HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in shallow dish. Pierce steak with meat fork and coat both sides with the marinade. Allow meat to marinate in the refrigerator for several hours to absorb the most flavor. Grill or broil steak to desired doneness.
Grease and flour 9 x 13-inch cake pan. Spread coconut and pecans in pan. Prepare cake mix according to package directions. Pour batter over coconut and pecans. Mix margarine, cream cheese and confectioners sugar. Drop by spoonfuls on top of batter.
Combine sugar, raisins and sour cream in saucepan. Bring to a boil over medium heat, stirring constantly. Boil five to six minutes. Remove from heat. Add beaten eggs, stir vigorously. Add vanilla. Pour into baked pie crust and serve.
Mix together and let stand refrigerated overnight. Bake at 350° for 45 minutes to 1 hour.
Cook first 5 ingredients, stirring constantly, until soft ball stage (235°). Remove from heat. Add pecans and vanilla. Stir until thick. Drop onto foil.
Dice veggies and bacon in small sizes. Mix in a large pan with beans. Cover for 2 hours at 325°; then uncover for last hour.
Beat liquid ingredients (eggs and milk) and slowly add dry (sugar, flour and cocoa, mixed together) to mixture. Mix well and pour into 3 unbaked pie shells. Baked pies will puff up in approximately 30 minutes at 350°. The tops will be crusty. Eat one, freeze one and give the other away. Such is the joy of cooking.
Soften cream cheese. Mix sour cream, green pepper, garlic salt, onion and beef. Place in baking dish. Saute pecans in dab of butter. Sprinkle over dip. Cover and bake at 350° for 20 minutes.
Mix syrup and sugar with melted oleo. Add beaten eggs and vanilla. Add pecans to syrup and mix well. Pour in pie shell and bake at 375° for 15 minutes and then lower heat to 350° and bake 30 minutes longer. Do not overcook.
Cook macaroni as directed on package. Drain. Combine macaroni, corned beef, cheese, soup, milk and onion in baking dish. Top with potato chips and sprinkle melted butter on top. Bake 1 hour at 375°.
Brown ground beef and season to taste. Spray 13 x 9-inch pan with nonstick product. Spread ground beef on bottom. Layer 2 chopped bell peppers and 2 chopped onions on top. Sprinkle with 1 cup of grated Cheddar cheese. Layer 1 bag of tater tots. Sprinkle with 1 cup of grated Cheddar cheese. Mix all three soups together and spread on top. Sprinkle with remaining cheese. Bake 45 minutes in 350° oven.
Mix syrup and sugar. Bring to a boil. Remove from heat and add remaining ingredients. Mix well and spoon out on waxed paper. Can be rolled into miniature logs and even dipped in melted chocolate and paraffin.
Mix baking soda in a little warm water. Mix baking powder in with flour and combine with baking soda. Add remaining ingredients with enough flour to make a stiff dough. When adding eggs, do so one at a time. Cover and refrigerate overnight. Roll out into rolls as big as your finger. Cut rolls in small pieces. Roll in the palms of your hands to make small balls, about 1 inch in size. Bake at 350° for 10 to 12 minutes. Yield: 1000 cookies.
Mix cranberries and sugar together and let stand for 15 to 30 minutes. Add the marshmallows, grapes, Cool Whip, salt, apples and walnuts. Chill until serving.
Mix ingredients together. Bake at 350° for 45 minutes to 1 hour. Makes 2 medium-size loaves.
Sprinkle miniature chocolate chips into pie shell. Prepare pie filling mix as directed on package for pie, using 2 1/2 cups milk. Fold in 1/2 cup whipped topping and pour over chocolate chips in pie shell. Chill at least 3 hours. Top with remaining whipped topping. Garnish with curls of chocolate.
Preheat the oven to 350°. In a bowl, sift together the flour, baking powder and salt. In a large bowl with an electric mixer, beat sugar with the eggs until combined. Add the oil, white wine, vanilla and flour mixture.	Beat on low for 1 minute. Divide the batter between the 2 well-buttered, floured 9-inch cake pans. Bake for 35 to 40 minutes or until a cake tester comes out clean. Let layers cool in pans on racks for 10 minutes, then invert onto racks to cool completely.
