HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients in large pan and cover with water. Cook, covered, over low heat. Add water as needed. After approximately 6 hours, take bones out of meat and break meat up. Then cook with lid off into thick mixture for 1 to 2 hours. Serve over corn chips and add the following as desired: grated cheese, chopped onion, shredded lettuce, diced tomatoes, diced avocados and hot salsa. Serves 12 to 14.
Combine cream cheese and marshmallow cream. Stir about 30 strokes, or until mixed well. Chill about 1 hour before serving. Dip fresh fruit into fruit dip.
Combine first 8 ingredients in 1 1/2-quart casserole dish. Blend 1/4 cup cracker crumbs with 2 tablespoons butter and sprinkle over top. Bake at 350° for 45 minutes. Serves 6.
Mix marinade, marmalade, garlic, dry mustard and ground ginger in a bowl. Put pork tenderloins in gallon-sized Ziploc and pour marinade in bag and close. Marinate several hours; overnight is best.
Cream butter. Add brown sugar and cream well. Blend in flour (mixture may be crumbly). Press into bottom of ungreased 13 x 9-inch pan. Bake at 350° for 15 to 20 minutes.
Combine all ingredients in food processor. Blend until well mixed. This is a very pungent dressing, but good on spinach salad. (Note: Don't expect anyone to kiss you after eating this dressing!)
Remove mushroom stems. Place mushrooms, round side down, in a shallow baking dish. Cut cherry tomatoes in half.
Sift together flour, sugar and soda. Add remaining ingredients and mix as biscuits. Pinch off dough, about the size of a walnut and roll out biscuits. Let stand a few hours to rise. Bake in 425° to 450° oven for 10 to 12 minutes. May store dough in refrigerator in a sealed bowl and use as needed. This will keep 4 or 5 days.
Dissolve yeast and 1 Tbsp. sugar in 2/3 cup water. In 2 quarts water, dissolve sugar, lard and salt. Stir in egg, yeast mixture and 5 cups flour. Mix well and add enough flour to make a soft dough. Knead lightly and place in a greased pan, and let rise until double. Punch down and let rise again. Shape and place on greased jellyroll pan. Let rise until double and bake at 375 degrees for 25 minutes or until golden brown. OR... you can use this recipe to make cinnamon rolls. You roll out the dough into a rectangle, spread with butter or margarine and sprinkle with cinnamon and sugar. If desired you can add walnuts or pecans. Roll the dough up like a jellyroll and cut into 1 to 1 1/2 inch pieces. Place into a pan and let rise until double and bake at 325 degrees for 25 minutes. OR... you can make donuts by cutting circles and a hole in the middle, letting them rise till double and deep fat frying them. Immediately dip in sugar or glaze after they have cooled a short time. OR...you can take a piece about the size of a lemon and stretch it out and deep fat fry it and put butter and jelly on it. They are better if you eat them right away while they are still hot.
Combine all ingredients. Spoon into a lightly greased 2-quart baking dish. Bake, uncovered, at 350° for 45 minutes.
Mix baking soda and water together. Beat in eggs. Dump in cake mix and pumpkin pie mix. Beat all together. Pour in greased 9 x 13-inch greased pan. Bake at 350° for 30 to 40 minutes.
Put the zucchini in a colander or on towels to drain off the moisture. Combine the remaining ingredients. Add the zucchini and mix well. Pour into lightly oiled 2-quart casserole dish. Bake in 350° oven for 40 to 45 minutes.
Brown beef and drain. Mix all ingredients together except for potatoes. Put in a casserole dish. Spoon potatoes around top of casserole. Sprinkle a little chili powder on top of potatoes. Bake at 350° for 20 minutes or until potatoes are slightly brown. Serves 4 to 6.
Melt butter or margarine; add flour and blend to a paste. Stir in heated stock and cook, stirring until sauce is thickened. Cool. Combine remaining ingredients. Add sauce to chicken mixture; mix and chill. Shape into croquettes. Dip croquettes in milk or beaten egg; roll in bread crumbs. Place croquettes in greased pan. Bake at 400° for about 30 minutes.
