HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put venison and onions in slow cooker. Combine broth, worcestershire sauce, ketchup, curry powder, ginger, salt and pepper; pour over venison. Cover and cook 3 to 3 1/2 hours. Combine cornstarch, sour cream and horseradish. Stir into venison and cook 15 minutes or until thicken. Yield 4 servings.
Mix all ingredients except the chocolate in a bowl and spread on two large cookie sheets, lined with waxed paper. Melt chocolate and pour over dry ingredients. Gently toss to coat evenly. Let chocolate harden. Enjoy the recipe and may be cut in half for smaller crowds.
Simmer 1 1/2 hours the first 3 ingredients. Add next 8. Brown pork. Add mixture; simmer 1 hour, then beef and simmer 1 hour. Add onion and pepper; simmer 2 1/2 hours. Cool and chill 24 hours. Reheat; add cheese and lemon juice before serving.
Bring sweet milk to boiling point. Beat eggs lightly; add sour milk, sugar and flour. Beat slightly again. Pour slowly into hot sweet milk. Cover with a lid and let stand several minutes. Stir slowly until it separates. Remove cheese from whey by using a ladle with holes or a colander. When set, serve with table syrup.
Boil and debone chicken; cut into bite size pieces and layer in a 13 x 9 x 2-inch casserole dish. Chop onion and celery and cook with margarine until soft. Then add soups and evaporated milk. Mix together and pour over chicken. Mix enough broth with dressing to make it very moist, then spread this over the mixture. Bake at 350° for about 1 hour.
Bring cider to a boil. Add red hots. Stir until all red hots have melted. Chill. Make ice mold with cider, fruit cocktail and mint leaves.
Mix all ingredients together, except zucchini and onion. Then add zucchini and onion. Mix until coated well. Pour into greased quiche pan or 12-inch pie pan. Bake at 350° for 30 minutes or until golden brown.
In a skillet, brown the beef; drain. Stir in pizza sauce. Quarter the biscuits; place in a greased 13 x 9 x 2-inch baking dish. Top with the beef mixture or any other favorite toppings. Bake, uncovered, at 400° for 20 to 25 minutes. Sprinkle with cheeses. Bake 5 to 10 minutes longer or until cheese is melted. Let stand for 5 to 10 minutes before serving. Makes 6 to 8 servings.
Combine ingredients and put in ovenproof dish. Heat oven to 350°. Bake 30 to 40 minutes. Stir and serve.
Put spices in bag and boil in water until strong. Remove bag and drop in tea bags for a few minutes. Add sugar and pour into mixture the juice of 3 lemons and 3 oranges. The flavor is improved by letting lemon rind stand in mixture for a few minutes while hot. Serves 25.
Preheat oven to 300°. Cream butter and sugar. Add vanilla and dry ingredients; mix well. Roll dough into small balls; place on cookie sheet. Bake at 300° for 45 minutes. Roll in powdered sugar. When cool, roll in powdered sugar again.
Bring salad oil, sugar and vinegar to a boil and while hot, pour over cabbage mixture. Do not stir until cold. Cover and put in refrigerator. Keeps for days.
In a saucepan, combine brown sugar, butter, salt, Karo syrup and vanilla. Boil for 5 minutes. Remove from heat and add baking soda. Stir well. Pour over popcorn and stir thoroughly. Put on baking sheet or in roaster and bake at 250° for 1 hour.
Mix ingredients. Bake at 350° for 30 minutes covered and 30 minutes uncovered. Serves 6.
Preheat oven to 350 degrees. In medium saucepan, melt morsels. Stir in graham cracker crumbs, nuts, and melted butter. Pat half of the mixture in a 13/9 inch pan. Bake 10 minutes. In a large mixing bowl, beat cream cheese until fluffy. Beat in well condensed milk, vanilla, and egg mixture. Pour over prepared crust and top with remaining crumb mixture. Bake 25-30 minutes, perhaps longer, until wooden pick comes out clean. Cool before cutting into bars. Refrigerate leftovers.
Place butter in a deep 3-quart casserole. Microwave, uncovered, on High for 35 seconds or until melted. Stir in onion and microwave, uncovered, on High for 3 to 4 minutes or until onion is tender. Add potatoes, water and basil; cover with heavy-duty plastic wrap and microwave on High for 12 to 15 minutes or until potatoes are tender, stirring every 5 minutes.
