HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut away all fat, gristle and tendons from meat. Combine seasoning in a salt shaker. Cut red meat in 1 x 2 x 8-inch pieces and pound meat. As you pound, sprinkle on seasoning (use about 1/2 teaspoon of seasoning on each piece). Insert toothpick and let meat hang down through the oven rack. Set at 150° and cook for about 7 hours. Should feel like leather, but supple enough to bend.
Melt margarine in bowl. Mix cinnamon and sugar together in a bowl. Coat bottom and sides of a pie pan with Pam or other cooking spray. Dip biscuits, one at a time, through margarine, then through the cinnamon-sugar mixture. Place in pan, overlapping the ends of the biscuits. Cook for 13 to 15 minutes in a 400° oven. Makes 10 cinnamon rolls.
Mix egg, sugar, butter, flour, baking powder and pineapple juice. Smear butter in a 12-inch cast-iron skillet. Sprinkle and lightly pat brown sugar in the skillet. Place pineapple slices or chunks in skillet. Pour batter in skillet. Bake at 375° for 30 to 40 minutes. Place a plate or serving platter upside down on top of the skillet. Flip over.
Cook hamburger, but do not brown. Pour off excess fat. Break up hamburger into small pieces and place in a large pot with vegetables and seasonings. Mix well and simmer for 1/2 hour.
Heat margarine, garlic salt, onion, salt and Worcestershire sauce in a saucepan. Pour over mixture. Bake at 250° for 2 hours, stirring occasionally.
Sift together flour, sugar and salt. Mix the margarine, cocoa and water in saucepan. Heat to a boil, then pour over flour mixture. Mix thoroughly. Add eggs, soda, sour cream, cinnamon and vanilla. Mix well. Pour into greased 9 x 13-inch pan and bake 25 minutes at 350°. Five minutes before cake is done, begin making frosting in the same pan used to cook the margarine, cocoa and water.
Combine sugar and water. Heat to boiling and boil for 5 minutes. Cool. Add fruit juices. Freeze.
Cut bread into quarters, about a foot long each. Slice open lengthwise and place ham, pork and salami in layers along one-half of the sliced loaf. Spread Swiss cheese along length of sandwich and add pickle slices. Add lettuce and tomato slices. Spread both sides of loaf with mustard and mayonnaise to taste, and close sandwich. Warm for a minute or two to toast the outside of the bread nice and toasty. This is easily done on a grill with a lid.
Dissolve dry pistachio instant pudding with 1 can crushed pineapple. Add marshmallows and Cool Whip. Mix and refrigerate.
In a 3-quart microwave-safe casserole, combine the sugar and corn syrup. Cover with lid or vented plastic wrap. Remember to be careful around hot steam when the lid or plastic wrap is removed. Microwave on 100% power for 4 minutes. Stir and scrape sides every minute, re-covering the dish each time. While mixture is cooking, lightly grease or spray 8 x 12-inch glass dish. Set aside.
Combine graham cracker crumbs, 1/4 cup sugar and butter. Press into a 13 x 9-inch pan. Beat together cream cheese, 2 tablespoons milk and 1/4 cup sugar, then fold in 1/2 of 8 ounce container Cool Whip. Spread over crust. Using the 3 1/2 cups cold milk, prepare the 2 packages of pudding mix. Pour over cream cheese layer. Spread remaining Cool Whip over pudding.
Mix together all ingredients. Chill. Serve with vegetables. Yields 2 cups.
Mix tuna in a bowl. Cut up onion. Mix in mayonnaise. Cut up boiled eggs and 1/2 cup of sweet pickle salad cubes. Cook macaroni until tender. Drain macaroni. Chill. Add olives and macaroni and cheese to the tuna.
Mix ingredients together and pour over steak. Bake for 1 hour or until tender in 325° oven. Serve over rice or potatoes.
Drain fruit, reserving syrup for other uses. Cut apricot, peach and pear halves in half. Combine fruit in a 12 x 8 x 2-inch baking dish. Combine orange juice and remaining ingredients in a saucepan. Bring to a boil. Reduce heat and simmer 2 minutes. Pour over fruit. Bake at 350° for 30 minutes. Cool. Cover and chill for 8 hours. Remove cinnamon stick and whole cloves before serving. May be served hot or cold.
