HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim all the fat off the round steak. Cut in squares; put in paper bag with flour. Shake to coat well. Brown beef in pan with 1/2 to 1 stick margarine. Work with spatula until well browned. Salt and pepper meat. Add the consomme or bouillon and the water. Cover tightly in slow cooker; simmer until tender (bubbly boil about 1 hour).
Cook macaroni as directed on package; drain. Mix tomatoes, tomato sauce, Italian seasoning, salt and pepper in saucepan; break up tomatoes. Heat to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir macaroni and pepperoni into mixture. Pour into ungreased 8 x 8 x 2-inch square pan. Sprinkle with cheese. Bake, uncovered, 30 minutes until hot and cheese is brown in 350° oven. Serves 4 to 6.
Cream sorghum, butter and sugar until well blended. Mix milk with well-beaten eggs. Sift dry ingredients together. Add to creamed mixture alternately with egg-milk liquid. Stir until smooth only. Divide batter into 6 equal amounts of 1 cup batter in each. Spread batter in well-greased 9-inch cake pans. Makes 6 layers. Bake at 350° for 12 to 15 minutes. Remove layers from pans and stack layers with applesauce on each layer. Sweeten and/or spice applesauce to taste.
Cook ground meat, onion and green pepper until meat is brown and vegetables are tender. Drain on paper towel. Return to skillet; add remaining ingredients and simmer 40 to 45 minutes or until rice is cooked. Makes 6 servings. One-thousand calorie recipe.
Brown meat, onion and cloves of garlic. Add tomato paste, tomatoes, water, salt, pepper, red pepper, sugar and mushrooms. Mix well. Cook slowly for 3 hours. Stir occasionally. Serve over spaghetti with garlic French bread.
Grease a 9 x 5 x 3-inch loaf pan. Heat oven to 400°. Mix flour, baking powder, baking soda and salt. Beat egg in a large bowl. Stir in buttermilk, molasses and butter. Stir in flour mixture. Mix in walnuts and raisins. Scrape batter into prepared pan and bake 50 to 60 minutes or until well browned. Remove from oven and place pan on wire rack to cool. Makes 1 loaf.
Drain and wash peas. Mix with onions and green pepper. Mix in remaining ingredients. Let stand, covered, in the refrigerator for 24 hours.
Drain green, wax and garbanzo beans. Drain and rinse the kidney beans. Mix all beans, green pepper and onions. In a small bowl, combine remaining ingredients, stirring until sugar dissolves. Pour over bean mixture. Cover and refrigerate overnight, stirring several times. Makes 10 to 12 servings.
Beat eggs; add sugar, shortening, coconut and vanilla. Add flour, soda, salt and oats. Form into balls; press with a fork. Bake at 375° for 10 minutes.
Melt oleo in skillet with 1/2 cup sugar. While it cooks, in another pan, cook 2 cups sugar and milk. Add sugar mixture when it is brown. Cook like fudge until it forms soft balls in cold water. Will ice 2 layers for cake.
Combine the ingredients; mix and store in an airtight container. The recipe makes 3 cups of mix which, when reconstituted, will produce the equivalent of nine 10 ounce cans of soup. When you are ready to use, combine 1/3 cup of the mix with 1 1/4 cups of water in a saucepan. Cook and stir until thickened. If you want to use this in place of cream of celery soup, add 1/4 cup chopped celery. For mushroom soup, add 1/4 cup chopped, fresh or canned mushrooms or 1 tablespoon of dried mushrooms. Serving size: 1/3 cup of mix is equal to one 10 ounce can of soup.
Check Bible for all ingredients. Follow instructions of basic cake recipe. Bake in very low oven at 275° for 3 to 4 hours. Enjoy.
In a skillet, heat oil; cook pork, celery, red/green pepper and onion until the meat is browned and vegetables are tender. In a large bowl, combine pork mixture, noodles, soups, corn, milk, salt and pepper. Mix well. Turn into an ungreased 13 x 9 x 2-inch baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 45 minutes or until heated through. Yields 8 to 10 servings.
