HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut steak into 4 pieces. Season with 1 teaspoon salt and paprika. Coat with flour. Brown in hot fat in heavy skillet. Transfer to casserole. Place onion and potatoes over top. Mix tomatoes, ketchup and remaining teaspoon salt; pour over potatoes. Cover and bake in 350° oven for 1 1/4 hours. If necessary add a little water.
In a small saucepan cook the beef with one half tbsp. of margarine until no longer pink. Add 1/2 c. water to the pan and the beef seasoning packet. Cook for 3 minutes. Meanwhile, cook the noodles, drain well, and stir in 1 tbsp. of margarine. Add the sour cream to the beef mixture and thicken with flour. Serve sauce over the noodles.
Put all ingredients, except egg and olives, in blender. Process on medium-low speed until vegetables are just coarsely chopped. Add egg and olives. Process again until just chopped.
Mix sugar and cornstarch; add eggs and milk. Boil until thick over medium heat, stirring frequently. Remove from heat; stir in butter, vanilla and coconut. Pour into baked 9-inch pie shell. Cover with meringue (recipe follows). Bake for approximately 10 minutes at 350° until meringue is golden brown.
Heat oven to 375°. Brown sausage; drain fat. Add pepper, onion and celery. Saute until vegetables are slightly tender. Cook grits in water with salt according to package. Combine cooked grits and sausage mixture. Pour into buttered shallow 2-quart casserole dish. Spread undiluted soup over sausage mixture, then sprinkle with cheese. Bake for 30 minutes or until hot and bubbly. Makes 6 to 8 servings.
Peel and cut up potatoes. Cut into slices. Peel and cut carrots into 1-inch slices. Chop onion. Place in crock-pot. Put frozen chicken pieces on top of vegetables. Pour soup over top of chicken. Salt and pepper, if desired. Cook on high for 1 hour, then turn to low. Serves 4.
Sift dry ingredients into mixing bowl. Cut in butter and Crisco. Add milk and stir. On floured surface, place the dough, forming a ball. Sprinkle a little flour on top and roll out about 1 1/2 inches thick. Cut out biscuits and place on cookie sheet. Bake at 400° for about 20 minutes.
Boil sugar, water and syrup together, stirring constantly, until mixture will spin a thread. Add peanuts and stir constantly until peanuts "pop" in the syrup as it is stirred. Add butter and soda; mix well. Spread thin on greased surface.
Heat oven to 350°. Oil sides and bottom of loaf pan. Mix all ingredients together. Pour into loaf pan and bake for 50 to 60 minutes.
Saute onion and bacon in butter until tender and brown. Set aside. Mix cheese and flour until covered and set aside. Mix cream, milk, eggs, salt and pepper. Add onion and bacon mix, cheese mix and chicken. Pour into pie crust and bake at 425° for 15 minutes, then at 350° for approximately 30 to 45 minutes. Cover edges of crust with foil. Done when knife comes clean from middle.
Place squash in a large nonaluminum container. Combine water and pickling salt, stirring until salt dissolves. Pour over squash. Cover and let stand 1 hour, drain well. Combine sugar and next 3 ingredients in a Dutch oven. Add squash, green pepper and remaining ingredients, bring to a boil. Remove from heat and pack hot vegetables into hot jars, filling to 1/2-inch from top. Cover with hot vinegar syrup, filling to 1/2-inch from top. Remove air bubbles. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 15 minutes. Yields 4 pints.
Heat oven to 350°. In an extra large baking dish, melt 1 stick of butter. Pour off excess into mixture of potatoes, onions, soup, cheese, sour cream, salt and pepper. Mix well and pour into casserole dish. Sprinkle 1 1/2 cups of bread crumbs over the top. Bake 1 hour.
Mix flour, sugar, baking powder, butter and shortening as for biscuits. With a fork, beat egg into milk. Add and mix. Bake in greased round pie or cake pan about 20 minutes in 400° oven. Cool only slightly. With sharp, long knife split into two flat slabs. Remove to large serving plate. Butter bottom slab generously. Add layer of sugared fruit (strawberries, peaches or boysenberries). Cover with top slab and add rest of fruit so it spills onto sides of plate.
