HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll pork butt in pepper until thoroughly coated with black pepper. Prepare charcoal in covered grill, in a circle; arrange charcoal when hot so butt is not over coals. Smoke butt approximately 30 minutes per pound, until separates from bones or until done. Baste with sauce made of lemon juice, Moore's sauce and garlic powder during last 30 minutes on grill. Cut and serve with favorite sauce.
Prepare mix as directed for pie filling on box except using 1 3/4 cups milk. Cover surface of pie filling with waxed paper or Saran Wrap; chill. Mix until well blended; fold in marshmallows and whipped cream. Slice bananas into crust. Pour filling over bananas. Chill several hours or overnight.
Mix ingredients together and beat. Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Sift together into bowl the first 4 ingredients and add milk, margarine, eggs and extract. Beat until mixed. Bake in muffin tins.
Place meat in the bottom of a large oven casserole. Arrange vegetables on top. Sprinkle with salt and pepper. Mix soup and water and pour over vegetables. Do not stir. Cover and bake at 250° for 5 hours. Long slow cooking makes its own delicious gravy.
Heat oven to 350°. Have two 11 x 7-inch baking dishes ready. In a large saucepan cook onion in oil 5 minutes or until translucent. Stir in chili powder, garlic powder and cumin. Add cream cheese and cook over low heat, breaking cheese into chunks with a wooden spoon until melted. Add chicken and salsa. Stir over medium heat 2 to 3 minutes until hot. Remove from heat. Stir in 1 1/4 cups of the Cheddar cheese and the olives. Wrap tortillas, in stacks of 8, in foil. Heat in oven 8 to 10 minutes until warm and pliable. Spread 1/4 cup enchilada sauce over bottom of each baking dish. Spoon 1/3 cup chicken mixture slightly below center of each warm tortilla. Roll up from bottom and arrange seam side down in baking dishes. (Can be made ahead up to this point, covered and refrigerated up to 3 days.)
Cook and drain sausage. Mix sausage and cheese and sprinkle over pie crust. Combine remaining ingredients and pour over sausage and cheese. Bake at 375° for 45 minutes.
Mix gelatin (in powder form) with yogurt. Blend in whipped topping and pour in crust. Cool in refrigerator.
Brown steak cubes on all sides; add onion and garlic. Cook until golden. Stir in flour. Add remaining ingredients and mix thoroughly. Turn into greased 3-quart casserole. Bake, uncovered, in 325° oven for about 1 1/2 hours, until meat is tender. Serve over noodles or rice.
Cook beef in oil, remove beef.	Add more oil if needed and cook garlic, egg plant, scallions for 5 minutes. Add mushrooms and peppers, cook 5 minutes. Add ketchup, wine, olives. Simmer 5-8 minutes, add beef, heat. Serve alone or on rice or pasta.
Sift dry ingredients together. Add eggs, vanilla and enough milk to stir up batter. Cook in oiled skillet until browned.
Sift flour, then measure. Cream margarine and sugar until light and fluffy. Add egg yolk; blend. Add flour gradually. Fold in nuts and chips. Drop from teaspoon on ungreased pan. Bake at 350° for 15 minutes. Sprinkle with powdered sugar while warm.
Slice onions and saute in the olive oil until caramelized; let cool. Place all ingredients and the onions in a food grinder or blender; process until the consistency of pate. Season with salt and pepper to taste.
Cook noodles according to package directions; drain well and return to cooking pot. Add the Ricotta cheese, yogurt, Parmesan cheese, margarine and pepper. Toss well to mix. Transfer to warm platter and serve with a cooked green vegetable or marinated vegetable salad.
Heat oven to 350°. Cream butter and sugar together. Add eggs and beat well after each one. Add Ricotta, mixing well, with lemon extract and nutmeg. Sift flour, baking powder and baking soda. Add this to creamy mixture a little at a time, beating one minute. Gradually drop by teaspoon on ungreased cookie sheets.
Use a 13 x 9-inch pan. Put cooked rice in pan first. Then add chicken, broccoli and eggs. Mix together remaining ingredients and pour over chicken rice mixture. Top with sliced green olives and sliced almonds. Bake at 350° for 45 minutes.