Place all ingredients in food processor with steel knife attachment. Process until smooth. Taste for seasoning. Spoon into bowl. Serve with "Akmak" crackers.
Melt butter and oil; add onion and saute. Add garlic and cook for 2 more minutes. Add remaining ingredients, except linguini and flour/water. Simmer for 5 minutes. Mix flour in water. Add to simmering clam sauce to thicken. Serve over hot pasta.
Cook chicken, remove from bone and cut up. Mix cream of chicken soup and sour cream together. Add to chicken. Crush Ritz crackers and spread on top. Melt butter and pour over crackers. Bake 30 to 40 minutes at 400°.
Break bark into pieces and place in 3-quart bowl. Microwave at 50% power for approximately 5 to 6 minutes, until pieces are soft. Stir after 3 minutes. While bark is melting, process candy in food processor until it is a fine powder. Add candy to melted bark and stir well. Spread on wax paper 1/8 to 1/4 inch thick. Cool in refrigerator until hard. Break into pieces. Freezes well.
Spread hamburger over the bottom of baking dish. Spread dry onion soup mix over meat. Add green beans. Spread soups over vegetables. Spread Tater Tots over the top. Salt and pepper to taste. Bake at 350° for 1 1/2 hours.
Mix sugar, syrup and water. Cook to 278°. Add flavoring (1/4 teaspoon) and coloring (1/4 teaspoon). Pour immediately onto a buttered marble (or other smooth, heat absorbing marble surface). Use a knife and cut into 3/4-inch lengths, then snip into bite size pieces with kitchen scissors. Butter hands to work with candy.
Cut candy into pieces. Combine with sweetened condensed milk (Eagle Brand). Cook over low heat in a saucepan, stirring constantly, until candy is melted. Cool. Add 1 quart of milk. Beat well. Pour into ice cream freezer container. Stir in chocolate syrup. Add remaining milk and freeze according to freezer instructions.
Put the butter, flour, sugar, eggs, mustard, salt and pepper into a bowl or the inner part of a double boiler and cook over hot water till they begin to thicken. Add the vinegar and continue the cooking three minutes. Beat the mixture occasionally while cooling. Keep in refrigerator. This dressing will remain good several weeks.
Chop squash in 1-inch pieces (or less). In large skillet, melt oleo and saute onion and squash. Beat eggs. Chop cheese into small cubes (1/2-inch). Place squash and onion in casserole dish; mix in egg and cheese cubes. Bake 45 minutes at 350° until brown on top.
Preheat oven to moderate 350°. Combine cake mix, butter and 1 of the eggs in a large bowl; mix well. Pat down into an even layer in a 13 x 9 x 2-inch baking pan.
Cut biscuits in quarters. Coat with sugar and cinnamon mixture (use white sugar and cinnamon and make mixture). Put 1/2 of the biscuits in a greased Bundt pan. Sprinkle 1/2 cup chopped pecans and/or raisins over biscuits. Melt butter and add brown sugar and cinnamon. Pour half of this over biscuits. Repeat layers. Bake in 350° oven for 35 to 40 minutes.
Melt butter in a saucepan over medium heat. Add chilies and dried mint and cook a minute or so to heat through. Add cream and salt to taste and let it almost come to a boil. Remove from heat, place in a blender or food processor, whirl smooth and put back in the pan. Bring to a boil over high heat and cook down, stirring until reduced and slightly thickened. Put peas in boiling salted water and cook only until the water comes to a boil again. Drain them and put in the cream sauce. Cover and simmer 1 to 2 minutes. Serves 4.
Sift sugar, salt and cream of tartar together. Beat whites stiff, adding dry ingredients gradually while beating. Fold in vanilla and chopped pecans and place in greased pie plate. Bake at 300° for 1 hour. Let cool.
Heat oven to 350°. Grease oblong pan (13 x 9 x 2-inch). Mix ingredients. Spread mixture evenly in pan. Lightly sprinkle top with Parmesan and paprika. Bake until golden brown, about 25 minutes. Cut into pieces about 2 x 1-inch. Makes about 6 dozen.
Dissolve jello in hot water. Add cold water and lemon juice. Chill jello and stir in the remaining ingredients.
