HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, salt and pepper; coat tenderloin with flour mixture. Melt butter; cook tenderloin 4 minutes on each side on medium heat. Add onions; cook 2 to 4 minutes. Add rosemary; cook 1 minute. Add mushrooms; cook 3 minutes. Add chicken broth and wine; cook about 10 minutes longer. Serves 8. Total cooking time approximately 22 minutes.
Crumble most of the Oreos into a layer on bottom of a 9 x 13-inch pan. (Save a few to sprinkle on top.) Layer softened ice cream on top of crushed Oreos. Put in freezer for a while to let ice cream get hard. Heat hot fudge sauce in jar in microwave (be sure to take lid off) for a minute or so until it pours easily. Pour over ice cream layer. Spread Cool Whip over hot fudge. Sprinkle remaining Oreos on top. Freeze. Take out of freezer 10 to 15 minutes before serving. Serves 16 to 20.
Prepare brownie mix according to package. Pour batter into a greased 9 x 13 inch pan. Melt butter in small pan. Add pecans and sugar and cook over medium heat, stirring frequently or until sugar dissolves. Drizzle caramel mixture over brownie batter. Bake at 350° for 30 minutes.
Mix hot, drained noodles with margarine and put in bottom of 9 x 13-inch baking pan. Layer with sauerkraut, then corned beef. Mix ketchup and salad dressing together and spread over beef. Top with tomatoes and then shredded cheese. Combine bread crumbs and margarine and sprinkle on top. Bake at 350° for 35 minutes.
Cream butter; add sugar. Beat eggs well and gradually add to butter mixture. Sift spices and flour together. Dissolve soda in buttermilk and add to flour mixture. Gradually add flour mixture to butter and sugar mixture and mix well. Mix in raisins, nuts and jam. Bake at 350° until fork comes clean.
Place roast on large sheet of heavy-duty aluminum foil in pan. Sprinkle dry onion soup mix over roast. Spread mushroom soup over all. Bake at 300° for 4 hours.
Beat eggs. Add sugar, syrup, salt, vanilla and butter. Line pie pan with pastry. Put in pecans in a layer. Add mixture. Bake in moderate oven (350°) for 50 to 60 minutes. Nuts will rise to the top to form a crusted pie.
In 4-quart saucepan or Dutch oven, brown ground beef with onions, carrots and celery. Drain well. Add remaining ingredients; stir to combine. Bring to a boil. Reduce heat. Cover and simmer 25 to 35 minutes or until vegetables and rice are tender. Remove bay leaf.
Follow directions on box. Use 9 x 12-inch baking dish. Bake in medium heat oven.
Put Crisco in skillet and lightly fry peppers and onion for 3 minutes. Add meat and blend very well. Add seasonings. Remove from fire. Stir in eggs and mix well. Put 1 cup corn in baking dish, then half the meat mixture, a layer of tomatoes, then another layer of corn, meat and tomatoes. Cover with bread crumbs. Cover with bits of butter. Bake 35 minutes at 375°.
Mix and boil for 5 minutes. Store in a glass jar. Sauce will keep for 3 months. Makes 4 cups.
Cream shortening, sugar and egg together. Add remaining ingredients. Bake at 350° for 15 minutes. These cookies may be iced.
Have ready a deep, 3-quart microwave-safe casserole. Put onion, oil and garlic in casserole. Cover with lid or vented plastic wrap. Microwave on High 3 to 5 minutes, until onion is crisp and tender. Stir in broth, turmeric, thyme, then rice. Cover and microwave on High 14 to 16 minutes, stirring twice, until rice is almost tender. Stir in ham, peas, pimiento and shrimp. Cover and microwave 2 to 4 minutes longer, until rice is tender and shrimp are almost opaque but still look slightly raw. Let stand, covered, for 5 minutes, until shrimp are completely opaque and cooked through. Makes 4 servings.
Combine the first 6 ingredients and set aside. In another bowl, combine the rest of the ingredients, beginning with the oil and mix well. Pour over the macaroni mixture. Cover and refrigerate for 2 hours. Top with croutons just before serving.
Saute garlic and shallot in olive oil. Add wine, lemon juice, capers and fresh basil, stirring constantly, 5 minutes. Add yellow tail and diced tomatoes. Cook until fish flakes easily with fork.
