HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat broiler to high. Place meat, cut side down, on flat surface covered with a clean cloth and pound with a flat mallet. Turn meat over; cover with clean cloth and pound the second side. The meat at this point should measure about 5-inches in diameter and 1 1/2 to 2-inches thick. Sprinkle meat on both sides with salt and pepper to taste and brush with oil all over. Place meat on broiler rack and place under broiler so that the top of meat is only about 2-inches or slightly less from the source of the heat. Broil 5 minutes on both sides. Shift broiler rack to bottom of oven and broil another 5 minutes. Using tongs, transfer meat to a carving board and wrap in heavy-duty foil to keep warm. Let stand 15 minutes and serve with Bearnaise sauce.
Mix first 5 ingredients, stir in peppers and onions. Pour 1/2 of batter into greased iron skillet and sprinkle half of cheese over batter. Pour in remaining batter and top with rest of cheese. Bake at 375° for 35 - 40 minutes. Check with cake tester.
Slice sausage and set aside. Wash and cut vegetables. Stir-fry vegetables in a wok or skillet in 3/4 cup beef bouillon until crisp. About 5 minutes before they are done, add in sliced sausage. Serve over white rice.
Cook broccoli according to directions on package. Drain. Mix remaining ingredients and pour over broccoli. Put in 1-quart buttered casserole dish. Bake at 350° for 40 minutes. Serves 6.
Mix flour, sugar and Crisco together. Add yeast and buttermilk. Knead as biscuits. Cover, put in refrigerator and use as needed.
Preheat oven to 350°. Liberally brush Madeleine pan with some melted butter. Mix ingredients in order as shown and fill molds. Bake until lightly brown, approximately 15 minutes. Top will spring back when pressed. Cool in pan for 1 minute and then turn Madeleine's out on rack to cool completely. They should be crisp on the outside and light and fluffy on the inside. Store in airtight container. Makes about 2 dozen.
In a small bowl, combine all ingredients. Serve on steak or roast beef. Makes about 1 1/4 cups.
Soak beans in water overnight or by quick method. Cook about 2 hours or until tender. In saucepan, cook together the vegetables. Saute remaining ingredients (except rice) together in a skillet. Simmer 30 minutes. Join beans, vegetables and meat mixture and heat together two minutes. Serve with rice. Serves 8 to 10.
In blender, combine ingredients. Process until smooth. Makes 2 (8 oz.) servings.
Mix all ingredients together and bake at 400° to 450° for 30 to 45 minutes.
Drain pineapple. Reserve 1/2 cup syrup. Melt 1/4 cup butter in a 10-inch ovenproof skillet. Blend in 1/2 cup sugar. Remove from heat. Arrange pineapple in skillet. Place cherry in center of each slice. Cream remaining butter and sugar until light and fluffy. Beat in egg and molasses. Combine remaining ingredients. Bring reserved pineapple syrup to a boil. Add flour mixture to creamed mixture alternately with hot syrup. Pour batter over pineapple. Bake in a 350° oven for 30 to 40 minutes, until cake tests done. Cool in skillet 5 minutes. Invert onto serving plate. Serves 6 to 8 people.
In a large bowl blend flour, sugar, cinnamon and soda. In a saucepan, bring to a boil and remove from heat, oleo, cocoa and water. Pour over dry ingredients and add eggs and buttermilk. Beat together well. Grease a large deep cookie sheet. Pour batter in pan and top with nuts. Bake 20 minutes at 350°. As soon as you put cake in the oven, start icing.
Brown 1 1/2 pounds of sausage; butter a cake pan. Put in stuffing. Drain sausage; put sausage in 2 cups shredded sharp cheese. Beat eggs, milk and mustard; pour over cheese. Put in refrigerator overnight.
Melt chips and peanut butter. Mix coconut, peanuts and noodles. Drop by teaspoon on wax paper. Cool.
Combine grapes, chicken, walnuts and celery. Add combined dressing and ginger; mix lightly. Chill. For each serving, spoon mixture over cantaloupe. Garnish with additional grapes. Serves 4.
