HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak the lentils for 8 hours or overnight in 3 cups of water. Drain and rinse.
Pound steak for tenderness. Dredge with flour. Add salt and pepper to taste. Fry in hot cooking oil until done. Make gravy with a roux made from flour and grease drippings. Add water and pour over the steak and	simmer	until steak is tender. Biscuits would be good for sopping with this recipe.
Heat margarine and flour together (over low heat) until paste thickens. Add milk and cheese; stir constantly, until smooth and heated thoroughly. Boil 1 to 2 minutes.
Cook the potatoes in boiling water for 8 to 10 minutes, then peel and cut into 1/4 inch slices. In a 4 quart saucepan or casserole, heat the oil until a light haze forms over it, then add the onions and garlic. Cook for 8 to 10 minutes, or until lightly colored. Off the heat, stir in paprika. Stir until the onions are well coated. Return the pan to the heat and add stock or water. Bring to a boil and add caraway seed, potatoes, tomato, green pepper, salt and a few grindings of pepper. Bring the liquid to a boil; stir, cover and simmer for 25 minutes until the potatoes are tender.
Boil beet juice, salt, sugar, onion and vinegar. Pour over lemon Jell-O, stirring, then add orange juice, beets and celery. Pour into molds to set. Serve with mayonnaise.
Beat egg white with 1 teaspoon salt and 1 teaspoon water. Dissolve yeast and sugar in warm water in a bowl; let stand about 10 minutes. Add 2 cups of flour, 1 teaspoon salt and oil, and blend until smooth. Gradually stir in more flour to make a soft dough (approximately 1/2 cup).
Brown hamburger, green pepper and onion, drain off grease. Add tomatoes. I use 2 cans black-eyed peas. Cook until most of juice is cooked down. I used to add macaroni to the hamburger, but I like the black-eyed peas better.
Bake yellow cake mix in 9 x 13-inch greased pan. Mix together 1 can pina colada mix and 1 can condensed milk. Make holes in cake while still warm and pour milk mix over cake slowly. Spread crushed pineapple (drained) over top. Spread 1 large container Cool Whip mixed with coconut. Refrigerate 24 hours.
Blend all ingredients in ovenproof casserole dish. Bake at 350° for 30 minutes. Let cool and serve with any type crackers.
Preheat oven to 250°. Finely chop onion and pepper. Brown ground beef in skillet. Add to all other ingredients in large casserole dish. Bake for approximately 1 hour.
In casserole dish put layer of chips, layer of grated cheese and layer of chili. Repeat until all ingredients are gone. Bake until done in 350° oven, covered.
Stir all ingredients together. Cut 1 lemon in half; squeeze by hand. Put juice in sauce; drop rind in and simmer on low for 30 minutes or so. Remove rind and bottle.
Cream sugar and shortening until smooth. Add eggs, one at a time. Add flour and flavors. Mix well; bake in tube pan at 375° for 1 hour and 15 minutes.
Add flour, enough to roll. Roll and cut into shapes. Optional: add food coloring to liquid mixture to give dough color or add colored sugar. Bake at 375° for 8 to 10 minutes.
Preheat oven to 425°. Wash and dry chicken well on paper towels. Combine flour, paprika, salt and pepper. Coat chicken with flour mixture. In shallow baking pan in oven, melt butter. Remove from oven. Arrange chicken in pan in single layer, skin side down. Bake, uncovered, 30 minutes. With tongs, turn the chicken and bake 15 minutes longer, or until brown and fork-tender. Nice served with Cumberland Sauce. Makes 3 servings.
Cook broccoli according to directions and drain. Put in shallow, 2-quart baking dish; top with chicken. Mix mayonnaise, lemon juice, cream of chicken soup and herb seasoning; pour over ingredients in baking dish. Prepare stuffing according to directions, using chicken broth instead of water. Spread over the chicken and top with grated cheese. Bake in moderate oven at 350° for about 25 minutes. Serves 6 to 8.
Put eggs (well beaten), dates, sugar and salt in a frying pan. Cook slowly, stirring constantly, until thick enough to hold together. Remove from heat. Add Rice Krispies, vanilla and nuts. Cool. Roll into balls and roll in finely grated coconut.
