HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the first 5 ingredients; rub over tenderloins. Cover and refrigerate 2 to 4 hours. Grill over hot coals 15 minutes per side or until juices run clear. Makes 8 servings.
Combine first 5 ingredients in a saucepan. Cover and cook for 10 minutes or until potatoes are tender. Do not drain. Mash vegetables slightly. Stir in milk, butter, parsley flakes and pepper. Heat. Garnish with green onions, if desired. Makes 2 to 3 servings.
Fry hamburger with onions. Drain. Add taco sauce. Put hamburger in pie pan. Mix milk, eggs and Bisquick in bowl. Pour over hamburger; top with cheese. Bake at 400° for 25 minutes. Top with lettuce, tomatoes and sour cream.
Spray pan with Pam to prevent sticking. Sprinkle French fried onions on top and bake for 45 minutes to 1 hour at 350°.
Break egg into a cup and beat. Add vinegar and enough water to fill the cup. Sift flour with salt; cut shortening into flour until it forms pea size particles. Add liquid and mix well. Roll out dough (one crust at a time) on lightly floured surface. Makes 5 to 6 single pie crusts. Keeps for days refrigerated.
Cream together shortening and sugar. Add egg and beat well. Sift together dry ingredients and add to creamed mixture. Mix with remaining ingredients. Bake at 350° for 45 minutes.
Heat oven to 400°. Empty a box of fudge brownie mix (family size) into large mixer bowl. Add eggs and 1/3 cup of water. Beat 1 minute. Add 1/3 cup more water and beat 1 minute. Stir in one cup whole maraschino cherries, then 1/2 cup in halves. Bake in paper cup lined muffin tin for 20 to 25 minutes. Makes 2 dozen.
Chop cabbage. Add to large bowl, cabbage, apple, raisins, celery and nuts (pecans, walnuts or peanuts). Mix together dry ingredients. Add vinegar and mayonnaise; mix together. Can serve immediately or chill a couple of hours before serving. Serves 4.
Mix flour, baking powder, salt and butter as for pie dough. Add milk and slightly beaten egg. Work in sugar after dough is made (last of all). This helps to make dough keep its shape.
Cream cheese and vegetable oil. Add salt, soda and pepper to sifted flour. Add slowly until all dry ingredients are mixed well. Press out with electric cookie press or make balls and press on pan. Bake on ungreased	baking	sheet at 300° for about 30 minutes or until firm, but not brown. Cut into desired size as soon as you remove from oven.
Saute chicken breasts in butter until done. Boil tomatoes, picante sauce and water; reduce heat and simmer about 45 minutes. Spoon into bowls. Add cheese, if desired.
Make the night before. Beat eggs. Blend in cheese and remaining ingredients. Store in Tupperware in refrigerator. When ready to bake, pour in a 9 x 13-inch Pyrex dish that has been sprayed with Pam. Bake at 350° for 30 to 35 minutes.
Combine all ingredients except crumbs. Place in buttered casserole dish. Sprinkle with crumbs. Bake at 350° for 30 minutes.
Combine first 4 ingredients. Mix well. Add next 4 ingredients. Mix well. Pour into pie crusts. Freeze for 2 to 3 hours. Let stand at room temperature for 15 to 20 minutes before serving.
Rinse and drain soaked beans. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook for 7 minutes, stirring often, until soft. Add oregano and thyme and stir for 30 seconds to release the flavors. Add chicken broth, water and beans; cover and bring to boil over high heat. Reduce heat to medium-low, simmer for 45 minutes or until beans are nearly tender. Meanwhile, cut potatoes into 1/2 inch chunks, coarsely chop cabbage and dice carrots. Add vegetables, salt and pepper to beans. Bring soup back to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer an additional 35 minutes or until vegetables are very tender. Remove pot from heat and with a slotted spoon, mash some of the beans and vegetables to make soup thicker. Serve with french bread and fresh lettuce salad.
Fry hamburger and drain. Mix cheese soup, salsa and hamburger in a bowl and serve.
Brown hamburger with onion. Drain grease. Add enchilada sauce, beans and corn (drained). Put on top of tortilla chips on plate. Add lettuce, cheese, tomatoes and sour cream.
