HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 3 or 4-quart casserole, combine all ingredients, except brown sugar and gingersnaps and marinate in refrigerator for 3 to 4 days. Remove meat from marinade and strain marinade. Place meat and strained marinade in Dutch oven and simmer meat on stove burner until tender, about 1 hour. Return meat to casserole and strain cooked liquid. Place strained liquid in Dutch oven with sugar and gingersnaps and heat until mixture thickens. (Add more gingersnaps if needed for thickness.) Pour gravy mixture over meat in casserole and cover. Bake at 350° for 30 minutes. Serve with hot potato salad, red cabbage, sauerkraut salad and black bread. Serves 5 to 6.
Scald milk. Meanwhile, soften the yeast in the water. Let stand 5 to 10 minutes before pouring into mixture of sugar, shortening, salt and 1/2 cup of the flour which has been blended with the scalded milk. Add about half of the remaining flour to the yeast mixture and beat until very smooth. Beat in egg, then add enough of the flour to make a soft dough. Turn dough onto a lightly floured surface and let stand 5 to 10 minutes. (If this is to be used for hot cross buns, sift 1 teaspoon cinnamon, 1/4 teaspoon allspice with flour. Stir in 1 cup currants and 3 ounces of chopped candied citron.) Knead until the dough is smooth and elastic.
Mix raspberries, partly thawed, with 2 tablespoons cornstarch that has been moistened with 1 tablespoon cold water. Place over low heat and cook until thick, stirring constantly (let cool).
Melt butter; add carrots and onions. Saute 5 minutes, stirring often. Stir in flour, then broth, salt, pepper and nutmeg. Bring to boil, simmer about 15 minutes until carrots are tender. Cool slightly. Puree in blender until smooth. Stir in half and half. Serve either cold or hot. Garnish with parsley if hot or cucumber slices, if chilled.
Melt margarine. Add dates; cook for 12 to 15 minutes. Then add Rice Krispies, vanilla and nuts. Let cool, then roll into balls and roll balls in confectioners sugar.
Cut round steak into pieces. Put salt, pepper and garlic with flour on both sides. Fry in a covered skillet over medium heat until almost done. Remove meat; pour oil from pan and add soup and 1 can water. Put meat back and simmer for 10 to 15 minutes.
In 2-quart microwave-safe bowl, melt butter on High for 1 minute. Blend in flour. Add milk and broth and mix with whisk. Microwave on High for 8 to 10 minutes. Stir with whisk after 4 minutes. Mix in chicken and veggies. Microwave on High 7 to 10 minutes. Serve over biscuits or toast.
Cut tofu into 1/2-inch thick slices and allow to dry on paper towels. Start to cook brown rice. In large saute pan saute onions in olive oil until translucent. Add mushrooms, red wine and spices and continue to cook until mushrooms are soft. Coat tofu with wheat germ by placing wheat germ in shallow dish and gently pressing tofu. Add tofu to saute, moving vegies aside to place tofu directly on pan. Pour can of tomatoes over all and gently mix vegies onto top and in with the tomatoes. Allow to cook, covered, on medium heat for 7 minutes. Serve with rice.
Soften yeast in water. Combine with other ingredients. Add flour. Let rise to double bulk, in warm place. Stir down. Turn into greased pan and let rise again. Bake at 350° for 15 to 20 minutes.
Cut beef into 2 x 1/2-inch strips. Lightly brown in margarine and remove from pan. Saute onion. Stir in flour and seasonings. Stir in broth and cook until thickened. Stir in beef, yogurt or sour cream. Do not boil. Serve with noodles.
Brown beef, onion, and green pepper. Put in everything else and let simmer 30-45 minutes. Cook noodles and drain. Layer in baking pan with sauce and Mozzarella cheese. Bake 20-30 minutes at 300-350°.
Heat oven to 325°. Lightly brush a shallow 2 1/2-quart casserole with some butter.
Brown beef and drain. Mix with soups, mushrooms and tomatoes. Line casserole dish with crushed Doritos. Fill with beef mixture and top with cheese. Bake at 400° for 20 to 30 minutes.