Put meat in baking pan. Slice tomatoes on top. Add onion and bell pepper. Mix the rice with the 2 cans of soup. Pour this over the meat. Bake at 400° until tender.
Mix together soup, broth, chilies and pepper. Set aside. Mix chicken and onion together. Put approximately 2 tablespoons chicken mixture in center of tortilla. Sprinkle with grated cheese and roll up. Place in shallow baking dish. Continue until all tortillas are rolled. Pour soup mixture over top of tortillas and sprinkle with remaining grated cheese. Bake 10 to 15 minutes in 375° oven.
Spread dough thin on bottom of round pizza pan or flat 9 x 13-inch pan. Bake at 350° about 10 minutes; cool. Stir together cream cheese, mayonnaise and Ranch mix. Spread onto baked dough. Top with veggies and cheese.
In large bowl, mix together first 7 ingredients. In small bowl, mix together apples, cinnamon and sugar. Grease and flour 10-inch tube or Bundt pan. Alternate layers of batter and apple mixture in pan. Begin and end with batter. Bake in 350° oven.
Fry ground chuck and onion slowly until done. Add soup, ketchup and mustard. Simmer until hot. Serve over toasted, buttered bread or buns.
Cook potatoes until tender, 15 minutes or longer. Drain and mash. Add butter and cream cheese. Beat at medium speed with electric mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients.
Saute celery and onion in 2 tablespoons butter. Add soups and 1/2 cup chicken stock and chicken pieces. Turn into 9 x 13-inch buttered casserole and set aside. Combine stuffing 1 cup chicken stock and butter and spread on top of casserole. Cover and refrigerate overnight. Before baking let stand at room temperature for 1 hour. Bake at 350° for 1 hour. Cover first 15 minutes.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each. Combine soda and flour. Starting with flour, alternate flour and sour cream into butter mixture. Stir in vanilla. Pour into greased and floured cake pan. Bake at 325° for 1 hour and 10 minutes or until done.
Drain oranges, keep the syrup and add enough water to make 1 cup. Dissolve jello in the boiling water and add the juice water. Add sherbet by the spoonfuls; stir to melt. Chill until thickened. Fold in oranges (keep a few for top garnish). Pour into serving bowl; chill and garnish. Makes 5 cups or 8 servings.
Saute in oil the onion, parsley, garlic and oregano. Combine nuts, bread crumbs, ketchup, wheat germ and soy sauce. Put all ingredients together into a loaf shape. Bake at 350° for 30 minutes. Serve in place of meat loaf, sliced.
Add ingredients in order listed. Place dough in shallow pan and bake at 375° until done. Turn out on a sugared cloth; spread with your favorite jelly and roll while still warm.
Peel potatoes. Cut into thin slices but not all the way through. Put potatoes in baking dish and fan slices slightly. Sprinkle with salt and drizzle butter. Sprinkle with herbs. Bake at 425° for about 50 minutes. Remove from oven and sprinkle with cheeses. Bake for another 10-15 minutes, or until lightly browned, cheeses are melted and potatoes are soft when checked with a fork.
Melt butterscotch pieces in heavy saucepan or in top of a double boiler. Remove from heat and stir in the noodles. Coat all carefully. Add the pecans and mix quickly. Drop on wax paper with a teaspoon.
Melt caramels in milk (in microwave or on top of stove). Mix flour, oats, brown sugar, soda and salt. Cut in margarine or Crisco. Add egg. Press 1/2 to 1/3 mixture into the bottom of a greased 9 x 13-inch pan. Bake crust at 350° for 10 minutes. Remove from oven. Turn oven off. Sprinkle chips and nuts on top. Drizzle caramel over chips and nuts. Sprinkle remaining crust mixture over top of the caramel. Cool completely; cut into bars.
Mix all ingredients and bake 40 minutes covered; remove from oven and add Topping ingredients.
Mix sugar and 4 cups water together. Bring to a boil and then cool. Mix coffee and 1 cup boiling water; let cool. Mix everything together and allow to sit in sealed containers for 3 to 4 months.
Mix shortening, sugar, eggs, flour, vanilla and cocoa together. Then add sour milk and soda, mixed together, and mix thoroughly. Drop on greased cookie sheet and bake at 350°. Frost with your favorite chocolate frosting.
