HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bone and remove the fat from the steak. Cut into 8 pieces. Beat pieces with a meat tenderizer until flat and as even as possible.
Butter one 2-quart casserole dish. Preheat oven to 350° (175°C). In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well and spread evenly in casserole dish.
Sift together first 5 ingredients. Stir in 1/2 cup chopped nuts. Add 1/2 cup milk and 1 teaspoon of vanilla. Blend slightly and stir in 3 tablespoon of melted butter. Put in an 8 x 8 x 2-inch greased pan.
Beat shortening and gradually add sugar. Beat until light and fluffy. Add eggs. Beat until thick and lemon colored. Combine dry ingredients and add alternately with bananas. Blend in fruit, raisins and nuts. Pour into a 9-inch tube pan. Bake at 350° for 60 to 70 minutes. Cool and spread with glaze.
In large mixing bowl, combine condensed milk and water. Mix well. Add pudding mix and beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 2 cups pudding mixture into 4-quart serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mixture. Repeat layering, ending with pudding mixture. Garnish with strawberries. Chill at least 4 hours.
Brown ground beef; drain. Stir in seasoning packet from noodles, soy sauce and cooked broccoli. Cook noodles, using package directions. Add to ground beef mixture. Mix well; cook until heated through. Serve with additional soy sauce.
Cream peanut butter and oleo until creamy and gradually add sugar. Roll in small balls.
Prepare macaroni according to package directions; drain. Combine macaroni, celery, onions, crabmeat and eggs. Blend mayonnaise and French dressing. Toss macaroni mixture with dressing; chill. Serve on lettuce. Yields 8 servings.
Place potatoes in lightly greased 11 x 7 x 1 1/2-inch baking dish. Sprinkle with rosemary and pepper. Combine with milk and gravy mix; pour over potatoes. Sprinkle with Parmesan cheese. Bake at 400° for 30 minutes or until tender. Yields 6 servings.
Cream together sugar and butter. Add bananas and eggs; beat well. Sift together flour, baking soda and salt; add to batter. Pour into a greased loaf pan and bake in a preheated 350° oven for 1 hour.
Break up the cinnamon sticks and put them in a "tea ball" along with the cloves. Put the water in a large pot (should be at least a six-quart size) and bring to boil, boiling for three minutes. Turn off heat; put in the tea bags and "tea ball" containing the whole cloves and broken cinnamon sticks. Let tea steep for 30 minutes. Remove the tea ball and bags; pour in the sugar, stirring until dissolved. Add pineapple juice and lemonade; stir. Heat until brew is hot enough to drink.
Slice potatoes, eggs and lettuce. Blend dressing and pour over vegetables. Garnish with sliced tomatoes. Serves 4.
Lightly coat chicken pieces with 1 tablespoon of flour. Melt half the butter in a large nonstick skillet over medium-high heat. Add chicken and cool 5 to 7 minutes, turning once, until lightly golden. Remove to plate with slotted spoon. Reduce heat to medium. Melt remaining butter in skillet; add onion and cook about 4 minutes, stirring often. Add bell pepper and cook 2 to 3 minutes, until onion is translucent and pepper is crisp-tender.
Slice top off bread. Scoop out inside of bread. Cut bread which was scooped out into bite size pieces. Set aside. Squeeze out spinach. Combine with all other ingredients to make dip. Spoon dip into bread. Chill until ready to serve or if desired, wrap in aluminum foil and heat at 200° for 2 hours. Serve with bite size bread pieces and fresh vegetables.
Slice bread into 12 to 14 slices about 3/4-inch thick. Place on a 10 1/2 x 15 1/2 x 1-inch cookie sheet. Whisk egg, milk, baking powder and vanilla together and slowly pour it over the bread, turning to coat the bread completely. Cover with plastic wrap and refrigerate for 1 to 2 hours or overnight.
Boil sliced zucchini and onions in salted water until barely cooked. Drain. Place in buttered casserole dish. Add cheese, salt and pepper. Beat egg and milk. Pour over zucchini. Top with bread crumbs. Bake 30 minutes at 350°.
