HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all the ingredients in blender. Process until thoroughly mixed. Chill for several hours. Garnish with chopped chives. Makes 2 cups.
Put uncooked deer in a pan. Add Italian seasoning to deer steak and leave overnight. Roll deer in flour. Fry until brown. Put in pan, then pour cream of mushroom soup over steak. Put in oven at 450° and bake for 45 minutes. Take out and serve.
Drain pineapple, reserving liquid. Add cold water to liquid to measure 1 cup. Stir boiling water into gelatin in large bowl for 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened. Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound; stir in oranges, pineapple, marshmallows and coconut. Spoon into a 6 cup mold. Refrigerate 4 hours or until firm. Unmold. Makes 10 servings.
Butter a long baking dish. Place potatoes on bottom, then pork chops. Mix soup with milk and pour over the potatoes and pork chops. Add diced onion and then sprinkle Pepperidge stuffing mix over top. Top with some melted margarine. Cover dish and bake at 400° for 1 hour.
Dissolve yeast in lukewarm water. Scald the milk; add the syrup and salt. Add 2 cups of flour and beat well. Add yeast mix. Beat eggs; add them. Blend well and add the shortening and remaining flour to make a soft dough. Knead until smooth and satiny. Place in a lightly greased bowl. Grease top of dough. Cover and put into refrigerator. When wanted, remove dough from refrigerator and punch down. Remove desired amount. Let stand at room temperature for 1 hour. Pinch off desired amounts for rolls. Place the rolls in greased pans and let rolls rise until double in size. Bake in moderately hot oven (375°) for approximately 20 minutes.
Combine sugar and butter until well blended. Divide and add strawberry flavoring and red food coloring to 1/2. To remaining candy, add 2 to 3 drops of mint flavoring and green food coloring. Cover and set aside. Melt chocolate and wax in top of double boiler. Pinch small amounts of candy and roll into a ball. Continue until all candy is ready. Place on cookie sheet and refrigerate until ready to dip. Using a candy fork or toothpick, dip each ball in chocolate coating and return to pan. Store in airtight tin.
Mix everything but graham cracker crust in a medium size bowl. Mix at high speed until well blended. Pour into graham cracker crust. Bake at 375° for 30 minutes or until knife comes out clean.
Boil sugar, corn syrup and water until mixture spins threads. Beat egg whites until stiff. Pour hot mixture into egg whites, beating constantly with electric mixer, pouring slowly while beating. When it begins to stiffen, add vanilla and nuts. Drop by teaspoon onto wax paper. Cool.
Brown sausage with bell pepper, onion and celery until tender. Mix soup and rice in mixing bowl. Add meat mixture. Pour into baking dish. Bake 30 minutes in 350° oven.
In a large high-walled skillet or wok, heat oil over medium-high heat. Add the onions, bell pepper and parsley; saute until the onions are clear. Stir in the wine, tomatoes, garlic, Worcestershire sauce, tomato sauce, salt, mint and pepper. Cover and cook over medium heat until the sauce comes to a boil. Reduce heat to low; cover and simmer for 1 hour until the tomatoes fall apart. Add the shrimp and continue simmering 30 minutes or more, stirring occasionally. Serve over cooked rice or pasta or use as an omelette filling.
Beat eggs very light; add sugar gradually and beat until fluffy. Add cream and vanilla; beat. Sift dry ingredients together 3 times and add to egg mixture, beating until smooth. Bake in an 8-inch square pan lined with waxed paper. Bake in a moderate oven at 350° about 35 minutes.
In a small bowl, combine spices and mix well. Rub meat with olive oil and spices until well coated with spice mixture. Place roast on rack. Bake at 500° for 15 minutes. Reduce oven temperature to 350° and bake additional 45 minutes or until internal temperature reaches 130° for rare. Makes about 6 to 8 servings.
Mix all ingredients together and refrigerate for 1 hour. Shape into strawberries and roll in colored sugar. Decorate with dab of green frosting and half of toothpick dipped in green coloring for leaves and stem.
