HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place brisket, fat side down, in roasting pan in about 1/2-inch of water. Seal pan with heavy foil and cook at 350° for 2 1/2 to 3 hours until tender, keeping small amount of water in pan. When brisket is done, drain liquid from roasting pan and pour into a large stock pot. Make a paste with brown sugar and mustard. Spoon glaze over and under brisket. Return to oven at 350° for 30 minutes.
Mix all ingredients until blended. Garnish with shredded carrots, if desired. Makes 4 servings.
Brown hamburger and drain. Mix the chili beans, corn, mixed vegetables, onion soup, salt, pepper and chili powder to drained hamburger. Stir in extra water to desired thickness.
Cut 1 medium sized elephant into small bite-sized pieces. Takes about 1 month! Add enough gravy to cover; salt and pepper and cook over kerosene stove at 465° for 4 weeks. Serves 3800 people. If more are expected, add 2 rabbits. However, add rabbits only if necessary because most people do not like "hare" in their stew.
In a 12-inch skillet, over medium heat, cook onions, green pepper and garlic in oil for 2 minutes. Add pasta. Cook, stirring 2 minutes. Stir in tomatoes, broth, turkey/chicken, picante sauce and cumin. Simmer 3 minutes, stirring occasionally and breaking up tomatoes with a spoon, and continue to simmer 4 to 5 minutes, until pasta is tender and most of the liquid is absorbed. Sprinkle with cheese and cilantro. Serve with additional picante sauce. Makes 6 servings.
Brown beef. Add mushrooms, garlic and oregano. Stir-fry about 5 minutes. Add spinach and heat until thawed and juices are cooked away (about 10). Spoon into buttered casserole dish and scatter cheese on top. Bake, uncovered, at 350° for 30 minutes or until hot.
Beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla and mix lightly. Add flour, salt, soda, cinnamon and baking powder; mix lightly. Add nuts; mix lightly. Pour into two wax paper-lined loaf pans. Bake at 350° for one hour.
Let soften; mix together by hand and form into balls. Roll in crushed nuts or parsley.
Beat egg and milk until blended. Combine bread crumbs and cheese. Dip pork chops in crumbs, then in egg mixture, then in crumbs again. Brown chops in hot oil. Pour off drippings. Spoon mushroom soup over chops. Cover and simmer for 1 hour.
In a casserole dish, layer ingredients starting with cooked rice, bite size pieces of cooked chicken, 1 cup cooked broccoli and 1/2 of the Velveeta cheese, cut in squares. Mix soup with can of water in another bowl and pour 1/2 over cheese. Repeat layers with leftover ingredients (save as before). Cook at 350° for about 1 hour or until brown on top.
Cook chicken breasts and set aside. Fry vegetables with garlic and drain. Combine vegetables with other ingredients and simmer for 30 to 40 minutes. Prepare 2 boxes chicken flavored rice; serve chicken over.
Add jello and gelatin to boiling water. Stir and let stand 5 minutes. Add liquor. Stir and pour into glass pan. Cool until firm and cut into squares.
Brown hamburger and 1/2 onion; drain. Stir in 1/2 package taco seasoning (all for spicier) and 3/4 cup water; simmer. In separate pan, put tomato paste, 3 cans water and package of enchilada mix. Bring to a boil. Dip flour shells in sauce. Place in greased dish and fill center with hamburger, onion and green chilies. Roll up and turn seam side down. Pour remaining sauce over and add necessary amount of canned sauce to cover. Top with mixture of Monterey Jack and Cheddar cheese (grated). Bake at 350° for 30 to 45 minutes.
Sprinkle beef brisket with Lawry's seasoned salt on both sides. Place in casserole dish with cover and bake 1 hour at 350°. If dry, add water. Slice onion on top of beef; use a whole big onion. Cover and bake 1 1/2 to 2 hours more. Remove from oven and let set in juices in refrigerator overnight.
Mix celery, cheese and crackers together in a bowl. Mix tomato juice and salad dressing together. Pour over celery mixture and blend together.