Mix jello and water until jello is dissolved. Chill until it starts to gel. Whip cream and mix with cream cheese. Fold all ingredients into the partly jelled jello. Pour in mold and chill.
In heavy saucepan, over low heat, melt chips well with the milk. Remove from heat. Stir in remaining ingredients. Spread evenly into waxed paper lined 8-inch square pan. Chill until firm (2 to 3 hours). Turn onto cutting board. Peel off wax paper. Cut into squares. Store at room temperature.
Mix all together and bake at 350° until bubbly. Serve with warm crispy bread.
Stir butter to soften. Cream together butter and sugar until fluffy. Add egg and vanilla; beat well. Sift together dry ingredients; add to creamed mixture alternately with milk, beating smooth after each addition. Pour into a greased 9 x 9 x 2-inch pan. Sprinkle with Apple Topping. Bake at 375° for 25 to 30 minutes, or until done. Cool 15 minutes. Cut into squares and serve warm.
Steam the zucchini and onions for 10 minutes. Fry sausage and drain. Mix all of this with remaining ingredients. Bake at 350° for 15 to 20 minutes, just until hot.
Mix cream cheese and mayonnaise until smooth. Add ham, parsley, dry onion, dry mustard, Tabasco sauce and water. When mixed, roll in pecans. Chill. Serve with flavored crackers such as Sociables.
Grate cheese. Mix cheese, sausage and biscuits together. Roll into small balls (1-inch). Preheat oven to 325°. Place balls on greased cookie sheet. Bake for 30 minutes.
Boil water, salt, butter and cinnamon. Add rice of the round-grained type. Boil for approximately 10 minutes under a tightly fitting lid over low heat. Add milk. Let the rice boil for another 30 to 40 minutes over very low heat until milk is absorbed. Stir now and then so that the porridge does not burn. Add approximately 1 tablespoon sugar to taste. Serve with milk, sugar and cinnamon. Makes 4 to 5 servings.
Peel eggplant. Slice 1/4-inch thick and soak in bowl of salted cold water (1 tablespoon in 1 quart water) for 30 minutes.
Melt margarine and mix with dressing mix. Add celery to 1/2 of dressing mix. Put 1/2 of dressing mix in 9 x 13-inch dish. Cover with chicken. Mix soups and chicken broth. Pour over chicken and dressing mix. Spread over half of dressing mix on top of this. Cover and bake at 400° for 45 minutes. Remove cover for the last 15 minutes.
Cream together shortening and sugar; add eggs, flour, baking soda, cream of tartar, salt and bananas (optional raisins and walnuts). Stir in by hand. Pour into greased loaf pan and bake 1 hour at 350°.
Grease 13 x 9-inch pan. Sift all ingredients together. Make 3 holes. In the first, put 2 teaspoons of vinegar. In the next, 1/2 teaspoon of vanilla. In the third, 3/4 cup of salad oil. Pour 2 cups cold water over all and stir with a fork until well blended. Pour into the pan and bake for 40 to 45 minutes, more or less, at 375°. Ice with your favorite icing.
Cream the pudding, butter, sugars and vanilla together, then add eggs, flour, soda mix and chocolate chips; beat well. These cookies are soft dough can be frozen for later.
Cook meat, if needed, then fry together with diced onion and green pepper until tender. Add tomato sauce, pimento, bouillon and salt. Bring to boil. Add rice (rinse well). Add water; bring to a boil. Cover and cook slowly at low heat for 1/2 hour, or place in oven at 350° for 1/2 hour. Makes 6 to 8 servings.
Dissolve bouillon in water; add potatoes, onion and celery. Cook until tender. Add frozen vegetables. When tender, add soup. When warm, add cheese. (Can use any vegetables you wish.) Can do ahead and can freeze.
Break off leaves and drop in boiling water until limp; drain. Place meat in each loaf; roll and pin with a toothpick. Flour, salt and pepper; brown on all sides in a skillet whole bottom has been covered with Crisco oil or butter (as desired). Cover with tomato soup; then add enough water to cover all. Cover and simmer until done. Enjoy!
