HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut tenderloin lengthwise to within 1/2 inch of opposite edge, leaving edge intact. Open tenderloin out flat. Place heavy-duty plastic wrap on tenderloin; pound meat to flatten. Remove wrap. Spread mustard; sprinkle sage, green peppercorns and 1/2 tablespoon each of black and white ground peppercorns. Fold tenderloin back over and tie with string at 3-inch intervals. Spread butter on top of tenderloin; sprinkle rest of peppercorns. Place on rack. Can bake at 425° for 30 to 45 minutes, or until meat thermometer inserted at thickest part of meat reads 140° for rare, 150° for medium or 160° for well done. Can also cook on gas grill. Serves 8.
Cream butter and Crisco with sugars. Add eggs, one at a time. Add flour, soda and powder. Mix well. Add remaining ingredients. Mix. Bake at 350° for 10 minutes. (It's okay if they are light in color.) Grease cookie sheets first time only and drop in small/medium sized clusters.
Cook the chicken until done. Pick the chicken off in pieces and layer in the bottom of a 9 x 11-inch pan. Prepare the stuffing by the directions on the box, then spread the stuffing over the chicken. Next, you will pour the soup over the stuffing (no water added). Then bake for 30 minutes at 350°.
Cream together the butter and sugar. Add eggs. Beat until light and fluffy. Sift together the flour and soda. Add alternately to creamed mixture with 1/2 cup of lemonade. Drop from teaspoon onto an ungreased cookie sheet. Bake at 400° for about 8 minutes or until lightly browned. Remove from baking sheet.
Beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed, one cup at a time, until smooth. Frosts 1 (13 x 9-inch) cake generously or fills and frosts one 8 or 9-inch (2-layer) cake.
Add boiling water to Crisco. Beat until water is absorbed. Add flour and salt in two cup, then one cup intervals. Blend well after each addition. The final cup should be added slowly, depending on the humidity. You may not need a full cup. If you don't use it all immediately wrap in wax paper to refrigerate. Allow to come to room temperature after refrigeration.
Stir topping, rum and cinnamon in 12-inch skillet. Quarter bananas by cutting in half lengthwise and crosswise. Cut again in half lengthwise to form 8 pieces per banana. Add bananas to topping mixture; heat thoroughly.
Mix together and stir well. Pour into ovenproof dish. Sprinkle generously with Mexican style Velveeta on top. Cook at 350°, uncovered, for 30 minutes. Cover with foil and bake 30 minutes more.
Mix well. Freeze in quarts. Use 1 quart slush with 2 quarts 7-Up.
Preheat oven to 350°. Cook lasagna noodles and cool. Brown ground beef with garlic salt and pepper. Add mushrooms, onion and green pepper.
Mix all together by hand or electric mixer (mixer is faster and more thorough). Bake in loaf pans (greased), one pound coffee cans or other cans. Bake in preheated oven at 350° for 1 hour. Springs back to touch when done.
Sprinkle cinnamon and nutmeg in batter. Melt butter and mix together the flour, sugar, baking pwd., salt and milk; stir by hand until smooth. Pour batter over butter and dribble the fruit over the batter; do not stir. Bake at 350° for 35 min. or until done.
Combine flour and salt. Add milk, eggs and oil. Whisk with a wire whip. Let sit for about 2 hours while roast is cooking. Pour some of meat drippings into a 9 x 8-inch baking dish. Add batter and cook in hot oven at 425° until batter rises in peaks about 30 minutes. Serve with roast beef.
Cream shortening, sugar and salt. Stir in the eggs. Mix altogether. Pour into a 9 x 13-inch pan. Bake at 350° for 30 minutes.
Brown pork chops in skillet. Season with salt and pepper. Blend soup, sour cream, water and parsley.
Fry sausage until done. Drain. Add other ingredients. Mix well. Shape into loaf and put in loaf pan or on baking sheet. Keep drained. Bake at 375° until done.
Wash greens thoroughly, breaking off the tough stems. Place in pot with all other ingredients. Cover with boiling water and cook gently for 3 hours. When done, season to taste with salt and pepper. Drain.