Sift flour, soda and salt. Cream shortening, peanut butter and sugars. Add egg, milk and vanilla and beat well. Blend in dry ingredients gradually and mix well. Shape a teaspoon of dough into balls. Roll balls in sugar; place on greased cookie sheet. Bake at 375° for 8 minutes. Remove from oven and place a candy Kiss on top of each cookie, pressing down so that the cookie cracks around the edge. Return the pan to oven; bake 2 to 5 minutes more. Yields about 3 dozen.
Wash and peel (or just scrub) potatoes; cut up into evenly sized pieces. Pour water over potatoes and cook only until water returns to boiling. Drain. Dip into melted beef or butter. Drain off excess drippings and put in a shallow baking pan. Sprinkle with salt and paprika. Bake 45 minutes to an hour on 350° or until brown.
Combine the first 4 ingredients. In a saucepan, melt 1 cup butter and add the 1/3 cup cocoa. Add the egg mixture and beat well. Add the pecans. Bake in a greased 9 x 13-inch pan in a 350° oven for 25 to 30 minutes. As soon as the cake is removed from the oven, cover it with marshmallows. Return the pan to the oven until marshmallows are slightly melted.
Combine noodles, tuna, milk, sour cream, mushrooms, chicken soup and pepper in baking dish. Top with mixture of bread crumbs, Parmesan cheese and butter. Sprinkle with paprika and bake at 350° for 25 to 30 minutes.
Bake cake according to package directions. Bake in 13 x 9 x 2-inch pan. Leave cake in pan. Poke holes in warm cake with fork. Spread caramel topping on cake while warm; let cool. Make pudding according to package directions. Put on cake. Top pudding with 1/2 of crushed candy. Top with Cool Whip. Top with rest of candy. Refrigerate.
Brown ground beef and onions; drain off fat. Add the remaining ingredients, cover and simmer 25 minutes stirring occasionally. Top with Velveeta; heat until melted.
Preheat oven to 350°. Mix shortening, brown sugar, granulated sugar, egg and water. Add flour, salt, baking soda and oatmeal. Mix vanilla, walnuts and chocolate chips into batter. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake for 12 minutes.
Combine all ingredients with desired amount of mayonnaise. Pour into salad bowl. Chill. Serve cold.
Into ungreased 8 x 10-inch cake pan sift first 5 ingredients. Into the mound of dry ingredients poke 3 holes. In one drop the vanilla, in another the vinegar and in the last the melted shortening. Pour the cold water over all and blend well. Bake at 350° for 35 minutes. Can be baked 45 minutes for a drier cake.
Beat egg yolks until thick. Add sugar gradually and beat. Add butter, lemon rind and juice. Fold this into the whipped cream. Serves 8.
Cook noodles and set aside. Saute onion in margarine until tender. Mix together onion, turkey, 3 cups cheese, mushroom soup and pimento. Salt and pepper to taste. Toss with cooked noodles. Use a large casserole. Sprinkle top with remaining cheese. Bake at 350° for 30 minutes. When done, poke hole in top and pour in sherry.
Chop broccoli and cook until just a little soft but still firm. Mix together mayo, Cheddar cheese, eggs, soup, onion, salt, pepper and 1 cup Italian bread crumbs. Add broccoli. Mix well. Pour in a loaf pan or a casserole dish. Sprinkle Italian bread crumbs on top to suit. Bake at 350° for 45 minutes.
Combine 1/2 gallon of cider and spices in large crock-pot. Bring to a boil, reduce heat and simmer for 10 minutes. Add remaining cider, lemonade, orange juice and brown sugar. Heat until very hot, but do not boil. Serve hot.
Cook eggs, sugar and milk until creamy. Add vanilla, salt, milk and strawberries. Complete filling to fill line of freezer with milk.
Crumble cake in bottom of glass baking dish (bite size chunks). Dissolve Jell-O in hot water; mix in frozen berries and stir until thawed and Jell-O thickens. Pour over crumbled cake. Crumble more cake on top of mixture. Top with Cool Whip.
Cut up squash and cook in water to which the flavoring packet from the Stove Top has been added. Cook until squash is tender. Add dry ingredients from Stove Top. Place in casserole dish. Top with cheese. Put in oven or microwave long enough to melt cheese.
