HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Marinate steak in dressing for a minimum of 2 hours. Bake in preheated oven for approximately 1 1/2 hours (depending on size of steak and desired doneness). Remove steak and slice diagonally. Serve with cooked sauce for dipping.
Add the first 9 ingredients in a saucepan and cook for 1 hour (moderate heat). Cook fish (season before cooking with salt and garlic). Serve fish with sauce. Great if served with white rice.
Sift flour. Add salt, baking powder, nutmeg and cloves. Cream shortening and sugar. Add eggs, one at a time. Roll out dough 1/4-inch thick. Sprinkle with sugar. Bake in 400° oven for 8 to 10 minutes.
Grease a 9 x 13-inch baking dish. Drain and chop chicken. Layer in bottom of dish. Sprinkle onion over chicken. Layer entire package of Doritos chips over chicken. In saucepan, combine Ro-Tel, cheese and soups (undiluted). When warm and cheese is melted, pour over chicken and chips. Cook in a 350° oven for 20 minutes or until bubbly.
Mix dry ingredients. Beat sugar, peanut butter, margarine and vanilla until smooth. Stir in milk and eggs; gradually add dry ingredients. Stir in chips and raisins. Drop by teaspoonfuls on cookie sheet 1-inch apart. Bake at 350° for 10 to 12 minutes.
Arrange chicken in a large, shallow baking dish. Arrange cut vegetables over the chicken and season. Pour broth over chicken and vegetables. Cover with foil and bake about 1 hour at 375°. Remove foil and bake an additional 15 to 20 minutes.
For stuffing, cook mushrooms and green onions in margarine until tender. Stir in wine, bring to boil, reduce heat and simmer until liquid evaporates. Remove from heat and stir in bread crumbs and carrots, salt and pepper to taste. Rub roast with soy sauce. Cut loin in 2 pieces lengthwise (may already be cut). Place one side down, place stuffing on top and cover with other piece of meat. Tie together 5 or 6 places. Roast at 325° for 2 to 3 hours. Let stand 15 minutes before serving. Place on platter and remove strings. Make sauce of drippings to serve with roast.
Mix together cake mix, oil, eggs, water, pudding and sour cream. Separately mix nuts, cinnamon and sugar. Grease and flour an angel food cake pan. Put 1/3 of batter in pan. Sprinkle some of the nut mixture around in a circle. Repeat until batter and nuts are used. Swirl with a knife. Bake for 1 hour at 350°. Sift powdered sugar on top before serving.
In a 3-quart saucepan bring spareribs, water, onion and garlic to a boil. Cover and simmer 1 hour or until ribs are tender and starting to fall off the bone. Remove ribs from bones and put in a foil-lined shallow pan into which they just fit in a single layer. Stir together molasses, ketchup and mustard; spoon over ribs. Bake in a preheated 375° oven until very hot (20 to 25 minutes).
Cut cabbage in wedges and place in buttered casserole. Arrange beef, rice and onion between and over wedges. Combine tomatoes, water and seasoning. Pour over casserole. Cover; bake at 350° for 1 1/2 hours.
Mix all ingredients together well and bake in greased 9 x 13 inch pan at 350° (glass pan at 325°) for 30-35 minutes.
Preheat oven to 325°. Beat eggs and milk together. Mix with cheese. Pour into greased glass baking dish (9 x 13). Bake for 1 hour.
Mix sugar, flour, cheese and pineapple. Put in 2-quart casserole. Cover with Ritz crackers. Pour melted margarine on top. Bake at 350° for 30 to 35 minutes.
Mix beef, onions, celery and carrots in a covered baking dish. Mix together cooking tapioca, sugar, salt and pepper and pour over vegetables, stirring to coat meat and vegetables. Cover and cook about 2 hours at 325°, until meat and vegetables are about done. Stir occasionally. Peel 3 medium potatoes; add 1 cup frozen lima beans (optional). Stir all together with meat and vegetables and cook an additional 1 hour.
Mix well and form into a ball. Chill several hours or overnight for flavors to blend. Serve with assorted crackers.
Heat oven to 400°. Melt margarine in rectangular 13 x 9 x 2-inch pan. Mix rest of ingredients. Coat chicken with mixture. Place chicken, skin side down, in pan. Bake uncovered 35 minutes. Turn over and bake until done, about 15 minutes.
