HumbleIntelligence/food-ner-1-Million huggingface dataset:
Salt and pepper steak to taste. Slice steak in rectangular pieces 2-inches wide and as long as 1/2 slice of bacon. Lay bacon on steak. Add 1 piece of onion and 1 piece of carrot. Roll up and pin with toothpick. Panfry in 3 tablespoons butter. Brown on all sides and add any leftover onions and carrots. Cover with water and simmer covered for 1 hour until tender. This is great served with mashed potatoes!
Preheat oven to 350°. Mix butter, pecans and flour and press in long (9 x 2 x 13-inch) dish. Bake at 350° for 25 minutes or until lightly browned; let cool. Mix powdered sugar, cream cheese, vanilla and 1 cup Cool Whip. Spread on crust, let cool and firm. Mix instant pudding and spread on first layer; let firm. Top with Cool Whip; decorate, if desired. Keep in freezer; take out 15 to 20 minutes before serving.
Combine coconut, sugar, flour and salt in a bowl. Stir in egg whites and almond extract. Mix well. Drop from spoon onto lightly greased baking sheet. Bake at 325° for 20 to 25 minutes or until edges are golden. Remove from sheet immediately. Makes 1 1/2 dozen.
Cook sausage over medium heat until lightly browned, pour off any grease. Add butter then milk, flour and onions and stir until mixture is smooth and has thickened. Add paprika and parsley just before serving over toast or biscuits. Serves 4.
Cook macaroni in boiling water for 10 minutes. Drain; set aside. Drain fish liquid into 1-pint cup. Add enough milk to make 2 cups. Flake fish. Melt butter in heavy saucepan. Stir in flour, seasoned salt, instant onion, pepper and mustard. Remove from heat. Stir in milk mixture. Cook, stirring, until thickened. Add 1 cup of cheese; stir until melted and blended. Fold in pasta, fish, Worcestershire sauce, sour cream and peas. Turn into greased pan. Cook in a 375° oven for 40 minutes.
In saute pan, cook shrimp, garlic, parsley, butter and oil at medium heat until butter is melted and garlic is glazed. Take off heat and add wine, white pepper, crabmeat, clams and clam juice. Continue to cook at medium heat until shrimp are cooked. Fill an 8-quart pot with 6 quarts of water and salt. Bring water to boil and add pasta. Cook until al dente. Strain and place on a large platter. Spoon sauce on top.
Crush garlic and brown in small amount of oil. Brown chicken. Add vinegar and water; simmer about 45 minutes. Shake in soy sauce after approximately the first 30 minutes. I use thighs and legs, cut in half.
Combine first 4 ingredients in a small bowl and mix until well blended. Place muffins on rimmed cookie sheet. Slowly pour mixture over muffins, turning to coat both sides completely. Let stand 5 minutes. Flash freeze and then place muffins in a freezer bag until ready to serve.
Bring sugar, vinegar and salt to boil, then cool. Mix vegetables and pour liquid mixture over them. Add mayonnaise when serving.
Dissolve bouillon cubes in hot water. Combine all ingredients and turn into a 1 1/2-quart casserole. Bake at 350° for 1 hour or until brown.
Let broccoli soften enough to break apart. Spray deep casserole dish with Pam. Mix all ingredients and pour into dish. Bake covered for 1 hour at 350°.
Melt butter in a medium saucepan. Add sugar and cocoa. Mix thoroughly. Remove pan from heat. Add remaining ingredients. Spread batter in a greased and floured 9-inch square pan. Bake at 350° for 25 to 30 minutes. Makes about 2 dozen 1 1/2-inch squares.
Bring to boil pie filling and water. Add Jell-O and stir until dissolved. Add pineapple that is partially drained, nuts and Coke. Pour into serving dish and refrigerate.
Cream sugar and oleo together. Add eggs. Beat until light and fluffy. Add almond extract. Stir in flour and baking powder. Spoon the pie filling into the cake in 16 spots evenly in each direction. Bake at 350° for 45 to 50 minutes in 13 x 9-inch pan.