To potatoes, add egg, onion, salt and pepper. Mix well. Shape in 6 patties . Dip in flour, then brown slowly in butter, about 5 minutes on each side. Makes 6 servings.
Mix Jell-O and boiling water to dissolve. Mix plain gelatin with cold water. Add plain gelatin to hot gelatin; stir to dissolve. Stir all ingredients into Jell-O mixture. Chill in refrigerator until set or firm. May also add chopped apple and nuts to this.
Mix peanut oil, soy sauce and sugar together in a large pan. After the sugar is dissolved, add chicken parts. Bring chicken in sauce to a boil, stirring occasionally.	Cover and cook for about 45 minutes or until wings are tender. Remove chicken from sauce and place on serving tray. Chop the stems of 3 green onions and mix together with 1/4	cup chopped peanuts. Pour sauce over chicken and sprinkle with onion and peanut mixture.
Prepare pie crust. Place chipped apples into crust. Combine sugar, cinnamon, salt and melted margarine. Add beaten egg. Pour over chipped apples. Bake at 375° for 30 to 40 minutes. Serve with ice cream.
Place preceding ingredients in your slow cooker in order given. Stir until mixed, then cover and cook on low heat overnight or 10 to 12 hours.
Sprinkle gelatin over water in small mixing bowl. Place in pan of hot water. Heat until dissolved. Add ginger ale; stir. Add peaches. Chill until it begins to thicken. Spoon into pie crust and chill until firm. May be served with low calorie whipped topping. Equals 1 fruit, 1 bread and 2 fats.
Dissolve the Jello and gelatin in 1 1/2 cups boiling water. Add 1 cup ice cubes. Add lemon juice and chill until partially set. Add remaining ingredients. Pour in 9x13 pan. Chill until set.
Melt butter in a 9 x 13 inch pan. Dip chicken in butter and arrange in pan. Place a slice of cheese on top of each piece of chicken. Sprinkle dry stuffing mix over chicken and cheese. Mix soup and milk. Pour over top of stuffing mix. Bake at 375° for 40 minutes.
Soften ice cream; add can of lemonade and stir until well mixed. Slice cake in 2 or 3 layers. Spread with ice cream in between layers. Ice with remainder of ice cream mixture. Serve immediately, topped with strawberries or return to freezer. Let set out 10 to 15 minutes before serving.
Add tapioca to milk. Beat together the eggs, sugar and cornstarch; add to milk-tapioca mixture when about cooled. Add some hot milk. When cold, add whipped cream, bananas, nuts, pineapple or whatever you wish.
In food processor, chop green onions, cilantro and cheeses. In large bowl, layer the green onions, diced tomatoes, diced avocados, cheeses and salsa; sprinkle with Lawry's seasoned salt. Marinate in refrigerator overnight. Toss before serving with chips.
Mix all ingredients together. Bake in a Bundt pan for 45 to 50 minutes at 350°.
Place all ingredients in an ovenproof, covered bowl and cook at 250° for 4 1/2 to 5 hours.
Place margarine in 2-quart casserole. Microwave at High until melted, 1 to 2 1/2 minutes. Stir in lemon juice, garlic and salt. Add shrimp; toss to coat. Cover. Microwave at High until shrimp is pink, opaque and tender, 4 1/2 to 7 minutes, stirring twice.
Mix all together, adding the margarine last. Bake at 325° for 1 1/2 hours, stirring three times while cooking. Serve with favorite topping.
In a pan combine soup and milk. Bring to a boil, stirring often. Remove from heat and add cheese, mayonnaise and salt. Stir until cheese melts. Blend in sherry. Add shrimp, noodles, onions and mushrooms. Mix well and turn into casserole dish. Bake, covered, 25 minutes at 350°. Uncover and add a bit of shredded cheese on top. Bake 10 minutes more.
Beat all but corn with eggbeater. Stir in corn. Pour into well-buttered casserole. Set in a pan of water. Bake at 375° for 1 hour.
Cook lamb for 1 3/4 hours. Let the lamb cool until the fat rises to the top. Then scrape the fat off and take the meat off of the bone. Add onions, carrots, celery, salt and pepper to the lamb and cook for 1 hour. Add the potatoes and cook the stew for another 3/4 to 1 hour, until the potatoes cook down and thicken the stew. Serves 8.
