HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll pieces of round steak in flour and brown in vegetable oil in a hot skillet. Place on plate to drain. Save half of the fat in skillet. Place thyme, onion, beef broth, mushrooms, salt and pepper in skillet with drippings from steak and mix thoroughly. Add pieces of round steak to mixture in skillet and cook on low fire for 45 minutes. When done, add sour cream and serve immediately over rice.
Brown onion and steak strips in shortening over medium heat until meat is cooked tender. Drain off excess fat. Add tomatoes, Worcestershire sauce, beef bouillon and all seasonings to meat mixture. Simmer over low heat for 30 minutes, stirring occasionally. Add bell pepper strips and simmer an additional 15 to 20 minutes. This is really good over white rice and tastes especially good reheated the next day.
Cream sugar and oleo. Add vanilla. Stir in eggs, one at a time. Mix in flour. Spread 3/4 of batter into ungreased 13 x 9-inch pan. Cover with fruit filling. Sprinkle walnuts over all. Drop remaining batter by tablespoons over fruit. Spread batter over top (doesn't have to be spread over evenly on top). Bake at 350° for 45 minutes.
Steam cabbage until tender (cut around core). Brown bacon. Add and cook onion, minced garlic and green pepper. Pour rice into mixture. Add water. Cook until water is gone. Dump mixture into raw meat. Mix thoroughly. Add salt and pepper to taste. Roll in cabbage leaves which have hard vein removed. Cook on low 45 minutes. Add tomato soup mixed with vinegar and sugar. Cook 1 hour more.
Preheat the oven to 475°. Mix the flour and salt in a bowl. Combine the syrup and milk and add all at once to flour mixture. Stir with fork until thoroughly mixed. Shape the mixture into a ball and place it between two squares of wax paper lightly dusted with flour. Roll the pastry into a circle large enough to fit a 9-inch pie pan. Spray pan with Baker's Joy. Arrange pastry in pan. Cut off the edges with a knife and press with a fork. Prick the bottom all over with a fork. Bake about 10 minutes or until golden brown. Cool before adding filling.
Cook ground sausage in pan. Add potatoes. Cook until brown. Drain fat. Warm tortillas according to desire. Scramble eggs. Divide ingredients evenly among the four tortillas. Season to taste with salsa or salt and pepper. Fold tortillas and serve.
Cream butter and sugar; add eggs slowly, mixing well. Add remaining ingredients alternately with the milk. Bake at 325° for approximately 1 hour. (Test with toothpick to see if done.)
Cream butter and shortening; gradually add sugars, beating until light and fluffy. Add eggs and vanilla, beating well. Combine oats, flour, soda and salt. Add to creamed mixture. Stir in morsels and pecans. Drop onto ungreased cookie sheet. Bake at 350° for 12 to 14 minutes.
Sift flour, salt, soda and baking powder. Cream sugar and butter. Separate eggs. Mix yellows with butter and sugar. Add dry ingredients and milk a little at a time. Beat egg whites and fold into batter. Bake at 350° for 50 to 60 minutes. Pan should be greased and floured.
Grease 10-inch pie plate. Sprinkle bacon, cheese, onion and veggies evenly on bottom of pie plate. Place remaining ingredients in blender and process about 1 minute. Pour in pie plate. Bake at 400° for 35 minutes or until browned lightly.
Mix all together. Add a little water if necessary. Deep fat fry until done. Enough for 6 to 8 normal people.
Saute mushrooms, vegetables and garlic in margarine 8 to 10 minutes. Stir in oregano, salt and pepper to taste. Great topping for steak, chicken or burgers.
Mix all ingredients together except potatoes. Spray a casserole dish with Pam. Layer potatoes, then soup mixture until pan is full. Top with more cheese. Bake at 350° for 1 hour or until potatoes are tender.
In a 2-quart saucepan over medium heat, heat soup and milk to boiling, stirring occasionally. Stir in broccoli, carrots and cauliflowerets. Return to boiling. Reduce heat to low, cover and cook 20 minutes or until vegetables are tender, stirring occasionally. Stir in cheese; heat until melted.