Sprinkle dry Jell-O over softened cream cheese. Mix together until completely blended. Add boiling water to Jell-O/cream cheese mixture. Blend thoroughly. Add 7-Up. Blend again. Add pineapple with juice. Add nuts and mix. Pour into 8 x 11-inch dish. Chill in refrigerator until set.
Beat sugars and liquid Butter Buds until smooth. Add Egg Beaters, vanilla and pumpkin; mix until well blended. Add dry ingredients and mix well. Add the Grape-Nuts and raisins. Chill dough 30 minutes. Drop by teaspoonfuls onto cookie sheet that has been sprayed with a nonfat cooking spray. Bake 10 to 12 minutes at 375°; cool. Dust with powdered sugar or make a glaze with skim milk and powdered sugar and drizzle over cooled cookies. Yields 4 1/2 to 5 dozen cookies.
Save 1/3 of soup and milk. Mix remaining soup and milk. Pour over the rice, pepper and ham in a glass casserole. Sprinkle cheese over the top. Sprinkle bread crumbs on the cheese. Pour saved milk and soup (mixed together) over the casserole. Bake at 350° for 30 minutes.
Cook onion in bacon fat; add to pork and beans. Add remaining ingredients. Mix well. Bake at 400° until bubbling in center.
Mix sugar, syrup and water. Cook until it hardens when tested in water. Stir into well beaten egg whites; beat until cool. Roll out on buttered board, then cover with peanut butter. Roll up and cut out in pieces. (Roll up as you would jelly roll.)
Put 1/4 amount of recipe in each of 4 large Tupperware buckets. Mix 10 cups of water, 1 large pineapple juice and 1 large lemonade together. Prepare 1 box of jello and add to mixture. Dissolve 1 1/4 cups sugar in 1 cup of hot water. Mix all together and put into freezer. Stir often after it starts to freeze to make it slushy. Remove 4 to 6 hours before serving. When ready to serve, add 1/2 bottle almond extract and 1 bottle ginger ale. Serves 200 people.
Combine all ingredients (except Cheddar cheese) and refrigerate overnight. Let casserole stand at room temperature for one hour before baking time. Cheddar cheese may be sprinkled on the top, if desired. Bake at 350° for 1 hour.
Lightly grease 15 x 10-inch jelly roll pan. Evenly pat each loaf into pan, pressing together at center; pinch up edges of dough to form rim. Spread Prego sauce over dough. Top with cheese. Bake at 375° for 25 minutes or until crust is golden. (Makes 8 servings.)
Boil chicken whole; cool, skin, bone and chop. Set aside. Boil spaghetti; rinse. Set aside to drain. Grease bottom and sides of large casserole dish with oleo. Layer chopped chicken, spaghetti, peas and pimentos. Slice Velveeta and oleo; scatter on top of pimentos. Continue until dish is full. Top with pimentos atop cheese. Pour broth and 1 cup canned milk over all. Bake at 350°, covered, until cheese melts and liquid is thick. If too stiff, add extra milk.
Cook chicken and broccoli spears. Mix together cream of chicken soup, mayonnaise, lemon juice and curry powder. Use a 9 x 13-inch glass dish. Layer chicken first, then broccoli. Spread on top of broccoli the mixture of chicken soup, mayonnaise, lemon juice and curry powder. Sprinkle with cheese, then crumbled chips on top. Cook 30 minutes in a 350° oven.
Microwave the first 4 ingredients for 4 minutes. Mix and microwave 2 minutes more. Add the remaining ingredients.
Cook fettuccine until tender. In saucepan, melt butter. Add cheese and cream. Beat together with wire whisk. Drain fettuccine. Mix fettuccine and cheese mixture together well. Top with 3 ounce package of shredded Parmesan cheese.
In a large skillet, cook onion and potato in water, covered, about 7 minutes; drain off liquid. Stir in soup, milk, cheese, lemon juice, dill weed and pepper. Cook until bubbly. Stir in frozen vegetables and tuna. Spoon into an ungreased 2-quart casserole.
Mix well. Roll to 1/8-inch thickness on a floured board. Let dry for about 2 hours, turning once so both sides can dry. Dust off flour. Roll as thin as possible. Cut in thin strips. Drop into boiling chicken broth. Cook about 30 minutes.