Combine first 7 ingredients. Pour into buttered 13 x 9-inch baking dish. Combine corn flakes (or Chex) with melted 1/4 cup butter; top casserole. Bake at 350° for 45 minutes.
Brown ground beef with onion and drain. Cut bacon in small strips; brown and drain. Mix together and place in baking dish. Add remaining ingredients. Mix well. Bake 40 to 45 minutes. Makes 4 quarts. Does well in crock-pot.
Poke holes in cake. Pour crushed pineapple with juice over cake and spread evenly. Make pudding and spread over pineapple. Slice bananas and place over pudding mixture. Spread Cool Whip over bananas, and sprinkle with coconut.
Shred cheese. Add crackers and pimento. Mix dry mustard, sugar and eggs. Add milk. Add vinegar very slowly. Cook over medium heat until thick. Add cheese mixture; stir well. Bake in cheese ring or baking dish at 350° for 1 hour.
In 9-inch round or fluted microwavable dish, place water and butter. Cook covered on High 3 minutes or until butter melts. Stir in stuffing crumbs and 1/2 can onions. Press stuffing mixture into dish as above. Reduce milk to 1/2 cup. In large microwave bowl, combine soup, milk, turkey and peas. Cook covered 8 minutes. Stir turkey mixture halfway through cooking time. Pour turkey mixture into stuffing shell. Cook uncovered 4 to 6 minutes. Rotate dish halfway through cooking time. Top with remaining onions; cook uncovered 1 minutes. Let stand 5 minutes.
Mix milk, potatoes and butter. Mix together flour, sugar, baking powder, salt and soda. Mix all together. Turn onto a floured board; knead 30 seconds. Roll 1/2-inch thick and cut with biscuit cutter. Bake in a 425° oven for 12 to 15 minutes.
Mix cinnamon and 5 tablespoons sugar. Sprinkle apples with cinnamon/sugar mix. Set aside.
In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into jars or frozen containers, leaving 1/2-inch headspace. Top with lids; refrigerate or freeze.
Mix all ingredients until smooth. Let kids make critters of their choice out of the mixture. Decorate with peanuts, raisins, chocolate chips or coconut and eat.
In a large bowl, beat together oleo, brown sugar, eggs, flour and milk. Pour into unbaked pie shell. Bake at 350° for 35 minutes. Turn off oven and leave pie in for 45 minutes to 1 hour.
Preheat oven to 350°. Bake pastry shell 5 minutes. Mix ingredients; pour into pastry shell. Bake 45 minutes. Let stand 10 to 12 minutes until firm before cutting into wedges. Serves 6 to 8.
Mix all ingredients except meat in pan and bring to boil. Add the hamburger meat. Crumble until well mixed with other ingredients. Boil 10 minutes, then simmer 20 minutes. Serve on hot toasted buns.
Mix together and form into a loaf. Place in a pan (loaf) and pour on can of Campbell's tomato soup over it. Bake 1 hour in oven at 375°.
Mix all ingredients together. Place into a baking dish with cover. Top with Mozzarella cheese and bake 20 minutes at moderate heat. Serve hot.
Mix dry ingredients. Cream butter and gradually add dry ingredients. Mix and chill 1 hour. Roll into balls and place on ungreased cookie sheet. Press with finger. Bake 12 to 15 minutes in a 350° oven.
Preheat oven to 400 degrees. Mix soup, 1/4 c. milk, pepper, vegetables and chicken in 9 inch pie plate. Mix remaining milk, egg and baking mix. Pour over chicken mixture. Bake until golden brown.
Melt chocolate and margarine. Set aside. In large bowl with mixer, beat 4 eggs and 2 cups sugar. Add chocolate to margarine mixture and mix well. Gradually add flour. Add vanilla and 1 cup chocolate chips. Bake at 350° for 25 to 30 minutes in a greased 13 x 9 x 2-inch pan.
Allow cheese to soften at room temperature. Blend all ingredients together until smooth (except nuts). Chill for 2 hours. Shape into a ball and roll in chopped nuts. Refrigerate.
Cook bacon until crisp. Drain. Reserve 2 tablespoons of drippings. Crumble bacon and set aside.