Add 7-Up or diet 7-Up to frozen concentrates as directed on cans. Combine with apricot nectar and pineapple juice. Chill. Makes about 3 quarts. (Soda is used in place of water.)
Quarter squash. Remove seeds. In microwave-safe dish (1 1/2 quarts) place squash and 2 tablespoons water. Cook on High 10 minutes or until tender, mash. Microwave onion, green pepper and butter. Stir in mashed squash, corn, crackers, cheese and optional pimento and nuts. Cook 6 minutes. Sprinkle with nutmeg. Serves 5 to 6.
Mix pudding with milk; add Cool Whip. Line a 9 x 13-inch pan with graham crackers (not broken). Pour pudding over crackers. Place another layer of crackers on pudding. Spread frosting over crackers. Chill 2 hours.
Brown beef and onion; drain off excess grease. Add garlic and Manwich sauce. Mix well. Add rice; mix and spoon in pepper shells. Place peppers in small baking pan. Add enough water to cover bottom to keep from burning pepper bottoms. Bake at 350° for 45 minutes; add cheese if desired and return to oven to melt. Serves 6 to 8.
Cook sugar, milk, butter and cocoa for 6 minutes, stirring slowly. Add vanilla and peanuts. Drop with spoon on wax paper. Let dry. Then store in container.
Mix all ingredients and let stand in refrigerator overnight. Let stand after taking from refrigerator for a few minutes before putting in oven. Bake at 325° for 45 minutes, covered. Serves 6.
Combine ingredients, except optional sweetener, in a heavy saucepan. Simmer uncovered until all berries have popped open. Cool. Add low-calorie sweetener to taste. Store in refrigerator. Makes about 3 cups. Under 20 calories per tablespoon.
Combine vinegar, water, sugar, salt, celery and pickle spice. Heat until sugar melts. Put two slices of onions in each jar. Fill with cucumber chunks. Pour syrup over to fill jar. Seal jar and process to a rolling boil. This makes very crisp good pickles.
Mix together first 5 ingredients and make into 2 balls. Roll balls in pecans.
In a blender or food processor, process cottage cheese, milk and garlic until smooth. Add flour, lemon juice, basil, mustard, pepper and salt, if desired; process until well blended. Pour into a saucepan. Cook over medium heat until thickened. Do not boil. Serve over noodles; sprinkle with chopped tomatoes. Yield: 4 servings.
Cream together ingredients in	order given: molasses, sugar, shortening, flour,	eggs, cinnamon, ginger and salt. Mix soda in boiling hot water before adding to creamed mixture. Bake in greased and floured 9 x 13-inch pan at 350° for 35 minutes. Let cool and use whipped cream for topping.
Preheat oven to 375°. In 2-quart saucepan over medium heat, cook carrots, onions and thyme in butter until vegetables are tender, stirring often.
Mix all ingredients and beat 4 minutes at medium speed. Grease and flour pans well (3 layers or large oblong). Bake at 325° for 30 to 35 minutes.
Beat eggs smooth. Add sugar, syrup, salt, corn meal and butter. Place chopped pecans in unbaked pie shell and pour mixture over them. Bake for 50 minutes at 350°.
Combine sugar and syrup in saucepan. Cook over moderate heat, stirring frequently until mixture begins to bubble. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies. Stir until well blended. Press into buttered pan (9 x 13-inch). Melt chips over hot water, stirring until well blended. Spread over mixture. Cut into squares.
Put ham in roasting pan with enough water to cover 1/4 of ham. Add vinegar. Bake in 300° oven about 8 to 10 hours, adding more water if needed. Cool; pull meat into pieces, discarding all fat. Discard all fat from liquid. Using some liquid, mix with your favorite barbecue sauce, covering all meat. May be frozen in small portions for future use.
Preheat oven to 375°. In a loaf pan, spread and layer ingredients in the following order: rice, corn, onion and peppers, ground beef, tomato soup and bacon strips. Bake for 45 minutes or until ground beef is cooked through. Feeds 4.