Mix pudding and milk. When thickened, add Cool Whip. Fold in until creamy. Line bottom of 9 x 13 pan with crackers. Pour 1/2 pudding mix over crackers. Pour remaining pudding over crackers. Top with another layer of crackers. Heat frosting about 1 minute in microwave to soften. Spread over crackers.
Combine cornstarch, milk, salt, syrup, egg yolks and sugar in medium microwave bowl. Microwave on Medium-high 6 to 8 minutes or until thick. Stir every 2 minutes with wire whisk. Stir in vanilla and pour into crust. Chill several hours or overnight. Garnish with whipped cream or egg white topping.
Cut up green peppers and onions. Mix together all ingredients and cook for 30 minutes. Pack into sterilized jars and seal at once.
Cut up 1 package kielbasa thin; put in crock-pot. Slice 1 green pepper and 1/2 onion. Put in crock-pot on top of kielbasa, then add 1/2 box brown sugar. Repeat with the remaining ingredients and top with the rest of the brown sugar. Add 2 tablespoons of water to pot and cook 2 1/2 hours. Drain most of the liquid at the end of cooking time. Serve with mustard.
Great marinade for flank steak! Combine and marinate flank. Turn meat at least twice. Sauce is delicious served over rice, after heating in microwave.
Mix sugar and cornstarch. Add vinegar and water. Boil 5 minutes, stirring frequently. Add butter and drained beets. Salt to taste. Let stand over low heat 1/2 hour.
Mix milk, cream-style corn, corn meal, flour, peppers, eggs, sugar, soda, baking powder, grated cheese, bacon drippings and crumbled bacon.
Combine orange juice, yogurt and banana in a blender. Blend until smooth. Serve immediately. This is a great after school snack.
Cream the butter and sugar, vanilla wafers then the orange juice. Make into small balls. Roll in pecans. Can be frozen and served later.
In a mixing bowl, combine 1 1/2 cups flour, sugar, yeast, salt, baking powder and baking soda. Add the buttermilk, oil and water; beat until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4 to 6 minutes. Cover and let rest for 10 minutes. Roll out to 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter. Place on a greased baking sheet. Bake at 400° for 15 to 18 minutes or until golden brown. Brush tops with butter. Yield: 14 rolls.
Mix the oil, egg, salt and sugar together in a small bowl. Measure out whole wheat flour and all-purpose flour. Mix the whole wheat flour with the ingredients in the small bowl. Add the all-purpose flour. Mix with wooden spoon until you can't stir any more. Place dough on a floured surface and knead it until it's not sticky. Place dough in a lightly greased bowl. Cover and place in refrigerator until the next day. Roll out the rolls on a floured pastry cloth until the dough is approximately 1/2-inch. Place rolls in a greased pan and let rise until they are doubled in height. Bake at 375° for 15 minutes. Grease top of rolls with butter. Let cool.
Mix well. Press into an 8 x 13-inch baking dish. Bake for 8 minutes at 400°. Cool.
Clean and fillet fish; cut strips into small pieces about the size of scallops. Mix flour, corn meal and salt and pepper in bowl. Measure milk into a bowl. First dip fish into milk, then eggs, then cornmeal/flour mixture. Drop into hot grease and deep fry until done. Drain fish.	Serve with cocktail sauce and munch out!
Wash and drain chicken; season with salt and pepper. Dust with flour. Fry in deep fat fryer or skillet until brown but not done; drain. Place chicken in casserole dish; cover with asparagus spears. Spread with soup; sprinkle with cheese. Bake in 350° oven for 40 to 45 minutes. Makes 8 servings.
In a large bowl, crumble white bread and milk. Add ground round, egg, salt, garlic powder and pepper. Mix well with fork. Form into small balls. Melt butter in a large skillet. Brown meat balls on all sides, shaking pan often to keep balls round. Remove and set aside (or skip all of this and buy a bag of precooked meat balls).
Sift flour, baking soda, salt, sugar and 2 tablespoons cocoa together. Stir in milk and margarine. Spread in pan. Sprinkle with brown sugar and 1/4 cup cocoa, then pour over all the hot water. Bake at 350° for 45 minutes.