For syrup, mix water, sugar and cinnamon. Cook for 5 minutes (simmer), then add butter. While syrup is cooking, in a bowl put flour and shortening. Cut shortening into flour until it resembles coarse bread crumbs. Add milk all at once. Stir until moistened.
Bring sugar and syrup to a boil. Turn off heat. Add peanut butter and beat until melted or smooth. Pour into cornflakes. Put in square pan. The cornflakes are not to be crushed. Use nonstick pan to mix in.
In an 8 x 8-inch pan, put your spinach or green beans on bottom, then pour the can of cream of mushroom soup over the top of the spinach or green beans. Sprinkle the top with the dried onions. Bake about 30 minutes at 350°.
In a small, chilled bowl, whip cream until almost stiff. Gently fold in the yogurt and vanilla. Chill in a covered container at least 2 hours to allow flavors to blend. Use as a topping for berries, other fruits and desserts.
Cook and drain macaroni. Cool this and add the onion, pimientos, green pepper and cucumber.
Combine cranberries, marshmallows and sugar together. Chill overnight. Add apples, grapes, walnuts and salt. Add cream to mixture when ready to serve.
Melt margarine in jelly roll pan at 325°. Beat egg whites until stiff. Add sugar and salt; beat into meringue. Fold in nuts and spread over melted butter in pan. Bake at 325° for 30 to 35 minutes, turning with a spatula occasionally until all butter is absorbed. Cool. Store in airtight container.
Pour coconut into frozen pie shell. Melt butter and pour over coconut. Mix eggs, sugar, flour, buttermilk and vanilla; beat well. Pour over coconut in pie shell. Bake until brown.
Drain juice from fruit and measure 4 cups juice. Pour juice into pan. Add the dry jello, dry pudding mix and tapioca. Cook until thick. Let cool completely. Pour over fruit in large bowl. Will keep in refrigerator up to 3 weeks.
Mix together in casserole dish. Keep enough cheese to top. Sprinkle with parsley and pepper. Bake at 350° for 45 to 60 minutes or until it bubbles up in the middle. If potatoes start to look dry, cover to finish baking.
Chop garlic and brown in skillet with olive oil. Shuck clams, reserving the juice. Chop clams and add to garlic and oil. Cook for 3 minutes. Add parsley and pepper; simmer for 5 minutes. Serve over freshly cooked linguini.
Mix together thoroughly. Add tears of joy, sorrow and sympathy. Flavor with love and kindly service. Fold into daily life. Bake well with the warmth of human kindness and serve with a "smile" anytime.
Brown rice in oil until golden brown. Add onion and garlic. Saute. Next add tomato sauce, water, salt and pepper. Bring to a boil, then lower to the lowest heat possible for 20 minutes. Turn off heat and keep covered for 10 to 15 minutes.
Mix pudding and milk until it starts to thicken, then add the cream cheese and powdered sugar. Layer in dish: wafers, bananas and filling. Top with Cool Whip.
Mix butter and flour, then add cream. Roll out and cut in strips. Shape in figures of an 8. Brush with egg white and sprinkle with sugar. Bake at 350° for 10 minutes, checking often.
Preheat oven to 350°. Combine butter/margarine, confectioners sugar, 2 cups flour and salt. Mix with a pastry blender or two knives until mixture is well blended. Pat evenly into a 15 x 10 x 1-inch jelly roll pan and bake 20 minutes. Beat eggs lightly. Stir in granulated sugar, 6 tablespoons flour, lime juice and rind. Mix well and spread over baked crust. Bake 25 minutes longer. Remove from oven and sift confectioners sugar over the top. Let cool and cut into squares.
Like foil baked, but no oven heat! Fill your crock-pot with washed and well-greased potatoes. Cook on low for 8 to 10 hours. This recipe is great when you are having a busy day!
Drain pineapple well. Melt butter in pan (9-inch round or 8 or 9-inch square). Remove from heat and stir in brown sugar. Arrange pineapple and cherries in sugar mixture. Prepare crumb cake and pour over all in pan. Bake at 350° for 40 to 50 minutes until tests done.
