HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown steak on both sides in oil. Brown onion. Then add water, sugar, caraway seed, onion and steak together. Simmer until steak is done.
Melt butter in top of double boiler and blend in flour until smooth. Add the milk, then the cream very slowly. To this add the mace, celery salt and Worcestershire sauce. Add the crab meat and fold gently. Test for additional salt and pepper. Warm sherry in a pitcher. Add sherry to taste in each bowl. Serves 4 to 6.
In a mixing bowl, beat bananas, sugar, eggs, oil and vanilla. Combine the dry ingredients; stir into banana mixture. Fold in chocolate chips and nuts. Pour into two greased 8 x 4 x 2-inch loaf pans. Bake at 350° for 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
Drain the oranges and pineapple. Slice onion thin. Combine chicken, celery, oranges, pineapple and nuts. Chill thoroughly. Blend together yogurt, salt and marjoram. Add chicken mixture. Toss together lightly to coat all ingredients.
In 3-quart saucepan,	stir Pet milk, marshmallows and orange juice over low heat until marshmallows are melted. Remove from heat. Stir in dates, raisins, walnuts, candied fruit and candied cherries.	Stir until well blended graham cracker crumbs and spices (spices may be omitted, if desired). Press firmly into 5 or 6-cup ring mold or loaf pan lined with wax paper. Cover tightly and chill for 2 days. Makes a 3 pound cake.
Cook spinach according to package directions and drain. In blender, mix milk, egg, cheese, butter, onion, salt and caraway seed. Pour over spinach in 9 x 13-inch or 9 x 11-inch casserole dish. Bake at 350° for 30 minutes.
In small mixer bowl, beat cottage cheese and milk until creamy. Stir in remaining ingredients. Chill at least 1 hour. Serve with crisp cold relishes.
In 2 qt. casserole, combine onion and butter. Microwave on HIGH for 2 1/2 to 3 1/2 minutes, or until onion is tender, stirring once.
Cook macaroni until tender. Melt the 1/4 cup butter and add onions, cook over low heat about 3 to 5 minutes. Stir in flour, salt, pepper and thyme. Gradually add milk and cook stirring constantly until thickened. Arrange half of macaroni in lightly greased 2 quart baking dish. Layer half the meat over macaroni. Put cheese on top and repeat layers. Pour thickened sauce over all. Combine crumbs, 2 Tbsp. butter and parsley. Sprinkle over top of casserole. Bake at 350° for 25 minutes.
Bake cake mix according to the instructions. While still warm, poke holes on the top of the cake. Pour milk and butterscotch topping over the top. Let completely cool in the refrigerator. When cold, spread cool whip over the cake then sprinkle Heath bars over the top. Store in the refrigerator at all times until all gone.
Mix flour and mayonnaise. Add milk. Drop into well-greased muffin tins. Fill 1/2 full. Bake at 400° for 12 to 15 minutes or until brown. Makes 6 to 9 biscuits.
Mix together cake mix, sour cream, eggs and oil. Pour in sprayed cake pan. Mix together brown sugar and cinnamon and swirl through cake batter. Bake cake at 350° until cake tester comes out clean. Mix milk, vanilla and powdered sugar and pour over cake.
Brown meat and drain. Add other ingredients. Simmer 15 minutes. Serve over hamburger buns.
Mix pudding and buttermilk. Add Cool Whip, oranges and pineapple. Crush 3/4 package cookies and add to mixture. Top with remaining cookies. Refrigerate.
Wash chicken and put in 10-quart kettle about 3/4 full of water. Add celery and onion; boil slowly until scum forms and skim off the scum. Let boil slowly until chicken is tender. Remove chicken and let cool; debone and remove skin; set aside.
Preheat oven to 350°. Mix in large bowl the sugar, oil (canola), Karo syrup, eggs (beaten), vanilla and pecans. Pour into unbaked pie shell. Bake for 30 minutes. Turn off oven and leave pie in for another 45 to 55 minutes or until set and fairly dry.
