HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pat meat pieces day with paper towel. Coat with dry ingredients. Dip coated pieces into combined milk and egg. Recoat with dry. Arrange pieces in shallow baking pan. Do not touch each other. Drizzle with peanut oil. Bake in 400° oven for 45 to 50 minutes or until golden brown (30 to 35 minutes for boneless meat).
Combine sugar, syrup and margarine. Add eggs, pecans and vanilla flavoring. Pour into a pie shell. Bake at 350° for 45 minutes or longer if needed.
Five minutes before cake is done, mix margarine, cocoa, milk and vanilla. Put on stove. Cook until butter melts. Add sugar. Mix. Spread on hot cake. Add nuts, if you wish.
Brown and drain ground beef. Combine with other ingredients. Simmer. Serve on toasted buns.
Place turkey in a glass baking dish. In a small bowl, combine all remaining ingredients; spread over the turkey. Cover and refrigerate for 6 to 8 hours or overnight. Remove turkey; reserve marinade.
Cook raisins in water until soft. Cool and drain. Add to raisins, applesauce, eggs, sugar substitute and oil. Mix well. Blend in soda, flour, spices, vanilla and salt. Pour in a greased and floured Bundt pan or 24 cupcake pans with liners. Bake cake at 350° for 50 minutes or bake cupcakes at 350° for 25 minutes. Makes 24 servings.	Contains 140 calories.
Brown pork chops on both sides. Cut onions and peppers and put on top of pork chops. Add the tomato juice and simmer for about an hour or until onions and pepper are tender. The tomato juice, onion and pepper mixture is good over boiled potatoes.
Mix together cocoa and water until smooth, let cool. In a large bowl, sift together flour, sugar, baking powder, baking soda and salt. Add shortening and cooled cocoa mixture. Beat with a wooden spoon for 2 minutes. Add 2 eggs, unbeaten, beat for 2 more minutes. Fill paper muffin liners 1/2 full and bake for 20 minutes at 400 degrees.
Mix all ingredients. Pour into 2 1/2 or 3-quart casserole. Bake 25 to 30 minutes at 350°. Serves 16.
Saute onion in butter. Mix all the ingredients and put in glass baking dish. Bake at 350° until bubbly.
Separate grape pulp from skins. Cook pulp until you can strain out seeds. Mix all ingredients and skins. Put in pie shell with lattice top and dot with butter. Bake at 400° to 425° for 30 to 35 minutes. The grapes cook down.
Preheat oven to 350°. Melt butter in a 1 1/2-quart baking dish. In mixing bowl, combine flour, sugar and milk. Pour evenly over butter. Combine berries, sugar and water. Spoon evenly over flour mixture; do not stir. Bake 40 to 45 minutes.
Halve eggs lengthwise; scoop out yolks. Mash yolks thoroughly with a fork. Beat in mayonnaise, mustard, dill and salt.
Mix sliced squash with melted butter and place in casserole. Combine the egg, mayonnaise, onion, pepper, pimento and sugar and spoon over squash. Sprinkle grated cheese and cracker crumbs. Bake at 350° for 45 minutes.
Cook pasta according to package directions. Add vegetables during the last 2 minutes of cooking. Drain. Gently toss in a large bowl with shredded cheeses, 2 1/2 tablespoons Parmesan cheese and margarine.
Toss lettuce, avocado, red onion, cranberries and mandarin oranges together. Mix cranberry juice concentrate, rice wine vinegar, mustard, pepper and oil. Pour over salad and toss.
Combine all ingredients except 1/2 cup Colby in large bowl, mixing well. Turn into 9 x 13-inch baking dish, buttered. Bake at 350° for 55 to 60 minutes until potatoes are tender. Top with remaining Colby. Let melt over casserole.
Heat oven to 350°. Grease and flour 10-inch tube pan. Cream margarine and sugars. Add egg yolks, one at a time, beating well after each one. Beat until light and fluffy. Combine flour, baking powder and salt. Add to sugar mixture alternately with milk. Begin and end with flour mixture. Stir in pecans and vanilla. Beat egg whites to soft peaks. Fold into batter. Pour into pan. Bake 90 minutes or until done. Let cake rest in pan 30 minutes before removing.
