HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim excess fat from steak. Crack peppercorns coarsely and mince garlic. Press peppercorns and garlic into both sides of steak; let stand at room temperature 1 hour. Make a thick paste of salt and water. Cover top side of steak with half the mixture. If cooking over coals, cover salt side with a wet cloth or paper towel and place salt side down on grill. (Cloth or paper towel holds salt in place; will char as steak cooks but will not affect taste.) Cover the top with remaining salt mix and another piece of towel. If broiling, put salt side up, 3 inches from heat. Put salt on other side of steak when turned. Cook 15 minutes on each side for rare, 25 minutes for medium rare. Remove salt before eating. Makes 4 to 6 servings.
Mix all ingredients together. To prepare a cup of tea, take 5 to 6 teaspoons of mixture for large cup or 3 teaspoons for small cup. Mix with hot water and serve. Store dry mixture in airtight container.
Lay dried beef in casserole dish. Wrap each breast with a small piece of bacon. Lay chicken on top of dried beef. Mix together cream of mushroom soup and sour cream, spoon over chicken. Bake at 275 degrees for 2 hours, uncovered.
Mix thoroughly butter, shortening, confectioners sugar, egg, almond extract and vanilla. Blend in flour and salt. Divide the dough in half and blend food coloring into one half. For each candy cane, shape 1 teaspoon of dough from each half into a 4-inch rope by rolling dough back and forth on a floured board. Place ropes side by side and press together lightly. Twist and curve top to form handle of cane. Bake 10 minutes at 375°. Mix candy and granulated sugar and remove from baking sheet.
Combine dry ingredients. Add oil and mix thoroughly. Add hot water to form a dough. Knead dough until smooth and elastic. Form 12 balls from dough. Roll balls into 6-inch round tortillas. Cook tortillas on hot griddle (medium heat) until blisters form. Turn tortilla over and cook opposite side for five seconds.
Layer first 7 ingredients in 9 x 13-inch pan in the order listed. Mix the mayo and sugar and spread on top. Top with grated cheese. Cover and refrigerate 8 to 10 hours.
Combine flour, baking powder, soda and salt. Set aside. Combine sugar, oil, eggs and vanilla. Add dry ingredients alternately with buttermilk; stir until moistened. Fold in nuts and coconut. Pour into 2 greased and floured 8 1/2 x 4 1/2-inch pans. Bake at 325° for 1 hour or until done. Freezes well.
This is a rich and satisfying chicken soup. To make it heartier, add carrots or other suitable vegetables.
Beat ingredients to mix well. Pour custard into 6 to 8 baking dishes. Sprinkle with nutmeg. Place dishes in cake pan. Pour water around custard dishes. Bake at 350° for 40 to 45 minutes or until knife inserted into the custard comes out clean.
In 1-quart casserole, combine soup, milk, mustard and pepper. Stir in macaroni. Combine margarine and bread crumbs in a bowl. Sprinkle over casserole. Bake at 400° for 20 minutes or until hot and bubbling.
Place either fresh or canned fruit in the bottom of a baking dish. Add the sugar and water. (Syrup from the canned fruit may be substituted for the water if desired). Mix and sift dry ingredients. Cut in the shortening and add the milk. Mix lightly and spread dough over the fruit in a buttered baking dish. Bake at 450° for 30 minutes.
Mix first 6 ingredients together. Stir in pie filling and pecans. Bake in 9 x 13-inch pan at 350° for 35 to 40 minutes.
In medium bowl combine peas, celery, cheese, olives and onions. In small bowl, blend remaining ingredients until smooth. Stir into pea mixture; mix well. Cover and chill before serving.
While rice is hot, add sugar and marshmallows. Let stand 1 hour. Fold in whipping cream or Cool Whip before serving.
Heat oven to 350°. Grease and flour baking pan, 13 x 9 x 2-inch or 3 round layer pans, 8 x 1 1/2-inch. In large mixer bowl, mix butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on High speed, scraping bowl occasionally. On low speed, mix in flour, baking powder and salt alternately with milk. Pour batter into pan(s). Bake oblong pan 45 to 50 minutes, layers 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cool cake. Frost with frosting.