Peel stalks of broccoli and cut in about 1/2-inch pieces. Cut tops into quarters. Steam with salt until crisp. Place in a shallow 2-quart casserole. Sprinkle lemon juice over broccoli. Mix soup, mayonnaise and curry; pour over broccoli. Sprinkle with bread crumbs and drizzle with melted butter. Bake in preheated 350° oven for 20 minutes or until bubbly.
Combine milk and sugar in a saucepan. Boil without stirring until candy temperature registers 240° (soft ball forms when a little is dropped in cold water). Remove from heat. Add Marshmallow Fluff, peanut butter, vanilla and dates. Stir only until combined. Pour into 8-inch pan. Let stand in refrigerator at least 20 minutes before cutting. This is a wonderful and easy way to make fudge that keeps soft several weeks.
Boil chicken and debone. In large skillet, add small amount of oil and add celery, pea pods, water chestnuts and onion. Once they become tender, add quartered tomato, bell pepper and squash until all ingredients are tender and juicy. Add oyster sauce (very little) to ingredients and finally combine with the chicken. Add salt and pepper to taste. Serve on a bed of rice.
Mix pineapple juice, flour and sugar until well blended. Stir in pineapple and cheese. Bake at 350 degrees for 20 minutes. Remove from oven. Mix melted butter and Ritz crackers. Put on top and bake 10 to 15 minutes more.
Beat eggs until light. Gradually add sugar, light cream and lemon juice. Mix together and cook in double boiler until thick, stirring constantly. Remove from heat and cool.
Chop cabbage and onion and fry in 1/2 of the oil. When cabbage turns yellow, sprinkle with flour, add remainder of oil and simmer for a few minutes. Dilute with stock; season with salt. Add cubed potatoes and sliced sausage and boil for approximately 20 minutes. Add chopped parsley before serving.
Cook rice and set aside. Brown meat in skillet. Drain well. In separated skillets, cook 2 or 3 medium onions (more if you love onion) and peppers. On low heat, add 1/2 stick of butter or margarine and saute.
Beat egg. Mix with sour cream. Add to corn. Mix in corn bread mix, melted oleo and salt. Mix well. Bake 1 hour in 350° oven.
Preheat oven to 325°. Line casserole with blintzes. Add margarine. Mix everything but eggs. Beat eggs. Add to mixture. Pour. Bake at 325° for 1 hour.
Combine first 5 ingredients. Dip chicken in butter. Dredge in breadcrumb mixture. Place in a greased 12 x 8 x 2-inch baking dish. Bake at 350° for 1 hour or until tender. Yields 4 servings.
Dissolve gelatine in one cup cold water. Set aside. Mix pineapple, sugar and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add the gelatine and let cool. Whip the whipping cream together with the cream cheese and add to the cooled pineapple mixture. Pour into a 9 x 12-inch pan and chill until firm.
Heat oil in large nonstick skillet over medium heat. Add shrimp, garlic salt and lemon juice. Cook, stirring constantly, for 2 minutes. Add onions. Cook 2 more minutes. Serve over pasta. One of my favorites. Yields 6 servings. Has 320 calories, 5 g fat.
Boil sugar and milk for 1 minute. Remove from stove. Add peanut butter. Stir and pour into pan. Cut when firm.
Place bacon in 1-quart casserole. Microwave 3 to 6 minutes on High. Remove bacon, crumble and set aside. Add bread cubes to bacon drippings. Stir. Microwave 2 minutes on High, stirring once. Drain and set aside.
Mix all ingredients together. Add flour and mix well. Drop in hot oil by teaspoonful and cook until lightly browned. Serve hot.
In crock pot layer potatoes, carrots and meat. Add soy sauce, salt, paprika, pepper and flour (sprinkled). Top with chopped onion. Combine beef broth and tomato sauce and pour over all. Cover and cook on low heat for 9 - 11 hours or on high heat for 5 - 6 hours. Yield 6 - 8 servings.
Place raw rice in casserole. Brown onion and garlic in butter and add to rice. Pour in consomme, soup and mushrooms and mix well. Cover and bake 1 hour at 350°. Excellent served with chicken, turkey or wild duck. Serves 6.
