HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make a marinade of ingredients. Wipe steaks with marinade. Let them soak 2 to 3 hours refrigerated or 45 minutes at room temperature. Turn several times to make sure steaks are well coated. Cook about 4 inches above coals for 5 to 6 minutes. Turn; baste and cook another 4 to 5 minutes. Baste again with pastry brush before removing from grill.
Combine cracker crumbs with melted butter. Press into bottom and up sides of 9-inch spring-form pan; chill.
Put ingredients in a large pot in the order listed. Boil on low for 20 to 25 minutes. Very easy and very good.
Brown okra in a little butter until light brown. Place okra in a deep cooker. Brown the flour. Add salt and pepper. Add water to make a gravy; mix with okra. Add onion, diced bell pepper and the ham. Add tomato paste and 3 cups water. Cook on low for 2 hours, then add shrimp. Cook for 15 minutes. Serve over rice with bread.
Wash and skin chicken breasts. Stir diluted cream of chicken soup and water until smooth. Pour over chicken breasts placed in a rectangular baking dish large enough so pieces of chicken aren't crowded. Sprinkle paprika on top; bake at 350° for 45 minutes to an hour. Serve with rice. You have your chicken, plus your gravy from the soup.
Brown sausage, onion, pepper and celery. Drain. Add kidney beans, tomatoes, juice and cooked rice. Let simmer.
In a large pan, boil first 4 ingredients for 2 minutes. Remove from heat. Add remaining ingredients and stir well. Drop by spoonfuls onto wax paper and allow to cool.
Mix together beef, bread crumbs, salt, pepper, eggs, onion and 1/2 can tomato sauce. Form into loaf and bake in 9 x 5 x 3-inch pan at 350° for 50 minutes.
Grease baking dish. Brown bread in margarine. Add other ingredients. Bake at 375 degrees for 30 minutes.
Saute onion in butter. Then mix all together. Bake for 1 hour at 350°.
Melt margarine and chocolate chips. Stir in peanut butter, mix well. In a large bowl, mix cereal with peanut butter/chocolate mixture until cereal is well coated. Let stand in refrigerator for 30 minutes. Put cereal mixture and powdered sugar into a large bag and shake until well mixed.
Wash potatoes and slice; do not peel. Boil until slightly tender, but do not overcook. Drain potatoes and pour melted margarine over potatoes. Layer in casserole dish the potatoes, cheese and bacon bits. Cook in 350° oven for 30 minutes.
Cream together sugar and shortening. Add rind of 1 lemon. Beat in eggs one at a time. Sift together flour, salt and baking powder and add to mixture alternately with milk. Add nuts. Pour into 9 x 5 greased pan. Bake 1 hour at 350°.
Place 6 slices of bread in bottom of casserole; dot with margarine. Brown 1 pound of sausage. Drain and sprinkle over bread. Sprinkle 2 cups grated cheese over sausage. Mix 6 eggs, 1 pint half and half (2 cups) and dash of salt and pepper. Pour over cheese.
Dissolve gelatin in boiling water. Add strawberries and pineapple. Chill until thickened. Add bananas. Pour 1/2 of mixture into a 9 x 11-inch pan. Chill until firm. Spread with sour cream. Pour remaining gelatin mixture on top. Chill until firm. Cut into squares to serve. Yield: 9 servings.
Drain kraut and cut up with scissors. Mix all ingredients and place in covered bowl. Refrigerate 24 hours before serving. Keeps indefinitely when refrigerated.
Break ground beef (uncooked) into pieces and spread into 9-inch baking dish. Spread mushroom soup over meat; sprinkle onion soup mix over mushroom soup; sprinkle Cheddar cheese over onion soup mix. Place Tater Tots on cheese. Bake at 350° for 1 hour.
Cut squash approximately 1/8-inch thick. Chop or cut onion. Add garlic powder, salt and pepper. Saute in large covered skillet until tender. Add V-8 juice. Do not cover. Simmer until V-8 juice has cooked into the squash. Remove from heat. Place on serving dish and sprinkle with Parmesan cheese as little or as much as you like.
