HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place potatoes and carrots in bottom of 9 x 13-inch baking dish. Trim fat from steaks. In large skillet, cook trimmings until about 2 tablespoons of oil accumulates. Discard trimmings. In hot oil, brown steaks well on both sides. In small saucepan, combine water, onion soup mix and soy sauce; bring to boil. Spoon half of soup mixture over the potatoes and carrots. Top with steaks and spoon remaining soup mixture on top. Cover and bake for 1 hour at 350°. Uncover and bake 10 minutes more.
Cook together dates, water, sugar and nuts until consistency of jam. Set aside to cool. Cream together butter and brown sugar. Add sifted dry ingredients and oatmeal. Mix until crumbly. Firmly pat 1/2 of the mixture on a cookie sheet or 9 x 13-inch pan. Spread with date filling; add remaining crumbs and pat smooth. Bake at 350° for 30 minutes. Cool and cut into bars or squares.
Place roast (an inexpensive cut such as boneless chuck) and chopped garlic into slow cooker. Dump entire jar of peppers (pepperoncini) and liquid over it. Cook all day on low (10 to 12 hours).
Mix ingredients together. Add a little water if needed. Mix with chicken. Bake at 350° for 35 to 40 minutes.
Heat oven to 450°. Mix Veg-All, soups, 1 cup milk, the chicken and onion powder in ungreased rectangular baking dish (13 x 9 x 2-inch). Mix baking mix and 3/4 cup milk. Pour evenly over soup mixture. Bake 30 minutes or until light golden brown. Let stand 5 minutes.
Peel eggplant, slice and cook until tender, then mash. In a saucepan, melt butter. Blend in flour. Add tomatoes, pepper, onion, salt, brown sugar and bread crumbs. Mix well and add mashed eggplant. Place in a casserole and top with grated cheese. Bake at 375° about 30 minutes.
Dissolve jello in boiling water; cool and add cranberries, crushed pineapple, Port wine and nuts. Cream the cream cheese with sour cream. Add to jello; mix and chill.
Mix together sesame seeds and almonds on a cookie sheet and bake in moderate oven 5 to 10 minutes until browned. Crush noodles in bags (do not use seasoning packet). Mix rest of ingredients with cabbage and onions. Pour salad dressing over all and mix. Let stand at least	one hour. Best if it sets overnight in refrigerator.
Brown hamburger and onions. Add seasonings and tomato paste. Simmer 1/2 hour. Grease a 9 x 13-inch cake pan. Spread rolls, top with 1/2 meat mixture and mix together cottage cheese, egg and Parmesan cheese. Spread on top of meat mixture. Top with remainder of meat mixture. Put Mozzarella cheese on top. Bake at 375° for 1/2 hour.
Blend together oil, eggs and vanilla. Add cake mix, instant pudding and water. Mix until all ingredients are combined. Fold in poppy seed. Turn into greased 10-inch tube pan. Bake in 350° oven for 45 minutes or until cake tests done.
Line an unbaked pie shell with pastry. Bake at 425° for 8 minutes. Remove from oven and set aside. In a blender combine mayonnaise, milk, eggs and cornstarch. Process until smooth. Add cheese, onion and pepper, then blend at low speed for 2 to 3 seconds; just to combine. Fold in crab meat. Pour into pastry shell and bake at 350° for 35 to 45 minutes until top puffs up and is golden brown. Remove from oven to rest 10 minutes before serving so custard can firm. Makes 6 to 8 servings.
Pour all ingredients in crock pot and mix well. Let cook on high for about 2 hours, and then on low for 1 1/2 to 2 hours.
Brown meat and onions. Add all remaining ingredients (except peas). Cook and simmer 2 to 3 hours. Add peas the last 30 minutes.
Boil potatoes with jackets on. Peel as soon as possible; mash up. Add sour cream and cheese; save a little cheese to put on top. Add the Italian seasoning; mix well. Pour into a baking dish. Sprinkle cheese on top; bake until cheese is melted.
Cream eggs and sugar. Add oil; mix well. Sift together flour, salt, cinnamon and nutmeg. Mix dry ingredients with sugar mixture. Stir in nuts and apples. Pour cake batter into a tube pan suitable for microwave. Microwave at High 14 to 15 minutes. Rotate dish 1/2 turn after 7 minutes cooking time. Cool in pan. Serves 8 to 10.