Place roast on top of stove and cover with water. Let boil. Place bouillon cubes in pot and boil approximately 3 hours or until tender. Pull all meat off bone and shred. Place meat back into broth mixture and add Italian seasonings, fennel seasonings, pepper and pepper juice. Cook for 1 hour more or until broth is barely over the meat. Extra water may be needed during boiling.
Melt butter in top of double boiler over hot water. Add chocolate morsels; stir until melted, then remove from heat. Let cool. Add marshmallows; stir lightly. Spread half of the coconut in a greased 9 x 9 x 2-inch pan. Spread chocolate mixture over coconut in pan. Top with remaining coconut. Press down with a spoon. Refrigerate until set. When well chilled, cut into small squares.
Combine sugar, soda, buttermilk and butter. Cover with plastic wrap; punch holes in wrap. Microwave on High for 2 1/2 minutes. Stir and turn dish. Continue cooking for 15 minutes, stirring every 5 minutes. Return to oven for 2 minutes or until soft ball forms in cold water or it shows 236° on a candy thermometer. (Do not put candy thermometer in microwave.) Add vanilla and beat with electric mixer until soft peaks form. Watch closely. Stir in pecans and spread in a buttered dish (12 x 7-inch). Cool; cut into pieces.
Mix well all the ingredients. Pour into 9-inch pie pan. Bake at 350° until golden brown. (Makes own crust.)
Mix dry ingredients and add beaten egg. Then add remaining ingredients. Mix quickly. Put in muffin tins. Serve while hot with butter and molasses. Delicious!
Crush cookies; set aside. In large bowl, blend (low speed) Cool Whip, pudding and milk; mix well. In small bowl, mix cream cheese, softened butter and sugar until smooth and creamy. Mix both bowls together.
Mix last 4 ingredients for sauce. Arrange carrots, pepper and onion in large layers in pan. Pour sauce over vegetables. Refrigerate for 24 hours.
Cream butter and sugar. Beat in eggs, one at a time. Dissolve soda in buttermilk; add all-purpose flour in 3 parts alternately with buttermilk. Add orange rind, dates and pecan pieces. Bake for 1 1/2 hours in a preheated 325° oven. When cake is done, pour sauce for Orange Date Cake over it and allow cake to cool in pan.
Combine all ingredients, place in rice cooker and cook until cooker "bings." Stir and let stand an additional 10 minutes.
Prepare lime Jell-O as directed on package. Pour into a long, clear 2 quart glass dish and let set in refrigerator. Bring water to a boil and add lemon Jell-O and dissolve. Add marshmallows and let melt. Add cream cheese; stir until smooth and remove from heat. Add pineapple and evaporated milk. Pour over the "set" lime Jell-O and chill. Prepare cherry Jell-O; pour over pineapple layer and let set. Cut into squares after last layer sets.
Unfold pie crusts, and stack on a lightly floured surface. Roll into 12 inch circle. Fit pie crust into a 9 inch pie place according to package directions; fold edges under, and crimp. Line pie crust with aluminum foil, and fill crust with pie weights or dried beans. Bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 to 3 more minutes or until golden. Let cool completely. Stir together sugar and next seven ingredients until blended. Add eggs, stirring well. Pour into pie crust. Bake at 350° for 50-55 minutes, shielding edges of pie with aluminum foil after 10 minutes to prevent excessive browning. Cool pie completely on a wire rack. Preparation time: 23 minutes. Bake 1 hour and 3 minutes.
Bring to a full boil the sugar and syrup. Remove from fire and add peanut butter. Stir until dissolved. Pour over cornflakes (not crushed) and mix gently. Drop by spoonfuls onto waxed paper. Eat!
Saute chopped pepper, onion and celery in margarine. Debone chicken (save broth) in a large roaster. Pour chicken broth over the cornbread and rice until moist. Let set for a few minutes so the cornbread can soak up the broth. Add margarine. Add more broth if it needs it. Add deboned chicken, chopped eggs, sauteed vegetables and green onions. Add salt and pepper to taste. Bake at 350° until it gets good and brown.
Beat eggs and set aside. Pour cake mix, pudding mix and poppy seed into a bowl. Add oil and hot water; mix well. Then pour in beaten eggs. Mix well.