Use large Tupperware bowl. Sift coca and sugar together in bowl. Place butter on top and add milk. Microwave on high for 2 minutes. Stir in nuts. Spread in buttered 8x8 inch dish.
Mix bread crumbs and cheese in a food storage bag. Add pork chops and shake until they are well coated. Add a little oil to your skillet or griddle and cook until done. Sooo easy!
Heat oil to 375°. Mix flour, sugar, milk, vanilla and spices until well blended. Turn dough onto floured surface and knead about 10 minutes. Roll out to about 3/8-inch thick. Cut with a floured doughnut cutter. Drop into hot oil and fry until brown on both sides. Remove and drain. To coat, drop one at a time in a small paper bag containing powdered sugar and shake.
Mix all ingredients. Cook and stir until thick. Pour into baked pie shell. Top with cinnamon or nutmeg.
With mixer, blend eggs first until fluffy. Then add remaining ingredients. Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Combine cake mix with 1/3 cup of milk and 3/4 cup melted butter. Put half of mix in the bottom of a 13 x 9-inch pan. Bake 6 minutes at 350°.
Cream Crisco and sugar well. Sift all dry ingredients together. Add eggs one at a time, mixing after each addition. Add flavor, zucchini,	nuts, raisins and sour cream. Now add flour mixture; mix well. Pour into greased and floured loaf pan. Bake in preheated	oven at 350° for 1 hour and 20 minutes. Turn out of pan on rack. Cool. Cooling in refrigerator makes easier slicing.
Mix the ingredients; fry on griddle. Butter each hot cake and serve with your favorite syrups.
Melt butter in a bowl. Cool. Put oatmeal and sugar in with butter; add egg. Add remaining ingredients. Drop by 1/2 teaspoonful on foil. Bake at 375° for 8 to 10 minutes. Cookies will spread out flat. Let cool on foil before removing.
Bring pineapple and water to boil. Dissolve Jell-O in hot mixture. Cool until consistency of egg whites. Add cheese and nuts. Fold in Cool Whip. Pour into individual salad molds or one large mold. Refrigerate until set.
Chop up a banana and put it in a bowl. Pour milk over the banana. Put some sugar on it. You can eat it for breakfast or for a snack. Some kids put corn flakes in it.
Wash and drain cole slaw mix. Mix all other ingredients and beat until smooth. Pour over slaw mix and toss until completely mixed. Chill 1 to 2 hours.
Bring first 4 ingredients to a boil; boil 5 minutes. Add soda and stir. Pour over 15 cups popped corn. Bake at 250° for 1 hour, stirring often.
Cut core out of cabbage. Place core-side down into large pot of boiling, slightly salted water until leaves loosen. Remove to rack for cooling. Meanwhile, dice salt pork and saute until crisp. Add diced onion and saute for a few minutes. Add to rice and meat mixture, salt and pepper to taste and mix with fork gently, but well. Place heaping tablespoonful of mixture in a cabbage leaf, fold sides and roll over leaf to completely encase mixture. Line roasting pan with cabbage leaves or a little tomato soup. Place stuffed cabbages in covered pan. Bake on medium temperature for about 1 hour; add more tomato soup and bake for another hour until done. Canned, chopped tomatoes may be used. Yields 35 to 40.
Boil the corn 5 minutes and then cut from the cob. Combine with remaining ingredients and simmer 20 minutes. Seal in canning jars.
In a 4-cup glass measure or bowl, mix sugar, water and vinegar. Place plastic wrap on top; poke holes in plastic. Microwave 12 to 17 minutes on Medium-high. Test after 10 minutes. (A few drops in cold water should form into a soft ball.) Set aside. Beat until stiff, but not until peaks. Fold in nuts and vanilla. Drop by spoonfuls onto wax paper.
Mix the sour cream, Miracle Whip, mustard, vinegar and sugar. Chill. Chop the eggs, celery, carrots, onion and pepper. Combine everything with the macaroni. Best prepared 1 day ahead.
Mix all ingredients well and shape into loaf. Bake at 350° for 45 minutes.
