HumbleIntelligence/food-ner-1-Million huggingface dataset:
Select 4 to 5 pound sirloin steak. Rub and press 2 teaspoons cracked or coarsely ground whole black pepper in each side, using the palms of the hand. Let stand at room temperature 1 to 1 1/4 hours. Broil on grill or hibachi over hot coals, 5-inches from coals, 9 to 11 minutes per side for medium doneness. Transfer to platter. Sprinkle with salt. When steak is about done, saute 1/2 cup sliced onions in 1 tablespoon butter and spoon over steak.
Fry the hamburger over medium heat until it's no longer pink. Drain fat and stir in the flour. Stir the meat and flour mixture until it's lightly browned. Add the water and stir until the mixture thickens. Season with salt and pepper. Serve over toast for breakfast, lunch or along with some carrot sticks and applesauce for a quick dinner. Serves 4.
Drain chestnuts, cut in 1/2 and marinate in sugar and soy sauce for 45 minutes. Wrap 1/3 slice of bacon. Fasten with toothpicks. Bake at 400° for 15 to 20 minutes. Drain on paper towel and serve.
Mix together in a bowl all the listed ingredients. Then spread in greased, lightly floured pan. Bake in moderate oven (350°) about 25 minutes. While still warm, cut into squares.
Heat all together and taste. Add more vinegar for sourer taste, more sugar for sweeter. Served hot over fresh spinach.
Put apples in greased square pan. Combine other ingredients in bowl of food processor with blade. Sprinkle over apples and bake 30 to 40 minutes.
Peel and cut apples in halves, taking out seeds and core, and place in a pan. Fill hollow place with butter and sprinkle well with sugar and a little cinnamon. Pour in enough water (do not cover) in a pan so as to cook them well done. Place pan in oven and bake until apples are brown.
Blend all of the ingredients together and bake for 30 to 35 minutes at 350°. Sprinkle 1 cup grated Cheddar cheese over the top and bake for 15 minutes more.
Season meat with salt and lemon juice. Brown meat on all sides. Combine garlic, onion, cloves, parsley, cinnamon, bay leaf, puree and sugar. Add to beef. Add 1/2 cup water. Bring to boil. Reduce heat and cover; simmer 10 minutes. Add orange juice. Cover and simmer about 3 hours or until tender. If necessary, add water to keep moist while cooking. Makes 6 to 8 servings.
Boil, bone and dice chicken. Mix soup with milk. Add remaining ingredients except cheese. Pour into buttered casserole. Sprinkle cheese over top. Bake at 350° for 30 minutes until cheese is melted and bubbly.
In large mixing bowl, combine ground beef, pork, bread crumbs, onion, eggs, milk, mustard, horseradish, salt and pepper. Mix well. Place half the meat mixture in a 9 X 5 inch microproof loaf pan. Place the sausage link in center of meat mixture. Cover with remaining meat mixture. Stir together browning sauce and water. Pour over top of meat loaf. Cook on HI for 14-18 minutes. 4 servings. Total cooking time: 14-18 minutes.
Mix graham cracker crumbs, margarine and 1 teaspoon Equal Measure or 2 packets Equal sweetener or 1 tablespoon Equal Spoonful in an 8-inch pie pan; pat evenly on bottom and side of pan. Bake at 350° until lightly browned, 6 to 8 minutes. Cool.
Spread sliced apples into buttered baking dish. Cover with white sugar and cinnamon. Mix flour and brown sugar. Cut in oleo until mixture is crumbly. Spread over apples. Bake for 1 hour at 350°.
Combine all ingredients. Place in greased casserole. Bake 30 minutes at 350°.
Wash and boil potatoes, let cool. Slice potatoes very thinly and mix with salt, thin sliced onions, pickle rounds, oil and vinegar. Place in salad bowl and garnish with slices of hard boiled egg. You may add tomato slices if you prefer.
Mix all together; bake in greased casserole (2-quart) at 350° for 1 hour.
Heat oil in wok or large skillet. Roll chicken pieces in cornstarch. Brown chicken quickly. Sprinkle on garlic powder. Add tomato chunks, chestnuts, mushrooms, celery and green onions. Stir. Add soy sauce. Stir. Cover; reduce heat to simmer and cook 5 to7 minutes. Lightly toss chicken and vegetable mixture with shredded lettuce. Serve with rice. Serves 4.