Greens are best when young and tender. Select those which are crisp, tender and have a bright color. Allow about 2 pounds of greens to serve 4. Wash greens several times and break off any tough stems. Put bacon grease or cooking oil in a large pot with the greens. Bring to a boil; reduce heat and simmer for about 1 hour. Add salt and pepper. The water that clings to the greens after washing them may be enough liquid. If not, add a little more. Using a sharp knife, chop the greens before serving.
Melt butter and chocolate together. Add boiling water; stir constantly, bring to a boil. Add sugar and corn syrup; stir until all is dissolved. Simmer for 5 minutes. Add vanilla and salt.
Cook the first 4 ingredients together until done. Remove from burner and add the grated cheese, beaten eggs and dash of red pepper. Stir well. Put into a greased baking dish with cover. Bake at 350° for 1 hour.
Brown ground beef and onion; drain. Mix tomato sauce, ketchup and mustard with hamburger. Pour in pie plate. Mix Bisquick, milk and egg and pour on top. Bake 35 minutes at 350°.
Place sugar, milk, butter and salt in large saucepan. Bring to boil, stirring constantly, until sugar is dissolved. Cook over moderate heat, stirring occasionally, until mixture forms a soft ball when dropped into cold water (236° on candy thermometer). Remove from heat and place pan in cold water. Do not stir or beat until cooled to lukewarm. Add vanilla and beat until thick and creamy. Quickly fold in nuts and cherries. Pour into greased 8-inch square pan. Let stand at room temperature until firm. Cut into squares and decorate with candied fruit.
Preheat oven to 375°. Grease 8 x 8 x 2-inch pan. Place apple slices in bottom. Mix brown sugar, flour, oats, cinnamon, nutmeg and oleo well. Sprinkle over apples. Bake for 30 minutes or until apples are soft.
Grease oblong pan with vegetable oil. Pour yams evenly in pan followed by apple slices and nuts, then sprinkle brown sugar over apples, yams and nuts. Place pats of butter over brown sugar. Bake at 350° until apples are tender and brown sugar bubbles. When baked, cover apples, yams and nuts with marshmallows. Put back into oven until marshmallows are golden brown.
Mix graham crackers, 1/3 cup sugar and margarine. Press into a 13 x 9-inch baking pan. Bake at 350° for 10 minutes. Cool.
Cut all ingredients in bite-size pieces. Cover with water and simmer for 1 1/2 hours. One tablespoon grated cheese or 1 package dry onion soup mix may be added.
Combine cranberry juice cocktail and pectin in a large saucepan. Stir over high heat until mixture comes to a full boil. Stir in sugar and return to a full boil; boil hard for 2 minutes, stirring constantly. Remove from heat and stir in lemon juice. Skim off foam with a metal spoon and pour quickly into sterilized jelly glasses, leaving 1/2-inch headspace. Seal immediately with 1/8-inch layer of hot paraffin. Yield: 7 pints.
In large mixer bowl, place in order listed, except confectioners sugar. Beat slowly until blended. Beat at high speed for 5 minutes. Turn into 10-inch tube pan. Bake in preheated 350° oven for 1 hour and 15 minutes or until rich and golden brown and pick inserted in center of cake comes out clean. Cool in pan on rack for 5 minutes. Gently loosen and invert on rack. Turn top side up and cool completely. Sprinkle with confectioners sugar stirred through a sifter.
Melt cheese in top of a double boiler. Add Ro-Tel tomatoes and blend thoroughly.
Mix and set aside the flour, baking soda and salt. Heat molasses, shortening and sugar until all are dissolved. Combine beaten eggs with milk, vanilla and oil of cinnamon. Add to molasses mixture. Make a hole in the flour mixture. Pour the liquid in slowly. Mix until the mixture is a stiff dough. Chill for 30 minutes. Roll out a small ball of dough on a floured board until it is no more than 1/2-inch thick. Cut out circle of dough in shape of a pie pan. Place circles on cookie sheets and bake at 350° until brown. Let cool. Place in stacks using applesauce between layers. Let stand for 36 hours.
Mix ingredients. Put in greased casserole. Add topping of 1 cup crushed corn flakes mixed with 2 tablespoons of melted margarine. Bake at 350° for 20 minutes.
