HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim excess fat from steak; cut meat into 2 x 1/4-inch strips. In medium skillet, brown meat strips in hot shortening; drain off excess fat. Drain tomatoes, reserving liquid. Add reserved tomato liquid, onion slices, garlic clove, beef bouillon, Worcestershire sauce, salt and dash of pepper to browned meat strips. Cover tightly and simmer mixture over low heat for 50 minutes. Stir in green pepper strips and tomato wedges. Cook meat mixture, covered, until green pepper is tender, about 6 to 8 minutes. Remove meat and vegetables to serving bowl with slotted spoon. Reserve cooking liquid to pass, adding additional hot water to make 1/2 cup, if necessary. Makes 6 servings.
Let ingredients stand at room temperature all day. When softened, beat with electric mixer. Serve with crackers, breadsticks, etc.
Boil chicken until done. Chop up onion and celery (boil in small saucepan with small amount of water until tender). Cook cornbread. Cool chicken breasts and debone. In large mixing bowl put onions and celery, pull cornbread apart in small chunks. Add to bowl, pull bread apart, add to bowl. Add eggs (beaten) to mix. Add salt, pepper and sage (to taste). Add chicken broth (hot) enough broth to soften, approximately half of big pot. Add chicken last. Put in large roaster pan. Bake at 350° for 20 to 30 minutes or until brown.
Combine sugar, milk, butter and salt in saucepan; bring to a vigorous boil, stirring often. Reduce heat; simmer 6 minutes.
Heat oven to 350°. Mix ingredients in order and drop by tablespoon on ungreased cookie sheet. Bake for 12 minutes. Makes about 12 to 13 dozen. Freezes well. Can do half the recipe.
Combine all ingredients. Bake in a 1 1/2 to 2-quart casserole dish at 350° for 1 hour.
Combine Bisquick and milk; press into a 9-inch pie pan to make crust. Add enough tomatoes to fill crust. Sprinkle with salt, pepper and spices. Combine mayonnaise and cheese; spread over top of tomatoes. Bake at 375° for 30 minutes.
Cream butter and Crisco. Add sugar and beat until mixture is smooth. Add yolks and beat well. Combine flour and soda; add to the creamed mixture alternately with milk. Stir in vanilla and add coconut and chopped nuts. Fold in egg whites. Pour into 3 (9-inch) cake pans and bake at 350° for 25 minutes.
Mix flour, pecans and margarine until flaky in 9 x 13-inch pan. Bake 15 minutes until brown (350° oven); cool.
Place meat in small roasting pan and sprinkle with onion soup. Then spread on mushroom soup (right from the can). Cover and place in a slow 275° oven for 5 hours.
7 Cream butter in a large bowl gradualy adding sugar. Beat until light and fluffy. Beat in egg and vanilla. Add dry ingredients gradualy to creamed mixture. Chill dough. Roll on lightly floured surface to 1/8th inch. Cut with cookie cutters. Sprinkle with granulated sugar if desired.
After blending to the desired consistency, add 1 package strawberry supplement. Blend just to mix. Do not overblend.
Bring to a boil the water, sugar, butter and cream of tartar. Drop the crackers in pan and let boil 2 minutes without stirring. Cool. Pour into crust. Dot with butter and the cinnamon. Bake 10 minutes at 400° and reduce heat to 350° for 20 minutes. You can put a top crust on, if desired.
Mix salad oil, mustard, salt, black pepper, cider vinegar, white sugar and celery seed and bring to a boil. Pour over cabbage and other ingredients while hot; set aside and chill before serving. Good the next day also.
Cream margarine and sugar. Add eggs, one at a time, beating well after each addition. Add molasses. Combine soda and buttermilk; add to mixture, blending well. Combine flour and spices; add to molasses mixture. Stir in raisins, mixing well. Fill greased muffin tin 2/3 full and bake at 400° for 15 minutes. Makes 3 1/2 dozen. This batter will keep in refrigerator for two weeks if kept tightly closed.
Dissolve lime jello in hot water. Let partially set. Add pineapple; let set until hard.
Saute celery and onion in butter. Add mushrooms and mushroom soup. Cook and drain broccoli. Melt garlic cheese in double boiler and combine all ingredients. Serve hot with Fritos or other chips.