Mix all together by hand. Bake at 350° for 25 minutes. When cool, ice with:
Cream together the sugar and Crisco. Add eggs. Add the dry ingredients alternately with the water. Fold in cherries. Bake at 250° for 50 to 60 minutes, or until done.
Marinate chicken with salt, ginger/chili pastes, cumin powder, cardamom powder, cinnamon, cardamom and cloves. Leave for 30 minutes.
Mix all together. Spread over meat of choice to bake (or however you want to prepare it). Remove bay leaf before eating.
Cook onion in butter in a large skillet over medium-high heat, stirring constantly, until tender. Stir in spinach and next 5 ingredients. Place artichokes in a lightly greased 8-inch square baking dish. Spoon spinach mixture over artichokes and sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 25 to 30 minutes. Yield: 8 servings.
Heat soup to boiling. Remove and blend in cheese. Dissolve jello in hot water. Add to soup mixture along with remaining ingredients. Mix and refrigerate.
Pour 1/2 cup melted butter or margarine into bottom of 9 1/2 x 11-inch baking dish. Pour 1 large can halved or sliced peaches or any fruit evenly into bottom of baking dish. Do not stir!
Mix crust until crumbly. Press half of mixture into 9x13 pan. Bake at 350° for 5-10 minutes. Let cool. Spread zucchini filling mixture (recipe to follow) over crust. Crumble other half over top. Bake at 350° for 50 minutes.
Mix flour and Crisco together. Mix until it gets rich, so you can hold it together, then add cold water. Put in pie plate and bake until done.
Sift together flour, baking powder and salt. Mix together egg and chicken broth. Cut into dry ingredients. Roll out and cut into small pieces; drop into boiling chicken broth and cook for 30 minutes over medium heat.
Peel potatoes and cut all into same size and length, like 3/8-inch wide x 3/8-inch deep x 2-inches long. Place in moderately hot oil or lard. Use enough so spuds are not crowded. When potatoes come to the surface, remove from fat immediately. Reheat fat quickly on high heat. The potatoes should now be plunged into the hot fat for the second time. This must be done within 2 minutes from the first cooking. Remove at once. Sprinkle with salt and serve.
Mix together and spread in a cookie sheet. Roast in oven at 250° for at least 2 hours, until lightly browned and crisp.
In a medium bowl, mash 1 cup of the potatoes until smooth. In a 4 quart pot, saute the onion, celery and carrot in the oil until tender. Blend in the flour. Add the tomatoes and using a spoon, break them up. Stir in the milk, pepper, dill, cubed potatoes and mashed potatoes. Simmer over medium heat until thickened, stirring occasionally. Gently stir in the salmon. In a cup, mix the Monterey Jack and parsley. Ladle the soup into 4 bowls. Sprinkle each bowl of soup with 3/4 of the cheese mixture before serving.
Cook carrots; drain and cool. Cut onion and green pepper in round slices and mix with cooled carrots. Mix other ingredients together and pour over vegetables. Cover and marinate for 12 hours or more. Drain to serve. This will keep for two weeks in the refrigerator. Yields 8 to 10 servings.
Put milk and flour in a jar with a tight fitting lid. Shake until blended; set aside. Heat oil in 4 - 5 qt. dutch oven over medium high heat. Add pork and saute 2 minutes until no longer pink. Remove with a slotted spoon to a plate. Add onion, celery and carrots to pot. Cook over medium heat about 5 minutes until onion and celery have softened. Add pork, rosemary, thyme and salt. Cook 1 minute until fragrant. Add broth, cover and bring to a boil. Shake jar to remix milk mixture. Stir into stew. Bring to a simmer and cook 3 minutes or until slightly thickened and creamy.
Mix together in large bowl, pumpkin, brown sugar, white sugar, spices and salt. Beat eggs and milk together. Add to pumpkin mixture. Place in pie shells. Bake at 400° for 10 minutes. Reduce heat to 350°. Bake for 50 minutes or until small cracks appear at the edge of the pie and center is firm to the touch. Makes 2 pies.