Cut biscuits in 4 pieces; roll in sugar and cinnamon. Place in 9 x 13-inch pan. Mix ice cream, brown sugar, white sugar and margarine together. Melt mixture and pour over biscuits. Bake at 400° for 20 minutes.
Pop 2 quarts of popcorn. Bring sugar and corn syrup to a rolling boil. Remove from heat and add peanut butter and vanilla. Pour over popcorn, stirring to coat.
Sift the flours, salt and baking soda together into a large bowl. Stir in the oats. Make a well in the center; pour in the buttermilk and stir with a wooden spoon until the mixture comes together to form a soft, moist dough. If it seems too dry, add a few more tablespoons buttermilk. Turn the dough out onto a lightly floured surface and form it into a large, rounded disk, about 8-inches in diameter and with a sharp knife, cut a deep cross through the dough, cutting the disk almost into quarters. On a buttered baking sheet, bake the bread in the middle of a preheated 425° oven for 15 minutes, then reduce the oven temperature to 350° and bake 20 to 25 minutes more, or until the bread is crusty and richly browned. Let it cool on a rack. Yields 1 large loaf.
Prepare raw apples and set aside. Measure oil in large bowl, adding sugar and eggs. Beat until creamy on low speed of mixer. Sift and measure flour. Sift again with salt, soda and baking powder. Add a small amount of flour at a time to the creamed mixture. Beat well after each addition. When all is added, fold in pecans and raw apples. Spread evenly in 9 x 13-inch pan and bake at 350° for 55 to 60 minutes. Frost with cream cheese frosting.
Mix all ingredients together. Shape into ball. Roll in chopped pecans. Chill until serving.
Combine all ingredients in a greased 1 1/2-quart casserole. Cover and bake at 350° about 40 minutes or until rice is tender, tossing lightly with a fork several times during last 15 minutes of cooking. Uncover and bake 15 minutes longer or until liquid is almost all absorbed. Yields six 3/4 cup servings.
Cook noodles and brown the beef. Then mix all ingredients together well. Cover with grated cheese. Bake at 350° for 30 minutes.
Melt oleo in Dutch oven. Add flour and brown to make a dark brown roux. Add onions, celery, bell pepper and green onions. Let simmer for about 30 minutes until vegetables are tender. Add Ro-Tel, mushroom soup and milk and simmer. Add shrimp and simmer. Liquids may vary according to need. Also a jar of sliced mushrooms can be added or cream of celery soup may be used. According to likes and imagination.
Brown hamburger, garlic, onion, salt and pepper. Add mushroom soup; simmer 5 minutes. Add cream of celery soup and liquid; simmer 10 minutes. Cook the noodles. Prior to serving, add 1 cup of sour cream to mixture. Pour over noodles and serve. Makes 6 servings.
Combine first 4 ingredients in saucepan. Boil 2 minutes. Cool. Pour over melon balls. Chill.
Thaw hash browns. In a large skillet, cook bacon and onion until bacon is crisp. Drain all but 1/2 cup drippings. Add hash browns and mix well. Cook over medium heat for 10 minutes, turning when brown. Make 8 or 10 evenly spaced wells in hash browns. Break an egg in each well. Sprinkle with salt, pepper and cheese. Cover and cook over low heat for 10 minutes or until eggs are set. Wonderful for weekend guests.
Layer ingredients in greased casserole dish in order listed, pouring undiluted soup over all. Cover with lid or foil and bake at 400° for 45 minutes.
Mix all ingredients in blender. Pour into a greased and floured 10-inch pie pan. Bake at 350° for 60 minutes.
Wash broccoli. Cut into bite size pieces. Combine all ingredients and mix well. Marinate broccoli for 6 to 8 hours.
Mix sugar, oleo, cocoa and milk in saucepan. Bring to a boil. Remove from heat. Stir in oats, vanilla and peanut butter. Drop on waxed paper. Makes about 3 dozen.
Grind rind and put in 1-quart of hot water; strain when cool into juice. Add Epsom Salts, cream of tartar and cold water. Shake well. Take	2 to 3 tablespoons in warm water before breakfast.	Never tried it, found it in an old recipe book.
