HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, stir together the first 6 ingredients to make marinade. Cut steak into 1/2-inch cubes. Place steak and marinade sauce in pan. Refrigerate for 8 hours. Stir occasionally. You will need 12 skewers. Place meat and vegetables (quartered) on the skewers. Broil on grill for 15 to 20 minutes. Brush on your marinade over kabobs while cooking.
Combine beef, onion, milk, bread crumbs, egg and Worcestershire sauce in a bowl. Shape into a ball and place in the center of a baking pan. Combine ketchup and brown sugar and pour over the meat loaf. Bake for 45 minutes at 350°.
In a large heavy pan place confectioner's sugar, butter, and evaporated milk. Cook over med. heat stirring constantly until all ingredients melt. Continue cooking to 235° on candy thermometer. Remove from heat. Quickly stir in marshmallow creme and peanut butter. Stir well and pour into 2 8x8x2 inch buttered pans. When cold, cut into squares. Makes about 6 lbs. of fudge.
Cook, drain and rinse spaghetti. Stir in the dressings, onion, celery and green pepper. Let stand overnight in refrigerator.
Combine water and sugar in a large roasting pan. Add corn and soak for 15 minutes. Remove from water and wrap each ear, still in its husks, in a piece of aluminum foil. Twist ends to close. Place wrapped corn on grill, 5 inches from heat, and roast for 15 to 20 minutes, turning often.
Cook the nuts on a cookie sheet at 350° until slightly brown (10 to 15 minutes). Mix butter and sugar; add next 3 ingredients. Stir well, then mix in flour and nuts. Cook 10 minutes at 350°.
Mix cream cheese, mayonnaise, dried onion and mustard together. Add parsley flakes and frozen crab. Serve on a Triscuit.
Combine sugar, corn syrup and salt in 8 cup glass measure or bowl. Microwave on High for 5 minutes. Stir in peanuts. Microwave 2 to 6 minutes or until syrup and peanuts are light brown, stirring every 2 minutes. Add butter, vanilla and then baking soda. Stir until light and foamy. Working quickly, spread 1/4 inch thick on buttered cookie sheet. Let stand until cool, 40 to 60 minutes. Break into pieces. Store in airtight container in a cool place.
Mix sour cream and cream cheese until smooth. Add Worcestershire sauce to taste, usually to a light tan/beige color. Then add minced onions and garlic powder. Spread mixture into a concave dish (dish with a lip on it, not a flat plate). Gently spread about 3/4 of the cocktail sauce on top of cheese mixture. Leave a 1/2-inch of cheese mixture showing around the edge. Crumble (well dried) shrimp on top of cocktail sauce. Chill for 3 to 4 hours. Serve with your favorite crackers.
Mix all ingredients with mixer. Pour into 2 greased loaf pans and bake at 325° for about 1 hour or until brown. Let cool 10 minutes. Pour glaze over bread while still hot in pans. Leave in pans about 1 hour.
Mix cream cheese and sugar in a large bowl until smooth. Gently stir in whipped topping. Spread 1 cup of mixture onto crust, spread evenly. Top with 1/3 cup fat free caramel topping and 1/4 cup toasted pecans. Top with remaining cream cheese mixture. Refrigerate 3 hours. Garnish with additional caramel topping and pecans.
Remove all fat and bone from venison meat. Thinly slice meat and place in large bowl. Add Worcestershire sauce to coat all meat for marinating. Add finely chopped onions, garlic salt and pepper to taste. Marinate for 24 hours in refrigerator. Keep covered. Stir every few hours.
Spray a 9 x 13-inch Pyrex dish with "Pam spray." Put chicken in pan. Cover chicken with cheese slices. Mix broth and wine and pour over cheese. Partially crush croutons and spread over top. Drizzle with margarine. Cover and bake 45 to 60 minutes at 350°. Delicious nice company dish!
Cut fruit very finely, including the rinds. To every quart of pulp, add 1 1/2 quarts of boiling water. Let stand for 24 hours.
Mix sugar and flour in large mixing bowl and set aside. Combine margarine, oil, cocoa and water in saucepan and bring to a boil. Pour over sugar and flour mixture. Mix and beat until smooth. Add buttermilk, eggs, vanilla and soda. Mix well and bake in pan at 400° for 35 to 40 minutes. Cover with icing.
