HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well; refrigerate. Good with green apples, melon, strawberries and green grapes.
Heat oil in skillet. Put flour, salt and pepper in plastic bag. Coat steak pieces with flour mixture and brown on both sides in hot oil, about 10 minutes. Remove from skillet and place in baking dish. Make gravy and pour over steak in baking dish. Bake at 350° for 45 minutes.
Mix all together. Bake at 350° for approximately 2 to 3 hours. Make sure to add enough water to cover beans before baking. Do not overbake.
Brown meat, onion and garlic. Add tomatoes, tomato sauce and rest of ingredients, except sour cream and cheese and noodles. Simmer 30 minutes. Boil the noodles (I prefer) or spaghetti until done. Drain. Add the sour cream. Place in layers in a casserole, first the noodles, meat sauce, cheese, etc., ending with cheese on top. Bake at 350° about 20 minutes or until cheese melts.
Combine chicken, rice, onion, celery, eggs, soup, lemon juice, pickles and mayonnaise in bowl; mix well. Spoon into baking dish. Chill overnight. Let stand at room temperature for 30 minutes. Top with potato chips. Bake at 350° for 45 minutes. Yield: 8 servings.
Cream butter or margarine, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, baking soda and salt. Add to creamed mixture. Stir in chips. Chill until firm enough to handle. Shape small amount of dough into 1-inch balls. Place on ungreased baking sheet and flatten slightly with fork. Bake at 350° for 8 to 10 minutes. Cool 1 minute before removing from cookie sheet onto wire rack. Makes about 5 dozen 2 1/2-inch cookies.
Mix all ingredients, except tomatoes. Brown the meatballs in oil. Pour 1/2 tomatoes on bottom of casserole. Lay meatballs on top of the tomatoes. Pour the remaining tomatoes on top. Cover with foil and bake 40 minutes at 350°, or cook on top of the stove in your own sauce for about 2 hours.
Leave beans in juice. Fry bacon. Brown hamburger. Mix all ingredients together. Bake for 1 hour at 350°.
Wash, peel and grate potatoes on coarse blade of 4 sided grater (you can grate with skins on and may like it better). In a medium bowl, lightly beat the eggs and add all else. Grease a large nonstick skillet with oil and heat over medium-high heat. Spoon heaping tablespoon of the mixture onto the skillet and flatten with a spatula. Cook until golden brown on one side about 2 to 3 minutes, then turn over and do the same on the other side. Drain on paper toweling and serve quickly with apple sauce. Makes 12 to 16 pancakes.
Scald milk. Beat egg yolks and add sugar, salt and cornstarch which has been made into a smooth paste by adding a little milk. Add this mixture to the scalded milk. Cook until thick. When cool, add flavoring. Serve with topping.
Sprinkle meat with tenderizer to package directions; season according to taste. Place seasoned meat in center of large piece of foil. Sprinkle with onion soup mix and steak sauce. Top with carrots, celery and potatoes. Dot vegetables with butter and sprinkle with salt and pepper. Fold over all and seal. Bake at 400° for 1 to 1 1/2 hours.
Soak bread crumbled in milk for 1/2 hour or so. Mix beef, salt, pepper, eggs, bread crumbs, garlic, parsley flakes and Parmesan cheese until well blended. Add bread that has been soaking. Mix and shape into meatballs.
Melt butter in saucepan. Add crab and heat thoroughly. Sprinkle with flour and seasoning. Add cream and toss lightly. Add mushrooms. Just before serving, add 1 or 2 tablespoons sherry. (Can substitute lobster or shrimp.) Serve over toast or rice.
Coat stir-fry pan or large frying pan with 1/2 teaspoon of oil or Pam. Stir-fry meat over medium heat until done. Remove meat to platter. Add remaining oil. Stir-fry sliced vegetables for about 2 minutes. Add spices and brown sugar. Toss to coat vegetables. Cook for another 2 minutes. Add soy sauce and return meat to pan. Cook all ingredients one more minute, tossing frequently. Serves 2.