Whip egg whites until foamy. Add salt and cream of tartar and continue to whip until they hold a point and are not dry. Add 1/2 cup sugar slowly, then the extract. Add flour, remaining sugar and nuts. Bake in an ungreased pan for 30 to 40 minutes in a 350° oven.
Beat eggs; add to corn. Add salt, pepper, flour, cream and butter. Grease 2-quart casserole. Pour in mixture. Bake at 325° for 1 hour.
Place tea bags in coffee filter of automatic coffee maker. Make tea as if making coffee. While hot, add lemonade mix and Sweet 'N Low. Place in a container and add two additional coffee pots of water (1 to 2 proportions). This is very good to have on hand and I use decaffeinated tea bags.
Melt butter in a small pan. Set aside. In a separate pan, warm milk. Stir cocoa and boiling water together to make a paste, then mix in melted butter. Combine sugar, cornstarch and salt and add to warm milk. Add the cocoa-butter mixture and egg. Cook over medium heat, stirring until thickened, 15 to 20 minutes. Don't let mixture boil. Remove from heat and mix in remaining butter and vanilla.
Cook frozen broccoli for 10 minutes; drain it. Melt butter and mix to Ritz crackers that should be crushed; set aside. In a large bowl, mix together onion, cream of celery soup, beaten eggs, Parmesan cheese, mayonnaise, salt and pepper, then add broccoli. Pour mixture into a greased casserole and top with moistened crumbs. Bake in a 350° oven for 40 to 45 minutes. Bake uncovered. When top is light brown, it's done.
Melt 1/2 cup of the butter and mix with egg, cocoa, vanilla, crumbs, coconut and sugar. Press into a 9 x 9-inch pan.
Add all ingredients together. Beat well. Bake in Bundt pan at 350°.
Boil potatoes in jackets until fork-tender. Cool. Peel and grate. Melt oleo over low heat. Stir in cheese. Add mixture to potatoes along with sour cream, onion, salt and pepper. Turn into a greased, shallow 3-quart baking dish. Sprinkle with paprika. Bake in a 350° oven for 30 minutes or until heated through. Cut into squares to serve. Makes 10 servings.
Mix shortening, sugar, eggs, honey, milk and vanilla. Add rest of ingredients. Put dough in refrigerator for 1/2 hour. Form in balls and flatten.	Bake at 350° for 8 minutes.
Mix cornmeal, salt and sugar together. Scald with boiling water. Add melted butter. Beat eggs and add milk to eggs. Put the 2 mixtures together. Add baking powder. Pour into baking pan and bake 30 to 40 minutes in oven at 350°.
Combine marshmallow cream, sugar, milk, butter and salt in a 2-quart saucepan. Bring to a full, rolling boil, stirring constantly. Continue to boil over moderate heat, stirring constantly, for 5 minutes. Remove from heat; stir in chocolate and vanilla. Beat until smooth. Spread into a greased pan. Sprinkle with a few peanut butter chips.	Melt the rest of the peanut butter chips and spread over the fudge. Chill in refrigerator until firm.
Put candy in a bowl and microwave for 2 minutes. Take out and stir. If not melted completely, put back in microwave for 15 second intervals until all melted. Take out and stir in peanut butter and nuts (any amount you want). You can add marshmallows if you want. Stir quickly until all melted. Pour out on waxed paper or in pan. Let stand until firm. Cut into squares. Easy and good!
In saucepan, combine sugar and cornstarch; mix well. Add corn syrup, water and orange rind. Bring to a boil. Stir in almond extract, raisins, nuts and cranberries. Cover and cook until cranberry skins burst, stirring occasionally. Remove from heat. Dot with butter. Allow to cool; do not stir.
In a small saucepan, cook garlic cloves and rosemary in hot oil over low heat for 8 to 10 minutes or until garlic is soft (avoid burning). Remove garlic with a slotted spoon and set aside. Let oil mixture cool. Stir lemon juice, pepper and salt into oil. Wash the chicken thoroughly; pat dry with paper towels. Season body cavity with salt. Twist wing tips under the back. Place chicken, breast side up, on a rack in a shallow roasting pan. Cut five slits randomly in the chicken skin. Insert the five cloves of garlic under the skin. Brush chicken with some of the oil mixture. Insert meat thermometer into the center of one of the inside thigh muscles. Roast at 375° for 1 1/4 to 1 3/4 hours or until thermometer registers 180°.