Mix and bake in 8 x 8-inch pan sprayed with nonstick cooking spray. Bake at 350° for 20 to 30 minutes. Makes 6 servings. One serving = 1 bread, 1/4 fat and 15 optional calories.
Drain beans and rinse well. Drain and rinse again. Add pepper and onion. Mix other ingredients and add to beans. Mix well and let stand overnight.
Mix together sugar, margarine and eggs in a large bowl. Add the blueberries and crushed saltines; mix well. Pour into the pie shells and bake at 350° for 45 minutes.
Combine dry ingredients. In large bowl, stir together pineapple, yogurt, Egg Beaters, liquid Butter Buds and vanilla. Stir in brown and white sugar until blended. Combine dry ingredients just until moistened. Stir in carrots and raisins. Spoon batter into lined muffin cups. Spray with nonfat cooking spray. Bake at 400° for 15 to 17 minutes or test with toothpick. Yields 24 muffins.
Let set 12 hours. Will make 9 loaves (3 at a time).
Combine milk and egg in medium bowl. Set aside. Combine remaining dry ingredients in paper or plastic bag. Add chicken, a little at a time. Shake to coat. Dip chicken in egg-milk mixture. Shake in flour a second time. Skillet or deep fry in Crisco.
Beat eggs, sugar, vanilla and salt together. Pour hot milk in and beat. Pour in unbaked shell; sprinkle nutmeg on top. Bake at 425° for 10 minutes, then 325° until done.
In a large bowl, mix dry ingredients (flour, baking soda, baking powder and salt). In another bowl, mix shortening, applesauce, sugar, egg and vanilla. Add flour mixture. Mix well. Fold in oats and raisins. Drop from teaspoon. Bake at 375° for 10 to 12 minutes.
In a 9 x 14-inch pan, layer with cut up chicken pieces. Mix together remaining ingredients and pour over chicken. Bake in a 350° oven for 1 hour or until rice and chicken are done.
Mix sugar, cornstarch, salt, water and 1 cup berries in saucepan. Cook over low heat, stirring constantly, until thick. Add rest of berries and butter. Mix well and cool. Just before serving, pour into baked pie shell. Top with whipped cream.
Heat oven to 350°. In a large bowl, combine all ingredients; mix well. Drop by rounded tablespoons onto ungreased cookie sheet. Bake about 20 minutes or until light golden brown. Makes 2 dozen cookies.
Spoon or dump cherry pie filling evenly into bottom of 9 x 12 x 2-inch pan. Spoon pineapple evenly over pie filling. Sprinkle dry cake mix over pineapple. Pour melted margarine over cake mix. Sprinkle coconut and pecans over top. Bake at 350° for 1 hour, or until browned (a dip of ice cream or Cool Whip may be served on top).
Blend in a blender until powdered. Store in an airtight container or pretty jar. Use 2 rounded teaspoons to 6 to 8 ounces boiling water (approximately 1 cup mix). Pack jar of mix with a couple of pretty mugs in a basket for a welcome gift.
To freeze bananas, choose those generously flecked with brown spots. Peel, break about six pieces and freeze in an airtight container overnight. Frozen bananas keep well for two or three weeks
Brown onions in shortening. Add paprika and meat. Salt and pepper to taste. Cook over low heat until meat is done. Add kraut. Cook until kraut is browned. Add sour cream.
Combine cake mix, margarine and 1 egg. Press into greased and floured 9 x 13-inch pan. Mix 2 eggs, powdered sugar and cream cheese until smooth. Pour over top of first layer. Bake at 350° for 35 minutes. Cool completely before cutting.
Oil potatoes. Pierce several times with fork. Wrap in double thicknesses of foil. Place directly on coals, turning several times, about 1 hour.
Boil lentils in water for 30 minutes and drain off extra liquid. Combine all ingredients. Simmer over low heat for 30 minutes or until lentils are tender. Serve over pasta or rice. Serves 4 to 6.
Layer rice, eggs, chili and cheese. Bake at 350° until cheese melts.
