HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tell the butcher to grind the round or chuck for tiger meat and do not season. Combine all the ingredients together. Mix well and roll into "ball like" meat loaf. Wrap in plastic wrap, then foil. Let stand in refrigerator for 12 to 24 hours.
Dredge chicken in flour seasoned with salt and pepper; shake off excess. Heat oil and butter in a heavy skillet large enough to hold chicken in one layer or cook in batches. Brown chicken on all sides and remove from pan. To the skillet add onion, garlic, peppers, mushrooms, raisins, curry powder and thyme, stirring until vegetables are wilted. Add tomatoes and salt and pepper to taste. Bring to a boil, stirring and add chicken pieces, skin side up. Cover and cook until chicken is cooked thoroughly, about 30 minutes. Serve with cooked rice, toasted almonds and chutney on the side.
Mix milk, flour and cracked eggs in a bowl. Then add margarine and mashed strawberries to mixture. Also, add sugar, salt, baking powder and food coloring to mixture. Stir with a spoon. Pour into cake pan. Put in oven and bake for 10 minutes in the oven on low temperature about 70°. Take it out to cool when done. Put strawberry icing on cake. Then eat it. It will serve about 20 people.
In bowl, stir	soup until smooth; gradually blend in eggs and pepper. In 10-inch skillet, melt butter; pour in egg mixture. Cook over low heat; do not stir.	As mixture begins to set around edges, gently lift cooked portions with large turner so that uncooked portion can flow	to the bottom. Continue gently lifting cooked portions until eggs are completely set, but still	moist (about 8 minutes). Makes 4 servings.
Combine coleslaw mixture, almonds and green onions in large bowl. Sprinkle uncooked broken Ramen noodles, reserving seasoning packets. Combine sugar, oil, vinegar, salt and pepper and seasoning packets in small bowl. Mix well. Spoon over salad and toss to coat. Yields 8 to 10 servings.
Combine any combination of yogurt, buttermilk or sour cream to make 4 cups.
Mix beans and taco seasoning together and spread in 9 x 13-inch baking dish. Spread sour cream over beans and sprinkle cheese on top. Bake at 350° for about 20 minutes.
Boil ribs with an onion, speared, and whole garlic cloves for 1 hour. Place boiled ribs in a shallow baking dish. Mix all other ingredients (except rice); pour over ribs. Bake for 1 hour at 350°. Great with a green salad and corn.
Blend juices and sugar; chill. Yields approximately 1 quart liquid. Add sherbet and Sprite just before serving. Makes 6 servings.
Mix all ingredients. Add granola until mixture is stiff. Knead like bread dough. Form into small logs or balls and roll into chopped nuts. Refrigerate and cut in bite size pieces.
Combine all ingredients. Put in 9-inch pie shell. Top with crust (make a vent for steam to escape). Use a pie crust for 2-layer, 9-inch pie pan. Bake at 350° for 1 hour.
Mix together eggs, milk, syrup and cinnamon. Spray 13 x 9 x 2-inch pan with Pam. Layer 1/2 of bread, all of cream cheese, then rest of bread. Pour egg mixture over bread. Refrigerate overnight. Bake at 375° for 45 minutes. Let cool slightly; sprinkle with powdered sugar. Serve with maple syrup and butter. Try adding apples and/or raisins, even coconut.
In medium saucepan, combine sugar, cornstarch and salt. Stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Stir some of the hot milk mixture into beaten eggs; mix well. Return egg mixture to saucepan. Heat to boiling, boil 1 minute longer, stirring constantly. Cool to room temperature. Stir in vanilla. Beat 1/2 cup heavy cream until soft peaks form. Fold into custard. Spread 1 cup of custard mixture into prepared pie shell. Slice 2 bananas. Arrange over the custard. Pour remaining custard over bananas. Whip remaining 1/2 cup heavy cream. Using a filled pastry bag with a decorative tip, pipe cream around edge and in center of pie. Chill 2 to 3 hours until firm. Just before serving, slice remaining banana and garnish top of pie.