Sift flour, baking powder, salt and spices into bowl. Add brown sugar and oats. Mix in oil, milk and egg. Add nuts or raisins if desired. Mix well. Drop by teaspoon 2 inches apart on lightly greased cookie sheet. Bake 10 to 12 minutes at 375°. Makes 3 dozen cookies.
Mix first 3 ingredients with a mixer. Fold in Cool Whip and nuts. Freeze. Thaw partially before serving.
Brown and drain hamburger. Combine with all other ingredients except mushrooms. Bake in 2 1/2-quart casserole dish at 300° for 1 hour and 15 minutes. Pour undrained mushrooms over top of casserole and bake for 15 minutes more. Recipe can be doubled for large gatherings.
Place butter in warm serving dish to become very soft. Brown pine nuts in heavy skillet using no oil (careful they burn easily). Cook and drain pasta; toss with butter to coat. Add cheese, pine nuts and pepper and toss. Serve immediately.
Crumble bread into bottom of oblong cake pan. Add fried sausage or bacon. Mix eggs with 2 cups of milk and beat well. Place mixture on top of sausage or bacon. Top with grated cheese. Bake at 350° for 30 minutes.
Mash bananas with a fork. Blend in sugar, salt and beaten eggs. Melt butter and stir into banana mixture. Dissolve soda in water. Add flour. Mix and bake in a greased loaf pan for 45 minutes at 350°. Fantastic! Makes 6 servings.
Mix first 3 ingredients in large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310°. Remove from fire. After the boiling has ceased, stir in flavoring and food coloring. Pour into sucker molds or into lightly greased sheet. Cool and break into pieces.
Sprinkle chicken lightly with salt and pepper. Melt butter in a wide frying pan over medium-high heat. Add chicken and cook, turning, until browned on all sides. Remove chicken and set aside.
Cook and bone chicken. Dice. Mix Velveeta, onion, Ro-Tel, soups and spices. Crush chips. Pour 1/2 of chips into 9 x 13-inch pan. Put chicken on top of chips, add Velveeta mixture, then top with remaining chips. Cover with foil. Bake at 350° for 30 minutes.
Beat eggs slightly. Add sugar, syrup, salt, nuts and vanilla. Pour into unbaked pie shell. Bake in slow oven at 325° for 50 minutes. Pecans will float to the top and brown if baked slowly.
Mix peeled and sliced apples with juice, cinnamon and tapioca. Place in pie shell. Bake at 425° for 15 minutes. Reduce to 350° and bake 40 to 50 minutes until tender. (Two crusts can be used, too.)
Heat oven to 400°. Mix margarine and sugar. Stir in the remaining ingredients. Fill cookie press with dough; form desired shapes on ungreased cookie sheet. Bake until set but not brown, 6 to 9 minutes. Makes about 5 dozen.
Halve green peppers lengthwise. Remove seed and wash peppers. Lightly mix ground beef, rice, onions, salt, pepper and 1/2 can tomato sauce. Pile lightly into pepper halves; arrange in baking dish. Pour remaining tomato sauce over peppers. Cover tightly and bake at 350° for 1 hour or until peppers are tender.
Mix all together; save some noodles for top. Bake 50 minutes at 350°.
Place apples in 9 x 13-inch dish. Sprinkle with cinnamon and water. Top with dry cake mix and dot butter on top. Sprinkle nuts on top. Bake at 350° for 1 hour. Serve warm. Top with ice cream (optional).
Dump undrained pineapple into a 9 x 13 inch ungreased pan and spread evenly. Dump cherry pie filling and spread evenly. Dump cake mix (dry) over cherry pie filling; spread evenly. Dump pecans on top. Slice margarine into pats and place over the top.
Wash, peel and quarter turnips. Salt the turnips. Pack turnips and beets in a gallon jar. Add 4 tablespoons salt, 1 part vinegar to 1 part lukewarm water enough to cover. Add approximately 4 hot peppers, if desired. Seal jar as tight as possible. Let set 1 week on counter. Transfer into quart jars and refrigerate.
Pour ingredients in large bowl. Mix well. Pour into pie shells. Bake at 325° for 45 minutes or until done.
