HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl or plastic bag, coat beef cubes with 1/4 cup flour. In a large skillet or Dutch oven, brown meat and onions in hot oil. Stir in paprika, salt, marjoram, pepper, green pepper, garlic, 1/2 cup water and tomatoes. Heat to boiling. Reduce heat and simmer, covered, 2 hours or until meat is tender. Combine 3 tablespoons flour with 1/2 cup water. Stir into hot liquid. Heat mixture until it boils and thickens, stirring constantly. Serve over noodles.
In mixer bowl, cream butter, sugar and vanilla. In food processor or electric blender, combine flour and 2/3 cup of the walnuts. Process to grind walnuts. Stir into creamed mixture with chocolate chips and remaining walnuts. Shape dough into crescents (smiles). Place on ungreased baking sheets. Bake in 350° oven about 20 minutes or until edges are golden. Cool on racks. Dust cookies with powdered sugar to coat. Makes about 2 dozen.
Place 6 slices of bread in the bottom of a 9 x 13-inch ungreased dish. Cook the sausage. Drain. Place sausage on top of the bread. Mix together the eggs, milk, salt and cheese. Pour over the sausage. Let set overnight in the refrigerator. Bake, uncovered, at 350° for 45 minutes. Serves 12.
Mix corn and beaten eggs; salt and pepper. Add all other ingredients as listed. Bake in greased casserole at 300° for 35 minutes.
Mix milk and egg yolks; heat until hot. In bowl, mix sugar, flour and chocolate. Add to hot mixture. Cook until thick. Remove from heat and add vanilla and butter. Mix well. Pour into pie shell.
Mix all dry ingredients together. Add all other ingredients and mix well with a fork (do not beat). Bake in a 350° oven for about 1 1/4 hours in a greased tube pan.
Mix all ingredients, except fruits, in blender until smooth, about 1 minute. Cover and chill 3 to 4 hours. To serve, mound cheese dip in small bowl and place on tray with fruits for dipping.
Batter beef tips in flour. Brown in grease in large skillet. Drain. Place meat in crock-pot. Mix soup together. Pour over meat. Cover and cook on low all day until meat is tender. Serve over rice.
Drain pineapple. In another bowl, combine jello and cottage cheese, then add pineapple and Cool Whip. Chill. Great for dessert or as a cool salad with a sandwich. (Do not dissolve jello in water. Add dry jello mix to cottage cheese.)
Place drained broccoli in a well-greased 9 x 13-inch baking dish. Add undiluted soups over broccoli. Place chicken over soup. Add Mozzarella cheese over chicken. Sprinkle onions on top. Bake in 350° oven for about 1 hour.
Mix jello with 2 cups of boiling water. Add the crushed pineapple and blueberry pie filling. Mix well. Pour into a square dish or pretty mold. Chill until firm.
Sift together dry ingredients; cut in shortening. Stir in milk only until blended. Drop by spoonfuls onto chicken or meat in boiling meat stock. Cook 10 minutes with kettle uncovered and 10 minutes tightly covered. Remove dumplings and meat to hot platter. Keep hot while making gravy. Pour part of gravy around them. Serve the remainder separately. My family's favorite.
Slice the onion and cut the tomatoes into narrow wedges. Saute lightly in one tablespoon of butter. Place fillets in a baking dish so they do not overlap. Sprinkle fish with oregano and salt and pepper to taste. Dot fish with butter. Spoon onions and tomatoes over fish.
Season the tomato juice with salt and pepper. Heat the juice and add jello. Dissolve and stir.	Add vegetables to jello and pour into mold when nearly set.
Brush steaks lightly with olive oil. In small bowl, combine all seasonings. Sprinkle seasonings over steaks and press into both sides. Cover and chill 1 hour. Grill steaks to desired doneness.
Combine and put in pie dish. Top with slivered almonds and paprika. Bake at 375° for 15 to 20 minutes. Serve hot with crackers.
Mix and blend first 6 ingredients. Add 7-Up. Freeze in serving cups. Thaw 30 to 45 minutes before serving. Good served with cookies. Keeps 2 or 3 weeks frozen.
