HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut steak bite size, roll in seasoned flour and brown. Add celery and onions; brown lightly. Place in 3-quart casserole. Stir in remaining ingredients. Bake at 325° for 1 1/2 hours.
Sift sugar, flour, salt and cinnamon into a bowl. Bring oil, oleo, cocoa and water to boil. Pour hot mixture over flour mixture and beat. Dissolve soda in buttermilk and add to flour mixture along with eggs and vanilla. Beat entire mixture.
Cream butter and sugars together. Add beaten eggs and cream together. Mix dry ingredients. Add vanilla, nuts and chips. Bake at 350°.
Rinse and dry rice. Melt butter in skillet. Add rice and cook, stirring, until lightly brown, about 10 minutes. Add onion, celery and parsley and continue until vegetables are soft. Add chicken broth, water and seasonings. Cover and simmer over low heat about 20 minutes or until rice is tender. Makes about 6 servings.
Combine sugar and sour cream in a large saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Cook without stirring to 234° on candy thermometer or until mixture forms a soft ball in cold water. Remove from heat. Add vanilla and nuts. Stir gently until all nuts are coated. Pour onto waxed paper. Separate the nuts with a fork. Let dry. Store in an airtight container. Yield: 4 cups.
Cut top off bread and scoop out the inside of the bread. Mix all the ingredients together and stuff inside the bread. Put top back on bread bowl and cover with aluminum foil.
Pare apples and cut up. Arrange in 9-inch pie pan. Sprinkle with 1/2 cup sugar mixed with cinnamon. Sift remaining 1/2 cup sugar with flour. Cut in butter until crumbly. Sprinkle over apples. Bake at 450° for 10 minutes, then reduce temperature to 350° and bake 40 minutes longer.
Mix well and blend all ingredients except pineapple and eggs. Add the pineapple and eggs, two at a time, beating well. Bake at 350° for 40 minutes, then test.
Combine dry ingredients. Add margarine and eggs. Pour into a 9 x 13-inch pan and bake at 350° until toothpick stuck in center comes out clean.
Slice the apples into 1/4-inch slices. Melt the butter; add rings. Sprinkle on brown sugar and cover for 5 to 7 minutes. Turn the rings over and repeat. You can keep them warm in the oven.
Mix flour with baking powder and salt. Beat butter until light and fluffy. Gradually beat in sugars. Mix in eggs and vanilla. Stir in flour mixture until well blended. Stir in chips and nuts. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8 minutes or until lightly browned. Makes about 3 1/2 dozen cookies.
Scald cornmeal by adding small amounts of hot water at a time. Stir well after each addition. Continue until all meal is scalded and is consistency of mush. Drop by spoonful into deep hot grease. Brown both sides. Prefer bacon drippings.
Cook bacon until crisp. Drain; save 1 Tbsp. drippings. In blender, blend eggs, cream, parmesan, salt and pepper to taste. Cook pasta as directed, drain in colander.	On very low heat (in the same pot) melt butter and drippings; add cream, eggs and cheese mixture, stirring constantly, until thickened to a thin pudding consistency (coats the back of a spoon). Toss in pasta and bacon bits. Serve immediately with additional parmesan cheese. I like to use garlic salt or better yet, mince garlic and add while butter is melting for a more robust flavor.
Beat eggs. Add oil, sugar, zucchini and vanilla. Mix well. Add dry ingredients that have been sifted together. Mix until well blended. Pour into 2 regular loaf pans, which have been greased and floured. Bake at 350° for 1 hour.
Bake the cake according to directions on the package, using two 8 or 9-inch round pans. Remove from pans and cool. Clean, drain and mix fresh strawberries with the jar of strawberry glaze. Take one layer of cake and place it in a serving dish. Put half of the fresh strawberries with glaze on top of it. Place the second layer cake on top of it. Put rest of berries on top of it. Frost the sides with Cool Whip, reserving a teaspoon of Cool Whip for the top of the cake. Put a berry on top of the reserved Cool Whip for decoration.
Brown and drain ground beef. Add V-8 and Veg-All. Bring to a boil, then simmer until ready to eat.