Combine all ingredients. Bake 1 hour at 300°. Freezes well before baking.
Mix cream cheese, sour cream and taco mix together. Add peppers. Spread on plate. Add lettuce, olives, and cut up tomatoes. Top with shredded cheese. Serve with nachos.
Boil noodles and drain. Brown meat with half the onion and 2 tablespoons green pepper. Add tomato soup, water and mushrooms. Add remaining ingredients (including remaining raw onion) to drained noodles. Place in greased casserole. Sprinkle with grated Cheddar cheese and bake 40 to 45 minutes in a 350° oven.
Saute peppers, onion and garlic in 1 tablespoon butter until tender. Stir in pepper, hot sauce and corn; cook until thoroughly heated. Remove from heat; cool. Dissolve yeast and sugar in warm water in a large mixing bowl; let stand 5 minutes. Combine 2 cups flour and next 3 ingredients; mix well. Gradually stir into yeast mixture. Add eggs, one at a time, mixing with hands until smooth. Turn out onto a lightly floured surface; knead in softened butter, 1 tablespoon at a time, until dough is smooth and elastic. Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Dissolve gelatin in boiling water. Fold in strawberries. Mix pineapple, bananas and nuts together. Add to gelatin. Pour half of mixture into a 13 x 8-inch dish. Chill until firm. Spread sour cream on chilled gelatin. Gently pour remaining mixture over sour cream. Refrigerate until congealed and ready to serve.
Grate potatoes into a bowl filled with cold water. In another bowl, combine onion, eggs, flour and salt. Drain potatoes, pressing out all liquid. Beat potatoes into batter. Melt butter with oil in large skillet. Spoon heaping tablespoons of batter into skillet, spreading batter with the back of spoon into 4-inch rounds. Brown on both sides. Drain on paper towels.
Sift flour; measure. Add baking powder, soda, salt and spices; sift together. Add nuts and fruit; toss lightly. Cream sugar and shortening. Add eggs, one at a time, then add pumpkin. Add flour mixture and water; mix thoroughly. Pour into 2 greased loaf pans. Bake at 350° for 1 hour, or until done.
Brown meat and onion in a skillet. Add spices, corn, green pepper, tomato sauce and water. Cover and bring to a full boil, stirring occasionally. Stir in rice; reduce heat. Cover and simmer 5 minutes. Sprinkle with cheese.
Mix together and pour into unbaked pie crust. Bake at 450° for 15 minutes, then reduce to 325° for 45 minutes.
Beat eggs until light. Blend in sugar and salt. Add milk and vanilla. Pour into pastry shell. Sprinkle with nutmeg. Bake at 450° for 10 minutes. Reduce heat to 325° and bake for 25 minutes.
Mix cream cheese, mayo, Worcestershire sauce, lemon juice and onion together. Spread on a glass plate. Top with 1 jar seafood cocktail sauce. Spread crab meat on top (use fancy white, drained). Garnish with parsley, if desired. Serve with Club crackers.
Brown chops. Blend soup, water, sour cream and parsley. Alternate layer of seasoned potatoes and sauce in 2-quart casserole, top with chops. Cover and bake at 375° for approximately 1 hour and 15 minutes. Serves 4.
Mix together and drop by teaspoon size into bowl of confectioners sugar and form into a ball. Place on greased cookie sheet. Bake at 350° for 15 minutes.
Combine first 6 ingredients in processor. Using on/off turns, process until very chunky puree forms. Transfer to bowl. Season with salt and pepper. (Can prepare 1 day ahead, cover and chill.) Place 1 tortilla on work space. Spread with 1/4 of the bean mixture. Top with 2 tablespoons cheese, then another tortilla. Heat heavy medium skillet over medium heat. Brush with oil. Add quesadilla. Cook until beans are heated and tortillas are brown, about 4 minutes on each side. Transfer to warm plate and cover to keep warm. Repeat with remaining tortillas, bean mixture, then cheese. Cut each quesadilla into 8 wedges and serve. Serves 8.
When Jell-O has set up and firmed, layer the top of Jell-O with marshmallows, bananas and pineapple.
