HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim fat and bone from meat. Cut meat into 4 to 6 serving pieces. Grease large skillet lightly with fat from meat. Brown meat thoroughly on one side. Turn and season with 1/4 teaspoon salt. Brown the other side of the meat. Turn and season with remaining 1/4 teaspoon salt. Push meat to one section. Add onion. Cook and stir until tender. Stir in broth, soy sauce and garlic. Cover and simmer 10 minutes or until meat is tender. Add green peppers. Cover and simmer 5 minutes. Blend cornstarch and water. Stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil 1 minute. Add tomatoes. Heat through. Serve over rice.
Soften gelatin in 1 cup of tomato juice. Bring 3 cups tomato juice to a boil in a non-aluminum saucepan. Turn off heat and add tomato juice-gelatin mixture; stir until dissolved, about 1 minute. Add basil, lemon juice and Tabasco; mix well. Stir in celery, green pepper and carrot into the tomato juice mixture and let cool to room temperature. Pour into mold and place in refrigerator until set.
Microwave potatoes 8 to 10 minutes until tender. While potatoes cook, cut chicken breasts into long 1/2-inch slices.
Blend all ingredients along with juice in large pan. Bring to a boil and simmer 15 minutes. Can in water bath for 10 minutes.
Mix together Raisin Bran cereal, sugar, flour and salt. Add oil, eggs and buttermilk and mix well. Store in covered container in refrigerator for up to 6 weeks. Bake in muffin tins at 375-400° for 15-20 minutes.
Add milk to hamburger. Divide into 10 patties. Put 1/4 cup stuffing in center of each patty. Seal up around stuffing.
In mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa. Add to creamed mixture. Stir in nuts, if desired and spread into a greased jelly roll pan. Bake at 350° for 15 to 18 minutes. Sprinkle marshmallows evenly over cake, return to oven for 2 to 3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.
Crumble and brown sausage. Add onion, green pepper and celery. Add soup mix, rice and water; let simmer until rice is done.
Beat eggs until smooth. Add sugar and coconut. Mix well. Stir in vanilla. Pour into unbaked deep dish pie shell. Sprinkle with nutmeg. Place small pats of margarine on top of pie filling. Bake at 350° for 1 hour or until done.
Preheat oven to 400°. In a 2 1/2-quart casserole dish, mix soup and chicken. Mix milk, baking mix and egg. Pour over chicken mixture. Bake 35 minutes or until golden brown.
Mix all ingredients together and form into a ball. Wrap in Saran Wrap and chill.
Cut angel food cake into squares. Put into punch bowl and place pieces around the sides. Take 1 large strawberry jello mix and prepare according to the directions on box. Refrigerate until it begins to set. Pour jello on top of the angel food cake.
Put all ingredients in crock-pot on low for 6 to 8 hours. Remove chicken from crock-pot; pour broth into Dutch oven or large pan and bring to boil. Make dumplings according to recipe on side of Bisquick box and cook in broth. While dumplings are cooking, pick meat off chicken bones. Serve dumplings over chicken.
Cook, drain and mash potatoes. Beat cream cheese with mixer until smooth. Add potatoes and remaining ingredients except paprika. Beat just until all combined. Spoon mixture into a lightly buttered 2 qt. casserole; sprinkle with paprika. Cover and store in refrigerator overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350° for 30 minutes or until thorough heated.
Combine in a 2-quart greased shallow baking dish, chicken, celery, rice, mayonnaise, water, lemon juice, onion, salt, sliced water chestnuts, undiluted cream of chicken soup, sliced eggs and pepper. Bake for 30 minutes in a 350° or 400° oven. Pour melted butter, sliced almonds and potato chips over. Sprinkle cheese over top 10 to 15 minutes before done.
