HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak venison roast for 4 hours in mixture of baking soda, vinegar, salt and water. Rinse; soak in clear water 1 hour. Remove roast from water and pat dry. Remove as much fat as possible before cooking to eliminate any gamey flavor. Combine seasoned salt, garlic powder and pepper. Sprinkle on both sides of roast. Sprinkle with soy sauce. Place onion slices on top of roast and sprinkle with 2 tablespoons flour. Place thin slices of oleo on onion. Wrap roast twice in heavy-duty aluminum foil. Place in roasting pan. Add 1 quart water. Cover and bake at 350° for 4 to 5 hours. Add water, if necessary, to roasting pan but do not open foil. Remove roast from pan. Carefully open foil and measure liquid. Combine 1 1/2 tablespoons flour and 2 tablespoons water to each cup of liquid. Stir well. Stir into roast broth. Cook over medium heat, stirring constantly until thickened. Serve gravy with roast.
Brown okra in bacon drippings until okra is no longer gooey, stirring constantly (use 2 packages frozen okra and don't give up) Add onion and pepper, chopped; saute. Add a lot of water and a little tomato sauce; let boil gently for at least 2 hours. Add seafood, parsley, green onion tips and seasonings; cook until seafood is completely done (about 30 minutes). Turn off fire and add file. I use shrimp and 1 can of crabmeat; when I feel rich, I add oysters.
Combine nuts and dates. Add boiling water and stir in soda. Combine egg, vanilla and cooking oil. Add date mixture. Combine sugar, cocoa, salt and flour. Add to date mixture and mix well. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour. Makes 1 loaf.
Mix sugar, flour, cocoa, milk and syrup over low heat until mixture forms a soft ball. Stir only until sugar is thoroughly dissolved. Remove from heat and add butter and vanilla. Let stand. Beat until thick and creamy.
Brown hamburger. Mix in tomato paste, water, salsa and taco seasoning. Add more water if sauce is too thick. Spread small amount over bottom of 9 x 13-inch pan. Place a layer of tortillas over sauce, tearing in half to cover sides and corners. Layer remaining as follows: cheese, tortillas, sauce and cheese. Bake at 350° for 20 to 25 minutes.
Wash, drain and dry lettuce and greens. Add chopped green onions; set aside. Fry bacon in a large skillet until crisp; drain. Set aside skillet with the hot bacon fat still in it. Combine the vinegar, water, sugar, salt and pepper in a bowl. From the reserved skillet, pour off all but about 3 tablespoons of hot fat. Pour the vinegar mixture into the skillet. Place skillet over the hot coals; bring mixture to a boil. Remove from heat and pour over the lettuce and spinach greens.
Cream the cream cheese. Add lemonade and evaporated milk. Blend in Cool Whip. Pour into graham cracker crust. Chill in refrigerator until firm. This is for 1 pie only; double ingredients for 2 pies.
Cook broccoli; drain. Add sour cream, soup and half of the shredded Cheddar. Put mixture into a 9 x 13-inch pan sprayed with cooking spray. Sprinkle remaining cheese and equal amount of stuffing on top. Cover with foil and bake at 350° for 45 minutes. Remove foil and cook for 15 minutes more.
Brown ground beef, onion and green pepper. Add tomatoes, macaroni, ketchup and Worcestershire sauce. Simmer 15 minutes on low heat. Drain excess fat. Add mushroom soup, little at a time. Pour ingredients into large baking dish. Bake for 25 minutes. Sprinkle cheese on top to melt as the last thing. Makes 10 to 12 servings.
Put oil in pot, add garlic, onion, mushrooms and red peppers. Stir-fry for 2 minutes. Add florets and stir-fry 5 to 8 minutes, until tender. Add salt and lemon rind. Toss and serve. Serves 6.
Mix ingredients together. Pour on hot griddle, spreading out thinly in a circle. Use thin spatula and loosen edges. Turn over when batter begins to bubble. Remove and serve. Spread with butter and sugar or jelly. They are like crepes.
