoon on 1 cup of the apple mixture. Pour the remaining cream cheese mixture over the apple; top with remaining apple mixture. Without disturbing the crust, swirl the blade of a knife throughout the filling to distribute the fruit evenly.
Cook frozen chopped spinach in unsalted water according to directions and drain. Heat oil in large saucepan. Add onion and saute until transparent (5 minutes). Remove from heat. Blend in flour, salt, pepper and nutmeg. Stirring constantly, gradually add milk, then add spinach. Cook over medium-high heat (about 15 minutes). Stir often to prevent scorching.
Mix all ingredients. Stir well. Serves several. Can add 1/2 cup chopped celery.
Mix well. Form into small balls. Bake at 400° for 15 to 20 minutes.
Cook squash with onions. Drain and mash down. Add butter; stir until melted. Place in casserole dish and add mushroom soup and grated cheese. Mix. Sprinkle cracker crumbs over top. Bake at 325° for 20 or 30 minutes.
Core and chop apple. Fry and crumble bacon. Mix all ingredients together and turn into casserole dish. Cover and bake at 250° for 1 1/2 hours.
Peel and devein shrimp; set aside. Cook broccoli as directed, drain and set aside. Cook fettuccine noodles as directed and set aside.
Puree avocados, lemon juice and stock in blender. Combine with cream of milk. Add salt and pepper. Barely heat through, stirring gently. Just before serving, add green onions for garnishing. Can be served hot or cold. Makes 4 servings.
Homemade sauce: Melt butter. Add cream and nutmeg. Boil rapidly until thickened, about 5 minutes. Stir in cheese; serve warm.
In a saucepan, bring sugars and syrup to a boil. Add peanut butter, cornflakes and nuts. Press into a 9-inch pan. Melt chocolate and spread over top.
Combine all ingredients and mix well. Spread mixture on buns and wrap sandwiches in foil. Bake in 350° oven for 15 minutes. These may be frozen and heated when needed. Makes 4 or 6.
Mix well. Bake in a 10 x 10-inch baking dish or pan. Put oleo pats on top of dressing mixture. Bake at 350° until done.
Combine boiling water, oats, brown sugar, butter and salt. Cool to warm. Dissolve yeast in 1 cup warm water. Add to batter. Add whole-wheat flour and white flour, enough to make smooth elastic dough (5 cups). Let rise until double in bulk. Punch down. Let rise again. Shape in small loaves and put in greased pans. Let rise again. Bake at 350° for 25 minutes.