HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean deer meat, removing all fat and gristle, leaving only red, lean meat. Place on cutting board and tenderize by beating with meat mallet. Salt and pepper to taste. Dredge in flour. Fry in hot oil only until slightly browned on both sides. After browning all pieces, pour off all except 2 tablespoons oil. To the oil, add soup, mushrooms and seasonings. Return meat to this mixture. Cook, covered, on top of stove for about 45 minutes or until meat is tender.
In saucepan, brown sausage; drain on paper towels. Pour off fat and in same pan, melt butter. Blend in flour, salt and pepper. Stir in chicken broth and milk. Cook and stir until thickened and bubbly; cook 1 minute more. Add chicken, sausage and peas; heat through. Pour into large casserole.
Mix all ingredients together and bake at 450 degrees for 20 minutes or lightly browned. This mixture may also be used to form into patties and fried.
In a large mixing bowl, sift together the flour, baking powder and salt. Add sugar, 2 tablespoons melted butter and beaten egg; mix thoroughly. Gradually blend in milk. Pour batter into an 8-inch square pan. Sprinkle the brown sugar and cinnamon over top; also butter slivers. Bake in a hot (425°) oven for 25 to 30 minutes.
Cook tomatoes and strain off some of the juice. Add onions, peppers, vinegar, sugar and salt; cook 2 hours. Add apples, cinnamon and cloves. Cook until thick. Makes about 10 pints. May be frozen.
Mix all together and pour into an 8 x 8-inch pan. Bake at 350° for 55 minutes.
Cream Crisco with sugar. Beat in eggs gradually, one at a time. Add flour gradually. Spread 3/4 of batter in a 15 x 10-inch greased and floured cookie sheet. Spread with 1 can any flavor pie filling. Dot remaining batter on top. Bake 30 to 40 minutes at 350° until lightly browned.
Mix sugar and eggs together until smooth. Add melted butter. Stir. Then add remaining ingredients. Pour into a regular pie crust and bake at 350° for one hour.
Soak apricots for 20 minutes and drain. Cream oleo and sugar. Add eggs. Add orange juice and sugar mixture. Add dry ingredients and blend well. Stir in apricots and nuts. Bake in a greased and floured pan at 325° for 45 minutes to an hour.
Cook noodles; drain. Brown onions and meat in oleo. Combine all other ingredients and noodles. Put in 2-quart casserole dish. Bake covered at 350° for 1 hour. Mild tasting. Very good. Can be frozen.
Blend flour, sugar, eggs and melted oleo. Add coconut and drained pineapple; blend well. Pour into unbaked pie shell. Bake in slow oven for 50 to 60 minutes at 325°.
In mixing bowl, combine skim milk, extracts and sweetener. Add bread crumbs and stir with fork until crumbs are evenly moistened. Press into bottom and sides of a 9-inch pie pan. Bake at 400° for 10 to 12 minutes. Cool.
Cover with slivered almonds and bread crumbs or crushed potato chips. Bake at 350° for 45 minutes.
Roll out bread dough (this takes a while working with the dough) to fit a cookie sheet. Spread salsa on, then layer with hard salami, pepperoni, cheese and peppers (I usually put 2 layers). Make slits in sides. Bring up sides on top and pinch together. Bake at 350° for about 30 to 35 minutes, until golden brown.
Drop by teaspoonfuls and flatten. Bake at 350° for 10 minutes; 12 minutes for crisp. Makes a big batch.
Mix sugar and cornstarch. Add water gradually. Boil 2 to 3 minutes. Remove from fire. Add lemon juice, nutmeg and butter. Makes 1 cup.
In large heavy saucepan over medium-high heat, cook egg, dates, sugar, butter, vanilla and salt to a thick syrup. Remove from heat and fold in cereal and nuts. Cool until comfortable to work with. Roll into 1-inch balls, then roll in powdered sugar to coat.
Pour apple juice into a large pot. Add cinnamon and cloves; bring to a rolling boil. Remove from heat, cover and let cool.
Cream the cheeses and butter. Add all ingredients except sesame seed and blend. Roast sesame seed in shallow pan at 350° for about 20 minutes. Watch carefully so they do not burn. Divide cheese mixture and place in 6 crocks (4 ounces each). Sprinkle sesame seed on top. Serve with crackers. Yields 6 crocks.
