HumbleIntelligence/food-ner-1-Million huggingface dataset:
Marinate the beef for 2 to 4 hours in red wine. Remove beef and reserve marinade. In a large heavy pan, brown beef on all sides, a few pieces at a time, in 2 to 3 tablespoons of oil; set aside. Cut up the onion and carrots. Brown them in the same pan, adding more oil, if necessary. Return the beef to the pan with red wine marinade. Add bay lef, tomato paste, 1/4 teaspoon pepper and 1/2 teaspoon thyme. Bring to a boil and simmer, covered, for about 2 hours or until meat is tender. Remove meat from pan and skim off as much fat as possible from the liquid. Puree the vegetables with the liquid in a blender, then strain. Reheat the meat with the sauce and cook further, if necessary, to thicken. Serve garnished with lightly sauteed onions or green peppers.
Cook and cool frozen vegetables. When cool, add celery, green peppers, onions and kidney beans. Cook the following: vinegar, sugar, prepared mustard, salt and cornstarch. Cook until thick. Let cool and add vegetables. Refrigerate several hours or overnight.
Cut Snickers into small pieces and apples into small chunks. Mix into Cool Whip and chill well before serving. Very easy and delicious!
Brown beef and onions. Add salt, pepper, garlic, tomato sauce, spaghetti mix, oregano and bay leaf. Stir well. Simmer, covered, for 30 minutes. Meanwhile, cook noodles as label directs. Drain and rinse.
Brown meat and onion. Drain. Add soups, taco and enchilada sauces. Grease large casserole dish. Place small amount of meat sauce in bottom, then layer tortillas, meat sauce and cheese (3 times). Bake 20 minutes at 350°.
Mix all ingredients together; store in refrigerator until ready to serve. Better when chilled overnight.
Melt chocolate in mixing bowl over hot water. Remove from heat. With electric mixer, blend in sugar and water. Beat in egg, butter and vanilla. Frosting will be thin, so continue beating until proper consistency.
Fry sausage until brown on all sides. Drain off all but 2 tablespoons of the fat. Add onion and green pepper; saute until tender. Add remaining ingredients. Stir to blend. Simmer 10 minutes and serve hot with cornbread. Serves 6.
Mix all together. Bake for 1 1/2 hours at 225°. Stir every 15 minutes and salt with the garlic salt on each stir.
Combine turkey, yogurt, sage and 1/2 cup bread crumbs. Form into patties. Heat oil in skillet over medium heat. Coat patties with remaining crumbs and cook, uncovered, until browned on both sides and juices run clear.
Mix all ingredients and bring to a boil. Pour hot over cherries that have been packed in jars.
Saute onion, green pepper and celery in bacon drippings until tender. Stir in Ro-Tel, black-eyed peas, salt, bay leaf and 1/2 of crumbled bacon. Cook over low heat for 30 to 45 minutes, stirring occasionally. Add water, if necessary. Remove bay leaf and sprinkle with remaining crumbled bacon just before serving.
Melt margarine in 3 quart pan. Add remainder of ingredients in order. Stir. Put in 9 x 13 x 2-inch pan and bake at 325° for 25 to 35 minutes. Cut into squares before cooled. Makes 24 bars.
Add together pineapple and soda. Let stand while you mix flour, sugar, salt, eggs and walnuts. Mix with pineapple mixture; blend. Bake in 13 x 9-inch pan 30 to 40 minutes at 350°. Check with toothpick.
Cook onion and chilies in butter in double boiler. Add milk and cheese gradually. Add spices. Keep warm in chafing dish. Use Doritos, etc. as dippers. Stir well occasionally.
Cook broccoli as directed on box. Mix all ingredients, except broccoli, together; heat until melted and blended. Mix with broccoli; pour into greased casserole dish. Cover with cracker crumbs. Bake at 350° for 25 minutes.
Mix dry cake mix with lemon filling. Pour into greased jelly roll pan. Bake for 15 minutes at 350°.
Fill in low casserole with apples, water and cinnamon (can use juice from canned apples instead of water; add with juices to make 1 cup). Blend rest of ingredients until crumbly with fork. Spread this mixture on top of apples and bake, uncovered, for 1 hour in a 400° oven.
