HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle meat with meat tenderizer according to package directions. Slice meat across the grain into 1/2-inch wide strips. In a large skillet, melt 1 tablespoon butter. Add meat and cook over high heat until browned on all sides. Remove from pan. Add remaining butter to skillet. Add onions and cook until tender. Stir in flour, ketchup and salt and pepper to taste. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat and simmer 5 minutes, stirring frequently. Stir in dill weed, mushroom soup and sour cream. Add mushrooms and beef; cook, stirring constantly, until heated through. Serve over hot cooked rice.
Sift together flour, baking powder, sugar, soda, salt, cinnamon, cloves, nutmeg and allspice in bowl. Add butter, molasses and bananas and mix 2 minutes. Bake at 350° for 35 to 40 minutes. You can sprinkle sugar on top of cake before baking for a crisp topping or ice after baking.
Heat juice and water. Beat egg yolks. Stir in sugar and flour; add to juice. Cook until thick. Cool and pour into baked crust. Top with meringue made from the egg whites. Bake until lightly browned.
Sift dry ingredients together and add oil, vinegar, vanilla and 2 cups cold water. Mix well and pour into greased and floured pan. Bake at 325° for 40 minutes, or until done.
Crumble crackers into milk; let stand until soft. Saute onion until golden brown. Beat eggs lightly with a fork and add to crackers; add salt and pepper. Combine onion and cracker mixture with ground meat and mix well. Shape into small balls; roll in flour and brown in hot butter. Drain pan drippings; add 1 cup of beef stock and remaining flour and bring slowly to a boil, stirring constantly. Add horseradish before removing from heat. Place meat balls in casserole, pour sauce over and cover with lid or foil. Bake at 325° for about 30 minutes. Makes about 6 servings.
Preheat oven to 325°. In mixing bowl, blend Crisco, sugar, vanilla and orange peel. Blend in eggs. Combine the flour, baking powder, salt and mace; add alternately with the milk to the shortening-sugar mixture. Beat well.
Parboil scallops. Drain and cut into small pieces. Reserve 1 cup scallop liquid. Saute mushrooms and onion in butter 10 minutes. Blend in flour. Add 1 cup scallop liquid and cream gradually. Stir until it thickens, stirring constantly. Add scallops and season. Pour into buttered baking dish or scallop shells. Cover with buttered bread crumbs and bits of butter. Bake at 375° until brown.
Boil chicken and seasonings. Cook until about half done. Add corn, whole tomatoes and tomato paste. Cook until meat is done. Add cabbage; cook for about 5 to 10 minutes more.
Mix the flour, baking powder and salt. Melt butter; mix with sugar. Cool a little. Add eggs; beat well. Add dry ingredients. Pour into greased 9 x 13-inch pan. Bake at 300° for 35 minutes.
Layer vegetables in order given in 9 x 13-inch pan. Spread mayonnaise evenly over all. Sprinkle sugar over this. Add bacon chips and cheese. Cover tightly and refrigerate overnight.
Combine egg, milk and salt. Add enough flour to make a stiff dough (about 1 cup). Roll very thin on floured surface; let stand 20 minutes. Slice 1/4-inch strips; let dry about 2 hours. Drop into boiling soup and cook uncovered about 10 minutes. Makes 3 cups cooked noodles.
Mix cucumbers, onion, salt and 2 cups water. Let stand 2 hours. Drain; do not rinse. Pack into containers. Mix sugar and vinegar and pour over cucumbers. Freeze. Do not heat vinegar.
Pour milk, soda, peaches and sugar into blender and blend. Beat eggs and mix with rest of ingredients. Pour in ice cream bucket and freeze.
Wash shrimp thoroughly and place in a very large shallow pan. Add celery and garlic. Squeeze juice from 2 lemons over top. Dot shrimp with butter and sprinkle with remaining ingredients, except lemon wedges. Place shrimp under broiler until butter melts and shrimp start to turn pink (about 5 minutes), stirring several times.