In medium pan, heat butter and sugar until butter is melted. Stir in flour until blended. Remove from heat. Stir in milk. Add eggs and baking powder; mix well. Add corn. Turn into buttered casserole; sprinkle with cinnamon. Bake for 40 minutes at 350°, until knife inserted in center comes out clean.
Mix all together and bake at 350° for 1 hour. Serves 10 to 12.
Heat large nonstick skillet over medium heat. Add turkey and white part of scallions. Cook 2 to 3 minutes until turkey is no longer pink, breaking up clumps with a spoon. Stir in tomatoes, lima beans, corn and water. Simmer 15 to 17 minutes to develop flavor. Sprinkle with sliced scallion greens. Makes 4 servings.
Cook the first 4 ingredients until almost tender. Beat the eggs and add to above. Add the salt and Italian seasoning. Cover until firm. Can be put in a 350° oven at this point. Cook for 25 minutes, or until bubbly. Makes 6 servings.
Boil corn until tender; salt to taste. Drain, cool and cut off cob. Add oleo. Add sweet milk to make liquid. Bring to a boil.
Use 1 cup of the flour to flour fruit and nuts. Cream the butter and sugar. Add soda to buttermilk and beat well. Alternate flour to butter-sugar mixture. Beat well. Add eggs one at a time. Beat well. Add floured fruit and nuts. Bake 2 hours in buttered and floured tube pan at 250°. Let cool in pan (it falls apart if you don't let it cool in pan).
Stir all ingredients together until well mixed. Bake at 350° about 1 hour.
Mix all except the lemon peel and pepper very well. Chill until very cold. Give it another stir before you pour it into 8 small glasses. Fix a twist of peel to the edge of each glass and shake a bit of pepper on top of each.
Saut bacon and onion until brown. Add frozen okra and tomatoes. Cook over low heat until okra is tender. Season with salt and pepper.
Place fryer pieces in large Baggie. Slice potatoes into 1/4-inch slices. Add to chicken in Baggie. Add oil, just to coat all pieces evenly. Season with garlic. Add paprika. Shake well then pour into baking dish. Bake at 350° until crispy and golden brown.
Pat 1 package crescent rolls in 9 x 13-inch pan, making sure to seal seams. Combine cream cheese, egg yolk, vanilla, lemon juice and sugar. Spread mixture over bottom crust. Top with second package of rolls; pinch seams together to form top crust. Bake at 350° for 20 minutes. Cool, then sprinkle with powdered sugar.
Melt butter in saucepan. Saute slivered pepper until soft. Add flour and stir until well blended with the butter. Beat egg and milk together. Combine with pepper-flour mixture and add sugar, salt and mace. Fold in corn and drained, mashed squash. Turn into baking dish and bake at 350° for 30 minutes.
Put in layers as listed and cover. Put in refrigerator overnight or for a couple of hours. Stir 3/4 to 1 hour before serving. Serves about 20 people.
Mix all ingredients except crackers together and pour into baking dish. Sprinkle Ritz crackers (crushed) over top and then pour 1 stick melted margarine over the crackers. Bake at 350° for 30 minutes.
Add corn and 1 cup water, salt and pepper to grease. Bring to a boil; reduce heat and simmer. Thoroughly mix flour with cold water. Pour into corn; simmer 3 or 4 minutes, stirring occasionally.
Mix milk and lemon juice. Add Cool Whip and mix well. Add pineapple, fruit cocktail and chopped nuts. Turn into graham cracker crusts. Makes 2 pies.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Beat eggs until foamy and light. In large bowl, use electric mixer. Beat in sugar, flavoring and butter until creamy. Combine flour with baking powder and salt. Add to egg mixture. Mix at low speed until blended. Stir in nuts at low speed. (Mixture will be stiff.) Spread evenly in prepared pan. Bake for 25 to 30 minutes or until top is light brown. Cool 10 to 15 minutes. Cut into bars. Makes two dozen.
Beat egg whites. Add sugar, a little at a time. Add vanilla and vinegar and beat until very stiff. Bake in 2 round cake pans which have been greased, and oiled paper added. Bake 25 minutes at 300°. Let cool a short time, then remove from pans.
