HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak deer steak, covered in water, in refrigerator overnight, changing water 2 or 3 times. Preheat oven to 375°. Put meat in pan. Slice butter on top of meat. Sprinkle with pepper, garlic, seasoned salt and popcorn butter to taste. Cover meat with bacon strips, then cover with bell pepper and onions. Cover and cook in oven at 350° for 45 minutes.
Peel figs; layer with sugar and gelatin. Let stand until they make their own juice (at least 2 hours). Cook on low heat 20 to 25 minutes. Let cool and seal in jars.
Make lemonade and Kool-Aid as directed. Add in strawberries. Add ginger ale just before serving. Serves 35 to 40.
Cream butter and sugar; add eggs, molasses and then dry ingredients that have been sifted together. Add hot water and beat until smooth. Pour batter into greased 13 x 9-inch shallow pan and bake for 35 minutes at 325° to 350°. Cool; cut into squares. Top with whipped cream.
Boil water and sugar until sugar dissolves. Cool. Add juices and fruit. Freeze in ring. Set out 2 hours before use and let thaw. Place in punch bowl. Pour ginger ale over. Serve.
Lightly mix all ingredients and form into a loaf. Place in shallow pan in a 350° oven. While it is starting to bake, combine the sauce ingredients to make a tart-sweet sauce.
Add ingredients in order and mix thoroughly. Bake in greased and floured pan(s) at 350° for about 25 minutes. Test for doneness by touching center; if it springs back, it is most likely done.
Brown meat in skillet; drain. Add onion and peppers, stirring while cooking, about ten minutes. Add tomato soup and cook about ten minutes at low heat. Add the 2 cans of mixed vegetables and simmer about 25 to 30 minutes.
Mix flour, pecans and butter by hand and press into a 12 x 8-inch glass pan. Bake 1/2 hour at 350°. Cool completely.
Brown pork slowly in hot shortening. Add 1 cup water, bouillon cubes and 1/4 teaspoon salt. Mix well.	Cover and simmer until tender, about one hour.
Cook rice in 1 quart of milk with salt until rice absorbs most of the milk. Set aside.
Thaw potatoes. Mix all ingredients except potatoes, crumbs and 4 tablespoons butter. Rinse soup can out with small amount of milk and add to ingredients. Stir in potatoes and blend. Put in 3-quart casserole. Blend corn flake crumbs and extra butter. Spread on top. Bake at 350° for 1 to 1 1/2 hours.
Buy a package of fresh chicken wings not frozen at market. Cut wings into two pieces if not already cut. Mix the other ingredients. Put chicken in pan or container and pour mix over chicken. Cover and let this marinate in refrigerator overnight. Next day, discard marinade and put chicken in a baking dish, skin side up. Bake at 350° for 30 minutes; turn and bake 30 to 40 minutes on other side. Delicious!
In a greased 9 x 13-inch pan, mix noodles, Mozzarella and Cheddar cheeses. Cover with milk. Slice the Velveeta and place on top to cover. Top with bacon strips and sprinkle generously with Nature's Seasons (or salt and pepper may be used instead). Bake at 300° for 2 to 3 hours until milk has cooked down. Serves 10 to 12.
Combine brown sugar, cornstarch and salt in saucepan. Stir in pineapple and syrup. Cook until thickens. Add butter, lemon juice and beets. Cook 5 minutes.
Mix all ingredients in bowl and pour into 8 x 11-inch baking dish, which has been sprayed with Pam. Bake at 350° for 1 hour.
Mix the first 4 ingredients together and save a little for topping. Press remainder firmly into a 9 x 13-inch pan. Bake at 375° for 10 minutes and cool.
Mix the first four ingredients in a large bowl. Bring the last three to a rapid boil and boil 1 1/2 minutes. Pour hot mixture over mixture in bowl; stir until chocolate melts and drop on waxed paper.
Cut off crusts. In a cake pan or casserole dish layer bread, cheese slices, ham chunks, cheese slices then bread.
In saucepan heat 3 tablespoons butter. Add onions and cook 2 minutes, until soft. Do not brown. Add apples and brown sugar. Cook until apples are soft. In frying pan, heat 3 tablespoons butter and olive oil and brown the bread on both sides until golden brown. Drain on paper towels. Add remaining butter to the frying pan and quickly cook ham until golden brown on both sides. On plate layer bread with ham slices and top with apples and onions. Serves 6.
