HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim any fat and gristle from flank steak. Cut meat with grain into thin slices (partially freeze first to make slicing easier). Combine remaining ingredients and pour over steak strips. Marinate in refrigerator about 15 hours. Squeeze marinade from the meat by rolling strips with rolling pin. Place meat on baking sheets or directly on oven racks and dry in a 175° oven for 9 hours, turning once. If using rack, place foil under to catch any drippings.
Bring the sugar, Karo and water to a boil. Add the raw peanuts or pecans. Cook until 300°. Remove. Add the vanilla and baking soda quickly. Pour onto greased cookie sheet (with margarine). Cool; break apart.
Bring 3 cups water to a boil. Add rice and both packages Lipton chicken noodle soup mix. Stir, cover tightly and set aside.
Mix all ingredients and bake at 325° for 35 minutes in unbaked pie shell.
Cook and drain sausage. Butter 9 x 13-inch pan. Butter bread and cube. Spread bread on bottom of pan. Sprinkle sausage, cheese, bell pepper, onion and mushroom over bread. Mix eggs, mustard, milk and salt. Pour over sausage mixture. Bake at 350° for 40 to 50 minutes.
Beat eggs slightly. Mix all ingredients. Pour in two unbaked pie shells. Cook for 35 to 40 minutes at 300°.
Brown beef in a large skillet. Drain. Add chili seasoning. Add beans, Ro-Tel, cream and Velveeta. Heat until creamy and cheese melts. Put mixture on top of tortilla chips. Then top with chopped lettuce, tomatoes and onions.
Drain pineapple well and mix with pie filling. Add condensed milk and pecans. Fold in whipped topping. Refrigerate several hours or overnight before using. Serve over angel food cake. Ingredients should all be ice cold before mixing.
Into a mixing bowl place butter, sugar and salt. Add scalded milk; let cool until lukewarm. Add yeast dissolved in water. Add enough flour to make a soft elastic dough. Turn onto a floured board and knead. Place in a greased bowl and let rise until double in bulk (1 to 1 1/2 hours) in a warm place, free from drafts. Punch dough down with fingertips and let rise again (about 45 minutes). Toss lightly on floured board, knead and shape into a roll (like a pipe) about 1/2 inch in diameter. Place on cookie sheet. Cut with edge of teaspoon into small pieces and let rise for 10 minutes. Bake at 375° for 15 minutes or until lightly brown. When cool, break and place in colander. Pour boiling water over bobalky. Place in serving dish, mix with poppy seed* and melted butter and serve.
Heat 2 cups of water to boil. Add vegetables and lemon juice. Cook until tender. Put through food processor to smooth out. Set aside. In pan, heat margarine; add flour. Slowly add 2 1/2 cups water. Heat to boil. Add vegetables, salt, pepper and bouillon. Heat until bubbly. Add whipping cream and cheese. Heat until cheese is melted.
Brown steak in a pan. Drain. Remove any grease from pan. Put steak pieces back in pan. Add bell pepper strips and onion slices. Mix tomato-rice soup with 1 can water and Worcestershire sauce. Pour over steak, peppers and onions. Salt and pepper to taste. Stir and cook over low heat or simmer for 30 minutes.
Slice bananas and dip in lemon juice. In a large mixing bowl, combine sweetened condensed milk and water. Add pudding mix; beat until well blended. Chill 3 minutes. Fold in whipping cream and pineapple. Spoon 1 cup pudding mixture in a 2 1/2 quart round glass serving bowl. Top with one-third each of vanilla wafers, bananas and pudding. Repeat layers, ending with pudding. Chill thoroughly.
Mix the sugars and margarine. Add eggs and remaining ingredients. Bake at 400° for 12 to 15 minutes in greased muffin pans. Makes 4 dozen muffins.
Cook broccoli and onion (I don't cook onion with the broccoli. I just add onion when I add everything else.) according to package directions. Drain and add remaining ingredients. Stir well and pour into greased 2-quart casserole. Bake at 350° for about 30 minutes.
Disjoint chicken wings, discarding bony tips. Arrange meatier parts in shallow baking pan. Combine remaining ingredients and heat until sugar and butter dissolve. Pour over wings, marinate in refrigerator for 2 hours, turning occasionally. Bake in marinade at 350° for 45 minutes, turning once and spooning marinade over chicken occasionally. Drain on paper towels and serve hot or cold. Makes 24 to 30 servings.
