HumbleIntelligence/food-ner-1-Million huggingface dataset:
Salt and pepper chops. Brown on both sides in oil. Remove chops. Leave small amount of grease in pan. Add soup and water. Mix well. Return chops to pan. Turn heat very low. Let simmer for about 1 hour or until tender.
Semi-freeze steak and slice with the grain into strips 1/8-inch thick. Combine all ingredients into large bowl. Dip meat into mixture and place in shallow glass dish. Marinate overnight. Lay strips of marinated meat in single layer on oven rack. Strips may touch, but not overlap. Set oven on lowest temperature. Leave oven door open a crack. Dry for approximately 4 hours.
Sift together dry ingredients. Add egg, milk and shortening. Beat 1 minute. Do not overbeat. Place into 8 x 8-inch square pan and bake 20 to 25 minutes at 425°.
Blend cream cheese, onion, horseradish and Worcestershire sauce until smooth and spreadable. Separate the slices of ham. Spread each slice of ham with cheese mixture. Roll and cut into 1/2-inch slices. Chill.
Fill baked pie shell with blueberries. Sprinkle with powdered sugar and cover with whipped cream.
To make the crust generously spray a jellyroll pan with Pam. With an electric mixer, blend dry cake mix, melted butter and egg on low speed until moistened. Mix on medium speed for 2 minutes, and pat into bottom and sides of the jellyroll pan, set aside.
Dissolve gelatin in 1/4 cup cold water. Mix soup, cream cheese and gelatin in a double boiler. Heat until cheese melts and is well blended. Let cool. Add onions, celery, green pepper, shrimp and mayonnaise to soup mixture. Blend well. Grease jello mold and add mixture. Refrigerate 6 to 8 hours.
Cream first 4 ingredients thoroughly. Add flour, soda, baking powder and salt (sifted together), then add oatmeal and chocolate chips. Bake at 400° for 8 minutes. Don't let them get too done.
In a muffin tin, mix cornstarch, water, cold cream and any color in one of the cups. Use each cup for a different color. Have fun!
Cut apples and bananas	into bite size pieces. Drain oranges and fruit cocktail. Mix all fruit together. Pour pudding mix and lemon juice over fruits and mix well. Refrigerate. (Use enough apples and bananas to equal one large can size.)
Preheat oven to 350°. Spray 10 x 1/2-inch pie pan with Pam. Pour all ingredients in the blender and beat until smooth. Pour into pie pan and bake until golden brown, about 55 minutes. Pie forms its own crust as it bakes.
In a large bowl, combine all dry ingredients. In medium bowl, combine liquids. Pour liquids over dry ingredients; stir until just combined. Spoon into 12 regular or 6 large muffin cups. Bake for about 20 minutes. Cool on a rack.
Mix salad dressing and seasoning in large bowl until well blended. Stir in potatoes and onion to coat. Divide potatoes mixture evenly among 6 (12-inch) square pieces of heavy foil. Seal each end to form packet. Place foil packets on grill over medium coals. Grill, covered, 25 to 30 minutes or until potatoes are tender.
Soak beans overnight. Drain. Add remaining ingredients. Mix and put in bean pot. Add water to cover and bake for 2 to 3 hours at low heat (325°). Stir occasionally and add water, if needed.
Cut slits through roast and insert in them slivers of garlic and onion. Put roast in a bowl and pour vinegar over. Place in refrigerator for 24 to 48 hours. Then discard vinegar.
Mix all ingredients; batter should be fairly thick but thin enough to spread out a little when dropped into hot grease. Drop by tablespoon into skillet containing 1/4-inch moderately hot grease (bacon drippings work well). Cook until light brown; turn and lightly brown other side. Serve while hot with butter.
Beat the cream cheese, confectioners sugar and vanilla in a mixer bowl until smooth. Stir in 1/4 cup whipped topping. Spread in pie shell. Chill in refrigerator.
Place flour in roasting bag and shake to coat inside surface. Place ham in floured bag. Combine honey, lemon pepper and rosemary; pour over ham and close bag with twister. Poke holes in top of bag with fork. Roast at 325° for 1 to 1 1/2 hours or until slightly browned. Remove from oven. Let stand.