Mix all together, except last 2 ingredients. Mold into a loaf pan. Cook for 1 hour. Mix together mushroom soup and tomato sauce. Heat. Pour over meat loaf and cook for 30 minutes.
Brown pork chops; then add cabbage and peppers. Steam 10 minutes. Then add rest of ingredients. Add salt to taste. Cover and cook on low heat for 3/4 hour.
Cook macaroni and cheese according to directions on the box, adding the butter, milk and cheese. Add remaining ingredients and mix well. Chill before serving.
Mix margarine, curry powder and brown sugar and pour over fruit. Bake 45 minutes at 350°. Goes well with ham or chicken.
Mix the butter and molasses in a saucepan and melt over low heat. Cool to room temperature. Stir together all dry ingredients in a large bowl; set aside. Stir the egg into the molasses mixture and gradually stir in the flour mixture. Cover and chill one hour or until dough is easy to handle. Divide dough into 12 portions. On a lightly floured surface roll each piece into a 10-inch rope. Cut the ropes into 1/2-inch pieces. Place the pieces 1/2-inch apart on ungreased cookie sheets. Bake at 350 for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Cool on paper towels.
Combine potatoes, 1/2 cup butter (melted), onion, soup, sour cream and cheese; stir well. Spoon into a greased 2 1/2-quart casserole. Pour remaining butter over top. Sprinkle with grated cheese. Bake at 350° for 45 to 50 minutes. Yields 10 to 12 servings.
Mix ground beef, egg, onion and salt. Prepare meatballs and set aside. Mix in large saucepan chili sauce, lemon juice and grape jelly. Add meatballs. Simmer 1 to 2 hours. (To reduce the fat in the sauce, you may cook the meatballs first in the microwave and drain; then add to sauce and simmer until heated through.)
Cut a slice off top of each tomato and scoop out pulp; reserve for other use. Sprinkle inside of tomatoes with salt and turn upside-down to drain. In small saucepan, melt butter and blend in flour. Cook, stirring until bubbly. Off heat, stir in milk. Put back over low heat and cook, stirring until smooth and thickened. Stir in turkey, celery, onions, nuts and 1/4 cup cheese. Season to taste with seasoned salt and pepper. Fill tomato shells with the mixture. Arrange in shallow baking dish or pie plate. Sprinkle with remaining 1/4 cup cheese. Bake at 375° for 15 to 20 minutes or until golden brown on top.
Dissolve gelatin in boiling water; chill until thickened. Stir in remaining ingredients. Pour into lightly greased mold or individual molds. Chill until firm. Serves 6.
Season raw shrimp with salt, pepper and cayenne pepper (to taste) and set aside. Melt margarine. Add onions, celery, bell pepper and garlic. Cook slowly in uncovered heavy pot until onions wilt. Add shrimp and let simmer, stirring occasionally, 30 minutes. Dissolve cornstarch in water. Add to mixture. Cook 30 minutes. Serve over rice.
Mix first 4 ingredients together and add lemon juice and mix. Place in unbaked 9-inch pie shell. Bake at 450° after putting butter on top. Cover with strips and then bake. Check after 20 minutes. Temperature adjustment may be necessary. Bake until done.
Using a meat mallet or rolling pin, pound each beef cutlet to 1/4-inch thickness. Sprinkle garlic salt on both sides of each cutlet. Pour flour onto a pie plate or shallow bowl and coat each cutlet. Refrigerate until most of the flour has been absorbed (10 to 20 minutes). Pour buttermilk into a shallow bowl or pie plate. Dip each cutlet into buttermilk, then dredge each in another coating of flour, shaking off excess. (Reserve remaining gravy for making gravy.) Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add 2 of the steaks and cook until golden brown on both sides, about 4 to 5 minutes per side. Transfer to a serving platter. Repeat with remaining 2 steaks, adding remaining oil as needed. Stir remaining flour into skillet. Stir in broth, milk, salt and pepper with a wire whisk. Cook, stirring constantly over high heat until thickened. Pour over steaks and serve. Makes 4 servings.
