HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the marinade (first 6 ingredients). Marinate steak or chicken (slice thinly into strips), green pepper slices and onion slices for a minimum of 4 hours. You may marinate up to 12 hours. Brown the meat, onion and green peppers until tender. Serve with rice. Serves 4 to 6.
Combine butter, sugar and salt in a large mixing bowl. Add the potatoes and potato water, stirring well to blend. Let cool to lukewarm. Combine the yeast and warm water in a small bowl, stirring until dissolved, add to the potato mixture with 2 eggs. Stir in 3 cups flour to make a smooth batter. Gradually add sufficient flour to make a soft dough that pulls away from the sides of the bowl. Potatoes do make a sticky dough, but be careful not to add too much flour. The less flour the more tender the bread. Turn out onto a lightly floured surface and knead until smooth and satiny, about 10 minutes. Place in a warm buttered bowl, turning to coat top. Cover with plastic wrap or a large towel and let rise until doubled, about 1 to 1 1/2 hours. If there is time, punch down the dough, knead in bowl and cover to rise again, about 45 minutes.
Melt butterscotch morsels and German chocolate in double boiler, stirring continuously until well mixed. When melted, add pecans; stir until well coated. Drop by teaspoon on wax paper. Let cool overnight.
You will need 3 (11 1/2 x 1/2-inch) pans for this recipe.
Brown sausage and drain. Add spaghetti mixes, following the directions on package. Can also add Parmesan cheese in the sauce, if desired. Prepare macaroni, then mix with sauce. Pour into greased 9 x 13-inch baking dish; top with Mozzarella cheese. Add some Colby and Cheddar cheese, scattered about. Bake 15 to 20 minutes at 350°.
Boil first 4 ingredients. Cool 10 minutes. Add Certo. Add green or red food coloring, if desired. Can.
Cook hamburger and sausage in skillet with chopped up onion and sprinkle with a little oregano.
Cook rice. When cool enough to handle, mix with beef, sausage, salt, pepper and garlic. Trim cabbage and remove as many leaves as you can. Drop leaves in boiling water for a couple of minutes to soften and make pliable. Rinse with cold water to cool. Shape meat and rice mixture into oblong meatballs and wrap a cabbage leaf around each. Chop the remaining cabbage and put into large turkey roaster, then place cabbage rolls on top. Pour tomato sauce over the top and 1 quart of water. Cover roaster with foil and bake 2 1/2 to 3 hours at 350°.
Brown ground beef and onion. Drain. Add taco seasoning mix and water and stir well. Bring to a boil; reduce heat and simmer 20 minutes, stirring occasionally. Combine refried beans and 1/3 cup taco sauce. Spoon half of this mixture in bottom of prebaked pie shell. Top with half of meat mixture, half of cheese and all of corn chips. Repeat layers with remaining bean mixture, meat and cheese. Bake at 400° for 20 to 25 minutes. Top with lettuce and tomato. Serve with remaining taco sauce. Serves 6.
Grease pan slightly with butter. Dry potatoes with paper towel. Spread 1/2 potatoes on the bottom of the dish. Sprinkle with 1/2 the cheese and butter; salt and pepper. Spread remaining potatoes and cheese on top. Pour milk into side of dish. Bring to simmer over low heat. Bake at 425° for 20 minutes.
Wash cucumbers and slice thin. Chop onions and peppers. Combine with cucumbers. Salt and let stand 3 hours and drain. Combine vinegar, sugar and spices in large container and bring to a boil. Add drained cucumbers and heat slowly, but don't boil. Pack in jar while hot.
Combine all ingredients in a medium bowl; stir well. Shape into 12 links. Place a large nonstick skillet over medium heat until hot. Add half of sausage links; cook 8 to 10 minutes, until browned, turning frequently. Drain on paper towels. Repeat with remaining links.
Combine first 6 ingredients, mixing well. Pour into a large shallow dish and add steak. Marinate in refrigerator about 4 hours, turning occasionally. Remove steak from marinade; place on grill 5-inches from hot coals; grill about 8 to 12 minutes on each side or to desired degree of doneness. Place the steak on a heated platter. Combine last 3 ingredients and pour over steak. Yields 6 to 8 servings.
