HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all ingredients together well. Marinate tenderloin in sauce and turn several times. Marinate overnight. Cut tenderloin lengthwise. Then fill with spinach. Roll and tie together. Saute tenderloin on high heat for just a few minutes to seer in juices. Rub tenderloin with mustard thoroughly. Roll in bread crumbs and Romano cheese. Place in pyrex dish and bake to your desired doneness. Cut into 1/2 inch slices. Serve with baked potato or rice and a favorite vegetable.
Clean cauliflower. Cut into flowerets. Peel and slice carrots. Mix Miracle Whip, sugar, vinegar, salt and pepper to taste. Add cauliflower and carrots. Mix until well coated. Add a couple shakes of Parmesan cheese.
Mix 4 cups of pecans with sugar and cinnamon; set aside. Begin to melt butter until hot. Take filo dough out of package and place (gently) on a sheet of wax paper. Place a damp kitchen towel or cheesecloth over the top of filo dough; it will dry out fast. In a deep pan (roasting pan, 10 x 14-inch), take a pastry brush and baste the bottom with butter. Peel the filo dough (you may take a couple of sheets at a time), fold in half and place in pan. Baste each layer with butter. Repeat this until you have used approximately 1/2 of the filo dough. Spread the nuts evenly and repeat with the layers of filo dough and basted butter. Cut into diamond shapes before baking; gently pour the remaining butter over the baklava. Bake at 350° until golden brown, about 1 hour. Cool completely before applying syrup mixture below.
Mix together in large serving bowl first 5 ingredients to make dressing. While cooking linguine according to package directions, wash scallions and slice thinly on the diagonal. Trim and wash snow peas. Drain cooked linguine, add to dressing in bowl and toss well. Toss in scallions and snow peas. Toast sesame seed to golden brown in heavy skillet over moderate heat, stirring often. Toss into salad. Serve warm or chilled.
Grease two 8 x 4-inch or 9 x 5-inch loaf pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt, baking soda and yeast; blend well. In small saucepan, heat buttermilk, water and 1/2 cup margarine until very warm (120° to 130°). (Mixture will look curdled). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80° to 85°) until light and doubled in size, 30 to 45 minutes.
Cream butter and sugar. Add eggs; beat until smooth. Add flour, soda, baking powder and nutmeg with bourbon and molasses. Mix in dates, raisins and pecans. Bake at 275° for 1 hour in a 10-inch tube pan or 2 loaf pans.
Cream the margarine and sugar. Blend in egg. Mix flour and baking powder together and blend with creamed mixture. Add milk a little at a time, blend well after each addition. Grease or Pam spray two 9 x 13-inch cookie sheets, then flour dust them. Divide dough in half and place half of dough on each cookie sheet. Sprinkle all over with flour because dough is very sticky. Pat dough out flat and as thin as possible, about 1/4 inch thick. Poke holes in dough with a fork and bake at 350° for 10 to 12 minutes. Watch carefully as this will overcook easily. Cool. Cut in half and layer with strawberries and top with whipped topping. The best!
Prepare dough. When ready to shape, combine sugar, grated rind and raisins. Divide dough in half. Roll out each half to an 18 x 9-inch rectangle. Brush with melted margarine. Sprinkle with sugar mixture. Roll up from long sides. Cut into 1 1/2-inch slices and place in 2 greased 9-inch cake pans. Cover and let rise in warm place free from draft until double in bulk, about 1 hour. Bake at 375° for about 20 to 25 minutes (check time, lightly brown). Remove from pans and frost immediately with Orange Icing.
Cream butter, sugar and eggs. Add vanilla, milk and dry ingredients; blend well. Place dough on lightly floured board. Sprinkle a little flour over dough; roll to about 1/2-inch thick. Place on cookie sheet; bake in a moderate oven at about 350° to 375° for about 12 to 15 minutes, or until lightly browned on top.
In big de'pot, melt butter. Saute onions, green pepper, garlic and seasonings. Add broth and tomatoes. Simmer 20 minutes. Add chicken (cubed) and sausage (chunked). Simmer 20 to 30 minutes. Add rice. Cook 20 minutes. Add shrimp and scallions. Heat. Serves 12.
