HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine soy sauce, oil, sugar, ginger, ground mustard and garlic. Mix well. Pour over steaks, turning to coat both sides. Marinate in refrigerator 2 hours or up to 24 hours. Turn steaks in marinade several times. Grill drained turkey steaks over medium hot coals, 8 to 10 minutes, per side, basting with marinade a couple of times, if desired. Turkey steaks are done when there is no pink in center of meat. Serves 4. Marinade yields 3/4 cup.
Cut steak in 1-inch squares. Coat with flour. Beat eggs and milk in pie plate. In another plate, combine crumbs, cheese and seasonings. Dip meat into egg mixture and coat with the crumbs, cheese and seasoning mixture. Brown meat in hot oil. Place in a 2-quart baking dish. Arrange slices of tomatoes on top of meat. Stir water into tomato juice drippings in skillet; heat to boiling, scraping brown bits from pan and pour over meat. Salt and pepper. Bake at 325° for 1 1/2 hours.
Cook vermicelli according to package until tender. Add lemon juice, salt and Accent. Add the following to vermicelli mixture: bell pepper, pimientos, celery, olives, onions and mayonnaise. Chill. I also like this without the mayonnaise.
In frying pan, put the butter and lightly brown the onion, garlic and celery, only until soft, then remove from flame. Then brown separately the ground beef and remove the grease. Mix all ingredients and put in baking dish and bake at 350° for 1 hour and 15 minutes, covered. Add Chinese noodles on top, uncovered. Bake for 15 more minutes. Makes 6 servings.
Select a few whole raspberries for garnish; freeze in small container until needed. Soften gelatin in 3/4 cup cold water. In heavy saucepan, combine raspberries, 3 tablespoons sugar, lemon juice and softened gelatin. Cook slowly, stirring constantly, until gelatin is dissolved. Cool. Add kirschwasser. Chill until partly set. Beat egg whites and salt until soft peaks form; gradually beat in remaining 6 tablespoons sugar, continuing to beat until stiff, but not dry. Fold egg whites and about 3/4 of whipped cream into partly thickened raspberry mixture. Turn into prepared 1 1/2-quart souffle dish. (See following.) Chill until set, several hours or overnight. Garnish with remaining whipped cream, reserved raspberries and green citron slivers for Christmas color.
Cream together ingredients. Bake in a greased cake pan. Bake in a preheated 325° oven for 30 minutes.
Mix first 5 ingredients together in large bowl. Mix water and yeast, then add to first mixture. Cover and place in icebox for 2 hours or overnight. Take out and knead on floured board. Grease pizza pan with shortening, then with hands. Spread dough in pan, then put pizza sauce and toppings on top. Bake at 450°.
Blend all ingredients. Pour into Bundt pan. Bake at 350° for 45 to 55 minutes.
Cream sugar and shortening; add eggs. Sift flour and baking powder and add alternately with milk to creamed mixture. Add peanut butter and vanilla. Bake in two layers at 350° about 25 minutes. Test with a toothpick.
Melt butter over medium heat; add brown sugar and stir until all lumps are dissolved. Add Karo syrup and condensed milk. Stir constantly until mixture reaches 236° to 238° or just short of soft ball stage. Add vanilla and stir until mixture stops bubbling. Pour into buttered 9 x 13-inch cookie sheet. Cool completely and cut into squares. Wrap in wax paper and refrigerate or freeze.
Combine crumbs, milk, soy sauce, garlic salt and onion powder. Add ground beef, pork sausage and water chestnuts; mix well. Form meat mixture into 1-inch balls. Place in 15 1/2 x 10 1/2 x 1-inch pan. Bake in 350° oven for 20 minutes. Makes about 5 dozen.
Mix all ingredients together and pour into a graham cracker crust. Put in freezer until firm.
Brown onion in margarine. Add 1/2 cup water and Cheez Whiz. Bring to boil and add thawed broccoli. Put in casserole dish and bake 20 minutes. Then cover with cracker crumbs and continue baking until brown. This can be made the night before except for cracker crumbs.