Cream shortening and sugar. Beat in egg yolks, vanilla, soda and pineapple. Stir in flour, baking powder and salt alternating with pineapple juice. Beat egg whites stiff and fold into batter. Pour into greased 9 x 13 pan. Bake at 350° until toothpick comes out clean. Cool. Frost with white icing.
Cream butter and sugars well. Add eggs and vanilla and mix well. Mix together dry ingredients and add to butter mixture. Mix well. Stir in chips and milk chocolate. Batter is fairly stiff. Make golf ball size cookies on ungreased cookie sheets, about 2 inches apart. Bake 6 to 10 minutes at 375°. Do not overbake. Cookies are meant to be chewy, so come out of the oven looking slightly underdone. Nuts could be added, if desired.
Put 2-inches of butter in bottom of pan. Place beef in butter. Pour cooking oil over beef. Sift flour. Cover beef with flour. Put in oven. Heat until it turns to gravy. Take out of oven. Add all ingredients. If needed, add more water. Bake at 350° for 3 or 4 hours.
Mix potatoes and sugar well. Add butter, vanilla, salt and coconut (blend well). Flatten on a dish; chill for 1 hour. Roll 1/2-tablespoon balls, then roll in cinnamon and sugar. Store in the refrigerator.
To speed up process, I always microwave the potatoes until tender and then when they cool down I cut them into bite size pieces. In skillet with a touch of oil, I fry up the chorizo. When the chorizo is cooked I drop in the potato pieces and salt to taste. Makes a great side dish.
In a small bowl, stir all ingredients until mixed. Spoon into pepper mill. Use to sprinkle on chicken, fish, or pork before cooking. Or serve at table in place of salt as seasoning. Makes 1/4 cup.
Mix all ingredients and pour into greased 9 x 13-inch pan. Bake at 350° for 45 to 60 minutes until brown.
Cook and bone chicken; save broth. Break chicken into bite size pieces. Stir crackers into melted margarine.
Mix well. Bake in 8 x 8-inch baking dish or loaf pan at 350° for 40 minutes.
If using frozen green beans saute garlic in 2 tablespoons of oil until light brown. Add beans, 4 bouillon cubes (crumbled) and 1/4 cup water. After mixing, cover tight and simmer, checking and stirring periodically for about 10 minutes or until beans are to liking. Taste, if not tasty enough add another cube, then simmer with lid off and mix in bread crumbs until just a little thicker.
Brown meat, onions and celery; drain. Add remaining ingredients and simmer to desired consistency.
Cook all macaroni together; drain water. Brown both meats, onion and pepper; drain grease. Combine all ingredients together, including all but 1 cup of the Mozzarella cheese. Place in casserole dish; sprinkle top with remaining cheese. Bake for 45 minutes at 350°. This recipe makes two 13 x 9-inch pans.
Cream shortening really well. Add sugar and cream well again. Add eggs, one at a time. The secret of this cake is beating good after each egg. Add vanilla and flour. Beat well. Bake in 350° oven for 1 hour or until done.
Cream butter; add sugar, vanilla and egg. Beat until light. Add dry ingredients and nuts. Drop onto cookie sheet. Bake at 400° for 5 minutes.
Combine ingredients and whip with mixer set on high for about 4 minutes or until mixture forms soft peaks.
Boil brown sugar, butter and water; put into 9 x 13-inch pan. Mix remaining ingredients well and add to pan. Bake 20 minutes at 350°. Serve with whipped cream.
Combine graham cracker crumbs, sugar and melted butter. Press firmly in a 13 x 9-inch pan. Bake at 350° for 8 minutes. Whip until fluffy the cream cheese, Cool Whip and sugar. Spread over cooled crust. Whip puddings and milk. Pour over cream cheese layer. Chill at least 2 hours and top with another layer of Cool Whip. Garnish with shredded chocolate if desired.
Melt margarine; add milk in a heavy saucepan. Mix together in a bowl, cocoa, sugar, flour and salt. Add to milk and margarine; cook slowly until thick. Pour over split biscuits. Any kind of biscuits may be used.