Melt bark in double boiler or microwave. Pour over all other ingredients and stir until coated. Drop by tablespoon onto wax paper. Work quickly, as bark will begin to set. If this occurs, set the bowl in warm water for a few minutes and stir again. (It is easier to make this in 2 batches by halving the ingredients.) Allow to cool and set, then store in airtight container.
Trim and cut round steak into serving size pieces; salt and pepper. Turn in flour and brown in frying pan (I like to use Corning Ware so I can serve in it, too). Sprinkle on onion soup mix. Add tomato sauce and one tomato sauce can of water. Scrub and cut sideways (slices about 1/4-inch thick) 4 or 5 potatoes and layer on top. Salt and pepper potatoes and bake at 350° about 45 minutes. Serves 4.
In a bowl, place ground meat, raw egg, bread crumbs, salt, spices and tomato paste. Mix well, using fingers. Knead until the mixture is uniformly blended together.
Sift together 1 cup flour, soda, salt and sugar. Mix with yeast liquid. Add Crisco oil; mix well (will be like cake mix). Add the remaining 1 cup flour. Mix well. Flour board and knead well. Roll out on floured board and use 2 to 2 1/2 cutter. Dip into Crisco oil (both sides). Fold in half; pinch. Place close together in ungreased pan. Store in refrigerator. When ready to bake, let rise for 1 hour. Bake at 350° to 400° until brown for 15 minutes. May be frozen about 1 week before baking.
Sprinkle beef with garlic powder. At oven temperature of 325°, cook beef approximately 15 minutes per pound (approximately 1 1/2 hours). When beef is cooked, wrap in aluminum foil and let sit for 1/2 hour. Right before serving, drape Virginia baked ham over beef. Drape Pillsbury crescent rolls on top of ham. Whip egg and milk together and spread a little on top of crescent rolls. Cook in 350° oven for approximately 15 minutes. Slice and serve.
Boil vinegar, sugar and salt. Cool. Add oil.	Mix into drained beans with celery seed. Top with onion rings. Keeps for 2 or 3 weeks.
Cube meat, flour and brown. Add small amount of water and simmer until done. Cook onions and celery in salted water until done. Add celery, onions, vegetables and bean sprouts to meat. Add soy sauce and brown gravy sauce; thicken with cornstarch. Salt and pepper to taste.
Melt chocolate in the top of a double boiler over simmering water or in a small saucepan over very low heat. Sift together flour, baking powder and salt. Combine oil, chocolate and sugar. Add eggs, one at a time, and beat well after each addition. Add vanilla; add sifted ingredients to chocolate mixture and blend thoroughly. Chill several hours or overnight.
Preheat oven to 425°. In jelly roll pan or large, shallow, rimmed baking pan, melt butter in oven. Meanwhile, in pie plate, beat egg slightly. On waxed paper, combine cheese and flour. Dip each fillet in egg; coat both sides with cheese mixture. Remove pan from oven; add 3 tablespoons salad oil to butter. Swirl to blend. Arrange fillets in pan, turning to coat with butter mixture. Sprinkle fillets with chopped cashews. Bake on top rack 10 minutes. Garnish fillets with lemon wedges. Makes 6 servings.
Cook lasagna as directed on package; drain in colander. Meanwhile, blend soups, Parmesan cheese, sour cream, onion, olives and garlic salt; stir in turkey. Spread lasagna in bottom of 13 x 9-inch pan. Cover with 1/3 of turkey mixture topping with cheese. Repeat twice, ending with cheese. Bake in 350° oven for 40 to 45 minutes. Let stand 10 minutes before cutting.
Mix soup and sour cream. Pour over chicken and put in greased casserole. Mix margarine and Ritz crackers. Spread over chicken mixture. Sprinkle with about 1 teaspoon poppy seed. Bake at 350° until bubbly and brown, about 45 minutes.
