HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash meat. Cut slits in meat and put in slivers of onion. Drizzle vinegar over meat. Cover tight and place in refrigerator overnight. Next day, drain off vinegar and wipe dry. Put meat in heavy pan and brown both sides in oil. Pour coffee and water over meat. Add salt and pepper. Cover and bake 5 to 6 hours in low degree oven until meat is fork-tender. Make drippings into gravy.
Stir all ingredients together. Heat, but do not boil. Serve hot. Serves 16 to 18.
Boil to softball. Add 1 teaspoon vanilla. Stir until creamy syrup, then add peanut butter. Put in buttered 8 x 8-inch pan.
Mix all ingredients together. Pour in ungreased shallow casserole. Chill until set. Serves 6 to 8.
Toss apple slices in lemon juice. Add nuts, raisins, salt, Sugar Twin and cinnamon; mix well. Lay out 1 sheet of fillo dough on waxed paper and brush carefully with 1 teaspoon melted margarine. Sprinkle with 1/2 tablespoon bread crumbs. Place second sheet on top of first and repeat the process. Now you are ready to fill and roll the strudel. Spoon 1/2 of the apple mixture in one strip along the edge of the fillo sheets that are nearest you. Using the waxed paper to help you get started, roll the dough like a jelly roll. Lay on greased baking sheet, seam side down and brush top with remaining tablespoon margarine. Score at 1-inch intervals. Repeat process with other two fillo sheets. Bake at 350° for about 30 minutes or until lightly brown; be careful not to let it burn. Cut into slices when cool.
Cream butter; gradually add sugar, beating well. Add egg and beat well. Combine flour, spices and salt; add to creamed mixture, mixing well. Combine persimmon pulp and soda; stir well and add to creamed mixture. Stir in raisins and pecans. Drop dough by level teaspoonful onto greased cookie sheet. Bake at 350° for 12 to 15 minutes or until done. Yields 3 dozen.
Wash beans, trim ends and string. Place beans in a 12 x 8 x 2-inch baking dish. Add water. Cover with heavy-duty plastic wrap and microwave at High for 12 to 14 minutes or until crisp-tender, stirring after 6 minutes. Let stand covered 2 minutes. Drain. Combine dressing and remaining ingredients in a small bowl. Stir well. Pour mixture over beans, cover and refrigerate 6 to 8 hours. Serves 6.
Heat cider, cloves, allspice, cinnamon and sugar to boiling; cover and simmer 20 minutes. Strain punch and pour into punch bowl. Float oranges in bowl. Makes 32 servings (about 1/2 cup each).
Put cereal in a large bowl. Melt marshmallows and butter in pan on stove. Add marshmallow mixture to cereal; mix well. Put in greased 9 x 13-inch cake pan. Chill for 1 hour to harden. Cut into squares.
Preheat oven to 400°. Dip chicken in oil, then in flavored bread crumbs, flavored with garlic powder. Place 1 slice of cheese on cutlet, then roll. Put in pan sprayed with Pam. Cover with foil. Bake 50 minutes at 400°.
Brown ground beef and onion; drain. Add taco seasoning mix; stir. Add refried beans and water; stir. Layer beef and bean mixture into a large oblong casserole dish (13 x 9 x 2-inch). Spread sour cream over mixture. Top with Cheddar cheese. Add taco sauce and jalapenos, if desired. Bake at 350° for 20 minutes, until cheese melts.
Mix together lemon juice, oil, salt, pepper, sugar and basil. Add sliced onion and mushrooms. Marinate overnight in refrigerator.
Use a 9 x 13-inch baking pan. Form ingredients into a loaf. Bake at 350° for 45 minutes. Mix tomato paste and water and put on top of loaf. Sprinkle with cheese. Bake 10 to 15 minutes more.
Thaw potatoes for 30 minutes. Mix with remaining ingredients. Pour into 9 x 13-inch casserole. Bake at 350° for 1 hour.
Combine first 5 ingredients in saucepan and bring to a boil. Cook 2 minutes, remove and cool. Place remaining ingredients in bowl and add cooled mixture and blend. Chill. Keeps for days in refrigerator. Great for 2 people.