Add oil to 2-quart saucepan or 10-inch skillet. Set over low heat. Add turkey, onion and green pepper and cook, breaking apart with spoon, until turkey is crumbly and no longer pink (about 10 minutes). Stir in garlic, then tomatoes, basil, salt and pepper. Bring to a simmer and cook, covered, over lowest heat setting for 4 to 5 minutes, stirring occasionally. Serve over hot, cooked spaghetti or linguine with grated Parmesan cheese.
Drain oranges and pineapple. Slice bananas. Put lemon juice over them. Mix together and enjoy.
In a large heavy skillet, saute the garlic and onion in olive oil with salt. When the onions are soft, add the peppers, zucchini and herbs. Stir and cook on medium heat for 5 to 8 minutes. Remove from heat and stir in the cheese. Cool to room temperature before filling enchiladas. Prepare red enchilada sauce (next recipe).
Sift dry ingredients together. Cream shortening, sugar and eggs, beat 1 minute. Add bananas with the flour mixture. Beat only until blended. Do not overbeat. Pour into greased loaf pan in 350° oven and bake for 1 hour and 10 minutes or until done.
In large mixer bowl, cream together shortening, granulated sugar and brown sugar. Add eggs, sour cream and vanilla; mix until smooth. Sift together dry ingredients; stir into batter. Chill.
Mix together the sugar, vinegar, pepper, salt and celery seed. Pour over the prepared vegetables and mix well.
Place unfilled mushrooms, rounded side up, on baking sheet. Brush tops with 1/4 cup melted butter. Broil 3 to 4 inches from heat, 2 to 3 minutes, until lightly browned. Remove.
Spread rolls on 11 x 16-inch pan. Bake at 350° for 10 minutes. Cool.
Cream shortening and sugar. Add eggs, then bran. Combine water and bananas (in blender if possible). Add alternately with dry ingredients. Mix thoroughly and add vanilla and nuts. Use a 5 x 9-inch greased pan. Bake at 350° for 1 hour. I use these as muffins. Makes 12 medium.
Mix together. Shape into balls or patties (1-inch size). Bake at 375° until light brown.
First Layer: Mix the crushed graham crackers and 2/3 cup of melted margarine well. Press in bottom of 9 x 13-inch pan.
Blend dry ingredients and add milk and water. Stir constantly over medium heat. After it thickens, add vanilla and butter. Pour into cooked pie shells.
Saute onion and celery in 2 tablespoons butter. Add soups and milk. Mix well. Add chicken and turn into a casserole dish. Saute almonds in 1/2 cup butter. Add crumbs and mix well. Sprinkle on top of chicken. Bake at 350° for 1 hour.
Line 9X13 pan with 15 squares of Graham crackers. Melt margarine in saucepan. Mix in together sugar and egg, and add milk. Cook together until slightly thick, about 5 minutes. Remove from heat, stir in graham cracker crumbs, coconut, nuts and apricots. Add vanilla.
Cook ground beef and sausage in water until done. Drain, crumble and brown meat with the onion. Add all of the dry ingredients and continue to brown until the onion is tender. Stir in tomatoes, tomato sauce and tomato paste and simmer until the sauce is hot and bubbly. Cook 2 pounds of spaghetti and mix with sauce.
Blend soup and milk in 2-quart micro-type casserole. Add remaining ingredients, except chow mein noodles; blend well. Use High cycle and cook 9 minutes. Top with chow mein noodles. Cook another 3 to 5 minutes.
Cut chicken into 1 to 2-inch squares. Soak in beaten eggs for 45 minutes. Coat with bread crumbs and brown in margarine or oil. Place in single layer in baking dish. Cover with mushrooms and add chicken broth. Place cheese slices over all. Bake in a 350° oven for 20 minutes, covered, and 10 minutes, uncovered. Serves 4.
Mix together in a big bowl and put cold, even a little bit frozen, turkey steak strips in the marinade. (The turkey steaks are better if cut up in strips), then you marinate for about 3 to 4 hours.