Tenderize the venison with a tenderizing hammer. Roll steaks in flour; salt and pepper to taste. In a large iron skillet, place about 1/4 cup of shortening and fry steaks until well done on both sides. Remove steaks and add a little flour to the drippings in the skillet; brown, stirring constantly. Add a little canned milk. Stir constantly. Make a runny gravy from this, then add the steaks back into this gravy. Simmer for 15 minutes or longer, checking to make sure the gravy doesn't get too thick. If it does start to get too thick, add water as needed. The longer the venison simmers in this gravy, the more the "wild" taste disappears. Simmer to desired tenderness.
Mix all ingredients and refrigerate overnight.	Remove center of bread and break the center into small pieces and place around loaf on outside of plate. Put dip in the hole of the center of bread.
Cream margarine and sugar in large bowl. Add eggs and beat well. Add flour; mix well. Chill dough 2 hours. Roll out dough on lightly floured surface to 1/8 inch thickness. Cut into desired shapes with cookie cutter. Place on cookie sheet. Bake at 350° for 10 to 12 minutes.
Heat oven to 350°. Lightly butter a 9-inch tube or Bundt pan. Mix ingredients well; pack into pan. Bake for 20 minutes. Remove from oven; drain off fat. Return to oven; bake 20 minutes more. Turn onto heated platter; fill center with scrambled eggs. May be served with country fried or hash brown potatoes.
Cook noodles. drain; set aside. Cook beef in skillet. Add onions. Stir in corn with liquid. Add remaining ingredients including noodles. Mix well. Pour into casserole dish. Cover and bake at 375° for 30 minutes. Stir occasionally. Remove, cover and cook for 10 minutes. Let stand for 10 minutes.
Bake rolls flat as directed. Let cool. Mix together cream cheese, sour cream and dry Ranch packet. Spread over crust. Top with cut veggies and cheese.
Mix together soup, lemon, curry, Miracle Whip, Mrs. Dash and place aside. Cook broccoli and chicken, cut up and mix together in deep pan (12 x 14-inch). Pour sauce over chicken and broccoli. Cover with grated cheese then croutons on top. Bake at 350° for 1 hour.
Bake potatoes at 375 degrees for 1 hour or until soft. Allow to cool. Cut a thin slice off the top of each potato. Scoop out the pulp and place in a bowl; add butter and mash the pulp. Blend in milk, bacon, onion, chives, salt, pepper and 1 cup of cheese. Spoon into potato shells. Top with remaining cheese and sprinkle with paprika. Place on a baking sheet. Bake, uncovered, at 375 degrees for 25-30 minutes or until heated through.
Mix dressing, onion, tomato, lemon juice, Worcestershire sauce and garlic with water in a Ziploc bag. Close bag and mix well. Place steaks in bag and close. Place plastic Ziploc bag in fridge overnight or in early A.M. Turn every few hours. When ready to cook, remove meat from bag and drain. Place steaks on roasting pan. Roast in oven until desired browning. Watch closely and turn often.
Mix ingredients. Pour in pie shell. Bake at 375° for 45 minutes or until brown.
Cook first 3 items in oleo 5 minutes. Don't brown. Add remaining ingredients except chicken and bring to a boil. Add chicken. Cover and simmer 30 minutes until chicken is tender. Good served with mashed potatoes.
Cream shortening and sugar. Add eggs one at a time; beat well after each addition. Add vanilla and baking soda in vinegar to milk. Mix flour, baking powder and salt together. Add dry ingredients alternately with milk to creamed sugar mixture. Drop by teaspoon onto ungreased cookie sheet. Preheat oven to 375°. Bake cookies 10 to 12 minutes. When cool, ice cookies.
In a 4 to 6-quart pan, pour milk, butter, sugar and salt. Heat mixture over medium heat until steaming. Add corn meal while stirring constantly. Cook until thick, 6 to 8 minutes. Remove from heat and let stand. Separate eggs. Beat into corn meal 6 egg yolks. Let stand while next step is prepared. Beat egg whites with cream of tartar until stiff. Blend 1 cup egg whites with corn meal mixture. Add chicken, chiles and remaining egg whites. Fold together. Pour into buttered 3-quart casserole. Cover with cheese. Bake at 350° for 45 minutes. Serve immediately with salsa.
