HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make pockets in the pork roast every 2 inches all over. Smash all garlic clove. Throw away peel. Continue smashing garlic until fine. Combine black pepper, salt and garlic into a paste. Stuff the pork roast and bake at 375° for 5 to 6 hours.
In large mixing bowl, mix together the oatmeal and cocoa. In pan on stove, add the margarine, milk, sugar and salt. Bring to a boil; boil for about 3 minutes. Add the vanilla, then pour over the oatmeal mixture. Stir well. Dish out by tablespoons onto wax paper on table. Makes about 3 dozen.
Cream butter and sugar. Add vanilla, crushed potato chips, flour and nuts. Mix well. Drop on ungreased cookie sheet and bake at 350° for 12 to 15 minutes.
Mix by hand softened cheese and margarine. Add other ingredients gradually and alternately pinch off small balls. Place on ungreased cookie sheet. Flatten with fork. Bake at 375° for 10 minutes.
Dissolve the jello in boiling water. Add frozen orange juice. Add oranges and pineapple and let congeal. Mix Dream Whip with 1/2 cup of milk. Blend in pudding mix and rest of milk. Spread over top of jello.
Cream together butter, shortening and sugar. Add eggs, one at a time. Beat well after each. Sift flour with baking powder. Add to creamed mixture alternately with milk, extract and coconut. Turn into greased 10-inch tube pan. Place in cold oven; set temperature at 300°. Bake 1 hour and 30 minutes. Can be iced with any white icing and coconut added.
In a large skillet fry ground meat and onion. Cook until the pink is out of the meat. Add remaining ingredients. In a casserole dish, lay bottom of pan with taco shells, then layer of meat; repeat steps and top with grated cheese. Bake at 300° for 30 minutes.
Mix sugar and milk, then add Crisco, vanilla, salt and nuts. Boil to soft ball stage (238°). Cool without stirring. When lukewarm, beat until creamy. Pour into greased pan. When cold, cut into squares.
Mix ingredients. Form in ball, using extra powdered sugar or flour, if needed. Roll out in a circle on a floured surface. Spread peanut butter and roll up, using flour with wide spatula. Put on buttered plate in refrigerator until it sets, then slice and serve.
Layer first five ingredients in order listed. Spread mayonnaise over top to look like a seal. Sprinkle cheese over mayonnaise. Cover and refrigerate overnight. Add bottle of Bac*Os and toss when ready to serve.
Cut steak into about 10 equal portions. Brown in oil in skillet on both sides. Place in roasting pan. Saute onion in oil; add remaining ingredients. Simmer together for about 5 minutes. Pour over steaks. Cover and bake in preheated 350° oven for 2 hours or until fork-tender. Yield: 5 to 6 medium servings.
Combine all ingredients except tortilla chips. Let simmer 30 minutes. Serve with crumbled tortilla chips in a bowl. Leftovers can be frozen.
Cream sugar, butter, and salad oil. Add buttermilk, eggs, and vanilla. Stir well. Then add flour, cocoa, baking soda, salt, cloves, baking powder, and zucchini. Mix well and pour into a greased and floured jelly roll pan. Sprinkle chocolate chips on top. Bake in preheated oven at 325° for 45 to 50 minutes.
Combine potatoes and all other ingredients in a Pyrex dish. Bake in a slow 325° oven for 1 1/2 hours. Makes 8 servings.
Preheat oven to 350°. Combine dry ingredients in large bowl. Add all remaining ingredients, except walnuts. Mix well. Stir in walnuts. Spread into well-greased Bundt or tube pan. Bake 50 to 55 minutes. Cool on wire rack and serve when cool.
Melt margarine. Mix sugar and eggs with margarine. Add flour, mixing well. Add nuts. Make into balls the size of a walnut and place on cookie sheet. Flatten with palm of hand. Bake for 8 to 10 minutes, until golden brown, in a 375° oven.
In medium skillet, mix sugar, water and lemon juice. Stir over medium heat until sugar is dissolved and mixture comes just to boil. Add butter; stir until melted. Mix in strawberries; heat through, but do not cook. Can be used on pancakes, waffles or ice cream.