Combine first 2 ingredients and let stand for 10 minutes. Blend next 3 ingredients. Combine with apple mixture. Combine next 5 ingredients. Mix with apple mixture. Stir in raisins. Bake at 350° for about 30 minutes in an 8 x 8-inch greased pan.
Cook, chop and drain spinach. Mix all ingredients well with hands. Chill for 1 hour in refrigerator. Shape into balls the size of a walnut. Bake at 350° on a cookie sheet for about 15 minutes. Serves 15 or more.
Chop peppers, onions and cabbage. Cover with boiling water; let stand 5 minutes. Drain. Add vinegar, sugar and salt and boil mixture 5 minutes. Put into jars and seal.
Cream the first 3 ingredients together. Mix well the rest of the ingredients with the creamed mixture. Cook in Bundt pan at 350° for 1 1/2 hours, or use 2 loaf pans and cook for 30 to 40 minutes. This is kept well in the refrigerator for several days.
Place garlic under the skin of the chicken. Salt and pepper to taste. Drizzle with a little olive oil. Bake at 450° to 500° for one hour in covered casserole dish. Serve with French or sourdough bread.
Brown the ground beef and onion. Season to taste. Place layers, in order given, in a one-quart casserole dish. Bake for 20 minutes at 425° or until bubbles.
Combine softened cream cheese and Cheddar cheese, mixing well until blended. Add remaining ingredients except nuts and mix well. Shape into balls and roll in nuts. Serve with crackers.
Slice green tomatoes; cover with the fine bread crumbs or flour seasoned with salt and pepper. Fry in butter. Serve hot.
Preparation, cooking and serving instructions: Preheat oven for 20 minutes at 350°. Place thawed goose on cedar board approximately 12 X 18 inches, 1/4 to 1 inch thick. Rub bird down with butter or margarine to insure seasonings stick to carcass. Season bird with: Garlic salt, basil, poultry seasoning, and seasoning salt. Season both inside and out. Stovetop stuffing optional inside carcass. Place goose on Cedar board on middle rack of oven. After one hour remove and squeeze with fresh lemon. Place back in oven and gradually increase oven temperature to 425°. Cook an additional hour and thirty minutes after squeezing with lemon juice. Remove from oven and let cool approximately 15 minutes. Last step, throw the bird away and eat the cedar board.
Sift flour, sugar, baking powder and salt into bowl; add walnuts and raisins or dates. To egg, add milk and melted shortening. Beat into flour mixture. Bake at 350° in a greased 9 x 5 x 3-inch loaf pan for 60 to 70 minutes or until done when tested.
Boil potatoes in jackets. Chill until firm. Peel and shred. Add remaining ingredients and mix by hand. Bake uncovered in 9 x 13-inch pan at 350° for 45 minutes or until golden brown.
Mix the first 3 ingredients and press into a 13 x 9-inch pan.
Mix yeast and warm water. Add 2 cups of flour and the sugar. Work in remaining flour and knead. Shape and place on a sprayed cookie sheet. Mix the egg and water; brush on. Add salt and bake at 425° for 6 to 15 minutes.
Half eggs lengthwise, mash yolks in a bowl. Add remaining ingredients to yolks and blend well. Fill egg halves with mixture and serve.
Drain all fruit well. In a saucepan, mix sugar, sherry, flour and butter. Cook until thick as heavy cream, stirring constantly. Arrange fruit in layers in a casserole pan, placing a layer of peaches, then a layer of pears, then pineapple. Scatter the apple rings in each layer for color. In center of each pineapple slice, place a cherry. Pour the sauce over fruit. Refrigerate overnight. Before serving, take out of refrigerator 30 minutes, then bake in 350° oven for about 20 minutes. Serve hot. Serves 12.
Spray pot with cooking spray. Place over medium heat until hot. Add onion and garlic; saute 5 minutes. Add water and next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Serve with some sour cream on top. Serves 5 to 6.
Brown meat. Drain; add onion and cook until tender. Stir in remaining ingredients. Cover and simmer, stirring occasionally for 30 to 35 minutes. Makes 6 to 8 servings.