Melt butter or margarine and chocolate chips over double boiler and set aside. In bowl, measure, then sift powdered sugar; add eggs and vanilla. Pour melted chips and butter over mixture and beat with beater until it turns dull. Add chopped nuts. Spread in greased 9 x 12 pan. Pan will be full. Refrigerate.
Mix together and roll out on floured surface. Cut with cookie cutters. Bake at 350° for about 6 minutes.
Brown ground beef. Drain grease and add rest of ingredients. Cook on medium heat for 2 hours or longer.
Drain artichokes, reserving liquid; set aside. Cook onion in reserved liquid in skillet until tender. Combine eggs, bread crumbs, oregano, salt, pepper and hot sauce in a large mixing bowl; mix well. Add onion, artichokes, garlic and cheese; stir well. Pour into a greased 13 x 9 x 2-inch baking pan; bake at 325° for 30 minutes or until set. Cut into squares to serve. Yields 4 dozen appetizer servings.
Mix oil and dressing in large bowl. Add oyster crackers and stir until liquid is absorbed. Spread crackers on cookie sheet to dry.
Heat oven to 450°. Mix 1 can chili, 2 tablespoons of the onion and 1 cup of the cheese; set aside. Stir baking mix and water to a soft dough. Gently smooth dough into a ball on floured cloth covered board. Knead 5 times.
Sift dry ingredients and set aside. Beat eggs and add oil and sugar; beat well. Add your choice of A to Z, plus vanilla. Add dry ingredients and mix well. Fold in nuts. Grease and flour 2 loaf pans. Bake in preheated 325° oven for 1 hour. (For fresh pumpkin, use pumpkin pie spice instead of cinnamon.)
Mix 1 cup of flour and walnuts together. Cream the sugar and butter. Mix the eggs in one at a time. Add the vanilla flavoring. Add 2 cups of flour alternately with the milk. Add the cup of flour with the nuts to the other ingredients. Bake in a tube pan at 350° for 1 hour or until brown.
Boil spaghetti noodles until done (7 to 9 minutes). Drain. Layer Mozzarella cheese and Cheddar cheeses over noodles. Top with spaghetti sauce. Bake at 375° for 40 to 45 minutes. Remove from oven. Let cool for 5 minutes before you cut it. Sprinkle with Parmesan cheese before serving.
Cook grits in water until done, following package directions. Remove from burner and add remaining ingredients. Pour into greased casserole and bake at 350° for 1 hour. Wonderful for holiday meals.
In a medium sized bowl mix cornmeal, flour, egg, sugar, salt, pepper, corn and onion. Add enough milk to make a pancake-like batter. Pour mixture into a greased baking pan and bake at 350° for 35 to 40 minutes or until top starts to brown slightly. Remove from oven and slice into squares. Serve hot with butter.
Mix well. Bake in 2 oiled baking pans at 325° to 350° for 1 hour or until done.
Saute onions in margarine. Make 3 cups liquid with the 4 beef cubes and add to cooked onions. Add seasonings and ladle into individual bowls.
Bring first 4 ingredients to a boil. Boil for exactly 2 minutes. Add remaining ingredients and drop onto wax paper. Let cool.
Mix in order given. Pour into 9 x 13-inch pan. Bake at 375° for 30 to 35 minutes. Dust with powdered sugar or glaze.
Bring salt, vinegar, water, and sugar to a boil. Pack cucumbers in jar. Add 3 or 4 cloves of garlic to each jar. You may add to suit your taste or may use onions instead of garlic. Add 2 to 4 heads of dill to each jar (add to suit taste). Pour hot liquid mixture over cucumbers in jar. To seal, place jars in canner of hot water and bring to simmer; do not boil. Turn off head and let stand in hot water for 15 minutes.
Mix all ingredients, then spread in greased pan (8 x 8-inch). Bake 20 to 25 minutes at 350°. Take from oven and cut into squares. These are good hot or cold. May be frozen.
Arrange pecan halves in greased 8-inch square baking pan. Combine flour, egg, brown sugar and melted butter in bowl; mix well. Pour into prepared baking pan. Press candied fruit lightly into batter. Bake at 350° for 40 to 45 minutes or until lightly browned. Cool. Cut into squares. Yield: 25 servings.
