HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rub oil over entire surface of meat. Combine remaining ingredients and rub over roast. Place in shallow baking dish, fat side up. Put in preheated 500° oven. Turn down to 350° and bake 20 minutes per pound.
Cream butter thoroughly. Add sugar a little at a time and cream well. Add eggs, vanilla, milk to which soda has been added and flour which has been sifted with cream of tartar. Mix well, adding flour to form a dough that can be rolled. Bake at 450° for 7 minutes.
Preheat oven to 375°. Cream butter, oil and both sugars. Add vanilla and beaten eggs. Sift dry ingredients and stir into sugar mixture. Blend well. Roll into small balls and roll them in sugar. Press down lightly on ungreased cookie sheet with a glass dipped in sugar. Bake for 12 minutes. Makes about 8 dozen large or 12 dozen or more small cookies. These are very good for special occasions.
Take seeds out of peeled cucumbers and cut in strips. This will make a dishpan full. Fill dishpan of pickle strips full of water (cold). Add lime and let set in lime water for 12 to 17 hours. Stir occasionally, being careful not to break pickles. Keep covered tightly. Pour lime water off and wash pickles. Handle carefully.
Grind cucumbers. Add salt and cover with water. Let stand 3 hours. Grind all vegetables and add to other ingredients. Cook 20 minutes (after hot through). Put in hot sterile jars and let seal.
Mix butter, sugar and vanilla. Add ground pecans and flour. Form into balls size of hickory nuts. Bake at 375° for 25 minutes. Cool, then roll in powdered sugar.
Mix pie filling, peaches, pineapple and Eagle Brand milk. Add marshmallows and topping. Pour into large rectangular glass bowl. Put into freezer until ready to use.
Cook corn, butter, salt and water for 15 minutes. Add meal and stir. Simmer 5 minutes. Serve.
Mix first 5 ingredients and then add the rest of the ingredients. Bake on 325° for 65 minutes. Makes 2 loaves.
Season pork chops with garlic powder, pepper and salt. Brown pork chops in hot oil, then layer in 10 1/2 x 14-inch baking pan. Top pork with potatoes. Pepper potatoes then top with onion, mushrooms and soup. Cover with foil and bake at 350° until potatoes are tender. About 15 minutes before removing from oven, remove foil and bake, uncovered. Add a salad and you have a good meal.
Soak chopped dates in boiling water and then mash. Cream together the shortening and sugar. Beat in the egg. Add dry ingredients and mix well.
Melt peanut butter and margarine together. Add powdered sugar and mix until smooth. Spread into a cake pan and let cool. Melt the Hershey bar and spread on top. Let cool. Cut into pieces, then refrigerate.
Cream sugar, eggs, shortening and bananas together. Add dry ingredients alternately with buttermilk. Pour into 9 x 13-inch greased and floured pan. Bake at 350° for 40 minutes.
Drain artichokes; dice and arrange in casserole dish. Dice onion; saute in margarine and pour over artichokes. Place chicken on top of onion. Combine soup, mayonnaise, lemon juice and cayenne pepper. Pour over chicken. Sprinkle with cheese and top with croutons. Bake at 350° for 20 minutes. Serves 8.
Combine sour cream, mayonnaise and lemon juice. Arrange cut up artichoke pieces on bottom of casserole dish. Mix cooked and drained spinach, mushroom soup, mushrooms and garlic salt. Spread over artichokes, then spread sour cream, mayonnaise and lemon juice mixture on top. Cook for 30 minutes in 350° oven.
Mix cake according to package directions. When cake has cooled, trim crust and remove from pan. Cut cake into 3 layers. Prepare whipped topping as directed on package using skim milk. Stir in yogurt, 1/2 the strawberries and the food color. Spread 1/3 of whipped topping between each layer and on top of cake. Top with remaining strawberries. Before serving, sprinkle with powdered sugar.
Combine sugar and water in saucepan and bring to a boil. Boil 5 minutes. Add cranberries and boil 5 minutes more. Fold in remaining ingredients. Sprinkle with 2 tablespoons of sugar. Fold into mix and chill. Yields 4 cups.