In a bowl with mixer at medium speed, beat first 6 ingredients until fluffy. At low speed beat in next 4 ingredients. Shape into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Brown hamburger and add taco seasoning. Put mixture in the bottom of 8 x 8-inch baking dish. Mix together the refried beans and tomato sauce. Pour over browned hamburger. Top with grated cheese and crushed tortilla chips. Bake in a 300° oven for 30 minutes. Serve with tossed salad.
Combine avocado, sour cream, lemon juice, onion, salt and chili powder. Chill. Stir in bacon, crumbled. Garnish with bacon curl.
Season steak and chop into bite size pieces. Brown steak in oil in Dutch oven. Add chopped celery, onion and 1/4 cup of water and saute; cover. Mix flour and water together until flour is no longer lumpy. Add 3 tablespoons of soy sauce to flour and water; mix well. Pour mixture into steak and vegetables and stir until well blended. Add more soy sauce for taste (add a little at a time). For thicker gravy, add cornstarch. Add water to thin gravy. Serve over rice. Serves 6 to 8.
Brown and drain beef. Stir in tomato paste, onions and seasonings (mixture wil be thick). Cook over low heat for 5 minutes, stirring frequently. Place biscuits in a greased muffin tin, pressing to cover bottom and sides. Spoon about 1/4 cup of meat mixture into biscuits-lined cups and sprinkle with cheese. Bake at 400° for 12 minutes or until golden brown. Yields 12 pizza cups.
Bring berries and 1 cup water to a boil and cook for 2 minutes. Strain, save the juice only. Add sugar and Clear Jel. Mix sugar and Clear Jell and moisten with a small amount of water before adding to juice. Bring to a boil; set aside to cool. When cool, add sliced strawberries; set aside.
Truss chicken. Melt butter in large skillet and brown chicken slowly (about 30 minutes). Transfer chicken to a large pot. Pour wine, broth and salt into skillet and bring to a boil. Stir to get all brown bits. Pour this over chicken. Cover and cook over medium heat for 45 minutes. Remove chicken. Add vegetables in layers: first potatoes, second carrots, third celery, then onions and mushrooms. Sprinkle with rosemary and celery leaves. Place chicken on top of vegetables, cover and cook for 45 minutes more. Cut up the chicken and arrange with vegetables on platter. Fill gravy boat with remaining juices.
Combine all ingredients. Shape in a loaf pan, rounding the top. Bake at 350° for 1 1/2 hours. Serve warm.
Melt butter and 16 ounces of chocolate in double boiler. Add flour, 1/2 tablespoon sugar and water. Whip with a wire whisk. Add egg yolks, one at a time, whipping constantly. Beat egg whites with 1/4 teaspoon cream of tartar until stiff but not dry. Fold whites into chocolate. Turn into 8-inch spring-form pan. Bake at 425° for 15 minutes. No longer! Cool. Whip cream with 1 teaspoon sugar. Frost cake and decorate with chocolate curls.
Brown ground beef, onion, salt and pepper; drain. Mix in next 3 ingredients. Simmer for 20 minutes. Boil and drain noodles. Before serving, mix sour cream into ground beef mixture. Serve over noodles and/or mashed potatoes.
Follow Solomon's advice for making good boys and girls and you will have a good cake (Proverbs 13:24). A very old recipe.
Heat tomato soup; add gelatin softened in cold water. Cool. Add remaining ingredients and mix well. Add mixture to the gelatin mixture. Chill until firm. Serves 8 to 10.
Grate whole lemons before squeezing for juice; set peel aside. Combine Miracle Whip, lemon juice and capers; mix well. Fold together water chestnuts, tuna and dressing.
Dissolve gelatin in water; add tomatoes. Chill until firm (in ice cube tray). Serve on lettuce with dollop of mayonnaise and enjoy! (Isn't it good?)
Soak pecans in bourbon. Mix eggs with sugar until smooth. Slowly add corn syrup, melted butter and vanilla. Let stand for four minutes. Add chocolate chips and bourbon soaked pecans. Pour into the pie shells. Bake at 325° for 40 minutes, or until the crust is golden brown.
