HumbleIntelligence/food-ner-1-Million huggingface dataset:
Marinate cut up steak for 1/2 hour in soy sauce and cornstarch. Cut green peppers and onions. Stir-fry in oil over high heat for about 1 minute, then add beef. Add sugar and salt. Serve over rice.
Mix and spread in pan. Bake at 350° for 20 to 25 minutes.
In a large skillet, brown chops in Wesson oil, remove and set aside. Add onion and celery and cook lightly. Drain oil and stir in remaining ingredients. Replace chops and bring to a boil. Cover, lower heat and let simmer for 30 minutes. Makes 4 servings.
Mix together the sauce mix, tomato sauce, water and butter. Simmer for 15 minutes, covered. Stir occasionally. Brown ground beef; drain fat and add to sauce. (Sauce can also be used for spaghetti.)
Beat cream cheese until smooth. Blend in sugar, milk and extract. Fold in whipped topping and coconut. Makes 4 cups or enough to frost tops and sides of two 8 or 9-inch cake layers or a 13 x 9-inch cake.
Preheat oven to 350°. Line 9-inch square pan with foil. Grease foil. Melt chocolate and butter in double boiler. Cool 15 minutes. Stir sugar, eggs, vanilla and flour into chocolate. Pour in prepared pan, spreading evenly. Top with walnuts.
Pat nuts, flour and butter into 9 x 13-inch baking pan and bake at 350° for 10 minutes. Mix cheese, sugar and Cool Whip together until smooth. In a separate bowl, mix instant pudding with milk. Spread cream cheese mixture over crust. Cover with layer of Cool Whip. Garnish with chopped nuts. Keep refrigerated.
Mix meal, flour and onion well and gradually add buttermilk until dough reaches proper consistency. Dip by rounded spoonfuls into hot, deep fat in which fish has been fried. Serve hot.
Separate crackers in fourths. Lay side by side on cookie sheet. Mix butter and sugar; melt until boils and thickens. Pour over crackers and spread evenly. Spread pecans evenly over top. Bake 12 minutes. Remove from cookie sheet and place on wax paper to cool.
Saute onion in butter until transparent. Do not brown. Mix together ground beef, salt, bread crumbs, egg and pineapple juice. Add onion. Form into bite size balls. Place on rack and bake 20 minutes at 350°.
Put a layer of cracker crumbs on bottom of baking dish. Cover with layer of oysters. Sprinkle with salt and pepper. Dot with butter. Repeat with another layer of each (cracker crumbs, oysters, etc.) and end with crumbs and butter on top. Add milk to cover. Bake about 20 minutes in hot oven. You may have to cook longer than 20 minutes. If using standard oysters, you don't need to cut in two, but if large, cut in two. Preheat oven for 20 minutes at 350°. Cook for 30 to 45 minutes.
Mix every ingredient well. Add berries last. Bake in a greased and floured 8 x 8-inch pan at 350° for about 30 minutes. Recipe can be doubled for larger pan. Good plain or with milk or ice cream.
Combine lemon juice, orange juice, sugar, raisins and 1 1/4 cups water and heat to boiling. Add pinch of salt. Mix flour and remaining 1/2 cup water to a smooth paste and add to mixture gradually, stirring constantly. Cook 5 minutes. Add butter or margarine. Cool in refrigerator while preparing pie crusts.
Puree peaches in blender. Add Jell-O to boiling water; dissolve. Add blended peaches and juice. Make Dream Whip; add cream cheese. Blend and add to Jell-O mixture.
Preheat oven to 400°. Cut potatoes into halves lengthwise. Scoop pulp out from potato halves into mixing bowl, leaving 1/4-inch shells. Mash pulp; reserve shells. Add remaining ingredients to potato pulp; stir to combine. Spoon potato mixture evenly into reserved shells; place on baking sheet and bake until heated through, about 10 minutes.
Combine all ingredients; pour into a greased 13 x 9-inch cake pan. Bake at 350° for 35 to 45 minutes.