Mix all ingredients together. Bring to a boil and boil for one minute. Line a prebaked pie shell with strawberries and pour mixture in pie pan over top of strawberries. Chill thoroughly.
Saute onion and celery in oleo or butter until onion is wilted. Blend flour in well with this mixture. Pour in milk gradually, stirring constantly. Add egg yolks, salt and red and black peppers; cook for 5 minutes. Put crabmeat in a bowl suitable for mixing and pour the cooked sauce over the crabmeat. Blend well and then transfer to a lightly greased casserole; sprinkle with grated Cheddar cheese. Bake at 375° for 10 to 15 minutes or until light brown. Serves 6.
Mix milk, sugar, butter and cocoa in saucepan. Bring to a rapid boil and boil 1 minute. Remove from heat and add peanut butter, vanilla and oatmeal. Drop by spoonfuls onto waxed paper to cool.
Note: If using green Moong dal, because of its hard texture, it will have to be parboiled approximately 20 minutes until semi-soft, drained, and then added to the rice before cooking. Yellow Moong dal is smaller, cooks up very soft, and does not need to be precooked but is added directly with the rice.
Arrange chicken in single layer in a lightly greased pan. (Use 13 x 9 x 2-inch pan sprayed with Pam.) Combine wine and soup in saucepan, heating briefly to blend well. Spoon sauce over chicken. Layer on cheese slices. Sprinkle with crushed stuffing. Drizzle melted margarine over crumbs. Bake at 350° for 45 to 50 minutes. Freezes well.
Mix all ingredients together in greased 9 x 13-inch casserole. Bake in preheated 350° oven for 45 minutes.
Cook rice according to directions on package. Add soup and corn. Put in buttered casserole and top with cheese. Bake, uncovered, at 350° for 20 to 30 minutes.
Mix ingredients in part 1 together and take out 1 cup and set aside to use as a topping.
Combine sugars and spices in 4 quart saucepan. Add cider; heat, stirring until sugars are dissolved. Bring to a boil; simmer 5 minutes. Add orange juice and heat.
Place peeled apples into baking dish so that dish is 2/3 full of apples. Spray a little Pam in dish so pie won't stick. Sprinkle 1 tablespoon sugar and 1 tablespoon cinnamon over the apples. Mix melted margarine with 1 cup of sugar. Add flour and egg. Mix these ingredients together and pour over the apples. Bake at 350° for 45 minutes or until golden brown.
Put margarine and cocoa in container. Microwave 1 minute. Mix eggs with margarine and cocoa, then add flour and sugar. Mix with fork together. Mix remaining ingredients. Microwave 5 minutes on High. Cool 30 minutes. (Use a greased 9-inch pan with straight edges.)
Mix in a 2-quart casserole; cover with cracker crumbs and dot with butter. Bake until set. Serve with potatoes and slaw.
Cream shortening, sugar, eggs and cream. Add vanilla, salt, baking powder, flour and nuts. Drop by walnut sized balls on cookie sheets. Dip a glass bottom in sugar and press each ball flat. Bake at 375° until lightly browned.
In a deep pan, place a dash of Worcestershire and paprika, about 1/2 teaspoon celery salt and 1 tablespoon butter; bring to boiling, then add oysters and clam juice. Cook until edges of oysters curl. Add milk; bring to boil and pour into bowl. Top with 1 tablespoon butter and paprika.
Blend the broth, water and tomato paste in a saucepan. Bring the mixture to a boil over medium heat. Beat the egg. Pour the egg slowly into the boiling soup. The egg should form thin strands.
Cook spinach; put into colander and squeeze to drain. Mix in stuffing, onions, eggs and oleo. Mix cheese, Accent and garlic salt, then add to mixture. Roll into balls. Bake at 350° for 15 minutes. Refrigerate over 1 hour. Serve hot or cold.
Brown hamburger meat; drain, add taco seasoning and 1 cup of water. Let simmer. Add cheese, chopped tomatoes and lettuce. Mix all together. You can add 1 can of light red kidney beans. Also it can be topped with sliced olives and sour cream.
Cream butter and add next 5 ingredients. Combine last 3 ingredients and add to mixture. Mix, if needed. Roll into balls and place on cookie sheets. Flatten with glass dipped in sugar. Bake at 400° for about 8 minutes.