Place oats in food processor bowl or container of electric blender; process until finely ground. Set aside. Cream the butter. Gradually add sugars, beating well at medium speed of electric mixer. Add whole egg and vanilla, beating well. Combine ground oats, flour and soda; add to creamed mixture. Mix well. Stir in chocolate morsels. Drop dough by tablespoon onto lightly greased cookie sheets. Bake at 375° for 10 to 12 minutes. Cool slightly on cookie sheets; remove to wire racks to cool completely. Makes approximately 3 dozen cookies.
Cut bacon into small pieces (I found the easiest way is to cut with scissors). Cook bacon until crispy. Drain fat grease. Cut tomato into small pieces; remove seeds. In a small bowl or small shallow casserole dish, combine first 4 ingredients. Refrigerate for at least 8 hours. Serve with Wheat Thins.
Mix together thoroughly. Pour into greased 9 x 13-inch pan. Bake at 350° for 20 to 30 minutes until golden brown. Cut in finger-size bits.
Mix ingredients and pour into prepared graham cracker crust (or chocolate). Chill. Garnish with shaved chocolate pieces.
Place pork chops in flat pan. Cover with 1 can tomato soup that is thinned down with juice from peas. Bake a couple of hours, or until done. One-half hour before serving, pour on drained peas. Serve with baked potatoes.
Melt margarine and chocolate chips together. Stir in peanut butter. Add cereal and mix well. Add powdered sugar and mix. Serve in clean dog food bowl for fun!
Combine milk and flour in saucepan and cook until thickened (bubbling). Place in refrigerator to cool for about 10 minutes. In a bowl, mix sugar, oleo, shortening and vanilla. Beat until creamy. Add the thickened milk and flour mixture. Beat until very smooth. Makes an excellent frosting. It can also be used as a filling for Whoopie Pies.
Place in order given in 1-quart casserole. Cook 1 hour, covered, at 350°.
In a large skillet, cook bacon until crisp, then drain and crumble. Discard all but 3 tablespoons drippings from skillet. Reserve skillet and bacon. Dip chicken first into the egg, then into bread crumbs to coat completely. Saute in hot bacon drippings for 4 to 5 minutes over medium high heat until brown on both sides. When chicken is nearly cooked, top with shredded cheese. Cover about 30 seconds to melt cheese, then remove from skillet. Serve garnished with crumbled bacon.
Beat potatoes with electric mixer until smooth. Add cream cheese and sour cream. If mixture is too stiff, add milk. Place in buttered 13 x 9-inch cake pan. Dot with butter. Sprinkle with paprika. Bake at 350° for 30 minutes. Yield: 24 servings. Garnish with a large sprig of parsley.
Mix all ingredients together and pour into greased Bundt pan. Bake 45 minutes at 350°.
In condensed milk, add lemon juice and mix well. Add Cool Whip. Pour into crust. Top with blueberry filling. You can also use pineapple with 1/2 cup coconut. Top with nuts. Chill pie.
Melt the chocolate; stir in the sugar, coconut, vanilla and cream. Let cool completely. Beat the egg whites with salt until stiff. Add the chocolate mixture; fold together gently but thoroughly with a metal spoon. Drop by heaping teaspoonfuls onto cookie sheets lined with parchment, leaving room for spreading. Bake for 15 to 20 minutes at 350° or until firm to the touch. Let cool on the cookie sheets.
Combine all ingredients except mushroom soup. Shape into patties. Brown both sides of patties in iron skillet. Cover with mushroom soup. Simmer 15 minutes or until meat is cooked to desired doneness. Delicious served with rice or boiled potatoes. Use mushroom soup sauce as gravy.
In saucepan, cook onion in 1/4 cup oleo until tender, not brown. Blend in flour, salt, pepper, mustard and Worcestershire sauce. Add tomatoes and milk. Cook and stir until thick and bubbly. Remove from heat. Stir in ham and vegetables. Turn into 13 x 8 3/4 x 1 3/4-inch baking dish.
Mix together the first 3 ingredients. Sift together the flour, cream of tartar, soda and salt and stir into first mixture. Chill dough and roll into balls the size of walnuts. Roll in a cinnamon and sugar mixture. Bake about 2-inches apart on greased cookie sheets. Bake at 400° for 8 to 10 minutes until light brown, but still soft. They will spread while baking into round cookies, crackled on top. Yield: 5 dozen 2-inch cookies.