Prepare cake as directed. Pour half the batter into a 9 x 13-inch cake pan. Bake 15 to 20 minutes at temperature on box.
Melt chocolate in boiling water and cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add chocolate and vanilla. Sift together salt, soda and flour. Add alternately with buttermilk to chocolate mixture, beating well after each addition. Then beat the batter until it is smooth. Beat egg whites until very stiff peaks form. Fold into batter. Pour into three 8 or 9-inch cake pans, greased. Bake at 350° for 30 to 40 minutes or bake in two square 9-inch pans, 40 to 45 minutes. Frost with Coconut Pecan Frosting.
Melt margarine in saucepan; add onion, green pepper and celery; cook until onion is transparent. Meanwhile, cook potatoes in water to cover for 5 minutes. Measure potato water; add boiling water to make 2 cups. Add potatoes and water to saucepan. Add tomatoes and liquid from clams; bring to a boil and simmer 5 minutes. Season to taste with thyme, salt and pepper. Add clams and heat.
Mix all ingredients except 1 package of beef. Shape into a large ball. Cover with remaining chipped beef. Wrap in plastic wrap. Chill 1 hour. Serve with crackers.
Cream butter and sugar. Add eggs, one at a time, then add orange juice. Add flour gradually. Mix thoroughly. Flour fruit. Add to mixture. Flour pecans and add last. Mix well. Grease and flour pans. Line bottom of pans with brown paper. Grease paper. Bake 20 minutes at 350°; then 2 to 2 1/2 hours at 250°. Decorate top with pecans and cherries.
Mix sugar, cornstarch and salt in heavy saucepan until well mixed. Whisk in evaporated milk and egg yolks. Place over medium heat; whisk in hot water slowly. Cook, whisking constantly, until mixture comes to a boil and thickens enough to stand a spoon in. Remove from heat. Stir in coconut, butter and vanilla; and stir until smooth.
Cook onion in Dutch oven. Add and brown hamburger. Drain excess fat. Add beans and raisins. Chop apple into small pieces and add along with brown sugar. Mix 1 cup of water and curry powder, then add. Cover and cook on low heat for 20 minutes, stirring occasionally.
Cook beans in salted water; drain if using canned beans and omit salt. Combine milk, soup and pepper; pour over beans. Add onions. Pour into casserole. Bake at 350° for 20 minutes. Garnish with onions and bake 5 minutes. Serves 6.
Combine shortening, egg and sugar. Sift together flour, baking powder and salt. Stir in vanilla and nuts. Mix lightly. Spread in well-greased and floured pan. Bake 20 to 25 minutes at 350° (appears soft when removed from oven, but will firm). Let cool and cut into squares.
Combine tomato juice and egg. Add crumbs, seasonings, parsley, celery leaves and crabmeat. Mix thoroughly. Roll into finger lengths and wrap each roll with 1/2 slice of bacon. Fasten with toothpick. Broil, turning frequently, until evenly browned.
Drain cherries. Add sliced bananas. Stir in Cool Whip. Serve immediately or refrigerate. Makes 6 servings.
Dissolve yeast in warm water; add sugar to milk and mayonnaise and mix well. This will be a very soft dough. Pour into greased muffin tins. Bake at 425° until brown, about 15 minutes. Makes 1 dozen rolls.
Beat egg whites and salt until soft peaks form. Gradually add marshmallow cream, beating until stiff peaks form. Spread over pie and bake at 350° for 12 to 15 minutes, until meringue is browned.
Beat pumpkin, milk and eggs. Add other ingredients and beat together. Pour into unbaked pastry shell. Bake at 425° for 15 minutes, then 350° for about 40 minutes. Spices may be adjusted to individual taste.
Preheat oven to 350°. In large bowl, combine all ingredients except cheese; mix well. In iron skillet, shape half the mixture into a circle. Cut 4 slices of cheese into strips; arrange on meat. Top with remaining meat; press edges together to seal. Bake 1 hour; pour off fat. Top with remaining cheese. Refrigerate leftovers. Makes 6 to 8 servings.