Mix all together and put into a greased baking dish. Top with extra cheese, if desired, and bake 1 hour at 375°. Serves 6.
Combine soup and wine. Put chicken breasts in dish; cover with cheese. Top with soup and wine. Cover with stuffing mix. Drizzle with melted butter. Bake at 350° for 1 1/4 to 1 1/2 hours.
Bake pie shell. Cook celery in butter until tender. Stir in turkey and pimento. Beat together eggs, milk, mayonnaise, mustard and salt. Stir in turkey mixture. Pour into pie shell. Sprinkle with cheese and paprika. Bake at 375° for 25 to 35 minutes.
Cream butter and sugar, beat eggs one at a time. Add vanilla. Add flour, 1 cup at a time. Spread half of mixture in greased and floured pan. Spread pie filling, then add rest of batter. Bake at 350° for 1 hour or until done.
Melt butter. Add sugar and flour to make paste. Add egg and juice. Whip. Cook until thick. Pour over all ingredients while hot. Refrigerate.
Saute mushrooms in butter until all liquid is absorbed. Mix mushrooms, sour cream and soup mix. Put mixture in an ovenproof serving dish. Top with cheese. Bake until bubbly, approximately 30 minutes at 350°. Serve with crackers or French bread.
Peel and dice potatoes, then cook in slightly salted water. Cool and add other ingredients.
Stir shortening, brown sugar, salt, vanilla, white sugar and eggs all together well. Mix the flour, oats and baking soda together; add to first mixture. Add walnuts and chocolate chips. Drop by teaspoonfuls and bake at 375° for 10 minutes or until golden brown.
Preheat oven to 300°. Adjust the rack to the center of the oven. Place six 6-oz. ramekins in a larger baking pan, making sure the larger pan is at least 1/2 inch deeper than the ramekins. Bring the cream, 1/2 c. sugar, and the vanilla bean and scraped seeds to a simmer in a large saucepan over medium heat. Remove from the heat, cover the pan with plastic film and let steep for 15 minutes.
Dissolve lime jello and chill (morning day before). Dissolve lemon jello in 1 cup hot water. Add marshmallows to lemon jello and stir until melted. Add pineapple juice and beat in cream cheese until blended real well. Add drained pineapple and cool slightly. Fold mayonnaise into whipped cream and add to jello mixture. Pour onto lime jello previously prepared. Now make cherry jello, cool slightly and pour over other jello.
Brown the chops on both sides and season with the salt and pepper. Place browned chops in a baking dish. Combine the remaining ingredients. Pour over the chops. Cover and bake at 350° for 45 to 60 minutes.
Combine cream cheese and sour cream; mix well. Stir in chilies, onion, jalapenos, salt and pepper. Spread 1 tortilla with about 1/4 cup of mixture; top with another tortilla.
Mix all ingredients, except pecans, and pour on baked crust. Sprinkle pecans over top of filling. Bake for 30 to 35 minutes or until filling is set. Cool. Cut into bars.
Mix the cream cheese with sugar; spread over crust. Cover with sliced strawberries. Mix pudding with milk according to package directions. Fold Cool Whip into pie filling and pour over strawberries. May cover with extra Cool Whip. Refrigerate (best if eaten same day).
Combine egg and buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, then dredge in cornmeal mixture. Pour oil to a depth of 1/4-inch to 1/2-inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt if desired.
Melt butter and cook onions a little. Take all fat off of meat and wash it. Brown meat in melted butter. Add water, covering meat halfway. Add soup mix, peppers and tomato sauce to water. Bring to a boil. Reduce heat and cook for about 3 hours. Keep pan covered and turn meat every 1/2 hour. Serve with potatoes and carrots.
Heat oil in a heavy bottom 4-quart pot. Add garlic and onion; saute until soft and translucent. Stir in 1/2 teaspoon salt, carrots, celery, broccoli and spinach. Add oregano, pepper and basil. Cover and cook over low heat for 5 to 8 minutes. Add green pepper, water, tomato puree and chickpeas (garbanzo beans). Cover and simmer 15 minutes. Add tomatoes and 1/2 teaspoon salt. Simmer 10 minutes. Then bring soup to a boil and add dry pasta. Boil about 10 minutes. Ladle into bowls and sprinkle with Parmesan cheese.