Preheat oven to 350° (325° for glass pie pan). Combine apple, pecans, 2 tablespoons sugar and 1 teaspoon each cinnamon and vanilla in a small bowl; set aside. Stir baking mix, milk, eggs, remaining sugar, remaining teaspoon cinnamon and 2 teaspoons vanilla in a large bowl until blended. Gently stir apple mixture into batter. Pour batter into a greased 9 or 10-inch pie pan. Bake 40 minutes, or until knife inserted in center comes out clean. Serve with syrup.
Place all ingredients in bowl and beat on low for 2 minutes. Pour in greased tube pan and bake at 325° for 45 minutes.
Flour tortillas may be used for layers but I prefer to use slightly warmed (in hot oil) white corn tortillas.
Preheat oven to 350°. Toast oats in preheated oven until crisp and fragrant, about 10 minutes; set aside. Spray 2 large cookie sheets with nonstick spray.
Heat oil; add onion and garlic. Saute 5 minutes until soft. Remove and save onion and garlic pieces. Reserve 2 tablespoons orange juice. Combine remaining orange juice, lime juice, chicken broth powder, salt and red pepper in bowl. Add onion mixture. Brown chicken in same skillet in olive oil. Add juice mix to skillet. Simmer covered 10 minutes until tender. Remove chicken to serving platter. Combine cornstarch and reserved orange juice in small cup. Stir in skillet, stirring until thick 2 minutes. Spoon over chicken and sprinkle with parsley.
Combine flour and salt. Cut in shortening. Add water a little at a time until it handles good.
Prepare the box brownie mix as directed. In the last 10 minutes of baking, remove from oven. Sprinkle a layer of chocolate chips and miniature marshmallows on top. Place graham cracker squares on top and press down. Put the brownies back in the oven for the remaining time. Allow to cool and cut into squares.
Mix powders in bowl. Add eggs and oil. Stir, do not beat with mixer. Stir in vanilla, pineapple, nuts and chocolate chips. Spoon into well-greased and floured 9-inch round cake pan (2). Bake at 350° for 25 to 30 minutes. (Cool 10 minutes in pan, then turn onto cooling rack.) Cut into 4 thin layers and fill.
Cook onion and bell pepper in butter until tender. Add tomatoes and rice. Slowly cook until rice has absorbed liquid. Add seasonings and cheese. Pack into buttered ring mold. Unmold onto serving plate and fill with scrambled eggs. Makes 6 servings.
Combine cheese and mayonnaise, beating until smooth. Add onion, pickle juice, celery, curry powder, salt, pepper, pimento, hot sauce and garlic powder; mix well. Stir in chicken and 2 tablespoons broth. Coat a 2-cup mold with nonstick cooking spray. Pour chicken mixture into prepared mold and chill. Unmold onto serving plate; serve with Melba toast and raw vegetables. Makes 2 cups.
Mix chicken soup and mayonnaise. Add rest of ingredients. Pour all in a greased casserole dish. Cover with crushed potato chips and bake at 425° for 25 minutes. This can be prepared ahead all but potato chips. This is good served with cranberry orange jello. Add 2 boxes orange jello and a small can of crushed pineapple to frozen Indian Trail cranberry relish.
Combine all ingredients. Turn into greased casserole. Bake 40 to 45 minutes at 350°. Makes a quick lunch.
Cream shortening and sugar until light and fluffy. Add eggs and pumpkin. Then add all dry ingredients. Mix well. Add nuts and raisins. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350° for 15 minutes. Makes 4 dozen.
Roux: Brown oil and flour until "chocolate" color. Stir constantly on medium heat. Add chopped onion, green pepper, celery and garlic. Saute until tender (3 or 4 minutes). Add tomato sauce and water. Cook 30 minutes. Add shrimp. Cook 12 to 15 minutes longer. Serve over cooked rice.
Sift flour, soda and salt together. Cream butter and margarine; add brown sugar, white sugar, vanilla, water and eggs. Add chocolate chips and chopped pecans. Bake at 375° on ungreased cookie sheet for 8 to 10 minutes.
Peel and slice potatoes. Place in a pot. Cover with hot water and bring to boil; simmer for 5 minutes. Drain; place in a deep dish lined with pastry. Sprinkle each layer of potatoes with sugar and spices. Dot with butter. Pour milk over potatoes. Top with strips of pastry. Bake at 450° for 10 minutes. Reduce heat to 325° and bake for 45 minutes more.
