HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place layer of onions in bottom of crock-pot. Mix flour, salt, pepper and paprika together and dredge steak pieces until lightly coated with flour mixture. Place 1/2 of meat pieces on onions. Add another layer of onions and drained mushrooms. Add remaining meat and onions. Mix beef broth, Worcestershire and Kitchen Bouquet. Pour over entire meat mixture. Cover and cook on low for 8 hours.
Cook until thick and clear. Pour over oatmeal mixture. Sprinkle with rest of the crumbly mix. Bake at 400° for 35 minutes.
Cut green peppers in half lengthwise. Steam peppers with 1-inch water in pan for 5 minutes. Cool quickly. Brown beef and onion; drain fat. Stir in rice and ketchup. Spoon ingredients into green pepper halves. Place peppers in baking pan. Bake at 350° for 20 to 25 minutes. Sprinkle with Parmesan and Mozzarella cheeses.
Cut meat into strips; brown in oil. Add water, soy sauce and garlic. Cook and simmer for 45 minutes. Add vegetables. Cover and continue cooking 20 minutes. Combine cornstarch and 1/4 cup water. Add gradually to the meat mixture, stirring constantly, until mixture thickens. Stir in Parmesan cheese. Serve over rice.
Slice loaf lengthwise. Spread butter evenly over each half. Sprinkle with Parmesan cheese, garlic and oregano to taste. Broil until bread is golden brown and topping is melted. Slice into small sections. Serve immediately.
Make roux using small amount of cooking oil and flour. Let brown well. Add green peppers, onions and celery. Add water and cook approximately 15 minutes. Add hot sausage, tomatoes, tomato paste and bay leaves. Season to taste with salt and pepper. Add okra, gumbo file, shrimp and crabs. Cook for 30 minutes until done.
Use ungreased 10 x 13 x 2-inch pan. Sift the following ingredients into pan: flour, soda, salt, white sugar and cocoa. Make a well in the dry ingredients and pour in the following: vinegar, vanilla, oleo and cold water. Mix thoroughly with spoon or fork. Drop pan sharply on table and bake at 350° for 30 to 35 minutes.
Preheat oven to 400°. In saucepan, heat water and margarine to boiling. Stir in flour and salt briskly. Beat until mixture forms a ball and leaves sides of pan. Remove from heat. Beat in eggs, one at a time, beating hard after each addition. Drop by teaspoons onto a greased cookie sheet. Bake 30 minutes. Split and fill with chicken or crab salad. Also good with chocolate or vanilla pudding. Makes 35 puffs.
Remove stems from mushrooms. Rinse in colander. Finely chop stems. In skillet, heat margarine. Combine all ingredients except mushroom caps. Fry 4 to 5 minutes, stirring frequently. Remove from heat.
Mix all ingredients well. Pour into a greased 9-inch pie plate. Bake 40 to 45 minutes at 350°.
Slice onions and peppers; sprinkle with salt (easy on the salt). Bring the rest of the ingredients to a boil, then add peppers and onions. Cook until tender. Cold pack can.
Dry Mix: Sift together the flour, sugar, cinnamon, baking soda and salt into a large bowl. Add the fruit, carrots and nuts and stir to combine.
Spray 1 qt. casserole dish and place ingredients in dish, cover. Bake 1 hour at 350°. ENJOY!
Combine Miracle Whip, vinegar, sugar, salt/pepper, milk and food coloring. Add potatoes, eggs and onions; mix well. Refrigerate.
In large bowl, beat eggs until frothy. Beat in sugar, oil and vanilla. Beat mixture until thickened and lemon colored. Stir in dry ingredients. Fold in zucchini and nuts. Pour into 2 oiled and floured loaf pans. Bake 350° for 55 to 60 minutes. Cool 10 minutes. Put on rack. Freezes well.
Cook fettuccine in a large pot per directions on package. Drain well and return to pot. Melt margarine in a saucepan and add garlic powder. Add to fettuccine. Gradually add whipping cream, 1/2 cup of Parmesan cheese, sugar and sour cream. Cook over low heat, stirring constantly until thoroughly heated. Be careful as this scorches and sticks easy! Remove from heat and serve immediately. Sprinkle with remaining Parmesan cheese, salt and pepper to taste. This is a good basic white cream sauce pasta dish that you can experiment with. Add cooked and diced clams, shrimp, crab meat, etc.
