HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pierce steak with fork. To marinate, place meat in a plastic bag; set in a deep bowl. In a skillet over medium heat, cook onion in oil until tender; remove from heat. Add catsup, vinegar, relish, Worcestershire sauce, mustard and pepper to skillet; mix well and cool. Pour marinade over meat; close bag. Marinate in refrigerator for 6 hours, turning occasionally. Remove meat, reserving the marinade. Transfer meat to grill. Brush with marinade. Grill for 10 to 12 minutes. Turn and continue to grill 10 to 12 minutes more to desired doneness. (Or may bake at 250° to desired doneness.) To serve, thinly slice across grain. Makes 6 servings.
Bake in a 13 x 9 pan at 350° for 35 minutes. Sweet and hot, delicious with "Sam's" chili.
Brown chops in oil. Spread rice in bottom of rectangular baking dish. Reserve 1 tablespoon of seasoning from envelope of onion soup mix and sprinkle remaining seasonings and bits over rice. Drain mushrooms, reserving liquid and distribute mushrooms and pimiento over rice. Add hot water to mushroom liquid to a total of 3 cups. Pour over rice. Arrange browned chops on top of rice mixture and sprinkle remaining seasoning. Cover with foil and bake 1 hour at 350°. Remove foil; let stand 10 minutes.
Preheat oven to 350°. In saucepan cook onion in butter until tender. Stir in flour, hot water and bouillon. Cook and stir until mixture boils. Boil and stir 1 minute; remove from heat. Stir in sour cream. In medium bowl combine 2 cups of the sauce mixture with chicken, 1 cup of the cheese, chilies and cumin. Place chicken mixture on each tortilla. Roll up, folding in sides. Arrange in greased 13 x 9 x 2-inch pan. Top with remaining sauce and cheese. Bake about 25 minutes. Makes 6 to 8 servings.
Mix all ingredients in blender, then pour into greased and floured 9-inch pie plate. Bake at 350° for 45 minutes.
Mix the butterscotch pieces and margarine; melt over medium heat. Remove; let cool. Add the flour, baking powder, vanilla, brown sugar, salt and eggs to the mixture in saucepan; mix well. Fold the marshmallows, chocolate pieces and nuts into other mixture, then spread into a greased 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
Cook broccoli as directed. Mix with other ingredients. Cover with crushed Ritz cracker crumbs. Bake at 350° for 30 minutes.
Brown hamburger. Add onion; saute until onion is brown. Drain grease. Add small amount water. Add beans, using liquid. Add taco seasoning; simmer. Add more water if necessary. In large mixing bowl, break up lettuce in small pieces. Add 2/3 of chips, cut up tomato and cheese. After salad mix is prepared, pour hot mixture over salad; lightly toss. Serve with remaining chips.
Use a lightly greased 9 x 13-inch casserole dish. Layer hash browns, sausage, cheese, pepper and onions. Combine eggs and milk, beating well. Salt and pepper to taste. Pour over layers. Bake at 350° about 50 minutes. Can be refrigerated or frozen. Makes 12 servings.
Liberally grease a cool, electric skillet. Mix biscuit mix and milk; spread evenly in skillet. Spread pizza sauce evenly over dough; layer ground beef, onion and any other toppings of your choice over pizza sauce. Sprinkle with cheese. Cover pan, but leave vent open. Set control at 325° for 12 to 15 minutes until crust is brown on bottom and cheese is melted. Makes 10 to 11-inch pizza.
Mix pineapple, sugar and eggs and bring to boil around edges. Add lemon juice. Cool in pan of cold water. Whip Carnation milk; add mixture and whip again.
Mix all ingredients together and pour over pheasant. Bake, uncovered, at 350° for 1 1/2 to 2 hours. Baste with sauce.
Tear green spinach or leaf lettuce or use a variety of greens. Add the diced meat, mandarin oranges, red and green pepper strips, onions and won ton strips (1/4 to 1/2-inch wide) or fried rice sticks. Pour dressing over salad and toss. May sprinkle toasted sesame seed on top.
Dissolve gelatin and Jell-O in boiling water; stir until mixed well. Pour in rectangular pan and refrigerate until set. Cut into squares.