Heat oven to 370°. Beat together butter, sugars, egg, milk and vanilla. Add the combined flour, salt and baking soda. Mix well. Add oats, wheat germ and nuts. Mix. Drop by rounded teaspoonfuls on greased cookie sheet and bake 10 to 12 minutes. Makes 4 to 4 1/2 dozen.
Cook onions and potatoes, then remove from pan. Scramble and cook hamburger meat, then mix onions and potatoes with the hamburger meat. Place mixture in one pie shell. Cover with second pie shell and seal the edges. Do not slash. Brush on a mixture of egg and water. Place on cookie sheet in middle of oven. Bake at 350° for 40 minutes.
Combine all ingredients in covered jar; shake well before using. Makes 1 1/4 cups dressing. Wonderful on mixed greens, tomatoes and cucumbers or potato salad.
Stir sugar and cocoa in a large glass bowl. Stir in butter and marshmallows. Place bowl in microwave. Cook on full power for 2 to 3 minutes. Add milk and nuts. Beat well. Return to microwave and cook for 30 to 60 seconds on full power. Pour into buttered dish; chill and then cut.
Combine Marshmallow Creme and cream cheese with a mixer for about 3 minutes. Chill and serve with your favorite fruit.
Cook chicken; keep broth. Cook celery and onions in butter; add chicken broth and simmer 15 minutes. Add slowly to cheese and soup. Next, add cooked noodles. Let stand 1 hour or longer. Add cut up chicken, spices and olives. Put in 9 x 15-inch baking dish. Sprinkle nuts on top. Add more grated cheese if desired. Bake at 350° for 30 minutes.
Saute beef, onion and season salt in a 10-inch skillet until beef loses its redness. Drain off fat. Add seasonings, Manwich and water. Simmer 3 to 5 minutes. In 2-quart casserole, arrange alternate layers of tortillas, meat sauce and cheese. Continue until all is used, ending with cheese. Bake 20 to 25 minutes at 350°.
Brown meat in butter. Add both soups and bring to a simmer. Add cheese and cook until cheese is melted. Cook noodles by package directions. Mix noodles and meat mixture in large pan. Add salt and pepper to taste. Pour into baking dish and cover with grated cheese. Bake at 400° until it bubbles.
Blanch peaches 1 minute in boiling water; put into cold water to cool, then peel. Make syrup by boiling 2 cups of sugar, water, vinegar and spices for 3 minutes. Add remainder and cook until tender. Cover and let stand for a day. Drain off syrup and reheat. Pack peaches in hot jars; cover with hot syrup. Process 15 minutes below boiling (188°), then seal.
Put shortening, honey and salt in the hot milk. Let set until cool. Sprinkle yeast over warm water. In large bowl, combine white and whole-wheat flour. Mix some flour (1/2 to 1 cup) with yeast. After the yeast has risen, add the milk mixture. Stir until well blended. Mix in the rest of the flour. I have found the best way to work bread dough is to pour out onto work table and roll, folding in the ends as your roll grows longer. Work it this way until all at once it will feel soft and springy. Put into greased bowl. Cover. Let rise until dough "falls" when touched in the middle. The recipe says to let rise only once. First time you work it down, you shape it into loaves. Makes 2 loaves.
The specialty of the general store is delicious hoop cheese and crackers. The cheese is sliced while you watch and is sliced with an old fashioned hand slicer. Also available in the store are sugar cookies, cane juice, lemonade and Mile Branch syrup.
Sift together dry ingredients. Add eggs, oil, coffee, milk and vanilla; beat well. Bake at 350° for 30 to 40 minutes.
Blend 1/2 quart dry milk, 14 ounces club soda, 1/4 pound chocolate and 1/4 gallon chocolate ice cream on whip, then do the other half of the ingredients to make the complete serving size.
Beat sugar and margarine until creamy. Add eggs and cocoa. Beat until smooth. Add salt, vanilla and flour. Again beat until smooth. Fold in 3/4 cup nuts. Bake in a 9 x 13-inch pan in a 350° oven for 30 to 40 minutes. While hot, spread with small marshmallows and 1/4 cup of nuts. Let cool and frost.
Put filling and coconut into bowl. Mix well. Pour into crust. Sprinkle with more coconut on top. Chill until serving.
Cut bread into fourths. Put half of bread in bottom of casserole dish. Layer half of sausage-egg mixture and cheese over bread. Make second layer of each. Bake at 325° for approximately 1 hour.