Melt margarine in water. Add flour and salt all at once. Stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool slightly. Add eggs one at a time, beating after each until smooth. Drop on greased sheet. Bake at 400° until brown and puffy, about 30 minutes. Remove from oven; split. Cool on racks.
Preheat oven to 350° (180°C) or prepare barbecue. Mix together butter, chili powder, paprika, salt and pepper. Spread on corn; wrap in heavy foil and seal well. Place in baking dish and bake or barbecue for 1 hour, or until corn is tender.
Bake 45 minutes at 400°. The last 2 or 3 minutes cooking, put cheese on top.
Dissolve yeast in 1/4 cup warm water. Scald milk and cool. Add water, cooled shortening, sugar, salt and the yeast. Mix well and add enough flour to make a slightly firm dough, about 6 cups. Let rise until double in bulk. Then make into desired roll shapes and let rise until double. Bake at 400° until golden brown. Brush with melted butter.
Mix jello and cottage cheese together. Add pineapple and Cool Whip. Mix and chill.
Mix all ingredients. Pour into baking dish. Crumble Ritz crackers over top of mixture. Melt butter and pour over crackers. Bake at 350° for 20 minutes.
Fill a large rectangular ovenproof glass dish 2/3 full of lettuce. Layer green pepper, celery, water chestnuts and peas. Spread mayonnaise over top layer. Sprinkle sugar and Cheddar cheese over mayonnaise. Press down into cheese the bacon bits. Cover tightly with plastic wrap and foil. Refrigerate 24 hours before serving.
Blend all of the ingredients in a blender. Pour into 3 (10 ounce) glasses. Garnish with fresh mint, if available.
Toss together all ingredients, except 1/2 cup of cheese. Pour in a 1 1/2-quart baking dish. Sprinkle remaining cheese on top. Cover and bake in a 350° oven for 30 minutes. Remove cover and bake for 30 minutes longer.
Allow cheese to reach room temperature. Mix together and sprinkle with garlic salt. Roll into log. Roll log in chopped pecans and sprinkle with paprika.
Bring syrup and sugar to boil; remove from heat. Stir in peanut butter. Mix well. Add coconut and corn flakes. Mix well. Roll in small balls and press flat (with bottom of a glass). Place on wax paper. Put wax paper between layers of cookies.
Steam carrots until tender. Drain in a pan; mix butter, sugar and nutmeg. Stir in carrots and heat until glazed.
Combine sugar, paprika, salt and vinegar. Add oil, celery seed and honey. Beat well. Add Miracle Whip; stir until well blended. Refrigerate.
Combine ingredients and pour over tortillas. Top with 1 to 2 tablespoons chopped jalapeno peppers, chopped tomatoes and 1/2 cup shredded Cheddar cheese. Bake at 350° for 40 minutes.
Cover ham bone with water and add the peas, celery and parsley. Simmer until peas are soft enough to put through sieve. Fry the onion in butter until slightly burned; add to soup and continue to simmer for half hour. Brown the flour lightly in butter and add to soup. Serve with grated cheese or croutons.
Combine juice, water, sugar, milk and vanilla in blender. Add ice and blend until slush consistency. Serves 4 or 5.
Scoop out inside of avocados; mash. Add lemon juice to keep from browning and add rest of ingredients. Serve with tortilla chips and melted cheese for your favorite Mexican foods!
Mix Crisco and dry ingredients. Make a well in the center and add beaten eggs and orange juice. Mix well. Place small balls of dough in tea cake pans. Flatten out the dough in tins to form small tarts. Fill with pie filling (cherry or blueberry). Bake 20 minutes at 375°. Makes 48 to 50 tarts.
Reserve several strawberries for garnish. Press the remaining berries through fine sieve. Add sugar and white wine. Stir well and chill. Soften gelatin in the cold water. Add boiling water and stir to dissolve. Cool. Combine gelatin and chilled strawberry mixture. Beat with rotary beater until fluffy and slightly thickened. Fold in whipped cream. Turn into a 2-quart oiled mold. Chill for 3 hours or longer. Unmold onto a chilled serving platter. Garnish with reserved whole strawberries.