First, melt butter or margarine in 9 x 13-inch pan. Stir in flour, brown sugar, coconut and pecans. Mix well until crumbly. Bake at 350° in oven for 25 minutes, stirring often. Cool. Remove half of mix and set aside for topping. Spread remainder evenly over bottom of pan. Then mix instant pudding and milk for about 2 minutes. Fold in the whipped topping or Cool Whip. Pour into pan and sprinkle with remaining mix. Refrigerate.
Combine all ingredients together and mix well. Bake in covered dish at 350° for 30 to 35 minutes. Serve with small rye bread rounds or Ritz crackers. Also may be used to stuff quahaugs.
Mix soups and chicken broth and bring to a boil. Add noodles and chicken and simmer on low temperature.
Butter loaf pan or spray with any fat free spray (Pam, etc.) Preheat oven to 350°. In a mixing bowl, cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time. Blend in bananas and nuts. Sift together flour, baking powder, baking soda and salt; gradually add to creamed mixture, beating only until blended. Turn into pan. Bake 45 to 50 minutes. Cool in pan on wire rack 10 minutes; turn out of pan to cool. Makes 1 loaf.
Snap off tough ends of asparagus. Remove scales with a vegetable peeler. Arrange half of asparagus in a steamer basket. Place over boiling water. Cover and steam 6 to 8 minutes or until crisp-tender. Remove from steamer and place in a single layer on paper towels to cool. Repeat procedure.
Gradually add first 4 ingredients to cream cheese and mix well. Add shrimp and mix again.
Make crust with crescent rolls pressed into jelly roll pan or cookie sheet with sides. Bake at 400° for 8 to 10 minutes. Cool.
Put all ingredients in bowl and mix well. Makes 3 layers. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Melt margarine in double boiler and mix in brown sugar. Mix granulated sugar and cinnamon in Ziploc bag. Grease Bundt pan. Take tube of biscuits and cut each biscuit into quarters. Put biscuits in bag of cinnamon and sugar and shake to coat evenly. Put in Bundt pan. Put 1/3 of brown sugar/margarine mixture on top of biscuits. Add nuts if desired. Repeat the procedure with each of the other tubes of biscuits. Bake 30 to 35 minutes. Turn onto plate immediately.
In large kettle, cook pork, beef and onions until beef and pork are grey color. Simmer meat over medium-low heat until fat starts coming to top, about 1 hour. Stir occasionally. If meat appears dry, add some water. Skim fat while meat is simmering. Add spices, salt and pepper; continue simmering while the potatoes are cooking in another pot. Drain potatoes and mash. Add potatoes to meat mixture and cook for 20 to 30 minutes. (If more spices are desired, add at this time.)
Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap. Pound with a meat mallet to about 1/4-inch thickness. Repeat with remaining breasts. Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add 2 chicken breasts. Cook for 2 to 3 minutes, or until no pink remains. Transfer to a platter. Repeat with remaining breasts.
Mix all ingredients thoroughly; chill well. Serve with your favorite raw vegetables. Yield: 2 cups dip.
Combine flour, sugar, shortening and eggs. Add lemon juice and baking soda to milk, then mix with other ingredients. Fry at 360° to 375° in a deep fryer for 1 minute.
Combine and beat until creamy the sugar, shortening and egg. Stir in corn syrup and Nestle Choco-Bake. Sift together and blend in gradually remaining ingredients. Shape into balls (size of walnuts) and roll each in sugar. Place on ungreased cookie sheet. Bake at 350° for 10 minutes on center rack of oven. Let stand for a few minutes before removing from cookie sheet. Bake 3 dozen 3-inch cookies.
Place hen in a Dutch oven. Add water to cover. Bring to a boil. Cover, reduce heat and simmer 1 1/2 hours or until tender. Remove hen, reserving 6 cups broth. Let hen cool slightly. Bone hen. Cut meat into bite size pieces. Set meat aside.
Mix all ingredients together in a large casserole. Bake 1 hour at 350°.
Beat cream cheese with sugar and rum flavoring until smooth. Fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of coconut. Spread in 8-inch container or pan. Freeze until firm, about 2 hours. Cut into wedges. Garnish with pineapple and cherries, if desired.