Brown ground beef. Drain and put in crock-pot. Empty all other ingredients. Stir and mix all together and cook for 3 hours. Serve with crackers.
Dissolve Jell-O in boiling water. Add cold water. Chill until slightly thickened. Fold in fruit and celery. Pour into mold. Chill until firm. At serving time, unmold on crisp lettuce. Serves 6.
Slowly "try out" salt pork or bacon until crisp. Pour off most of fat. Add onions and cook slowly until yellow. Add potatoes and water to nearly cover. Cover and simmer 5 minutes. Place cut up fish on top. Season. Add more water, if necessary, and bring to simmer. Cover, cook on lowered heat until potatoes are done (10 minutes). Meanwhile, in top of double boiler, heat milk and butter. Add to cooked fish mixture. Cool and refrigerate 8 hours before reheating to serve. Serves 6.
Mix sugar, flour and cinnamon. Add apples and stir. Pour into unbaked pie crust. Drizzle with milk; dot with butter. Bake at 375° for 45 to 60 minutes.
Preheat oven to 350°. Cut off tops of green peppers; remove seeds. Heat 1 tablespoon oil in skillet. Add garlic; cook 1 minute. Add all remaining ingredients, except 2 tablespoons oil; mix well.
Melt butter and oil in a flat pan in a 375° oven. Set aside. Combine flour and seasonings in a paper bag. Roll the meat through the melted oil and butter. Put chicken in bag (3 pieces at a time). Shake well. Place coated pieces on a piece of waxed paper. Coat remaining chicken. Place chicken in the oiled pan. Bake for 45 minutes at 375° (skin side down). Using a spatula, turn the chicken pieces and bake 5 or 10 minutes longer. Use pan drippings for gravy.
Peel and slice potatoes. Put eggs in a blender. Add potato slices, onion and salt. Blend a few seconds; add flour. Blend well. Heat oil in a frying pan until hot. Pour potato mixture into pan, about 1/4 cup for each pancake. Fry until brown on each side. Eat with applesauce or sour cream.
Preheat oven to 350°. Line bottom of a 9-inch diameter cake pan with 1 3/4 inch high sides with waxed paper. Spray pan and paper with vegetable oil spray (or oil pan and paper lightly). Dust pan with flour; tap out excess.
Mix peanut butter and sugar. Sprinkle 3/4 of crumbs in bottom of pie shell. Pour in cooked vanilla pudding. When cold, spread with Cool Whip. Sprinkle with remaining crumbs.
Mix all ingredients except oatmeal in hot water and stir until all blended, then add oatmeal until consistency required to press into cookies. Place in refrigerator until served. You may freeze and use as needed.
Microwave chocolate and milk in large microwavable bowl on High 2 or 3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in vanilla, walnuts and marshmallows. Spread in foil-lined 8-inch square pan. Refrigerate 2 hours or until firm. Cut into squares.
Cut trimmed sirloin into 1 inch cubes. Combine: white wine, olive oil, red wine vinegar, mustard, garlic, black pepper, and sugar. Put beef in a plastic bag; add marinade. Close bag, marinate for 30 minutes. Pour off marinade, reserve. Thread 4 to 5 beef cubes onto each of 4 skewers. Broil or grill 10 to 13 minutes, turn and brush with reserved marinade occasionally.
Prepare the cake according to directions. Making 2 layers, bake, cool and split both layers horizontally. Blend together sugar, sour cream, and coconut. Chill. Spread all but 1 cup of the sour cream mixture between layers. Blend the remaining cup of the mixture with the cool whip or whipped cream and spread on the top and sides of the cake. Seal in an air tight container and refrigerate. Cake is better after three or four days.
Mix all ingredients together well. Use 2 teaspoons of mixture to 1 cup boiling water.
Brown hamburger; saute onions and celery. Add to hamburger all ingredients. Mix together well. Simmer 3 hours.