Mix sugar, margarine and peanut butter well together. Make into small balls. Put on a cookie sheet lined with wax paper. Chill until firm.
Place 1 fillet on the bottom of a large glass baking pan. Melt butter and mix it with stuffing and crab meat. Put 1 coat of stuffing mixture over first fillet, then place second fillet over mixture, then put remaining mixture over second fillet. Bake at 450° for 1 1/2 hours.
Cut cheese and oleo in Bisquick until crumbly. Blend in milk. Turn dough onto floured board and knead 8 to 10 times on wax paper. Roll dough into 12 x 8-inch rectangle, then turn onto greased cookie sheet and remove paper. Spread jam down middle, make 1/2-inch slits on both sides. Bake at 425° for 12 to 15 minutes.
On waxed paper, coat chicken breasts with 1/4 cup flour. In 12-inch skillet, over medium heat in hot butter, cook chicken until lightly browned on all sides. Set chicken aside. In drippings over medium heat, cook mushrooms and onion for 5 minutes, stirring frequently. Stir in cream, wine, salt and pepper and blend well. Return chicken to skillet. Reduce heat to low. Cover and simmer 20 minutes or until chicken is fork-tender. Remove chicken to warm platter. Serve over noodles or rice.
Mix cloves, cinnamon and cocoa in sugar, then cream in crisco, beat eggs and cream, add buttermilk with soda dissolved in it alternating with flour. Beat on medium speed about two minutes. Bake at 350° for 30 minutes.
Dissolve yeast in 1/2 cup warm water with sugar for 10 minutes. Place all the flour and salt in a large bowl. Add yeast mixture and rest of water. Mix and knead for about 10 minutes. Place in large greased Dutch oven or cooking pan suitable for oven cooking with cover. Let rise 1 hour. Punch down and let rise again for 1/2 hour. Bake at 375° for 1 hour and 10 minutes with cover on or until done.
Combine gluten flour and water into firm ball. Roll with hands into a log. Cut into 1/2-inch slices. Brown onion in oil in large pan. Add gluten slices and cover with water. Simmer, closely covered, 45 minutes to 1 hour. Serves 10.
Drain and cut fruits, saving the juices. Dissolve jello in hot water; add 1 cup juices. When slightly thickened, add fruits. Cook the sugar, flour, egg and 1 cup juices until mixture thickens, stirring constantly. Remove from heat; add butter. Cool. Whip cream and fold into cooked mixture; spread the mixture over salad and top with nuts and/or grated cheese.
Line unpricked pie crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil, bake 5 minutes longer. Remove from oven and set aside.
In a medium saucepan melt oleo over low heat. Blend in flour, salt and sugar. Gradually add vinegar and beet juice, stirring constantly. Continue to cook and stir until sauce has thickened and appears glassy. Add beets to sauce and gently mix with sauce. Cook (simmer) only until beets are hot. Remove from burner.
Mix flour, sugar and baking powder. Heat oil until it is warm and pour over the flour mixture. Mix well. Use enough lukewarm water to make a very firm dough. Roll out to about 1/4-inch thickness. Cut with a small round cookie cutter or cut in pieces about 1 x 1 1/2-inches. Cook in hot oil.
Spray a 9 x 2 x 13-inch Pyrex dish with Pam. Crunch cookies; spread in dish. Spread Cool Whip over cookies. Spread caramel topping over Cool Whip. Sprinkle coconut and nuts over caramel; drizzle chocolate syrup over top. May be frozen or eaten at once.
Mix thoroughly and drop by spoonful into muffin pans. Bake at 350° to 400° for 20 minutes.
Cook all of your meats and chop, then add the rest of the ingredients and cook on medium heat for 30 minutes.
Saute onions and garlic in oil about 3 minutes. Add oregano and tomatoes. Simmer 15 minutes. Preheat oven to 400°. Cover bottom of glass pie plate or shallow baking pan with sauce. Dip fillets in sauce and fold in half. Pour remaining sauce over all. Bake 10 minutes or until done.
Mix all ingredients together with spoon. Arrange so bread can be dipped in mixture by guests.