Cook diced celery until tender; drain. Make white sauce from milk and liquid drained from celery, butter, flour and salt. Melt butter in pan; add bread which has been shredded in small pieces. Stir until coated with butter. Mix celery with white sauce. Put in greased casserole and sprinkle buttered bread on top. Bake at 350° for 35 to 40 minutes or until bubbly and brown. Serves 6.
Mix jello with 1 cup boiling water. Add applesauce and raspberries and juice. Let set up in refrigerator. Garnish with the sour cream and marshmallows mixed together; spread on top.
Sauce: Brown meat in oil. Add diced onion, tomato paste, water, parsley, salt, pepper and bay leaves. Simmer for 1 1/2 hours. Arrange in large baking dish in layers as follows: sauce, noodles, Ricotta and Mozzarella cheese. Sprinkle top with Parmesan cheese. Bake at 375° for about 20 minutes, or until cheese on top is melted.
Heat oven to 350°. Lightly butter a 9-inch ring mold. Mix all ingredients together well. Pack into mold and bake 20 minutes. Take from oven and pour off any excess fat. Bake 20 minutes more. Turn onto heated platter and fill center with scrambled eggs (8 to 12 eggs).
Put oil in frypan on medium heat (or wok if you have one). Add rice, onion, egg and Worcestershire sauce. Mix well and cook long enough for onion to be tender. Add more Worcestershire to taste if needed. Don't overcook.
Sift dry ingredients in a bowl. Add oil and eggs and beat. Add carrots. Bake at 350° for 45 minutes in 13 x 9 1/4 x 2-inch cake pan.
In skillet, stir sugar and flour together until well blended. Stir in milk, vanilla, butter and egg yolks. Cook over medium heat until thick like pudding. Pour over cut bananas and vanilla wafers. Refrigerate.
Peel potatoes if skin is tough, or just scrub and rinse them. Cut potatoes into thin slices (not all the way through). Tip: Use a handle of a wooden spoon to keep knife from cutting all the way.
Cook rice in 2 cups chicken broth. Combine all ingredients and put in casserole dish. Bake at 350° for about 1 hour.
Mix all ingredients together. Pour into loaf pan. Pat meat mixture down. Bake at 350° for 2 1/2 hours. Occasionally drain off excess fat.
Heat oil. Add eggs, mixing constantly while breaking up with a fork. Add eggs and onions to rice with soy sauce to color rice brown. Add diced shrimp or pork. Blend very well and serve hot.
Cook shell noodles (firm, not soft). Drain. Rinse in warm to cool water. Add some Russian, Western and French dressings to moisten. Add basil, parsley and a pinch of Mrs. Dash to taste; celery seed is optional. Add more dressing if needed. Cool a few hours or overnight. Stir and add a bit more dressing, if needed. Stir before serving. Makes 6 to 8 servings.
Mix all ingredients together. From into marble-sized balls and roll in confectioners sugar. Store in covered container.
Preheat the oven to 350°. Drain artichoke hearts and mash well with a fork. Do not use blender. Add mayonnaise, Parmesan cheese and garlic powder. Mix together and spread into a baking dish large enough to spread the mixture to about 1/2-inch thick. Sprinkle top with paprika and bake at 350° for about 30 minutes. Serve with crackers of any variety. Makes 2 cups.
Mix all together (save 1/2 cup cheese and 1/2 cup French fried onions). Pour in casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer.
Lay alternate layers of sweet potatoes, apple slices, raisins and pecans in a lightly oiled 1 1/2-quart casserole. Combine honey, oil, orange peel, salt, cinnamon and ginger. Pour over sweet potatoes. Bake, uncovered, in a moderate oven at 350° for about 1 hour. Serves 6 to 8.
Dissolve jello in water; add cherry pie filling. Mix well and chill until firm. Drain pineapple and mix well with cream cheese. Spread over jello mixture and chill.
Mash cream cheese and Jell-O (dry) until smooth. Add 1 1/2 cups boiling water. Stir until smooth. Add ginger to juice and allow to dissolve. Add Miracle Whip. Beat until smooth. Add pear juice and ice cubes. When thickened, add pears and pecan pieces. Serves 12.