Mix flour and sugar. Add milk, oil, flavoring and eggs. Add spice and mix well. Bake at 350° for about 45 minutes, until done.
Place the sliced cucumber and onion in a bowl and sprinkle with the salt, pepper and sugar. Allow to sit for a few minutes. Pour the vinegar over the cucumber and onion. Place several ice cubes on the cucumbers to crisp them. Refrigerate for 1 hour. Remove the ice cubes and serve.
Mix all ingredients, except the pecans, until well blended. Use hands for best results. Chill. Form into a ball, or any desired shape, and roll in pecans.	Serve with assorted crackers and watch it get gobbled up.
Mix together brown sugar, nuts, 1/2 teaspoon cinnamon and nutmeg (set aside). Sift together flour, baking powder, baking soda, 1 teaspoon cinnamon and salt. Cream together butter, white sugar, 1/2 cup brown sugar and add 2 eggs, beating well. Add dry ingredients with cream mixture, alternating with 1 cup buttermilk, beating well after each addition. Spread batter into 13 x 9 x 2-inch greased and floured pan. Sprinkle brown sugar mixture over batter. Refrigerate 8 hours or overnight. Bake at 350° for 45 minutes or until done.
Blend all ingredients; beat 2 minutes at highest speed. Pour into greased 13 x 9-inch pan. Bake 45 to 55 minutes or until done in a 350° oven.
Soak cucumbers, onions and peppers with 2 trays of ice for 6 hours. Cover with lid. Boil remaining ingredients 5 minutes. Put pickles in mixture until they change colors. Seal in jars.
Take Hershey candy bar and shred. Put oatmeal in blender and shred, then mix all ingredients together. Bake at 375° for 6 minutes.
Mix ingredients. Bake in 350° oven for 1 hour in black frying pan (greased). Spread on butter while warm (optional).
Mix first five ingredients. Pour into greased baking dish (13 x 9-inch) and sprinkle with Parmesan and crushed cornflakes. Bake at 350° for one hour. Freezes and reheats well.
Place ingredients in blender and serve in champagne glasses or brandy snifter and garnish with cherry and orange slices. To serve as a before dinner drink, frappe with a little crushed ice. To serve as an after dinner drink, add the vanilla ice cream if desired. Serves 2.
Combine in mixing bowl the sugar, flour and rhubarb; mix well. Pour into 9-inch pastry-lined pan. Dot with butter. Roll out remaining dough. Cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge to make high standing rim. Brush with milk and sprinkle with sugar. Bake at 450° for 10 minutes, then at 350° for 45 to 50 minutes, until golden brown and rhubarb is tender.
Place potatoes, milk and butter in a 3-quart casserole dish. Cover with plastic wrap. Cook on High until the potatoes are very tender, about 15 minutes. With a mixer set on lowest speed, mash the potatoes right in the cooking liquid. When the lumps are gone, season with salt and pepper. Then, on high speed, whip until light, adding more milk if potatoes are thick. Serves 4.
Mix flour and yeast. Mix water, sugar and salt. Add to flour; stir well, then beat vigorously for 3 minutes. Stir in cornmeal and enough flour to make a stiff dough. Knead 3 to 5 minutes. Form into ball; let rise in covered greased bowl for 1 hour. Punch down; let rest 10 minutes. Shape into two round loaves and put into two greased round pans. Let rise 30 to 45 minutes. Bake at 375° for 30 minutes; remove from pans and cool on racks.
Preheat oven to 350°. Melt butter and cream cheese. Add milk, soup mix, garlic and spinach. Mix well. Top with onion rings. Bake in casserole approximately 45 minutes.
Combine all ingredients; mix well. Shape mixture in a loaf in a shallow baking dish. Bake at 350° about 1 hour. Makes 6 to 8 servings.
Cook frozen broccoli. Saute garlic with all the vegetables in butter. Add lemon juice. Mix in soup and cheese until melted. Drain broccoli; add to mixture until everything is mixed together. Serve in chafing dish on low heat. Serve with crackers. Makes 1 quart.
Soften cream cheese and press into bottom of glass pie plate. Pour chili on top of cream cheese and top with Cheddar. Microwave mixture until cheese melts. Serve with taco chips.