Drain juice from pineapple and oranges. Mix enough water to make 2 cups. Cook until thick and clear. Cool. Pour over fruit. Mix well. Keep in the refrigerator overnight. Add bananas, just before serving.
Mix sugar with oil and then add eggs. Sift flour, nutmeg, cinnamon and allspice. Add to sugar mixture. Add baby food prunes and mix well. Add nuts and mix thoroughly.
Chop up cabbage and onions. Roast almonds and sesame seed in oven at 350° for 5 to 7 minutes. Break up Top Ramen in bowl with cabbage and onions. Mix in seeds and almonds after roasting.
Cream margarine and sugar. Add vanilla and egg. Beat together. Stir together dry ingredients and add to the first 4 ingredients, stirring just to moisten. Add apples and milk gently. Fill greased muffin cups and bake at 350° for 20 to 25 minutes.
Crust: Cut the butter into the flour; add the salt and egg and mix until dough holds. Roll out on lightly floured board. Flute and prick; fill with wax paper and rice and bake at 400° for 12 minutes. This will be pale. (Discard paper and rice.)
Mix all ingredients well for 2 minutes. Bake in greased loaf pans for 1 hour at 350°. Makes 2 loaves.
Place raw sliced potatoes in 8 x 8-inch greased pan. Crumble browned hamburger over top. Slice onion thin and put on top. Top with beans and juice. Spread tomato soup (undiluted) over top and bake, covered, for 1 hour and 40 minutes in 350° oven.
Roll out dough. If using crescent rolls or pizza rolls, seal triangles together. First layer salami or pepperoni on dough and overlap each slice. Then lay cheese on top. Roll up lengthwise and cook according to directions on roll package.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add other ingredients except nuts. Mix well; add nuts. Bake in a greased tube pan for one hour and 10 minutes at 325°.
Cut bacon and fry; drain. Saute onions. Drain 3-bean salad and combine all ingredients. Bake, uncovered, at 350° for 1 hour. Serves 12.
Wrap fish fillets in aluminum foil, but leave small opening at top. Put on dash of sesame oil, soy sauce and sherry. Then top with green onions and ginger to taste. Fill large frypan about 1/4 full with water. Put in fish in foil; cover to steam, about 15 to 20 minutes. Delicious!
Heat milk and water; do not boil. Add oats and farina, stirring with wooden spoon until thickened. Add honey to taste.
Cream butter and sugar well. Add eggs, 1 at a time. Cream well. Add vanilla, lemon extract and almond extract and mix well. Sift flour and baking soda into the mixture. Blend in sour cream. Preheat oven to 325°. Bake in 9 to 10-inch tube pan, greased and floured, for 1 1/2 hours.
Mix Bisquick and sausage to a coarse crumb mixture. Add grated cheese. Form into balls. Cook on ungreased cookie sheet at 350° for 15 minutes.
Beat the eggs well. Fry bread crumbs in butter. Add eggs, crumbs, flour, salt, onion and parsley (if using) to the mashed potatoes. Drop into boiling salt water and cook for 20 minutes.
Put in crock pot. Stir and cook all day! Really good with cornbread.
Pour milk over bread crumbs and let stand. Mix ingredients together and shape into a loaf. Put in a pan and bake, in a pan of water, for 2 hours, in a slow oven, or 1 hour at 350°.
1st Layer: Crush package of Oreos; add butter. Save 1/2 cup for topping. Press remainder into bottom of 9 x 13-inch pan.
First, you crush up the Oreos in bits of pieces. Then you pour chocolate syrup on top of the Oreos. Add the ice cream and Cool Whip. Then you pour some more chocolate syrup. Put it in the freezer to cool.
Spread potatoes in a 9 x 13-inch baking dish. Let thaw. Mix other ingredients together and pour over potatoes. May be topped with buttered crumbs. Bake at 350° for 1 hour. Serves 10 people.
Cream together Crisco and sugar. Add remaining ingredients. Bake in loaf pan at 350° for 1 hour.