Cream butter and sugars. Add egg and vanilla. Alternate dry ingredients and pumpkin, mixing well after each addition. Stir in chips. Drop dough onto greased cookie sheet. Shape into pumpkin shape. Bake 20 to 25 minutes at 350°. Decorate with icing or peanut butter. Use candy, nuts or raisins to form face. Makes 19 to 20 large cookies.
Bring all ingredients to a boil. Boil until brittle when dropped in cold water. Pour over 3 quarts of popcorn. Press into balls.
In medium skillet, brown meat, stirring frequently. Stir in soup mixture, water, rice and tomatoes and peas. Bring to a boil. Simmer, covered, for 20 to 25 minutes until rice is tender. Top with cheese.
Brown beef and drain. Saute bell pepper and onion. Add all other ingredients, except sour cream. Heat, but do not boil. Add sour cream just before serving. Serve as a dip or as a main dish over extra rice.
Cook zucchini and onion in boiling water for 5 minutes; drain. Combine soup and sour cream. Stir in zucchini, onion and carrots. In separate bowl combine stuffing mix and butter. Spread half of stuffing mix in 9 x 13-inch pan. Spoon vegetable mixture over top, then layer of cheese. Sprinkle remaining stuffing mix on top. Bake at 350° for 30 minutes.
Bring squash to a boil in water; cook covered until tender. Drain. Saute onion in butter until tender.	 Add flour, salt, pepper, oregano, sour cream and almonds. Heat thoroughly. Pour over squash; mix well. Pour into casserole. Bake at 350° for 15 to 20 minutes. Add parsley or chives before serving. Makes 6 to 8 servings.
Grease stem pan; sprinkle with 1/2 cup of pecans. Pour in cake and bake in preheated oven for 50 to 60 minutes. Leave cake in pan when removed from oven!
Chop bacon and fry. Add chopped onion and saute. Add flour and brown lightly. Add sauerkraut, caraway seed and water. Stir well and cook until thickened. Good served with sausage and potatoes.
Place rolls in pizza pan or jelly roll pan and bake according to package directions; let cool.
Boil sugar, margarine and milk until soft ball stage is reached. Add chocolate pieces and marshmallows and stir until melted. Add nuts. Beat until smooth and creamy. Pour in large dish and cut into squares.
Mix all together. Cover and let sit in refrigerator for a few hours. Serve cold.
Dissolve jello in boiling water. Add cold water. Cool until consistency of egg whites. Add fruit and marshmallows. Pour into 9 x 13-inch pan. Chill until firm.
To start this meal right, prepare an easy-to-assemble platter of purchased caponata (eggplant relish), Italian olives, roasted peppers and seeded breadsticks. Finish up dinner by drizzling sliced oranges with some Grand Marnier.
Sprinkle salt over chicken; let stand for a half hour. Saute onions and garlic in vegetable oil until golden. Add black pepper and the paprikas; stir (don't let paprika burn). Add water. Add chicken and cook until tender, approximately 45 minutes.
Mix the food coloring and cocoa together and set aside. Mix the Crisco and sugar together well. Add eggs and cocoa mixture to batter, then buttermilk. Lastly add the flour, salt and vanilla. Beat it well. Remove from mixer and add the vinegar and baking soda mixture last, beating this portion by hand into the cake mixture. Bake in well-greased and floured loaf or layer pans for 30 to 35 minutes in a 350° oven. When cooled, frost with any icing. Buttercream icing is excellent with this cake.
All ingredients at room temperature. Sift flour, soda, salt, and cocoa together. Cream oleo and sugar thoroughly. Add eggs, one at a time. Add flour and milk alternately beginning and ending with flour. Add flavoring. Bake in three cake pans (3 layers) 325°.
Mix all ingredients, except lettuce, in a glass or plastic bowl. Cover and refrigerate about 2 hours or until chilled. Serve on lettuce. Makes 6 servings. One serving has 50 calories.
Combine all ingredients. Do not drain the fruit. Use the pudding mix dry. Refrigerate 1 hour before using.
