HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, salt and pepper. Pound into steak. Melt shortening in skillet and brown steak. Place in a large casserole. Blend catsup and water. Pour around steak. Add onion, lemon, green pepper and cloves. Cover tightly and bake at 350° for approximately 1 hour.
Mix flour, sugar, milk and baking powder together. Dot bottom of a baking dish generously with margarine. Pour batter into dish. Add the juicy peaches by pouring over batter in dish. Bake for 30 minutes at 350°. When baked, a light and fluffy cake-like batter will rise to top and peaches will be on bottom.
Remove bone and fat from beef shanks. Cut beef into 1-inch pieces. Heat oil in Dutch oven over medium high heat. Saute beef, garlic and onion until beef is light brown. Stir in romaine, cabbage, potato and carrot. Cook uncovered for 5 minutes, stirring frequently, until romaine is wilted. Stir in remaining ingredients except rotini. Heat to boiling, then reduce heat. Cover and simmer for 40 minutes. Stir in rotini. Add more water if needed. Cover and simmer for 10 minutes or until rotini is tender. Remove bay leaf and serve!
In large mixing bowl, beat together the instant pudding, powdered sugar and milk. Add the cream cheese and mix thoroughly. Fold in Cool Whip. In a large planter, approximately 1 gallon size (with bottom covered with foil or wrap to block holes), place a layer of crushed Oreos, then a layer of pudding mixture. Keep layering ending with cookie layer. Be sure to reserve enough for the top layer to cover pudding totally. Refrigerate. Add flowers just before serving. Choose flowers that are light in weight because the mixture won't support them upright otherwise. Real or artificial flowers may be used. Strip the stems and wrap in foil or wrap.
Brown meat and drain. Add garlic and onion. Add remaining ingredients. Simmer 30 minutes. Serve with topping: Crushed tortilla chips, grated cheese, sour cream, avocado, chopped green onions and shredded lettuce.
Beat eggs slightly. Mix in corn syrup, sugar, margarine, vanilla and salt. Add nuts. Pour into unbaked pie shell. Bake at 400° for 15 minutes; then lower to 350° and continue baking for 30 to 35 minutes.
Combine meat, eggs, 1/2 can of soup, 1 teaspoon salt and 1/8 teaspoon pepper. Put onto wax paper to form a rectangle 15 x 8-inches. Combine remaining ingredients and spread over meat. Roll up, using wax paper to lift. Cut into 1 1/2-inch thick slices and place on greased baking pan. Bake at 325° for 45 minutes. Makes 10.
Let cucumbers, garlic, onions and sweet peppers stand in ice water for 3 hours. Then mix all ingredients together in one container and bring to a boil. Pack in pint or quart jars.
Mix all ingredients together. Use more water for a thinner sauce, if desired. Heat and simmer. Makes about 3 cups. Stores well in refrigerator.
Mix all ingredients together in blender until smooth. Kids enjoy this; it resembles an Orange Julius.
Preheat oven to 425°. Spray baking sheet with nonstick cooking spray. On wax paper, mix yellow cornmeal, ground pepper and onion powder. Pour milk into shallow bowl. Dip catfish fillets, one at a time, into milk, then into cornmeal, lightly coating both sides and using all milk and cornmeal. Place fillets on prepared baking sheet. Drizzle each with 1/2 teaspoon olive oil. Bake for 10 minutes, or until fish is cooked through. Place under broiler for 1 minute to brown slightly. Serve fillets with Creole sauce.
Preheat oven to 325°. Cut up 2 ounces cheese into hunks and set aside. Grate other 6 ounces cheese and mix with 1 pound pork sausage and 1 1/2 cups Bisquick mix. Knead well. Set aside. Slit and scrape seeds from each pepper (leave stems on peppers). Rinse peppers and then stuff each with the 2 ounces cheese hunks. Separate dough into patties and form around peppers. Make sure ends are closed and only stems are showing. Beat eggs in a small bowl and set aside. Spread coating mix on a plate. Dip each coated pepper into egg and then roll into coating mix. Bake on cookie sheet for 30 minutes but after 15 minutes flip each pepper. Makes 18 peppers.