Melt butter and sugar together in a pan; add dates and cook until boiling. Remove from heat. Beat eggs; add milk and salt. Beat egg mixture into hot date batter. Return to stove and boil for 2 minutes. Let cool. Stir in nuts, cereal and vanilla. Shape into balls and roll in coconut. These are very rich and wonderful!
Put oleo, cocoa and milk in pan; heat to a boil. Remove from heat and add sifted powdered sugar. Blend well; add vanilla and nuts. Pour over hot cake.
Mix together the sweet potatoes, butter and milk until well blended. Stir in the flour, baking soda and sugar. Shape the dough into a ball and knead about 8 to 10 times on a well floured board. Roll the dough out 1-inch thick and cut with a 2-inch biscuit cutter. Bake in a greased baking pan at 400° for 15 to 20 minutes or until brown.
Mix brown sugar, mustard and cornstarch. Slowly add lemon juice, vinegar, water and raisins. Stir over low heat until thick.
Well, first off, you got to wait until the first "killin' frost". Back home to South Carolina that's usually tween Thanksgiving and Christmas. Then you pick out a sloat bout 120 to 140 pounds (you want him to dress out around 90 to 100 pounds). Now a axe head works good but most folks generally use a bullet to start things off (or end things up, pending on if'n you're the people or the pig). You got to stick the carcass real quick or else it won't drain good and the meat will be bloodshot.
Cook sugar, cornstarch and cranberry sauce until thick and clear; cool. Blend cheese with 1/2 cup sugar and salt. Add eggs, one at a time; beat well. Add vanilla and milk. Spread cold sauce over bottom of shell. Pour cheese mixture on top and sprinkle with nuts. Bake at 400° for 10 minutes. Reduce to 350° and bake 50 minutes.
Cut broccoli florets. Trim and peel stems. Cut into 1/2-inch slices. Place broccoli in a steamer basket over boiling water; steam 2 to 3 minutes. Refresh under cold water. Drain well.
Brown beef and drain. In a large pot combine beef, tomato juice, chili beans (can use less beans or no beans if desired), and 2-Alarm mix. (I leave out the packet of masa, this only makes the chili thick.) Heat thoroughly. Serve topped with shredded cheese with some crackers on the side. For an excellent Frito pie, just add Fritos, onions and relish.
Thaw potatoes and line 9 x 13-inch dish. Mix next six ingredients and spread over potatoes, then spread crushed corn flakes. Next, drizzle other melted oleo on corn flakes. Bake at 350° for 45 minutes.
Dissolve jello in boiling water. Allow to cool. To cream cheese add pineapple and nuts. Stir into jello. Fold in cool whip and pour into mold. Chill and serve when firm.
Brown meat, onion, green pepper and seasonings. Add other ingredients and simmer 45 minutes, covered. Add only enough water to soup cans to swish them out, then add to other ingredients. Two cans of soup is sufficient. Use three cans for stretching recipe or thinning chili.
Combine all ingredients except ice in covered shaker and shake vigorously until frothy. Pour into tall glass filled with ice.
Mix all ingredients (can add 1 cup raisins). Pour into broiler pan and bake at 350° for 30 minutes.
Rub seasoning on brisket of about 3 to 4 pounds. Make sure to rub both sides. Place brisket in foil-lined pan and pour in sauce mixture. Cover with foil and refrigerate overnight. Bake in oven at 250° for 6 to 7 hours. Place pan of water underneath while cooking. Drippings make good gravy.
For pastry: In a bowl, stir together 1 1/4 cups flour and 1/4 teaspoon salt. Cut shortening into flour.	Sprinkle 1 teaspoon of water over flour. Mix. Keep adding 1 teaspoon of water until mixture is moist. Form dough into a ball; set aside.
Spread cream cheese on large round tray. Pour salsa over cream cheese; spread shredded lettuce on salsa. Pour tomatoes on lettuce. Top everything with shredded lettuce. Use tortilla chips to scoop up Mexican dip and enjoy.
Peel and core pears, leaving the stem intact. Cut a thin slice off the bottom of each pear so pears will stand upright. In a large saucepan combine water and lemon juice. Bring to a boil Add whole pears. Return to a boil; reduce heat. Cover and simmer for 10 to 15 minutes or until pears are tender, turning once. Transfer pears and cooking liquid to a mixing bowl. Cover and chill for 3 to 24 hours.