Mix dry ingredients together, cutting in shortening. Add milk and mix. Press out and put in a greased pan. Bake in oven at 400°.
Mix broccoli, raisins, bacon and onion in bowl. Combine mayo, sugar and vinegar; mix into other ingredients just before serving. Garnish with almonds.
Wash raisins in hot water. Set aside. Cream together shortening and sugar. Add beaten eggs, milk, flour, baking soda, salt and cinnamon; mix.
Pour orange juice in bottom of buttered 9-inch square baking pan. Unroll crescent roll dough; separate into eight triangles. Cut each lengthwise to make 16 triangles. Cut each apple into eight pieces. Place on apple slice at wide end of each strip; roll up. Arrange in pan. Drizzle butter over tops, then sprinkle with combined cinnamon and sugar mixture. Bake at 400° for 30 to 35 minutes until golden in color. Serve warm or cold. Fast and easy! Kirstie likes these!
Peel squash and cut in 1/4 inch round slices, dip in milk then coat with cornmeal. Fry.
Combine ingredients in large bowl with a wire whisk. Pour into greased baking dish. I use a brownie pan. Sprinkle top with nutmeg. Bake in pan of water at 350° approximately 1 hour or until knife comes out clean.
Combine all ingredients in a blender container and process until smooth. (It is not recommended making it without a blender in which recipes require consistency.) It can be stored in refrigerator up to three days, but can be used immediately. When used in puddings or pie fillings like the original, it will thicken when adding lemon or lime juice (add lemon or lime extract to compensate). Makes about 1 3/4 cups or amount needed when recipes calls for a 14 ounce can of sweetened condensed milk.
Combine all ingredients, mixing well. Chill several hours. Shape into 1-inch balls. Yields about 2 dozen. A satisfying summer salad.
Combine dry ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and banana.
Whip egg and add all ingredients except flour. Mix well, then stir in flour. Roll out on a floured surface and let dry 4 hours. Cut into strips and add to hard boiling chicken broth.
Stir together flour, sugar, baking powder and salt. Combine egg, milk and oil. Add all at once to flour mixture, stirring until blended, but still slightly lumpy. Pour about 1/4 cup batter on hot, greased pan. Cook until golden brown.
Saute onion and green pepper in 1 tablespoon margarine until tender. Mix remaining ingredients with squash. Pour into greased baking dish. Spread topping on mixture. Bake at 350° for 30 minutes or until brown.
Combine all ingredients, except marshmallows and vanilla. Put in the top of a double boiler. With an electric mixer, beat for 7 minutes over boiling water. Turn beater off and blend in the marshmallows. Continue beating for about 2 minutes longer or until marshmallows are completely dissolved. Remove from heat and add vanilla; blend well. Icing now should be ready to use.
Combine Apple and Orange Juice Concentrate in a bowl; toss well. Stir in Celery, Walnuts and Raisins. Fold in Whipped Topping. Serve immediately. Yield: 6 (1/2-cup) servings.
Preheat oven to 400°. Generously grease a 12-cup muffin tin. Mix sugar, oil, eggs and pumpkin. Sift together flour, baking powder, baking soda and spices. Quickly stir together both mixtures. Fold in raisins and walnuts. Fill muffin cups 2/3 full and bake 18 to 20 minutes, until golden brown. Remove from oven and let cool a few minutes. Serve warm with butter or honey butter.
Beat together first five ingredients until light and fluffy. Line small muffin pans with baking cups. Place a small vanilla wafer in bottom of each. Fill 2/3 full with cheese mixture. Bake at 375° for 15 to 20 minutes. Top with cherry pie filling.
Break rolls into small pieces. Sprinkle with water to moisten. Add margarine, eggs, sugar, raisins, pecans and small amount of orange peel; mix well. Spray baking dish with Pam. Fill dish with mixture and bake at 350° until desired browning. Serve warm.
Cook and debone chicken. Roll up chicken in crescent rolls. You may substitute canned biscuits. Place in a baking dish (use Pam or oil). Mix cream of chicken soup, broth, milk and cheese in a sauce pan. Heat until cheese is melted. Pour over rolls. Bake at 350° until brown.