Combine first 3 ingredients in a saucepan; bring to a boil. Cover and cook over medium heat 40 minutes or until tender. Drain well.
Combine dry ingredients in large mixing bowl. Heat water, milk and cooking oil in saucepan over low heat until very warm (120° to 130°). Add egg to warm liquid and flour mixture. Blend at low speed with mixer 3 minutes, then 1 minute at medium speed. Stir in another 2 to 2 1/2 cups flour by hand to form a stiff batter (batter will follow spoon). Cover batter and let rise in a warm place (80° to 85°) until light and doubled, about 50 minutes. Stir down batter, then spoon into greased muffin cups or muffin pan. This dough should rise about 20 minutes, then bake at 375° for 15 minutes. Remove from pan immediately after baking.
Heat oven to 350°. In a large mixer bowl, combine all ingredients, except raspberry preserves. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes). Reserve 1 1/2 cups mixture and set aside. Press remaining mixture into greased 8-inch square baking pan. Spread preserves to within 1/2-inch from edge. Crumble reserved 1 1/2 cups mixture over preserves. Bake for 40 to 50 minutes or until lightly browned. Cool completely. Cut into bars.
Put crushed pineapple, 1 1/4 cups sugar, flour, egg, soda and salt in a bowl; mix with a fork. Pour into ungreased 13 x 9-inch pan (batter will be thin) . Bake at 350° for 30 to 40 minutes. Remove from oven. While still hot, sprinkle with coconut and chopped nuts.
In glass mixing bowl, combine peanuts, sugar, corn syrup and salt. Cook on High (100% power) 7 to 9 minutes until mixture is bubbling and peanuts are brown. Quickly stir in butter and vanilla. Cook on High 2 to 3 minutes longer. Add baking soda. Stir quickly just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool about 15 minutes until firm. Break peanut brittle into pieces. Store in an airtight container.
Cook rice according to directions. Put in bottom of large casserole dish. Saute vegetables in butter to coat. Add wine, soy sauce and water; cover and cook over low heat 15 minutes. Use slotted spoon to transfer vegetables to casserole dish over top of rice. I add a small amount of the liquid. Spread sour cream on top of vegetables. Sprinkle Cheddar cheese on top of sour cream. Then top with cashews. Place under broiler until cheese melts. Serves 5 to 6 as a main dish or 8 to 10 as a side dish.
Put these ingredients into a 9 x 13-inch glass pan in the order listed. Bake 50 minutes at 350°.
Mix sugar and eggs. Add milk and butter. Sprinkle nutmeg. Pour in unbaked pie shell. Bake in 350° oven. Remove from oven when center is slightly soft.
Sift flour, salt and baking powder together. Cream Crisco, sugar, egg and lemon extract together. Add dry ingredients. Mix well. Bake at 350° for 25 to 30 minutes.
Combine sugar, butter and corn syrup in small saucepan. Cook over medium heat until thickened, stirring constantly. Pour syrup in 9 x 13-inch baking dish. Place 6 slices of bread on top of syrup mixture. Top with remaining 6 slices of bread. Combine eggs, milk, vanilla and salt, stirring until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours or overnight. Bake, uncovered, at 350° for 40 to 45 minutes. Serve immediately.
Mix syrup, vinegar, salad oil, sugar and mustard; stir until well mixed. Add to cool carrots, onion and green pepper. Pour the soup mix over carrot mixture. Refrigerate at least 8 hours.
Beat 1 egg and 1 1/2 cups sugar together, then add 1/2 cup sifted flour; wet with a little milk to make perfectly smooth. Stir all of this into 1 pint boiling milk. It is best to put the milk into a double boiler to prevent it from burning. Flavor with vanilla and lemon flavorings.
Lightly butter a 2-quart casserole dish. Cover bottom with bread cubes. Brown sausage in a skillet, breaking up meat with a fork while browning. Drain and spread over bread cubes. Put milk, salt, mustard and eggs in a bowl. Mix well. Pour over sausage and top with grated cheese. Bake in a preheated oven at 350° for 50 to 60 minutes. Serves 6. This is also good for supper served with green beans and sliced tomatoes.