Grease 2-quart casserole. Peel and slice potatoes into dish. Brown the ground beef. Put over the potatoes. Put vegetable soup over meat. Add other can of soup. No extra salt needed. Bake 1 hour at 350° or until potatoes are done. Cover the casserole.
Preheat oven to 350°. Mix dry ingredients; set aside. Mix sugar, eggs, pumpkin and oil together. Add dry ingredients to pumpkin mixture and mix together. Add pecans. Pour into 2 loaf pans and bake at 350° for 45 to 60 minutes.
Toss all ingredients together. Spoon individual portions onto salad greens. Yields 6 servings.
Cut and wash chicken; mix salt, pepper, garlic and flour; mix well. Add chicken and shake well. Place the cooking oil in a frypan and heat hot. Remove the chicken from flour mixture and into the heated cooking oil. Fry until done and a golden brown, 20 to 30 minutes; remove from the frypan and drain on paper towel.
Cream together cream cheese, onion and chives. Form into small balls. Roll in grated carrots and serve with toothpicks.
Aaron said put the macaroni with the cheese. Cody said next to put the milk in. Toriah and Dominique said to add the butter. Jennie and Samantha said to put in the ham. Jonathan said to cook it now. Troy and Lewis said to mix it up. All agree to put it in the oven. Cook for four hours. (Seth said it would burn.) He thinks four minutes would be better.
Chop up cabbage and cook until tender, but not mushy; drain. Combine the sugar, vinegar and cornstarch and cook until thick. Add to cabbage. Fry the bacon until crisp; crumble and add to cabbage. Put in baking dish and bake at 350° for 30 minutes.
Combine ingredients in a small saucepan over low heat until well blended. Serve warm with apple slices.
Spread the cream cheese in the bottom of a flat dish. Spread the taco sauce over the cream cheese. Top that with sliced olives, green peppers, green onions, mushrooms and then the Mozzarella cheese. Cover and refrigerate. Serve with crackers or dip chips.
In 1-quart saucepan, melt margarine. Add vegetables and saute over high heat, stirring frequently until tender. Add water, squash and broth mixture and combine. Bring to a boil and reduce heat to low; cover and simmer until squash is tender, approximately 15 minutes. Mash some squash against side of pan. Add beans and bacon and simmer 5 minutes longer. Serves 2. Contains 279 calories, 7 g fat and 1,056 mg sodium.
Melt butter with sugar. Sift dry ingredients. Stir into sugar mixture with well beaten eggs. Fold in vanilla and nuts. Bake in well-greased pan about 30 minutes in 350° oven.
Mix all ingredients together and place in a 9 x 12 x 2-inch greased pan. Bake in a 350° oven for 1 hour.
Mix the first 2 ingredients. Chill until just set (not hard). Cream the jello mixture and cream cheese. Add remaining ingredients. Chill until firm.
Scald milk, sugar and salt. Stir into beaten eggs, add flavorings. Pour into unbaked pie shell, sprinkle with nutmeg. Bake at 400° for 30 minutes. To keep the bottom part of the crust from getting soggy, brush with unbeaten egg white. This is a velvety custard in a tender-crisp pastry. (I sometimes use 2 cups of milk and 1/2 cup of half and half, instead of 2 1/2 cups of milk.)
Add cocoa to 1 cup sugar and mix well. Stir in 2 cups milk slowly to make a smooth mixture. Heat in double boiler or on low heat in saucepan, stirring constantly.
Scald milk in a small saucepan; stir in 1/2 cup sugar, salt and butter. Cool to lukewarm. Combine water and 2 tablespoons sugar in a large mixing bowl; add yeast, stirring to dissolve. Stir in cooled milk mixture and eggs; mix well. Add 3 cups flour, mixing well. Add remaining 3 cups flour and mix well. Turn dough out on a floured surface and knead until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, until doubled in bulk (about 1 1/2 hours). Punch dough down. Shape into 3/4-inch balls. Place 3 in each cup of well-greased muffin pans. Cover and let rise in a warm place until doubled in bulk. Bake at 375° for 10 minutes. Yield: About 2 1/2 dozen.