In a large mixing bowl, combine cheese and potatoes. Then add the rest of the ingredients. Bake at 350° in a 2-quart casserole for about 45 minutes. Put butter and chives on top.
Cooks Note: Bananas must be over ripe. Do not use a blender or food processor to mash bananas, as it almost liquefies them.
Cut bacon crosswise into 1/4-inch wide strips. Place in a nonstick skillet. Cook over medium heat 5 minutes or until crisp, stirring occasionally. Add onion and garlic. Cook until tender, stirring frequently. Combine onion mixture, beans and next 6 ingredients. Spoon into a 2-quart baking dish, coated with cooking spray. Cover and bake at 325° for 1 hour. Yields 10 servings.
Preheat oven to 400°. Line 12 muffin cups with paper liners. In bowl, using electric mixer, cream margarine with sugar until light and fluffy. Add milk, egg and extract; beat until combined. Combine flour, baking powder and stir into margarine mixture. Fill each muffin cup with equal amounts of batter. Using bottom of 1 teaspoon measure make indentation in top of each muffin. Fill each indentation with 1 teaspoon raspberry spread. Bake 20 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool. Makes 12 muffins, 120 calories each.
Stir up the eggs. Put in mix, butter and sugar. Stir it more. Put in cupcake papers in the pans. Bake in oven.
Combine sugars, margarine and oil. Beat well. Add eggs and beat again. Stir in soda, cream of tartar, vanilla and almond flavoring. Add flour, a little at a time. Form small balls (large hickory nut size) and drop on ungreased cookie sheet. Flatten with a fork or the bottom of a glass. Bake at 375° for 10 to 12 minutes until slightly brown. Makes lots of cookies that melt in your mouth!
Blend sugar and oil. Add eggs, one at a time, beating well. Add dry ingredients, vanilla, nuts, prunes and buttermilk. Bake at 375° for 50 minutes in oblong pan.
Mix all ingredients good. Chill for one hour. Serve as a dip on fruit or cake cubes. Good as a topping for fruit salad.
Cream sugar and margarine. Add eggs and beat until fluffy. Combine flour and salt. Add dry ingredients and chocolate syrup to creamed mixture. Beat until thoroughly blended. Pour into a greased and floured (Baker's Joy) 9 x 12 x 2-inch pan. Bake in preheated oven at 350° for 25 to 30 minutes.
Mix cake and pudding together and spread on cookie sheet. Sprinkle with chopped walnuts and chocolate chips. Bake at 350° for 1/2 hour.
Combine all ingredients. Fill muffin tins 1/2 to 3/4 full. Bake at 400° for 20 minutes. Batter will keep up to 6 weeks in refrigerator. Yields 60 muffins.
Preheat oven to 350°. Cream butter and sugar until fluffy. Add eggs one at a time. Sift together flour, soda and salt. Alternately add flour mixture and sour cream to butter mixture. Add vanilla. Grease and lightly flour 6 (9-inch) pans. Pour in batter and bake 25 to 35 minutes or until done. Remove from oven and cool on racks for 10 minutes. Cool cake completely before frosting.
Cream butter, 1/2 cup powdered sugar and vanilla. Combine flour, pecans and salt. Stir into butter mixture. Shape dough into 1-inch balls. Place on an ungreased baking sheet. Bake at 325° for 20 to 25 minutes. Roll in powdered sugar. Cool, then roll again.
In a 1 to 1 1/2-quart casserole dish, stir together peanuts, sugar, syrup and salt. Cook on High for 8 minutes, stirring after 4 minutes. Stir in butter and vanilla and cook on High for 2 minutes longer. Add soda and quickly stir until light and foamy. Immediately pour into greased baking sheet. Quickly spread out thin. When cool, break into pieces. Store in a tight container. Makes 1 pound.
Before starting, bring cream cheese to room temperature. Heat liquid from oranges and pineapple with water in a medium sauce pan. Bring to boil, then add jello and sugar. Stir until dissolved well. In a large mixing bowl combine mixture, fruit, cool whip, and cream cheese. Mix well and pour into large glass baking dish. Refrigerate one hour and serve.