Pour green beans into pot. Salt to taste. Add onion. Bring to a boil. Add pinch of sugar. Cook for 20 minutes. Strain green beans. Fry fat back meat in a cast iron skillet. Remove meat and let grease cool down. Pour green beans into grease in skillet. Cook until lightly browned. Mash with a fork while cooking.
Arrange one row of zucchini (sliced crosswise) in an oblong casserole dish. Alternate rows of zucchini and tomatoes. Sprinkle chopped or sliced onion over the top. Mix 1/2 to 1 can of cream of cheese soup with about 1/4 cup of water or milk; pour mixture over the vegetables.
Mix ingredients together and set aside. Grease casserole dish and place chicken in it. Pour soup mixture over it and cover tightly with foil. Bake for 2 hours at 350° and do not peek.
Heat fat in skillet; brown beef, stirring with a fork to prevent clumping. Add soup mix, water, catsup, vinegar and both beans. Cover. Bring to steaming point and then reduce heat so mixture will simmer for 30 to 40 minutes. Serves 6 to 8.
Boil potatoes until they are barely done. Cut into cubes. Saute bacon until done. Add bell pepper, seeds and potatoes to bacon. Saute until golden brown. Preheat oven to 375°. Place potato mixture in baking dish and sprinkle cheese on top. Heat 3 minutes. Sprinkle scallions on top and serve.
Preheat oven to 350°. In sheet cake pan, melt butter. Add sugar and pineapple slices. Mix cake mix together and pour over pineapple mixture. Bake for 45 minutes or until done.
*Use enough to make heavy batter, about 2 1/2 to 3 cups, depending on how heavy or thin your applesauce is.
Mix all together. Lay in 9 x 13-inch pan. Cover with Tater Tots. Bake at 350° for 45 minutes.
Mix Bisquick and water according to directions on Bisquick box. Mix all ingredients together. Pinch off small bits and bake in ungreased pan at 350° for 15 minutes.
Butter a 12 x 7-inch dish. Cover bottom with onions. Place fish filets on top of onions. Sprinkle with salt and pepper. Cover with sour cream and top with tomato sauce. Bake at 350° for 1 hour. Serves 6.
Heat oven to 375°. Grease 1 or 2-quart baking pan.
Cream butter and sugar, beat in eggs, one at a time. Add dry ingredients with milk, then add grated lemon and almond extract. Bake at 350° until toothpick comes out clean. Use 9 x 5-inch loaf pan, greased.
Preheat oven to 400°. Empty potatoes in 2-quart casserole. Heat next 3 ingredients along with flavoring from potato package to boiling. Pour over potatoes. Arrange pepperoni on top then sprinkle cheese. Bake.
Combine tuna, peas, beans, celery, pepper and onion. Blend together remaining ingredients; add to tuna mixture and toss lightly. Chill 2 or 3 hours before serving.
Mix cake mix, eggs, oil, oranges, and instant pudding. Makes 2 10-inch layers or 3 9-inch layers. Bake at 400° for 25-30 minutes or until toothpick comes out clean.
Melt the oleo and chips and then stir in peanut butter. Pour over the cereal, mixing well. Let cool. Pour the powdered sugar over mixture and mix well. Store in a covered container. (Shake off excess powdered sugar before storing.)
Saute squash and onion in 2 tablespoons butter in a large skillet for 5 minutes or until tender. Stir in soup, water chestnuts, salt and pepper. Pour mixture into a lightly greased 2-quart shallow baking dish. Combine bread crumbs and 2 tablespoons butter; mix well. Sprinkle over top of casserole. Bake at 350° for 30 minutes. Yields 6 to 8 servings.
Mix together. Shape into rolls on foil. Roll up and fasten shut. Refrigerate 24 hours. Bake at 350° for 1 hour. When done, open ends and drain off liquid. Refrigerate or freeze in sealed plastic bag.
Wash and sterilize 6 pint jars in boiling water. Keep warm until ready to use. Place the zucchini in a heavy saucepan with the water. Cook for 6 minutes. Stir in the lemon juice, sugar and pineapple and boil for 6 minutes. Stir in the apricot gelatin and boil for an additional 6 minutes. While hot, pour into the prepared jars and seal. (Best if refrigerated several hours before serving.) Makes 5 to 6 pints.