Heat 2 to 3 inches of oil to 375°. In large bowl, combine first 6 ingredients. Stir in milk, oil, vanilla and egg with a fork, just until dry ingredients are moistened. Drop by teaspoon in hot oil, 5 to 6 at a time. Fry 1 to 1 1/2 minutes on each side until golden brown. Drain on paper towel.
Wash mushrooms; pat dry; remove stems. Set caps aside. Put oil, 1 slice bread (torn in pieces), garlic salt, oregano, basil and bay leaf together in blender or food processor. Chop into fine pieces. Tear remaining piece of bread and add with mushroom stems. Continue until entire mixture is in very fine pieces.
Mix flour, sugar, butter and 1/4 cup nuts and press into a 9 x 13-inch baking dish. Bake crust at 350° for 10 minutes. Cool. Mix powdered sugar, 1/2 cup Cool Whip and cream cheese. Spread on cooled crust. Cook pudding. Cool and spread over the cheese in crust. Spread the rest of the Cool Whip over the top and sprinkle with 1/4 cup nuts. You can prepare this a day ahead of serving time, if you keep it in the refrigerator until ready to serve.
Boil potatoes in skins until tender; cool and remove peelings. Grate coarsely and add 1 cup grated cheese, sour cream, butter and grated onion. Salt and pepper to taste. Bake in casserole 30 minutes at 350°.
In a medium mixing bowl, stir together the egg whites, bread crumbs, onion, green pepper or carrot, milk, parsley, sage, thyme, basil, or oregano, salt and pepper. Add ground beef and mix well. In a shallow baking dish pat mixture into a 6 X 3 X 1 1/2 inch loaf. Bake in a 350 degree oven for 40 to 50 minutes or till no pink remains. Transfer meat loaf to a serving platter. Spoon the barbecue sauce or catsup over the meat. Makes 4 servings.
In blender, combine all ingredients, except oil, with 1/2 teaspoon salt and 1/8 teaspoon pepper until smooth. With blender motor running, add oil in a thin, steady stream. Blend until dressing is slightly thickened. Makes 1 1/3 cups.
Drain and chop artichoke hearts. Combine all ingredients, mixing well. Spoon into lightly greased 3-cup casserole dish. Bake at 350° for 20 minutes. Serve hot with assorted crackers.
Saute onion and garlic in oil. Add the beef stock, carrots, potatoes, kidney beans, tomato paste, cabbage, oregano and thyme. Simmer, covered, for 2 hours. Add rest of ingredients; simmer 20 minutes more. Yields 11 to 11 1/2 (1-cup) servings.
Mix crumbs, butter and sugar well. Line a 9 x 13-inch pan and save 1/2 for topping. Whip the cream very well. Add sugar and fold in marshmallows. Spread layer of cream mixture over crumb mixture. Add cherry pie mix and spread remainder of the cream mixture. Sprinkle top with cracker mixture. Chill, cut in serving pieces and serve.
Dissolve the sugar in the orange juice, red wine and water. Bring to a boil and add the two packages cranberries that have been sorted, washed, drained and any stems removed. Reduce heat and simmer about 10 minutes until all skins have popped. Remove from heat; cool and refrigerate. Makes about 4 1/2 cups. Can be prepared days ahead and double as a topping for vanilla ice cream, frozen yogurt or pudding.
Mix all ingredients together, spread in a greased baking dish. Bake 30 minutes at 350°.
Saute garlic and onion in a pot. Add ground beef; season with salt. Add carrot and green beans. Cook 5 minutes. Add bean sprouts and cabbage. Cook until done. Drain and cool. Wrap and roll tightly in lumpia wrapper. Use 1 egg beaten to seal the wrapper. Deep fry until golden brown. Makes up to 28 to 32 pieces. Serve hot and crispy.
Mix together and roll out to 1/2 inch thick. Cut in squares and brown. Make a gravy and pour over meat. Let heat through in oven at 350°.
Put spare ribs in water with salt and pepper. Simmer for 3 hours. Drain. Start sauce 1 hour before meat is done. Brown onions in butter, add brown sugar, vinegar, lemon juice, Worcestershire sauce, dry mustard, celery, water and catsup. Pour sauce over meat and bake at 350° for 1 hour.