Combine flour, brown sugar, oats and cinnamon. Cut margarine until mixture resembles coarse crumbs. Toss 1 cup crumb mixture with yams (drained) and cranberries. Place in 1 1/2-quart casserole. Top with remaining crumbs. Bake at 350° for 35 minutes. Sprinkle with marshmallows. Broil until lightly browned. Makes 6 servings.
Preheat oven to 425°. With fork, mix flour, baking powder, salt, sugar and soda. Cut in shortening until coarse crumbs. Add sour cream. Knead dough 6 to 8 times. Roll out and cut. Place on ungreased cookie sheet and bake for 10 minutes.
Pour over chicken and bake at 350° for 30 minutes (boneless breasts) or 45 minutes (pieces).
Mix Real Lemon and Karo together; add ice. Pour remaining ingredients. Drink and be Charming!
Heat oven to 350°. Grease and flour baking pans. Measure all ingredients into a large mixing bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake in an oblong pan for 40 to 45 minutes. Layer pans for 30 to 35 minutes or until toothpick inserted in center comes out clean. Ice with Peanut Butter Topping.
Sift dry ingredients together. Add buttermilk and mix well. Add oil and stir well. May add small amount more of milk, if needed. Shape into biscuits and place in oiled heavy skillet. Oil tops. Bake 12 to 15 minutes in hot oven (400° to 425°).
Boil these ingredients for 8 to 10 minutes, until thick. Line bottom of a 9 x 9-inch pan or an 8 x 8-inch pan with whole graham crackers. Pour boiled ingredients over crackers. Top with more whole crackers. Frost with Butter Icing. Refrigerate several hours before cutting.
Mix tuna, soup and peas in dish. Boil noodles until tender. Add noodles to other ingredients. Crumble chips on top of casserole. Bake uncovered at 325° or until bubbling.
Fry hamburger, drain. Add the mushroom soup and chili sauce. Heat through.
Drain these ingredients. Pour the first mixture over the second mixture and mix well. Refrigerate overnight. The longer it sets the better it is.
Brown beef, onion and green pepper. Drain off fat. Add paste, tomato sauce and remaining ingredients except cooked macaroni. Cook about 20 minutes on low to medium heat. Stir often. Stir in macaroni and serve.
In heavy pot, saute onion until limp. Add broccoli and parsley and simmer about 3 minutes. Stirring, sprinkle mixture with flour and stir until absorbed (2 minutes). Transfer to blender. Add chicken broth to fill blender to 3/4 capacity. Blend until liquified. Return to pot and add remaining ingredients and cheese. Freezes well.
Beat butter with eggs until well blended. Add flour and salt and stir until thoroughly combined. Drop by tablespoonfuls into just simmering soup. Cover and simmer 20 minutes.
Cut veal into 6 serving pieces, discarding bone and skin. Beat egg slightly; stir in milk and seasonings. Dip veal pieces in bread crumbs, then into egg mixture and again into crumbs. Heat oil. Add veal and cook over low heat for 30 minutes or until well brown, turning only once. Serves 6.
Boil a full teakettle full of water. When it is thoroughly hot, begin to make each package of Jell-O separately. Use clean, square cake pans and empty the red, yellow and green Jell-O packages, each in a separate cake pan. Pour two cups of hot water into the first pan. Stir with a spoon until Jell-O is dissolved completely, then place pan in refrigerator. Repeat with other two pans of Jell-O until all three are refrigerated. Let chill until firmly set, about 2 hours.
Grind altogether; add egg, bread crumbs (may need more if too thin), salt and pepper. Drop by large spoonful into hot oil. I chill before using.
In small bowl blend milk into cream cheese. Beat until smooth. Add pudding mix and blend. Pour mixture over angel cake cubes. Mix well. Turn into 8 x 8 x 2-inch baking dish. Spread pineapple on top. Prepare topping mix and spread on top. Chill several hours.
Brown ground beef in pan. Put it in a deep dish. Drain Veg-All and white potatoes. Cut up the potatoes and put on top of meat. Then add 1 cup water to each package of brown gravy and cook it on stove. Remove from stove when bubbling. Pour it on top of meat and vegetables. Then mix Bisquick with milk or water until soupy. Pour it on top of pie. Cook at 400° for 30 to 45 minutes.