Sift flour and salt together into a bowl. Make a well in center of flour mixture and add eggs; blend thoroughly. Knead dough on a floured surface; cover and let stand 30 minutes.
Alternate layers of cheese and chilies in greased casserole. Mix together milk, eggs and flour. Pour over cheese and chilies. Bake at 350° until top is brown. Good with vegetables or corn chips.
Cut together sugar, flour and butter. Set aside 1 cup of the mixture. Into the remaining mixture sprinkle the soda, spices and unbeaten eggs; mix. Stir in buttermilk. Pour into ungreased square pan and sprinkle the remaining cup of reserved dry mixture evenly on top. Bake at 350° until toothpick comes out clean.
Combine liquids; mix well. Add remaining ingredients. Simmer on low for 20 to 30 minutes, stirring frequently.
In mixing bowl, mix graham cracker crumbs, sugar, melted butter and peanut butter; spread on cookie sheet. In saucepan on low heat, melt chips and margarine, stirring well to blend. Spread over top of peanut butter mixture. Allow to cool and set. Cut into bars.
Combine first 4 ingredients in saucepan. Add franks and pineapple chunks. Simmer for 15 minutes. Serve warm with picks. Yield: 10 servings.
Mix cake mix, batter and 2/3 cup of milk together. Put 1/2 of batter in 9 x 13-inch pan. Bake at 350° for 15 minutes.
Boil water and sugar together. Add remaining ingredients; freeze. Stir often while freezing.
In a skillet over medium heat, melt a small dab of butter. Add eggs; sprinkle with salt and pepper. When whites are set and edges are cooked, add 1/2 teaspoon of water per egg. Cover skillet; cook eggs for 2 minutes for soft or 4 minutes for firm. For "over easy" eggs, carefully lift eggs with spatula and flip; cook briefly to set yolks. Serves 2.
Wash ham carefully. Lay in baking pan, skin side down. Fill pan half full of hot water, adding molasses, cayenne pepper, vinegar and whole cloves. Bake rather slowly, allowing 5 hours to a 16 pound ham. Then skin, trim and dress with a paste made of yolk of egg made thick with equal proportions of brown sugar and mustard. Bake to a light brown.
Put flour, salt and sugar into bowl; add vegetable shortening. Mix well until crumbly. In small bowl, beat 1/2 cup water, vinegar and egg. Combine two mixtures together. Divide dough into four equal portions; shape into flat round patties. Wrap in wax paper. Chill for 1/2 hour. Roll out on wax paper.
Melt butter. Beat eggs. Add all together. Pour into crust. Bake at 350° until set.
Prepare cake mix according to directions. Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Combine pecans and coconut. Sprinkle in the bottom of pan.
Combine flour, salt and pepper. Cut meat in bite size pieces. Coat with flour mixture. Melt 2 tablespoons butter in pan and brown slowly on all sides. Add to meat the onions, garlic powder, water, Worcestershire sauce, catsup and mushroom liquid. Cover and simmer until meat is tender (about 2 hours). Stir in mushrooms and sour cream. Cook only until heated through. Serve over noodles or buttered rice.
Drain all fruit except cherries. Combine with rest of ingredients. Chill and serve.
Preheat oven to 375°. Unroll and separate crescent roll slices; cut each in half to make 16 triangle strips. Place 3 to 4 apple slices at the wide end of each strip and roll up. Place in a 9 x 13-inch glass pan. Mix orange juice, sugar, butter and cinnamon together, then pour into (not over) the Apple Bundles.
Brown onions, if desired. Add tomatoes, sausage and remaining ingredients. Put in slow cooker, or you can simmer for 2 hours, until reduced to the thickness you want, stirring regularly.
Slice cookie dough and pat into 12-inch round pizza pan. Bake at 350° until golden brown. Cool.
Place apples in greased shallow baking dish. Sprinkle with lemon juice. Combine dry ingredients; add melted butter, mixing until crumbly. Sprinkle crumb mixture on top of apples. Bake at 375° for 30 minute or until apples are tender. Served warm or cold topped with milk or cream, if desired. Makes 6 servings.