Peel sweet potatoes. Cook in boiling, salted water until tender, but not mushy. Drain and cool. Combine sugar, cornstarch, salt and cinnamon in a medium saucepan. Stir in apricot nectar, hot water	and orange peel. Bring to a full boil, stirring constantly.	Remove from heat. Stir in butter. Cool slightly; stir in pecans. Cut sweet potatoes in half and place them in a 7	1/2 x 12-inch casserole. Pour sauce over potatoes so all are glazed. Bake, covered, at 375° for 25 minutes, until sauce is bubbling.
Mix together flour, baking powder, salt, baking soda and cinnamon. Add walnuts. Pour into greased loaf pan or individual tins. Bake at 350° for 1 hour or until done.
Cream shortening and margarine in mixer bowl until light and fluffy. Add sugar gradually, beating well. Beat in egg yolks. Mix flour and soda in bowl. Add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and pecans. Fold in egg whites. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 minutes or until layers test done. Remove to wire racks to cool. Spread frosting between layers, sprinkling with pecans. Spread remaining frosting over top and side of cake. Yield: 12 servings.
Crush vanilla wafers by placing in blender. Mix all ingredients together in electric mixer. Bake in greased tube pan at 350° until done, about 1 hour and 15 minutes.
Put the butter in a deep dish. Place in oven to melt. Beat together the 1 cup sugar, flour and milk. Beat to a smooth batter. Pour over the melted butter. Do not stir! Empty the fruit over the batter and sprinkle with 1/4 to 1/2 cup sugar. Bake in a 350° oven for 30 to 40 minutes.
Dissolve gelatine in cold water. Add sugar and boiling water. Wait a few seconds, then stir in milk and flavorings. Refrigerate until set.
Place pineapple on stove and bring to boil. Remove from heat; add jello. Stir until dissolved. Stir in buttermilk, coconut, nuts and oranges. Cool. Add Cool Whip. Pour in a 13 x 9-inch dish and chill. This makes a large salad.
Cook pasta according to directions. Rinse in cold water and drain well. Add vegetables and Ranch dressing. Mix and chill.
Thaw fish; cut fillets into 2 x 4-inch strips. Set aside. In large bowl, stir together corn meal and soda. Add onion and peppers. Beat together the buttermilk and eggs; stir into corn meal mixture, along with shortening. Spread batter in greased 7 x 13-inch baking dish. Place fish in rows atop batter. Press into batter. Stir together butter or oleo and mustard. Spread over fish. Sprinkle with paprika. Bake at 450° for 20 minutes.
Melt margarine; brown chicken and add tomato sauce. Add curry, salt and pepper to taste. Simmer over medium heat for 1 hour. Very good over rice.
Preheat oven to 250°. Put cereals, pretzel sticks and nuts into roasting pans (or pan). Melt butter in pan. Blend in oil, Worcestershire sauce and garlic salt. Sprinkle over dry ingredients; mix through. Bake 1 1/2 hours; stir several times while baking.
Slice very thin the cucumbers, onions and peppers. Sprinkle with 1/2 cup salt. Add enough cold water to cover vegetables and let stand overnight. Drain. Add vinegar, mixed spices, water, sugar and celery salt and boil 10 minutes. Add curry powder just before removing from stove. Pack into bottles and seal.
Mix sugar, flour and enough milk to make paste in large saucepan. Put rest of milk with rest of ingredients. Cook and stir constantly until thick and bubbly, then add vanilla. Should be thick enough to have knife stand in it.
Run bologna through food processor. Mix in bowl with remaining ingredients. Mix well. Serve on a plate as a side dish or on bread as a sandwich. Good!!
Sift flour and measure; resift twice with soda. Set aside. Cream butter and add sugar slowly, beating constantly to cream well. Add eggs, one at a time, beating after each addition. Stir in sour cream. Add flour mixture, 1/2 cup at a time, beating well. Stir in vanilla and turn batter into well-greased and floured 10-inch tube pan. Bake in 325° oven for 1 1/2 hours or until cake is done. Place pan on rack to cool 5 minutes. Loosen cake around edge of pan and edge of tube with dull side of knife. Press toward pan rather than toward cake in order to protect crust. Turn cake onto rack to cool completely.