Beat egg yolks. Add cream. Mix salt, sugar and flour together. Add to egg mixture and pour over rhubarb. Pour into unbaked pie crust and bake at 400° for 10 minutes, then at 350° for 40 minutes.
In large pot, combine bouillon cubes, water, celery, onions and cook for 20 minutes. Next, add potatoes, carrots, and mixed vegetables and cook for another 30 minutes. Next, add cream of chicken soup, 1/2 can of water, evaporated milk, and velveeta cheese. Bring to a slow boil. Turn heat down and simmer for 5 minutes. Serves 6.
Mix flour, 2 1/2 cups sugar, oil, eggs, salt, orange juice, vanilla and baking powder. Set aside. Fold apples with 3 tablespoons sugar and cinnamon. Grease and flour a 10-inch tube pan. Alternate batter and apples. (Start with batter, end with apples.) Bake approximately 2 hours at 350°. Place shallow pan full of water below cake rack to keep cake moist.
Mix by hand the limeade, milk and sour cream with food coloring. Fold in Cool Whip. Pour into crust. Chill. Garnish with shaved chocolate, if desired. Based on 8 servings, this contains 435 calories, 23 g fat, 219 mg sodium and 26 mg cholesterol per serving.
In greased 3-quart casserole or 13 x 9 x 2-inch pan, layer potatoes, corn, onion and carrots. Season each layer with salt. Brown ground beef and drain. Add spaghetti sauce to the ground beef. Pour this over your casserole on top. Bake, covered, at 350° for 1 3/4 hours. You can use other vegetables if you wish. Serves 6.
Mix ingredients well. Spread on muffin halves and freeze on cookie sheet. Cut in eighths and return to freezer or bake. Bake 10 to 15 minutes at 350°, then broil a couple of minutes. Delicious.
Cut turkey in 3-inch strips. Soak 8 to 10 hours. Cook 30 minutes and turn often. Baste with sauce each time you turn.
Clean squash and cut into 1 in slices. Place in a sauce pan and cover with water. Cook squash until tender. Drain off the water and add margarine and onion, egg, salt, pepper and sugar plus cornbread crumbs. Mix thoroughly. Place in a 1 1/2 qt. casserole. Sprinkle with shredded cheese and bake at 350 degrees for 20 to 25 minutes or until golden brown.
Brown and drain ground beef. In large bowl, add ground beef, onion and vegetable beef soup. Boil macaroni; drain and add to rest of ingredients. Add cheese, slice by slice. Mix in 1/2 to 1 can of water; stir until mixture is creamy. Bake for 15 to 30 minutes in oven at 350°.
Spread icing on the ground (graham cracker). Glue marshmallows together with icing. Place marshmallow snowman on the ground. Glue chocolate chips for eyes with icing. Sprinkle with snow (coconut). Yummy!
Mix Jell-O and cottage cheese until Jell-O melts. Add drained pineapple and oranges. Add marshmallows and fold in Cool Whip.
Put the first 6 ingredients into a 2-quart pan. Add hot water and bring to a boil. Stir often. Cook 20 minutes, uncovered, until water is gone and rice is tender. If not, add more water and cook until tender.
Sift dry ingredients in large mixing bowl. Cut in shortening. Mix will resemble cornmeal. Use within 10 to 12 weeks. Makes about seven cups.
Add sausage to egg mixture. Butter dish. Trim bread. In buttered pan, put a layer of bread. Top with sausage mixture, then another layer of bread topped with sausage mixture. Top with cheese. Bake at 350° until set. This can be made ahead and refrigerated.
Boil 2 cups of water. Dissolve jello in boiling water. Add frozen strawberries. In a separate bowl, whip 2 packages of whipping cream. When strawberries are broken up, fold whipped cream into strawberry mixture. Pour mixture in angel food pan. Break cake into large pieces. Put a layer of cake and strawberry mixture over it. Then more cake again with mixture over it. You end up with strawberry mixture on top. Take last package of whipping cream, add a little sugar and frost cake.
Cook ground beef and next 3 ingredients in a large skillet over medium heat, stirring, until meat browns and crumbles. Drain well; set aside.
