HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Remove all fat on venison. Melt butter (save 2 tablespoons) and add garlic powder and celery salt. Put venison in oblong pan and pour melted butter, seasonings and Worcestershire sauce over meat. Bake, uncovered, for 30 minutes. Turn while cooking. While venison is baking, place reserved butter in large skillet. Add cream cheese and mash with large spoon over medium heat for 20 minutes or until mixture becomes a thick gravy. Add wine and cook another 10 minutes. Carefully watch gravy to prevent burning! Remove tenderloin and cut into 1/2-inch slices. Pour juices from venison into gravy and mix. Add venison to gravy and cook 5 more minutes.
In wok or large frying pan, heat olive oil. Add chicken and stir-fry over high heat until cooked. Remove chicken; drain and set aside.
Heat oven to 350°. Slice cookie dough as directed. Arrange slices in bottom of 15 x 10 x 1-inch baking pan. Press dough evenly into pan. Bake at 350° for 12 minutes or until golden brown. Cool completely.
Preheat oven to 350°. Put liquid in blender first and then dry ingredients. Mix well in blender. Pour into pie shells. Bake for 30 minutes. Remove from oven while center of pie is still shaky. Makes 2 deep dish pies.
Simmer beef, onion and pepper in frying pan until thoroughly cooked. Remove to casserole. Add a layer of corn. Cook potatoes and mash until creamy. Spread over corn. Add 3 squares of butter and a dash of paprika. Place in oven at 350° for 15 minutes until heated thoroughly.
In a food processor fitted with the steel blade, process all ingredients until blended. Spoon into jars. Cover and refrigerate until needed. This recipe keeps indefinitely.
Cream the shortening and sugar. Add eggs and banana. Add dry ingredients alternately with liquid. Stir in nuts. Bake in a 9 x 5 x 3-inch pan or 2 small 1 pound loaf pans, well-greased, at 350° for 1 hour.
Bring first five ingredients to a boil. Combine remaining ingredients in a bowl and pour boiling mixture over top.
Beat eggs. Add oil, sugar and vanilla. Mix well and add zucchini. Beat well. Add dry ingredients. Beat well. Bake at 325° for 1 hour. Grease pans. Makes 3 small loaves.
Stir in salad dressing, mustard and honey together until well blended. Place chicken on grill. Brush with half of sauce. Grill 8 to 10 minutes; turn and brush with remaining sauce. Grill 8 to 10 minutes or until done.
Preheat oven to 350°. Grease a 2-quart casserole. Put a layer of celery in dish. Then sprinkle with crackers, chives and parsley. Repeat layering until all celery and crackers are used. Heat milk and pour over contents of dish. Milk should cover. If not, add more milk. Dot with butter. Dust with paprika. Bake 25 to 30 minutes at 350° or until celery is cooked and milk absorbed.
Boil 3 cups water and baking soda. Mix the warm water, brown sugar and yeast. Set aside for 5 minutes. Add the flour. Stir until dough is not sticky. Flatten onto floured surface; knead until elastic. Form into pretzel shape. Drop into boiling water for about 5 seconds. Put on greased pan; sprinkle with salt. Bake at 475° for 8 minutes.
Slice tenderloins into 3/4-inch medallions. Combine remaining ingredients and process in food processor or blender until well mixed. Pour over meat and marinate for 1 hour or overnight. Grill over hot coals 20 to 30 minutes. Yields 4 to 6 servings.
Arrange turkey in large baking dish. Melt butter; saute crumbs, celery and onion. Add salt, baking powder, pepper and poultry seasoning. Beat egg and combine with broth or milk. Add to crumbs. Pour over turkey; spread soup over top. Sprinkle with additional buttered bread crumbs. Bake, uncovered, at 350° for 45 minutes to 1 hour. Serves 10 to 12.
Slowly cook beef and onion together. Cook vegetables 10 to 12 minutes, then drain. Mix altogether in pan and simmer together for about 10 to 15 minutes. Pour into baking dish. Top with mashed potatoes. Dot top with butter. Sprinkle with paprika. Bake for about 20 minutes at 325°.