In a large bowl, cream sugars, oil and eggs. Stir in baking soda and powder, salt, flour, oats, coconut, cornflakes, chocolate chips, raisins and nuts; mix well. Drop by spoonfuls on ungreased cookie sheet. Bake at 325° for 8 to 10 minutes for soft cookies; bake for 10 to 12 minutes for crunchy cookies.
Mix all together and beat 4 minutes. Bake in greased and floured tube pan at 350° for about 1 hour or until "tests" done with toothpick.
Put hamburger in bottom of 2-quart casserole. Slice onion over it. Prepare stuffing according to directions; layer over onion. Mix the water with the soups and pour over. Bake at 350° for 30 to 45 minutes or microwave about 15 to 20 minutes.
Put cold water in gelatin. Add boiling water and pineapple, then sugar and lemon juice. Add 1 Dream Whip (mix as directed) and 3/4 of coconut; mix all. Crumble cake and other ingredients in long pan. Put other Dream Whip, coconut and cherries over salad.
Wash and dry lettuce. Tear or cut. Place into a large salad bowl. Sprinkle lettuce with a generous amount of the cheeses and croutons. Just before serving, toss with salad dressing. Serves 4 to 6.
Combine cheese and buttermilk to a paste; season with Tabasco sauce and stir in Blue cheese. Refrigerate.
Brown beef (or pork). Add water to meat. Add onion and celery. Simmer for 3 hours. Discard onion and celery. Add chick peas, carrots, potatoes and sausage. Simmer for 2 hours. Add salt & pepper to taste. Better the next day.
Combine chicken with all ingredients except onion rings. Place in a low baking dish, approximately 13 x 9-inch pan/glass dish. Cook at 350° for 15 minutes. Remove and top dish with onion rings and continue at 350° for additional 15 minutes.
Cook celery, onion and mushrooms in margarine until golden. Combine soup, water and Cheez Whiz. Thaw broccoli or cook slightly with celery and onion (if pieces are large). Prepare rice and set aside.
Arrange fillets in greased baking dish. Cover with milk; dot with butter. Then sprinkle with salt and pepper. Bake at 350° for 20 to 25 minutes or until done. Serve with lemon, butter or parsley, if desired.
Drain cherries, reserving 1 cup juice. Chop cherries. Stir together gelatins and 2 cups boiling water until dissolved. Stir in reserved cherry juice, sugar, wine and lemon juice. Stir in cherries. Pour half of the mixture into a lightly greased 10-cup ring mold or Bundt pan. Chill 2 hours or until almost set.
Cream sugar and butter. Add well beaten eggs. Flour fruit and nuts with 1/2 of flour. Add remaining flour, soda, wine and milk to creamed mixture. Then add floured fruit and nuts to dough and mix well. Drop from teaspoon on greased cookie sheet and bake in slow oven (300°) for 25 minutes or less.
Brown beef; drain and add remaining ingredients. Simmer 15 to 20 minutes, uncovered. Serve over buns. Serves 6.
Sift together sugar, flour and cocoa. Gradually stir in canned milk. Stir over medium heat until mixture comes to a boil and thickens. Reduce heat; cook and stir 4 minutes. Add small amount of hot mixture to egg yolks; return all to pan.
Beat eggs on high until thick and light. Add sugar gradually; then add the next three ingredients. Beat well. Add remaining ingredients. Mix well. Bake at 350° for 1 hour and 15 minutes. Makes 2 loaves or 1 tube pan or 1 Bundt pan.
Combine and mix flour, margarine and nuts. Pat in the bottom of 9 x 12-inch baking pan. Bake at 350° for 25 minutes or lightly brown on edges. Let cool. Combine cream cheese, sugar and Cool Whip. Spread over crust. Mix instant pudding with 3 cups of milk and spread over ingredients, then top with extra Cool Whip left in container. Refrigerate.
Mix sugar, Karo and water. Stir to dissolve and boil to 310° on candy thermometer (crack stage). Add flavoring and color. Pour onto foil lined with powdered sugar (thick layer). Cool slightly and cut with sharp scissors into squarish shapes.