Beat for 7 minutes in double boiler until beaters leave holes in frosting. Add 1 teaspoon vanilla.
Place each piece of chicken between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with pepper. Top each with a piece of ham and 3 tablespoons of Mozzarella cheese. Roll up jelly roll fashion. Tuck in sides and secure each roll with wooden picks.
Combine the cream cheese and butter. Beat until light and fluffy. Gradually add sugar, beating well. Stir in remaining ingredients.
Go buy them. Then you scrape them when you get home. Then you wash them, then you cut them. You wash them two times and then you cook them. You put oil in pan, then put the carrots. Then you take them out. Then you eat them.
Butter an 8 x 8 x 2-inch square pan. Separate candy coating into squares if necessary. Heat candy coating and milk over low heat, stirring occasionally, until coating is melted and mixture is smooth, about 5 minutes; remove from heat. Stir in almonds and almond extract. Spread in pan. Garnish with additional almonds or cherries, if desired. Refrigerate until firm, about 1 1/2 hours. Cut into about 1-inch squares, about 36 candy pieces.
Mix everything together. Pour into slightly baked pie shells. Top with unbaked pie shell. Make a few slits in top. Bake at 375° until pie shells are golden brown.
Peel, cut up and cook rutabaga in small amount of water. Do the same with the potatoes.
Toss together and place in jars or other container. Allow at least 24 hours storing time so that flavors will combine.
Bake at 375° for 1 1/2 hours. Add 1/2 cup water to pan while baking. Reserve 1/2 cup of basting ingredients to serve.
Combine all vegetables in a shallow baking dish. Heat broth and add oil, garlic, salt, bay leaf, savory and tarragon (dried herbs should be crushed fine). Bring broth mixture to a boil. Pour over vegetables and cover casserole. Lid must fit tightly or cover with foil. Bake, covered, at 350° for 1 hour to 1 hour and 15 minutes. Gently mix vegetables twice during cooking. At end of cooking time, uncover casserole and sprinkle generously with Parmesan cheese. Cover completely with sliced Jack cheese. Place back in hot oven until cheese is melted and bubbly.
Trim crusts from loaf of bread. Slice bread lengthwise 3 equal layers. Bottom layer spread ham salad. Second layer spread with egg salad. Wrap in foil and chill.
Roll ham, cheese and chiles in tortillas and place in a 13 x 9-inch pan.
Wash, core, and chop the bok choy and onions into bite-size pieces. Chill after drying.
Pour scalded milk into a big bowl and add Spudflakes, sugar, oil and eggs. Stir until smooth. Add 2 cups flour and beat until smooth. Stir in yeast. Add enough more flour to make a soft dough. Turn out on lightly floured board and knead until smooth. Place in a greased bowl and lightly grease the top of the dough. Cover and let rise in a warm place until light and doubled (about 1 1/2 hours). When light, punch down and let rest 10 minutes. Shape dough into rolls or coffee cakes, let rise until doubled (about 45 minutes). Bake at 350° for 20 to 25 minutes for pan rolls or coffee cakes, 15 to 20 minutes for rolls on a baking sheet.
Grind the first 6 ingredients fine in blender. Add oil, small amount at a time, stirring to form thick sauce. Keep at room temperature. Cook noodles only until firm. Spoon pesto on noodles. Serves 4.
Sift together the dry ingredients and set aside. Put chopped zucchini in blender with eggs and oil. Blend until smooth, then add dry ingredients and vanilla. Add this to other ingredients. Grease and flour 2 loaf pans. Bake at 350° 1 hour or more until done.
Mix ingredients. Pour into 2 pans. Bake at 325° for 30 minutes.
Add the ingredients in layers in a 9 x 13-inch dish: apples, sprinkle cinnamon over apples, add sugar and cake mix. Cover mixture with margarine slices. Pour 1 cup of water over top. Bake 20 to 30 minutes at 350°.
Beat eggs; add sugar and salt and add to milk. Put in a double boiler over low heat. Stir constantly. When mixture forms a thin coat on a spoon, empty immediately in a large bowl as large as a mixing bowl. Add vanilla immediately. Make meringue by beating the 2 reserved whites and adding 2 tablespoons sugar. Drop by tablespoonfuls on top for "floating islands." Chill and serve.