Cook fettucini according to package. Heat butter and garlic in skillet until lightly browned. Add half and half, crab and pepper. Heat 3 minutes, stirring occasionally. Add Parmesan cheese; stir 1 minute. Remove from heat. Toss crab sauce with fettucini. Serve immediately with additional Parmesan cheese.
Put all in a tightly covered jar and shake until blended and emulsified. Pour over mixed greens garnished with sliced tomatoes, red onion rings and sliced black olives.
Mix cornflakes and margarine together. Put half of mixture in bottom of an oblong pan. Put cabbage and onion over this. Add salt and pepper to taste. Mix together soup, mayonnaise, milk and cheese. Pour over cabbage. Put remaining cornflake mixture on top. Bake at 350° for 30 minutes.
Place ingredients in an electric blender. Blend until mixture becomes paste-like or speadable. It may be necessary to add more peanut oil. The ingredients must be blended for several minutes. Store in tightly covered container. Homemade peanut butter will separate on standing; stir before using. You may leave out the sugar and salt, if desired.
Brown hamburger; saute celery, onion, salt and pepper. Cook noodles as directed on package. Add cream of chicken and mushroom soup. Add as many cashews as desired. Mix all together, except the butter and bread crumbs. Mix them and pour over filling. Bake at 375° for 30 minutes, covered, then 30 minutes, uncovered.
Melt caramel candy and milk (slowly). Mix in pecans. Drop onto greased foil. Melt chocolate (slowly). After candy has cooled well, dip down into melted chocolate. Drop again onto greased foil to cool.
Saute onions in butter for 10 minutes. Cool slightly. Add the sour cream, salt, and 1/2 cup cheese to onion mixture and set aside. Mix together the egg, milk, muffin mix, corn and pepper sauce. Spread muffin mix in an 8-inch square greased pan. Put the sour cream mixture on top. Sprinkle the rest of the cheese on top. Bake at 425° for 30-35 minutes. Let set before cutting.
Mix all ingredients together. Make sure to mix them well. Makes 3 small loaf pans. Bake at 350° for 1 hour.
Saute peppers in oil for 5 minutes. Remove and set aside. Saute onions, garlic and mushrooms for several minutes. Break up tomatoes and add to skillet; add tomato sauce, wine, basil, salt, pepper and oregano. Bring to boil. Simmer 20 minutes. Add spinach and corn; cook until spinach wilts. Combine ziti, tomato mixture, Ricotta and 2/3 of peppers and spoon into prepared casserole. Sprinkle with Parmesan. Bake at 375° for 25 minutes. Garnish with remaining peppers.
Place rhubarb in bottom of 7 1/2 x 11 1/2-inch pan. Mix 1 cup sugar, 2 tablespoons flour and butter over rhubarb. Blend the rest and spread on top. Bake at 375° for 40 minutes. Good with ice cream.
Line an 11 x 15-inch pan with crescent rolls. Bake 10 minutes at 350°. Let cool. Mix the cream cheese, mayo and Hidden Valley mix; spread mix on top of rolls. Cover with thinly sliced green peppers, broccoli flowerets, shredded carrots and shredded cheese last. Cut into squares.
Combine pumpkin, milk, pudding mix and pumpkin pie spice in small mixer bowl. Blend with wire whisk or electric mixer (low) for 1 minute. Fold in 2 1/2 cups of the Cool Whip.
Mix pudding mix and pineapple; let set and add rest of ingredients. Mix thoroughly.
Cream shortening, sugar and eggs together. Heat molasses and add soda (mixture will foam). Add to creamed mixture. Add dry ingredients.
In a large bowl, beat softened cream cheese until fluffy. Beat in Eagle Brand milk and peanut butter until smooth. Stir in real lemon juice and vanilla. Fold in Cool Whip. Put in crust. Drizzle chocolate syrup over pie. Gently swirl with spoon. Chill 4 hours or until set. Refrigerate leftovers.
Mix all ingredients, separating and breaking up the noodles. Refrigerate overnight before serving.