Boil the water in large kettle. Pour boiling water over dates, salt and butter. Stir well and let cool. Mix in flour. Bake at 350 degrees for 1 hour.
Work all the flour you can into steaks. Melt the Crisco. Cook the steak well on each side. Add water, tomatoes, onion and green pepper. Season to taste with salt and pepper. Cook 1 hour.
Melt margarine in 9 x 13-inch baking pan. Sprinkle next five ingredients in order. Pour milk over all. Baked at 350° for 25 to 30 minutes until top is light brown. Cool and cut into squares.
Mix milk, poultry season, salt and pepper together. Roll chicken in mixture and bake at 350° for 30 minutes or until golden brown.
Cut vegetables for slaw and put in large jar. Mix remaining ingredients in pot; bring to a boil, 1 to 2 minutes. Pour over slaw. Cover and refrigerate 24 hours.
In blender, beat eggs real good. Heat milk to boiling point. Add to egg mixture, blending continuously. Add sugar, flavoring and margarine. Pour into 9-inch deep dish pie shell. Bake at 350° for 45 minutes or until knife when inserted into pie comes out clean.
Chill fruit juices. Add chilled ginger ale just before serving. Makes 1 1/2 gallons. Cut 2 oranges in slices and let float in punch. Serves 50.
Put frozen vegetables and water in a 2-quart saucepan over medium-high heat. Bring to a boil.
Melt and cool butter and chocolate. Add nuts and marshmallows. Divide into 2 rolls and wrap in wax paper. Cool for 24 hours. Roll in coconut and slice.
Mix all ingredients together and pour into a greased 7 1/2 x 11-inch casserole. Bake at 350° for 30 minutes. Sprinkle with paprika to add color.
Melt 1/2 cup butter in 13 x 9-inch pan. Sift first 4 ingredients together in bowl. Add 3/4 cup milk; mix well. Pour on top of butter. Don't stir! Add 3 cups fruit layer (if canned use syrup). Sprinkle 1 cup sugar on top of fruit. Add sprinkles of cinnamon and nutmeg. Bake at 350°, until brown and crusty, 30 to 35 minutes.
Grease 2 loaf pans. Cream shortening and sugar. Add eggs, pumpkin and water. Add dry ingredients and blend well. Stir in nuts, etc. Bake at 350° for 50 minutes or until done.
Boil thinly sliced potatoes until tender. In skillet, brown onions in margarine until golden. Blend in flour, sugar, salt, celery seed and pepper, cooking over low heat until bubbly. Remove from heat, stirring in water and vinegar. Return to heat until boiling and stir for one minute. Mix in drained potatoes, coating well. Pour into a large, shallow casserole, topping with diagonal, 2-inch chunks of kielbasa. Heat in oven for 20 to 30 minutes. Serve.
Crush crackers fine. Work in butter and sugar. Melt marshmallows in the 1/2 cup milk over boiling water in double boiler until thin. Grease pan or glass dish with butter. Line with the cracker crumbs. Save 1/2 for topping. Chill overnight in icebox (now days refrigerator).
Mix all ingredients together. Place in greased 8 x 8-inch pan. Bake in 350° oven for 35 to 45 minutes. Cool for 5 minutes. Cut into squares.
Melt chocolate. Blend sugar, butter and chocolate. Add eggs, one at a time, beating 5 minutes after each, until all eggs are used. Add vanilla. Pour into baked pie shell. Refrigerate overnight, then cover with Cool Whip and serve.
Sift all dry ingredients; cream shortening and sugar. Add dry ingredients and mix. Put whiskey in milk. Make small balls and place on greased sheet. Bake at 350° for 10 minutes. Makes 6 to 8 dozen.
Melt margarine in saucepan over medium heat. Remove from heat and stir in sugar. Stir in eggs, one at a time. Stir in sifted flour and dry ingredients. Add chocolate chips and nuts. Spread in greased 10 x 15-inch cookie sheet with sides. Bake at 350° for 20 to 25 minutes. When cool, cut into bars.