Cook macaroni for 30 minutes and drain well. Drain fruit. Heat juice. Add flour, sugar and beaten eggs until thickened. Combine thickened juice and macaroni. Let set to cool well. Add fruit, marshmallows and Cool Whip. Refrigerate to set.
Combine apple juice concentrate and cornstarch; cook until thickened. Add butter, salt and cinnamon. Add sliced apples; mix well. Turn into pastry-lined pie pan. Cover with top crust. Bake at 350° for 45 minutes.
Dip chicken in flour. In large skillet, heat oil and oleo over medium heat. Add chicken and cook 5 minutes on each side. Remove and set aside. In same skillet, stir lemon juice and parsley into oil and oleo mixture. Pour over chicken. Keep warm. In same skillet, prepare Rice-A-Roni mix as directed. Stir in broccoli after rice has simmered 10 minutes. Top with chicken, parsley and lemon sauce; sprinkle with cheese.
Beat together shortening, sugars, eggs and vanilla. Add milk and mix well. Add flour, soda, baking powder and salt. Mix well. Add oatmeal, Rice Krispies and coconut. Drop on cookie sheets and bake at 375° for 10 minutes. Makes 6 dozen.
Put jello in large container. Add boiling water and stir 2 minutes. Add cold water and pineapple juice. Stir and put in refrigerator. Just before it is solid, add pineapple, cottage cheese and Miracle Whip. Mix this with beater just until well blended, then put back in refrigerator until solid.
Combine cabbage, carrots and onion in a large mixing bowl. Sprinkle with sugar. In cup, mix mayonnaise and vinegar. Stir until blended and pour over cabbage mixture. Stir thoroughly. Best if refrigerated overnight.
Cut slits completely through the meat. Insert slivers of garlic down into the slits. Can use onions instead of garlic. Both garlic and onions are best. Pour 1 cup cider vinegar over meat. Make sure it runs down into the slits where the garlic and onions are. Onion buds are ideal. Put this in the refrigerator for 24 hours.
Mix dry ingredients together. Dip chicken in broth then into corn flake mixture. Bake at 400° for 25 minutes.
Cook pinto beans until almost done, then add salt and pepper. Add chopped vegetables, garlic and bay leaf. Bring beans to a boil, then add 1 pound of ground beef that has been made into walnut-sized balls and browned until done. Add Ro-Tel and simmer until all ingredients are done.
Mix cream cheese, powdered sugar and margarine. In separate bowl, mix pudding with milk. Add Cool Whip and then cream cheese mixture. Mix well. Crumble cookies. In medium size (approximately 1 gallon size) planter, layer cookie crumbs, pudding mixture, cookies, etc. Top with cookies. Cool before serving. Decorate with silk flowers so that end result looks like potted plant.
Cream the cheese and milk. Add beef and onion. Add sour cream. Put in pie plate. Sprinkle with chopped nuts. Bake at 350° for 15 minutes. Serve with crackers.
Crush crackers. Add other ingredients. Mix well. Chill in bowl and serve on lettuce. If too dry, add just a little vinegar from the pickles. This salad will keep at least a week covered in the refrigerator.
Add potatoes, celery, carrots and onion to pot of water. Boil until vegetables are soft. Drain water; mash potatoes. Add butter, chicken soup, milk and salt and pepper to taste. Heat. While heating, add cheese. Stir frequently.
Wash the chicken and remove the skin if you like. You can brown the chicken pieces in oil and then add the sofrito and water or if you're in a hurry, you can cook the chicken in the sofrito and water and delete the browning step.
Brown ground beef and onions. Add pizza sauce and tomato sauce. Simmer 10 minutes. Add a dash of salt, pepper and garlic powder. Cook noodles as directed. In a large casserole dish, layer meat sauce, noodles and cheese. Top with cheese and slices of pepperoni. Bake at 350° for 30 minutes.
Bring sugars, water and salt to a boil; turn down to simmer with cover on for 10 minutes. Add vanilla and maple flavoring. Serve.
Mix macaroni and vegetables, except peas. Put French dressing over and let stand in refrigerator. Just before serving, add peas and nutmeats. You may want to add more dressing. Cover with grated cheese and sliced stuffed olives.
