HumbleIntelligence/food-ner-1-Million huggingface dataset:
Score fat edges of steak. Place meat in a shallow baking dish. Combine remaining ingredients. Pour over steaks. Cover; let stand 4 hours in the refrigerator or over night, turning steaks several times. Remove steaks from marinade, reserving marinade. Pat excess moisture from steak with paper towels. Grill steak over medium-hot coals for 17 to 20 minutes. Turn, cook for 15 to 17 minutes more for medium-rare. Heat reserved marinade on grill.
In a 10 x 6-inch baking dish, combine lemon juice, salt and paprika. Add halibut steaks and marinate 15 minutes. Turn steaks after 10 minutes. Cook onion in margarine until tender, but not brown. Place onion on top of halibut and top with 6 green pepper strips. Bake at 450° for 10 minutes or until fish flakes easily with fork.
Soak all beans in bowl overnight, except lima beans. Soak them separately. Cover sausage and ham hocks with water. Bring to a boil. Add carrot, celery and parsley. Reduce heat to simmer. Simmer 1 hour. Remove sausage after 15 minutes and set aside.
Boil and drain carrots, put in a 1-quart baking dish. Sprinkle with brown sugar. Melt margarine and Velveeta together and pour over carrots. Top with cracker crumbs and bake 1/2 hour at 350°. Delicious.
Blend together and pour into your favorite crust. Bake at 425° for 15 minutes, then at 350° for 45 minutes.
Dissolve gelatin in the boiling water. Add the crushed pineapple and cherry pie filling. Mix and add nut meats. Pour into mold and chill. Top with sweetened whipped cream or other desired topping. Makes 12 large servings.
Saute vegetables in margarine. When onions are clear, add flour and mix. Add Cheez Whiz, half and half and crawfish to vegetables; mix well and simmer for 30 minutes. Boil noodles as directed; drain. Combine noodles and crawfish mixture. Place in casserole dish; top with cheese. Bake for 20 minutes at 350°.
Crush cookies into crumbs and reserve 1/4 cup for top. Melt margarine and mix crumbs. Press into 9 x 13-inch pan. Combine cream cheese and powdered sugar; mix well. Fold in half of the Cool Whip and spread over crumbs. Prepare pudding with milk. Spread over mixture and chill. Spread remaining Cool Whip on top and sprinkle with remaining crumbs. Chill 8 hours or overnight. Makes 16 servings. Preparation time: 30 minutes.
Cream together margarine, onion, mustard and poppy seed. Spread mixture on both halves of each bun. Place a slice of ham, slice of cheese, then another slice of ham again, all trimmed to fit. Cover with bun top. (You can make up to 2 weeks ahead and freeze in foil.) Heat for 15 minutes at 350° or until cheese is melted.
Combine 1 stick margarine and graham cracker crumbs and press into a 13 x 9-inch pan. Beat together eggs, confectioners sugar and 2 sticks margarine no less than 15 minutes. Spread over crumb crust. Slice bananas over egg and confectioners sugar mixture. Spread the well-drained pineapple over the bananas. Top with Cool Whip. May garnish with nuts and maraschino cherries.
Wash potatoes; quarter lengthwise. Cut each quarter in half. Mix flour, cheese, salt and pepper. Wet potatoes and coat in flour mixture. Melt butter in a 13 x 9-inch pan. Place potatoes in butter and bake for 1 hour.
Marinate overnight. Place in dehydrator for about 8 hours or bake in oven at 325° for 8 to 12 hours.
Mash cold potatoes until soft; add milk; mix well. Add egg, salt, pepper and flour. Mix until well blended. Fry in oil until golden brown on both sides.
In heavy pot, combine first three ingredients. Cook until rice is soft and starts to thicken. In separate bowl, combine remaining three ingredients. Add to thickened mixture and let simmer, stirring occasionally, until pudding reaches desired consistency. Cool and serve.
Beat egg whites with salt until foamy. Gradually add brown sugar and vanilla; continue beating until stiff peaks form. Fold in pecan halves. Drop by teaspoonfuls into lightly greased cookie sheet. Bake in preheated 250° oven for 1 hour. Turn oven off and leave in oven an additional half hour. Remove and cool. Yield: 3 dozen.