Saute vegetables in margarine in 2-quart saucepan over medium heat until tender. Stir in rice, gravy and milk. Reduce heat to low. Simmer 5 minutes. Stir in sherry. Makes 4 cups.
Brown beef and onion; drain. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough by pulling apart each biscuit to make 2 layers. Press 10 biscuit layers over bottom of ungreased 8-inch baking dish. Combine 1/2 cup cheese, sour cream and egg; mix well. Remove meat mixture. Stir in sour cream mixture; spoon over dough. Arrange remaining biscuits on top. Sprinkle remaining cheese over meat mixture and biscuits. Bake at 375° for 20 to 30 minutes. Serves 6.
Boil chicken and bone it. Mix both soups together with tomatoes and 1/2 of the cheese and onions. Pour 1/2 of this in casserole dish, then layer 1/2 of the chicken, 1/2 the Doritos and 1/2 the cheese. Repeat first step again. Bake at 350° for 20 to 30 minutes.
Preheat oven to 325°. Combine dry ingredients. Rub in margarine; mix in enough water to form a stiff dough. Roll out mixture, one-third at a time, between sheets of waxed paper to 1/8-inch thickness. Cut into sticks, 1 x 3-inches. Bake on cookie sheet at 325° until browned, approximately 8 to 12 minutes. Watch carefully as outside sticks brown faster than inside ones. Change position. When cool, store in airtight container.
Brown ground beef and drain. Place layers of vegetables, then large pieces of celery, green pepper, onion, etc., layer of browned ground beef. Salt and pepper each layer. Mix tomato soup with a little water, pour over vegetables and meat. Cook on low for 6 to 8 hours. Stir only a few times during cooking.
Brown ground beef in frying pan or crock-pot. Drain. Put browned ground beef in crock-pot and add all other ingredients, stirring to mix. Cover. Cook on medium heat (simmer) for 7 to 10 hours. Makes 8 to 10 servings.
Sift flour and measure; add baking powder, salt and sugar. Sift again. Combine egg, orange rind, juice and oil or melted shortening (slightly cooled). Pour into flour mixture and stir just enough to moisten; do not beat. Turn into greased loaf pan 9 1/2 x 5 1/2 x 3-inch. Bake in moderate 350° oven about 1 hour. Remove from pan. Cool. Best to wait a day to slice and serve.
Pour in crust and bake at 350° for 40 to 45 minutes.
Sift flour with baking powder, soda, salt and spices. Stir in cereal flakes, walnuts and apple. Combine egg, brown sugar, buttermilk and oil. Add flour mixture. Mix just enough to moisten dry ingredients. Do not beat. Turn into well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour, or until tester inserted in center comes out clean. Let stand in pan 10 minutes. Remove to rack to cool completely. Yields 1 loaf.
Mix shortening, sugar, eggs and flavoring thoroughly. Stir flour, baking powder and salt together; blend in. Chill at least 1 hour. Heat oven to 400°. Roll cookies 1/8-inch thick on lightly floured board. Bake on ungreased cookie sheet 6 to 8 minutes or until cookies are delicate golden color. Makes 4 dozen cookies.
Brown hamburger, green pepper and onion. Drain. Add 2 cans cheese soup. Cut French bread down middle and take the insides out of the loaf. Add bread from middle of loaf to hamburger mixture and heat. Spoon mixture back into French bread. Wrap loaf in tinfoil and bake at 350° for 30 to 45 minutes, or until hot. Heat 1 can cheese soup and pour over individual pieces of loaf as it is served.
Brown beef in small amount of oil in a large skillet. Transfer it to a 6-quart Dutch oven. Cover with water. Add salt, pepper, onions, potatoes, carrots and soup. Cover and cook slowly about 1 hour. Add peas and cook about 15 more minutes. Serve with hot baked cornbread.
Spray a cookie sheet with baking spray. Press crescent rolls together to form a "crust". Bake at 350° for 8 to 12 minutes; let cool.
Chop black olives and onion and cut celery into bite size pieces. I put it all through the 2mm slicer on the food processor. Mix everything together and leave out for several hours at room temperature, stirring occasionally. Refrigerate. Keeps a long time.