Melt butter in a large soup kettle over medium heat. Peel the mushrooms and cut off the woody part of the stems. (Washed mushrooms don't saute as well as peeled mushrooms.) Add basil, oregano, thyme and grated onion with juice. Cover the kettle; let the mushrooms sweat over medium-low heat for about 10 minutes or until they are fairly soft and limp.
Mix sausage and cheese at room temperature. Add Bisquick and roll into small balls or roll and cut as biscuit. Place on a cookie sheet and bake at 350° until brown. Makes 105 balls.
Combine all ingredients. Add water to desired thickness. Garnish with shredded Cheddar cheese.
Mix the ingredients until well blended. Bake at 350° for 25 minutes. If using a glass pan, bake at 325°.
Mix together first 8 ingredients. Pour into 9 x 13-inch pan. Melt margarine in large skillet or pot on top of stove. Stir in package of stuffing; make sure stuffing has absorbed all of the butter. Pour stuffing on top of broccoli mixture. Bake in 350° oven for 20 to 30 minutes, checking frequently the last 10 minutes to be sure stuffing does not get too brown.
Place all ingredients in a heavy casserole dish; cover and bake 12 hours at 200°.
Brown hamburger; drain fat. Saute garlic and vegetables in olive oil. Combine drained hamburger with tomatoes, beans and salsa. Add spices and herbs, including salt and pepper to taste. Add sauteed vegetables; do not drain olive oil, add to mixture. Bring to boil; reduce heat and simmer 1 to 2 hours to suit. Serves 10+ hearty appetites. Serve with Italian bread.
Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and garlic and saute until onion is golden brown, about 10 minutes. Set aside. Place Brie and cream cheese in large microwave-safe bowl. Microwave on Medium just until melted, about 2 minutes. Whisk in onion mixture, sour cream, fresh lemon juice, brown sugar and Worcestershire sauce. Season to taste with salt and pepper. Cut off top of bread loaf. Scoop out center of loaf, leaving a 3/4-inch thick shell of bread. Spoon cheese mixture into loaf. (Can be prepared 1 day ahead; refrigerate. Let stand 2 hours at room temperature before continuing.) Wrap in foil. Preheat oven to 400°. Bake loaf until filling bubbles, about 1 hour. Unwrap and place on platter. Remove bread lid. Sprinkle cheese mixture with paprika. Serve with crudites or crackers.
Combine eggs, 1/2 cup sour cream, milk, bread crumbs, onions, parsley, Worcestershire sauce, mustard, salt, pepper and hamburger. Put into 9 x 5-inch loaf pan or baking dish. Bake at 350° for about 1 1/2 hours. Cool 10 minutes. Remove from pan.
Brown meat with onion and bell pepper. Cook noodles. Melt velveeta and rotel and mix in microwave. Drain noodles. Combine cheese soup, mushroom soup, ground meat and cheese/rotel mixture. Mix well. Put in baking dish, cover with grated cheese. Bake at 350 for 30 minutes.
In a heavy saucepan melt gelatin, pineapple and marshmallows, stirring constantly. Refrigerate until thick like jam. Mix Dream Whip according to package directions. Mix cream cheese and Dream Whip mixture and fold into gelatin. Cool and refrigerate.
Melt butter and chocolate chips until smooth. Add peanut butter; stir until smooth. Add Crispix to mixture, rolling and folding slowly so the cereal doesn't break. Put 2 cups powdered sugar into grocery bag. Add mixture to powdered sugar. Shake until cereal is well coated. Let cool on wax paper.
Cook all ingredients to 290 degrees on stove top. Cut off stove. Add 2 tsp. soda. Stir well, pour on greased dish. Break apart when cool.
Brown hamburger meat and onion (cut up). Cook noodles as directed on box. Drain hamburger and cool noodles. Preheat oven to 350°. In large saucepan add sauce, oregano, garlic salt and hamburger meat. Simmer for 10 to 15 minutes. In a large casserole layer noodles, sharp cheese, regular Kraft cheese, Mozzarella, another layer of noodles and 1/2 of the sauce. Repeat procedure with noodles, cheeses and sauce. Cook for 40 minutes.