Soften yeast in warm water. Combine sugar, shortening and salt in large bowl. Stir in hot milk; cool to lukewarm (110° to 115°). Add softened yeast and egg; beat well after each addition. Add 2 cups flour; beat well. Gradually add remaining flour; stir in to make soft dough. Cover; let rise in warm place until double (or more). This takes 1 1/2 to ? hours. Punch down. You are now ready to shape into your favorite rolls (cloverleaf, Parker House, etc.). Place in or on greased pans. Let rise again until at least double in bulk. Bake at 375° to 400° for 10 to 12 minutes, or until desired brownness. (Makes 24 rolls.)
Rinse and dry wings. Cut off tips and half at joint. Bake wings 15 minutes. Turn; bake 15 minutes longer. Mix sugar, cornstarch, ginger, salt and pepper in saucepan. Stir in lemon juice, soy sauce and Worcestershire. Cook over moderate heat stirring until thick. Simmer 3 minutes. Remove from heat. Brush wings with a light coating of glaze baking turning and brushing with glaze every 10 minutes for 40 minutes.
Mix sugar, cocoa and butter. Heat slowly in saucepan, stirring constantly, until melted. Bring to a boil. Add 1 teaspoon cold water; boil again. Add milk slowly; cook until thickened.
Cream together sugar and shortening. Add eggs and molasses. Mix well. Sift the flour, ginger, cloves, nutmeg, baking soda, salt and cinnamon. Add sifted ingredients to creamed mixture. Wrap tightly and place in refrigerator for several hours. Bake at 325° for 10 to 12 minutes. Heat a can of frosting and pour over cookies.
Brush brisket with liquid smoke. Rub on powders. Place in large cooking bag in large roasting pan. Pour in sauces. Marinate overnight. Pierce several holes in top of bag. Roast at 325° for 4 hours or until tender.
Mix margarine, sugar, cocoa and milk. Boil 2 minutes. Add oats and peanut butter. Mix. Drop by tablespoons onto waxed paper. Let stand until cooled. Enjoy!
Put sugar, Pet milk, corn syrup and butter in a saucepan. Bring to a boil; stirring constantly. Continue to cook over moderate heat for 5 minutes, stirring constantly. Remove from heat. Add chocolate chips and vanilla and stir. Stir in nuts. Pour into a lightly buttered 8 x 8-inch or 8 x 9-inch pan.
Boil macaroni; drain. Put in casserole dish. Add grated cheese; mix well. Pour milk in. Add margarine, eggs, salt and pepper. Cook at 350° for 45 minutes to 1 hour covered.
In a medium bowl, combine sugar, cornstarch, ginger and soy sauce; mix well. Add turkey; stir to coat. Let stand 10 minutes. In a large skillet or wok, heat oil over high heat. Add carrots and broccoli, stirring lightly to coat with oil. Add broth. Cover; cook for 2 minutes. Add turkey and soy sauce mixture; stir gently over medium heat. Add onion; stir-fry 1 minute. Add mushrooms; stir-fry until mixture is hot. Serve over noodles or hot rice. Makes 4 servings.
Fry bacon; crumble. Put salad in order in bowl. Put bacon over top. Mix salad dressing and sugar; pour over top. Sprinkle 1/3 cup cheese on top. Do not stir. Refrigerate.
Cook macaroni. Slice cheese. Grease bottom of square 9 x 9 x 2-inch baking pan with butter. Put a layer of cheese then layer of macaroni, etc., ending with layer of cheese on top. Bake at 350° for 1 hour.
Open all cans of beans; drain thoroughly in a colander. In a large mixing bowl, add remaining vegetables. In a saucepan, combine sugar and vinegar; bring to a boil. Stir until sugar is dissolved. Add oil, salt and pepper. Add drained beans to chopped vegetables; cover with hot marinade. Let cool at room temperature for several hours, then refrigerate until ready to use, at least 24 hours. Yields approximately 2 1/2 quarts.
Mix sugar, white vinegar and canning salt until dissolved. Pour over vegetables. Put in refrigerator. Will keep up to 6 weeks in a covered container in the refrigerator. These may also be frozen in small containers after about a week. They are crispy when thawed out.
Combine all ingredients in a large bowl; beat 1 minute. Fill medium-sized greased muffin tins 2/3 full. Bake 15 minutes at 400°. Serve warm. Makes 12 to 16 muffins.