Layer 1 layer of lettuce, onion, green pepper, celery, peas and another layer of lettuce on top. Mix mayonnaise, salt, pepper and cheese together. Spread on top of salad. Sprinkle Bac*Os on top of salad.
Chill all ingredients thoroughly. Mix juices together in punch bowl (or other serving container). Add ginger ale just before serving to preserve effervescence.
Drain juice from pears and boil 1 cup of juice to dissolve gelatin. Put remaining ingredients in blender, including gelatin. Blend; add nuts. Pour into serving dish and garnish with shredded cheese, chopped peanuts, sliced canned pears, etc. Chill.
Blend well the cake mix, jello and flour. Add salad oil and eggs, one at a time, also well drained strawberries. Beat well. Bake 1 hour at 325°.
Brown ground beef, drain off fat. Mix in a bowl canned milk and canned mushroom soup. Add to ground beef and simmer for 10 minutes. Serve on roll like Sloppy Joes.
Dissolve Jell-O and sugar in boiling water. Then add cold water, lemonade, orange juice and pineapple juice. Mix all ingredients together. Just before serving, add ginger ale. Makes 1 gallon. Float fresh strawberries or make an ice ring.
Layer first four items. Decorate with green onions, chopped tomato and black olives. Finish with teaspoon of sour cream and avocado. Serve chilled with tortilla chips.
Saute onion in the butter. Mix with cooked and drained squash. Pour into an oiled baking dish. (May use Pam cooking spray.) Beat eggs well (may use Egg Beaters as a substitute). Add salt, pepper, sugar and then milk. Pour over squash and onion, then mix gently. Top with bread crumbs and melted butter. Bake 20 minutes in a 450° oven.
Preheat oven to 400°. Break up beef and cook until no longer pink. Stir in onion and cook until tender. Add sauce, mushrooms, water, olives, herbs and salt. Simmer about 10 minutes. Spoon into prepared pan. (Grease a 9 x 15 x 2-inch baking pan.) Top with slices of cheese. Place in preheated oven. In a large bowl, beat eggs, milk and oil with electric mixer until foamy. Beat in flour and salt until batter is smooth. Spoon batter over hot beef mixture, spreading to cover completely; sprinkle with grated cheese. Bake for 30 minutes or until golden brown. Serves 6.
Brown beef, onion and spices together. Add tomato sauce and mushrooms. Let cool. Put on hamburger bun halves. Sprinkle cheese on top and bake at 400° for about 15 minutes or until cheese melts. Makes about 12 to 16 halves.
Core a firm, flavorful apple, such as Jonagold, Empire, Cortland or Redfree, but don't cut through the bottom of the apple. Peel a little of the skin from around the top of the apple. Put some butter and brown sugar in the hole, and microwave on High for 2 minutes.
Sift powdered sugar and nutmeg. Mix dry ingredients in a large bowl. In another large bowl, beat butter until softened. Add flour mixture and egg nog alternately; mix well. Chill 4 hours or overnight. Preheat oven to 350° when ready. Roll golf ball-size balls of dough into long ropes on floured surface, then shape in figure 8's on a cookie sheet, pinching edges together. Bake 10 to 12 minutes or until light brown around edges. Cool on wire racks and dust with powdered sugar.
Saute rice in margarine until light brown (rice). Place in 3-quart casserole. Add remaining ingredients; cover. Bake at 350° for 1 hour or a little longer.
Mix all of the ingredients in a very heavy boiler until smooth and well blended. This is a great dip and would be an excellent addition to any party.
Melt caramels in the water in double boiler. Remove from heat and stir in coconut, oats and nuts. Let stand 5 minutes. Shape into 2 (12-inch) rolls. Frosted with melted chips. Refrigerate. Cut into 1/4-inch slices.
Cut beef into 3 x 1-inch strips; brown in oil in a skillet. Transfer to a slow cooker. Combine next 7 ingredients; pour over beef. Cover and cook on low for 5 to 6 hours or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hour longer. Combine water and cornstarch to make a paste. Stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice. Yields 6 to 8 servings.
Mix together and beat for 2 minutes. Bake at 350° for 1 hour. When it is done, it is very moist. Pour confectioners sugar over entire cake.