Combine ingredients stirring over double boiler until thick. Pour in pie shell that is cooked. Deep dish 9-inch pie shell is best.
Cook pasta and drain. Rinse with cold water. Cook vegetables as directed on package. Cut these into bite size pieces, if needed. Drain and rinse with cold water. Combine all ingredients in a bowl. Toss gently. Cover and refrigerate 2 hours before serving.
In medium saucepan, combine first 4 ingredients. Boil for 1 1/2 minutes on medium fire. Add oats, then peanut butter. Mix well. Spoon out on waxed paper or a buttered pan. Cool before serving.
Mix dry cake mix with 1 egg and 1/3 cup oil until crumbly; reserve 1 cup. Pat remaining mixture in an ungreased 13 x 9-inch pan. Bake 12 to 15 minutes at 325°.
Mix all in a punch bowl, except sherbet. Add sherbet after thawing slightly (enough to push it out of container) and serve. Makes 50 (1/2 cup) servings.
In a large bowl, beat 1/2 cup of butter and the cream cheese until creamy. Add the flour, beating until well combined. Cover and chill the dough for 30 minutes.
Take all ingredients except zucchini and mix together. Add zucchini. Put in greased casserole. Bake at 350° for 30 minutes or until zucchini is tender.
Mix oats and buttermilk. (Let stand 10 minutes.) Combine dry ingredients, then add egg. Put on greased griddle on low heat.
Trim pork chops of excess fat. In a large skillet, heat oil. Add pork chops (3 at a time) and brown about 5 minutes on each side. Remove chops and set aside. In skillet, combine soup, soup mix and 1/2 cup beer. Cook over low heat, stirring to scrape drippings from bottom of pan. Return chops to sauce in skillet, spooning some of the sauce over the chops. Bring to the boiling point. Reduce heat and simmer, covered, until chops are tender, about 30 minutes.
Cream butter and sugar; add the remaining ingredients. Roll with palms of hands into finger lengths. Bake on greased cookie sheet in a moderate oven at 325° for 20 to 30 minutes. Roll in confectioners sugar while warm.
Combine milk, lemon rind and juice in a bowl. Fold in Cool Whip and blend well. Spoon into crust and chill for 2 to 3 hours.
Spread nacho chips on a microwave-proof plate. Sprinkle with shredded Monterey Jack cheese. Spoon green chiles over top of the cheese and chips. Microwave at Medium (50%) for 1 1/2 to 2 1/2 minutes.
Line a 9-inch pie pan with pastry. Slice apples in thick slices, about 1/4-inch thick. Place sliced apples in overlapping position. Sprinkle sugar, nutmeg, cinnamon and salt over apples.
Mix milk, nuts, cherries and wafers together thoroughly. Make into rolls, 1 1/2-inches in diameter. Roll in powdered sugar and wrap individually. Refrigerate for several hours, overnight, or freeze. To serve, cut across roll into 1/4 to 1/2-inch thick slices. Makes 24.
In a large saucepan or Dutch oven, combine tomato soup, beef broth and Burgundy wine; mix, then blend in the flour, salt, pepper and basil. Add meat and vegetables; stir to distribute through gravy, then cover and simmer 1 1/2 hours, stirring occasionally. Right before serving, place biscuits on top. Cover. Put in oven until biscuits are done. Serve and enjoy.
Open crescent rolls and roll dough out flat onto very lightly greased cookie sheet. Bake until light brown in color. Let cool. Chop peppers very fine. Spread layer of cream cheese onto cooked rolls, then sprinkle on the peppers; cut into appetizer pieces. Very festive and pretty for the holidays.
Crush corn flakes in a pan. Mix flour, salt, pepper, milk and margarine all together; dip chicken in the batter. Roll in corn flakes good. Grease a baking pan. Bake at 350° for 1 hour until chicken is tender; do not cover while baking.
Cut onions into slices 1/4-inch thick; separate into rings. Combine remaining ingredients, beating together just until all dry ingredients are well moistened. Coat onion rings well with batter.