Cream butter and sugar. Beat until smooth. Add vanilla, then flour and salt. Beat until smooth. Add pecans. Roll into balls the size of walnuts. Bake at 350° for 15 minutes. Do not brown. Let cool and roll in powdered sugar.
Boil fryer in about 1-inch of water. Remove when done and tear into bite size pieces. Cook spaghetti in the chicken broth. In a small saucepan, combine oleo, bell pepper, onion and celery. Simmer 5 to 10 minutes, then add to spaghetti. Add chicken, soup and cheese.
Cut chicken breasts into cubes. Add soups, Veg-All, cheese, mayonnaise, sour cream and broth. Pour into a 9x13-inch baking dish. Cover with Ritz cracker crumbs. Melt margarine and pour over cracker crumbs.
Preheat oven to 425°. Combine the pumpkin and the eggs. Add the salt, spices and evaporated milk and mix well. Divide mixture between the pie shells. Bake 15 minutes, then reduce heat to 350°. Bake 50 minutes more or until knife inserted in middle comes out clean. Serve warm or cool with freshly made whipped cream.
Blend ingredients together. Pour into gallon freezer and finish filling with milk. Freeze according to freezer directions.
Mix beans and salsa thoroughly. Add more salsa to taste if needed. Sprinkle with cheese. Serve chilled. Great for last minute dip.
Mix together the first 4 ingredients. Work Crisco into dry ingredients until the size of peas. Add remaining ingredients.
Saute onion and green pepper. Add all ingredients together and stir. Add chicken last. Cover and cook 45 minutes at 375°. Uncover and bake 15 more minutes, or use pressure pan for 20 minutes. Serve over cooked rice. Great to freeze for once a month cooking.
Mix all ingredients well, and store in sealed container in refrigerator. Serve on crackers, sandwiches, celery, etc.
Place 4 pounds of country style ribs in large pan. Add enough water to cover; heat to boiling. Reduce heat; cook 1 hour. Remove ribs; drain. Place, bone side down, in grill 3 inches from medium coals. Cook about 30 minutes, turning frequently. Prepare Orange Sauce. Spoon sauce on ribs; cook for 5 minutes. Turn; spoon sauce on ribs and cook 5 minutes longer, or until ribs are done. Makes 4 servings.
Combine the oil, dill, dressing and garlic; pour over the crackers. Mix well. Let stand for 1 hour (2 hours is better). Keep in airtight container.
Pack okra into hot pint jars with a pod of pepper, clove of garlic and head of dill or dill seed in each jar. Make a brine of water, vinegar and salt; heat to boiling. Pour over okra. Close jars. Process in boiling water bath 10 minutes. Start to count processing time as soon as hot jars are placed in actively boiling water. Makes 6 pints.
Mix all ingredients together, adding one at a time and pour into large greased Bundt pan. Bake approximately 50 minutes to 1 hour at 350°. Cake is done as soon as toothpick inserted comes out clean.
Cream butter and sugar; add eggs, one at a time, beating well. Mix	in bananas. Measure and sift together dry ingredients. Add to banana mixture. Coat nuts and fruit with flour and add to other mixture. Bake at 250° for 2 1/2 to 3 hours. Makes 2 loaf pans or 1 large tube pan.
Brown roast in oil on all sides. Remove roast. Brown onions and celery. Add seasonings to onions and celery. Return meat to pan. Put onions and celery on top. Mash tomatoes. Add tomatoes, juice, sauce and 2 cups hot water. Meat should be covered in sauce. Simmer until tender (2 hours or more). You need two cups of sauce for rice. Pour 1 cup sauce in skillet. Add rice and brown, 5 minutes at least. Stir until sauce is absorbed (browning is secret). Add water to cover rice. Boil, then simmer uncovered about an hour. Continue to stir. Cook until liquid is absorbed but still juicy. Save some sauce to serve as gravy with roast and rice.
Saute onion in butter until transparent. Combine onion, rice and hot broth. Bring to a boil on top of range. Pour into a 2-quart casserole dish. Cover and bake at 325° for 20 minutes.