In a bowl combine margarine, honey, mustard, rosemary and pepper. Trim excess fat from the lamb chops. Place the lamb chops on a rack in a shallow baking pan. Brush with some of the honey mixture. Roast in a 325° oven until desired doneness (allow about 35 to 40 minutes for medium doneness). Before serving the lamb chops, brush each chop with a little of the honey mixture again. Top each lamb chop with fresh chives, if desired. Yield: 6 servings.
In saucepan, cream together sugar and butter. Then add eggs, nuts, pineapple and dates. Cook until thick. Just before removing from stove, add vanilla. Cool slightly. Spread between vanilla wafers. Roll in powdered sugar.
In medium bowl, combine hot Espresso, skim milk, chocolate extract and sugar. Let cool.
Mix sugar, milk and butter. Boil for 6 minutes only. In a bowl, place chocolates and marshmallow. Add the boiling mixture and stir until all is dissolved. Pour into a greased 9 x 13-inch pan. Makes 5 pounds.
Combine sugar, cinnamon and salt. Beat egg white and water until fluffy. Place pecans in egg white mixture to coat. Then coat pecans with sugar, cinnamon and salt mixture.
Cream butter and sugar. Add egg and vanilla. Combine flour and baking powder and add to creamed mixture. Add coconut and nuts. Mix well. Press 2/3 mixture into greased 9 x 13-inch pan. Spread with preserves. Crumble remaining dough over top. If mixture isn't crumbly enough, I add some more sugar and flour Bake at 350° for 30 to 35 minutes until golden brown. Cool and cut.
In saucepan, mix sugar, margarine and Milnot. Boil 5 minutes. Stir frequently. Remove from heat. Add Marshmallow Fluff and peanut butter. Mix well. Pour in greased 9 x 13-inch pan. Top with fudge ice cream topping. Chill.
Same as Navy Bean Pottage, but delete cabbage and pumpkin. Use potatoes or add one large green plantain. Add 1/4 teaspoon black pepper.
In a 2-quart saucepan, combine sugar, syrup, salt and water. Cook to hard ball stage (260°); stir only until sugar dissolves. It will take 8 to 10 minutes to reach hard ball stage. I use a thermometer to monitor temperature and cold water to test after it reaches 250° to make doubly sure it's at the right stage.
Grease and flour 2 (9-inch) round pans. Cream butter, shortening, sugar and vanilla until light and fluffy. Blend in eggs. Combine baking soda, cocoa, baking powder and salt in bowl. Add alternately with milk to batter. Blend well. Pour into pans and bake at 350° for 30 to 35 minutes. Cool for 10 minutes. Remove from pans.
In a large bowl combine eggs and sugar; beat well. Add oil, flour, salt, soda, cinnamon, pumpkin and vanilla. Bake in tube pan at 350° for 1 hour or until done. When cooling cake, keep out of draft.
Add egg whites to mixing bowl and beat well. Pour in milk and mix. Mix dry ingredients in a separate bowl. Add dry ingredients to liquid ingredients. Stir until moist. Fill 12 greased or paper-lined muffin cups. Bake at 400° for 15 minutes. Serve warm. Makes 12 muffins, 80 calories per serving.
Crust: Mix pecans, flour and butter. Put on bottom of Pyrex pan. Bake at 400° until light brown; let cool.
Mix sugar, cornstarch and water. Cook until clear and thick. Set off. Pour Jell-O out of package into mixture. Add strawberries and pour into baked pie crust. Refrigerate until set.
Mix and bake at 350° for 15 minutes. Or cook in crock-pot. Serve warm with chips, Fritos, crackers or breadsticks.
Cook for one hour. Seal in jars hot. Makes 4 pints. (If doubling, use less vinegar, but keep the sugar and vinegar at least equal.) Add more sugar if you want the relish sweeter.
Mix spinach, water chestnuts, soup mix, sour cream, mayonnaise and onions. Cover and refrigerate at least 8 hours. Makes about 3 cups dip.