*You may want to add another 1/2 cup of sugar, depending on your taste.
Combine all ingredients, except apples. Bring to a boil, stirring, and cook until it thickens. Add apples; make sure all apples are coated with mixture. Reduce heat and cook until apples are tender. Stir very little so apples will remain intact.
Crumble yeast into flour and cut in butter, like for a piecrust. Add sour cream, beaten egg yolks and rind. Mix well. Roll out dough on powdered sugar. Cut dough into triangles. Fill with nut filling (recipe to follow). Bake at 350° for 10 to 12 minutes. Brown on bottom only. Roll cookies in powdered sugar while still warm.
Inspect beans; wash and cover with water. Soak overnight. In the morning, drain the beans. Cover with fresh water; simmer for 15 minutes. Drain and rinse with water. Scrape and score salt pork. You may chop onion, or bury it whole in center of beans. Add remainder of ingredients to beans with enough water to cover. Top with salt pork. Bake in a 250° oven for 8 hours. Add water when necessary.
Mix with a fork or a pastry blender until all ingredients are moistened. Then, with hands, mold dough into ball. Chill at least 15 minutes before rolling into desired shape. Makes 4 (9-inch) pie crusts.
Combine broccoli, onion, bacon and cheese in a bowl. Mix mayonnaise, sugar and vinegar; pour over vegetables. Mix well. Let cool before serving.
Brown butter in bottom of large pot. Add vegetables and saute until browned. Add beans and 2 cups of water (or more as needed). Add bay leaves, ham hocks and sausage. Cook 4 or more hours, stirring occasionally until beans are pasty. Add water, if needed. Serve over rice.
Saute first 2 ingredients together until done. Drain. Set aside. Boil in small amount of water until done the chicken breasts. Save liquid. Chop into small pieces. Prepare according to package directions, using chicken liquid, the rice. Saute in small amount of sausage grease the onion and celery. Mix sausage, chicken, rice and vegetables in large bowl. Add soup and Worcestershire sauce. Mix well. Place in 9 x 13-inch pan. Sprinkle generously with Parmesan cheese. Bake 1 hour at 350°.
Chop cabbage and onion. Steam fry with margarine, 2 or 3 ounces of water, salt, pepper and garlic. Cook noodles are directed on package. Cut bacon into pieces and fry for bacon chips. Mix together with cottage cheese and serve.
Shake pieces of chicken with salt and cornstarch. Stir-fry in hot oil until chicken turns white. Add mushrooms with liquid, green peppers, water chestnuts and soy sauce. Cook for 4 minutes. Serve with rice.
Rinse potatoes. Separate egg whites in bowl large enough to dip potatoes in. Discard yolks. Beat egg whites slightly. Spray cookie sheet with nonstick spray. Place sliced potatoes in egg whites, making sure all sides are coated with egg whites. Place on sprayed cookie sheet, scattered apart. Bake at 375° approximately 30 minutes or until golden brown. Turn once or twice during baking. Remove from oven; loosen from pan. Season to taste.
Mix meats thoroughly. Soak bread in cream about 5 minutes. Cook onion in 1 tablespoon butter until tender, but not brown. Mix meats, crumb mixture, onion, egg, parsley and seasonings. Beat 5 minutes with mixer until well combined. Shape into 1 1/2-inch balls. Wet hands for easier shaping. Brown meatballs in 2 tablespoons butter. Remove from skillet.
Blend Crisco and sugar together. Add eggs one at a time. Begin to add flour and milk. Blend completely. Add 2 teaspoons vanilla. Bake at 325° for approximately 1 hour and 15 minutes.
Place apples in a greased 10 x 6 x 1 3/4-inch baking dish. Add water. Combine flour, sugar, cinnamon and salt. Using 2 knives or a pastry blender, cut in oleo until mixture resembles coarse crumbs. Sprinkle over apples. Bake at 350° for 40 minutes or until apples are tender. Top with ice cream when served if desired. Yield: 6 servings.
Prepare rice a roni as directed on box. Add green olives, green pepper, water chestnuts and artichokes.