Toss all ingredients together, mixing lightly, but thoroughly. Spoon mixture evenly into 1-quart utility dish. Do not pack. Cook, uncovered, 10 minutes on level #7. Use sol-cook setting on rr-7d. Make a sauce with ketchup, brown sugar and Worcestershire; pour over loaf and bake for 5 minutes before slicing.
Salt and pepper chicken. Coat with flour and brown in skillet. Add broth and mustard. Simmer 30 minutes.
Grind garlic, green pepper and onion; add hot pepper and Tabasco. Add to shrimp. Cream the cream cheese, lemon juice and mayonnaise together; add salt and pepper. Mix all ingredients and put in refrigerator. Much better if made a day ahead. Use with toasted tortilla chips, potato chips, etc. Serves approximately 20.
This wuz a grate spring tonic thet wuz both a treatmint 'n a treat!
Cook macaroni according to package directions; drain. Separate egg yolks; mash and chill. Chop egg whites. Put in large bowl with macaroni and potatoes. Stir in salt and vinegar. Chill overnight. Add egg yolks and remaining ingredients. Gently mix into macaroni mixture. Chill. Serves 8.
Combine first 3 ingredients, stirring with a wire whisk on low speed on mixer to remove large lumps. Add oil and next 3 ingredients, mixing until smooth. Stir in chocolate morsels. Pour batter into a greased and floured 12 cup Bundt pan. Bake at 350° for 1 hour or until tested done. Cool in pan 10 minutes; remove from pan and cool completely. Sprinkle with powdered sugar.
Boil first 4 ingredients together for 5 minutes. Steep tea bags in a pint of water for 5 minutes. Add to boiling mixture. Add the rest of the ingredients. Bring to boil and serve hot.
Mix all ingredients together in baking dish. Lay bacon on top and bake at 350° for 1 hour.
Mix all ingredients together, and place into a casserole. Bake at 350° for 45 to 50 minutes. Add no salt. It is plenty salty. Serves 6 to 8.
Grease pan well. Mix all ingredients well. Bake in a well-greased pan at 375° until golden brown.
Wash and cut tomatoes in half. Place cut side up in baking dish. In a small bowl, combine cheese, bread crumbs, pecans, butter, basil and creole seasoning. Blend well. Spoon approximately 1 heaping tablespoonful cheese mixture on top of each tomato. Bake in preheated 350° oven for about 15 minutes. Be sure the baking pan used is filled 1/4 with warm water before baking. If large tomatoes, cut in half and serve 8 or use medium-size and serve 4.
Sift together the flour and salt. Add shortening; mix until crumbly. Add beaten egg and enough cold water to make a stiff dough. Add vinegar; mix well and form into 3 balls. You may use right away or chill for later use. May also be frozen for later use. Makes 3 pies.
Bring a large pot of water to a boil; salt it generously and throw in the pasta. Let it boil, loosening any stuck pasta from the bottom of the pot with a long spoon until tender, about 9 minutes, depending on the shape of the pasta. (Tubes such as rigatoni take longer than ribbon-like fettuccine.)
Mix together the Veg-All, corn, celery, onion, mayonnaise, and cheddar, and put in an oven-proof casserole dish. Crush the Ritz crackers and mix with the melted butter. Sprinkle/spread the cracker mixture over the vegetable mixture and bake at 350° for about 45 minutes, or until cracker mixture is lightly browned.
Blend soup, milk, onion, salt and pepper. Arrange alternate layers of potatoes and sauce. Cook in 1 1/2-quart casserole at 375° about 1 hour or until done. Sprinkle paprika on top.
Rinse berries in strainer and let towel dry on paper towels. Mix ingredients with berries and fill pie crust. Dab with 2 tablespoons butter and cover with top crust. Dab top crust with milk and sprinkle with 1 tablespoon sugar. Cut slits on top crust. Bake at 400° for 40 to 45 minutes. Cool 1 hour before serving.
Mix first 4 ingredients thoroughly and make into small balls. In double boiler, mix wax and chocolate chips. When melted, dip balls in mix. Place on wax paper until dry.