Cream sugar and butter. Beat in eggs and then add dates. Heat in saucepan until dates dissolve, then cook 2 minutes. Remove from heat and add flavoring, nuts and cereal. Form balls and roll in the coconut.
Cream butter and sugar. Sift flour, baking powder and salt together; add to creamed mixture. Stir in milk, vanilla, and walnuts. Beat egg whites with cream of tartar; fold into above mixture. Bake at 350° in two 9-inch round cake pans.
Bring sugar and Karo to a boil; boil 1 minute. Remove from heat and stir in peanut butter. Pour over corn flakes. Drop by teaspoon on wax paper.
Mix together. Add to the mixture 1 package of oyster crackers. Mix together and place on paper towel to absorb any extra juice.
Wash and trim okra, leaving a	little	of stem. Place garlic and pepper in bottom of sterilized jars. Pack okra firmly in jars. Add dill seed. Bring vinegar, water and salt to a boil. Simmer 15 minutes.	Pour over okra. Seal in jars. Let stand 7 to 9 weeks.
Melt butter over low heat, then add sugar. Then add rest of ingredients. Pour into shell and bake for 1 hour at 300°.
Combine onion flakes and vinegar; let stand 5 to 10 minutes. Add rest of ingredients and mix well. Serve with fresh raw vegetables.
Brown pork chops on both sides in a frying pan with a little oil. Take pork chops out of frying pan. Add all other ingredients and mix together. Put pork chops back in frying pan and cover. Simmer until done.
Crumble and brown sausage. Drain all but 2 tablespoons fat. Fry beans, add sausage, seasonings and mix. Lay tortillas on pan. Spread with sausage mix. Sprinkle with cheese. Bake at 400° until cheese melts.
Combine hot water and 2 teaspoons coffee in mixing bowl; stir well. Add brownie mix, 1 teaspoon vanilla and egg whites; stir until well blended. Pour into a 9-inch pie plate coated with cooking spray. Bake at 325° for 22 minutes. Let crust cool completely.
Cook raisins and water together until tender in covered pan. Cut up dates. Sprinkle nuts on bottom of pan. Sift together flour, cinnamon, nutmeg, cloves, salt and soda. Add dates and shortening to hot raisins and stir until blended. Add the applesauce, vanilla and sweetener. Add eggs. Add dry ingredients. Bake at 350° for 1 hour.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Melt caramels and 1/3 cup Pet milk in microwave. Mix together box of cake mix, 3/4 cup melted butter, 1 cup chopped pecans and 1/3 cup Pet milk. Put 1/2 of the cake mixture in the bottom of a 9 x 13-inch pan. Bake for 6 minutes. Remove from oven and sprinkle with 6 ounces of chocolate chips and drizzle the caramel mixture over it. Crumble the remaining dough on top of this or it may be easier to roll out the remaining dough between two sheets of waxed paper and then "lift" the dough on top of the chips/caramel mixture. Bake for 18 minutes. Let cool completely before cutting.
Boil cubed pork in lightly salted water for about 30 minutes. Drain. Add canned tomatoes, squash and onion; simmer until vegetables are tender, about 20 minutes. Add cumin, salt and pepper to taste. (Can serve with warmed tortillas or rice.)
Slice onions, potatoes and squash and quarter cabbage. On large double sheets of Reynolds Wrap, place vegetables. Slice butter on top of vegetables and sprinkle with salt and pepper. Bake in oven at 350° until tender or bake on grill while cooking out or place in hot coals of open fire.
Combine cheeses. Blend in next four ingredients. Chill. Shape in a roll 1 1/2-inches in diameter. Coat with nuts. Wrap in wax paper. Refrigerate until firm. Slice and serve with crackers. Makes about 1 cup spread.
Preheat oven to 350°. In a saucepan, heat butter until just melted; remove from heat. Add cocoa and whisk until blended. Next, stir in sugar. Add eggs one at a time, stirring quickly because batter will be warm. Gently stir in flour and nuts. Add vanilla last. Spray an 8 x 8-inch square pan with with the cooking spray oil.	Pour batter into pan. Sprinkle a few additional nuts on top of batter for a pretty effect. Bake 20 to 25 minutes (until center is just cooked).