Cook noodles as directed and drain. Mix noodles and tuna with soup, salt and pepper. Place in small casserole. Top with bread crumbs and Parmesan cheese. Bake for 20 to 25 minutes at 350°.
Heat oven to 350°. Mix graham cracker crumbs and sugar in a bowl. Add butter, mix thoroughly. Press mixture firmly and evenly against bottom and sides of pie pan. Bake 10 min., cool; fill with chiffon or cream type filling.
In medium bowl, stir spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions until well mixed. Cover; chill 2 hours to blend flavors. Stir well. If desired, spoon into round bread bowl. Serve with cut up vegetables or chips. Try gourmet crackers. Makes about 4 cups.
Prepare pasta and drain. Meanwhile, stir cheeses with parsley and seasonings. Dissolve bouillon cube in boiling water; stir into cheese mixture. Pour over pasta; toss to coat. Serve.
Mix well; replace in jar. Keeps well in refrigerator. Good with all kinds of raw vegetables.
Saute rice in butter for 3 minutes. Add soup plus one can of water and mushrooms with water. Bring to boil. Cover and cook on low for 20 minutes. Good for picnics.
Heat oven to 350°. Mix all ingredients except paprika in large bowl. Pour into ungreased rectangular baking dish, 12 x 7 x 2-inch; sprinkle with paprika. Bake, uncovered, until knife inserted in center comes out clean, 40 to 45 minutes. Serves 6.
Cut stems on figs (not down into fig). Put figs in bowl; sprinkle soda all through boiling water to cover figs. Let set about 30 minutes. Wash 3 or 4 times. Put layer of figs, then layer of sugar and repeat until pot is full. Let set overnight. Boil real slow until about as thick as table syrup, then pour in jars and seal.
Line bottom of a 9 x 13-inch baking dish with soft tortillas. Brown 1 pound of ground beef (or slightly more); drain. Place drained meat on top of tortillas. Cover with beans. Mix together the Ro-Tel tomatoes and mushroom soup; pour over beans. Cover top with tortillas. Slice enough Velveeta cheese to cover everything. Bake 35 minutes at 350°. Recipe freezes well and may actually improve flavor.
Mix sugar, oil and eggs. Sift dry ingredients together and mix alternately with the wet mixture. Add prunes, nuts and vanilla. Bake at 350° for 1 hour.
Preheat oven to 350°. Cut wings into 3 parts. Cook tips of wings in saucepan with 1 cup water. Cook until soft. Discard tips and reserve broth.
Mix nuts and coconut. Spread evenly on bottom of 9 x 13-inch pan. Prepare cake mix as directed; pour on top of nut mixture (do not mix). Beat together margarine, powdered sugar and cream cheese until smooth. Drop by teaspoons on top of batter. Bake at 350° for about 55 minutes or until done.
In a large bowl, mix, flour, sugar, shortening, 2 eggs, baking powder, vanilla and salt with a mixer at medium speed. Beat until well mixed. Shape dough into ball, wrap with waxed paper and refrigerate 2 to 3 hours. Preheat oven to 400 degrees and lightly grease cookie sheets. Roll dough out to 1/4 inch thick and cut dough with floured cookie cutters. Place cookies 1/2 inch apart on cookie sheets. Brush tops of cookies with egg white mixture and bake for 8 minutes. Cool cookies on wire racks.
Cook chicken until tender. Remove from bone; discard skin and dice meat. Reserve broth. Melt margarine in a pan and stir in flour. Add 3 cups broth and the milk. Cook to sauce consistency. Place chicken and vegetables in a large, deep casserole. Add sauce, salt and pepper; mix well.
Mix sugar and oil. Add raisins and nuts. Stir soda into hot applesauce; add to sugar mixture and then add flour. Bake at 350° for 40 minutes.
Mix all ingredients and bake in a 350° oven for 45 to 60 minutes, uncovered. Serves 6.
Combine flour, baking powder and salt. Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each. Add flour alternately with milk, beating until smooth. Stir in vanilla and coconut. Pour into 2 greased and floured 8-inch pans. Bake at 350° for 30 to 35 minutes or until tester comes out clean.
