HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place each turkey steak between sheets of waxed paper and pound with meat mallet until about 1/4 inch thick. Sprinkle with salt and pepper if desired. Use a heavy skillet large enough to hold all turkey slices in one layer or use 2 skillets. Heat the olive oil and 1 tablespoon of the margarine. Add turkey, garlic, bay leaf and thyme. Cook over medium-high heat for about 5 minutes or until lightly browned on both sides. Do not overcook. Remove turkey to serving platter and keep warm. Leave other ingredients in pan. Add the wine to pan and cook over high heat until reduced to half. Stir often to mix in the brown particles in skillet. Add the broth and boil until reduced by half. Stir in remaining margarine, capers and chopped parsley. Add the turkey back to the skillet and reheat briefly. Remove bay leaf before serving. Yield: 4 servings. Carbohydrate 2 g, protein 35 g, fat 24 g, calories 379.
Mash and beat cooked potatoes until smooth and fluffy. Add margarine and sugar; then beat. Add eggs, flavor and spices. If mixture is too dry, add sweet milk. Bake in an uncooked pie crust at 325° for 45 minutes or until slightly brown.
Boil together oil, sugar, vinegar, salt, celery seed and dry mustard. Layer shredded cabbage and onion rings in bowl. Pour sugar over top. Combine other ingredients, bring to a boil and pour over cabbage. Refrigerate overnight. Keeps well.
Put sugar over the apples; let stand for 20 minutes. Mix oil and egg; sift flour, soda and salt and add to oil mixture. Add apples and nuts; mix well. Bake in a preheated 325° oven for 45 minutes.
Brown onion, pepper, celery and carrot in olive oil. When soft and slightly browned, add tomatoes and spices. Cook on low.
Crush cookies in food processor. Mix cream cheese and oleo until smooth with mixer. Blend in powdered sugar. Fold in Cool Whip. Mix pudding, milk and vanilla; add to cream cheese mixture. Line a flowerpot with foil. Layer in pot; start and end with cookies. Cookies, crumbled, cake and cream cheese mixture. Stick silk flowers on top.
Sift all dry ingredients in large bowl. Add liquids to flour mixture and mix well. Pour into greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Wash mushrooms. Remove stems, chop. Mix chopped stems with cheese, bread crumbs, onions, garlic, parsley, salt, pepper and oregano. Stuff mixture in mushroom caps. Pour a little olive oil onto a baking pan. Arrange the mushrooms in oil. Pour the remaining oil over mushrooms. Bake in a 350° oven for 25 minutes. Serves 6 to 8 people. Prep time: 10 to 15 minutes. Baking time: 25 minutes.
Brown beef; drain fat. Add water, tomatoes and spaghetti mix. Simmer 10 to 15 minutes. Put meat in bottom of pan. Spread sour cream over meat, then sprinkle Mozzarella cheese evenly over top. Open crescent rolls and lay out over top of cheese. Sprinkle Parmesan on top of rolls. Bake at 350° until rolls are brown, usually 20 to 30 minutes.
Cut kraut with scissors. Stir in sugar and let stand 30 minutes. Add remaining ingredients. Cover bowl tightly and chill at least 12 hours before serving. Makes about 8 servings.
Marinate chicken for 24 hours. Cook chicken on grill basting with marinade. M-mmm good!!!
About 30 minutes before serving, cut each zucchini lengthwise into quarters, then crosswise into 1/4-inch thick slices. Dice red pepper. Cut each mushroom into quarters. In a 2-quart saucepan, heat 2 1/4 cups water to boiling. Add couscous; cover and let stand 5 minutes. In a 5-quart Dutch oven over medium-high heat, in 1 tablespoon hot salad oil, cook zucchini and red pepper until tender, stirring occasionally. Remove to a large bowl. In 1 more tablespoon hot salad oil, cook the mushrooms until tender. Remove to same bowl. In 1 more tablespoon very hot salad oil, scramble non-cholesterol egg substitute into nickel size pieces. Add couscous and vegetables to scrambled eggs. Stir in soy sauce. Spoon into bowl. Garnish with 2 tablespoons chopped green onion, if you like. Makes 4 servings.