Put all dry ingredients in a large mixing bowl; mix together and stir in all other ingredients. Stir enough to dampen well. Bake in greased loaf pan for 1 hour at 350°. Makes 2 loaves.
Slice potatoes; place in greased casserole dish. Add salt and black pepper. Crumble raw ground beef over potatoes. Slice onion and green pepper; spread over ground beef. Spread kidney beans over onion and green pepper. Cover all with tomato soup. Bake at 350° for 1 hour and 45 minutes. Top with cheese, if desired.
Cream margarine, egg, molasses and sugar together. Add remaining ingredients. Mix well. Drop by rounded teaspoonful into sugar, coating all sides. Place on cookie sheet 2 inches apart. Bake at 350° for 10 to 15 minutes until crackled and golden brown. Makes 3 dozen 2-inch cookies.
Take pinto beans; soak in water overnight in a large sealed container. Put in a larger boiler the next morning, adding onions, bell peppers, black pepper, salt and butter or margarine. Cook under a low fire with a top, adding your meats. Use fat back with pieces of chopped ham. Other choices of meat are ham hocks, salt meat or neck bones. Let cook for 1 1/2 hours.
Heat oven to 350°. Butter a 13 x 9-inch baking pan. Combine 2 cups flour, the baking powder and 1/2 teaspoon salt. Toss berries with 1 tablespoon flour. Beat 10 tablespoons of butter, the granulated sugar and 1 teaspoon vanilla about 5 minutes. Beat in flour in thirds, alternating with milk, using 1 cup. Beat whites until stiff and fold into batter. Fold in berries. Pour into pan. Bake until done, about 30 minutes. Beat 4 tablespoons of butter, the cream cheese and a pinch of salt. Beat in confectioners sugar, 1/4 teaspoon vanilla and 2 tablespoons of milk.
Combine apple, raisins and celery; set aside. Make dressing in separate bowl. Combine yogurt, peanut butter, vanilla and sweetener. Whip dressing and pour over apple raisin mixture. Toss. Makes 1 serving. Counts as 1 fruit, 1 vegetable, 1 milk, 1 fat and 1 protein.
Venison and/or beef work very well for this recipe-cheaper cuts and scraps of lean venison are used. Cutting of meat can best be accomplished with the meat partially frozen. Cut meat into 1/4-inch thick slices. Width and length is variable, depending on cut of meat. Place meat in mixing bowl, mix in liberal amount of plain soy sauce, and mix in liberal amount of lemon pepper. Allow to stand in refrigerator overnight (optional). Using cookie racks in shallow baking pans; place meat strips on racks in pan covered with aluminum foil, making sure that adjacent pieces are not touching. Place pans in oven for drying, usual time for drying is overnight for gas oven with modern burner controls on lowest setting or place in food dehydrator as per unit instructions. Meat is done when dry throughout but not brittle. Store in plastic bags in fridge.
Cream together butter, brown sugar and egg yolk; add flour and salt. Shape into 1 inch balls and dip in slightly beaten egg white, then roll in 1 cup finely chopped pecans. With thumb press hole in each ball. Melt 1 cup chocolate chips and put a teaspoon in the hole in center of cookie. Bake at 350° for 12-15 minutes.
Cut cheese and ham into blocks. Place a slice of each inside roll. Mix mustard, onion, Worcestershire sauce, poppy seed and butter. Heat and pour over rolls.	Bake at 300° for 25 minutes.
Flatten chicken breasts with a rolling pin between sheets of wax paper. Prepare stuffing mix with orange juice (I make the orange juice, but the recipe calls for use of the concentrate) instead of water.
Prepare macaroni. Let water come to a boil and add 1/4 teaspoon vegetable oil when macaroni is done. Combine tuna, onions, eggs, mayo and salad cubes together in large bowl. Serve chilled.
In a large bowl sprinkle dry yeast. Add sugar, salt and shortening. Stir. Then add water and egg. Beat dough quick with spoon 25 strokes. Cover bowl with towel and let rise for 2 to 4 hours. Push down. Add enough flour to handle. Knead gently for 2 to 3 minutes. Pinch off and make into rolls. Place into baking pan and let rise 2 hours or more. Bake at 375° for 20 minutes or until brown.