Combine all above ingredients (except noodles). Place both pkg. of uncooked noodles in bottom of baking dish. Pour all ingredients over the noodles, and bake at 350° until done, about 20 minutes.
Preheat oven to 300 degrees. Beat egg white and water until foamy. Add sugar, spices and salt. Let stand until sugar dissolves. About 15 minutes. Stir in nuts and mix well. Spread on a large foil lined cookie sheet. Bake 45 minutes stirring every 15 minutes. Cool and break into pieces.
Sift dry ingredients into bowl. Add egg, beaten until smooth, about 1 minute. Do not overbeat. Bake in greased 8-inch square pan or greased muffin pan. Bake about 20 to 25 minutes at 350°.
In a large bowl, sift flour. Add cinnamon, soda, salt and baking powder. In separate bowl, mix eggs, sugar, oil and pumpkin. Mix well. Add to dry ingredients. Grease and flour a 9 x 13-inch pan and bake at 350° for 40 minutes.
Combine flour, soda, salt and cinnamon and set aside. Combine eggs, oil, buttermilk, sugar and vanilla. Beat until smooth. Stir in flour mixture, pineapple, carrots, coconut and chopped walnuts. Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes. Remove from pans and let cool completely. Frost with Cream Cheese Frosting:
Marinate overnight. Drain on paper towels. Cook at 150° for 5 hours. Leave oven door open a little.
Mix in order given. Beat eggs, grate cheese and crumble bacon. Bake at 400° for 35 minutes.
Mix oleo, water and cocoa. Add sugar, flour and salt. Then add the sour cream, soda and eggs. Bake on cookie sheet (with sides), 12 x 18-inch, for 20 to 22 minutes at 375°.
Cook spaghetti in broth. Add remaining ingredients and stir over low fire until cheese melts. Pour into 9 x 13-inch pan and bake at 350° for 30 to 40 minutes.
Preheat oven to 300°. Combine cookie crumbs, sugar and margarine. Press firmly onto bottom of 9-inch pan.
Beat ice cream until foamy thick in blender; pour into glasses. Pour grenadine from spoon down inside each glass (forms bright crimson layer on bottom). Garnish with strawberries. Makes 3 to 4 servings.
Heat oil in Dutch oven or kettle. Add onions and saute until tender. Slice fish in 1 to 2-inch pieces. Add fish and remaining ingredients to onions. Cover and simmer 25 minutes or until vegetables are tender. Garnish with parsley and bacon (if used).
Fry sausage until done, drain and mash. Add cheese, sauce and soup and heat until melted and heated through. Serve in crock-pot to keep warm with corn chips.
Mix water and sugar together and bring to a boil. Add juices. Mix well and pour into jars or 1 gallon container (milk jugs) and freeze. Set out 2 hours before serving. Mix in punch bowl with Sprite. Food coloring may be added.
Layer on a dish in the order listed. Top with a layer of grated cheese. Chill approximately 1 1/2 hours. Serve with chips and crackers. This is an excellent party dip!
Cook bacon until crisp. Crumble it into small pieces. Add cheese and 1 tablespoon bacon drippings to mashed potatoes. Split hot dogs lengthwise, not quite all the way through. Fill with potato mixture. Broil 4 to 5-inches from heat for about 5 minutes or until hot dogs are warm and potatoes are lightly browned.
Spread the anchovy paste and cheese on the pecan half. Top with another pecan half to make a tiny "sandwich."
Preheat oven to 350°. Pierce squash a few times and cook in microwave for 5 minutes on High (or until squash is slightly softened). Remove and let cool until you can handle without burning hands. Cut squash lengthwise in half and scrape out seeds. Put 2 to 3 pats butter on each piece; drizzle well with honey and sprinkle with a little cinnamon and nutmeg. Place both halves in shallow baking dish, skin side down. Bake in 350° oven for 30 minutes. Serves 2.