Place ribs on rack in large shallow roasting pan. Bake uncovered at 350° for 1 1/2 hours. Meanwhile, combine sugars and cornstarch in a medium saucepan. Stir in ketchup, vinegar and water. Bring to a boil. Place ribs back in roasting pan. Pour about 1 1/2 cups of sauce over ribs. Bake 30 minutes. Cut ribs into serving size pieces. Brush with remaining sauce. Serves 6 to 8.
Blend cream cheese with garlic, caraway seed, basil, dill weed and chives. Pat into round flat shape using plastic wrap. Sprinkle all sides with lemon pepper. Chill.
Soften 1 pint orange sherbet. Spoon into chilled 2-quart metal mold or bowl. Freeze until firm (at least 1 hour). Soften pistachio ice cream. Spread over layer of orange sherbet in mold. Freeze until firm. Repeat with chocolate ice cream and the remaining orange sherbet. Cover mold with waxed paper. Freeze until firm.
Drain all but 1/4 cup liquid from beans. Mix remaining ingredients together and pour over beans. Heat.
Mix all ingredients. Bake at 350°. Makes 3 (9-inch) layers.
Bring two pots of water to boil, for spaghetti and spinach. Cook spaghetti. Heat oil, butter, garlic, onion and basil. Saute chicken while spaghetti is draining. Boil spinach for two minutes. Arrange spinach over spaghetti, then pour chicken mixture on top. Add Parmesan. Ready to serve.
Spray an 8 x 8-inch baking pan with nonstick cooking spray. In a double boiler, combine 4 ounces of the chocolate, the margarine and corn syrup. Cook over hot water until melted and smooth. Add cereal; stir to coat. Press mixture into prepared pan; cover and refrigerate until firm. In top of double boiler, melt remaining 4 ounces of chocolate; spread over cereal mixture. Cover and refrigerate until firm. Cut into 16 equal portions.
Preheat oven to 350°. Melt butter in a 9 x 17-inch pan in the oven. Beat eggs; add milk, flour, salt and baking powder and mix well. Stir in spinach, cheese and onions. Bake 35 minutes. Remove from oven. Let sit about 45 minutes. Cut into 90 small squares.
Empty pie crust mix into a large mixing bowl. Add cheese and mix in with a fork. Sprinkle water over one tablespoon at a time. Mix lightly with a fork just until mixture holds together and leaves sides of bowl clean. Roll out on lightly floured surface to 1/8-inch thickness. Cut rings with small doughnut cutter or 2 different sizes of round cutters. Cut remaining pastry into 1/2-inch wide strips about 6 inches long. Twist strips once or twice and place 1 inch apart on large cookie sheets. Bake in a hot oven (425°) for 10 minutes or until golden brown. Remove carefully and cool on wire rack. When cool, thread 2 or 3 strips through each ring and arrange on serving dish. Makes about 3 dozen sticks and 12 rings.
Cook chicken, remove from bones and dice into 1-inch cubes. Place in bottom of a 9 x 13-inch baking dish. Cook frozen broccoli, drain and layer over the chicken. Add a layer of processed cheese slices. Mix soup and milk and pour over cheese. Mix stuffing according to package directions and spread on top of the chicken mixture. Bake at 375° for 45 minutes. Serves 10 to 12.
Saute all ingredients. Simmer 20 to 25 minutes. Serve with French bread.
Cut biscuits into 1/4 and put in a baking dish. Mix deviled ham with melted butter and spread over biscuits. Sprinkle with parmesan cheese to cover top of mixture. Bake at 400 degrees for 15 minutes or until golden.
Beat egg yolks with half and half in saucepan over low heat until mixture is creamy. Remove. Soften gelatin in 4 tablespoons of cold water, then dissolve over hot water and add it to the eggs. Force Bleu cheese through a sieve; add to gelatin mixture and cool. Fold in whipped cream and egg whites. Pour mousse into oiled 6-cup mold and chill for at least 2 hours. Unmold on platter and serve with crackers or toast rounds.
Mix together sugar, shortening and eggs. Add milk, flour, baking powder, salt and blueberries. Pour into greased pan. Mix together 2 cups sugar, 1 1/3 cups flour, cinnamon and butter. Sprinkle on top. Bake at 350° for 45 to 50 minutes.