Into 8 ounce glass, measure first 3 ingredients. Gradually add enough club soda to fill glass 3/4 full; stir until sugar is dissolved. Add chocolate ice cream; stir. Serve with spoon and straw.
Heat oven to 350°. Spray muffin pans with nonstick spray. Mix first five ingredients together. Use enough mustard to stick ingredients together.
Melt almond bark and chips; stir in peanuts. Drop by spoonfuls onto waxed paper. Cool.
Press rolls into a 13 x 9-inch baking pan. Mix all other ingredients together. Pour on top of crescent roll dough. Bake at 375° for 30 to 35 minutes. Let set 5 minutes. Cut into 1 1/2-inch squares and serve hot!
Brown ground beef and drain. Layer meat, soup, cheese, chops and Ro-Tel in 13 x 9-inch pan. Layer until pan is full. Top with cheese. Cook at 350° until cheese is melted.
Cream sugars and butter. Add eggs and vanilla. Mix well. Sift together flour, baking powder and soda. Combine flour and egg mixture. Add oatmeal, coconut and cereal. Mix well. (If too sticky, may need to add a little more flour.) Drop by heaping spoonfuls about 2 inches apart onto greased baking sheet. Bake in oven preheated to 350° for 10 minutes. Remove at once. Makes 6 dozen.
Thaw peas and drain well. Add rest of ingredients and season to taste with salt and pepper. Toss lightly and refrigerate.
Mix sugar, oleo, syrup and salt. Bring to boil. Boil for 2 minutes. Remove from stove. Add soda; stir well. Spray Pam on inside of large brown sack. Put popped corn into sack. Pour syrup over the popcorn. Stir well. Cook in microwave on Full power for 1 1/2 minutes. Take out. Shake well. Cook 1 1/2 minutes more. Shake well. Cook for 30 seconds. Shake. Open bag. Let cool.
Mix Oreos and 1/3 cup of melted butter and press in 9 x 12-inch pan and freeze. Mix softened ice cream with instant coffee; spread over Oreo mixture and freeze. In saucepan, mix chocolate squares or cocoa, 1/3 cup sugar, 2 tablespoons margarine and Pet milk. Cook until thickened. Cool and put on top of ice cream mixture.
Cook water, sugar, cornstarch, jello and Karo syrup until thickened, then cool. Slice or quarter strawberries into a 9-inch baked pie shell. Pour cooled, thickened mixture over strawberries. Refrigerate. Top with Cool Whip when serving. Yield: 6 servings.
Make cake as directed on package and use a 13 x 9-inch pan. After cake cools, poke all over top of cake and pour Kahlua over it. Let stand overnight.
Combine 1/4 cup soup with remaining ingredients except oil. Shape into patties. Heat oil in large skillet and brown burgers on both sides. (Drain excess fat.) Combine remaining soup with 1/2 cup water. Pour over burgers and cook over low heat about 20 minutes, turning occasionally and stirring sauce as needed. Add water as needed to sauce if it becomes too thick.
Combine all ingredients in saucepan. Cook to a rolling boil. Do not stir. Pour over warm cake.
Melt margarine in saucepan. Add syrup and sugar. Bring to a boil and boil 3 minutes on stove top. Add soda and salt and stir. Pour over popcorn in brown grocery sack and shake or stir in large bowl. Microwave 1 1/2 minutes. Stir or shake. Microwave for another 1 1/2 minutes. Spread on cookie sheet to cool.
Put bacon, potatoes and onion in baking dish. Add butter, milk, salt and pepper. Bake at 350° until potatoes are tender.
With mixer blend cream cheese, sugar and vanilla. Add pecans. Wash and slice Granny Smith apples to serve with dip.
Mix all ingredients together and chill for an hour. Take out of refrigerator; roll in nuts. Chill until ready to serve.
Combine all ingredients in bowl. Form meatballs. Place 8 to 10 on paper towel-lined plate. Cover with paper towel and microwave 3 minutes on High.
Preheat oven to 300°. Cream margarine, sugars and egg yolk until light and fluffy. Combine flour, cinnamon and salt. Add to beaten mixture and continue beating until blended. Spread into ungreased jelly roll pan. Beat egg white until just foamy. Spread evenly on top of dough. Sprinkle with nuts and press in lightly. Bake 40 minutes. Cut into squares while still hot.