In the top of a double boiler over boiling water, heat water, butter and vinegar. In a bowl, beat eggs. Add sugar and cornstarch. Add to butter mixture; cook and stir constantly until thick, about 5 to 7 minutes. Remove from the heat; allow to cool. Stir in the salad dressing. Fold in the whipped cream. In a large bowl, toss potatoes, onions, salt and pepper. Pour the dressing over and mix gently. Chill. Serve in a lettuce lined bowl, if desired. Garnish with the hard-cooked eggs; sprinkle with paprika. Yields 18 servings.
Melt butter in skillet. Add all ingredients and cover. Simmer 15 to 20 minutes or until tender. Serve hot.
Put meat in bottom of baking dish. Pour tomatoes over the meat. Sprinkle with butter or margarine, salt and pepper. Then add enough cooked and mashed potatoes to fill your dish. Sprinkle this with buttered bread crumbs, salt and pepper. (It improves the meat very much if a small onion and a little green pepper are added.) Serves 5 or 6.
Mix cake mix, 1 box pudding, oil, eggs, club soda and nuts. Grease and flour tube pan at 350° for 35 to 40 minutes. Cool. Beat Dream Whip until stiff peaks form. Fold in other box of pudding. Put on cake and refrigerate.
Cook chicken; cool and debone. Grease a 9 x 13-inch pan. Mix soups, onions, tomatoes and cheese. Layer chicken, Doritos and soup mixture. Bake at 350° for 30 minutes.
Heat oven to 350°. Combine all ingredients and mix well. Put into well greased loaf pan. Bake 1 hour or until top is lightly browned.
Mix all ingredients together and put in 9 1/2 x 13 1/2-inch baking dish. Bake at 350° for 30 to 40 minutes.
Sprinkle the pork roast with salt and pepper to taste; place in a baking pan. Roast at 325° for 1 hour; pour off excess fat. Combine the tomato sauce, lemon juice, water, grated rind, 1/2 teaspoon salt, brown sugar and nutmeg in a saucepan. Drain the pineapple chunks; pour over the roast. Roast for about 2 hours, basting occasionally and adding water, if needed. Makes 6 servings.
Mix well and pour into pie crust. Place in freezer for several hours. Top with Cool Whip and serve.
Cream butter; gradually add flour, then sugar and flavoring. Add egg whites last, that have been beaten stiff. Frost with white frosting. Bake at 350° until done.
In butter, saute onion, bell peppers, parsley flakes and green onions until clear. Season shrimp with Tony's and add to vegetables. Cook on medium heat until shrimp are pink. Pour beaten eggs into shrimp and vegetables. Add rice and stir until rice is coated with egg mixture. Cover and cook on low heat until eggs are cooked.
Preheat oven to 400°. Grease 12 muffin cups. In large bowl, combine carrots, bran, honey, milk, oil, lemon juice, egg, dates or raisins and nuts, if desired. Let mixture stand for 5 minutes. In a medium bowl mix together flour, sugar, baking soda, pumpkin pie spice and salt. Combine dry ingredients into wet ingredients and stir just until moistened. Bake for 15 to 20 minutes.
In a saucepan, over medium-high heat, heat tomato juice, tomato paste and hot pepper sauce, stirring to mix well. Add garbanzos and chicken or turkey and bring to a low boil. Reduce heat immediately. Add oregano and simmer 5 minutes. Stir in diced avocado and heat for 2 to 3 minutes. Serve hot with parsley sprinkled on top. Makes 4 (3/4-cup) servings.
Melt butter in 9 x 9-inch square pan. Put 1/2 of cheese on bottom of pan. Break eggs in pan; pierce yolks with fork and swirl. Lay sausages over eggs. Pour cream over all and sprinkle with other 1/2 of cheese. Bake at 350° for 25 to 30 minutes. Serves 6.
Bring 1 cup water to boil; stir in gelatin until dissolved. Add remaining 1/2 cup water and juice. Gradually add gelatin to cream cheese, mixing until blended. Chill until thickened, but not set. Fold in pineapple, marshmallows and nuts. Pour into 1-quart mold. Chill until firm. Unmold onto serving plate, surround with lettuce. Serve with assorted fresh fruits and nuts, if desired.