Combine flour, baking powder and salt. Stir in beer until smooth. Fold in beaten egg. Heat oil (1-inch deep) in skillet or frypan. Cut fish fillets into small serving pieces. Dip in batter, fry in oil until brown and crisp, turning once. Cook only until fish flakes easily, 4 to 6 minutes. Drain on paper towel.
Dissolve yeast in warm water in a large bowl. Add sugar, Butter Buds, salt and 1 cup of flour; beat until smooth. Add rest of flour a little at a time; continue stirring until smooth. Cover and let rise until double in a warm place (about 40 minutes). Spoon batter in 24 muffin cups that have been sprayed with cooking spray. Fill each about 1/2 full. Again, let rise until dough reaches top of muffin tins (30 minutes). Bake at 400° for 12 to 15 minutes. Yields 24 rolls.
Mix all ingredients together and shape into walnut size meatballs. Place in a 9 x 13-inch baking pan. No need to brown first. Make sauce by combining ketchup, brown sugar, garlic powder, chopped onion and liquid smoke. Stir until sugar dissolves. Pour over meatballs. Bake 1 hour at 350°.
Mix sugar and oil well. Add eggs, one at a time; beat well. Add carrots. Add remaining ingredients; beat for 3 minutes. Place in 3 greased layer pans, 8-inch. Bake for 35 minutes in 350° oven.
Mix sugar, Karo and water. Bring to a boil. Add peanuts. Cook. Remove from heat and add soda. Stir. Pour on buttered cookie sheet. Cool and break into pieces.
Cook rice and broccoli as directed and drain. Mix all ingredients together. Put in casserole dish. Bake in oven at 350° for 30 minutes.
Use large nutty-buddy type cones. Put in cones 3/4 cup of cut up fruit, such as: strawberries, bananas, apples, blueberries, raspberries, pears or grapes. Drizzle with 1 teaspoon granola or finely chopped nuts. May dip edge of cone into melted chocolate and sprinkle with tiny candies before filling.
Drain fruit; add lemon and orange juice. Add water to make 3 cups. Heat 2 cups juice; add jello and sugar. Stir until dissolved. Dissolve gelatine in 1 cup cold juice. Add to hot juice. Add other ingredients.
Mix crab meat, butter, seasoning and enough egg to mold into cakes. Beat 1 tablespoon of water into the remaining egg and dip the cakes in this mixture; roll into bread crumbs. Saute until rich brown in frying pan or deep fry at 380°.
Cook hamburger with onion. Mix tomatoes, salt, pepper, rice, chili powder and meat together in a large bowl, then pour ingredients in a baking pan. Mix up corn bread and bake until corn bread is done, then serve.
Cook the cornbread following directions on package. Cook squash according to package. Mix the soup with the onion and margarine (melted). Add the cooked squash, cornbread (crumbled) and eggs. Bake in casserole for 30 minutes at 350°.
Butter 2 slices of bread and cut in 1/2-inch cubes. Cut remainder of bread (not buttered) in 1-inch cubes. Place 1/2 of unbuttered crumbs in 8 x 8 x 2-inch baking dish. Combine chicken, mayonnaise, vegetables, pimento, almonds and seasonings. Spoon over bread cubes. Sprinkle remainder of unbuttered crumbs over top of this mix. Combine eggs and milk and pour over this. Chill several hours (overnight is even better). Before cooking, spoon soup (undiluted) over the mixture. Sprinkle with remainder of bread crumbs and bake at 325° for 50 minutes. Sprinkle cheese over top the last few minutes of baking time.
Mix crumbs and margarine into 9-inch pie pan. Press and chill. Beat cream cheese until light and fluffy. Add milk and blend. Stir in lemon, vanilla.
Beat eggs; add sugar and cocoa. Beat in oil, flour and vanilla. Add coconut and pecans. Bake in large loaf pan at 350° for 30 minutes. Remove from oven and put 1 jar marshmallow cream over the top while hot. Let cool and ice.