Combine ground chuck, onion, celery, green pepper, egg, and 1/2 cup ketchup. Mix thoroughly. Add bread, crumbled. Place in microwavesafe loaf pan. Mix 1/2 cup ketchup and brown sugar. Place on top of meat loaf. Microwave meat loaf 20 to 25 minutes on Medium-high powder. Drain grease. Microwave 10 minutes on High powder. Rotate meat loaf occasionally throughout cooking.
In a 9 x 13 x 2-inch pan mix gelatin and boiling water until dissolved. Add pineapple and blueberries. Stir and let set. Separately mix sour cream, cream cheese, sugar and vanilla. Spread on top of gelatin mixture when set and sprinkle with nuts, if desired.
Mix corn, sour cream, butter, milk and eggs together. Add muffin mix. Then pour in baking dish: sprinkle with grated cheese. Bake at 350° for 40 minutes.
Use a large skillet. Cook ground beef and onion until almost done. Add rice. Continue cooking until ground beef is done and rice is browning. Add envelope of taco seasoning. Mix well. Add tomato paste along with 3/4 cup water. Allow this to cook over medium heat, stirring occasionally, until rice is tender. Add kidney beans and corn. Mix. Allow to simmer 15 minutes more over low heat. Serves 6 to 8 easily.
Mix flour, sugar, vinegar and mustard. Grind peppers and onions. Add to first mixture. Bring to a boil and cook until thick. Salt to taste. Remove from heat and stir in oleo. Mix well. Seal in hot pint jars.
Mix ingredients in gallon glass jar. Slit vanilla beans French-style. Scrape out seeds. Add to mixture. Stir every other day for 4 weeks. Strain and bottle.
Advance preparation: Combine milk, dairy sour cream and sugar in blender container. Add cantaloupe pieces. Cover and blend on high speed for 10 seconds. Chill well.
Heat oven to 400°. Butter well two 9-inch pie pans. Put eggs into blender; cover and process at stir until light yellow in color. Push mix button; remove cover and add remaining ingredients. Process until smooth. Pour into prepared pans and bake for 20 minutes, then reduce heat to 350° and bake 10 minutes. Slide onto hot plates. Serve with lemon slices, powdered sugar and butter. Syrup, jelly, honey or flavored butter may also be used. Yield: Two 9-inch pancakes.
Combine ingredients. Let stand overnight in refrigerator. Cook in 350° oven for 1 hour.
Slice potatoes; add onion (chopped) and parsley to taste. Blend together oil and flour in saucepan. Stir in sugar, water, vinegar and salt and pepper (to taste). Cook (low heat) until boils, stirring constantly. Pour hot over cold potatoes, onion and parsley.
Add milk, melted shortening and yeast to sifted dry ingredients. Mix well, form into soft ball. Put in refrigerator for 12 hours, punching down if it rises. Roll out on floured board and use as desired. Keep unused dough in refrigeration.
Make cake according to package directions. Bring crushed pineapple to a boil. When cake is done, poke holes in top of cake; pour pineapple over cake while still warm. When cool, slice bananas over top of cake. Make vanilla pudding according to package directions; spread over bananas. Spread Cool Whip over pudding. Sprinkle with coconut and crushed nuts.
Saute onion and oleo. Mash cooked squash. Crumble cornbread all over other ingredients. Beat eggs and add to mixture. Add soup, salt and pepper to taste. Cook for 30 minutes or until golden brown with firm texture at 375°.
Combine sugar, flour and salt. Gradually stir in pineapple juice and egg. Cook and stir over medium heat until thick. Add lemon juice. Cool. Cook macaroni product as directed on package. Rinse, drain and cool.
Cook carrots until just tender. Drain and mix with all other ingredients. Cover and refrigerate overnight.
Melt butter in 9 x 9 inch pan. Add layer of crumbs, layer of chocolate chips, layer of coconut, layer of pecans. Pour Eagle Brand milk over top. Bake in 350° oven for 25 to 30 minutes or until brown.
Dilute Jell-O in 1 cup hot water. Add 1 cup cold water; let chill until partially firm. Prepare Dream Whip according to package directions; add Jell-O. Whip until blended. Add sliced bananas; stir. Yield: 4 servings.