Cook celery and onion in butter for about 10 minutes, until tender. Add the cooked vegetables and seasonings to the bread cubes; mix thoroughly. If dressing seems dry, add 2 tablespoons water, milk or fish stock to moisten.
Mix dry ingredients together. Add enough milk to wet ingredients. Then add rest of milk and cook until thickened. Cool.
Saute onion in small amount of butter. Combine all ingredients except cheese and garlic croutons. Stir in a large bowl and pour into buttered ramekins. Sprinkle with cheese. Bake at 350° until mixture bubbles, then at 250° for 15 minutes. Top with garlic croutons and serve immediately.
Warm string beans and soup together. Put in casserole dish. Top with cheese and bake until cheese is soft and top with Durkee onion rings; brown.
Spread ribs, meaty side up, in single layer in a large shallow pan and brown in oven at 425° for 20 to 30 minutes. Drain off fat. Combine all remaining ingredients, except salt and pepper, in a saucepan. Stir smooth. Cook over medium heat until thick and glossy, stirring constantly. Sprinkle salt and pepper over browned meat. Spoon sweet-sour sauce over each piece and use half the sauce. Reduce oven temperature to 325° and bake 45 minutes. Cover meat with foil for part of cooking time. Turn ribs; cover with remaining sauce and bake for 30 minutes more or until well done. Total cooking time is about 2 hours.
Combine 1 teaspoon cumin, salsa, barbecue sauce, onions and pinto beans. Bring to a boil. Reduce heat and simmer 8 minutes, stirring occasionally. Remove from heat. Set aside and keep warm. Combine remaining 1 teaspoon cumin, garlic powder, salt and pepper. Sprinkle over both sides of chops. Place chops on broiler pan coated with cooking spray. Broil 5 minutes on each side or until done. Serve with beans.
Blend ingredients until well blended. (May lightly warm in microwave to softened consistency.) Refrigerate before serving.
Mix ingredients and cook for 15 minutes at 400°, then lower temperature to 325° for 35 minutes.
Clean raspberries. Mix sugar and cornstarch. Add water to sugar and cornstarch. Cook over low heat, stirring until thick. Add jello. Blend in the clean berries last. Pour in prepared and baked pie shell. Cool and serve with whipped cream.
Preheat fat to 375°. Make well in the center of dry ingredients. Add liquid mixture. Mix until well blended. Form into small cakes (1 tablespoon each). Deep fry one layer deep 3 to 4 minutes or until well browned. Turn with tongs when crispy on surface. Drain. Makes 2 dozen.
Cut biscuits in 1/4. Mix 1 cup sugar and 2 teaspoons cinnamon. Coat biscuits well with mixture. Place in a tube pan. Add 3/4 cup sugar and 1 teaspoon cinnamon; sprinkle on top. Melt margarine and pour over top. Bake at 350° for 45 minutes. Pull off in bite sizes. Can be mixed the night before. Refrigerate and bake the next morning.
Cook potato and mash with tablespoon of butter. Add other ingredients and mix. Shape into croquettes and roll in some cracker crumbs. Fry in oil in skillet or deep fry until brown.
Combine the flour, baking powder, salt, soda and spices; sift twice. Cream the fat, gradually add sugar and cream until light and fluffy. Add the beaten eggs to the creamed mixture and stir in the oats and milk. Sift the flour over the dates, coconut and nuts. Mix well. Stir into the oatmeal mixture. Mix in thoroughly. Drop by small tablespoonfuls onto lightly greased cookie sheets, 3-inches apart. Bake in 350° oven for about 10 or 12 minutes or until delicately browned. Makes 3 dozen cookies.
Note: Use any nuts you wish, pecan or walnut halves, almonds, salted peanuts or any nutty combination.
Cook broccoli according to directions; drain. Line casserole dish with broccoli. Combine soup, sour cream and cheese. Pour over broccoli. Sprinkle on bread crumbs. Bake at 350° for 25 to 30 minutes.
Place cooked linguini in a large bowl. Mix all other ingredients with it using as much seasoning, olives, pepper and onions as you want. Makes 6 to 8 servings.