Dissolve yeast cake in warm water. Mix together with potatoes and sugar. Let rise 1 hour. Add shortening, eggs and salt. Beat well. Gradually add flour. Knead. Put in greased pan. Let rise until doubled in bulk or let rise overnight. Shape into rolls. Place on greased cookie sheet. Bake at 350° about 20 minutes until light brown. Best served warm with homemade jam.
Cream sugars, oil, margarine, eggs, and flavorings together. Add dry ingredients. Make into balls and dip in sugar. Press down, perhaps with a decorative drinking glass bottom. Bake at 375° for about 10 minutes or until tinge of brown appears on edges.
Cook fryer, take off bone and skin. Save broth. Put remaining ingredients in a large mixing bowl. Stir all together; add torn up chicken. Leave nice size chunks. Put in Pam sprayed pan or large size casserole. Cover with foil. Bake about 1 hour at 350°. Uncover the last 15 or 20 minutes to brown top of dressing. Can make a day ahead and cover with Saran and refrigerate. Then bake when ready to use.
Take potatoes and put them in a 9x13 pan (sprayed with Pam). Heat milk or half and half, butter and salt. Pour over potatoes. Sprinkle with parmesan cheese. Bake one hour at 325 degrees.
Work all together well. Roll out on floured board. Cut out with biscuit cutter. Bake in oven at 375° to 400° until light brown.
Sift together the dry ingredients. Mix dry ingredients with liquids. Let dough chill for 2 hours or overnight. Roll balls in sugar before putting on cookie sheet. Bake at 325° for 8 minutes. Do not overbake.
Cook and stir kielbasa in 3-quart saucepan over medium heat about 5 minutes; drain. Stir in soup, water and mustard. Heat to boiling, stirring occasionally. Stir in half and half, curry powder and pimentos; heat just until hot, about 5 minutes. Sprinkle with Cheddar cheese if desired.
Put carrots, butter, salt, sugar and water in a saucepan. Cook, uncovered, over medium heat until carrots are tender and water has almost evaporated, about 15 minutes. Stir in cream and parsley. Cook gently for about 2 minutes more, until cream is warm. Serve hot.
If possible, check temperature of warm water with thermometer. Sprinkle yeast over water in large warm bowl. Stir until dissolved. Add granulated sugar and salt. Stir until well dissolved. Add water, 3 eggs, 3 cups flour and cardamom. Beat vigorously with wooden spoon or electric mixer at medium speed until smooth, about 3 minutes.
Bake medium to large baking potatoes. Cut in half lengthwise. Scoop out and mix with all ingredients. Bake 20 minutes at 300° or until hot and cheese is melted. Serves 10.
Place cooked cabbage in the bottom of a greased casserole dish. Combine soup, cheese and milk in a small saucepan. Cook over low heat until cheese is melted and sauce is smooth. Pour over cabbage. Top with cracker crumbs. Bake at 350° for 30 minutes or until bubbly.
Combine the first 5 ingredients. Cook over medium heat, stirring constantly, until pudding forms. Let cool. Add half and half and vanilla to pudding mixture. Add 1 quart more of milk when ready to freeze.
Place pork and salt pork in large soup pot. Pour in 3 1/2 quarts water. Bring to boil, then lower heat and simmer 1 hour. Add beans and whole onion. Simmer 1 hour more.
Mix. Top with 3 oz. Chinese noodles. Bake at 325° in 1 1/2 quart casserole.
In a large pot, melt the stick of butter and brown the onion (chopped). Add 1 can tomatoes. Slice the okra and add to the tomatoes and onion. Add the second can of tomatoes along with a can of tomatoes along with one can of water. Make sure that there is enough water to cover the okra. Add the Lawry's along with the salt and pepper. Simmer for awhile and keep adding water as it boils down. Enjoy!