In bowl, sprinkle gelatin over 3 tablespoons juice; set aside. In pot, over medium high heat, bring milk and remaining juice to a boil. Remove from heat. In a medium bowl, whisk yolks together to blend. In thin, steady stream whisk 1/3 of milk mixture into yolks until combined. Over medium heat, cook mixture whisking, until thick enough to coat back of spoon, 5 minutes. Remove from heat; stir in zest, reserved gelatin mixture and if desired, add 3 to 5 drops green food coloring. Pour into bowl. Press plastic wrap against surface of custard; freeze or refrigerate until set, 2 to 4 hours. Beat cream with sugar until stiff. At medium speed beat custard until smooth; fold in 3 1/2 cups whipped cream. Set aside 2 cups filling; pour remaining into crust. Freeze pie and reserved filling 15 minutes. Top pie with reserved filling, mounding toward center. Spread or pipe remaining whipped cream over pie. Refrigerate until ready to serve. Makes 10 serving.
Boil all ingredients except 1 cup of cream which is added after boiling mixture for 30 minutes. Add second cup of cream and boil until firm stage. Pour into buttered 9 x 9-inch pan.
Mix all ingredients together. Bake for 1 hour in a 350° oven. Makes 2 loaf pans.
Combine onion, garlic and oil in 2-quart glass measure. Cover with plastic wrap; microwave on High 3 minutes or until onion is tender, stirring every minute. Add chili powder and next 4 ingredients. Stir well. Microwave, uncovered, on High 6 to 9 minutes or until slightly thickened, stirring every 3 minutes. Add remaining ingredients; stir well. Microwave, uncovered, on High 6 minutes or until thoroughly heated.
Fry drumettes according to package instructions. While drumettes are frying, combine all other ingredients (except butter or margarine) into medium bowl and stir. Add butter/margarine and heat in microwave until completely melted. (May heat over medium heat until melted.) Whisk sauce until smooth and consistent.
Combine all ingredients. Pour into 9-inch unbaked pie shell. Bake 30 minutes at 350°, or until inserted knife comes out clean.
Mix all ingredients in order given. Form into small balls and roll in confectioners sugar. Place in tightly covered container and refrigerate at least 12 hours before serving.
Drain artichokes and grease pan with juice. Mix all ingredients together. Spread into small square cake pan and bake at 325° for 40 minutes. Cool and cut into squares.
Clean and soak beans overnight. Cover with water. Add diced carrots, potatoes, onions and celery. Add ham hocks. Cook 2 hours. Add thyme, salt and pepper. Serve.
Spread corn chips in bottom of casserole dish. Pour chili over chips. Spread cheese over chili. Heat thoroughly. Serve hot.
Mix flour, sugar, baking soda, allspice, nutmeg, and salt with fork. Blend in eggs, salad oil, and vanilla. Fold in apples, raisins and pecans. The dough will be very stiff. Spread dough into greased and floured oblong pan. Bake at 350 degrees for 50 to 60 minutes. 12 Servings.
Combine 1 cup stuffing mix, vegetables, water and butter. Let stand 5 minutes. Combine remaining stuffing mix, turkey, eggs and 1/4 cup of the barbecue sauce; mix well. Spoon a third of the turkey mixture into baking dish (or microwave-safe dish) and shape into 8 x 4-inch rectangle. Cover with half the cheese. Spoon vegetable mixture in center. Cover with remaining cheese. Pat remaining turkey mixture over cheese and shape into a loaf. Brush with remaining barbecue sauce.
Mix all ingredients together and pour into baking dish. Bake at 350° oven until set.
Melt oleo; stir in cracker crumbs and line bottom of 9 x 13-inch pan. Set aside to cool. Mix together cream cheese, milk and sugar and beat until real creamy. Spread this mixture over cracker mixture. Sprinkle nuts over top of cheese mix. Cool this real good! Whip cream and spread over top of nuts. Spread 1 can of cherry pie filling over top of cream.