Fit the steel knife into the work bowl of a food processor. Combine flour, orange juice, mustard, baking powder, salt and pepper in a bowl. Process 10 seconds, until well mixed. Pour batter into a deep bowl. Cut bread and ham into 1/2 inch cubes. Place a cube of bread, a cube of pineapple and a cube of ham on wooden pick. Repeat to make 30 appetizers. Pour oil into a large deep skillet to the depth of 2 inches. Heat oil to 325°. Dip each appetizer into batter to coat completely. Carefully lower wooden picks into hot oil. Deep fry for about 5 minutes, until golden brown. Serve warm. Yield: 30 appetizers. Carbohydrate 15 g, protein 3 g, fat 2 g, calories 82 g.
Line baking pan with silver foil. Melt butter, honey and mustard. Stir in salt and curry powder. Brush on chicken before and during baking. Bake 1 to 1 1/4 hours at 350°.
Mix shortening and sugar until creamy. Add egg, cloves and apple butter. Sift in flour with baking powder, soda and cinnamon. Add raisins. Drop by teaspoon on cookie sheet. Bake in 350° oven for 10 to 12 minutes.
Combine sugar and graham cracker crumbs. Melt margarine and peanut butter in microwave. Mix both together. Press into 9 x 13-inch pan. Melt chocolate chips (2 minutes in microwave); stir for 90 seconds. Spread on crumb mixture. Refrigerate. Cut when cool. Easy and always a big hit!
Sprinkle chicken with salt, pepper and garlic powder. Mix mustard, yogurt and sour cream in a bowl. Dip chicken in mixture and cover with mixture. Place dipped chicken breasts in baking pan. Sprinkle with bread crumbs. Bake at 375° for 1 hour. Makes 4 servings.
Chop cabbage fine. Add chopped green pepper, onion and shredded carrots.
Whip cream until stiff. Add sugar, pineapple, vanilla and marshmallows (gently). Add food coloring last. Chill very thoroughly before serving. Amount: 6 to 8 servings.
Stir Jell-o and gelatin together. Add boiling water. Pour into 9 x 13 pan and chill.
Mash cheese and blend in sour cream, onion and pepper to taste. Cut a slice from top of tomatoes and scoop out centers. Fill tomato shells with cheese mixture. Makes 3 to 4 dozen.
Sift sugar, flour, salt, cocoa and baking soda into ungreased 9 x 13-inch pan. Make a well in middle of ingredients and add combined vanilla, oil, cold water and vinegar. Stir until smooth with wire whisk. Bake 35 to 45 minutes at 350°. Cool, frost as desired.
Preheat oven to 350°. Mix ingredients in a large bowl in the order given, adding water last. Stir only until moistened. Pour into a 9 x 13-inch pan sprayed with Pam. Bake for 30 minutes. Cool on rack. Serve with chilled peaches and whipped topping or ice cream.
Boil potatoes; cool and peel. Melt the margarine and quarter the potatoes. Put into shallow baking dish and pour the margarine over them. Turn each section of potato to coat with margarine well. Sprinkle with minced onion and seasoned salt. Top generously with Parmesan cheese and bake at 350° for 1 1/2 hours.
Grease 13 x 9 pan. Mix first 3 ingredients and set aside. Combine cake mixture and rhubarb mixture; pour into cake pan. Pour marshmallows on top. Bake at 350° for 1 hour.
Brown meat; add salt, pepper to taste and kidney beans. Simmer 15 minutes. Cool. Add rest of ingredients. Doritos and lettuce when serving.
Cut off top 1-inch of frozen asparagus and reserve. Chop up remaining asparagus stalks and place in blender. Add pint of half and half and blend on high for 1 minute. Put in saucepan, add tips of asparagus and bring to scald. Do not boil. Serve immediately with sprig of parsley and pinch of paprika.
In a large bowl, beat together eggs, pumpkin, oil and water. Add flour, sugar, baking soda, salt, nutmeg, cinnamon, raisins and walnuts. Pour the batter into 3 buttered (1 pound) coffee cans. Place in oven at 350° for 1 hour and 15 minutes or until straw inserted in the cake comes out clean.
Wash potatoes; cut into wedges or 3/4-inch chunk slices. Drain. Place in a bowl; sprinkle with oil and toss lightly. Combine spices and cheese. In a separate bowl, put half of the potatoes in. Sprinkle half of the spice mixture over and toss lightly. After placing these potatoes in a single layer on a lightly oiled 10 x 15-inch pan, sprinkle spices over the remaining potatoes. Bake at 425° to 450° for 25 to 30 minutes.