Line bottom of pan with crescent rolls. Spread mustard over crust (coat). Saute zucchini, onion and parsley in butter until zucchini is just tender. Cool slightly. Mix together with beaten eggs and cheese. Add oregano, basil, salt and pepper. Pour into pie shell. Bake at 350° for 20 minutes or until golden brown. Let stand before slicing.
Fry or microwave bacon. Dice celery and onions and fry in bacon fat, then drain. Boil potatoes. Cool, peel and slice in casserole. Combine in 2-quart saucepan in order given, stirring after each addition. Boil until thick and pour over potatoes. Add celery and onions. Break up bacon on top. Parsley is optional.
Mix flour, salt, baking powder and shortening. Add water or chicken broth, just enough to make the dough the consistency of pie dough. Roll out the dough to thickness of newspaper cut into inch square. Drop slowly, one at a time, into the hot chicken broth, stirring constantly.
Place chops in casserole and sprinkle with ingredients in order listed. Bake at 350° for 45 minutes. Keep watch and keep rice pushed down into liquid.
Thaw broccoli (do not cook). Mix the first 6 ingredients together in mixing bowl. Pour into greased Pyrex baking dish. Melt 1 stick margarine and mix with 1 stack of Ritz crackers (crushed) and spread over top of casserole. Bake 45 minutes at 350°. Done when firm. If soupy, casserole is not done.
Beat whites and cream of tartar until stiff. Sift sugar, salt, baking powder, flour, oil, yolks, water and vanilla. Then fold together ingredients. Pour into Bundt pan and bake at 325° for 60 minutes and then at 350° for 5 minutes.
Mix popped corn and pecans on a greased cookie sheet. Combine sugar, margarine and syrup in a 1 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil 10 to 15 minutes or until mixture turns to light caramel. Remove from heat; stir in vanilla and pour over popped corn. Mix to coat and spread to dry. Break apart. Store in tightly covered container.
Cook potatoes and mash them. Add all other ingredients. Turn into casserole and heat until bubbly hot.
Mix the first 5 ingredients together; combine remaining ingredients and add to the first 5 ingredients. Grease and flour 2 loaf pans. Pour mixture into pans and bake 50 minutes at 350°. Bread is nice and moist.
Mix shortening, sugar, egg, honey and flavoring. Blend flour, soda and salt; stir in. Chill dough. Heat oven to 375°. On floured surface, roll dough 1/4 inch thick. Cut into desired shapes. Place 1 inch apart on lightly greased cookie sheet. Bake 8 to 10 minutes. When cool, ice and decorate as desired. Makes about 5 dozen 2 1/2-inch cookies.
Combine first 4 ingredients; cook over medium to low heat until thickened, stirring constantly. Remove from heat and cool. Clean and prepare fresh strawberries; slice and arrange in baked 9-inch pie crust. Pour mixture over strawberries. Top with whipped topping just before serving.
Mix all together, except cracker crumbs and butter. Then sprinkle cracker crumbs with melted butter. Bake 1 hour at 350°. For your family, double recipe and bake in a 9 x 13-inch dish.
Cream margarine, sugar and eggs; add vanilla, almond flavoring, flour and pineapple juice. Mix well; spread 3/4 of batter in greased 9 x 13-inch pan. Spread pineapple over batter. Cover with remaining batter and swirl with knife. Bake at 350° until done. Frost with glaze.
Grease and flour a jelly roll pan. Mix all ingredients and pour in prepared pan. Bake in a 350° oven for 25 to 30 minutes.
Preheat oven to 425°. Mix sugar, flour, nutmeg, cinnamon and salt into bowl. Stir in apples. Pour into pie crust.
Saute onion & garlic. Dredge beef cubes in flour; brown in oil. Add other ingredients, add enough water to make gravy; simmer until all flavors blend. Serve over hot cooked noodles.