Mix well the cottage cheese and Jell-O. Drain pineapple and mandarin oranges. Add and stir lightly. Fold in Cool Whip. Refrigerate for 2 hours. Serves 12 to 15.
Beat together first six ingredients until creamy. Add remaining ingredients. Mix well. Drop by teaspoons on greased cookie sheets. Bake at 350° until brown. Yields 5 dozen.
Cut up broccoli and red onion. Cook bacon crisp. Mix first 5 ingredients in bowl. Mix last 3 ingredients and pour over the first five. Stir well.
Mix sour cream and mayo together until creamy. Break off flowerets of the cauliflower and put in the mixture. Chop the green onions and put into the mixture. Slice the radishes. Add to the other things. Mix well. This gives yu a green and white salad.
Cream sugar, oleo, egg, salt and vanilla. Spoon mixture into pie crust. Chill. Whip the cream until stiff. Blend in pineapple and pecans. Spoon on top of egg mixture and chill thoroughly.
Grease a 9 x 13-inch pan. Put dough in pan (still frozen). Sprinkle dry pudding over dough. Heat butter and brown sugar until melted. Spoon over dough. Cover with foil and set in fridge overnight (or let rise and bake). Uncover. Bake 30 minutes at 350°. Let stand 5 minutes to cool, then turn upside-down and serve warm.
Remove 2/3 cup cake mix for filling. Mix remaining cake mix with 1 egg and butter. Pat into a 9 x 13 baking pan sprayed with Pam. Bake at 350° for 20 minutes. Let cool. While cooling, mix syrup, sugar, 3 eggs, vanilla, pecans and 2/3 cup cake mix. Pour over crust and place back in oven for 45 minutes. Cool thoroughly or overnight. Cut into bite-size bars.
Mix together soups and water. Add rice. Stir all together well and pour in a well-greased baking dish. Place pieces of chicken on top and bake for 2 hours at 350°. For good taste, spread on top Cheez Whiz.
Beat eggs and add remaining ingredients, mixing dry materials together before adding. Drop by large spoonfuls onto hot fryer. Reduce heat. When brown on one side, turn and brown on the other. Serves 6.
Boil the margarine, sugar and milk; pour over dry ingredients. Mix and drop by spoonfuls onto cookie sheet. Let cool.
Place the pork in a medium size pot together with the garlic, soy sauce, pepper and vinegar and let stand for 2 hours. In the same pot, cook slowly until the pork is tender (about 30 minutes). Transfer the pieces of garlic from the pot to a separate pan and fry in hot oil until brown. Add the pork pieces to the garlic and then fry until brown. Drain. Add the broth to the fried pork and garlic and simmer for 10 minutes. Serves 4.
In a large skillet, saute onions in oil until soft, but not browned; drain well. In a mixing bowl, beat eggs. Add bread crumbs, Parmesan cheese, parsley and onions; mix well. Place in a greased 10-inch pie pan. Bake at 350° for 35 to 40 minutes or until a knife inserted near the center comes out clean.
Preheat oven to 375°. Remove toys from counter top. Measure 2 cups flour. Get baking powder. Remove kids' hands from flour. Get baking powder. Remove kids' hands from flour.
Sift the first 3 ingredients together; put 1/3 into bowl. Add the dates, cherries, walnuts and pecans to the 1/3 mixture; mix well and set aside. Beat the shortening and sugar until light and fluffy. Add the eggs, one at a time. Add remaining 2/3 dry ingredients with buttermilk, orange juice and vanilla (which have been blended well). Add to fruit and nut mixture; blend well. Turn into a 9-inch greased tube pan, lined with foil and greased again. Bake at 350° for 1 hour and 20 minutes.