Break up hamburger (avoid lumps). Slice potato fine and dice. Same with carrot. (Do not peel or shave carrot; all the vitamins are in the top surface.) Chop pepper, mushrooms and onion. Add condiments and mix. Throw whole mixture in pouch. Cook 18 to 20 minutes directly on charcoal fire. Peel off fold like a zipper; open and eat! ("Hey, isn't this just great!")
Cook butter, cinnamon, allspice, nutmeg and brown sugar. Put a spoonful in each apple; cover apples with syrup.
Cook potatoes until very tender. Drain and mash with butter, parsley, salt and pepper. Spread about 4 cups of the potato mixture onto bottom and sides of a greased 8 inch square baking dish. Combine cheese, ham, onion and garlic powder. Spoon into potato shells. Combine eggs and milk. Pour over all. Top with remaining potato mixture. Sprinkle with paprika. Bake at 400°F for 1 hour.
Mix the different pasta together and cook in boiling water until tender. While pasta is cooking, brown ground beef in skillet. Remove beef from skillet and use drippings to saute bell pepper and onion slices until tender. Add mushroom slices and heat thoroughly. Drain off excess drippings from vegetables. In large casserole dish, layer the following: Pasta mixture, vegetables, beef, pepperoni, cheese and sauce. Repeat layers, ending with cheese on top. Bake at 350° until thoroughly heated and cheese is melted. Serve with French bread and a green salad. Serves 8.
Place the pork chops in a greased casserole dish. Pour the 1 can Spanish Rice over top. Bake in 350 degree oven for 45 minutes.
Cream the first 3 ingredients together. Mix all. Grease pan with butter. Bake at 350° for 55 minutes.
Shred one head of lettuce (shredding makes it fluffy). Add in layers the following: celery, green peppers, red onion and green peas. Spread salad dressing over pea layer. Sprinkle with slices of bacon, fried and crumbled. Sprinkle with shredded Cheddar cheese. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 350°. In a shallow plate, dredge chicken in flour. Shake off excess. In a large skillet, heat 2 tablespoons of olive oil. Quickly saute the chicken over medium-high heat, turning over once, until lightly browned. Remove to a 2-quart covered baking dish. Heat remaining oil in skillet. Over medium heat, saute onion, pepper strips and mushrooms, tossing occasionally, until onion is wilted and pepper strips are crisp-tender. Season with salt and pepper. Cover chicken with pepper mixture. Bake, covered, for 30 minutes. Uncover; bake 10 minutes more. Sprinkle parsley over all. Serve.
In 3-quart saucepan, combine all ingredients except tortilla chips. Cook over low heat, stirring occasionally, until melted (12 to 15 minutes). Serve with tortilla chips. Yields 3 cups.
In large bowl mix all ingredients together. Pour mixture into 9 x 13-inch casserole dish and refrigerate.
In heavy saucepan, combine chocolate and Eagle Brand. Over low heat, cook and stir until chocolate melts and mixture thickens (about 10 minutes). Remove from heat. Stir in water and cool. Stir in vanilla. Use to frost 1 (8 or 9-inch) 2-layer cake. Makes about 1 1/2 cups.
*Use meat 1/2 to 1-inch thick for steak or pork chops.
Mix gelatin with small amount of cold water. Heat cranberry sauce and dissolve gelatin in this. Cool and add other ingredients.
Mix above ingredients together. Spread 1/2 mixture into 1 quart baking dish. Put in rhubarb and 1 1/2 cups sugar. Spread remaining batter on top. Bake at 350° until bubbly.
Brown meat and onion. Stir in flour, salt and garlic salt. Add milk and cream cheese and cook until thickened. Add small amount to beaten egg and return to mixture. Add broccoli and cook and stir over medium heat 1 to 2 minutes or until thick.
Make crust by melting 1 stick of oleo with 2 cups graham crumbs. Pat into a 9 x 13 x 2-inch pan. Mix sugar, eggs, and 2 sticks oleo until creamy, about 15 minutes. Pour on crust. Slice bananas and put on top of filling. Top this with pineapple. Cover with Cool Whip and sprinkle with nuts and cherries on top. Chill overnight.