Mix pie filling and pineapple together in an ungreased 9 x 13-inch cake pan. Sprinkle dry cake mix over this. Add melted butter over cake mix. Add coconut and nuts. Bake at 350° for 1 hour. (I put a brown bag over the cake for a little while, or it will get too brown before it gets done.)
Into bowl, put crushed pineapple; do not drain. Add pudding. Mix well and add Cool Whip. Mix thoroughly. Pour into graham cracker crust. Sprinkle top with graham cracker crumbs. Let chill.
Mix all dry ingredients together. Beat eggs and milk. Beat well. Add melted shortening. Pour in pitcher. Pour on hot grill. Cook both sides.
Beat eggs and sugar. Add vanilla and oil. Sift dry ingredients and add to egg mixture. Add zucchini and nuts. Bake in 2 greased loaf pans at 350° for 1 hour or until done.
Combine first 6 ingredients, mixing well. Sprinkle pecans evenly in pastry shell. Pour syrup mixture over pecans. Bake at 325° for 45 minutes or until set. Yields 1 (9-inch) pie.
Add taco seasoning mix, water and olives to browned and drained ground beef. Simmer 5 minutes. Layer the following into pie crust: refried beans, Doritos, ground beef mixture and sour cream, Cheddar cheese and more crushed Doritos. Bake at 375° for 30 to 45 minutes.
Crunch up Oreo cookies and put in bottom of large oblong cake pan. Melt butter and pour over cookies. Mix up and pat to make the crust.
Sort and rinse beans. Cook until tender. Cook ground beef in skillet. Drain off fat. Add cooked beef and remaining ingredients to beans; stir. Cook until flavors are mixed. Can be frozen. Very good.
Break bread into small pieces; place in well-greased baking dish (9 x 13-inches). Cut cheese into cubes and sprinkle over bread. Sprinkle ham or bacon over cheese, then pour margarine over ham or bacon. Beat eggs with mustard, salt and milk, then pour over casserole. Chill in refrigerator overnight. Bake, uncovered, in preheated oven for 1 hour or until firm.
Using a lard can, put apples that have been cored, quartered and peeled in can. Pour sugar on top, covering apples. Place lid on can and let it sit over night. Cook apples next morning for 3 hours, or until apples are tender. Remove from stove. Using a potato masher, mash apples while adding cinnamon and ground cloves. Pack into hot jars and seal.
Brown meat and onion and drain. Add everything else but cornmeal. Cook until done. Mix cornmeal and a little water. Stir in and cook 20 minutes longer.
Mix all ingredients in blender on medium speed until smooth. Sprinkle parsley and chives in just before finishing to give a pretty color.
Mix all ingredients. Chill before serving. This dip is nice for veggies, crackers or sourdough bread.
Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add pimiento, green pepper, onion, Worcestershire sauce, lemon juice and seasonings. Mix well. Chill. Shape in one ball or smaller balls. Roll into nuts.
Bring raisins, water and lemon juice to a boil and boil for 5 minutes. Mix the sugar and flour and stir into boiling raisin mixture. Cook until clear and thick. Stir in the margarine and blend until melted. Pour into unbaked pie shell and cover with top shell. Bake at 425° for 25 minutes.
Peel onion and remove enough center layers to make a pocket. Mix sausage, most of cheese, garlic, pepper, salt, egg and corn. Divide evenly and fill pockets in onion. Sprinkle remaining cheese and all the margarine over the onions. Place onions in 9 x 13-inch pan and pour in water. Bake 30 minutes at 375°.
Open cans of asparagus and drain. Put asparagus into an 8 x 8-inch casserole dish. Slice eggs on top of asparagus. Make cream sauce by melting butter, then add flour and milk mixture to medium heat. Stir until thick. Add cheese. Once cheese is melted in sauce, pour sauce over eggs and asparagus. Top with crushed crackers. Bake at 400° in oven until hot. Serves 4 to 6 people.