Combine all ingredients and beat well. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350° for 12-15 minutes.
Preheat oven to 250°. Cream shortening and sugar. Add eggs to mixture. In a separate bowl, sift together flour, baking soda and nuts. Mix dry ingredients with banana mixture. Pour in loaf pans. Bake at 250° for 1 hour.
Combine minced garlic, undrained tomatoes, tomato paste and sweet basil in small saucepan. Simmer for 30 minutes to make sauce. Set aside.
Cut chicken into strips, 1 1/4-inches wide and 1/4-inch thick. Thread strips loosely into 6 to 8 skewers. Place skewers in 2 layers in a 12 x 7 1/2 x 2-inch baking dish. Combine remaining ingredients. Pour over chicken. Cover and chill 2 to 3 hours; drain. Grill over hot coals 3 to 4 minutes per side. Garnish with cherry tomatoes and parsley. Makes 6 to 8 servings.
Boil chicken breast and then shred very fine. Mix chicken, Italian seasoning, parsley, garlic, basil and oregano. Heat and add egg, bread crumbs and Mozzarella cheese. Stir well and set aside.
In a 2-quart casserole, mix together beef, corn, beans, soup, cheese, onion and chili powder. Bake, uncovered, in a hot oven (400°) until hot, about 20 minutes. Dip biscuits in butter, then in corn meal. Place around edge of casserole. Bake 20 to 25 minutes longer until biscuits are golden brown.
Sift flour, soda, salt and cinnamon together. Stir into oats. Beat egg whites with a fork and then combine with sugar, oil, milk, vanilla and raisins. Lastly, combine with flour mixture; mix well. Drop by teaspoon on oiled cookie sheet. Bake 12 to 15 minutes at 350°. Makes 3 dozen. Shorter baking time makes for a chewy cookie. Bake longer and they are crisp.
Have all measures level. Add mayonnaise and sugar; cream. Sift cocoa and flour together; add to mayonnaise and sugar mixture. Add baking soda; mix. Last, add water and vanilla. Bake at 350° for 30 minutes.
Preheat oven to 350°. Cream the cream cheese until smooth in a mixer or food processor. Add sugar and egg yolk to mixture; blend until smooth. Add vanilla and lemon juice; blend. Spread 1 package of crescent rolls in the bottom of a 13 x 9-inch pan. Pour cream cheese mixture over rolls on top. Spread the remaining package of rolls on top. Mix the egg white with teaspoon of water; brush over the tops of the rolls. Bake for 30 minutes. Serves 10 to 12.
Brown chicken. Combine ingredients and pour over chicken. Cook for about 30 minutes. Take chicken out of broth. Put 1 teaspoon of cornstarch and 2 tablespoons water. Mix. Then stir in broth. Heat until thickened.
Brown and crumble sausage. Add remaining ingredients. Form into balls. Bake 20 to 25 minutes at 350°.
Do not peel rhubarb. Cut into 1-inch chunks. Boil sugar, rhubarb and water for 10 minutes. Add pineapple; boil for 10 more minutes. Add jello; cook for 7 minutes. Take off heat. Skim, ladle into jars and seal.
Wash and drain rice. Melt oleo; brown rice and onion lightly. (Rice should get almost brown before adding onion.) Put in casserole and add consomme. Cover lightly and cook 1 hour at 350°.
Mix dates with soda and boiling water. Let cool. Mix sugar and butter. Add beaten egg and vanilla. Mix baking powder with flour. Add all ingredients together and mix well. Add nuts and mix. Bake in a 9-inch loaf pan, well-greased, at 350° for 1 hour.
Mix flour with soda; combine butter, sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy.
Drain pineapple and reserve juice. Dissolve cherry gelatin in 1 cup of boiling water; add drained pineapple juice. Dissolve unflavored gelatin in 1/4 cup of cold water. Pour into hot gelatin mix and stir. Add sugar. While cooling, grind cranberries, grind orange, chop celery and pecans; stir into gelatin mix, along with crushed pineapple. Chill until mixture sets. Can be molded or put into a serving dish.
