HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place roast (washed, salted and peppered) in crock-pot. Pour other ingredients over roast. Let cook on low all day (8 hours). Take roast out and tear into pieces. Serve with buns and add extra barbecue sauce to your liking.
Grease and flour two 9-inch layer cake pans. In a large bowl with mixer at low speed, blend all ingredients 30 seconds. Beat at medium speed 2 minutes. Pour into prepared pans. Bake in a 350° oven for 30 to 35 minutes or until cake pulls away from sides of pans and springs back when touched lightly in center. Cool in pans 10 minutes. Remove and cool on wire racks. Fill and frost as desired.
Cream the first 5 items. Add the rest. Drop by teaspoonfuls. Flatten some. Bake at 350° for 10 to 12 minutes.
Combine egg yolks, pineapple, butter and sugar in a saucepan and cook for 5 minutes. In a large mixing bowl combine cake mix, pudding, Mountain Dew and oil. Stir in fruit mixture and pour into a cake pan. Bake at 350° for 1 hour, then sprinkle with coconut.
Combine all ingredients, except frankfurters; mix well. Insert wooden skewer in one end of each frankfurter. Coat with additional flour. Dip into cornmeal mixture. Fry in deep, hot oil (375°) until golden brown.
Cook potatoes until tender, add onions and next 4 ingredients. Combine sour cream and next 5 ingredients in a bowl; stir well. Pour over potatoes salad; toss gently to cool. Makes 9 (1 cup) servings.
Preheat oven to 350°. Cut each shell into 8 pie-shaped wedges. Bake on ungreased baking sheets for 7 to 9 minutes or until golden brown. Remove shells and place on waxed paper. Place caramels and milk in microwave-safe bowl. Microwave on Medium power for 3 minutes. Stir and repeat for 3 minutes, stirring often. Spread caramel onto cooled shells. Top with pecans. Microwave chocolate on Medium for 3 minutes; stir and repeat for 2 minutes, stirring often. Drizzle chocolate over caramel and pecans. Makes 32 candies.
Clean broccoli and cut into bite size pieces. (Best if you peel outside layer from broccoli stem). Cut cauliflower into bite size pieces. Slice green onions and green olives. Place in bowl with broccoli and cauliflower. Mix mayonnaise, lemon juice and milk together. Toss vegetables with dressing just before serving. Serves 6.
Fry bacon and saute onion in drippings. Dredge venison in flour and brown in bacon drippings. Put venison, bacon and Worcestershire in crock-pot. Add	onion and soup. Add water to make a gravy consistency. Cook 10 hours. Add potatoes and carrots and cook until tender.
Line a cookie sheet with foil; coat with cooking spray. Cook sugar and corn syrup in a 3-quart pan over medium-high heat to a soft crack stage, stirring constantly. Add almonds, butter and almond extract, stirring constantly. Cook 5 minutes longer, until mixture is golden. Stir in soda; mixture will become foamy. Pour onto cookie sheet; let stand 1 hour. Peel off candy and break into chunks.
Bring water to a boil. Remove from heat and add loose tea. Cover and let stand 20 minutes. Strain tea. Pour over sugar and mix well.
Make jello according to directions. Add bananas and drained pineapple and allow to set until firm. Mix sugar, egg, and flour with reserved pineapple juice. Heat carefully to boil and boil until thick. Remove from heat and stir marshmallows into hot mixture. Once topping has cooled, fold in whipped cream. Spread on top of jello. Refrigerate until set.
Mix all ingredients, except nuts and cherry. They are easy to mix if cheeses are at room temperature. But, if you are in a hurry, you can microwave them for a minute or two. Place mixture in freezer after placing plastic wrap over bowl. Let set for 30 minutes, then shape in ball. Roll in nuts; garnish with one cherry if you have it on hand.
Mix sugar to taste, salt and cornstarch in top of double boiler. Add vinegar and cook over boiling water until smooth and thick. Add butter, onion and beets and let heat for 30 minutes.
Cook dates, margarine and sugar over medium heat until thick. Add cereal and nuts. Roll in small balls and coat with sifted powdered sugar.