Make a paste of garlic, pepper, dry mustard and anchovies. Blend in egg (Egg Beaters may be used). Stir in oil and lemon juice. Toss romaine lettuce. Add Parmesan cheese and croutons.
Brown ground beef, then drain. Slice small zucchini; lay over top of beef. Smash tomatoes over top of zucchini; cover with cheese. Simmer until cheese is melted completely, approximately 15 to 20 minutes.
Heat chili and drain excess fat. Melt cheese over double boiler and add tomatoes and chili in concentrated form. Blend all ingredients. When heated well, serve in chafing dish with chips.
In heavy 2-quart saucepan, mix together sugar, corn syrup, cocoa, milk, margarine and salt. Stirring constantly, bring to boil over medium heat. Stirring occasionally, boil 3 minutes. Remove from heat. Stir in vanilla. Serve warm. Makes 2 1/2 cups.
Dissolve dry yeast in lukewarm water	plus 1 teaspoon sugar. Mix sugar, vegetable oil or shortening and salt with 2 cups water; heat to melt sugar	and salt. Cool to lukewarm. Mix yeast with sugar and oil mixture; stir into flour to make a soft dough. Not much kneading is needed after flour absorbs liquids. Let rise for 1 hour or until double. Form into even-size balls and let rise	until double on sheet pan. Bake in 400° oven for 20 minutes.
Cream butter, sugar and vanilla until light and fluffy. Add eggs, one at a time. Beat after each is added. Add flour to baking powder and and add to butter mixture alternately with milk. Pour in 3 layer pans and bake at 375° for about 25 minutes or until done. Ice with Caramel Icing:
Cook rice and broccoli separately. Drain each when done. Add Cheez Whiz and soups to this while still hot. Combine. Bake at 350° for 30 minutes. Remove from oven and top with shredded Cheddar cheese if desired.
Add all ingredients and stir. Grease 3 (1-pound) foil pans. Divide into pans. Bake at 350° for 40 to 43 minutes.
Cut up chicken, cutting breasts into halves crosswise and discarding skin and fat. Rinse chicken and pat dry. Brush chicken with yogurt, coating each piece with bread crumbs. Spray pan with Pam. Put chicken in pan; try not to touch pieces together. Bake at 450° for 35 to 40 minutes or until chicken is brown and tests done.
Cut steak into small pieces; roll in flour, salt, pepper and meat tenderizer. Brown steak in skillet with oil. Slice onion over steak. Turn heat down; pour gravy over steak. Cover and simmer for 5 minutes, or until steak is tender. Onion may be omitted.
Put in layers in deep 13 x 9-inch pan, in this order: pineapple, pie filling, cake mix, pecans and oleo. Bake at 350° for 1 hour.
Cream butter and sugar. Add eggs. Sift together flour and salt. Add to butter. Slowly add milk and water. Beat until creamy. Add flavoring. Grease a 10-inch tube pan. Bake for 1 hour and 45 minutes at 350°. Top with fresh fruit in season.
Melt butter in frying pan. Add other ingredients and cook 30 minutes until done, stirring often.
Fry hamburg, green pepper and onion until hamburg is done. Add remaining ingredients. Bake in 2-quart casserole in a 300° oven, uncovered.
Put all dry ingredients in bowl. Cut in shortening. Add buttermilk. Dissolve yeast in the warm water. Add extra flour if needed. Bake in greased pan at 450°. You don't have to let them rise before cooking, but they are better if you let them rise about 10 minutes. Store the rest of the dough in a tight container in refrigerator. Keeps up to 7 days.
Mix ingredients together. Store in an airtight container. Use 2 to 3 tablespoons per cup of hot water.
Saute pepper, onion and celery. Mix all ingredients. Bake in 350° oven until heated through.
Prepare lemonade with directions on can. Prepare jello with 4 times the amount of water. Add pineapple juice. Add ginger ale just before serving.
Thoroughly cream the butter and powdered sugar. Add vanilla, flour, salt and pecans. Blend well. Chill. Shape into small balls. Place on greased cookie sheet. Bake at 350° for 15 to 18 minutes until slightly brown. Remove from pan and roll hot cookies in powdered sugar. Cool and roll in powdered sugar again.