Mix first 8 ingredients well. Form into balls or loaf. Fry balls in a sprayed frypan. Brown a little; if any grease, drain. Add tomato sauce, Prego or Ragu and wine. Simmer 1 hour. Serve with spaghetti or rice.
Melt butter in large saucepan. Add mushrooms, onion and garlic and saut 5 minutes or until tender. Add flour to sauce, stirring until mixture is smooth. Cook over medium heat, stirring constantly 1 minute. Gradually add chicken broth and cook, stirring constantly until mixture is thickened and bubbly. Add shrimp. Reduce heat and simmer 3 minutes, stirring often. Stir in wine, whipping cream and parsley. Cook until thoroughly heated, stirring often. Can be served as a bisque or over angel hair pasta.
Heat oven to 350° and flour 13 x 9-inch pan. Mix oil, sugar and eggs until blended. Beat 1 minute; stir in remaining ingredients except apples and nuts. Beat 1 minute. Stir in apples and nuts; pour into pan. Bake until toothpick inserted in center comes out clean, about 35 to 45 minutes.
Mix sugar, meal and flour. Beat eggs and milk. Add to other ingredients and mix well. Put in a 9-inch unbaked pie crust. Bake at 325° for 45 minutes or until firm.
Tear bread into pieces. Put in bottom of baking dish. Mix next five ingredients. Put over bread. Add bread for top. Beat eggs and milk. Pour over bread. Cover with foil and bake at 350° for 1 hour. Remove from oven and spread 1 can mushroom soup over it. Top with cheese and bake for 15 minutes without foil.
In large saucepan, cook diced potatoes and onions until tender (soupy) in just enough water to cover. Add cubes of cream cheese to potatoes and onions. Remove from heat. Stir until cheese is melted. To potato mixture, add remaining ingredients. Serve hot.
Place whole chicken in crock pot. Pour sauce over it and cook on low 8 hours.
Combine ingredients in order given. Mix well after each addition. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes.
Beat egg. Add remaining ingredients. Put in paper cups and bake at 375°. Fill 2/3 full in cupcake pans. Bake for 20 to 25 minutes.
Cook broccoli; drain. Mix remaining ingredients. Bake at 425° for 20 minutes. (I double the recipe.)
Drain off juice of cherries and reserve. Whip the cream cheese, adding cherry juice until all is blended in. Add thawed whipped topping. Fold in cherries and add crushed pineapple. Add marshmallows, nuts and coconut. Chill several hours in a 9 x 13 x 2 pan.
Heat oven to 350°. Melt butter on top of stove or in oven in a 9 x 13-inch pan. Add graham cracker crumbs. Lightly press down. Sprinkle on top of crust in order: the nuts, chocolate chips, butterscotch chips and coconut. Pour the sweetened condensed milk over the top. Bake at 350° for 20 minutes or until coconut is lightly browned. Cut into squares when cooled.
Combine margarine, chives and thyme. Rinse hens. Pat dry. Place hens, breast side up, on a rack in a shallow roasting pan. Brush with some margarine and herb mixture. Cover loosely with foil. Roast in 375° oven for 30 minutes. Roast, uncovered, 45 to 60 minutes more, brushing three times during roasting with the herb mixture.
In iron skillet, brown flour in hot meat drippings. Add salt and pepper. Cook until tan or light brown in color. Add milk to desired consistency. Cook until thickened.
Brown the ground beef, spices to taste and chilies. Simmer for 20 minutes. Place tortillas in enchilada sauce, then layer 2 or 3 in bottom of greased oblong casserole dish. Place layer of beef, 1/4 of soup and cheese on top of tortillas. Repeat layers until all ingredients are used. Put remaining enchilada sauce on top. Pour on sour cream and sprinkle with cheese. Bake at 400° for 20 minutes.
Toss stuffing with 1 stick melted butter. Put half mixture in bottom of long baking pan. Mix chicken, mushrooms, soup, water chestnuts and sour cream together. Put in baking pan. Top with remaining stuffing mix. Bake at 325° for one hour.