Cook the pasta shells until al dente. Drain and rinse with cold water. Drain well. Saute the sausage and ground beef until crumbly. Drain and discard the fat. In a large frying pan, saute the garlic and onion in the oil until transparent. Add the spinach and cook until the liquid is evaporated. Combine the sauteed meat and spinach mixture in a bowl. Add the remaining ingredients except the tomato sauce and Mozzarella cheese. Mix together very well. Place 2 1/2 cups of the tomato sauce into one 10 x 14-inch glass baking dish. Fill the shells with the meat mixture; close them and place them seam side down in the sauce. Top the shells with the remaining sauce and cover with Mozzarella and additional Parmesan cheese. Cover the baking dish with foil and bake at 375° for 30 minutes or until hot throughout and bubbly. Uncover the dish and broil a couple of minutes to brown the cheese slightly. Garnish with chopped parsley.
Mix all ingredients together in casserole. Cover and microwave 40 to 45 minutes or bake in 350° oven for 1 hour.
Thaw spinach and drain. Add mayonnaise and sour cream and mix well. Serve with chips.
Unfold pie crust, cut away and save outer 1/2 inch. Roll crust between wax paper, fit in pan; hold pan up to the light to be sure there are no holes. Patch holes with saved crust, if necessary; just pat a little strip on hole. Crimp edge. Put saved crust in freezer bag. (After 3 or 4 pies, you will have enough for another pie.) Preheat oven to 425°. Mix sugar and spices in small bowl and set aside. Beat eggs; stir in pumpkin and sugar-spice mixture. Gradually add milk. Pour into shell. Bake at 425° for 15 minutes; reduce temperature to 350°; bake for 30-40 minutes or until knife inserted near center comes out clean. Cool on wire rack; serve immediately or refrigerate.
Beat egg whites slightly and stir in other ingredients. Pour into a 9-inch unbaked pie crust. Bake at 350° until firm.
Melt margarine in microwave. Mix all ingredients. Pour into pie shell and bake at 350° for 45 minutes or until done. (This pie is similar to a pecan pie.)
Boil the rice in water until it is quite tender; pour off the water and put the rice, before it is cold, to the flour. Mix well the whole into a smooth dough; let rise in a warm place and then form it into loaves and bake them in a 350° oven for 1 to 1 1/2 hours according to their size. If the rice is boiled in milk instead of water, it makes very delicious bread or cakes. When boiled in this manner, it may be mixed with the flour without straining the liquid from it.
Brown meat. Pour off excess grease. Add sauces, water, paste, onion, mushrooms, oregano, garlic salt, salt and pepper to taste. Cook 15 minutes. Combine cottage cheese, eggs, parsley flakes, salt and pepper and grated Parmesan. Cook noodles. Place 1/2 of the noodles in a baking dish, then spread 1/2 cottage cheese filling, 1/2 Mozzarella cheese and 1/2 of meat sauce. Repeat layers. Bake 30 minutes at 375°. Let stand 5 to 10 minutes before cutting. Serves 8.
Brown hamburger; salt, pepper and onion to your taste. Drain grease. Add stewed tomatoes and tomato soup. Simmer while macaroni cooks. Add cooked macaroni to meat mixture and serve. Serves 4 to 6 people.
Cook macaroni; drain. Combine macaroni, corned beef, cheese, soup, milk and onion. Blend thoroughly. Put into 2-quart greased casserole dish. Cube bread. Toss cubes in melted butter. Arrange bread on top of casserole. Bake at 350° for 45 minutes. Let stand 10 minutes before serving.
Combine the spinach, parsley and onion in blender, until well blended. Remove from the blender and add mayonnaise. Cut center out of the bread and cube (cubes to be used for dip). This should be made one day in advance.
Put shortening or bacon drippings in frying pan. Add a lot of onions and saute. Add parsley. Dice potatoes into pan and add water. Cook and stir until potatoes are done.
Dissolve yeast in water. Add honey and oil. Blend flour and salt. Add to liquid mixture. Knead a few minutes and cover. Allow to rise until double in size. Punch down and place into oiled loaf pans. Let rise again. Bake at 350° for 30 minutes.
Heat unpeeled potatoes in water until boiling. Reduce heat to simmer for 20 to 30 minutes. Drain, peel and dice potatoes. In skillet over medium heat, melt butter and cook onion until tender. Stir in sugar, salt, flour and pepper until blended. Gradually stir in water and vinegar. Cook, stirring constantly, until mixture is slightly thickened and boiling. Gently stir in potatoes. Heat through. Garnish with parsley.