In saucepan, heat to boiling the sugar, oil and vinegar. Chop the bell pepper, cabbage and onion. Add the seasonings. Best when made early and put in refrigerator overnight. Serves 8.
In a large bowl, beat egg yolks, stir in Eagle Brand, water and vanilla. Fold in cookies and whipped cream. Cover a 5 x 9-inch loaf pan with aluminum foil, pour ingredients, cover and freeze for 6 hours or until firm. Scoop ice cream from pan or peel off foil and slice.
Prepare pudding separately, using 1 1/2 cups milk per package. Chill. Add 2 tablespoons liqueur to pudding after it's cooked. Line pan with toast, filling all spaces. Mix 1/2 cup milk with 2 tablespoons of Amaretto (or rum) and drizzle over toast. Spread chilled pudding; repeat toast layer. Drizzle over with 1/2 cup milk and 2 tablespoons liqueur. Spread other pudding. Top with Cool Whip. Garnish with slivered almonds or chocolate curls. Keep refrigerated.
Grate ice in blender. Add Hi-Energy Chocolate Supplement, cherry 7-Up and rum extract and blend.
Heat the tomatoes and juice in a medium size saucepan until hot. Add the baking soda to the hot tomatoes and stir well. The soda prevents the soup mixture from curdling. Put the water in a small bowl or jar; add the flour and stir until it is very smooth.
Thaw spinach and mix all ingredients together except bread; chill dip. Cut center out of bread and fill with dip. Break center of bread into bite size pieces and serve on platter. (Also good served with crackers.)
Cream together shortening, sugar and brown sugar. Add eggs and mix well. Add the remainder of ingredients, mixing as you add each ingredient. Pour into an angel food cake pan or Bundt cake pan. Bake at 350° for 1 to 1 1/4 hours. Serve plain or with whipped cream.
Mix ingredients and pour into 9 x 13-inch pan (sprayed with Pam). Bake at 350° for 20 to 30 minutes.
Trim woody ends from stalks, leaving 4-inches of stem. Cut lengthwise to make slender spears, leaving flowerets attached to stalks. Cook in small amounts salted boiling water in skillet 3 to 5 minutes just until tender. Drain. Place in bowl.
Mix ingredients in the order given in a large punch bowl. Do not prepare until you are ready to serve the punch.
Sprinkle rice evenly in baking dish. Add soup and water (mixed together). Put chicken breasts on top. Melt margarine. Pour over chicken. Add Parmesan. Cover with foil. Bake at 350° for 1 hour. Uncover last 15 or 20 minutes.
Mix all ingredients in blender or mixer. Cook in stainless or ceramic double boiler until thickened. Serve warm on top of Sour Cream Rosemary Cake. Refrigerate leftover sauce and reheat in double boiler to serve. Yields about 2 cups.
Mix all ingredients well. Place small juice glass upside down in middle of casserole dish. Mold meat mixture around glass in dish. (Grease will go up into glass.) Cover top with more catsup. Cook on High for 20 minutes.
In large bowl stir together the mayonnaise, scallions, lemon juice, basil, salt and pepper until smooth. Add remaining ingredients; toss to coat well. Cover; chill. Makes 8 servings.
Add dash of mint, tarragon, cayenne, fresh ground black pepper and crushed dried red pepper.
Shred cabbage; place 1/2 of cabbage in large crock. Dice onion and green pepper over cabbage and cover with remaining cabbage. Mix sugar, oil, vinegar and salt in saucepan. Bring to boil; remove from fire and pour over cabbage. Do not stir. Let cabbage stand for 1 1/2 hours. Then stir. Place mixture in a covered dish and place in refrigerator for 24 hours before serving. This will keep for 2 weeks.
Sift together flour, baking powder, soda, salt and spices; add raisins and coat. Cream margarine, adding sugar gradually and continue to cream. Beat in eggs. Add dry ingredients alternately with pumpkin and water. Stir to blend only until flour disappears.
Prepare and bake cake mix as directed on box. Cool thoroughly. Soften enough vanilla ice cream to cover top of cake, depending on taste. From a pint to a quart. Work quickly. Put in freezer for 20-30 minutes. Then frost with whipped cream and sprinkle with chocolate and return to freezer.