Place fryer in baking dish or pan. Brush with margarine and A.1. sauce. Sprinkle soup mix over chicken. Cover with foil and bake for 45 minutes to 1 hour at 350°. Uncover the last few minutes of baking time.
Soften flour tortillas in 1/4 cup hot oil by frying about 3 seconds on each side. Let these drain on paper towels. Have your chicken deboned and chopped. In medium saucepan, combine canned milk, cheese and soup. Heat until cheese melts. Take off burner and add green onion dip mix and green chilies. Place chopped chicken in tortillas and roll, place in 9 x 13-inch baking dish. Pour soup mixture over tortillas. Top with grated cheese. Bake at 350° for 30 minutes.
Cream together the shortening and sugar. Add eggs; beat well. Sift together the flour, salt and soda. Add to creamed mixture; mix well. Stir in oats, walnuts and chips. Shape dough into 1-inch balls. Place on ungreased cookie sheet, 2 inches apart. Flatten with the bottom of a glass dipped in granulated sugar. Bake at 350° for 8 to 10 minutes.
Peel and thinly slice the apples. Peel and grate the sweet potatoes. Pour apple juice concentrate into a stainless steel Dutch oven. Add apples and sweet potatoes and cook over low flame until tender, but not mushy. Stir in dates and raisins to heat through. Add spices to taste. Remove from heat and stir in vanilla. Place all in a casserole. Lightly toast almonds on a baking sheet under broiler. Cover entire top of casserole with the nuts.
Put potatoes in 9 x 13-inch pan. Mix next 5 ingredients together and pour over potatoes. Melt butter and add crumbs; sprinkle crumb mixture on top of casserole. Bake at 350° for 45 to 60 minutes.
In a bowl, combine lemon juice, oil, garlic and pepper. Arrange chicken in casserole or baking pan, pour lemon and oil mixture over chicken. Cover and bake at 350° until tender, about 40 minutes, baste occasionally. Uncover casserole and bake 10 minutes longer to brown chicken.
Mix ingredients and pour into greased casserole dish. Bake at 350° for 1 hour.
Wash potatoes and slice. In large bowl toss potatoes, onions, peppers and squash. Arrange 6 sheets of aluminum foil. Place potato mixture in center of each sheet. Dot with pats of margarine; sprinkle with cheese. Seal foil around mixture. Place foil in hot coals or on top of grill. Cook approximately 40 minutes or until tender.
Bring to boil the sugar, vinegar, Wesson oil, salt and pepper to taste. Remove from heat and cool. Toss over well mixed vegetables and cool.
Mix white sugar, flour, baking powder and salt all together. Stir in melted margarine, raisins, milk and eggs and mix well. Pour into greased pan. Mix brown sugar and boiling water and pour over batter. Bake at 350° for 30 minutes or until done.
Combine sour cream, lemon juice, sugar, salt, drained pineapple, banana and food coloring. Lightly fold in nuts and cherries. Spoon into paper muffin cups, which have been placed in 3-inch muffin pans. Cover with plastic wrap to freeze. Remove from freezer about 15 minutes before serving. Remove from paper cups and place on greens.
In plastic bag, combine flour, paprika and pepper. Add chicken, a few pieces at a time; shake to coat. In skillet, brown chicken in margarine; remove from pan.
Grease pan with spray or shortening. Mix all other ingredients together. Spoon onto pan. Preheat oven to 400°. Cook until golden brown. Serve hot.
Wash cucumbers; put dill in bottom of each jar. Place cucumbers neatly in jar. Bring vinegar mixture to boil. Pour over cucumbers. Add alum. Put on lids. Set aside to cure for 6 weeks. Mixture can be saved to use for next batch.
Mix all ingredients together. Put in large pan and bake at 350° for an hour or bake at lower temperature for a longer time.
Marinate the eggplant in salt water, rinse and drain. Cook eggplant in a mixture of Sauterne, water, Worcestershire, hot sauce and soy sauce until it can be mashed. Pour into a colander, saving the juice.