Combine Cool Whip and milk. Refrigerate 1 hour. Add remaining ingredients and let set overnight.
Mix soup and chicken broth into a large pan. Add onion and green pepper. Mix and simmer until tender. Add butter, shrimp, crabmeat and all seasonings. Pour this mixture over crumbled cornbread and mix well. Bake at 350° until done. Makes 2 average size casseroles or 1 large.
Whip all ingredients together in blender. Place in a container. Refrigerate. Stays fresh for 3 to 4 weeks. Makes 2/3 cup. Excellent on toast or English muffins.
Mix sausage and cheese well with biscuit mix. Shape into balls about the size of a quarter. Pat partially flat. Place on cookie sheet and bake for approximately 15 to 20 minutes at 350°. Makes approximately 7 to 8 dozen.
Dissolve Jell-O in boiling water. Drain pineapple and reserve juice; add water to juice to make 2 cups. Stir into Jell-O mixture. Chill until the consistency of unbeaten egg whites is reached. Stir in pineapple, carrots, cheese and pecans. Pour into a lightly oiled 6 cup mold. Cover and chill until firm. Unmold onto lettuce leaves, if desired. Yields 16 servings.
Melt butter. Add cubed apples and cook until tender. Add brown and white sugar. Stir until melted. Stir in cinnamon, catsup and molasses. Add beans and mix well. Pour mixture into 2-quart casserole. Bake in 400° oven for about 1 hour.
Use only half of juice from pears. Mix Jell-Os in hot water; use half of pear juice. Put all ingredients in the blender, mix completely. Pour in mold and chill until it gels.
In a large pan or kettle, cover beans with water and add 2 tablespoons salt. Soak overnight. In the morning, bring to boil and then drain. Add 2-quarts water. Bring to boil. Simmer slowly 2 1/2 hours to 3 hours. May be cooked in crock-pot. In a skillet, saute onion, garlic and sausage until sausage is brown. Drain off excess grease; add contents to bean pot with stewed tomatoes, lemon juice and flavor package. Simmer for 10 minutes. Serves 12 to 14. Great as a leftover next day. Also freezes very well.
Cook ingredients in a heavy skillet or pan over medium heat for 20 to 25 minutes. Add red food coloring. Turn off heat and add oleo and powdered sugar. Pour on a greased cookie sheet. When set, break into pieces.
To make crust, mix all ingredients to form dough. Spread in pizza pan. Bake at 400° for 15 minutes.
Do not peel tomatoes. Chop/dice all ingredients. Start with one serrano pepper and taste. If your desire for the fire is greater, then add more peppers. Enjoy with chips, vegetables, etc.
Boil sugar, milk and butter (rolling boil). Take off heat and beat well. Add nuts, marshmallow cream, chips, vanilla and broken Hershey bar. Fold for a few minutes. Spoon out onto wax paper or pour into buttered dish.
Brown meat and drain. Saute onion and pepper in a small amount of fat. Mix meat, sauteed vegetables, cheese, mushrooms, flour, and put into piecrust. Mix remaining ingredients and pour over meat mixture. Bake at 350° for 45-55 minutes or until firm. May be frozen. Serves 4.
Lightly oil a 2-quart mold with cooking oil. Pour boiling water over gelatin in bowl and stir until gelatin is completely dissolved. Gradually add gelatin mixture to sour cream, stirring until well blended. Stir until mixture begins to jell. Stir in pineapple, carrots and nuts. Turn into mold and chill until firm, about 4 hours. Unmold onto salad greens.
Beat egg whites and cream of tartar until stiff. Fold in 1 tablespoon at a time the granulated sugar. Sift together the powdered sugar, flour and salt. Fold into egg mixture. Add vanilla. Bake in tube pan at 375° for 45 minutes. Invert the cake while cooling.
Boil sugar, margarine, syrup and salt for 5 minutes (stir). Remove from heat and add soda and vanilla. Stir well over popped corn (add nuts if desired). Spread on deep cookie sheet or shallow roaster. Place in 200° oven for 1 hour stirring at 15 minute intervals. Remove from oven, cool and store in tightly covered containers.