Combine cabbage, onion, carrot and green pepper. Set aside. Mix vinegar and eggs together and beat. Add sugar and cook until thick and let mixture cool. Pour over chopped cabbage mixture.
Heat oven to 350°. Grease bottom of muffin cups or use paper liners. Mix shortening, 1/2 cup sugar and egg thoroughly. Measure flour by dip-level-pour method or by sifting. Blend flour, baking powder, salt and nutmeg. Stir in alternately with milk. Fill muffin cups 2/3 full. Bake at 350° for 20 to 25 minutes. Immediately roll in melted butter, then in sugar-cinnamon mixture. Serve hot. Makes 12 muffins.
Mix all ingredients together in a 1 1/2-quart casserole dish. Bake for 45 minutes at 350°.
Mix all ingredients and pour into buttered 13 x 9-inch pan. Melt stick margarine and pour over pumpkin mixture. Sprinkle on that 1 cup chopped nuts. Sprinkle 1/2 box yellow cake mix (dry) over next. Bake at 300° for approximately 1 hour and 15 minutes.
Grind fish meat in suribachi or food processor. While grinding, add sugar and	mix well. Combine cornstarch and water. Add to fish mixture and mix to make it soft. Add salt and mix until it becomes firmer. Add egg and mix well before adding the shredded gobo and carrots. Make patties and deep fry in hot cooking oil until golden brown.
Melt chocolate over low heat. Add peanut butter, then add nuts. Pour over marshmallows that are in a 9 x 9-inch pan lined with wax paper.
Cut chicken into bite-size pieces and soak in eggs for 1/2 hour. Bread chicken and fry in oil until golden brown. Drain and set aside. In large casserole, add mushrooms, sliced onions, cheese and tomatoes. Mix well, then add chicken. Bake at 350° until onions are soft and serve with vegetables, rice or potatoes.
Cream sugar and shortening together; add eggs. Beat until creamy. Add 2 cups flour and milk to mixture; beat well. Add flour and beat. Roll to 1/4-inch thickness, then bake on cookie sheet at 350° for 12 to 15 minutes. Makes 36 cookies.
Cut corn from cob but do not scrape cob. Mix with onions, peppers and cabbage. Then add remaining ingredients. Cook slowly for 1 hour; stir occasionally. Turn into sterilized jars and seal at once. Makes 5 (1/2 pint) jars.
Bring ingredients (except popcorn) to a full boil. Add several drops of food coloring of your choice and vanilla. Pour over popped corn. Serves 12.
Spoon ice cream by tablespoon into a large lunch bowl. Add water and lemonade concentrate; stir. Slowly pour carbonated beverage down side of bowl. Stir gently.
Cream margarine and sugar. Add egg, vanilla and milk. Add flour, cinnamon, and soda. Stir in oatmeal, raisins, nuts, and apples.
Split entire package of Tatum rolls in half. Put layer of cheese, layer of ham, another layer of cheese on bottom half of rolls. Put top layer of rolls on. Melt butter and stir in Worcestershire, mustard, onions and poppy seed. Pour on top. Cover with foil and bake in 350° oven until cheese melts. Cut into individual servings.
Melt oleo, cocoa and milk. Add confectioners sugar, vanilla and nuts. Pour over cake while cake is still hot.
Arrange the first 6 ingredients in layers in a glass 9 x13-inch pan.
Drain juice from oranges and mix with water to make 1 cup. Add to Jell-O mixture and add cream cheese and Dream Whip to Jell-O. Add mandarin oranges.
Melt butter in skillet. Add flour slowly, stirring to keep it smooth, over low heat. Add milk slowly, also stirring to keep smooth. Cook to a low boil and until it starts to thicken. Separate the egg yolks from the whites. Chop up the whites and add to the sauce mixture. Cook until bubbly. Add the salt and pepper. Serve over toast. Sprinkle the egg yolks "goldenrod" over the sauce.
Soak lentils overnight in 2 cups water. Saute onion, garlic, celery and carrots in oil. Add drained lentils, 6 cups of water, salt, pepper, tomato paste, bay leaves and oregano. Bring to a boil. Cook until lentils are soft. Remove bay leaves. Add vinegar.