In large skillet, brown sausage; drain off excess fat. Add bell pepper and onion; cook until tender. Stir in tomatoes and tomato sauce (cut up the tomatoes with fork). Add sugar, salt and chili powder. Mix. Cover and simmer for 45 minutes. Cook large shell macaroni according to directions on package; drain thoroughly. Add cooked shell macaroni to sauce. Stir in sour cream; heat thoroughly. Pass the grated Parmesan cheese.
Press a block of styrofoam into a small flowerpot. Poke a peppermint stick into the middle of the block. Pour enough uncooked rice or beans into the pot to completely cover the styrofoam. They'll keep the pot from tipping.
Add milk to soup. Heat to boiling. Add onion, cheese, salt and pepper. Arrange alternate layers of soup mixture and cooked potatoes in buttered casserole dish. Sprinkle corn flakes on top. Melted brown butter may be added to the top. Bake at 350° for 30 to 40 minutes.
Mix chicken, sour cream, enchilada sauce, green chiles and chicken broth in pan and heat. Fry tortillas until softened. Layer in shallow pan the sauce, tortillas and onion and top with cheese. Bake at 375° for 30 minutes.
Put nuts in mixture and coat. Spread nuts on baking sheet and bake in 250° oven for 1 hour. Turn nuts every 15 minutes.
Simmer broccoli, onion and butter until soft. Add soup and cheese. Mix well. Add rice. Mix well. Bake at 350° until real hot and brown.
Line two large cookie sheets with wax paper. In top of double boiler, combine marshmallows, butter or margarine, vanilla and food coloring. Heat over boiling water, stirring frequently, until marshmallows are melted. Gradually stir in cornflakes. Drop by rounded, greased teaspoonfuls onto lined cookie sheets. Shape into 2-inch wreaths. Decorate with red candies. Store between layers of wax paper in refrigerator. Makes about 2 1/2 dozen, about 60 calories each.
Cream eggs, vanilla, sugar, oil and salt. Add flour, alternating with milk. Beat. Pour into greased cookie sheet at 350° for 25 minutes. Check by pressing center or when edges separate from sides of pan. While hot, spread with peanut butter. (In a large cookie sheet, you may need more than 3/4 cup of peanut butter to cover.) Allow to cool at room temperature until peanut butter is set. Melt the Hershey bars in the microwave. Caution against burning. Pour onto peanut butter topping and spread to cover.
Mix cream cheese and confectioners sugar; add whipped topping and strawberries and mix well by hand. Put in crust and garnish with strawberries. Chill.
Mix well. Grease and flour tube pan. Bake 1 hour at 350°.
Spread bean dip in bottom of 9 x 13-inch pan. Mix lemon juice, avocado, garlic salt, sour cream, mayonnaise and taco seasoning together. Spread on top of bean dip. Layer tomatoes, onions and cheese dip. Top with black olives.
Mix gelatine and fruit juice in a small saucepan. Bring to a boil until gelatine is completely dissolved. Using a paintbrush, brush warm solution on one side of a sheet of paper. Dry overnight. Children may then color the uncoated side of the paper and cut it apart. Lick and stick, instant stamps!
Mix well the oil, sugar, vanilla and eggs. Then add flour, soda and apple pie spice. Mix well. Last, add apples and nuts. Mix well. Bake at 350° for 1 hour or until toothpick inserted comes out clean.
Sprinkle onion soup mix over bottom of 17 x 13-inch buttered pan. Sprinkle rice evenly over soup mix. Place chicken on top of rice. Dilute mushroom soup with water and pour over chicken. Dot with butter. Bake uncovered at 325° for 1 1/2 hours. Serves 5 to 6.
Mix ingredients thoroughly until smooth. Form into 2 balls and roll in chopped nuts. Chill 2 hours.
Mix water, oil and pudding mix. Beat in eggs, one at a time. Blend with cake mix and poppy seed. Place in a Bundt pan, greased and floured or sprayed with Pam. Bake at 350° for 45 minutes. Allow to cool in pan for 15 minutes.