Cook beans with onion and bacon 30 minutes; drain well, discarding bacon. Place into a mixing bowl. In a separate bowl, combine remaining ingredients; spoon over beans, mixing well. Refrigerate at least 2 hours to allow flavors to blend.
Toast pecans in salt and margarine in 275° oven for 15 minutes. In small saucepan, combine sugar, water, cinnamon and salt. Cook until soft ball forms when dropped in cold water. Add vanilla, stirring well. Add half pecans and stir gently. Place nuts separately on buttered dish or wax paper. Repeat until all nuts are coated.
Mix all ingredients well. Place venison roast in a nonmetal bowl or pan and cover with marinade. Refrigerate overnight. When roasting, use water in pan to enhance the flavor.
Soften cheese (I use a little mayonnaise and some of the clam juice for desired consistency). Add clams and onions. Refrigerate overnight. Remove and let it be almost at room temperature. Serve with crackers. (I prefer Sociables or Ritz.)
In medium size saucepan, simmer oil and onion until golden. Add tomatoes, peppers, salt, pepper and basil. Stir well. Cook for 30 minutes over low heat. Add 2 tablespoons water if sauce is too thick. Pour over your favorite cooked pasta. (Thin pasta is best.) Serves 4 to 6 people.
Mix all in a blender or food processor. Then cook in double boiler until smooth and cheese is melted. Pour over 1 pound haddock fillets and bake at 350° for 1/2 hour.
Brown hamburger meat and diced onion; drain off fat. Add tomato soup (do not add water). Break up American cheese over top. Sprinkle Parmesan cheese, salt and pepper to taste. When sauce starts to bubble, stir in the cheese. In a separate pan, bring water to boil. Add egg noodles; cook until tender. Drain and pour noodles into meat sauce; mix together.
Place butter and onions alone for 2 minutes on High. Cook covered. Add potatoes; cook on High 5 minutes. Add clams with juice and can of water. Cook for 6 to 7 minutes or until potatoes are done. Place in refrigerator overnight. Next day cook in microwave to 160°, then add half and half (8 ounces). Eat and enjoy.
Melt the chocolate chips in the microwave for 2 minutes on High. Allow to stand and cool. Stir. Add corn flakes. Stir. Drop on wax paper in tablespoons. Add pretzels for legs. Chill flat for 30 minutes.
Preheat oven to 375°. Combine flour, oatmeal, sugar and baking soda. Stir in raisins (or nuts) until well coated with dry mixture. Combine vanilla, oil, egg and milk. Stir banana and cinnamon into liquid mixture. Gradually combine the dry mixture with the liquid mixture until moistened. Grease muffin tin with shortening. Bake in a 375° oven for 25 minutes. Makes 6 large or 9 regular muffins.
What to do: Put the cake mix into the big bowl. Now crack the eggs into the big bowl. Now, put 1 1/2 cups of water into the big bowl. Now mix well with mixer and put in the pan. Put it in oven for 45 minutes at 350°.
Brown ground meat in margarine. Add onion soup mix. Mix water and chili sauce and vinegar. Add pork and beans and kidney beans. Mix well and add water, if dry. Cover and bake at 350° for 30 minutes.
Melt chocolate, sugar and water in double boiler. Stir egg yolks in gradually. Beat well. Let cool to room temperature. Beat egg whites. Add half of beaten egg whites to chocolate mixture; blend. Fold in remaining whites. Whip heavy cream. Fold into chocolate mixture. Tear angel food cake into bite-size pieces. Grease a loaf pan and fill by alternating layers of cake pieces and chocolate. Top with chocolate. Chill 24 hours.
Brown roast and place in a deep roaster or crock-pot. Add soups and cover meat. Cook for 4 hours in a 325° oven or set crock-pot on high. The meat will be fork-tender and will make a rich and natural gravy. Serve on buns like hamburger.
Saute onion, garlic and green pepper in butter until tender. Add tomatoes, salt, pepper, sugar, chili powder, curry powder, bay leaves and shrimp; simmer for 5 minutes. Remove bay leaves and serve.