Cut cabbage lengthwise and crosswise (slice thin). Add onions and chill. Brown noodles in oleo. Add sunflower seeds and almonds. Saute until light brown; drain on paper towel. I do this ahead of time and store in plastic container.
Soften gelatine in water over top of double boiler. Place over boiling water and stir gelatine until dissolved. Add sugar and stir until dissolved. Put corn syrup in large mixing bowl; pour hot gelatine mixture over the syrup and beat until thick (about 15 minutes). Stir in 2 teaspoons vanilla. Store in 1-quart wide-mouth jars in refrigerator. Spoon out as needed.
Combine cream cheese, 1 egg and 1/4 cup sugar in a medium mixing bowl; beat on high with mixer until smooth. Gradually add 3 tablespoons milk, 2 tablespoons margarine, cornstarch and 1/2 teaspoon vanilla, beating well. Set aside.
Melt butter in skillet; add stuffing. Stir until stuffing is coated. Place 1/2 dressing in casserole. Blend together all other ingredients. Put in baking dish and cover with balance of herb dressing. Bake at 350° for about 35 minutes.
Mix meat, onion and spices in a saucepan. Add boiling water. Simmer, uncovered, for 20 minutes, stirring occasionally. Skim off any fat. Preheat oven to 375°. Roll out half of the pastry and line 9-inch pie plate. Place filling in pie plate and cover with the remaining pastry. Prick with a fork. Bake at 375° for 30 minutes or until golden. Serve piping hot topped with homemade ketchup or chili sauce. Serves 4 to 6.
Layer 1/2 potatoes in a large bowl. Sprinkle with 1/2 onion and 1/2 eggs. Drizzle with 1 tablespoon oil if desired. Blend cottage cheese and mayonnaise together and spread 1/2 over above layers; sprinkle with 1/2 the dry dressing mix and lemon pepper to taste. (Be generous with the lemon pepper.) Repeat layers. Let set overnight to develop flavors.
Wrap several beans in a strip of bacon; repeat until all beans are used. Place in baking dish and cover with Catalina dressing. Bake at 350° for 30 to 45 minutes.
Combine cream of mushroom soup and milk. Layer peas. Crumble potato chips and tuna. Repeat layers. Cover. Cook in microwave for 10 minutes.
Cream shortening until soft and fluffy. Add eggs and beat until blended (mixture may become lumpy). Add cake mix and water and flavoring and mix well until blended and moist. Dough will be stiff. Add any desired additional ingredients. Drop by spoonfuls and flatten on greased cookie sheet (flattening is not required). Bake at 350° for 12 to 15 minutes.
Preheat oven to 400°. In large skillet, brown sausage and drain, reserving 1 tablespoon of fat in skillet. Chop mushrooms and stems; add to the skillet with the onion and saute 5 minutes. Add all remaining ingredients and mix well. Mound lightly into reserved mushroom caps. Bake 12 minutes or until lightly brown. Makes 6 appetizer servings.
Bring pineapple and sugar to a good boil. Remove from heat and add jello, stirring until dissolved. Cool in refrigerator 45 minutes. Fold in cottage cheese and Cool Whip. Refrigerate.
Cream butter and both sugars, add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chips, candy and nuts. Form into patties and place 2 inches apart on cookie sheet. Bake for 6 minutes at 375°. The dough is very stiff and the cookies don't spread very much. They also seem to get darker as they cool, so they are real easy to burn.
Brown and drain beef; stir in tomato paste, onion and seasoning. Mixture will be thick. Cook over low heat for 5 minutes, stirring frequently. Place biscuits in greased muffin tins; press to cover bottom and sides. Spoon 1/4 cup of mixture into each cup and sprinkle with cheese. Bake at 400° for 12 minutes or until golden brown. This will make 12 (I buy 2 cans of biscuits). Absolutely delicious and easy to make.
Melt together margarine, peanut butter and chocolate chips over low heat, stirring constantly. Add Chex to mixture and mix well.
Preheat oven to 350°. Cream the butter and sugar, then add potatoes; beat well. Add eggs, one at a time, beating well after each addition. Sift dry ingredients and add alternately with milk. Add melted chocolate and vanilla; beat well. Bake in 3 layers until sides of layers leave pan.