Combine flour, sugar, salt and soda; add remaining ingredients, mixing well. Pour into a greased and floured 5 x 9 x 3-inch loaf pan. Bake at 350° for 50 minutes.
Measure corn flakes cereal. Crush to 1 cup and place in large mixing bowl. Add egg, tomatoes, salt and pepper. Beat well. Add ground beef. Mix only until combined.
Cream sugar and margarine. Add egg, vanilla and almond extract. Mix. Sift together the flour, soda and cream of tartar. Add dry ingredients to creamed mixture. Refrigerate for at least 3 hours. Roll out. Cut to desired shapes. Bake at 375° for 6 to 7 minutes on ungreased cookie sheet. Cool. Decorate as desired.
Combine first 4 ingredients in large bowl; mix well. Chill. form into walnut sized balls. Melt chocolate chips and paraffin wax in saucepan. Dip balls into chocolate mixture to partially coat, leaving an eye uncoated. Place on waxed paper until firm. Store in refrigerator.
Brew tea bags in boiling water for 5 minutes, then add remaining ingredients. Chill before serving.
Melt oleo. Add sugar, eggs, Bisquick, vanilla and coconut. Add milk. Bake at 350° until firm in regular pie pan.
Combine cracker crumbs and melted butter. Press in 8-inch pie pan. Saute onions in butter until onions are clear. Spoon into crust. Combine eggs, milk, salt and pepper. Pour over onions. Sprinkle with grated cheese. Bake at 350° for 30 minutes.
Melt butter or margarine in electric skillet. Saute green onions and fresh mushrooms. Remove onion and mushrooms. Brown cubed round steak in the skillet used for onion and mushrooms. Cover with water and add 1 bouillon cube. Simmer one hour on very low heat. Remove meat, thicken remaining liquid with cornstarch.
In electric mixer bowl, combine eggs, oil, brown sugar and vanilla. Beat until well blended. In separate bowl, mix flour, cinnamon, soda, allspice, salt, nutmeg, cloves and baking powder. Stir into creamed mixture. With a spoon, stir in zucchini, walnuts, raisins, currants and candied fruit. Mix just until blended. Spoon into 2 greased and floured 5 x 9 loaf pans. Bake in 350° oven for 1 hour and 10 minutes or until a pick inserted in center comes out dry. Let cool in pans or on racks. If desired, spoon 4 Tbsp. rum or brandy over each loaf while still warm. When completely cool, remove fruitcakes from pan and wrap well, then freeze. Allow to age at least two weeks.
Combine all ingredients. Shape into 1-inch balls and place in ungreased shallow baking dish. Broil 20 minutes.
Layer asparagus, peas, egg, soup and cheese. Top with onion rings. Bake at 350° for 30 minutes.
Grind slices of soyameat and hard-cooked eggs. Saute onion in margarine and add to egg mixture. Add Mocha Mix and seasonings. Shape into croquettes and roll in crumbs. Bake in 350° oven until lightly browned, about 25 to 30 minutes.
Combine sugar, cold water and butter in medium saucepan; cook until sugar is dissolved. Combine egg yolks with milk; pour into hot mixture. Add lemon juice, then add cornstarch mixed with 3 tablespoons water. Stir all of these together and boil for 2 minutes. Pour into 9-inch baked pie shell. Top with meringue.
Freeze 1 can of punch in ice cube trays. One half hour before serving, mix punch, punch cubes and ginger ale in large punch bowl. Spoon in sherbet. Enjoy. (This should make enough to fill a punch bowl.)
Combine all ingredients. Boil 5 minutes; do not stir. Beat 30 seconds. Serve hot.
Beat eggs until light and fluffy. Add zucchini and next 5 ingredients. Sift together baking soda, salt, flour and baking powder and add to mixture. Add chopped walnuts. Mix well. Bake in 2 well-greased loaf pans for 1hour at 350°.
Saute shallots and garlic in olive oil until soft (not brown). Add wine and tomatoes. Bring to boil over medium-high heat and reduce heat. Simmer 5 minutes.
Make a syrup and boil 5 minutes. Add 1/2 cup butter or margarine. Pare and core 6 to 8 apples. Set aside.