Cut shrimp into bite size pieces. In a medium bowl, mix together shrimp and other ingredients and chill until serving time. When ready to serve, heap shrimp mixture on lettuce cups. Garnish with tomato wedges and parsley sprigs. Makes 4 main course servings.
Cut hot dogs in fourths. Cut bacon strips in thirds. Wrap bacon strip around hot dog piece. Cover all with brown sugar. Bake in jelly roll pan (with sides) or in Pyrex dish with sides. Bake 1 hour at 350°; drain. Makes 40 (9 x 13-inch "makes" 64.)
Bake at 350° for 30 to 45 minutes. Put remaining cheese on top and bake 15 minutes more.
Saute diced ham in butter until slightly crisp. Cook noodles in salted boiling water until done. On a hot platter, mix noodles with ham and drippings. Sprinkle with pepper.
Combine all ingredients, except mustard, in blender. Add mustard, a little at a time, blending well, until sauce is as hot and spicy as desired. (Longer blending makes hotter sauce.) Makes 1 1/2 cups sauce.
Saute onion and rice in margarine in skillet until brown. Stir in salt and water. Bring to a boil. Remove from heat. Let stand, covered, for 20 minutes.
Add 2 cups of boiling water to jello. Let cool for a few minutes. Add all of the other ingredients, except the sour cream. Pour half of the mixture into a dish and let chill. Next, spread sour cream on first half of mixture. Next, spread second half of jello mixture onto the sour cream. Congeal until firm. May be prepared day before serving.
Mix all ingredients (except crackers) together. Chill in refrigerator. Serve on crackers.
Simmer Ro-Tel tomatoes, onion and soups to make a sauce. Alternate layers of tortillas, chicken, sauce and grated cheese. Bake in moderate oven until hot.
Add cornstarch to sugar. Add water and salt to dry mixture. Boil over medium heat until mixture bubbles clear. Remove from heat. Add jello, stir and let cool. Clean fresh strawberries and mix with glaze and pour into baked pie shell. Chill. Add whipped topping before serving, if desired.
Saute beef, onion and garlic. Add remaining ingredients. Simmer 10 to 15 minutes or until tender. A good summer recipe.
Melt 1/2 stick of butter and stir in onions. Fry until onion is translucent. Add 1/2 stick butter and 1 tablespoon flour. Mix well. Add half and half, a little at a time, alternating with water. Mix in clams with juice. Bring to boil. Add potatoes. Add celery. Add salt and pepper to taste. Add flour to thicken, if desired. Bring to a boil until vegetables are tender.
Dissolve jello in boiling water. Mix ingredients (except ginger ale). Sweeten to taste. Just before serving, add ginger ale. Serve over ice.
Sprinkle rice over bottom of greased 3-quart casserole. Mix together soups. Pour 3/4 of mixture over rice. Stir until well mixed. Place chicken over rice. Cut butter into chunks. Place on chicken. Cover with cheese and paprika. Bake at 275° for 2 1/2 hours.
Brown meat, onion and pepper. Drain. Add other ingredients. Simmer until thick. This is good cooked in a crock-pot. We fix it for reunion dinners. It's great with Mexican cornbread and slaw. Easy and delicious!
Dissolve gelatin in hot water. Let cool. Stir in cranberry sauce. Add nuts and crushed pineapple. Pour into mold or dish and refrigerate.
Brown the sausage. Take the sausage out of the casing and crumble with a fork (or leave as chunks) while cooking. Drain fat from the sausage. Add the tomato puree, sauce and paste. Bring to a boil and simmer for 4 to 5 hours, stirring frequently. If you don't have time to stay at home all day to cook and stir it, put it on low in a crock-pot, but leave the lid partway off so the moisture can escape. The sauce is very thick and delicious.
Saute the onion in oil in a covered heavy saucepan over low heat for 20 minutes. Do not allow the onion to brown. Add the salt, paprika, almost all the poppy seed and pepper to taste. Trim off the ends of the zucchini and cut them into 1/2-inch thick slices. Simmer, covered, over low heat for 15 to 20 minutes or until tender, stirring occasionally. If the vegetable has drawn much water, uncover and cook rapidly for a few minutes to evaporate the excess liquid. Transfer the zucchini to a serving dish, spoon the sour cream on top and sprinkle with the remaining poppy seed.