Saute onion in butter until transparent. Combine onion, rice and hot broth; bring to a boil on top of the stove. Cover; place in a 325° oven for 20 minutes. Serve.
Melt butter in large baking pan. Add shrimp and lemon and herb seasoning sprinkled on top of shrimp. Bake at 450° about 45 minutes or until brown.
Saute 1 teaspoon margarine and chopped onions. Pour rice, soups, sauteed onions and margarine in casserole dish. Bake at 400° for 30 minutes.
Cook sausage until done; crumble, then drain. Mix cheese and sausage; sprinkle in pie shell. Lightly beat eggs. Combine remaining ingredients and add to egg mixture. Pour in shell and bake at 375° about 40 to 45 minutes. Cool 10 minutes. Serves 6 to 8.
Drain butter, lima and kidney beans; add pork and beans and set aside. Fry bacon; reserve drippings and drain bacon. In small skillet, add drippings, brown sugar, vinegar, salt, mustard and chopped onion. Cook until onion is transparent. Add to bean mixture; add crumbled bacon. Bake at 250° for 2 hours.
Boil chicken breasts until done. Allow them to cool and debone them. Cut into small pieces. Cook spaghetti in chicken broth according to the time on the package. When done, drain and add cheese. Stir it until it has melted completely. Saut chopped onions and bell peppers for about two minutes in 1/2 stick of margarine. Add this to spaghetti. Add chicken, pimentos, Ro-Tel tomatoes and English peas to spaghetti. Heat until hot, but do not cook.
Wash celery and cut into small pieces, about 2-inch strips. Combine raisins, olives, cream cheese and mayonnaise and stir until ingredients are mixed well. Fill celery pieces and chill.
Grease bottoms of or use paper baking cups in regular muffin pan. Mix oil, milk, eggs and pudding mix with fork until blended. Stir in the poppy seeds. Divide evenly into 12 prepared muffin pan. Bake 25 to 30 minutes in preheated oven at 375°. Cool 10 minutes and drizzle with glaze.
Place chicken and ham in 2-quart casserole. Combine butter or margarine and flour; stir until smooth. Slowly stir in broth and cream. Cook (200°), stirring constantly until thickened. Add salt, pepper, onion, mushrooms and sherry. Pour over chicken and ham. Drop sweet potato biscuit dough by tablespoons around edge of hot mixture. Bake at 350° for 45 minutes. Serves 8.
Combine the first 6 ingredients. Pour into an 11 x 13-inch pan. Sprinkle dry cake mix over top. Slice butter over top of cake mix. Bake at 350° for 30 to 40 minutes. Serve with whipped cream.
Mix one egg, margarine and dry cake mix. Mix together until crumbly. Press into the bottom of a 9x13 pan. Mix remaining eggs, sugar, cream cheese and vanilla until smooth. Pour on top of crumb crust. Bake at 325 degrees for 35 minutes or until you see a hint of light brown on top. Let sit until cool then cut into squares.
Bake biscuits until light browning starts. Split biscuits and place ham and Swiss cheese in the middle. Replace tops. Place biscuits in a 13 x 9-inch glass (greased) dish. Melt margarine in saucepan. Combine remaining ingredients with the margarine. Spoon mixture over the biscuits. Cover and place in refrigerator overnight. Uncover and bake at 350° for 15 to 20 minutes.
Boil sweet potatoes until tender. Peel and mash. Add butter, salt and sugar to potatoes and blend thoroughly. Scoop out inside of apples, leaving a margin of about 1/4-inch all around. Fill apples with mashed sweet potatoes. Place in a baking dish and bake in a moderate oven at 325° for about 15 minutes, until apples are cooked. Place marshmallows on top of potato mixture and return to oven to allow marshmallows to brown. Serves 4.