Cook noodles. Drain. Add all ingredients. Mix well. Pour into casserole dish. Sprinkle 1 cup grated cheese over top. Bake in 350° oven for 45 minutes.
Mix first 3 ingredients together; place over low heat. Add sugar and spices; stir in boiling water and tea. Heat, but DO NOT boil. Yield: 20 to 25 servings.
Cream potatoes and butter. Add eggs, sugar, salt, sweet milk, baking powder, nutmeg, vanilla and flour. Mix all together and add enough flour to roll out and cut. Fry in deep fat until brown. Roll in sugar or spread with powdered sugar icing.
Mix all ingredients and place in a casserole. Bake at 350° until done.
Boil, salt, debone and cut in pieces the chicken. Saute onion and pepper in butter. Combine the Ro-Tel tomatoes, cream of chicken and cream of mushroom soups. Break 12 soft tortillas in pieces. Layer in an oblong casserole dish tortillas, chicken, sauce and cheese. Repeat once more. Bake at 350° for 30 minutes or until cheese melts.
Mix all but crumbs and almonds and put in a 9 x 13-inch dish (do not pack down). Top with crumbs and almonds (almonds may be lightly browned first in 1 tablespoon butter if desired). Bake for 30 minutes at 325°. May substitute turkey, tuna, lobster or crabmeat for chicken.
Peel and slice apples, cut cheese into 1/2-inch strips. Alternate cheese and apples around the outside of a round serving plate. Place crackers in center of plate.
Put ham and cheese slices between folded whole chicken breasts. Toothpick together. Salt, pepper and flour. Fry in pan with as little grease as possible just to brown. Add broth and sherry; cook 35 minutes over low heat.
Cook spinach and drain. Mix all ingredients together. Cover and chill for 2 hours before serving. Serve with crackers.
Mix all ingredients and add 1/2 cup pecans. Shape into a ball and roll in chopped pecans.
Fry spices in hot oil until cumin turns brown. Caution, it burns quickly. Dump beans in on top and cook at medium heat until slow boil. Mash beans, cook on low to desired consistency. (My taste runs about 3 minutes.)
In shallow dish, place steaks. In small bowl, combine sherry, soy sauce and garlic. Pour over steaks. In large skillet over medium high heat oil. Drain steaks well, reserving marinade; pat dry with paper toweling. Cook steaks in hot oil 1 to 2 minutes or until desired doneness, turning once. Remove to warm serving platter. Pour reserved marinade into pan. Cook 2 minutes or until bubbly and heated through. To serve, pour marinade over steaks; garnish with green onion.
Mix the ingredients together. Refrigerate overnight. Serve with vegetables, rye bread or Hawaiian bread.
Mix together and put into a 9 x 13-inch baking pan. Spoon topping over potato mixture. Bake at 350° for 1 to 1 1/2 hours. Can be put together and baked later (a day ahead). Serves 10 to 12.
Mix water, sugar, cornstarch and salt thoroughly. Cook over low heat until thick, stirring constantly. When thick, add vanilla and red food coloring to make a rich red. Let mixture cool. Add strawberries. Place in pie shell and refrigerate for a couple of hours before serving. Decorate with whipped cream or Cool Whip.
Preheat oven to 400°. Line a 10 x 15-inch cookie sheet with aluminum foil. Lay out crackers on the cookie sheet, packing tightly. In a medium sized saucepan, melt the butter, then add the sugar and boil, stirring frequently, for 2 or 3 minutes until sugar is completely dissolved. Immediately spoon mixture over the crackers and bake for 7 minutes. Remove from oven and immediately sprinkle the chocolate and peanut butter morsels over the crackers, spreading evenly as they melt. Refrigerate for at least 30 minutes, then break into pieces. Yield: 25 to 30 servings.