Heat oven to 350°. Spray an 8 or 9-inch square pan. In a large bowl, combine flour, sugar, cocoa, baking soda, milk, applesauce, vinegar and vanilla. Beat at low speed of electric beater until blended. Bake 30 to 35 minutes. Can be served with Cool Whip or decorated anyway you wish. The plain cake makes 12 squares.
Cut crust off bread. Melt butter; dip bread in butter. Cool. Put in a muffin pan and form a crust in pan. Brown 15 or 20 minutes at 350°. Drop eggs in each muffin. Return to oven. Cook approximately 15 minutes more. Sprinkle before done with seasoned salt.
Cook meat, onion and celery. Drain. Stir in flour, tomato sauce, seasonings and peas. Simmer 10 minutes. Pour into 9 x 13-inch pan and top with biscuits and cheese. Bake at 350° for 20 to 30 minutes or until biscuits are golden.
Simmer haddock in 2 cups of water for 15 minutes. Drain off and reserve the broth. Remove the skin and bones from the fish. Saute the diced salt pork in a large pot until crisp. Remove the salt pork and saute the onions in the fat until golden brown. Add fish, celery, potatoes and bay leaf. Measure reserve fish broth plus enough boiling water to make 3 cups liquid. Add to pot and simmer 40 minutes. Add milk and butter and simmer for an additional 5 minutes, or until well heated. Season with salt and pepper. Makes 8 servings.
Whip 1/2 cup of the whipping cream to soft peaks; set aside. In a pitcher or bowl, combine remaining 1/2 cup cream with chocolate syrup, sugar and cinnamon. Stir in coffee until sugar dissolves. Fill four glasses with ice; pour coffee mixture over ice. Top with whipped cream and sprinkle with cinnamon.
Layer chopped lettuce and then chopped green onions, tomatoes, chopped chili hot beans and cheese. Crush chips on top, then add bottle of dressing and toss. Serve with chips.
Combine and microwave sugar, Karo syrup and water. Beat whites until stiff, with salt. Pour hot syrup mix over egg whites, beating constantly until stiff and dull. Fold in vanilla and nuts. Drop by spoonfuls on wax paper. Cool. Enjoy.
Mix ground beef, onions, celery, salt, pepper and garlic salt together. Place in casserole dish. Cover top of meat mixture with mushroom and chicken soups. Cover top of soups with Tater Tots. Bake in oven at 350° for 1 hour.
Prepare mincemeat as for pie. Mix both packages jello with boiling water. Add lemon juice, mix with mincemeat mixture and cool. When jello mixture begins to set, add celery and nut meats (if desired). Pour in mold. Serve with mayonnaise sprinkled with paprika. This is good anytime!
Cream together margarine, sugars, eggs and vanilla. Stir in flour, salt, baking soda and oats. Mix well. Stir in raisins. Drop by spoonfuls on baking sheets. Bake at 375° for 10 to 12 minutes.
In a heavy saucepan, melt butter and add bell pepper and onion; cook until crisp but tender. Add chicken broth, corn and cumin. Bring to a boil over medium-high heat. Reduce to low heat, cover and simmer 20 minutes or until corn is tender. Pour into blender and process until smooth. Return to pan and whisk in sour cream until blended. Add salt and pepper to taste. Reheat, but do not boil. Garnish with sunflower seeds. Serves 4.
Beat egg whites with salt, vinegar and vanilla until soft peaks. Gradually add sugar, beating to stiff peaks. Fold in nuts and chocolate. Drop by rounded teaspoons on a lightly greased cookie sheet. Bake at 350° for 10 minutes. Yields 5 dozen.
Mix well sugar, eggs, flour and milk. Cook slightly and cool. Add whipping cream, Carnation milk and salt. Finish container with white milk. Makes 2 gallons.
Cook sugar in boiling water until it thickens in cold water. Pour it over egg whites. Beat steady. Add chocolate. Add vanilla; beat until stiff enough to spread on cake.