On hard surface, with meat mallet, flatten each chicken breast. In large frypan, place butter over medium high temperature. Add chicken and saute about 4 minutes on each side or until lightly browned and fork can easily be inserted. Remove chicken and keep warm. In same frypan, add mushrooms and saute about 2 minutes. Add cognac and carefully ignite by touching edge of pan with match flame. (Always use caution when flaming!) Allow flame to completely die out after several minutes. Add cream and cook over high heat until mixture reduces and thickens, coating back of spoon. Stir in cayenne, tarragon, dash of salt and lemon juice. Arrange chicken on a platter and pour sauce over to serve. Serves 4.
Cut sausage into 1-inch pieces; saute in oil in large skillet until lightly browned. Remove from heat. Saute cut up peppers and onions until tender. Add sausage and other ingredients. Stir; cook 15 to 20 minutes on low heat. Serve over noodles, rice or rolls.
Mix all the ingredients together. Roll into small balls. Flatten and deep fry in oil. Cook until brown.
Cook broccoli; drain. Spread it in a 13 x 9-inch baking dish. Mix chicken, soup, mayonnaise, mushrooms, curry powder and 1/2 cup Parmesan cheese in medium bowl. Spread chicken mixture over broccoli. Sprinkle 1/4 cup Parmesan cheese over top. Bake in preheated 350° oven for 40 minutes or until heated through. Makes 6 servings.
Combine chicken, soup, celery, green pepper, onion and pimentos in a large bowl. Stir well. Pour into a 9 x 14-inch pan or individual casserole dishes. Combine cornbread mix, chicken stock and melted butter in a large bowl. Stir well. Sprinkle over casserole. Bake in a 350° oven until crust is golden and casserole is bubbly, for about 15 to 20 minutes. Yields 10 servings.
Beat eggs slightly. Add mushroom soup; beat and blend with milk and soy sauce. Mash tofu coarsely, and combine all ingredients; mix well. Bake in oiled loaf pan, set in a pan of hot water, at 350° about 45 minutes, or until a knife inserted in the center comes out clean. Let stand 10 minutes before unmolding.
Mix all together and put in a covered bowl in icebox. Let set for 1 hour. Grease bread pan. Put dough in pan. Cook about 20 minutes.
Brown meat and onion together. In crock-pot, add all ingredients. Bake at 300° for about 2 hours (low setting on crock-pot). Can be baked in a large Corning Ware dish in oven.
To the cooked pasta add the Italian dressing and salad season mix. Mix well and refrigerator overnight. Just before serving add the green peppers and tomato.
You will need a 3 to 4-quart pot (Dutch oven) and 1 empty Coke bottle.
Combine flour, Crisco and salt. Cut shortening in flour until it is gravel size. Put vinegar, egg and water in another bowl and beat, then add to flour mixture. Flour your hands and form crust into a ball. Wrap in wax paper and refrigerate for 2 hours before rolling into pie crust.
In large bowl mix onion soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture; coating well. In large skillet heat 1/2-inch oil and cook chicken over medium heat turning once until tender. Drain on paper towel. Serve warm and could be served with assorted mustards. Makes about 5 dozen.
Preheat oven to 350°. Mix flour, margarine and powdered sugar in small bowl. Press evenly in bottom and about 5/8-inch up sides of square	pan, 8 x 8 x 2-inches. If dough is sticky, flour fingers. Bake 20 minutes. Beat remaining ingredients in a medium bowl on medium speed until light and fluffy. Pour over hot crust. Bake	about 25 minutes. Let stand until cool and cut into small pieces.
Dilute the lemonade according to directions on the can and pour into punch bowl. Stir in thawed strawberries. Just before serving add ginger ale and ice. Makes 1 1/2 gallons of punch.
Preheat oven to 350°. Grease a 12-cup Bundt pan. Mix cake mix, oil, water and eggs together with mixer on low speed until blended, about 1 minute. Scrape bowl and beat for 2 minutes, still on low speed. Add the container of frosting and continue beating on low speed for about 2 minutes. Pour into pan and bake until a cake tester inserted in cake comes out clean, 55 to 60 minutes. Cool cake in pan. Invert onto a plate and cool completely before slicing. No frosting is needed.
Wash celery and cut into small pieces. Fill celery with cream cheese and add raisins. Children can assist with this activity.