Butter a large flat pan or casserole dish. Pat 1 1/3 cups stuffing mix on bottom of pan, then a layer of the cooked beans. Next, a layer of chicken, then pour over the canned milk and soup that have been blended together. Brown 2 tablespoons butter in skillet. Add rest of the stuffing. Top the casserole with this, then pour over the 1/2 cup chicken broth. Bake 30 minutes at 350°. Reduce heat to 325° and bake 15 minutes more.
Cook until soft the zucchini with diced onion. Beat eggs and add canned milk or half and half, melted butter, sugar and cracker crumbs. Add the egg mixture to the cooked zucchini along with grated Cheddar cheese. Mix well and pour into a greased 1 1/2-quart casserole. Top with grated cheese. Bake at 375° for 30 minutes.
Combine coconut and butter. Press on bottom and sides of 9-inch pie plate. Bake at 325° for 15 minutes until coconut is golden. Cool.
Combine first 5 ingredients and mix well. Shape into large patties. Wrap with bacon and secure with toothpick. Brown on both sides. Pour off drippings. Combine remaining ingredients with 1/2 cup water in bowl, blending well. Pour over meat. Cook, covered, over low heat until done or bake at 325° for 30 to 45 minutes.
Put popcorn in a large (grocery) brown bag. Combine sugar, syrup, salt and butter in a glass bowl. Microwave on High for 3 to 4 minutes, stirring after every minute until mixture comes to a boil. Microwave 2 more minutes. Stir in baking soda. Pour mixture over popcorn. Shake bag. Microwave for 1 1/2 minutes. Shake bag again. Microwave 1 1/2 minutes more. Pour into large pan; stir to separate.
Combine cream cheese, onion, pepper, pineapple and 1/2 of the walnuts. Mix well and form into a ball. Roll cheese ball in remaining walnuts. Chill 1 to 2 hours. Serve with crackers.
Spread one side of each tortilla with about 2 tablespoons of the horseradish dip, covering whole tortilla. Top with 1 or 2 slices of beef. Spread with another 2 tablespoons of dip. Top with lettuce leaves. Roll tortilla jelly roll style. Place seam side down on platter. Cover and chill until serving time. Before serving, cut each roll-up crosswise into thirds.
Have ham and pork ground fine. Add beaten egg, bread crumbs, milk and onion. Shape into balls. Place into shallow baking dish and baste with sauce. Bake at 375° for 50-60 minutes.
Cream sugar and Crisco until fluffy. Add eggs, one at a time, until all added. Mix well. Add flour alternately with milk and flavoring. Pour into greased Bundt pan and bake at 325° for 1 hour.
Prepare cake mix according to package directions. Combine evaporated milk, sugar, egg yolks, flour and vanilla. Cook until thick, stirring so mixture won't scorch. Remove from heat; add coconut and nuts. Beat until smooth. Frost cake when cool.
Pare, core and cut apples into eighths, then into thin slices. Mix flour, baking powder and salt and sift. Add milk and egg gradually. Stir apples into batter and drop by spoonfuls into hot vegetable oil. Drain and sprinkle with powdered sugar.
In a Dutch oven, brown beef over medium-high heat. Add onion, green pepper and celery. Continue to cook until vegetables are crisp-tender. Drain excess fat. Add all remaining ingredients. Cover and simmer 2 hours or until the macaroni is tender and liquid is absorbed. Yield: 8 servings.
Soak lentils overnight. Brown meat and onion. Add all other ingredients and cook 1-1 1/2 hours. Freezes well.
Grease and flour tube pan. Preheat oven to 325°. Cream together sugar and butter. Add eggs, sour cream and flavorings. Sift together baking soda, salt and flour. Carefully blend liquid and dry ingredients until blended. Pour into tube pan and bake 80 to 90 minutes. Carefully shake out of pan and cool on wire rack. This can be eaten immediately, but is best after one day when the brandy has mellowed.
Brown chuck, sausage, green pepper and onion; drain. Add soup, water, sauce and pepperoni. Simmer. Mix with cooked noodles. Divide in half and layer the Swiss and Cheddar cheeses, topping with Mozzarella. Bake at 350° until bubbly and cheese is lightly browned.