Dice up carrots, potatoes, onions and meat. In a 6-quart pot, add carrots, potatoes and green beans to 2-quarts water and cook on high. In a separate skillet, melt butter before adding meat pieces and onions. Sprinkle garlic powder lightly on meat and onions while browning meat. Once browned, add to vegetables. Add tomato paste and assorted seasonings (to taste) along with 3 1/2-quarts water. Cover and cook on high for 1 hour. Let simmer on low setting for 1 1/2 hours.
Combine sugar, egg, baking soda and flour. Blend thoroughly into sugar mixture. Divide dough thoroughly into sugar mixture. Divide dough in half. Form each half into a long roll. (If kitchen is warm, refrigerate 1 roll until ready to use.) Cut off a narrow strip of dough. Roll lightly with hands on lightly floured surface, into pencil-like strip, 7 to 8-inches long. Form a figure 8 by pinching ends together tightly. Bring pinched ends to center of the ring and tuck the pinched ends under. Place on lightly greased baking sheet. Bake in preheated 350° oven for 12 to 15 minutes or until golden brown. Makes 6 to 7 dozen.
Combine first four ingredients and set aside. In small bowl, combine remaining ingredients and mix well. Pour over vegetables and toss. Cover and marinate in refrigerator for 12 hours. Yield: 6 to 8 servings.
Put beans in a covered saucepan with the ham hock and add enough water to come about 1-inch above. Add salt; cover and simmer until beans are done, about 1 hour. Check for salt. Serves 4.
Brown ground beef and onion. Drain. Add soup, sauce, and chilies. Line baking dish with half of chips, add meat mixture. Cover with remaining chips. Top with cheese. Bake at 350° until cheese melts.
Separate the whites and yolks of 3 eggs into 2 bowls. Beat yolks until light. Add 3/4 cup milk, 1/2 cup melted butter and 3/4 cup sour cream. Beat until smooth. In another bowl, combine and sift together 1 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 tablespoon sugar. Add to egg yolk mixture and blend well. Beat egg whites until stiff and carefully fold into the butter with a spatula. Bake in a hot waffle iron and serve with desired toppings.
Cream brown sugar and cream cheese together. Add vanilla. Using any fruit, dip and enjoy.
Brown hamburg. Combine soups, milk and sauce. Mix layer of sauce, hamburg and chips. Put cheese on top. Bake at 350° for 30 minutes in a 2-quart casserole dish.
Cook broccoli until tender. Drain and arrange in large casserole dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry and pour over chicken. Sprinkle with cheese and crumbs (mixed) and then margarine. Bake at 350° for 25 to 30 minutes. Trim with pimento strips.
Boil chicken thighs and legs until done. Take meat off bones and put in liquor along with remaining ingredients. You may have to add more water. Cook until vegetables are done. Good on cold days.
Mix all ingredients together well and pour into 2 greased 9-inch round pans. Bake at 350° for 25 minutes.
Cover ham bone and beans with water; cook according to package directions. When almost cooked, add potatoes, tomatoes, onion and salt and pepper. Cook until beans are done. Mash through soup with potato masher. Add tomato juice and correct seasonings. Add bacon drippings. Stir and serve. Serve with French bread and salad. Delicious!!
Boil cranberries and water until berries pop; set off stove and add remaining ingredients. Mix all together and let set.
Cream the butter and sugar. Add eggs. Sift dry ingredients together. Add flour mixture and milk alternately. Pour into greased and floured 8 x 8-inch pan. Sprinkle with cinnamon and powdered sugar. Bake at 350° for 30 minutes.
Combine all ingredients and stir gently except for corn chips. Add chips when ready to serve.
Wash peas. Cover with water. Add ham bone and all seasonings. Add salt and pepper. Cook until peas are tender. Add water if soup is too thick. Should yield about 2 quarts soup. Serve piping hot and add croutons before serving.
In large bowl, mix oil, eggs and sugar well. In separate bowl, sift flour, soda, salt, cinnamon and baking powder. Add to first mixture. Stir in nuts and apples; mix well. Spread mixture in greased 13 x 9-inch pan. Spread butterscotch chips on top of cake. Bake at 350° for 55 minutes. Cool and cut into squares. For best results, let stand 1 day.