Wash figs; cut off ends and cut into quarter pieces. Combine figs, sugar and lemon. Cook slowly until thick, then put in clean jars. This makes great love gifts!
Sift sugar and set aside. Sift unmeasured flour, then measure 2 1/2 cups and sift again. Set aside. Cream margarine, add sugar gradually. Beat this until it is light and fluffy. Add eggs, one at a time. Reduce mixer speed and begin adding flour gradually. before adding all the flour, mix in lemon extract. Gently put in tube pan. Bake one hour to one hour and ten minutes. Remove from oven when cake pulls from side of pan. Tilt pan from side to side to loosen cake. Place cake rack on top of cake and flip. Gently lift off pan. Pour glaze on hot cake.
Beat eggs slightly. Add sugar, salt and flour. Beat well. Add pumpkin and spices and mix. Add milk. Blend well. Pour into slightly baked pie crust. Bake at 400° for 15 minutes. Reduce heat to 300° and bake 30 more minutes.
Cook chicken, without salt, until done. Shred into small pieces. Make roux out of butter, flour, salt and pepper (blend together over low heat until bubbly). Remove from heat and stir in chicken broth. Bring to boil; boil 1 minute. Stir in 2 cups shredded chicken and celery. The celery will stay rather crisp. Makes enough to fill 15 sandwiches, depending on the size of buns.
Cream and beat cheese. Blend in frozen lemonade. Add sweetened milk and beat well. Fold in Cool Whip. Pour into baked shell. Refrigerate at least 3 hours.
Heat oven to 375°. Beat eggs and remaining ingredients for filling. Stir in pecans. Pour into pastry lined pan. Bake 40 to 50 minutes until filling is set.
Mix butter and sugar. Add remaining ingredients and press into bottom of 9 x 9-inch pan. Bake for 10 minutes at 350°, cool.
Heat milk and melt marshmallows. Then add all other ingredients. Pack in pan. First cover pan with wax paper. Put in refrigerator.
Cook and drain carrots. Melt margarine in saucepan; stir in sugar, cornstarch, salt and cloves. Add orange juice and stir until thick. Pour over carrots and serve. Yield: 6 to 8 servings. Excellent for low-fat diets.
Beat eggs; add milk, sugar or honey and salt. Pour liquid over bread, turning slices to moisten completely. Place griddle over direct heat; pour in a little oil and heat. Fry bread on both sides until golden brown. Serve hot with honey or maple syrup. (Grated orange rind added to liquid makes a pleasing variation.) Moistened slices may be placed on well-greased cookie sheet and browned on each side in a 500° oven.
Peel and pit avocados. Mash with lemon juice and 3 drops Tabasco. In separate bowl, combine sour cream and taco seasoning.
Sprinkle chicken pieces with salt, pepper and paprika. Place in crock-pot. Mix water with soup and pour over chicken.	Cover and cook on low 6 to 8 hours or on high 2 1/2 to 3 hours.
Pour mustard into a large mixing bowl. Add fish; turn to coat. Remove fish from mustard and place on a pan. Sprinkle with Cajun seasoning and paprika. Spray grill with nonstick vegetable spray. Place fish directly on grill or use fish basket. Turn once. Cook until fish flakes easily with a fork, approximately 12 minutes. Cook over medium coals.
Toss cooked and drained spaghetti with butter, garlic powder and Parmesan cheese. Put layer of spaghetti into baking dish. Make a layer of pepperoni, layer of Mozzarella and a layer of Cheddar cheese. Next, make a layer of spaghetti sauce, a layer of pepperoni and a layer of mushrooms. Bake at 375° for 15 to 20 minutes. Top with Mozzarella and Cheddar cheese.
Mix the hash browns, soup, sour cream, onion, ham and 1/4 cup margarine. Place in a greased 9 x 13-inch dish and top with the corn flakes mixed with 1/4 cup margarine. Bake at 350° for 50 to 60 minutes.
Wash cucumbers and cut in sticks. Cover with boiling water and let stand 4 to 5 hours. Drain and pack solidly into pint jars. Mix remaining ingredients in pan, bring to a boil and boil 5 minutes. Pour over cukes, filling within 1/2-inch of top. Put on lids and rings. Process 5 minutes.