Blend together; beat at medium speed for 2 minutes. Grease and flour Bundt or 9 x 13-inch pan. Bake at 350° for 50 minutes (Bundt pan) or 30 minutes (9 x 13-inch). Cool cake for 15 minutes if in bundt pan and then remove and cool on rack for 20 minutes more (leave in pan if a 9 x 13-inch). Split into 2 layers (if Bundt).
Heat the oil and cook bacon. Cut into 1-inch strips. When bacon is crispy, transfer to paper towel to drain. Discard half of bacon drippings. Saute onion in remaining fat until tender. After mashing tomatoes, add onion with pepper flakes. Simmer 5 to 10 minutes. Cook and drain pasta. Serve sauce over pasta, topped with bacon. Sprinkle with Parmesan cheese.
Grease Bundt pan. Sprinkle nuts in bottom along with a little powdered sugar. Mix everything together except frosting; mix for 2 minutes.	Stir the frosting into batter.	Bake 55 minutes at 350°.
In skillet, brown beef with onion and garlic. Pour off fat. Add salt, oregano, basil, tomato paste and water. Simmer, uncovered, for 30 minutes.
Combine Crisco, sugar, salt, vanilla and egg and beat thoroughly. Sift together flour and soda. Add to Crisco mixture and blend. Divide dough in half. Add melted chocolate in half of the dough and blend. Put each dough section on large piece of waxed paper. Cover with a second piece of waxed paper and roll each dough to 1/8-inch thickness. Place chocolate sheet of dough on top of other sheet of dough. Roll up lengthwise using waxed paper as a pusher and making sure the layers fit. Twist ends of dough together. Chill overnight. Cut in 1/8-inch slices and place on greased baking sheets. Bake in moderately hot oven (375°) for 8 to 10 minutes.
Combine cake mix, salad dressing, eggs, water and cinnamon, mixing at medium speed on electric mixer until well blended. Stir in carrots and walnuts. Pour into greased 13 x 9-inch baking pan. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool and spread with frosting.
Drain liquids from pineapple chunks and orange sections. Add marshmallows and coconut and sour cream; mix well. Put in refrigerator until ready to serve.
Saute onion in butter. Add cheese and milk; stir until blended and melted. Dissolve bouillon in boiling water. Add to cheese mixture. Stir in broccoli and lemon juice. Heat through.
Scald milk and salt. Separate eggs. Beat yolks with sugar and add milk; bring to boil. Add the gelatin which has been dissolved in cold water. Let mixture cool until slightly thickened, then add beaten egg whites. When mixture begins to set, add whipped cream. Cut off brown crust of angel food cake. Break cake into walnut size pieces. Make layers of cake in 9 x 13-inch pan. Next put cherries, nuts and gelatin mixture. Sprinkle top with coconut and cherries.
Mix dry ingredients together. Add oil, milk and egg. Mix thoroughly. Drop by small teaspoonfuls into 375° oil. Fry about 3 minutes or until golden brown. Drain on absorbent paper and roll warm puff in cinnamon-sugar mixture or confectioners sugar, if desired. Batter will keep several days in refrigerator.
Pare and slice apples and add to cranberries. Add water and cook until skin of berries break. Add sugar and pour into a 9 1/2-inch pie dish lined with pastry. Put strips of pastry over the top in crisscross fashion and bake at 425° for 40 to 45 minutes.
Combine dry ingredients in a large mixing bowl. Add all remaining ingredients except boiling water. Beat for 2 minutes. Stir in boiling water. Batter will be thin. Pour into greased and floured pan. Bake at 350° for 30 to 35 minutes. Cool 10 minutes on rack. Remove from the pan. Top with your favorite frosting.
In oiled casserole, place layer of chips. Mix next four ingredients. Layer meat mixture on chips. Mix next four ingredients together. Layer cottage cheese mix. Sprinkle with grated cheese. Repeat layers. Bake at 350° for 40 minutes.
Mix all together as given. Drop from teaspoon on greased baking sheet about 2-inches apart. Bake at 375° for 10 to 15 minutes.
Saute onions in oleo. Cool thoroughly. Mix rest of ingredients and put in casserole. Top with green onions and brown. Bake for 30 minutes at 350°.