Saute peppers and onion in butter until tender. Blend in spaghetti sauce and salt. Bring to a boil and add eggplant. Cook partially covered for 10 minutes or until eggplant is almost tender. Pour 1/2 the mixture into the pie shell. Top with 1/2 the cheese. Add remaining mixture and top with remaining cheese. Bake at 400° for 30 minutes. Let stand 15 minutes before serving.
Place in a small pan the peel from an orange and a lemon. Add 2 or 3 cinnamon sticks and 1 or 2 tablespoons whole cloves. Pour about 2 cups of water over the fruit and spices and bring to a boil. Reduce heat until the liquid is at a low boil.
This recipe takes approximately 12 1/2 to 16 1/2 hours to prepare. Soak deer hindquarter in vinegar and salt water for about 4 hours. Place meat in a 9 x 13-inch baking dish. Combine all other ingredients together; pour part of marinade over meat and soak for about 2 hours, rotating meat about every 30 minutes. Cover with foil; place on grill and cook very slowly, turning meat every hour or so, until meat is tender and comes off the bone easily. This takes between 6 to 10 hours. Remove from grill, tear meat into small pieces and put back in baking dish. Add remaining marinade to meat; return to grill and heat for 30 minutes.
Run cold water over linguini to cool. Add tomatoes and cucumbers. Add seasoning and bottle of dressing. Refrigerate 24 hours before serving.
Place 2 types of rice in buttered 9 x 13-inch pan. Pour soup and water over rice mixture. Dip cut up chicken in melted margarine. Place on top of rice mixture. Sprinkle seasoning from Uncle Ben's rice. Cover with foil and bake at 325° for 1 hour. Uncover; sprinkle almonds and bake 30 minutes more.
Mix all ingredients together and serve with raw vegetables. If thinned with a bit of milk, this also makes a good salad dressing.
Melt butter. Stir in sugar until blended. Cool. Stir in one egg. Sift flour, baking powder and salt. Add vanilla and nuts. Bake 20 to 25 minutes at 350°. Cut brownies while still warm.
Mix all ingredients together and refrigerate for about 3 hours or until it is cold. Cut bread in triangles and toast well.
Soften butter; add sugar. Cream well. Add eggs one at a time, beating well after each. Sprinkle the fruits and nuts with 1 cup of flour; set aside. Add baking powder and salt to the remaining 3 cups of flour; sift together. Gradually add flour mixture to batter. Mix in cherries, raisins and nuts. Add lemon extract. Bake in a tube pan for 2 hours at 300°, then 30 to 45 minutes at 325°. Treat as a fruit cake, but do not pour liquor on it. Do not ice cake.
In saucepan, boil chicken breasts until tender. In chicken broth, cook spaghetti. In skillet, melt margarine and saute bell pepper and onion. Add skillet mixture to chicken (chopped) and drained spaghetti. Then add cream of chicken soup and tomatoes. Add cheese and stir until cheese melts.
In a large mixing bowl, combine tomatoes, greens, croutons and chopped onions. Add turkey, cheese and dressing; toss lightly.
Cook tortillas in water according to directions on package. Combine the next 3 ingredients. Place frankfurters on each tortilla; top with 2 tablespoons chili mixture (reserve remaining). Roll tortillas around frankfurters; arrange in pan, seam side down. Combine remaining chili mixture and tomato sauce; pour over tortillas. Sprinkle with chili pepper. Bake at 350° for 25 to 30 minutes. Top with cheese.
Heat oven to 400°; grease 10-inch deep dish pie pan. Sprinkle zucchini, tomato, onion and cheese in pan. Beat remaining ingredients until smooth. Pour in pan over other ingredients. Bake until knife comes out clean, about 30 minutes.