Grease 8-inch iron skillet. Mix all ingredients together. Pour into skillet. Place in oven and bake at 500° for 20 minutes. Serves about 6 people.
Beat eggs until lemon yellow. Add butter and mix well. Add flour, baking powder, salt, cottage cheese and Jack cheese. Blend until smooth. Stir in chilies. Pour into well-buttered 9 x 13-inch baking pan or dish. Bake in 300° preheated oven 35 minutes or until lightly browned and center is firm. Let stand 5 minutes. Serve with salsa.
Make Stove Top stuffing as per directions on package but add shredded carrots to the boiling water. Place chicken in a greased baking dish. Top with stuffing. Mix sour cream and cheese. Spoon on top of stuffing. Bake at 375° for 25 minutes. Serves 4.
Dissolve yeast in water. Add sugar and flour. Mix well and let rise 30 minutes. Add second set of ingredients. Mix. Refrigerate in greased bowl. Cover. Shape into rolls. Put in greased pan. Let rise in warm place about 2 hours. Bake at 350° for 15 to 20 minutes.
Put the sugar, butter, and pudding in a sauce pan. Cook until well blended. Place 10 frozen rolls in greased bundt pan. Pour half of the sugar mixture and half of the pecans over the rolls.
Sift flour, baking powder, sugar and salt into bowl. Cut in shortening. Add egg and enough milk to make a soft dough, mixing with fork. Knead lightly, about 20 turns on floured board. Divide in thirds. Pat out thirds in 3 greased 9-inch round cake pans. Bake at 450° about 15 minutes. Divide berries in half and sweeten to taste. Put shortcake layers together with berries between and on top. Serve with whipped cream. Serves 6 to 8.
Sift flour into mixing bowl. Cut in shortening and suet until coarse crumbs. Add just enough water to make soft dough; mix well. Divide into 4 parts; roll out each part in large circle. Combine meat and vegetables; divide into 4 parts. Place filling on one side of each pastry circle; salt and pepper to taste. Fold over filling and seal edges well. Prick with fork on top to allow steam to escape. Bake at 375° for 30 minutes. Lower heat to 350°; bake 15 minutes more, or until browned.
Mix all ingredients. Pour into a greased baking pan, 9 x 13 x 2-inch. Bake at 350° for 45 minutes.
In large saucepan, combine cherry pie filling, sugar, undrained pineapple, cornstarch and food coloring. Cook until thick. Remove from heat and add Jell-O. Cool and add bananas and nuts. Pour into 2 baked pie shells. You can use either a regular pie crust or graham cracker crust. I always like to top off with Cool Whip also. This is optional.
Preheat oven to 325°. Grease 2 large cookie sheets. In large bowl cream butter, shortening and sugars until light and fluffy. Add eggs and vanilla; mix well. Add flour, soda and salt; mix just until combined. Stir in chocolate chips. Using a #20 ice cream scoop or 1/4 cup measure, drop scoops of batter 3 inches apart onto cookie sheets. With floured hand flatten each scoop into 4-inch rounds. Bake 12 to 15 minutes. Remove while centers are slightly soft. Cool cookies on baking sheet 5 minutes, transfer to wire racks to cool. Makes about 16 cookies, 300 calories each.
Mash beans. Beat egg and add to mashed beans. Shape into patties and roll in crumbs. Fry in shortening until brown on both sides.
Brown ground beef, bacon and onion; drain off grease. Mix together the vinegar, brown sugar, ketchup and mustard; pour over meat mixture. Simmer for 5 to 10 minutes. Combine beans; do not drain. Combine with meat mixture. Bake in uncovered casserole at 350° for 30 to 40 minutes, or it can be simmered in crock-pot.
Combine soup, milk and pepper. In a 1 1/2-quart casserole arrange alternate layers of potatoes, meat, onion and soup mixture. Cover and bake at 375° for 1 hour. Uncover and sprinkle with paprika. Bake 15 minutes longer or until potatoes are tender. Yields 6 servings.
Cut ribs into serving size pieces. Place in a 13 x 9 x 2-inch baking pan. Bake at 400° for 30 minutes. Combine remaining ingredients; mix well. Spoon over ribs. Reduce heat to 350°, cover and bake another hour. Uncover and bake 30 minutes more or until tender.