Cream sugar, shortening and oleo. Add beaten yolks. Beat until fluffy. Add vanilla and buttermilk with dry ingredients. Fold in beaten egg whites. Add coconut and pecans. Use 3 (9-inch) pans. Bake at 325° for 30 to 35 minutes.
Mix all ingredients together in a double boiler. Heat until all ingredients are blended. Dip apple slices into hot caramel mixture. Very delicious.
Peel one orange. Grate oranges, apples and cranberries. Prepare jello to package directions. Mix all and let set overnight.
Dissolve gelatin in cold water; add hot water. Add pineapple and juice, sugar, salt and lemon juice. Let stand overnight. Whip 2 packages Dream Whip and mix with gelatin mixture. Using a 12 x 8 x 2-inch glass salad dish, layer angel food pieces and gelatin mixture. Continue layers, finishing with cake. Ice with 1 package of Dream Whip. Decorate with cherries. Sprinkle with coconut (optional).
Simmer celery in water for 5 minutes. Drain. Combine soup, water chestnuts with juice and celery. Put in a casserole and top with buttered crumbs and almonds. Bake at 350° for 30 minutes. Serves 6; 125 calories per serving.
Combine short ribs with all ingredients except onions, in a large saucepan; cover. Simmer 2 hours or until tender. Cool; then chill until 1 1/4 hours before serving time. Skim off fat; remove bay leaf. Place meat in a baking dish. Pour sauce over. Top with onion slices. Cover. Bake in a moderate 350° oven for 30 minutes. Baste onions with sauce. Bake 30 minutes longer.
Mix ingredients all together. Store for daily use. Use 1/3 cup mix to 1 cup hot water. Makes 1 large Tupperware bowl of mix.
Dissolve yeast in 3/4 cup warm water, then add rest of water, sugar, salt and shortening. Beat in flour, one cup at a time, until smooth, Knead the remaining flour in on a hard, flour-covered board. Knead until smooth and elastic, not sticky. Place in greased bowl and let rise until doubled in size. Punch down and let rest 10 minutes. Divide into 2 loaves and place in greased bread pans. Let rise to double size again. Bake at 425° until light brown, approximately 30 minutes, until bread sounds hollow when tapped on.
(Prepare late in the evening for baking in the morning.) Partially thaw bread dough. Slice in half lengthwise; cut each half into 6 pieces. Spray or grease bottom of tube pan. Place in bottom of pan the chopped nuts and raisins. Place bread dough pieces on top. Blend pudding mix and cinnamon and sprinkle over bread pieces.
Cream together oleo and sugar; add molasses and egg. Beat well. Add dry ingredients; blend well. Roll in small balls; dip in sugar. Place 2 inches apart on greased cookie sheet. Bake at 350° for 15 to 18 minutes. Dough works better if refrigerated for an hour.
Mix cooked mashed pumpkin with milk and sugar. Add oil and molasses. Mix the cornstarch with the spices and stir in. Pour into an unbaked pie shell. Bake in a hot oven (425°) for ten minutes, then reduce heat to 350° and bake for 40 to 50 minutes until filling is set in the middle.
Preheat oven to 350°. Combine first 3 ingredients in small bowl and set aside. In larger bowl, combine Crisco and sugars and mix until smooth. Add vanilla and water and mix well. In small cup beat eggs and then add to mix. Slowly add flour mixture and when well combined, add chocolate chips. Place large spoonful on ungreased baking sheet. Bake for 8 minutes. Remove from oven and place cookies on racks to cool.
Split Twinkies longways to line the size baking dish you want to use. Mix instant pudding according to package directions and pour over split Twinkies. Cut bananas into slices and spread on top of pudding. Then crumble crushed drained pineapple over top of bananas. Top with Cool Whip and nuts (if desired). Refrigerate.
Place bread, buttered side down, in a 9 x 12-inch dish. Layer meat. Add soup and mayonnaise. Spread over meat. Add layer of bread, buttered side up. Spread beaten eggs and milk over top. Add grated cheese. Bake at 350° for 50 minutes.
Brown meat in hot fat. Add flour, tomatoes and seasonings. Brown hominy and onion, then put together and cook in casserole dish after sprinkling with cheese.