Cook spaghetti until tender. Add other ingredients. Brown meat balls. Put in oven dish with meat on top. Bake at 375° for 2 hours.
Stir and mix well the first 5 ingredients by hand. Make hollow hole in middle and add remaining ingredients. Stir by hand until everything is wet. Do not overbeat. Put in ungreased 9 x 11-inch pan and bake at 350° for about 45 minutes.
In 3-quart saucepan, add 2 packages of soup mix and water. Add sliced onions, bouillon cubes, parsley and chives. Cook to a boil. Simmer 1 to 2 hours. Serve with croutons and grated cheese on top. Put under broiler for 4 minutes or until cheese is lightly brown.
In soup pot fry bacon crisp, drain. Add onion and cook until clear. To bacon and onion add flour. Cook on low heat 3 to 4 minutes. Do not brown flour. Add chicken broth to flour slowly; stir until smooth. Add corn, potatoes and milk; heat through. Do not bring to boil. It will scorch easily. Makes 8 portions.
Cream butter and sugar. Add eggs one at a time and beat for 1 minute after each is added. Add 1/3 flour (soda mixed in), then 1/2 of sour cream. Beat well. Add another 1/3 of sour cream and last 1/3 of flour. Add vanilla. Beat well. Bake in tube pan for 2 hours at 275°. (Do not open oven during baking.)
Place in a salad bowl in the order given all ingredients, except tomatoes. Cut the ripe tomatoes in wedges; place on top of salad. Serve with oil and vinegar. Serves 6 to 8.
Melt butter in a large saucepan over low heat. Add sugar, cinnamon and water. Heat to boiling, stirring constantly over medium heat until caramel color (15 to 20 minutes).
Peel and cut potatoes into bite-size pieces, then boil until done. Cut Smokie Links into bite-size pieces, brown and drain. Melt Cheez Whiz and make a sauce adding salt and pepper for seasoning. Mix all together in a casserole and bake at 350° about 30 minutes.
Cream shortening with sugar and 1/2 cup brown sugar until light and fluffy. Beat in egg yolks and vanilla. Sift together flour, baking powder, soda and salt; stir into creamed mixture alternately with milk (the dough will be stiff). Press dough into greased 13 x 9 x 2-inch pan. Sprinkle chocolate bits over top. Beat egg whites until soft peaks form; gradually add remaining 1 cup brown sugar and beat until very stiff and glossy. Spread over dough in pan. Scatter peanuts evenly over top. Bake in slow oven (325°) for 30 to 35 minutes. Cool in pan set on rack, then cut in squares.
Beat egg and sugar well. Add other ingredients and mix well. Pour into a pie shell and put pie shell on top rack. Bake at 350° for 1 hour or until golden brown. Serve with ice cream.
Combine ingredients and marinate chicken pieces the night before serving. Refrigerate in plastic bag or well covered bowl. Turn pieces occasionally. When ready to cook, arrange chicken pieces on grill. Cook until done.
Mix well and pour into small paper cups. Place a pop stick in the cup and freeze (as many as you want). Put the rest of the drink mixture in the refrigerator for thirsty times. Makes 3 quarts.
Sift dry ingredients into bowl; make well in center. Combine egg, milk and oil. Add all at once to the dry ingredients. Stir quickly just until dry ingredients are moistened. Add blueberries gently. Fill greased muffin pans 2/3 full. Bake at 400° about 25 minutes. Makes 12.
Brown sausage. Saute all ingredients together until done. Roll 1 teaspoon mixture in won ton wrappers. Deep fry until brown. Serve hot with your favorite sauce.
Combine all ingredients and chill overnight to allow flavors to blend. Cut into a head of red cabbage to form a bowl. Fill with dip and sprinkle with paprika. Place cabbage "bowl" in the center of platter and surround with fresh, cut up vegetables.