Cream 3/4 cup sugar and butter. Add egg and vanilla. Stir in mixture of flour, salt, baking soda and cream of tartar. In another bowl, combine 2 tablespoons sugar and cinnamon. Chill dough to form balls easily. Shape dough in 1-inch balls and roll in sugar-cinnamon mixture. Place on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Bring first 3 ingredients just to a boil, cool. Dissolve gelatin in cold water. Pour pineapple mixture into water and gelatin mixture. Cool. Beat cream cheese. Add to mixture when cool. Add whipping cream (whipped). Fold in mini marshmallows and sliced bananas. Chill in refrigerator. Best served same day.
Cut the shrimp in half lengthwise. Mix all the ingredients, except margarine, together. Marinate the shrimp for 3 hours in this mixture. In large skillet, melt margarine over low heat. Add shrimp and marinade seasonings. Simmer until lightly browned. Serve over rice. Serves 2.
Divide dough into 3 pieces and roll each piece into a 5 inch circle. Mix egg and water in a small bowl. Moisten edges of dough circles with egg mixture.
Cream butter and sugar. Sift together baking powder, salt and flour. Add to creamed mixture alternately with milk. Beat egg whites; fold into batter. Pour into greased and floured tube pan. Bake at 350° for 1 1/4 hours or until done.
Brown the beef and sausage in large dutch oven; add onions and garlic, stirring for about 1 minute. Drain. Stir in remaining ingredients, except for the kidney beans, slivered almonds and toppings. Bring to boil; reduce heat, cover and simmer for 1 hour. Add kidney beans and almonds, heat through. Serve hot with corn chips, Nacho chips, crackers or cornbread and your favorite toppings.
Brown meat in large skillet; drain well. Stir in spaghetti sauce, mushrooms, onion and garlic salt and simmer 10 minutes, stirring occasionally. Cook noodles, using salt and vegetable oil. Drain well. Layer half of the noodles, Ricotta cheese, Mozzarella cheese and sauce in lightly greased 13 x 9 x 2-inch baking dish, then repeat layers. Bake at 325° until hot all the way through. Let stand 10 minutes before serving.
Sift flour and baking soda; set aside. Cream peanut butter, butter and vanilla. Add honey (I use 1/2 cup honey and 1/2 cup molasses) and sugar, beating well after each addition. Then add well beaten eggs. Mix well; then add the sifted flour. Drop on a cookie sheet and bake at 375° for 10 to 12 minutes. Cool. Check bottom, it burns easily.
Cut butter into cake mix until crumbly. Mix in coconut. Pat mixture lightly into greased oblong pan. Build up edges and bake 10 minutes. Arrange apples on warm crust. Mix sugar and cinnamon and sprinkle over apples. Blend sour cream and egg, then drizzle over apples. Bake 25 minutes and serve warm.
In a 2-quart microwavable bowl, combine sugar and sauce from whole cranberries; mix well. Microwave on High 8 to 10 minutes or until mixture comes to a full boil. Add orange slices. Microwave on High 7 to 8 minutes or until orange peels are tender. Add cranberries, pectin and cinnamon sticks. Cover with plastic wrap. Microwave on High 5 to 7 minutes or until mixture thickens. Stir well and pour into sterilized jars. Seal.
In a bowl, mix the first 5 ingredients. In another bowl, mix the remaining ingredients. Add the liquid mixture to the flour mixture, blending until slightly lumpy.
Spray large skillet with nonstick cooking spray; brown the meat. Add the remaining ingredients and simmer until the chili has thickened. Serve. This will serve 8 people; 160 calories and 2 grams of fat per serving.
Mix and layer in greased 8 x 12-inch Pyrex dish with 1/2 pound grated Cheddar cheese and 1 can green chilies. Bake at 350° about 45 minutes or until lightly browned.
Bring salt, pepper and water to a rolling boil in a large stockpot. Add chicken and bring to boil again. Turn heat back to low; cover with lid and cook chicken until tender (1 to 2 hours). Remove chicken from pot and let cool enough to be able to pull it off the bones. Return chicken to pot and simmer on low heat.