Brown meat lightly. Spray Pam in bottom of slow cooker or pot. Add meat and kidney beans to cooker; chop cabbage in chunks. Add to pot, then add stewed tomatoes over cabbage. Cover and simmer until cabbage is tender. Mix together and season to taste. Serve with French bread or rolls.
Melt butter in saucepan. Add milk and 1/4 cup taco seasoning mix. Remove from heat and stir in potato flakes. Press mixture on bottom and sides of two ungreased 10-inch pie plates.
Mix all ingredients until well blended. Pour into slightly greased mold. Freeze. Garnish with mint leaves and serve with holiday dinners.
Combine onions, bell pepper and pimento. Set aside. Combine vinegar, water, sugar, caraway seed and salt and simmer for 5 minutes. Pour over onions. Refrigerate for several hours.
Grease cookie sheet. Spread crescent rolls out and press onto cookie sheet, connecting the rolls. Bake 5 minutes as crescent roll directions indicate, until golden brown. Cool.
Remove skin from chicken. Put remaining ingredients in a plastic bag with chicken pieces and shake. Place on broiler rack and bake at 350° until browned (about 1 hour and 10 minutes).
Mix together ingredients and bake in 9 x 13-inch baking dish for 20 minutes or a little longer at 350°. Let cool.
Melt together peanut butter, chocolate chips and butter in microwave. Add the cereal. Shake this mixture in a paper bag filled with one box of powdered sugar.
In pan over medium heat, stir water and sugar until dissolved. Stir in nuts. Stir to coat until all liquid is gone. Cool.
Brown hamburger meat with onion and pepper. Add salt and pepper, chili powder and garlic salt to taste. Line cake pan or casserole dish with tortillas. Then add a layer of hamburger, 2 cans beans and then sprinkle a layer of cheese. Repeat layers. Top with	cream of chicken soup and then Ro-Tel. Bake at 400° for 45 minutes.
Combine pineapple juice and apricot nectar in a large punch bowl. Add ginger ale and sherbet just before serving. Makes 25 to 30 servings.
Combine cheese and milk; mix well. Toss spaghetti with margarine. Combine 1 cup ham and all other ingredients. Spoon into 2-quart casserole. Spread remaining 1 cup ham on top. Cover and bake at 350° for 45 minutes or until hot. Serves 6 people.
Brown ground beef; drain well. Mash both cans of refried beans in the bottom of a 9 x 13-inch pan. Spread ground beef over beans. Spread cheese over all. Bake at 350° for 20 to 30 minutes, until bubbly. Serve with chips and toppings to individual taste. Serves 6 to 8 people. May be prepared ahead and frozen.
Place cream cheese and eggs in bowl and blend with electric mixer on low for 2 minutes. Place bananas in small bowl and mash with a fork. Add bananas to cream cheese and eggs and blend with mixer for 1 minute. Add cake mix and mix until the ingredients are blended together. Grease 2 loaf pans with shortening. Bake in 350° oven for 40 to 45 minutes.
Fill pastry-lined 9-inch pie pan with apples. Combine next 6 ingredients and pour over apples. Cover with top crust and bake at 425° for 30 to 45 minutes. Combine remaining ingredients and spread over crust. Return to oven for 10 minutes or until topping is bubbly. Serves 8.
Wash beans under cold, running water. Place in a heavy 5 quart pot. Cover with 2 quarts water. Let beans soak overnight. Or, cover beans with 2 quarts water, bring to a boil. reduce heat, cover and boil 2 minutes. Turn off heat and let sit 1 hour before continuing. Do not drain off water. Two hours before serving, add chopped onions, celery and bell pepper to beans. With spoon, gently push vegetables below water line. Cover pot and bring to a boil. Reduce heat and simmer for 1 1/2 hours.
Brown and drain ground beef. Cook macaroni and drain. Mix beef and macaroni, chili and tomato soups and mix well in skillet. Cook through and add cheese on top to melt. May add onions and green pepper when browning beef.
Cut everything into bite size slices. Fry the pieces of chicken in a little oil and seasoning. When chicken is completely done, add the bite sized vegetables and saute about 10 minutes. Can be served as is or with sweet and sour sauce. Also you can add a cup or two of cooked rice to stretch recipe.