Place marshmallows, sugar, salt and evaporated milk in a large saucepan (4 to 5-quart size) on medium-high heat until the marshmallows melt. After they have melted, the mixture will start to boil. Boil the mixture for 5 minutes. (Note: You must stir constantly or the sugar will burn.) After 5 minutes of boiling, take the saucepan off the heat and quickly beat in the butter (or margarine), the chocolate chips and the vanilla. Once everything is mixed together, pour it into a buttered 9 x 13-inch pan. Place in the refrigerator to set.
Mix egg white, milk, water, sugar and salt. Add pecan halves, covering well. Pour onto cookie sheet. Bake at 300° for 10 minutes. Take out and stir until separated. Then return to oven to bake 30 minutes longer or until done. Check often. Do not overcook.
Bring water to boiling; turn heat to low and add cottage cheese, marshmallows and Jell-O. Stir until cottage cheese and marshmallows are dissolved. Remove from heat; add mayonnaise, pineapple, milk, pecans and lemon juice. Stir well. Pour into a 9 x 13 x 2-inch pan and chill.
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Remove beef and set aside. Brown carrot and onion. Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper; stir in flour. Add broth and mix well. Add beef, cooked bacon, tomato paste, garlic, thyme and bay leaf. Cover and simmer several hours. Saute mushrooms in 2 tablespoons butter. Add mushrooms and cooking wine. Remove bay leaf. Serve over wild rice. Enjoy!
Brown hamburger meat, onion and salt. Drain well. Mix all ingredients together. Pour into 9 x 13 x 2-inch casserole dish. Top with cornbread mixture.
Heat oven to 350°. Grease a 12-inch pizza pan or 13 x 9-inch pan. In large bowl, combine cake mix, 1 cup oats and 6 tablespoons margarine at low speed until crumbly. Reserve 1 cup crumbs for top. Blend egg into remaining crumbs. Press into prepared pan; bake at 350° for 12 minutes.
Preheat oven to 350°. Pour peaches into a greased pan. Sprinkle cake mix evenly over top of peaches. Top with pecans and margarine. Bake until bubbly.
Combine chocolate chips, corn syrup and water in a saucepan. Heat and stir until chips are melted and syrup is smooth. In a bowl, combine and mix well the graham cracker crumbs, marshmallows, sugar, nuts and salt. Pour syrup over mixture, reserving 1/2 cup. Mix well and press into buttered 9-inch pan. Add 2 tablespoons butter to reserved syrup. Stir until butter is melted. Pour and spread over top of mixture in pan. Cool. Cut into 1-inch squares. Makes 81 pieces.
Place the beans in a saucepan and cover with water. Soak overnight with enough water to cover. Add the onion and green pepper and cook until beans are tender. Add sugar, salt and tomatoes. Cook 15 minutes longer. Remove from heat and press through sieve. Return to saucepan. Mix flour with a small amount of water and stir into the soup. Bring this to a boil and remove from heat. Add butter and serve. Makes 1 quart.
Crumble Doritos into a casserole dish. Spread chicken over chips. Top with Velveeta. Spread Ro-Tel over cheese. In a bowl, mix soups and broth; pour over contents in casserole. Layer remaining chips and Velveeta, ending with chips. Bake at 350° for 15 to 25 minutes.
Add the sugar, butter, nuts and pineapple in bowl. Beat egg whites and fold in. Alternate layers of wafers and mixture and set in refrigerator. Serve with whipped cream.
Sift flour, salt and soda in one bowl. In another bowl, blend butter, sugars, vanilla and water. Beat in eggs and add flour mixture. Add nuts and spread in a greased 9 x 13-inch pan. Sprinkle chocolate chips on top. Bake at 375° for 4 to 5 minutes, until chips are soft. Remove from oven and run knife through chips and batter. Bake for 15 to 20 minutes more, until nicely brown and center is fairly firm.
Cream butter and sugar until light. Add remaining ingredients. Mix well. Chill until firm. Shape into crescents or balls. Bake at 350° for 10 minutes. Roll in powdered sugar.
Combine first 10 ingredients; mix well. Pour into a 9-inch pie plate coated with cooking spray. Bake at 350° for 35 to 40 minutes or until set. Yields 6 servings.
Mix well all ingredients. Use two heaping teaspoonfuls to a cup of boiling water.