Heat oven to 350°. In large bowl, cream Crisco and sugar. Add eggs and vanilla. Combine flour, cocoa, baking soda and salt and gradually blend into creamed mixture. Stir in chips and drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 or 9 minutes. Cool slightly. Remove from cookie sheet. Makes about 4 dozen.
Combine cabbage, celery, sweet pickle, mayonnaise, carrots, green onions and celery seed in a large bowl. Set aside. Melt butter in a heavy saucepan. Add pickle juice, salt and pepper; stir well. Gradually stir about 1/4 of hot mixture into egg; add to remaining hot mixture, stirring constantly with a wire whisk. Cook over low heat, stirring constantly, until thickened. Add dressing to cabbage mixture; mix well. Chill 1 to 2 hours before serving.
Place bread slices in a buttered Pyrex dish. Spoon sausage on top of bread. Place cheese on top. Mix together eggs and both milks. Pour over cheese. Let sit in refrigerator overnight. Bake at 350° for 45 minutes.
Mix white and brown sugar. Cream butter or shortening. Add sugars and cream well. Add eggs. Next, add vanilla and flour sifted together with salt and soda, then add peanut butter. Mix well and knead. Roll into balls about 3/4-inch across. Place 1-inch apart on greased pan. Press with fork lengthwise and crosswise. Bake at 400° for 7 to 10 minutes. Makes about 12 dozen.
Mix sugar and cornstarch in saucepan; gradually stir in boiling water. Boil for 1 minute, then add fruit, stirring constantly. To mixture, add cinnamon, nutmeg, 1 tablespoon of sugar and almond. In a bowl, sift together the flour, sugar-nutmeg mix, baking powder and salt. Cut in shortening until pea size particles are formed. Beat milk and egg and add to dough mixture; stir and blend well. Pour into greased baking dish. Now, add fruit mixture to baking dish. Drop spoonfuls of dough atop fruit. Place in 400° oven and bake for 30 minutes.
In large pot, saut the beef; drain fat. Add canned ingredients to pot, seasoning with salt, pepper and garlic powder to taste. Heat.
Mix together. Pour in unbaked pie shell. Sprinkle cinnamon on top. Bake at 350° about 35 minutes.
Mix all together. Shape like a strawberry and roll in red sugar. Dip top in green sugar. Use slivered almonds for stem dipped in green coloring.
Mix onion, celery and rice. Mix mushroom soup with 1 1/2 cans water. Add onion mixture to soup and put in casserole dish with chicken (whole or cut into pieces). Bake in a 350° oven until chicken is done. Salt and pepper to taste.
About 45 minutes before serving, in a bowl, mix egg, salmon, crumbs, green onion and celery; mix well. Shape mixture firmly into 6 patties. In 12-inch skillet over medium heat in hot salad oil, fry patties 5 minutes on each side or until lightly browned. Meanwhile, prepare Hollandaise sauce mix as label directs. Top each muffin half with salmon patty; spoon on sauce. Makes 6 servings.
Mix cream cheese, sugar and vanilla. Spread over baked cookie on pizza pan. Add sliced fruit.
Grease 6 x 12-inch pan and line with unbroken crackers on bottom and sides. Mix pudding mix, milk and thawed whipped topping. Pour 1/2 mixture over crackers in pan. Top with additional crackers. Pour remaining pudding on top and finish with more crackers.
Cook ground beef and onion until beef is brown. Drain. Spoon into an ungreased 13 x 9 x 2-inch baking dish. Stir in taco seasoning mix (dry), tomato sauce and corn. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake for 35 minutes or until golden brown at 350°. Serve with sour cream, chopped tomato and shredded lettuce.
Brown ground beef with onion and seasonings (garlic powder and pepper). Stir in spaghetti sauce and let stew.
Grind the cranberries fine. Add the sugar; let stand 3 hours or overnight. Dissolve jello in 1 3/4 cups boiling water. Add the pineapple and juice. Add the cranberries. When partially congealed, add the finely chopped celery. Add nutmeats. Makes 2 bowls. Refrigerate.