Mix sugar, oil and water. Add cake mix, instant chocolate pudding, eggs, and sour cream. Mix well. Stir in chocolate chips. Pour into a greased and floured tube pan. Bake at 325° for 50 to 60 minutes. Cool in pan a few minutes and then turn out onto serving plate. Either sprinkle with powdered sugar or ice immediately while still hot with Chocolate Frosting.
Mix soups, milk, sour cream, seasonings and hash browns. Pour into a 9 x 13 x 2-inch baking dish. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Boil water, sugar, cloves and cinnamon for 5 minutes in 4 to 6 quart pot. Add remaining ingredients and bring to boil and let simmer for 30 minutes. Makes 1 gallon.
Pour melted butter onto the bottom of a 13 x 9 x 2-inch pan. Sprinkle crumbs evenly over melted butter. Sprinkle nuts evenly over crumbs. Scatter chocolate pieces over nuts. Sprinkle coconut evenly over chocolate pieces. Pour sweetened condensed milk evenly over coconut. Bake at 350° for 25 minutes or until lightly browned on top. Cool in pan 15 minutes. Cut into bars. Makes about 2 dozen 1 1/2 x 3-inch bars.
Cut cookie dough into 1/8-inch slices. Arrange cookie slices slightly overlapping on foil covered 14-inch pizza pan. Press edges to seal. Bake at 375° for 10 to 12 minutes, or until golden brown. Cool and remove from foil onto serving plate. Combine cheese, sugar and vanilla, mixing well. Spread over crust; arrange fruit on cream cheese mixture. Glaze with marmalade and water; mix. Chill.
In 9 x 13-inch baking dish melt margarine. Boil noodles 5 minutes until still slightly firm. Mix remaining ingredients together and beat well. Mix together with noodles. Bake 45 minutes to 1 hour at 350° until bubbling. Cool until warm to touch. Sprinkle cinnamon and sugar on top. Serve warm or cold. Refrigerate leftovers. Great served warm with cream!
Melt cheese, soup and tomatoes (Ro-Tel). In oblong pan, layer tortillas, beef, onion and beans. Pour melted cheese mixture over entire casserole. Crumble Fritos on top. Bake at 350° until bubbly and brown on top, 1/2 hour to 45 minutes.
Melt butter in large jelly roll pan. Pour into mixing bowl. Add cake mix and 1 egg. Mix and put in greased pan. Press out evenly in bottom of pan.
Sift together in bowl the flour, sugar, baking powder and salt. Stir in corn meal. In a small bowl, beat eggs, milk and shortening. Add all at once to corn meal mixture. Stir with fork until flour is just moistened. Even if batter is lumpy, do not stir anymore. Pour into well-greased 9 x 9 x 2-inch pan. Bake in a 425° oven for 20 to 25 minutes, or until done.
Chop the onions, bell peppers, parsley, mushrooms and garlic. In a large pot over medium heat, heat the olive oil and saute onions and peppers until onions are clear. Add mushrooms, then garlic and parsley. Add ground beef and brown it off. Add tomato sauce, oregano and salt. Then add ketchup and lemon juice. Bring to slow boil and add wine. Bring to boil again, then reduce heat to simmer and cover and cook 2 or 3 hours. For pasta sauce, add meatballs and sausage during last hour of cooking.
Melt butter in a 2-quart casserole dish. Add uncooked macaroni and stir until macaroni is coated. Mix in Cheddar cheese and pour milk over the mixture so that all macaroni is covered. Bake at 325° for 1 hour.
Peel and clean shrimp. Smash and dice garlic. Brown garlic in unsalted butter. Chop parsley. Slice mushrooms and stir in the warm unsalted butter. Add coarsely chopped shrimp. After shrimp turns pink, stir in parsley. Pour over hot linguine. Add Romano cheese, salt and pepper to taste.
In small bowl combine dry ingredients. In large bowl cream margarine and peanut butter; blend in both sugars, add egg and vanilla. Gradually beat in flour mixture. Shape into 1-inch balls. Roll in granulated sugar. Bake on ungreased cookie sheet at 375° for 10 minutes or until lightly browned. Remove from oven, quickly press candy star into top of each cookie. Remove to wire rack to cool completely.