Dust beef with flour. Thoroughly brown on all sides in hot oil, turning often. Add salt, chili powder, pepper, thyme, bay leaf, tomatoes, green pepper, beef stock and water. Cover and simmer over low heat until meat is almost tender, 1 1/2 to 2 hours, stirring occasionally to prevent foods from sticking. Add potatoes, carrots, onions and celery. Cover and cook 30 minutes. Add peas; cook until vegetables are done, about 15 minutes. Serves 6 to 8.
Stir grits into salted boiling water. Cook until thick; remove from heat and stir in butter, garlic, Tabasco sauce, grated cheese, salt and paprika. Add mixture of 2 eggs in a cup with milk to make one cup. Beat well before adding to grit mixture. Bake in greased casserole at 325° for 40 to 45 minutes.
Break each cracker into 4 pieces. Mix water, sugar, cream of tartar and cinnamon. Stir in crackers. Bake at 450° for 35 minutes.
Mix all ingredients except half and half; add when all else is mixed. Bake in oven for 25 to 30 minutes at 350°. Remove; add sauce and jelly and simmer for 1 hour.
Heat butter in skillet until hot. Add corn, ham, onion and green pepper. Saute, stirring often, until onion and pepper are crisp and tender (about 5 minutes). Stir in salt, pepper and milk. Cut down heat. Let warm just long enough to heat thoroughly.
Heat oven to 350°. Mix mushroom soup and milk; reserve 1/2 cup of this mixture. Mix rest of soup, rice, mushrooms (with liquid) and 1/2 envelope of onion soup. Pour into an 11 x 7-inch baking dish. Place chicken on top. Pour reserved soup mixture over chicken and sprinkle with remaining onion soup mix. Cover with foil. Bake 1 hour. Uncover and bake 15 minutes longer.
Mix vinegar, oil, sugar, salt and pepper in saucepan. Bring to boil. Remove from heat and set aside to cool while mixing vegetables in separate bowl. Once mixture is cool, pour over vegetables. Will store up to 3 weeks in sealed container in refrigerator.
In a large skillet, heat oil. Add garlic and green onions. Stir-fry for 1 minute. Stir in tomatoes, basil, salt and pepper. Cook 2 minutes, stirring frequently. Prepare angel hair according to package directions. Drain. Toss tomato mixture with hot cooked angel hair. Sprinkle with Parmesan cheese. Refrigerate leftovers. Recipe can be doubled using no more than 1/2 cup oil. Serves 4 to 6.
Mix together in 10-inch baking dish. Cover with bacon in sizes you desire. Bake at 400° for 1 to 1 1/2 hours, or until it thickens.
Sprinkle zucchini with salt and pepper. Dip into egg and dredge in corn meal. Fry zucchini in hot vegetable oil over medium heat until golden brown, turning once. Serve hot. Yields 4 to 6 servings.
In bowl beat eggs until frothy. Stir in remaining ingredients except tomatoes and parsley until well blended. Turn into 1-quart greased casserole. Bake in preheated oven (350°) 1 hour or until knife inserted comes out clean. Garnish with tomatoes and parsley.
Brown pork chops in Crisco. Place on tray in pressure cooker. Add 2 tablespoons rice on each pork chop.
Beat the butter to a cream; beat the eggs. Mix all dry ingredients together; then add the butter, milk and eggs. Beat the mixture well for a few minutes. Put the batter in a greased cake pan and bake it at 350° for about 30 to 45 minutes. The raisins and almonds could be omitted and flavoring used instead.
Brown ground beef and bacon. Add onion. Cook until tender (onion) but not brown. Drain off excess fat. Blend flour and other seasonings into meat mixture. Stir in soup. Cook slowly (low), uncovered 20 minutes. Stirring frequently. Stir in sour cream and heat through.
Combine all together; beat 4 minutes on medium speed. Pour in greased tube pan. Bake at 350° for 50 or 55 minutes; do not underbake. Cook 15 minutes. Remove from pan.
Put all ingredients in blender in order listed. Can be kept in refrigerator for approximately 2 weeks. If too thick, add small amount of milk.
In 5-quart pan, saute diced onion in butter until transparent. Add tomato juice, water, paprika, sugar, salt, pepper and chicken. Boil over medium heat for 45 minutes. Remove chicken and thicken gravy with flour and water. Slowly add heavy cream. Place chicken back in and reheat. Serve over elbow macaroni.