In large bowl, combine 2 eggs, tomato paste, cracker crumbs, onion, green pepper, salt, pepper and ground beef. Mix together and put half of this in the bottom of an 8 x 8 x 2 baking pan.
Cut and peel squash and boil until tender. Drain, then mash. Soak bread in milk; mix with squash. Add slightly beaten eggs, chopped onions, salt and pepper. Pour all in casserole. Sprinkle top with bread crumbs. Bake in 350° oven for 35 minutes. Bake in 350° oven for 35 minutes.
Spread Marshmallow Creme on half a graham cracker, then take two marshmallows, place on graham cracker for eyes. Place a raisin in middle of the marshmallow eyes, then put a raisin on the graham cracker for a nose. Next, take a slice of the apple and use it for the mouth. Quick and easy snack for children.
Cream shortening and sugar. Add eggs and beat well. Sift dry ingredients. Add half to creamed mixture. Add mincemeat and stir until blended. Mix remaining flour and nuts together. Add to other mixture. Mix well. Drop by spoonfuls onto cookie sheet. Bake at 350° for 12 to 15 minutes or until done.
Butter 9 x 13-inch pan. Use 1 box Brownberry croutons (onion and herbs). Spread on bottom of pan. Beat together eggs and 1 cup milk; pour over croutons. Brown sausage (drain) and spread over mixture. Add mushrooms, green peppers and onions. Mix cream of chicken soup and 1/2 cup milk. Pour over mixture. Put Cheddar cheese on top. Stand overnight in refrigerator. Bake at 375° for 45 minutes or so.
Let sausage come to room temperature.	Preheat oven to 325°. Combine by hand the sausage and cheese in a bowl; add biscuit mix and blend thoroughly.	Roll into small balls and place on an ungreased baking sheet. Bake for 30 minutes. May be served hot or cold.
In a double boiler, melt margarine or butter. Then add garlic, heavy cream, milk, cheese and garlic powder. Stir frequently with wire whisk until heated thoroughly. As the Alfredo sauce is cooking, boil the fettucini noodles, drain and set aside. Grill the salmon fillet (on an outdoor grill if possible, or broil in oven). When sauce is done, toss into fettucini. When fillet is done, cut into bite-size pieces and toss that into fettucini also.
Blend shortening and sugar. Add bananas, eggs and milk. Add sifted dry ingredients. Hand mix. Pour in greased loaf tin. Bake at 375° for 1 hour.
Combine first 4 ingredients in blender until smooth. Add 10 whole ice cubes and blend until ice is dissolved and smooth. Makes 4 large glasses.
Cream the butter and sugar until very light. Add well beaten yolks of eggs, milk and flour, beating well all the time. Fold in the whites of eggs. Add flavoring, then stir in the baking powder. Bake in a 375° oven for about 20 minutes.
Chill cranberry juice and ginger ale. Mix lemonade with 6 cans of water. Combine ingredients in order listed. Serves 35 punch cups. Freeze a mold of pink ice the day before to add beauty to this summer punch.
Brown meat using salt, pepper and garlic. Do not overcook. Prepare brown gravy mix per directions. Steam peas and carrots until slightly firm. Combine meat, vegetables and gravy in 9 x 12-inch baking dish. Mash boiled potatoes, seasoned and whip until very smooth. Spread mashed potatoes on top of casserole. Bake in oven at 350° for approximately 25 minutes or until potatoes start to brown. Suggested Wine: Merlot or Guiness extra stout.
Chop bean sprouts into 1/2-inch lengths. Squeeze out excess water. Set aside. Squeeze tofu with cheesecloth to remove water. In medium bowl, combine all ingredients. Mix well. Make patties using 1/4 cup mixture for each patty. (Recipe makes 14 patties.) Fry in skillet with a little oil.
Cook noodles as directed on package; drain. Saute onion, garlic and mushrooms in butter until golden brown. Add ground beef and cook until brown. Remove from heat. Stir in flour and tomato sauce. Add wine, bouillon, salt and pepper. Simmer 10 minutes. Add sour cream, stirring until mixed.