Cut off tops of peppers; remove seeds and membranes. Precook in boiling, salted water for 5 minutes; drain. (For crisper peppers, omit precooking). Generously sprinkle inside of peppers with salt. In skillet, brown ground beef and onion; drain. Stir in croutons, 1/2 cup Mozzarella cheese, mushrooms, tomatoes and 1/2 teaspoon salt. Spoon into peppers. Place in 10 x 6 x 1 3/4-inch baking dish. Bake, covered, at 350° for 25 minutes. Uncover; sprinkle with 1/2 cup Mozzarella cheese. Bake 5 to 10 minutes more. Contains 212 calories per serving. Serves 8.
Mix spinach, eggs and bacon bits into bowl. In saucepan, combine oil, sugar, vinegar, salt and mustard. Heat to boiling. Pour hot dressing over spinach mixture; mix well and serve.
Bring sugar and corn syrup to a boil and then remove from heat. Add peanut butter and cornflakes. Mix well. Spoon out mixture onto wax paper.
Mix the first 4 ingredients together. Melt margarine. Add remaining ingredients, except milk. Add milk last. Bake for 30 minutes at 350°. Makes 3 pies.
Sprinkle chicken with salt, pepper and paprika. Brown chicken. Add wine, water and oregano. Cook until chicken is done. Add mushrooms. Serve over rice.
Combine the first 9 ingredients. Mix them all up in a pot. Simmer on medium heat for about 45 minutes, until water is half gone. Do not stir. Add potato. Let it simmer until cooked. When water is dry and oil starts to sizzle, stir and serve.
Mix all in one large soup pot. Let simmer at least 1 hour. Serve with hot bread.
Break up and cook sausage; drain. Beat together eggs, salt and mustard. Grease baking dish. Layer bread, cheese and sausage. Cover with egg mixture. Refrigerate overnight. Bake at 350° for 45 minutes. Let cool 10 minutes before serving.
Mix all ingredients together and pour into pie shell. Bake at 350° until thickened (about 45 to 60 minutes).
Saute onion in oleo until transparent. Add mushroom soup, shrimp, salt and pepper. Stir; add cooked rice and mix in. Bring to a boil. Cover and simmer 5 minutes. Prepare the sour cream, mix with the milk according to directions on package. Stir flour into sour cream. Add to the shrimp mixture and let simmer a few more minutes. Spoon into a casserole dish. Serve or let cool. Seal secure and freeze. To serve, thaw and bake at 350° until mixture bubbles. Garnish with chives or parsley.
Melt peanut butter and margarine in saucepan over low heat; stir in vanilla and remove from heat. Add powdered sugar; mix well. Shape into 1-inch balls. Melt chocolate morsels and paraffin in a saucepan over low heat. Dip each ball into chocolate mixture and place on wax paper to cool. Makes 9 dozen.
Add olive oil in large skillet. Saute onions and mushrooms until tender. Add barley and saute 4 minutes or until barley is lightly browned. Pour into 1 1/2-quart baking dish, sprayed with vegetable cooking spray. Add water, bouillon and pepper. Bake at 350° for 1 hour and 15 minutes. Gently stir in parsley. Yields 8 servings.
Saute medium onion with margarine. Mix all ingredients and add onion. Bake 30 minutes at 350°. Add grated cheese and bake until cheese is melted.
Mix well all ingredients. May add a little milk, if too stiff. Shape into balls and bake on ungreased cookie sheet at 400° for 8 to 10 minutes. Serve warm.
Heat milk and sugar. Pour over beaten eggs. Pour into unbaked crust. Bake in preheated oven at 350° until firm, about 30 minutes.
Beat sugar, oil and eggs together. Sift flour, soda, salt and cinnamon together. Add to sugar, oil and eggs. Add vanilla. Fold in apples, nuts and raisins. Grease and flour a 9 x 9-inch pan. Bake 1 hour in 350° oven.
Heat oven to 350°. Cook pasta according to package directions and drain. In large saucepan over medium heat, melt butter. Blend in flour, salt and pepper; gradually stir in milk. Cook, stirring constantly, until sauce thickens and mixture begins to boil. Add cheese; stir until cheese melts. In 3-quart casserole or 9 x 13-inch pan, stir together pasta and cheese sauce. Bake 30 to 40 minutes or until bubbly.