With electric beater, cream butter and sugar. Beat in salt and lime juice. Add flour with a wooden spoon. Chill until firm. Shape into 2 (4-inch-long) rolls; chill until firm enough to slice. Cut into thin (about 1/8-inch) slices. Place on ungreased cookie sheets. Sprinkle with sugar and lime rind. Bake for 6 to 8 minutes in a 375° oven.
Cream sugar, oleo and egg yolks. Add all other ingredients. Last, add egg whites, well beaten. Pour into greased and floured pan(s). Bake at 350° for 30 minutes.
Mix all ingredients and place in a casserole dish. Cook at 400° for 20 minutes in a covered casserole dish. Serve hot.
Sift flour, soda and salt together. Cream shortening. Add sugar, mixing well after each addition. Add chocolate and potatoes until blended. Add flour mixture alternately with milk, beat well until smooth. Fold in nuts and pour into pan (greased and floured, 11 x 9 x 2-inch). Bake in slow oven (325°) for 50 minutes, until cake springs back when touched. Cool 10 minutes. Remove from pan.
Arrange chicken, skin side up, in a single layer in a shallow dish. Combine soy sauce, sherry, sugar, garlic and ginger; pour over chicken. Marinate in refrigerator, turning once or twice, for 2 hours.
Mix together condensed milk, lime concentrate and Cool Whip. Add a little yellow or green food coloring, if desired. Pour into pie shell.	Refrigerate. Serve garnished with mint leaves and a strawberry.
Coat meat with flour, melt shortening and brown meat. Add onions, cook until onions are tender. Pour meat into ungreased casserole dish and sprinkle with flour, salt, pepper and garlic. Pour 2 cups water over, mix and bake for 45 to 60 minutes at 350°, covered. Take out of oven, add potatoes, sprinkle with salt and pepper and return to oven at 450°, uncovered, for 30 minutes or until potatoes are tender. Serves 4 to 6 people.
Mix 1/2 cup melted margarine and graham crackers. Pat into a 9 x 12-inch pan. Beat eggs, powdered sugar and margarine with an electric mixer, no less than 15 minutes. Spread over graham cracker crust. Cover with bananas and pineapple. Top with whipped topping. Sprinkle with chopped nuts or coconut and chopped cherries. Refrigerate overnight. Cut into squares and serve.
Cream sugars and butter together. Add beaten eggs and mix. Add flour and mix. Beat peanut butter into mixture and add vanilla. Bake at 350° for 10 minutes.
Cream sugar and eggs. Add oil. Mix flour, baking powder and soda together. Add cocoa and vanilla. Mix alternately with the hot water. Bake 30 to 35 minutes at 350°.
Brown onion and hamburger. Add other ingredients and simmer for at least 1 hour. Serves 4 small or 3 large.
Trim leaves from broccoli and clean. Cut into bite-size pieces and place in large bowl. Add bacon, onions and raisins. Combine mayonnaise, vinegar and sugar. Mix well. Stir into broccoli combination and mix well. Chill well. Serves 6.
Mix all ingredients except apples and cook until thick. Slice apples into unbaked crust. Pour mixture over apples and sprinkle 10 packages of Sweet 'N Low over apples. Put top crust on and bake in 400° oven for 45 minutes.
Blend all of the above in a blender. This makes the most beautiful color of pastel lavender you have ever seen. Not only is it a beautiful dressing, but it's also quite tasty. Makes 1 1/2 cups.
Preheat oven to 325°. Grease 9-inch tube pan.
Boil first five ingredients 5 minutes, then let get entirely cool and add remaining ingredients. Mix and bake in regular cake pan at 325° until it tests done.
Bring first 4 ingredients to a full, rolling boil. Boil for 6 minutes. Add soda and vanilla. Stir and pour over popped corn. Stir and pour on buttered cookie sheet.
Mix all ingredients, except ginger ale, and freeze. When ready to serve, put into large punch bowl; pour ginger ale over it.
In a 9 x 13-inch baking dish, place pineapple. Spread over pineapple, sugar and nuts. Sprinkle over that the cake mix (just out of box with nothing added). Melt butter and dribble over top of mixture. Bake at 325° for 1 hour.