Cut Crisco into flour like for pie crust. Add sour cream, eggs, salt and vanilla. Dissolve yeast in lukewarm water; add 4 teaspoons sugar and mix well into stiff dough. Put in refrigerator for 2 or 3 hours. Roll out on sugared board. Cut in strips and twist. Bake in oven at 375° for 20 to 25 minutes.
Mix zucchini, eggs and oil. In large bowl, mix flour, sugar, cinnamon, baking powder, baking soda and salt. Add zucchini mixture and stir enough to moisten dry ingredients. Add vanilla. Pour into 2 (9 x 5-inch) greased and floured pans. Bake at 350° approximately 1 hour.
Cook chicken with next 7 ingredients. When almost done add peas & olives. Serve over cooked rice.
Slice and cook carrots in salted water. When cool, drain and alternate layers of carrots, pepper rings and onion rings in a 1 1/2-quart casserole or bowl of equal size. Make marinade of remaining ingredients, blending well. Pour over vegetables and refrigerate overnight. Drain to serve. Serves 8 to 10.
For the caramel sauce: Add butter to saucepan. As it starts to melt, add the corn syrup, then brown sugar. Cook on medium heat until all ingredients are well blended and begins to bubble. Do Not Boil. Pour mixture into a greased 9 x 13 inch casserole pan. Next, slice French bread 3/4 inch thick. Put one layer of bread on the caramel sauce side by side. Do not overlap. Smear all of the cream cheese on top of first layer of bread. Top with second layer of bread, placing each piece directly atop the last.
Heat applesauce until hot, then dissolve Jell-O in it. Add pop. Use large bowl, as it foams. Chill.
Fry 6 strips of bacon in 3 tablespoons oil until crisp in large Dutch oven. Remove bacon and crumble; set aside. Meanwhile, cut up uncooked chicken into bite-size pieces or leave as breasts, legs, etc., but remove skin. Combine flour, garlic salt, salt and pepper in bag. Add chicken to bag and shake. In bacon grease, cook onion, then add chicken and flour. Stir and let chicken brown for about 10 minutes. Add carrots, water, bouillon, wine and crumbled bacon, stirring frequently. Bring to boil, then simmer, covered, until carrots are tender, 30 to 45 minutes. Stir frequently. It should thicken on its own. Serve over rice.
Work together and chill. Make small balls; put in muffin tin and "thumb out".
Mix the first 4 ingredients. Let rise for 15 minutes. Shape into pretzels. Lay on a cookie sheet which has been greased. Let rise. Mix cold water and baking soda; brush soda water over pretzels. Sprinkle with coarse salt. Bake at 450° for 15 to 20 minutes. Makes 10 or more pretzels.
In large mixing bowl, beat eggs until foamy. Gradually add sugar; beat until thickened. Add cream, vanilla and salt; mix thoroughly. Pour into can. Add milk to line on can; stir well. Follow your ice cream maker's instructions for proper freeze. Makes 4 quarts.
Brown ground beef, drain. Mix with spaghetti sauce. Layer in crockpot starting with noodles, the meat sauce, then the cheese. Repeat layers until pot is filled, with mozzarella being the last layer. Cook on low for 3-3 1/2 hours.
Coarsely chop tomatoes. Combine all ingredients. Bring to a boil in a heavy skillet; reduce heat, cover and simmer for 15 to 20 minutes. Serves 6.
Heat milk and cocoa. Cream butter and sugar; add eggs, then cooled chocolate mixture, buttermilk with flour, soda, and baking powder sifted together and vanilla. Bake in two 8 or 9-inch cake pans at 350° for 25 to 30 minutes. Cover with Seven Minute Icing.
Combine all ingredients except duck and onions to form glaze. Pour over duck. Place onion rings over duck and roast in shallow pan at 400° for 1 hour. Baste often. Season to taste. Serves 2 to 4. Preparation Time: 1 hour.