In medium bowl, combine ingredients. Blend well. Refrigerate until ready to serve. Serve in medium-sized bowls with tortilla chips and fresh cut vegetables such as carrots, broccoli, cauliflower or zucchini sticks. Makes 2 cups.
To each jar add 1/4 teaspoon alum, 1 clove garlic, 1 bay leaf and 1/2 teaspoon mustard seed. Boil salt, vinegar and water 2 to 3 minutes. Pack clean pickles in jars. Pour hot brine over pickles and seal. Put in boiling water bath and process for 5 minutes. Double recipe is enough for 13 quarts.
Mix all ingredients together. Place in baking dish. Bake at 350° for 1 1/2 hours. This recipe can be mixed the night before.
Mix all ingredients together after cheese softens. Then shape into balls or logs. Roll in nuts or chopped ham.
Saute onion and pepper in oil until tender. Remove from heat. Stir in clam sauce, crumbs and cheese. Pour into a 2-cup ovenproof dish. Cover and bake 20 minutes. Serve hot with crudites or crackers.
Thaw bread if frozen. Cut or tear bread/biscuits into walnut sized pieces and place in greased 9 x 13-inch pan. Mix together all other ingredients and pour over dough. Cover and refrigerate overnight. Remove from refrigerator 30 to 60 minutes before baking. Bake uncovered at 350° for 30 to 60 minutes. Cool slightly and invert onto foil.
Beat oleo, peanut butter and sugars until creamy. Stir in eggs, milk and vanilla. Add flour, soda and salt. Add oatmeal and nuts, raisins or chocolate chips, if used. Drop on ungreased cookie sheet by tablespoon 3-inches apart. Bake in preheated 350° oven about 15 minutes or until lightly browned. Makes about 42 cookies.
Cream sugar and margarine well; add eggs. Add sour cream and beat well. Add vanilla. Mix dry ingredients together and add to mixture, then add chips. Bake at 350° until lightly browned.
Mix all ingredients together well. Pour into greased skillet and bake at 400° for approximately 30 minutes.
In large pan, combine first 4 ingredients. Cook until vegetables are tender. Add tortellinis. Cook 20 minutes longer.
Mix sugar, shortening, bananas and eggs (1 at a time) together. Mix well. Add soda, salt, nutmeg and flour. Bake in loaf pans at 350° or in layer pans at 375°.
In a 1 1/2-quart casserole dish, combine boiling water and butter; stir until butter is melted. Stir in brown rice, wild rice, onion, salt and pepper. Cover. Bake in a 375° oven for 70 minutes, stirring once. Stir in carrots and frozen peas. Cover and bake about 10 minutes more or until rice is tender. Sprinkle pecans on top. Makes 4 to 6 side dish servings.
Mix well the cream cheese and salad dressing and form into a long roll. Flatten to about 1 inch. Cover with cocktail sauce. Drain the crabmeat well and spread on top. Serve with crackers. This looks good on a green base like lettuce.
Thaw frozen bread but don't let raise. Break 1 loaf of bread into pieces and put in a greased 9 x 13-inch pan. Sprinkle a little sugar and cinnamon over dough. (Sprinkle nuts.)
To make a soft dough, combine butter, 1 1/2 cups sugar, eggs, baking soda, cream of tartar and 1 pint of flour to start. Roll out and cut. Spread a little milk on top and sprinkle remainder of sugar, nutmeg and cinnamon on top. Bake in hot oven at 400° until light brown.
Combine water, shortening and cocoa in saucepan. Bring to boil; pour over sugar and flour mixture. Add beaten eggs, buttermilk and vanilla. Bake in sheet pan.
Cook until cheese is melted and sauce is bubbling; put chicken in bottom of casserole dish. Layer a package of frozen broccoli on top of chicken. Put sauce over. Cook until broccoli is tender at 350°, about 1 hour.
Bring butter, cocoa and milk to a boil. Add confectioners sugar and vanilla.
Combine all ingredients; toss lightly. Refrigerate overnight. Drain before serving. Serves 12 and keeps several days.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 350° about 45 minutes or until brown.