Preheat oven to 375°. Combine crumbs, sugar and margarine. Press firmly on bottom of 13 x 9-inch baking pan. Bake 8 minutes; cool. Reduce temperature to 300°. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened milk until smooth. Add eggs and lemon; mix well. Spread preserves evenly over prepared crust. Pour cheese mixture over preserves. Bake 45 to 50 minutes or until center is set. Cool. Chill thoroughly. Refrigerate leftovers.
In a medium saucepan combine vinegar, sugar, water, cinnamon, salt and cloves. Bring to a boil, stirring occasionally; add sliced beets. Return to a boil; reduce heat. Cover and simmer 5 minutes. Cool, then chill in liquid 8 hours or overnight. Makes about 2 cups.
In 3-quart casserole, crumble beef. Microwave on High 5 to 6 minutes, stirring after 3 minutes. Drain. Add rice, tomatoes, onion, chili powder, salt and pepper. Cover and microwave on High 8 to 11 minutes. Stir halfway through cooking. Stir well. Let stand, covered, about 5 to 10 minutes before serving. Makes 4 to 6 servings.
Heat milk in a 3-quart saucepan over low heat. Combine 1 1/4 cups sugar and egg yolks; beat well. Stir about 1/4 of hot milk into yolk mixture. Return to remaining hot milk; stir well. Stir in Amaretto; cook over low heat about 10 minutes, stirring constantly, or until mixture is no longer frothy and begins to curdle. Remove from heat; cover and chill at least 2 hours. Place half of peach slices in container of an electric blender; blend until pureed. Pour into a large mixing bowl. Repeat with remaining peach slices; stir in lemon juice and 1/4 cup sugar. Add chilled custard and whipping cream; beat at low speed of an electric mixer until smooth. Pour into freezer can of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen about 1 hour. Yields about 1 gallon.
Melt chocolate in water over low heat, stirring until smooth. Add 1/2 cup sugar. Cook and stir for 2 minutes. Cool until lukewarm. Sift flour with soda and salt. Beat butter until light and fluffy. Gradually beat in remaining sugar. Add eggs one at a time and beat thoroughly. Add flour and milk alternately. Blend in vanilla and chocolate mixture. Pour into two greased and floured 9-inch pans. Bake at 350° for 30 to 35 minutes. Cool 10 minutes in pans before removing.
Mix the lime jello and sugar and dissolve with 7 cups of water, then add 6 more cups of water. After mixing well, add the ReaLemon juice and pineapple juice. Pour mixture into several containers to freeze solid. To serve, thaw to slush by adding 2 or 3 bottles of ginger ale.
Brown chicken; put in 9-inch baking dish. Set aside. Stir cheese, garlic and sour cream into pan drippings in skillet. Cook over medium heat, stirring constantly, until heated thoroughly. Do not let mixture boil. Spoon sauce over chicken. Cover and bake at 350° for 1 hour.
Cook sugar, salt and water until dissolved; add syrup and cook until soft ball stage. Add 1/2 to egg whites, beaten until stiff with cream of tartar. Continue beating while adding syrup. Cook remaining syrup to hard crack stage and add to egg white mixture. Add vanilla and nuts (optional). Beat until it begins to lose its gloss, then pour in pan and cut or drop on wax paper.
Use large pot. Put flour and pepper on wax paper; roll pot roast until covered. Brown on high heat all sides with chopped onion. Add beef broth, bay leaf and spices and simmer for 2 hours. Add carrots and cook for 1 hour. Add potatoes to cook for 20 minutes. Add string beans to cook for 10 minutes.
Saute onion in butter. Add meat and garlic. Stir in flour and egg and cook until thick. Add remaining ingredients. Chill for an hour. Roll into balls and freeze overnight. Roll balls into flour and milk mixture (1 cup each) and then into cracker crumbs. Fry in deep fryer until golden brown.
Split each chicken breast and pepper well. Blend bread crumbs, cheese, parsley and salt with fork. Melt butter and press garlic into it. Simmer gently for 3 to 5 minutes. Dip each piece of chicken into it (butter mix), then into bread crumb mixture. Roll up each piece tightly and fasten with toothpick or small skewer. Place in buttered baking dish; sprinkle lemon juice, the remaining butter mixture and a dash of paprika.