Butter a 9 x 13-inch pan. Line with graham crackers. Mix French vanilla instant pudding with 3 cups milk. Beat 2 minutes. Fold in Cool Whip. Pour 1/2 over crackers. Add another layer of crackers, then the rest of the pudding mixture. Top with crackers.
Soak onions in hot water until soft, drain. Mix sauce, poppy seeds, mustard and onions together. Melt margarine and brush on inside of split rolls. Spread poppy seed mixture on inside of rolls. Add ham and cheese. Put tops on rolls and brush margarine. Cover with aluminum foil and bake at 400° for 10 minutes. Serve hot.
Cream the sugar and butter. Add eggs, one at a time. Add flour, one cup at a time, beating until smooth. Add 7-Up and flavorings. Bake at 350° for 1 hour, keeping door closed all during time of cooking.
Brown onion, Italian seasoning, garlic, salt, pepper and parsley in ground meat. Drain off fat. Add tomato sauce, paste, water and sugar. Simmer 5 minutes. Serve over noodles.
In a heavy saucepan, combine sugar, margarine and milk; let come to a rolling boil. Let boil for 5 minutes. Remove from heat and add Marshmallow Creme, peanut butter, vanilla and nuts. Stir quickly until smooth. Pour into greased 9 x 13 pan. Let cool before cutting.
Cream butter and sugar; add vanilla and extracts. Beat egg yolks. Sift flour and baking powder. Add into the mixture. Beat egg whites and mix into batter. Add 1/3 cup brandy. Bake at 275° for 2 hours. Temperature can be raised to 300°. Makes 4 loaves.
Remove each roll from aluminum tray. Dip into melted margarine or butter, coating entire roll. Place each roll into bag containing the cinnamon and sugar mixture. Shake the mixture onto the rolls (I do 3 or 4 at once). Remove from bag. Place in aluminum tray. When all rolls have been coated with mixture, bake at 350° until warm, approximately 5 minutes. Watch closely, they burn easily.
Sift flour, baking powder, sugar and salt onto a piece of waxed paper. To dry ingredients add eggs and milk in a bowl and beat lightly. Stir in oil and corn. Heat oil to 375°. Drop by tablespoons into hot oil and fry until brown. Drain on paper towels. Serve hot.
In pie plate or shallow mixing bowl, whisk egg, then add milk, whisking until well combined. Add vanilla and cinnamon, whisking again or mix with fork. Preheat skillet over medium heat, melting butter. Dip bread on both sides in egg mixture, then brown on both sides in hot skillet, turning only once, adding butter as skillet dries with additional bread slices until mixture is gone. Sprinkle with sugar or serve with honey or favorite syrup.
Bake cake according to package directions. Cool 2 hours or you can cool quickly with a fan.
Cream margarine and sugar together. Add eggs and beat well. Sift flour, salt, baking powder and baking soda together and add to the mixture. Blend in pineapple and vanilla. If batter seems too stiff, add a little pineapple juice. Drop by spoonful on greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix rice with cooked and drained broccoli. Add chicken soup and Cheez Whiz. Top with bread crumbs. Bake at 375° for 30 minutes.
Cream peanut butter until well blended. Add sugar and continue creaming. Add eggs one at a time beating well after each addition. Add dry ingredients and blend well. Pour into a well-greased tube pan. Bake at 325° for 1 hour. Lower heat to 300° and bake 15 minutes more. Cool before removing from pan.
Dissolve yeast in warm water. Stir in milk, sugar, salt, 2 eggs, butter and 2 1/2 cups flour. Beat until smooth. Mix in fruit, anise seed, nuts and enough of the remaining flour to make dough easy to handle. Turn dough into lightly floured board. Knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until doubled, 1 1/2 to 2 hours. Punch dough down; divide in half. Shape each half into round, slightly half loaf. Place loaves in opposite corners of greased baking sheet. Cut a cross 1/2-inch deep on top of each loaf. Let rise until doubled about 1 hour. Heat oven to 350°. Blend 1 egg and 1 tablespoon water. Brush over loaves. Bake 35 to 45 minutes.