Fry bacon until crisp. Drain well and crumble into small pieces. In a medium mixing bowl, combine bacon, cheese, green onions, mayonnaise and cayenne pepper; mix thoroughly. Place almonds in the bottom of an oiled 7-cup ring mold; press cheese mixture into mold. Refrigerate overnight. Un-mold cheese ring onto platter. Place a small custard cup with strawberry preserves in the center of the ring. Serve with crackers or French bread slices. Yield 20 - 25 servings.
Mix all ingredients and bake in 350 oven 45 minutes covered. Uncover and bake 15 minutes longer.
Mix sugar and eggs well. Add rest of ingredients and pour into unbaked pie shell. Bake at 300° for 50 minutes to 1 hour.
Cook peas in a large pot with water and pork seasonings until tender and good tasting. When done, add, if necessary, enough boiling water to bring liquid 1/2 inch above level of peas. Have them boiling to receive dumplings as follows: Sift flour, salt and baking powder together in a bowl. Blend in cornmeal and parsley.
Beat egg whites stiff. Set aside. Put cold water in a large bowl. Add egg yolks. Beat until light. Add sugar and beat 7 minutes (do not fail here; this is the secret of a light cake). Sift flour twice. Add baking powder and salt. Add dry ingredients to egg yolk mixture. Add egg whites. Fold carefully and add vanilla. Pour into ungreased tube pan and bake 45 minutes in a 350° oven.
Mix sugar and milk together and then pudding. Stir; add vanilla. When ready to serve, add 1/2 to 3/4 cup milk (however thin you like it). This is good and easy to make. I always add more milk.
Put first 6 mixed ingredients into casserole dish. Mix remaining ingredients together and put topping on casserole. Bake 30 minutes at 350°.
In a crock-pot, layer the ingredients. Cook 6 to 8 hours on low or 4 to 5 hours on high.
Cut white bread in a circle using a doughnut cutter or a small glass. Mix mayonnaise and onions and spread evenly on circles. Put two circles together to form a sandwich. Spread outside edge with mayonnaise and roll edges in the parsley. Makes 22 sandwiches.
Debone chicken. Place chicken in casserole dish. Mix soups and milk. Pour over chicken. Mix dressing, butter and broth. Pour over top. Brown in oven at 350° for 30 minutes.
Saute onion in margarine. Add garlic. Dissolve bouillon in water. Mix all ingredients together and pour into a 9 x 13-inch casserole. Bake, covered, for 45 to 60 minutes at 350°. Stir mixture occasionally.
Bake 1 can of biscuits and cool. Pour milk over torn apart biscuits. Let set for 15 minutes. Add sugar, eggs, melted butter and vanilla. Pour into pan greased with butter. Bake at 325° for 40 minutes. Top with vanilla ice cream or fruit compote for a great dessert!
Bring all to a boil. Cover and simmer 10 to 15 minutes until tender.
Mix strawberries, pecans, eggs, oil, vanilla and butter extract together. Add flour, soda, salt and cinnamon. Mix well. Pour into greased loaf pans. Bake in 350° oven for 1 hour.
Melt butter and mix with flour. Add rest of ingredients and mix. Bake 30 minutes at 350°. Serves 6 to 8.
Cook and stir egg, mustard, vinegar and salt constantly until hot. Add all ingredients, including heated mixture to whipped cream and sugar. Chill in refrigerator.
Beat egg yolks. Add sugar and salt; mix well. Add flour, soda and baking powder together. Mix well. Fold in stiffly-beaten egg whites last. Heat an aebleskiver pan over medium to medium-high heat. Add a little of the melted mixture to each hole in the pan. Fill each 2/3 full with batter. Turn as they cook with a potato nail or short skewer, so they form round balls once they are done cooking. These are traditionally served sprinkled with powdered sugar, but we usually add the regular pancake toppings.
In each quart jar, put one head of dill on bottom and one on top. Add 1 to 2 garlic cloves and 2 slices of onion. Fill jars with cucumbers.
Mix all ingredients well and make into small balls. Bake at 400° for 10 to 20 minutes. May be frozen before baking.