Put dry ingredients in a bowl. Make a hole in the center and pour 1 cup boiling broth. Mix with fork. Use more broth if needed. Put dough onto a floured board or waxed paper. Knead 2 or 3 times, then roll out with floured rolling pin. Cut into strips and drop into boiling broth.
Mix Jell-O with boiling and cold water. Chill well until thick, not set. Stir in cranberry sauce, celery and nuts. Pour into mold or pan and chill until set.
Grease and flour tube pan. Cream sugar and margarine together. Add eggs, one at a time, beating well. Add sifted flour, soda and salt gradually with buttermilk. Add chopped nuts, cherries and vanilla. Bake at 350° for 1 hour and 15 minutes. Cool and frost with icing.
Combine flour with salt and pepper; pound into meat. In family skillet, melt shortening over medium heat, about 3 minutes. Do not allow shortening to smoke. Brown steak for 5 minutes per side. Add mushrooms, onions, green pepper and tomatoes. Simmer over low heat, covered, for 1 1/2 hours, or until tender. Makes 4 to 6 servings.
Mix all together and pour into a greased, 9-inch pie pan. Bake 30 to 35 minutes at 350°.
Blend cheeses	thoroughly. Add remaining ingredients. Chill until firm enough to mold into logs or one ball. Freeze or refrigerate. Makes 4 logs.
Combine all ingredients, mixing well. Shape loosely into small balls. Place on baking sheet. Bake at 350° for 15 to 20 minutes. Drain on paper towels. Yields about 100.
In a large casserole dish,	layer chicken, drained canned vegetables, soups mixed with chicken broth and, on top, mix Bisquick with milk and pour on mixture. Salt and pepper to taste. Bake at 375° for 45 minutes to 1 hour, until brown on top and crust is done. Let rest 5 or 10 minutes before serving.
Wash and julienne collard greens. Place in large saucepan. Season with salt and pepper. Add oil. Stir. Cook on low heat one hour or until tender. Add water if needed. Cut peppers in half. Remove seeds. Blanch in hot water about 10 minutes. Remove from water. Rinse with cold water. Drain well. Stuff peppers with collard greens. Garnish with diced carrots and turnips. Makes 8 servings. Contains 85 calories, fat 3 g (27 cal or 31% of total calories), sat fat <1 g (<5% of total calories), carb 13 g, protein 4 g, chol 0 mg and sodium 130 mg.
Mix cream cheese and sour cream together. Put in the bottom of a 9 x 12-inch dish. Put bean dip on top of that. Begin layering the rest of the ingredients, beginning with the ground beef. Sprinkle taco seasoning, shredded cheese, taco seasoning, green peppers, taco seasoning, etc. Refrigerate until ready to use. Serve with tortilla chips.
Make mashed potatoes according to package directions. Brown ground meat; drain. Saute onions. Layer ground meat, green beans and corn. Pour tomato soup over all. Top these layers with mashed potatoes. Sprinkle potatoes with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until brown around edges and bubbly.
In a medium saucepan, cook bacon until crisp; remove to paper towel to drain. Crumble and set aside. In the drippings, saute the onion and celery; sprinkle with the garlic powder. Cover and simmer for 10 minutes or until vegetables are tender. Add beans, salsa, broth, parsley and baco9n; bring to a boil. Reduce heat and simmer, uncovered, for 5 to 10 minutes. Season to taste with hot pepper sauce. Ladle into bowls and top with cheese. Serve with tortilla chips.
Beat together the oil, sugar, eggs and vanilla for about 3 minutes. Mix together flour, salt and baking powder. Add dry ingredients, beating well after each addition. Stir in apples. Combine walnuts with 1 tablespoon flour, if desired. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 1 hour.
Place a 4 to 5 pound stewing hen in kettle with enough water to cover and cook gently until tender. Add more water if necessary. Let cool in broth. Remove meat from bone and cut in bite-size pieces. Place cut chicken in bottom of 8 1/2 x 13-inch baking pan. Cover the chicken with gravy made by thickening the broth with flour. This will take about 2 cups gravy. Cut up about 3/4 loaf of bread into cubes and make a dressing, seasoning with salt and pepper using onion and celery according to taste. Moisten with chicken broth, according to whether you want wet or dry dressing. Place the dressing on top of chicken and gravy and bake in a moderately hot oven until the gravy is bubbling and the dressing is slightly browned. This will take about 30 minutes. This dish can be prepared the day before it is needed and placed in the refrigerator until time to bake. This will serve 10 to 12 persons. Any remaining broth can be used to make gravy to serve on the dressing.