In small bowl, combine refried beans and chilies; spread on large serving plate. Combine sour cream and taco seasoning; spoon over bean mixture, spreading evenly. In small bowl, mash avocados; stir in ReaLime brand and salts; spoon evenly over sour cream mixture. Cover; chill several hours. Just before serving, garnish with cheese, tomatoes, green onions and olives. Serve with tortilla chips. Refrigerate leftovers. Makes 12 to 15 servings.
Cream shortening and sugars. Mix in eggs and vanilla. Stir together flour, salt and spices. Fold into creamed mixture. Stir in oats and raisins. Drop dough by teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
In large casserole, combine first eight ingredients. Blend well. Add remaining ingredients and stir to coat. Bake, covered, at 350° for 2 1/2 to 3 hours. Remove bay leaf. Makes 6 to 8 servings.
Melt margarine in large cast iron skillet. Add eggs and bacon bits. Cook until almost done and then add cheese crackers. Cook until crackers have soaked up rest of uncooked egg. This is a must for every Girl Scout camping trip!
Dissolve Knox gelatine in cold water. Bring to rolling boil the can of cherries. Stir in Knox gelatine mix. Bring to a boil, stirring constantly. Add jello until well dissolved. Add pineapple (juice and all) and Diet Coke. Yields 8 servings, counts as 1 fruit and 10 calories.
Combine rice and peas in a large bowl. Toss lightly. Add tuna, celery and scallions.
Melt marshmallows in milk in top of double boiler. In a large pan, mix all other ingredients. Stir in melted marshmallows and mix well. Batter will be very stiff. Pack in tube cake pan or any other lined pan. Refrigerate a day or two before serving.
Cook rice in chicken stock. Boil, then simmer, uncovered, for 45 minutes. Drain and dry. Chop mint, pecans, onions and mandarin oranges. Mix olive oil, orange juice, salt and pepper. Add all ingredients to a bowl and mix. Refrigerate at least 2 hours.
In a stainless steel pan, combine all ingredients except vegetables. Bring to a boil; simmer for a few minutes. Add vegetables to sauce and simmer slowly for about 20 minutes or until vegetables are crisp-tender. Cool and then chill. This keeps for a long time.
Set aside 6 strawberries. Puree remaining berries in blender with orange juice. Pour into 4-quart saucepan. In small bowl, mix tapioca or cornstarch with 4 tablespoons berry mixture. Add to saucepan with spices. Heat, stirring constantly, until mixture comes to a boil. Cook 1 minute or until thickened. Remove from heat. Put back into blender. Add sugar, lemon peel, lemon juice and yogurt; blend well. Slice reserved berries and fold into soup. Chill 8 hours. Add lemon slices.
Mix cheeses; add milk and mayonnaise. Then add Hidden Valley Ranch. Chill. Shape into ball. Roll in nuts or almonds.
Mix cake mix with other ingredients. Drop batter on greased cookie sheet. Bake 10 minutes at 375°. Makes 3 dozen.
Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp. Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.
Place corn in a large greased bowl. Beat eggs in a separate bowl and add crackers and milk. Mix all ingredients together and fold into baking dish. Bake at 325° for 1 1/2 hours.
Mix all together. Put enough flour to make just stiff enough to roll out. Preheat oven to 375°. Bake for about 10 minutes. Top with sugar and nutmeg. Do not brown!
Combine all ingredients in a large mixing bowl; mix well. Bake in a tube pan at 275° for 1 1/2 hours.
Combine all ingredients, except ground beef and oatmeal, in blender. Blend well. Add to ground beef and oatmeal. Mix well. Put into greased casserole dish and bake at 325° for 1 to 1 1/2 hours.
Grind the olives, pickles, green pepper and onion in meat grinder and let liquid drain off. Mix all ingredients together until well blended and let set in refrigerator overnight.
May want to use as follows: Melt 1/2 butter in a deep dish. Mix a batter of self-rising flour, sugar, milk and 2 tablespoons cocoa. Pour batter onto melted butter. Don't stir. Mix a topping of brown sugar and 2 tablespoons cocoa. Sprinkle topping over batter. Don't mix.* Pour boiling water over all. Bake at 350° for 40 minutes.