Cut roast into one-inch squares. Put roast into a heavy pan. Combine tomatoes, vinegar, ketchup, Worcestershire sauce and sugar. Pour over meat. Cover and cook on very low heat (just a low simmer) for 5 to 6 hours until thick and tender. Remove lid. Spoon out meat chunks and break apart with fork. Return shredded meat to liquid and continue to cook uncovered to desired thickness and moisture.
Press cookie crumbs with butter into a 9-inch pie pan. Put in freezer. Mix ice cream, coffee and Kahlua. Add whipped cream. Pour into pie shell; make level. Put back into freezer for several hours. Drizzle Hershey's chocolate syrup on top. Serve.
Heat oven to 400°. Beat egg whites and vanilla until frothy. Add sugar, 1 teaspoon at a time. Beat until stiff. Fold in nuts and chips. Drop by teaspoon on foil-lined cookie sheets. Put in oven, turn off heat. Do not open oven door for 8 hours. May leave in oven overnight.
Brown hamburger in oil and drain. Stir in tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat and simmer for 40 minutes. Cook noodles according to package directions. Drain.
Sift dry ingredients together. Slowly add milk and eggs. Mix well, then add olives, pimentos and nuts. Pour into well-greased and floured loaf pan. Set aside for 20 minutes, then bake at 350° for 45 minutes to 1 hour. Makes 1 large loaf. Great served with cream cheese.
In large mixing bowl, beat butter until light and fluffy, adding in sugars, a little at a time. Beat in each remaining ingredient as listed, beating 1 minute with each addition, except for chips and nuts. Stir these in with a mixing spoon.
Add first 5 ingredients together in kettle on stove. Bring to boil and cook for 1 minute. Turn off heat. Add peanut butter and oats to other ingredients. Mix well; drop onto waxed paper by tablespoon. Serve when cool. Makes approximately 30 to 36 cookies.
Cream together oleo and peanut butter. Add vanilla, milk, sugar and salt. Mix until creamy. Frost cooled cake.
In large skillet, brown chicken. Add drained sauerkraut and potatoes. Salt and pepper to taste. Mix apple juice with rest of ingredients. Pour over chicken. Simmer for 45 minutes or until chicken is done.
Melt margarine and add other ingredients. Coat fish with mixture. Bake or grill fish. Bake at 350° for 20 minutes or depending on thickness of fish.
Cook onion in butter until tender. Blend in flour. Add everything but cheese. Cook until thick and bubbles on medium heat. Reduce heat. Add cheese, stir until melted. Simmer 15 minutes. Serve in small bowls or cups and garnish with popcorn. Serves 8 to 10.
Beat egg whites stiffly. Gradually add 1 cup sugar and 1 tsp. vanilla. Crush crackers. Mix with egg whites and nuts. Put in greased pie plate. Bake 325° about 15 minutes. When cool cover with cream and fresh coconut. 1/2 pt. to each pie. 6 to 8 servings. Refrigerate.
To assemble sandwich, spread cut surface of each half of croissant or roll with an equal amount of mayonnaise. Arrange lettuce, cheese, tomato and beef over bottom half of roll; top with shredded carrot. Close sandwich with croissant top. Makes 1 serving.
Coat a 2-quart saucepan with nonstick spray. Add the broth, scallions, basil, garlic and pepper. Bring to a boil. In a medium bowl, whisk the milk and flour. Stir the milk mixture into the broth mixture. Cook, stirring, over medium heat until the mixture thickens and begins to simmer. Cook, stirring, for 1 minute.
Drain spinach and spread over bottom of greased pan. Layer onion, then tuna and place sliced eggs on top. Mix sour cream and soup and pour over mixture.
Cream together first four ingredients. Add all other ingredients and fold in egg whites. Bake at 325° for 30 minutes. Check to see if done. Ice when cool.
Prepare cake according to package directions, adding the dry cocoa to the dry mix. Add extract to the water for best mixing results. Bake according to package directions. Yield: 12 large servings. And, for those of you wanting low fat content, this cake has only 140 calories and .3 g. of fat!!