Arrange chicken in baking dish. Combine rest of ingredients to make marinade. Pour over chicken. Refrigerate overnight or freeze. Return to room temperature. Bake, covered, at 375° for 1 hour. Or, to grill, remove from marinade and, wearing oven mitts, carefully brush marinade on chicken as it cooks. Yields 8 servings. Each contains 5 g fat and 141 calories.
Mix all ingredients together in ovenproof dish (10-inch quiche dish is ideal). Bake at 325° for 20 minutes until golden and bubbling. Serve with thinly sliced French bread.
Pan Preparations: Grease a 10 x 15 1/2-inch cookie sheet with shortening. Cut wax paper to fit the bottom of the cookie sheet. Place the fitted wax paper in the bottom of the cookie sheet, then grease the top of the wax paper, too, spreading evenly. Set aside. Preheat oven to 350°.
Drain all fruits. Mix together and put into 2 to 3 graham cracker crusts. Chill for several hours before serving.
In a saucepan, combine the first 4 ingredients (sugars, milk and butter). Bring to full boil, stirring constantly over moderate heat. Cook 10 minutes, stirring occasionally. Remove from heat. Add Marshmallow Creme and vanilla; mix until smooth. To 2 cups of mixture, add butterscotch (peanut butter) pieces and 1/2 cup of the walnuts; blend well. Pour evenly into greased 9-inch square pan. To remaining hot mixture, add chocolate pieces and 1/2 cup walnuts; blend well. Pour over butterscotch (peanut butter) mixture. Chill until firm. Makes about 2 1/2 pounds.
Microwave chocolate chips 2 1/2 minutes on medium setting. Stir twice. Microwave 1 1/2 to 2 minutes more, until soft, stirring until smooth. Stir in marshmallows and nuts. Place round tablespoonfuls on cookie sheet or wax paper. Place in refrigerator 20 minutes.
Boil squirrels until tender; debone. Add tomatoes, onions and seasonings and cook until vegetables are done. Cook rice separately. Fry bacon crisp and save drippings. Add corn, hominy and rice and bring to a boil. Stir in chopped bacon, bacon drippings and sliced eggs. The longer it cooks the better it tastes. Serve hot with cornbread.
Tear ham into pieces and mix with sauce in small skillet. Saute 2 minutes or until hot all through. Serve on bun or toasted bread.
Mix thoroughly 1/4 cup soup, beef, bread crumbs, egg, onion, salt and 1/8 teaspoon each pepper, sage and thyme. Shape firmly into 6 mini meat loaves. In skillet, brown loaves in shortening. Stir in remaining soup and seasonings and water. Cook over low heat for 20 to 30 minutes.
Melt margarine in dish. Stir in rice and coat well. Add soup and water. Cook (covered) at 325° for 1 hour.
Layer water chestnuts, chicken, asparagus and almonds in a lightly greased 12 x 8 x 2-inch baking dish. Combine next four ingredients, mixing well. Spoon mixture over chicken and sprinkle with cheese. Bake at 350° for 20 minutes. Yields 6 servings.
Core cabbage and place in enough boiling salted water to cover. With a fork in one hand and a knife in the other, keep cutting off the leaves as they become wilted. Drain. Trim thick center vein of each cabbage leaf. Brown the onion in shortening. Add to meat, seasonings and rice; mix well. Place a tablespoon of filling on each cabbage leaf and roll, tucking in edges. Place in pot and cover 2/3 full with water; arrange sauerkraut on top; add tomato juice. Cover and cook slowly for about 1 1/2 hours or until rice is tender. Serves 6 to 8 people. You can substitute green pepper for the cabbage or use both. For green peppers, cut off tops, scoup out center and fill peppers about 2/3 full with filling. Cook as directed for cabbage.
Brown meat, onion and	pepper	in oil; add seasoning, tomatoes, corn and bouillon. Bring to a boil; stir in rice. Remove from heat; let stand 5 minutes and fluff with a fork.
Saute onion in margarine until tender. In a large bowl, mix onion, potatoes, cheese, salt and pepper. Mix well. Spoon into 13 x 9-inch baking dish. Beat together eggs and milk. Pour over casserole. Bake at 350° for 20 to 30 minutes or until browned. Allow to cool 5 minutes before serving.