Rub chicken with lemon juice, then pour any remaining juice onto chicken. Combine olive oil, oregano, salt and pepper and brush chicken with mixture. Slice garlic and place on top of chicken. Bake at 450° until golden brown. Baste occasionally with oil/oregano mixture.
Combine drained vegetables,onion, cheese, mayonnaise and soup; mix well. Pour mixture into a lightly greased 9 x 18-inch casserole dish. Bake at 350° for 1 hour.
In 1 1/2-quart casserole, layer potatoes and onion. Melt butter or margarine; stir in flour and cook until foamy. Gradually stir in chicken broth and mayo. Cook until sauce bubbles and thickens. Season and pour over potatoes. Sprinkle with paprika. Bake at 350° for 1 1/4 hours.
Combine Karo syrup, sugar and water. Stir and cook to hard ball. Add peanuts and cook to golden brown (stir constantly and watch closely). Set off fire. Add baking soda, butter and vanilla and stir well. Pour onto 2 buttered pans. Spread out in center of pans. Begin to pull from edges after 1 minute. Pull thin and cool.
If using food coloring, put droplets into measuring cup, then add water to make 1 cup. Mix all ingredients in a saucepan and heat, stirring constantly, until mixture thickens and pulls away from sides of pan. Put dough on wax paper and knead it until color is well blended. Store play dough in airtight container.
Brown hamburger; drain, then add all other ingredients. Salt and pepper to taste and simmer.
Peel avocado and mash to a smooth pulp. Add sour cream, milk, onion, garlic, cilantro, pepper sauce and lemon juice; blend with a wire whip. Let stand at least 1 hour before serving. Refrigerate any leftover sauce.
Mix condensed milk and lemonade until blended. Fold in whipped cream. Divide between pie crust shells and chill. Enjoy.
Grease the sides of a 2-quart souffle dish with margarine or butter. For a collar on the souffle dish, measure enough foil to wrap around the top of the souffle dish and add 3 inches. Fold the foil in thirds lengthwise. Lightly grease 1 side with margarine or butter; sprinkle with sugar. Attach the foil, sugar side in, around the outside of the dish so that the foil extends about 2 inches above the dish. Take ends of foil together. Sprinkle sides of dish with sugar. Set the dish aside.
Dissolve yeast in warm water; Add all other ingredients. Let stand in warm place for 10 minutes. Roll and cut out. Place in greased pans; let rise for 1/2 hour. Bake at 400 degrees for 8 to 10 minutes. Brush tops with melted butter or margarine. Makes 30 rolls.
Cream sugar and shortening. Add eggs and food coloring; beat well. Sift flour, salt and cocoa together 3 times; add alternately with buttermilk and mix well. Combine vinegar and soda. Bake in 2 layers at 350°.
Sprinkle pecans evenly over crust. Pour mixture over pecans. Bake at 325° for 40 minutes or longer. Makes 1 deep dish pie or 2 small pies.
Combine all ingredients and pile lightly in baking dish. Sprinkle 1/2 cup shredded American cheese over top. Then top with one cup crushed potato chips. Bake in 400° oven for 20 minutes.
Combine ingredients in blender; blend on high setting, until smooth. Pour in glass and enjoy!
Drain and mash cooked eggplant. Add egg, sugar, flour and baking powder. Drop small amounts from teaspoon into hot deep fat. Turn when brown. Drain on paper towel.
Let chicken marinate for 2 to 3 hours or more, then cook on grill until done.
Brown hamburger and onion. Add tomato sauce, water and chili powder. Layer the following: buttered tortillas, meat mixture and cheese. When all layered, pour 2/3 cup water around edge of dish. Bake at 350°, covered, for 40 minutes.
Combine all ingredients and put in 13-inch pan. Bake at 350° for 40 minutes.
Saute onion and pepper in oleo. In large casserole dish, mix corn, eggs and corn bread mix. Pour onion mix over corn mixture and stir well. Dab sour cream on top and then top with cheese. Bake at 350° for 55 minutes. Serves 8 to 10.