Place milk chocolate chips in a large bowl. Microwave, uncovered, on 50% power for 3 to 4 minutes, stirring once. Stir in marshmallows and nuts. Drop by teaspoons onto waxed paper and chill until firm, about 15 minutes. Yield: about 24 pieces.
Cream together the sugar and soft margarine. Add milk, flour, baking powder and salt. Mix until smooth. Put 1/4 cup margarine in a 9 x 13-inch casserole dish and melt in oven. Spread batter mixture over the melted margarine. Put fruit on top. If using fresh fruit, sprinkle with 3/4 cup of sugar (for fresh cherries, add slightly more sugar).
Cook shrimp. Rinse. Drain well. Mix all of the ingredients. Chill. Serve on crackers.
Chop onions and beef. Mix everything together except pecans. Roll into a ball on wax paper. Cover with pecans. Keep refrigerated until ready to serve. Allow time for flavors to mix.
Mix all ingredients until dough is sticky and stands up. More flour is needed on humid days. Drop dough onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Combine all ingredients and serve with meat or spread over cream cheese with crackers for a canape. Keeps indefinitely in the refrigerator.
Mix sugar, corn meal and flour; add remaining ingredients. Mix well. Pour in unbaked crust. Bake at 350° on lower shelf of oven for 45 minutes.
Mix the sugar, oil and eggs. Add dry ingredients; mix well, then add strawberries and nuts. Can be baked in well-greased loaf pans	or coffee cans filled half full. Bake at 350° for 1 hour and 15 minutes or until done.
In a mixing bowl, cream sugar and shortening. Add eggs and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-inch square pan. Bake at 350° for 20 to 25 minutes. Cool on wire rack. Cut into 9 servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with berries and whipped cream. Serve immediately.
Cream butter and sugar. Sift together the flour, cornstarch, baking powder and spices. Blend into butter mixture. Stir in chopped nuts. Chill dough at least 2 hours. Shape dough into rounds the size of melon balls. Place on greased baking sheet; flatten slightly. Combine egg yolk and water; brush onto cookies. Top each cookie with a nutmeat, pressing into cookie. Bake at 375° for 10 minutes until golden brown. Yield: 3 dozen cookies.
Follow the directions on the cake mix box. As soon as cake is removed from oven punch holes in cake with toothpick and pour icing over cake while hot. Bake in oblong pan.
Cream butter and sugar. Add eggs and vanilla. Mix in dry ingredients. Chill dough. Roll thin; cut out. Bake at 425° for 8 minutes, until brown on edge.
Beat the eggs, milk, salt and pepper. Put a layer of macaroni in baking dish; cover with grated cheese. Repeat layers of macaroni and cheese. Pour the milk and egg mixture over the macaroni and cheese. Dot with margarine. Bake at 350° until browned.
In large saucepan, bring to boil the rice and water. Stir, cover and simmer until rice is tender and liquid is absorbed, about 14 minutes. Turn into a round 1 1/2-quart casserole, sprayed with nonstick spray. Stir in raisins; set aside.
Put berries in a 10 1/2 x 7 x 1-inch baking pan. Cover with pineapple. Pour on dry cake mix and scatter nuts over top. Drizzle melted butter over all. Place in preheated moderate oven (350°) and bake for 1 hour. Cool and cut in squares.
Simmer soup bones in 2 quarts water with salt, pepper, juice from whole kernel corn and 1 onion, cut as directed, for 1 1/2 hours. Add carrots and celery; cook until tender.
Dissolve yeast in warm water. Pour melted butter into large bowl of electric mixer. Add the sugar and salt gradually, beating constantly. Beating thoroughly after each addition, alternately add the 2 cups flour in thirds and lukewarm milk in halves to the butter mixture. Add yeast and beat well. Combine eggs and egg yolks and beat until thick and piled softly. Add the beaten eggs all at one time to yeast mixture and beat well. Beating thoroughly after each addition, gradually add the 3 1/2 cups flour. Stir in raisins and citron. Sift half of the remaining 1/2 cup flour over a pastry canvas or board. Turn dough onto floured surface; cover and let rest 10 minutes.