Heat oven to 375° and use 8 or 9-inch cake pan, ungreased. Combine brown sugar and syrup and oleo. Place in oven 3 to 4 minutes or until oleo melts. Blend well; sprinkle with nuts. Remove dough; do not unroll. Cut roll into six slices. In small bowl, combine sugar and cinnamon, dip both sides of rolls in mixture. Arrange in pan and sprinkle with remaining sugar mixture. Bake at 375° for 17 to 23 minutes until brown. Cool one minute, inverting onto serving platter.
Place first 2 ingredients into a 9 x 13-inch pan. Beat next 3 ingredients for 15 minutes. Spread over graham cracker crumbs. Slice bananas and put over top of sugar mixture. Layer pineapple, whipped cream, cherries and nuts.
Brown 3 cloves of garlic in oil. Remove garlic when brown. Simmer 1/2 hour with tomatoes, chili powder and salt. Brown hamburger and drain. Dip tortillas in tomato mixture until soft and pliable. Fill each tortilla with beans, onions, meat and cheese. Roll up and place in baking dish; pour a little sauce on bottom of baking dish. When all tortillas are stuffed, pour remaining sauce over all and sprinkle with remaining cheese. Place in 400° oven until cheese is melted.
In frypan, cook onions, garlic and pepper until tender, not brown. Skin chicken and add to pan. Add the rest of ingredients; cover and simmer 20 minutes. Take out chicken and remove meat; return meat to pan and cover. Cook 25 minutes still on simmer. Serve over rice or linguine.
Mix first 6 ingredients. Sift together dry ingredients; combine with zucchini mixture. Add raisins and nuts. Makes 2 loaves. Bake at 350° for 1 hour. Cool 10 minutes. (You may substitute 1/2 cup coarse bran for 1/2 cup of flour).
Mix flour, sugar, salt, pepper and nutmeg. Add to beaten eggs, then stir in corn and milk. Pour into well buttered baking dish. Bake at 350° for 1 hour or until set.
In skillet, brown beef in margarine. Add onion. Cook until tender. Blend in flour and seasonings. Stir in mushrooms and tomato sauce. Simmer mixture 5 minutes. Add noodles and green beans. Toss lightly, but well. Pour into greased shallow baking pan. Sprinkle cheese over top. Bake in preheated oven at 350° for 30 to 40 minutes or until bubbly or lightly browned. Serves 6.
Brown beef and drain. Layer bottom of casserole dish with 1/2 of beef. Then layer onions, carrots and potatoes. Add rest of beef and top with mushroom soup. Bake at 350° for 1 hour or until desired tenderness.
Chop the artichoke hearts, combine with other ingredients. Blend until smooth. Bake in 350° oven until warm and browned on top. Serve with bread or crackers.
Blend cream cheese and sugar. Fold in Cool Whip. Spread over crust and seal around top edge. Mix together Jell-O and hot water. Add frozen raspberries. Pour onto cheese layer and chill.
Sprinkle inside of chicken pieces with salt. Combine egg, stuffing, 1/2 can of soup and next 5 ingredients. Top each breast with stuffing and skewer closed. Place in shallow casserole. Brush frequently with basting sauce made of remaining soup and last 5 ingredients. (Note: 1/4 teaspoon salt is in first 5 ingredients also in last 5 ingredients.) Bake at 375° until tender and brown.
Mix dry ingredients; add raisins, vinegar and water. Cook until it thickens some.
Brown chops in 2 tablespoons butter. Arrange chops, 1 layer deep, in a baking dish. Sprinkle steak sauce over chops. Mix apple, lemon peel, nutmeg, cinnamon, lemon juice and brown sugar. Spoon over chops; dot with remaining butter. Add hot water. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer, or until chops are tender.
On top of corn, sprinkle soda, then cover with boiling water. Cook until the eyes and hulls come off easily when put in cold water, usually about 1 1/2 hours (sometimes sooner). Wash in cold water and rub between hands until eyes come off. Wash in several kettles of water until water is clear.
Mix first 3 ingredients in large bowl. Mix flour, baking soda, salt and cream of tartar in another large bowl. Combine sugar and cinnamon in a small dish and set aside.