Cook squash until tender; saute onions and bell pepper in small amount of margarine. Mix all ingredients, reserving 1/2 of cheese for top. Bake at 350° for 30 minutes.
Mix the first 4 ingredients together. Cut fish into pieces to fit in jar. Fill about 1/2 full, then add 3 tablespoons of mixture. Finish filling jar with fish. Add 1/2 teaspoon salt to each pint. Do not add water. Pressure cook for 90 minutes. Yields 4 pints of fish.
In 10-inch baking dish, layer each ingredient; potatoes on bottom, onions, ground turkey, uncooked rice and kidney beans. Spread tomato soup on top. Pour water over all and cover tightly. Bake at 350° for 1 hour.
Mix ingredients in order given until well blended. Place in 2 greased and floured bread pans. Place crumbs on top and bake in preheated oven at 350° for 50 to 60 minutes.
Saute onion with garlic for 1 minute; set aside. In a separate bowl, mash beans. Add cracker meal (enough to make a ball). Add cider vinegar, egg white, onion and garlic. Grill or bake for 2 1/2 minutes on each side.
Preheat oven to 400°. Mix all ingredients thoroughly. Liberally grease muffin tins (not with the nonstick spray) and heat muffin pans until almost smoking. Spoon muffin mixture into hot muffin tins. Bake at 400° for 20 minutes. Makes 3 dozen.
Mix flour, margarine and confectioners sugar well. Press into ungreased 8-inch square pan. Build up edges about 1/2-inch. Bake 20 minutes at 350°. Meanwhile, combine remaining ingredients. Pour over hot crust and bake until no indentation remains when center is lightly touched, about 20 to 25 minutes. Cool and cut into squares. Dust with powdered sugar.
Mix flour, soda, powder and salt. Melt butter in saucepan. Add sugar. Blend in flour mixture gradually, mixing well. Spread in 13 x 9 pan. Sprinkle with chips and nuts. Bake at 350° for 30 minutes. Cool in pan, cut into bars.
Scald the milk in the top of a double boiler over direct heat. Mix the cocoa, sugar and add the 1/4 cup cold milk slowly, stirring all the time, to make a smooth paste. Combine the scalded milk with the other ingredients and cook over hot water, stirring constantly until the pudding thickens. Remove from the fire and chill before serving. If you use milk, for each half cup of pudding that you eat, subtract a half a cup of milk from your daily allowance of milk.
Dissolve cornstarch in water. Beat eggs until fluffy. Fold eggs and cornstarch into pineapple. Add salt and sugar. Put in baking dish. Cover mixture with cinnamon. Bake at 350° for about 1 hour or until golden brown all over. Serve with ham, like a vegetable.
In a bowl, mix the cream cheese, sugar and peanut butter with electric mixer. Fold in cool whip. Pour the mixture into pie shells and chill several hours before serving. Garnish with reserved cup of cool whip.
Spray a 9 x 13 dish with vegetable spray. Layer ham slices on bottom, then add potato slices. Mix cream of mushroom soup with milk and pour over potatoes. Top with cheese. Bake at 350° for 1 hour. Can add Vidalia onion if desired.
In medium skillet, saute (with 1 tablespoon butter) mushrooms, leeks (cut into pieces) and garlic. Add wine. Boil gently until wine evaporates. Stir in chives and rice. Set aside.
Fry each tortilla in 1/4 inch of hot oil until crisp and golden, turning once. Drain and place tortillas on paper towels. Sprinkle each tortilla with combined cheese, then tomato pieces and sprinkle of dried cilantro. Microwave each tortilla approximately 1 minute until cheese is melted.* Using scissors cut tortillas into quarters. Serve warm.
Combine soup and cream and put half in bottom of baking dish. Lay chicken pieces over the mixture. Put other half on top of chicken. Salt and pepper chicken. Bake at 350° for one hour.
Combine ingredients in large casserole or a roaster. Cover and bake at 300° for 3 to 4 hours. Serve over rice or noodles.
Put first 4 ingredients in large dish in layers with lettuce on the bottom. Mix mayonnaise and sugar and put on top. Mix. Add shredded cheese and Bac*Os or bacon. Can substitute boiled eggs, onions and cauliflower.