Combine biscuit mix and water, stirring with a fork until blended. Press mixture in bottom of a lightly greased 12 x 8 x 2-inch baking dish. Bake at 375° for 9 minutes. Cook ground beef, green pepper and onion in a large skillet until meat is browned, stirring to crumble meat. Drain well. Stir in tomato sauce; spoon over crust. Combine sour cream, cheese and mayonnaise; spoon over meat mixture. Sprinkle with paprika. Bake at 375°, uncovered, for 25 minutes or until lightly browned. Cut into squares to serve. Yield: 6 servings.
Mix first 3 ingredients well and put half into bottom of a 13 x 9-inch dish. Mix next 6 ingredients and add to cornbread in dish. Top with remaining cornbread mixture. Beat the eggs and add milk to make 1 cup. Pour over the top of the casserole and refrigerate overnight. Right before baking, add the mushroom soup. Bake at 350° for 40 minutes. Sprinkle with cheese and bake for 10 minutes.
Mix all ingredients. Pour over chicken. Cover and bake at 325° for one hour or until done. This is a great picnic item.
Chop pepper and onion; fry in skillet. Brown ground beef in a large skillet. Add green pepper, onion, sugar, salt, chili powder and tomatoes. Cook until nearly done. Add drained corn and red beans. Cook 10 to 15 minutes longer.
Combine all ingredients, mixing until there are no lumps. Heat 8 to 10-inch crepe pan or skillet to medium heat. Pour in enough batter so pancake will just barely fill pan (these will be as thin as crepes). Turn pancake when lightly browned and cook on second side to light brown. Remove pancake from skillet and repeat until you cook all the batter. Place pancakes on plate and sprinkle with undiluted, straight lemon juice. Sprinkle with powdered sugar and roll pancake up. Serve rolled.
Combine ingredients and bake, 35 to 40 minutes, at 350° in a square or oblong baking dish. Can also be baked in a Bundt pan for 55 to 60 minutes. Check for doneness by inserting a toothpick in center of cake, if it comes out clean, it's done. After about 5 minutes or so of cooking, turn cake over on plate.
Line a pan or glass casserole with dried beef. Wrap each piece of chicken with a strip of bacon and place in pan. Top with mushroom or chicken soup mixed with sour cream. Place in oven at 275° for 3 hours. Makes 6 to 8 servings.
Mix all ingredients together; store in airtight container. When ready to use, mix 2 to 3 teaspoons of tea mix to 6 to 8 ounces of hot water.
Cut bread into cubes and place half in the bottom of a greased 9 x 13-inch casserole. Cube the cream cheese and place on top of the bread. Top with remaining bread.
Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Sift dry ingredients and add to creamed mixture. Stir in undrained pineapple and nuts. Chill dough 2 hours. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 8 to 10 minutes. Cool and frost, if desired. Yields 4 dozen soft cookies.
Wash cabbage and chop medium fine. Heat tomatoes, corned beef and salt in saucepan to boiling. Add cabbage. Cover. Cook quickly until cabbage is tender.
Mix eggs and milk in medium bowl. Dip chicken in egg mix, then bread chicken. Heat oil in pan. Cook chicken in oil over medium heat. Drain on paper bag. Put sauce on cookie sheet. Put chicken on sauce. Sprinkle Parmesan cheese on chicken. Put some sauce over chicken. Place 1 slice of Mozzarella cheese on top. Bake in oven at 400° until Mozzarella cheese bubbles. Serve hot.
Mix the first 4 ingredients in saucepan. Bring to a boil. Boil 2 minutes. Remove from heat. Mix in the peanut butter and oats. Drop on wax paper.
Mix butter, sugar and eggs. Mix together sour cream and vanilla and add. Mix together flour, baking soda and salt and add. Chill at least 1 hour. Drop 1/2 teaspoon drops 2 inches apart on ungreased sheet. Bake at 400° for 8 to 9 minutes, until top springs up.
Dissolve gelatin in boiling water; cool. In large punch bowl, combine gelatin mixture, lemonade concentrate, orange juice concentrate and cold water. Just before serving, gently stir in ginger ale. Makes 28 (1/2 cup) servings.