Prepare marinade of 1/2 cup vinegar, 2 cloves garlic, 2 tablespoons salt and cold over to cover roast. Allow roast to marinate overnight. Pat dry. Roll in flour and brown in skillet. Place in slow cooker; add remaining ingredients and cook on high for 2 hours. Turn to low and cook for 8 to 10 hours.
Heat milk; do not boil. In separate bowl combine beef, onion and spices. Add flour slowly, blending thoroughly. Gradually mix in milk. Add eggs and beat until mixture is light and puffy, about 5 minutes. Cover and refrigerate 1/2 hour. Then roll beef in 1-inch balls. Brown meatballs under broiler. Remove; set aside. Add 4 tablespoons of flour to broiler beef drippings and stir until smooth. Gradually stir in beef stock and sherry; bring to boil. Season with salt and pepper. Simmer 5 minutes. Add meatballs to sauce. Simmer, gently covered, for 15 minutes. Place in serving dish.
Cook carrots until tender; drain and cool. Layer carrots, onion and pepper in alternate layers in a deep bowl. Mix together the rest of the ingredients. Pour over vegetables. Marinate for 24 hours in refrigerator.
Mix the ground beef, bread crumbs, eggs, onion, salt and pepper well. Shape into small balls. Brown in oil. Add to the remaining ingredients. Simmer 45 to 60 minutes.
Cook raisins until soft; set aside. Cream sugar and oleo; add eggs. Dissolve soda in hot juice and add to sugar mixture. Add dry ingredients and cooked raisins. Drop on ungreased pan about 3 inches apart. Bake at 450° about 7 minutes.
Cut up cabbage. In skillet, cook cabbage slowly with 1 cup of water. When cabbage is tender, add oleo. Cook noodles separately; drain. Add to cabbage. Salt and pepper to taste.
Combine first 9 ingredients; stir in okra. Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Drop mixture by tablespoonfuls into oil and cook until golden brown, turning once. Drain on paper towels. Sprinkle with salt and serve immediately. Yields 4 to 6 servings.
Combine ground beef, ketchup, worcestershire sauce, salt and pepper. Split rolls and toast uncut surface under broiler. Spread the cut sides with the meat mixture. Return to the broiler and broil about 6 minutes, having meat surface about 3 inches from heating unit.
Wash sweet potatoes and pierce several times with fork. Bake on cookie sheet at 350° for 1 hour or until fork pierces them easily. Cool. Peel apples and slice thinly. Skin potatoes and cut into 1/2-inch slices. Grease casserole dish with shortening or butter. Cover bottom of dish with half of potato slices. Put half of apple slices on top of potatoes. Add remaining potatoes. Top with remaining apples. Dot with butter. Pour maple syrup over top. Cover casserole and bake 30 minutes at 350°.
Cream butter and sugar. Add eggs, beating well after each addition. Mix 2 1/2 cups flour, cinnamon and soda together. Add to mixture alternately with buttermilk. Mix 1/2 cup flour with the fruit and nuts. Add to the batter. Drop from spoon onto greased cookie sheet. Bake in slow 275° oven for 20 minutes or until lightly brown.
Boil hamburger. Drain; add remaining ingredients. Add as much sugar as you like. Simmer for about 20 minutes.
Place the yolks in a stainless steel bowl and place over low heat, stirring constantly, until the yolks are thick and creamy. Remove the yolks from heat and slowly stir in the clarified butter, stirring vigorously. Add the lemon juice, salt and cayenne pepper. Hold the sauce in a warm place until needed.
Over medium heat, prepare the chocolate pudding mix according to directions on the package box. When nearly thickened, pour in the box of dry frosting mix. Stir until well mixed. Remove from stove. Pour into baked pie shell. One can either prepare one's favorite meringue to top with and bake until meringue is lightly browned, or one can serve with a spoon of whipped cream on each slice of pie. I prefer either sweetened whipped cream, Cool Whip or Reddi-Wip, to a topping of meringue.
Combine sugar, cocoa, butter and milk in a microwave bowl. Cook on high for 2-3 minutes or until butter in melted. Stir until mixture is smooth. Stir in the vanilla, blend well. Spread in buttered 8-inch square pan; cool. Cut into 1" squares. Makes about 5 dozen pieces.