Put mixture of all ingredients (except cherries) in a greased 8-inch square pan. Pour over it 1 pint of red cherries, drained. Add 1 cup of the drained juice. If there is not a full cup, add water to make 1 cup of cherry juice liquid. Sprinkle with 3/4 cup of sugar and cinnamon. Bake at 450° for 30 minutes.
Mix together and pour into unbaked pie shell. Bake at 450° for 10 minutes. Turn to 325° for 24 minutes or until set.
Cook sugar, milk and margarine until it is at soft ball stage. Take off heat and add peanut butter and vanilla. Beat until it starts getting stiff. Put on buttered pan.
Mix together first 5 ingredients. Set aside. Cook grits in boiling water for 3 minutes. Add cheese and margarine to grits; mix until cheese and margarine are melted. Add egg mixture and pour into buttered casserole dish. Bake at 300° for 45 minutes.
Place cooked, drained noodles in a 2-quart casserole dish. Add tuna over noodles. Pour soup over tuna. Add black pepper and top with grated cheese. Bake at 350° for 30 minutes.
Turn heat on; put water in pan that will hold water. Drop in eggs. Boil for 6 minutes. Take eggs out of water. Run cold water over eggs for 2 minutes. Take off outer shells. Cut in half; eat.
Melt butter in large skillet. Add chopped cabbage, carrots, salt and pepper. Cook on medium heat; stir frequently to keep from burning. Let cabbage begin to brown. Add 1 cup water and ham. Cover and simmer for about 20 minutes.
Mix all ingredients together. Bake at 350° about 25 minutes or until done.
Preheat broiler. Position oven rack about 4 inches from heat source. Place ham in shallow pan. Surround with peaches and sweet potatoes; drizzle peaches and sweet potatoes with 1 tablespoon maple syrup. Broil 5 minutes or until lightly browned. Meanwhile, heat combined jam and mustard in microwave until jam is melted; stir until well-blended. Turn ham, peaches and sweet potatoes over; brush ham with jam mixture. Drizzle peaches and sweet potatoes with remaining 1 tablespoon maple syrup. Continue broiling 5 minutes or until thoroughly heated. Serves 4.
Preheat oven to 350°. Cream shortening, sugar and salt. Add eggs 1 at a time, mixing well. Add soda to flour. Sift and stir into shortening mixture, gradually add buttermilk 1/3 cup at a time. Pour into tube pan and bake 45 minutes at 350°.
Brown hamburger, potatoes and onion until done. Drain fat. Mix both soups and add to meat and potato mixture. Bake at 350° for 20 to 30 minutes.
Combine flour, salt and sugar. Mix it and butter into corn. Beat eggs well. Pour into milk, then stir into corn mixture. Pour into a 3-quart greased casserole. At this point, it may be refrigerated overnight or frozen for several weeks. (If you freeze, use a dish that is freezer and oven safe.) To serve, thaw and bake in 400° oven for 40 to 50 minutes, stirring vigorously with a long-tined cooking fork 3 times, about 10 minutes apart. Pudding should be soft, but set in center when done and top should be golden. Makes 12 servings.
Following directions, prepare the jello in a 9 x 13-inch pan. Add the cottage cheese and pineapple to the jello and stir well. Float the marshmallows on top. Chill until set.
Brown sausage, cool and crumble in mixing bowl. Beat eggs. Add milk, salt, mustard and bread. Stir and add cheese and sausage. Pour in a 9 x 12-inch dish. Refrigerate overnight. Put in cold oven. Bake at 350° for 45 minutes.
Soak chicken in buttermilk for 15 minutes. Coat chicken well in dry ingredients. Put Crisco in skillet. Heat on medium-high heat. Add floured chicken and brown on one side with cover on skillet, then turn and brown on other side. Replace cover. Cook until tender and brown. Drain on paper towels. Ready to serve.
Drain cans of kraut and place in crock-pot. Slice sausage and place on top of kraut. Drain potatoes and place on top of sausage. Cover and simmer in crock-pot until heated through.
Cream Crisco, margarine and sugar. Add eggs, 1 at a time, beating after each. Add flavoring. Add flour and ginger ale alternately.