Mix together molasses, shortening, eggs, milk and baking soda. Add flour to mixture. Drop by teaspoon on cookie sheet. Bake at 400° for 12 to 15 minutes.
Stir together first 5 ingredients in 5-quart glass dish. Cook in microwave on High 12 minutes, stirring at 4 minute intervals. Take out. Stir in soda. Cook 1 minute. Beat one minute. Drop onto aluminum foil. Let stand for 1 hour.
Mix all ingredients together in large bowl. Butter a 10 or 11-inch pie plate generously and pour mixture into pie plate. Bake at 350° for 30 to 40 minutes, until golden on top.
Saute mushrooms in 1 tablespoon butter and set aside. Melt 2 tablespoons butter in skillet and add flour to make a roux. Add milk slowly until mixture thickens, then add chicken broth. Season and add mushroom mixture and chicken and heat on low until hot. Bake pastry shells as directed on package. Serve inside shells.
Combine the ingredients in a 2-quart casserole. Cover tightly and cook on High for 3 to 5 minutes, or until boiling; then on Medium for 7 to 10 minutes, or until most of the water is absorbed. Stir and let stand, covered, for 3 minutes.
Slice and cook zucchini in 2 cups water for 5 minutes. Drain. While zucchini drains, beat eggs until foamy in large bowl. Stir in mayonnaise, chopped onion and salt. Add cheese until well blended. Pour into 6 cup shallow casserole. Sprinkle with bread crumbs. Dot with more small pieces of butter or margarine. Bake in a 350° oven for 30 minutes or until golden brown.
Saute onions in a little butter or olive oil. Add all other ingredients except Parmesan. Stir in spaghetti and place in a large casserole dish. Sprinkle Parmesan over top. Bake at 350° about 40 minutes.
Mix all ingredients. Pour into muffin pan. Bake at 350° until brown, 10 to 15 minutes.
Cut orange slices with scissors dipped in water and add to flour and salt in mixing bowl. Toss lightly to coat. Add remaining ingredients and mix well. Spread in greased 13 x 9 x 2-inch pan. Bake at 350° for 40 to 45 minutes. Cut in bars or squares and roll in granulated sugar. Makes 24 servings.
Cut up chicken into bite-size pieces (put in casserole dish.) Sprinkle onion soup mix over chicken. Spread cheese over soup mix. Mix a can of soup with milk. Pour over ingredients. Melt stick of butter (or margarine) and mix it with stuffing mix. Pour mix (butter and stuffing) over other ingredients. Bake at 350° for 1 hour. Serve with pasta or vegetable.
Put cornstarch and baking powder in cup; fill cup with flour. Separate eggs; beat yolks with sugar, water and lemon juice until light and lemon colored with no trace of grains of sugar. Add flour to egg yolk mixture; stir lightly. Beat egg whites until very stiff, then fold in yolk mixture. Pour in small tube pan. Bake at 350° until done.
Mix margarine, sugar and milk; add eggs. Sift flour, salt and baking powder and add to mixture. Add lemon extract and coconut. Place in tube pan and bake at 350° for 1 hour and 15 minutes.
Marinate wings overnight; turn occasionally. Bake for 1 1/2 hours at 325°; do not cover.
Bring water and bouillon to boil. In a bowl, beat flour, butter, water, salt and eggs until smooth. Reduce heat to medium; press dough into simmering water; can use a colander to do this. Stir gently. Cook until dough rises and is tender. Drain and serve.
Cut wing-tip joints from chicken wings. (Use for making broth, if desired.) Cut the remaining V-shaped wings at the joints to make "winglets"; set aside.
Mix ingredients. Place in a greased 6-cup muffin pan. Bake in a 400° oven for 12 minutes or until golden brown. Makes 6 biscuits.
Beat frosting mix (dry), corn syrup, vanilla and boiling water in small bowl on high speed about 5 minutes or until stiff peaks form. Transfer to large bowl; gradually beat in sugar on low speed. (It may be necessary to stir in last cup of sugar by hand.) Stir in nuts. Drop mixture by teaspoonfuls onto waxed paper. Let stand at room temperature at least 12 hours, turning candy over once, until outside of candy is firm. Makes approximately 5 1/2 dozen candies.