Mix all ingredients together. Bake in large muffin cups at 375° for 15 to 20 minutes. Bake up what you want and store the remaining in a covered container in refrigerator. Will keep up to six weeks. Freeze any extra muffins.
In bowl put in bread pieces. Top with onions, tomatoes, cucumber, celery and torn basil leaves. Dress with an excellent olive oil and add vinegar, salt and pepper to taste.
Preheat oven to 400°. Cut ribs into serving size pieces. Arrange in a single layer in a shallow baking pan. Bake loosely covered for 45 minutes. Stir together remaining ingredients. Reserve half of sauce. Brush ribs lightly with sauce. Broil for 10 minutes. Turn ribs; brush with remaining sauce. Broil for 5 minutes, basting frequently. Serves 4.
Melt chocolate chips and butter together. Mix flour, sugars and pecans. Beat eggs and vanilla together. Combine all ingredients. Pour into pie shell. Bake in a 350° oven for 30 to 40 minutes. Serve warm or cool with a dollop of whipped cream on each serving, if desired.
Brown ground beef and Italian sausage; drain off grease. Return to frying pan. Add all spices, Worcestershire sauce and Velveeta cheese that has been shredded. Keep hot until ready to use. Use 1 loaf of party rye (sliced). Cut loaf in half, lay 1/2 slices on cookie sheet. Put 1 teaspoon of mixture on bread. Put cookie sheet in freezer overnight. Put in plastic bag after frozen. Heat in broiler for snacks.
Soak All Bran in buttermilk while mixing flour with soda; also mix brown sugar with molasses. Mix all together. Grease CAN and fill to 3/4 full. Bake at 350° for 1 hour. Save a large soup can or any smaller cans. Good spread with cream cheese. Yum!
Put hash browns in casserole; sprinkle onions on top. Pour 1/2 melted oleo on top. Mix together and heat the Cheez Whiz, sour cream and soup; pour over onions and potatoes. (Can be done in microwave.) Mix remaining oleo with corn flakes; sprinkle on top of casserole. Bake at 350° for 60 minutes.
Combine chicken soup and Cheez Whiz over heat until well melted. Mix with other ingredients. Put in 9 x 13-inch casserole dish. Bake at 350° for 30 minutes.
Combine crumbs, 3 tablespoons sugar, 1/2 teaspoon cinnamon and margarine; press into bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes.
Preheat oven to 375°. Rub margarine in flour. Add enough water to form a firm dough. Roll out and line 10-inch tin. Toast nuts under grill; chop and sprinkle over pastry case. Peel, core and slice apples. Arrange overlapping in 2 concentric circles over nuts. Sprinkle 2 tablespoons of measured sugar. Cook in center of oven for 15 minutes. Blend cornflower with milk in a basin. Add rest of sugar and eggs. Whisk together; add sour cream. Whisk again and pour over apples. Return tart to oven for approximately 20 minutes, until mixture has set.
Mix first 6 ingredients well and sprinkle buttered bread crumbs over mixture. Bake at 350° for 45 minutes.
Heat oven to 350°. Grease a 13 x 9-inch baking pan.
Cook sausage over low heat until done and a crumbly consistency. Drain and set aside. Cut bread in cubes and place in a 13 x 9-inch Pyrex dish. Melt butter and pour over bread. Spread sausage over bread and cheese over this. Combine the remaining ingredients; beat well and pour over the cheese. Cover and store overnight. Bake at 350° for 40 to 50 minutes, until brown. Let cool about 10 minutes before cutting into squares. Serves 8 to 10.
Cream together margarine and sugar. Add eggs. Add dry ingredients. Add vanilla, bananas and nuts. Mix well. Bake at 375° in loaf pan (greased) for about 1 hour or in 2 small loaf pans for 30 to 35 minutes.
Brown ground beef; remove excess fat. Add sauce. Place half the noodles in a 10 x 6 x 2-inch baking dish. Top with half the cottage cheese and half the Mozzarella cheese. Spread half the meat mixture over. Repeat layers. Bake at 375° for 30 minutes. Makes 4 to 6 servings.