Grease 13 x 9-inch pan. Unroll and put a layer of crescent rolls on bottom. Mix together rest of ingredients. Pour onto dough. Unroll other package of rolls and place on top. Sprinkle with 1/4 cup sugar and 2 teaspoons of cinnamon. Bake at 350° for 30 minutes.
Place lettuce or spinach in bottom of a large salad bowl; sprinkle with a little salt, pepper and sugar. Spoon desired vegetable evenly atop. Arrange egg slices and bacon over vegetable. Top with desired shredded cheese. Combine mayonnaise, lemon juice, paprika and red pepper. Spread mayonnaise mixture over top of salad, sealing to edge of bowl. Cover and chill salad in the refrigerator up to 24 hours. Garnish top of salad with sliced green onion. Before serving, toss to coat the vegetables. Makes 10 to 12 servings.
Separate the 8 crescent roll triangles. With rolling pin, roll out each crescent roll triangle slightly on floured board. Cut triangle lengthwise into two triangles. At widest end of triangle, place 2 slices of pepperoni. Top with 1 tablespoon cheese and roll from wide to narrow end. Place on baking sheet sprayed with nonstick cooking spray. Bake at 400° for 10 to 15 minutes or until golden brown. Serve with your favorite marinara sauce as a warm dip.
Bring to boil, stirring constantly cranberries and sugar. Boil until cranberries pop and are done only a few minutes. Dissolve one box of lemon jello in 1/4 cup boiling water. Add this to the mixture as you take from stove, then add celery, crushed pineapple and nuts. Put in small oblong size dish to set. Can be made several days ahead.
Mix the first 5 ingredients. Form into small balls or patties. Roll in cornflakes. Fry in deep fat until golden brown. Serve hot.
Brown sausage, onion and green pepper in a large skillet. Stir in tomatoes, sour cream, sugar, chili powder and salt. Add macaroni. Cover skillet and simmer about 30 minutes or until macaroni is tender. Makes 4 to 6 servings.
Melt oil and butter on large broiler tray or cookie sheet with sides to prevent oil and butter from running off. Sprinkle with salt. In single thickness, spread pecans over tray and stir to coat them with the mixture in the tray. Bake at 250° for 1 hour, stirring frequently. If necessary, more salt may be added to taste.
Rinse wild rice and soak in cold water 1 hour. Drain. Cover with boiling water and cook over low heat 40 minutes. Melt butter in 4-quart pan and saute onion. Blend in flour. Gradually add the broth and cook, stirring constantly, until slightly thickened. Stir in rice, salt, carrots, celery and mushrooms. Simmer 5 minutes. Add cream and sherry. Heat to serve. Garnish with parsley. Yields 12 cups.
Mix mayonnaise, vinegar and sugar with wire whisk. Combine this with remaining ingredients making sure broccoli is thoroughly coated. Refrigerate for two hours before serving.
Pour brown sugar in pot; stir with spoon. Add water; heat until sugar starts to crystallize. When clear, add butter, then rum. Thicken with flour or corn starch. Serve over plum pudding.
Melt margarine; add sugar. Mix well. Add eggs, one at a time. Add flour, vanilla, pineapple and coconut. Mix well. Pour into unbaked pie crust. Bake at 350° for 45 to 50 minutes or until center is solid.
Dissolve jello in boiling water and allow to cool until partially thickened. Gently fold in sour cream, cranberry sauce and salt. Spoon into individual salad molds or l large mold. Chill until firm. Unmold onto lettuce. Serve with any salad dressing. Makes 6 to 8 servings.
Let dough rise according to directions. Combine in skillet the meat, onion, tomato sauce, mushrooms and pepper flakes. Add paprika, oregano, celery salt, garlic salt and pepper. Cover and simmer for 30 to 40 minutes. Stir in olives. Cool to lukewarm. Press dough out onto 2 greased 10 x 15-inch cookie sheets (one loaf on each sheet). Place half of meat mixture on each loaf. Spread to within 2-inches of outside. Sprinkle with cheese. Fold ends over filling. Brush with milk. Let rise in warm place for 15 minutes. Bake at 375° for 25 minutes.