Preheat oven to 350°. Drain artichoke hearts and chop coarsely. Mix artichokes with remaining ingredients. Place in greased 1/2-quart baking-serving dish. Bake uncovered for 20 minutes or until it bubbles. Serve with crackers.
Beat eggs. Add pumpkin, evaporated milk, sugar, pumpkin pie spice and salt. Mix well. Pour into pan. Sprinkle dry cake mix over pumpkin. Melt butter. Pour over dry cake mix. Bake at 350° for 1 hour in 9 x 13-inch pan.
Slice apples in 1/8-inch slices. Mix brown sugar and cinnamon. Coat apples. Melt butter in nonstick skillet. Saute 7 to 8 minutes. Serve at once. Good with ham or pork.
Melt all in double boiler. Spread on English muffins and place in toaster oven until brown.
Cream butter and sugar. Add other ingredients. Start cake in a cold oven, turn to 300° and bake an hour.
Mix together and place in greased casserole dish. Add can of mushroom pieces or water chestnuts (optional). Place salted and peppered cut chicken pieces on top and bake at 350° until done, about 45 minutes (depends on size of chicken pieces; breasts take longer to cook). I have used seasoned salt to give extra flavor to chicken or you can use any spices you like.
Preheat oven to 400°. Pat biscuits into 3 1/2-inch circle. Fit dough over back of well-greased muffin tins. Bake 8 to 9 minutes. Makes 10.
If your kids don't eat carrots, try this. No need to worry about the alcohol in the vermouth. It completely cooks out leaving the sweet flavor!
In bowl beat eggs with oil; stir in sugar, zucchini, carrots and vanilla. Mix together flour, All-Bran, salt, soda and cinnamon; stir into zucchini mixture. Add nuts and mix well. Bake 1 to 1 1/2 hours at 350°. Allow to cool 15 minutes, then cool on wire rack. Makes 1 large loaf or 2 small.
Add all ingredients to cooked squash, except stuffing. Butter a casserole dish and place a layer of stuffing on the bottom. Top with squash mixture. Repeat, ending with stuffing on top. Dot with margarine. Bake at 350° for 30 to 35 minutes, just to brown.
Saut green onion, garlic and green pepper in olive oil. Add flour, several tablespoons; stir until a paste forms. Add chicken stock in proportion of about 1 cup of broth to 2 tablespoons of flour to make the amount you want. Add chunks of carrots, seasonings and about 1/2 cup of Parmesan cheese. Add wine, if using. (It does perk it up a bit.) Cook until carrots are just done. Add diced, cooked chicken. Serve over seasoned brown rice. You can adjust the recipe according to the amount of chicken you have or how much of it you want in the sauce. Serves about 6; depends on amount you use. Can freeze. Can do ahead.
Cream sugar and shortening; add eggs, milk, molasses and soda. Add dry ingredients sifted together. Add nuts and raisins. Drop on cookie sheet. Bake 12 minutes at 375°.
Sift together flour, salt, soda, baking powder, cinnamon and sugar. Add remaining ingredients, mix well. Grease and flour 4 one pound cans, fill 1/2 full. Bake at 350° for 1 hour. Cool completely in can. May be frozen.
Saute mushrooms in butter about 5 minutes. Blend in flour and stir until thoroughly combined. Slowly add chicken broth, stirring until smooth. Stir in half and half and parsley. Season with salt and pepper. Heat just until mixture simmers. Serve over chicken breasts or toast points.
Cook onion in hot fat over medium heat until tender, but not brown. Stir in catsup, water, vinegar, sugar, relish, salt and pepper. Add frankfurters to sauce in skillet. Lower temperature to simmer. Cover and simmer until frankfurters are cooked.
Mix together. It makes a little more than a quart. It keeps well in the refrigerator or unrefrigerated.
Cream oleo or butter; add sugar. Blend melted chocolate; add vanilla and 1 egg and beat 5 minutes exactly; add 1 more egg and beat 5 minutes more. Turn into baked shell. Add whipped cream and slivered walnuts.
Hull and wash strawberries, fill pie shell with strawberries. In a medium saucepan over low heat, cook sugar, water and cornstarch until it boils, stirring constantly. Continue to boil for 2 minutes. Remove from heat. Add strawberry gelatin. While still hot, pour over strawberries in pie shell. Refrigerate top with whipped cream when cool.