Cube tomatoes. Cut onion into thin slices and separate into rings. Combine tomatoes and onion with basil in salad bowl.
Drain 1/2 liquid off beans. Add remaining ingredients. Bake, covered, for 15 minutes, then uncovered for 15 minutes.
Saute onion in hot oil in large skillet until tender. Add remaining ingredients; cover and simmer 20 minutes or until liquid is absorbed and rice is tender.
Saute onion in margarine. Add rice, soup and mushrooms. Bake in a 2-quart casserole dish, uncovered, at 350° for 1 hour.
Mix the margarine, water and salt together until almost boiling. Add flour, the eggs, one at a time, the grated cheese (I use Monterey Jack) and the crumbled bacon. Bake in greased pan at 275° for approximately 45 minutes. Cut in pieces.
Separate onion slices into rings; soak in cold water for 30 minutes. Meanwhile, in a small bowl, beat flour, egg, milk, sugar, salt and shortening together. Drain onions and pat dry. With fork, dip rings into batter. Preheat oil to 375°. Fry in at least 1-inch of oil a few at a time for 2 to 3 minutes or until golden brown. Drain on paper towels. Keep warm in oven while frying remaining rings.
Boil the sugar and water for 5 minutes. Remove from the stove and set aside to cool. Add the remaining ingredients and mix thoroughly. Freeze.
Soak quick-cooking oatmeal in boiling water. Cream butter and white and brown sugars. Add eggs. Sift together flour, cinnamon, soda and salt. Combine dry ingredients with creamed mixture. Add oatmeal; mix well.
Mix together cake mix and pudding mix in a large mixing bowl. Mix together remaining ingredients and add to the first mixture. Bake in a 9 x 13-inch pan for 40 to 45 minutes at 350°.
Combine butter, sugar, eggs and extract. Beat well. Add sifted flour, soda and salt. Mix well. Add nuts (optional) and chips. Bake at 350° in large jelly roll pan for 25 minutes. Cool for 10 minutes, dust with powdered sugar and then cut into bars.
Place a layer of vanilla wafers in bottom of a 12 x 9 x 2-inch pan. Add a layer of bananas, then a layer of pudding (sour cream and all puddings are mixed together). Repeat layers until all ingredients are used. Top with Cool Whip. Place in refrigerator until firm.
Dissolve jello in boiling water. Put vinegar in cup; add pineapple juice and water to make 1 cup liquid. Add to jello. Add the rest of ingredients.
Mix first 4 ingredients until it begins to thicken; slowly add Wesson oil, grated onion and poppy seed. Good on cole slaw, fruit salad or strawberries.
Heat oven to 350°. Lightly grease 12 cup fluted tube pan. In medium saucepan, melt margarine; stir in brown sugar, nuts and syrup. Pour 1/4 cup sugar mixture into prepared pan. Separate biscuit dough into 20 biscuits. Stand biscuits on edge, slightly overlapping around pan. Pour remaining sugar mixture over biscuits. Bake at 350° for 25 to 35 minutes or until golden brown. Cool 3 minutes; invert onto serving plate. Serve warm. Makes 1 coffee cake; 10 servings.
Mix jello, cream cheese and mayonnaise together. Put hot water over this; mix well, then put the juice of a can of cocktail, plus enough cold water to make 1 cup. Mix all this together. Put this in an 8 x 8-inch or 9 x 5-inch container. Place in refrigerator 1/2 to 3/4 hour, or until it begins to set up. Take out of refrigerator. Mix the fruit cocktail, marshmallows and nuts with the other mixture. Replace container in refrigerator until it "sets up." This makes enough to serve 6 to 8 people.
In a medium bowl, combine the sour cream, sugar, vinegar, dill, pepper, salt and celery seed; blend. Pare the cucumbers and slice as thin as possible. Clean the onion, but slice it by hand, a bit thicker than the cucumbers. Add the vegetables to the sour cream mixture and toss lightly. Refrigerate for at least 2 hours so the cucumbers can absorb the dressing.
Combine sugar, oil and vinegar in large bowl and stir well. Add all remaining ingredients. Stir to coat all vegetables. Cover and chill at least 8 hours. Serve with slotted spoon. Keeps well.