Open can Chef Boyardee and heat according to directions. Drain Vienna sausage. Serve.
Mix with electric mixer and chill several hours. Serve over any green or tossed salad.
In a 3-quart saucepan over medium heat, heat raspberries, Port and cinnamon sticks to boiling. Reduce heat to low; simmer 10 minutes. In measuring cup, mix cornstarch with water slowly. Stir into soup; cook until thickened, stirring. Cover and refrigerate. To serve, remove cinnamon sticks.
Prepare beets for cooking. Wash; leave a little top and roots on beets. Let boil until tender. Wash, cool and clean off tops and roots.
Melt marshmallows in milk on low. Mix all dry ingredients. Pour melted marshmallows on dry ingredients. Mix well. Add vanilla and mix well. Pack in buttered loaf pan. Refrigerate. (This will last for weeks in refrigerator. Freezes well.)
Defrost strawberries. Beat eggs in a bowl until fluffy. Add cooking oil, sugar and defrosted strawberries. Sift together flour, cinnamon, soda and salt into a mixing bowl; add strawberry mixture and mix until well blended. Stir in nuts. Pour into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake in a 350° oven for 1 hour and 10 minutes, then turn out on pans and cool on racks. Makes 2 loaves. This bread slices best when chilled. May be sliced and warmed to serve with butter or cream cheese.
Preheat oven to 350°. Coat a large baking sheet with 1 tablespoon of softened butter. Beat 1 pound butter and cup of sugar together at high speed; then beat in flour, one cup at a time. Beat until smooth. (You might have to use your hands.) On floured board, roll out dough to 1/2 inch thick. Cut rectangles, triangles or Christmas cookie cutter shapes, etc.. Prick all over with tines of fork. Bake 22 to 27 minutes until firm and lightly browned. Cool on cake racks. Will keep for 2 or 3 weeks in covered jars.
Roll out biscuit dough on floured board to 1/2-inch or less in a square. Spread uncooked sausage (room temperature) evenly over dough. Roll dough (jelly roll style) into 2-inches in diameter. Refrigerate.
Preheat oven to 350°. Remove centers of onions and chop. Place onion halves in a small baking pan and bake 10 minutes. Combine chopped onions, oregano, peas, mushrooms, butter and red pepper and fill onion cavities. Cover with foil and bake an additional 15 minutes. Sprinkle with salt, pepper and paprika before serving. Serves 4.
Shred cheddar cheese. Break up sausage into small bits. Mix sausage, cheese, biscuit mix, and milk with large spoon. Using tablespoon, spoon out small amounts of biscuit mix onto ungreased baking pan, approx. 1 to 2 inches apart. Bake at 450° on center rack until lightly golden brown.
Beat softened cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin tins with cupcake liners and place vanilla wafer in bottom of each liner. Fill 2/3 full of cream cheese mixture. Bake at 350° for 15 to 20 minutes or until set. Let cool. Top with about 1 tablespoon cherry pie filling. Chill.
Mix all ingredients together.	Grease	bottom of a 9 x 13-inch pan. Bake at 350° for 28 minutes.	(Don't overbake.)
Combine all ingredients except cloves, cinnamon and salt in percolator. Place cloves, cinnamon and salt in basket. Allow to go through perk cycle. Serve piping hot. Yields 10 cups.
Cream margarine, Crisco and sugar. Add 1/2 each of the flour and milk. Add eggs, one at a time. Add flavoring. Add remainder of milk and flour. Place in well-greased cake pan, dusted with flour. Place in cold oven. Bake at 325° for 1 hour. Increase heat to 350° and bake for 1/2 hour.
Mix all ingredients except jello. Pour 1/4 batter into greased and floured Bundt cake pan and sprinkle with part of the dry jello, then part of batter and jello ending with batter on top. Bake at 350° for 45 minutes. Cool and sprinkle with powdered sugar.
Combine ingredients, except for cheese and toast rounds. Spread on toast rounds. Top each with 1/4 slice of processed cheese. Heat on ungreased baking sheet for 15 minutes. Makes 24 appetizers.