Cream shortening and sugar together. Add well beaten eggs. Sift flour once before measuring. Sift together flour, baking powder and salt and add alternately with the milk. Add the vanilla and mix well. Grease a round pudding pan or skillet generously with butter and line with brown sugar. Place in the pan slices of well-drained pineapple with maraschino cherry in center of each and walnut meats surrounding pineapple slices, if desired. Pour cake batter over the mixture in the pan and bake. When cake is done, turn pan upside down. Do not remove pan for a minute so as to allow butterscotch mixture to run down over cake instead of clinging to pan.
Grate or chop the cabbage, onions and bell pepper. Mix well. Mix the remaining ingredients and bring to a boil. Pour over the first mixture. Refrigerate for 24 hours. This will keep in refrigerator for a day.
Combine first 3 ingredients in a medium bowl. Beat at medium speed with an electric mixer until blended. Stir in carrots and remaining ingredients. Cover and chill.
Heat oven to 450°. Spray pan with nonstick cooking spray. Dip chicken in spread; coat with combined remaining ingredients. Place in pan and bake 20 to 25 minutes.
Preheat oven to 350°. Put all ingredients into bowl and mash. Knead and squeeze until thoroughly mixed. Form into 1-inch balls and place on ungreased cookie sheet. Butter the bottom of a small glass; dip in sugar, then mash balls flat. Bake for 10 to 12 minutes.
In a microwave dish, layer cream cheese. Add chili and top with Cheddar cheese. Microwave 3 minutes or until bubbly. Serve with tortilla chips.
In a large pot, heat bacon drippings. Saute onion, celery and mushrooms until soft. Blend in flour over medium heat until golden brown. Stir in chicken broth and milk. Add potatoes, stirring until soup bubbles and thickens slightly. Simmer 10 minutes or until potatoes are tender. Stir in cheese one handful at a time until melted and smooth. Season with salt and pepper.
Mix the Dijon and honey together in a saucepan over low heat, then add the seasonings and serve.
Microwave together, in a 3-quart glass bowl for about 7 minutes, the first 4 items listed. Cook until turkey is no longer pink and vegetables are tender. Stir once during cooking time and break up lumps. Drain mixture and break up lumps again. Return the mixture to the bowl.
Make the dough according to package directions and chill. Roll out the dough into a rectangle or square about 1/3-inch thick. Slightly dampen a paper towel and brush it over the top surface to remove excess flour. Spread butter evenly over the top and sprinkle on all the brown sugar and the cinnamon. Roll up dough and slice into 2/3-inch rounds. Bake as directed on the box.
Cook first 3 ingredients to soft ball stage. Stir to prevent burning. Add syrup, butter, salt and vanilla. Stir only to mix. Pour slowly over popcorn. Mix well. Form into balls, carefully with hands, pressing only to hold together. Makes 10 balls, 3 inches in diameter.
Stir-fry ham, pepper, carrot, pineapple and broccoli. In separate bowl mix cornstarch, water, brown sugar, wine, catsup, soy sauce and mustard. Add to stir-fry mixture. Stir until thick. Serve over rice.
Heat the water to boiling. Mix corn meal and salt with milk. Pour into boiling water, stirring constantly. Cook until thickened, stirring frequently. Continue cooking over low heat for 15 to 20 minutes. Pour into dish. Let set until cold, then slice and fry.
Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with a pastry blender until fine crumbs form. Combine egg and milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin pan cups, filling 2/3 full. Top with recipe below before baking.
In a skillet melt butter, saute onions until clear and lightly brown. In a 2 quart casserole, layer onions, 2/3 c. cheese and pepper.	Blend soup, milk, and soy sauce in a sauce pan heating slightly. Pour into casserole and stir gently. Top with bread slices. Bake at 350° for 15 minutes; then push bread slices under sauce, sprinkle with remaining cheese, bake an additional 15 minutes. Good side dish with beef, pork roast or ribs.
Mix dressing mix according to package directions. Mix other ingredients and marinate at least 8 hours.