Rinse, dry and hull strawberries. If they are large, cut them in half. Set aside. In a deep, medium size saucepan over medium heat, combine red wine, orange juice and honey with 3 cups of water and bring the liquid to a simmer. Remove the pan from heat and add the strawberries. Allow to cool. In a blender, puree the strawberries and liquid in batches until smooth. Transfer to a medium bowl and chill. If desired, just before serving, beat sour cream until slightly thinned and use to garnish soup. Makes 4 servings.
Beat eggs with maple syrup, flavoring and salt until foamy and well blended. Gradually beat milk into egg mixture. Transfer into 6 custard cups. Place cups into a pan of hot water. Bake at 350° for 35 to 40 minutes. Custard is done when knife inserted in center comes out clean.
Preheat oven to 400°. Grease 13 x 9-inch glass pan. Sprinkle salt on zucchini in small bowl; let stand 10 minutes. Squeeze dry with paper towel. Wipe out bowl and return zucchini to bowl. Stir in 1/2 cup of the Mozzarella, 1/2 cup of the Cheddar, the Romano and the eggs. Press the mixture evenly into the bottom of the pan. Bake in 400° oven for 20 minutes. Meanwhile, brown beef with onion about 5 minutes. Drain off fat. Add tomato sauce, garlic and oregano. Bring to boiling, stirring occasionally. Spoon sauce over zucchini crust. Sprinkle with green pepper, mushroom and the remaining 1/2 cup Mozzarella cheese and Cheddar cheese. Bake at 400° for 25 to 30 minutes.
Drain juice from Bing cherries and pineapple to make 2 cups. Bring to a boil and pour over Jell-O. Mix well and cool. Use part of gelatin mixture to blend with cream cheese in blender. Mix with other gelatin. Add Coke.
Mix ingredients. Bring to a boil. Simmer for 10 minutes. Use to baste chicken, beef ribs or pork ribs.
Wash and seed peppers. Pack sliced peppers in jar. Add 1 teaspoon salt per pint. Pour boiling water over peppers and let set overnight. Drain and rinse well. Bring to boil vinegar and sugar. Pour over peppers and seal.
Cook broccoli for 10 minutes as directed on package. Mix with next 6 ingredients as listed. Pour into casserole; dot with butter. Bake for 30 minutes at 350°.
Mix shortening and sugar; add 1 egg at a time. Alternate dry mixture and milk. Bake in 350° oven for 1 hour in Bundt or angel food pan.
Blend in blender all ingredients until smooth. Makes 1 1/2 quarts.
In a medium pan, cook onion in 1 tablespoon butter. Add scallops, lemon juice, salt, paprika, wine and marjoram; simmer, uncovered, for 10 minutes. Add mushrooms and simmer 2 more minutes. Drain liquid into container and set aside.
Mix all ingredients together. Spray cake pan with Baker's Joy. Bake at 350° until the cake springs back in a tube pan.
Cube and slice off crusts of bread. Place in a 9 x 13-inch pan. Cook sausage; drain and lay over bread. Shred cheese and sprinkle over sausage. Beat eggs with milk and pour over cheese. Refrigerate overnight. Bake at 350° for 45 minutes.
Cook chicken breasts and cut into small pieces. Saute celery and onion. Cook in butter. Add Pet cream, green chili, mushroom soup and chicken soup. Add chicken; cook 10 minutes. Cool. Put tortillas in chicken broth. Cut chicken in small pieces. Add mild Cheddar cheese. Layer in casserole dish corn tortillas; cut in small pieces. Put chicken mixture over the tortillas. Top with cheese over the tortillas. Bake 35 minutes until brown.
Preheat oven to 350°. Mix all dry ingredients. Add all remaining ingredients and mix well. Bake in 2 well-greased loaf pans for 50 to 60 minutes.
In large bowl mix the chocolate chips and margarine with colored marshmallows and chopped nuts. On wax paper sprinkle some coconut. Pour mixture on wax paper and form into a roll. Place in refrigerator to harden, then slice into pieces. This will keep 3 to 4 months.