Cut off wing tips at joints; discard these. Cut other sections at joint, also. Mix eggs, milk, flour, soy sauce and salt. Dip pieces of chicken in batter and fry in hot deep oil, 350° on frying thermometer. Fry Daddy type until hot and crisp. Drain on paper towels; may need to sprinkle more salt. Makes about 32 pieces.
Drain crushed pineapple and cherries. Whip cream. Add fruit, nuts, vanilla and enough marshmallows to absorb cream. Place in sherbet glasses. Refrigerate 4 hours. Serves 12.
Mix Ricotta with eggs. Add salt and pepper. Boil lasagna in 4 quarts of salted water to which 1 tablespoon of oil has been added. (Oil keeps lasagna from sticking together.) Cook for 15 minutes; drain. Slightly cover bottom of casserole dish with meat sauce, then alternate layers as follows: lasagna, Ricotta, lasagna, sauce, etc., ending with lasagna. Top with layer of sliced Mozzarella cheese. Sprinkle with tomato sauce. Bake in moderate oven for about 30 minutes.
Combine ingredients in a casserole dish. Bake in a 350° oven for 45 minutes.
Heat pineapple and juice until it boils. Pour over jello. When dissolved and cooled, add buttermilk. Put in refrigerator. When partially congealed, fold in Cool Whip and nuts, if desired. Refrigerate to mold. Mold in a small ring mold. Unmold on lettuce; fill center with cottage cheese and top with cherry.
Clean and cut peppers; let stand in scalding water for 5 minutes. In each jar put 2 cloves of garlic, 1/2 teaspoon pickling salt and pinch of alum. Boil 5 minutes: 2 cups white vinegar, 2 cups water and 1 cup sugar. Pour into stuffed jars and seal.
Mix dry ingredients. Add liquids. Keep covered and refrigerated (will keep for 6 weeks). Use as needed. Bake at 400° about 10 to 15 minutes.
Combine crumbs and milk. Bring to boiling point. Add butter. Stir into eggs and sugar, beaten light, in pudding dish. Flavor with vanilla. Add raisins. Surround dish or individual custard cups with hot water and bake in a moderate 350° oven until brown or until knife inserted comes out clean, about 1 hour.
Mix together the sugar and eggs. Then blend well along with the oil. Mix or sift (sift, what's that?) dry ingredients together (flour, soda, salt and cinnamon). Add dry ingredients to oil mixture. Then add vanilla, pineapple (do not drain) and carrots. Combine all these ingredients and mix well. Pour into greased and floured bread pans. Bake at 325° for 50 to 53 minutes. Makes 3 layers.
Crush cookies including frosting in blender. Add melted butter. Keep 2 cups crumbs for topping. Press remaining mixture into 9 x 13-inch greased pan. Slice ice cream and place on mixture. Let soften and spread evenly. Spread sauce on ice cream and top with Cool Whip. Sprinkle remaining cookie mixture on top and put in freezer. Remove and let stand several minutes before cutting and serving.
Quick, easy and tasty. Brown ground beef in frypan. Pour off fat. Add equal parts of ketchup and both barbecue sauces until you have a sloppy juicy mixture. Warm until sauce bubbles rapidly. Serve on hamburger buns. One pound makes about 6 servings.
In medium saucepan, combine sugar and 2 cups water. Mix well. Bring to boil. Boil 3 minutes. Set aside.
Cook hamburger and drain. Cook macaroni and mix in with hamburger. On low heat add all other ingredients to hamburger-macaroni mixture. Sprinkle chili powder to taste and ketchup, too. Melt cheese into pot. Heat and serve.
Mix cheese and butter. Add dry ingredients and mix well. Add Rice Krispies. Shape into small balls. Place on ungreased cookie sheets. Flatten with fork. Bake at 375° for 10 minutes. Store in an airtight container. Makes 8 dozen.