Wash and slice cucumbers. Soak in 2 gallons water with 2 cups lime 24 hours. Wash and put in 2 gallons water with small box of alum for 24 hours. Wash and soak in 2 gallons water with small box ginger for 6 hours. Do not wash. Make a syrup of sugar, vinegar and 3 teaspoons pickling spice. Let stand in syrup 4 hours. Boil 1 hour and put in sterilized jars.
Mix with fork and roll out. Lay in pan and trim. Fill. Lay top crust on; pinch and bake.
Mix lemon juice and milk together first, then the rest. Pour into two graham cracker crusts.
Lentils need no soaking. Bring to a boil 3 cups of salted water and slowly add 1 cup dry lentils so as to not disturb boiling point. Cover and reduce heat to simmer. Cook for 1 to 1 1/2 hours until done. If cooked lentils need to be drained, save the liquid to serve as a base for soup, gravy or stew. One cup dry lentils yields 2 cups cooked.
Make syrup with water potatoes were cooked in. Pour over sliced potatoes. Bake 30 minutes at 350°.
Preheat oven to 350°. Beat egg whites until frothy, add cream of tartar then gradually add sugar. Beat until stiff. Fold in crushed crackers, nuts and vanilla. Spread in a well-buttered 9 x 13-inch glass baking dish. Bake at 350° for 25 minutes. Do not overbrown. Cool on rack. Whip the cream and spread over top. Spoon pie filling over cream. Chill several hours or overnight before serving.
Put butter on one side of bread. Let the butter melt. Then turn over. Put cheese on the other side of the bread. Let the cheese melt. Then put the cinoman on the toast and eat it.
Cook chicken in lots of water (no livers, gizzards or skin). Remove chicken and add celery. When tender, remove celery and add spaghetti, salt and pepper. Cook onions, garlic and peppers in butter; simmer 25 minutes. Add tomatoes, mushrooms, cheese, bay leaf and olives.
Grease a skillet with corn oil. Heat slowly and stir ingredients, except bacon and eggs. Add bacon and cook until done (remove from mixture). Add fresh eggs to mixture and coat with mixture until done. Place eggs on plate and sprinkle with remaining onions.
Beat eggs well. Add all other ingredients and mix thoroughly. Pour into greased 9 x 13-inch pan and bake at 350° for 35 to 40 minutes. Serves 8 to 12.
Mix all ingredients in a glass bowl. Cook, uncovered, in microwave on High for 2 minutes. Stir and cook an additional 2 minutes.
Cook bacon in large pan over medium heat until crisp. Remove to paper towel to drain. Add onions to pan and saute 5 minutes or until tender. Add potatoes, milk, broth, soup and 2 tablespoons of sage. Bring to boil. Reduce heat to low and simmer until potatoes are tender, stirring occasionally, about 10 minutes. Add turkey, bacon and remaining tablespoon sage. Simmer until heated through, stirring occasionally, about 4 minutes. Season to taste with salt and pepper.
Mix all the ingredients together, cutting shortening into dry ingredients using a pastry tool or 2 knives until it resembles corn meal. Put in plastic bag. It will keep in fridge up to 6 months.
Boil all ingredients, except flour and soda, for 5 minutes. Let cool and add flour and soda. Mix well. Bake in slow oven (300°) for 1 hour.
Mix dry ingredients together. Pour hot water over top and mix. Add remainder of ingredients. Freeze at least 24 hours before serving. Make ahead for unexpected guests and holidays.
Bake and crumble corn bread. Chop ham into small cubes. Mash or cut up tomatoes. Add drained peas, corn, ham and corn bread; mix well. Partially cook bacon.
Boil noodles until done, approximate time 3 minutes. Drain noodles. Cut lettuce, cut garlic and cut onions. Cut tomato wedge style. Add all ingredients in a large bowl. Add seasoning packets. Toss as a regular salad. Serves 4 to 5. Serve chilled with any salad dressing desired.
Layer first four ingredients and heat until bubbling in oven or microwave. Add avocado and sour cream. Sprinkle with green onions and black olives.
Cream together butter and shortening. As you continue to beat with mixer, gradually add sugar (do not pour all in at once). Add eggs one at a time. In another bowl, mix flour and baking powder. Add to creamed ingredients alternating with milk. Stir in extracts. Pour in greased and floured (9 x 5 x 3-inch) pan. Bake at 325° for 50 to 55 minutes.