Mix all ingredients. Pour over chicken breasts. Refrigerate until ready to grill. Baste with mixture. Grill until done.
Place morsels (1/2 bag at a time) in hot double boiler. Stir until all morsels are somewhat melted. Add chow mein noodles and peanuts. Stir. Dip out by the spoonful and place on wax paper to harden. May place in freezer to harden faster, then eat. May substitute chocolate morsels for butterscotch if desired.
Mix butter, mustard and poppy seed together with a fork to make a spread. Split rolls top from bottom and spread mustard mixture evenly on both top and bottom half of each package of rolls. Mix ham, cheese and onion together and spread on bottom half of each pan of rolls. Replace top half of rolls and cover with foil. Bake at 350° for 30 minutes. Makes approximately 80 rolls.
Mix solid tomatoes, rice and spices in bowl. Fry onions and bell pepper. Add hamburger, then tomatoes, rice and spices. Bake at 375° for 45 minutes in baking dish.
Dissolve shortening in boiling water. Add cold water, sugar, salt and beaten eggs. Dissolve yeast in warm water and add to egg mixture. Add flour, 1 cup at a time, mixing well between additions. Place in greased loaf pan; let rise until doubled. Bake at 425° until done.
Microwave butter or oleo 1 1/2 minutes. Add sugar and milk; mix and microwave 3 minutes. Stir and microwave for 2 more minutes. Stir and microwave 3 minutes. Stir and microwave for 2 1/2 minutes. Add chocolate chips and marshmallow cream. Stir and add nuts and vanilla. Stir and pour into butter coated pan. Let cool.
Mix oil and sugar together. Add eggs. Mix milk and flour alternately, mixing well. Add vanilla. Fold in blueberries. Bake in muffin pan at 350° until done.
Cream butter and sugar together until fluffy; add next 4 ingredients. Line pie pan (8-inch) with pastry and sprinkle with pecan halves; pour the filling over pecans. Bake in hot oven, 425°, for	10 minutes; reduce temperature to 325° and bake 35 minutes longer or until knife inserted in center comes out clean. Makes 1 (8-inch) pie. Place cover over pie when it is removed from oven.
Trim excess fat from meat. Place in large baking pan and pour liquid smoke over it with a heavy hand. A large brisket will take almost all of a 5 ounce bottle. Cover tightly with foil and cook in a 275° oven all night. remove foil, baste with juices and let stand. It will be very tender and tasty.
Mix all ingredients together. Put in jar and cover. For small amount, use 1 cup of each ingredient.
Heat butter and oil in large kettle. Saute onion, garlic, carrots and celery. Simmer 15 minutes. Add cumin, chili powder, salt, lemon pepper, Tabasco sauce and flour. Add tomatoes and chicken broth. Simmer 1 hour. Add cooked chicken and heat thoroughly.
Pound chicken breasts as thin as possible; season with salt, pepper and poultry seasoning. Place ham and cheese in breast and roll up, securing with toothpicks if needed. Dip each piece in butter and roll in cornflake crumbs.
Mix all together very well, except the pears. Then stir in the mashed pears. Pour into a buttered 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour. Cool in pan for 10 minutes and remove. Makes 1 loaf of bread.
Use part of flour to flour anise seed. Mix ingredients. Roll and cut. Bake at 350° in preheated oven for about 15 minutes. Sugar tops before baking.
Clean and slice strawberries. Put in bowl and add sugar; set aside until sugar dissolves. Cut cake in half in middle making 2 layers. Take half the juice from strawberry mixture and pour into holes made by fork to penetrate through cake layer. Place half the glaze on cake and half the strawberries. Place cake layer on top and repeat with remaining juice, glaze and strawberries. Top with Cool Whip. Keep refrigerated until ready to serve.
Let cream cheese warm up at room temperature. Then add milk and mash together with fork. Make jello. Add cream cheese mixture to jello. Add cherries and nuts last. Pour into 9 x 13-inch dish and refrigerate until set.
Soften butter and cream. Add sugar gradually and cream until fluffy. Add syrup and salt. Beat well. Add eggs one at a time, beating thoroughly. Stir in pecans. Pour into pie shell, and bake in a 350° oven for 50 minutes, or until knife comes out clean.