Wash and cook Mochi rice. When done, transfer rice into large mixing bowl. Cut up butter into hot rice and mix well. In another bowl, mix brown sugar, water and canned Eagle Brand condensed milk; mix well. Add coconut. Pour this into the rice and mix well. Pour into a 9 x 13-inch pan. Bake at 350° for 1/2 hour or until crust forms around edges.
Mix together in a 9 x 13 inch pan and bake at 375 degrees for 20 minutes. Use as a spread for party rye bread.
Drain pineapple; reserve 1/4 cup juice. Mix cream cheese, marshmallow cream, pineapple and 1/4 cup juice. Chill and serve as a dip for fresh fruit.
Mix water and jello; add strawberries and pineapple. Stir until strawberries are thawed. Add bananas and nuts. Pour 1/2 of mixture in 8 x 8-inch pan. Place in freezer until set. Spread sour cream on set jello and top with remaining jello. Refrigerate until set (overnight).
Mix hamburger, ketchup and onion. Add milk, Potato Buds and egg. Mix well. Pat into a pie plate. Bake at 350° for 1/2 hour. Make 4 servings of mashed potatoes. Spread over hamburger mixture. Sprinkle with grated cheese. Bake 5 to 10 minutes more to melt cheese.
Beat cream cheese, 1 tablespoon milk and sugar in large bowl with mixer on medium speed until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk for 3 minutes. (Mixture will be thick.) Stir in pumpkin and spices with whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator. Makes 8 servings.
Brush fish with oil. Sprinkle with white pepper and a little ginger. Broil 5 to 10 minutes or until flaky. Mix together soy sauce and water to make topping. Pour over fish or use to dip fish into it.
Bring rhubarb, sugar and water to a boil. Remove from heat and add dry strawberry Jell-O. Put 2 cups miniature marshmallows on bottom of 9 x 13-inch cake pan, greased and floured.
Prepare pastry. In mixing bowl, combine sugar, cornstarch and salt. Add to berries, toss gently to coat fruit. Fill 9-inch pie plate. Dot with butter and adjust top crust. Seal and flute edge. Cover edge with foil. Bake at 375° for 20 minutes. Remove foil, bake 20 to 30 minutes more. Cool on wire rack.
Brown hamburger, onion, garlic salt and spices. Drain. Combine in 1 1/2-quart casserole with soup, water and cooked noodles. Top with cheese. Cover and bake 20 minutes at 350°. Uncover and bake 10 more minutes.
Mix together hamburger, milk, onion, cracker crumbs, salt and pepper. Form into walnut sized balls and place in a 13 x 9-inch pan. Combine vinegar, ketchup, brown sugar and Worcestershire sauce and pour over meatballs. Bake in 350° oven for 30 to 40 minutes. Makes 50 balls.
Add Parmesan cheese to cream cheese. Stir in other ingredients. Form into a log on waxed paper. Chill overnight. Serve with crackers.
Preheat oven to 350°. Place raisins in 1/2 cup boiling water; cool. Drain raisins; reserve water. Cream the shortening, sugar and molasses. Sift flour, salt, soda, baking powder and cinnamon together. Add flour mixture to creamed mixture alternately with reserved raisin water, mixing well. Fold in raisins and nuts. Spoon batter into 6 greased and floured soup cans. Bake for 30 minutes or until bread tests done.
Cook rice with chicken broth that you have left after cooking chicken. Precook green beans with seasoning. Then combine all ingredients and bake for 30 minutes at 350°.
Cream together first 4 ingredients. Add flour and water. Mix thoroughly. Chill dough 2 hours. Sprinkle board with 1/4 cup confectioners sugar, mixed with 2 tablespoons flour. Roll dough about 1/8-inch thick. Cut strips 1/2 x 5-inches. Wind part way up ungreased lady lock mold. Bake on ungreased cookie sheet at 350° for 15 to 20 minutes or until lightly browned. Remove and use rest of dough.
Preheat oven to 350°. Spray tube pan with nonstick spray. Mix cinnamon and sugar. Set aside 1 cupful. Quarter the biscuits and roll in cinnamon and sugar mixture and pile in cake pan. Melt margarine and pour the cup of cinnamon with sugar mixture that was set aside into the margarine. Add chopped nuts and bring to a rolling boil. Pour over biscuits. Bake 35 minutes. Let cool in pan for 10 to 15 minutes before turning out on a cake plate.