In microwave, saute onions in butter (1 1/2 minutes raw, 1/2 minute dried). Blend flour, milk, salt and pepper. Cook 4 1/2 minutes; stir every 1/2 minute. Combine potatoes, peas and ham. Place cheese slices on top. Cook 5 minutes. Turn dish halfway through cooking time. Let stand 10 minutes.
Skin possum. Remove glands and entrails. Scrape clean and scald in boiling water. Rub inside and out with salt and pepper. Set in a cool place. Stuff with pecans, applesauce and bread crumbs. Cover with lemon juice, slices of sweet taters and cane syrup. Add 1 cup of water to pan. Bake at 325°, basting often, until tender. Add liquid, if needed. Serve with rice and mustard greens.
Combine sauerkraut, onion, carrots, green pepper and pimento in a large bowl. Mix vinegar, oil and sugar in small bowl. Stir vigorously. Pour over sauerkraut mixture, stirring to coat. Chill overnight.
In a small bowl or jar, combine garlic, salt, thyme, oil and vinegar. Shake and pour over salad.
If using chicken breasts, cut the partially frozen meat into strips. In a large skillet, brown chicken in 2 tablespoons Crisco; then pour off grease. Stir in soup, water or broth, thyme and tarragon. Add carrots; cover and simmer over low heat for about 15 minutes. Add potatoes and continue to cook for 30 minutes.
Into a 1-quart can with tight fitting lid, put sugar and lemon peel. Add 1 1/2 cups very hot water. With lid fitted tightly, shake jar until sugar is dissolved; add lemon juice.
Steam broccoli	for 5	minutes. In baking dish, layer broccoli, water chestnuts, onion and cheese. Repeat layers. Spread soup over all. Bake at 350° for 30 minutes (or until bubbly).
Line greased casserole with seasoned meat and add chopped onion and sliced potatoes over this. Pour diluted soup over this and cook until potatoes are done in 350° oven. Add cheese over top and let melt.
Combine onion, water and garlic in Dutch oven. Cover; cook over low heat until water evaporates and onion is tender and pale golden, stirring frequently, about 8 minutes. Add celery and thyme; stir 2 minutes. Add stock and all potatoes; bring to a boil. Reduce heat to medium-low. Cover and simmer until potatoes are tender, about 25 minutes.
Beat yolks + 1/2 cup sugar in top of double boiler-5-8 minutes, until pale yellow and thick. Remove from heat and stir in Grand Marnier. Cool to room temperature and refrigerate, cover until very cold. Whip cream with 2 tbsp sugar until almost stiff. Fold well into egg yolks. Refrigerate, cover & store. Serve over fresh fruit.
Bring first 4 ingredients to boil and let boil for 1 minute. Remove from heat and quickly beat in next 4 ingredients. Drop by spoonful on wax paper to cool.
Brown meat together and drain. Add remaining ingredients and mix well. Cook in crock-pot several hours or in oven at 350° for 1 hour.
Combine sugar, water and salt in saucepan. Bring to a boil. Cook to hard ball stage. Place Marshmallow Creme in mixer bowl. Beat in hot syrup slowly until candy holds shape. Fold in nuts and vanilla. Drop from teaspoon onto waxed paper or buttered plate.
Mix pudding, milk and powdered sugar with mixer for 1 minute until creamy. Fold in Cool Whip. Spread on cake.
Combine and sift flour and soda. Cream oleo, gradually adding sugar; beat well. Blend in dry ingredients. Stir in coconut and pecans. Press 3 cups of this crumbly mixture in bottom and sides of greased 13 x 9 x 2-inch pan. Bake at 400° for 10 minutes. Spread apricot mixture over crust and sprinkle rest of crumbs over top. Bake about 20 to 25 minutes. Cool and cut into squares.
Cut up onions and brown in pan. Cube bacon and fry brown hamburger also. Mix all ingredients. Bake in casserole about 1 hour at 350°.
1st Layer: Mix flour and oleo as you do for pie crust. Put into bottom of ungreased 9 x 13-inch cake pan. Bake at 350° for 20 minutes. Let cool.