Combine 1/4 cup celery soup, stuffing mix, cranberry sauce, nuts and water in small bowl. Place about 1/2 cup stuffing mixture on narrow end of turkey slice. Roll up and fasten with toothpick. Arrange one roll up along edge of 8 x 8-inch square microsafe dish. Combine remaining soup and poultry seasoning and pour over roll-ups. Cover with plastic wrap. Microwave on High 8 to 10 minutes until turkey is tender, rotating dish 1/2 turn after 4 minutes. Let stand, covered, 2 minutes.
Bake at 450° for 15 minutes. Reduce heat to 250° for 1 hour.
In large saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt; bring to full boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly, over moderate heat. Remove from heat. Add Nestle real milk chocolate morsels and Nestle semi-sweet morsels. Stir until morsels melt and mixture is well blended. Stir in nuts and vanilla. Pour into aluminum foil-lined 8-inch square pan. Chill in refrigerator until firm. Makes 2 1/2 pounds candy.
Brown beef in oil. Add 8 cups water; bring to a boil. Reduce heat. Cover and simmer 1 hour. Dissolve bouillon in hot water. Add to meat. Add remaining ingredients. Mix well. Cover and simmer 1 hour and 15 minutes or until meat and vegetables are tender. Add small amounts of water, if needed. Remove bay leaf. Yields 2 1/2 quarts.
Chop the pepper and onion. Brown in olive oil. Add the hamburger and brown. Add chili powder. Salt and pepper to taste. Add tomato sauce. Cook the noodles according to package directions. Combine noodles, corn and meat mixture. Chop olives into small pieces and add to mixture. Save a few whole olives for top. Grate cheese and sprinkle on top. (I mix at least half of the cheese in with the meat mixture.) Bake at 350° for 1 1/2 hours. Turn oven off and let casserole remain in oven for 15 minutes before serving. Serves 8.
In small mixing bowl, beat eggs, milk, syrup and nutmeg. Set aside. Cut bread into thick slices, making every other slice to, but not through, the bottom to make pockets (8 to 10 pockets).
Grind cranberries. Add all ingredients to salad. Refrigerate for 2 to 3 hours before serving.
Mix all ingredients together in a large pot; let it boil on low heat until all is done.
Preheat oven to 375°F (190°C). Lightly grease baking sheets. Combine Quick Mix and sugar in a medium bowl. Blend well. In a small bowl, combine milk or water, egg and extract. Add to dry ingredients. Blend well. Drop by teaspoons onto prepared baking sheets. Bake 10 to 12 minutes until lightly browned. Makes 30 to 36 cookies.
Beat the 3 egg yolks well. Add sugar, flour, 1/2 cup milk and a pinch of salt. Mix.	Add to 1 1/2 cups of milk in double boiler. Add margarine. Boil custard until thickened. Add coconut and vanilla. Pour in baked pie crust. Top with meringue.
In a bowl, add all ingredients except bread and butter. Beat well; set aside. Slice the bread and cut in strips. Soak bread in egg mixture. Melt butter in griddle or skillet. Place strips of bread in pan and brown on each side. Serve with your favorite syrup.
Mix flour, baking powder, salt, Crisco and milk to make a dough. Roll dough on floured board to 1/4 inch thick and cut into 2 inch squares. Place in broth, add pepper and butter. Bake 15 to 20 minutes at 475 degrees.
Combine 3/4 cup sugar, cornstarch and 1/2 cup reserved cherry juice in saucepan; heat until it becomes bubbly and thickened. Mix in cherries and place in casserole pan.
Drain cherries and pineapple, saving the cherry juice. Beat cream cheese and cherry juice. Cut up the cherries into small pieces and add to mixture. Continue adding the following, mixing well after each addition, the pineapple, marshmallows and Cool Whip. Mix well and refrigerate 24 hours.
In a bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. Combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. Pour into a greased 13 x 9 x 2-inch baking dish. Bake at 350° for 30 to 35 minutes or until a toothpick comes out clean. Cut into squares; serve warm. Yield: 12 to 16 servings.
Layer bread, ham and cheese twice. Mix eggs, milk, salt and mustard. Pour over layers. Refrigerate overnight. Bake at 300° for 55 to 70 minutes. Serves 6 for breakfast.