Place fruit in a clean, large earthenware jar with a glass lid. Pour in sugar. Let sit until sugar melts and makes a sauce. Add rum until it stands 2 centimeters above the fruit. (With a real large jar, you can make a second layer by repeating first 3 steps.) Cover with lid and let stand for 14 days. Make sure alcohol stays above fruit level.
In saucepan, cook onion and green pepper in butter until tender. Stir in soup until smooth; add remaining ingredients. Heat; stir now and then. Serve over toast or noodles.
Melt margarine in medium skillet. Stir in flour until absorbed. Add milk slowly, stirring until smooth. Bring to a boil. Reduce heat and stir in cheese. Add onion and chilies. Butter a flat 3-quart casserole dish. Place overlapping slices of potatoes in rows until bottom of dish is covered. Lightly salt and pepper potatoes. Pour half of cheese sauce over potatoes. Pour 1/4 cup milk over sauce. Add another layer of potatoes, salt, pepper, sauce and 1/4 cup milk. Bake 1 hour at 350° or until potatoes are tender when pierced with a fork. Serves 8 to 10.
Break spaghetti into 2 inch pieces, cook and drain. Mix with Parmesan Cheese, egg, salt and pepper, and put in glass deep pie dish (can use 9 x 13 pan when using 8 ounces spaghetti)
Place onions and garlic in medium saucepan coated with cooking spray; cover and cook over low heat 15 minutes or until tender. Add tomatoes and next 4 ingredients; simmer uncovered 45 minutes. Set aside. Place each chicken breast between 2 sheets plastic wrap. Flatten to 1/8-inch thickness, using meat mallet. Combine flour and Parmesan cheese in shallow dish. Dip each piece of chicken in egg white; dredge in flour mixture. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Arrange chicken in 11 x 7 x 2-inch baking dish coated with cooking spray. Pour tomato mixture over chicken and sprinkle with Mozzarella. Bake, uncovered, at 350° for 20 minutes.
Mix together first 3 ingredients. Cover bottom of pan with cake; spread pudding mixture over cake. Spread pie filling over top and keep chilled.
Cut chicken into 1-inch cubes. Place into a 2-quart casserole dish. Pour in the soups. Cover. Place on a shallow cookie sheet and cook at 350° for 1 hour. Pour over rice, potatoes or noodles. Feeds 6.
Mix all ingredients by hand. Use 13 x 2-inch greased baking pan. Bake at 350° for 45 minutes.
Heat oil in suitable skillet with cover. Add rice and saute until golden brown. Stir in onion, bell pepper and garlic. Cook 2 minutes. Add broth, cumin and diced tomatoes and green chilies. Stir gently. Bring mixture to soft boil; cover and reduce heat to slow simmer. Cook 15 minutes; remove cover until all liquid evaporates. Immediately remove from heat; cover and let stand 15 minutes before serving. (Do not stir during last 15 minutes of cooking.)
Mix yellow cake mix as directed. Bake and cool. Top cooled cake with the crushed pineapple. Mix the pudding and milk; beat well with mixer. Add the cream cheese; spread over pineapple. Top with Cool Whip and sprinkle with coconut.
Crumble the sausage and mix with the cheese. Add Bisquick. Mix 1 cup at a time. Roll into small balls (about 1-inch in diameter) and place on an ungreased cookie sheet. Bake in a preheated 350° to 375° oven until light brown (13 to 15 minutes). Cooking may take a few extra minutes if balls are frozen. Serve warm. Makes about 7 dozen.
Beat eggs, add applesauce or apple butter and vinegar. Sweeten to taste. Use whites of eggs for meringue top. Custard may be cooked with the crust.
Cook broccoli until almost tender. Combine milk, soup and cheese which has been cut in very small pieces. Heat mixture gently until cheese is melted. Place broccoli in a 9 x 13-inch pan and pour sauce over top. Melt butter and add to the bread stuffing. Put on top of broccoli mixture. Bake at 400° for 20 minutes.