Heat brown sugar and butter until sugar dissolves. Add cooked carrots. Cook over medium heat until thickened.
Brown hamburger and onion. Drain off grease. Add soup and beans. Put in a casserole dish. Top with mashed potatoes, then the cheese. Cook until cheese is brown in the oven.
Beat with hand or mixer all together. Makes 3 layers. Bake at 350° for 30 to 35 minutes.
In a large skillet, melt bacon drippings. Pour sliced apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes or until apples are tender and juicy. Sprinkle with nutmeg and cinnamon. Serve as a side dish.
Trim fat from steak; pound to 1/4-inch thickness using a meat mallet. Combine 1/3 cup flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge steak in flour mixture. Cook steak in hot oil in skillet until browned, turning steak once. Add sliced onion and water; cover, reduce heat and simmer 30 minutes or until tender.
Mix sugar, butter and eggs together. Add flour, milk and smashed bananas. Mix all ingredients together well. Mixture will be bumpy. Pour mixture into a loaf pan and bake at 375° for 50 to 60 minutes.
Add milk and boiling water to shortening. Whip until mixture is creamed. Add flour and salt. Mix until mixture clings together. Divide into 2 parts. Roll crusts, one at a time, between 2 pieces of wax paper. Bake at 475° for 8 to 10 minutes.
Mix the eggs and cheese together with meat. Roll the dough out the size of a jelly pan. Bake at 350° for 25 to 30 minutes.
Cook and cool potatoes. Mix eggs, pickles, mayonnaise, onion, pimentos and mustard well in a large bowl. Add to potatoes. Add salt and pepper to taste. Refrigerate a few hours, covered, to blend flavors.
Dissolve gelatin and salt in hot water. Add pineapple and juice and lemon juice. Chill until slightly thickened. Fold in carrots and nuts. Pour into a 4-quart mold or pan. Chill until firm. Makes 24 servings.
Bring all ingredients to a boil. Let cool. Refrigerate. Can be used on cabbage salad or lettuce.
Fry pork chops in olive oil. Place in a big pot. Add salt, garlic, onion and bell pepper; cook 5 minutes. Add tomatoes, seasoned salt, pepper, brown sugar and vinegar. Cover. Simmer 45 minutes. Add broken spaghetti. Cover. Simmer 30 minutes.
Cream oleo, butter and cream cheese. Slowly add and cream the sugar and eggs (1 at a time). Mix well and add sifted flour, vanilla and almond. Grease and lightly flour 10-inch tube Bundt pan. Place cake in cold oven. Bake 1 1/2 hours at 285°. Do not open oven door while baking. Cool 20 minutes in pan after removing from oven. This is a moist cake that keeps well.
Clean cauliflower and broccoli and chop. Mix Ranch, milk and Miracle Whip. Stir well. Add broccoli and cauliflower. Stir. Add bacon bits and cheese. Stir. Refrigerate for 3 hours. Serve.
Combine mayonnaise, cocoa and sugar and beat well. Dissolve soda in water; add to mixture and add flour and vanilla. Mix well and pour into greased, floured 2 x 8-inch square pan or two 9-inch layer pans. Bake 30 minutes at 350°. Frost.
Cook zucchini in microwave in 1 tablespoon water until tender; drain. Put in blender with butter, egg and vanilla; chop.
Cover the rice with the water. Sprinkle soup mix over. Lay pieces of chicken on top. Cover chicken with the soup mixture. Cover and bake at 350° for 1 hour. Quick and good.
Cream butter or margarine in a mixing bowl. Add liquid sweetener (or dissolved sweetener), egg, vanilla and lemon peel. Beat well. Combine flour, baking soda and salt; add to creamed mixture. Drop by teaspoon onto an ungreased cookie sheet; press flat with a fork. Bake at 375° for 8 to 10 minutes, or until light brown.
Mix squash, cheese, soup and 1 cup dressing. Pour into an ungreased casserole dish. Top with 1/2 cup dressing and melted butter. Bake at 350° until it bubbles (about 15 to 20 minutes).