When at room temperature, mash the cheese with a fork or mixer. Work in the flour. Add the Worcestershire. Pat out flat. Roll a small amount around each olive. Bake at 300° for 30 to 40 minutes.
Wash ham and pat dry with paper towel. Dissolve sugar in Coca-Cola, heated. Place ham in crock-pot. Pour Coca-Cola mixture over ham. Cook 5 hours on high.
Mix together. Put in casserole dish. Bake 40 minutes at 375°.
Cook cabbage until done; drain. Put 1/2 in greased casserole, then add 1/2 can cream of chicken soup and 1/2 package of Cheddar cheese. Repeat layers. Bake at 350° for 30 minutes.
Crush Oreo cookies. In separate bowl, mix milk and pudding. In another bowl, mix cheese and sugar. Fold in Cool Whip to pudding, then mix in cream cheese. Start with cookie on bottom of Pyrex dish, then a layer of mix. Continue layering. End with cookie on top.
Clean mushrooms with damp paper towels. Remove mushroom stems and finely chop; set caps aside. Combine chopped mushroom stems, cheese, parsley and Italian dressing in a bowl, stirring well. Spoon mixture evenly into reserved mushroom caps and place in a shallow baking dish. Bake at 350° for 15 to 20 minutes or until cheese melts.
Boil Karo, sugar and salt together 2 minutes, stirring constantly. Gradually pour over popped corn; toss until coated. Grease hands; shape into balls and insert wooden sticks. (If popcorn mixture cools during shaping place over low heat.) Makes 6 popcorn balls.
Combine ground beef,	celery	and onion; microwave on High for 5 minutes, stir once. Combine remaining ingredients, except frozen peas and chow mein noodles. Microwave on High for	3 minutes, covered. Lower power to 80% and microwave for 6 to 8 minutes. Add frozen peas.	Sprinkle chow mein noodles over top of casserole.	Microwave 1 minute on High, uncovered.
Cook ground beef in skillet. Pour in 1/2 jar of picante sauce. Wrap a portion of beef with a portion of shredded cheese in each tortilla. Place filled tortillas (1-inch apart) on a lightly greased, shallow cookie sheet. Lightly brush tops of filled tortillas with squeeze margarine or vegetable oil and place in oven. Bake at 425° for 10 minutes, until slightly browned and crisp.
Cream yolks. Add sugar then butter. Mix well and add 1/2 cup milk, then flour, then rest of milk. Cook over medium-low heat until thick. Add coconut. Remove from stove and add vanilla.
Cook in covered casserole at 325° for 1 hour. Add more water if it gets too dry.
Cook raisins and water for 5 minutes. Save 1/4 cup juice. Cream shortening, sugar and eggs. Combine with remaining ingredients and mix well. Drop on a greased baking sheet about 10 minutes at 375°.
Cream together shortening and sugar. Beat in eggs, one at a time. Add vanilla, butter flavoring, food color, and strawberry extract to buttermilk. Blend well and set aside. Sift flour, salt, powder and soda together. Add to batter alternately with buttermilk mixture until color is evenly distributed. Fold in strawberries and pecans. Blend well. Grease and flour a Bundt pan. Pour batter into pan and bake at 325° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Do not over-bake. Remove from pan while still hot. Brush on glaze with pastry brush, covering top and sides of cake.
Combine brown sugar, nuts, butter and cinnamon; set aside. Spray 9 x 5 x 3-inch loaf pan with cooking spray. Cream shortening, sugar and vanilla thoroughly. Add eggs, one at a time. Beat well after each addition. Sift flour, baking powder, soda and salt together. Combine milk and water; stir in vinegar. Add flour mixture alternately with milk mixture to creamed mixture. Blend well after each addition. Pour half the batter into prepared pan. Top with brown sugar and nut mixture. Spread with remaining batter. Bake in 325° oven 45 to 50 minutes.
Cook rice according to package directions, omitting butter. Place rice in large bowl and add scallions, green pepper and olives; cool. Drain artichoke hearts, reserving marinade. Cut hearts in quarters. Combine artichoke marinade, curry powder and mayonnaise. Add artichoke hearts to rice mixture. Toss with dressing and chill. Chicken can be added to make this a main course dish. Serves 6 to 8.