Mix first 5 ingredients together. Put half the batter in a greased skillet. Put half of the green chillies and half of the grated cheese on top. Pour rest of the batter over that. Then put the rest of the green chilies and cheese on top. Bake at 400° for 40-45 minutes.
Cook the first six vegetables separate in a little water. When almost soft, drain. Have it all ready before adding to boiling tomato juice. Add 1/2 cup sugar, 1 teaspoon chili powder and salt to taste. Cold pack for 2 hours.
Mix all ingredients together. Drop by teaspoon on cookie sheet. Bake at 375° for 10 to 12 minutes. Do not overbake. This is a soft and moist cookie.
Heat soup. Add cheese and stir until melted. Dissolve gelatin in water and stir into soup mixture. Let cool. Blend in mayonnaise and lemon juice. Chill until slightly set. Add celery, onion, olives and shrimp. Mix well. Lightly coat inside of fish mold; put an olive slice for the eye. Size should be 6 or 8 cups. You could also use a ring mold. Chill until firm. Unmold on bed of greens. If using ring mold, fill center with parsley sprigs or parsley and whole shrimp.
Prepare chocolate chip cookie mix following directions. Reserve 1/2 cup dough. Spread remaining dough into ungreased 9-inch square pan. Spread preserves over base. Drop reserved dough by teaspoons over top. Bake at 350° for 20 to 25 minutes.
Spread sliced potatoes over bottom of lightly greased 9 x 13-inch loaf pan. Saute onions in oil with garlic until softened. Mix together basil, oregano and thyme. Add 1/2 of mixture to onions. Distribute onions evenly over potatoes; dribble with buttermilk. Arrange one layer of zucchini slices to cover potato-onion mixture. Sprinkle with remaining herbs; salt and pepper lightly. Spread Cheddar cheese evenly over zucchini, then sprinkle on Parmesan cheese. Cover with foil; bake in a 375° oven for 35 to 40 minutes, or until potatoes are tender.
Preheat oven to 350°. Mix flour, sugar, baking powder, salt and baking soda. Stir in orange juice, orange peel, shortening and egg. Mix until blended. Stir in cranberries and nuts. Turn into a greased 9 x 5-inch loaf pan. Bake for 55 minutes or until toothpick inserted in center comes out clean. Cool on rack for 15 minutes; remove from pan. Makes one loaf.
Cook hamburg in oil; add onion and cook until tender. Add remaining ingredients and cook on simmer 30 minutes or until potatoes and carrots are tender.
Tear bread into small pieces. Mix together with other ingredients in a food processor. Drop mixture onto cookie sheet from spoon. Bake at 350° for 10 minutes.
Drain salmon; set aside 2 tablespoons of the juice. In medium bowl, mix salmon, egg and onion until sticky. Stir in flour; add baking powder to salmon juice. Stir into salmon mixture. Drop tablespoonfuls into hot shortening and fry until golden brown. Serves 4 to 6.
Prepare cake mix as directed on box. Pour in long pan like sheet cake and bake. Mix together caramel topping and milk. Punch holes in cake and spread over baked cake. Frost cake by mixing cream cheese, Cool Whip and sugar in mixer. Spread over cake. Sprinkle with sprinkles.
Set oven at 350°. Combine first 6 ingredients; let stand 5 minutes. Add onion and meat; mix well. Line a loaf pan (8 x 5 x 3-inch) with bacon across the width of pan. Pack meat mixture into pan. Bake for 1 1/2 hours. Remove from oven; invert meat loaf onto baking sheet and lift off pan. Raise oven temperature to very hot (450°); return meat loaf to oven for 10 minutes to crisp bacon. Makes 6 servings.
Mix all ingredients. Spray glass cooking dish with vegetable spray and pour in dish. Bake 1 hour at 350°.
Cook broccoli; chop and set aside. Melt butter in large, heavy pan. Add mushrooms and onion; saute until tender. Add flour and stir until bubbly. Gradually add 1 1/2 cups milk, stirring constantly to prevent lumps. Add cheese and stir until smooth. Add remaining milk. Add broccoli and heat thoroughly.