In large bowl, combine onion soup with water. Add beef; mix thoroughly. In skillet, brown mixture; stir in sauce. In two 3-quart oblong baking dishes, spoon sauce to cover bottom. Alternately layer noodles, cheese and sauce, forming three layers. Cover and bake at 375° for 45 minutes. Makes 2 lasagnas. Great idea is to freeze one and eat it later!
Melt butter in frying pan; add the green pepper, chopped fine and the mushrooms, chopped. Stir and cook 3 to 4 minutes. Add the flour and salt and cook until frothy. Add the milk and stir until thickened. In separate bowl, pour boiling water over scallops and let stand for 5 minutes. Put sauce in double boiler over hot (but not boiling) water. Add drained scallops. Let stand for 20 minutes. Serve on toast or between split biscuits.
Quarter unpared potatoes. Brush with mixture 3 times during baking. Bake 30 minutes at 400°.
Preheat the oven to 350°. Place oil and chocolate in saucepan over low heat. Stir until chocolate is melted. Add sugar, eggs and vanilla. Mix well. Sift flour, baking powder and salt together. Add flour mixture to chocolate mixture gradually, mixing well after each addition. Drop dough by teaspoon into powdered sugar. Coat well. Shape into balls. Place on lightly greased cookie sheet. Bake for about 10 minutes or until done.
Cream margarine, oil and sugar. Add eggs, vanilla and sour milk. Beat with mixer. Mix together all dry ingredients and add to creamed mixture. Beat well. Stir in diced zucchini. Pour into a greased and floured 9 x 13-inch pan. Sprinkle with chocolate bits and nuts. Bake at 325° for 40 to 50 minutes.
Put sugar and milk on to boil. Chop dates and add soda. Let cook slowly until balls form in cold water. Remove from heat. Let set awhile. Put butter and vanilla in next and beat until it thickens. Add cherries and pecans into a damp cloth and roll.
Mix ginger, cinnamon, salt and flour together. Melt shortening and beat in sugar, vanilla and egg. Dissolve soda in hot water; add to shortening along with molasses. Slowly blend in flour; mix for very soft dough. Chill well. Roll out on floured board or pastry sheet with just enough flour to keep from sticking, rolling 1/8 to 1/4 inch thick. Cut with 3 inch round cutter. Sprinkle sugar on top; bake on foil (greased) on cookie sheet in 375° oven for 12 to 15 minutes. They should still be a little soft but done. Store in covered container, possibly with apple slice.
Mix ingredients in order listed, creaming butter and sugar well. Roll into balls the size of a walnut. Bake in a 325° oven 20 minutes on an ungreased cookie sheet. Roll in powdered sugar while hot and again before serving. Yields about 30 balls.
Sift flour. Cream shortening, white and brown sugar. Add peanut butter and eggs; stir well. Add flour to mixture. Mix to a stiff batter. Add vanilla. Shape into walnut-sized balls and crisscross with a fork. Bake at 350° for 8 or 9 minutes.
Cook rotini according to package directions; drain. In a large ovenproof or microwave dish, layer cooked ground beef, sliced cheese and tomato soup so that the pasta and ingredients are covered with soup. Bake in oven for 30 minutes, or until heated through. Or microwave for 5 minutes on High. Serves 4.
Mix together all ingredients and pour into unbaked pie shell. Bake at 350° for 30 minutes.
Cook and drain squash. Chop onion and green pepper and saute in butter or margarine. Add Ro-Tel tomatoes and cheese to the mixture. Simmer until cheese is melted. Combine squash and put in greased casserole dish. Bake at 350° for 45 minutes.
Layer the following in	an 8 x 12-inch baking dish the following in the order given: artichoke hearts (drained and chopped), green chili peppers (chopped), thin layer of mayonnaise and grated	Monterey Jack	cheese. Heat until cheese melts for 20 minutes at 350°. Serve with tortilla chips.
Mash figs. Add sugar and jello. Stir until all ingredients are mixed well. Boil 3 to 5 minutes. Put in jars and seal while still hot.