Mix the first 7 ingredients and shape into 6 patties. Place in buttered baking pan and dot with oleo. Bake in moderate oven at 350° for 45 minutes, basting twice with drippings from pan. Cut cheese slices into halves. Place a strip on each patty and bake 10 minutes longer. Serves 6.
Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain. Add sauce mix, tomato sauce and water, stirring well. Simmer 10 minutes. Spoon meat mixture into a lightly greased 9 x 13-inch pan; sprinkle with Mozzarella cheese.
Fry the lean ground beef. Cut up onion and bell pepper into small pieces and add to ground beef; fry until tender, stirring well. Add tomato sauce, mushrooms, chili pepper and creamed corn. Cook the noodles. Mix noodles with meat mixture. Put in greased baking dish. Sprinkle the cheese on top. Bake.
Add sugar to water and heat until sugar dissolves. Mix with other ingredients and freeze until needed. Before using, let thaw 2 to 3 hours to form slush. Put in punch bowl and add 2 to 3 bottles of ginger ale.
Mix chicken, onion and cheese in bowl. In separate bowl, mix soup, sour cream, green chiles and Jack cheese. Fill flour tortillas with chicken mixture and place in greased casserole dish. Spread soup mixture over top and bake at 350° for 20 to 30 minutes. (It seems to always take more time and if prepared early in the day, it'll take longer to heat through). They freeze well.
Dissolve yeast in 1/2 cup lukewarm water. Add sugar and flour to yeast mix. Blend. Let rise 30 minutes. Mix remaining ingredients. Add to first mixture. Cover with greased wax paper (even if using Tupperware). Put in refrigerator. After chilling, make rolls as needed. Brush melted butter on rolls in greased pan. Use lots of melted butter in pan that is warm. Rise in warm place, approximately 2 hours. Bake in 350° to 375° until desired color. Keep unused dough in refrigerator.
Cook rice according to box directions and let sit, covered, until ready to use. Saute onion until tender in 2 tablespoons of oil in a Dutch oven. Add chicken cubes and cook until no longer pink. Sprinkle salt and pepper over chicken. Add rice, chicken and rice soup, tomatoes with green chilies and chicken broth. Cover and simmer 30 minutes.
Grease baking dish and arrange chops in bottom. Put layer of potatoes and onions on top. Salt and pepper. Add soup and water. Cover and bake 1 hour at 400°.
Using an electric mixer, beat together mashed potatoes, dip, sour cream and cream cheese; season to taste and place in buttered baking dish. Sprinkle with paprika for color and bake in a 350° oven for 15 minutes, until heated through. Cheese may be grated on the top and melted also.
Soften cheeses to room temperature. Mix all (except pecans) and shape into a ball. Chill and roll in chopped pecans.
Boil chicken; remove from bone and cut into bite size pieces. Save 1/2 cup of broth. Combine soups, milk and broth. Cook until just heated. Combine stuffing mix and butter. Spread half of mixture in greased 13 x 9 x 2-inch baking dish. Layer chicken on top of stuffing mixture and pour soups over chicken. Top with remaining stuffing mixture. Bake, uncovered, at 350° for 35 minutes or until golden brown. Yields 8 servings.
Mix ground beef, onions, tomatoes and seasoning. Put into a layer about 1-inch thick in a baking dish or pan. Add rest of ingredients in layers, in order as listed, ending with cheese or bread crumbs. Bake in 350° oven for 1 hour.
Mix all ingredients, except soup, together. Form into small balls. Brown in hot fat. Cover with undiluted cream of chicken soup. Cover. Bake in 300° oven for about 1 1/2 hours.
Drain green beans. Mix well with soup. Bake 30 minutes in 350° oven. Add onion rings. Then return to oven and heat onion rings.
Mix pudding, milk and sugar. Fold in Cool Whip. In 13 x 9-inch pan, put layer of graham crackers, layer of pudding, layer of crackers, pudding, crackers, then ice with can of milk chocolate icing.
*Rub red pepper with olive oil and roast whole in 400° oven for about 40 minutes, turning to ensure that all skin becomes blackened. When black, place in paper bag and let cool. When cool, skin peels off easily. Remove seeds and membranes and finely chop.