Blend the peanut butter, cream cheese, sugar and vanilla. Fold in the Cool Whip. Pour into a baked pie crust. Top with hot fudge chocolate sauce.
Cream shortening, sugar and egg. Stir in syrup and chocolate. Stir flour, soda, salt and cinnamon into creamed mixture and stir to make a stiff dough. Shape dough into balls and roll in sugar. Place on ungreased pans. Bake at 350° for 15 minutes.
Bring water, vinegar and salt to a boil. Put 2 heads of dill in each jar. Pour hot solution over cucumbers packed in jar. Seal hot in tight jars. Wait at least 60 days before eating.
Crust: Crush 12 to 14 Zwieback. Melt 1/2 stick butter. Mix with Zwieback. Press into 9-inch pie plate. Bake at 350° for 10 minutes.
Mix first 4 ingredients. Mix rest of ingredients and add wet ingredients. Pour into cookie sheet. Bake at 350° for 20 minutes. Let cool.
Saute garlic and onion in a little bit of olive oil. Add beef broth, wine and water. Simmer for about 15 minutes. Add chopped carrots and celery. Simmer for another 15 minutes. Add tomatoes, zucchini, tomato paste, sugar, pepper and parsley. Simmer for 30 minutes. Add kidney beans and thawed tortellini. Cook until beans and tortellini are done. Garnish with Parmesan cheese.
Boil the chicken breasts and take off bone if needed. Cut the chicken into small pieces (i.e. for chicken salad); combine the chicken pieces, cream cheese, onion, milk and salt and pepper (to taste) in a mixing bowl. Take crescent rolls out of fridge. Divide them into squares (keeping 2 of them together at a time). One package of 8 rolls will end up making 4 squares. Smooth out the perforated edge (which will run through the middle of the square). Next, use your fingers to push the dough outward expanding the size of the square. Melt the cube of butter. With a pastry brush or spoon, spread a layer of melted butter over the square. Next, spoon some of the chicken mixture onto the square, then take opposite corners and bring them up toward each other and pinch them together so the chicken mixture is inside the square. Pinch the seams together down the sides. Place all the squares this way on a baking sheet and bake at approximately 325° until the tops begin to turn golden and split open. Take them out and baste them with the butter and quickly pour some bread crumbs over them. Return them to the oven until they are a deeper golden brown and slightly crunchy on top. You may want to serve them with rice or a fresh vegetable.
If shrimp are frozen, put into strainer and run cold water over them until they can be separated. Drain. Sprinkle with salt and pepper. Bring water to a boil; add salt. Add rice and stir once. Cover, turn heat to low and cook for 20 minutes or until water is absorbed.
Bake 1 hour and 10 minutes at 350° in a loaf pan.
Pour tomatoes into baking dish. Sprinkle with brown sugar, salt and pepper. Add bread cubes. Stir gently to mix well. Dot with butter. Bake at 300° for 30 minutes.
Place the flour, salt and sugar in a large bowl; blend well with a fork. Add the oil and, using a pastry blender or 2 table knives, cut the oil into the flour until the mixture resembles coarse crumbs. Sprinkle the water and milk over the mixture; blend it with a knife. Using your hands, gather the dough into 2 balls. Use immediately, or wrap with plastic wrap and refrigerate until needed. When rolling the dough out, roll it between 2 sheets of waxed paper. Yields 2 (9-inch) single crust pies (16 slices).
Preheat oven to 375°. Beat the margarine or butter and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt. Mix well. Press dough onto bottom of ungreased 13 x 9-inch baking dish and bake 30 to 40 minutes or until brown.
Chop onion. Saute in margarine until tender. Add water and potatoes, celery, clams, salt and pepper. Cook about 30 minutes or until potatoes are tender. Add celery soup and milk. Simmer approximately 30 minutes.