Blend all ingredients, cover	and cool for 2 hours. Slice top off round loaf of bread. Cut cubes of bread from center. Pile dip in bread shell and serve with bread cubes on side.
Mix and sift dry ingredients. Add butter or margarine and sweet potatoes. Add enough milk to make a dough that can be handled easily. Turn out on lightly floured board. Pat or roll out and cut with medium biscuit cutter. Bake in preheated 400° oven for 15 minutes until brown.
Cook potatoes until tender. Slice. Mix rest of ingredients. Layer sliced potatoes, alternating with layer of mixture. Allow to marinate overnight.
Combine all ingredients. Let stand for 2 or 3 hours before serving. Garnish with red and green cherries for the holiday season or with unpeeled red chunks of apples for the Autumn.
Mix and bake cake as directed on box, making two layers. Cool. Prepare pudding and chill.
Cut carrots into thin slices. Place in boiling water for 5 minutes; drain. Chop green pepper small. Thinly slice onions. Cut slices smaller or use very small onions.
Break linguine into 3 or 4 pieces; cook and drain. Chop fine tomatoes, cucumber, onion, green pepper and celery. Mix with linguine, salad dressing and Salad Supreme. Serve cold. Even better the second day!
Heat soups. Add rice; pour over chicken in casserole. Cover tightly and bake at 350° for 1 1/2 hours.
Pour the liquid from the sweet potatoes into a saucepan. Heat with water and sugar. Add mashed sweet potatoes; add butter, cinnamon, ginger, pecans, pineapple and brown sugar. Just bring to a boil; let cool. Roll into balls and roll in coconut. Top with marshmallows. Bake at 350° until browned.
Melt butter in heavy skillet. Cook onion until soft. Add flour and heat until bubbly. Remove from heat; add chicken broth, stirring constantly. Bring to boil. Cook 1 to 2 minutes. Stir in water. Heat thoroughly; do not boil. Mix in remaining ingredients. Turn into a greased 2-quart casserole dish. Cook at 375° for 25 minutes or until well heated.
Sift powdered sugar. Beat oleo with mixer. Add sugar and vanilla; beat well. Chop pecans until fine, but not ground up and stir into mixture. Add coconut. Place in refrigerator to chill. Roll into small balls. Melt paraffin and chocolate chips in top of double boiler. Dip candy in chocolate. Place on waxed paper to dry. Store in airtight container.
In a skillet, melt butter or magarine over medium-high heat. Add potatoes, onion and pepper. Cover and cook, stirring occasionally, until potatoes are tender, about 10 minutes. Uncover, cook until potatoes are browned, about 5 to 7 minutes. Top with cheese. Cover and remove from heat. Let stand for several minutes. Sprinkle with parsley before serving. Yields 4 servings.
Spread the pineapple, juice included, in a 13 x 9-inch pan. Spoon the cherry filling on top and sprinkle the dry cake mix over this. Spread the pecans over all and dot top with margarine. Do not stir any of the ingredients. Bake at 350° for 1 hour.
Brown onion in hot oil. Add tomatoes and herbs; cook about 15 minutes. Add beans. Cover and cook until beans are tender. Serves 4.
Preheat oven to 350°. Cream butter and sugar; add egg yolks and flour. Roll out and cut into thin hearts. Bake at 350° until slightly browned.
Mix ingredients together and pat into greased loaf pan. Place pan on a cookie sheet to catch possible drips and cover loosely with foil. Bake at 350° for 3 hours, draining off grease occasionally. Remove from pan and slice to serve.
In skillet or slow-cooking pot with browning unit, break up beef with fork and cook until lightly browned. Pour off excess fat. In slow-cooking pot, combine meat with onion, salt, tomato sauce and kidney beans. Cover and cook on high for 2 to 3 hours. Remove bay leaf. Makes 6 to 7 servings.
Boil the first 4 ingredients 1 minute. Then add oatmeal, cocoa and vanilla. Add nuts or raisins and drop on wax paper.