Cream shortening and sugar. Add eggs and molasses and mix well. Add flour and salt, sifted together, and mix well. Add baking soda to boiling water and immediately pour into batter and mix well. Pour into square 9-inch casserole, greased well, and bake at 350° for about 1 hour or when center of gingerbread springs back when pressed.
Using three separate bowls, dissolve raspberry, cherry and lime gelatins in boiling water, using 1 cup for each. Stir 1/2 cup cold water into each gelatin. Pour gelatins in 3 (8-inch) square baking pans. Chill until set.
Put gelatine, sugar, water and pineapple in saucepan and bring to a boil. Boil about 5 minutes. Partially cool and add cream cheese and Cool Whip. Stir until smooth. Pour into a 9 or 10-inch square pan and chill for several hours.
Brown meat and onion. Salt and pepper. Add chili beef soup and tomatoes or tomato soup. Simmer 15 minutes. Cook elbow macaroni until tender. Combine sauce and macaroni in a casserole dish. Top with grated cheese. Place in oven and heat until cheese melts.
Preheat the oven to 425°. Line a 9-inch pie pan with pastry dough. Prick the dough all over. Bake for 16 to 18 minutes, until lightly browned.
Dredge meat with seasoned flour. Brown meat in hot oil in 2 large cast-iron frying pans. Add a large can of tomatoes to pan and simmer briefly. Transfer to large containers suitable for oven baking. Add sliced onions. Add carrots, peeled and cut into large chunks. Add potatoes, peeled and cut into large chunks. Add celery, cut into thick slices. Add seasonings. Add water to cover. Bring to boiling on top of stove. Transfer containers to ovens, preheated to 200°. Leave in ovens until serving time, at least 5 hours.
Mix all ingredients together well and roll into 3 sticks, 2 inches in diameter. Wrap in foil and refrigerate 24 hours. Unwrap and place on cookie sheet and bake at 300° for 1 hour.
Soak apricots in warm water for 2 hours. Drain well. Mix sugar, butter, eggs, water and orange juice. Add dry ingredients and add to first mixture, blending thoroughly. Fold in apricots and nuts. Pour into three 1 pound pans that have been greased and lined with waxed paper. Bake at 350° for 55 minutes or until done.
Combine peanut butter with confectioners sugar, cream cheese and whipped topping. Spoon mixture into crust. Combine chocolate chips with milk, butter and sugar over low heat. Stir until all is melted, then spread over pie.	Serve chilled.
Combine cake mix, 1 cup coconut, water, egg whites, Dream Whip (dry, not made up) and coconut extract. Mix well. Pour batter into a greased and floured 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes.
Cream sugar and oil. Add eggs, one at a time, beating well after each egg is added. Add applesauce and pumpkin. Sift dry ingredients well. Gradually add to mixture, beating well each time. Add raisins and nuts.
Cook onion in margarine or butter until tender. Add water, taco seasoning, and poultry. Mix and cook on med. heat until liquid is cooked out. Fill wraps with meat mixture, and roll into enchiladas. Place in greased baking dish. Mix milk and cream soup. Pour over top of enchiladas. Top with cheese, can be made ahead and frozen before baking. Bake 350° until cheese is melted and hot throughout.
Mix ham, cheese and onions together. Put into center of crescent roll triangle. Put ends of triangle up and close. Beat egg and brush each roll with egg mixture. Sprinkle with poppy seed. Bake at 375° for 10 to 12 minutes.
Mix dry ingredients together; add onion, egg and buttermilk. Beat well. Fry in deep fat. (Especially good if fried where fish has been fried.) Drop into fat by small spoonfuls.
Grease 9 x 13-inch pan. Place rolls in 9 x 13-inch pan. Add sausage. Beat eggs. (I add onion salt, Parmesan cheese and a little milk.) Pour over sausage. Top with cheese. Let set for 24 hours.
Chop potatoes, carrots, celery, onion and smoked sausage as desired. Cover with enough water in pan to cook. Brown hamburger and drain. When vegetables are done, add hamburger, 1/2 stick butter and milk. Salt and pepper to taste. Bring to boil. Thicken with flour and water. A very hearty soup. Just ask Loie, it sure is good!!