Combine and mix all ingredients, except last 3 items. Pinch off small amount and roll into bite-size balls. Place on cookie sheets and bake at 350° for 30 minutes. Combine and mix last 3 items and bring to boil; simmer for 30 minutes, until sauce is slightly thick. Place sauce in large chafing dish and add meatballs.
In a deep casserole, layer the ingredients (do not pack beef). Pour juice over. Bake at 325° to 350° about 1 1/2 hours.
Preheat oven to 350°. Mix together cake mix, sugar, oil, eggs, pecans, and vanilla. Fold in the sour cream. Put half the batter in a bundt pan. Mix the brown sugar and cinnamon and sprinkle over the batter in the pan. Pour remainder of the batter on top. Bake for 70 minutes until cake tests done.
Cut center out of rolls. Melt margarine in saucepan. Add bread pieces, canned chicken and chicken soup. Fill holes with chicken mixture; spread remaining mixture across top of rolls. Bake at 400° until brown, 10 to 15 minutes.
Preheat oven to 350°. Combine all ingredients except ketchup and honey; mix well. Turn mixture into loaf pan. Bake at 350° for 40 minutes until firm and brown on top. Combine ketchup and honey. Spread evenly over top of loaf and bake 5 minutes.
Cream butter well with sugar. Beat in eggs, one at a time. Mix in flour and baking soda alternately with the buttermilk until blended. Stir in lemon peel and lemon juice. Spread in greased and floured 10 x 4-inch tube pan. Bake 1 hour in a preheated 325° oven.
Drain pineapple juice and add flour. Cook and stir constantly until thick. Cool. Whip cream and combine to cooled thickening. Add crushed pineapple and pour into cooled pie shells. Sprinkle with chopped pecans. Chill and serve.
Rinse steaks. Mix flour with salt and pepper. Coat steak with flour mixture. Heat shortening in a large skillet. Add steaks and fry on both sides until browned and meat juices run clear. Remove steaks from skillet.
Cover cookie sheet with foil. Lay saltines on foil. Melt and boil butter and brown sugar for 3 minutes. Pour over crackers and spread. Bake at 375° for 5 minutes. Remove and cool one minute. Pour chocolate chips evenly over top; let soften and spread. Refrigerate to set. Break up and serve.
Cream butter; add sugar. Add egg yolks. Add milk and flour, then flavorings. Roll nuts, coconut and raisins in flour and add to mixture. Fold in egg whites. Bake in four layers in moderate oven until done.
Mix well in blender or with a mixer until smooth. This is equal to 1 can Eagle Brand milk.
Make a cream sauce by blending butter with flour and salt. Stir in milk; cook until thickened (use rounded tablespoonful measure in this recipe so your sauce will be thick). Set aside until cold. Drain salmon; take out skin and bone. Add slightly beaten egg, lemon juice and the white sauce to the salmon. Place in refrigerator to chill for at least an hour, then shape into croquettes. Roll in fine cracker crumbs and fry in hot fat. Drain on paper towels.
Sift together flour, sugar, baking powder, soda and salt. Add beaten eggs. Combine juice of 3 oranges, melted butter and enough boiling water to make 1 1/2 cups of liquid. Add liquid to flour mixture. Add walnuts and cranberries. Makes 3 loaves. Let stand in pans for 20 minutes before baking. Bake at 350° for 45 minutes to an hour.
In the order listed, place the water, oil, honey, molasses, salt, rye flour, bread flour and yeast in the baking pan of a bread machine. Place the pan in the machine and bake the bread according to the manufacturer's directions for a plain loaf. Makes 1 (1 1/2-pound) loaf (16 slices).
Thaw potatoes. Mix first 7 ingredients and place in 9 x 13-inch buttered casserole. Sprinkle cornflakes on top and drizzle with oleo. Bake at 350° for 40 minutes to 1 hour.
Cover potatoes and onion with water; cook until tender. Do not drain. Mash slightly, leaving some lumps. Add rest of ingredients and salt and pepper to taste. Additional sweet milk may be added if more broth is needed. Cook until hot and serve.