Combine flour and sugar; add beer and egg. Stir mixture with fork until blended. Pour batter into greased 9 x 5-inch bread pan. Bake at 375° for 60 to 70 minutes or until done. Remove from pan and cool on rack.
Saute the onion, green pepper, celery, mushrooms and pimento. Add wine and turkey or crab. Put pasta on bottom of casserole and Parmesan cheese on top, then sauteed mixture. Bake at 350° for 1 hour.
Layer in order given. Bake at 350° about 35 minutes. May use 2 cans favorite pie filling in place of pineapple.
Cook contents of rice and seasoning packet according to package directions. While rice is cooking, melt butter in a large saucepan. Add onion and cook over low heat until tender. Stir in flour, salt and pepper. Gradually stir in half and half and chicken broth. Cook, stirring constantly, until thickened. Stir in chicken, pimiento, parsley, almonds and cooked rice. Pour into a greased 2-quart casserole. Bake uncovered in 400° oven for 30 minutes.
Melt margarine. Add corn, sour cream and Jiffy corn muffin mix. Mix good and bake in a greased casserole. Salt and pepper to taste. Bake at 350° until top is lightly brown.
Combine sugar and butter; cream until light and fluffy. Add eggs, one at a time, beating well after each. Add flour alternately with milk, beating well after each addition. Add flavorings. Pour into greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes.
In large bowl, mix flour, sugar, baking soda, pumpkin pie spice, salt and baking powder. In second bowl, stir together remaining ingredients until well mixed. Add pumpkin mixture to flour mixture and stir until all ingredients are well moistened. Pour batter into 2 (9 1/4 x 5 1/4-inch) greased loaf pans. Bake at 350° for 65 minutes. Cool 10 minutes, then remove. Cool, then drizzle with glaze.
Preheat oven to 375°. Heat olive oil in a large saute pan. Saute sliced onions until soft, but not browned. In a separate pan, heat butter and saute shallots briefly. Add to onions and continue cooking until the mixture is tender. Season with salt, pepper and nutmeg; let cool.
Heat oven to 350°. Grease a 13 x 9-inch pan. In large bowl, combine cake mix, 6 tablespoons butter and 1 cup rolled oats. Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add 1 egg and mix until well blended. Press into prepared pan. Pour cherry pie filling over crust. Spread to cover. To reserved crumbs in large bowl, add remaining 1/4 cup rolled oats, 2 tablespoons margarine, nuts and brown sugar. Beat until thoroughly mixed. Sprinkle over cherry mixture. Bake at 350° for 30 to 40 minutes or until golden brown. Add whipped topping, if desired.
Cook meat and onion until browned. Drain and stir in beans. Arrange half of chips on each of two 12-inch plates. Layer half the meat-bean mixture, olives and cheese on top of chips for each plate. Bake at 350° for 5 to 7 minutes until cheese melts.
Mix cake according to directions on box. Bake in a 9 x 13-inch pan; let cool. Puncture the cake full of holes. Combine cream of coconut and condensed milk; pour mixture over the cake. Top with whipped topping, then the coconut. Refrigerate.
Cream the pudding, milk, Cool Whip and sour cream together in a large bowl. Layer the pudding mixture, bananas and cookies in a big dish. Put pudding mixture on bottom and layer, finishing with cookies on top. Enjoy!!
Make cake according to package directions. Bake in two 9 inch round pans. Cool. Put first layer on plate. Frost with icing; cut hole about 2 inches round in the middle of the second layer and put on top of first layer. (Save the middle part you cut out for another time.) Frost with icing. Put 1 c. tinted green coconut in the middle of hole. Put robbins eggs and/or jelly beans on top of coconut. Sprinkle rest of coconut around the bottom of cake to resemble green grass. Roll foil to resemble a handle and decorate with ribbon. Put on cake to make a handle of a basket. Enjoy!
Cream shortening and sugar. Add eggs, one at a time, beating well after each egg is added. Sift together flour, salt and baking powder. Add to creamed mixture alternately with milk. Add vanilla. Place in large tube pan which has been greased and floured. Bake at 325° for 1 1/2 hours.