Place butter in large glass bowl and microwave 1 to 2 minutes to melt. Stir in brown sugar, corn syrup, salt and sweetened condensed milk. Cover with plastic wrap. Microwave 10 to 12 minutes. Remove plastic wrap (be careful of hot steam). Stir well. Put back in microwave 5 to 6 minutes uncovered. Stir 2 or 3 times. Remove from microwave. Add vanilla; stir. Pour on buttered sheet. Let cool. Cut and wrap in squares of waxed paper.
Saute onion in oil. Add chicken broth. Break up noodles and add to broth. Boil approximately 3 minutes. Add chopped broccoli and garlic; cook approximately 4 minutes. Add milk, cheese and seasoning to taste and cook over low heat until cheese is melted.
Chill all meat so it will grind better. Cut venison and pork into 1-inch cubes and spread on a large cookie sheet. Grind beef fat through 3/8-inch plate and spread over the cubed venison and pork. Mix salt and other spices in a tightly covered jar, then sprinkle over meat mixture. Grind entire mixture, using 3/16-inch plate on a grinder, then mix thoroughly with your hands.
Cook broccoli 4 minutes or until tender. Drain and arrange in buttered casserole. Slice drained water chestnuts. Add cheese over broccoli. Combine soup with milk. Pour over casserole. Bake at 350° for 25 to 30 minutes. Put onions on top and brown approximately 5 minutes. Don't overcook broccoli. (A family favorite.)
Cream butter (margarine will substitute, but not as tasty) and sugar. Add beaten eggs. Add 3 cups flour sifted with baking powder and salt. Add vanilla and lemon flavorings. Mix remaining cup of flour with fruit and nuts and stir into batter, mixing well. Pour into a tube pan that has been greased and lined with greased brown paper (grocery sack is good). Bake in a 250° oven for 3 hours. Let cool in pan. Store in lightly covered container.
Cream butter and sugar. Add eggs, beat well. Sift flour and baking powder and add alternately with chocolate syrup and flavoring. Bake in long pan at 350 degrees for 25 to 30 minutes.
Beat yolks until light and fluffy. Add condensed milk to yolks. Fold in lime juice. Pour into pie shells. Refrigerate until chilled. Whip cream to soft peaks. Add sugar and whip until stiff. Top pie and serve.
In saucepan, cook onion in butter until tender but not brown. Add sugar, peanut butter, ketchup and mustard. Blend well. Add beans and mix well. Turn into a 1-quart casserole dish. Bake at 350° for 30 minutes or until bubbly. Garnish with cooked onion rings and snipped parsley, if desired.
Mix all ingredients together and bake in greased extra large pan or 2 medium casserole dishes. Cook at 350° for 1 hour.
Remove flowerets from broccoli; cut into bite-size pieces. Combine flowerets, mushrooms, pepper, celery and cauliflower; toss lightly. Combine remaining ingredients; mix well. Pour over vegetables. Chill at least 3 hours. Yields 10 to 12 servings.
Mix pudding mix with milk. Spread over cheese mixture. Spread remaining Cool Whip over and sprinkle with pecans. Refrigerate.
Cream peanut butter with the 2 tablespoons of milk and 2 tablespoons of dry milk until well blended. Add remaining ingredients and mix well. Drop on foil or waxed paper in 1-inch balls. Place in freezer until ready to serve. Yields 10 cookies.
Cook cabbage covered in small amount of boiling, salted water until just tender. Drain thoroughly. Soften cream cheese. Blend in cream cheese, celery seed and salt. Toss lightly with cabbage until cheese melts. Serve immediately.
Mix pie filling with cinnamon; set aside. Put all but nuts and pie filling in large bowl and mix well. Add nuts and fold in pie filling. Spoon into greased and floured pan, 13 x 9-inch. Bake at 350° for 45 to 50 minutes.