Cook zucchini in water 5 minutes; drain. Cool. Cut zucchini lengthwise, scoop out seeds and part of pulp and drain. Set aside. Put shells in lightly oiled baking pan.
Wash the peas, soak them overnight or at least 5 to 6 hours in fresh, cold water. Drain off soaking water, put peas in a large pot containing at least 2 quarts of water. Add onions, green pepper, celery and ham bone or bacon. Season to taste with salt and pepper. Cook about 2 hours or until peas are tender enough to mash easily. Add water as needed while cooking.
Mix all ingredients together very well. Grease and heat skillet or pan that you use to cook the cornbread. Sprinkle the skillet or pan with a small amount of cornmeal. Pour mixture into skillet or pan and bake at 350° for 45 minutes or until done.
Dissolve yeast in warm water. Combine milk, shortening, sugar and salt; cool to lukewarm. Add yeast mixture and mix well. Add eggs, then flour; mix to smooth, soft dough. Knead on lightly floured surface. Place dough in greased bowl, turning once to grease surface. Cover and let rise until double in bulk.
Saute onion, celery and green pepper in margarine for about 10 minutes. Add corn and milk; simmer for about 15 minutes. Add 1 teaspoon of dried parsley. Serve hot.
Mix flour, chopped pecans and oleo together. Pat with fingers into a 9 x 13-inch pan. Bake 20 minutes at 350°. Set aside and let cool.
Grease well a 10-inch pie plate. Spread cranberries over bottom of plate. Sprinkle with 1/2 cup sugar and nuts. Set aside. Beat eggs well. Add 1 cup sugar gradually, mixing thoroughly. Add flour, melted butter and shortening. Beat well. Pour this batter over top of berries. Bake in a slow oven at 325° for 60 minutes and crust is golden. Cut like pie. Serve warm or cold with generous scoops of vanilla ice cream.
Mix brownie mix according to box. Mix chocolate pudding according to box. Combine cream cheese, sugar, milk and 1/2 container Cool Whip. After brownies have cooled, layer them in the bottom of a 9 x 9 pan. Layer cream cheese mixture on top of brownies. Add chocolate pudding on top of cream cheese mix. Top with remaining Cool Whip. Sprinkle with pecans (optional).
Mix all together. Marinate for several hours for best results. I like it best if marinated overnight.
In skillet, heat over medium heat, the margarine and cook onion until tender. Stir in soup, milk, salt and pepper. Heat to boiling. Add potatoes. Reduce heat to low. Simmer for 5 minutes.
Heat crushed pineapple and juice. When hot, remove from heat and add jello. Let dissolve and cool. Add buttermilk, Cool Whip and pecans. Spread in medium casserole dish and refrigerate overnight.
Combine all ingredients. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes.
Mix all. Drop by spoon onto greased cookie sheet. Bake at 300° for 20 minutes. Watch carefully.
Sprinkle meal into rapidly boiling water. Add salt and heat, stirring over very low heat, about 1/2 hour until quite thick. Spoon into bowls, top with butter and serve hot for old-fashioned breakfast. Serves 4.
Cream sugar, oleo, egg and vanilla. Add flour, baking soda, salt and cream of tartar. Form into balls. Dip in granulated sugar; place on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes.
Bring sugar and water to a boil. Cook for 4 minutes. Cool and add fruit juices, ice water and ice tea. Mix well and then chill. Can be served with fruit filled ice cubes.
Combine first 5 ingredients in bowl and mix well. Beat in eggs one at a time. Add milk and mix well. Stir in pecans and vanilla. Mix well and pour in a 9-inch pie shell. Cook in a 400° oven for 10 minutes. Reduce heat to 350° and cook an additional 35 to 40 minutes or until filling is puffed in center and is well browned. Let cool before cutting.
Add 1/2 shortening to flour and salt mixture with pastry blender, then add the other half. Add water and milk mixture one tablespoon at a time with a fork. Makes one top and bottom 9 inch crust.