Cream butter and sugar thoroughly. Beat in eggs, 1 at a time, beating thoroughly after each. Add flour, reserving 2 tablespoons. Add sour cream. Mix 1/4 teaspoon soda mixed with 2 tablespoons flour. Add to mixture with flavorings. Grease and flour tube pan. Bake 1 1/2 hours at 325°. Remove from pan when comfortable to handle.
Cook and debone chicken (reserve broth). Saute onion until soft. Cook spaghetti and drain. Add milk, broth and 1/2 of the Velveeta cheese to spaghetti. Heat until cheese melts. Add bite size pieces of chicken and sauteed onion to mixture. Put into casserole dish and cook, covered, until it bubbles in the middle. Grate remaining Velveeta over top. Melt and serve.
Melt margarine in pie plate. Mix all ingredients well and pour into pan. Bake at 400° for 1 hour.
Cook broccoli 5 minutes until tender; drain. In saucepan over medium heat, cook soup and cream cheese, stirring constantly. Alternate broccoli and soup/cream cheese mixture in casserole. Bake at 325° for 25 minutes.
Mix thoroughly and drop by teaspoonful on cookie sheet. Bake at	325° for 10 to 15 minutes. This does better if let set for a couple hours in refrigerator before cooking.
Melt butter in soup pot. Cut off tough green tops of leeks and wash thoroughly to remove sand. Slice leeks thinly. Simmer slowly in butter until transparent. Dice potatoes and add to leek with broth. Simmer 1/2 hour. Puree in blender. Return to heat. Season and stir in milk. Heat through. Do not boil. Serve sprinkled with fresh parsley.
Arrange all fruit, except cherries, in a 13 x 9 x 2-inch baking dish or 1 1/2-quart casserole. Combine brown sugar, butter and curry powder; sprinkle over fruit. Bake at 325° for 1 hour. Garnish with maraschino cherries. Serve immediately. Fruit can also be served from chafing dish. Serve with ham. Makes 12 servings.
Cut potatoes in wedges and put in ice water for 30 minutes. Combine oil, garlic powder, paprika and salt and pepper. Coat potato wedges with mixture and lay in shallow baking pan. Bake at 350° for 20 minutes.
Place carrots in shallow baking dish. Sprinkle with salt, sugar or Equal. Use either pepper or cinnamon. Stir to mix. Dot with butter. Cover tightly with foil. Bake at 350° for 45 to 50 minutes. Stir once half way through. Kids love these; especially with cinnamon!
Combine all ingredients, mixing lightly. Turn into baking dish and bake at 350° to 360° for 20 to 25 minutes or until brown.
In small saucepan, mix milk gradually into flour with wire whisk. Cook over medium heat, whisking constantly, until mixture thickened. Remove from heat; cover with plastic wrap and set aside to cool.
Mix together flour, salt, pepper and paprika; sprinkle over beef. Toss floured beef in oil that has been put in 3-quart casserole dish. Bake, uncovered, at 400° for 30 minutes.
Melt margarine in a 9 x 13-inch pan. Sprinkle the next five ingredients in the order given, in layers on top of the melted margarine. Pour the sweetened condensed milk over the layered mixture. Bake at 350° for 30 minutes. Cool and cut in squares.
Sprinkle yeast into the water and stir until dissolved. Stir in sugar, salt and oil. Add 2 cups flour and beat until smooth, then gradually stir in the additional 1 1/2 cups flour. Dough should be as soft as biscuit dough. Turn out on lightly floured board and knead until smooth and elastic. Place in greased bowl and brush top with soft shortening. Cover and let rise in warm place (85°), free from draft, until doubled in bulk. Punch down and divide in half. Form each half into a ball and place on greased baking sheet. Press out with palms of hands into circles about 12-inches in diameter, making edges slightly thick.
Mix first 5 ingredients and beat 2 minutes. Stir in chocolate chips. Pour in greased and floured Bundt or tube pan. Bake at 350° for 50 minutes. A frosting is not necessary, but I usually put a chocolate frosting or glaze on top.