Dust ribs with flour; brown in vegetable shortening in large skillet. Pour off excess fat. Combine remaining ingredients. Pour over ribs. Cook under low heat 2 1/2 hours or until ribs are tender. Turn ribs and baste with sauce often.
The day before serving combine all ingredients. In summer serve cold in individual shells. Also, nice as a cold dip; or hot in a chafing dish.	Can be used as an entree or as an appetizer on melba toast.
Cut apples and oranges into bite size pieces. Quarter cherries. Combine all ingredients and mix thoroughly.
Saute chopped onion and garlic. Mix all together in crock-pot or saucepan and cook until tender.
Soften yeast in warm water. Add the rest or the ingredients and mix. Knead dough. Let raise about an hour. Spread the oil on pizza pan. Roll or spread the dough on the pizza pan. Cover the dough with your favorite sauce and toppings. Bake in a hot oven at 450° about 15 minutes or until done.
Halve eggplant lengthwise, then cut crosswise into 1/2-inch slices. Combine egg and 1 tablespoon water. Combine crackers, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper. Dip eggplant into egg mixture, then into cracker mixture. Cook in hot oil until tender and golden (2 to 3 minutes per side). Drain on paper towel and serve.
Peel and slice potatoes. Mix Butter Buds according to box. Pour mix over potatoes in a microwave-safe dish. Sprinkle with remaining ingredients according to taste. Top with a package of Butter Buds dry mix. Microwave until potatoes are tender. Stir occasionally to ensure seasoning is throughout.
Put all ingredients in bowl together and mix well. Bake at 350° for 15 minutes. Makes 18 cupcakes.
Beat until runny. Fry in just very little grease. Flatten as much as possible.
Melt oleo; add cake mix, egg and pecans. Mix well by hand. Press into 9 x 13 glass dish.
Separate eggs; beat whites until stiff but not dry, then add sugar and corn syrup. Add egg yolks, salt and vanilla and beat until mixed. Whip the cream until thick but not stiff and fold into egg mixture. Pour into ice cube tray. Wet bottom of tray and freeze in freezer compartment.
Brown hamburger and drain. Add onion, green peppers, mushrooms, tomato sauce, sugar, salt and pepper to taste, olives, Italian seasoning and pepperoni. Simmer 10 minutes. Add 4 ounces Cheddar cheese. Blend in macaroni. Put in baking dish and top with Cheddar cheese and Mozzarella cheese. Bake at 350° for 20 to 30 minutes.
Layer the first 3 ingredients in a 13 x 9 baking dish, starting with the sauerkraut, then the corned beef and last, the cheese. Set aside while preparing the sauce.
Mix together and place in a buttered 2-quart casserole. Sprinkle bread crumbs on top. Microwave on High for 6 to 8 minutes. If you prefer cream of mushroom soup or Cheddar cheese soup, go for it.
Brown diced pork in Dutch oven. Add mushroom soup; stir well. Bake on low for 45 minutes. Top with mushrooms. Mix up stuffing according to package directions. Place on top of mushrooms and sauce. Bake 30 to 35 minutes longer on low.
Brown meat with onion, then add chili powder, cumin and cream of mushroom soup. Pour into 9 x 12-inch pan. Layer with beans, tortilla chips (broken into pieces), cheese, Ro-Tel and black olives. Bake at 350° until cheese melts and warmed.
In a saucepan, combine the potatoes, carrots, onion, parsley, salt, pepper, water and tuna. Cover and boil slowly for 15 minutes or until vegetables are tender. Stir in soup; pour into greased casserole dish. Cover with buttered bread triangles. Bake in a hot oven at 400° until lightly browned.
Place the fruit, yogurt and vanilla in a food processor (or blender). Run until smooth. Add the ice and run until smooth. Serve cold. Serves 2 to 3.
Mix all dry ingredients together. Cut in butter or shortening with pastry blender until mixture is like coarse cornmeal. Store in covered container in refrigerator until needed.
Combine sugar, cornstarch and salt in a 10-inch skillet. Stir in frozen orange juice, water, butter and grated orange rind. Bring to a boil, stirring constantly. Reduce heat; simmer 2 minutes. Set aside. Prepare dumplings.