Mix brownie mix as directed on package. Pour into unbaked pie shell. Cook until tested done. Remove from oven and cool completely. Top with Cool Whip.
Mix all ingredients in food processor, using the steel blade. Form into a ball and sprinkle with flour. Chill, covered, for at least 1 hour. Roll out into desired shape and put into pie pan or other dish. Bake for 15 minutes at 400°, then fill.
Wash chicken; place in pot. Add boiling water to half, cover the chicken. Add seasoning. Bring to boil at medium heat, then turn to simmer or low heat. Cover and simmer about 2 hours. Cook noodles or dumplings in the chicken stock.
Mix the flour, soda and cinnamon in a medium mixing bowl. Add apple juice and egg whites. Slowly add milk, stirring briskly, until batter is of a pourable consistency. Warm frying pan and lightly grease with canola oil. Drop batter by 1/8 cup onto pan. Cook on both sides. Top with fruit yogurt, applesauce, heated jam thinned with juice or maple syrup. Serves 5 to 6.
Preheat oven to 375°. Scrub potatoes with a vegetable brush under cool running water. Pat dry with paper towel. Place the potatoes on a cutting board. Carefully slice each one very thin. Place the potato slices in a single layer on a large nonstick baking pan. Sprinkle lightly with salt. Add the topping of your choice for Sesame Chips or Italian-style Chips. When chips have cooled slightly, carefully remove them from the pan with a spatula. Makes 2 servings. Calories: 220; fat: a trace; cholesterol: 0 milligrams.
Put bread slices in buttered 13 x 9-inch casserole and pour beaten eggs and milk over them. Layer the diced vegetables and chicken. Pour soup mixed with mayonnaise over top. Let stand overnight in refrigerator. Bake at 350° for 40 to 45 minutes. Put cheese on 10 minutes before finished.
Put mix and milk in bowl; add eggs. Then add corn, cheese, pepper and onion. Heat oil; add to mixture. Mix well. Pour in heated pan. Bake 45 minutes at 375°. (This freezes well.)
For one 9-inch quiche, 6 to 8 servings, you will need:
Mix meat, salt, milk, bread crumbs and 2 tablespoons onions. Form into balls. Place in uncovered baking dish. Mix remaining ingredients, pour over meatballs. Bake at 375° for about 45 minutes. Serves 8.
Cook sugar, water, butter and vinegar in large pot until amber in center. Do not stir! When sugar mixture is amber, stir in corn and spread on flat pans to cool. Break in pieces.
Heat the milk in a double boiler until forms a skim (light). While the milk is heating, beat the egg yolks well, then add the sugar	and flour, which have been mixed well. When the milk is hot, remove the skim. Add the egg and sugar mixture slowly, stirring constantly. When this	has cooked long enough to lightly coat the	spoon,	it is	done. Add vanilla. (Optional, you can add beaten egg whites into this.)
Trim excess fat from ribs and sprinkle with salt and pepper. Arrange in baking pan. Cook for 45 minutes. Drain off 3/4 of the fat, leaving ribs in pan. In a skillet heat butter and oil. Saute onion until golden, about 5 minutes. Stir in remaining ingredients. Using garlic powder and cinnamon and more salt and pepper to taste, brush mixture on ribs. Cover with oil and refrigerate. On serving day bake ribs uncovered in 350° oven for one hour, turning occasionally.
Brown hamburger and onion. Drain and mash. Place in a large kettle or roaster. Mix remaining ingredients with hamburger and onion. Stir well. Cook on medium heat, stirring occasionally, until heated through. Makes 85 (1 cup) servings.
Mix 1/2 cup soup, bread crumbs, onions and egg. Shape into 6 patties. In skillet, over medium heat, cook until brown. Spoon off fat. Stir in remaining soup and mushrooms. Reduce heat to low. Cover and simmer 20 minutes until done, turning patties occasionally.
Cream butter, sugar and vanilla. Sift flour and cornstarch and add. Drop by spoon on greased cookie sheet, or roll into balls and flatten. Bake at 350° for 12 to 15 minutes.
Mix the first 4 ingredients. Add flour, soda and salt. Fold in pecans and apples. Pour in greased tube pan. Bake 1 hour at 350°.