In large mixing bowl, combine all ingredients. Beat 3 minutes. Pour batter into greased and floured cake pan. Bake at 350° until done. Let cool.
Mix all ingredients. Pour into a uncooked pie shell and bake for 15 minutes at 425. Reduce heat to 350 and bake for an additional 40 to 50 minutes.
Mix these ingredients well. Place in 9 x 13-inch pan, pressing in bottom and sides. Save a little for the top.
Mix all together; put in a long cake pan and bake 1 hour or until done.
Cream margarine and sugar. Add eggs, one at a time, beating well after each. Add flour and vanilla. Mix all well. Grease and flour a large tube pan. Bake at 325° for 1 hour and 15 minutes.
Mix together; pour over meat. Cover and bake in a 350° oven for 1 hour. Serve over rice or noodles.
Brown hamburger and onion; drain. Add salt, pepper, catsup and tomato sauce. Put into an 8-inch dish. Cut cheese into thin strips; lay on top of meat. Top with biscuits. Bake at 425° for 20 to 25 minutes, or until biscuits are brown.
Combine water and butter in saucepan. Bring to boiling point. Add flour and salt all at once. Stir until in a big wad and leaves the side of pan. Take pan off the heat. Add eggs, two at a time. Use a hand mixer. Beat the mixture until smooth after each addition. Spoon onto greased baking sheet.
Mix all ingredients; pour into a well greased oblong casserole. Bake 20 to 30 minutes or until set.
Mix all ingredients together. Add 1/2 stick butter over top. Bake at 350° for 45 minutes.
Green and red sweet peppers may be used in any proportion. Discard seeds. Put peppers through food chopper twice, using the finest knife. Measure peppers. Use enough juice from peppers to make cups level. Add sugar and vinegar and mix thoroughly. Heat rapidly to a full rolling boil. Stir constantly before and while boiling. Boil hard for 2 minutes. Remove from fire and stir in fruit pectin. Stir and skim alternately for just 8 minutes to cool slightly to prevent floating.
Layer first 9 ingredients in dish. Put a layer of mayonnaise over top. Then put cherry tomatoes on top, cover with plastic wrap and chill overnight. When time to serve, toss and mix. You can change vegetables to your taste. Top with the shredded cheese.
Preheat oven to 350°.	Boil a pot of water. Take core out of cabbage and blanch. Remove cabbage leaves, one by one. Mix all other ingredients together, except tomato soup. Place ground chicken in cabbage leaf; wrap it and place in pan. Pour tomato soup over	cabbage rolls. Wrap foil over pan. Place in oven for 1 hour.
In large bowl mix all ingredients well. Pour into crust. Let set in icebox at least 3 to 4 hours. You can use different flavors like pineapple juice and crushed pineapple.
Mix well and pour into unbaked pie shell. Bake at 350° for 1 hour.
Combine all ingredients in 6-cup buttered casserole. Place in slow oven (300°) about 3 hours until pudding is thick and creamy, not dry. Stir every 15 minutes for 2 hours, carefully turning under brown top and scraping edges down. Sprinkle with nutmeg (optional) when done. Serve hot or cold. Makes 5 or 6 servings.
Wash berries. Boil cup of water. Mix dry ingredients, sugar, cornstarch & Jell-O. Pour boiling water into dry ingredients & cook over medium heat until thickened, about 5 minutes. Place berries in pie crust. Pour cooked mixture over berries. Place in refrigerator to chill. Top with Cool Whip.
Heat a little olive oil or peanut oil in skillet and heat. Combine above ingredients in bowl. Make patties. Roll in flour and brown both sides. It helps to keep hands moist while making the patties. For a change in flavor, you can add 1/4 tsp. curry powder, 1/8 tsp. turmeric and 1/2 tsp cumin. Makes 4 servings.
In a large bowl, put Toll House chips, walnuts, butter and vanilla. In a heavy saucepan, put sugar, milk and marshmallows. Bring to boil the sugar, milk and marshmallows. Boil exactly 6 minutes, stirring constantly. Pour into bowl of chocolate chip mixture and stir until chips are melted. Pour into pan lined with wax paper.