Cut biscuits in quarters and roll in mixture of 1/2 cup of sugar and 1/2 teaspoon of cinnamon. Put in greased Bundt pan. Melt margarine; add 3/4 cup of sugar and 3/4 teaspoon of cinnamon. Heat until sugar melts and pour over mixture. Bake at 350° for 35 minutes. Let cool, then put on plate.
Slash outside fat about 1-inch apart to prevent curling. Stick whole cloves around edge of ham. Mix remaining ingredients. Pour over ham slice in shallow pan or baking dish. Bake in a 350° oven for 1 hour. Serve with green peas and broiled grapefruit slices, bananas or peach halves sprinkled with cinnamon or nutmeg. Serves 4 to 5.
In a small bowl, soften the yeast with the warm water and set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. With a pastry cutter, cut in the shortening until it resembles coarse crumbs. Add the yeast mixture and the buttermilk and stir well until combined. On a floured board, knead about 2 minutes or until smooth, adding more flour as needed. Roll out the dough to 1/2 inch thickness. Using a 2-1/2 inch biscuit cutter, cut out 24 biscuits. At this point either bake the biscuits or, for a roll-like texture, let them rise 45 minutes and then bake at 450° for about 8 minutes.
Remove surface fat and connective tissue from meat; spread with 2 tablespoons butter. Place on rack in shallow roasting pan. Cook 15 minutes, then baste in sauce. Insert meat thermometer. Roast at 425° until 140° (rare). For 2 to 3 pounds about 45 to 50 minutes.
Soak bread in milk; crumble. Add meat, baking powder, onion and poultry seasoning. Mix well. Shape into 1 1/2-inch balls. Cut garlic in half and cook in margarine a few minutes. Remove garlic; add meatballs and brown. Pour off excess fat. Add soup and water; bring to boil. Put into casserole dish and bake in moderate oven at 350° about 15 minutes. Serves 6.
All ingredients must be cold. Measure syrup into tall glass; stir in cream to blend. Slowly pour club soda down side of glass, stirring constantly. Serve immediately.
Mix well the vinegar, oil and mustard; add onion. Grind pepper over top and stir. Marinate steak in mixture for 2 to 4 hours, turning occasionally. Charcoal as steak!
Melt margarine; add tuna and lightly brown. Add onion, mushroom soup and milk. Chop hard-boiled egg fine and stir into mixture. Serve on toasted bun or English muffin.
Preheat oven to 375°. Prepare pastry as directed on package. Roll 1/16-inch thick on lightly floured board. Cut into 1 1/2 to 2-inch rounds. Fit rounds into tiny muffin tins. (May need to adjust size to fit tin used.) Combine bacon, cheese and onion. Fill each cup with approximately 1 tablespoon of mixture. Beat eggs slightly. Beat in remaining ingredients. Pour 1 tablespoon of cream mixture into each cup over bacon mixture. Bake at 375° for 20 to 25 minutes or until light brown. Let cool in pans for 5 minutes before removing. Can also make 1 or 2 days ahead. Wrap in foil and reheat at 350° for 10 minutes before serving. Makes 36 pieces.
Peel potatoes and slice 1/4-inch without cutting through the other side. Place in bowl of cold water. Spray an 11 x 7-inch baking pan with Pam. Place potatoes in pan, cut side up. Brush with margarine. Sprinkle with salt, pepper and Italian seasoning. One hour before serving, bake at 325° for 40 minutes. Baste with margarine. Increase temperature to 450° and bake 20 minutes more, testing for doneness. Garnish with parsley (optional).
Beat oil, sugar, eggs and vanilla until well blended. Combine dry ingredients and add to sugar mixture, beating well. Stir in apples, nuts and raisins. Spoon batter into greased and floured 10-inch tube or Bundt pan. Bake at 325° for 1 hour and 15 minutes or until done. Let cake cool in pan 10 minutes before removing from pan.
Beat egg yolks. Add sugar, milk and oleo. Cook over medium heat, stirring until thick like custard. Remove. Add vanilla, nuts and coconut.