Mix together until grainy the flour, sugar, salt, soda and margarine. Add coconut and pecans. Press 1/4 of mixture into lightly greased 9 x 13-inch pan. Add preserves, spooning carefully over all the layer of flour mixture. Then add remainder of flour mixture to cover preserves. Bake at 350° for 30 minutes.
Combine oats and buttermilk and set aside. Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas and oat mixture. Combine flour, baking powder, baking soda and salt. Stir into batter. Spoon batter into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 70 minutes.
Layer lettuce in the bottom of a large salad bowl (glass makes very pretty salad). Sprinkle sugar, salt and pepper over lettuce. Slice or chop eggs on top of lettuce. Layer lettuce again. Sprinkle with salt, sugar and pepper. Add bacon (crumbled) layer. On top of bacon, add layer of Swiss cheese. Spread 1 cup mayonnaise on top of cheese. Can sit overnight for more flavor.
Bring first 3 ingredients to boil and pour over over pickles that are in jar with 1 clove garlic and spray of dill. Seal.
Beat sugar and butter. Add 1 egg at a time. Add a little flour and whipping cream, alternately. Add vanilla. Bake 1 hour and 40 minutes in a cold oven at 300°.
Cream oleo and sugar. Add eggs, one at a time. Add vanilla wafers. Add coconut, vanilla and pecans. Bake at 325° in tube pan for 1 1/2 hours (grease and flour pan). Put foil around outside of pan before baking.
Saute onions and bell pepper in margarine for 3 minutes. Add salt, pepper and sugar. Add ground chuck, stirring until torn apart and brown. Add tomatoes, sauce and water. Simmer for 15 minutes. Spread dry noodles in 4-quart oblong pan. Pour mixture over noodles, making sure all noodles are covered. Sprinkle cheese on top. Cover pan tightly with foil. Bake 45 minutes at 350°. Serves 8 to 10.
Combine potatoes and margarine. Gradually add sugar. Beat thoroughly. Add remainings. Mix well. Drop by teaspoons on waxed paper. Let set until firm.
Mix all above ingredients, except nuts. Chill until you can form into a ball. Roll in chopped nuts. Serve with crackers.
Dissolve 2 pkg. strawberry gelatin in 2 cups boiling water. Mix half of dissolved gelatin with crushed pineapple (undrained) and bananas. Put in refrigerator to thicken. When thickened, spread sour cream on top. Mix reserved gelatin with package of strawberries and put on top of sour cream. Return to refrigerator to thicken.
Roll biscuit dough to 1/4-inch thick on floured board. Combine fish and onion and moisten slightly with mayonnaise. Mix and spread on dough. Roll this dough and mixture into a jelly roll and cut into 1 1/2-inch slices. Bake on greased baking sheet at 400° for 30 minutes. Serves 4 to 6.
Brown ground beef; drain and add taco seasoning mix. Set aside. Warm refried beans in bottom of a medium size rectangular pan. Cover beans with sour cream, then spoon ground beef mixture over the sour cream. Melt Velveeta cheese with Ro-Tel tomatoes; pour over the entire pan. Serve with taco chips and watch it disappear. (This can be prepared ahead of time, just simple heat in microwave until good and hot.)
Drain fruits. Soak gelatin in lemon; dissolve over hot water. Blend cream cheese with mayonnaise and salt; stir in gelatin. Whip cream until stiff, adding sugar gradually during last stages of beating. Fold in cheese mixture, nuts and fruits. Pour into refrigerator tray lined with waxed paper; freeze until firm. Turn out on platter. Remove paper; cut in slices. Serve on crisp lettuce with additional mayonnaise; garnish with red cherries.
Mix together sugar, vinegar, oil and salt. Rinse and drain beans. Add to vinegar mixture. Add onion and pepper. Let stand overnight.
Preheat oven to 350°. Brown hamburger and onion. Drain off fat and add to the other ingredients. Put mixture in greased casserole and bake, covered, for 1 hour.