Beat egg whites well. Stir other ingredients into egg whites. Drop by teaspoonfuls onto a greased pan. Bake until light brown.
Cook over low heat, stirring constantly. Cook until thick. Cool. Very good on ham sandwiches.
Place pea pods and carrot in a strainer. Set the strainer in a sink. Pour boiling water over vegetables for about 1 minute, then pat dry. Place vegetables in a medium-size bowl and stir in orange rind, oil and seed. Serve warm or at room temperature. Makes 4 servings.
Preheat oven at 350 degrees. Mix bread crumbs, parmesan cheese, garlic powder, salt and pepper. Dip chicken in butter and then into remaining ingredients. Place in a shallow pan. Pour remaining mixture over chicken.
Drop beans in boiling water. Cook 6 to 8 minutes. Drain. Combine everything except tomatoes and olives. Toss and chill all day or overnight. Add tomatoes and black olives. Serve. Makes 4 to 6 servings.
Combine meat, oats, eggs, Worcestershire sauce and pepper; mix well. On wax paper, press meat mixture into 20 x 10 1/2-inch rectangle. Combine cream cheese and chiles; mix well. Spread cream cheese mixture over meat mixture to within 1-inch of outer edge. Roll jelly roll fashion, starting at narrow end. Place in 12 x 8-inch baking dish. Bake at 350° for 40 minutes. Top with salsa and continue baking 10 minutes. Let stand 10 minutes before serving.
In large frying pan, heat butter and oil. Saut garlic, stirring for about 5 minutes or until it begins to turn light brown. Add asparagus and saut for about 5 minutes. The asparagus should still be tender-crisp. Add the wine and simmer for 2 to 3 minutes, then serve. You can also saut fresh mushrooms or onions before adding the asparagus. Allow each to cook to desired doneness; however, the asparagus must be crisp. If not, George won't eat it! Any leftovers make excellent cream of asparagus soup.
Clean and tear lettuce. Set aside. Mix together well the garlic, anchovies, oil and vinegar. Season with pepper, Worcestershire, lemon juice and oregano. Add beaten egg. Wait until ready to serve before tossing dressing on lettuce. Add Parmesan cheese and croutons.
Boil spinach in 4 1/2 cups water with bouillon; set aside. Heat the oil in a saucepan over medium heat; add the onion, garlic, celery, green pepper, scallions, chili pepper, 1 teaspoon parsley and 1 teaspoon cilantro. Saute until soft, about 5 minutes. Add rice and salt; saute for 5 more minutes. Add spinach and water, bring to a boil and stir once. Reduce heat to low, cover tightly and simmer for 25 minutes. Garnish with the rest of cilantro and parsley, green peas and Parmesan cheese.
Wrap bread in aluminum foil; bake at 350° for 15 minutes until warm. Meanwhile, in bowl with whisk, beat eggs. Stir in soup and vegetable; set aside.
Cook noodles as directed on box, except use half the amount of water and salt. While noodles cook, cook and stir ground beef and onion in large skillet until meat is brown and onion is tender. Drain off fat. Stir in drained noodles, celery, catsup, mushrooms (with liquid), tomatoes, salt and pepper. Cover; simmer for 30 to 45 minutes.
In saucepan, boil this about 2 minutes. Put in cake pan and put in rolls. Pat rolls down a little, let rise to top of pan and bake about 30 minutes at 350° until golden. Cool so caramel doesn't run off rolls. Turn out onto wax paper or tinfoil. I use a bar pan; then you better eat 1 or 2 because when everyone finds out they are done they are gone!
Mix shortening, sugar and eggs well. Stir in sour cream and vanilla. Sift together flour, baking soda, baking powder and salt. Add to mixture. Chill dough for 1 hour. Drop rounded teaspoonfuls about 2 inches apart on a lightly greased cookie sheet. Bake 8 to 10 minutes at 375°.
Cut fruit into bite-size pieces. Prepare pudding according to the package directions. Fold in the Cool Whip and gently fold in the drained fruit. Makes 12 to 16 servings.