Flatten softened cookie dough in pizza pan. Bake at 350° until lightly brown, 15 minutes. Mix cream cheese with 1/3 cup sugar. Spread over cooled cookie dough. Arrange fruit in circles on cream cheese. Cook orange juice, 1/3 cup sugar and cornstarch over medium heat until thick. Spread over fruit. Cover with Saran Wrap and refrigerate.
Mix and pour in buttered dish. Bake at 350° for 45 minutes.
Mix 1/2 cup sugar and the cornstarch in a 2-quart saucepan; stir in fruit and water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour in ungreased 1 1/2-quart casserole. Stir remaining ingredients until soft dough forms. Drop dough by 6 tablespoons onto hot fruit mixture. Bake until golden brown, about 15 minutes. Serve with cream, if desired. Makes 6 servings.
Mix ingredients until light. Pour into 2 deep-dish unbaked pie shells. Bake at 350° for 10 minutes. Reduce heat to 325°. Bake for 30 minutes.
Mix all ingredients together and pour into 13 x 9-inch baking dish. Top with crushed corn flakes and butter. Bake at 350° for 45 minutes.
Beat vigorously 2 minutes. Add remaining 1/3 cup liquid and 2 medium size eggs. Beat 2 minutes more. Pour into two 8-inch round greased pans. Bake at 350° for 30 minutes.
Melt margarine. Mix graham cracker crumbs with margarine and press in cake dish. Spread Eagle Brand milk on top, then cover with coconut. Add chocolate chips and nuts. Press firmly in dish. Bake for 25 to 30 minutes. When cool, cut into bars.
Mix all ingredients and pour into pie crust. Place the other pie crust on top (cut a few slits in top) and bake at 375° for 30 minutes.
Mix all and bring to a boil. Marinate at least 8 hours in refrigerator. Should be longer. Use to baste while cooking.
Mix together cake mix, 1 egg and 1 stick butter. Spread over a cookie sheet. Blend together cream cheese, 1 stick butter, powdered sugar and 2 eggs. Spread over the first layer. Bake at 350° for 20 to 25 minutes.
Combine ham, onion, cheese and dried parsley in bowl. In separate bowl, beat together egg, milk and oil. Add 2 cups buttermilk baking mix, blending well. Add ham mixture, stirring until mixed. Then add remaining 1 cup baking mix, stirring until blended. Turn dough out onto floured surface. Knead about 10 times or until dough holds together. Roll out dough, about 3/4-inch thick. Cut with 2-inch biscuit cutter. Repeat until all dough is used. Place biscuits on greased baking sheet and brush tops with melted butter. Sprinkle with herbs. Bake in 425° oven for 10 to 12 minutes, or until golden brown. Serve warm.
Brown steak strips in oil (do not flour). Add onion soup mix; mix well. Simmer 30 minutes. Add strips of pepper; cook until tender. Mix cornstarch with 1/2 cup water; add to mixture. Stir until thick. Serve over cooked rice or you can add frozen Chinese vegetables.
Drain the gooseberries. Add the water to the syrup. Mix the 3/4 cup sugar, flour and salt. Add to the liquid. Add the egg yolks and melted butter or margarine. Cook until thick. Add the vanilla. Gently fold in gooseberries. Cover pan and cool. When cool, pour into a baked 9-inch pie shell or tart shells. Beat together the 2 egg whites, cream of tartar and 4 tablespoons of sugar until all sugar is dissolved. (When meringue weeps, you haven't dissolved the sugar.) Pile meringue lightly on pie (seal to crust to stop shrinking). Bake at 400° until delicately browned (about 8 minutes). Cool slowly out of draft.
Clean and trim chicken. Place in baking dish and pour French dressing over chicken. Use about 1/2 to 3/4 of the bottle. Plot dollops of apricot preserves by tablespoons on chicken pieces. Sprinkle package of onion soup mix over chicken. Cover with foil and bake at 350° for 45 minutes. Prepare egg noodles while chicken cooks and pour chicken and sauce over noodles. Preparation time: 10 minutes.