Split English muffins. Toast halves in toaster. Top with 1 tablespoon of sauce and cheese. Place on paper towel in microwave. Microwave on High for 30 to 45 seconds or until cheese is melted.
Peel and remove all green and pink portions from the rind. Cut in 1-inch cubes and soak overnight in salt water (4 tablespoons of salt to 1 quart of water). Drain; cover with fresh water and cook 10 minutes or until almost tender. Drain the watermelon and make a syrup of the sugar, vinegar, cloves, cinnamon sticks and mustard seed (tie spices in a cheesecloth bag). Heat the syrup and spices to boiling and allow to set for 15 minutes. Add the drained rind and cook 15 to 20 minutes or until the rind is clear and transparent. Pack rind into jars; cover with syrup and seal at once.
Wash off ear. Salt and butter each ear. Wrap in Saran Wrap. Put in microwave for 2 minutes for each ear of corn.
Mix Jell-O, sugar and crushed pineapple. Heat until jello melts. Cool. Add ingredients and chill.
Mix flour, sugar, baking powder, cinnamon and cloves together. Add butter or margarine, vanilla and egg. Mix until crumbly. Put half of mixture in a greased 8-inch square pan. Spread out with your hands. Spread jam on top, then crumble remaining crumbs over top. Bake at 350° for 30 to 40 minutes or until lightly browned. This is a wonderful way to use up dribs and drabs of leftover jam!
Melt 1 stick butter in 9 x 13-inch baking dish. Pour excess butter into mixing bowl. Add sugar, flour, milk and baking powder; mix well and pour batter into baking dish. Add fruit of your choice (cherries, apples, peaches, blackberries). Bake at 350° for 30 minutes or until crust is golden brown.
Blend cream cheese and sugar with mixer. Fold in large Cool Whip. Drain and fold in strawberries. Stir in pineapple and bananas. Put in glass dish and freeze. Set out 10 to 15 minutes before serving.
Combine spinach (cubed), cheese, bread crumbs and bacon (crumbled) in medium saucepan. Cook over low heat until cheese is melted. Unroll crescent rolls. Separate triangles (16 each). Cut lengthwise to form 32 triangles. Spoon mixture into rolls. Grease cookie sheet. Bake in oven at 375° for 11 to 13 minutes or until light brown.
Cream sugar and butter; add beaten eggs and vanilla. Mix the baking powder and sweet milk; stir until it foams. Then, mix it with the ingredients. Take enough flour and add until it forms a dough stiff enough to be rolled. Roll on a floured board and cut with a biscuit cutter. Or cut in 2-inch strips and bake until done at 350°.
Combine all ingredients together in large bowl. Mix well. Cover and refrigerate for 6 days. Mix every day. On the 7th day, form into 2-inch rolls. Bake at 180° to 200° for 4 hours on broiler pan or wire rack placed in shallow pan.
Combine pineapple chunks, sugar, flour and pineapple juice. Pour into a buttered casserole. Top with cracker crumbs, mixed with melted butter. Bake at 350° for 20 to 30 minutes.
Slice steak into thin slices. Soak in water, soy sauce, sugar and ginger for 15 minutes. Heat oil and clove garlic. Add steak; saute for 3 to 4 minutes until tender. Add meat liquid and cornstarch to make a thin gravy. Serve with rice. (Add tomatoes if wanted.)
Mix syrup, sugar, salt, butter and vanilla. Add slightly beaten eggs. Chop nuts and mix with other ingredients. Pour into a 9-inch unbaked pie shell. Bake in a 350° oven for approximately 45 minutes. Double recipe and make 3 pies.
In skillet over medium heat, cook chicken 10 minutes or so on both sides with 1 tablespoon oleo. Remove chicken and keep warm. In same skillet, add rest of oleo and cook broccoli, carrots and mushrooms for 5 minutes, stirring often. Stir in soup, milk, salt and pepper. Heat to boiling. Return chicken to skillet and reduce heat to low. Simmer 5 minutes or until chicken is fork-tender. Serves 4.
Break off flowering buds from broccoli and cauliflower; mix with shredded carrot, grated onion, crumbled bacon, nuts and raisins.