Preheat oven to 400°. Grease a shallow 2-quart baking dish with nonstick spray. In a 10-inch skillet, cook onions and ground beef until meat loses red color. Drain off excess fat. Season with salt and pepper. Spread meat mixture in baking dish. Cover with undiluted soup and top with single layer of frozen Tater Tots. Bake for 45 minutes.
In a medium-size bowl, put pineapple with juice. Add drained cans of peaches, fruit cocktail and strawberries. Add vanilla pudding mix and orange juice. Mix all well and chill well.
Mix all ingredients together and spoon over chicken in baking dish. This will be enough sauce to do 2 chickens. Bake 1 hour at 350°.
In skillet, brown beef. Stir to separate meat and pour off fat. Add soup, sour cream and seasonings. Cook over low heat 5 minutes, stirring occasionally. Serve over noodles.
Beat margarine at medium speed with a mixer until creamy. Add cake mix, eggs and water, beating until blended. Stir in brickle chips and pecans. Drop cookies by tablespoon onto ungreased cookie sheet. Bake at 350° for 12 to 15 minutes until edges are brown. Makes 48 cookies.
Cut up Cauliflower into bite size pieces. Mix together with frozen peas, shredded cheese and 1/2 jar bacon bits. Mix ranch dressing according to direction. Then pour over salad and mix well. Let sit overnight. (May substitute 1 Broccoli for Cauliflower.)
Garnish liberally with love and keep cool until it sparkles. If you have followed God's cookbook in preparing your marriage, your home is ready now!
In a large mixing bowl, combine sugar and margarine. Beat until smooth. Add peanut butter and continue beating until well blended. Roll into 1/2-inch size balls and place onto waxed paper. In a 1-quart saucepan, place chocolate bar and paraffin. Melt on low heat or in microwave; stir to blend. Dip candy balls in chocolate; lift out with a fork. Place candy on waxed paper. Yield: Approximately 80 pieces.
Day 1: Combine starter and peaches (only one can of juice). Let set 10 days, stirring each day!
Slightly butter 13 x 9 x 2-inch baking dish. Butter bread and chop into cubes. Cook sausage and chorizo and drain. Place bread cubes in dish. Cover with chorizo and sausage. Add 1 cup cheese. Add eggs and milk, beaten together. Pour over bread and sausage. Cover and let set overnight. Before baking, add 1/2 cup grated cheese and chopped green chilies. Bake in 350° oven for 35 to 45 minutes. Serves 8 to 10.
Combine soy sauce, bourbon and sugar. Mix well. Marinate pork in mixture for 2 to 3 hours. This can be baked in marinade, uncovered, at 325° for 1 hour. Turn meat halfway through. Slice on diagonal. Or this is wonderful cooked on grill. Serve with horseradish sauce or Rothschild Raspberry Salsa.
Boil potatoes until soft, mash. Put potatoes and all ingredients into crock-pot. Cook on low until heated through. Can be made the night before and put in crock-pot the next day to heat up.
Cube eggplant and put in pot with water to cover. Cook for 10 minutes. Drain and place in greased baking dish.
Peel, seed and grate 3 cups zucchini. Mix eggs, sugar, salt, baking soda, baking powder, cinnamon, vanilla, Wesson oil and flour. Then add zucchini, coconut and nuts. Bake at 325° for 1 hour. Makes 3 loaves.
Cream shortening. Add sugar gradually. Cream until well blended. Add 1 egg. Beat until mixture is light and fluffy. Sift flour, baking powder and salt. Add to creamed mixture alternately with milk and vanilla. Pour into 9 x 13-inch cake pan. Cover with washed and drained blueberries. Sprinkle top with sugar. Dot with butter. Bake in a 350° oven for about 1 hour.
Beat egg. Combine with Ricotta and season to taste with salt and pepper. Cover bottom of casserole dish with sauce. Add a layer of rice. Add a layer of Ricotta. Add sauce and a layer of Mozzarella and some Parmesan. Repeat until all ingredients are used. Put sauce on top and sprinkle with Parmesan. Bake at 350° for 20 minutes or until bubbly.
Cream the first 5 ingredients together. Add the rest of ingredients. Mix well together. Drop on cookie sheet. Bake at 375° until light brown.