Mix first 3 ingredients well. Sift together flour, cinnamon, cloves, allspice and soda; add to sugar, oil and eggs along with buttermilk. Fold in nuts, vanilla and prunes. Cook in one large loaf pan for 1 hour or 3 medium pans for 30 to 40 minutes at 350°.
Mix all ingredients and drop by teaspoonful onto greased cookie sheet. Bake in a 350° oven for 10 to 12 minutes. Makes 3 dozen.
Mix ingredients and form into balls. Broil in oven until brown; drain off grease. Mix sauce ingredients and pour over meatballs. Bake in 350° oven for 30 minutes.
Combine sugar, brown sugar, butter, cream and syrup; bring to boil, then to soft ball. Pour into mixer. Combine with marshmallow cream and peanut butter; mix until candy begins to cake. Pour into a 9 x 13-inch pan.
Preheat oven to 350°. Grease bottoms only of 2 loaf pans. Mix sugar and shortening in 2 1/2-quart bowl. Stir in pumpkin, water and eggs. Mix together flour, baking soda, salt, cinnamon, cloves and baking powder. Stir into wet ingredients. Pour into pans evenly. Bake until wooden pick inserted in center comes out clean, about 70 minutes. Loosen sides of loaves after five minutes, then remove from pans.
Combine hot water, salt, sugar and oil. Cool to lukewarm. Add beaten eggs. Dissolve yeast in the 2 tablespoons warm water and add to the first mixture. Stir in enough flour to mix well; beat well and then add enough flour until dough is easy to handle. Turn on floured board and knead. Place in a bowl; allow to rise until dough has doubled in bulk. Make into rolls. Brush with melted butter. Let rise in a warm place. Bake 12 to 15 minutes at 400°.
Crush 1/2 package graham crackers with your rolling pin into small pieces. The rest of the crackers are to be crushed into fine powder. Mix the coarsely crushed crackers in a bowl together with the chopped prunes, marshmallows, chopped walnuts and condensed milk. Mix well and roll up one handful and shape like a jumbo hot dog and roll it into the finely crushed crackers. Then wrap it in aluminum foil and store in your freezer.
Boil sugar and water for 3 minutes. Mix orange juice, lemon juice, pineapple juice and bananas until smooth. Stir in syrup. Freeze.
Brown ground beef with onion and green pepper in Dutch oven. Drain off fat; pat meat with paper towel. Return meat to Dutch oven; stir in remaining ingredients. Bring to boil; cover, reduce heat and simmer for 30 minutes, or until rice is tender, stirring occasionally.
In large bowl, mix together green beans, peas, corn, celery, green pepper, onions and pimentos. In saucepan, mix together sugar, oil, vinegar, salt, black pepper and water; cook over heat until mixture boils. Cool completely before pouring over vegetable mixture. Refrigerate overnight before serving.
In a large mixing bowl, combine cake mix, pudding mix and butter. Add first egg. Mix well until crumbly, about 1 minute. Save 1/2 cup of crumbs for top. Put remaining crumbs in a cake tin, 13 x 9 x 2-inch (greased). Bake at 350° for 15 minutes; press in pan.
Preheat oven to 325°. Cream the sugar with softened butter. Add eggs, one at a time. Sift flour and add alternately with whipping cream. When combined, add extracts. Pour into greased and floured 10-inch tube pan and bake for 1 hour and 25 minutes. Cool on rack for 10 minutes while in the pan. Ideal for freezing.
Cook the juice of the pineapple with the orange juice and cornstarch until the mixture thickens. Cool. Add the pineapple chunks and the other favorite fruits. When ready to serve, add bananas, marshmallows and pecans. Serves many.
Boil crabs in approximately 3 quarts water for about 15 minutes. Make dark roux by browning flour in 2 tablespoons oil; set aside. Smother okra in 2 tablespoons oil, adding tomatoes when okra is nearly cooked. Add all ingredients to boiling crabs. Cover and cook slowly 30 minutes. Add liquid crab boil to taste.
Quarter the tomatoes. Mix the remaining ingredients. Cover tomatoes with ingredients and let stand at least 2 hours.