Mix together the cold water and cornstarch. Place other ingredients in a pan. Add cold water and cornstarch mixture. Cook altogether in a pan until thick.
Cream cocoa, sugar, butter and eggs. Mix in flour. Bake at 375° for 20 to 25 minutes. This recipe will serve 6 people.
Drain kosher pickles. Cut pickles in chunks, put back in jars. Add 5 cups sugar and garlic over chunks. For next 5 days, turn jar upside down to mix. Pickles will be sweet after 5 days.
Prepare pastry. In a large bowl dissolve the yeast in the warm water. Let stand until foamy 5 to 10 minutes. Stir oil and salt into the yeast mixture. Using a heavy-duty mixer fitted with the paddle attachment and set on low speed, beat in flour 1/2 cup at a time until a stiff dough forms 5 to 10 minutes. Turn the dough out on a lightly floured surface and knead 5 to 10 minutes. Add flour to keep from sticking. Place in a large bowl. Cover with a damp cloth and let rise in a warm place for 30 minutes.
Mix flour and sugar together. Add milk, vanilla, egg yolks and butter. Mix well. Cook over low heat until thick. Put in already baked pie crust. Beat egg whites until thick. Add 6 teaspoons sugar. Put on pie and put in oven until brown.
Bring ingredients in pan to a boil. Boil for 1 minute. Pour boiled mixture over oats and peanut butter and mix well. Drop by spoonfuls onto waxed paper. Let cool. Raisins or nuts may be added to taste.
Combine all ingredients. Mix in all fruit. Turn into pastry lined pan and dot with butter. Cover with top crust and bake at 425° for 40 to 50 minutes.
Cook macaroni according to package. Put the tuna, peas, milk and soup in a bowl and mix together well. When the macaroni is done, make it according to the package, then add to the soup mixture. Heat until bubbly.
Heat oil in a large skillet over medium heat; add beef. Cook until no longer pink. Add remaining vegetables and ingredients. Stir to combine. Cover, reduce heat and simmer 6 to 8 minutes until vegetables are tender.
Blend well, except for pecans. Spoon into ovenproof dish; sprinkle top with sliced almonds. Bake at 375° for 15 minutes. Serve hot with crackers or party size rye bread.
Prepare rice according to package directions; set aside. Melt butter over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and broth; cook over medium heat, stirring constantly, until thick and bubbly. Combine sauce, rice, chicken, mushrooms and green pepper. Pour into lightly greased 2-quart casserole. Sprinkle with almonds. (May cover and refrigerate overnight.) Bake at 350° for 30 to 35 minutes. Makes 6 to 8 servings.
Mix cottage cheese, mayonnaise, water and sugar. Add to cabbage and carrots. Mix well.
Chop and mash eggs. Add mayonnaise and anchovy paste. Fold in green pepper. Serve with crackers or vegetables.
Grease and flour tube pan. In large bowl combine water and eggs. Add remaining ingredients. Mix well. Pour into pan. Bake at 350° for 65 to 75 minutes. Cool 30 minutes. Remove from pan and wrap.
Combine flour, baking powder, salt, cinnamon and sugar in a large bowl. Stir in carrots, oil, eggs, pineapple and pecans; mix well. Pour batter into greased and floured 13 x 9 x 2-inch baking pan. Bake at 325° for 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Spread with Cream Cheese Frosting.
Mix sugar, flour, milk and eggs. Cook in top of double boiler until thickened. Add flavor of your choice. Freeze.
Soften cream cheese and add dry Jell-O, sugar, apricots, pineapple and 2/3 cup water. Bring to a boil, stirring constantly. Refrigerate until thickened. Whip Dream Whip; fold into thickened gelatin. Put in 9 x 13-inch glass pan and refrigerate overnight. Keeps well over several days. Serves 15.
Mix together 2 cups of flour, butter and powdered sugar. Cut in butter like pie crust. Pat in a 9 x 13-inch pan. Bake 20 minutes in 350° oven.
Let Velveeta and cream cheese soften out of refrigerator for 1 hour. Mix cheeses together with hands. Mix chili powder with the cheeses. Roll into a big ball. Roll in nuts. Refrigerate until needed.