Separate ham slices and lay on a flat surface. Cut each cheese slice in half, crosswise and lay atop each ham slice. Top each with 2 to 3 asparagus spears. Roll and place in a single layer, seam side down, in a 2-quart dish. Combine soup, water and celery salt. Spoon evenly over ham rolls and cover. Cook on High, 5 to 7 minutes. Sprinkle with almonds and serve.
Heat oven to 350°. Beat together cream cheese, eggs, sugar and vanilla until smooth. Turn into crust and bake 35 minutes. Remove from oven and spread sour cream on top. Return to oven for 5 minutes. Chill and serve plain or with fruit. Strawberries or blueberries are great.
Saute onions and garlic for 8 minutes. In 8-inch square baking dish mix onions, pasta, broccoli, Ricotta, Mozzarella, Parmesan, basil, salt and oregano. In separate bowl, beat milk and eggs; add to baking dish. Top with grated Mozzarella cheese. Bake 30 to 35 minutes.
Dissolve gelatin in boiling water. Add pineapple and sour cream. Fold in marshmallows, cherries and nuts. Pour into individual molds. Refrigerate. Serves 10 to 12.
Separate eggs. Mix sugar and egg yolks together. Set aside. Beat egg whites until stiff. Then add egg yolks and sugar mixture to egg whites. Keep beating all the time. Add flour, beating all the time. Add melted margarine, still beating. Beat well. Put in well-greased Bundt pan. Bake at 350° for 30 minutes or until done.
Beat eggs until stiff and stands in peaks. Add brown sugar; mix slowly. Fold in pecans, then add vanilla and salt. Bake at 275° for 30 minutes. Cool on rack. Stores a long while if kept in a tin.
Mix cake mix, oil and eggs. Cook pudding according to directions. Add hot pudding to mix slowly and stir well. Pour into floured and greased 9 x 13-inch pan. Top with nuts and chips and bake 40 to 50 minutes at 350°.
Combine ingredients in blender. Blend on high until thick and creamy. Pour into tall glasses. Makes 4 servings, 6 ounces each. Calories per serving: 78. Diabetic exchange: 2 fruit.
Mix sugar, flour and salt in bowl. Add eggs, stirring just enough to break them up. Add buttermilk and vanilla; stir until just blended. Add melted butter; stir slightly and quickly. Pour into pie shells. Bake at 350° for 45 to 50 minutes, or until centers are set. Cool thoroughly before cutting.
Sift together flour, sugar, baking powder and salt. Make a well and add in order salad oil, egg yolks, water, lemon rind and vanilla. Beat with spoon until smooth. Place egg whites and cream of tartar in large mixing bowl. Whip until whites form extra stiff peaks. (Do not underbeat.)
Sprinkle jello over cottage cheese. Add pineapple and orange slices. Fold in Cool Whip. Refrigerate several hours before serving.
Bake cake in two layers. Place one layer in bottom of punch bowl. Poke holes in cake. Mix pudding as directed and pour half over cake in bowl. Mix jello with 1 cup boiling water. Put in strawberries. Pour 1/2 over first layer. Cover with Cool Whip. Place second layer of cake in bowl and repeat.
Cream oleo until fluffy. Add sugar and eggs; stir. Add vanilla, bananas, salt, soda and flour; stir. Add nuts. This will be very thick. Grease and flour Bundt pan. Spoon in mixture. Bake at 325° for 1 1/2 hours. Check at 1 hour and 15 minutes.
Brown chicken in oil until done. Saute onion and green pepper along with chicken. Add remaining ingredients and simmer for 45 minutes. Serve over rice.
Blend all ingredients together with hands. Cover and chill at least 1 hour, or up to 4 hours. Makes 4 patties. Grill 4-5 minutes on each side.
Brown the chopped onion in 2 tablespoons butter, then mix all other ingredients and cook for 1/2 hour over medium or medium-low heat.
Mix all ingredients well. Put in casserole dish (about 3-quart) and bake, uncovered, at 350° for 30 minutes. Serves 4 to 6.