Mix 1/2 cup flour with nuts and raisins. Mix all dry ingredients. Cream butter and sugar. Add dry ingredients alternately with applesauce. Bake in a tube pan in a moderate 350° oven until done.
Mix all ingredients together. Place in 350° oven for 45 minutes to 1 hour. During the last 20 minutes baking time, pour remainder (1/2 can) of tomato sauce over top and finish cooking. Makes 6 to 8 servings.
Coat beef cubes with flour, shaking off excess. In a large nonstick pot, heat oil; add beef and saute until brown. Remove and place on a plate. Add onions and mushrooms to pot; saute for 6 minutes. Add garlic and saute, stirring for 1 minute. Pour off fat. Return beef to pot; stir in tomato paste and the broth. Add enough water to cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about 1 1/2 hours. Skim off any foam. Add carrots, potatoes and green beans. Cover partially and simmer 15 minutes.
Put cabbage on bottom of casserole dish, then add meat, more cabbage and layer of onion. Pour tomato soup over top and cover tightly. Add 1/4 c. water. Salt & pepper to taste. Bake at 350° for 1 hour.
Brown hamburger; drain fat. Add tomato soup; pour mixture into a baking pan. Add green beans; mix all around top of hamburger. Take mashed potatoes and make mounds (about 6) on top of meat mixture. Add slice of American cheese on top of potatoes. Bake in 375° oven for 30 minutes.
Melt cream cheese, milk and margarine in saucepan. Remove from heat and add corn and peppers. Stir well. Pour into greased pan. Sprinkle with Cheddar cheese and paprika. Bake until heated through.
Mix together flour, yeast, sugar, salt and baking soda. Add milk plus water. Mix well with mixer. Add additional flour; beat. Divide into 2 greased pans that have been sprinkled with corn meal. Sprinkle top with corn meal. Set in oven with pan of warm water to rise about 40 to 45 minutes. Bake each loaf in microwave 6 1/2 minutes. Rest 5 minutes and remove. Can add fruit, nuts or herbs.
Arrange fillets in well greased shallow baking dish. Spread soup over fillets. Top with cheese. Bake at 350° for 20 minutes or until fish flakes easily.
Mix together ham, pork, milk, eggs and corn flakes; shape into balls. Brown in microwave for 3 to 5 minutes and drain. Mix together brown sugar, pineapple juice, vinegar and dry mustard. Heat until well blended. Pour over meat balls in 9 x 13-inch glass baking dish. Bake 1 hour at 350°.
Cook squash with salt and pepper; drain. Combine all ingredients, except bread crumbs. Place in casserole dish at 325°; bake 30 minutes. Increase heat to 350°. Place buttered white bread crumbs on top and bake until browned.
Peel and slice potatoes thin. Cook onion in oil (very light). Add chicken broth, vinegar, salt, pepper and sugar. Bring to boil. Put over sliced potatoes (hot). Mix occasionally; let stand overnight.
Put tomatoes in boiling water 2 to 3 minutes; peel off skins. Thinly slice tomatoes enough for 2 cups. Mix all together, place in pie shell and dot with butter. Place top crust, make steam holes in top crust and flute the edges. Bake at 425° for 50 to 60 minutes.
Mix jellos with hot water. Let jello begin to jell. Add 1 large package cream cheese, softened. Mix with remaining ingredients. Congeal.
Mix first 5 ingredients and warm just enough to melt butter. Add nuts and pour into unbaked pie shell. Bake 10 minutes at 350°, then lower temperature to 325°. Bake 35 minutes. Cool.
Stir and add 2 cups cold water. Pour into ice cube trays or frozen pop molds.
Mix thoroughly. Add enough flour to make a stiff dough. Roll out. Cut with a cookie cutter. Bake at 400° until slightly brown.
Wash and cap hot peppers, leaving in seeds. Chop fine in food processor. Combine all ingredients except flour and bring to a boil, stirring constantly. Mix 1 cup flour and 1 cup water to make a runny paste. Pour into hot pepper mixture. Bring that to a boil. Let mixture boil 10 minutes while stirring constantly. Put in jars and they will seal themselves.