Soak beans. Add ham, ham bone or salt pork, boiling water, peppercorns, bay leaf and whole cloves. Cook the soup slowly until the beans are soft, about 2 1/2 to 3 hours. For the last 30 minutes, add carrot, celery with leaves, onion, sorrel, garlic, saffron and potatoes. Remove and mince meat. Put soup in food blender for several seconds. Thin soup, if required with boiling water or milk.
Mix all ingredients together. Bake, uncovered, 1 1/2 hours at 350°, in 9 x 13-inch greased casserole dish.
Mix these ingredients, then add pineapple can full of water. You can also put in frozen strawberries.
In a large punch bowl, combine first 4 ingredients. Add sliced lemons and limes for added color and flavor. Just before serving, slowly drop the sherbet in by large spoonfuls. Serves approximately 25 people.
Beat eggs thoroughly with sugar, dash of salt, corn syrup and melted butter; add pecans. Pour into 9-inch unbaked pie shell and bake at 350° for 50 minutes or until knife inserted halfway between the center of filling comes out clean.
Combine beer, gravy mix and onion soup in crock-pot. Add rest of ingredients and push in pot until moistened. Cook all day on low.
Preheat oven to 350°. Brown ground beef and saute onion and drain. Stir in next ingredients and heat until bubbly. Pour in a 2-quart casserole dish. Cut each biscuit into fourths. Place, cut side down, around edge of casserole, then in the middle. Sprinkle with cheese, if desired. Bake at 350° for 25 to 30 minutes. Serves 4 to 6.
Saute mushrooms and onion in 2 tablespoons of butter. Remove from pan. Remove fat and bone from steak. Cut into medium size chunks or strips. Melt additional 2 tablespoons of butter in pan. Toss meat pieces in flour. Coat thoroughly; brown in butter. Add salt and bouillon. Simmer, stirring occasionally, until meat is tender, about 1 1/4 hours. Add mushrooms, onion and sour cream. Heat. Serve over noodles or rice. Yields 6 servings.
Mix sugars, flour, salt and nutmeg together. Add 2 cups boiling water and cook until thick. Add the butter; stir well and serve.
Mix first 4 ingredients; let set, then whip. Whip milk and sugar; add to jello mixture. Whip to combine. Line baking pan with cracker mixture, saving some crumbs to sprinkle on top of jello mixture. Chill.
Mix everything but 7-Up. Place in a large container. Stir a couple of times while freezing. Punch should be thick and slushy. Stir in 7-Up when ready to serve.
Grease an 8-inch square pan. Combine the chocolate bits and peanut butter in a quart size glass bowl. Microwave on High for 1 1/2 minutes. Stir until smooth and then add cereal and marshmallows. Mix until all is evenly coated. Pour into buttered pan. Press evenly with back of spoon. Refrigerate until set. Cut in squares.
Mix broccoli, onion and stuffing. Put in greased casserole. Pour melted margarine over top. Spoon soup on top. Cover and bake at 350° for 30 minutes. Remove cover and bake 15 minutes longer. Serves 6 to 8.
Add shortening, sugar and salt to scalded milk. Stir, then add cold water, beaten eggs and yeast which has been dissolved in lukewarm water. Add enough flour to make a dough just stiff enough to knead well (not too much). Set aside to double in bulk, then pinch out dough to make a small biscuit as it will raise again while baking. Butter top. Bake at 350° for 30 minutes.
Beat egg yolks, sugar and salt together; add flour and milk, then fold in stiffly beaten egg whites. Batter will be thin; have skillet or griddle slightly greased and hot. Pour enough batter to barely cover the bottom; tip and swirl the pan to spread the batter and keep the layer thin. Turn as for hot cakes.
Combine all-bran with boiling water. Let stand. Cream the sugar and butter. Add eggs, one at a time and beat well. Add all-bran mixture. Sift together soda, salt and flour. Add alternately with buttermilk. Add Bran Buds. Divide into 4 wide-mouth quart jars. Can be refrigerated 6 weeks. Do not stir when you take out needed portion. Bake in greased muffin tins 18 to 20 minutes at 400°. Makes approximately 72 muffins.