Slip out yolks of eggs. Mash with fork. Add remaining ingredients. Refill whites with egg yolk mixture, heaping it up lightly. Sprinkle with paprika.
Place each chicken piece between Saran wrap and pound lightly until 1/8 inch thick. Mix cornmeal and taco seasoning together. Beat egg in another bowl. Put 2 chili pepper halves on chicken, then one cheese stick. Sprinkle with cilantro and both kinds of pepper. Fold up sides, roll up jelly style. Dip rolls in egg, then coat with cornmeal mix. Put rolls seam down in uncovered pan. Bake at 375° for 30-45 minutes, or until center of roll is done. Sprinkle with extra cheese during the last 5 minutes of cooking. Serve with salsa if desired. Makes 6 servings.
Blend cream cheese & sour cream in a bowl. Spread evenly in shallow serving platter. Spread salsa over top to within 1 in. of edge. Sprinkle cheddar cheese around edge of platter. Sprinkle tomatoes, green pepper, onion & olives in bull's eye pattern over cream cheese layer. Chill until serving time. Serve with tortilla chips.
Brown pork chops. Place on top of rice in bottom of deep casserole. Place thick slice of onion on each pork chop, then a slice of tomato and a slice of green pepper on each pork chop, then salt and pepper. Pour the pork chop drippings over this, then pour the beef consomme mixed with a half can of water over all. Cover with foil. Bake at 350° for 1 hour.
Boil water, sugar and cornstarch until thick. Add jello. Cool, then add strawberries. Pour into baked pie shell. Top with Cool Whip, Dream Whip or ice cream.
Defrost and drain spinach, blot with paper towels to absorb excess moisture. Stir all ingredients together in mixing bowl. Refrigerate covered bowl overnight. Excellent served with fresh, raw vegetables (carrot sticks, celery sticks, broccoli, cauliflower, cucumber slices). Also excellent filling for baked potatoes.
Combine cheeses in a bowl. Divide mixture evenly between 4 tortillas. Top with remaining tortillas. Preheat oven to 300°. Heat nonstick skillet over medium heat and cook until lightly browned on both sides, 1 to 2 minutes. Transfer to cookie sheet and keep warm in oven. Repeat with remaining Quesadillas. Cut into quarters before serving.
Mix milk, flour, eggs, baking powder, salt and melted butter well, then add cheese, spinach and onion. Butter well an oblong baking dish; pour in and bake in preheated 350° oven for 30 to 35 minutes.
Butter the sides of a 2 quart saucepan. In it combine sugar, corn syrup, 1 cup water and 1 1/2 tsp salt. Cook over medium heat, stirring constantly until sugar is dissolved. Continue cooking to 265° without stirring. Mixture should boil gently over entire surface. Remove from heat; stir in butter or margarine. Add flavoring and food coloring, if desired. Pour into a buttered 15 x 10 x 1 inch pan. Cool about 20 minutes or until easily handled. Butter hands and pull candy until difficult to pull. Cut into fourths; pull each piece into a long strand about 1/2 inch thick. With buttered scissors, snip taffy into bite size pieces. Wrap each in clear plastic wrap. Store overnight. Makes 1 1/2 pounds of taffy.
Boil sugar and water and add to gelatin, mixing well. Add lemon juice, pineapple juice, almond extract and ginger ale. Add enough water to make 6 quarts. Chill. Pour over Ice Ring in punch bowl.
Combine first four ingredients in saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook without stirring to 248° or until small amount forms a firm ball when dropped into very cold water. Just before syrup reaches 248°, beat egg whites stiff, but not dry. Slowly pour one-half of syrup over egg whites, beating constantly. Cook remainder of syrup to 272°, or until small amount separates into hard, but not brittle, threads when dropped into very cold water. Slowly beat into first mixture, beating constantly until mixture holds its shape. Blend in vanilla. Stir in nuts. Drop from tip of spoon onto wax paper. Makes about 1 1/4 pounds.
Saute together mushrooms and onions. Add chopped meat and cook until redness disappears. Put these ingredients into large bowl; add remaining ingredients. Mix thoroughly and place in greased casserole. Put bread crumbs and paprika on top. Bake 45 minutes at 350° uncovered.