Put pineapple with juice, water and sugar in a pan. Bring to boil. Remove from heat and add jello. In separate bowl, beat cream cheese with milk, then fold in Cool Whip. When jello mixture is halfway congealed, gently fold in Cool Whip mixture. Pour into lightly greased jello mold. Can be frozen.
Mix all ingredients together in plastic bag and shake well. Coat chicken well and fry in deep fat until well cooked. Especially good for a picnic.
Put all ingredients in crock-pot. Cook on high setting for 6 hours. Turn over during cooking.
Brown ground beef, then drain grease. Mix together ground beef, chili-hot beans, kidney beans, salsa, salt, pepper, Cheez Whiz, tomato juice and as much chili powder as desired. Cook for 45 minutes or until done to own desire.
Lightly grease and flour three 8-inch cake pans; set aside. Combine all ingredients in large mixing bowl. Blend until moistened; beat at medium-high speed for 4 minutes. Spread batter evenly in the three pans. Bake at 350° for 20 to 25 minutes. Let cool completely on wire rack. Ice with Celestial Snow Cake Icing.
Combine raisins and bourbon, stirring well. Cover and refrigerate at least one hour. Cream butter. Gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Combine dry ingredients. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Fold in pecans and raisin mixture. Pour batter in greased and floured tube pan. Bake at 325° for 1 hour and 30 minutes or until pick inserted in center comes out clean. Cool in pan ten minutes. Remove to wire rack and drizzle glaze over cake. Cool.
While cake is baking, in same saucepan cake was mixed in, melt oleo, cocoa and milk. Heat until boiling and add powdered sugar, pecans and salt. Mix. Pour over cake as soon as it comes out of oven. Cover.
Mix sugar, flour and cocoa. Add milk and water gradually, stirring well. Cook in double boiler, stirring constantly, until mixture thickens. Beat egg yolks. Add a little of the hot mixture into the eggs until all are stirred into hot mix. Cook until it is creamy. Remove from heat. Add vanilla; pour into baked pie shell. Make meringue and pile lightly on pie. Brown in 400° oven.
Beat cream cheese with an electric mixer on medium speed until fluffy (about 3 minutes). Add condensed milk and chocolate syrup (4 tablespoons). Beat on low until well blended. In a separate bowl, dissolve coffee powder in hot water. Stir into cream cheese mixture. Fold in whipped topping and pour into crust. Cover and freeze overnight.
Drain artichoke hearts, reserving marinade. Cut into quarters. Drain mandarin oranges, discarding juice. Tear lettuce into pieces. Toss lettuce, orange sections and walnuts. Pour dressing over and toss to blend, adding artichokes.
Dissolve gelatin in boiling water. Add pineapple with juice, then add the blueberry pie filling. Pour into mold and chill until firm.
Alternate layers of potatoes and onions in casserole. Season as you go. Mix soup and milk; pour over potatoes. Cover and bake at 350° about an hour.
Dip tomatoes in boiling water for 20 to 30 seconds. Remove core and peel. Cut in 1/4-inch slices. Combine tomatoes and 1/4 cup water. Bring to boil. Reduce heat and simmer, covered, for 5 minutes. With slotted spoon, remove tomato slices. Mix 1 cup sugar, flour, cinnamon, peel, nutmeg and salt. Add to liquid in saucepan. Cook and stir just until boiling. Remove from heat and add butter. Gently stir in tomato slices. Cool 10 minutes.
Pick 3 quarts (leave some on bush for birds, bees and other insects) of fresh figs. Remove stems and thick skin. Mash up a bit. Add sugar and lemon juice and allspice. Bring to a boil and cook until figs are transparent, 7 minutes (stir constantly). Grease an 11 x 14-inch pan. Pull apart the layers of the biscuits, put a layer of biscuits, spoon fig mixture over biscuits, make another layer of biscuits and another layer of figs. Add nuts on top and bake at 375° for 20 minutes. Serve warm with ice cream.
Whirl stuffing mix in electric blender, turn onto wax paper and mix with cheese. Add garlic to butter in small saucepan and melt. Dip chicken pieces in batter then in crumbs. Place 1/2-inch apart in baking dish. Add any excess butter over top. Bake at 350° for 1 hour or until browned and done.