Melt butter in saucepan. Remove from heat. Add all the other ingredients, except powdered sugar. Gradually add powdered sugar. Put into ungreased 9 x 13-inch pan; chill about 15 to 20 minutes. Cut into squares after chilled.
Dissolve Jell-O gelatin and salt in boiling water. Stir in remaining ingredients, saving can to use as mold. Chill until slightly thickened. Pour into the can and one individual mold or a serving bowl. Chill until firm. Unmold. (To unmold from can, puncture bottom before dipping in warm water.) Makes 3 1/4 cups, 6 side salads or 10 relish servings.
Cook sausage or bacon. Drain well and crumble. Mix milk and eggs together. Lay cubes of bread in a 9 x 13-inch pan. Sprinkle meat over bread. Sprinkle cheese over meat. Pour milk and egg mixture over that.
Line the bottom of a greased 9 x 13 x 2 baking dish with six slices of bread. Butter remaining bread and place butter-side up over bread already in the dish. In a mixing bowl, beat eggs. Add milk, cream, sugar and vanilla, mix well. Pour over bread and let stand for 15 minutes. Place the baking dish inside a larger dish and pour boiling water into the larger pan to a depth of 1 inch. Bake, uncovered, at 375 degrees for 40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving. Top with preserves and whipped cream if desired.
Dissolve yeast in sugar and water. Pour boiling water over cornmeal, oil, molasses, potatoes, brown sugar, anise and salt. Mix and allow to cool. Combine with yeast mixture, rye, whole-wheat and enough bread flour to form a manageable dough. Mix until smooth after each addition. Knead with seeds and extra bread flour, about 10 minutes or until smooth and elastic. Let rise covered in greased bowl in a warm area, until double in size. Punch down dough; knead dough 2 or 3 turns. Flatten and shape to fit 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Let rise until double. Spray tops with water; sprinkle with seeds. Bake at 375° for 20 minutes; spray with water again. Bake 15 to 20 minutes more or until bread sounds hollow when tapped. Cover top with foil if bread becomes too brown. Remove pans; let cool on wire rack.
Slice peaches to cover bottom of a 9 x 13-inch dish. Sprinkle with sugar, cinnamon, nutmeg and almond flavoring. Sprinkle next with cake mix. Melt butter and pour over cake mix. Sprinkle with pecans. Bake 30 minutes at 350°.
In large bowl combine salt, mustard seed, celery seed, onion, sugar, and white vinegar. Put pickles in jars, cover with vinegar mixture. Put in refrigerator. Keeps for 2 weeks.
Mix well by hand. Refrigerate at least 15 minutes. Mix at least 3 more times, refrigerating at least 15 minutes between mixings. Divide into 3 rolls and wrap in foil. Refrigerate 24 hours. Unwrap and lay on rack in pan (cookie sheet). Bake 1 1/4 hours at 300°. It will be done, but is red looking.
Combine eggs, sugar, oil and vanilla in a large mixer bowl. Beat until light and fluffy. Add dry ingredients, beating well. Stir in strawberries. Pour into greased loaf pan. Bake at 350° for 55 to 60 minutes. Cool on wire rack before removing from pan.
Saute onion in 3 tablespoons margarine. Add all other ingredients. Simmer 30 minutes. Freezes well.
Heat oven to 425°. Place peach slices in large bowl. Mix sugar, whipping cream and flour in separate bowl. Pour over peaches; toss. Turn into pastry-lined pie plate. Sprinkle with cinnamon. Brush pastry lightly with milk. Sprinkle with sugar if desired. Bake at 425° for 35 to 40 minutes, until crust begins to brown and juice begins to bubble in center. Cool slightly. Serve plain or topped with whipped cream or ice cream.
Mix the first 3 ingredients together. Blend in the mayonnaise, lemon juice and spices; mix well and chill. Spoon into bowl lined with salad greens. Garnish with cooked eggs.
Mix well drained sausage and cheese together. Stuff mushrooms. Top with salsa. Cook in 350° oven until mushrooms are cooked, about 20 minutes.