Sift flour, baking soda, salt, cinnamon and nutmeg onto wax paper. Combine raisins and water in a small saucepan. Bring to boiling. Remove from heat. Cover. Cool to room temperature. Beat shortening and sugar well. Beat in eggs and vanilla. Blend flour mixture into shortening mixture until smooth. Add cooled raisins and liquid and oats. Mix well. Cover bowl. Chill at least 1 hour.
Toss salad greens, apples, walnuts, cranberries and onions in large salad bowl. Add dressing, toss to coat. Serve immediately.
Beat eggs and sugar well. Add remaining ingredients. Mix thoroughly and freeze in an ice cream freezer. Makes 1 gallon.
Spray 12 muffin cups with a nonfat cooking spray. In a medium bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon. In a large bowl, using a wire whisk, beat egg substitute. Stir in mashed bananas, milk and corn syrup. Add flour mixture. Stir until blended. Spoon into muffin cups. Bake at 400° for 22 to 25 minutes. Cool 5 minutes in pan.
Blend flour, salt and shortening. Add vinegar, cold water and egg. Mix well. Chill.
Cook chicken in large pot. Drain some of the water, leaving about 3 cups in the pot. Remove chicken and let cool. Pull apart into bite-size pieces and return to pot. Reduce heat and add cans of soup. Stir into mixture. Quarter the biscuits and roll into tiny balls. Drop into soup. Continue simmering over medium heat until the dough balls are cooked through. (Do not overcook.)
Put cucumber strips in a stone jar or stainless steel container. Add salt to boiling water. Pour over cucumbers. Cover with plate. Fill quart jar with water and use to hold plate under brine. Cover with cloth and let stand for 1 week (cool place). Remove scum daily.
Mix sugar, cocoa, milk and margarine in a saucepan. Bring to boil and remove from heat. Add vanilla, peanut butter and oatmeal. Stir until well mixed. Drop by spoonfuls on waxed paper. Cool and serve.
Mix all ingredients well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 400 for 12-15 minutes. Cool and ice with a mixture of powdered sugar, orange rind and juice. Make consistency your choice.
Cream shortening and sugar. Add eggs, then hot water. Add sifted flour and soda. Add vanilla and mix well. Stir in oatmeal, chocolate chips and pecans. Drop by teaspoon on slightly greased cookie sheet and bake at 325° for 8 to 10 minutes.
Drain the beans and mix with the pepper and onion. Set aside and mix the rest of the ingredients very well. Mix everything together in one bowl and refrigerate 2 hours before serving.
Beat brown sugar, peanut butter and butter until fluffy. Blend in water, egg and vanilla. Add oatmeal, flour and soda. Mix well. Cover and chill 1 hour. Shape in 1-inch balls and place on ungreased cookie sheet. Using bottom of glass dipped in sugar, press into circles. Bake at 350° for 8 minutes. Melt chocolate chips in oil, mixing until smooth. Top each cookie with 1/2 teaspoon chocolate. Sprinkle with peanuts.
Mix ingredients together in small bowl. Shape mixture into round loaf to fit crock-pot. Place in foil-lined crock-pot. Place 1/3 cup of water under foil to keep meat loaf moist while cooking. Cook at low setting (2) for 4 to 5 hours.
Remove crusts from bread. Mix horseradish and mustard together; spoon on bread and cut each slice in half. Cut sausage in half crosswise. Fold bread slices around each sausage. Fasten with toothpicks. Place in shallow pan. Brush with melted butter. Bake at 350° for 15 minutes. These can be frozen before baking.
Mix together; put in greased casserole. Top with grated cheese and the can of water chestnuts. Bake at 350° for 1 hour and 15 minutes.
In large pot cover the bottom with cooking oil. Add flour little by little (over medium heat) to make a smooth roux. Stir constantly until brown; add seasonings and meat. Simmer and add water to cover completely. Cook, covered, for about 1 1/2 hours. Add salt, pepper and file seasoning. Cook another hour. Serve over rice.