Melt both sticks of butter with the sugar. Boil 2 minutes. Coat graham crackers with mixture and sprinkle with pecans. Bake for 8 to 10 minutes at 350°.
Cream sugar and shortening. Add molasses and egg. Add dry ingredients which have been sifted together. Roll into balls the size of a walnut. Roll in granulated sugar. Bake at 375° for 15 minutes.
Melt butter in skillet; add rice, onions, mushrooms and almonds. Saute until rice lightens in color, about 10 minutes. Place in covered casserole dish and add chicken broth. Place in 350° oven	and bake, covered, for 1 hour. There probably will be some liquid left. This dish sits well and is great for parties and also good reheated.
With mixer or food processor, blend turkey, cream cheese and mayonnaise. Chill. Shape into a ball and roll in pecans and parsley. Serve with Triscuits. Must be prepared ahead. Serves 12.
Boil first 5 ingredients. Mix flour, salt, baking soda and baking powder. Sift and mix with boiled mixture. Pour into two small bread loaf pans and bake at 350° for 1 hour. Or for a large cake, pour into regular sized bread loaf pan and bake for 1 1/2 hours. When cool, frost with white buttercream icing. Decorate with nuts and candied fruit.
Mix ingredients. Pour into casserole. Bake for 30 minutes at 350°. Cover with grated cheese and bake 30 minutes longer.
Use broth from cooked chicken and thicken as for gravy. Salt to taste. Pour over mixture and bake for 1 hour at 350°.
Break the cauliflower into flowerets before boiling. Drain. Place a layer of the cooked cauliflower in a greased baking dish. Add a layer of egg slices or of grated cheese, then a layer of white sauce. Repeat until all the cauliflower is used. Put a layer of buttered bread crumbs on top. Bake in a moderate oven at 350° to 400° for 15 to 30 minutes. A bit of cayenne pepper or paprika may be added for additional seasoning.
Place a large pot of water over high heat and bring to a boil. In the meantime, heat oil in skillet, add garlic and saut briefly. Add zucchini, yellow squash, bell pepper and corn; quickly stir-fry. Add beans and salsa and heat through.
Clean chicken well. Wash rice and drain. Boil water. Add patis, rice and chicken. Boil on medium-high heat. Cook until soft. Fry garlic, onion and ginger in a large pot. Pour in rice mixture. Add salt to taste. Serve immediately.
Pour sugar over apples and mix thoroughly. Add remaining ingredients and mix. Bake at 350° until cake shrinks from edge of pan (over 1 hour).
Place brisket in flat pan which is lined with heavy foil. Combine ingredients and pour over brisket. Fold foil over and seal tightly. Tenderize overnight. When ready to cook, bake 45 minutes per pound at 350°. (Check meat for doneness; if overdone, it will fall apart.) Can cool and refrigerate. Slice with electric knife: thin for sandwiches, thicker with barbecue sauce. Can use juices for au jus or gravy.
Heat oven to 350°. Grease 15 x 11 x 2-inch pan. Spread coconut on bottom. Spread pecans on top of coconut. Prepare cake mix as directed. Pour over nuts and coconut.
Sift flour once. Measure. Add baking powder, salt, granulated sugar and 1 tablespoon cocoa and sift again. Add milk, shortening and vanilla. Mix only until smooth, then add nuts. Pour into greased casserole or small baking dish. Mix together brown sugar and 2 tablespoons cocoa; sprinkle over batter, then pour boiling water over top of the batter. (This makes a chocolate sauce in the bottom of pan after pudding is baked.) Bake in moderate oven at 350° for 30 to 40 minutes. Makes 6 to 8 servings.
In a double boiler, melt chocolate chips and butter. Add the milk; stir. Add the marshmallows and peanuts. Stir to coat. Pour into a 13 x 9-inch pan that has been lined with wax paper. Refrigerate 2 hours before serving. Remove Rocky Road from pan and cut into small squares.
Into a large salad bowl, slice all ingredients and toss with your favorite salad dressing. May be served garnished with slices or quarters of boiled egg and black olives.