Preheat oven to 350°. Cream butter and sugar. Blend in salt, cinnamon and cloves. Stir in maple syrup. Beat in eggs, one at a time. Stir in oatmeal. Pour into pie shell. Bake for 1 hour or until done in center. Spoon fruit on individual servings.
Combine beef, onion, oats, milk, salt, pepper, and poultry seasoning. Mix well and roll into little balls. Fry in grease until brown. Remove from skillet, pour off grease and add soup and water. Mix well. Add meat ball. Cook about 1 1/4 hours on slow heat.
Cook meat in pan. Add onions and green pepper. Cook until just transparent. Sprinkle in an 11 x 13-inch pan. Next, add cheese. Top with cornbread batter. Bake at 375° for 20 minutes.
Melt oleo and shortening in baking pan. Dredge chicken in flour, salt and pepper. Roll in oleo and shortening mixture. Bake for 1 hour until golden brown and crispy.
Bring the first 3 ingredients to a boil and cool to lukewarm. Add remaining ingredients; mix well. Pour onto an 18 x 21 x 1-inch cookie sheet. Bake for 15 to 20 minutes at 350°.
Put all the dry ingredients together. Beat egg; add milk. Add to dry ingredients. Add applesauce and melted butter. Bake at 350° for 25 to 30 minutes. Use a square or round baking pan.
In a dish, just large enough to hold the pork, combine soy sauce, garlic and ginger root. Add pork and let marinate, covered, turning several times for 1 hour. Drain and pat the tenderloin dry. Spread honey on a plate and roll the pork in it. Spread the sesame seeds on sheet of wax paper and roll pork in it. Coat completely. Roast pork in a preheated 400 degree oven for 20 minutes or until no longer pink at the thickest part. Let stand for 5 minutes. Slice on the diagonal and serve.
Mix drained fruit, whipped cream and granola together, then stir in sour cream or Imo.
Place beef in bowl, add garlic salt, flour, oil, and soy sauce. Mix well. Heat vegetable oil in skillet. Add meat mixture. Cook 5 to 10 minutes. Add green pepper. Cook several minutes. Add 1/2 cup water to each 2 tablespoons flour. Add tomatoes and onions. Cook 3 minutes. Serve over rice.
Melt 6 tablespoons butter in large saucepan. Stir in flour and seasonings. Stir and cook until bubbly. Remove from heat and stir in milk. Continue cooking, stirring often. Stir and boil for 1 minute.
Remove all fat from roast; season with salt and pepper. Wash salt pork to remove excess salt; line roasting pan with salt pork. Place roast in pan. Add the juice of 1 lemon, Worcestershire sauce, onion and slice of other lemon. Cover and bake at 275° to 300° for 4 hours or until done, adding water as needed. I use a roasting bag, done the same way.
Cream butter, Crisco and sugar together. Add eggs one at a time and mix well with electric mixer. Add flour, flavorings and milk alternately. Mix well. Pour into well-greased and floured Bundt or tube cake pan. Bake 1 1/2 hours at 325°.
Preheat oven to 325°. Place butter and oil in large pan and melt in oven. Scatter nuts in pan, stir to coat, spread out in single layer. Scatter seasonings evenly over nuts. Bake 20 to 25 minutes, shaking and stirring several times until nuts are golden brown but not burned. Drain (if necessary) on paper towels and serve warm or at room temperature.
Combine first three ingredients in a 9 x 13-inch pan. Bake at 400° for 8 to 10 minutes. Cool. Combine cream cheese, sugar and Cool Whip. Beat well and spread over pretzels.
Mash cooked squash; add 3 beaten eggs. Make two layers squash and eggs, onion and chicken soup and dressing-cheese (repeat).
Cream Cheese Pastry: Mix flour and salt. Cut in cold water to form small peas. Mix in cream cheese with fork to form dough. Shape into 5 inch square and chill at least 1 hour. Roll out dough to 12 inch square. Cut into 36 two inch squares.
Cream butter and sugar. Add milk and dry ingredients alternately. Beat until smooth. Pour into a greased square pan. Spread out. Sweeten fruit to taste. Pour over batter. Sprinkle with 1/2 cup sugar and some cinnamon. Bake for 45 minutes at 375°.