Combine oleo, dates and sugar. Cook over low heat until sugar dissolves and dates are mushy. Add chopped pecans, Rice Krispies and vanilla. Roll in balls while warm, then in powdered sugar.
Mix well and pour into pie shell. Sprinkle pecans on top. Bake at 350° for 45 minutes.
Cream the cream cheese. Add to Cool Whip. Fold in pineapple and nuts. Refrigerate until ready to serve.
Cut flour, Crisco and salt together in bowl until it looks like cornmeal. Add milk to eggs. Roll out on floured board and cut into strips. Let dry 30 minutes before placing over your boiled and deboned chicken. Cook 20 minutes without taking off lid.
Peel, pit and mash avocados; add lemon juice, salt and pepper and set aside. Combine sour cream, mayonnaise and taco seasoning; set aside.
Boil sugar, milk, cocoa and butter for 1 1/2 minutes. Remove from heat; add peanut butter, vanilla, salt and uncooked oats. Mix well. Drop on wax paper or well-greased cookie sheet quickly. Let cool. Makes about 3 dozen.
Preheat oven to 450°. Grease 9-inch square pan. Beat egg in mixing bowl; add remaining ingredients and stir until blended. Pour into prepared pan. Bake for 20 to 25 minutes or until golden brown. Makes 12 servings.
Preheat oven to 400°. Generously grease a 10-inch skillet. Heat in oven 10 minutes. Combine cornmeal, eggs and buttermilk. Do not overmix. Add sugar and oil. Pour batter into heated pan. Bake 25 to 35 minutes or until golden brown.
Preheat oven to 350°. Cream the butter or margarine and sugar. Add eggs, milk and baking powder; mix thoroughly. Crush vanilla wafers and add to mixture. Mix until smooth and creamy. Stir in pecans and coconut. Pour into 9-inch greased and floured pan and bake 30 minutes, until done. Frost with glaze.
Combine the ingredients, except Chinese noodles. Pour into greased baking dish. Cover top with Chinese noodles. Bake at 325° to 350° for 25 to 30 minutes.
Heat water with cinnamon candies slowly to dissolve candies. Dissolve gelatin in hot liquid. Blend in lemon juice and raisins. Cool until slightly thickened. Pare, core and dice apple. Fold apple and nuts into thickened gelatin. Chill until firm.
Melt butter in large skillet over medium heat. Add mushrooms, onion and garlic. Saute until most of liquid has evaporated. Remove from heat. Coarsely chop almonds and hazelnuts; remove 2 tablespoons and set aside. Continue chopping slowly adding oil until mixture is blended. Add with seasonings to mushroom mixture and blend thoroughly; stir in remaining 2 tablespoons nuts. Mold into loaf and sprinkle with sesame seed. Serve with assorted crackers.
In saucepan, combine sugar, Karo syrup, butter, cream of tartar and salt. Boil rapidly on medium heat, stirring constantly, until mixture reaches 260°. Remove from heat. Stir in soda, stirring mixture thoroughly. Immediately pour over popped corn in a large bowl, stirring until well coated. Place coated corn in a large buttered roasting pan or sheet cake pan. Bake caramel corn for 1 hour in preheated 200° oven, stirring 3 or 4 times. Keep in a tightly covered container. If it becomes sticky, place in oven again for a little while.
Mix all together and bake at 350° for 1 hour. Serves 1.
Mix first 7 ingredients and put in 9 x 12-inch pan. Crush corn flakes and put on top; pour over 1/4 cup melted butter. Bake at 350° for 45 minutes. Serves 8.
Beat egg whites with water until foamy. Add nuts and stir well, until all are coated. Mix spices and salt with sugar; pour over sticky nuts, stirring until all are well coated. Spread on cookie sheet that has been sprayed with a cooking spray. Bake 1 hour in 225° oven, stirring every 15 minutes.
Cook spaghetti; drain. Add eggs, Parmesan cheese and butter. Put in a buttered 9 x 13-inch pan. Brown meat, pepper and onion. Add sauce mix. On top of the spaghetti, spread cottage cheese. Pour sauce over that. Bake at 350° for 30 minutes. Add cheese; bake until melted.