Place butter in baking dish to melt. Combine flour, baking powder, sugar, milk and beat. Pour batter over melted butter; do not stir. Place fruit evenly on batter. Bake at 350° for 45 minutes to one hour. Pastry rises to top.
In a mixing bowl, combine the first eight ingredients. Add pork and mix well. Shape into 1 inch balls. Place in a 15 in. x 10 in. x 1 in. baking pan. Bake at 350 degrees for 20 to 25 minutes or until done. Remove from the oven; drain on paper towels.
Combine hush puppies mix, milk and eggs, mixing well. Let stand 5 minutes. Stir in corn. Drop level tablespoonfuls into 375° oil. Cook 2 to 3 minutes or until deep golden brown. Makes 24.
Heat oil in a heavy 4-quart pan over medium heat. Add beef, stirring frequently with a wooden spoon until meat changes color but does not burn. Lower heat and stir in garlic. Combine chili powder, cumin and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat. Add broth and stir until liquid is well blended. Add salt and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer 2 hours. Cool thoroughly. Cover and refrigerate overnight. Reheat chili slowly. Add beans. Place cooked rice in individual serving bowls. Spoon chili mixture over rice. Add 1 tablespoon sour cream to each serving. Garnish with lime wedges to squeeze over each portion. Serves 8 to 10.
Cook fettucini according to package directions; drain well. Place in warm serving dish large enough for tossing. Add butter, cream, Parmesan cheese and parsley; toss until fettucini is well coated. Salt and pepper to taste. Makes 4 to 6 servings.
Make a pocket in each bread. Slice, cutting almost in half lengthwise. Fill each with about 2 teaspoons strawberry spread. Place slices flat in a 9-inch pie pan. In small bowl, beat together eggs and milk; pour evenly over bread. Cover and refrigerate for 1 hour. To serve, heat oil in skillet and fry slices 3 minutes on each side until golden brown.
Mix all ingredients together. Bake in greased 9 x 13-inch pan at 350° for 30 minutes. Reheats well in microwave by the piece. Enjoyed by Nina Vergari.
Mix first 5 ingredients, then add remaining 3 ingredients. Bake at 350° for 35 minutes. Use 3 pans, slightly greased.
Whole hominy is made from the whole dried kernel of corn with the hull on and the germ removed. The kernels may be white or yellow, depending on the type of corn. Mr. Loyal's daughters, Mary and Dot, often watched their father make hominy when they lived in Georgia. He soaked the corn kernels in baking soda instead of wood-ash lye, a process that took a little longer, but which was safer. Then he washed the kernels several times to remove the remaining hulls and germs. Today, Mr. Loyal purchases his hominy in cans to make this dish.
Preheat oven to 350°. Combine all ingredients and place in a 9 x 5-inch loaf pan. Bake 90 minutes. Yields 8 servings.
Mix Bisquick with milk. Fry and drain sausage. Mix cheese and sausage into mix and bake at 375° until brown, about 12 minutes.
Fry bacon and save a little grease. Saut onions in grease or butter. Add drained corn and bacon to onions. Cook a couple of minutes to blend flavors.
Melt margarine in 2 to 3-quart saucepan over medium heat. Add shallots, basil, pepper and fennel. Cook, stirring occasionally, until onion is tender. Squeeze liquid from spinach. Add to shallot mixture and stir until heated through, about 3 minutes. Remove from heat and stir in mayonnaise and lemon juice. Peel shrimp, leaving the tail shell on. Butterfly shrimp (slit underside from tail to head almost through and flatten). Arrange shrimp on a lightly oiled baking sheet. Spoon about a tablespoon of spinach mixture on each shrimp. Sprinkle with Parmesan cheese. (At this point, shrimp can be covered and refrigerated for 1 day. Let stand at room temperature while preheating oven.) Bake in 425° oven until surface of shrimp is completely white (tail will be coral pink), 5 to 6 minutes. Makes 6 appetizer servings or 2 to 3 entrees.
Combine the ingredients. Mix well and then pour into a graham cracker pie crust. Refrigerate and then serve.