Combine all ingredients in top of double boiler. Cook over low heat, stirring frequently, until cheese melts. Serve warm with taco chips. Yield: About 1 1/2 quarts dip.
Preheat oven to 425°. Meanwhile, place pizza crust on pizza pan or baking sheet. Mix tomato sauce and taco seasoning. Spread over crust. Dot with beef; sprinkle with chili peppers and cheese. Bake in 425 °oven for 20 to 25 minutes or until meat is cooked and cheese is melted. Sprinkle with lettuce, tomato and corn chips. Serves 4.
Make Jell-O as directed, less 1 cup cold water. Add remaining ingredients, stir and chill overnight. Stir well before serving.
Beat eggs and sugar together. Slowly add oil. Add remaining ingredients, mixing until blended. Spread batter in greased 7 x 11-inch pan. Bake at 350° for 25 to 30 minutes. Cool and cut into squares. Sprinkle with confectioners sugar.
Saute onion until soft. Add zucchini, salt and pepper. Cook 5 minutes. Toss with cheese before serving.
Combine egg, sour cream and buttermilk. Sift together the flour, soda, baking powder, salt and sugar. Add dry ingredients to liquids. Mix until batter is lumpy; add coconut and extract but don't overbeat. Spoon batter onto hot griddle. When done, place on plate and sprinkle with flaked coconut. Serve with cream of coconut (takes the place of syrup). Makes 8 to 10 pancakes.
Boil 5 quarts water. Drop noodles in boiling water for 2 minutes. Drain and rinse thoroughly. Fry onions in 4 tablespoons oil until brown. Add all other ingredients. Stir in gravy and mix.
Combine all ingredients and mix well. Drop from teaspoon onto ungreased cookie sheet. Press a crisscross on each cookie with a fork dipped in water. Bake at 350° for 10 to 12 minutes until golden. Cool on cookie sheet about 1 minute before removing.
Combine yeast, 2 teaspoons sugar and warm water. Stir until dissolved. Scald milk and add shortening, 1/3 cup sugar and salt. Stir until shortening is melted. Beat eggs and stir into milk mixture. Stir in yeast and 3 cups flour. Beat well with a mixer. Stir in remaining 1 1/2 cups flour, it will be a sticky dough. Cover and refrigerate overnight. Turn out on a floured board and shape into crescent, cloverleaf or Parker House rolls. Let stand 4 hours, covered with a cloth. Brush with melted butter and bake at 400° for 10 minutes or until golden brown. Makes 36 to 48 rolls.
Alternate layers of green beans and onion rings in a 2-quart casserole, ending with onion rings on top. Blend together soup and milk. Pour over vegetables. Blend slightly. Bake at 350° for 30 minutes. Yields 6 to 8 portions.
Mix all ingredients and pour in an unbaked pie shell. Bake at 300° for 45 minutes.
Combine all ingredients except pecans and butter; mix well and put into heatproof serving dish. Saute pecans in the butter and sprinkle over top of cream cheese mixture. Bake at 350° for about 15 to 20 minutes or until warm, but not runny. Serve with corn chips.
Combine all ingredients, except tortilla chips. Let simmer for 30 minutes. Serve with crumbled tortilla chips in bowls.
Cook bacon until crisp. Drain bacon, reserving 1/4 cup drippings. Crumble bacon. Reserve 2 tablespoons. Microwave beans as directed on package; drain well. Add mushrooms and onion to reserved 1/4 cup drippings in skillet. Cook and stir on medium heat 10 minutes. Drain. Add bacon, hot cooked green beans and pepper; mix lightly. Spoon into 2-quart serving dish. Microwave Cheez Whiz as directed on label. Pour over green bean mixture. Sprinkle with reserved crumbled bacon. Makes 10 servings.
Cook milk and sugar slowly, to a soft ball stage. Add orange rind. Cook for a few minutes more. Add margarine and pecans. Stir to coat all pecans. Turn out on waxed paper and separate.