Spread a large sheet of waxed paper on a work surface. In a heavy saucepan, combine the sugar and milk. Cook over high heat, stirring constantly, until sugar is dissolved. Reduce heat to moderate and cook, stirring constantly, until the mixture reaches soft ball stage (238° on candy thermometer). Remove pan from heat and stir in coconut and vanilla. Drop the candy on waxed paper by teaspoonfuls, about 2 inches apart. With spatula, flatten mound. Place 1/2 candied cherry in center of each patty. May substitute pecan or walnut halves.
Saute first 3 ingredients. Add remaining ingredients. Combine and heat through. Serve over rice.
Put milk and butter in saucepan. Scald until butter melts. Break eggs in mixing bowl and mix with mixer. Add sugar, flavoring and salt. Add hot milk and butter. Pour into pie crust. Bake at 350°.
Cook noodles and drain. Layer ingredients in baking dish and bake 1 hour at 350°.
In a medium bowl, combine gelatin and boiling water; stir until gelatin is dissolved. Drain mandarin oranges and stir orange liquid into gelatin mixture. Set aside 10 whole orange segments; chop remaining segments coarsely. Stir chopped segments and yogurt into gelatin mixture. Refrigerate until mixture mounds slightly when dropped from spoon, about 45 minutes. Fold in whipped topping; pour into crust. Refrigerate until set, at least 4 hours. Garnish with reserved orange segments.
Mix ingredients together. Pour into ice cream freezer and add milk to fill line of container. Freeze as directed.
Add sugar, shortening, raisins, cinnamon, cloves and nutmeg to water and boil 3 minutes. Cool. Add salt and soda (dissolved in water). Stir in flour and baking powder. Mix well. Turn into greased loaf pan and bake at 325° for 45 to 60 minutes.
Fry onion and pepper slowly in butter until golden. Add tomatoes; simmer 10 minutes. Add seasoning and well drained beans. Combine alternate layers of bean mixture and cheese in 1-quart casserole. Bake at 350° for 30 minutes.
Roll out crust and place into pie pan. Refrigerate. Heat oven to 450°. Saute onions in butter until crisp-tender. Remove from heat. Mix eggs and sour cream. Stir in onions and seasonings. Pour into crust and top with Parmesan cheese. Bake at 450° for 20 minutes. Reduce heat to 325° and continue baking for 20 more minutes until top and crust are golden. Cool on wire rack and serve warm. Good with roasted or grilled pork or poultry.
In medium saucepan melt butter/margarine. Add remaining ingredients; bring to a boil. Lower heat and cook uncovered 5 minutes longer.
Cream butter, sugar, eggs and vanilla in large mixer bowl. Blend in sour cream. Combine cocoa, flour and salt. Stir baking soda into buttermilk; add alternately with dry ingredients to creamed mixture. Beat 2 minutes at medium speed.
Melt sugar and corn syrup and bring to a boil. Remove from heat and stir in peanut butter until melted. Add cornflakes and mix well. Drop by rounded tablespoonfuls on wax paper.
Cook raisins for 5 minutes in water. Drain and let cool. Cream shortening. Add sugar, vanilla, eggs and nuts. Sift together flour, baking powder, soda, salt, cinnamon and nutmeg. Mix all ingredients together well. Spoon onto cookie sheet. Bake at 375° for 10 minutes.
Saute onion, carrots and celery in butter for 3 minutes, until softened. Add hot chicken broth and cauliflower. Simmer 15 minutes and add peas, beans and tomatoes. Continue cooking for 10 minutes. Taste the soup and add salt and pepper if necessary. Garnish soup with chopped parsley.
Sift together sugar and flour. Add a little at a time, milk to flour mixture until you have used 1 cup milk. Beat egg yolks until smooth. Add the remainder of milk to eggs. Mix well, then add the egg mixture to the flour mixture (strains). Mix well, then cook until thick. Remove from heat. Add coconut and vanilla. Place in baked pie crust.
Mix all ingredients together and form into patties. Brown and remove from drippings. Mix together mushroom soup, milk and mushrooms. Pour over patties and simmer on top of stove or bake in slow oven for 45 minutes (or microwave 20 minutes or until done).
Blend flour, butter and pecans together and press into a 9 x 13-inch pan. Bake for 15 to 20 minutes at 350°.