Heat soups and add cheese. Simmer celery, green pepper and onion in unsalted water until barely tender. Drain. Add all ingredients to cheese sauce. Season to taste. Cook noodles in unsalted water or use garlic or onion salt. Drain well, using cold water.
Combine all ingredients. Spoon into greased muffin pan. Bake at 350° until golden brown. Yield: 6 muffins.
Place peanuts in 1 layer deep in a shallow baking pan. Roast in a 350 degrees oven for 15 to 20 minutes for shelled and 20 to 25 minutes for in shell peanuts. Remove from heat just short of doneness desired as peanuts continue to cook as they cool.
Brown beef slightly in oil. Add both cans of soup. Simmer until meat is tender. Serve over hot noodles.
Cook pasta shells according to directions. Chop onion, tomatoes, cucumber and black olives. Mix all in bowl. Add mushrooms, 1/2 jar of seasoning and all dressing. Refrigerate for 1 hour.
Fry onions first, then add all remaining ingredients. Let simmer until ready. Cool before using. Good on Chicken or added to canned beans.
Mix together; pour into freezer and fill the rest of the way with homogenized milk. Freeze.
Crush Oreo cookies and mix with 1 stick melted margarine. Press into 9 x 13-inch pan. Freeze for 30 minutes. Soften ice cream and spread over cookie layer; return to freezer for another 30 minutes (or longer). Bring milk, syrup and margarine to a boil, stirring constantly for approximately 2 minutes. Add vanilla to hot mixture and let cool completely. Pour cooled mixture over vanilla ice cream and freeze another 30 minutes. Spread Cool Whip on top. Chill and serve.
Mix milk and Bisquick; will be sticky. Pat into 9 to 10-inch deep pie plate. Layer with sliced tomatoes and spices. Mix mayonnaise and cheese; put on top of tomatoes. Sprinkle water with a little more basil or Italian seasoning. Bake at 375° for 35 to 40 minutes.
In a sauce pan bring water, vegetables and bouillon to a boil. Reduce heat and simmer uncovered for 3-5 minutes or until vegetables are tender. In a small bowl combine cornstarch and milk until smooth. Add to vegetable mixture. Bring to a boil, cook and stir for 1 to 2 minutes or until thickened. Add turkey or chicken, cheese, parsley, salt and pepper. Pour into a greased 8 in. square baking dish. Unroll crescent roll dough and separate into two rectangles. Seals seams and perforations. Place long sides together to form a square. Pinch edges together to seal. Cut into eight strips. Make a lattice crust over top of mixture. Bake at 375 degrees for 25 to 30 minutes or until top is golden brown.
Cut dry ingredients into shortening. Mix together vinegar, egg and water. Add liquid to dry ingredients. Mix with pastry blender. Bake at 450° for 15 minutes.
Mix. Put in casserole dish. Cover and bake at 350° about 35 minutes. Remove from oven; top with French's onion rings and cook 8 to 10 minutes longer.
Cream together sugar and butter, add the egg and then the sifted dry ingredients, alternating with the milk. Beat up well. Bake in hot oven.
Remove the skin from the salmon. In the bottom of a pan, place enough orange slices to have under the salmon. Lay the salmon on top and sprinkle it with the nutmeg. Place the remaining slices of orange over the salmon. Pour on the wine and orange juice and bring to a boil. Cover and simmer for about 15 minutes or until the salmon is cooked. Remove the salmon from the pan and place on serving dish.
Mix all ingredients except the poppy seed and nuts until smooth. Add the poppy seed filling and the nuts, beat for 2 minutes. Bake at 350 for 1 hour in a 10 inch angel food pan. DO NOT GREASE PAN! Cool cake before removing from the pan.
Cook noodles in water with beef bouillon cube. In skillet, brown garlic, onion and ground beef. Add flour, salt, paprika and mushrooms. Add soup and simmer 10 minutes. Add sour cream. Add 1/4 cup noodle water, if needed. Keep heat low. Mix all together and serve.
Combine milk, water, margarine and seasonings. Bring to a boil. Trim bread and break into pieces in a large bowl. Pour liquid mixture over bread and let sit for 15 minutes. Grate cheese; mash pimientos and add to mixture. Add well beaten egg yolks and refrigerate for 1 hour. Beat egg whites and fold into mixture. Pour into an 8 x 12-inch pan and bake 1 hour and 15 minutes at 325°. Best served warm.