Mix cottage cheese and Jell-O. Add mandarin oranges and fruit cocktail. Fold in carton of Cool Whip. For best results, refrigerate 2 hours before serving.
Mix all ingredients together and shape into a loaf. Put in baking dish. Bake in 350° oven for 40 minutes. Remove and cover with light coating of Dijon mustard. Cook 20 to 30 minutes more.
On small pizza pan, spread cream cheese, making a raised border by pinching up edges. Spread sauce inside cream cheese border. Spread crab meat evenly on top. Serve with crackers around rim of pan.
Stir until well mixed by hand. Spread into 9 x 13-inch well-greased and floured baking pan. Bake at 350° for 35 minutes. Cool in pan 15 minutes before removing cake.
Warp chicken pieces in foil and bake 50 minutes. When cooled remove skin and dice chicken. Lightly fry tortillas and cut into quarters. Mix soups, chili sauce chilies and onions together. In casserole layer tortillas, chicken soup mixture and cheese. End with tortillas and cheese. Bake at 350° for 30 minutes.
Wash cucumbers and cover with boiling water; let set overnight. Drain and dry in morning. Cut cucumbers in desired quarts. Place in crock. Boil vinegar, pickling spice, alum, salt and sugar. When cool, pour over cucumbers in crock. Everyday thereafter for 8 days, add 1 cup of sugar and stir well. If cucumbers seem a bit soft, add 1 teaspoon alum on last day. On last day, sterilize bottle and lids. Drain liquid and bring to boil. Pack cucumbers in hot sterilized jars. Pour hot syrup over cucumbers and seal.
Mix first 3 ingredients until creamy. Beat in and mix well the next 3 ingredients. Add dry ingredients. Use spoon and stir in zucchini and chips. Pour into greased and floured 13 x 9-inch pan. Sprinkle with more chips. Bake at 325° for 45 to 50 minutes. Test with toothpick in center. Should come out clean if done. Cake can be frosted and not sprinkled with chips.
Heat topping and butter until melted. Mix popcorn and cereal. Pour butter and topping mixture over and shake well. Heat in microwave 1 1/2 to 4 minutes. Lay on pan to dry.
Combine half of apple juice, cornstarch and cinnamon in saucepan. Mix well. Add remaining juice. Cook over medium heat until thickened, stirring constantly. Stir in 2 tablespoons butter. Line 9-inch pie pan with pastry. Slice apples into pastry. Pour cinnamon mixture over apples. (Can add 16 to 18 packets of Equal sprinkled over apples if desired.) Top with remaining pastry. Seal edges; cut vents. Dot with remaining butter. Sprinkle cinnamon and 2 packages of Equal over crust. Bake at 350° for 45 to 50 minutes.
Mix 1 cup of sugar, cornstarch and salt in saucepan. Stir in 1 1/2 cups of hot water gradually. Mix in slightly beaten egg yolks, butter and lemonade. Bring to a boil over low heat, stirring constantly. Cool to lukewarm. Spread in pie shell.
Mix all ingredients and cook in large kettle until the clear liquid is cooked off the top of mixture. Put into clean jars and seal.
Cream margarine, shortening and sugar. Add eggs, one at a time, and beat well after each. Sift dry ingredients, including cocoa, together and add alternately with milk and vanilla, beginning and ending with dry ingredients. Grease and flour angel food cake pan. Pour batter into pan and gently press nuts on top covering the entire surface. Bake at 325° for 1 hour or until cake tests done. Do not overbake. If pecan halves are used, be sure they are small ones to keep them from sinking, otherwise pecan pieces can be used.
First chop onion and brown in butter. Add ground beef and brown. Next, add flour, stirring very well. Add water, stirring until it thickens. Add salt and pepper to taste. Cook peas or green beans. Strain and add to meat. Cook macaroni as directed on package. Drain and add to meat; serve.
If using canned shrimp, drain, rinse under cold water and drain again. Chop shrimp into small pieces. Use electric blender to beat cream cheese until soft. In other bowl, combine dry mustard and Worcestershire sauce, then mix all into cheese mixture. Beat in shrimp last. Shape the mixture into a ball. Cover and refrigerate 2 to 3 hours or until firm.