Cook sugar, syrup and water to 250°, then add margarine and peanuts and cook to 310°.	(Will be light brown.) Remove from heat. Add vanilla and soda. Stir fast; no lumps. Foams up quick. Pour quickly onto buttered cookie sheet; don't try to spread. Cool, then break.
In a Dutch oven, add water to unpeeled potatoes just to cover. Sprinkle with salt. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes or until almost tender; drain. Cool slightly; peel and shred potatoes with a grater. In a large mixing bowl, combine potatoes, cheese and butter; stir until butter melts completely. Stir in sour cream, green onion, 1/2 teaspoon of salt and the pepper. Transfer to a greased 2-quart casserole. Bake, uncovered, in a 325° oven for 45 to 50 minutes or until heated through. Before serving, sprinkle with paprika.
Drain mandarins and pineapple, set aside syrup. In separate bowls, mix fruits together and fruit syrups together. Fill sherbet glasses 2/3 full with the fruit mixture. Add a scoop of sherbet to each glass. Spoon 2 tablespoons of the mixed syrup over each portion. Serves 4.
Cook onion and pepper with pork. Simmer with cover on. Do not brown. Mix pork mixture and remaining ingredients all together. Bake at 350° for 1 hour.
Cut chicken into thin strips and saute in 1/4 cup Miracle Whip salad dressing. Stir in remaining 1/4 cup dressing, tomato and taco seasoning mix. Cook 5 minutes or until chicken is cooked through. Layer on large platter tortilla chips, lettuce and chicken mixture. Top with cheese, olives and green onions. Or can be served on heated tortilla shells.
Cook rice according to directions on package. Brown ground beef. Drain well. Add peas, tomatoes and rice. Add salt and pepper to taste. Mix well. Top with grated cheese. Heat until melted. Good with salad and corn bread.
In a large mixing bowl, combine the cake mix, water, oil and eggs. Beat on medium speed for 2 minutes. Divide batter into 3 equal portions. Pour one portion into a greased 10-inch fluted tube pan. Stir red food coloring into another portion. Carefully spoon into pan. Stir chocolate syrup and cocoa into remaining batter. Carefully spoon into pan. DO NOT SWIRL. Bake at 350° for 40 to 45 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. Dust with confectioners sugar, if desired.
Sift together first 6 ingredients and set aside. Beat oil with eggs and pumpkin until well blended. Add pumpkin mix all at once to dry ingredients. Stir until just moistened. Fold in cranberries. Spoon batter into 18 paper lined muffin cups. Bake at 400° for 25 to 30 minutes. Makes 1 1/2 dozen.
Combine cake mix, butter and 2 eggs. Stir until well blended. Beat one minute. Spread batter in greased 9 x 13-inch pan. Beat cream cheese with electric mixer until light and fluffy. Beat in remaining 2 eggs and vanilla. Set aside 1/2 cup xx sugar. Beat remaining xx sugar into cheese. Pour over cake batter in pan. Sprinkle with nuts. Bake at 350° for 35 to 40 minutes or until cake pulls away from side of pan. Cool for 20 minutes. Sprinkle with sugar which was set aside.
Mix cream cheese with butter. Add flour and salt. Make into small biscuits. Bake at 425° about 10 minutes or until golden brown.
Wash ribs; place in baking dish, meaty side up. Salt and pepper. Place onion on top of ribs. Mix Barbecue Sauce and pour over ribs.
Line a large salad bowl with romaine leaves. Place torn greens in center of bowl. Arrange apple slices around edge. Sprinkle with coconut. Arrange raisins, almonds and carrot in a circular design atop lettuce. Cover and chill.
Brown ground beef and onion; drain. Add noodles, soups, sour cream and corn. Mix well. Pour into 2-quart greased casserole dish. Sprinkle top with cheese or bread crumbs. Cover with foil. Bake at 350° for 35 minutes.
Preheat oven to 400°. Place 2 slices toast in the bottom of a 1 1/2-quart casserole dish, cutting bread, if necessary. Arrange asparagus, egg slices and ham over the bread. Repeat layers. Combine cheese and Worcestershire sauce and pour over the casserole. Mix crumbs and butter; sprinkle over the top. Bake 12 minutes or until browned. Serves 4.