Melt butter in large frypan and saute onions over medium heat until clear. Save 3 tablespoons cracker crumbs for top and place balance of crumbs in bottom of lightly greased 2-quart dish. With slotted spoon, dip out onions and place on crumbs. Mix soup, milk and beaten eggs and pour over top with cheese and remaining crumbs. Bake at 350° for 20 to 30 minutes or until brown and bubbly. Serves 4 to 6.
Heat oil in 10-inch skillet over medium-high heat until hot. Beat remaining ingredients except bread with wire whisk until only small lumps remain. Dip bread into batter; drain excess batter back into bowl. Cook over medium high heat until golden brown, 1 to 2 minutes on each side; drain. Serve warm with syrup or powdered sugar if desired.
Mix together all ingredients and pour into a greased 2-quart baking dish. Bake at 350° until lightly browned.
Place the stew meat into stew pan and season. Add carrots, onions and celery (the amount you desire). Pour chicken soup and water over all the ingredients.
Heat oven to 425°. Sift flour and 1 tablespoon sugar in medium size bowl. Cut in shortening with pastry blender. Sprinkle water over mixture; blend gently with a fork. Press mixture into a ball. Roll out on a well floured board to 1/4-inch thickness. Cut out 12 rounds with 3 1/2-inch biscuit cutter. Place on ungreased cookie sheets. Bake for 10 to 12 minutes, or until golden brown. Transfer to wire rack. Cool.
In a medium saucepan, mix soups, tomato sauce and cream cheese. Heat until cheese melts; stir well and season with salt, pepper, garlic and oregano to taste. This may seem like you are overdoing it but remember you are seasoning for the entire dish. Boil macaroni in a Dutch oven. Drain tuna, peas and mushrooms. When noodles are almost done, drain and mix all ingredients together. Top with grated cheese and cover with lid; continue to heat at 350° for 30 minutes. Serves 6 hungry people.
Cream sugar and shortening. Add eggs, one at a time, then add flour, then pineapple juice and flavoring. Start in cold oven. Cook 1 1/2 hours at 300°.
Preheat oven to 375°. Lightly grease 2 baking sheets. In a medium bowl, combine and cream the sugar, margarine, egg and vanilla. In a small bowl, combine and mix the flour, baking soda and cream of tartar. Blend the flour into creamed mixture. It will be very thick. Using hands, shape into balls. Roll each ball into a mixture of cinnamon and sugar and place on baking sheets. Work quickly and lightly to keep heat of your hands from making the dough sticky. Bake 8 to 10 minutes. Remove from pan and cool on wire rack.
Place potatoes in shallow 9 x 13-inch baking dish. Cover with onion, salt and pepper. Add cabbage; crumble corned beef and spread over top. Cover with soup diluted with milk. Cover and bake at 375° for 1 1/2 hours.
Boil potatoes in jackets; cool, peel and grate. Mix butter, half and half and cheese and heat in a pan, stirring constantly. Pour over grated potatoes. Use small, oblong, greased pan. Bake at 350° for 1 hour.
Combine all ingredients except last two. Blend mayonnaise with lemon juice and add to macaroni mixture; mix well. Yields 6 servings.
Mix bran flakes, skim milk, honey, oil and egg. Let stand for 5 minutes, then add flour, baking powder and dates.
Place in saucepan and bring slowly to a boil, stirring constantly. Boil briskly 1 minute (on rainy day boil 1 1/2 minutes). Cool to lukewarm. Add vanilla and beat.
Slice roast very thin. Dust with seasoned flour. Dip into beaten eggs, then coat well with breadcrumbs. Fry quickly in hot oil until brown. Drain and set aside.
Combine ingredients in saucepan and cook on medium heat until potatoes are tender. Then add the can of evaporated milk. Serve hot, garnished with parsley, if desired.
Combine egg, broccoli, corn, onion, salt and pepper in bowl in small saucepan. Melt margarine. Add stuffing mix; toss to coat. Stir 1 cup of mix in vegetable mixture. Put in casserole and top with remaining crumbs. Cook in 350° oven for 35 minutes.