Mix first five ingredients and set aside. Heat milk, butter and marshmallows until melted. Mix rest and cook until thick, stirring occasionally. Put in pie crust.
Have cheese and sausage at room temperature. Mix cheese, sausage and Bisquick together. Make walnut size balls. Place on ungreased baking sheet. Bake about 15 minutes in a preheated oven at 350°.
Line pan with fruit	and sprinkle with nutmeg and cinnamon. If using peaches, add a teaspoon of vanilla. Make batter by mixing butter, sugar, milk, flour, baking powder and salt in a bowl. Spread over fruit. Mix 1 cup sugar and 1 cup water. Pour over batter. Bake 1 hour at 350°.
Mix well and drop in small amounts on greased cookie sheet. Bake at 375° until done.
Preheat oven to 350°. Mix soups, onion and Tater Tots together. Pour into casserole dish and top with slices of cheese. Bake for 30 to 45 minutes or until golden brown.
Cream butter with sugar. Add salt and baking powder to three cups of the flour. Add to creamed mixture one egg at a time with one cup of the flour mixture each time. Add vanilla. Last, mix fruit and nuts with remaining cup of flour and add to batter. Spray bundt pan with pam. Preheat oven 250°. Bake 2 1/2 hr. Cool in pan for 20 min.
Grease 9 x 13-inch dish. Add uncooked rice. Remove fat and skin from chicken; arrange pieces on top of rice. Mix soups, dry soup mix, water and pepper. Pour mixture over rice and chicken. Bake uncovered for 2 hours at 350°. Serves 6.
Saute onion in butter until transparent. Add cream of chicken soup, potatoes and sour cream. Mix well. Spoon into a greased 13 x 9 x 2-inch baking pan. Add topping: Put on Cheddar cheese; on top of cheese, spread corn flakes. Bake at 350° for 45 minutes.
Mix together all ingredients, except vanilla wafers. Line pan bottom and sides with vanilla wafers. Place mixture in pan and top with more vanilla wafers. Add Cool Whip and set in refrigerator about 2 hours.
Wash and pick over beans. Cover with cold water; let stand for awhile or overnight. Drain; put into a pan. Add 3 cups water, tomatoes, green peppers, onion and syrup. Mix paprika, salt and mustard; stir into mixture. Cook until almost tender. Render bacon; add and cook until beans are done. Add more water as needed. May also be baked in the oven.
Cut up tomatoes in cubes. Shred lettuce. Crush chips in bag. Mix lettuce, tomatoes and chips; set aside.
Combine butter and flour in a small saucepan over low heat until smooth. Gradually stir milk into flour mixture; cook, stirring constantly, until smooth and thickened. Add cheese and salt, stirring until cheese melts.
Drain and chop fruits. Mix cottage cheese and dry Jell-O. Fold in Cool Whip. Add chopped minced fruits. Serve.
Mix shortening, sugar and eggs together. Beat well. Add flour, milk, salt and vanilla. Bake at 350° for 25 to 30 minutes.
Mix brown sugar, flour and salt. Gradually add milk. Mix well. Beat egg yolks and add to other ingredients. Cook over hot water, stirring constantly until thick. Add butter and pour into baked pastry shell. Put meringue on top, using 2 egg whites. Brown in hot oven.
Combine first 6 ingredients and set aside. Split bun in half. Layer one half with meats, then spread with olive mixture. Top with cheese. Put top on bun; cut in half and enjoy.
Combine cream cheese and confectioners sugar together. Pour in bottom of pie crust. Layer sliced bananas and then pineapple. Put Cool Whip on top. Sprinkle coconut. Garnish with nuts and cherries.
Boil chicken, cool, debone and set aside. With a little oleo on both sides of tortillas, fry over medium heat until softened. Set aside. Saute onion in oleo. Add soup, most of cheese and sour cream; mix well. Set aside one-fourth of sauce. Add chicken to remainder of sauce. Put chicken mixture in middle of tortilla; roll. Place in baking pan with seam side down. Pour remaining sauce over tortillas. Sprinkle remaining grated cheese over tortillas. Bake at 350° for 10 to 15 minutes, or until hot.