Mix together soup, mayonnaise, onion, eggs and cheese. In greased casserole, place half of the broccoli. Put all of the beans on top. Pour half of the sauce on top of the beans and then add remaining broccoli, then remaining sauce. Cover with crushed crackers. Bake at 350° for 30 minutes.
Heat the oil in a large pot over medium-high heat. Add onion, garlic, and celery and saut for 2-3 minutes. Add rice and saut until brown.
Preheat oven to 350°. Combine boiling water and oats; let stand for 10 minutes. Add sugar and margarine until margarine melts. Add all other ingredients and 1/2 package chocolate chips. Bake in a 13 x 9-inch pan for 25 minutes or until done. Sprinkle other 1/2 package of chips on top and smooth to make frosting.
Heat coffee and cocoa together. Do not boil! Pour into cups; top with whipped cream and grate chocolate over the top. Serves 2.
Crush Butterfingers and set aside. Tear angel food cake into small pieces. Beat egg yolks until well mixed. Melt margarine and add to egg yolks, then add powdered sugar and Cool Whip. In a 9 x 13-inch dish, layer the cake, then egg mixture, then top with crushed Butterfingers.
Place cranberries in large, flat baking pan. Berries should be in a single layer. Sprinkle with the sugar. Cover tightly with foil; bake at 350° for 1 hour. Cool; sprinkle with the brandy or cognac. Will keep indefinitely in refrigerator, or may be frozen. Reheat, covered, in oven or microwave. Delicious with poultry.
Combine sugar, milk and oleo. Cook 7 minutes after it comes to a boil. Time carefully. Pour mixture over pecans, chocolate chips and Marshmallow Creme. Stir until chips melt, about 1 minute. Spoon on waxed paper. Makes 5 1/2 pounds.
Blend flours, soda, baking powder and oats in medium bowl. Soften margarine or butter in large bowl, blend in sugars, eggs, vanilla, chocolate chips and nuts. Gradually blend dry ingredients into butter mixture. Drop by tablespoonfuls onto cookie sheet (sprayed with Pam). Bake at 400° for approximately 8 minutes. Makes approximately 4 dozen.
Chop onion and water chestnuts; mix all ingredients together and place 1 teaspoon in the center of a Won Ton skin. Moisten edges with water and seal to form a triangle. Deep fry in 4 cups oil until golden brown. Serve with Won Ton Sauce.
First, put first 5 ingredients in a 12 x 8 x 2-inch pan. Let set to consistency of egg white. Add the carrots, pineapple and nuts. Refrigerate until firm.
Boil sugar, margarine and corn syrup together for 5 minutes. Add baking soda. Pour mixture over 2 bags of hulless popcorn in a large aluminum roaster. Mix well. (I divide this into 2 roasters.) Bake, uncovered, for 1 hour at 250°. Stir every 15 minutes. Add one cup of peanuts, if desired. This recipe makes a lot, but it disappears really fast! Great to bag for holiday gift giving.
Mix together in a large bowl the cake mix, pudding, oil and milk. Add eggs, one at a time, mixing after each one. Fold in chocolate chips, German chocolate and nuts. Pour into Bundt or tube pan and bake at 325° for 50 to 55 minutes. Cool cake in pan ten minutes before turning out.
Mix dry ingredients. Add milk and egg yolks. Cook until thick. Add vanilla. Pour into baked pie crust. Beat egg white with 2 tablespoons of sugar and 1 teaspoon vanilla until stiff. Pour on top of pie and put into oven until browned.
Stir into the corn the flour, salt, sugar and butter. Add well-beaten eggs to milk and stir into the corn. Place in a 1 1/2-quart shallow pan and bake at 325° for 40 to 45 minutes. Stir from bottom 3 times while cooking.
Butter a casserole and rub it with the garlic. Peel and thinly slice the potatoes. Arrange in layers in casserole, sprinkling each layer with salt, pepper, nutmeg, sliced green onions and shredded Swiss cheese. Scald the milk and slowly add the egg yolk. Pour over the potatoes and dot with butter. Bake 1 hour or more at 350°.
Cut hot dogs in two and wrap with bacon. Secure with toothpicks. Put hot dogs in crock-pot and cover with brown sugar. Cook on low for 4 hours or until bacon is done.