Mix Jell-O and hot water; let stand about 10 minutes. Add pie filling and pineapple; stir until blended. Pour 1/2 of mixture into 13 x 9 x 2-inch dish and chill until firm. (Let other half of mixture stand at room temperature until needed.)
Cook onion, celery and pepper in water until tender. Drain. Mix all ingredients with squash and bake at 400° until firm and slightly brown. Put cheese evenly across top of squash and cover casserole with lid to melt cheese. (Do not return to oven.)
Combine all ingredients except shrimp. Mix well and place in covered dish in refrigerator to chill.
Put cinnamon stick and whole cloves in a cheesecloth bag. Place in saucepan with sugar and water. Bring to a boil and boil for 15 minutes. Remove spices and add all remaining ingredients. Heat and serve. Yields 2 quarts.
Remove crusts from bread; cube bread slices. Layer bread, broccoli, ham and cheese in a 9 x 13-inch buttered pan. Beat eggs, milk, onion, salt and mustard. Pour over bread, etc., in pan. Sprinkle paprika and parsley flakes on top. Bake 50 minutes at 325°. Cool 10 minutes. Cut and serve; great for brunch.
Dissolve jello in boiling water. Mash cranberry sauce until fine. Add pineapple, jello, orange juice and nuts. Put in long size Pyrex dish and let gel overnight. Good anytime, with meats or as a salad with crackers.
In a large skillet or	wok, stir-fry chicken and white onions in oil until chicken is completely cooked and onions are clear. Then mix cooked rice, green onions and mushrooms in skillet with chicken and onions. If rice	is too dry, add 1/4 cup water in skillet or chicken broth. Sprinkle soy sauce over rice mixture to taste.
Cream butter and sugar. Add the beaten eggs, then the soda with milk mixture and vanilla. Roll out thin on flour surface. Cut with cookie cutter. Sprinkle with sugar and bake on greased cookie sheet in a 350° oven until light brown.
Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup of the cheese and 1/2 cup of the French fried onions. Spoon mixture into 9 x 13-inch baking dish. Arrange pork chops over potatoes. Bake, covered, at 350° for 40 minutes. Top with remaining cheese and onions and bake 5 minutes longer. Makes 6 servings.
Combine flour, baking powder and salt; stir in eggs. Add to mashed eggplant, mixing well. Drop batter by tablespoons in deep hot oil and fry until golden brown, turning once.
Combine love and warmth. Mix thoroughly with tenderness. Add forgiveness. Blend with friends and hope. Sprinkle all remaining tenderness. Stir in faith and laughter. Bake with sunshine. Serve daily in generous helpings.
Cook hamburger and onion and put in casserole dish. Put soups on top and cover with French fries laid in rows. Bake at 350-375° for 20 minutes. You can put the hamburger in the casserole raw and then cook for 1 hour or until done.
In large bowl of electric mixer combine sugars and butter. Beat until well mixed. Add eggs, one at a time. Continue beating until mixture is creamy. Next, add flour, soda, baking powder, salt, vanilla, crushed pineapple and nuts and mix on medium speed for a minute or two. Do not overbeat. Drop by teaspoons on greased cookie sheet and bake for about 10 minutes or until lightly browned. Do not overbake. Bake at 375°. Place on cookie rack to cool.
Brown the bacon, hamburger and onion. Add drained cans of beans in a crock-pot. Add the rest of the ingredients. Cook on low for 4 hours.
For thicker batter: Increase salt to 1 teaspoon; add another egg. Reduce milk to 1/2 cup and reduce oil to 1 teaspoon.
Mix in bowl and beat with egg beater. Makes enough for about 6 halves of chicken.
Take one large field, a half dozen children, two or three small dogs, a pinch of brook and some pebbles. Mix the children and dogs together and put them on the field with flowers. Spread over all a deep blue sky and bake in the sun. When brown, set away to cool in the bathtub. Yield: Many years of memories.
Use cheaper cut of meat; cut in small chunks. Mix with Gebhardt's chili powder, garlic and flour. Melt fat and suet in deep pot; fry onion until tender; add meat mixture. Cook 15 minutes, add salt; gradually pour in hot water. Simmer 45 minutes or until tender. If chili with beans is desired, add Gebhardt's Mexican-style beans, heat thoroughly; serve.