Mix ingredients together and pour over sweet potatoes in a baking dish. Bake 30 minutes in a moderate oven.
Sift flour and sugar together in a large bowl. Combine butter, shortening, cocoa and water in a saucepan and slowly bring to a boil. Pour the cocoa mixture over the flour and sugar and mix well. Stir in buttermilk, eggs, salt, soda, cinnamon and vanilla. Pour into a greased and floured 9 x 13-inch pan and bake at 350° for 35 minutes. Begin making the icing 5 minutes before the cake is done.
Preheat oven to 350°. Mix together graham cracker crumbs, sugar and melted butter. Mix well. Press this mixture into the bottom and sides of a 9-inch spring-form cake pan. Bake shell in oven for 5 minutes. Mix the cream cheese, sugar, vanilla and eggs together. Pour into the graham crust and bake in the oven for 30 minutes. Remove from oven.
Cut zucchini into thin slices and cut onions in quarters. Slice onion very thin and add to zucchini. Cover with water and add salt. Let stand two hours and drain thoroughly.
Peel apples and slice thin. Mix ingredients until a smooth batter. Add apples to batter (also pecans). Bake at 325° in greased Bundt pan 1 hour and 20 minutes. Drizzle with frosting made from powdered sugar and a little water.
Mix cake mix, pudding mix, eggs, water, oil, sour cream and 1/3 cup chocolate chips. Layer cake mixture, then a layer of chocolate chips, cake mixture, then chocolate chips. Bake in greased and floured Bundt cake pan at 350° for 50 to 60 minutes.
Heat oven to 375°. Cook macaroni according to package directions; drain. In 2-quart casserole, combine hot cooked macaroni with tuna, soup, cheese, milk and olives. Cover and bake for 20 minutes or until hot and bubbly. Makes 4 servings.
Place chicken breasts in bottom of baking dish. Drizzle 1 teaspoon honey over each one. Pour piquante sauce over all. Cover with lid or foil and bake at 350° for about 1 hour or until done. I like mine hot and sweet!
In saucepan, cover scallops with water; add salt. Cover and simmer for 10 minutes, drain and cool. Cut scallops in half. Combine mayonnaise, pickle relish, parsley, lemon juice, Worcestershire sauce and the dash of salt and pepper; fold in beaten egg white. Place scallops on baking sheet; top each with a little of the mayonnaise mixture. Broil about 3 minutes, until golden brown. Serve immediately. Makes about 24 hors d'oeuvres.
Peel hard-boiled egg. Cut in half. Remove yolk. Mix with mayonnaise, salt and pepper. Cut 2 paper triangles. Tape them to toothpicks. Put yolk mixture and sails into egg halves. Sail into your mouth.
Beat eggs and add remaining ingredients, except 1/4 cup cheese. Put in 9 x 13-inch casserole dish and sprinkle remaining 1/4 cup cheese on top. Bake at 350° for 35 to 40 minutes.
Combine ground beef, onion, egg and salt in medium mixing bowl; mix well. Shape into 18 (1-inch) meatballs. Place in 9-inch round glass baking dish. Cover with plastic wrap. Microwave on High for 8 minutes. Drain drippings. Combine remaining ingredients in small bowl. Pour over meatballs and continue cooking on High for 5 to 6 minutes or until pipping hot.
Place broccoli in a 10 x 6 x 2-inch baking dish. Cover and microwave on High for 4 to 5 minutes. Stir broccoli. Add onion and microwave, covered, for 5 to 7 minutes. Drain. Combine soup, sour cream and cheese. Spoon atop broccoli. Microwave, uncovered, on High for 8 minutes, turning once. Sprinkle 1 cup croutons on top. Microwave, uncovered, on High for 1 to 2 minutes more or until heated through. Serves 6 to 8.
Mix soup mix with oil. Combine oil mixture with vegetables. Broil in a 425° oven for 15 to 20 minutes. Toss with cooked orzo.
Preheat oven to 350°. Cut up potatoes to 1 inch size pieces. Add salt, pepper, and garlic to taste. Cut up butter on top of potatoes. Bake in a dish covered with foil for 20-25 minutes. Stir once.