Boil chicken until tender. Remove meat from bones and place in bottom of 9 x 13-inch pan or baking dish. Mix soup and broth (and vegetables if used) together; pour over chicken. Cut margarine into flour until crumbly. Add milk. Drizzle evenly over chicken. Bake at 350° until golden brown. Serve hot from the oven.
Combine graham cracker crumbs, margarine and sugar; press firmly into pie pan. Whip cream; add lemon juice and Eagle Brand. Whip until all ingredients are well blended. Pour into crust and chill several hours.
Combine all ingredients. Chill for several hours. Serve with pita, as a salad, on lettuce or as a dip with crackers.
Preheat oven to 350°. Brown onion and hamburger in skillet until hamburger is done. Season to taste. Add water and celery; simmer for 5 minutes. Place in 2-quart casserole dish. Mix in rice and soups. Bake, covered, 1 1/2 hours. Serves 6.
Mix well and put in 9 x 13-inch pan. Top with Parmesan. Cover and bake at 350° for 30 minutes.
Cut a large onion in half (not cross section). Remove the inside sections, leaving	a cup 2 sections thick. Fill with an egg or hamburger and place on bed of coals to cook.
In medium saucepan, bring the water to a boil. Stir in the soup mix and boil for 5 minutes. With fork, quickly stir in the egg. If you want your soup thick, mix well 1 tablespoon cornstarch in 1/4 cup cold water and put in the soup, stirring well.
Mix sauce, onion, pepper and spices and cook until tender. Add small amount of water if needed. Mix turkey or beef (cooked), rice and half of cheese. Pour in casserole. Spread remaining cheese on top. Bake at 350° for 30 minutes or microwave for 10 minutes. Extra cheese may be used if preferred.
Combine butter, 1 egg and cake mix; spread in buttered 13 x 9-inch pan.
Melt 3 tablespoons butter. Saut onion and celery until golden. Stir in flour, salt, pepper, basil and sugar. Mix well. Gradually add milk. Cook over low heat, stirring constantly, until thickened. Mix peas and corn in shallow 1 1/2-quart baking dish. Pour milk sauce over top, mixing lightly. Melt remaining 2 tablespoons butter. Blend with bread crumbs and cheese. Sprinkle on mixture. Bake at 350° for 30 minutes.
Combine chicken, celery, 1/2 of cheese, onion, lemon juice, seasonings and enough mayonnaise to moisten; mix lightly. Spoon into 1 1/2 quart casserole; top with combined remaining cheese and chips. Continue baking until cheese is melted. Yields 6 servings.
In 3-quart casserole, combine all ingredients, except Cheez Whiz. Mix thoroughly. Top with Cheez Whiz. Bake at 350° for 1 hour or until bubbly. Let set half an hour before eating.
Cream shortening, sugar, salt and eggs. Then add your yeast to warm water (stir; let set). Then add milk and yeast mixture to first ingredients. Add flour and knead. Put in greased bowl and let it rise double in size, then mix into roll. Let rise and bake at 400° for 15 minutes or make pizza shells and bake at 350° for 10 minutes.
Stir sugar and flour into corn. Add egg and mix well. Add melted margarine. Microwave on high for 5 minutes. Take out and stir. Microwave 5 more minutes, or until thick.
Mix all ingredients. Bake, uncovered, 40 to 60 minutes at 350°.
Preheat oven to 400°. Cream butter Crisco, 1 1/2 cups sugar, eggs and vanilla thoroughly in large bowl at medium speed of electric mixer. Blend flour, cream of tartar, baking soda and salt. Stir into creamed mixture. Shape into 1-inch balls. Combine remaining 1/4 cup sugar and cinnamon. Roll balls of dough in this mixture. Place 2 inches apart on ungreased baking sheets. Bake at 400° for 7 to 8 minutes. Remove to cooling racks.
With sharp knife, cut deep pocket between each rib on meaty side of roast. Combine green pepper, green onion, celery and garlic. Season roast with salt and cayenne pepper, then stuff garlic mixture into pockets cut in roast; pack firmly. Place roast rib side down in shallow pan. Bake, uncovered, at 325° for 3 hours or until meat thermometer reads 170°. (Thermometer should be inserted before roast is put in oven if one is used.) Let stand 15 minutes before carving. Yield: 6 to 8 servings.