In medium saucepan, combine milk, egg yolks and butter. Cook, stirring constantly, until mixture comes to a boil. Remove from heat; add remaining ingredients. Cool until thick enough to hold shape, stirring occasionally. Frosts two 9-inch round layer cakes.
Mash cream cheese with a fork and add mayonnaise. Blend well. Stir in 1/2 cup chopped pecans and 1 cup chopped olives. Add 2 tablespoons olive juice and a dash of pepper (no salt). Stir well. Refrigerate overnight.
Beat until light and fluffy, then add flour until all flour is in. Spread on greased 10 x 15-inch cookie sheet. Bake at 350° for about 15 minutes. Melt 7 or 8 Hershey bars (without almonds); can do this in the microwave oven (only takes a few seconds). Stir and immediately spread on top as soon as cookies comes out of oven. Sprinkle crushed nuts over chocolate. Let set for 15 to 20 minutes and cut into 1 1/2-inch squares.
Mix poppy seed with hot water and let stand. Combine all other ingredients and mix with electric mixer on low. Add poppy seed and water; continue mixing on low for 1 minute. Then, mix on high for 3 or 4 minutes. Pour into 2 greased loaf pans. Bake at 325° for 35 minutes (or in Bundt pan at 350° for 40 to 45 minutes).
Take sausage out of refrigerator and bring to room temperature, about an hour. Mix all three items together and roll into tiny balls. Bake at 400° for 15 minutes.
Put flour in a brown paper bag. Add about three pieces of chicken at a time and shake until chicken pieces are well coated with the flour. Dip chicken in melted butter and place on a cookie sheet; salt and pepper to taste. Cook in oven at 375° for one hour or until golden brown.
Melt margarine and add other ingredients. Mix well. Bake in an unbaked pie shell at 350° for 50 minutes.
Mix all ingredients in a saucepan and cook over low heat for 3 minutes. Stir constantly. When firm, transfer to waxed paper and knead dough. Store in airtight container and keep in refrigerator.
In saucepan, blend cream of chicken soup and milk. Add remaining ingredients. Heat. Stir occasionally. Makes about 7 cups. Serve with crispy bread.
Make a simple syrup by dissolving sugar in hot water. Add lemon juice; let cool. Dilute syrup with water to taste. Just before serving add apples. Serve over ice.
Sift or stir together dry ingredients. Add onions. Mix egg and milk. Mix all together. Drop with a small spoon into hot cooking oil. Cook only until light brown.
Fry bacon until crisp; drain, saving 2 tablespoons of drippings in pan. Crumble bacon and set aside. Add mushrooms, onion and garlic to drippings. Cook over medium heat until tender and most of the mushroom liquid has evaporated, about 6 to 8 minutes. Mix in flour, salt and pepper. Add cream cheese, Worcestershire sauce and soy sauce. Reduce heat to low and stir until cheese melts. Remove from heat and stir in sour cream and bacon. Serve with crackers.
Chop coarsely all the vegetables. Sprinkle with salt and let stand 12 hours or overnight.
Cream shortening, 1/4 cup margarine and sugar in mixer bowl until light and fluffy. Beat in eggs, one at a time. Sift flour and salt together. Add to batter alternately with orange soda, mixing well after each addition. Stir in extracts. Spoon into greased and floured tube pan. Bake at 325° to 350° for 1 hour and 10 minutes. Cool in pan and remove to wire rack to cool completely. Combine cream cheese, 1/4 cup margarine and confectioners sugar in mixing bowl. Mix until smooth. Spread over cake.
Blend soup and sour cream. Stir in milk. Add chicken or tuna, parsley, pimento, seasonings and noodles. Pour into 1 1/2 quart shallow baking dish. Top with crumbs. Bake at 350° for 30 minutes. Makes 3 to 4 servings. All you need to complete the meal is tossed salad, rolls and dessert.
Dissolve sugar, kool-aid, and concentrates in water. Add ginger ale just before serving.
Mix ingredients well. Drop by teaspoon onto cookie sheet. Bake at 350° for 12 to 15 minutes.