Mix all ingredients except grated cheese. Bake covered in a casserole dish for 1 hour 15 minutes at 350°. Put grated cheese on top and return to oven.	Bake 15 more minutes (vary cheese to taste).
Combine apple cider and water in a saucepan, bring to a boil; set aside. Remove skin from ham. Place ham fat side up, on a cutting board; score fat in a diamond design and stud with cloves. Place ham in a shallow baking pan, fat side up and coat top with brown sugar. Bake, uncovered, at 325° about 2 hours (22 to 25 minutes per pound), basting every 30 minutes with cider mixture.
Heat soup and water; add gelatin, stir well until dissolved. Add cream cheese, blend, add other ingredients and stir. Pour into mold. Serve with assorted crackers or pretzels.
Combine cake mix, milk, eggs and oil. Beat until smooth and add remaining ingredients. Bake in greased and floured 9 x 13-inch pan at 350° for 45 minutes.
Pack beans in pint jars and leave 1/4 inch space to each jar, add 1/4 teaspoon pepper, 1 clove garlic and 1 dill head. Combine ingredients of water, vinegar, pickling salt and sugar. Bring to a boil. Pour over beans. Process 10 minutes in boiling water. Let stand 2 weeks before tasting.
Butter a 1 1/2-quart shallow baking dish or casserole. Arrange peach slices in bottom of dish. Drizzle with the lemon juice. In a bowl, mix the flour, sugar and cinnamon. With a fork, blend in the egg to make a crumbly mixture. Sprinkle the mixture over the peaches. Drizzle with melted butter. Bake at 375° for 35 to 40 minutes or until top is crisp and peaches are bubbly. Serve warm or cooled with vanilla ice cream or whipped cream.
Mix first 3 ingredients over medium-high heat, until butter melts and sugar dissolves. Stir constantly. Add marshmallows and continue cooking until mixture is boiling, stirring constantly. Stir in all chocolates until well mixed. Add nuts if desired. Pour into a well-greased jelly roll pan and cool.
Rub meat with salt and pepper. Brown in Dutch oven over medium heat. Cover. Turn meat often to prevent sticking. Pour off drippings. Add tomato sauce, broth, onions and garlic. Cook over low heat for 1 1/2 hours. Combine remaining ingredients and pour over meat. Cover and cook for 1 hour longer or until meat is tender.
Melt margarine; add all other ingredients in a 9 x 13-inch greased casserole dish.
Blend all ingredients and spread on muffins. Broil until lightly brown. Cut each muffin into 4 pieces. Serve hot or room temperature.
Cook onion and sausage. When done, stir in potatoes (prepare as on package). Heat to boil, then reduce. Cover and simmer. Stir in cooked broccoli and cheese. Cook until cheese melts.
Melt butter in large, heavy saucepan; add milk and blend. Then add sugar, stirring constantly and bring to a boil. Boil vigorously for 8 minutes, stirring constantly. Remove from heat; add chocolate morsels and beat vigorously until morsels are melted. Then add marshmallow cream and continue beating until melted and well blended. Add vanilla and nuts and blend well. Turn into a well buttered pan and let sit at least 6 hours before cutting. Cut in large squares and store in airtight container. Makes about 4 pounds of fudge.
Cream butter and add sugar; beat in eggs and extract. Add pumpkin; mix well. Sift together flour, salt, soda, baking powder and spices. Blend with pumpkin mixture. Stir in nuts, raisins and cereal. Add 1/2 cup orange juice if dough seems too heavy. Divide into 3 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° , 60 minutes. Test with toothpick after 50 minutes. Yields 3 loaves.
Preheat oven to 350°. Grease and flour 10-inch tube pan. Sift flour with soda, cinnamon and salt. In large bowl of electric mixer, combine sugar and salad oil. Add half of the flour mixture; mix well. Beat in carrots, pineapple, vanilla and nuts. Add remaining flour mixture; beat well. Add eggs, one at a time, beating well after each addition. Pour into prepared pan; bake for 60 to 70 minutes. Makes 16 servings.
In a stainless steel bowl, beat egg yolks and 1/3 cup sugar until thick and creamy. In a saucepan, scald milk. Pour over eggs and place bowl over a pan of simmering water. Stir slowly and continually for 10 minutes or until custard slightly thickens.