Mix all ingredients together and pour mixture into pie shell. Bake in preheated oven at 425° for 15 minutes. Reduce oven to 350° and bake for 35 to 40 minutes. Pie is done whenever knife inserted 1 inch from pie's edge comes out clean.
Melt oleo in oblong pan. Put brown sugar into a bowl and add the melted oleo. Cream the oleo and brown sugar. Blend in other ingredients. Bake at 350° for 25 to 30 minutes.
Preheat oven to 325°. Butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine first 3 ingredients in small bowl. Using electric mixer, cream butter with 1 cup sugar in large bowl, until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients. Fold in blueberries (Note: if using frozen blueberries, thaw and drain). Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour and 15 minutes. Bring remaining 1/2 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves. Pierce top of hot loaf several times with a toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.
Sift flour before measuring, then resift with soda and salt. Cream shortening and sugar. Add eggs and beat until light and fluffy. Add milk and flour, stirring well. Then add fruits and nuts and blend in mixture. Chill several hours, then drop by teaspoon on lightly greased cookie sheet. Bake in 350° oven about 10 to 15 minutes. Makes about 8 dozen cookies. These cookies are very good after they have been frozen.
Mix all of the ingredients and bake in a 9-inch unbaked pie shell. Preheat oven to 400° and bake 15 minutes, then reduce heat to 325° or 350° for 10 to 15 minutes, then reduce to 200° and bake until done by testing.
Mix in a medium pot: flour, salt and cream of tartar. Mix water, oil and food coloring and heat. Add other ingredients after they have been mixed together. Stir. Store in airtight can or plastic bag.
Cream butter, Crisco and sugar until fluffy. Beat egg yolks, and add to creamed mixture. Sift dry	ingredients together. Add to creamed mixture alternately with milk. Mix in vanilla and nuts.	Beat egg whites until stiff; fold into cake batter. Pour into a greased and floured tube pan.	Bake at 300° for 30 minutes, then turn up oven to 325° and bake 1 hour or until cake tests done.
Wash and drain berries. Toss berries with 1/3 cup flour and set aside. Sift 2 cups flour with the sugar, cream of tartar, soda and salt into a bowl. Cut in butter with pastry blender or 2 knives until the mixture looks like coarse meal.
The amount of seasoning depends on how hot you want your jerky. Mix all of the spices and pour over meat. Marinate for 24 hours in refrigerator. Set oven temperature at 150°. Place meat on oven racks. Cook with oven door propped open about 1-inch. Meat should dehydrate, not cook.
Beat eggs. Add cheese, onions, salt and butter. Mix well. Add Jiffy mix and broccoli; stir until well mixed. Pour into a 9 x 13-inch pan or casserole dish sprayed with Pam. Bake at 350° for 25 to 30 minutes, or until light brown.
Cut up dates. Add soda. Pour boiling water over dates and let cool. Cream butter and sugar. Add beaten eggs and date mixture. Mix well. Sift together flour, salt and baking powder. Add to date mixture. Add nuts and vanilla. Bake in loaf pan for 1 hour or until center is done in 350° oven. Serve with cream cheese and pineapple or with butter.
Mix ground beef, oats or crackers, milk, salt and onion. Roll into balls and set aside.
Beat well with electric mixer. Pour into two 9-inch pie plates. Bake at 350° for 45 minutes to an hour until done.
Line pan with pastry; flute edge and prick bottom and sides with fork. Bake in preheated 425° oven for 7 minutes. Remove pie shell from oven and lower heat to 325°. Scald milk and cinnamon. Mix eggs with egg yolks, sugar, vanilla, nutmeg and salt. Strain milk and add to egg mixture. Mix well. Pour into pie shell. Bake at 325° until a knife inserted in center comes out clean, about 55 minutes. Cool on wire rack. Serve at room temperature with whipped cream and sprinkle with nutmeg, if desired.
Mix Kool-aid by package directions. Add pineapple juice and pour into punch bowl. Cut sherbet into slices, top each slice with a pineapple slice and a cherry. Add to punch bowl. Pour ginger ale on top of sherbet when ready to serve. May use any flavor of Kool-Aid.