Preheat oven to 350°. Mix Bisquick, sugar, eggs, oil and vanilla together on low speed on mixer. Add nuts and coconut, mixing well by hand. Pour into a greased and floured 9 x 13-inch pan. Bake in a 350° oven for 45 to 50 minutes. Cool in pan before cutting.
Sift together flour, baking powder, soda and salt; blend in sour cream. Add milk; stir to make soft dough. Bake 12 to 15 minutes at 400°.
Use fork to score cucumber lengthwise around entire cucumber. Slice and keep in chilled water. Cut bread in round shapes, using inverted wine glass. Combine cream cheese, mayo, onion and dye. Spread on bread rounds. Top with sliced cucumber.
Spray pan with Pam. Line pan with chilies. Cover with Jack cheese. Mix eggs and milk with a little salt and pepper. Pour over Jack cheese. Cover with Cheddar cheese and bake 30 minutes at 350°.
Mix all ingredients together. Dissolve coffee in warm water. Marinate meat several hours or overnight, turning meat frequently. Excellent with London Broil!
Cut chicken in bite size pieces. Mix oil and cornstarch in a bowl together. Add the next 5 ingredients; mix well. Add chicken; stir until all chicken is coated. Cover; let set in refrigerator 3 or 4 hours or overnight. Heat next oil in skillet; brown chicken (take out and set aside). To same pan, stir-fry celery and pepper for 4 minutes, using a wooden spoon. Add onion; stir-fry 2 more minutes. Add chicken back to the stir-fried mixture; heat well. Serve over Rice-A-Roni, cooked according to directions on box.
Heat oven to 350 degrees. Place ribs in a roasting pan. Combine remaining ingredients. Cook over medium heat stirring until mixture comes to a full boil (5-8 minutes). Pour over the ribs, coat all sides. Bake turn every 20 minutes for 2 to 2 1/2 hours or until tender.
Melt white bark. Add peanut butter, Rice Krispies, nuts and marshmallows. Drop by small spoonfuls on wax paper.
Soak beans overnight. Drain and cook until partially soft (1/2 hour in about 2 cups of water). Fry bacon and drain. Mix all ingredients and bake for 3 to 4 hours at 350°. May need to add more water.
Mix the milk, butter and powdered sugar. Mix with hands. Keep working with it until all is mixed well, then flatten, about 3/4 teaspoon fondant. Place cherry in center and seal, shaping into balls. Chill well for 2 hours.
Brush each fillet with mayonnaise. Mix cheese and crumbs. Roll fish in mixture. Bake in 375° oven until fish is slightly browned and flakes easily.
Combine all ingredients and bake at 350° for 30 minutes. Serves 4 to 6.
Put milk and butter in pan over medium to low heat until warm. Mix other ingredients; pour in warm milk. Stir until thickens. Serves 3.
Mix all ingredients; beat 2 minutes. Use a 10 x 10-inch greased pan. Bake on Full power (500 watts or more) in microwave for 10 minutes. Frost with Cream Cheese Icing.
In a greased 1 1/2-quart casserole, spread the bread cubes in bottom. In a small bowl, mix brown sugar, salt, raisins (if desired), milk, margarine and eggs. Pour mixture over bread cubes and bake at 350° for about 30 minutes.
Preheat oven to 325°. In a small bowl, combine flour, oats and salt; set aside. In a large bowl combine butter, confectioners sugar and vanilla. Beat until creamy. Gradually blend in flour mixture. Roll into balls or shape into 2-inch logs using 1 teaspoon dough for each. Place on ungreased cookie sheet. Bake 20 to 25 minutes. Let cool on cookie sheet for 1 minute. Remove from cookie sheet; cool completely. Dip ends of cookies into Chocolate Glaze then roll in colored sugar or chopped nuts.
Combine ingredients; beat until light and fluffy with wooden spoon or electric mixer at medium speed. Spread between slices of pumpkin bread.
Allow butter to soften, then add sugar. Pour a little milk until reached desired thickness. Mix with blender and add vanilla flavoring. If too syrupy add more sugar. If too stiff, add more milk.