Rinse out samp. Place samp in a 12 quart pot half filled with water and bay leaf. Bring to a boil. Turn down and let simmer for 1 hour. Add kale, linguicia, short ribs, and salt. Saute onions in oil. Add paprika and black pepper to onions. Add onion mixture to pot; add enough water to cover the vegetables. Bring pot up to a boil; lower heat and allow pot to simmer for at least 3 1/2 -4 hours. During the last 1/2 hour of cooking add cans of butter beans (Juice and all).
Preheat oven to 350°. Cook spaghetti and put in bowl. Stir in margarine, egg and Parmesan cheese. Arrange spaghetti on bottom and sides of 8-inch pie pan. Spread with Ricotta or cottage cheese. Spoon on meat sauce. Add layer Mozzarella cheese and another layer meat sauce. Bake 20 minutes. Sprinkle with Mozzarella cheese and bake another 10 minutes.
Let sugars and water boil to 240°. Add margarine at 240°and let boil to 260°. Add vanilla. Pour on cold marble board and start pulling until taffy-like, then cut. Takes a few days for candy to get creamy.
Mix first 5 ingredients together. Put bread crumbs on top. Bake in 350° oven for 1 hour.
Dissolve gelatin completely in boiling water in a large bowl. Stir in cranberry sauce; add cold water, lemon juice, cinnamon and cloves. Refrigerate about 1 1/2 hours or until thickened. Stir in oranges and walnuts. Spoon into a 5-cup ring mold. Refrigerate 4 hours or until firm. Unmold and garnish as desired. Makes about 5 cups.
Mix well all of the ingredients except for the marshmallows. Place in a greased 9 x 13-inch baking dish. Top with marshmallows.
Combine soup, milk, seasoned salt, chicken and thawed vegetables (if in a hurry, cook vegetables until almost done in about 1/4 cup water; drain and add to preceding mixture). Add 1/2 cup cheese and 1/2 cup onions. Pour into a 9 x 13-inch pan; bake, covered, in a 350° oven for about 30 minutes.
Sift together flour, soda, cinnamon and salt; add to first four ingredients. Mix 3 cups fresh, diced apples into ingredients. Bake 1 1/2 hours at 325° in tube pan.
Wrap each cracker with a half strip of bacon. Place on a cookie/cake cooling rack over a shallow drip pan/baking sheet. Bake at 400° for 12 to 15 minutes, turning once. Serve hot. Makes 24.
Melt butter. Add eggs and blend. Stir in vanilla, flour, baking powder, brown sugar and nuts. Pour into 9 x 13-inch greased pan. Bake at 350° for 30 minutes. Cut into bars.
Cream shortening and sugar. Add egg and applesauce; beat well. Sift flour, soda, salt and spices. Add to creamed mixture alternately with water. Stir in 1/2 cup nuts, chopped, and 1 cup raisins. Pour into 3 greased and floured pans. Bake at 350° for 30 minutes. Or bake in tube pan for 1 hour.
Dip chicken breasts in melted butter (enough to cover) and roll in flour. Place in a baking dish and bake at 325° for 30 minutes, uncovered. Take out and turn chicken. Bake for 15 minutes more. Take from oven. Pour soup, milk and cheese mixture over breasts. Return to the oven for 15 minutes.
Brown hamburger and onion; drain. Add taco seasoning mix as directed. In large casserole dish, crush chips to fit in bottom of dish. Layer meat mixture, beans, sour cream, lettuce, cheese and tomatoes. Serve. This can be made ahead by cooking meat ahead and putting together just before serving.
Remove stems from mushrooms, chop into 1/4 inch pieces. Set aside. Heat butter in heavy skillet, add mushrooms caps. Saute quickly over high heat for 30 seconds on each side or until just browned.
Blend mushroom soup with 1/2 cup water. Measure out 1/4 cup soup mixture and combine with ground beef, bread crumbs, onion, parsley, egg and salt. Shape into meatballs, about 1 1/2-inches in diameter. Brown in 1 tablespoon of shortening in large skillet. Add remaining soup mixture; cover and cook over low heat about 15 minutes; stir occasionally. Makes 4 servings.
Cut biscuits into 1/4	shapes. Put sugar and cinnamon into a plastic bag; add biscuits and shake to coat. Place into a greased cake or Bundt pan. Combine the following 1 to 2 minutes and pour over biscuits:	sugar, oleo or margarine and corn syrup. Bake 30 minutes at 350°.