Shred beef in blender. Save 1/2 cup shredded beef. Blend cream cheese, onion, remaining beef, Worcestershire sauce, Accent and Tabasco. Shape into 2 large or 4 small balls. Roll in reserved shredded beef. Serve at room temperature with crackers.
Slice cucumbers 1/4-inch thick. Cover with water and lime. Let stand 24 hours. Rinse well and let stand in clear water for 3 hours. Drain well. Mix remaining ingredients. Pour cold solution over pickles. Let stand overnight. Simmer 30 minutes; put in jars and seal.
Mix all ingredients together - pour into oval baking dish. Cover with foil, poked with holes. Bake at 350° for about 1 1/2 hours. Check ovens, they vary. Knife should be a little wet when checking souffle for doneness.
Mix first 4 ingredients. Pour over crackers. Shake or stir to coat crackers. Bake at 200° for 15 minutes. Cool. To store seal in a bowl.
Mix sour cream, onion salt and bacon together. Spread on rolls and roll up. Place on baking sheet and bake for 12 to 15 minutes at 375°.
In a large bowl, toss sliced apples in sugar, cinnamon, lemon juice and melted margarine making sure each apple slice is coated with mixture. Let set for a few minutes.
Melt butter; stir in cocoa. Add eggs, sugar, flour and salt. Mix well. Pour into greased 11 x 14-inch pan or 2 (8-inch) round pans. Bake at 350° for 30 minutes. When done, put marshmallows on top. Return to oven to melt. Cool.
Mix flour, baking powder and salt. Add milk and stir. Roll out on floured wax paper, cut in squares and fry in deep hot skillet of Crisco until golden brown. Serve hot with honey.
Combine ingredients in a small bowl. Spread 1/2 of the mixture on 12 crackers. Arrange on paper plate. Microwave on High for 60 seconds rotating plate after 20 seconds. Repeat with remaining mixture and crackers.
Mix together dry ingredients. Pour in milk and melted margarine, enough only to make soft but not sticky dough. Turn out on to floured surface and knead a few times. Divide into 4 portions. Roll each ball out to 1/2 to 3/4-inch thickness. Place on heated griddle at medium heat. Turn when golden brown on bottom and brown second side. Keeps well and can be toasted.
In a small bowl, cream sugar and Crisco, add potatoes, salt and eggs. Beat in yeast, 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. Form into a ball, place in a large greased bowl and grease top of dough. Cover and let rise until double, about 1 hour. Punch dough down. Pinch off small pieces to form 1 inch balls. Place 3 in each greased muffin cups. Cover and let rise until double. Bake at 375° for 20 to 25 minutes then brush with melted butter. Remove from pans to wire racks to cool. Makes about 36 to 45.
Cook and peel shrimp. Combine all remaining ingredients and pour over shrimp. Cover and refrigerate for at least 8 hours. (This works well sealed in a 2-gallon Ziploc bag.) Stir occasionally to insure all shrimp are well coated. Before serving, pour shrimp into a colander to drain marinade, but do not rinse shrimp. Leftover shrimp can be stored in refrigerator for up to 3 days (but you won't have any left!).
Mix all ingredients together and pour into greased pan. Bake at 350° for 50 to 60 minutes.
Slash fat every 2 inches on edges of steak. Place on broiler pan or grill about 2 inches from heat. Cook 5 minutes each side for rare, 6 minutes each for medium or 7 minutes each for well done. Season with salt and pepper after cooking. Drop lobster into pot of boiling water. Bring water back to boiling. Reduce heat to simmer. Cook tails completely.
Sift together flour, salt, soda and cream of tartar and set aside. In large mixing bowl, cream Crisco and margarine until light. Add sugar, eggs and vanilla. Beat until light and fluffy. At low speed, add half of flour mixture. Beat until smooth. Mix in the rest of the flour with hands. Add nuts.