Cream butter, cream cheese and sugar. Add flour, a little at a time, adding 1 egg at a time. Start in cold oven. Bake at 275° for 1 1/2 hours.
Remove chicken from bones. Cut in pieces. Blend soup and mayonnaise. Add remaining ingredients. Place in a 2-quart casserole dish. Top with cracker crumbs. Sprinkle paprika on top. Bake for 45 minutes in a 350° oven.
Mix both cheeses together. Add sugar gradually. Beat in eggs, one at a time. Add dry ingredients and mix well. Add vanilla and margarine and mix in. Fold in sour cream. Pour into ungreased 10-inch spring-form pan. Bake at 325° on middle rack of oven for 1 hour. Shut off oven and leave cheesecake in for 2 more hours. Top with canned fruit topping and serve.
Toss all ingredients together. This will keep crisp several days, covered, in the refrigerator.
Cook spaghetti according to directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink. Drain. Stir in tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder and cayenne pepper. Drain spaghetti; add to the beef mixture. Transfer to a greased 13 x 9 x 2 inch baking dish. Cover and bake at 350° for 30 minutes. Uncover, sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Measure flour, cocoa and spices, salt and soda; set aside. Beat eggs; add sugar, oil, vanilla and applesauce. Mix well. Pour cake into tube pan, greased and lined with wax paper. Cake can be baked in any pans. Bake at 350° for 50 minutes.
After the rabbit has been cleaned and soaked in salt water, cut off front and back legs. Cut back in two pieces. Wash and soak again in salt water. Salt and flour; put in skillet where cooking oil has been added. Brown rabbit on both sides, turning often. Pour little water in skillet and cook for 1 hour on low heat.
Thoroughly blend graham cracker crumbs, margarine and 1/4 cup sugar. Press firmly against bottom and 2 1/2 inches up sides of an 8-inch spring-form pan. Beat cream cheese until fluffy. Add 1 cup sugar and vanilla. Beat in eggs, one at a time. Blend in sour cream. Spread in prepared pan. Bake at 350° for 60 minutes. Turn off oven, leaving door slightly ajar. Allow cheese cake to remain in oven for 1 hour. Cool in pan. Chill 4 hours or overnight. Remove side of pan. Top with pie filling. Makes 10 wedges.
In a saucepan, cook squash and onions in boiling saltwater for 5 minutes; drain. Combine chicken soup and sour cream; stir in shredded carrots. Fold in squash and onions. Combine stuffing mix and margarine. Spread half of stuffing mixture on the bottom of a baking dish. Spoon vegetable mixture on top of stuffing. Sprinkle remaining stuffing mix over vegetables. Bake at 350° for 25 to 30 minutes.
Boil potatoes with skins on until soft. Let cool with skins on. When cool, peel and dice into large chunks. Peel and dice onion and add to potatoes. Add corned beef. Chop with metal spatula until all ingredients are mixed well. Fry until onions are soft and serve. This recipe is for 4 people.
Heat margarine, mustard, poppy seed, onion and Worcestershire sauce. Spread on top and bottom of sliced rolls. Add ham and cheese. Cover with aluminum foil and bake at 350° for 10 to 12 minutes or until cheese is melted.
Layer broccoli and nuts. Mix together the eggs, soup, soup mix, milk and mayonnaise. Add mix to broccoli and nuts. Sprinkle cheese on top first, then the bread crumbs. Sprinkle with paprika. Bake at 325° for 25 minutes. Better if you make ahead and let set in refrigerator before cooking. (May use Ritz crackers instead of bread crumbs.)
Peel avocados; remove pits and reserve one pit. Mash pulp with fork. Add lime juice, tomato, onion and salt. Add picante sauce, if desired. Mix well. Place avocado pit on top of guacamole. Cover and refrigerate; remove pit when ready to serve. Makes 1 1/2 cups.
Beat sugar, eggs, vanilla and oil. Add flour and milk. Grease a 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. While cake is still hot, spread on peanut butter; refrigerate 1 hour. Melt chocolate with 1/2 teaspoon of oil; spread on top of peanut butter. Cool for 1/2 hour. Cut into squares.