Rinse beans and place in Dutch oven; add water. Bring to a boil and then reduce heat. Simmer for several minutes. Remove from heat and let beans soak for 1 hour (or overnight). Drain off water.
Shake together in bag to coat the chicken breast halves, flour and pepper. In a small saucepan melt butter. Pour half of it in a 9 x 13-inch pan. Put chicken in pan. Turn to coat. Bake skin side down for 30 minutes in a 350° oven.
Brown ground beef and onion. Drain. Transfer to large pot. Add remaining ingredients. Cook until cabbage is tender. Serve with corn bread.
Combine all ingredients except preserves in large mixing bowl. Beat at low speed on mixer until mixture is crumbly. Reserve 2 cups mixture. Press remaining onto bottom of greased 13 x 9-inch baking pan. Spread preserves evenly over base; sprinkle with reserved mixture. Bake in preheated 400° oven 25 to 30 minutes or until golden. Cool; cut into squares.
Crush cookies finely; set aside. In bowl, mix sour cream and milk with whisk until well blended. Stir in instant pudding, mixing well. Stir in crushed cookies, but save some to sprinkle on top. Fold in Cool Whip. Pour into bowl and sprinkle cookie crumbs on top. Eat now or can be refrigerated for later.
Thaw hash browns. Combine and mix all ingredients. Turn into greased casserole. Bake, covered, for approximately 1 hour at 350°. (Serves 8.)
Put cake mix in a bowl; remove 2/3 cup and save for later. Add 1 egg and margarine. Mix and pat into a greased 9x13 pan. Bake 10 minutes at 350 degrees.
Stir pretzels together with sugar and margarine. Put in a 9 x 13-inch pan. Press to bottom. Bake at 350° for 10 minutes. Cool.
Preheat oven to 350°. In order listed, layer ingredients in a greased 9 x 13-inch pan. Bake for 50 minutes.
Brown meat with onion; drain. Mix meat with wild rice and soups. Add water, mushrooms, almonds and soy sauce in crock-pot. Cook on low 12 hours.
Preheat oven to 325°. In large bowl, combine apples, cinnamon and nutmeg; stir to coat apples with spices. Place apples in a greased 9-inch pan. In medium bowl, combine sugar, 1/2 cup of the baking mix, milk, eggs and 2 tablespoons butter; beat until smooth and spoon mixture over apples, then set aside. In small bowl, combine remaining 1 cup baking mix, pecans, brown sugar and butter. Sprinkle over apples. Bake for 50 to 55 minutes or until apples are tender. Makes 8 servings.
In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil.
Save 3/4 of 1 package dried beef to roll ball in. Chop beef and onions extremely fine. Mix well. Form into ball and roll in balance of chopped beef. Chill.
In a large saucepan, bring broth to a boil. Stir in tortellini. Reduce heat and simmer, uncovered, for 4 minutes, stirring occasionally. Stir in beans, tomatoes and basil. Simmer for 4 to 6 minutes or until pasta is tender. Stir in vinegar and pepper. Serves 6.
Combine 4 cups beef stock, split peas, ham hock and bay leaf in a heavy medium saucepan and bring to a boil. Reduce and let simmer until ready to use.
Brown onion in butter until soft. Cook rice in 1 cup boiling water. Combine all ingredients and bake at 350° for approximately 30 minutes.
Melt margarine in a saucepan. Add cocoa; heat 1 minute or until smooth, stirring constantly. Pour into mixer bowl. Alternately add sugar and milk. Beat to a spreading consistency. Blend in vanilla.
Bring first 6 ingredients to a boil in large Dutch oven. Add Velveeta. Mix butter and flour to a paste. Add to cheese mixture. Stir until thick. Add remaining ingredients.
Spread half of the sweet potatoes in the bottom of 3-quart casserole. Top with half of apples and marshmallows. Repeat layers with remaining potatoes, apples and marshmallows. Combine sugar, salt and cinnamon; sprinkle over casserole. Dissolve cornstarch in water; pour over sugar mixture. Dot with butter or margarine. Cover; bake at 350° for 1 hour.