Remove shell to tail. Remove black vein and wash shrimp. Combine butter, oil, garlic, wine, beer and cognac in saucepan and bring to a boil. Skewer shrimp and lay flat in a shallow pan. Pour hot marinade over shrimp. Add parsley, cover with foil and refrigerate overnight. Grill 4 minutes per side over hot coals. Heat marinade left in pan and serve with shrimp. Serves 6.
Bake potatoes; peel and slice. Place in bottom of baking dish. Saute onion and green pepper. Pour over potatoes. Sprinkle tomato over top. Cover with white sauce. Sprinkle cheese on top and bake until cheese bubbles at 350° (about 20 minutes).
Cook bacon until crisp and remove from skillet. Pour off all but 2 tablespoons bacon fat. Add potatoes, season with salt and pepper and cook according to directions on potato package. Carefully break 6 eggs over potatoes. Cover and cook until egg whites are firm. Garnish with bacon strips and sprinkle with grated cheese. Cover and heat a moment longer until cheese just begins to melt.
Melt the margarine. Stir in brown sugar and white syrup (or honey). Stirring constantly, bring to a boil. Then remove from heat and add soda and vanilla. Stir well and pour over popcorn. Stir until all syrup has coated the corn. Then pour into 2 large cake pans. Bake at 200° for 1 hour. Stir every 15 minutes. Take out and cool. Then break apart.
Mix together eggs, milk, salt, mustard and soup. Layer bread, sausage, cheese and egg mix in a 9 x 13-inch pan. Refrigerate overnight. Bake at 350° (covered) for 45 minutes. Serves 8 to 12.
Spread crust on a cookie sheet. Bake 8 to 10 minutes at 375°. Mix cream cheese, mayonnaise and Italian dressing mix. Spread over cooled crust. Sprinkle chopped vegetables over cream cheese mixture. Press down into mixture. Sprinkle cheese on top. Before serving, place under broiler until cheese begins to melt. Cool and slice in serving strips.
Combine and beat for two minutes. Pour into greased and floured Bundt pan and bake at 325° for 55 minutes. Remove from oven.
Pour milk over bread crumbs or bread slices. Add meat, salt and pepper and shape into balls or a loaf and put in a shallow pan. Combine other ingredients and pour over the meatballs or loaf. Bake at 375° for 45 minutes. Baste occasionally.
Combine all ingredients. Hollow out center of bread and cut into bite size pieces (put aside). Put dip into bread and wrap with foil. Place on cookie sheet. Bake at 350° for 1 hour. Cut second rye into pieces for additional bread. Serve warm or cold.
Brown together bacon, ground beef and onions. (Drain excess fat.) Add sugar, catsup, vinegar, mustard, salt and the beans. Mix well. Bake at 300° for 1 1/2 hours.
Sift flour, sugar, salt and soda together. Cut in shortening; add yeast and buttermilk. Combine and knead well. Let chill 1 hour. Roll out dough on lightly floured surface. Cut out biscuits and let rise in warm place for 1 hour. Bake at 350° for 15 minutes. Dough may be covered and refrigerated for a week.
Cream shortening; sift in dry ingredients. Add bananas and half the buttermilk; mix until flour is dampened. Then beat with mixer on high speed for 2 minutes. Add remaining buttermilk and eggs; beat 2 minutes more. Fold in nuts. Bake in greased 9-inch pans at 350° for 35 minutes. Cool in pans 10 minutes. Remove and cool. Spread one layer with 1/3 cup of Cocoa Whipped Cream and top with banana slices. Add second layer; frost tops and sides with remainder of whipped topping.
Mix wine, sugar, oil, baking powder and salt together. Gradually add flour to make a moist dough. Roll and shape. Bake at 375° about 20 minutes. Do not open oven door for the first 15 minutes.
Grind peppers in food grinder or food processor. Pour boiling water over this and let stand 5 minutes. Drain well. Bring to boil sugar, vinegar and salt. Add peppers and boil 5 minutes. Put into pint jars and seal. Process in boiling water bath 10 minutes.