Preheat oven to 425°. Butter the bottom and sides of a 9-inch pie plate. Place a 12 x 12-inch sheet of waxed paper in the pie plate and butter the waxed paper. In a medium saucepan, combine chocolate chips, butter, sugar, water and coffee granules. Heat over medium heat 2 to 3 minutes or until mixture is melted and smooth, stirring constantly. Remove from heat and allow to cool slightly. Stir in eggs until mixture is smooth. Pour into pie plate. Bake 10 minutes; the cake will not be completely set in the middle. Cool. Cover loosely, then chill 6 to 8 hours or overnight.
Combine duck and onions in a bowl. Mix mandarin peel and dressing, pour over duck and onion. Refrigerate at least 2 hours, stirring occasionally. In a small skillet, heat butter over moderate heat. Add garlic salt and walnuts, saute until nuts turn golden brown, stirring frequently. About 1/2 hour before serving, combine mandarin segments with duck and dressing mixture. Add more French dressing if necessary. Salt and pepper to taste, serve duck mixture on lettuce leaves, top with sauteed nuts. Serves 6.
Mix sugar with cinnamon and salt, then add water with egg white. Stir well. Pour nuts in and stir until all nuts are coated. Bake on cookie sheet at 250° for 1 hour.
Layer onion, meat and tomatoes in crock-pot. Cook on low for 6 to 8 hours.
In baking dish, arrange broccoli; top with chicken. Combine soup and milk. Pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs. Sprinkle over cheese. Bake at 450° for 15 minutes or until hot. Microwave for 6 minutes on High until hot, rotating dish. Cover with wax paper.
Mix all ingredients together. Put in a 9 x 13-inch pan. Top with 1 small can French fried onion rings or 2 cups corn flake crumbs. Bake, uncovered, at 350° for 60 minutes. This may be made ahead and frozen before baking. Enjoy.
Melt the margarine in a pan. Layer the celery and onion in pan and cook until transparent. Add the carrots and potatoes, cut up really small. Add water, just enough to barely cover the potatoes and carrots. Cook until mushy, about 20 to 30 minutes. Add the corn and milk (however much you want for a nice thickness). Cook until warm and eat!
Place ground chuck in a large mixing bowl. Add ginger, soy sauce, onions and pepper. Mix together well. Squash garlic through garlic press into mixture. Blend well. Form mixture into patties and cook on grill, in oven or Jet Stream to preference. Top with desired burger toppings. Makes 8 burgers.
Cream shortening, sugar and eggs. Add mashed bananas and nuts. Add flour and milk and beat well. Grease and flour pans. Bake in preheated oven at 325° for about 1 hour and 30 minutes if you use a tube pan and about 1 hour and 10 minutes if you use 2 large loaf pans. Sometimes, I freeze one for later.
Blend all ingredients in a large mixing bowl; beat for 4 minutes. Pour into greased and floured tube or Bundt pan. Bake at 350° for 50 to 55 minutes. Cool in pan (upright) for 15 minutes and remove. Dust with confectioners sugar when cool. Keeps very well in refrigerator for days and also freezes well.
Cover beans with water; soak overnight. Drain. Cover beans with water; simmer until tender. Add remaining ingredients; pour into casserole. Bake 40 minutes at 350°. Add ham or fried bacon in small pieces if desired.
In bowl, beat eggs slightly. Stir in corn syrup, brown sugar, butter, vanilla and salt. Stir in raisins and nuts.
Mix all ingredients except tomato and cucumber. Refrigerate. Serve with tomato and cucumber. Makes 4 servings.
Grease cookie sheet. Sprinkle with 3/4 cup chopped nuts. Cook 12 minutes the butter and brown sugar in a heavy skillet. Pour over nuts. Sprinkle chocolate chips on top. While chips are still warm, spread with knife. Sprinkle nuts on top.
Chop beef fine. Mix cream cheese, milk and sour cream together until smooth. Add the chopped dried beef and green pepper. Bake at 350° for 15 minutes. Great on crackers, especially Melba toast or rye thins!