Preheat oven to 350°. Blend first three ingredients. Stir in chocolate pieces. Drop from teaspoon onto ungreased cookie sheet. Can top cookies with pecan half or sprinkles or colored sugar. Bake for about 10 to 12 minutes. Cool 1 minute.
Mix tuna with onions, pimiento, rice, and tabasco sauce. Mix in soup and water. Sprinkle cheese on top. Bake at 350 degrees for 30 to 35 minutes or until cheese bubbles and browns.
In a 2-quart saucepan, combine margarine, cocoa and water. Bring to rolling boil. Let cool a few minutes, then add sugar, flour, soda, salt, eggs and buttermilk. Beat well and pour in greased and floured 15 x 10-inch sheet pan. Bake 20 minutes in 350° oven. While cake is baking, combine margarine, milk and cocoa. Bring to boil. Remove from stove and add powdered sugar, vanilla and nuts. Beat well. Set aside and spread on bars while they are still warm.
Sift the dry ingredients together. Add the butter, working in with a fork. Add the milk to make a soft dough. Place on a floured board and toss lightly until the outer surface looks smooth. Roll out 1/2-inch thick and cut with floured biscuit cutter. Place on a greased pan and bake in a hot oven (475°) for 12 minutes.
In a medium saucepan, combine chocolate pieces, marshmallows and milk. Cook over low heat, stirring constantly until marshmallows are melted. Cool. Fold in 1 1/2 cups whipped whipping cream into chocolate mixture. Spread hot fudge into pie crust. Gently spoon filling on top of fudge. Refrigerate until firm. Top with remaining whipped cream and drizzle with chocolate syrup.
Melt shortening, in 3 or 4-quart saucepan, over low heat. Remove from heat; let cool. Add sugar, molasses and egg; beat well. Sift together the flour, soda, cloves, ginger, cinnamon and salt; add to first mixture. Mix well; chill.
Sift flour, baking powder and salt. Mix corn and egg. Add to dry ingredients. Heat cup of oil in large skillet over medium heat. Drop by tablespoons into oil. Fry about 2 minutes on each side.
In a 4-quart sauce pot, saute onion and garlic in 1/4 cup oil, until soft. Add pork and brown slowly. Drain broth only from green beans into meat; add 4 to 5 cups water, tomatoes and tomato paste, stirring well. Season to taste. Bring to a boil again and cook on medium until meat is almost done. Add green beans and continue to cook for about 15 to 20 minutes. Broth will be thick, but pouring consistency. Serve over rice on individual dishes.
Place rice in bottom of baking dish. Spread enclosed packet of herb mix and dry onion soup mix over rice. Arrange chicken evenly on rice. Mix the mushroom soup with 2 cans water; pour over chicken and rice. Cover with foil; bake at 375° for 1 hour. Remove cover last 15 minutes. Makes 6 to 8 servings.
Put all ingredients in blender and blend until smooth. Pour over salad. Store unused portion in refrigerator. Stores well.
Mix all together. Form into small crescent shape. Bake. While warm, roll in powdered sugar. Bake at 350° for 10 to 15 minutes.
Spread pepperoni slices on microwave-safe dish. Top each slice with 1/4 of slice of American cheese. Microwave on High for 30 seconds or until cheese melts.
Add seasonings and onion to ground beef; mix well. Add broth and moisten. Thicken slightly with 1 1/4 tablespoons flour. Place in casserole dish and spread with mashed potatoes. Bake at 350° until heated through and potatoes slightly brown. Yield: 4 servings. Carbohydrate 11 g, protein 20 g, fat 11 g, calories 20. One serving = 2 meat medium fat exchange, 1 bread starch exchange.
For richer cookies, increase butter to 1 cup and add 1 egg yolk.
Combine ingredients and store in airtight container. To serve, add 1 heaping tablespoon per cup of hot water.