Brown meat and drain off excess fat. Add onions, celery and pepper and cook about 5 minutes or until browned. Add mushrooms, cheese and eggs and stir to mix well. Add salt and pepper to taste. Simmer 5 minutes. Add tomato sauce and small amount of water; cover and simmer on low heat for 1 hour. Serve over rice or spaghetti with garlic bread and salad. This has been my children's favorite meal through the years.
Dice vegetables as small as possible. (The smaller they are, the better the salad will be.) Crush both sticks of crackers into the bowl of vegetables. Mix together well. Add Miracle Whip. (The amount you use is really up to you and based on your own taste.) Refrigerate for about 15 minutes before serving. Feeds around 10.
Choose tender shoots of polk; wash well. Have a generous amount of boiling water (enough to cover greens when they are blanched). Add greens. Bring back to a boil. Cook 15 minutes; drain. Season with bacon drippings. Salt and pepper to taste. Serve hot.
In a large mixing bowl, beat eggs with cheese, pepper and a dash of salt until it is liquid. Melt butter in a 10 to 12-inch skillet with ovenproof handle. Melt over high heat until foam subsides. Pour egg mixture into skillet. Reduce heat to medium-high. Break air bubbles with a fork. With back of fork, pull sides of egg mixture to center of pan so liquid runs under cooked eggs. Cook 3 to 4 minutes until bottom is set and top is still liquid.
Soak matzos in cold water for 2 minutes. Remove and squeeze out as much water as possible. Set aside.
Boil noodles for 4 minutes. Fry hamburger, onion and green pepper; drain grease. In a bowl, mix spaghetti sauce and mushroom soup, undiluted. In a pan, layer hamburger, noodles, sauce and soup and then top with cheese and pepperoni. Bake at 400° for 20 minutes. Freezes well. Thaw before baking and bake longer if previously frozen.
Look beans over for dirt and rocks, wash real good. Cover beans with water and 1 tbsp soda. Soak overnight. Rinse real good. Cover with water and simmer all day adding water when necessary. Add sugar and salt to taste.
Cut beef, onions, potatoes, and bell pepper into small 1/2 to 1 inch cubes. Spray a 4 quart soup pot with Pam (or other vegetable cooking spray) and add olive oil. Brown beef on high, adding black pepper before beef is completely brown. Add onions and 1/4 cup water, stirring continuously to keep from sticking. Add remaining water, potatoes, green peppers, and spices, and tomatoes, if desired. Cook for 10 minutes at high. Stir in macaroni. Reduce heat to low. Add more black pepper to taste. Cover with lid and simmer for 40 minutes. Serves 4-6. Best served with cornbread or Mom's biscuits.
Mix soups, tomatoes and melted cheese. Place chicken in dish; sprinkle with onions. Top with chips. Pour on soup mixture and top with more chips. Place on oven; bake at 350° for 20 minutes until hot and bubbly.
In a 3-quart saucepan, combine celery, mushrooms, onion and oil. Cook over medium heat; stir occasionally until vegetables are tender (10 to 12 minutes). Stir in rice, water, soups and bacon. Reduce heat to low. Continue cooking, stirring occasionally, for 30 minutes. Stir in milk and wine. Continue cooking until heated through (2 to 4 minutes).
Cream eggs and sugar. Add remaining ingredients. Pour into unbaked pie shells. Bake at 300° for 1 hour. Makes 2 pies.
Set aside 1/3 c. of frosting. Add food coloring to the remaining frosting. Stir until well blended. Cover cookie with white frosting. Stick the cone to the cookie. Cover entire cone with green frosting. While frosting is moist, stick the Holiday M&Ms to the cone. Use mini M&Ms to decorate as colored lights. Use wrapped candy to decorate around the bottom of the tree.
Spread cream cheese over bottom of 9-inch pie plate. Spread salsa on top of cream cheese. Spread Mozzarella cheese on top of salsa. Bake in 400° oven 15 to 20 minutes until bubbles. Serve with tortilla chips.
Cream butter. Add sugar and vanilla and cream together until light and fluffy. Add flour all at once and blend. Add coconut, mixing well. Shape into small balls and place on ungreased baking sheet. Chill 15 minutes. Bake at 350° about 15 minutes, or until lightly browned. Roll in additional powdered sugar while still warm. Makes 3 dozen.