Preheat oven to 350°. Grease a loaf pan lightly with some shortening. Cream shortening and sugar. Add beaten eggs, mashed bananas and lemon juice until well blended. Mix all dry ingredients together. Add to shortening/banana mixture. Mix until well blended. Add nuts and lemon zest if desired. Pour into greased loaf pan. Bake 350° for 45 minutes. Cool 5 minutes. Remove from pan.
Dissolve gelatin in boiling water. Add cold water. Chill until consistency of unbeaten egg white. Combine next 6 ingredients and mix well. Fold fruit mixture into gelatin mixture. Pour into slightly oiled 10-cup ring mold. Chill until set. Unmold on lettuce leaves. Fill center of ring with mayonnaise and garnish with orange slices, if desired. Makes 20 servings.
Brown beef, add onions and cook until tender. Add tomatoes mixed with chili powder, cumin, garlic and kidney beans. Simmer for 1/2 hour (at least). Add cracker crumbs just before serving.
Remove fat from chicken and cube. Place cubed chicken in bottom of crock-pot. Add remaining ingredients. Cook on high for at least 2 hours or until chicken is done, stirring occasionally.
Let the poppy seed soak in the buttermilk in refrigerator overnight. Cream the shortening with the sugar well. Add the eggs one at a time and beat until light and fluffy. Add flour, baking powder, soda and salt together. Add alternately with the buttermilk mixture. Blend in vanilla. Grease Bundt mold well or angel food cake pan. Pour into mold. Bake for 1 hour at 350°. Cool in mold before removing. Plain powdered sugar or a glaze may be drizzled over the cake when cooled.
Cream butter and sugar and Crisco. Add eggs one at a time. Add flour and baking powder gradually. Add vanilla. Add milk last. Pour into greased and floured Bundt pan. Cook for 1 hour at 325°. Turn oven off and leave cake in for 10 minutes. Let cake sit in Bundt pan 20 minutes before removing.
Mix all ingredients. Spoon into little balls and place on cookie sheet. Bake at 375° for 10 minutes.
Place all ingredients in pan and heat. Serve with oyster crackers, plain or seasoned. See recipe for Party Crackers.
Season chicken with garlic salt and seasoned pepper in large baking pan. Mix syrup with barbecue sauce. Pour over chicken and bake at 400° in covered pan for 35 minutes and then uncover and bake for another 35 minutes, basting until well glazed.
Pour milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes. Let stand 5 minutes. Gently stir in 2 cups Cool Whip. Arrange 1/2 of the cake cubes into 3 1/2-quart serving bowl. Drizzle with 1/2 of the chocolate syrup. Layer with 1/2 of the chopped candy bars and 1/2 of the pudding mix. Repeat layers ending with pudding mix. Refrigerate 1 hour or until ready to serve. Garnish with remaining Cool Whip. Sprinkle with additional chopped candy bars. Makes about 12 servings.
Combine shortening, sugar, vanilla, egg and milk; beat until fluffy. In another bowl, mix separately, combining the flour, baking powder and salt. Add with creamy mixture. Roll and separate into half. Chill for 1 hour. Roll out on floured surface and cut into shapes. Bake at 375° for 8 to 10 minutes. Add sugar crystals if desired.
Heat the water to a boil. Remove from heat and add the remaining ingredients. Stir until all blended. Put back on fire and bring to a boil. Place in greased 13 x 9-inch dish and bake, uncovered, at 300° for 1 hour or until set.
Grease 10-inch pie plate. Spread cranberries on bottom. Sprinkle 1/2 cup sugar and nuts over cranberries. Mix the rest of the ingredients together; pour over top of cranberry mixture. Bake at 325° for 1 hour.
Cream margarine, Crisco and sugar. Add egg yolks, beating one at a time, to creamed mixture. Sift flour and soda three times; add alternately with buttermilk to creamed mixture. Add vanilla, coconut and nuts to creamed mixture. Beat egg whites to peaks and fold into mixture. Pour into three greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes.
Mix together butter, cheese, flour, salt and red pepper. Add ice water and knead together. Roll out to 1/4-inch thick. Cut in strips. Sprinkle with paprika. Place on greased cookie sheet. Bake in 300° oven until browned. Sprinkle again with red pepper while hot. Cool thoroughly before storing in airtight container.