Bake the chicken breasts at 350° for 30 minutes. Let them cool and cut or tear into bite size pieces. Add chicken to chicken stock mixture. Combine chicken broth, white Northern beans, white kidney beans, cumin, oregano, chili powder, red pepper and hot sauces in a 6-quart stockpot. Saut garlic and onions in olive oil until tender. Add green chilies and saut 2 more minutes. Add to other ingredients. Cook for an hour and serve.
Mix in order given. Chill at least 4 hours and roll to desired thickness. Bake at 375° about 12 minutes.
Mix all. Pour over potatoes. Bake in 350° oven for 30 minutes.
Flour and brown beef in a skillet. Season with garlic salt and cloves while browning. Fill stew pot 1/2 full with water and 1 tsp. beef bouillon. Dice onions and combine with beef. Add beef and onions to water and let simmer for 2 - 3 hours. Cut potatoes and carrots in bite size pieces and add to beef. Add butter and simmer until vegetables are fully cooked.
Cream sugar and egg yolks until light yellow. Add juice, rind, oil and water; mix well. Mix dry ingredients together and add to mixture. With clean and dry blades, beat egg whites until they are stiff (just until they leave peaks when blades are lifted). Do not overbeat. Fold into other ingredients very well. Do not beat.
Roll in marble size balls and bake at 400° for 8 to 10 minutes.
Combine water and butter in a 2-cup glass measure. Cover and microwave on High 2 minutes until boiling. Add rice. Cover and let stand 5 minutes.
Mix dry ingredients. Add water and egg until smooth. Prepare vegetables to bite size pieces. Heat oil to 375° and cook 2 to 3 minutes.
Cream together shortening, margarine and light brown sugar. Add eggs one at a time, beating well. Sift and measure flour, baking powder and salt. To the creamed mixture, add the flour mixture and undiluted evaporated milk. Add flavoring or vanilla and mix well. Bake in a tube pan at 300° for 1 1/2 hours.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt and nuts. In another bowl, combine egg, oil, orange peel and orange juice; add to dry ingredients all at once and stir just until moistened. Stir in rhubarb. Fill 12 lightly greased muffin cups almost to top. Bake at 375° for 25 to 30 minutes. Yield: about 1 dozen.
Mix vegetables and dressing together. Add spaghetti and Salad Supreme spice. Cover and refrigerate.
Mix until smooth butter, white sugar and dark brown sugar. Add vanilla, egg, flour, baking soda and salt. Mix should be firm, not too moist. Add 1 cup smashed M&M's; fold in. Then add whole M&M's (rest of a 3/4 pound bag). Drop on ungreased cookie sheet. Bake at 375° for 10 minutes. Can do ahead. Can freeze.
Toss chicken and oil. Mix remaining ingredients except Apricot Honey Sauce in plastic bag. Shake about 6 pieces chicken at a time in bag until coated. Shake off excess crumbs. Arrange chicken pieces in single layer in pie plate, 10 x 1 1/2-inch. Cover with waxed paper and microwave on High 7 to 8 minutes, rotating pie plate 1/2 turn after 3 minutes, or until juices run clear. Serve with Apricot Honey Sauce.
Combine persimmon, sugar, eggs, flour, soda, baking powder, spices and salt. Blend with mixer. Stir in milk and melted butter. Add vanilla. Pour mixture in 7 x 11 x 2-inch pan. Bake at 350° until set and brown. Serve when cool with whipped cream if desired.
Mix together the first 4 ingredients and congeal. Beat the Dream Whip, milk, sugar and vanilla. Add the cream cheese and spread on top of the congealed salad.
Mix well. Bake in three pans at 325° or 350° until done.
Brown hamburger and drain. Add rest of ingredients and simmer for 1 hour. Makes 1 gallon.
Pressure cook 15 to 20 minutes; then pour 1 small can tomato sauce over after cooked.
Mix all ingredients together and bake at 350° for 1 hour. Put in tube pan and bake at 350° for 1 hour.
Combine all ingredients to make stiff paste. Pack tightly in pan lined with foil. Bake at 375° until done. Cool thoroughly before cutting.
Peel and slice fruit into large bowl, add 1 cup sugar and lemon juice and toss. Let stand 4 hours or overnight to exude juices.