Mix first five ingredients well and pour into a greased baking dish. Mix sugar, butter, flour and pecans; sprinkle on top of the casserole. Cook 30 minutes at 350°.
Let sausage stand at room temperature in bowl for 2 hours. Add Bisquick; mix well. Mix in cheese. Shape into small balls and place on baking sheet. Bake for 10 minutes at 450°. Remove to cool. Makes about 60.
Brown hamburger with chopped onion for flavor. Place potatoes in bottom of square casserole dish. Sprinkle hamburger over potatoes. Add salt and pepper to taste. Spoon can of soup over top of hamburger. Pour 1 can of water over all. Bake in 350° oven for 1 hour. Remove and place cheese over top. Bake an additional 5 minutes until cheese is melted.
Boil your sugar, cocoa, milk and butter for 1 1/2 minutes. After it has come to a boil, take off heat and add oats, nuts, peanut butter, vanilla and salt. Mix together well and spread on wax paper. Let cool until the cookies are hard enough to pick up.
Mix 1/2 cup sugar and cinnamon. Sprinkle over apples. Mix 1/3 cup sugar and flour and cut in butter until crumbles. Sprinkle over apples. Bake at 400° for 30 to 40 minutes.
Cook onions in butter over medium heat until transparent. Add ground beef; cook, stirring, until it has lost red color. Add flour, salt, pepper, mushrooms and soup; cook for 5 minutes. Blend in sour cream. Serve over spaghetti or egg noodles. Garnish with paprika.
Beat all together for 5 minutes. Bake at 350° for 50 minutes in a greased Bundt or tube pan. Remove while still warm.
Add milk to eggs. Mix together with sugar, flour & nutmeg. Mix in rhubarb. Pour into pie crust. Bake at 400° for 50-60 minutes.
Mix cattail flowers or pollen and flour, baking powder and salt. Beat eggs; add oil, honey and milk. Stir into dry ingredients just enough to combine the two. Fill greased muffin pans 2/3 full and bake at 400° for 20 minutes or until tested done.
Mix together dry ingredients. Add oil, water, eggs and pumpkin. Bake at 350° for 1 hour.
Make up like biscuits; leave in bowl. Let rise pretty big the first time, then make out and let rise in pan a second time. Bake.
Put chocolate and butter in a large bowl; microwave on High for 2 minutes, or until butter is melted. Stir until chocolate is completely melted.
Bake cake. Bring pineapple and sugar to boil. Pour vanilla over pineapple and sugar after cake cools. Mix Cool Whip and sour cream and put over cake. Cover with nuts and coconut. Top with cherries.
Mix sugar and flour together. Mix in eggs, then milk and butter. Heat this mixture until thick (stir constantly). Remove from heat and add vanilla. Let mixture cool, then pour over layered bananas and vanilla wafers.
Mix mayo, milk and lemon juice in medium bowl. Stir in apples, celery and nuts. Serve alone or over salad greens. Can add cooked chicken chunks or strips for heartier meal.
Heat oven to 350°. Line 18 muffin cups with paper baking cups. In a small bowl, mix cream cheese, egg and 1/2 cup sugar. Mix well. Stir in chocolate chips and set aside. In large bowl mix flour, 1 cup sugar and cocoa. Add water, oil, vinegar and vanilla. Beat at medium speed for 2 minutes. Fill paper cups 1/2 full. Top each with 1 tablespoon cream cheese mixture and pecans. Bake at 350° for 20 to 30 minutes or until cream cheese is light golden brown. Cool 10 minutes before removing from pan. Store in refrigerator.
Blend together eggs, sugar and oil. Sift flour, soda, salt and cinnamon. Stir into egg mixture. Fold in apples and nuts. Bake in lightly greased 9 x 13-inch pan at 350° for 45 minutes or a little longer. Cool and cut in squares and sprinkle with powdered sugar if desired.
In skillet over medium heat, cook beef until browned, stirring to separate meat. Drain off fat.
Combine all ingredients; cover and refrigerate 8 hours. Serve with hot dogs, vegetables or meats. Yields 1 quart.