Mix well. Bake in a hearty, warm oven; serve to Mother everyday. She should have it in big slices.
Mix with pastry blender or fork and knife until pea size, then add 4 to 5 tablespoons cold water. Cover and chill 1 hour, then roll out. Bake at 450° about 10 minutes.
Cover. Cook over moderate-low heat until tender (5 to 10 minutes). Season.
Fry bacon and cook onion in bacon grease. Combine all ingredients; crumble bacon. Bake at 350° for 30 minutes.
Pour whiskey into 8 ounce microproof mug or cup. Add coffee and sugar. Add water to fill 3/4 full; blend well. Place in microwave and cook on high, (100%), for 2 minutes. Stir until sugar is dissolved. Top with dollop of whipped cream. Do not stir. Coffee should be sipped through the layer of cream. Enjoy.
Mix all ingredients together. Pour into 2 greased pie pans. Bake at 350° for 30 to 40 minutes. Let pies set in oven for 10 minutes after oven is cut off.
Cook broccoli according to directions on package. Drain. Add mushroom soup, eggs, cheese, mayonnaise and onions. Mix. Put in casserole. Top with cracker crumbs. Bake at 350° for 45 minutes.
Cut woodchuck into serving size pieces. Boil in salted water for 1 hour. Remove and roll in salt and peppered flour. Fry in oil until browned.
Cook soup mixture in 4 cups water until done. After adding cabbage and tomatoes, salt and pepper when vegetables are cooked. Add okra and ketchup. Cook on slow. Boil for about 30 minutes.
*Can substitute 3 to 5 cups granola cereal for All Bran and 40% Bran.
Cut meat in 8 rectangular pieces. Spread mustard on meat. Sprinkle with onion. Top with half strips of bacon and with pickle strips. Roll up like jelly roll, tucking in edges. Tie with cord or skewer securely. Coat rolls with seasoned flour and brown slowly on all sides in hot oil.
Stir together. Cover and refrigerate. Delicious with carrot sticks, celery, cauliflower, broccoli, etc.
Sift flour, soda, cream of tartar and salt into mixing bowl. Into blender container put eggs, butter, bananas and sugar. Cover and blend on high speed for 20 seconds. Pour over dry ingredients and mix just to combine. Turn into greased loaf pan and bake in a preheated 350° oven for about 45 minutes.
Mix flour, sugar and salt in top of double boiler. Add milk gradually, stirring constantly, until thickened. Stir into beaten egg yolks (reserve whites for meringue) and return to heat. Cook 1 minute longer. Remove from heat. Add butter and cool. Then add vanilla and coconut. Pour into baked pie shell. Top with coconut meringue.
Place shredded cabbage in a covered bowl in the refrigerator for several hours. Thirty minutes before serving, mix ingredients and pour over cabbage. Chill.
Combine brown sugar, flour and dry mustard. Add vinegar, pineapple juice and soy sauce. Bring to a boil and boil one minute. Add Smoky Links and pineapple chunks. Simmer one hour or longer!
Mix cookies with butter. Press in bottom of pie server. Spread ice cream over top of cookies. Pour fudge topping in even layer over ice cream. Spread whipped topping over fudge. Garnish with chocolate curls or cookies. Freeze 2 hours.
Mix all ingredients except crackers and butter. Melt butter. Crumble crackers into small crumbs. Pour mixed ingredients into 9-inch casserole dish. Spread crumbs onto top. Evenly pour melted butter on top of crumbs. Bake at 325° for about 45 minutes until top is brown.
In a bowl, toss apples, cinnamon, allspice and nutmeg. In a non-stick skillet, heat butter and oil over medium heat. Add the apples and saute for 1 minute. Pour in cider, cover, reduce heat to medium-low. Simmer 12 to 15 minutes or until tender. Stir in ginger. Serve hot. Serves 4.
Combine pineapple and water. Heat and add gelatin. Stir until gelatin is dissolved. Add other ingredients. Stir well and chill until firm. Makes 8 servings.