Mix all ingredients together. Pour into a 9-inch greased and floured pan. Bake at 375°.
Arrange pineapple, oranges and kiwi on 4 lettuce lined plates. In a small bowl, stir together mayonnaise and milk. Spoon over fruit mixture. Sprinkle with nuts.
With the exception of the nuts, mix all the ingredients together. Blend with mixer. Add nuts if desired. Serve with apple or pear slices.
Thoroughly stir together flour, 3/4 cup of the brown sugar, the baking powder and salt. Add milk, peanut butter, cooking oil and vanilla. Spread in a greased 8 x 8 x 2-inch baking dish. Sprinkle with remaining brown sugar. Carefully pour hot water over entire top. Bake in a 350° oven for 45 minutes. Serve warm with vanilla ice cream.
Mix above ingredients and roll into two long rolls, about 50-cent size around. Wrap in waxed paper. (This will keep several days in the refrigerator.) Slice 1/4 to 1/2-inch thick. Bake on ungreased cookie sheet, about 8 minutes in a 400° oven. Good appetizers.
Mix together corn meal and flour. Add buttermilk. Beat egg, then add to mixture. Add oil and mix well. Add diced onions. Brush butter on bottom and sides of muffin pan (approximately 1/4 cup melted butter). Spoon equal amounts of mixture in each pan. Preheat oven. Bake at 375° for 45 minutes or until golden brown.
Sift together flour, salt and baking powder. Cream Crisco, sugar and eggs together; beat well. Add flour and milk alternately, ending with flour. Add coconut flavoring. Bake in tube pan or two loaf pans that have been greased and floured. Bake at 350° for 1 hour or until done. Test with toothpick.
Heat fruit to boiling. Add cheese and jello in fruit. Let partly cool. Add milk.
Mix shortening, brown sugar and 1 cup sugar; mix in eggs and cream well. Sift flour with cinnamon, soda and salt; add to creamed mixture. Roll out like jelly roll. Cook dates, remaining sugar and water until smooth. Add nuts. Cool. Spread date mixture on dough. Roll up; wrap in waxed paper or foil. Refrigerate overnight. Slice in 1/4-inch slices. Bake at 375° for about 15 minutes. Yield: 5 to 6 dozen cookies.
Melt butter. Blend in flour and spices. Add milk and ketchup. Stir well. Add cheese and cook until cheese is melted. This recipe may also be cooked in your microwave.
Combine first 4 ingredients and cover with water and ice for 3 hours. Drain. Bring to a boil and add remaining ingredients. Boil for 3 minutes and put in jars.
*Can use blueberry pie filling or peach, except add 1/2 teaspoon cinnamon to the sugar before sprinkling over fruit.
Combine softened (not melted) cheese and butter. Beat well. Add sugar gradually; beat well. Add flavoring and color. Beat until nice and smooth. Roll into small balls and flatten with palm of hand. Place on wax paper and let dry for 4 hours or overnight, until mints are firm and the outside is dry, but inside is moist and creamy. Yields 8 dozen.
Boil the eggs for about 45 minutes and then pour off the hot water and immediately cover them with cold water to stop the cooking of the eggs. (Never boil an egg rapidly.) Cut in half lengthwise. Remove egg yolks and mash; blend with the relish, mayonnaise and salt. Spoon into egg whites and chill. If you like, add the carrots.
Season chicken breasts on both sides with salt and white pepper. In a large electric skillet or regular skillet, heat vegetable oil (very hot). Place chicken breasts in oil and let slightly brown, then turn and brown on other side (about 3 minutes each side). Remove chicken from skillet and keep warm in a 250° oven. Lower temperature in skillet and add onion, green onions, bell peppers, celery, bay leaf, garlic, thyme, cayenne pepper and gumbo file powder and saute until the onions are clear. Then add water and tomatoes and simmer about 4 minutes. Add chicken and simmer for an additional 10 minutes. Adjust with salt and pepper to taste and serve over buttered rice. Sprinkle chopped parsley over finished dish. Serve with your favorite vegetable. Serves 4.