Melt butter in large skillet. Raise heat; add chicken and cook 3 minutes per side. Remove from skillet and reserve. Add onion to fat in pan and cook, covered, over low heat for 15 minutes. Add vinegar; raise heat and cook, uncovered, stirring occasionally, until reduced to a syrupy spoonful. Whisk in chicken stock, heavy cream and tomatoes and simmer for 1 minute. Return chicken to skillet and simmer gently, basting often, about 5 minutes. Remove chicken. Add raspberries to sauce; cook 1 minute. Pour sauce over chicken and serve immediately.
Wrap wieners in 1/3 strip bacon and attach with toothpick. Place in casserole dish and cover with brown sugar. Bake at 350° for approximately 1 hour or until brown sugar is hot and bubbly.
Combine all ingredients, adding nuts last. Chill in refrigerator. Pinch off small pieces and cook at 325° for 12 minutes. Makes several dozen. Dough will keep for days in refrigerator.
Combine Sourdough Starter, sugar, salt and egg. Add 1 1/2 cups flour; beat until smooth. Gradually beat in enough flour to make a soft dough. Knead on floured surface until smooth, using only enough flour to prevent sticking. Place in buttered bowl; turn once to bring buttered side up. Cover; let rise in warm place until double in bulk. Punch down and shape into balls. Place balls on greased baking sheets. Brush with melted butter, cover and let rise. Bake 15 minutes at 400°.
Heat olive oil in large skillet. Add onions and garlic, cook over moderate heat. 7 - 8 minutes. They will be soft, but not brown. Add dried spinach, stirring constantly and cook 3 - 4 minutes. When the moisture is cooked away and spinach sticks lightly to the sides of the pan, transfer it to a large mixing bowl. In the same skillet melt 1 tablespoon butter and lightly brown the ground beef. Add to spinach mixture. Add to all the above spinach, meat mixture 5 tablespoon Parmesan cheese, 2 tablespoons heavy cream, the eggs, oregano, salt and pepper. Mix well and set aside.
Mix sugar, shortening, cocoa and eggs together, then add milk, water, flour, baking powder, soda, vanilla and salt. Put in a 9 x 13-inch pan (grease and flour first). Bake at 350° for 30 to 40 minutes.
Preheat oven to 300°. Grease 3 (7 1/2 x 3 1/2 x 2 1/4-inch) loaf pans or 6 (5 3/4 x 3 1/4 x 2-inch) loaf pans. Line with greased wax paper.
Mix eggs, cheese and milk in a bowl. In pie shells, place meat and vegetable, then pour mixture from bowl. Bake at 375° until brown.
Cream shortening. Gradually add sugar, beating well at medium speed of an electric mixer. Add egg whites (at room temperature), one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 15 to 20 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans. Let cool completely.
In bowl, cream butter, oil and sugar. Add eggs, vanilla and sour milk; blend. Add flour, cocoa, baking soda and spices; mix well. Add zucchini and mix well. Spoon into greased and floured 9 x 13-inch pan. Sprinkle with chocolate chips and nuts. Bake at 325° for 45 minutes in glass pan or at 350° for 40 minutes in a metal pan. No frosting required.
Combine Hawaiian Punch and fruit juices and water. Stir well. Pour ginger ale and stir. Float orange, lemon and lime slices.
Put brown and white sugar, cream and butter in saucepan. Bring to boil and let boil for 2 minutes. Remove from heat immediately. Add Marshmallow Creme, vanilla and enough powdered sugar to make it thick enough to spread. Spread icing while it is still warm.
Cream Crisco and sugar. Add 1 egg at a time. Beat well. Add flavorings. Sift baking powder with flour 3 times. Dissolve soda in buttermilk. Add to sugar mixture alternating with flour. Beat well. Pour into greased and floured tube pan. Bake in 300° oven for 1 hour and 30 minutes. Test for doneness with toothpick.
Cut chicken into 1-inch pieces. Spray pan with vegetable oil, then saute the mushrooms and green onion until soft. Then add chicken and saute until done, about 5 minutes. Blend chicken broth and flour and add to chicken mixture. Cook until thick and bubbly. Stir in grapes and wine; heat through. Serve over warm rice.