Sift dry ingredients. Cut in Crisco. Add buttermilk and yeast (dissolved in 1/2 cup warm water). Mix with spoon (I usually use my hands). Cover and put in refrigerator. Pat out 1/2 to 3/4-inch thick. Bake at 400° for 12 minutes. Will keep several weeks in refrigerator.
Mix together peanut butter, confectioners sugar, graham cracker crumbs and margarine. Shape into balls the size of walnuts. In a double boiler, melt chocolate chips. When chocolate is melted, dip balls in chocolate (can use tongs to do this) and place on waxed paper on a cookie sheet. (Balls can be rolled in coconut or chopped nuts if desired.) Let cool thoroughly in refrigerator. Makes 4 dozen.
Mix together in glass dish. Slice butter on top. Cover and bake at 350° to 400° for 1 hour.
Chop onion, peppers (be careful with the peppers, wash your hands afterwards), and cilantro. Put them in a food processor and process until they are to the consistency you want - should be fairly fine. Heat tomatoes in a sauce pot over medium-high heat to a slow boil. Add hot tomatoes to the processor. Add a dash of salt (to taste). Process all ingredients until mixed and the tomatoes are in a juice-like consistency. Cool and serve.
Wash zucchini and slice into half-inch rounds. Boil in salted water just until tender. Drain and spread zucchini in a shallow baking pan. Melt butter. Peel and grate onion. Stir onion and green chile into the butter. Spread this mixture over the zucchini. Shake salt and pepper over slices. Sprinkle cheese over it. Broil about three inches from heat for five minutes or until cheese is a light brown. Serves 4.
Combine mayonnaise and sour cream. Refrigerate. Rinse peas and drain, set aside. Wash and cut lettuce in small pieces. Divide 1/2. Place 1/2 lettuce in large bowl. Slice boiled eggs and arrange around sides of bowl. Place remaining eggs on lettuce. Layer ham, cheese, Bac*Os, cucumbers and carrots. Arrange remaining lettuce on top. Spread peas. Spoon mayonnaise/sour cream sealing the salad. Top with potato/salad topping mix and arrange tomato wedges. Refrigerate until ready to use. Can be made 24 hours in advance.
In electric frypan at 350°, cook chicken in 2 tablespoons butter and 1 tablespoon oil until browned. Remove from pan. Add 2 tablespoons butter. Saute mushrooms until tender. Add soup and Marsala wine. Simmer 2 to 3 minutes. Return chicken to pan. Simmer 5 to 7 minutes more. Serve with noodles.
Heat oven to 350°. Beat margarine, sugars, peanut butter, vanilla and egg in a medium bowl vigorously until creamy and well blended. Mix in flour and oats. Stir in chocolate chips. Drop by rounded tablespoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute. Remove from cookie sheet to wire rack. Yields about 2 dozen cookies.
Mix peanut butter and milk until creamy. Add chicken and let set overnight or a few hours. Put dry ingredients into a shaker bag; add chicken and coat well. Melt 1 stick margarine in 9 x 13-inch pan. Add coated chicken. Bake 20 minutes at 425°. Turn chicken and bake 20 minutes more. Serves 4.
Melt butter in large pan. Add flour, salt, pepper and nutmeg. Stir until smooth. Add broth and cream. Cook until thickens. Remove from heat. Combine with spaghetti, mushrooms and turkey. Pour into 9 x 13-inch pan. Sprinkle with Parmesan cheese. Bake 45 minutes at 350°. Serves 10.
Bring first 4 ingredients to a rolling boil and boil for 1 minute. Add remaining ingredients. Drop on waxed paper.
In a 4-cup measure, cook caramels and water, uncovered, on 100% power (High) for 2 to 3 minutes or until soft enough to stir smooth, stirring once. Top ice cream. Makes 3/4 cup (6 servings).
Mix together flour, 1 stick butter (softened) and cream cheese. Chill, then put in small tart pans. Make filling. Add together beaten egg, 2 tablespoons butter, vanilla and nuts. Pour into tart pans. Bake at 350° for 20 minutes.