Spread tenderloin with 2 tablespoons butter. Place on rack in shallow, uncovered, pan at 400° for 20 minutes. Meanwhile in small pan, cook onion in second 2 tablespoons butter. Add soy sauce, mustard and pepper. Stir in sherry. Heat to boiling, then pour over tenderloin and bake another 20 minutes. Pass remaining wine sauce while serving. Serves 4 to 6.
Blend cream cheese and dip in a blender. Shape into a ball. Roll in crushed pecans. Make a day or 2 before serving and store in refrigerator. Serve with lightly salted crackers.
Preheat oven to 350°. Grease and flour two 9-inch round cake pans. Sift flour, baking powder and salt into bowl. Using electric mixer, cream butter with sugar in another bowl until light and fluffy. Blend in vanilla and walnut flavoring. Beat in eggs, 1 at a time. Mix in dry ingredients and milk alternately in 3 additions. Fold in 1 cup nuts. Pour batter into prepared pans. Bake until golden brown, 30 to 35 minutes. Cool in pans on rack 10 minutes. Turn out onto rack and cool completely. Heat preserves in heavy small saucepan over low heat, stirring frequently. Set 1 cake layer on platter. Spread top of cake with half of preserves. Top with second layer. Spread with remaining preserves. Sprinkle with remaining walnuts. Spoon 2/3 cup frosting into pastry bag fitted with star tip; set aside. Ice sides of cake with remaining frosting. Pipe rosettes of frosting around edge of cake. Refrigerate until frosting is set. Let stand 1 hour before serving.
Saute sausage and onion in 1 tablespoon oil in large skillet until lightly browned. Remove to shallow 2 1/2-quart casserole dish. Heat remaining oil in skillet. Add potatoes. Saute for 3 minutes. Add olives and tomatoes; mix well. Pour over sausage mixture. Bake at 400° for 15 minutes. Fold egg yolks into whites. Stir potato mixture and pour eggs over top. Bake 17 minutes longer or until eggs test done, when toothpick is inserted in center and comes out clean.
Saute mushrooms and onion. Chop liver into chunks and add to mushrooms and onion. Cook until done in middle. Sprinkle flour over liver and stir with spoon until well mixed. Add water until thickness as desired. Simmer on low for 15 minutes, stirring repeatedly.
Pour 1/2 cup of milk into blender. Add cream cheese. Process cream cheese. Blend until smooth. Add the remaining milk. Add the pudding mix; cover and blend until smooth. Spoon half of pudding into 6 individual dishes. Cover with chocolate wafers, crumbled. Refrigerate until set. Serve.
Mix all ingredients. Microwave on High 8 to 10 minutes, stirring every 4 minutes.
Brown hamburger. Cook noodles. Layer noodles, peas and hamburger in small casserole bowl. Mix soup and 3/4 can water. Pour over top of casserole. Brown in 350° oven for 30 minutes.
Cook broccoli in small amount of water in microwave by directions on box. Cook rice in microwave by directions on box. Add other ingredients and mix well. Salt to taste. Microwave, covered, 10 minutes on Medium-high.
Make paste with flour and milk and cook until thick. Cool. Beat butter, shortening and sugar until light and fluffy. Add vanilla. Add to cooled paste mixture and beat until smooth. If chocolate icing is preferred, use 1 square of melted chocolate.
In 1 1/2-quart bowl, mix sugar, cocoa, salt, milk and vanilla until partially blended. Put butter on top in center. Microwave at High 2 minutes or until feels warm on bottom of bowl. Stir until smooth. Add nuts. Pour in buttered dish and cool.
Separate cauliflower into flowerets. Cook in boiling salted water until tender; drain.
Put onion and vinegar in blender. Grate for a few seconds, then add rest of ingredients and blend until well mixed. Makes 1 pint.
Combine cider, real lemonade and carbonated beverage. Serve over ice. Garnish with apple slices.
Boil chicken until tender. Take skin and bones out. Combine all in the pan and bring chicken broth to a boil. Add dumplings one at a time. Let boil until tender. Add water if needed. Turn dumplings one at a time until done.
Brown beef with onion and garlic, then drain. Add spaghetti sauce, sugar, salt and pepper to the beef.	Simmer on low heat and stir occasionally.	Cook noodles according to package directions; drain well. Put noodles in a bowl and stir in sour cream and cream cheese until well blended.	Place noodle mixture in a 2-quart casserole dish. Then put meat sauce on the noodles. Sprinkle with cheese and bake at 350° for 20 to 25 minutes.