Preheat oven to 375°; grease cookie sheet. Combine egg, buttermilk, vanilla and cherries in bowl; let stand 5 minutes. Stir flour, sugar, baking powder, baking soda and salt in large bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in cherry mixture until moistened. On lightly floured surface, knead dough 6 to 8 turns. With lightly floured rolling pin, roll dough 1 inch thick. Cut scones with lightly floured 2 inch biscuit cutter and transfer to prepared cookie sheet. Reroll scraps and repeat. Brush tops lightly with egg glaze. Bake 15 to 18 minutes, until golden. Cool on wire racks. Makes 1 dozen.
Set electric skillet on 325°. Add sugar, evaporated milk and margarine.	Stir until mixture comes to a boil. Let boil 5 minutes stirring constantly. Turn skillet to off and add marshmallows, peanut butter and vanilla. Stir until marshmallows have melted and all ingredients have blended together. Pour into a buttered 8-inch or 9-inch square baking pan or dish. Cool and cut into squares. It is necessary to work quickly so have pan buttered and peanut butter and marshmallows measured and ready to add.
Mix all liquids together in a punch bowl. Put large spoonful of sherbet in at last minute.
Soak cucumbers in pickling salt for 2 hours and drain. Heat vinegar, sugar, onion, celery salt and mustard seed to boil; pour over cucumbers. Freeze.
Combine Milky War bars and butter. Melt over low heat and set aside to cool. Combine Crisco and sugar. Cream together, then add 4 eggs one at a time, buttermilk, flour, soda and chopped pecans. Pour in 10-inch tube pan. Bake 1 1/2 hours at 325°. Sprinkle with powdered sugar when done.
Drain green beans and mix all the ingredients, saving 1/2 of the French fried onions. Put green bean mixture in casserole dish and sprinkle rest of onions on top. Bake at 350° for 30 minutes.
Grate zucchini and set aside to drain. Sift dry ingredients together and set aside. Beat eggs until light and fluffy; add sugar, oil and vanilla to eggs. Mix well. Blend in sifted ingredients; add nuts. Bake at 350° for one hour. Use 2 greased 9 x 5-inch loaf pans or one long loaf pan.
Drain and flake tuna in bowl. Add onion, egg whites, pepper and crushed crackers; mix well. Shape into patties. Cook in a small amount of oil in skillet over medium heat until light brown.
Mix berries, orange and sugar together. Dissolve Jell-O in 3 cups hot water. When cool, add berries mixture, pineapple and nuts. Refrigerate overnight.
Bring water to a boil. Add black pepper. Simmer 5 minutes. Add brown sugar, garlic, salt and vinegar; stir. Add half of bottle of Worcestershire sauce. Simmer a few minutes. Add lemon and rest of Worcestershire sauce; heat. Add butter at end. (Omit butter with pork.)
Put all cans in refrigerator to cool. Let strawberries thaw. Mix all fruits together, except pudding mix. Sprinkle pudding mix over fruit and stir. Chill about 3 hours.
Mix until crumbly, using hands, the coconut, crackers, 2/3 cup sugar, flour and margarine. Put 1/2 of mixture into a 9 x 13-inch pan. Mix the almond filling, 1 cup sugar, eggs and the lemon and almond extract; spoon carefully over the crust. Top the filling with the rest of the crumbs and press down gently. Bake at 350° for 40 to 45 minutes.
Melt margarine in oven in a 13 x 9-inch pan.	Mix all other ingredients well and roll potatoes in mixture. Bake at 400° for 1 hour and turn in pan about 30 minutes.
In large bowl dissolve together water, sugar and yeast, then add salt, oil and flour. Knead for 5 minutes. Set oven at 375°. Bake for 25 minutes.
Mix the meats, juice, milk, eggs, crackers and spices and shape into a loaf; place into a greased pan. Make mixture of drained crushed pineapple, mustard and brown sugar and spread across top of loaf. Bake at 425° for 10 minutes and 45 minutes at 375°.
Preheat oven to 400°. Cook sausage, onion and bell pepper until brown and crumbly. Stir in flour. Mix in tomato paste, salt, chili powder and black pepper. Remove from heat. Stir in cheese and spread evenly in 9-inch baking pan.
Add sugar 1 tablespoon at a time to egg whites and salt. Fold in chopped dates and pecans. Drop by teaspoon on greased cookie sheet. Bake at 300° approximately 20 to 30 minutes.