Bake cake as directed on box. When cake is done, punch holes in the top with a fork. Pour milk and syrup over hot cake. Let cool. Cover with Cool Whip. Crush Butterfinger bar and sprinkle over the top of the cake.
Here's an example of how you can substitute ingredients and adjust amounts to make a holiday recipe more healthful.
Spread softened cream cheese in a shallow baking or microwave dish. Spoon chili onto cream cheese; spread evenly. Microwave on High for 5 minutes or bake until chili begins to bubble. Serve hot with your favorite tortilla chip.
Combine first 6 ingredients, mixing well. Spoon into a lightly greased 8-inch square baking dish. Combine remaining ingredients; sprinkle over top of sweet potatoes. Bake at 375° for about 25 minutes or until golden brown. Yield: 6 servings.
Combine Marshmallow Creme and water, mixing until well blended. Fold in whipped cream and candy. Pour into an 8-inch square pan. Wrap and freeze.
Arrange chicken in baking dish. Mix in bowl the Russian dressing, apricot preserves, soup mix and water. Pour mixture over chicken and then cover with aluminum foil. Bake at 350° for 45 minutes. Garnish with pineapple. Cook, uncovered, for 30 minutes more. Serve over rice.
Mix well cake mix, oleo, coconut, 1 egg and chopped nuts. Pat into a heavily greased oblong pan. Mix cream cheese, 2 eggs and confectioners sugar. Mix well and pour over dough mixture. Bake at 350° about 40 minutes.
Combine orange juice, catsup, soy sauce, lemon juice, pepper, sesame oil and honey; mix well. Place halibut in a shallow baking dish and pour marinade over. Cover and marinate in the refrigerator for 3 hours. Drain well.
Combine flour, cheese, salt and pepper in bag. Soak potatoes in water; drain and coat well with flour mixture. Melt butter in 13 x 9-inch pan. Place potatoes in pan. Bake at 425° for 1 hour. Turn potatoes 1 time during baking.
Beat shortening, sugar and egg. Add flour to which has been added the salt, soda and sour milk. Mix well. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 400° for 10 minutes.
Mix all ingredients except the pork chops. Lay pork chops on top of mixture and bake at 350° for 1 hour to 1 hour and 15 minutes.
Mix soda crackers with 1/4 c. melted butter. Put in the bottom of a pie plate. Saute 2 c. thinly sliced onions in 2 Tbsp. butter until transparent. Put on top of cracker mixture. Mix well beaten eggs with milk, seasonings and cheese. Put on top of onions. Sprinkle with dash of paprika. Bake at 350 degrees for 30 minutes. Garnish with parsley. Serves 4-6.
Coat muffin tin (12 muffins) with Pam. Stir together first 5 ingredients. In small bowl, whisk egg whites until frothy. Stir in remaining ingredients. Add to flour mixture. Stir until just moistened. Bake at 425° for 15 to 18 minutes.
Combine chili sauce and grape jelly. Heat until jelly is melted; stir while heating. Simmer 10 to 12 minutes, until sauce thickens. Add 1 pound of meat balls and simmer until ready to eat.
Drain and chop sauerkraut; mix with celery, pepper, onion and pimento. Bring sugar and vinegar to a boil and pour over vegetables. Store covered in refrigerator.
Mix cream cheese, sour cream, oregano and garlic powder. Spread in greased 9-inch dish. Combine pepperoni, peppers and sauce; spread over cream cheese mixture. Bake at 350 degrees for 10 minutes. Add Mozzarella and continue baking another 10-15 minutes until cheese is melted and mixture bubbles. Serve warm with tortilla chips or toasted garlic bread cut into dipping squares.
Open rolls, lay out flat, do not disconnect. Spread thin layer of sausage on dough. Roll into a log. Put in freezer at least 1 hour. Slice log in 1/4-inch slices. Bake at 425° until golden brown, about 15 minutes.
Cream the white sugar, brown sugar and butter together. Add the eggs, peanut butter and vanilla. Mix together, then add the flour, soda and salt. Roll into balls. Flatten with a fork. Bake for 22 minutes at 300°. Makes 36 cookies.