Mix together. Spoon into muffin pan coated with Pam. Bake at 350° until brown.
Peel, slice and boil potatoes in water until tender, drain. Mash potatoes, gradually stirring in milk, cream cheese, onion power, salt and pepper until light and fluffy. Sprinkle with paprika. Serve immediately.
Drain pineapple. Mix Cool Whip, pudding, nuts and pineapple together. Mix well, chill and serve.
Use same method as in making noodles, a bit on the soft side. Knead dough and work smooth. Roll out very thin and cut with wheel cutter into 2 x 3-inch oblong strips. Make slit in center and twist ends through slit and out back. Drop in deep, hot fat and fry until light brown. Drain on paper towel. Dust with powdered sugar.
Grease a 9 x 13-inch pan. Mix all ingredients together and top with the crushed potato chips. Bake 1 hour at 350°. Serves 10 to 12. Very good.
Pour all ingredients into a blender; blend well. Pour mixture into a 10-inch greased pie pan.	Bake for 1 hour at 350°.
Cut tenderized steak into serving pieces. Flour both sides and brown in shortening in skillet. After browning, drain off excess grease, then mix together the soup and water. Pour in skillet over meat. Add onion. Cover and simmer for 1 1/2 hours or until done. Stir often.
Sift together flour, cocoa, baking powder and salt. Cream butter; gradually add sugar, creaming well. Add milk and vanilla. Blend in dry ingredients, oats and nuts. Drop by rounded teaspoons on ungreased cookie sheet. Bake 10 to 12 minutes at 350°. Cookies harden after baking. Cool several minutes before removing from pan.
Boil noodles about 6 minutes; set aside. Mix well in blender 3 eggs, salt, 1 pint sour cream and 1/4 teaspoon baking powder. Melt 1/4 pound butter (margarine) in baking dish. After draining noodles, put them back in pan and pour in egg mixture. Mix well. Add one large can crushed pineapple with juice and about 3 tablespoons cottage cheese. Mix and pour into baking dish. (If you like, you may add raisins.) Mix some cinnamon and brown sugar together and sprinkle over top. Also crush some corn flakes and sprinkle on top. Bake at 350° for 1 hour. Serve with your meal.
Cream shortening. Add sugar gradually and cream until fluffy. Blend in well beaten eggs. Slowly add hot water to cocoa and mix until smooth. Stir to dissolve completely. Sift together flour, salt, baking powder and soda. Add to creamed mixture alternately with the cocoa mix. Add vanilla. Bake in 8-inch square pan for 50 minutes in 350° oven. Done when it springs back to the touch or toothpick comes out clean when put in middle.
Boil fruit and sugar for 3 minutes. Add drained crushed pineapple and sugar; boil for 3 more minutes. Fill jars. To seal the jars, either put them in the hot water bath for 5 minutes, or seal with paraffin.
In a 5-quart Dutch oven or sauce pot over high heat, cook ground beef, stirring frequently, until all pan juices evaporate and beef is well browned, about 10 minutes. Spoon off any excess fat.
Mix all ingredients together and pour mixture into two greased pie pans and bake in 350° oven for 40 to 50 minutes, until done. Pies freeze well.
Peel and cut potatoes. Cook approximately 30 minutes. Drain and mash with a mixer. Add other ingredients and mix well. Put in 2-quart dish. Refrigerate overnight. Bake, uncovered, at 350° for 30 minutes.
Run cold water over beef. Drain and arrange in bottom of a 12 x 9 x 2-inch dish. Place chicken on beef. Top chicken with bacon. Bake uncovered in 350° oven for 30 minutes.
Mix everything together except corn flakes. Form mixture into 8 or 9 balls. Crush corn flakes in a plastic bag and coat meat with flakes, shaping into loaves. Place in shallow pan and bake at 350° for about 45 minutes.
Combine chicken, red peppers, rice, lettuce and eggs. Blend mayonnaise, mustard and seasonings. Pour over rice mixture and toss lightly.
Combine flour, salt and powdered alum. Mix with boiling water. Add oil and mix well. Divide and add food coloring as desired. Keep covered when not in use.