Sift flour; measure. Add baking powder, salt and soda. Sift again. Cream shortening; add sugar gradually. Continue beating until light and fluffy. Add eggs and mix until smooth. Add dry ingredients alternately with mashed bananas, stirring enough to combine thoroughly. Add nuts. Turn into greased loaf pan. Bake at 350° for 1 hour.
Heat oven to 400°. In large bowl, beat both sugars until light and fluffy. Add water, black walnut extract and eggs. Blend well. (Mixture will look curdled.) Lightly spoon flour into measuring cup. Stir in flour, rolled oats, baking soda, salt and cinnamon. Roll into inch and a half ball by hand and put hole in center. Add fruit to hole. Place on ungreased cookie sheet. Bake for 6 to 9 minutes. Yields 4 1/2 to 5 dozen.
Mix; spoon over chicken and bake 45 minutes at 375°. Serves 4 to 6 people.
Dissolve jello and candies in boiling water. Stir in applesauce, lemon juice and salt. Chill until partially set. Add walnuts. Pour into 8 x 8 x 2-inch pan.
Preheat oven to 375°. Cream together the shortening and sugar. Add eggs. Mix together flour, baking powder, soda, salt, cinnamon and cloves. Add flour mixture alternately with applesauce. Add raisins, nuts, oatmeal and vanilla. Drop from teaspoon on greased cookie sheet 2-inches apart to allow for spreading. Bake 15 minutes or until done at 375°. Serves 4 dozen.
In large skillet, put oil, and ground round; brown. In a blender, add onion soup and blend only 1 second. Add to the ground round. Then add cumin, pepper, Tabasco, kidney beans, tomato paste and tomato sauce and cook until ready to eat.
Brown sausage. Sprinkle cubed bread on bottom of an 8 x 11-inch casserole. Top with sausage. Combine other ingredients; pour over sausage. Top with cheese. Let sit overnight. Bake for 45 minutes at 350°.
Mix together and warm chicken, soup, chilies and water or broth. Layer in casserole: tortillas, onion, grated cheese and warmed mixture. Bake at 350° until thoroughly warmed.
Mix together chicken broth, water and chicken soup. Add rice and chicken breasts. Bake at 350° for 30 to 45 minutes.
Split cream cheese and lay on dish, end to end. Top with rinsed crab meat. Mix remaining ingredients; pour over crab meat just before serving. Serve with crackers.
Grease 9 x 12 x 2-inch pan. Spread the pineapple over the bottom, over that the cherry pie mix. Over that spread the dry cake mix. Scatter nuts. Cut oleo into small squares and place all over the top until cake is completely covered. Do not stir or mix. Bake as is at 350° for 1 hour. Cut into squares and serve with whipped cream.
Skin, split and bone the chicken, making 16 halves. Wrap each half with 1/2 piece bacon and skewer with toothpicks. Grease a 9 x 13-inch pan. Arrange the dried beef in greased pan. Place chicken on dried beef. Combine soup and sour cream and pour over chicken. Bake, uncovered, at 275° for 3 hours.
Mix all the ingredients together and pour into greased 2-quart casserole dish. Cover and bake at 350° for 1 hour or until rice is tender and liquid is absorbed, stirring once after the dish has baked for 30 minutes. Garnish with additional pimientos, if desired. Yields 8 servings.
In a large frying pan, brown bacon. Add chopped lettuce and onion. When lettuce and onion are cooked, add tomatoes and seasonings. Reduce heat, cover and simmer for 15 minutes.
Blend until creamy and smooth. Serve in stem glass. Add sweetened whipped cream for garnish.
Spread crescent rolls in pizza pan and bake at 350° to 375° for 10 minutes; let cool. Mix sour cream, cream cheese and dressing mix. Spread over crust. Cut up vegetables and arrange on top. Spread Mozzarella cheese on top of vegetables.
Blend ingredients. Pour over cheese oyster crackers. Coat and turn frequently to blend. Should let blend for 2 hours before serving.
Bring water to boil. Add grits; cook until thick. Add cheese, beaten egg yolks and seasonings. Stir until cheese is melted. Fold in beaten egg whites and turn into a well-greased casserole. Bake at 350° for 1 hour or longer if dish is deep. Good served with fried chicken and pork entrees.