Heat oven to 400°. In 8-inch square baking pan, place peaches and raisins; set aside.
Combine sugar, peanut butter and margarine until fluffy in mixer. Add egg whites and vanilla. Beat well. Combine dry ingredients. Add to wet ingredients; mix well. Chill 1/2 to 1 hour. Make small balls; place on cookie sheets. Bake in preheated 375° oven for 10 minutes. Put on racks to cool.
Mix as you would a fruit cake. Mix all dry ingredients, then add remaining fruits. Bake at 275° for 25 minutes. Yields 8 dozen.
Place popped popcorn in a large bowl. Melt butter in small pan. Add chili powder, oregano, cumin and cayenne pepper. Drizzle over popcorn and toss lightly. Makes about 2 quarts.
Layer chicken in bottom of a large or 2 small Pyrex dishes. Layer broccoli, carrots, water chestnuts, mushroom soup and chicken stock in dish. In separate dish, mix flour, buttermilk and margarine until smooth. Pour on top of chicken and vegetables. Bake at 350° for 1 hour or until golden brown.
Combine dates, water and sugar. Boil 5 minutes or until thickened. Cool slightly. Add nuts. Set aside. Cream butter. Gradually add brown sugar and beat until blended. Add flour, salt and oats. Pack 2/3 of mixture evenly on bottom of 9 x 13-inch baking pan. Spread with date mixture. Sprinkle remaining crumb mixture on top. Bake for 30 minutes. Cut into squares. Yields 2 dozen.
Slice top from loaf and save. Remove bread in pieces from inside loaf and wrap in foil. Mix cheeses with remaining ingredients. Fill cavity of loaf with cheese mixture. Replace top of loaf and wrap in aluminum foil. Bake 1 1/2 hours at 350°. During final 30 minutes, place wrapped bread pieces in oven and bake with stuffed loaf. Remove top, place loaf on serving tray, and surround with bread pieces. Also good with Fritos Scoops. If the sourdough loaf is small, use two.
Mix corn, eggs, butter and milk. Add sugar, salt, pepper and bread crumbs. Pour into a greased baking dish; set in a pan of hot water. Bake at 350° until set, 50 to 60 minutes.
About 1 hour before serving, in large cook and serve skillet, over medium heat, in hot salad oil, cook ground chuck until browned. Add onions, tomatoes, corn and macaroni and cook, covered 30 minutes or until macaroni is tender, stirring occasionally. Stir in chili powder, garlic salt and olives. Sprinkle with cheese and heat, covered for 5 minutes. Serve in skillet. Serves 8.
Place apple pie filling in bottom of a 9 x 13-inch pan. Mix together the dry cake and nuts. Sprinkle onto the apples. Pour melted margarine over this. Bake at 350° for about 30 minutes or until lightly brown. Cool completely. Top with Cool Whip and refrigerate.
Lay 1 package dinner rolls in a 9 x 13-inch pan. Combine cream cheese, sugar and vanilla, then spread over the rolls. Cover the mixture with the other package rolls. Pour 1/2 cup butter on top. Bake at 350° for 1/2 hour. Remove and sprinkle with cinnamon and sugar.
Mix dry ingredients together with wooden spoon. Add margarine, egg and vanilla to mixture and stir. Sprinkle 1 teaspoon of flour onto the dates to keep them from sticking together and add dates, nuts and chocolate. Stir. Pour into 9 x 13-inch baking pan and spread with fingers. Mixture will be thick. Cook at 325° for 15 minutes. Do not overcook.
Brown ground beef; drain. Put beef in a large pot. Add all remaining ingredients, EXCEPT sharp cheese. Simmer 20 minutes. Pour into a 9 x 13 casserole dish. Sprinkle sharp cheese on top. Bake, uncovered, for 30 minutes at 350°.
Cut each cheese slice in half. Place on each cutlet. Starting with a short end, roll cutlet. Tie if necessary. Combine flour and pepper. Coat cutlets. Melt butter over medium heat; add cutlets. Cook until golden, about 3 minutes. Add broth, wine and oregano. Bring to a boil. Reduce heat to medium-low; simmer until chicken is cooked, about 10 to 12 minutes. Place on dish and garnish with parsley sprigs.