Mix cream cheese, mayonnaise and olive juice until smooth. Add olives and pecans; mix. Put in jar and refrigerate. Keeps well. Serve on thin slices of toast.
Mix all ingredients together and put in casserole dish. Bake 35 minutes at 350°.
Stir first 5 ingredients together. Heat margarine and broth together until margarine is melted; pour half of stuffing mix in bottom of casserole dish. Pour over this the chicken mixture. Spread evenly. Pour broth and butter over this. Beat milk and eggs together and add to this. Place in refrigerator overnight. Spread mushroom soup on top. Add rest of stuffing mix. Bake at 350° for 50 minutes, uncovered.
This recipe is a combination of an old one from my aunt and one from the Decorah, Iowa Nordic Fest, held the last weekend in July. It includes a Lutefisk eating contest.
Spread cabbage evenly in a 9 x 12-inch glass baking dish. Season with pepper. Top with tomatoes. Sprinkle bacon over tomatoes. Saute onion in the 1 teaspoon of butter or bacon drippings until transparent; arrange over top of casserole.
Put layer of hamburger in a 9 x 13-inch pan. Mix soups together and pour over hamburger. Place frozen Tater Tots in rows over mixture. Bake at 350° for 1 hour.
Mix meat, eggs, tomato juice, stuffing mix, onion, salt and pepper. Blend well. Press mix into 12 x 9-inch pan. Cut into 3-inch square. Let set up in refrigerator for several hours. Bake in 375° oven until done. Can be cooked on grill. Top with cheese if desired. Makes 12 burgers.
In a large salad bowl, layer lettuce, celery, mushrooms, eggs (sliced), green pepper, onion and peas (in order given). Spread mayonnaise over top of salad; sprinkle with cheese. Cover well and let sit overnight in refrigerator.
Chop cabbage coarsely. Melt butter; add cabbage, onion, seasonings and vinegar. Cook, covered, for 20 minutes over low heat, stirring occasionally. Add apples; cover and cook another 20 minutes or until tender, stirring every few minutes. Serve with sour cream.
Mix beef, onion, pizza, catsup, bread crumbs, salt, pepper and egg. Shape into 9-inch round patty on baking sheet. Bake at 350° for 30 minutes. Pour off fat. Arrange cheese and olives on top. Make crisscross pattern with additional pizza catsup. Bake for 5 minutes. Makes 4 servings.
Brown meat slowly; drain off fat. Add remaining ingredients. Simmer 1/2 hour.
Preheat oven to 375°. Brown sausage. Add peppers, onions and celery; saute. Cook grits in water with salt. Combine cooked grits with sausage, peppers, onions and celery. Pour mixture into 2-quart buttered casserole. Spread soup on top and sprinkle with cheese. Bake 30 minutes.
In medium bowl, combine flour, butter and salt. Mix with a fork. Make a well in center. Add eggs. Mix with fork. Then mix with hands on a floured surface. Roll dough 1/8-inch thick. Cut with pizza cutter in long strips, then into thirds. Bring ham, chicken, beef or turkey broth to a hard boil. Drop noodles, one at a time, for 20 minutes. Have plenty of broth.
Roll out and cut into 2-inch squares; drop into boiling broth. Cook 20 minutes.
Mix the first 3 ingredients together; let stand until yeast bubbles. Add the remaining ingredients. Mix together; let rise, covered, in plastic until doubled in bulk. Roll to a thickness of 1/2 inch. Brush with melted butter. Cover with mixture of cinnamon and sugar; roll and cut. Put on greased baking sheet. Let rise and bake. Brush with syrup (1/2 cup water and 1/2 cup sugar) as soon as removed from oven. Frost with glaze.
Brown meat and drain. Add onion and bell pepper. Mix everything together, except cheese. Pour in baking dish in sections. Sprinkle cheese in between and on top. Bake at 350° for 15 to 20 minutes.