Melt the caramels in a double boiler over hot water. Stir in peanuts. Drop by rounded teaspoonfuls onto greased baking sheet. Drizzle each cluster with 1/2 teaspoon chocolate. Chill 5 to 10 minutes, or until the chocolate is set. Makes 24 pieces.
Cook potatoes in salted boiling water until tender. Cool. Peel and dice. Sprinkle with salt and mixture of vinegar and water.
Brown the meat until pink is gone. Drain well. Add remaining ingredients. Cook slowly for 2 or 3 hours. This chili does not give people the usual indigestion!
Cream the butter and sugar. Add eggs, molasses, vinegar and remaining dry ingredients all together. Form into balls the size of a walnut. Place far apart on cookie sheet to allow for spreading. Bake in moderate oven (350°). Makes approximately 4 dozen.
In greased casserole place ham slices. Cover with broccoli. Place chicken breast on top and pour cream of chicken soup over all. Bake at 350° for 1/2 hour or until chicken is done. May be served with mashed potatoes or alone.
Combine cream cheese, lemon juice and whipped topping. Beat on medium speed of an electric mixer until smooth. Add remaining ingredients; stir. Pour into lightly greased mold or serving container and freeze for about two hours or until set.
Note: We usually freeze an orange juice ring to add just before serving. This is the punch we serve at most of our church functions.
Bake cake by directions on box in 9 x 13-inch pan. Mix pudding, milk and sour cream and refrigerate.
Mix ingredients in a pitcher. Chill until ready to serve. Great if served with crushed ice.
Wash and slice berries. Place the strawberries in the pie shell; spread glaze over top. Chill for about 5 to 10 minutes and then serve with Cool Whip.
Roll beef in flour. Brown in hot fat in cooker. Add enough water to reserved mushroom liquid to measure 3/4 cup. Add mushrooms, mushroom-water mixture and remaining ingredients except sour cream to cooker. Cover, set control on vent tube and cook 15 minutes after control jiggles. Cool cooker normally for 5 minutes, then place under faucet. Stir in sour cream; heat through. Serve with noodles. Makes 4 servings.
Smash the avocados on large plate. Layer sour cream and salsa. Put the grated cheese on and the tomato. Refrigerate dip 1 hour. Serve with tortilla chips.
Cream butter and sugar until light and fluffy. Add eggs and beat well. Add sifted flour and soda alternately with water beating until smooth after each addition. Stir in nuts and dates and let mixture stand for 15 minutes. Drop from teaspoon on greased cookie sheets. Bake in a moderately hot oven, 400°, for about 12 to 15 minutes or until delicately browned. Makes 4 dozen.
Mix all ingredients in large bowl. Pour into ungreased crock pot. Cook for 10 hours on low or 4 hours on high.
Cream butter, Crisco and sugar. Add eggs, beating after each egg. Add other ingredients; beat well. Bake at 325° for 1 hour and 45 minutes.
In 1 1/2-quart casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (mixture is too stiff to thoroughly blend in all of dry ingredients). Put butter over top in center of dish. Microwave at High 2 minutes (some ovens may need less time, so start with 1 1/2 minutes) or until milk feels warm on bottom of dish. Stir vigorously until smooth. If all the butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into wax paper lined 8 x 4 x 3-inch dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about 36 squares.
Cut crab meat into smaller pieces while cooking macaroni according to directions on package. Let macaroni cool after rinsing. Add other ingredients and mix well. Chill in refrigerator for a short time.
Put the first 8 ingredients in bowl; mix by hand until smooth. Bake in a 9 x 13-inch pan at 350° until cake tester comes out clean (about 45 minutes to 1 hour). When cake is cool, slice into 2 layers and remove top layer. Sprinkle 1/2 of each kind of berry over bottom layer. Replace top layer. Spread whipped topping on top. Arrange remaining berries to look like the American flag (small rows of blueberries in a small square in upper left hand corner and strawberries in horizontal rows across the rest of the cake).