Beat egg white and water. Add nuts; mix and add sugar and salt. Mix well and sprinkle with cinnamon. Bake at 300° for 35 minutes. Stir nuts every 10 minutes.;
Saute rice in hot oil in a large skillet for 3 to 5 minutes, stirring constantly. Remove rice and set aside. Add pork chops to skillet and brown on both sides. Combine rice, tomato and next 5 ingredients. Spoon over pork chops. Add water; cover and simmer 45 to 50 minutes or until chops are tender. Serves 4.
Cup up dates and sprinkle the soda over them. Then pour boiling water over and stir. Let cool and then add other ingredients; bake 1 hour.
Put four parts sugar to 1 part cinnamon in dish. Put Team Flakes in Ziploc bag and mash. Take large ball of ice cream and roll in sugar mixture, then in Team Flakes. Put in freezer until hard. Drop in deep fat fryer 3 to 4 seconds only. Drain 5 seconds on towel. Serve with whipped cream and cherry.
Beat cream cheese. Add confectioners sugar and peanut butter. Slowly add the milk. Blend 8 ounces of the Cool Whip in by hand. Pour into the graham cracker crust and place in freezer several hours to chill. Before serving, top with remaining Cool Whip and drizzle with chocolate sauce, then sprinkle with chopped salted peanuts. Makes one delicious dessert; enjoy!
In large Dutch oven, heat salad oil. Brown chuck lightly on all sides. Add garlic and onions and saute well, turning frequently. Now stir in tomato paste, flour, chili powder, oregano, rosemary, seasoned salt, tomatoes and parsley. Add 1 cup water; simmer, covered, 1 hour and 15 minutes. Skim off fat, if necessary. Now add carrots. Simmer until carrots are tender.
Cut into flour the salt and shortening until mixture is coarse crumbs. Sprinkle 2 to 3 tablespoons cold water into flour mixture, mixing lightly with fork after each addition until pastry is just moist enough to hold together. Press into bottom and sides of a 9-inch pie plate. Flute edge. Cover with plastic wrap to keep moist. Makes a 9-inch crust.
Place cabbage in a shallow 4-quart casserole dish. Pour milk over, sprinkle with bread crumbs and dot with butter. Cover; bake in preheated 350° oven for 30 minutes. Uncover. Bake 30 minutes longer or until crumbs are lightly browned and cabbage is tender. Delicious served with ham.
Heat oven to 350°. Stir peanuts, flour, oats, brown sugar, baking soda, salt and egg in a bowl. Stir in margarine. Press in an ungreased 13 x 9 x 2-inch pan. Bake 10 minutes. Spoon Marshmallow Creme over hot layer. Let stand 1 minute; spread evenly. Drizzle topping over Marshmallow Creme. Sprinkle with 1 1/2 cups salted peanuts. Bake until golden brown (20 minutes). Cut into 3 x 1 1/2-inch bars.
Beat 3 eggs. Add 1/3 cup sugar, 2 to 3 tablespoons flour and 1 can crushed pineapple with juice. Stir well. Add cinnamon and nutmeg as desired.
Melt margarine in a pan (12 x 12-inch) or an iron pan (the bigger the pan, the thinner the bread). Leave half of margarine in pan. Add the rest to cornbread mix. Mix all ingredients, except half margarine. Add margarine. Pour into pan with rest of margarine in it. Bake at 400° for 30 minutes.
Melt 2 tablespoonfuls butter in frying pan. Brown onion slices in butter slowly until tender. Combine tomato sauce and seasonings; bring to a boil. Stir in 1 teaspoonful butter and Worcestershire sauce. Cover and simmer for 10 minutes. Quickly brown steak in pan with onion. Slice rolls; sprinkle with olive oil. Place 2 tablespoonfuls of sauce in each roll; add steak and onion. Top with remaining sauce. Garnish with pickle slices and additional oregano. Serve immediately. Yield: 4 servings.