Mix together first 5 ingredients. Stir in raisins, if using. Sift together dry ingredients. Mix with pumpkin mixture until moistened. Spray 2 loaf pans with Pam. Divide mixture into 2 loaf pans. Bake in 350° oven for approximately 1 hour or until toothpick comes clean when inserted in middle. Makes 2 loaves.
Make a paste with red food coloring and cocoa. Set aside. Mix soda and vinegar, set aside. Cream shortening and sugar, and eggs, one at a time. Add flour and buttermilk alternately and slowly, then add coloring mixture, soda and vinegar mixture, salt and vanilla. Mix well. Bake at 325° for about 25 to 30 minutes. Bake in 3 layers (greased and floured pans).
Mix together pumpkin, sugar, cinnamon, nutmeg, cloves and ginger in saucepan and heat. Beat eggs. Add Pet milk or cream and milk. Add pumpkin mixture and mix well. Pour in unbaked large pie shell. Cook for 10 minutes at 450°, then lower oven to 350° and cook for 40 minutes.
Mix thoroughly the peanuts, sugar and syrup. Place in microwave 8 minutes at high temperature. After 4 minutes, stir and turn container around. Cook 4 more minutes. Add margarine and vanilla. Stir. Cook for 1 minute. Remove from microwave, add baking soda, stir rapidly. Pour and spread on foil lined pan. Place in refrigerator to speed cooling. When brittle has cooled, break into pieces.
Combine sugar and butter. Cream until light and fluffy. Add eggs, one at a time. Beat 1 minute after each addition. Add flour to creamed mixture alternating with milk. Beat well after each addition. Bake in 10-inch tube pan at 300° for 1 hour and 40 minutes.
Put half of bread cubes in a greased baking dish. Mix chicken, celery and onion with mayonnaise. Spread over bread in dish. Top with remaining bread. Beat eggs and milk; pour over chicken and bread. Chill overnight. One hour before serving, add chicken soup and top with grated cheese. Bake for 1 hour at 350°.
Beat eggs. Add softened cream cheese, sugar, vanilla and almond extract. Beat until smooth. Stir in sour cream and chocolate chips. Pour into crust(s). Bake 60 to 65 minutes. Refrigerate overnight.
Put first 6 ingredients in pot and bring to a boil. Cool. Slice enough cucumbers to make a gallon. Slice onions thin, mix with cucumbers and pack in gallon jar. Pour cooled mixture over cucumbers and onions. Cover and put in refrigerator. Will be ready to eat in two weeks. Will keep in refrigerator for 1 year.
Cook sausage and onion until sausage is brown. Drain. In Dutch oven, add to sausage and onion the potatoes, water, salt, pepper and marjoram. Bring to a boil. Cook until potatoes are tender, about 15 minutes. Add 2 cans of corn and milk. Heat through. Serves 6. Delicious.
Heat oven to 350°. Grease and flour 13 x 9-inch pan. In a small saucepan, melt margarine. Stir in brown sugar and heat until sugar is dissolved. Spread brown sugar mixture into bottom of prepared pan. Cut pear halves into 6 slices. Arrange on top of brown sugar mixture.
Cream together, one at a time, the shortening, sugar, vanilla and egg yolks. Beat whites until stiff. Fold into creamed mixture. Add 1 cup of cold water and 1/3 cup mashed tomatoes.
Heat oil in skillet, add onion and garlic. Cook until onion and garlic are tender but not browned. Add ground beef and cook slowly, stirring occasionally until beef loses red color. Add tomatoes, tomato sauce, seasonings and sugar. Simmer uncovered for 30 minutes or until sauce is thick but not dry. Cook noodles according to directions on package. In separate bowl, beat eggs, blend in ricotta cheese. In a greased 2 quart casserole, layer half of meat sauce, 3 lasagna noodles, half of ricotta cheese and half of mozzarella cheese. Repeat layers of noodles, ricotta and mozzarella cheese. Sprinkle on parmesan cheese. Bake at 350° until bubbly and golden, about 35 to 40 minutes. Cut into squares. Serves 9.