Break up lettuce and mix with onion, celery and water chestnuts. Combine mayonnaise and sugar. Spread on top of lettuce mixture. Sprinkle with Parmesan cheese and bacon bits. This salad is better left set overnight in the refrigerator until the next day.
Saute squash and onion in oil until just barely tender. Add garlic, chilies, corn and cheese. Mix well. Put in a 1-quart casserole baking dish. Bake at 400° for 20 minutes.
Combine cream cheese, Mexican cheese, and bacon pieces. Beat until well blended. Shape into a log that is about 6 to 7 inches long. Roll in pecans. Refrigerate. Serve with assorted crackers.
Melt oleo and mix into cracker crumbs. Press crumbs into an ungreased 9x13 pan. Beat sugar, oleo, vanilla, eggs with a mixer for 20 min. (no less). Layer mixture over cracker crust. Layer of pineapple, layer of bananas, layer strawberries. Drizzle chocolate syrup over strawberries layer cool whip. Top with cherries and nuts. Refrigerate 2-3 hours.
Brown flour in drippings to make golden roux. Add onion, celery, pepper and garlic until tender, but not brown. Add tomatoes, water, okra, Tabasco, salt, Worcestershire sauce, bay leaf, pepper and shrimp. Simmer about an hour. Remove a little liquid and stir file into it. Add to other. Careful not to boil after adding file as it will become stringy. Serve over rice.
Bring sugar and water to a boil. Remove from heat and chill. Add pineapple juice, orange juice, lemonade and bananas. Pour mixture into one or more containers and freeze. To serve, dilute with lemon lime soda.
Turn sweet potatoes into large saucepan. Cook over medium heat, stirring frequently, until heated through. Preheat oven to 350°. Mash sweet potatoes. Add sugar, bourbon, butter, and vanilla; beat until well blended. Turn into 2 quart shallow baking dish. Sprinkle marshmallows on top. Bake uncovered 30 minutes or until marshmallows are golden. Serves 9.
Cook chicken 15 minutes and drain well. Dip in buttermilk. Mix flour, parsley flakes, paprika, salt, pepper, thyme and seasoned salt. Dredge chicken through mixture. Place in single layer in baking dish with melted margarine. Bake at 400° for 30 minutes, turn chicken and bake 45 minutes.
Wash and cut off ends of zucchini. Slice in half lengthwise. Parboil in salted water about 7 minutes. Do not overcook. Scoop out center of zucchini and drain both pulp and shell. Drain well. Chop pulp and mix with grated cheese. Use equal amount of pulp and cheese. Season with pepper, garlic salt and m.s.g. Place cheese mixture in shell. Bake in a 350° oven for 15 to 20 minutes.
Slice and peel squash. Slice into 1/2-inch squares or slice solid part. Boil in small amount of salted water. Lift out after 20 minutes. Place in a baking dish. Sprinkle bits of butter over squash and cinnamon and brown sugar. Bake at 350° for 30 minutes.
Grease or spray cookie sheets. Cream margarine and sugar; add vanilla, then flour. Fold in chips with spoon. Don't mix too much. Bake 10 to 12 minutes until light brown. Set oven at 350°. Sprinkle cookies with powdered sugar; let cool. Enjoy.
Preheat oven to 450°. Combine all of the ingredients. Knead dough. Pat out on waxed paper. Cut with a biscuit cutter. Bake for 12 minutes on a greased cookie sheet.
Mix well. Stir over medium heat until it boils and thickens really well. Add 1/2 stick butter and 1 teaspoon vanilla. Serve over hot, buttered biscuits.
Preheat oven to 325°. Grease a 10-inch pie tin. Spread cranberries over the bottom of the pan. Combine 1/2 cup sugar and nuts and sprinkle over cranberries. Combine flour, margarine and shortening and add to 1 cup sugar and eggs. Mix. Pour batter over berries. Bake for 1 hour or until golden brown. Serve with ice cream.
Cook the rice with margarine and salt. Bring to a boil and reduce heat to simmer. Simmer for 20 minutes (covered). Saute bacon and onion. Fry hamburger (drain off fat); add curry powder. Combine meat, bacon, onion, rice and small can of tomato sauce. Mix well in a casserole. Bake in a 325° oven for 30 minutes.