Let ice cream set out at room temperature until creamy. Put in mixing bowl, add cup of Cool Whip and 1 cup of crushed whopper's; mix together. Pour into pie crust. Sprinkle 1 cup of crushed whooper's on top of pie. Put in freezer and let set for 3 hours before serving. Keep in freezer. Great for light cool dessert.
Beat together sugar, shortening, eggs and banana. Sift together flour, baking powder, salt and soda. Stir into creamed mixture. Beat until smooth. Add nuts. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 to 70 minutes or until it tests done. Cool on rack.
Saute onion in margarine or butter until tender. Add flour, stirring well. Gradually stir in broth and broccoli; reduce heat. Stir in milk, cheese and pepper. Heat until cheese melts. Serve immediately. Yields 4 cups.
Place layer of potatoes in bottom of 2 1/2-quart casserole. Top with other vegetables and uncooked meat in order given. Sprinkle each layer with a little salt and pepper. Bake at 350° for 2 hours.
In medium saucepan, stir corn syrup and cream. Bring to boil over medium heat. Remove from heat. Add chocolate; stir until completely melted. Serve warm as a dip for fruit. Makes 1 1/2 cups.
Combine garlic and 1 cup skim milk in medium saucepan. Bring to a boil and simmer on reduced heat. Stir in flour and remaining milk. Continue stirring for about 2 minutes, until thickened. Add fat-free cream cheese. Whisk vigorously for about 2 minutes, until smooth. Add in butter until smooth. Remove from heat, pour the sauce over hot fettucine. Garnish with fresh parsley and ground pepper and serve. Makes 4 (1 cup) servings.
Pour boiling water on oats; let stand 1/2 hour. Cream the margarine; add salt and vanilla. Add both sugars gradually. Add eggs; beat. Add dry ingredients alternately with oatmeal to creamed mixture. Grease pan. Bake at 350° for 50 minutes.
Place hot water and milk in bowl; mix well. Add sugar and stir until smooth. It helps if you set the bowl in dish of hot water while mixing to dissolve sugar.
Preheat oven to 350°. Set aside one cup of the yellow cake mix. Combine the remainder of the cake mix with the melted oleo and the egg. Beat with a fork until the cake is absorbed. Press into the bottom of a greased and floured 9 x 13-inch pan.
Arrange grated cheeses in a 9 1/2 x 11-inch baking dish. Mix flour, Egg Beaters and skim milk; pour mixture over cheese. Arrange jalapeno peppers on top as you like. Bake at 350° for 30 minutes.
Melt butter and add seasoning. Mix thoroughly. Add pecans and toss gently until nuts are coated. Place in a shallow baking pan. Bake at 300° for 30 minutes. Turn at least once.
Put chicken in lightly greased 9 x 13-inch pan. Top with cheese slices. Combine soup and wine, stirring well. Spoon sauce evenly over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350° for 45 to 55 minutes. Makes 8 servings.
Place raw chicken in skillet with 1 1/2 cups water. Bring to boil. Reduce heat. Cover and simmer 12 to 15 minutes, until done. Drain. Heat butter; add flour. When thick, add cream, pimentos, salt, pepper, parsley and Tabasco sauce. Add chicken and brandy and heat. Stir constantly just to boil. Serve over rice or noodles. (Yummy Pam.) Great as a light lunch.
Clean and cut wings (if not already cut). I recommend using pre-cut wings. Foil line roasting pan. Roast at 400° for 1/2 hour. Turn, roast about 1/2 hour longer until brown.
Prepare pie crust as directed on box. Roll 1/8-inch thick. With pastry wheel, cut out 3 (7-inch) squares, 6 strips (6-inches long and 3/4-inch wide) and 3 (1-inch) circles, rolling dough if needed.
In small bowl with mixer at low speed, beat butter, 1/4 cup flour, 1/4 cup sugar, 1 egg yolk and 1/2 of grated lemon peel until well mixed; shape into ball. Wrap and chill 1 hour. Preheat oven to 400°. Press 1/3 of dough into bottom of 10 x 2 1/2-inch spring-form pan; bake 8 minutes. Cool. Turn oven to 475°.