Boil the fryers and take skin off and the bones out. Cut up in fairly large bite-size finger length pieces. Add the pecans and grapes. Mix in the salad dressing and chill.
Combine all ingredients. Form into 3/4 to 1-inch balls and cook in a frypan. Set aside to drain on paper towels.
Mix dry ingredients in bowl, add oil egg and water and mix well. Place in covered bowl in refrigerator. Remove as much as needed and knead on floured surface. Roll 1/4 to 1/2 in. thick. Cut with floured biscuit cutter. Bake at 450 degrees for 10-12 minutes. Keeps two weeks in refrigerator.
Cook broccoli according to package directions. Add other ingredients. If you prefer, add Velveeta cheese (1/2 cup).
Mix all ingredients and pat mixture into a 9-inch pie plate, reserving enough for topping.
Mix together and bake in an open pan for two hours at 225°, stirring occasionally. Makes 8 quarts.
Fry the bacon. Set aside. Cook Taters O'Brien in the same pan after draining most of the grease. Once the potatoes are cooked, add the eggs and continue cooking until the eggs are done. Brown sausage in separate pan. When brown, add it to taters and eggs. Everyone create their own burrito. Start with flour tortilla, meat and egg mixture, cheese and salsa. Crumble bacon over meat and egg mixture or leave it to be added by each person. Leftovers, wrap for freezer and freeze until needed. Pop in microwave for a delicious quick breakfast.
Combine thawed orange juice concentrate and water, mixing well. Stir in fruit punch, pineapple juice and cranapple juice. Freeze in a large container stirring occasionally. Remove from freezer 3-4 hours before serving, stirring occasionally as mixture thaws. Stir in ginger ale just before serving. Yield: about 2 1/4 gallons.
Mix together. Put into a greased 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes.
Combine well all ingredients. Pour into a buttered pie tin. Bake at 350° for 35 to 40 minutes.
Dice apples in mixing bowl. Add remaining ingredients. Mix together and put into 8 x 8-inch pan. Bake 40 to 45 minutes at 350°. Nuts can be added, if desired.
Refrigerate for at least 2 or 3 hours, covered. Before serving, garnish with chopped tomatoes, ripe olives or grated cheeses. Serves 6 to 8.
Put a small amount of shortening in a stew pot. Add beef, salt, pepper and chili powder. On medium heat, cook until the beef is in small balls. Put tomato paste or sauce and a small amount of water into mixture. Simmer 2 to 3 hours.
Mix all (but chips) and put into 8 x 12 pyrex pan. Cover with crushed potato chips. Bake 10 to 15 minutes at 450 degrees.
Mash potatoes with butter, salt and pepper. Do not use milk! Add cream cheese and egg and beat together. Bake for 25 minutes at 350°.
Cook spinach just until ice is gone. In a bowl, combine soup, milk and any other seasonings, if desired. Gently stir in spinach. Spoon half of mixture in a 2-quart greased casserole or a 12 x 8-inch dish. Sprinkle half the onions on top. Spoon remaining spinach mixture over onions. Bake at 350° for 30 minutes. Sprinkle remaining onions on top the last 5 minutes of baking time, or until onions are brown and crispy. Yields 8 to 10 servings.
Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer, uncovered, 30 minutes stirring occasionally. Cook noodles in large amount of boiling salted water until tender; drain and rinse. Beat eggs; add remaining ingredients, except Mozzarella. Layer half the noodles in 13 x 9 x 2-inch baking dish. Spread with half Ricotta filling; add half Mozzarella cheese and half meat sauce. Repeat. Bake at 375° for 30 minutes. Let stand 10 minutes before serving. Serves 8 to 10.
Mix egg, butter and cream of chicken or mushroom soup. Add squash, bread crumbs and onion. Stir well and place in a square 9 x 9-inch Pyrex dish or pan of your choice. (Glass cooks a little quicker.) Cook until almost done, then sprinkle cheese on top and let brown.
In 3-quart oblong baking dish place chicken, top with cheese. Stir soup and spread over cheese; top with tomato. Combine butter and stuffing, sprinkle over tomatoes. Bake at 400° for 25 to 35 minutes or until chicken is no longer pink. Garnish with fresh oregano if so desired. Can be served over rice.