Bring chicken broth, soup and black pepper to boil. In a 9 x 13-inch pan, put chicken and mixed vegetables. Pour broth and soup mixture over chicken and vegetables. Mix together the flour, milk and margarine; spoon over top of chicken, vegetables and broth mixture. Bake for 30 minutes in a 500° oven.
Mix 2 tablespoons of concentrate with cornstarch in small saucepan; heat remaining concentrate. Blend in cornstarch mixture. Stir constantly until thickened and smooth. Stir in margarine and cinnamon. Pour over apples. Toss gently to coat. Pour mixture in bottom crust. Cover with top crust. Cut vents; brush top with margarine or milk. Sprinkle with additional cinnamon. Bake for 50 minutes at 400°.
Mix all together. Top with grated cheese and crushed Ritz crackers or you can use fried onions. Bake at 350° for 20 to 30 minutes.
Saute onions, sweet pepper and celery in oleo until wilted. Add soup and shrimp. Bring to a boil. Remove from heat. Add raw rice, Ro-Tel, Worcestershire sauce, salt, green onion and parsley. Pour in large casserole. Bake, covered, at 350° for 1 to 1 1/2 hours. Stir after 30 minutes.
Melt bacon drippings in saucepan or skillet. Add onion, green pepper and Minute rice (right from the package). Cook and stir over high heat until all are lightly browned. Add hot water, Hunt's tomato sauce and seasonings, Mix well. Bring quickly to a boil, cover tightly and simmer 10 minutes. Makes 4 delicious servings.
Combine first 7 ingredients. Mix well. Combine rind, juice, butter and enough water to make 3/4 cup mixture. Beat in egg. Pour over dry ingredients and mix in enough to dampen. Bake at 350° for 1 hour and 10 minutes in a 9 x 5 x 3-inch pan.
Mix all together gently, just until flour is wet. Add one 15 ounce box of Raisin Bran. Let stand in refrigerator for at least 6 hours or up to 3 weeks. Bake at 375° for 15 to 20 minutes.
Mix cottage cheese, eggs, Ricotta, parsley, basil, Romano, Parmesan, Italian seasoning, spinach and carrot. Add salt, pepper, garlic and onion powder
Microwave chicken 4 minutes. Cut into small pieces. Heat the soup, tomatoes and broth together. In 2-quart casserole, place a layer of tortillas, a layer of chicken, then soup mixture and cheese. Repeat layers. Bake at 350° for 20 minutes (uncovered). Lower heat to 300° and bake 40 minutes. Serves 8.
Beat well the margarine, sugar, eggs, vanilla and lemon, then add the flour and baking powder and mix until smooth. Pour into greased baking sheet (15 x 11-inch). Mark off 20 to 24 imaginary squares and drop blueberry filling (drained if juicy) by teaspoon onto each square. Bake at 350° for 30 minutes. As soon as removed from oven, sprinkle with powdered sugar (use a strainer for sprinkling). Cut into squares when cool. Makes 20 to 24 squares.
Stir sugar, cornstarch and salt together. Separate eggs. Pour the milk with the sugar mixture, saving a little to stir with egg yolks. Add egg yolks into mixture; stir well. Cook until thickened. Remove from fire and add butter, vanilla and 1/2 can coconut. Pour into baked pie shell. Beat egg whites until stiff. Spread over pie. Sprinkle rest of coconut on top. Put into oven and slightly brown coconut.
Mix all ingredients together. Bake in greased and floured tube pan at 300° for 1 hour.
Peel and devein shrimp, cutting down back to butterfly. Mix egg and milk. Mix bread crumbs and seasonings together. Dip shrimp in egg wash then in seasoned bread crumbs. Melt butter in saute pan. Saute shrimp until brown. Remove to warm platter. Add sherry and lemon juice to pan and stir with wooden spoon to deglaze pan. Cook down slightly, then pour over shrimp. Sprinkle with parsley. Serves 2.
Sprinkle yeast over warm water. Stir until dissolved. Add butter, sugar and egg. Stir until well blended. Gradually add flour, mixing well after each addition. Continue beating until well blended. Spoon into greased muffin pan, about 1/2 full. Bake at 400° for about 15 minutes. Makes 18 to 24 rolls.