Cut bread into small pieces and put in bowl and sprinkle with salt. Pour milk over bread and soak about 1 hour. Pour off excess milk, if there is any.
Prepare bread dough; let rise. In large saucepan, combine shortening, cabbage, onion, salt and pepper; cook down. Brown hamburger in skillet; drain. Combine with cabbage mixture.
Chop cookies in blender (finely crushed). By hand, blend margarine and Oreos. Set aside.
Preheat oven to 400°. Heat water, shortening and salt to boiling point. Add flour all at once. Stir vigorously until mixture leaves sides of pan and clings to the spoon. Remove from heat. Cool slightly, then add unbeaten eggs, one at a time, beating well after each egg. Drop mixture by spoonfuls onto greased baking sheet 1 1/2-inches apart. Bake at 400° for 35 minutes. Turn off heat and leave puffs in oven until they are dry (about 20 minutes). Makes about 16 medium puffs. Cut puffs open and fill with pudding.
Bring sugar, cream and dash of salt to a boil over medium heat, stirring constantly. Add the salt. Cook until mixture reaches soft ball stage. Remove from heat; let stand until almost cold. Beat mixture until thick and creamy. Cover with a damp cloth; let stand 30 minutes. Add vanilla, nuts and cherries; work in with hands. Press into a shallow, waxed paper lined pan. Makes 1 pound.
Bring butter, sugar, syrup, salt, baking powder and vanilla to boil, stirring constantly. Then boil without stirring for 5 minutes. Pour over popcorn and mix well. Turn into baking pan and put in 250° oven for 1 hour. Stir every 15 minutes while baking. Break apart and store in tins.
Steam broccoli according to package. Heat oil and saute onion, parsley and garlic until onion is tender. Stir in broccoli. Take off heat, put into bowl and add all other ingredients; stir and serve. Serves 6.
Put nuts on bottom of Bundt or angel food cake pan. Mix cake mix, instant pudding, eggs, oil, water and rum. Pour over nuts in the cake pan. Bake at 325° for 1 hour.
Fry bacon. Leave grease in pan. Add water and bring to a boil. Pour in noodles and cook until done. Drain noodles and add cheese. Have a great meal!
Catch some Laguna Madre Trout. Filet 'em and try this recipe!
Preheat oven to 350°. Cream together the first 5 ingredients. Add the flour mixture. Drop by teaspoon on greased cookie sheet; bake at 350° for 12 to 15 minutes.
Combine pretzels, butter and sugar and press in a 9 x 13-inch pan. Bake at 325° for 8 minutes. Mix cream cheese, powdered sugar and Cool Whip together and spread over first layer. Refrigerate. Mix jello and boiling water until dissolved. Add strawberries and pour over top.
Bring first 9 ingredients to a boil and simmer 45 minutes. Adjust salt and add cumin, turmeric and curry. Simmer 45 minutes.
Put everything in oven proof casserole dish. Put in preheated oven at 350° and bake 1 hour. Double for company - MMM good.
Layer 1: Mix magarine, flour and pecans together like pie dough. Spread in pan. Bake at 375° for 15 minutes. Let cool slightly and while still warm, mix and spread on Layer 2.
Heat soybean oil to 400 degrees. Blend all ingredients except fish together to create a batter. Dip fillets into batter and fry until golden brown.
Combine the beef and onion in a heavy skillet. Cook until beef browns. Drain excess grease. Add catsup, mustard, and milk. Stir and continue cooking for about 1 to 2 minutes. Taste and add salt only if needed. Spoon onto buns. Makes about 6 to 8 spoon burgers.
Preheat oven to 350 degrees. Mix together pineapple, cheese, sugar and flour. Put crushed Ritz crackers on top. Drizzle melted butter over top of crackers and put in oven for 30 - 35 minutes. Serve hot or cold. You can also add coconut and chopped maraschino cherries to this dish.
Melt butter in a 9 x 13 pan, then mix all spices with butter. Add pecans and stir well. Bake for 15 to 20 minutes stirring at least once.