Cook and drain hamburger. Mix in dry ingredients. Add water. Simmer for 10 to 15 minutes. Stirring as needed. Brown tortillas on both sides. Fill with filling. Roll and lay in 13 x 9-inch pan. Sprinkle with cheese and onions. Bake at 350° for 5 to 10 minutes until cheese melts.
Brown sausage and drain. Cool and crumble. Tear bread into pieces and spread in a greased 9 x 12-inch baking dish. Mix eggs, milk, salt and mustard. Pour over bread. Add sausage and cheese. Let set overnight in refrigerator. Bake at 350° for 45 minutes. Let set several minutes before cutting into squares. Serve with fresh fruit and muffins. Ideal for weekend company.
Mix flour and margarine together along with pecans. Make sure margarine is real soft. Mash all 3 together with a fork in the baking pan. Bake about 15 to 20 minutes or until brown. Sit out to cool. Make sure cream cheese is soft. Mix cream cheese and Cool Whip together with sugar, use mixer. Spread this topping on top of the crust, then spread blueberries on top. Refrigerate 30 minutes or more.
Preheat oven to 350°. Lightly grease cookie sheets. In a large bowl, combine butter and both kinds of sugar. With wooden spoon, beat in eggs one at a time. Add flour, salt, baking powder, baking soda and cinnamon. Stir until blended. Stir in oatmeal, raisins and sunflower kernels. Drop by teaspoonfuls 1 inch apart onto prepared pans. Bake 8 to 10 minutes or until golden. Cool completely on wire rack and store in airtight container. Makes 5 dozen.
A day ahead, make balls. Stick in toothpicks. Place on waxed paper and freeze. Next day, dip in melted chocolate and paraffin, using while hot. Place on waxed paper.
In a medium mixing bowl, mix sour cream and mayo. Grate onion. Add onion and juice to bowl; add seasoned salt and dill weed. Mix well and rechill about 1 hour.
Cut up onion and green pepper. Fry with hamburger. Drain fat. Add tomatoes, spaghetti seasoning and mushrooms. Cook until done. Cook noodles.
Put all ingredients into a blender. Blend well. Pour into a 10-inch buttered pie plate. Bake in 350° oven for 60 minutes. A crust will form on the bottom, a filling in the middle and the coconut will rise to the top.
Fry bacon; drain. Use 2 tablespoons bacon drippings; when hot, add water and vinegar. When it comes to a boil, pour little of the mixture into the dry ingredients; stir well to avoid lumps. Put all back into skillet and let come to a boil to thicken. Pour over the cooked potatoes, hard-boiled eggs and crumbled bacon. Place into greased dish and bake 30 to 45 minutes at 350°. Can be made the day before and heated before serving.
Preheat oven to 400°. Put layers of crackers on foil-lined 15 x 10-inch pan. Boil butter and sugar for 3 minutes. Pour over crackers and bake for 7 minutes (watch carefully). Remove from oven and spread morsels on top of hot crackers with back of spoon. Let come to room temperature and then cool in refrigerator. Break into small pieces. Can put wax paper between the broken pieces when storing them in a closed container or plastic bag in the refrigerator.
Preheat oven to 350°. In a large bowl, mix all ingredients well. Drop on cookie sheets. Press with a fork and bake only until brown. Makes about 60 cookies.
Cook pineapple, sugar and water for a few minutes. Pour hot mixture over 1 package of lemon Jell-O. Let partly congeal. Add the whipped cream. Add pecans and grated cheese according to taste. Chill until set.
Mix first 14 ingredients in a large pot. Cook over low heat for one hour and serve over hot cooked rice.
Pare and stone 1 quart of very soft peaches. Add to them 2 cups of sugar and mash them thoroughly. When ready to freeze, add 2 quarts of rich cream. (Freeze in a hand-turned freezer.) When frozen, this will fill a dish holding 4 quarts.
Wash and cut all fruit. Combine in large bowl with raisins and walnuts. Sprinkle with lemon juice to avoid discoloration. Combine yogurt and honey and serve as a side dressing or toss with salad. Serves 4 to 6.