Cover beans with cold water and soak overnight. Drain off. Add hot water and rest of ingredients. Cook for 4 hours at 250. Add hot water to cover as needed.
Melt butter. Add crackers and bread crumbs; fold in scallops. Put in baking dish and pour cream evenly on top; bake at 350° for 45 minutes.
For each serving, combine skim milk and egg in deep bowl. Add sweetener and flavoring to taste and beat with rotary beater until mixed. Pour into individual Pyrex baking dish. Tear bread into small pieces; poke each one into the mixture. Sprinkle nutmeg on top. Place dish in pan with an inch of water and bake at 350° until knife inserted in center comes out clean.
Blend spices, egg and water; beat until frothy. Add nuts, 1/2 cup at a time. Butter cookie sheet. Spread nuts in a single layer on cookie sheet. Bake at 275° for 45 minutes. Store in airtight container.
Beat eggs with fork, stirring in oil, vanilla, lemon, sugar and flour. Drop teaspoonfuls about 2 inches apart on ungreased cookie sheet. Stamp each cookie flat with bottom of glass (oiled) and dipped in sugar. Bake 8 to 10 minutes at 400°.
Mash potatoes well. Beat in eggs, sugar and soft shortening. Sift together flour, baking powder, salt, nutmeg and mace. Add mashed potatoes. Chill dough for 2 hours.
Sift together and set aside flour, soda, salt and baking powder. Blend together shortening and sugars. Add eggs and beat until light and fluffy. Add flour mixture and mix well. Add rolled oats, vanilla and chocolate bits. Dough is crumbly. Drop by teaspoonfuls on a greased cookie sheet and bake approximately 10 to 15 minutes at 350°. Makes 11 dozen.
Cook macaroni as directed on package. Mix ingredients. Bake in greased casserole at 350° for 20 to 30 minutes.
Blend all ingredients except brown sugar and nuts in large mixing bowl; beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes.
Brown roast in oil. Add chopped onion. Cook until golden. Combine catsup, Worcestershire sauce, brown sugar, vinegar and salt. Pour over meat. Simmer covered until meat is tender, about 3 hours.
Melt butter in a 9 x 13-inch glass baking dish. Mix ingredients except peaches or pie filling. Pour into pan. Pour peaches into batter. Bake at 400° until brown.
Heat oven to 400°. Lightly grease 12 muffin cups. In a large bowl, soak cereal in milk for 5 minutes. Stir in margarine, honey, apple, raisins, egg and cinnamon. In another bowl, combine remaining ingredients. With a rubber spatula, fold flour into bran mixture just enough to moisten. Do not overmix. Evenly distribute among muffin cups. Bake 20 minutes or until done.
Chop vegetables. Put together in bowl; salt. Set for 3 hours. Boil vinegar, sugar, turmeric, mustard seed and celery seed. Add chopped, drained vegetables. Bring to a boil. Fill jars, using slotted spoon, and seal. Makes 10 pints.
Combine peanut butter, cream cheese and honey; mix well. Spread on bread slices. Yield: 4 servings.
Brown meat and drain. Add tomato paste, taco seasoning, beer and water. Simmer 10 minutes. Place in crock dish. Sprinkle with cheese. Bake in oven or microwave until cheese melts. Serve with nachos.
Mix the Cool Whip, cottage cheese and dry jello. Add pineapple, oranges and nuts; mix well. Garnish top with nuts. Chill and serve.
Crumble hamburger meat into covered pan. Add tomato sauce and water. Bring to a boil and let simmer for 3 hours. When nearly done, remove lid and let boil down to proper consistency. Salt and pepper to taste. Serve with side dishes of Ranch Style beans and diced onion. Makes 6 to 8 servings.
Combine raisins, boiling water and baking soda. Set in refrigerator overnight. Next day, add sugar, flour, oil and walnuts. Blend well. Pour into greased 1 pound coffee cans; fill 1/2 to 2/3 full. Bake at 325° for 1 hour. Cool 10 minutes and remove. Makes 3 loaves. I use 2 bread pans.
Core tomatoes and cut in half crosswise. Make shallow crisscross cut on surface of tomatoes. Season cut surface with salt and pepper. Sprinkle with oregano or basil. Drizzle with salad dressing. Broil cut side up 3-inches from heat, about 5 minutes or until heated through. Serves 6.