Bake cake mix as directed. Use oblong cake pan. Mix soft cream cheese, vanilla pudding and two cups milk. Put on top of cooled cake.
Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons dripping in skillet. Crumble bacon and set aside. Saute green pepper and onion in drippings until tender. Add eggplant and tomatoes. Cover and cook 5 minutes, stirring occasionally. Stir in salt and pepper. Spoon eggplant mixture into a lightly greased 2-quart casserole and top with bacon. Sprinkle cheese over casserole; top with breadcrumbs. Bake casserole, uncovered, at 350° for 25 minutes. Yield: 6 to 8 servings.
Mix Jell-O with 1 1/2 cups boiling water; add 2 cups cold water and stir over ice water until thickened. Blend in Cool Whip; add fruit. Pour in pan and let set (Bundt pan). Mix raspberry juice with 2 tablespoons sugar and 1 tablespoon cornstarch over heat until clear and thick. Drizzle over cake before serving.
In a large bowl, cream sugar, oil and eggs. Stir in remaining ingredients. Drop on ungreased cookie sheet. Bake at 325° for 8 to 12 minutes. Makes 7 to 8 dozen cookies.
Heat tomato soup with 1/2 can water. Dissolve jello in soup. Add next 4 ingredients. Beat cream cheese and add to soup mixture. Fold in crabmeat. Chill in mold until set.
Cream butter and sugar. Beat in eggs one at a time. Toss candy, dates, and nuts in 1/2 cup of the flour. Sift remaining flour and soda. Add alternately with the milk to the batter. Stir in coconut and candy mixture. Grease a tube pan and line bottom with waxed paper. Spread batter in pan. Bake in 350° oven for 2 1/2 to 3 hours or until toothpick inserted in the cake comes out clean. Remove from oven and glaze.
Preheat oven to 325°. Grease and flour a 9 x 5-inch loaf pan. Combine all ingredients in large bowl; mix well. Pour into pans. Bake in center of oven until top is golden brown and splits slightly, about 1 hour and 20 minutes.
Topping: Melt butter in saucepan. Stir in flour and add milk slowly. Cook over low heat until thick. Add eggs. Cook over low heat, beating well, until consistency of mashed potatoes. Add onion, cheese, salt and pepper; mix.
Dissolve 1 pkg. of purple jello in one cup boiling water. Take 1/2 cup of the hot water dissolved jello and add 1/3 cup sour cream (at room temperature), then add 2 Tbsp. cold water. Pour this into a 9x13 clear glass pan. Break any bubbles and put in refrigerator for 1/2 hour to an hour. After this is set, add 1/2 cup cold water to the remaining jello. Pour on top of the first layer. Let set.
Cook like custard. Let cool before serving. Use any fruit to dip or pour sauce over fruit.
Add the vanilla to the confectioners sugar. Mix well and press through a sieve. Prepare before baking cookies so it will have time to dry.
Combine pumpkin, brown sugar, salt, spices and molasses; mix well. Add eggs and milk; mix thoroughly. Pour into pie shells. Bake at 425° for 40 to 45 minutes, or until knife inserted in center comes out clean.
Mix first 4 ingredients thoroughly. Add the rest of the ingredients. This recipe makes about 12 fruit pies, depending on the thickness of crust.
Cut meat into bite size pieces. Salt and pepper to taste. Flour heavily and brown with 4 tablespoons extra flour. Drain off excess fat. Return meat to pot. Cut vegetables into bite size pieces. Add vegetables to pot. Add 3 to 4 cups water. Cover and bake in 350° oven for 45 minutes to 1 hour or until meat is tender. Top with biscuits and let brown uncovered for 12 to 15 minutes.
Preheat oven to 350°. Mix all ingredients together. Arrange dough in 2 long loaves about 2-inches high on cookie sheets. Bake at 350° for 30 minutes. Remove from oven. Cut into slices. Separate. Bake for an additional 5 to 10 minutes.
Pare oranges. Cut crosswise into thin slices and place in serving bowl. Peel banana. Cut thin slices into bowl with oranges; toss fruit. Blend orange juice, honey and lemon juice; pour over fruits. Sprinkle with coconut.