Combine oil, sugar and eggs. Mix well. Add flour and mix until well blended. Add chocolate chips and nuts. Pour into greased 9 x 13-inch pan and bake at 350° for 25 to 30 minutes.
Cream shortening and sugar, gradually adding sugar until mixture is light and fluffy. Add egg and beat well. Add vanilla and beat again. Sift and measure flour and add salt and baking powder. Sift together. Add dry ingredients to shortening mixture, adding dry ingredients alternately with pineapple juice. Beat until smooth after each addition.
Rinse the beans and drain them. Put them into a saucepan with water to cover and salt to taste. Bring to a boil and simmer 10 minutes or until tender, but a trifle firm. Drain the beans and return them to the hot saucepan. Add the butter and sprinkle with lemon juice, parsley and pepper. Toss. Sprinkle with lemon zest. Serve hot.
Add all seasonings (onions, garlic, orange, lemons, Cajun Land seasoning and Tabasco sauce) to 1/3 of a large propane crawfish pot of water; bring to boil. Add potatoes and cook for 3 minutes. Add crawfish, bring to boil, hard boil for 5 to 7 minutes, then add corn and hot dogs. Turn off heat and soak 20 minutes. Serve with ketchup, cocktail sauce and crackers!
Set oven to 350°. Grease and flour a 10-inch tube pan. Beat eggs. Add sugar, flour and baking powder, then vanilla.
Mix all together. (Don't overcook macaroni.) Put in refrigerator overnight. Bake 1 1/4 to 1 1/2 hours at 350°.
Mix and melt cheese and soups. Alternate layers of chips, chicken and cheese sauce. Top with some crushed chips. Put in oven and heat.
Mix together sugar, peanut butter and egg. Drop by teaspoon onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Get 2 pieces of bread. Get some cheese (2 pieces). Put some butter on the cheese. Put some mayonnaise on the cheese. Put the bread on top and bottom. Put the bread on top and bottom. Put it in the oven at 20° for 15 minutes. Take it out and eat it.
In a large bowl, beat together butter and cream cheese. Stir in the kernel corn, cream-style corn, chillies and onion; mix well. (Tastes better if onions are sauteed.) Pour into a greased 8-inch square baking dish.
Cut the angel food cake into bite-size pieces. Open the two cans of cherry pie filling. Mix the pudding according to package directions. Layer in a glass straight-sided bowl: 1/2 of the angel food cake, 1/2 of the pudding and 1 can of pie filling. Make a second layer of the remainder of the cake, pudding and pie filling. Refrigerate for about an hour.
Mix mayonnaise, vinegar and sugar together and pour over veggies. If making day before, don't put dressing on until next day when you are ready to serve it. I use about 2 1/2 tablespoons white vinegar, but other kinds will do.
Mix sugar, oil and eggs until creamed. Add flour, salt, soda, vanilla and cinnamon to creamed mixture. Add apples and nuts. Pour mixture into greased 9 x 13-inch pan. Bake at 375° for 45 to 60 minutes.
Stir cocoa, margarine and vanilla with spoon. Add sugar, eggs and milk and stir until well blended. Pour into uncooked pie shells. Bake at 400° for 10 minutes, then at 350° for 25 minutes.
Brown onion in oil. Add beef and green pepper; brown. Add tomatoes, salt, bay leaf and chili powder. Cover; cook 1 hour. Add beans and water and simmer 5 minutes.
Brown meat in a large, heavy bottom skillet. Add diced tomatoes, green pepper, onion, garlic, beef base and 1/2 of the water. Cook on medium heat until vegetables are tender. Mix cornstarch and remaining water and stir until thickened. Remove from heat. Serve meat mixture over hot, cooked noodles.
Mix all ingredients together. Dip chicken in batter. Place in greased shallow pan. Cook 1/2 hour at 400°, turn and bake 1/2 hour on other side.
Cream the butter and sugar. Add eggs one at a time. Add flour a little at a time. Fold in 7-Up. Pour into a floured Bundt pan. Bake at 325° for 1 hour.
Partially freeze beef. Thinly slice across the grain into bite-size strips. Combine flour and sour cream. Stir in bouillon granules, 1/2 cup water and 1/4 teaspoon pepper. Set aside.