Place onions in bottom of 1 gallon jar. Top with cucumber slices. Combine remaining ingredients and pour over cucumbers. Cover jar and refrigerate for 1 week before serving. The pickles keep 9 months.
Cream sugar and butter and add well-beaten egg yolks. Mix well. Add flour, milk and baking powder, a little at a time. Add vanilla. Mix well and bake at 350°. Very good with caramel filling or chocolate.
Cut boneless chicken in chunks or strips; cook a few minutes until almost done. Dip into egg and roll in flour. Fry in frying pan. Repeat process. When all chicken is fried, place in pot. Cut up green peppers, onions and garlic. Saut in frying pan until caramelized. Add vegetables to chicken; add pineapple chunks, water, sweet-sour sauce, salt and pepper. Cook until it starts to boil. Enjoy!
Mix all ingredients together, vinegar last. Beat for 4 minutes with electric beater. Makes one quart of dressing. Refrigerate and use as needed.
Cook potatoes in skins. Cool. Peel and shred coarsely. In saucepan, over low heat, combine cheese and 1/4 cup margarine, stirring occasionally, until almost melted. Remove from heat and blend in sour cream, onion, salt and pepper. Fold in potatoes and turn into greased 2-quart casserole. Dot with 2 tablespoons margarine. Bake at 350° for 25 minutes or until heated through. Serves 8.
Saute onions in 2 tablespoons of oil; stir in garlic and bread crumbs. Remove pan from heat; stir in 2 tablespoons of Parmesan cheese. Spread onion mixture in bottom of casserole dish. Layer zucchini and squash, alternating them, then a layer of tomatoes; sprinkle with Mozzarella and basil. Repeat layering and drizzle remaining oil over vegetables. Sprinkle with Parmesan cheese. Cover and bake for 20 minutes; uncover and bake for 30 minutes or until vegetables are tender at 350°.
Combine sugar, corn syrup and water. Boil for 5 minutes or until small amount of mixture forms a hard ball when dropped in cold water. Gradually beat into stiffly beaten egg whites. Add remaining ingredients. Beat until mixture holds its shape. Drop from teaspoon onto greased pan or waxed paper.
Melt butter; add cocoa and sugar. Add eggs, one at a time, flour and vanilla. Pour into greased 15 x 10-inch shallow pan. Bake at 350° for 25 minutes.
Peel and slice the apples. Pack into quart jars. Mix together the sugar, water, cornstarch, salt, cinnamon and lemon juice. Cook until just begins to slightly thicken. Pour over apples in jars. Cook in water bath for 20 minutes. Yield: 7 to 8 quarts.
Cover 1/2 box raisins with water and cook 5 minutes until plumped. Cool raisins. Save hot juice (1 cup). Add ingredients in order. Add nuts, chips, cherries, coconut or other additions of your choice (i.e., peanut butter chips, other "candied" fruit, nuts, etc.). Bake by teaspoon at 350° for 12 to 15 minutes.
Melt caramels and milk in double boiler. Mix together oleo, sugar, flour, soda, salt and oatmeal. Put 1/2 the batter in a 9 x 13-inch pan (don't pat down). Bake 10 minutes at 350°. Add 1 (12 ounce) package chocolate chips and walnuts (chopped). Pour caramel mix on top, then sprinkle rest of dough on top. Bake 15 to 20 minutes more.
Mix first 4 ingredients well; add dry ingredients and spices. Mix thoroughly. Fold in nuts and dates. Divide mixture among 3 one pound coffee cans which have been greased and floured. Bake at 350° for 65 to 70 minutes. Makes 3 small loaves. Good served warm or with cream cheese. Better made a day or 2 ahead.
Melt Velveeta, soup and tomatoes. Stir in diced chicken. Rotate layers of crushed Doritos and chicken mixture in oblong baking dish, ending with chicken mixture. Top with grated cheese. Bake at 350° until hot and bubbly.
Spray 9 x 13-inch pan with Pam. Separate muffins and lay in pan. Mix onion, eggs and milk; pour over muffins. Layer cheeses, then sausage, then cheeses. Cover; refrigerate overnight. Bake, uncovered, for 1 hour at 350°. Let stand 10 minutes before slicing.