Cook pinto beans, smoked sausage, onion, bell pepper and ham hock until done. Add red pepper, salt, pepper and tomato sauce. I also add a little chili powder to mine for taste. Cook until all ingredients' flavor combine. Serve over rice.
Put horseradish cubes in blender and blend until grated. Mix all ingredients together and put into tightly covered jar.
If you don't have time to prepare this broth to keep in the freezer, just buy canned broth and place the unopened can in the refrigerator. Chill for 1 hour and skim off the fat when you open the can.
Drain cherries, reserving 1 cup juice. Set cherries aside. Combine 3/4 cup sugar, cornstarch and cinnamon in a medium saucepan; stir mixture to remove lumps. Stir cherry juice into sugar mixture. Cook over medium heat, stirring constantly until smooth and thickened. Remove from heat. Stir in cherries, 1/2 cup sugar, butter and almond extract. Stir in food coloring. Bake at 425° for 45 to 55 minutes. Makes one 9-inch pie.
Spray a baking dish with Pam and line chicken in dish in a single layer. Combine oil, lemon juice, garlic powder and brush on chicken. Cover and bake in 350° preheated oven for 35 minutes. Remove cover and brush again with lemon oil mixture. Bake another 20 minutes. Sprinkle with parsley and paprika. This recipe can be used on chicken breasts too.
Combine beans, onions, carrot and oleo in a large pot. Cover with water. Pepper to taste. Cook until beans and vegetables are tender. Add ham the last 20 minutes of cooking time. Serve with corn bread or corn sticks.
Crush graham crackers and mix all ingredients; heat milk and butter. Add marshmallows, then mix well with other ingredients to form cake in a large pan or tube pan. Put in refrigerator until it is set.
Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of ribs. Place in slow cooking pot. Pour remaining sauce over all. Cover and cook on low 8 to 10 hours. (I usually use beef ribs and on high about 3 to 4 hours until done.)
Mix first 4 ingredients in order given. Line bottom of a glass cake dish with layer of wafer crumbs. Top this with layer of pineapple mixture. Alternate layers of wafer crumbs and pineapple mixture, finishing with wafer crumbs on top. Place in refrigerator 3 or 4 hours. To serve, garnish with whipped cream and maraschino cherries. Makes 6 servings. (Any other crushed fruit may be used in place of pineapple.)
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla and rum extract. Sift flour with salt; add sour cream, save 2 tablespoons sour cream. Blend baking soda into the saved sour cream and add to butter, stirring to blend. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until wooden pick inserted in center comes out clean.
Combine vegetables (corn, cabbage, onions, green peppers, celery, red peppers) in a large pot or Dutch oven. In a separate bowl, combine remaining ingredients. Pour over vegetables. Bring to a boil. Reduce heat and simmer 10 minutes. Ladle into hot jars, leaving 1/4 inch headspace. Adjust caps. Process in boiling water for 10 minutes. Let stand 1 hour to blend flavors. Yields 14 (12 oz.) jars.
Mix Ritz crackers and oleo. Spread half in bottom of 9x13 casserole. Mix soup, sour cream, & poppy seed. Add chicken & rice. Pour into casserole over crackers. Top with remaining Ritz. Bake at 350° for 50 minutes.
Cook egg noodles separately for 10 to 12 minutes. Do not salt; drain. Saute onions and mushrooms in butter until soft and slightly brown. In large kettle, bring chicken broth to boil. Add frozen broccoli, ham, parsley, garlic, onions and mushrooms. When mixture returns to a boil add cooked noodles and cubed cheese, reducing heat to a lower temperature. When cheese is melted, add milk. Heat thoroughly but do not boil. Serves 10 to 12.
Dissolve yeast in lukewarm water. Into a bowl sift flour with other dry ingredients. Cut in shortening. Add buttermilk, then yeast mixture. Stir until all flour is dampened. Knead on floured board for a minute or two. Roll out to desired thickness (1/2 to 3/4 inch) and cut with a biscuit cutter. Bake at 400° for 12 to 15 minutes, or until lightly browned.