Heat pressure cooker. Melt marrow; brown beef cubes. Stir in remaining ingredients. Close cover securely. Place pressure regulator on vent pipe. Cook 15 minutes. Let pressure drop on its own accord. Strain. Beef stock is used as the basis for many soups and sauces. A clear broth or bouillon makes an appealing appetizer.
Clean thoroughly and boil the chicken with salt and pepper. Skin and debone. Cut in bite size pieces. Remove 1 cup of chicken broth and combine with 1 can of cream of chicken soup. Using canned biscuits, add to remainder of chicken broth; do not cover. Add soup after biscuits are done, then add chicken. Heat until chicken is hot on very low heat. These are not as good like Mamma used to make, but quick for a working couple.
Cream together sugar, margarine and vanilla. Add pinto beans, eggs and coconut. Mix well. Put into 2 pie shells and bake at 350° for 50 minutes.
Put all-bran, raisins, oleo and molasses into bowl. Add boiling water; stir until shortening is melted. Add egg; beat well. Add flour, salt, baking soda and cinnamon; stir only to combine. Fill 3 greased Campbell's tomato soup cans 2/3 full. Bake at 350° for 45 minutes. Moist.
Cook chicken and bone. Cook spaghetti in broth from chicken until just tender; drain when done. Saute onions and celery until glazed; add to spaghetti with all the rest of mix. Place in baking dish and top with grated cheese. Cook with top or foil. Bake at 350° for 30 to 50 minutes. Makes a big batch and can be frozen and baked later. Don't put cheese on it if you want to freeze. Wait until ready to bake when thawed. Serves about 10 to 12 people.
Mix powdered sugar and cocoa. Add margarine, boiling water and vanilla. Beat with mixer on low speed until combined. Beat 1 minute on medium speed. Cool for 20 minutes or until you can spread. Yields enough for the top and sides of 2 (8 or 9-inch) cake layers.
Save 2/3 cup cake mix. Combine rest of mix, butter and 1 egg. Mix well and pat in bottom of 13 x 9-inch pan. Bake at 350° for 15 minutes. Combine pumpkin, sugar, 2 eggs, peel and the salt. Pour over baked layer. Top with nuts. Bake at 350° for 15 to 20 minutes.
Cook white rice. Fry chicken (as for fried chicken). Remove chicken. Leave oil and drippings in pan. Add picante sauce. Heat until sauce forms. Place rice on platter, then chicken pieces on top and pour sauce/gravy over chicken.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Spread coconut evenly in bottom of pan. Sprinkle with pecans. Prepare cake mix following package directions. Pour over coconut and pecans. Combine cream cheese and melted butter in medium bowl. Beat at low speed until creamy. Add confectioners sugar. Beat until blended. Drop by spoonfuls over cake batter. Bake for 45 to 50 minutes. Cool completely. To serve, cut into individual pieces. Turn upside down on plate to serve.
Thaw frozen wings completely and place into basket. Pour 1 gallon of grease into 10 1/2-quart pot and bring temperature to 350°. Slowly place basket of wings into grease and cook 8 to 12 minutes. Remove; drain wings and pour into bowl. Mix hot sauce with melted margarine and garlic salt. Pour over wings and serve.
Place cake on a plate right side up. With a small knife, cut along the outside edge of cake (about 1/2 inch from the edge). Do not cut through to the bottom of cake, but almost. Repeat, cutting along inside hole of cake, about a 1/2 inch from the edge. Pull loose cake from the middle of cake, creating a "tunnel." Set cake pieces aside. In a small bowl, combine the pudding mix and half the container of Cool Whip. Mix with cake pieces. Fill up tunnel of cake with pudding mixture (there will be some leftover). Turn cake over and frost with the rest of Cool Whip. Refrigerate.
In a soup pot, cook the beef slowly until meat loses its red color. Add beef bouillon and remaining ingredients except rice. Bring to a boil, cover and simmer about 45 minutes. Cook and drain rice and add to mixture. Simmer a few minutes more. You can add 1 can of chopped tomatoes and adjust bouillon if desired.
Add salt to egg whites, beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time until smooth and glossy. Slowly add Karo beating until firmly peaked. Fold in vanilla.