Cook beef in bouillon. (The exact amount wasn't mentioned in the original recipe. I assume it should be "enough.") Cut beet roots, carrots, parsley and onions in strips; put them into another large pan. Add tomatoes or tomato puree, vinegar, sugar and a little bit of beef broth with lard (or 1 to 2 tablespoons butter). Cover with lid and cook for a while. Stir the vegetables from time to time. If necessary, add some more broth or water.
Dice potatoes, cover with water and bring to a boil. Drain water and add onion, butter, seasoning salt, pepper and cover with milk. Cook until potatoes are tender and milk is hot.
Blend in electric blender thoroughly and pour over 5 pounds beef or pork. Marinate for only a few hours. Excellent for barbecue.
Mix cake mix, 1 egg and butter well. Pour into greased 13 x 9-inch pan.
Cream butter and sugar. Add eggs, one at a time. Add soda with flour. Alternate milk and flour. Add fruit and nuts. Mix together. Bake at 300° for 12 minutes or until done.
Put the popped corn into a large paper bag. In a 4-quart bowl, mix all ingredients, except soda. Cook for 2 minutes on High; stir. Cook 2 minutes more on High. Add the soda; mix well. Pour into bag of popcorn; shake well. Microwave 1 1/2 minutes; shake. Microwave 1 minute; shake. Microwave 1/2 minute; shake. Pour out and cool.
Mix all spices together. Works best if you mix dry spices in food processor or blender. Add 4 teaspoons to each cup of hot water.
Saute bacon and onion until onion is tender; combine with remaining ingredients in shallow 2-quart baking dish. Cover with lid or aluminum foil and bake at 350° for 30 minutes. Uncover and bake 45 minutes longer. Makes 4 to 6 servings.
Preheat oven to 400°. Rinse chicken and pat dry. Cut chicken into 1/2-inch pieces.
Blend cream cheese and confectioners sugar. Put Cool Whip in with cheese and sugar. Place in graham cracker crust. Place pie filling on top.
Wash fruit; cut up apples and oranges. Grind up all fruit. Add sugar and salt and set aside. Dissolve jello in 1 cup of hot water. Add 1 cup of cold water. Mix with mixture and put in containers. Freezes well.
Brown meat and drain. Add onion and green pepper; cook until tender. Stir in corn, Cheez Whiz, barbecue sauce and chili powder. Simmer 20 minutes, stirring occasionally. Top with corn chips. (Regular Cheez Whiz may be substituted.) Serves 8.
Heat oven to 325°. Prepare pie shell. Do not prebake. Sprinkle cashews in pie shell. Slice zucchini and saute in melted butter until crisp-tender. Add salt and pepper. Layer on top of cashews.
I'm estimating on the garlic and chili powder because I don't normally measure them, I just stir some in, taste it and add more if I need it. Also salt and pepper to taste.
In large baking dish, combine all ingredients except chicken. Arrange chicken pieces on top. May substitute chicken of your choice. Bake at 350° for 1 hour or until chicken is done and rice mixture thickens. Serve hot. Makes a large dish.
Fry bacon until crisp; drain and crumble. Pour off all but 2 tablespoons of drippings. Stir corn, salt and sour cream into drippings. Add bacon and heat through.
For sauce, in medium saucepan cook onion, carrot and garlic in hot oil until tender, but not brown. Stir in undrained tomatoes, tomato paste, sugar, oregano, salt and dash of pepper. Bring to a boil. Add shrimp and simmer, uncovered, about 30 minutes or to desired consistency. Cook pasta, drain well and serve with marinara sauce.
Cook the first 3 ingredients for 5 minutes in microwave. Add peanuts and cook 5 more minutes. Add butter and vanilla; cook 2 minutes. Stir in soda. Spread on greased cookie sheet.
Mix together and form walnut size balls. Bake at 350° for 15 minutes.
Add salt to egg whites, beat until foamy. (Beat only 6 at a time.) Combine egg whites and sugar, continue beating until shiny, white, soft peaks form. Put all all beaten egg whites together in a large bowl. Beat yolks and vanilla until blended. Fold into egg whites and add milk.