Saute onions in shortening until transparent. Add remaining ingredients, except cheese. Simmer slowly until well blended. Add cheese. Melt on low heat; serve over warmer. Serve with green vegetables or chips.
Cook broccoli according to directions on package and drain well. Add remaining ingredients and cook on low heat until thoroughly heated.
Stir shortening to soften. Gradually add sugar and cream together until light and fluffy. Add extracts and egg yolks. Sift flour; add to creamed mixture alternately with milk and water, beginning and ending with flour. Beat after each addition. Fold in egg whites. Bake at 350° for 25 minutes.
Marinate shrimp meat in a mixture of egg white, cornstarch and 1/2 teaspoon salt for a least 20 minutes. Fry cashew nuts in hot oil until browned. Set aside. Fry marinated shrimp in hot oil until pink. Drain and set aside. Saute green onion and ginger until soft. Add shrimp. Season with rice wine, 1/2 teaspoon salt and sesame oil. Add cashew nuts. Stir-fry for 1 minute.
Combine all ingredients, except peanuts and marshmallows. Toss lightly and chill. Just before serving, fold in peanuts and marshmallows. Makes 8 servings.
Prepare broccoli and drain. In bowl, add all other ingredients, except crackers and butter. Place broccoli and ingredients in casserole dish. Cover with crushed crackers and margarine, mixed together. Bake at 350° for approximately 45 minutes.
Slice peeled potatoes crosswise 1/4-inch thick. Cook for approximately 10 to 12 minutes or until slightly tender. Do not overcook. Drain. In skillet, melt butter. Add flour and salt. Stir over medium heat for 1 1/2 minutes. Slowly add milk while stirring. Add Velveeta cheese in small cubes. Melt cheese thoroughly. Pour sauce over drained potatoes in glass baking dish. Heat in 350° preheated oven for 15 to 20 minutes.
Add chocolate to milk and place over low flame. Bring to a boil and cook until mixture is smooth. Add sugar and syrup; stir until sugar is dissolved. Let boil slowly until mixture is desired thickness. Add vanilla. Serve hot on ice cream, or with fondue. Makes 1 1/3 cups sauce.
Heat butter in saucepan and saute onion about 5 minutes, until golden brown. Blend in flour and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened. Stir in tuna. Remove from heat.
Peel onions and cut into 1/4-inch slices. Separate into rings. Heat 1 inch of oil in a 3-quart saucepan to 375°. Beat remaining ingredients until smooth. Dip each ring into batter, letting excess drip into bowl. Fry a few at a time in hot oil, turning once until golden brown, about 2 minutes. Drain on paper towels. Keep warm in 300° oven until ready to serve.
Poke holes in wrapper of French bread and let sit 3 days. Cube. Grind all ingredients except mushrooms. Saute in butter. Mix well with cubed bread. Add poultry seasoning to taste. Stuff turkey in usual manner.
In a bowl, combine the first six ingredients. Gently fold in the oranges. Transfer to a greased 1 1/2 quart baking dish. Sprinkle with almonds. Bake, uncovered at 350° for 30 minutes or until heated through. Yield: 4 servings.
Prepare pie crust according to package directions for 2 crust pie, using 9-inch pie pan. Heat oven to 425°.
Saute onion, celery and pepper in garlic butter for 2 to 3 minutes or until limp. Add stock*, tomatoes and spices. Simmer briskly, uncovered and stirring frequently, for 5 minutes. Mixture will be thickened and reduced. Add sausage and cook another 2 minutes, until further reduced. Stir in shelled raw shrimp and cook another 2 minutes until shrimp are barely opaque. Add cooked rice and stir well. Serve immediately sprinkled with parsley for garnish.
Beat eggs lightly; add Karo. Mix sugar and flour and add to eggs and Karo mixture. Add remaining ingredients. Bake at 400° for 10 minutes; reduce to 300° for about 35 minutes.
Dissolve jello in heated pineapple juice. Add buttermilk, stir well and cool. Add Cool Whip and pecans. Refrigerate unti firm.
Clean birds. Wipe out inside with damp cloth. Stuff with dressing of ingredients; season to taste.