Mix together thoroughly the shortening, sugar and eggs. Sift together the flour, cream of tartar, soda and salt. Mix with the creamed shortening. Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 teaspoons cinnamon and 2 tablespoons sugar. Place 2 inches apart on ungreased cookie sheets. Bake until lightly browned but still soft. These cookies puff up at first, then flatten out with crinkled tops. Bake at 400° for 8 to 10 minutes. Makes approximately 5 dozen 2-inch cookies.
Preheat oven to 450°. Coat 9-inch iron skillet with oil. Combine meal, flour, soda, baking powder and egg and mix well. Add buttermilk to make consistency of cake batter.
Brown ground beef in skillet, stirring until crumbly; drain. Add onion, corn, rice, salt, pepper and tomato sauce. Mix well. Slice tops from peppers; discard seed. Spoon ground beef mixture into peppers. Place in a baking dish. Top with a slice of Velveeta cheese. Bake, covered, at 375° for 50 minutes. Yield: 5 servings.
Saute onion and garlic until tender, but not brown. Add mushrooms, water and bouillon. Bring to a boil. Stir in cooked rotelle. Reduce heat to low. Cover and simmer 15 minutes or until rotelle is tender. Stir in parsley, salt and pepper. Serve. Makes 4 to 6 servings.
Blanch broccoli. Put ingredients in layers in casserole with onions on top. Bake 45 minutes at 350°. Do not cover.
Put small amount of oil in frypan and add all other ingredients. Add 1 cup of water. Keep adding water in small amounts and keep covered. Cook until potatoes and carrots are done, about 15 or 20 minutes.
Brown hamburger until it is no longer pink. Add cut up vegetables, peas, seasonings, soup and water. Bake in 350° oven or on top of stove until vegetables are tender. Stir as needed.
Cream the cream cheese and sugar together. Add next 3 ingredients, folding in Cool Whip last with a spoon. Put in 9 x 13-inch pan. Freeze overnight. Set out 1 hour before you serve.
Heat oven to 450° (hot). Cook broccoli stalks 3 minutes and drain. Place in 1 1/2-quart baking dish. Cover with tuna. Mix soup and milk, pour over tuna. Sprinkle potato chips over top. Bake 15 minutes. Serves 4.
Sprinkle or rub chicken with a paste of olive oil and garlic. Sprinkle with pepper. Broil about 5 minutes per side. Put into a covered casserole. Bake at 350° about 40 minutes, until tender.
In large bowl, toss together apples, walnuts, cinnamon candies, 1/3 cup sugar and flour. Pour into one frozen pie crust. Break or crumble second frozen crust into very small pieces; toss with remaining 2 tablespoons sugar. Sprinkle over apples. Bake in preheated 375° oven on a preheated baking sheet 55 to 60 minutes or until candies melt and bubble up through crumbled crust. Cool completely before serving. Serves 8.
Saute ground beef until gray in color. Add onion and cook only until warm through. Add soups, milk, enchilada sauce, chopped peppers and cheese.
Sift dry ingredients. Cut in shortening until dough is fine granules. Add milk; stir with fork, then knead dough with floured hands. Roll dough to 1/4 to 1/2-inch thickness. Cut out shapes. Bake at 450° for 10 to 12 minutes.
Mix flour, sugar, baking powder, salt, nutmeg and cinnamon. Add shortening and margarine, mix until like coarse meal. Add raisins. Beat eggs with milk, add to flour mixture to make a dough. Roll at 1/4-inch thick on floured board and cut with glass. Makes about 30 cakes. Cook at 350° on electric grill or on top of stove in thick skillet.
Sift flour. Blend with soda. Cream butter and sugar. Add egg yolks, one at a time. Stir in sour cream; add flour and soda to creamed mixture. Beat egg whites stiff and fold in. Bake in large, greased and floured pans. Bake at 300° for 1 1/2 hours. Does not need frosting.
Melt caramel candy, water and butter in double boiler. Mix in nut halves and drop by tablespoonfuls on buttered tray to cool. Mix in double boiler chocolate bar and paraffin wax. Mix until chocolate and wax are melted. Dip cooled candy drops and place on waxed paper.
Stir boiling water, grits and salt together and cook until smooth and thick. Stir cut up cheese and margarine into cooked grits until melted. Add beaten eggs; mix well. Pour into buttered 9 x 13-inch pan. Bake at 350° for 1 hour.