Combine sugar, margarine and cream in pan and boil for 3 minutes. Add chocolate chips and mix until melted.
Dissolve jello in boiling water. Add can of frozen orange juice (no water), cans of mandarin oranges and can of crushed pineapple. Place in refrigerator until set. Whip Dream Whip and 1/2 of the milk. In another bowl whip the balance of milk with instant pudding. Pour both mixtures together in one bowl and whip until thick and fluffy. Spread on top of jello.
Mix above ingredients. Bake at 350° for 20 minutes. Remove from oven. Roll in powdered sugar.
Preheat oven to 400°. Grease a 9 x 13-inch pan. Brown meat and lightly season and drain. Put in pan. Top with Ragu to cover. Sprinkle cheese over Ragu. Beat together eggs, milk and oil until foamy. Beat in flour and salt until batter is smooth (it will be thin). Pour over ingredients in pan. Sprinkle Parmesan cheese over top. Bake for 35 minutes or until crust is puffed and golden brown.
Lightly sprinkle chicken with seasoned salt; brown in butter in heavy skillet. Transfer to baking dish; pour mushroom liquid and sherry over chicken. Cover with foil and bake 45 minutes to 1 hour in 350° oven. Remove from oven and transfer chicken to serving dish. Measure pan drippings back into skillet and add water if necessary to make 1 1/4 cups liquid. Blend chicken gravy mix into liquid; bring to boil, reduce heat and simmer, uncovered, 5 minutes, stirring constantly. Blend in sour cream and mushrooms; when sauce is smooth and hot, pour over chicken breasts. Serve with hot rice.
Cream margarine and brown sugar; add eggs. Mix in sour cream and then all the other ingredients. Pour into greased muffin tins and bake at 375° for 15 minutes. This mixture keeps well in the refrigerator for several days. Yields 2 dozen medium size muffins.
Measure (level measurements) and sift together into a mixing bowl the first 4 ingredients. Make a well and add in order the egg yolks, water and orange rind. Beat with spoon until smooth.
Cream butter; add cheese, chocolate and salt. Blend. Add sugar alternately with cream, beating thoroughly after each addition. Add vanilla. Spread on white or yellow cake layers.
Beal sugar, oil and eggs at high speed. Add flour, baking powder, nutmeg, salt, milk and vanilla. Beat at high speed. Grease and flour muffin tins. Fill little over half full. Bake at 375° for 12 to 15 minutes. Do not overbake. When cool, dip tips and bottoms in melted butter, then in a cinnamon and sugar mixture.
Mix all ingredients, except rice, in casserole dish. Heat in oven until bubbling at 400°. Mix in rice and cook 5 minutes.
Mix well; roll out like biscuits. Sprinkle with sugar. Bake at 425° until slightly brown.
Note: This is a dish that most shrimp captains cook while at sea; it's easy and really good.
Broil steak on a rack until rare; cut into thin strips. Heat oil in skillet. Add red pepper strips and saute until tender. Add steak, broth and soy sauce and cook for 3 minutes. Gradually stir in dissolved cornstarch and cook until sauce thickens. Season with pepper. Makes 2 servings.
Cube bread and spread in greased 9 x 13-inch pan. Layer cheese, mushrooms, onion and meat. Combine eggs, milk and salt in blender, processor or mixer. Add dry mustard and paprika and blend. Pour over top. Cover and refrigerate overnight. Bake uncovered 35 to 40 minutes at 350° or until silver knife inserted in center comes clean.
Soak beans overnight. Boil until tender without salt. Drain all but 1/2 cup water. Mix all together. Bake 3 to 4 hours at 300°. (Can cook all day in crock-pot too!) Can double recipe.
Bring 4 quarts water to boil. Heat a large frying pan and add the oil, beef and garlic. Saute until the meat is tender and then drain excess fat. Add all remaining ingredients except cheese for topping. Add pasta to water. Simmer the mixture while pasta cooks until just barely tender. Drain pasta and mix it with the sauce. Pour all into 3 quart glass rectangle dish and top with the remaining cheese. Bake uncovered at 350° for 25 minutes. Great to freeze then microwave.