Chill mixing bowl and then whip cream until stiff. In another bowl mix milk and lemonade. With a slotted spoon, fold in whipped cream. Pour into crust and chill.
Trim crust from bread; flatten with rolling pin. Mix cream cheese, egg yolk, sugar and lemon juice. Spread 1 teaspoon cheese mixture on each piece of flattened bread. Roll up bread slices. Mix brown sugar and cinnamon. Dip each roll in melted margarine, then roll in cinnamon mixture. Place on cookie sheet and cut in half or thirds. Freeze 3 hours on cookie sheet. Bake at 350° for 10 to 15 minutes.
Cook broccoli spears; drain well. Melt butter in small saucepan. Add basil and mushrooms. Cook and stir until thoroughly heated. Spoon over broccoli.
Combine sour cream and soup. Pour over chicken. Crumble Ritz crackers and pour melted butter over the top. Bake at 350° for 30 minutes.
Mix half thawed strawberries and pineapple. Mix lemonade using only half the water. Quarter cherries and slice the bananas. Freeze and thaw to a slush. Serve mixed with 1 quart of 7-up or Sprite.
Do not drain anything. Brown meat with onion. Simmer for 30 minutes on low.
Microwave chocolate, milk and margarine in a medium bowl on High 1 to 1 1/2 minutes, stirring every 30 seconds or until melted. Spread evenly in crust. Refrigerate 30 minutes until chocolate is firm. Arrange banana slices over chocolate. Pour milk and pudding mixes into a large bowl and beat with a wire whisk 1 minute. Let stand 5 minutes. Spoon over bananas and then top with Cool Whip. Refrigerate 4 hours until set and must be stored in fridge.
Mix dry spaghetti sauce mix into sour cream. Refrigerate. Good to dip chips, pretzels or vegetable sticks.
Melt margarine in saucepan. Add sugar, dates and coconut. Cook on medium heat 7 or 8 minutes or until mixed good. Pour over 4 cups of rice cereal and 2 cups pecans. Roll in balls. Roll in confectioners sugar.
Combine all but whip and fold in egg whites and add topping last. Bake at 400° for 20 minutes.
Pick over and wash beans. Cover with water and add a tablespoon of salt. Soak overnight. Next day, bring 2 quarts of water to boil; add ham hock. Drain and rewash beans. Add to the 2 quarts of boiling water. Add whole onion, sliced celery and 1/2 teaspoon of salt. Cook until beans are barely tender. Add chopped turnip roots and greens, potatoes and carrots.
Scrub and cook the potatoes with skins on until fork-tender. Cool, peel and slice. Place in casserole. Bake, basting every 10 minutes for about 1/2 hour. Bake at 350°. May add marshmallows for the last 5 to 10 minutes.
Arrange apple slices in baking dish. Sprinkle with sweetener and cinnamon. Crumb bread and melt margarine. Mix bread, oleo and sweetener together to form crumbles. Sprinkle over apples. Bake at 350° for 20 minutes. You may also add 1 ounce grated cheese to bread mix. This would be 1 breakfast. Eliminate cheese and it can be a dessert for lunch.
Mix ingredients. Flour hands then roll into a long roll about 1 1/2 inches thick. Pinch off into small balls. Bake at 350° for 10 to 15 minutes.
Preheat oven to 375°. Combine beef, onions, tomatoes, Worcestershire sauce and salt. Pat into 1-inch layer in a 3-quart buttered casserole dish. On top, place in layers, potatoes, flour, corn, limas and then green peppers. Bake, covered, 45 minutes, then sprinkle with cheese and bake, uncovered, for 30 minutes longer or until vegetables are tender. Makes 8 servings. For less, cut recipe in half.
Dissolve cornstarch in milk. Place cornstarch mixture, sugars, egg yolks, butter and salt in a medium saucepan over medium-low heat. Cook, stirring constantly, until thickens and just starts to bubble, about 7 minutes. Scrape the sides of blender with a rubber spatula and blend several more seconds. Transfer the mixture to a medium-size bowl and stir in the vanilla. Put a piece of plastic wrap over bowl and allow to cool to room temperature. When cool, stir in the nuts and coconut. Makes about 2 cups of topping.