Chop and dice vegetables, then saute in butter until brown. Add RoTel tomatoes and cook 15 minutes. Add cream of mushroom and cream of celery soups. Add water as needed. Cook for about 10 minutes, then add shrimp. When shrimp is done, then serve over cooked rice.
Mix graham cracker crumbs, sugar and butter well and press into an 8-inch spring-form pan. Bake for 10 minutes at 350° and let cool.
Combine butter, flour, salt and pepper. Add milk slowly, stirring until smooth. Cook until thickened, stirring constantly. Remove from heat; add onion, pimiento, egg and corn and mix well. Turn into a baking dish. Set the dish in a pan of hot water and bake for one hour at 350° or until set.
Peel and cube eggplant. Boil for about 10 minutes; drain. Mix pulp, onion, parsley, soup, salt and pepper. Use enough bread crumbs to make stuffing consistency. Put in baking dish and cover with crumbs and dot with butter. Bake at 350° for about 30 minutes.
Put margarine in microwave to soften. Add sugar and mix well. Add one egg at a time, beat well and add syrup. Beat again and stir in pecans and salt. Bake in unbaked pie shells for about 35 to 40 minutes on 350°.
Brown sausage in skillet, stirring until crumbly; drain. Layer bread, sausage and cheese in 9 x 13-inch baking dish. Beat eggs with milk, dry mustard, salt and pepper in bowl. Pour over layers. Chill, covered, overnight. Bake, uncovered, at 350° for 35 to 40 minutes or until set.
Mix all together. Drop by teaspoon on cookie sheet. Bake at 350° for 10 minutes.
Wash, peel and slice the longway the potatoes. Fry in an iron pan or heavy skillet, one layer at a time. Turn to brown both sides lightly. Lift onto platter and, if desired, sprinkle with cinnamon sugar or eat plain. Serves 5.
Mix Bisquick, milk and cheese until soft. Drop on ungreased pan and bake 8 to 10 minutes at 450°. Mix margarine and garlic powder. Brush when starting to get brown.
Ferment milk, sugar and yeast and set aside. Add beaten egg yolks to fermented yeast. Combine flour, oleo, salt and extract as for pie crust. Mix all ingredients well into a soft dough. Divide dough into 2 parts. Roll 1 to fit the bottom of a 13 1/2 x 9 1/2-inch pan. Spread cooled filling over this dough. Roll remaining dough to fit over the top. Let rise until light, about 1 hour. Bake at 350° for 45 minutes or until brown. Frost with a thin frosting and sprinkle with chopped nuts.
Combine oil, sugar and eggs in large mixing bowl. Add remaining ingredients in order given. Stir until well blended. Batter will be stiff. Pour batter into ungreased tube pan. Bake at 350° approximately 1 hour.
Mix salad dressing, vanilla, basil, oregano and soy sauce. Pour over chicken breasts. Marinate 12 hours. Remove chicken breasts and grill 6 to 7 minutes per side. Sprinkle generously with cheese and slices of bacon. Put under broiler until cheese is melted.
Mix thoroughly and pour in 2 cups boiling water. This should produce a firm mound of dough. Set the dough aside and cool for 20 minutes. Work in 1/2 teaspoon baking powder dissolved in 2 tablespoons water. Pinch off dough and pat into small round cakes. Fry immediately or refrigerate on wax paper for later cooking. Fry in deep fat hot enough to bubble freely over the cornbread. This cornbread should have a crisp crust on the outside yet be soft on the inside.
Heat oven to 375°. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10 x 1-inch baking pan; press over bottom and 1-inch up sides. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely. Blend sour cream, horseradish, salt and pepper. Spread over crust. Top with remaining ingredients. Cut into small pieces. Store in refrigerator. Yield: 60 appetizers.
Melt margarine in a 13 x 9 x 2-inch pan. Add peaches (juice too). Mix sugar, flour, milk and vanilla; pour over top of peaches. Bake at 350° for 35 minutes.
Combine fresh and sun dried tomatoes, garlic, oil, salt and pepper. Marinate at room temperature for 45 minutes. Coarsely chop basil and add to hot pasta. Add tomato sauce. Serve immediately.
Drain pineapple and save juice. Combine pineapple with marshmallows and refrigerate overnight. Cook until thick the pineapple juice, egg, vinegar and flour. Refrigerate. Then combine all.