Saute pepper and onion in two sticks of margarine. Mix biscuit pieces, chives, cheese and bacon bits together. Stir in sauteed mixture. Press into a Bundt pan that has been sprayed with Pam. Bake 30 minutes at 375°.
Combine 10x sugar, cinnamon and chopped nuts to make topping. Set aside.
Cook the noodles. Brown the ground beef. Add the green pepper, celery and soup. Simmer until all vegetables are nearly done. Mix noodles with the meat mix and add the pizza sauce. Put this in a 13 x 9-inch pan. Top with the cheese. Garnish with the potato chips. Bake at 350° for 40 to 45 minutes.
Grease and flour 4 (1 pound) coffee cans. In large mixing bowl, mix pumpkin, oil and eggs. Add sugar. Add dry ingredients gradually. Add pecans and raisins. Half fill the floured coffee cans and bake at 350° for 1 hour and 10 minutes.
Preheat oven to 325° for electric or 350 for gas. Use an electric mixer, beat butter and vanilla until light and creamy. Gradually add sugar and beat until light. Add eggs one at a time, beating well each time. Stir in 1/2 of flour, powder and milk, beat until smooth. Add remaining flour, powder and milk until smooth. Spread into a prepared pan and bake for 45 to 50 minutes or until done.
Dissolve Jell-O in 1 cup boiling water. Add lemon juice. Cool until slightly congealed. Cream together the softened cream cheese and cup of sugar. Whip large can of evaporated milk; blend into the cream cheese mixture, then blend this into the Jell-O mixture. Pour into graham cracker pie crust; chill well.
Melt margarine with onion and blend with broccoli and rice. Add Cheez Whiz and soup. Bake at 350° for 25 minutes. Can substitute 2 cups cauliflower for rice.
In large bowl, mix all 7 dry ingredients thoroughly. Mix egg, milk, pumpkin and oil in small bowl; beat well. Stir liquid mix into dry ingredients using 8 to 10 strokes. Add raisins (if desired) and stir 6 to 8 additional strokes. Batter will be lumpy. Fill greased muffin tins two-thirds full. Bake at 400° for 18 to 20 minutes. Makes 12 large muffins.
Mix Jell-O and water. Mix in remaining ingredients except yogurt or sour cream. Pour half of mixture in a 9 x 13-inch pan. Set. Put yogurt or sour cream on set Jell-O mixture. Pour remaining Jell-O mixture on top. Set.
Cake: Cream sugar and shortening at high speed of mixer. Add eggs. Add flavorings and milk. Sift flour, salt and baking powder and mix with other ingredients. Place in well-greased and floured 10-inch tube pan. Bake at 375° for 45 minutes.
Bring water, soup base, potatoes, onions and celery to slow boil. To cook veggies, turn to medium heat. Add parsley, pepper, ham and milk. Simmer until ready to eat. Stir often so that you don't scorch it.
Mix and cook until thick and clear (10 minutes or more). Cool. Slice peaches (8 to 10) and mix gently until all are coated. Put into baked crust and chill. Serve with whipped topping.
Mix together pretzels and margarine. Put in a 9 x 13-inch pan and bake 10 minutes at 400°. Cool. Dissolve jello in boiling pineapple juice and add strawberries. Let set. Mix sugar with cream cheese; add whipped topping. Put cheese mixture over pretzels; pour slightly thickened strawberry mixture over this. Chill until firm. Serves 12.
Melt chips over hot (not boiling) water. Coat peanuts and noodles by folding in. Drop on waxed paper by teaspoonfuls. Real easy and good!!
Mix dressing, sour cream, chilies and seasoning mix. Spoon on bottom of 9-inch plate. Bake at 350° for 20 to 25 minutes. Layer lettuce, cheese, onions, tomatoes and olives.
Place quartered green peppers in boiling salted water for 1 to 2 minutes. Remove to baking pan.
Cook 2 pans of cornbread. Cook one whole chicken, bone and grind chicken. Add ground onion and celery. Mix in a large bowl. Add chicken broth, pimentos and oyster stew or soup if desired. Mix good. Put into a brown and serve bag and into a pan (no mess) and cook at 350° for an hour.