Saut garlic in 1 tablespoon butter in a large skillet over medium heat. Stir in shredded ham and peas. Saut over medium heat 3 to 5 minutes. Remove from heat; cover and keep warm.
In heavy sauce pan, over medium heat, bring to boil sugar, corn syrup, salt and 1/4 c. water, stirring frequently until it reaches 300°. Remove from heat and quickly stir in butter and baking soda. Immediately pour onto greased cookie sheet. With two forks, lift and pull peanut brittle mixture into about 14 x 12 inch rectangle. Cool. With hand shape candy into pieces.
In a small bowl, whip together mayonnaise and salad dressing. Layer above ingredients in bowl. Pour mixed dressing over layers. Sprinkle with Parmesan cheese. Cover with plastic wrap. Refrigerate and toss just before serving. Serves 8.
Chop or cube potatoes, carrots, onions and rutabaga. Mix all ingredients well with hands. Use own pie crust recipe for double crust pie (10-inch pie pan). Put mixed ingredients into pie crust; vent top of crust. Bake at 400° for 15 minutes, then at 350° for 45 minutes or until golden brown.
Put flour, Crisco and salt in a large bowl and, using two knives, cut the Crisco up into small pieces. In another bowl, beat the egg. Add the ice water and vinegar and mix well. Then add the mixture to the flour and Crisco. Blend together well. This makes four single crust or two double crusts.
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add orange juice and next 4 ingredients; beat at medium speed of an electric mixer until well blended. Gradually add 3/4 cup flour, beating 2 minutes at medium speed. Gradually stir in enough remaining 3 3/4 cups flour to make soft dough.
Brown meat slowly, spoon off excess fat. Add the four ingredients. Cover and simmer 40 minutes, stirring occasionally. Salt to taste. Cook noodles in boiling salt water until tender. Drain and rinse in cold water. Place half the noodles in an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Cover with 1/3 of the sauce, add 1/2 the Mozzarella, then 1/2 the cottage cheese. Repeat layers, ending with sauce. Top with Parmesan cheese. Bake at 350° for 25 to 30 minutes. Let stand 15 minutes before serving.
Combine mayonnaise, milk and sugar first. Add remaining ingredients (except dressing) and pour into greased dish. Top with Pepperidge Farm dressing. Bake, uncovered at 350° for 30 minutes.
Cream butter and sugar. Add eggs. Sift dry ingredients and add to creamed mixture. Stir in nuts and apples. Spread into 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes. Top with 1 tablespoon whipped topping. Yield: 15 servings. Carbohydrate 64 g, protein 5 g, fat 13 g, calories 393. One serving = 2 bread exchange, 3 fruit exchange, 2 1/2 fat exchange.
Select a boned and rolled rib roast or a boneless rib eye roast. Sprinkle with salt (garlic flavored optional) and cracked pepper. Place fat side up on rack in shallow roasting pan. Insert meat thermometer into center of roast. Do not add water. Roast uncovered in a slow oven (325°) to desired doneness. Allow 30 to 32 minutes per pound for rare beef. Allow 34 to 37 minutes per pound for medium; and 39 to 42 minutes per pound for well done.
Combine eggs and sugar; mix well. Add remaining ingredients. Bake in 9 x 9-inch pan or comparable oblong pan. Makes a good batter for upside-down cakes and shortcakes.
Melt 1 stick butter, mix with crushed graham crackers. Pack into oblong pan. Mix not less than 15 minutes the following ingredients, eggs, 2 sticks margarine (not melted) and powdered sugar; after mixing pour this over the crust. Cover with sliced bananas, drained pineapple and Cool Whip. Sprinkle with nuts, decorate with cherries.
Peel potatoes. Peel and chop onion. Shred potatoes hair fine julienne. Drain well on towel. Mix potatoes, onion and cheese. Add salt, pepper and nutmeg. Heat part of butter in a pan. Spread and press part of mixture into pan in a thin layer. Cook until bottom is browned. Loosen edges with spatula as you would with a pancake. Turn and brown the other side. Repeat with remaining mixture.