Dissolve orange jello in boiling water. Dissolve Kool-Aid and sugar in cold water. Add can of pineapple juice. Mix and refrigerate. Just before serving, add ginger ale and pineapple sherbet. Makes 35 servings. Good for 50th wedding anniversaries.
Mix brown sugar in cream cheese until well blended. Slice apples. Dip apple slice into caramel mixture, then into the peanuts. Eat and enjoy.
In a sauce pan, mix cocoa, sugar, flour and salt together until blended. Add hot water and cook over low heat until ingredients are completely dissolved. Add milk and continue to cook on low heat until gravy boils and is thick.
Mix all ingredients and freeze. Thaw approximately 3 hours before serving or only freeze until mushy. Makes about one gallon or 20 servings.
Drain pear halves; dry on paper towel. Blend the cream cheese, cottage cheese and maraschino juice. Fill hollows of pears with cheese mixture. Arrange on lettuce.
Bake at 350° for 1/2 hour. Bake at 450° for 15 minutes. Broil for 5 minutes. Leave in pan for 15 minutes once done.
Mix butter, sugar and flour. Blend in slightly beaten eggs. Add remaining ingredients and mix well. Pour into pie shells and bake at 375° for 30 to 45 minutes.
Melt butter in large pot and add green onions, celery and garlic. Cook until clear. Add oysters and cook until ends curl (about 10 minutes). Add bay leaves, thyme and parsley and stir. Add milk, cayenne pepper and, if needed, salt (oysters may be salty). Bring to a slow boil and turn off immediately.
Mix together the bean dip, avocados, lemon juice, salt and pepper. Spread onto large platter, spreading to edges. Mix together the sour cream, mayonnaise and taco seasoning. Spread over bean mixture. Layer remaining ingredients in the order given. Chill for 3 to 4 hours. Serve with tortilla style chips.
Combine all ingredients except pie shell in a small bowl. Mix well. Pour into pie shell. Bake at 375° for 50 to 55 minutes or until firm.
Place one button on pretzel. Place in microwave on wax paper for 1 minute or until partially melted. Put 2 M&M's for eyes. Cool. Great for a picnic or kids party.
Melt butter in large casserole dish. Add other ingredients. Stir. Bake at 350° for 45 minutes.
Dissolve Jell-O in boiling water. Add undrained pineapple and carrots. Fold in sour cream. Pour into pan and refrigerate.
In a 9 x 13-inch pan, combine both gelatins. Add 2 cups boiling water and stir until dissolved. Cool. Drain pineapple and reserve liquid. Add pineapple, 7-Up, marshmallows and bananas. Congeal.
Sprinkle flour over cottage cheese; let set. Beat 3 egg whites until stiff. Fold in rest of eggs beaten lightly. Cube margarine and Cheddar in small pieces. Cut up crab and spinach. Add all ingredients to egg mixture. Pour into 9 x 12-inch pan. Bake 1 hour at 350°.
Melt butter in a saucepan. Mix in dates, sugar, egg and salt. Cook 10 minutes over medium heat, stirring constantly. Take off heat and add the rest of the ingredients. Shape into balls and roll in confectioners sugar.
Beat sugar, eggs and butter for 10 minutes and spread over crust. Spread pineapple, then a layer of bananas. Spread Cool Whip. Top with nuts and refrigerate.
Fill slow cooker with the meat balls or sausages. Mix the other ingredients in a separate bowl and then pour over the meat. Cook for at least 4 hours.
Bake chicken 1 hour and debone. Combine all but crumbs; top with with buttered bread crumbs. Cover with foil. Bake 45 minutes at 375°.
Break up angel food cake into 1-inch pieces. Place in the bottom of a glass bowl or trifle dish. Pour sherry over cake and stir. Add bananas, mandarin oranges, peaches and pears. Put aside.
Cream oleo, cooking oil and sugar. Add eggs and mix. Add vanilla. Sift dry ingredients and add to mixture. Roll into balls the size of a hickory nut and flatten with a water glass dipped in sugar. Sprinkle with colored sugar, if desired. Bake around 10 minutes in 350° oven. Makes quite a few cookies.