Mix all ingredients at medium speed until well blended. Refrigerate. Serve hot or cold. To heat, microwave on High. Good with tortilla chips or breaded fried vegetables. Makes 2 cups.
Scrub and pierce potatoes, wrap in microwave safe paper towel. Arrange 1 inch apart in microwave and cook on high 6 to 8 minutes, turning once. Let stand 2 minutes. With a fork, pierce the skin in the shape of a cross. Press the ends of the potato towards the center, lifting and fluffing the meat of the potato. Combine broccoli and onions in a 9 inch pie plate, cover with plastic wrap and microwave at high 3 to 4 minutes or until tender, drain. Combine chicken broth, soy sauce, vinegar and cornstarch in a 4 cup measure, microwave uncovered for 2 to 3 minutes, or until slightly thickened. Pour sauce over broccoli, stir in cooked shrimp and pimento. Spoon mixture over potatoes.
In a saucepan, combine the cornmeal, milk, sugar and salt. Gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from the heat and stir in sausage. Pour into a greased 7 1/2 x 3 1/2 x 2-inch loaf pan (the pan will be very full). Cover with plastic wrap and refrigerate. To serve, unmold, and cut into 1/3-inch slices. Dip both sides in flour. In a skillet, melt butter over medium heat; brown scrapple on both sides. Serve with maple syrup if desired. Yields 6 servings.
In a 2-quart saucepan, combine sugar and cornstarch. Add blueberries, lemon juice and water. Cook over medium heat. Stir until thickened. Makes 2 cups. Serve over pancakes, French toast or waffles.
Place all ingredients in large bowl. Beat at high speed for 5 minutes. Pour into tube pan. Bake at 350° for 1 hour. Turn out and wrap in foil until cool. Ice as desired.
Combine first 5 ingredients. Add potatoes, tossing to coat. Spread potatoes evenly on a lightly greased 15 x 10 x 1-inch jelly roll pan. Bake at 425° for 20 minutes or until tender.
Saute ground beef until browned; drain. Stir in barbecue sauce and brown sugar. Place each biscuit in greased muffin tin, pressing to cover bottom and sides. Spoon mixture into cups and sprinkle cheese on top. Bake at 400° for 10 to 12 minutes or until brown. Makes 12 servings.
As the chicken is timing out on the boil, get out your trusty 8 to 10-quart soup pot. Put about 3 quarts of water in it and put the heat on full (you are going to be adding so many ingredients that it won't boil right away). Add ingredients to soup pot.
Add all ingredients except shrimp together. Simmer until rice is hot. Add shrimp. Cook 2 to 3 minutes each side. Serve over yellow rice.
Bake cake mix in three 8-inch round cake pans. Add powdered frosting to Cool Whip, adding as much chocolate as desired. Frost cake layers, including top and sides with mixture. Refrigerate overnight.
Cream butter and sugar together. Add eggs, sifted flour, baking powder and pineapple juice. Beat the mixture for 20 minutes vigorously and then add candied cherries, chopped fine; also, candied pineapple and nuts. Bake slowly until done.
Brown ground beef with onion and garlic. Drain and set aside. Mix remaining ingredients and add these to beef mixture. Bake at 350° for 35 to 40 minutes in a 9 x 9-inch glass baking dish. Makes 4 servings.
Make pie crusts. Brown hamburger and pork together. In large bowl, combine meat and stuffing; mix. Make onion soup according to package directions; add cheese to melt. When at a boil, add to meat mixture; mix. Place in ready pie crusts and cover with another crust. Bake at 350° for approximately 45 minutes or until well browned.
Boil vinegar and sugar until sugar dissolves. Cool completely. Mix cucumbers, salt and onions. Let stand at room temperature for 1 1/2 hours, then drain. Add vinegar mixture. Place mixture in a glass or plastic container and refrigerate. Keeps for a long time.
Cook macaroni as directed on package; drain well. Combine cottage cheese, sour cream, egg, salt and pepper. Add cheese and mix well. Stir in cooked macaroni. Turn into a greased 9 x 9 x 2-inch baking dish. Sprinkle with paprika. Bake in 350° oven for 45 minutes. Makes 6 to 8 servings. I make this a day before and chill in fridge until ready to bake (overnight).