Combine 1 tablespoon butter, shallots and berries in a 2 cup glass measure. Cover with vented plastic wrap. Microwave on High for 2 minutes or until boiling. Add Scotch whiskey and microwave on High 1 minute. Stir in orange juice, lemon juice, jelly and mustard. Microwave on High 2 minutes or until boiling. Combine cornstarch with water. Stir into sauce; microwave on High 1 minute or until boiling; set aside. Preheat a microwave browning dish according to the maximum time given in manufacturer's directions. Rub remaining 1 tablespoon butter over surface. Immediately press venison or beef onto hot surface. When brown, turn oven. Microwave on High 2 minutes or to desired doneness. Do not overcook. Serve immediately with sauce. Yield: 4 servings.
Sift flour; cut in shortening. Add 4 egg yolks and 2 egg whites, salt and pepper. Mix well; if dough is too firm, add a few drops of water. Cut 2/3 of the dough for the bottom crust to fit the bottom and up the sides of a deep 9-inch round pan with a 1-inch rim.	Roll out remaining dough for the top crust and set aside.
Mix together the sour cream, salad dressing and taco seasoning. Layer the dip as follows on a large plate or platter: refried beans on the bottom, guacamole dip, sour cream mixture, green onions, olives, tomato and top with cheese. Serve with tortilla chips.
Cook noodles; rinse and drain. Cook meat over medium heat until it loses pink color. Add tomato sauce, salt, garlic salt and pepper. Cover and simmer 5 minutes. Fold together noodles, cottage cheese, sour cream and onion. Spoon half the mixture into bottom of 2 1/2-quart casserole. Cover with half the meat mixture. Repeat layers once again. Sprinkle shredded cheese over top. Bake 25 to 30 minutes, until mixture is thoroughly heated and cheese is melted at 350°.
Preheat the oven to 400°. Lightly grease a 9-inch round baking pan. Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15x8-inch rectangle. Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up the rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal. Cut the roll into 1 1/2 inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned (about 15-20 minutes). Remove from oven. Pour milk over the top if desired. Serve hot.
Heat margarine in 10-inch skillet over medium-low heat until melted. Stir in potatoes and onion salt. Cook, stirring constantly, until potatoes are dark brown, 5 to 8 minutes; set aside. Chop artichoke hearts; place in 2-quart saucepan. Stir in reserved artichoke liquid, celery, oil, vinegar, salt and pimentos; heat until hot. Mix ham, lettuce and artichoke heart mixture in large bowl. Sprinkle with browned potatoes and cheese. Serve immediately. Serves 6.
Melt butter in 2-quart saucepan. Stir in flour, onion, salt and pepper. Cook together, stirring until bubbly. Remove pan from heat. Stir in broth and milk. Put back on heat and boil, stirring constantly. Reduce heat and cook for a minute. Stir in meat and vegetables until coated with mixture. Press first crust into pie plate. Pour in meat mixture. Put second crust on top. Tuck around bottom crust. Slit top crust in the middle. Bake at 425° for 35 minutes.
Cream shortening and 1 1/2 cups sugar. Add eggs, then liquid with the soda dissolved in it. Sift salt and flour; add to other mixture. Drop with spoon onto greased cookie sheet. Sprinkle with 1/4 cup sugar and the nutmeg. Decorate with a raisin or nut in the center. Bake at 350° for 12 minutes.
Combine marinated ingredients and pour over lamb chops. Place in airtight container and refrigerate for 4 to 24 hours. Remove lamb chops from marinade; reserve marinade. Grill lamb chops for 15 to 20 minutes, turning once. Baste occasionally with reserved marinade.
Cook spinach and drain well. Add other ingredients and chill. Better if made the day before you serve it. Serve with Hawaiian Bread.
Combine sugar	and milk. Boil slowly for 5 minutes. (Microwave	is best, otherwise, stir constantly.) Break chocolate into bite size pieces. Add chocolate chips. Pour boiled milk mixture over. Stir until melted.	Add butter, nuts and vanilla. Pour into large tray. Cool and cut in squares.