Cover 2 baking sheets with parchment paper or aluminum foil; set aside. Sift flour, baking soda and salt into a medium bowl; set aside. In a large mixing bowl with an electric mixer on low speed, beat butter for 30 to 45 seconds, or until butter is creamy. Gradually add brown sugar and granulated sugar. Beat on medium speed for 1 to 2 minutes, or until mixture is light and fluffy. Add eggs, one at a time, beating well between each addition. Add vanilla.
Drain beans and peas. Add chopped pimento, celery, pepper and onion rings. Heat sugar and vinegar. Cool. Add salt and Wesson oil. Pour over vegetables. Let marinate for 24 hours in refrigerator. Drain before serving. This will keep several days after it has been marinated. Can be made ahead of time.
Pound flour and seasonings into the steak with edge of plate or a meat pounder. Brown onions in bacon fat and add meat. Brown well on all sides. Add part of the broth and wine; bring to a boil. Cook briskly for 5 minutes. Turn the steak, reduce the heat and cover the pan. Simmer for 1 1/2 hours, adding more liquid if necessary. When steak is tender, remove it to a hot platter. Add the tomato paste and additional liquid if needed to pan juices to make a smooth sauce. Taste for seasoning and pour over the steak. Surround with boiled potatoes, garnish with parsley and serve with sauteed mushrooms.
Heat deep fryer to 375°. Mix all ingredients well. Drop by spoonfuls into grease and cook until brown.
Mix sweetened condensed milk with lemon juice. Fold in Cool Whip. Puree one pint of strawberries in blender. Combine pureed strawberries with Cool Whip mixture. Gently blend until well mixed. Pour into pie crusts and decorate with the remaining pint of strawberries. Cool. May freeze if desired.
Soften yeast in water in large bowl. Add sugar and salt to mixture. Mix in flour, kneading until soft and smooth. Do not let rise. Cut immediately into smaller pieces. Roll into ropes and make pretzel shapes. Dust foil-lined cookie sheet with flour. Put pretzels on it. Brush with 1 beaten egg and sprinkle with coarse salt. Bake 15 minutes at 400°.
Cream sugar and oil together. Add eggs and pumpkin. Mix well. Stir dry ingredients together. Add dry ingredients alternately with water. Pour into 3 loaf pans, greased and floured. Bake at 350° for 1 hour and 15 minutes or until done.
Sift together flour, baking powder, and salt into large bowl. Add brown sugar and mix well. Blend in eggs and butter; mix thoroughly. Stir in nuts and dates. Spread into a well greased 11 x 7 inch or 9 x 9 inch pan.
Brown ground beef, onions and celery in skillet until no longer pink and vegetables are tender. Drain grease. Mix baked beans with beef mixture. Pour into greased 2 qt. casserole dish. Top with thawed hash brown potatoes. Bake at 400° for 30 to 40 minutes or until potatoes are lightly browned. Top with cheese. Bake another 5 minutes or until cheese is melted.
Beat together brown sugar, oil and egg. Add sour milk or buttermilk, soda, salt, vanilla and flour. Add rhubarb and nuts.
Combine dry ingredients in bowl. Add liquids. Stir until moistened. Place into greased muffin pan or use muffin cups. Bake 15 minutes at 400°. Makes 12 muffins.
Mix Jell-O in 1 1/2 cups boiling water. Add pinch of salt, crushed pineapple and 1/2 cup nuts. Partially jell. Mix cup mayonnaise and small cottage cheese. Add 1 cup evaporated milk. Mix all together. Pour into mold.
Soften cream cheese and blend with mayonnaise and sugar. Add cranberry sauce and mix until smooth. Add undrained pineapple and nuts, mix well. Fold in Cool Whip. Line muffin cups with paper liners. Fill with salad mix. Place in freezer. When frozen, remove from muffin tins and place in plastic bag. Keeps well in freezer 2 months.
Place pie crust in 9-inch pie dish. Mix rest of ingredients and pour into pie dish. Cover with top crust. Cut 3 or 4 slits in top of crust. Bake at 375° for 40 minutes.
Peel potatoes and cut into cubes. Melt margarine and saute potatoes, onion, carrots and celery for 10 minutes. Add water and bouillon cubes and simmer for 30 minutes. Season with salt and pepper. Serves 4.