Cook zucchini with lemon juice and salt until tender-crisp. Mix dry ingredients together; add zucchini and mix well. (It will be running. "It's okay.") Dump the filling into a 9-inch crust and dot with butter. Bake at 400° for 40 minutes or until golden brown.
Mix raisins and 1/4 cup water in a small saucepan. Bring to a boil. Remove from heat. Let stand until raisins are plump. Combine flour and next 5 ingredients in bowl. Cut in shortening until crumbly. Drain raisins, reserving liquid. Stir mixture of reserved liquid and buttermilk into flour mixture. Mix until smooth. Stir in raisins. Roll 1/2-inch thick on floured surface. Cut with biscuit cutter. Place on ungreased baking sheet. Bake at 425 degrees for 12 minutes. Combine confectioners' sugar, milk and vanilla in bowl. Mix well. Mix in water to make desired thickness. Drizzle over hot biscuits. Makes 1 dozen.
Cook macaroni until tender. Combine soup, mushrooms, chicken and mayonnaise. Add the next 4 ingredients. Mix with macaroni and put into casserole dish. Top with cracker crumbs. Dot with butter. Bake for 1/2 hour at 375°. Serves 4 to 6.
Saute chopped onions in shortening. Cut meat in strips, then cube. Remove onions. Roll meat in flour and fry until brown. Add onion, salt, pepper and Worcestershire sauce. Add mushrooms, soup and sour cream. Simmer 1 hour or until meat is tender. Serve on rice or noodles.
Cream sugar, butter, sour cream and eggs. Add baking soda and flour. Work dough until ball forms. Roll out and cut. Bake at 350° for 10 to 12 minutes. Decorate with sugar sprinkles before baking.
Stir butter and sugar together over medium heat until it turns the color of caramel. Get large Hershey bars (at least 8 ounces). Break up one on cookie sheet and put in oven at low temperature (about 150°) until it melts. When candy is cooked, pour over melted Hershey bar and then put other Hershey bar over the hot candy.
Blend together milk and Bisquick (makes 8 dumplings). Cook tomatoes and water until bubbly. Drop dumplings by spoonful onto tomatoes. Cook uncovered 10 minutes, then covered for 10 minutes. Serves 4. Recipe can be doubled.
Cook macaroni as directed. Drain. Rinse with cold water. Drain again. Combine macaroni and remaining ingredients. Toss lightly. Chill.
Add salt to boiling water. Stir in the meal, let cool until you can handle it; shape into patties and brown in skillet with at least 1 inch deep. Cook until golden brown, drain on paper towel. Serve hot. Delicious with turnip greens.
Brown ground beef and onion, then drain. Mix taco seasoning, Ranch dressing and water to meat. Simmer until water cooks down. Add rest of ingredients and warm.
Put nuts in bottom of small microwave Bundt pan. Mix together cinnamon and brown sugar. Dip each biscuit in maple syrup and then in sugar mixture. Arrange in pan sideways. Microwave at power level 4, Medium, for 9 minutes. Serves 4.
Put one to two scoops of vanilla ice cream in a large glass. Fill with orange juice (the kind without pulp). Enjoy.
Bake at 350° until done. While the cake cools, mix 1 small package small Jell-O with 1 cup hot water. Cut slits in cake and pour the Jell-O over it. Cool for 2 hours.
Combine raisins and water in a saucepan. Bring to boil. Remove from heat, stir in oil. Cool to lukewarm. Stir in sugar and egg. Sift together dry ingredients. Beat into raisin mixture. Stir in nuts. Pour into greased 9 x 13-inch pan. Bake at 375° for 12 minutes. Cool. Cut into bars. Dust with confectioners sugar or frost. Makes 2 dozen bars.
Dissolve soda in buttermilk. Mix well sugar, syrup and milk. Bring this to a boil on medium to high heat. When it reaches first boiling, turn to simmer and cook 30 minutes. Do not stir while cooking. Cool and whip to desired consistency.
Blend together the flour, salt, pepper and sugar. Mix eggs, corn, milk and oil. Add to dry ingredients. Beat until mixture is	smooth. Drop by spoonful into deep hot shortening until brown.