Drain beans and rinse. Mix above ingredients in a small bowl. Add black beans and put aside.
Sprinkle 2 teaspoons salt with a dash of pepper. Dredge with flour. Place in an iron pan with 2 tablespoons oil. Sear on all sides until brown. Add a small amount of water. Cover pan and turn heat to low. Add a little water when it seems dry. Cook until tender, very slowly. Remove from pan and use the drippings for gravy.
Preheat oven to 350°. Heat the butter in a saucepan and add onions, carrots and celery. Cook, stirring until onions are wilted. Add the 3 tablespoons of flour and stir with wire whisk. Add tomato paste, wine, beef broth and Worcestershire sauce. Stir rapidly for two minutes and let simmer slowly for 10 minutes. Set aside.
In a 1-quart casserole, melt butter or margarine. Add remaining ingredients; mix well. Cook, covered, for 9 minutes or until pudding is just slightly soft in center. Stir once. Let stand 2 minutes before serving. Serves 5.
Preheat oven to 450°. Mix ingredients. Lightly sprinkle mixture with Bisquick and also coat hands. Spread over greased cookie sheet. Bake approximately 17 to 20 minutes. Top with butter.
Mix together peanut butter and confectioners sugar; set aside. Scald 1 1/2 cups milk and salt in saucepan. Mix together granulated sugar and flour. Add remaining milk. Beat egg yolks slightly, add to flour mixture. Pour into scalded milk and cook, stirring constantly, until thick. Add butter and vanilla. Put peanut butter crumb mixture in bottom of pie shell, reserving 1/4 cup for topping. Pour in cooked filling.
Mix together sugar, oil, eggs, flour, salt, soda and vanilla. Fold in apples, nuts and coconut. Batter will be stiff. Bake at 325° in a 10-inch tube pan for 1 hour and 20 minutes or until done. Cool in pan before removing.
Grease a 13 x 9-inch baking pan. Preheat oven to 350°. Combine all ingredients in casserole dish except Parmesan cheese. Sprinkle this on top. Bake for 30 to 35 minutes or until golden.
Preheat oven to 400 degrees. Pour the undrained pineapple chunks into a 8 or 9 inch square pan which is at least 1 1/2 inches deep. Combine sugar, flour, and ground ginger. Stir to mix well. Sprinkle over pineapple and dot with the butter.
Cream butter well; slowly add sugar and eggs. Add cereal. Sift flour and other dry ingredients together. Add walnuts. Combine bananas with liquid. Add alternately to bread batter. Add vanilla. Bake at 350° for 1 hour. Use a greased and floured loaf pan or two small loaf pans.
Mix all ingredients in bowl. Place in casserole dish.	Top with buttered bread crumbs. Bake 30 minutes at 350 degrees.
Saute hamburger until quite brown; drain off any excess fat. Add the beans and the other ingredients. Stir well, taking care not to mash the beans. Place in a 1 1/2-quart covered casserole dish. Cook in preheat 350° oven for 40 to 50 minutes. (After I get the hamburger meat brown and drained, I add the chopped onion and cook together a little while to be sure it is well done.)
Place pods and water in 2-quart covered casserole. Microwave on High 2 to 3 minutes or until defrosted. Break apart and drain. Stir in the next 5 ingredients and set aside. In a 4-cup measure, combine cornstarch, bouillon, ginger and brown sugar. Stir in soy sauce, vinegar and reserved pineapple juice. Microwave on High 2 to 3 1/2 minutes or until sauce is clear and thickened, stirring every minute. Fold sauce into chicken mixture. Cover. Microwave on High 4 to 6 minutes or until heated through. Serve over rice. Makes 4 servings.
Mix creamed corn and eggs. Combine sugar, cornstarch, Season-All, dry mustard, onion and pepper. Stir into corn mixture. Add milk and butter. Pour into 2 1/2-quart casserole. Bake, uncovered, at 400° for 1 hour. Stir once after 30 minutes.
Mix ingredients and then chill (can do in the a.m. or day before). Preheat oven to 400°.