Mix together eggs, cream, salt and pepper. Place ham, green pepper, onion and mushrooms in the pie shell. Pour egg mixture over the top. Bake at 425° for 15 minutes. Turn oven down to 300° and bake for 30 minutes longer. Done when knife comes out clean.
Dumplings: Sift flour in a large bowl. Add shortening and mix thoroughly. Add eggs and mix with flour. Add some cold water, a little at a time until dough becomes sticky. Roll out dough and cut noodles as desired.
Trim off top of Brie. Trim sides. Cover with caramel dip. Add apples in a circle around outer edge. Sprinkle on small pieces of apple, apricot and cranberries.
Heat oven to 325°. Spread margarine on 1 side of each slice of bread. Cut each slice diagonally into 4 triangles. Arrange 16 triangles with margarine sides against sides and bottom of an ungreased square baking dish, 8 x 8 x 2-inches.
In a bowl, mix all ingredients together, except for the bacon and tomato sauce. Shape the meat mixture into a roll about 2 to 3-inches long, and wrap bacon around each roll. Hold together with a toothpick. Place in a baking dish and cover with tomato sauce. Bake in a 350° oven for 45 minutes or until done. (This dish may also be frozen, then cooked at a later date.) Makes 12.
If possible, have butcher cut pork. Saute with onion in oil over high heat until pork is lightly browned. Add zucchini, mushrooms, marjoram, salt, pepper and bouillon. Stir 5 minutes or until vegetables are tender and pork is thoroughly cooked. Serve with rice. Makes 4 servings.
Beat eggs; add sugar, salt and vanilla. Add strawberries and finish filling freezer can with half and half. Makes 1 gallon. Good stuff.
Thoroughly cream butter, peanut butter, sugars, egg and vanilla. Add remaining ingredients. Roll into balls and place on ungreased baking sheet. Press with a fork dipped into flour to make cookies flat and the crisscross pattern on top. Bake at 375° for 10 to 12 minutes.
Soften cheese to room temperature. Drain pineapple and cherries (if they are not drained well it will not make a ball). Mix cheese, pineapple and cherries. Shape into a ball and roll in pecans. Refrigerate overnight.
Wash and slice potatoes (skins may be left on). Peel and slice onions. In a disposable foil 8 x 9-inch pan, layer potatoes, onions, butter, salt, pepper and paprika. Place on charcoal grill with foil pan covered tightly with a piece of aluminum foil. Grill for about 35 to 40 minutes until tender.
Add sugar, flour, salt and pepper to can of corn. Beat egg yolks. Add milk and melted butter. Beat egg whites until stiff. Fold in egg whites. Pour into buttered baking dish. Set in hot water. Bake at 350° for 1 hour or until set and lightly brown.
Cut chicken in small strips. Shake chicken in salt and flour. Saute in butter until chicken turns white. Pour almond extract over chicken. Dissolve bouillon in hot water. Add garlic powder, pepper and sauteed mushrooms to chicken. Bring to a boil; cook over medium heat until liquid is reduced to half. Add cream and heat through, but do not let boil. Serve immediately over cooked rice.
Melt oleo in large saucepan. Add applesauce, white sugar and spices. Heat thoroughly. Stir in flour and soda. Stir in egg. Pour in greased 9 x 12-inch pan. Bake 40 minutes at 350°.
Heat butter; saute onions. Add 4 cups water and boil until dissolved. Add noodles; cook. In another pan, put 2 cups water and the broccoli; steam. Let come to a boil; add garlic powder. Cook 3 more minutes or until tender. Add salt, 6 cups milk and very thin slices of cheese; stir and melt. Do not let boil. When all cheese is melted and soup is thoroughly hot, it is done.
Combine meat, salt, pepper, Worcestershire sauce and ketchup. Mix until well blended. Add 1/2 can of onion rings to mixture. Shape into 4 patties. Broil on first side 9 minutes (4 inches from heat source); turn and boil on second side 5 minutes.
Mix together butter, milk, baking powder, sugar and flour to make a batter. Spread in a greased deep baking dish. Pour berries and boiling water over batter. Bake at 400° until cake part is done (approximately 30 to 40 minutes).