Heat 3 tablespoons soft type margarine in small skillet. Add onion and cook over low heat, stirring occasionally, for ten minutes or until tender. Mix flour, baking powder, salt, parsley and 2 tablespoons of the sauteed onion in a mixing bowl. Cut in 1/3 cup of soft type margarine until mixture is like coarse meal. Make depression in center. Beat egg and milk together and add to flour mixture. Stir until moistened. Spread in 8 x 8 x 2-inch or 9 x 9 x 2-inch baking pan that has been coated with soft type margarine. Spoon remaining onion over top and sprinkle with grated cheese. Bake at 425° for 30 minutes for 8-inch pan or 20 minutes for 9-inch pan, until top is golden brown. Turn out of pan and quickly turn right side up. Cut in squares and serve hot. Makes 9 to 12 squares.
Combine all ingredients, except margarine. Pour into greased 8 x 12-inch baking dish. Dot margarine on top. Bake at 400° for 15 minutes. Stir lightly and continue to bake another 20 minutes.
In 10-inch skillet, cook celery in butter until tender. Stir in water and rice. Mix. Bring to boil. Cover. Simmer 15 minutes. Stir in chicken, broccoli and mushrooms. Cover and simmer 10 minutes more.
Preheat oven to 350°. Melt margarine; mix sugar and flour together. Stir into margarine. Stir in milk, eggs and baking powder; mix well. Stir in corn. Pour mixture into buttered casserole dish. Bake until top is golden brown and center is set, about 45 minutes.
Combine first 6 ingredients; set aside. Combine all other ingredients, except last three, in saucepan; stir well. Bring to boil, stirring often. Remove from heat and immediately pour over vegetables, stirring well. Cover and chill 3 to 4 hours.
Warm the milk and corn; mix all ingredients together. Bake in a greased casserole. Place it in a pan of warm water. Bake for 45 minutes at 350°.
Beat cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt. Stir in 1 cup chocolate chips. Set aside. Mix together the remaining ingredients. Fill midget cups 1/3 full. On top of mixture, drop 1 teaspoon cream cheese mixture. Bake at 350° for 15 to 20 minutes.
Mix sugar, salt and flour together in 2-quart saucepan. Add enough milk to dissolve the sugar mixture, then 2 eggs and mix, add remaining milk. Cook in saucepan on low heat, stirring constantly until mixture has thickened to pudding consistency. Add vanilla and oleo. Line bottom of 8 x 8-inch dish with vanilla wafers, then slice bananas on top of wafers, do this alternately until 3 layers of wafers have been used. Pour on a little more than half of the pudding mixture over the bananas and wafers. Then add layer of bananas, then the last of the pudding mixture. Top with vanilla wafers.
Soften yeast in 1/2 C. lukewarm water. Blend lard with sugar, salt, and flour. Add lukewarm milk and remaining water. Add softened yeast. Mix until dough is smooth and satiny. Let rise for 1 hour. Form into rolls. Place rolls in pan; let rise in a warm place until doubled in size. Preheat oven to 425 degrees. Bake 15 to 20 minutes. Yield 4 1/2 dozen rolls.
Set oven to 350°. Grease and flour 9 x 13-inch cake pan. In saucepan, combine caramels and 1/3 cup of evaporated milk. Use low heat and stir until caramels are melted; set aside.
Combine cauliflower, broccoli and onion; mix well. Combine remaining ingredients and pour over vegetables. Mix well. Let stand in refrigerator overnight.
Put everything except oil in food processor. Pour oil in the feeder hole while pulsing until the oil is all incorporated. Wonderful spread on toasted bread, crusty bread or warm pasta.
Run frozen vegetables under hot water or microwave on High for 1 to 2 minutes to thaw. Drain well.
Combine first 3 ingredients and mix well. Place rye bread slices side by side on cookie sheet. Spread teaspoon of mixture on each slice. Top each slice with 1/4 piece of Swiss cheese. Broil for 2 to 3 minutes. Serve warm. Makes 6 to 8 servings.
Beat eggs, sugar and flour. Then mix with other ingredients. Pour into greased and floured pie pan. Bake at 350° in oven for approximately 25 to 30 minutes until light brown. Do not overcook.
Cook macaroni and drain well. Cool. Mix together all ingredients and refrigerate. Serve chilled.
Mash avocado. Add all remaining ingredients, blending until flavors are all mixed.