Mix sugar and cornstarch in saucepan. Stir in water until blended. Add 1 cup of the blueberries; stir over medium heat until mixture thickens and comes to a boil. Reduce heat; simmer for 2 minutes, stirring constantly, until berries release their juices. Remove from heat. Stir in remaining berries. Cool to room temperature. Beat the cream cheese, confectioners sugar and vanilla in a bowl until blended. Spread over bottom of pie crust. Cover with berry mixture. Refrigerate 2 hours or until chilled.
Prepare 1 cup egg noodles, adding 2 tbsp instant minced onions to noodle in boiling water. Combine 1 cup frozen peas, thawed, 2 cups diced cooked chicken, a 10 3/4 oz can of condensed cheddar cheese soup, 1 soup can of water, 1 tsp mustard and 1/2 cup finely crushed corn flakes with 2 tbsp butter, melted. Sprinkle onto casserole. Bake at 350° for 35 minutes or until thoroughly heated.
Wash fruit; put rhubarb with 1/2 the sugar. Let stand 2 hours. Mash berries and put with remaining sugar. Add with rhubarb. Place mixture over low heat until sugar is dissolved, then boil rapidly, stirring frequently. Cook until thick. Pour into sterilized jars and seal while hot.
Blend and beat butter and sugars. Add eggs, flour and all other ingredients. Bake on an ungreased sheet until light brown, about 8 minutes.
Slice pork tenderloin in slices 1/2-inch thick and bake 30 minutes on rack. Most of fat will be cooked out. Saute garlic and ginger in undiluted orange juice for 15 minutes. As sauce thickens, correct with small amount of water. Place warm tenderloin slices in saute pan. Cover and simmer 15 minutes. Serve in center of rice ring; cover with sauce. Serves 4.
Peel, dice and boil potatoes; drain. Dice sweet pickles, onion and eggs; add to potato mixture. Mix mayonnaise, mustard, sweet pickle vinegar and sugar and add to potato mixture.
Mix graham cracker crumbs and 1 stick melted margarine; press into 9 x 13 cake pan. Combine and mix for 15 minutes (or less) the powdered sugar, margarine and eggs, then spread on top of graham cracker crust. Slice bananas and put on top of cream mixture. Top with drained crushed pineapple. Cover pineapple with Cool Whip. Garnish with nuts and cherries. Best chilled for several hours.
Cream butter and sugar, then add flour and blend together. Spread in cookie sheet and bake at 400° for 10 minutes or so. Cream together cheese and confectioners sugar and fold in Cool Whip. Spread over cooled crust. Add blueberry pie filling on top. Chill and cut in squares. Makes 3 to 3 1/2 dozen.
Mix the first 12 ingredients. Lightly steam any uncooked seafood. Gently work seafood into mixture. Arrange in individual shells or casserole. Top with buttered bread crumbs. Bake at 350° for 30 minutes or until golden brown.
Grease 9 x 13-inch baking dish. Mix all 6 ingredients and pour into dish and top with crushed corn flakes. Bake 45 minutes at 350°.
Peel and slice potatoes and onion. Spray baking dish with Pam. Place a layer of potatoes and a layer of onion until all is used. Mix the next 5 ingredients; pour over potatoes. Bake in a 400° oven for 1 hour. Remove from oven. Sprinkle cheese on top; return to oven and bake until cheese is melted.
Boil dates, sugar and butter 5 minutes. Stir constantly. Remove from heat. Add remaining ingredients; mix well. Form balls. Roll in xxxx sugar. Makes about 3 dozen balls. Store in airtight container.
Brown meat in skillet and drain. Add taco seasoning mix (follow directions on back of package). Break lettuce into bite size pieces. Add shredded cheese, olives and diced tomatoes. When meat cools, add to salad mixture. Toss together all ingredients. Pour dressing over salad mix. Serve over coarsely crunched nacho chips or you may add chips to salad just before serving. Serves 4.
Mix together sour cream, lemon juice, sugar and salt. Add cherries, nuts, banana and drained pineapple. Pour into 24 cupcake paper liners that have been placed in muffin tins. Freeze.