Wash chicken and wipe dry; set aside. Combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper. Add chicken to mixture; coat well. Refrigerate overnight.
Fill 2 quart casserole with sliced apples. Pour over apples the margarine. Sprinkle with cinnamon. Crumble together remaining ingredients and sprinkle over apples; bake at 375° for 45 minutes. Serve warm with whipped cream or ice cream.
Mix all ingredients together. Spoon onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes. Until lightly brown.
In large skillet, brown beef and onion; drain off fat. Stir in tomato sauce, Italian seasoning, salt and pepper. Spray muffin cups. Place a biscuit in each cup (press to cover all of cup). Place 1 tablespoon Monterey Jack cheese in each cup. Top with heaping tablespoon of meat. Top with 1 tablespoon Mozzarella cheese. Garnish with green onions, olives, mushrooms and green pepper. Bake in 400° oven for 12 minutes or until golden brown.
Mix all ingredients. Pour in greased and floured Bundt pan. Bake at 325° for 1 hour (until toothpick comes out clean). Cool and sprinkle with powdered sugar. Yummy!
Preheat oven to 325°. In blender or food processor, place egg whites, liquid egg substitute, sugar and vanilla. Blend 1 to 2 minutes. Add salt, lemon juice, lemon peel, sour cream and flour. Blend thoroughly for a few seconds. Gradually add and blend in cottage cheese. Spray a 9-inch pie plate with nonstick cooking spray. Pour in mixture. (Be sure it is a big pie plate, the stuff expands.) Bake for 1 hour or until a toothpick inserted in the center of the pie comes out clean. The center of the pie will fall as it cools. This is normal. Use sugar substitute if diabetic.
Brown ground beef. Drain any grease. Add salsa and Velveeta. Simmer and stir until all cheese is melted. Serve warm.
Preheat oven to 350°. Place 30 foil liners in muffin pans. Combine brownie mix, eggs, water and oil in large bowl. Stir until well blended. Fill each liner with 2 tablespoonfuls of batter. Bake at 350° for 10 minutes. Remove from oven. Push 1 peanut butter cup in center of each cupcake until top is even with surface of brownie. Bake 5 to 7 minutes longer. Cool!
Cook noodles as directed, drain and set aside. Cook onion and green pepper until tender (set aside). Brown meat and sprinkle lightly with salt and pepper. Stir in tomato sauce and remove from heat. Combine softened cream cheese, cottage cheese, sour cream, onion and green pepper. Mix well. Grease a 2-quart casserole. Take 1/2 of the noodles and put them in the casserole dish. Layer cheese mixture next then put remaining noodles over cheese mixture. Pour melted butter over this. Top with the meat mixture. Heat in oven at 350° for 20 minutes. Can be frozen.
Mix pumpkin, milk, sugar, spices and eggs. Pour into 9 x 13-inch pan lined with wax paper. Shake dry cake mix over pumpkin, press in nuts, spoon melted margarine over nuts evenly. Bake 50 to 60 minutes at 350°. Invert when cool. Top with Cool Whip, sprinkle nuts on top of Cool Whip. Refrigerate.
Measure water into mixer bowl. Add yeast, stirring to dissolve. Measure flour by dipping method or by sifting. Add sugar, salt, shortening, egg and 1 cup flour. Combine with mixer on low speed, guiding batter into beaters with rubber scraper. Add remaining flour; beat with scraper until smooth. Spoon into greased muffin cups, filling each a scant 1/2 full. Let rise in warm place until batter reaches top of muffin cups, 30 to 40 minutes. Heat oven to 375°. Bake 18 to 20 minutes until golden brown. Serve warm. Makes 12 buns.
Place butter in custard cup. Microwave at High for 30 to 45 seconds until melted. Stir in garlic powder and parsley flakes. Place shrimp in 9 or 10-inch diameter dish. Pour butter mixture evenly over shrimp. Cover tightly with Saran Wrap. Microwave 5 to 8 minutes, until shrimp are opaque, stirring every 2 minutes. Let stand, covered, 1 to 1 1/2 minutes. Serve.