In the pie shell, place the chicken. Saute mushrooms in butter for 3 to 4 minutes. Pour over chicken. Sprinkle cheeses over pie. Beat eggs and cream together. Add parsley and salt to the cream mixture. Pour over cheese mixture and bake in a 375° oven for 30 to 40 minutes. Serve with a tossed salad.
Slice carrots crosswise and cook in salted water 10 minutes. Drain and cool. Add onion and green pepper. Cook together 5 minutes. Add sugar, vinegar, corn oil, tomato soup, let marinate for 24 hours or longer. Will keep for 3 weeks in refrigerator.
Combine cocoa, flour, sugar and salt in a saucepan. Add eggs and stir. Turn heat on medium and gradually add in milk. Boil over medium heat, stirring constantly. When mixture thickens, remove from heat and add butter and vanilla. Cool and pour into baked pie shell.
Place chicken in electric skillet. Salt and pepper to taste. Pour equal amounts of barbecue sauce and Coke in bowl and stir until blended (judge this on the number of pieces of chicken you serve). Pour mixture over chicken and set skillet on simmer or low. Cover and check often. Sauce will thicken and should cook within an hour.
Mix butter, sugar, eggs and vanilla together until smooth. Add flour and mix well. Add remaining ingredients and pour into tube pan. Bake at 350° for 1 hour 10 minutes.
Whip all ingredients in a mixing bowl with a wire whisk. Pour onto greased skillet, making about a 7 or 8-inch diameter crepe. Once lightly browned, flip once. Serve with your favorite jelly or jam rolled in the crepe. This recipe will make approximately 4 crepes.
Beat until fluffy first 6 ingredients. Add rest. Mix and form into	balls.	Press down on greased cookie sheet. Sprinkle with sugar. Bake at 325° for 8 to 10 minutes.
Mix the first 3 ingredients. Fold in oranges. Bake in 3 greased layer pans at 350° for 20 minutes.
Let eggs, cream and butter or margarine stand at room temperature for 2 to 3 hours. Fry the bacon in a skillet until brown. Drain on paper towel. Beat eggs and cream together just until blended.
Mix ingredients in order listed. Pour into a greased 9 x 9-inch pan and bake at 350° for 20 to 30 minutes. Cut into 3 dozen squares. Roll each square in powdered sugar.
Cream shortening and sugar; add well beaten egg and beat thoroughly. Mix and sift dry ingredients, then add alternately with the milk to creamed mixture. Fill the buttered baking dish (a deep dish) with the sliced peaches. Pour batter over the peaches and bake in a 375° oven for 1 hour. Serve warm with whipped cream.
Melt butter in 9 x 13-inch pan. Sprinkle salt and pepper to taste. Sprinkle Parmesan cheese in butter (to taste). Turn potatoes upside-down in this mixture. Bake for 40 minutes at 350°.
Mix eggs, sugar and condensed milk. Pour in evaporated milk and regular milk to fill line in freezer container. Add vanilla and freeze according to instructions. Enjoy!
Mix all ingredients together until well blended. Spread on split muffin halves. Cut each muffin into 8 pie shaped wedges. You will end up with 128 sections. Place, not touching, on cookie sheets and freeze. Place frozen sections in freezer bags until ready to bake. Bake frozen sections on ungreased cookie sheet at 300° for 15 minutes or until hot and bubbly.
Cook chicken breasts in water until done. Cool and debone. Place chicken in an 8 x 13-inch baking dish. Cook onion and celery in a small amount of butter until tender. Pour over chicken. Mix cream of chicken soup with broth; pour over chicken. Top with crackers. Bake at 350° for 30 minutes, or until top is brown.
Mix all ingredients together and bake at 350° for about one hour or until the celery and onion are done. For a large crowd, you may double this recipe.
Put marshmallows in large bowl and mix in cocktail. Let set overnight or all day in refrigerator. Mix pineapple with cream cheese and whipped cream. Mix with other ingredients. Mix well. Keep in refrigerator.
Mix pudding as directed on box. Mix in Cool Whip. Add vanilla flavoring as desired. Layer into bowl with wafers, bananas and pudding, ending with pudding on top. Refrigerate for at least 1 hour before serving.