If using bouillon cubes, prepare as directed on package. Dice potatoes and carrots; add to broth. Add salt and pepper, if desired. Boil 15 minutes or until vegetables are tender. Add chopped parsley and crushed red pepper. Using a mixer, blend for 1 minute. Serve with a parsley garnish.
Toss together chicken, apple, raisins, pineapple, celery and onion. In small bowl, stir mayo, chutney and curry. Add mixture to chicken and stir. Let sit in refrigerator for 4 hours before serving.
Cream sugars with margarine. Add oil and egg. Add remaining ingredients. Drop on cookie sheet by tablespoonfuls and flatten with glass. Bake at 350° for 12 to 15 minutes.
In a saucepan, heat the heavy cream to scalding until tiny bubbles form around the edge of pan. Remove from heat and stir in chocolate pieces until they melt and mixture is smooth. Add the sugar and vanilla; stir until smooth. Pour in the milk. Return the saucepan to the stove and heat on medium until the mixture is hot and steaming. Do not bring to a boil. Top with marshmallows or whipped cream and sprinkle with cinnamon, if desired.
Put roast in skillet. Brown on both sides. The darker the better the gravy. After browned put in oven pan. Mix mushroom soup and 1 can milk. Pour over the roast. Take package of onion soup mix and pour all over roast. Cook at 350° for 1 1/2 hours.
Mash potatoes (cool). Mix potatoes, sugar and cornstarch on a light floured surface. Roll out like a pie crust. Spread creamy peanut butter over entire surface. Roll up like jelly roll and put into the refrigerator for an hour. After chilled, slice and serve. Also you can roll in egg shape and dip in melted chocolate for Easter (Easter eggs).
Mix sugar, margarine and milk in saucepan and bring to a boil. Remove from heat and add cocoa, coconut, oats and vanilla. Drop by spoonfuls on wax paper.
Combine pumpkin, egg, oil and sugar. Sift dry ingredients together and add slowly to pumpkin mixture. Dust raisins and nuts with flour. Fold into mixture last. Bake in large tube pan. Bake at 350° for 1 hour and 15 minutes or until done.
In shallow bowl, beat eggs, milk, sugar and cinnamon. Dip bread in egg mixture, coating both sides. In a skillet, cook bread on both sides in a small amount of butter, margarine or Pam over medium heat until golden brown. Add more butter as needed. Serve with maple syrup. Makes 5 servings.
Thaw dough. Cook sausage and onion in large skillet for 10 minutes, stirring often. Cool.
Saute zucchini and onion in margarine in 10-inch skillet. Combine eggs, milk, salt and dash of pepper. Stir in 1/2 cup tomatoes and Parmesan cheese. Pour egg mixture into skillet. Bake at 350° for 15 to 20 minutes or until eggs are set. Top with additional cheese, if desired.
Spray a large cookie sheet with nonstick spray coating; set aside. In a large microwavable bowl, combine coating and peanut butter. Microwave on High for 2 to 3 minutes or until chocolate is melted, stirring after every minute.
Cover ground peppers with boiling water and simmer for 10 minutes. Drain. In a saucepan, combine ground onions, vinegar, water, salt and sugar. Heat until spices dissolve. In a heavy pot, pour over peppers and heat until boiling. Continue to boil for 15 minutes. Put into hot canning jars and seal. Makes about 7 pints.
Combine all ingredients except shrimp and flour. Dip each peeled and deveined shrimp in egg mixture, then in corn flour, then in egg and then in corn flour (double coating). Drop in deep fat and fry until golden brown. Do not overcook!!!!
Saute onion and celery in margarine. Add soup, milk and cheese and simmer until mixed. (For microwave, mix all together and heat on High for 5 minutes or mixed, stirring occasionally.) Add broccoli and rice. Bake in casserole dish for 30 to 40 minutes at 350° (or microwave on High for 15 minutes, stirring every 5 minutes).
Beat eggs and sugar; add oil, butter, baking powder, anise flavoring and anise seed. Beat well. Then add flour a little at a time and mix well. Heat oven to 350°. Grease and flour baking pan. Pour batter evenly in pan. Bake for 30 minutes, until top is brown.