In a large bowl, combine flour, sugar, grated cheese and dried herbs. Mix well. Stir in beer and make stiff batter. Grease pan and sprinkle with cornmeal. Turn into pan (round or loaf). Bake at 325° for about 65 minutes. Brush with melted butter. Turn out to cool on rack.
Cut pork in 3/4 inch cubes. Brown slightly in oil and sprinkle with soy sauce. Place meat in 2-quart casserole. Drain pineapple, saving syrup. Add pineapple to meat. Add pineapple syrup and vinegar to skillet and heat. Mix sugar, cornstarch and water and add to hot liquid and cook, stirring until clear and slightly thickened. Pour over meat mixture. Cover and bake in 350° oven for 20 minutes. Cook green pepper and onion in butter 3 to 4 minutes. Add to casserole and bake 10 minutes longer.
Cook cabbage until done (10 to 15 minutes). In buttered casserole layer 1/2 cooked cabbage, 1/2 cup cheese, then 1/2 can cream of celery soup; repeat layers. Top with crumbled potato chips. Bake at 350° for 30 minutes. This is a good way to use leftover cabbage.
Spray Pam Dry Fry on flat baking dish. Remove skin from chicken and place in baking pan. Do not overlap pieces. Mix all ingredients and pour over chicken. Sprinkle with sesame seed. Bake at 350° for 1 1/4 hour. If it gets too brown cover with foil.
Heat chocolate, sugar, coffee, cinnamon, nutmeg, salt and water in 1 1/2-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Heat to boiling; reduce heat. Simmer, uncovered, stirring constantly (4 minutes). Stir in milk and heat through. Just before serving, beat with hand beater until frothy. Top with whipped cream.
Bake the chocolate cake according to directions; cook in 13 x 9-inch pan. Immediately after baking, make holes with a wooden spoon in cake. Then, while still warm, pour milk and caramel over cake. Let cool. Spread Cool Whip very thick on top of cake.
Early in the day, cut steak into large pieces. Mix flour, salt and pepper. Pound into steak. Brown steak in skillet in hot oil on both sides. Add onion and brown a bit more. Add soup and water. Simmer about 30 minutes or until meat is tender.
Combine cooked chicken, water, picante sauce, pepper and chicken seasoning in a saucepan and heat thoroughly. Fry tortillas lightly and drain. Distribute equal portions of the chicken mixture on the fried tortillas and top with a slice of cheese. Place completed tortillas on a sheet pan and place pan on a high rack of oven broiler. Broil until cheese bubbles. Remove pan and using a pizza cutter or large knife, cut each tortilla into fourths. Garnish each section with sour cream. Serves 2 to 3.
Dip biscuits in melted butter or margarine, then in mixture of sugar, chopped pecans and cinnamon. Put biscuits in a 9-inch pie pan and bake at 450° for 8 minutes or until golden brown. Yields 10 servings.
Place egg, sugar, butter, apple and milk in a blender. Blend. Add pancake mix. Blend. Turn onto hot griddle.
Mix melted margarine with all other ingredients. Pour into a greased dish and top with cheese. Cook at 350°. Should be done when bubbly.
Mix all ingredients well. Do not cook. Marinate steak 24 hours in refrigerator and 4 to 6 hours at room temperature. Broil steak and baste with marinade. Leftover marinade can be frozen.
Mix 1 stick of butter with graham crackers. Press into a 13 x 9-inch pan. Beat 2 eggs, 2 sticks of butter and 2 cups of powdered sugar for 15 minutes. Spread mixture over graham crust. Cover with sliced bananas. Spread pineapple over bananas. Cover with Cool Whip. Sprinkle with nuts and cherries. Refrigerate.
Cream margarine. Gradually add sugar. Add frozen juice and crushed wafers. Add nuts and vanilla. Shape into small balls. Roll in coconut and chill.
Mix all ingredients, except corn flakes and 1/2 cup butter. Spread in 9 x 13-inch pan. Mix crushed corn flakes and butter together and sprinkle over top to cover. Bake uncovered 1 hour at 325° to 350°.
In a large salad bowl, layer ingredients in order given. Do not mix. Cover bowl tightly. Refrigerate for 24 hours. Toss before serving.