Preheat skillet to 250°. Melt butter. Stir in brown sugar until all melted and mixed. Pineapple juice can be used for some of the water in cake mix. Pour mix over sugar mixture and spread evenly. Bake 30 to 40 minutes with lid on. With a spatula, loosen sides of cake. Place on wire rack to cool. Serve plain or with ice cream or Cool Whip.
Preheat oven to 450°. Combine apples, raisins, sugars, flour, cinnamon and lemon rind in mixing bowl. Arrange in closely packed layers in a 9-inch pastry lined pie plate. Sprinkle lemon juice over apples. Dot with butter. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute to make standing edge. Cut slits for steam to escape. Bake at 450° for 10 minutes, then at 375° for 45 to 50 minutes.
Cream butter, margarine and sugar. Add 1/2 of flour and 1 cup of buttermilk and mix well. Add other half of flour. Mix well. Add soda to the other cup of buttermilk and beat well. Add beaten eggs and flour. Cook at 250° or 300° for 1 hour and 45 minutes.
Combine all ingredients except bread. Cut circle in top of one loaf of bread. Hollow it out. Put filling inside. Cut remaining loaf into cubes. Serve with small knife to spread filling on cubes.
Melt the butter and pour into a shallow bowl. Add the paprika and lemon pepper. Crush the crackers and the potato chips. Mix them together in a small bowl and pour the crumbs onto a plate or waxed paper. Dip the fish fillets in the butter mixture and coat with the crumbs. Place the fillets in a single layer in a shallow baking pan. Bake at 350° for 8 minutes for small fillets and 10 minutes for large. Turn the oven to broil and cook the fish for 5 to 7 minutes or until nicely browned. Serves 4.
In a 12 x 8-inch baking dish, melt butter on High for 50 to 60 seconds. Stir in seasoned salt and pepper. Stir in remaining ingredients until coated with butter. Cover. Cook until potatoes are fork-tender, 13 to 15 minutes. Let stand 3 minutes. Yields eight 1/2-cup servings.
Mix cheese, oranges, pineapple and dry Jell-O together with Cool Whip. (Make sure the pineapple and oranges are drained before adding to mixture.) Serves great as a snack with crackers!
Mix all ingredients together and bring to a boil. Pour in a square dish and refrigerate until congealed. Very good! Very pretty! Great for Christmas!
Start to cook noodles. In a large skillet, cook onion and garlic in oil for 2 minutes. Slice steak thinly and add to onion and garlic. Cook 3 minutes. Add cream of mushroom soup; cook until creamy. Add sour cream. Stir for 1 minute or until mixed well. Add cooked noodles and pepper to taste. Serve with rolls and salad.
Melt the butter with the brown sugar. Place sliced pineapple in brown sugar mixture. Place cherries in center of pineapple slices. Make batter of flour, baking powder, white sugar, pineapple juice and egg yolks. Beat egg whites until stiff and add to batter. Pour the batter over the pineapple slices and bake at 350° for about 30 minutes.
Sift dry ingredients together.	Cut in shortening. Mix water, egg and vinegar. Add to dry ingredients. Mix. Can be kept in refrigerator two weeks.
Cut stew hen into serving pieces. Place in large kettle with next 5 ingredients. Cover with 2 quarts of water and bring to boil. After liquid has come to a boil, reduce heat and simmer until hen is tender. (Add salt after cooking about an hour.) Remove chicken from broth, cool, and cut into bite size pieces. Strain broth and discard vegetables. Skim all fat from chicken broth. Bring 1 1/2 quarts broth to a boil, add noodles and simmer for 20 minutes. Add chicken. Add pepper and more salt, if needed.
Beat eggs and add rest of ingredients. Sprinkle 1/2 cup Grape-Nuts on bottom of 10 x 13-inch pan. Pour mixture on top and sprinkle 1/2 cup Grape-Nuts on top. Sprinkle with nutmeg and cinnamon. Bake at 325° for 55 minutes. Place 10 x 13-inch pan in larger pan with water.
Butter bread, both sides, and cut into cubes. Combine milk, eggs and seasonings. In a 2-quart casserole dish, layer bread and cheese, ending with cheese. Pour egg mixture over layers. Let stand overnight. Bake, uncovered, 1 hour at 350°.