In a bowl, blend flour, margarine and nuts. Press into greased 9 x 13-inch pan and bake 20 minutes at 325°. Cool.
With a sharp knife, cut slits in roast and insert slivers of onions and garlic. Place roast in a large bowl; pour 1 cup vinegar over roast and add enough water to cover. Store in refrigerator overnight.
Mix all ingredients together in an unbaked pie shell. Bake at 400° for 15 minutes, then lower oven to 300° and bake for 40 minutes.
Mix eggs and sugar until smooth with mixer, then add milk and mix again. Add Eagle Brand milk. Heat until warm. Cool in refrigerator until cool, then freeze.
Bake pie shell for 10 minutes at 375°. Toss together tuna, cheese and onion in bowl. Mix eggs, mayonnaise and milk in another bowl and then add to the tuna mixture. Spoon into baked pastry shell. Bake at 375° for 50 minutes. Knife inserted in pie should come out clean when done.
In a medium glass bowl mix all ingredients except chicken breasts. Spread mixture over chicken breasts from both sides. Refrigerate for 1 hour. In a frying pan heat 2 Tbsp oil and bake the chicken for about 3 minutes per side or until done. Serve with rice or mashed potatoes.
Cook and stir brown sugar and corn syrup in 3-quart saucepan until boiling. Remove from heat. Add margarine and chocolate; stir until just melted. Cool slightly. Add eggs, one at a time, beating well after each egg is added. Stir in coconut and pecans. Pour into pie shell and bake at 350° for 1 hour or until knife inserted 1 inch from center comes out clean. Cool on rack. Combine whipped topping and bourbon. Serve with pie. Makes 1 pie.
Combine graham cracker crumbs, peanut butter, powdered sugar and melted margarine. Mix thoroughly and roll into patties. Melt paraffin with chocolate chips. Put 1 teaspoon of chocolate in the bottom of a cup, cake paper or a custard cup. Put in 1 patty and add 1 teaspoon chocolate to cover patty. Continue this process until all patties have been covered with chocolate.
Add remaining ingredients to eggs. Pour into unbaked pie shell. Bake at 400° for 10 minutes; reduce heat to 350° and bake for 35 to 40 minutes.
Combine sugar and salt. Melt chocolate and butter over medium heat. Add sugar and evaporated milk; mix thoroughly. Bring to a boil for 5 minutes, stirring frequently. Store in covered container in refrigerator. Heat when serving.
Boil carrots in salted water until tender; cool. Alternate onion, pepper and carrots in layers. Meanwhile, combine remainder of ingredients. Beat until blended well. Pour over vegetables. Refrigerate until serving. Serves 12 to 15.
Heat pecans, margarine and brown sugar in saucepan until mixture comes to a boil. Boil exactly 30 seconds. Spread in bottom of pie shell. Cool. Beat Dream Whip, 1 cup milk and vanilla in large bowl on low about 6 minutes, or until topping thickens and forms peaks. Add remaining milk and pudding mixes. Blend on low speed. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in 1 cup coconut. Spoon into pie shell. Refrigerate 4 hours or until set. Garnish with remaining coconut.
Heat oven to 375°. In large bowl, beat butter, granulated sugar, brown sugar, and vanilla with electric mixer until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips and nuts, if desired. Drop by teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
Brown meat and onions in shortening. Drain off any excess fat and stir in water and next 5 ingredients. Add macaroni; mix well. Bring mixture to a boil; reduce heat to low. Simmer, uncovered, 15 to 20 minutes until macaroni is done.
Season inside of fish. Combine oil, sesame seed, lemon juice, 1 teaspoon of salt and a dash of pepper; mix well. Place fish in a well-greased, hinged wire basket. Brush fish inside and out with sauce; close basket. Cook over medium hot coals for 5 to 8 minutes. Repeat brushing. Turn; cook 5 to 8 minutes longer or until fish flakes easily when tested with a fork. Serve with lemon wedges. Makes 6 servings.