Mix all contents together. Roll into walnut sized balls. Freeze before baking. Cover with sauce. Bake for 30 minutes at 350°. Serves 20.
Cut sausage in 4-inch lengths and brown completely. Set aside. Empty cans of tomatoes into large kettle or crock-pot. Add all spices and bring to a boil. Turn heat back to simmer. Add sausage and pan drippings. Cut green peppers and onions into large slices and add to sauce. Cover and cook 6 hours. Taste and add additional spice if needed throughout cooking time.
Place squash, onions and pepper in layers. Salt as if for cooking. Let stand 1 hour, then drain. Heat other ingredients and pour over squash. Bring to a boil. Seal in hot jars.
Mix beans, barbecue sauce, chili powder, hot sauce, brown sugar, cinnamon or allspice and mustard in large bowl or casserole dish. Steam bell pepper, onion and celery or microwave for 3 minutes. Add to bean mixture. Stir in prepared ground beef. Break up 1/2 of bacon in bite sized pieces. Stir into bean mixture. Place remaining bacon strips on top of bean mixture. Bake, uncovered, for 45 minutes to 1 hour in 350° oven.
Mix shortening, sugar and eggs together. Sift flour, baking powder, soda, salt and vanilla together. Add milk and flour mixture alternately with sugar mixture. Chill thoroughly. Roll out on floured board and cut. Bake at 350° for 10 to 12 minutes.
Combine rice, egg and cheese; mix well. Firmly press into bottom and sides of a greased 9-inch pan. Combine rest of ingredients and mix well.
Gently stir mints into whipped topping in small bowl. Refrigerate 1 hour or until ready to serve. Serve as a dip for cookies and fruit. Makes 3 1/2 cups. Good dip for Christmas.
Wash roast; pat dry. Sprinkle with the paprika; brown on each side in 3 tablespoons cooking oil. Cover with water; simmer for 1 1/2 hours. Add pepper, onion and tomato; cook 30 more minutes. Remove roast from pot. Thicken gravy with water and flour mixture to desired thickness. Simmer for 15 minutes. Serve over rice.
Roll dough out to 8 x 10-inch size. Brush combined seasonings on dough. (Save some to brush on top later.) Arrange pepperoni on top; cover with cheese and roll up like a jelly roll. Brush remaining seasonings on top of pepperoni roll. Bake at 350° for 30 minutes on a cookie sheet. Cool 20 minutes before cutting.
Spray a 13 x 9 x 2-inch baking pan with nonstick coating; set aside. In a large mixing bowl combine sugars, oil and egg whites. Beat with a wooden spoon until well blended. Add flours, oat bran, baking soda, cinnamon and allspice or nutmeg; stir just until moistened. Stir in shredded apples. Pour batter into prepared pan. Bake in a 350° oven for 25 to 30 minutes. Cool. If desired, sift powdered sugar atop cake. Makes 16 servings.
Mix soups with 1/2 can of water. Season flour with salt, pepper and garlic salt. Dip chicken in milk; roll in flour and brown lightly in small amount of oil. Place chicken in greased casserole; put cheese on top and pour soup mixture over all. Bake at 375° for 45 minutes.
Preheat oven to 350°. Mix all ingredients in a large bowl; form into loaf pan. Place in a pan larger than the meat loaf. Coat top and sides with ketchup. Bake 1 1/2 hours. Carefully pour off fat.
In 2-quart saucepan, combine broth, onion and carrot. Tie together bay leaf and fresh herbs to make bouquet garni. Add to saucepan and bring to boil. Reduce heat and simmer 10 minutes. Remove herbs. Dice enough of the potatoes to make 1 cup. Set aside. Add the remaining potatoes and 1 can of the corn to the saucepan. Puree with electric blender in batches until smooth. Return to saucepan. Stir in diced potatoes, the remaining corn and half and half into saucepan. Bring to boil, reduce heat and simmer 5 minutes. Stir in pimentos and parsley. Season with pepper, if desired. Ladle into bowls. Garnish with ham and chopped parsley.