Combine all ingredients in a bowl. Spread in a greased 13 x 9-inch pan. Preheat oven to 350° and bake 35 minutes until golden brown.
Mix thoroughly the beef, bread crumbs, onion, egg and seasoning. Shape into 16 meatballs. In skillet, brown meatballs; pour off fat. Stir in soup, sour cream and water. Cover; cook over low heat for 20 minutes, stirring now and then. Serve with noodles. Makes about 4 cups.
Melt shortening. Add brown sugar and stir well. Cool slightly. Add the eggs, one at a time. Beat well. Add the dry ingredients and mix well. Stir in the remaining ingredients and mix well. Bake in a 9 x 13-inch greased pan at 350° for 25 to 30 minutes.
Grease and flour Bundt pan. Beat together first 5 ingredients for 2 minutes. Fold in chocolates. Bake 50 to 60 minutes at 350°. Cool 10 minutes. Remove from pan. Sprinkle with confectioners sugar.
Boil cactus in salted water for 10 minutes and drain. Saute ground meat in skillet and add remaining ingredients. Simmer for 10 to 15 minutes. Serve with black beans and tortillas.
Mix cherries, pineapple and sugar. Let sit overnight or for several hours. When ready to serve, add pecans, marshmallows and bananas. Mix and serve.
Mix whipped topping and cottage cheese. Add mandarin oranges. Add jello dry to mixture. Mix and refrigerate. May use different fruits and other flavors of jello.
Cook macaroni 7 minutes. Drain. Rinse with cold water and drain again. Put oil, sugar, vinegar, onion, salt and parsley into blender and mix until well blended. Mix vegetables with macaroni. Pour blended marinade over the vegetable mixture and let set overnight. Stir once or twice while marinating.
Mix oil, chili sauce, sugar, Worcestershire sauce, vinegar, bay leaves and hot sauce. Pour sauce mixture over shrimp in large Ziploc bag. Toss and marinate for at least 24 hours. Drain most of the sauce mixture off and serve chilled.
Mix all ingredients with an electric mixer until you have a smooth cake-like batter. Pour into a baked and cooled graham cracker crumb crust in a spring form pan. Bake at 350° for 25 minutes. Leave oven on when you take out the cheesecake. Cool for 10 minutes. Then prepare the topping.
Soak bread crumbs in milk for a few minutes. Beat egg. Mix all ingredients (except sauce ingredients) well. Place in baking dish.
Cream sugar, oil, egg and vanilla; mix well. Grate zucchini. Combine with orange juice and peel; set aside. Combine all dry ingredients and blend with creamed mixture. Fold in zucchini mixture, nuts, dates and raisins. Pour into Bundt pan that has been well-greased and floured. Bake in preheated 325° oven for 1 hour and 15 minutes or until toothpick inserted near center comes out clean. Wrap in foil, when cool, to keep moist. This freezes well.
Prepare your favorite meat loaf mixture. Spread mixture in bottom of large cast-iron skillet or 9 x 13-inch baking pan. Cover meat loaf with mashed potatoes. Prepare cornbread mix and pour batter over mashed potatoes. Bake at 350° for 1 1/2 hours.
Dissolve jello in hot water. Add other ingredients and chill. Add 1 quart cold ginger ale at serving time. Makes 1 gallon.
Wash okra; drain. Cut in small pieces. Roll in cornmeal and salt. Put oil in pan. Add okra. Cook in oven at 450° until done. Stir occasionally.
Cream shortening and sugar until light. Add egg yolks, one at a time, beating well. Add poppy seed filling. Blend in yogurt and vanilla. Sift flour, baking soda and salt; add gradually. Beat well. Fold in stiffly beaten egg whites. Pour into greased and floured Bundt pan. Bake at 350° for 1 hour and 15 minutes. Cool in pan 5 minutes. Remove and cool on wire rack. Sprinkle top with powdered sugar.
Cut meat into serving sizes. Trim and discard all fat. Heat oil and brown meat on both sides; drain off oil. Season meat highly with black pepper, paprika and Worcestershire sauce. Add onions. Pour soup mixture over all. Cover and cook 1 hour or until tender.