Cook rice according to directions on box. Cool. Chop all ingredients small. Mix all together with rice. Refrigerate overnight. Serve at room temperature.
Combine dry ingredients. Add milk and margarine; beat until smooth. Pour into greased 8-inch square baking dish. Brown meat; drain. Add green pepper; cook until tender. Reserve 1/3 cup cheese spread and 1/2 cup tomato. Stir in remaining cheese, tomato and chili powder. Spoon meat mixture over batter. Bake at 375° for 20 minutes. Top with reserved cheese spread and tomato; continue baking 5 minutes. Cut into squares. Makes 6 to 8 servings.
On 1 pie crust for bottom crust, put potatoes with juice, sugar, butter and vanilla in pan. Mix flour and milk together until well blended. Pour over other ingredients. Put pie crust on top. Bake 1 hour at 325°.
Mix all fruit, coconut and nuts together in large bowl. Add sour cream and then marshmallows. Chill. Serves 10 to 15.
Pick over beans well and wash and drain. Cover with 4 inches of water and soak overnight. Drain beans; discard water. Rinse with fresh water. Cook beans in 6 cups of cold water; bring to boil, partially covered, stirring occasionally. Simmer 2 to 4 hours until tender. After 1 hour of cooking, add onion, carrot, diced ham, lemon juice, red pepper, salt and black pepper, garlic and white wine; also more water if necessary. When done, take out part of mixture and puree. Put back into pot. Add sherry. Sprinkle chopped egg on soup when served.
Mix all ingredients well. Divide dough into 4 equal parts. Shape each into 1 1/2-inch rolls and freeze. When ready to bake, cut into 1/2 slices. Place on greased cookie sheet. Bake at 350° for 10 minutes.
Melt butter in a medium saucepan over low heat. Stir in brown sugar and salt. Bring to a boil over medium heat. Boil hard for 2 minutes, stirring constantly. Remove from heat. Stir in milk. Return saucepan to heat. Bring to a full boil. Remove from heat. Cool to lukewarm. Stir in sugar, beating until smooth. Pour over pound cake.
Heat oven to 350°. Grease 8-inch baking dish. In large bowl, combine potato slices and 3 cups boiling water; let it stand 10 minutes. Drain. Add ham, onion and broccoli; blend well. Spoon into greased baking dish.
Shell out center of one loaf of bread for dip and break apart second for dipping. Mix sour cream, mayonnaise and spices. Break apart chopped corned beef and mix with canned corned beef. Fill into loaf and surround with pieces to dip.
Mix the first 3 ingredients together. Put half on bottom of a 12 x 8-inch casserole that has been greased. Mix the remaining ingredients together. Put over bread mixture in casserole. Cover with other half of bread mixture. Beat together 2 eggs and 1 1/2 cups evaporated milk. Pour over casserole and cover with foil. Refrigerate overnight. Take out 1 hour before baking. Spread 1 can mushroom soup over top; thin a little to help spread. Bake, uncovered, 40 minutes at 325°. Top with sharp grated cheese. Return to oven 10 minutes.
Preheat oven to 350°. Break cauliflower into flowerets. Cover and cook for 10 minutes. Drain. In 2-quart casserole, stir soup, cheese, mayonnaise and curry powder together. Add cauliflower and mix well. Toss bread crumbs in melted butter and sprinkle on top. Bake 30 minutes.
Mix together all the ingredients and put them in a glass jar. Put on the lid and refrigerate it until needed. This salad will last a long time if kept refrigerated. Recipe taken from the "Amish Cookbook."
Make cake layers. Cool completely. Prepare instant pudding according to directions. (Refrigerate to set up.) Place 1 cake layer in bottom of 6-quart punch bowl. Add in layers 1/2 of each ingredient in following order; prepared pudding, cherry pie filling, fruit cocktail, pineapple, nuts, coconut, Cool Whip. Add 2nd layer and continue in same order using remaining ingredients. Garnish top with cherries, nuts and more coconut. Refrigerate. Serves 35 people.