Arrange artichoke halves in a 9-inch square baking dish. Mix remaining ingredients, except the bread crumbs and butter. Pour over artichokes, cover with crumbs and dot with butter. Bake, uncovered, at 350° for about 20 minutes. Serves six.
Let ice cream sit at room temperature to soften. Crumble cookies in a 9 x 11-inch cake pan. Spoon softened ice cream over the cookie crumbs. Break up the candy bars and place on top of ice cream. Drizzle ice cream topping on top. Place into freezer. Serve when frozen.
Grind zucchini, onion and green pepper. Add salt. Let stand until syrup is made. Rinse with cold water and drain.
Place chicken into bowl. Pour buttermilk over; marinate 1/2 to 1 hour.
Grease and flour 2 (9-inch) pans. Cream butter, shortening, sugar and vanilla until fluffy. Blend in eggs. Combine cocoa, flour, baking powder, baking soda and salt in bowl. Add alternately with milk to batter; blend well. Bake at 350° for 30 to 35 minutes.
Boil applesauce, shortening and sugar for 5 minutes. Let stand overnight or cold. In large bowl, put chopped fruit and nuts. Mix flour, soda and spices; put on top of fruit mixture. Pour cold applesauce mixture over all dry ingredients; mix well. Bake in greased and lined pans at 250° for 2 1/2 hours, or until done. Fill 1/2 to 2/3 full. Makes 4 loaves.
Combine flour, sugar, baking powder and salt in sifter. To this mixture, add shortening as for pie dough and mix. Add enough milk to make soft dough like biscuits. Drop about half of mixture in greased baking dish. Cut apples as for pie; add sugar and cinnamon to apples and mix. Place apples on top of dough, then put the rest of the dough over the apples in small bits. Bake at 350° until apples are done.
Bring water and orange juice to a boil. Add pudding mix. Bring to a full boil for a few seconds, stirring until clear. Add Jell-O. Stir and then cool well. Fold in Cool Whip and drained oranges. Chill until ready to serve. Can also use fresh oranges, marshmallows and nuts.
In a large bowl, mix flour, sugar and cocoa. With pastry blender, cut butter into flour mixture until it resembles cornmeal. Add egg white and mint extract and stir until well mixed. Shape dough into 2 balls and refrigerate 1 hour. Cut one ball into 12 equal pieces. Roll each piece into an 11 inch rope. Place on cookie sheet and twist into pretzel shape. Bake 8 to 10 minutes and remove to wire rack to cool. May be frosted with a powdered sugar (use mint extract) frosting.
Simmer fruit in water for 5 minutes. Stir in margarine; cool mixture. In a separate bowl, mix remaining ingredients. Stir in cooled fruit mixture. Pour into greased 13 x 9 x 2-inch baking pan. Bake for 15 minutes at 350°. Cool and cut into 2-inch squares.
Combine all ingredients. Pour in baking dish. Cut biscuits in half. Arrange around edge and center of dish. Combine 1 teaspoon sugar and cinammon and sprinkle over cobbler. Bake at 400° for 15 to 20 minutes or until biscuits are brown.
Combine dry ingredients. Add egg, milk and butter, mixing just until moistened. Fold in blueberries. Spoon into a greased and floured medium size muffin pan, filling each muffin cup 2/3 full. Bake at 425° for 20 to 25 minutes or until golden brown.
Combine lemonade, condensed milk and Cool Whip thoroughly. Pour into the prepared pie shell and refrigerate for several hours.
Brown meat in skillet, adding salt and pepper. Also add onion, if desired, and cook with meat until tender. Place meat in 2 1/2-quart casserole dish (sprayed with Pam). Cover meat mixture with stewed tomatoes and sweet corn. Spoon prepared muffin mixture on top of corn. Bake at 350° until muffin mix is done.
Put peppers on bottom of pie dish. Spread cheese over peppers. Beat eggs with milk and pour on top. Bake in oven for 30 minutes at 350° or seven or eight minutes in a microwave. Serve on crackers.
Mix all ingredients and form into balls for hush puppies. Deep fry. For fritters, pan-fry.
In a large bowl, combine cream cheese and cottage cheese; mix well. Add fruit cocktail, chopped cherries, pineapple and marshmallows; mix well. Pour into quart mold and refrigerate several hours. Serve from mold.