Saute onion in oleo or butter. Put all vegetables (onion too) and broth in pot and cook until done. Add chicken, parsley, oregano and salt and pepper to taste. Heat. Mix flour in milk (I use a jar and shake it). Add to vegetables, etc. Heat. Serves about 6.
Preheat oven to 350°. Brown onion and mushrooms in hot margarine. Mix broth, milk, cornstarch and dill. Add to onion and mushrooms. Bring to a boil. Add rice and return to boil. Reduce heat, cover and simmer for 5 minutes. Remove from heat. Stir in carrots and zucchini; let stand for 5 minutes. Stuff fish with mixture and sprinkle with salt and paprika. Bake fish over any remaining mixture for 15 to 20 minutes. Serves 4.
Mix all ingredients and bake at 325° for 30 minutes. May use 1/2 of cheese as topping.
Sift dry ingredients into bowl. Cut in butter until blended and crumbly. Gently mix in wet ingredients and fruit. (Use raisins, dates, apricots, prunes, etc., whatever you prefer.) Knead mixture a few times. Divide mixture in half and place on greased cookie sheet. Form circle about 1/2 to 3/4-inch thick. Score lightly on top, 6 pieces each. Sprinkle with sugar. Bake at 400° for 15 minutes. Keeps very well, wrapped.
Cook bacon in large frypan until crisp. Drain on paper towel and crumble. Cook ground beef in bacon fat in frypan until no pink remains. Add onions; saute until tender and drain. Combine beef, onion, catsup, salt, bacon, sugar, mustard and vinegar in baking dish. Stirring gently add all beans, drained, to baking dish. Sprinkle bacon on top. Bake at 350° for 40 minutes. Can cook on top of stove. May be prepared the night before baking.
Mix together first 5 ingredients and pour in graham cracker crusts. Refrigerate 2 or 3 hours before serving.
Cut heavy-duty aluminum foil into 4 separate squares. Mix the steak seasoning with ground beef. Roll out 4 large patties. On each piece of foil, put a patty, 4 parts carrot, 1 part bell pepper and 4 parts potato. Fold foil, tucking at the top seam and ends. Place on hot barbecue grill for 20 to 25 minutes, turning only once. Makes a meal for 4. Excellent for picnics and camping. Delicious.
Blend together all ingredients. Pour into pie crusts. Bake in preheated 350° oven for 35 to 45 minutes.
Cook rotini. Set aside to cool. Mix together mayo, water, vinegar and sugar until smooth. Add rest of spices, onion and celery to dressing. Pour over rotini and mix thoroughly. Refrigerate overnight. Stir salad two or three times during refrigeration.
Melt cheese in crock-pot. Cook sausage, pepper and onion together. Drain off grease. Mix with melted cheese.
Cook ground beef, onion and celery until beef is browned and onion and celery soft. Add rice and tomatoes. Cook with lid on at low temperature until rice is cooked (approximately 30 minutes). Stir in seasonings. You may need to add 1/2 cup water to help rice cook if tomatoes don't have much liquid. Just before serving, cover with cheese slices so cheese melts over top.
Brown ground beef in 8-inch square Pyrex dish for 4 minutes in microwave. Stir every 30 seconds. Drain fat. Melt butter for 20 seconds. Add onions and cook for 1 1/2 to 1 3/4 minutes. Add tomato sauce, chili seasoning mix and water. Cook for 1 3/4 minutes. Beat the eggs slightly, add the cream and mix well. Add egg-cream mixture slowly to tomato-chili mixture, stirring constantly. Place 1/2 package chips in bottom of a 2-quart casserole. Top with 1/2 of beef, then add a layer of 1/2 of the Monterey Jack. Cover with 1/2 sauce. Repeat layers. Top with sour cream and sprinkle with grated Cheddar. Cook 6 to 7 minutes in microwave oven. Yields 6 to 8 servings.
Blend first three ingredients in a small bowl until light and fluffy. In a separate bowl, beat the 6 Jeremiah yolks, then add Kings, Amos, Chronicles and Leviticus alternately with the Judges mixture. Fold in Nahum, Numbers and Samuel, then also the 6 Jeremiah whites, beaten stiff. Bake in a heavily greased and floured Bundt pan for 1 3/4 hours at 300°.